Only lost 1lb this week, but that is better than nothing. Also when I got the tape measure out I had lost 1/2 inch off my waist and 1/2 inch of my hips, so that is great. I have got a terrible sore neck though (nothing to do with the diet at all) it started yesterday and despite DH giving me a neck massage last night, it is still pretty sore.
We are going out to visit my friend for tea tonight, she knows I am on a diet so will be kind to me.
Related Videos :below I show related videos and not so related to this article.
Title: Healthy Foods Update: Best New Healthy Snacks
Healthy snack foods are our passion.
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Try our best new snacks and you'll never know they are good for you too!
Sarah shares her favorite new healthy snacks you must give a try.
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Diet.com: http://www.diet.com/videos
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Title: Why I Took A Break From Making Videos & MAJOR DIET UPDATE
Check out Alicia's channel to learn more about a Low Fat Raw Vegan Diet:
http://www.youtube.com/user/rawsynergytv
PLEASE show your support by SUBSCRIBING to this channel, it really means a lot to me! (:
As always, feel free to tell me your video requests in the comment section. I always love to hear from you!
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Title: Cat Diet Update
To be clear, all humans in my household are vegetarian - this is because we have a choice. It is not necessary for us to kill/eat animals for our health/survival, and so, we don't.
Regardless, honesty is pretty darn important, and because our cats have a situation significantly different than our own - necessity, for them, exists.
If there are other available options, I'd like to hear them... Skye says this is the only way to keep them healthy (while doing the least damage to others).
Lunch today was Salad Nicoise, with new potatoes, french beans, tomatoes and tuna on a bed of lettuce. Supper was Minty Lamb Kebabs with pitta bread, tabbouleh and salad. The tabbouleh is a recipe by Rose Elliot in The New Vegetarian Cookbook, not so new now as it was published in 1986! I've included the recipe below. Coconut Orange Jelly with strawberries and mango. This was a little experiment, I had half a can of coconut milk left after making a Thai prawn curry last night, so decided to make a 'milk' jelly. Very simple, melt the jelly as per packet instructions add the coconut milk and enough cold water to make up to 1 pint (or as the instructions on the packet) pour into a dish and put in the fridge to set. You do have to go and give it a bit of a mix after about 10 minutes or it will separate but I only had to do it once. It was really delicious with the fruit.
Cracked Wheat Salad (Tabbouleh)
100g/4oz bulgur wheat 300ml/1 1/2 pint boiling water 2 tbsp lemon juice 1 tbsp olive oil 4 tbsp chopped parsley 4 tbsp chopped spring onion 2 tbsp chopped mint 2 tomatoes, skinned and finely chopped salt & freshly ground pepper 4 lettuce leaves
To garnish lemon slices tomato slices
Put the wheat into a bowl and cover with boiling water. Leave for 10 -15 minutes, until the wheat has absorbed all the water and puffed up. Add the lemon juice, oil, chopped parsley, spring onion, mint and tomato. Mix well and season to taste. Put two lettuce leaves on two serving plates or in one large blowl, then spoon the salad mixture into the lettuce leaves. Garnish with the lemon and tomato slices.
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Title: Summer Thinspo 2009
Made another thinspo to keep my mind off of eating. These are some pics of girls that keep me motivated to be in shape by summer. ENJOY! Stay Strong!
Title: summer list ep 11 cheer routine
yo!!! so selena taught me a cheer routine i dont even know why that was on the list but anyway we did it and i fail at cheering and i wont do it again so ya hope u like watching me fail misrebly at cheering
more to do on the list:
1. go to the beach
2. go swimming
3. go to park
5. go to the mall
6. go to tc
7. go to knots
8. go to Disney land
9. go to magic mountain
10. go to warped tour
11. go to fancy box
12. go to school
14. sleep over at mine
15. write with 3d chalk on the street
16. watch a movie
17. play chubby bunny
18. catch as many gummy bears in our mouth
19. make caramel apples
20. make a music video
21. get sick and fat eating candy
22. eat 3 packets of poprocks
23. eat taco bell hot sauce
24. go c 3 movies in 1 day
25. have sleep over 2 days in a row
26. buy a bag of chips at 99 c store
28. take pics at walmart
29. give blind make overs
30. take pics with mannequins
31. drink all da soda at mcdonalds
32. go to in an out
33. tim burton movies
34. Nicholas sparks merethon
36. play soda pong
37. jump on a trampoline
38. try on clothes at 10 stores
39. climb a tree
40. make fried twinkines and oreos
41. take pics in a portable picture box thing
42. make a rap
43. go to a baseball game
44. make a rainbow
45. play with water guns or water balloons
46. slide down a hill with a block of ice
47. make over someone
48. eat ramen
49. run through the sprinklers
50. make a sign that says honk if u love rice
51. go to the gym
52. make smores
53. fly a kite
54. lazer tag
55. how to make rice tutorial
56. dye hair
57. lay on the street like the notebook
58. buy a dog
59. watch chowder adventure time an flapjack
60. eat pocky and shrimp chips
61. eat a pickle
62. make a fort
63. play cod wii
64. get tattoos
66. blow bubbles
67. go to subway
68. trace our body on the street
69. draw a side view shadow thing
70. ride a skateboard
71. gain weight
72. eat something we don't like
73. look emo and scene for one day
74. play 20 questions
75. play tag
76. nerf gun war
77. bonfire
78. watch the ring
79. eat sushi
80. be vegetarian for a day
81. step on bubble rap
Related Videos :below I show related videos and not so related to this article.
Title: Summer Thinspo 2009
Made another thinspo to keep my mind off of eating. These are some pics of girls that keep me motivated to be in shape by summer. ENJOY! Stay Strong!
Oh guys, it's taking every ounce of strength in me to not turn this post into a sob story about the best summer ever coming to a close, but I will keep my strength. It is difficult and a little painful. Same goes for these cookies--Baci di Dama. Baci di Dama is italian for "lady's kisses," how apt. Though, let's get real: they look a little bit like poops. Haha sorry, sorry...is anyone still reading this? Whatever, let's just think of them as the cookie sisters to Hershey's kisses. Unfortunately, the baked incarnation of this phrase is far more tedious and frustrating than actual lady's kisses, but what can you do.
Traditionally, Baci di Dama are made with hazelnuts I believe, but this recipe uses almonds. Once again I used almond meal instead of almonds that I ground up myself, and this time I think I should have ground them myself. The dough was a little too thick, which in part might have been because of how I whipped the egg whites, but also because the almond meal I was using is rather coarse.
Here's a question for all you meringue pros: after whipping the egg whites to stiff, glossy peaks, whenever I add the sugar, the mixture gets very sticky, heavy, and gunky. And as a result, I think my cookies aren't as light and airy as they could be. Remember the Hazelnut Cookies of yore? Same problem. I'd love any advice you guys have to give! Granted, this recipe does specifically state that the batter should be thick and sticky, but I still think I could get the cookies to be a tad lighter in the end.
Alright, so after you make the dough, you pipe it out into a bunch of kisses onto your cookie sheet and baked them. Tedious tedious tedious. But not so bad. Here's the bigger issue: Martha tells you to make the kisses have a little mound, or peak, at the top (like a Hershey's kiss, sorta), but that makes the whole procedure that follows quite difficult. You see, you make this ganache and are supposed to sandwich it between two cookies, but with the peaks--kisses, if you will--it becomes nearly impossible to stand them up in a way that will let the ganache set. If you lay them sideways, the top cookie slides off and the ganache oozes everywhere into a mess. So I tried to wedge the peaks of the cookies between the grates on my cooling rack, but it still sucked. And plus, the ganache really refuses to set unless you refrigerate the cookies, which doesn't really help their texture much in the long run. Not impressed, Martha.
So I managed to make a million or so of these cookies and only had three mental breakdowns in the process. I wouldn't really mind though if the cookies were totally delicious in the end, but they weren't. They just tasted "meh." I'm sure you can buy some really fantastic Baci di Dama in Little Italy or at some Italian bakery somewhere, but this recipe isn't worth all the effort it requires.
I'll just tell it to you straight: I wouldn't recommend making these cookies. They don't really look that gorgeous when complete (even in the picture in the book), they don't really taste that great, and therefore they aren't really worth spending an entire afternoon swearing and sweating. Just hand out some real kisses instead--they'll be appreciated more, by both the receiver and the giver.
xoxo
Baci di Dama
Makes about 1 1/2 dozen (but I got way way more)
Ingredients
Cookies
2 large egg whites
1 cup sugar
1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder, sifted
Preheat oven to 325 degrees. Line a baking sheet with parchment.
Make cookies: Place egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on high until egg whites form stiff peaks. Add the sugar slowly; continue beating until egg whites are very thick, 2 to 3 minutes. Beat in cocoa until combined. Stir in almonds; mix until completely blended. Batter should be quite thick and sticky.
Transfer to a pastry bag fitted with a 1/2 inch round tip (such as Ateco #806). Pipe teaspoon-size, peaked mounds onto baking sheets lined with parchment paper, spacing about 2 inches apart.
Bake until slightly cracked, 15 to 17 minutes, rotating sheets halfway through. Let cool on sheets several minutes, then transfer to a rack to cool completely.
Making filling: In a small bowl, combine shortening and melted chocolate. Spoon about 1/2 teaspoon of chocolate onto flat side of cookie; place another cookie on top. Press together gently so chocolate oozes out slightly. Return cookie to wire rack to set; repeat with remaining cookies. Cookies can be stored between layers of parchment in an airtight container at room temperature up to 3 days.
****
{End Results} Baking Difficultly: 4.5/5 Ingredient Accessibility: 4/5 Tastiness: 2/5 Attractiveness: 3/5 Is it worth it?: No.
{Pairings}
Drink: I think these would go nicely with an espresso, something small to go with their size.
‘Tis the season to clean out those lingerie drawers and make sure all of your bras fit and support. How to make the most of your bra wardrobe? Jene Luciani, author of the recently released expert guide to bras,The Bra Book: The Fashion Formula to Finding the Perfect Bra, suggests the following five styles as “bra must-haves”:
1.T-SHIRT BRA– A seamless, moulded cup makes this bra invisible under sweaters, tanks and tees. “This style is truly indispensible,” Luciani says. “It gives a smooth silhouette under clingy tops and can also work as a great everyday bra. A nude color is a great choice, as it will disappear under a crisp white blouse.”
2.MULTI-WAY BRA– “Go for versatility!” Luciani suggests. “A multi-way bra is a must-have because the straps can be adjusted to work for halter tops, criss-cross backs, and more. The ‘Zara’ style from Panache works well because the plunging front makes it a perfect choice not only for tops with tricky straps but also for lower-cut necklines.”
3.PLUNGE BRA– “A good plunge bra supports, lifts the bust and is perfect to wear under v-shaped tops and dresses,” says Luciani.
4.STRAPLESS BRA– “A strapless bra should be both supportive and comfortable. The Panache ‘Evie’ gives a natural but lifted look, and the firm cup means you won’t be hiking up your bra all night!” Luciani says.
5.SEXY LACE BRA– “Perfect for a night out or to make you feel extra sexy any day of the week, a lace bra is a necessity for women of all shapes and sizes,” Luciani recommends. “Nothing is sexier, and it can make you feel powerful when you’re wearing it under your clothes.”
SHOWN ABOVE, ALL BY PANACHE:“Porcelain” T-shirt bra ($56), “Zara” multi-way bra ($56), “Tango” plunge bra ($52), “Evie” strapless bra ($58), “Eliza” balconette bra ($68), available atBareNecessities.com
Cacio e pepe, literally 'cheese and pepper', is a very typical Roman dish, usually made with spaghetti, bucatini or—for the ne plus ultra version of this dish—tonnarelli, a kind of square spaghetti made with egg pasta popular in Lazio and Abruzzo, as well parts of Molise, Puglia and Le Marche. At its simplest, literally all you do is boil the pasta in well salted water, drain it (but not very well) and pour it into a heated bowl. Then add a generous amount of pecorino cheese and lots of freshly ground pepper, and mix well. The hot water that clings to the pasta should meld with the cheese to make a kind of creamy sauce. If the dish is too dry, you can add a bit more of the pasta water. If, on the other hand, you can still see water at the bottom of the bowl, add more cheese. Then top with more pecorino and another healthy grinding of pepper. That's it!
NOTE: Like many simple dishes, cacio e pepe is easy to make passably well, but hard to master. You need to mix the pasta quickly but thoroughly, making sure that the cheese melts properly into a cream rather than clumping up into bits. The key is to balance water and cheese—and that can only really be done by eye as you mix. What I like to do is to keep a generous amount of grated pecorino on hand, about half as much as there is pasta by weight, and use as much as I need. Any leftover cheese can be sprinkled on top or kept for another use. But as often is the case with this sort of thing, no amount of coaching will substitute for practice, practice, practice.
There are some other ways to make cacio e pepe. A common modern variation, a bit more elaborate but less tricky than the traditional method, is to mix cheese and pepper with pasta water in a separate skillet and allow that to meld together over gentle heat until it forms a creamy sauce that you pour over the pasta. Some recipes also recommend adding a bit of butter or un filo d'olio before (or after) you mix the pasta, for a creamier texture. And finally, some people mix pecorino with the milder parmigiano-reggiano. To me, however wonderful parmigiano is, the salty 'bite' of pecorino is one of the attractions of the dish, so I wouldn't dilute it with anything else. But, as they say, les goûts ne se discutent pas. If you like the idea of any of these variations, by all means try them and let us know how you like them!
* * *
On making tonnarelli:
In Rome, pre-made tonnarelli are sold in any supermarket but elsewhere, you may find you have to make them yourself. That makes this dish considerably less quick, of course, but I think it's worth the extra effort. Tonnarelli really are the best pasta for this dish—being an egg pasta, it absorbs the sauce more readily than either spaghetti or bucatini. At the same time, due to its thickness (and the optional use of semolina flourt) it provides more 'bite' than your average fresh pasta.
To make tonnarelli, you need a special instrument called a chitarra, or guitar, which is why tonnarelli are also called spaghetti alla chitarra. Here's a picture of a pasta 'guitar':
The guitar is fitted with wire 'string's top and bottom that are used to cut the pasta. The strings are narrowly spaced on one side, and widely spaced on the other. For tonnarelli, you want to use the side with the narrowly spaced strings.
To begin, make some fresh pasta dough in the usual way—adding just a tablespoon or two of semolina flour per egg if you like for extra 'bite'—and roll it out quite thick. The pasta should be as thick as it is wide, so you can be guided by the strings of your 'guitar'. (Using a KitchenAid mixer attachment, use Setting 1 or 2.) Let the pasta sheets dry out for a good while (at least 20 minutes) so they will not stick too much as they are cut by the guitar.
Cut your pasta into sheets about as long as the chitarra, leaving some room on each end for the pasta to stretch out, which it will as you proceed.
Then, with a rolling pin, begin to flatten the pasta against the strings.
Very soon, the pasta will have passed between the strings, but will still cling to them, so that they will show flush with the pasta like this:
Now it's time to 'play' your guitar. Run your fingers along the length of the strings until the pasta begins to detach from the strings:
Continue playing your guitar until the pasta has detached completely and fallen into the tray below:
Slide the tonnarelli out of the chitarra and lay them out to dry on a wooden board or towel. Repeat the operation with each additional pasta sheet. (NB: Depending on how dry the pasta sheets are, you may need to separately some of the strands by hand.)
Due to its thickness, tonnarelli take a bit longer to cook than other kinds of fresh pasta, as long as 5 minutes or more depending on how long it has been drying.
NOTES: Tonnarelli as sometimes made exclusively with hard durum wheat flour (semolina) and sometimes just with "00" flour, which changes the character of the pasta considerably. I prefer neither 'extreme' and use mostly "00" (or simply all-purpose) flour with just a spoonful of semolina.
Besides their use in the Roman classic cacio e pepe, in the cooking of Abruzzo, spaghetti alla chitarra (as tonnarelli are called there) are typically dressed with a lamb-based ragu.' Tonnarelli are also very good with shellfish sauces. Indeed, they are extremely versatile and lend themselves to all sorts of sauces and condiments.
De Cecco makes a dry pasta version of spaghetti alla chitarra, which is available through amazon.com. I have not tried it, but I have to imagine that the dry version, while surely good, will not give the same results as the fresh.
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Title: UN POSTO CARINO FIUMICINO (ROMA)
UN POSTO CARINO http://www.paginegialle.it/unpostocarino-rm2 302, v. Torre Clementina Tel 06 6507231 Ristorante, pizzeria e griglieria. Specialità pesce, carne e pizza romana. Spaghetti alle vongole, risotto alla crema di scampi, tonnarelli allo scoglio, tonnarelli cacio e pepe, bucatini all'amatriciana, carpacci di pesce, soutè cozze e vongole, lardo di colonnata, prodotti regionali, ecc.
Title: Cacio e Pepè
Cacio e Pepè è il primo locale in Trastevere che ha accettato di istallare un router La Fonera per consentire a tutti i suoi clienti di accedere ad internet tramite il WI-FI
Experts say that every part of the body needs to be moisturized and protected from the sun. Good moisturizers should include water-binding agents, which attract moisture to the skin (such as glycerin, collagen,and hyaluronic acid, just to name a few), which prevent damage caused by environmental factors, such as the sun and smog. Experts also agree that a good lotion doesn't have to be expensive. I asked Jennifer Kandemir, laser hair removal expert of Advanced Derma Laser Tech Inc in New York City to pick her top 3 brands that cost under $20 and can be found at your local drugstore. Here is what she said….
1
1. Cethaphil Moisturizing Cream
“It keeps the skin moisturized and hydrated, non-greasy formula. Great for even sensitive skin types!”
2. Olay Complete UV Protective Moisture Lotion SPF 15, $7
“Is made with antioxidants Vitamins C and E, recommended by The Skin Cancer Foundation as an effective UV sunscreen”
3. Aveno Baby Daily Moisture Lotion, $5
“Helps heal and protect your skin, moisturizes for over 20 hours. Dermatologist have recommended this crème for over 60 years.”
ABOUT ADVANCED DERMA LASER TECH:
Advanced Derma Laser Tech uses two cutting-edge types of laser hair removal technology— the Cutera Nd: YAG (used primarily for African-American, Indian and Hispanic skin types) and the Alexandria by Candela Gentle Laser (used primarily for lighter skin types). The chicly decorated space boasts an elegantly clean aesthetic, producing a tranquil atmosphere that sets patients at ease from the moment they step inside. Individual treatments range from $100 to $350. For further information, please visit www.advanceddermalaser.com.
Get a Gourmet Pizzette, Gelato & 2011's Most Original Calendar for Just $20 at Via Vanti! $10 Will Go to Support Guiding Eyes for the Blind!
The season of giving is upon us & Via Vanti! wants to reward you for helping to support Guiding Eyes for the Blind with today's deal! Get the adorable 2011 "Dogs in Party Hats" calendar AND your choice of a gourmet pizzette & gelato for just $20.
Today's deal is what the holidays are all about: Giving and Feasting! A full $10 from every voucher purchased of today's deal will be donated to Guiding Eyes for the Blind, and your taste buds will be treated to feast on any one of the twelve amazing personal pizzette and Via Vanti!'s award-winning gelato! Plus, you'll get 2011's most original calendar: "Dogs in Party Hats." where doggies are creatively dressed as flavors of yummy gelato. You'll save a sweet 41% AND feel 200% magnanimous!
Via Vanti! is the creator & sponsor of the annual Dogs in Party Hats contest fundraiser supporting Guiding Eyes for the Blind. For more information about how your best friend can become a "Pup Star" go to www.dogsinpartyhats.com and "like" Dogs in Party Hats on Facebook. ABOUT GUIDING EYES FOR THE BLIND
Guiding Eyes for the Blind is dedicated to enriching the lives of blind and visually impaired men and women by providing them with the freedom to travel safely, thereby assuring greater independence, dignity and new horizons of opportunity.
Guiding Eyes is an internationally accredited, nonprofit guide dog school with a 50-plus year legacy of providing the blind and visually impaired with superior Guiding Eyes dogs, training, and lifetime support services. Their family of professionals, volunteers and donors are all committed to giving our students the gift of greater personal freedom, independence and dignity by providing them with the finest bred and trained guide dogs in the world.
Recently, Guiding Eyes for the Blind rolled out a new program that matches autistic children with dog companions called " Heeling Autism." Guiding Eyes depends solely on donations and provides all its services at no charge to individuals and families in need of these life changing programs.
A view of our in-progress remodel of the Hansen's Cakes Beverly Hills location.
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Event designer Michael Willms has created a White Wedding in our window, complete with individual sized wedding cakes at each place setting. Talk about elegant!
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Here you can see the reflection from an outside shot. You can get a sense of the neighborhood from the charming brick buildings mirrored in the glass.
Now from the inside looking out, a clearer view.
Just wait 'til the gorgeous wall decor goes up, featuring our fabulous cakes, of course!
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Title: Funny Father / Daughter Dance "A Wonderful White Wedding"
This started off to be a traditional Father / Daughter Dance but it took a White Wedding spin! The crowd LOVED it! Shot and Edit by Amos Productions in Livermore, CA. www.amospro.com
Recipes, food and cooking information. Search recipes by title and ingredient. Recipes, cooking ideas, baking tips, and more. Browse hundreds of easy chicken recipes including pies, curries, stir-fries and pasta dishes.
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