Saturday, July 12, 2014

7 Mistakes You're Making with Olive Oil


We all know that extra virgin olive oil (EVOO) is one of the Seven Wonders of the Food World. It contains antioxidants and heart-healthy fats galore—and, of course, it tastes amazing. EVOO is one of the most common kitchen staples, but most home cooks don’t know much about it, says Lauren Winstead, a buyer for Whole Foods Market's exclusive brands who recently underwent extra virgin olive oil savant training (kind of like the olive oil equivalent of sommelier training). Here, Winstead share the top mistakes you’re probably making:
Mistake #1: Buying Plastic or Clear Glass
The two biggest enemies of EVOO quality are oxygen and sunlight, says Winstead—so if you're buying plastic or clear glass, your oil's in trouble. "Once [air and light] touch the oil, it can begin to go rancid," she says To preserve EVOO's pristine quality, opt for glass bottles that are dark green or dark brown.
Mistake #2: Storing Your Oil Near Heat
Heat exposure—whether from the stove or direct light through a sunny window—is also a no-no. "When EVOO is exposed [to heat], it can cause the polyphenols [a.k.a., a type of antioxidants] to degrade and lower the flavor or sensory profile," says Winstead. "You want to store it your pantry, not on a windowsill or above the stove."
Mistake #3: Judging Oil by Its Color
"Consumers mistake color for indication of quality," says Winstead. "Color is only an indicator of when the olive was harvested and when oil was pressed." Quality EVOOs can range from anywhere from vibrant green to soft golden yellow—so don't discount an one just because the color's a little different than what you were expecting.
Mistake #4: Believing One EVOO Fits All
When confronted with six shelves of olive oils, do you grab the cheap store-brand option or the fancy bottle that costs more than a tank of gas? The fact is, most people go with a middle-of-the-road pick and use a one-size-fits-all approach. While Winstead says there's definitely a place in your pantry for an everyday olive oil, she recommends also selecting a premium oil with a more robust flavor profile for when the oil needs to shine through, such as in homemade salad dressings and atop pasta dishes. Naturally, Winstead loves the new line of Whole Foods Market Oils, which range from peppery to fruity.
Mistake #5: Cooking Over High Heat
High-temperature cooking methods can destroy the antioxidants in EVOO and alter the flavor, says Winstead. You shouldn't use olive oil for any cooking method that requires temps above 360° F. So by all means, sauté veggies and poach fish in the oil—just don't fry anything with it.
Mistake #6: Cooking with Delicate Oils
More delicate olive oils—those with milder flavors—shouldn't be exposed to heat at all to protect their aromatic properties and flavors, says Winstead. Instead, use them as finishing oils to bring out the flavors in a pasta dish, bruschetta, or cold salad.
Mistake #7: Hanging On To Your Oil Too Long
Ever bought one of those gas can-sized jugs of olive oil and saved it for years? Never again! Winstead says that the shelf life on EVOO is about 24 months, so toss those old bottles before they overstay their welcome. A rancid EVOO—which you can spot by its obviously unpleasant taste—has lost its health benefits, as well as its flavor profile.
http://www.womenshealthmag.com/

Friday, July 11, 2014

Your fingertips say more about your health than your realize.WHAT NAILS SAY ABOUT HEALTH 11 Nail Symptoms You Shouldn't Ignore

This article was written by Aly Walansky and repurposed with permission from Daily Makeover.
If you ever go for a dermatologist screening, they'll request that you remove your nail polish. This is also true if you end up in surgery. Why all the hate for polish? Turns out, your nails can reveal serious concerns about your health. Check out these revealing signs.
Darkened Nails
These can mean a few things, says Jessica Krant, M.D., a board-certified dermatologist in New York City and founder of Art of Dermatology. First, it could be just a natural, genetic pigmentary change, like a freckle. But if there's a dark streak along the nail from cuticle to tip and there's only one—or it's changing fast—it may mean something more serious: melanoma of the nail, says Krant. This is a form of skin cancer and potentially deadly. Some nail fungus infections can also be dark gray or green.
Blue-ish Nails
And by that, we mean blue-ish nail beds, which signify that your fingertips aren't receiving enough oxygenated blood, says Krant. This can be a sign that your circulation is bad in your hands and feet or that your lungs aren’t properly oxygenatating the blood in your whole body—either due to lung disease or heart disease.
Whitened Nails
These can mean several bad things, but the most serious thing to worry about is liver disease, says Krant. So if you notice this, make sure to bring it up with your doctor.
Thinning Nails
Thin, peeling, or spoon-shaped nails (ones that are curved in a concave instead of convex way) are associated with iron-deficiency anemia, says Krant.
Brittle Nails
If you have nails that are hard but break easily, this can be a sign of dryness or possibly hypothyroidism—especially if you also have thinning or unusually dry hair, says Krant.
Longitudinal (Vertical) Ridges
These usually develop normally with age. "It's a sign that the nail matrix (the root of the nail under the cuticle) is drying out," says Krant. "Sometimes it's possible to make it better by keeping extra-heavy moisturizing emollients and ointments on the cuticles and nails."
Horizontal Ridges
A deep horizontal ridge with normal nail on either side usually means there was some specific trauma, stress, illness, or other metabolic disruption for a defined period before the nail went back to normal growth patterns, says Krant.

http://www.womenshealthmag.com/

How to Defrost Meat in Just 5 Minutes

Let's say you have a frozen chunk of meat you want to defrost before dinner, but (whoops!) you forgot to transfer it from the freezer to the fridge last night. Who hasn't been there?
Now, you don't have to risk overcooking the meat in your microwave if you want to have dinner before 11 p.m. Instead, just grab two metal pots, and flip one upside down with the meat on top. Then, fill the other with water, and place it on top of the meat. Wait five to 10 minutes (depending on how thick your meat is), and BOOM—your dinner-to-be is defrosted.
How does this work? Metal conducts heat, and aluminum in particular is a great conductor of ambient heat—which is actually enough to thaw a steak quickly. The weight from the water also presses the metal on top of the meat, increasing its surface area so it can conduct more heat from the air—all of which results in a faster thaw time.
...And now you'll never have to stress about deciding which meat you want to defrost hours ahead of time ever again.

http://www.womenshealthmag.com/

Crafty notebooks

My Sweet PDFs album pattern on Craftsy.com
Liberty Notebook 3
Liberty Notebook 2
SEWING NOTEBOOK

Sewing case
http://www.pinterest.com/

Vintage Stroller

Vintage stroller
baby stroller
GIORDANI BAMBINO, Italy c.1930s Streamline Baby Stroller/Carriage.
Google Afbeeldingen resultaat voor http://www.wickerworks.com.au/photos/restored%2520pram.jpg
strange “streamlined” baby pram…

Beautiful old thread

old lace and thread...
vintage sewing
..
...

Old and Beautiful

The French Tangerine: ~ boxwoods gardens and gifts
/
.La Maison Gray - Interiors
lovely
Lovely
.



THE SERENITY PRAYER

GOD GRANT ME THE SERENITY
TO ACCEPT THE THINGS I CANNOT CHANGE;
COURAGE TO CHANGE THE THINGS I CAN;
AND WISDOM TO KNOW THE DIFFERENCE.

LIVING ONE DAY AT A TIME;
ENJOYING ONE MOMENT AT A TIME;
ACCEPTING HARDSHIPS AS THE PATHWAY TO PEACE;
TAKING, AS HE DID, THIS SINFUL WORLD
AS IT IS, NOT AS I WOULD HAVE IT;
TRUSTING THAT HE WILL MAKE ALL THINGS RIGHT
IF I SURRENDER TO HIS WILL;
THAT I MAY BE REASONABLY HAPPY IN THIS LIFE
AND SUPREMELY HAPPY WITH HIM
FOREVER IN THE NEXT.
AMEN.

--REINHOLD NIEBUHR