http://www.thekitchn.com/feedburnermain
Sufganiyot are Israeli jelly doughnuts that are common Hanukkah holiday fare. Crisp on the outside, fluffy and tender and bursting with jelly, fresh doughnuts are a divine treat you can make at home when you wan to spend an afternoon baking.
http://www.thekitchn.com/feedburnermain
Many cooks have found that the electric pressure cooker has a much shorter learning curve and is somehow less intimidating than the venerable stovetop pressure cooker. We’ve rounded up all of our electric pressure cooker information and recipes from 2016 so you can explore and consider if this handy appliance is right for you. (P.S.: We think they’re fantastic!)
http://www.thekitchn.com/feedburnermain
When you think “American,” what comes to mind? For many of us, the term evokes archetypal images of Main Street; red, white, and blue; and amber waves of grain. But Sarah Lohman, a historic gastronomist who cooks historic recipes and chronicles her work on the blog Four Pounds Flour, has a new way of looking at what it means to be American. For her new book, Eight Flavors: The Untold Story of American Cuisine, Lohman used Google’s Ngram viewer to narrow down the eight flavors that appear most frequently in American cookbooks from 1796 to 2000.
Make your guesses now, because the flavors may surprise you.
http://www.thekitchn.com/feedburnermain
When it comes to holiday drinking, eggnog is only the beginning. Many cultures and cuisines proudly claim a Christmas punch and this week we’re bringing you The Global Punch Bowl with five festive punches, each with a story of their own.
When the sun starts to set at 4 p.m. and the grass is frosty in the morning, it can be difficult to look on the bright side (there are so few hours of sunlight, after all!). But there’s a silver lining to this dark and chilly season: mulled wine.
In Germany, mulled wine goes by the name Glühwein, which literally means “glow-wine,” because of how you feel after you’ve been drinking it outside in December. The citrusy spiced wine — and an extra shot of rum or amaretto — makes it much easier to spend a few hours out in the cold. It is portable coziness, and it smells like straight-up Christmas.
It’s served at Christmas markets, which are set up in town squares across (and beyond!) Germany and Austria from late November through the New Year. There are stands with vendors selling all manner of delights, from ornaments and toys to sweetened nuts and sausages, but Glühwein makes the market. It comes in tiny decorated mugs, which tourists can take home as a souvenir if they’re willing to forfeit the three-euro deposit.
You, of course, can drink mulled wine inside, and it’s been a big hit when I’ve served it at both board game nights and big Christmas parties alike. But what’s so great about Glühwein is that it’s designed for outdoor winter adventures — the perfect bribe to sweeten a rosy-cheeked December walk.
http://www.thekitchn.com/feedburnermain
(Image credit: Michaela Cisney)
Grocery shopping. Everyone has to do it, but not everyone knows what they’re doing. We rounded up some of our top 2016 grocery store tips, tricks, and helpful advice so that next time you walk through those whooshing doors, you’ll be a master in the fine art of grocery shopping. Your refrigerator, pantry, and cupboards — and, ultimately, your belly — will thank you.
Originally Posted At: https://breakingmuscle.com/feed/rss
Sports doctors have one very important task: to ensure the athletes under their care are in the best possible condition. That means treating ailments and injuries, offering medical advice, and researching the most effective treatment methods.
http://www.thekitchn.com/feedburnermain
Have you ever had one of those weeks when life is more about snacks than actual meals? Maybe you’re super busy at work or school, or maybe smaller, lighter bites are more of what you’re craving right now. Either way, we featured some truly delicious and snackable recipes in 2016. Here are 10 of our most popular, including Cheetos-style chickpeas and the delectable, munchable pinwheel wraps pictured above.
http://www.thekitchn.com/feedburnermain
Two years ago, on my husband’s birthday, I decided to surprise him with a cake. The surprise wasn’t the actual cake (he knew it was happening) — it was that I wanted to bake it (I’m not much of a baker). Admittedly, it was a selfish gift. I wanted to learn to recreate my grandmother’s biskvit with her help. His birthday was just an excuse and I knew he’d enjoy it.
http://www.marksdailyapple.com/
For today’s edition of Dear Mark, I’m answering several rapid fire questions. I’ll be concise and clear. I’ll be quick. First, what can someone do if they can balance on the left leg but not the right? What might be responsible? Second, am I worried about Martha Stewart pounding on turkey breast laid between two pieces of Saran Wrap? Third, what’s different about vaporizing cannabis? Is it better than smoking it?
Let’s go:
Great work! Thanks for sharing with us. from last year, i am facing issues with balancing with my right leg. Can you give some suggestion regarding it?
Balance often comes down to one major thing: strength of the lower limbs. In seniors, strength is one of the best predictors of balance and future fall risk, and resistance training is generally better at improving balance than cardio because it both strengthens and balances.
I strongly suspect one leg is stronger than the other.
Makes sense, doesn’t it? Don’t think of balance as emanating from your head. It’s “in” there, too, but it’s also all about the muscles working together to keep you standing. Feel the muscles that fail just before you lose balance. Which was it? Where are you going wrong? Do those same muscles on the other leg falter, too?
Everything’s involved. Think about “grasping” the floor with your bare foot, even if you’re wearing shoes. Give your knee a slight bend and stand tall and erect.
You have to get that leg stronger. It has to catch up. Do some single leg training in addition to two leg training. Reverse lunges (way better than normal walking lunges), single leg deadlifts. Work mobility of the ankles and hips. Build strength in the calves, feet (go barefoot!), quads, hamstrings, “stabilizers.”
Kcup bone broth sounds like more of a sales gimmick than anything else. I agree about the hot liquid passing through plastic not being a great idea. Speaking of plastic, last night on a PBS channel I watched Martha Stewart vigorously pounding out a turkey breast between two sheets of plastic wrap. It undoubtedly keeps the work surface cleaner, but I couldn’t help wondering if microscopic pieces of the plastic wrap were becoming embedded in the meat.
There isn’t any published research I could find on the specific situation, but I’m in the same boat as you. Some of that plastic is likely ending up in the meat, or it’s at least donating an estrogenic compound or two. Despite all that, I’m not going to freak out. I accept plastic as a necessary and unavoidable presence in the world. I won’t seek it out, and I’ll actively choose glass or metal over plastic when possible, but I know it’s out there. We can limit and mitigate it, not avoid it altogether.
Would I use plastic wrap to pound meat? No. I find good wax or butcher paper works just as well without the looming prospect of dietary plastic. But if Martha Stewart is making me flattened turkey, I’m not turning her down just because her turkey has a little plastic residue.
Nothing to worry about for a meal or two. Just don’t make flattened meat a staple (and use wax paper if you can).
What do you think about vaping vs. smoking?
There seem to be real benefits for vapers.
Vaping is certainly easier on the lungs. Smoking produces a lot of carbon monoxide and tar. Vaping produces very little. Accordingly, cannabis vapers have fewer respiratory issues than cannabis smokers.
You have more control over what you’re consuming when you vape. The various constituents of cannabis vaporize at different temperatures. Modern vaporizers often have temperature controls, giving you control over which constituents are vaporized and released, and which are not.
Vaping is more efficient. Vaping cannabis at both 200 and 230°C extracts more cannabinoids and fewer “byproducts” than does smoking it. You get more cannabinoids from the product.
Which appears to be wholly positive but may not be. Some people claim that those “byproducts” are psychoactive—whether by exerting positive physiological effects, reducing negative symptoms, or improving or enhancing the high itself. The two methods certainly produce different subjective effects, so we know something is going on.
I think vaping is probably safer and more cost-effective overall.
That’s it for this week, folks. Take care and let me know what you think down below!
Do you notice a difference in between-leg balance? Are you worried about pounding meat surrounded by plastic wrap? If you partake, do you prefer vaporizing or smoking?
The post Dear Mark: Right Leg Balance Issues, Plastic Wrap Flattened Meat, Vaporizing Cannabis appeared first on Mark’s Daily Apple.
For now classes are 6pm and 640pm at 2840 Wildwood st in the Boise Cloggers studio.
Book your class NOW!
click this ==>
