Could a diet not only change your life but revitalize it? According to some homeopaths and nutritionists it could. Ridding your diet of acids is supposedly beneficial . It's an interesting mix of veggies and fruits, that anyone can follow.
What is alkalinity? It's defined as less acidity in the body, relating to pH levels.The higher the pH the lower the acidity. According to some doctors, this works in favor It supposedly can reduce the threat of cancer along with helping with arthritis and losing weight. The body should always maintain a level of 7.4 Testing for acidity is easy thanks to saliva strips from Hydrion (these can be bought from Micro Essential Labs).There are physical signs, too, such as shortness of breath, frequent sighing, muscle pain or cramping, especially after walking and feeling like you're not getting enough air.many people are more acidic thanks to their diets yet there are some that are purely alkaline. Like any diet, there are restrictions. The drinks everybody loves , soda and coffee are off limits dues to their high acidity along with artificial sweeteners. Surprisingly black tea is also on the list however all herbal teas are alkaline so they're a nice fall back. Tap water is neutral along with some spring waters such as Fiji and Evian.Milk also falls in this category however adding chocolate syrup or mix will amp up the acidity. Buttermilk, though, is very alkalizing so think about adding it to your drinking, baking and cooking.
The best bet for a more alkaline diet is to go completely vegan. Many meats are pure acid along with seafood. Beef, lobster and shrimp are restricted as are crab, lamb, pork and veal. Poultry, from chicken to turkey are in this category too, but not as bad as red meats. . For those who dread the idea of going cold turkey vegetarian there are slightly acidifying meats such as some breeds of fish and liver, for those who can stand it. Salmon, sole, trout and flounder are the least and can be made into a variety of tasty dishes. The best bets for a truly alkalized diet are anything soy, namely beans , nuts and sprouts along with both navy and white beans, Red beans and chickpeas or garbanzos are slightly acidifying but allowed. Luckily there is a whole gamut of veggies to choose from, with avocados being the most alkaline.Tomatoes and sour pickles are in the strange category of being acidic but alkalizing.. Veggies that have some acidity are artichokes, Brussels sprouts, and lettuce along with cauliflower onions and peas. Most fruits are slightly acidic thanks to their fructose levels however there's no reason to give them up..The truly non acidic ones are watermelons, bananas, sour cherries and fresh coconut. Try to mix up this last to get all the health benefits they offer.
Alkaline diets are restrictive but the benefits are worth all the restrictions. It 's just eating more fish and veggies and cutting out all the bad stuff. Doing this will drop acid levels, making for a better life.
Saturday, July 30, 2016
Friday, July 29, 2016
A Quick Ice Cream Fix
Home made ice cream is always a treat but a chore to make.It's getting the salt, making a large batch and then waiting for hours for the finished product. However there's a gadget that will remedy it. The Zoku Ice Cream Maker is a neat - yes, neat and fun addition to any ice cream lover's kitchen.
Zoku not only makes this ice cream makers, it manufactures other fun household items from their Hoboken,, New Jersey offices and factory. The company basically started with a simple idea - how to make popsicles freeze faster. The answer was the Quick Pop Maker which gives a perfectly formed, perfectly frozen pop.(they've since expanded it to make stenciled pops and a pop kit where you can make multi flavored popsicles).The company has won several design awards and have even been included in the Henry Ford Museum as well as in the Chicago Athenaeum Museum For Architecture and Design. Their dino-Pop Molds are cute enough with Lucy the Cavegirl along with a mini T Rex
an other dinosaurs. Zoku also makes deep sea ,polar and outer space themed molds,perfect for parents who want their little ones to have healthy treats. They have truly cool slushie makers that can even give you a great iced coffee. I bought the ice cream maker that can also makes Italian ice as well.I bought it off Amazon but they can also be found at Sur La Table, Williams & Sonoma along with the Zoku website itself.
Is the Zoku easy to make? Yes, if you;re making ice cream. The actual bowl, (there's two, an exterior sleeve that's plastic and you could put the ice cream in it after it's been made) and an interior bowl. This is where it happens.It's composed of a plastic exterior and a metallic inner one. filled with a refrigerant liquid.
Place the inner bowl in the fridge overnight for twelve or more hours. I made a non dairy sherbet with almond milk, pureed strawberries and agave syrup. I had started out with the idea of ice cream but the almond milk was too thin. It did make for a nice fruity dessert that fluffed up nicely when shaved. I then tried that summer classic.Italian lemon ice. This was a bit more involved to make. The recipe had to be amended to suit the bowl's size. Three lemons were peeled (yes, peeled, which resulted in bloody fingers surprisingly ) cut up and then pulverized in my mini processor. A simple syrup had to be made with white sugar and water. Then the lemon mash has to be strained to get rid of the pits and pulp .It's added, cooked for a few minutes in a soupy kind of mix and then poured into the bowl. It has to be cooled in the fridge for two hours before it's poured in the inner bowl. I didn't stir it with he accompanying paddle spoon. I let it freeze overnight to look like
It wasn't white. It wasn't fluffy. It was too tart. In other words better luck next time.
The Zoku Ice Cream Bowl screams to be tried out again. Next time.I am going to try the traditional vanilla ice cream one. Should be easy. and a true treat to make.
Zoku not only makes this ice cream makers, it manufactures other fun household items from their Hoboken,, New Jersey offices and factory. The company basically started with a simple idea - how to make popsicles freeze faster. The answer was the Quick Pop Maker which gives a perfectly formed, perfectly frozen pop.(they've since expanded it to make stenciled pops and a pop kit where you can make multi flavored popsicles).The company has won several design awards and have even been included in the Henry Ford Museum as well as in the Chicago Athenaeum Museum For Architecture and Design. Their dino-Pop Molds are cute enough with Lucy the Cavegirl along with a mini T Rex
an other dinosaurs. Zoku also makes deep sea ,polar and outer space themed molds,perfect for parents who want their little ones to have healthy treats. They have truly cool slushie makers that can even give you a great iced coffee. I bought the ice cream maker that can also makes Italian ice as well.I bought it off Amazon but they can also be found at Sur La Table, Williams & Sonoma along with the Zoku website itself.
Is the Zoku easy to make? Yes, if you;re making ice cream. The actual bowl, (there's two, an exterior sleeve that's plastic and you could put the ice cream in it after it's been made) and an interior bowl. This is where it happens.It's composed of a plastic exterior and a metallic inner one. filled with a refrigerant liquid.
It wasn't white. It wasn't fluffy. It was too tart. In other words better luck next time.
The Zoku Ice Cream Bowl screams to be tried out again. Next time.I am going to try the traditional vanilla ice cream one. Should be easy. and a true treat to make.
Thursday, July 28, 2016
Small Bites For A Summer's Night
Big meals seem superfluous in summer. No one wants to really eat when the temps hit the nineties which is why bite sized foods seems perfect. It's time to try the Eastern Mediterranean tradition of mezze. It's a light, tasty way to eat and enjoy the flavors of the season.
David Tanis covered this in his column A City Kitchen in yesterday's New York Times Food section. Mezze is basically a selection of small plates, similar to tapas.It's a standard in Greece, Turkey and Lebanon where its' big in restaurants but even bigger at homes around the regions. Families gather around their Sunday tables that are laden with small but filled plates along with glasses of Greek ouzo, Turkish raki or Lebanese arak. The ingredients represent the regions. Grape leaves and cucumbers are used often. Eggplant is a big staple , especially in the Middle East mezze or mezedhess. Mostly it's served as a Turkish style dip with pita. Zucchini figures large too and it's prepared a variety of different ways.Most of the ingredients can be bought at any farmer's market or even the family garden. Mr. Tanis also recommends going to your local Middle Eastern grocery , not only to pick up the veggies but also buy pita and olives as well as dates and phyllo based desserts. More unusual ingredients such as sumac, pomegranate molasses and Marras pepper flakes, vital to the recipes, can be bought on line.
These recipes are purely vegetarian. There are meat based meze such as lamb, chicken and pork kababs and kefta ,balls of ground beef. You could make the kebabs on a grill and they would make a nice accompaniment to these recipes, however an all veggie meze is lighter fare, perfect for a hot midsummer night,The recipes are relatively easy and drenched in spices. Try the cucumber with feta , mint and sumac.It's taking two pounds of Persian cucumbers cutting them and dressing them in a savory mix of garlic, lemon juice and olive oil. Feta and sumac are added for creaminess and tang. There is also mashed eggplant with capers, scallions and parsley. It's cubing the eggplant, roasting it and then briefly pulsing it in a food processor. Pomegranate molasses is added along with yogurt for smoothness and cayenne pepper for heat. It can be used as a dip for warm pita bread or spread on rounds of French or Italian bread. There's also zucchini and cherry tomatoes with blanched zucchini strips in a tasty dressing composed of pureed red peppers.They're blended with olive oil, mustard, vinegar, Maras pepper and cayenne.The strips and sliced cherry tomatoes are arranged on a platter and then drizzled with the dressing.It's garnished with oregano, parsley and olives.
It's definitely the time of year for an all veggie mezze. Make the tasty dishes with the harvests of the season, drenched in exotic spices and flavors. Enjoy them on a warm, night , as they would do on a warm, starry night in the Middle East.
David Tanis covered this in his column A City Kitchen in yesterday's New York Times Food section. Mezze is basically a selection of small plates, similar to tapas.It's a standard in Greece, Turkey and Lebanon where its' big in restaurants but even bigger at homes around the regions. Families gather around their Sunday tables that are laden with small but filled plates along with glasses of Greek ouzo, Turkish raki or Lebanese arak. The ingredients represent the regions. Grape leaves and cucumbers are used often. Eggplant is a big staple , especially in the Middle East mezze or mezedhess. Mostly it's served as a Turkish style dip with pita. Zucchini figures large too and it's prepared a variety of different ways.Most of the ingredients can be bought at any farmer's market or even the family garden. Mr. Tanis also recommends going to your local Middle Eastern grocery , not only to pick up the veggies but also buy pita and olives as well as dates and phyllo based desserts. More unusual ingredients such as sumac, pomegranate molasses and Marras pepper flakes, vital to the recipes, can be bought on line.
These recipes are purely vegetarian. There are meat based meze such as lamb, chicken and pork kababs and kefta ,balls of ground beef. You could make the kebabs on a grill and they would make a nice accompaniment to these recipes, however an all veggie meze is lighter fare, perfect for a hot midsummer night,The recipes are relatively easy and drenched in spices. Try the cucumber with feta , mint and sumac.It's taking two pounds of Persian cucumbers cutting them and dressing them in a savory mix of garlic, lemon juice and olive oil. Feta and sumac are added for creaminess and tang. There is also mashed eggplant with capers, scallions and parsley. It's cubing the eggplant, roasting it and then briefly pulsing it in a food processor. Pomegranate molasses is added along with yogurt for smoothness and cayenne pepper for heat. It can be used as a dip for warm pita bread or spread on rounds of French or Italian bread. There's also zucchini and cherry tomatoes with blanched zucchini strips in a tasty dressing composed of pureed red peppers.They're blended with olive oil, mustard, vinegar, Maras pepper and cayenne.The strips and sliced cherry tomatoes are arranged on a platter and then drizzled with the dressing.It's garnished with oregano, parsley and olives.
It's definitely the time of year for an all veggie mezze. Make the tasty dishes with the harvests of the season, drenched in exotic spices and flavors. Enjoy them on a warm, night , as they would do on a warm, starry night in the Middle East.
Wednesday, July 27, 2016
Fried Chicken Done Right
One of the summer standards is fried chicken. There's nothing more mouth watering than crunchy, and juicy pieces served on their own or with dipping sauces. How to make it? There in lies the big question There are many different ways,all good,all bringing out the best of the bird's flavor.
Sam Sifton wrote about this classic American recipe in his The Guide column in today's New York Times Food section. It's one of the most debated recipes in our history. There have been battles about what kind of coating to use and what's the best medium to fry it in. As he points out it starts with the bird itself.Usually a three or four pound chicken is the best for frying. It will yield up to ten parts, two drumsticks, two wings two thighs and two breasts. This will satisfy four people. Chicken parts such as all wings or drumsticks can also be bought if there's a crowd to be fed. Breasts can also be bought on their on too. The next step is brining and there are many different types, all good. Novice home chefs can try a basic brine, made up of only kosher salt and water.Chopped garlic, a few herbs and even sugar can be added to it. Many fried chicken aficionados swear by the buttermilk brine.It's a mix of four cups of fresh buttermilk, kosher salt and a good dose of freshly ground pepper. For a more unusual spin there is the pickle brine, a blend of just pickle juice, This is not crazy.It makes the bird super flavorful and juicy, Other brines include that Southern classic cola brine which gives it a nice caramel color and sweetness along with cider that also produces a sweet, fallish flavor that would be great at any tailgating party.
What makes a great piece of fried chicken? The crust, of course! It should be a starch or a batter. Some home and professional chefs first dip the pieces in buttermilk, eggs or milk before coating. The easiest breading method is placing the chicken in a large paper bag filled with flour seasoned with salt , pepper, and possibly paprika and /or hot pepper. This can be varied with gluten free flour, cracker crumbs and even potato starch. For a more tempura flavor use the Japanese breadcrumbs called panko. The more wild and adventurous will use crumbled Doritos, Cheetos or even potato chips. Close the bag . shake and then shake off the excess flour. A big bowl can also be used for dredging the pieces, Stick with tradition for the frying pan.It has to be a heavy wide skillet with a lid.It should be eleven to twelve inches in diameter and deep to prevent spattering.The second most important ingredient is what the chicken is fried in. Some use lard while others prefer oil. What is needed is an oil with a high smoke point which means it can be heated to a high temp without smoking. The best for this is peanut , canola and vegetable oil. Do not use butter or olive oil. It can be served with dipping sources such as a Korean chili sauce or a Filipino one made with maple syrup , lemon juice , fish sauce and chilis.
Fried chicken is an American classic recipe that everyone loves. There are so many ways to make it. Any way is good, full of golden , delicious crisp goodness.
Sam Sifton wrote about this classic American recipe in his The Guide column in today's New York Times Food section. It's one of the most debated recipes in our history. There have been battles about what kind of coating to use and what's the best medium to fry it in. As he points out it starts with the bird itself.Usually a three or four pound chicken is the best for frying. It will yield up to ten parts, two drumsticks, two wings two thighs and two breasts. This will satisfy four people. Chicken parts such as all wings or drumsticks can also be bought if there's a crowd to be fed. Breasts can also be bought on their on too. The next step is brining and there are many different types, all good. Novice home chefs can try a basic brine, made up of only kosher salt and water.Chopped garlic, a few herbs and even sugar can be added to it. Many fried chicken aficionados swear by the buttermilk brine.It's a mix of four cups of fresh buttermilk, kosher salt and a good dose of freshly ground pepper. For a more unusual spin there is the pickle brine, a blend of just pickle juice, This is not crazy.It makes the bird super flavorful and juicy, Other brines include that Southern classic cola brine which gives it a nice caramel color and sweetness along with cider that also produces a sweet, fallish flavor that would be great at any tailgating party.
What makes a great piece of fried chicken? The crust, of course! It should be a starch or a batter. Some home and professional chefs first dip the pieces in buttermilk, eggs or milk before coating. The easiest breading method is placing the chicken in a large paper bag filled with flour seasoned with salt , pepper, and possibly paprika and /or hot pepper. This can be varied with gluten free flour, cracker crumbs and even potato starch. For a more tempura flavor use the Japanese breadcrumbs called panko. The more wild and adventurous will use crumbled Doritos, Cheetos or even potato chips. Close the bag . shake and then shake off the excess flour. A big bowl can also be used for dredging the pieces, Stick with tradition for the frying pan.It has to be a heavy wide skillet with a lid.It should be eleven to twelve inches in diameter and deep to prevent spattering.The second most important ingredient is what the chicken is fried in. Some use lard while others prefer oil. What is needed is an oil with a high smoke point which means it can be heated to a high temp without smoking. The best for this is peanut , canola and vegetable oil. Do not use butter or olive oil. It can be served with dipping sources such as a Korean chili sauce or a Filipino one made with maple syrup , lemon juice , fish sauce and chilis.
Fried chicken is an American classic recipe that everyone loves. There are so many ways to make it. Any way is good, full of golden , delicious crisp goodness.
Tuesday, July 26, 2016
Vegan For The Summer
One of the best aspects of summer is that you can nix the meats and live off the land - literally. This is a great time to take that long promised stab at vegetarianism, thanks to all the harvests right now. It's time to discover all these hot weather veggies and the dishes that go with them.
Squash is always popular and is in full harvest right now. Many home farmers have an abundance of them, thanks to their hardiness and ability to thrive. They are versatile from their delicate flowers to the mature vegetable. Squash flowers, those fragile yet delicious blooms, are best made into a kind of fritter. This Provencale and Piedmontese recipe is easy,The flowers do have to be picked early morning before they close for the day. They're then washed and patted dry , ready for battering. The batter is a simple mix of one cup each of flour and water. One egg and one tablespoon oil are also added for body. The flowers can be fried in margarine,oil, or the preferred French way, butter until crisp. Mature squash is another great versatile veggie.It can be turned into a green version of spaghetti, thanks to a neat little gadget called Veggetti. This hourglass shaped spiralizer turns any squash into a tasty pile of noodles. They can be made with sauce but a better and healthier way is sauteing them in olive oil, tempered with margarine and minced garlic. The spiralizer can also be used to make a tasty cucumber slaw too. Serve with an apple cider based vinaigrette for a nice cool salad.
Of course it's the season of the tomatoes. These bright red gems are the stars of any summer harvest and rightly so. They can be made into any type of dish., from starters to even dessert (technically they classified as fruit). Try them as bruschetta, piled on top of toasted crunchy rounds of Italian bread or as a flavorful salsa. The last can also highlight other summer stars green peppers and onions. This is the time to make homemade sauces for those fall and winter pasta dinners. Fresh ones are great in a pasta crudo where they 're mixed raw with just cooked spaghetti or angel hair pasta. One of the best way to have them is in a sandwich.Toast your favorite bread, slather on mayo and them layer on the tomato slices Tomaotes can even be turned into a sorbet for an unusual but flavor packed dessert..Another use for them along with eggplants and onions are the French classic ratatouille.Novice home chefs may be put off by the name's fanciness but it's really easy to make.It's basically sauteing sliced the veggies in a garlic and oregano spiced olive oil.They're then cooked down until tender. It's usually served with crusty baguette slices to sop up the juices however it can also be served with rice too. Green and red peppers can be added along with zucchini to mix it up a bit.
Anyone can go vegan on a summer diet thanks to all these abundant harvests. Take advantage of them of them and cook healthy. It's a great boost to your health and to your taste buds!
Squash is always popular and is in full harvest right now. Many home farmers have an abundance of them, thanks to their hardiness and ability to thrive. They are versatile from their delicate flowers to the mature vegetable. Squash flowers, those fragile yet delicious blooms, are best made into a kind of fritter. This Provencale and Piedmontese recipe is easy,The flowers do have to be picked early morning before they close for the day. They're then washed and patted dry , ready for battering. The batter is a simple mix of one cup each of flour and water. One egg and one tablespoon oil are also added for body. The flowers can be fried in margarine,oil, or the preferred French way, butter until crisp. Mature squash is another great versatile veggie.It can be turned into a green version of spaghetti, thanks to a neat little gadget called Veggetti. This hourglass shaped spiralizer turns any squash into a tasty pile of noodles. They can be made with sauce but a better and healthier way is sauteing them in olive oil, tempered with margarine and minced garlic. The spiralizer can also be used to make a tasty cucumber slaw too. Serve with an apple cider based vinaigrette for a nice cool salad.
Of course it's the season of the tomatoes. These bright red gems are the stars of any summer harvest and rightly so. They can be made into any type of dish., from starters to even dessert (technically they classified as fruit). Try them as bruschetta, piled on top of toasted crunchy rounds of Italian bread or as a flavorful salsa. The last can also highlight other summer stars green peppers and onions. This is the time to make homemade sauces for those fall and winter pasta dinners. Fresh ones are great in a pasta crudo where they 're mixed raw with just cooked spaghetti or angel hair pasta. One of the best way to have them is in a sandwich.Toast your favorite bread, slather on mayo and them layer on the tomato slices Tomaotes can even be turned into a sorbet for an unusual but flavor packed dessert..Another use for them along with eggplants and onions are the French classic ratatouille.Novice home chefs may be put off by the name's fanciness but it's really easy to make.It's basically sauteing sliced the veggies in a garlic and oregano spiced olive oil.They're then cooked down until tender. It's usually served with crusty baguette slices to sop up the juices however it can also be served with rice too. Green and red peppers can be added along with zucchini to mix it up a bit.
Anyone can go vegan on a summer diet thanks to all these abundant harvests. Take advantage of them of them and cook healthy. It's a great boost to your health and to your taste buds!
Monday, July 25, 2016
Going Back To The Outback
Outback Steakhouse is one of those chain restaurants that guarantees good fun and good food. it does live up to its' promise and proved to be entertaining. What was the big surprise is that it also promises healthy food. Who knew that the place that offers the Blooming Onion could offer blooming nutritious. ? It was time to go back to the restaurant from Down Under.
There was a twenty year gap between this visit and my last to Outback Steakhouse. It still had the long wait (nearly half an hour) even at nine PM - although it was a Saturday night, the most popular time to go. A new generations of servers were on hand to sing Happy Birthday to other diners as well as to eagerly wait. The decor is still the same, with those many nooks and booths that give semi privacy. The menu is as big as ever. Yes, there still is the Blooming Onion which has always been there and not going anywhere,despite protests from nutritionists and health nuts. There are still steaks and the only thing that sort of rings Aussie is the New Zealand lamb. Surprisingly the restaurant is all American , originating out of Tampa, Florida in 1988. It was created by Bob Basham, Chris T.Sullivan,, Trudy Cooper and Tim Gannon. Chris T. Smith went on to create other popular chain restaurants, Carrabba's Grill,Fleming's Steakhouse and Wine Bar, Bonefish Grill and Cheeseburger In Paradise. Outback is a fun place, whether for a date or a family night out. Happily they've changed their menu to reflect the push for healthier foods.There a smaller version of the Blooming Onion along with meals that are under six hundred calories. There are also more nutritious sides to choose from.
How is the food? Still good. I did have qualms going there however after seeing the 600 calorie meals, felt better. They start you off with a warm loaf of sweet brown bread and butter which is a nice opener. My group and I ordered the Bloomin Petals a smaller version of the onion.It was still a
copious pile of deep fried batter dipped "petals" served with a spicy chipotle sauce, a bit oily to eat so late but crunchy and delicious. I liked the fact that there as a choice of soup and salad with the meal and opted for the bowl of French onion soup (to be honest I would have just preferred this, given the late hour).It was rich with a good beef stock and perfect amount of cheese. Outback is first and foremost a steak house and there was a multitude of cuts to choose from. I went with the most healthiest the smallest cut of sirloin with a side of mixed veggies.. The meat was just the right size and cooked to a tender and juicy medium. The mix of broccoli and carrots was a bit plain but that was remedied with a ramekin of butter. Their burger was equally good, dense and juicy. Dessert was a huge wedge of their six layer chocolate cake served with ramekins of whipped cream and raspberry coulis. The crumb was suitably moist and the icing fudgy, made a bit more palatable with the tangy fruit sauce.
Will there be another gap between this visit and my next visit to the Outback Steakhouse. No, I was impressed with the quality and flavor as well as many healthy and nutritious choices.It's definitely on my must visit again list.
There was a twenty year gap between this visit and my last to Outback Steakhouse. It still had the long wait (nearly half an hour) even at nine PM - although it was a Saturday night, the most popular time to go. A new generations of servers were on hand to sing Happy Birthday to other diners as well as to eagerly wait. The decor is still the same, with those many nooks and booths that give semi privacy. The menu is as big as ever. Yes, there still is the Blooming Onion which has always been there and not going anywhere,despite protests from nutritionists and health nuts. There are still steaks and the only thing that sort of rings Aussie is the New Zealand lamb. Surprisingly the restaurant is all American , originating out of Tampa, Florida in 1988. It was created by Bob Basham, Chris T.Sullivan,, Trudy Cooper and Tim Gannon. Chris T. Smith went on to create other popular chain restaurants, Carrabba's Grill,Fleming's Steakhouse and Wine Bar, Bonefish Grill and Cheeseburger In Paradise. Outback is a fun place, whether for a date or a family night out. Happily they've changed their menu to reflect the push for healthier foods.There a smaller version of the Blooming Onion along with meals that are under six hundred calories. There are also more nutritious sides to choose from.
How is the food? Still good. I did have qualms going there however after seeing the 600 calorie meals, felt better. They start you off with a warm loaf of sweet brown bread and butter which is a nice opener. My group and I ordered the Bloomin Petals a smaller version of the onion.It was still a
copious pile of deep fried batter dipped "petals" served with a spicy chipotle sauce, a bit oily to eat so late but crunchy and delicious. I liked the fact that there as a choice of soup and salad with the meal and opted for the bowl of French onion soup (to be honest I would have just preferred this, given the late hour).It was rich with a good beef stock and perfect amount of cheese. Outback is first and foremost a steak house and there was a multitude of cuts to choose from. I went with the most healthiest the smallest cut of sirloin with a side of mixed veggies.. The meat was just the right size and cooked to a tender and juicy medium. The mix of broccoli and carrots was a bit plain but that was remedied with a ramekin of butter. Their burger was equally good, dense and juicy. Dessert was a huge wedge of their six layer chocolate cake served with ramekins of whipped cream and raspberry coulis. The crumb was suitably moist and the icing fudgy, made a bit more palatable with the tangy fruit sauce.
Will there be another gap between this visit and my next visit to the Outback Steakhouse. No, I was impressed with the quality and flavor as well as many healthy and nutritious choices.It's definitely on my must visit again list.
Saturday, July 23, 2016
Feeding The Animals
Even animals, both domestic and feral need a break during these hot days. They , too, suffer from the heat and its' consequences. Make it a bit easier on them so they can enjoy and survive this humid weather. They'll feel better and so will you.
One of the musts for any indoor or out door creature is a cool bowl of water. One of the best ideas is to put an ice cube or two so that the water maintains that refreshing coldness. Chilled milk is fine for both your domestic kitty and feral visitor. Just keep it out of the direct sunlight along with diluting it with water (pure milk can cause stomach problems and diarrhea). As for food, you can let the ferals gnaw on any ribs or bits and pieces of dogs and burgers leftover from your barbecue. It's better, though just to open up a can of food because the scraps may be too much for certain cats and dogs. If you've just started to feel ferals or are starting a feral cat colony, remember that other animals, primarily raccoons, will also eat whatever you',ve left out. What you can do is provide them with extra grub in the form of leftover bread and cookies.(for some reason they're partial towards sweets however don't give them anything with chocolate in it. chocolate is lethal for raccoons too).If you're lucky enough to have deer, then feed them accordingly. They eat plant,s fruit and nuts. You could buy extra melon or drupe fruit such as nectarines, plums and peaches and then pit them. Just remember that deer cannot eat corn. It's highly lethal and can cause extreme sickness.
Just like many of us, the homeless also have companion animals. Like ours they need to have proper food and water to survive.If you do have a homeless person on your block with a cat or dog, treat the companion to a meal. Set out some bowls with ice water and either dry or wet food. Also check to see if the animal is showing signs of dehydration. They will usually have sunken eyes, the skin can be tented (to see this pick up the folds of skin along the spine and see if it snaps back into place. If not the animal may need subcutaneous fluids which a vet or vet tech can give you or can administer) and pale , shrunken gums. Some homeless shelters like the ones in Los Angeles and New York City will also take in companion pets however if not offer to foster the animal in your back yard or garage.Another idea is supplying food pantries with dog and cat food. Many people do have companion animals but don't have the extra money for food. Donate what you can to your nearest shelter, whether it's dry or wet, aimed at kittens and puppy or senior cats and dogs. Also donate to your nearest no kill shelter as well. To show your appreciation , consider giving the staff there a tray of cupcakes or donating to their barbecues. Many work tirelessly to help these abandoned and unwanted creatures.Show them your gratitude for what they are doing.
Animals too need a break in this hot weather. Make sure they're well hydrated and well fed. They'll appreciate it with a purr or a wagging tail.
One of the musts for any indoor or out door creature is a cool bowl of water. One of the best ideas is to put an ice cube or two so that the water maintains that refreshing coldness. Chilled milk is fine for both your domestic kitty and feral visitor. Just keep it out of the direct sunlight along with diluting it with water (pure milk can cause stomach problems and diarrhea). As for food, you can let the ferals gnaw on any ribs or bits and pieces of dogs and burgers leftover from your barbecue. It's better, though just to open up a can of food because the scraps may be too much for certain cats and dogs. If you've just started to feel ferals or are starting a feral cat colony, remember that other animals, primarily raccoons, will also eat whatever you',ve left out. What you can do is provide them with extra grub in the form of leftover bread and cookies.(for some reason they're partial towards sweets however don't give them anything with chocolate in it. chocolate is lethal for raccoons too).If you're lucky enough to have deer, then feed them accordingly. They eat plant,s fruit and nuts. You could buy extra melon or drupe fruit such as nectarines, plums and peaches and then pit them. Just remember that deer cannot eat corn. It's highly lethal and can cause extreme sickness.
Just like many of us, the homeless also have companion animals. Like ours they need to have proper food and water to survive.If you do have a homeless person on your block with a cat or dog, treat the companion to a meal. Set out some bowls with ice water and either dry or wet food. Also check to see if the animal is showing signs of dehydration. They will usually have sunken eyes, the skin can be tented (to see this pick up the folds of skin along the spine and see if it snaps back into place. If not the animal may need subcutaneous fluids which a vet or vet tech can give you or can administer) and pale , shrunken gums. Some homeless shelters like the ones in Los Angeles and New York City will also take in companion pets however if not offer to foster the animal in your back yard or garage.Another idea is supplying food pantries with dog and cat food. Many people do have companion animals but don't have the extra money for food. Donate what you can to your nearest shelter, whether it's dry or wet, aimed at kittens and puppy or senior cats and dogs. Also donate to your nearest no kill shelter as well. To show your appreciation , consider giving the staff there a tray of cupcakes or donating to their barbecues. Many work tirelessly to help these abandoned and unwanted creatures.Show them your gratitude for what they are doing.
Animals too need a break in this hot weather. Make sure they're well hydrated and well fed. They'll appreciate it with a purr or a wagging tail.
Subscribe to:
Posts (Atom)
Posts
