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| My neighbor's front stoop. Awesome. |
Minggu, 31 Oktober 2010
Sabtu, 30 Oktober 2010
Saturday Throwback: Touch of Class - 10 Thrifty, Healthy Ingredients to Improve the Quality of Your Meals
Every Saturday, we post a piece from the CHG archives. This one is from November 2007.
For the first 25 years of my existence, my food stood alone. Meat went unseasoned, starches sought no accompaniment, and vegetables … hermits, all of them. Only recently have I discovered the wonders of spices, sauces, and assorted flavorings. I had heard they made edibles better, but discounted it as a blasphemous rumor. Y’know, like gravity.In honor of these fine, zestful components, today’s article will expound on joy and wonder of my favorite ten. The following foods generally aren’t the main focus of a dish. Instead, they’re simple, easily attainable additives that will boost the quality of your spread immensely. Some cost a few cents more than generic or mass-produced items, but in most cases, a tiny little pinch goes a super-long way.
1. Freshly ground black pepper
Along with its sister, salt, black pepper is one of the most widely-employed spices globally. Alas, according to sources, it starts losing its flavor immediately after grinding, meaning the five-year-old jar on your shelf is little more than grey dust. Investing in a solid mill and Costco-sized package of peppercorns will juice up almost every meal you make, at minimal cost over time.
2. Fresh herbs
Parsley, sage, rosemary, and thyme aren’t just tremendously soothing Simon and Garfunkel lyrics – they’re also a grade-A way to turn a dish from crappy to credible. Though price is contingent on time of year, every spent cent is rewarded. Casual Kitchen makes every other good point there is to make about this, but I’ll add that some herbs last much longer than you might think. I’ve had thyme survive my fridge for more than three weeks.
3. Stock/Better than Bouillon
When heated in stock rather than water, many foods (pasta, rice, veggies, etc.) assume extra flavor. While homemade stock is always preferred, Better than Bouillon is a good alternative to cans and cubes. A dense paste, it makes 38 cups of broth per 8-oz jar. Priced at $5.95 on Amazon (and a rumored $2.99 at Trader Joe’s), it comes out to $0.16 per cup, or about half the cost of on-sale Swanson broth. I used it in Thanksgiving prep at house, and the eaters were pleased. (Three cheers to Rachel, the Cheap Healthy Gourmet for the tip.)
4. Wine
Thanks to Trader Joe’s, the internet, and an expanding world of wine appreciation, a passable vino is becoming easier and easier to find. Five bucks will nab you a bottle suitable for braising and/or deglazing, which ups the flavor in meats, sauces, and vegetables.
5. Decent cheese
Whether you’re dusting penne with parmesan or grating sharp cheddar over potato soup, a smattering of frommage can invigorate a dish with mad flava. BUT, the quality of cheese matters, tons. Case in point: last night, I went to a generally reliable Irish bar for dinner and ordered a vegetable melt. Sure, the choice of produce was bizarre (broccoli, carrots, and zucchini) but the dish was totally sunk by the over-processed, barely-warm slices of Grade Z American cheese. Buying less expensive dairy is understandable, especially if it’s used in bulk (a la enchiladas), but if you can swing it, slightly better brands in small doses do wonders. (As god as my witness, this will never touch my pasta again.)
6. Real lemon juice
Frequently a main component of dessert or dinner, the lovely lemon (not to be confused with Liz Lemon) can also brighten the flavor of a sauce, salad, or slab of meat. BUT, there is no substitute for having the actual, physical citrus fruit on hand. My Ma’s been a staunch ReaLemon supporter for most of her time on Earth, and I’ve always found it tastes like ... not lemon. At $0.25 to $0.50 a pop, go with the real thing.
7. Panko (Japanese breadcrumbs)
I am not a supporter of breadcrumbs on macaroni and cheese. I think they take away from the main event. That said, I ate the beloved dish topped once with panko, and completely flipped my wig. Crunchier, lighter, and only slightly pricier than American-style breadcrumbs, panko ups the ante on everything. Try it with pork chops, chicken, and fish.
8. Anchovies
Discovering a whole dead fish on pizza might be enough to make you swear off anchovies for the rest of your life (and the next one, if you’re into that kind of thing). Yet, the tiny, economical add-on will give dips and dressings a much-needed kick in the pants. This simple, healthy dip by Kathleen Daeleamans is a great example.
9. Garlic straight from the bulb
This one’s a tad personal. Ma and Pa, who are righteous in every other way, cook with pre-minced garlic stored in huge jars of olive oil. Pa believes it saves some time and maybe a dollar, but he always has to use twice the amount called for since the pungency is severely compromised. Fresh garlic is delicious, un-diluted, and according to a new New York Times article, good for you as all get out. Plus, there’s the vampire-repellant factor, and that can’t be overlooked. (BONUS: Special mincing instructions here. )
10. Condiments
Soy sauce, tabasco sauce, teriyaki sauce, mustard, honey, horseradish, Worcestershire sauce – every one of these guys can stand on their own, or be incorporated into a grander concoction. And when employed in moderation, they enhance rather than overwhelm the taste of a meal. You can purchase according to your own taste and/or buy in bulk for savings, but coughing up an extra buck will make a difference in the end product.
Also worth mentioning: capers, bulk nuts, olives, fresh seasonal veggies (as opposed to canned), flavored vinegars, various pastes, fresh hot peppers, chutneys, salsas.
Any other suggestions? I’d love to hear ‘em.
Saturday Throwback: Touch of Class - 10 Thrifty, Healthy Ingredients to Improve the Quality of Your Meals
Every Saturday, we post a piece from the CHG archives. This one is from November 2007.
For the first 25 years of my existence, my food stood alone. Meat went unseasoned, starches sought no accompaniment, and vegetables … hermits, all of them. Only recently have I discovered the wonders of spices, sauces, and assorted flavorings. I had heard they made edibles better, but discounted it as a blasphemous rumor. Y’know, like gravity.In honor of these fine, zestful components, today’s article will expound on joy and wonder of my favorite ten. The following foods generally aren’t the main focus of a dish. Instead, they’re simple, easily attainable additives that will boost the quality of your spread immensely. Some cost a few cents more than generic or mass-produced items, but in most cases, a tiny little pinch goes a super-long way.
1. Freshly ground black pepper
Along with its sister, salt, black pepper is one of the most widely-employed spices globally. Alas, according to sources, it starts losing its flavor immediately after grinding, meaning the five-year-old jar on your shelf is little more than grey dust. Investing in a solid mill and Costco-sized package of peppercorns will juice up almost every meal you make, at minimal cost over time.
2. Fresh herbs
Parsley, sage, rosemary, and thyme aren’t just tremendously soothing Simon and Garfunkel lyrics – they’re also a grade-A way to turn a dish from crappy to credible. Though price is contingent on time of year, every spent cent is rewarded. Casual Kitchen makes every other good point there is to make about this, but I’ll add that some herbs last much longer than you might think. I’ve had thyme survive my fridge for more than three weeks.
3. Stock/Better than Bouillon
When heated in stock rather than water, many foods (pasta, rice, veggies, etc.) assume extra flavor. While homemade stock is always preferred, Better than Bouillon is a good alternative to cans and cubes. A dense paste, it makes 38 cups of broth per 8-oz jar. Priced at $5.95 on Amazon (and a rumored $2.99 at Trader Joe’s), it comes out to $0.16 per cup, or about half the cost of on-sale Swanson broth. I used it in Thanksgiving prep at house, and the eaters were pleased. (Three cheers to Rachel, the Cheap Healthy Gourmet for the tip.)
4. Wine
Thanks to Trader Joe’s, the internet, and an expanding world of wine appreciation, a passable vino is becoming easier and easier to find. Five bucks will nab you a bottle suitable for braising and/or deglazing, which ups the flavor in meats, sauces, and vegetables.
5. Decent cheese
Whether you’re dusting penne with parmesan or grating sharp cheddar over potato soup, a smattering of frommage can invigorate a dish with mad flava. BUT, the quality of cheese matters, tons. Case in point: last night, I went to a generally reliable Irish bar for dinner and ordered a vegetable melt. Sure, the choice of produce was bizarre (broccoli, carrots, and zucchini) but the dish was totally sunk by the over-processed, barely-warm slices of Grade Z American cheese. Buying less expensive dairy is understandable, especially if it’s used in bulk (a la enchiladas), but if you can swing it, slightly better brands in small doses do wonders. (As god as my witness, this will never touch my pasta again.)
6. Real lemon juice
Frequently a main component of dessert or dinner, the lovely lemon (not to be confused with Liz Lemon) can also brighten the flavor of a sauce, salad, or slab of meat. BUT, there is no substitute for having the actual, physical citrus fruit on hand. My Ma’s been a staunch ReaLemon supporter for most of her time on Earth, and I’ve always found it tastes like ... not lemon. At $0.25 to $0.50 a pop, go with the real thing.
7. Panko (Japanese breadcrumbs)
I am not a supporter of breadcrumbs on macaroni and cheese. I think they take away from the main event. That said, I ate the beloved dish topped once with panko, and completely flipped my wig. Crunchier, lighter, and only slightly pricier than American-style breadcrumbs, panko ups the ante on everything. Try it with pork chops, chicken, and fish.
8. Anchovies
Discovering a whole dead fish on pizza might be enough to make you swear off anchovies for the rest of your life (and the next one, if you’re into that kind of thing). Yet, the tiny, economical add-on will give dips and dressings a much-needed kick in the pants. This simple, healthy dip by Kathleen Daeleamans is a great example.
9. Garlic straight from the bulb
This one’s a tad personal. Ma and Pa, who are righteous in every other way, cook with pre-minced garlic stored in huge jars of olive oil. Pa believes it saves some time and maybe a dollar, but he always has to use twice the amount called for since the pungency is severely compromised. Fresh garlic is delicious, un-diluted, and according to a new New York Times article, good for you as all get out. Plus, there’s the vampire-repellant factor, and that can’t be overlooked. (BONUS: Special mincing instructions here. )
10. Condiments
Soy sauce, tabasco sauce, teriyaki sauce, mustard, honey, horseradish, Worcestershire sauce – every one of these guys can stand on their own, or be incorporated into a grander concoction. And when employed in moderation, they enhance rather than overwhelm the taste of a meal. You can purchase according to your own taste and/or buy in bulk for savings, but coughing up an extra buck will make a difference in the end product.
Also worth mentioning: capers, bulk nuts, olives, fresh seasonal veggies (as opposed to canned), flavored vinegars, various pastes, fresh hot peppers, chutneys, salsas.
Any other suggestions? I’d love to hear ‘em.
Sleep Disturbance as Risk of Stroke
Jakarta, Sleep disturbance is one of the most common complaints found in patients who visit doctors. It is estimated that each year 20% -40% of adults have difficulty sleeping and 17% of them experienced serious problems.
Prevalence of sleep disorders each year tend to increase, it is also in accordance with increasing age and various causes. Research shows that sleep disorders increase the incidence of various diseases kardioserebrovaskuler. This is mainly associated with breathing disorders during sleep (sleep disordered breathing).
Impaired breathing during sleep
There are 2 kinds of breathing disorders during sleep patterns, namely Hypoapnea and Apnea. Hypoapnea narrowing of the airways characterized by 50% -80% for more than 10 seconds and a decline in oxygen saturation of more than 3%.
While sleep apnea is characterized by the narrowing of the airways more than 80% for more than 10 seconds and a decline in oxygen saturation of more than 3%.
There are three types of sleep apnea, which is central sleep apnea, upper airway obstructive apnea and a mixture of both.
Sleep apnea is a breathing disorder that occurs during sleep, which lasted for more than 10 seconds. It is said pathological sleep apnea if patients experienced episodes of apnea at least five times in one hour or 30 episodes of apnea during the night. During this periodic chest and abdominal wall movement is very dominant.
Central apnea often occurs in the elderly, characterized by intermittent reduction in the ability of respiration due to reduced oxygen saturation. Central apnea is characterized by a cessation of airflow and respiratory effort periodically during sleep, so that movement of chest and abdominal wall disappeared. It is possible damage to the brain stem or hypercapnia.
Respiratory illness (upper airway obstructive) during sleep characterized by increased respiration during apnea, increased effort chest and abdominal wall muscles with the aim of forcing air in through the obstruction. This disorder is more severe when you enter the REM phase. Respiratory disorders are characterized by gasping for breath or snoring during sleep.
Snoring is a sound lasts 3-6 times and then disappear and repeat every 20-50 seconds. Apnea attack when the patient does not snore. As a result of hypoxia or hipercapnea, causing more active respiration activated by the formation retikularis and medullary respiratory center, with the result that the patient is awake and respiration returned to normal in a reflex.
Whether the central or obstructive apnea, patients are often awakened repeatedly at night, which is sometimes difficult to fall asleep again. This disorder is often characterized by head pain or unpleasant feelings in the morning. In children with frequent respiratory tract congenital disorders. In the adult airway obstruction septal defect, hypothyroidism, or bradycardia, heart problems, hypertension, and stroke.
OSA (Obstructive Sleep Apnea) and stroke
Obstructive sleep disorder is one form of a new risk factor for stroke. Recent studies Drager (2007) showed no increased risk of stroke by 2.52 times in patients with sleep apnea. It is also associated with increased risk of hypertension in patients with OSA.
OSA is often found in people with stroke who managed to live, as much as 63% of those who survive, having this disorder. More and more evidence that has shown a causal relationship between sleep apnea and stroke.
Excessive fatigue during the day associated with sleep apnea can affect the results of post-stroke recovery. Excessive daytime fatigue may reduce the ability and motivation of stroke patients to continue to run the recovery program. As a result, the exercise to recovery is not done regularly, inhibition of recovery and the results will be much worse.
How to handle?
Before looking for diagnosing the cause of a sleep disorder, should be determined beforehand danlamanya type of sleep disorder (duration of sleep disorder), by knowing the type and duration of sleep disorders. In addition to helping identify the cause also can provide adequate treatment.
Diagnosis of sleep disorders in facilities uphold Overnight Treatment Laboratory Based Sleep Study (Polysomnography Complete). The medical team will formulate appropriate measures the degree of treatment of sleep disorders, patient selection, overall health status, and patient expectations.
Prevalence of sleep disorders each year tend to increase, it is also in accordance with increasing age and various causes. Research shows that sleep disorders increase the incidence of various diseases kardioserebrovaskuler. This is mainly associated with breathing disorders during sleep (sleep disordered breathing).
Impaired breathing during sleep
There are 2 kinds of breathing disorders during sleep patterns, namely Hypoapnea and Apnea. Hypoapnea narrowing of the airways characterized by 50% -80% for more than 10 seconds and a decline in oxygen saturation of more than 3%.
While sleep apnea is characterized by the narrowing of the airways more than 80% for more than 10 seconds and a decline in oxygen saturation of more than 3%.
There are three types of sleep apnea, which is central sleep apnea, upper airway obstructive apnea and a mixture of both.
Sleep apnea is a breathing disorder that occurs during sleep, which lasted for more than 10 seconds. It is said pathological sleep apnea if patients experienced episodes of apnea at least five times in one hour or 30 episodes of apnea during the night. During this periodic chest and abdominal wall movement is very dominant.
Central apnea often occurs in the elderly, characterized by intermittent reduction in the ability of respiration due to reduced oxygen saturation. Central apnea is characterized by a cessation of airflow and respiratory effort periodically during sleep, so that movement of chest and abdominal wall disappeared. It is possible damage to the brain stem or hypercapnia.
Respiratory illness (upper airway obstructive) during sleep characterized by increased respiration during apnea, increased effort chest and abdominal wall muscles with the aim of forcing air in through the obstruction. This disorder is more severe when you enter the REM phase. Respiratory disorders are characterized by gasping for breath or snoring during sleep.
Snoring is a sound lasts 3-6 times and then disappear and repeat every 20-50 seconds. Apnea attack when the patient does not snore. As a result of hypoxia or hipercapnea, causing more active respiration activated by the formation retikularis and medullary respiratory center, with the result that the patient is awake and respiration returned to normal in a reflex.
Whether the central or obstructive apnea, patients are often awakened repeatedly at night, which is sometimes difficult to fall asleep again. This disorder is often characterized by head pain or unpleasant feelings in the morning. In children with frequent respiratory tract congenital disorders. In the adult airway obstruction septal defect, hypothyroidism, or bradycardia, heart problems, hypertension, and stroke.
OSA (Obstructive Sleep Apnea) and stroke
Obstructive sleep disorder is one form of a new risk factor for stroke. Recent studies Drager (2007) showed no increased risk of stroke by 2.52 times in patients with sleep apnea. It is also associated with increased risk of hypertension in patients with OSA.
OSA is often found in people with stroke who managed to live, as much as 63% of those who survive, having this disorder. More and more evidence that has shown a causal relationship between sleep apnea and stroke.
Excessive fatigue during the day associated with sleep apnea can affect the results of post-stroke recovery. Excessive daytime fatigue may reduce the ability and motivation of stroke patients to continue to run the recovery program. As a result, the exercise to recovery is not done regularly, inhibition of recovery and the results will be much worse.
How to handle?
Before looking for diagnosing the cause of a sleep disorder, should be determined beforehand danlamanya type of sleep disorder (duration of sleep disorder), by knowing the type and duration of sleep disorders. In addition to helping identify the cause also can provide adequate treatment.
Diagnosis of sleep disorders in facilities uphold Overnight Treatment Laboratory Based Sleep Study (Polysomnography Complete). The medical team will formulate appropriate measures the degree of treatment of sleep disorders, patient selection, overall health status, and patient expectations.
Every 6 Seconds Soul lost due to stroke
Small Note world stroke day 2010
World commemorates the day of stroke worldwide each October 29, 2010. World Stroke Organization welcomed the day of stroke worldwide in 2010 with the theme of 'One in Six: Act Now!'. Day is celebrated worldwide stroke on 29 October each year with a message 'stroke can be prevented, and stroke can be treated'.
Stroke is the third cause of death after heart disease and cancer, and is the number one cause of disability for survivors of a stroke.
The data show that more than 60% of stroke sufferers in the world live in developing countries. Increasing incidence of stroke in some Asian countries (China, India, and Indonesia) is suspected due to the influence of lifestyle changes, pollution, and changes in food consumption patterns.
Stroke is a brain dysfunction that occurs suddenly due to circulatory disorders of the brain. There are 2 kinds of stroke, ie stroke and haemorrhagic stroke blockage. The incidence of stroke, the blockage was higher than hemorrhagic stroke (70% vs. 30%).
The incidence of stroke increases due to increased stroke risk factors such as hypertension, smoking, high blood cholesterol, and diabetes.
Stroke in Indonesia
Data Ministry of Health of the Republic of Indonesia (2008) showed that stroke is the number one cause of death in patients treated in hospital. Number of cases of hypertension, diabetes, high blood cholesterol, and smoking is increasing in Indonesia. Industrialization and pollution increases the risk of stroke.
Research shows that the incidence of stroke increases with air pollution. Increased incidence of stroke is also associated with increased emotional stress and changes in food consumption patterns.
The problems that arise in stroke services in Indonesia are:
1. The low awareness of stroke risk factors
2. Less familiar symptoms of stroke
3. Not to optimal stroke care
4. Adherence to therapy for stroke prevention program re low.
The four things that contribute to the increased incidence of new stroke and higher death rates from stroke in Indonesia and the high incidence of repeated strokes.
Westernization and stroke
Various research and studies show that the cause of the high incidence of stroke in developing countries is due to changes in lifestyle and food consumption patterns (Kaste and Norving, 2010).
Industrial advancement and improvement of economic status in developing countries associated with changes in urban lifestyle. Consumption of fast food and physical inactivity increases. Fast food linked to sodium and saturated fat content is high.
It is associated with increased incidence of hypertension, elevated cholesterol, central obesity, and hardening of the blood vessel wall (atherosclerotic) (Kilkeny, 2010).
Risk factors for stroke are often asymptomatic. Patients came for a treatment at the time of onset of symptoms was due to organ damage. This is what causes hypertension and dyslipidemia (high blood cholesterol) is known as 'the silent killer'.
Symptoms arise when the target organ damage was so severe. The campaign to continually be aware of increased blood pressure should be done. Mass-measurement of blood pressure is recommended. If a person's blood pressure is above 140/90 mmHg in figures 2 times of measurement, then the conditions are in accordance with the criteria of hypertension.
Changes in lifestyle should be done by reducing salt intake, exercise, lose excess weight, and quitting smoking. The nature of hypertension and dyslipidemia that do not cause symptoms contribute greatly to the low regularity of care and treatment of patients. Only less than 30% of hypertensive patients regularly treated and controlled blood pressure (Angeli, 2010). from [detik.com]
Jumat, 29 Oktober 2010
Top Ten Links of the Week: 10/22/10 - 10/28/10
Happy Halloween, sweet readers! Today, we delve deep into the anthropology of candy, the downsides of fundraisers, and the benefits of soup and vegetables.
Oo! Also! Movie suggestion! If you haven't seen 2008's Swedish vampire movie Let the Right One In, rent it for the 31st. It will move you and scare your pants off at the same time. I'm dead serious. Those (we) Scandinavians know horror. And the luge. But mostly horror.
1) New York Times: Is Candy Evil or Just Misunderstood?
By day, Dr. Samira Kawash is ludicrously well-educated administrator, mom, and jellybean addict. By night, she’s CANDY PROFESSOR, a blogger exploring Americans’ cultural relationship with jujubes, lollipops, and Gummi bears. It’s a sweet article, in every sense of the word.
2) The Atlantic Food: The Meanings of Halloween Candy Psychopath Stories
All Hallow’s Eve approaches, my pretties. This year, don’t fear razor-bladed Snickers or poisoned Mary Janes. They’re pretty much an unsubstantiated myth, fostered by our fear of contamination and the unknown. Who knows? CANDY PROFESSOR knows. (Seriously. She wrote this.)
3) Oregon Live: Soup swaps help stock your freezer and foster friendships
Ooo! Wanna procure a variety of delicious, nutritious meals for pennies? Hold a soup swap. This piece gives you the guidelines, along with six good-looking recipes.
4) The Atlantic: The Dark Side of Benefit Dinners
Porchetta chef Sara Jenkins is leery of benefits for two reasons: 1) They often seem more like self-congratulatory parties for their respective parent organizations, and 2) She’s repeatedly expected to buy, prep, and serve a massive amount of food for free. It’s a reasonable argument, and one worth exploring if you're planning, funding, or attending a fundraising dinner anytime soon.
5) Casual Kitchen: Cooking Up Advantages Out of Disadvantages
Love this piece about accidental innovation when you’re too busy to do it on purpose. Aren’t we all more productive when we’re busy?
6) The Simple Dollar: Can Once-a-Month Cooking Really Work?
Personal finance guru/home cook Trent details the beginnings of his family’s OaM experiment, which will be employed full-force when his wife heads back to work. Can they pull it off? Will the meals become too repetitive? Is it something they can do consistently? Read on and find out.
7) HuffPo: Screamin’ Grocery Store Deals: 16 Cheap, Organic Foods
Fab organic deals in somewhat irritating slideshow form. Take a glance if you don’t mind the extra clicking. (Does anyone else loathe slideshows? Man, they make me crazy. HuffPo is a constant culprit.)
8) The Independent: Excessive Meat Eating Kills 45,000 Each Year
You know, you see a lot of articles pinning metabolic syndrome on obesity and poor diets, but you rarely see them specifically blame meat consumption. This is a UK publication, is probably why it's allowed to happen here. Interesting read.
9) Gen X Finance: 8 Ways to Save Money When Going Out to Eat
I love any frugality piece acknowledging that leaving the house is necessary to maintain one’s sanity. Also, food is good. So, um, read this.
10) USA Today: Food allergies more likely in kids born in winter
It’s understood that these claims are legitimate, but don’t they sound a little like obscure baseball stats? Like, kids born in winter after the seventh inning on days ending in 3, 7, or 8 are more likely to have a shellfish intolerance and less likely to hit for the cycle? Am I watching too much of the World Series? Answer me, Tim Lincecum!
HONORABLE MENTIONS
Cooking Manager: Interview with Cheap Healthy Good Kris
The lovely Hannah graciously asked to interview me earlier this week. These are the squash-tastic results
The Guardian: Global food crisis forecast as prices reach record highs
Oh, crud. Not again. Imagine 2008’s crisis, but make it much longer.
HuffPo/Eating Well: How to Save $2,997 on Food Without Even Trying
Standard but solid roundup on common ways to cut back on your food expenditures. If you’re new to this, it’s definitely worth a gander.
stonesoup: 7 Things You Should Know About Eggplant
I didn’t know about #2. As Gram used to say, "You learn something new everyday, and could you please turn up my Lawrence Welk Show? Thanks, dear."
Time.com: Lardcore – Southern Food With Hardcore Attitude
The article is incidental. Whoever came up with “lardcore” should be kissed on the mouth. Somewhere, Henry Rollins is eating fried chicken and angrily smiling.
Wise Bread: How to Save $1500 on Coffee
Should you buy an espresso machine? Believe it or not, it might be a solid investment if you’re a joe-holic.
AND ALSO
Electric Company: Morgan Freeman as Count Dracula, Taking a Bath in a Casket
Happy Halloweeeeeeeen!
(Banana and candy pics from Wiki commons.)
Thank you so much for visiting Cheap Healthy Good! (We appreciate it muchly). If you’d like to further support CHG, subscribe to our RSS feed! Or become a Facebook friend! Or check out our Twitter! Or buy something inexpensive, yet fulfilling via that Amazon store (on the left)! Bookmarking sites and links are nice, too. Viva la France!
Oo! Also! Movie suggestion! If you haven't seen 2008's Swedish vampire movie Let the Right One In, rent it for the 31st. It will move you and scare your pants off at the same time. I'm dead serious. Those (we) Scandinavians know horror. And the luge. But mostly horror.
1) New York Times: Is Candy Evil or Just Misunderstood?By day, Dr. Samira Kawash is ludicrously well-educated administrator, mom, and jellybean addict. By night, she’s CANDY PROFESSOR, a blogger exploring Americans’ cultural relationship with jujubes, lollipops, and Gummi bears. It’s a sweet article, in every sense of the word.
2) The Atlantic Food: The Meanings of Halloween Candy Psychopath Stories
All Hallow’s Eve approaches, my pretties. This year, don’t fear razor-bladed Snickers or poisoned Mary Janes. They’re pretty much an unsubstantiated myth, fostered by our fear of contamination and the unknown. Who knows? CANDY PROFESSOR knows. (Seriously. She wrote this.)
3) Oregon Live: Soup swaps help stock your freezer and foster friendships
Ooo! Wanna procure a variety of delicious, nutritious meals for pennies? Hold a soup swap. This piece gives you the guidelines, along with six good-looking recipes.
4) The Atlantic: The Dark Side of Benefit Dinners
Porchetta chef Sara Jenkins is leery of benefits for two reasons: 1) They often seem more like self-congratulatory parties for their respective parent organizations, and 2) She’s repeatedly expected to buy, prep, and serve a massive amount of food for free. It’s a reasonable argument, and one worth exploring if you're planning, funding, or attending a fundraising dinner anytime soon.
5) Casual Kitchen: Cooking Up Advantages Out of Disadvantages
Love this piece about accidental innovation when you’re too busy to do it on purpose. Aren’t we all more productive when we’re busy?
6) The Simple Dollar: Can Once-a-Month Cooking Really Work?
Personal finance guru/home cook Trent details the beginnings of his family’s OaM experiment, which will be employed full-force when his wife heads back to work. Can they pull it off? Will the meals become too repetitive? Is it something they can do consistently? Read on and find out.
7) HuffPo: Screamin’ Grocery Store Deals: 16 Cheap, Organic FoodsFab organic deals in somewhat irritating slideshow form. Take a glance if you don’t mind the extra clicking. (Does anyone else loathe slideshows? Man, they make me crazy. HuffPo is a constant culprit.)
8) The Independent: Excessive Meat Eating Kills 45,000 Each Year
You know, you see a lot of articles pinning metabolic syndrome on obesity and poor diets, but you rarely see them specifically blame meat consumption. This is a UK publication, is probably why it's allowed to happen here. Interesting read.
9) Gen X Finance: 8 Ways to Save Money When Going Out to Eat
I love any frugality piece acknowledging that leaving the house is necessary to maintain one’s sanity. Also, food is good. So, um, read this.
10) USA Today: Food allergies more likely in kids born in winter
It’s understood that these claims are legitimate, but don’t they sound a little like obscure baseball stats? Like, kids born in winter after the seventh inning on days ending in 3, 7, or 8 are more likely to have a shellfish intolerance and less likely to hit for the cycle? Am I watching too much of the World Series? Answer me, Tim Lincecum!
HONORABLE MENTIONS
Cooking Manager: Interview with Cheap Healthy Good Kris
The lovely Hannah graciously asked to interview me earlier this week. These are the squash-tastic results
The Guardian: Global food crisis forecast as prices reach record highs
Oh, crud. Not again. Imagine 2008’s crisis, but make it much longer.
HuffPo/Eating Well: How to Save $2,997 on Food Without Even Trying
Standard but solid roundup on common ways to cut back on your food expenditures. If you’re new to this, it’s definitely worth a gander.
stonesoup: 7 Things You Should Know About Eggplant
I didn’t know about #2. As Gram used to say, "You learn something new everyday, and could you please turn up my Lawrence Welk Show? Thanks, dear."
Time.com: Lardcore – Southern Food With Hardcore Attitude
The article is incidental. Whoever came up with “lardcore” should be kissed on the mouth. Somewhere, Henry Rollins is eating fried chicken and angrily smiling.
Wise Bread: How to Save $1500 on Coffee
Should you buy an espresso machine? Believe it or not, it might be a solid investment if you’re a joe-holic.
AND ALSO
Electric Company: Morgan Freeman as Count Dracula, Taking a Bath in a Casket
Happy Halloweeeeeeeen!
(Banana and candy pics from Wiki commons.)
Thank you so much for visiting Cheap Healthy Good! (We appreciate it muchly). If you’d like to further support CHG, subscribe to our RSS feed! Or become a Facebook friend! Or check out our Twitter! Or buy something inexpensive, yet fulfilling via that Amazon store (on the left)! Bookmarking sites and links are nice, too. Viva la France!
Top Ten Links of the Week: 10/22/10 - 10/28/10
Happy Halloween, sweet readers! Today, we delve deep into the anthropology of candy, the downsides of fundraisers, and the benefits of soup and vegetables.
Oo! Also! Movie suggestion! If you haven't seen 2008's Swedish vampire movie Let the Right One In, rent it for the 31st. It will move you and scare your pants off at the same time. I'm dead serious. Those (we) Scandinavians know horror. And the luge. But mostly horror.
1) New York Times: Is Candy Evil or Just Misunderstood?
By day, Dr. Samira Kawash is ludicrously well-educated administrator, mom, and jellybean addict. By night, she’s CANDY PROFESSOR, a blogger exploring Americans’ cultural relationship with jujubes, lollipops, and Gummi bears. It’s a sweet article, in every sense of the word.
2) The Atlantic Food: The Meanings of Halloween Candy Psychopath Stories
All Hallow’s Eve approaches, my pretties. This year, don’t fear razor-bladed Snickers or poisoned Mary Janes. They’re pretty much an unsubstantiated myth, fostered by our fear of contamination and the unknown. Who knows? CANDY PROFESSOR knows. (Seriously. She wrote this.)
3) Oregon Live: Soup swaps help stock your freezer and foster friendships
Ooo! Wanna procure a variety of delicious, nutritious meals for pennies? Hold a soup swap. This piece gives you the guidelines, along with six good-looking recipes.
4) The Atlantic: The Dark Side of Benefit Dinners
Porchetta chef Sara Jenkins is leery of benefits for two reasons: 1) They often seem more like self-congratulatory parties for their respective parent organizations, and 2) She’s repeatedly expected to buy, prep, and serve a massive amount of food for free. It’s a reasonable argument, and one worth exploring if you're planning, funding, or attending a fundraising dinner anytime soon.
5) Casual Kitchen: Cooking Up Advantages Out of Disadvantages
Love this piece about accidental innovation when you’re too busy to do it on purpose. Aren’t we all more productive when we’re busy?
6) The Simple Dollar: Can Once-a-Month Cooking Really Work?
Personal finance guru/home cook Trent details the beginnings of his family’s OaM experiment, which will be employed full-force when his wife heads back to work. Can they pull it off? Will the meals become too repetitive? Is it something they can do consistently? Read on and find out.
7) HuffPo: Screamin’ Grocery Store Deals: 16 Cheap, Organic Foods
Fab organic deals in somewhat irritating slideshow form. Take a glance if you don’t mind the extra clicking. (Does anyone else loathe slideshows? Man, they make me crazy. HuffPo is a constant culprit.)
8) The Independent: Excessive Meat Eating Kills 45,000 Each Year
You know, you see a lot of articles pinning metabolic syndrome on obesity and poor diets, but you rarely see them specifically blame meat consumption. This is a UK publication, is probably why it's allowed to happen here. Interesting read.
9) Gen X Finance: 8 Ways to Save Money When Going Out to Eat
I love any frugality piece acknowledging that leaving the house is necessary to maintain one’s sanity. Also, food is good. So, um, read this.
10) USA Today: Food allergies more likely in kids born in winter
It’s understood that these claims are legitimate, but don’t they sound a little like obscure baseball stats? Like, kids born in winter after the seventh inning on days ending in 3, 7, or 8 are more likely to have a shellfish intolerance and less likely to hit for the cycle? Am I watching too much of the World Series? Answer me, Tim Lincecum!
HONORABLE MENTIONS
Cooking Manager: Interview with Cheap Healthy Good Kris
The lovely Hannah graciously asked to interview me earlier this week. These are the squash-tastic results
The Guardian: Global food crisis forecast as prices reach record highs
Oh, crud. Not again. Imagine 2008’s crisis, but make it much longer.
HuffPo/Eating Well: How to Save $2,997 on Food Without Even Trying
Standard but solid roundup on common ways to cut back on your food expenditures. If you’re new to this, it’s definitely worth a gander.
stonesoup: 7 Things You Should Know About Eggplant
I didn’t know about #2. As Gram used to say, "You learn something new everyday, and could you please turn up my Lawrence Welk Show? Thanks, dear."
Time.com: Lardcore – Southern Food With Hardcore Attitude
The article is incidental. Whoever came up with “lardcore” should be kissed on the mouth. Somewhere, Henry Rollins is eating fried chicken and angrily smiling.
Wise Bread: How to Save $1500 on Coffee
Should you buy an espresso machine? Believe it or not, it might be a solid investment if you’re a joe-holic.
AND ALSO
Electric Company: Morgan Freeman as Count Dracula, Taking a Bath in a Casket
Happy Halloweeeeeeeen!
(Banana and candy pics from Wiki commons.)
Thank you so much for visiting Cheap Healthy Good! (We appreciate it muchly). If you’d like to further support CHG, subscribe to our RSS feed! Or become a Facebook friend! Or check out our Twitter! Or buy something inexpensive, yet fulfilling via that Amazon store (on the left)! Bookmarking sites and links are nice, too. Viva la France!
Oo! Also! Movie suggestion! If you haven't seen 2008's Swedish vampire movie Let the Right One In, rent it for the 31st. It will move you and scare your pants off at the same time. I'm dead serious. Those (we) Scandinavians know horror. And the luge. But mostly horror.
1) New York Times: Is Candy Evil or Just Misunderstood?By day, Dr. Samira Kawash is ludicrously well-educated administrator, mom, and jellybean addict. By night, she’s CANDY PROFESSOR, a blogger exploring Americans’ cultural relationship with jujubes, lollipops, and Gummi bears. It’s a sweet article, in every sense of the word.
2) The Atlantic Food: The Meanings of Halloween Candy Psychopath Stories
All Hallow’s Eve approaches, my pretties. This year, don’t fear razor-bladed Snickers or poisoned Mary Janes. They’re pretty much an unsubstantiated myth, fostered by our fear of contamination and the unknown. Who knows? CANDY PROFESSOR knows. (Seriously. She wrote this.)
3) Oregon Live: Soup swaps help stock your freezer and foster friendships
Ooo! Wanna procure a variety of delicious, nutritious meals for pennies? Hold a soup swap. This piece gives you the guidelines, along with six good-looking recipes.
4) The Atlantic: The Dark Side of Benefit Dinners
Porchetta chef Sara Jenkins is leery of benefits for two reasons: 1) They often seem more like self-congratulatory parties for their respective parent organizations, and 2) She’s repeatedly expected to buy, prep, and serve a massive amount of food for free. It’s a reasonable argument, and one worth exploring if you're planning, funding, or attending a fundraising dinner anytime soon.
5) Casual Kitchen: Cooking Up Advantages Out of Disadvantages
Love this piece about accidental innovation when you’re too busy to do it on purpose. Aren’t we all more productive when we’re busy?
6) The Simple Dollar: Can Once-a-Month Cooking Really Work?
Personal finance guru/home cook Trent details the beginnings of his family’s OaM experiment, which will be employed full-force when his wife heads back to work. Can they pull it off? Will the meals become too repetitive? Is it something they can do consistently? Read on and find out.
7) HuffPo: Screamin’ Grocery Store Deals: 16 Cheap, Organic FoodsFab organic deals in somewhat irritating slideshow form. Take a glance if you don’t mind the extra clicking. (Does anyone else loathe slideshows? Man, they make me crazy. HuffPo is a constant culprit.)
8) The Independent: Excessive Meat Eating Kills 45,000 Each Year
You know, you see a lot of articles pinning metabolic syndrome on obesity and poor diets, but you rarely see them specifically blame meat consumption. This is a UK publication, is probably why it's allowed to happen here. Interesting read.
9) Gen X Finance: 8 Ways to Save Money When Going Out to Eat
I love any frugality piece acknowledging that leaving the house is necessary to maintain one’s sanity. Also, food is good. So, um, read this.
10) USA Today: Food allergies more likely in kids born in winter
It’s understood that these claims are legitimate, but don’t they sound a little like obscure baseball stats? Like, kids born in winter after the seventh inning on days ending in 3, 7, or 8 are more likely to have a shellfish intolerance and less likely to hit for the cycle? Am I watching too much of the World Series? Answer me, Tim Lincecum!
HONORABLE MENTIONS
Cooking Manager: Interview with Cheap Healthy Good Kris
The lovely Hannah graciously asked to interview me earlier this week. These are the squash-tastic results
The Guardian: Global food crisis forecast as prices reach record highs
Oh, crud. Not again. Imagine 2008’s crisis, but make it much longer.
HuffPo/Eating Well: How to Save $2,997 on Food Without Even Trying
Standard but solid roundup on common ways to cut back on your food expenditures. If you’re new to this, it’s definitely worth a gander.
stonesoup: 7 Things You Should Know About Eggplant
I didn’t know about #2. As Gram used to say, "You learn something new everyday, and could you please turn up my Lawrence Welk Show? Thanks, dear."
Time.com: Lardcore – Southern Food With Hardcore Attitude
The article is incidental. Whoever came up with “lardcore” should be kissed on the mouth. Somewhere, Henry Rollins is eating fried chicken and angrily smiling.
Wise Bread: How to Save $1500 on Coffee
Should you buy an espresso machine? Believe it or not, it might be a solid investment if you’re a joe-holic.
AND ALSO
Electric Company: Morgan Freeman as Count Dracula, Taking a Bath in a Casket
Happy Halloweeeeeeeen!
(Banana and candy pics from Wiki commons.)
Thank you so much for visiting Cheap Healthy Good! (We appreciate it muchly). If you’d like to further support CHG, subscribe to our RSS feed! Or become a Facebook friend! Or check out our Twitter! Or buy something inexpensive, yet fulfilling via that Amazon store (on the left)! Bookmarking sites and links are nice, too. Viva la France!
5 Signs of Healthy Heart
When the heart stops beating in just a few minutes, followed by cessation of blood circulation, our lives are valuable even this will end. That is why the prevention of heart disease and blood vessel is important and action is emphasized.
In general there are five vital signs of a healthy heart.
1. Cholesterol
When compared, the LDL or bad cholesterol is incendiary and HDL or good cholesterol as a firefighter. "A good firefighter is usually able to prevent long term damage," said Roger Blumenthal of Johns Hopkins Cicarone Center.
The higher levels of HDL cholesterol, the lower the risk of ateroklerosis. For a healthy heart, not the bad cholesterol target more than 130 mg / dl and HDL should be higher than 40 mg / dl. HDL levels tended to increase with exercise, lose weight, and eat lots of fiber.
2. Blood pressure
If left unchecked in recent years, high blood pressure can damage arteries throughout the body so that the blood vessel wall will be thickened and rigid and clogged so that blood flow to vital organs is blocked. Optimal blood pressure is lower than 120/80 mmHg.
The variation range of food with a combination of proper nutrition would be beneficial for blood pressure. Various studies have also shown to reduce stress are also effective in lowering blood pressure. Spanish researchers say, the consumption of aspirin every day also reduce levels of systolic pressure 6.8 mmHg and 4.6 mmHg diastolic pressure.
3. Heartbeat
Life is not in your hands, but in your heart. Knowing the number of heartbeats per minute (resting heart rate) is one way to predict the age. In a study published in the New England Journal of Medicine noted, men who have a resting heart rate above 75 beats per minute (bpm) three times greater risk of heart attack. Normal pulse is 65 bpm.
"When you do a cardio workout with low intensity and add it into two weeks of high intensity, heart rate per minute will be reduced," says Neal Henderson, sports medicine experts. Do exercise at least 30 minutes with 60-80 percent of the maximum amount of heart rate.
4. Fasting blood sugar
Fasting blood sugar levels is a sign of the presence or absence of diabetes risk. The higher your blood sugar levels, the greater the risk of getting diabetes. "People with diabetes have a greater risk of heart disease, kidney, and eye disorders," said Johanthan Samet, MD, of Johns Hopkins.
To reduce levels of fasting blood sugar, we need to improve the ability of the body use blood sugar, or in other words improving insulin sensitivity. The best way to achieve this is to reduce weight.
5. C-reactive protein
Protein C-reavtive or CRP is a plasma protein produced by the liver as a reaction to an infection, injury, and inflammation. High levels of CRP indicate inflammation in the body. Because heart disease occurs because of inflammation in the arterial wall, CRP can be used as a common marker of heart disease risk.
Increased levels of CRP are usually accompanied by an increase in cholesterol. High CRP levels, ie more than 1 milligram per liter, also associated with an increased risk of prostate cancer. CRP measurement is done by taking blood from the elbow or the back of your hand.
In general there are five vital signs of a healthy heart.
1. Cholesterol
When compared, the LDL or bad cholesterol is incendiary and HDL or good cholesterol as a firefighter. "A good firefighter is usually able to prevent long term damage," said Roger Blumenthal of Johns Hopkins Cicarone Center.
The higher levels of HDL cholesterol, the lower the risk of ateroklerosis. For a healthy heart, not the bad cholesterol target more than 130 mg / dl and HDL should be higher than 40 mg / dl. HDL levels tended to increase with exercise, lose weight, and eat lots of fiber.
2. Blood pressure
If left unchecked in recent years, high blood pressure can damage arteries throughout the body so that the blood vessel wall will be thickened and rigid and clogged so that blood flow to vital organs is blocked. Optimal blood pressure is lower than 120/80 mmHg.
The variation range of food with a combination of proper nutrition would be beneficial for blood pressure. Various studies have also shown to reduce stress are also effective in lowering blood pressure. Spanish researchers say, the consumption of aspirin every day also reduce levels of systolic pressure 6.8 mmHg and 4.6 mmHg diastolic pressure.
3. Heartbeat
Life is not in your hands, but in your heart. Knowing the number of heartbeats per minute (resting heart rate) is one way to predict the age. In a study published in the New England Journal of Medicine noted, men who have a resting heart rate above 75 beats per minute (bpm) three times greater risk of heart attack. Normal pulse is 65 bpm.
"When you do a cardio workout with low intensity and add it into two weeks of high intensity, heart rate per minute will be reduced," says Neal Henderson, sports medicine experts. Do exercise at least 30 minutes with 60-80 percent of the maximum amount of heart rate.
4. Fasting blood sugar
Fasting blood sugar levels is a sign of the presence or absence of diabetes risk. The higher your blood sugar levels, the greater the risk of getting diabetes. "People with diabetes have a greater risk of heart disease, kidney, and eye disorders," said Johanthan Samet, MD, of Johns Hopkins.
To reduce levels of fasting blood sugar, we need to improve the ability of the body use blood sugar, or in other words improving insulin sensitivity. The best way to achieve this is to reduce weight.
5. C-reactive protein
Protein C-reavtive or CRP is a plasma protein produced by the liver as a reaction to an infection, injury, and inflammation. High levels of CRP indicate inflammation in the body. Because heart disease occurs because of inflammation in the arterial wall, CRP can be used as a common marker of heart disease risk.
Increased levels of CRP are usually accompanied by an increase in cholesterol. High CRP levels, ie more than 1 milligram per liter, also associated with an increased risk of prostate cancer. CRP measurement is done by taking blood from the elbow or the back of your hand.
Scorpion stings Prevent Surgical Complications
The purpose of cardiac bypass surgery is to drain enough blood flow to the heart muscle so that heart problems can be resolved. The surgeon will transplant the blood vessels taken from other body parts on coronary vessels in the heart.
However, complications frequently occur, namely in the blood vessels of transplanted cells grow new cells so that blood circulation to be impeded. In addition, the grafted blood vessels were also threatened out of place.
Experts have tried different types of chemicals and find the scorpion can be most effective for preventing the growth of cells that could interfere with the transplant process.
Studied scorpion bark scorpion is the kind that is usually found in areas of Central America. Scorpion size is small, but he is very agile and move fast. Can not bark scorpion sting can kill humans but cause pain and cause skin to swell.
Professor David Beech of the University of Leeds, who led the research said the bark scorpion can not be used as drug injection, swallow or sniff drugs, but as an inhaler in the blood vessels to be grafted to the heart.
Listen
Read phonetically
When stimulated, Women be shy ?
If during the women considered to have a lower sex drive than men, then the cause may be due to guilt and shame that comes when they are aroused.
Researchers from Queens University in Psychology, Meredith Chivers, found that when a man began passionately, not only physically aroused, but also psychological. In contrast to women, their bodies and minds are often not in harmony. Most women do not realize that they are aroused. The guilt and shame toward sex by experts believed to be the cause.
"Some women say not aroused by the stimulation provided by their partner even though physically they respond. Most of them are reluctant to show his feelings," says Chivers.
He argues, most women still consider sex as a taboo and makes them uncomfortable and embarrassed. In contrast with men who can harmonize the mind and sexual desire that is felt physically. This means that, although she is physically feel aroused, his mind can wander anywhere. That's why many women who claim not satisfied with their sex lives.
The study was conducted based on analysis of 132 studies to measure the physical and mental responses of more than 4,000 men and women. The reaction of the respondents were tested after they were exposed by the nature of erotic stimulation, both photos and movies. They also asked about sexual fantasies and feelings of arousal experienced after seeing pictures or film.
The results, published in the journal "The Archives of Sexual Behavior" shows that the physical and the mind, men are more in tune. As for the Eve of less consistent in this regard.
"By gender, there was indeed a difference between psychological and genital response to stimulation received," he said.
Researchers from Queens University in Psychology, Meredith Chivers, found that when a man began passionately, not only physically aroused, but also psychological. In contrast to women, their bodies and minds are often not in harmony. Most women do not realize that they are aroused. The guilt and shame toward sex by experts believed to be the cause.
He argues, most women still consider sex as a taboo and makes them uncomfortable and embarrassed. In contrast with men who can harmonize the mind and sexual desire that is felt physically. This means that, although she is physically feel aroused, his mind can wander anywhere. That's why many women who claim not satisfied with their sex lives.
The study was conducted based on analysis of 132 studies to measure the physical and mental responses of more than 4,000 men and women. The reaction of the respondents were tested after they were exposed by the nature of erotic stimulation, both photos and movies. They also asked about sexual fantasies and feelings of arousal experienced after seeing pictures or film.
The results, published in the journal "The Archives of Sexual Behavior" shows that the physical and the mind, men are more in tune. As for the Eve of less consistent in this regard.
"By gender, there was indeed a difference between psychological and genital response to stimulation received," he said.
4 phase of Sexual should be enjoyed together
Upon receiving adequate sexual stimulation, both men and women will experience a sexual reaction. The perfect sexual reaction should take place in four phases, called the sexual response cycle.
Four phases is : excitement phase, plateau phase, orgasm phase, resolution phase.
At each phase there is a change of a physical and psychic.
Physical changes can be felt, both on sex or on other body parts, not only by the individual but also her partner. Likewise, the changes which are psychological.
Changes that occur during the sexual response cycle can be a clue to the phase where the couple is located. Understanding this is very important for sexual relations can take place in harmony.
According to Prof. DR. dr Wimpie Pangkahila, Sp.And, from the Center for the Study of Andrology and Seksologi Udayana University Medical Faculty, sexual response cycle of women and men are basically the same.
The cycle began with a sex drive that has increased because of the sexual stimulation from the outside. Then there was the sexual reaction with orgasm as the peak phase.
If in fact the husband-wife relationship does not last like that, according to Wimpie, could be a myth about sex and gender role differences are the cause.
It is said Wimpie, until now there are many people who think that sexual matters are matters for men. There are still many who think that women or wife is just a passive party, who receives it, in terms of sexual relations. In fact many men who regard and treat women merely as sex objects.
"The myth that negatively affect women's sexual function. Many women who become more closed in the face of sexual problems, "explained Prof. Wimpie.
Added Similarly, any interference in each phase of the sexual response cycle can cause sexual dysfunction.
From clinical experience in facing couples with sexual problems, Prof Wimpie view, not a few who later revealed the existence of sexual problems on the part of women, although the couple originally came because of sexual problems in the male.
More than that, it is not uncommon to know if his wife's new husband turns to experience sexual dysfunction because of misguided myth that he believes all this.
So, throw away that misguided myths. Enjoy all the phases in sexual intercourse. No need to be proud of if only to enjoy the satisfaction of his own. @ Ken.kompas
Kamis, 28 Oktober 2010
Veggie Might: Malt Vinegar Oven Fries—Just Like the Fair
Penned by the effervescent Leigh, Veggie Might is a weekly Thursday column about the wide world of Vegetarianism.
Twice in the last two months I've said to someone, "This is just like the fair!"
Sheep shearing, midway rides, and pig races: for a kid in central Ohio, the county fair was the hottest ticket of the fall social calendar; and the Ohio State Fair was the most thrilling event of the year.
Walking through the competition barns, I would beg to join 4-H and have my own sheep. Every year, my father would remind me that we lived within the town limits and our yard was not zoned for farm animals.
I also lived for the midway. My friends and I would gorge ourselves on fried and sweet delicacies and then hit the fastest, whippingest, most vomit-inducing rides.
My favorite fair fare came in a greasy paper cone: salty, skin-on french fries drenched with mouth-puckering malt vinegar. Rarely do I find fries as good as those, but I'm always on the lookout.
In August, I came close when I accompanied my college pal KC and her daughter to Prince Edward Island, which is not only home to Anne of Green Gables, but the best potatoes I've ever eaten. As it turns out, the soil and climate of PEI are perfect spud-growing conditions.
Particularly outstanding were the french fries at a little seaside sandwich shack in the beach town of Victoria. And there, on the ledge next to the ketchup and other condiments, was a bottle of malt vinegar. KC and I smiled. A fellow Buckeye, she eats her fries with malt vinegar too.
We doused our taters and found a picnic table across the lane, just below the signal house overlooking the harbor. It was a postcard-perfect scene. "KC," I said, "this is just like the Ohio State Fair." She laughed, "Only I'm not throwing up from the Scrambler."
Just a couple months later, my friend MS and I attended the New York State Sheep and Wool Festival in Rhinebeck, New York. We wandered the stalls, fondling the softest fibers and cooing over the fuzzy animals. I thought of the 6- through 11-year-old me who wanted a sheep in the city as MS and I discussed smuggling an alpaca back to the Big Apple. We were pretty sure getting the 6.5 foot animal on Metro-North would be the most difficult part of the proposition.
It may be impossible to recreate the spirit of fair and festival and idyllic seasides, but the malt vinegar oven fries I whipped up this week are pretty dang close. Salty and tangy, crispy and chewy, they have less fat and fewer calories than traditional fries but all the flavor. CB, who isn't crazy about fries said, "I would eat these again." High praise.
It's been an excellent fall for making new fair memories. A sheep even licked my hand.
~~~
If this post tipped your canoe, swim over to:
~~~
Malt Vinegar Oven Fries
Serves 2
2 medium russet potatoes (about 7 ounces each)
2 tbsp malt vinegar
1/2 tbsp olive oil
3 generous pinches sea salt
1) Scrub and dry potatoes. Slice widthwise into 1/2" disks, then slice disks into 1/2" strips. Place cut potatoes into bowl or zipper-seal bag.
2) Pour malt vinegar in a small bowl. Drizzling in olive oil, emulsify oil and vinegar with a whisk or immersion blender.
3) Pour oil and vinegar over cut potatoes, sprinkle with salt, and toss well. Allow to marinate for at least 30 minutes.
4) Preheat oven to 350°. Arrange marinated potatoes on a baking sheet, evenly spaced without much, if any overlap. Bake for 30 to 40 minutes, stirring after 15 minutes, until crispy.
5) Sprinkle with more vinegar and salt, if desired. Serve with your favorite sandwich or in a paper cone for true state fair authenticity. Pucker up…a kiss is in your future.
Approximate Calories, Fat, Fiber, and Protein per Serving
201 calories, 3.5g fat, 3g fiber, 5g protein, $0.47
Calculations
2 medium russet potatoes: 336 calories, 0g fat, 6g fiber, 10g protein, $0.86
2 tbsp malt vinegar: 6 calories, 0g fat, 0g fiber, 0g protein, $0.02
1/2 tbsp olive oil: 60 calories, 7g fat, 0g fiber, 0g protein, $0.04
3 generous pinches sea salt: negligible calories, fat, fiber, protein, $.02
TOTALS: 402 calories, 7g fat, 6g fiber, 10g protein, $.94
PER SERVING (totals/2): 201calories, 3.5g fat, 3g fiber, 5g protein, $.47
Twice in the last two months I've said to someone, "This is just like the fair!"
Sheep shearing, midway rides, and pig races: for a kid in central Ohio, the county fair was the hottest ticket of the fall social calendar; and the Ohio State Fair was the most thrilling event of the year.
Walking through the competition barns, I would beg to join 4-H and have my own sheep. Every year, my father would remind me that we lived within the town limits and our yard was not zoned for farm animals.I also lived for the midway. My friends and I would gorge ourselves on fried and sweet delicacies and then hit the fastest, whippingest, most vomit-inducing rides.
My favorite fair fare came in a greasy paper cone: salty, skin-on french fries drenched with mouth-puckering malt vinegar. Rarely do I find fries as good as those, but I'm always on the lookout.
In August, I came close when I accompanied my college pal KC and her daughter to Prince Edward Island, which is not only home to Anne of Green Gables, but the best potatoes I've ever eaten. As it turns out, the soil and climate of PEI are perfect spud-growing conditions.
Particularly outstanding were the french fries at a little seaside sandwich shack in the beach town of Victoria. And there, on the ledge next to the ketchup and other condiments, was a bottle of malt vinegar. KC and I smiled. A fellow Buckeye, she eats her fries with malt vinegar too. We doused our taters and found a picnic table across the lane, just below the signal house overlooking the harbor. It was a postcard-perfect scene. "KC," I said, "this is just like the Ohio State Fair." She laughed, "Only I'm not throwing up from the Scrambler."
Just a couple months later, my friend MS and I attended the New York State Sheep and Wool Festival in Rhinebeck, New York. We wandered the stalls, fondling the softest fibers and cooing over the fuzzy animals. I thought of the 6- through 11-year-old me who wanted a sheep in the city as MS and I discussed smuggling an alpaca back to the Big Apple. We were pretty sure getting the 6.5 foot animal on Metro-North would be the most difficult part of the proposition.
It may be impossible to recreate the spirit of fair and festival and idyllic seasides, but the malt vinegar oven fries I whipped up this week are pretty dang close. Salty and tangy, crispy and chewy, they have less fat and fewer calories than traditional fries but all the flavor. CB, who isn't crazy about fries said, "I would eat these again." High praise.It's been an excellent fall for making new fair memories. A sheep even licked my hand.
~~~
If this post tipped your canoe, swim over to:
~~~
Malt Vinegar Oven Fries
Serves 2
2 medium russet potatoes (about 7 ounces each)
2 tbsp malt vinegar
1/2 tbsp olive oil
3 generous pinches sea salt
1) Scrub and dry potatoes. Slice widthwise into 1/2" disks, then slice disks into 1/2" strips. Place cut potatoes into bowl or zipper-seal bag.
2) Pour malt vinegar in a small bowl. Drizzling in olive oil, emulsify oil and vinegar with a whisk or immersion blender.
3) Pour oil and vinegar over cut potatoes, sprinkle with salt, and toss well. Allow to marinate for at least 30 minutes.
4) Preheat oven to 350°. Arrange marinated potatoes on a baking sheet, evenly spaced without much, if any overlap. Bake for 30 to 40 minutes, stirring after 15 minutes, until crispy.
5) Sprinkle with more vinegar and salt, if desired. Serve with your favorite sandwich or in a paper cone for true state fair authenticity. Pucker up…a kiss is in your future.
Approximate Calories, Fat, Fiber, and Protein per Serving
201 calories, 3.5g fat, 3g fiber, 5g protein, $0.47
Calculations
2 medium russet potatoes: 336 calories, 0g fat, 6g fiber, 10g protein, $0.86
2 tbsp malt vinegar: 6 calories, 0g fat, 0g fiber, 0g protein, $0.02
1/2 tbsp olive oil: 60 calories, 7g fat, 0g fiber, 0g protein, $0.04
3 generous pinches sea salt: negligible calories, fat, fiber, protein, $.02
TOTALS: 402 calories, 7g fat, 6g fiber, 10g protein, $.94
PER SERVING (totals/2): 201calories, 3.5g fat, 3g fiber, 5g protein, $.47
Veggie Might: Malt Vinegar Oven Fries—Just Like the Fair
Penned by the effervescent Leigh, Veggie Might is a weekly Thursday column about the wide world of Vegetarianism.
Twice in the last two months I've said to someone, "This is just like the fair!"
Sheep shearing, midway rides, and pig races: for a kid in central Ohio, the county fair was the hottest ticket of the fall social calendar; and the Ohio State Fair was the most thrilling event of the year.
Walking through the competition barns, I would beg to join 4-H and have my own sheep. Every year, my father would remind me that we lived within the town limits and our yard was not zoned for farm animals.
I also lived for the midway. My friends and I would gorge ourselves on fried and sweet delicacies and then hit the fastest, whippingest, most vomit-inducing rides.
My favorite fair fare came in a greasy paper cone: salty, skin-on french fries drenched with mouth-puckering malt vinegar. Rarely do I find fries as good as those, but I'm always on the lookout.
In August, I came close when I accompanied my college pal KC and her daughter to Prince Edward Island, which is not only home to Anne of Green Gables, but the best potatoes I've ever eaten. As it turns out, the soil and climate of PEI are perfect spud-growing conditions.
Particularly outstanding were the french fries at a little seaside sandwich shack in the beach town of Victoria. And there, on the ledge next to the ketchup and other condiments, was a bottle of malt vinegar. KC and I smiled. A fellow Buckeye, she eats her fries with malt vinegar too.
We doused our taters and found a picnic table across the lane, just below the signal house overlooking the harbor. It was a postcard-perfect scene. "KC," I said, "this is just like the Ohio State Fair." She laughed, "Only I'm not throwing up from the Scrambler."
Just a couple months later, my friend MS and I attended the New York State Sheep and Wool Festival in Rhinebeck, New York. We wandered the stalls, fondling the softest fibers and cooing over the fuzzy animals. I thought of the 6- through 11-year-old me who wanted a sheep in the city as MS and I discussed smuggling an alpaca back to the Big Apple. We were pretty sure getting the 6.5 foot animal on Metro-North would be the most difficult part of the proposition.
It may be impossible to recreate the spirit of fair and festival and idyllic seasides, but the malt vinegar oven fries I whipped up this week are pretty dang close. Salty and tangy, crispy and chewy, they have less fat and fewer calories than traditional fries but all the flavor. CB, who isn't crazy about fries said, "I would eat these again." High praise.
It's been an excellent fall for making new fair memories. A sheep even licked my hand.
~~~
If this post tipped your canoe, swim over to:
~~~
Malt Vinegar Oven Fries
Serves 2
2 medium russet potatoes (about 7 ounces each)
2 tbsp malt vinegar
1/2 tbsp olive oil
3 generous pinches sea salt
1) Scrub and dry potatoes. Slice widthwise into 1/2" disks, then slice disks into 1/2" strips. Place cut potatoes into bowl or zipper-seal bag.
2) Pour malt vinegar in a small bowl. Drizzling in olive oil, emulsify oil and vinegar with a whisk or immersion blender.
3) Pour oil and vinegar over cut potatoes, sprinkle with salt, and toss well. Allow to marinate for at least 30 minutes.
4) Preheat oven to 350°. Arrange marinated potatoes on a baking sheet, evenly spaced without much, if any overlap. Bake for 30 to 40 minutes, stirring after 15 minutes, until crispy.
5) Sprinkle with more vinegar and salt, if desired. Serve with your favorite sandwich or in a paper cone for true state fair authenticity. Pucker up…a kiss is in your future.
Approximate Calories, Fat, Fiber, and Protein per Serving
201 calories, 3.5g fat, 3g fiber, 5g protein, $0.47
Calculations
2 medium russet potatoes: 336 calories, 0g fat, 6g fiber, 10g protein, $0.86
2 tbsp malt vinegar: 6 calories, 0g fat, 0g fiber, 0g protein, $0.02
1/2 tbsp olive oil: 60 calories, 7g fat, 0g fiber, 0g protein, $0.04
3 generous pinches sea salt: negligible calories, fat, fiber, protein, $.02
TOTALS: 402 calories, 7g fat, 6g fiber, 10g protein, $.94
PER SERVING (totals/2): 201calories, 3.5g fat, 3g fiber, 5g protein, $.47
Twice in the last two months I've said to someone, "This is just like the fair!"
Sheep shearing, midway rides, and pig races: for a kid in central Ohio, the county fair was the hottest ticket of the fall social calendar; and the Ohio State Fair was the most thrilling event of the year.
Walking through the competition barns, I would beg to join 4-H and have my own sheep. Every year, my father would remind me that we lived within the town limits and our yard was not zoned for farm animals.I also lived for the midway. My friends and I would gorge ourselves on fried and sweet delicacies and then hit the fastest, whippingest, most vomit-inducing rides.
My favorite fair fare came in a greasy paper cone: salty, skin-on french fries drenched with mouth-puckering malt vinegar. Rarely do I find fries as good as those, but I'm always on the lookout.
In August, I came close when I accompanied my college pal KC and her daughter to Prince Edward Island, which is not only home to Anne of Green Gables, but the best potatoes I've ever eaten. As it turns out, the soil and climate of PEI are perfect spud-growing conditions.
Particularly outstanding were the french fries at a little seaside sandwich shack in the beach town of Victoria. And there, on the ledge next to the ketchup and other condiments, was a bottle of malt vinegar. KC and I smiled. A fellow Buckeye, she eats her fries with malt vinegar too. We doused our taters and found a picnic table across the lane, just below the signal house overlooking the harbor. It was a postcard-perfect scene. "KC," I said, "this is just like the Ohio State Fair." She laughed, "Only I'm not throwing up from the Scrambler."
Just a couple months later, my friend MS and I attended the New York State Sheep and Wool Festival in Rhinebeck, New York. We wandered the stalls, fondling the softest fibers and cooing over the fuzzy animals. I thought of the 6- through 11-year-old me who wanted a sheep in the city as MS and I discussed smuggling an alpaca back to the Big Apple. We were pretty sure getting the 6.5 foot animal on Metro-North would be the most difficult part of the proposition.
It may be impossible to recreate the spirit of fair and festival and idyllic seasides, but the malt vinegar oven fries I whipped up this week are pretty dang close. Salty and tangy, crispy and chewy, they have less fat and fewer calories than traditional fries but all the flavor. CB, who isn't crazy about fries said, "I would eat these again." High praise.It's been an excellent fall for making new fair memories. A sheep even licked my hand.
~~~
If this post tipped your canoe, swim over to:
~~~
Malt Vinegar Oven Fries
Serves 2
2 medium russet potatoes (about 7 ounces each)
2 tbsp malt vinegar
1/2 tbsp olive oil
3 generous pinches sea salt
1) Scrub and dry potatoes. Slice widthwise into 1/2" disks, then slice disks into 1/2" strips. Place cut potatoes into bowl or zipper-seal bag.
2) Pour malt vinegar in a small bowl. Drizzling in olive oil, emulsify oil and vinegar with a whisk or immersion blender.
3) Pour oil and vinegar over cut potatoes, sprinkle with salt, and toss well. Allow to marinate for at least 30 minutes.
4) Preheat oven to 350°. Arrange marinated potatoes on a baking sheet, evenly spaced without much, if any overlap. Bake for 30 to 40 minutes, stirring after 15 minutes, until crispy.
5) Sprinkle with more vinegar and salt, if desired. Serve with your favorite sandwich or in a paper cone for true state fair authenticity. Pucker up…a kiss is in your future.
Approximate Calories, Fat, Fiber, and Protein per Serving
201 calories, 3.5g fat, 3g fiber, 5g protein, $0.47
Calculations
2 medium russet potatoes: 336 calories, 0g fat, 6g fiber, 10g protein, $0.86
2 tbsp malt vinegar: 6 calories, 0g fat, 0g fiber, 0g protein, $0.02
1/2 tbsp olive oil: 60 calories, 7g fat, 0g fiber, 0g protein, $0.04
3 generous pinches sea salt: negligible calories, fat, fiber, protein, $.02
TOTALS: 402 calories, 7g fat, 6g fiber, 10g protein, $.94
PER SERVING (totals/2): 201calories, 3.5g fat, 3g fiber, 5g protein, $.47
The #1 Rule of Personal Finance
Whether you're buying a home, managing your income, or going to the grocery store, there is a simple rule imperative to every aspect of personal finance. Embraced, it is your greatest pecuniary tool. Ignored, it will destroy your cash flow and leave you living destitute with your Grandma.
You gotta do the math.
Okay, equations may not be your cup of coffee. But knowing the numbers is key to saving money, and performing simple computations can mean the difference between living well and scraping by. Frankly - and I realize this is simplifying the issue beyond measure - but I occasionally wonder how many U.S. foreclosures could have been avoided if someone sat down with a calculator. (Judgey? Me? Er … maybe.)
Math is especially essential in the supermarket, from estimating discounts to figuring unit prices. Occasionally, you even have to guess at measurements and conversion rates, which is always a good time.
Granted, this isn’t intuitive knowledge. But it is very, very necessary knowledge. So, how do you make trips to the market a little easier? These tips might help.
Create a pricebook.
Though it’s a little intensive at first, a good pricebook will help you nail the best deals on food. Once you have it down, you won’t even need to record numbers anymore. You’ll just know. Of course, they’re a bit complicated to explain in two lines, so I’ll refer you to this masterful post at Get Rich Slowly, which includes links to spreadsheets. This CHG comp of pricebooks, meal planners, and grocery lists is way useful, too.
Make a grocery list, pricing included, before you get to the store.
You’re less likely to make mistakes at home when you have time and relative peace to run the numbers of a given purchase. Derive costs from online circulars or your own hard-won knowledge, factor in coupons, and don’t forget any membership card discounts.
Bring a calculator with you as you shop.
This eliminates the need for in-your-head math, making nearly any in-store purchase much easier to figure. Can’t find a Texas Instrument? Use your cell phone. Almost all models should include a simple (read: non-scientific, but you won’t have to figure out cosines, anyway) math machine.
Keep a running tally in your head of what you buy.
Estimating your purchases as you shop goes a long way toward staying within a budget. It doesn’t have to be exact, because odds are the digits will work out at the end. Waiting on line is a perfect place to do this, especially if there aren't any good tabloids to read.
Learn this simple math trick.
Take an item’s price and move the decimal point to the left by one spot. The new number is 10% of the cost. You can use that to approximate nearly any discount. Multiply it by three to get a 30% discount, or five to calculate a half-off price.
Relatedly, to derive the individual cost of a Buy One Get One free item, simply split the price in half.
Compare unit pricing.
Supermarkets will frequently present you with two prices. The latter is the cost of a specific item. For example, the price of these egg substitutes is $3.49.
The former is what that item costs in a standardized size or quantity. A full quart of these egg substitutes will run you $7.98.
Using that former number, you can compare the cost of a quart of egg substitutes to quarts of competing products. Maybe another brand goes for $10.15 per quart, making it more expensive. Or perhaps it costs $6.98, a better price.
Beware, though. Sometimes, similar products will use different units of measurement to list their unit pricing. In that case, it’s handy to have that calculator.
Weigh your produce.
Okay. Like, “duh,” right? But hear me out: Weighing produce will not only give you an idea of cost, but a visual representation of just how much food you’re buying. Plus, it makes it easier to find a bargain when you’re confronted by pricing like this:
Which is the better deal, $1.99 per pound, or $1.99 per bunch? Only the scale knows for sure.
These rules are fairly basic, sure. But really, they’re here as a reminder that frugality is a numbers game. And in order to succeed, we hafta stay on top of them.
Readers, whaddaya think? Are there other math tips to be added? Do you think math is as important to financial health as I’m making it out to be? Will you now have an answer for your kids when they ask, “Why do I have to learn this?” The comment section, she is open.
~~~
If you enjoy this, you might also appreciate:
 |
| From Wikicommons |
Okay, equations may not be your cup of coffee. But knowing the numbers is key to saving money, and performing simple computations can mean the difference between living well and scraping by. Frankly - and I realize this is simplifying the issue beyond measure - but I occasionally wonder how many U.S. foreclosures could have been avoided if someone sat down with a calculator. (Judgey? Me? Er … maybe.)
Math is especially essential in the supermarket, from estimating discounts to figuring unit prices. Occasionally, you even have to guess at measurements and conversion rates, which is always a good time.
Granted, this isn’t intuitive knowledge. But it is very, very necessary knowledge. So, how do you make trips to the market a little easier? These tips might help.
Create a pricebook.
Though it’s a little intensive at first, a good pricebook will help you nail the best deals on food. Once you have it down, you won’t even need to record numbers anymore. You’ll just know. Of course, they’re a bit complicated to explain in two lines, so I’ll refer you to this masterful post at Get Rich Slowly, which includes links to spreadsheets. This CHG comp of pricebooks, meal planners, and grocery lists is way useful, too.
Make a grocery list, pricing included, before you get to the store.
You’re less likely to make mistakes at home when you have time and relative peace to run the numbers of a given purchase. Derive costs from online circulars or your own hard-won knowledge, factor in coupons, and don’t forget any membership card discounts.
Bring a calculator with you as you shop.
This eliminates the need for in-your-head math, making nearly any in-store purchase much easier to figure. Can’t find a Texas Instrument? Use your cell phone. Almost all models should include a simple (read: non-scientific, but you won’t have to figure out cosines, anyway) math machine.
Keep a running tally in your head of what you buy.
Estimating your purchases as you shop goes a long way toward staying within a budget. It doesn’t have to be exact, because odds are the digits will work out at the end. Waiting on line is a perfect place to do this, especially if there aren't any good tabloids to read.
Learn this simple math trick.
Take an item’s price and move the decimal point to the left by one spot. The new number is 10% of the cost. You can use that to approximate nearly any discount. Multiply it by three to get a 30% discount, or five to calculate a half-off price.
Loaf of bread = $3.92
10% = $0.39
20% off = ~$0.78
Half off (50%) = ~ $1.95
Relatedly, to derive the individual cost of a Buy One Get One free item, simply split the price in half.
Compare unit pricing.
Supermarkets will frequently present you with two prices. The latter is the cost of a specific item. For example, the price of these egg substitutes is $3.49.
The former is what that item costs in a standardized size or quantity. A full quart of these egg substitutes will run you $7.98.
Using that former number, you can compare the cost of a quart of egg substitutes to quarts of competing products. Maybe another brand goes for $10.15 per quart, making it more expensive. Or perhaps it costs $6.98, a better price.
Beware, though. Sometimes, similar products will use different units of measurement to list their unit pricing. In that case, it’s handy to have that calculator.
 |
| Note the pound vs. quart measurements here. |
Okay. Like, “duh,” right? But hear me out: Weighing produce will not only give you an idea of cost, but a visual representation of just how much food you’re buying. Plus, it makes it easier to find a bargain when you’re confronted by pricing like this:
Which is the better deal, $1.99 per pound, or $1.99 per bunch? Only the scale knows for sure.
These rules are fairly basic, sure. But really, they’re here as a reminder that frugality is a numbers game. And in order to succeed, we hafta stay on top of them.
Readers, whaddaya think? Are there other math tips to be added? Do you think math is as important to financial health as I’m making it out to be? Will you now have an answer for your kids when they ask, “Why do I have to learn this?” The comment section, she is open.
~~~
If you enjoy this, you might also appreciate:
The #1 Rule of Personal Finance
Whether you're buying a home, managing your income, or going to the grocery store, there is a simple rule imperative to every aspect of personal finance. Embraced, it is your greatest pecuniary tool. Ignored, it will destroy your cash flow and leave you living destitute with your Grandma.
You gotta do the math.
Okay, equations may not be your cup of coffee. But knowing the numbers is key to saving money, and performing simple computations can mean the difference between living well and scraping by. Frankly - and I realize this is simplifying the issue beyond measure - but I occasionally wonder how many U.S. foreclosures could have been avoided if someone sat down with a calculator. (Judgey? Me? Er … maybe.)
Math is especially essential in the supermarket, from estimating discounts to figuring unit prices. Occasionally, you even have to guess at measurements and conversion rates, which is always a good time.
Granted, this isn’t intuitive knowledge. But it is very, very necessary knowledge. So, how do you make trips to the market a little easier? These tips might help.
Create a pricebook.
Though it’s a little intensive at first, a good pricebook will help you nail the best deals on food. Once you have it down, you won’t even need to record numbers anymore. You’ll just know. Of course, they’re a bit complicated to explain in two lines, so I’ll refer you to this masterful post at Get Rich Slowly, which includes links to spreadsheets. This CHG comp of pricebooks, meal planners, and grocery lists is way useful, too.
Make a grocery list, pricing included, before you get to the store.
You’re less likely to make mistakes at home when you have time and relative peace to run the numbers of a given purchase. Derive costs from online circulars or your own hard-won knowledge, factor in coupons, and don’t forget any membership card discounts.
Bring a calculator with you as you shop.
This eliminates the need for in-your-head math, making nearly any in-store purchase much easier to figure. Can’t find a Texas Instrument? Use your cell phone. Almost all models should include a simple (read: non-scientific, but you won’t have to figure out cosines, anyway) math machine.
Keep a running tally in your head of what you buy.
Estimating your purchases as you shop goes a long way toward staying within a budget. It doesn’t have to be exact, because odds are the digits will work out at the end. Waiting on line is a perfect place to do this, especially if there aren't any good tabloids to read.
Learn this simple math trick.
Take an item’s price and move the decimal point to the left by one spot. The new number is 10% of the cost. You can use that to approximate nearly any discount. Multiply it by three to get a 30% discount, or five to calculate a half-off price.
Relatedly, to derive the individual cost of a Buy One Get One free item, simply split the price in half.
Compare unit pricing.
Supermarkets will frequently present you with two prices. The latter is the cost of a specific item. For example, the price of these egg substitutes is $3.49.
The former is what that item costs in a standardized size or quantity. A full quart of these egg substitutes will run you $7.98.
Using that former number, you can compare the cost of a quart of egg substitutes to quarts of competing products. Maybe another brand goes for $10.15 per quart, making it more expensive. Or perhaps it costs $6.98, a better price.
Beware, though. Sometimes, similar products will use different units of measurement to list their unit pricing. In that case, it’s handy to have that calculator.
Weigh your produce.
Okay. Like, “duh,” right? But hear me out: Weighing produce will not only give you an idea of cost, but a visual representation of just how much food you’re buying. Plus, it makes it easier to find a bargain when you’re confronted by pricing like this:
Which is the better deal, $1.99 per pound, or $1.99 per bunch? Only the scale knows for sure.
These rules are fairly basic, sure. But really, they’re here as a reminder that frugality is a numbers game. And in order to succeed, we hafta stay on top of them.
Readers, whaddaya think? Are there other math tips to be added? Do you think math is as important to financial health as I’m making it out to be? Will you now have an answer for your kids when they ask, “Why do I have to learn this?” The comment section, she is open.
~~~
If you enjoy this, you might also appreciate:
|
| From Wikicommons |
Okay, equations may not be your cup of coffee. But knowing the numbers is key to saving money, and performing simple computations can mean the difference between living well and scraping by. Frankly - and I realize this is simplifying the issue beyond measure - but I occasionally wonder how many U.S. foreclosures could have been avoided if someone sat down with a calculator. (Judgey? Me? Er … maybe.)
Math is especially essential in the supermarket, from estimating discounts to figuring unit prices. Occasionally, you even have to guess at measurements and conversion rates, which is always a good time.
Granted, this isn’t intuitive knowledge. But it is very, very necessary knowledge. So, how do you make trips to the market a little easier? These tips might help.
Create a pricebook.
Though it’s a little intensive at first, a good pricebook will help you nail the best deals on food. Once you have it down, you won’t even need to record numbers anymore. You’ll just know. Of course, they’re a bit complicated to explain in two lines, so I’ll refer you to this masterful post at Get Rich Slowly, which includes links to spreadsheets. This CHG comp of pricebooks, meal planners, and grocery lists is way useful, too.
Make a grocery list, pricing included, before you get to the store.
You’re less likely to make mistakes at home when you have time and relative peace to run the numbers of a given purchase. Derive costs from online circulars or your own hard-won knowledge, factor in coupons, and don’t forget any membership card discounts.
Bring a calculator with you as you shop.
This eliminates the need for in-your-head math, making nearly any in-store purchase much easier to figure. Can’t find a Texas Instrument? Use your cell phone. Almost all models should include a simple (read: non-scientific, but you won’t have to figure out cosines, anyway) math machine.
Keep a running tally in your head of what you buy.
Estimating your purchases as you shop goes a long way toward staying within a budget. It doesn’t have to be exact, because odds are the digits will work out at the end. Waiting on line is a perfect place to do this, especially if there aren't any good tabloids to read.
Learn this simple math trick.
Take an item’s price and move the decimal point to the left by one spot. The new number is 10% of the cost. You can use that to approximate nearly any discount. Multiply it by three to get a 30% discount, or five to calculate a half-off price.
Loaf of bread = $3.92
10% = $0.39
20% off = ~$0.78
Half off (50%) = ~ $1.95
Relatedly, to derive the individual cost of a Buy One Get One free item, simply split the price in half.
Compare unit pricing.
Supermarkets will frequently present you with two prices. The latter is the cost of a specific item. For example, the price of these egg substitutes is $3.49.
The former is what that item costs in a standardized size or quantity. A full quart of these egg substitutes will run you $7.98.
Using that former number, you can compare the cost of a quart of egg substitutes to quarts of competing products. Maybe another brand goes for $10.15 per quart, making it more expensive. Or perhaps it costs $6.98, a better price.
Beware, though. Sometimes, similar products will use different units of measurement to list their unit pricing. In that case, it’s handy to have that calculator.
|
| Note the pound vs. quart measurements here. |
Okay. Like, “duh,” right? But hear me out: Weighing produce will not only give you an idea of cost, but a visual representation of just how much food you’re buying. Plus, it makes it easier to find a bargain when you’re confronted by pricing like this:
Which is the better deal, $1.99 per pound, or $1.99 per bunch? Only the scale knows for sure.
These rules are fairly basic, sure. But really, they’re here as a reminder that frugality is a numbers game. And in order to succeed, we hafta stay on top of them.
Readers, whaddaya think? Are there other math tips to be added? Do you think math is as important to financial health as I’m making it out to be? Will you now have an answer for your kids when they ask, “Why do I have to learn this?” The comment section, she is open.
~~~
If you enjoy this, you might also appreciate:
Rabu, 27 Oktober 2010
This 11 Brand "Bottled Water" Problematic
Indonesian Consumers Foundation (YLKI), Wednesday (27/10/2010), released the names of brands of bottled drinking water is problematic.
Two glasses of drinking water products that exceed the threshold are trademarks Sega, which is produced by PT Indotirta Jaya Abadi, and Ron branded AMDK 88, which produced by PT Panfila Indosari.
While nine bottled water products that otherwise nearing the threshold is:
1. Prestige (PT Tanahmas Tirta Lestari, Jabar) 2. Top Qua (PT Sumber Warih Sejahtera, Depok) 3. Airmax (PT Jitu, Tangerang) 4. Caspian (PT Cisalada Jaya Tirtamarta Indonesia, Sukabumi) 5. Club (PT Tirta Tama Bahagia, Bogor) 6. Pasti Air (PT Tang Mas Indonesia untuk PT Sumber Alfaria Tridjaya) 7. Vit (PT Sumber Sukses Sentosa, Bogor untuk PT Tirta Investasi, Jakarta) 8. Prim-A (PT Sinar Sosro Indonesia) 9. De As (PT Ravindo Rezeki, Bogor)
Note: The drinking water is studied by YLKI is: water bottled in glass.
Two glasses of drinking water products that exceed the threshold are trademarks Sega, which is produced by PT Indotirta Jaya Abadi, and Ron branded AMDK 88, which produced by PT Panfila Indosari.
While nine bottled water products that otherwise nearing the threshold is:
1. Prestige (PT Tanahmas Tirta Lestari, Jabar) 2. Top Qua (PT Sumber Warih Sejahtera, Depok) 3. Airmax (PT Jitu, Tangerang) 4. Caspian (PT Cisalada Jaya Tirtamarta Indonesia, Sukabumi) 5. Club (PT Tirta Tama Bahagia, Bogor) 6. Pasti Air (PT Tang Mas Indonesia untuk PT Sumber Alfaria Tridjaya) 7. Vit (PT Sumber Sukses Sentosa, Bogor untuk PT Tirta Investasi, Jakarta) 8. Prim-A (PT Sinar Sosro Indonesia) 9. De As (PT Ravindo Rezeki, Bogor)
Note: The drinking water is studied by YLKI is: water bottled in glass.
YLKI: lots of bottled water problem
As many as 11 of the 21 brands of bottled drinking water (drinking water) glass on the market proven problematic. This is evidenced in research conducted by the Indonesian Consumers Foundation (YLKI) against the glass bottled water circulating in the community.
Deputy Food Safety Food and Drug Supervisory Agency (BPOM) Roy Sparingga explain, in 11 drinking water that contained problematic with the number of bacterial colonies which pose a health risk.
"The border was 100,000 microbacterial in each liter, when it clearly exceeds could interfere with health," he said during the presentation of research results in the office YLKI YLKI, Kalibata, South Jakarta, on Wednesday (27/10/2010).
Of the 11 products are problematic, nine products have a colony of bacteria approaching a predetermined threshold, of 100,000 micro-bacteria per milli-liter. Meanwhile, two other products have bacteria above the threshold.
Two such products are brand AMDK with Sega, which is produced by PT Indotirta Jaya Abadi, and Ron branded AMDK 88, which produced by PT Panfila Indosari.
Roy added that the water problem will be more at risk if consumed by people who have low body resistance. "Especially for those who are immuno compromize, or who have health problems, so the body's immune system becomes weak," said Roy
From these findings, YLKI send notification letters to 11 companies that have a problematic product. However, that provides clarification to the YLKI only nine companies.
"I do not know why they did not respond to this. In fact, it is not harmful to consumers," said Sudaryatmo, Chief Executive of the YLKI.
Roy appealed to people more cautious in buying drinking water, especially drinking water in glass containers. "My advice, if you drink water when it is something do not smell of drink. If the color is cloudy also do not drink," he said.
Deputy Food Safety Food and Drug Supervisory Agency (BPOM) Roy Sparingga explain, in 11 drinking water that contained problematic with the number of bacterial colonies which pose a health risk.
Of the 11 products are problematic, nine products have a colony of bacteria approaching a predetermined threshold, of 100,000 micro-bacteria per milli-liter. Meanwhile, two other products have bacteria above the threshold.
Two such products are brand AMDK with Sega, which is produced by PT Indotirta Jaya Abadi, and Ron branded AMDK 88, which produced by PT Panfila Indosari.
Roy added that the water problem will be more at risk if consumed by people who have low body resistance. "Especially for those who are immuno compromize, or who have health problems, so the body's immune system becomes weak," said Roy
From these findings, YLKI send notification letters to 11 companies that have a problematic product. However, that provides clarification to the YLKI only nine companies.
"I do not know why they did not respond to this. In fact, it is not harmful to consumers," said Sudaryatmo, Chief Executive of the YLKI.
Roy appealed to people more cautious in buying drinking water, especially drinking water in glass containers. "My advice, if you drink water when it is something do not smell of drink. If the color is cloudy also do not drink," he said.
Chromosome Tests Ensure to Healthy Baby
Every expectant mother would want the birth to healthy children without birth defects. To realize these dreams, scientists have developed a way of detecting a normal embryo in IVF techniques so that only the healthy eggs to be implanted back into the birth. Thus, babies who are born healthy ascertained.
Detector of chromosome embryo is called chromosome aneuploidy screening that accurately detects chromosomal abnormalities in embryos. With this latest screening, cells that have abnormal chromosomes, one of which lead to Down syndrome, will be removed and only healthy embryos are selected.
In the IVF technique, normally 24 eggs retrieved from the ovaries to the husband's sperm cells fertilized in the laboratory. The doctor will look at the shape and size of the embryo is formed, then choose the healthiest embryos are considered to be implanted back into the womb. Unfortunately, these methods are often less accurate in choosing the embryo.
Another issue is physicians often choose two or more embryos to increase chances of pregnancy. As a result, frequent pregnancies, where it is too risky to the fetus and expectant mothers.
Through this latest technique of chromosome examination, the doctor will take samples of embryos is already five days and check each pair of chromosomes which are all numbered 23 pairs. Later, only the healthiest embryos are selected and implanted into the womb.
In a pilot study, 80 percent of women participants IVF (in vitro fertilization) that chromosome screening is successful childbirth. This success rate exceeds the average IVF success that only 20-30 percent.
In addition to ensuring a healthy embryo, this screening method will also provide a gap to women ages 40s are often difficult to get pregnant or miscarried.
Detector of chromosome embryo is called chromosome aneuploidy screening that accurately detects chromosomal abnormalities in embryos. With this latest screening, cells that have abnormal chromosomes, one of which lead to Down syndrome, will be removed and only healthy embryos are selected.
Another issue is physicians often choose two or more embryos to increase chances of pregnancy. As a result, frequent pregnancies, where it is too risky to the fetus and expectant mothers.
Through this latest technique of chromosome examination, the doctor will take samples of embryos is already five days and check each pair of chromosomes which are all numbered 23 pairs. Later, only the healthiest embryos are selected and implanted into the womb.
In a pilot study, 80 percent of women participants IVF (in vitro fertilization) that chromosome screening is successful childbirth. This success rate exceeds the average IVF success that only 20-30 percent.
In addition to ensuring a healthy embryo, this screening method will also provide a gap to women ages 40s are often difficult to get pregnant or miscarried.
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