When our children are abdominal pain, to treat wind we usually use oil, but there is one more ancient secrets to treat abdominal pain of our children is by using soursop leaf that has been mixed whiting [Lime betel], how:
Take a few strands of soursop leaf, then this leaf with betel leaf smeared.
then soursop leaf that has been smeared in chalk was rubbed gently on the child's abdomen.
Then the leaf was buffed-calf pads are also in the second leg of the child starts from the bottom up slowly.
Hopefully in the near future the child's abdominal pain will disappear.
Hopefully useful
4WRVQJN7D5W8
Jumat, 02 April 2010
Kamis, 01 April 2010
Veggie Might: UNCLE! You Win, Fried Chicken.
Penned by the effervescent Leigh, Veggie Might is a weekly Thursday column about the wide world of Vegetarianism.
Y’all, it’s been a crazy week. Kris and I had our names in proverbial lights, and I had a crisis of faith like none I could have ever expected. After reading all your amazing comments from last week’s VM column, I realized something that I thought I’d long suppressed.
I miss fried chicken.
As long-time readers have gleaned, I come from a Midwestern mom and a Southern dad and lived equally in both places before moving to the Big City. Family lore goes, the first thing my dad taught my mom to cook after they married was Great-Grandma Fisher’s Southern fried chicken. Sunday after church, Mom would fry up a batch of flour-dredged goodness with sides of rice and gravy, green beans, and corn—in the summer, the veggies were fresh from a neighbor’s garden.
Let me reassure you that I didn’t abandon all my values over the weekend. My move to the move to meat was going to be the right way. Sonny, my local butcher, was sure surprised to see me darken his door on Saturday. I pass his shop every day while walking my dog, and we always wave and exchange pleasantries, but in 14 years, I’ve never been in his shop.
I took a deep breath and asked Sonny for a locally and humanely raised chicken. The smell of freshly cut steaks and chops filled my nostrils. I was transported back to my youth, shopping at Farmer Brown’s with my mother and siblings. Sonny was thrilled to oblige my request and asked about my dog, who he calls Pee-Wee, though that’s not his name.
There, on the spot, emboldened by adventure, I asked Sonny if he had any pork skin he could sell me. I remembered my dad talking about a Paula Deen episode in which she made her own pork rinds, and I figured I’d make my own too. He wrapped up a couple of pounds along with my two-pound fryer.
Back home with my quarry, I set to making my nostalgic dreams come true. This quest called for a spirit guide, so I called my dad. He was so happy to hear I was coming back to the omni fold I thought he might cry, even if I wasn’t planning to make Grandma Fisher’s recipe exactly.
Years ago, during the height of the Atkins diet craze, I read about Pork-Rind-Coated Fried Chicken. The recipe made the rounds on the Weight Watchers’ vegetarian messageboards, and we all had a good laugh about the “healthiness” of dredging chicken in egg and fried pig skins before a dunk in boiling oil.
Well, healthy or not, it’s unbelievably delicious and the perfect recipe to bring myself out of vegetarianism—or meat retirement as I’ve started calling it.
My Charming Dinner Guest was surprised to smell fried chicken coming from my apartment when he arrived for dinner, but happily joined me for heaping plates of pork-rind fried chicken with all the Angel family sides.
My apartment smelled just like I the Sundays I remember. Biting into the crunchy skin (still the best part!), I let the juice run down my chin—just once—before I grabbed a napkin. The deep-fried experience was everything I dreamed it would be, and, I dare say, it was worth giving up 19 years of vegetarianism for the pleasure.
You win, fried chicken.
Pork Rind Crusted Fried Chicken
Serves 4
Note: My picture wasn't the greatest, so this is provided by Ms. Paula Deen herself.
2 lb fryer chicken, cut into pieces
2 cups pork rinds
2–3 eggs, beaten
1 tsp salt
1 tsp pepper
2 cups vegetable oil
1) Rinse and pat dry chicken pieces.
2) Beat eggs in a wide, shallow bowl. Crush pork rinds and spread on a baking sheet or large platter.
3) Dip each chicken piece in egg and dredge through pork rinds until completely coated. Set aside until all pieces are coated.
4) Heat oil in a large cast iron skillet.
5) Carefully lower a few chicken pieces into hot oil. On each side, cover and cook over medium high heat for 5–7 minutes, then remove the lid and cook for 10 minutes. When both sides are cooked, give each side another 2–3 minutes to brown the crust. Repeat until all the chicken is cooked.
6) Drain excess oil on paper towels.
7) Make gravy with the drippings and serve with rice, green beans, corn, and, for dessert, a big ol’ Southern-fried APRIL FOOL! Mmmwah!
(American Chicken Room photo courtesy of Flickr member Badger 23.)
Veggie Might: UNCLE! You Win, Fried Chicken.
Penned by the effervescent Leigh, Veggie Might is a weekly Thursday column about the wide world of Vegetarianism.
Y’all, it’s been a crazy week. Kris and I had our names in proverbial lights, and I had a crisis of faith like none I could have ever expected. After reading all your amazing comments from last week’s VM column, I realized something that I thought I’d long suppressed.
I miss fried chicken.
As long-time readers have gleaned, I come from a Midwestern mom and a Southern dad and lived equally in both places before moving to the Big City. Family lore goes, the first thing my dad taught my mom to cook after they married was Great-Grandma Fisher’s Southern fried chicken. Sunday after church, Mom would fry up a batch of flour-dredged goodness with sides of rice and gravy, green beans, and corn—in the summer, the veggies were fresh from a neighbor’s garden.
Let me reassure you that I didn’t abandon all my values over the weekend. My move to the move to meat was going to be the right way. Sonny, my local butcher, was sure surprised to see me darken his door on Saturday. I pass his shop every day while walking my dog, and we always wave and exchange pleasantries, but in 14 years, I’ve never been in his shop.
I took a deep breath and asked Sonny for a locally and humanely raised chicken. The smell of freshly cut steaks and chops filled my nostrils. I was transported back to my youth, shopping at Farmer Brown’s with my mother and siblings. Sonny was thrilled to oblige my request and asked about my dog, who he calls Pee-Wee, though that’s not his name.
There, on the spot, emboldened by adventure, I asked Sonny if he had any pork skin he could sell me. I remembered my dad talking about a Paula Deen episode in which she made her own pork rinds, and I figured I’d make my own too. He wrapped up a couple of pounds along with my two-pound fryer.
Back home with my quarry, I set to making my nostalgic dreams come true. This quest called for a spirit guide, so I called my dad. He was so happy to hear I was coming back to the omni fold I thought he might cry, even if I wasn’t planning to make Grandma Fisher’s recipe exactly.
Years ago, during the height of the Atkins diet craze, I read about Pork-Rind-Coated Fried Chicken. The recipe made the rounds on the Weight Watchers’ vegetarian messageboards, and we all had a good laugh about the “healthiness” of dredging chicken in egg and fried pig skins before a dunk in boiling oil.
Well, healthy or not, it’s unbelievably delicious and the perfect recipe to bring myself out of vegetarianism—or meat retirement as I’ve started calling it.
My Charming Dinner Guest was surprised to smell fried chicken coming from my apartment when he arrived for dinner, but happily joined me for heaping plates of pork-rind fried chicken with all the Angel family sides.
My apartment smelled just like I the Sundays I remember. Biting into the crunchy skin (still the best part!), I let the juice run down my chin—just once—before I grabbed a napkin. The deep-fried experience was everything I dreamed it would be, and, I dare say, it was worth giving up 19 years of vegetarianism for the pleasure.
You win, fried chicken.
Pork Rind Crusted Fried Chicken
Serves 4
Note: My picture wasn't the greatest, so this is provided by Ms. Paula Deen herself.
2 lb fryer chicken, cut into pieces
2 cups pork rinds
2–3 eggs, beaten
1 tsp salt
1 tsp pepper
2 cups vegetable oil
1) Rinse and pat dry chicken pieces.
2) Beat eggs in a wide, shallow bowl. Crush pork rinds and spread on a baking sheet or large platter.
3) Dip each chicken piece in egg and dredge through pork rinds until completely coated. Set aside until all pieces are coated.
4) Heat oil in a large cast iron skillet.
5) Carefully lower a few chicken pieces into hot oil. On each side, cover and cook over medium high heat for 5–7 minutes, then remove the lid and cook for 10 minutes. When both sides are cooked, give each side another 2–3 minutes to brown the crust. Repeat until all the chicken is cooked.
6) Drain excess oil on paper towels.
7) Make gravy with the drippings and serve with rice, green beans, corn, and, for dessert, a big ol’ Southern-fried APRIL FOOL! Mmmwah!
(American Chicken Room photo courtesy of Flickr member Badger 23.)
6 Best Nutrition for Pregnant Women
For pregnant women in consuming foods that must be considered are: vitamins and minerals, because it is important for their own health and the fetus. The nutrients needed during pregnancy include:
1. Proteins, very large role in producing blood cells.
2. Carbohydrates, the body the energy needed for daily life.
3. Calcium, in the pregnancy, calcium is important to help the growth of the baby.
4. Iron, is very important in helping the process of cell production of red blood cells, primarily to prevent anemia.
5. Folic acid, based on several findings of health experts, pregnant women folic acid deficiency greater the risk of miscarriage or damage to the fetus.
6. Fat, for pregnant women, big fat benefits for the body's energy reserves, so that the body intermittently does not feel tired. Conectique.com)
IMPORTANT NUTRITION DURING PREGNANCY
With increasing content of their age, the nutritional needs of pregnant women will increase, especially after entering the second trimester of pregnancy. Because at that time, the rapid growth of the fetus took place - especially the development of the brain and nervous system - and requires optimal nutrition.
Necessary nutrients are:
1. Carbohydrate and fat as a source of energy to produce the substance of calories can be obtained from cereals, tubers.
2. Protein as a source of building materials can be obtained from meat, fish, eggs and nuts.
3. As a regulator of mineral substances can be obtained from fruits and vegetables - vegetables.
4. Vitamin B complex is useful for maintaining the nervous system, muscles and heart to function normally. Can be found in cereals, seeds - grains, beans, green vegetables, ragi, eggs and dairy products.
5. Vitamin D is useful for bone growth and formation of your baby. Source found in fish liver oils, egg yolk and milk.
6. Vitamin E useful for the formation of red blood cells healthy. Eat grains institutions mainly wheat, pulses, vegetable oil and green vegetables.
7. Folic acid is useful for the development of the nervous system and blood cells, are scattered on the dark green vegetables such as spinach, cauliflower and broccoli. In fruits, folic acid found in oranges, bananas, carrots and tomatoes. The need for folic acid during pregnancy is 800 mcg per day, especially in the first 12 weeks of pregnancy. Folic acid deficiency can disrupt the formation of the brain, until the defects in the central nervous system and brain of the fetus.
8. Iron required pregnant women to avoid anemia, many are in green vegetables (like spinach, kale, cassava leaves, papaya leaves), meat and liver.
9. Calcium, needed for the growth of fetal bones and teeth, and to protect pregnant women from osteoporosis, if calcium is not provided for pregnant women, the lack of calcium will be taken from the mother's bones. Other calcium sources are green vegetables and beans. We have the best of calcium obtained from milk and processed products. Milk also contains many vitamins, such as vitamins A, D, B2, B3, and vitamin C. (conectique.com)
**www.resep.web.id**
Technorati Tags: nutrtion, vitamin, pregnant, women, health, nutrition
1. Proteins, very large role in producing blood cells.
2. Carbohydrates, the body the energy needed for daily life.
3. Calcium, in the pregnancy, calcium is important to help the growth of the baby.
4. Iron, is very important in helping the process of cell production of red blood cells, primarily to prevent anemia.
5. Folic acid, based on several findings of health experts, pregnant women folic acid deficiency greater the risk of miscarriage or damage to the fetus.
6. Fat, for pregnant women, big fat benefits for the body's energy reserves, so that the body intermittently does not feel tired. Conectique.com)
IMPORTANT NUTRITION DURING PREGNANCY
With increasing content of their age, the nutritional needs of pregnant women will increase, especially after entering the second trimester of pregnancy. Because at that time, the rapid growth of the fetus took place - especially the development of the brain and nervous system - and requires optimal nutrition.
Necessary nutrients are:
1. Carbohydrate and fat as a source of energy to produce the substance of calories can be obtained from cereals, tubers.
2. Protein as a source of building materials can be obtained from meat, fish, eggs and nuts.
3. As a regulator of mineral substances can be obtained from fruits and vegetables - vegetables.
4. Vitamin B complex is useful for maintaining the nervous system, muscles and heart to function normally. Can be found in cereals, seeds - grains, beans, green vegetables, ragi, eggs and dairy products.
5. Vitamin D is useful for bone growth and formation of your baby. Source found in fish liver oils, egg yolk and milk.
6. Vitamin E useful for the formation of red blood cells healthy. Eat grains institutions mainly wheat, pulses, vegetable oil and green vegetables.
7. Folic acid is useful for the development of the nervous system and blood cells, are scattered on the dark green vegetables such as spinach, cauliflower and broccoli. In fruits, folic acid found in oranges, bananas, carrots and tomatoes. The need for folic acid during pregnancy is 800 mcg per day, especially in the first 12 weeks of pregnancy. Folic acid deficiency can disrupt the formation of the brain, until the defects in the central nervous system and brain of the fetus.
8. Iron required pregnant women to avoid anemia, many are in green vegetables (like spinach, kale, cassava leaves, papaya leaves), meat and liver.
9. Calcium, needed for the growth of fetal bones and teeth, and to protect pregnant women from osteoporosis, if calcium is not provided for pregnant women, the lack of calcium will be taken from the mother's bones. Other calcium sources are green vegetables and beans. We have the best of calcium obtained from milk and processed products. Milk also contains many vitamins, such as vitamins A, D, B2, B3, and vitamin C. (conectique.com)
**www.resep.web.id**
Technorati Tags: nutrtion, vitamin, pregnant, women, health, nutrition
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