The Truth Hurts – The Most Dangerous thing for Women

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Knowledge is Power – You are what you Eat

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Happy National Almond Buttercrunch Day!!!

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National Almond Buttercrunch Day is observed annually on June 29th.  This unofficial national food holiday celebrates this toffee candy. Buttercrunch is a combination of toffee covered with chocolate. It has a crunchy texture and a caramel flavor. Variations on the recipe include toasted almond sprinkles.

Making buttercrunch calls for a good candy thermometer and some cooking experience. Creating the toffee involves caramelizing sugar at high temperatures, which requires precision, timing and the right tools and safety techniques for a successful outcome. Buttercrunch can be served on top of ice cream or on it’s own. Buttercrunch flavored cookies or cakes are other ways to enjoy the sweet treat.

The beginning of National Buttercrunch day is not well documented. However, a related food holiday, National Almond Butter Crunch Day is celebrated on June 29th. The crunchy candy, sometimes called just buttercrunch but other times referred to as almond buttercrunch, was made famous in World War II. A buttercrunch candy called Almond Roca, made by Brown and Haley was shipped in tins to U.S. troops overseas.

Photo Credit: National Days

Credit: National Day Calendar

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Case of the Mondays – Do you have Bitchy Resting Face?

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What is Bitchy Resting Face? Urban Dictionary describes it as a bitchy alternative to the usual blank look most people have. This is a condition affecting the facial muscles, suffered by millions of women worldwide. People suffering from bitchy resting face (BRF) have the tendency look hostile and/or judgemental at rest. Their expression does not necessarily reflect how they are feeling inside. BRF can ruin friendships and first impressions, start fights and kill an atmosphere.

“I think Deborah hates me!!”, “Nah don’t worry Susie, she just has a nasty bitchy resting face”

“That customer just lectured me on customer service and threatened to take her business elsewhere! What did I do wrong?” “Prob just your BRF”.

JASMINE’S YOGA & FITNESS

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I am an L.A. native who has been practicing yoga for almost ten years.  I teach all types of yoga including but not limited to; vinyasa, power, yin, restorative and prenatal. I also teach a healing breath work practice; which allows individuals to connect with the inner or energetic body through feeling and consciousness. I am currently expanding my experience and education in yoga therapy. This specific practice uses yoga as an alternative to physical and mental therapy; creating intelligent sequencing that focuses on healing specific physical and mental ailments (including trauma) and teach individuals how they can heal themselves.

Services:
First time private session$65 (new clients only)
Single private session/ $100
10 private sessions/$750
* package sessions can be paid in 2 payments.
* 2 people can share the private session(s) at NO ADDITIONAL cost.
***ALL SESSIONS ARE 60 MIN***

If you have any questions please feel free to contact me ajasminerausch@gmail.com

 

Brain Ninjas – Remember where you Parked? What is the the parking space number?

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Happy Ceviche & Tapioca Day – How to Make Great Ceviche

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Tapioca Day is dedicated the starch that is extracted from Manioc, otherwise known as ‘Cassava’. This plant is most commonly known as the source of the translucent beads in Tapioca pudding. But while this is the most commonly known use of this substance, it has cultural significance around the world. It’s origins can be found in Brazil, where the cassava plant is called the mandioca, and it’s extracted starch is called Tapioca.

One little known fact about the Tapioca starch, is that when it’s extracted from the green branched variety of the plant, it is the source of a potent cyanide based poison, and must be processed to remove this before it becomes edible. Once this process is completed it is processed in different ways, which produces the spheres, flakes, or sticks.

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Ceviche, also written as cebiche or seviche, has long been a source of pride and even national identity in Peru. The cultural importance of the dish, which at its simplest consists of fresh raw fish marinated in citrus juice (typically lime), prompted the Peruvian government to recognize ceviche as part of Peru’s national heritage.

Photo Credit: Pinch my Salt, Life Ambrosia

Check out this video to How to Make Great Ceviche

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Your Welcome – Deep Fried Big Mac (Double Cheeseburger) – What are your thoughts? Would you eat it?

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@PEEPMYSNEAKS

On his website, Peep My Eats, the chef breaks down the steps to making one at home. Turns out, all you need is four ingredients, one of which is a toothpick. (Other three: A Big Mac. Eggs. Breadcrumbs.)

The Deep-Fried Big Mac topped the crispy, battered creation with extra Mac sauce, naturally.

What are your thoughts, is this too much? Would you eat it?

Here’s a quick video on how to make a deep fried Big Mac:

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Happy National Chocolate Pudding Day!!! – Do you remember the first time you ate chocolate pudding?

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It’s National Chocolate Pudding Day! Did you know that dessert puddings can be traced all the way back to the 17th century? During that time, a “pudding” was actually a very moist cake (similar to a modern-day bread pudding or plum pudding).

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The sweet and creamy confection we know and love today emerged in the mid-19th century when an English chemist named Alfred Bird developed an egg-free custard powder. This remarkable invention made it very easy to produce a delicious pudding with the perfect consistency. Today, pudding is a popular dessert all over the world.

Do you remember the first time you ate chocolate pudding?

The Truth Hurts – Your attitude sucks, change it before you get in trouble with yourself

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Happy National Chocolate Eclair Day! – It’s so good, would you eat it out of the trash?

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It’s National Chocolate Eclair Day! Did you know that “éclair” is the French word for lightning? It may have gotten its name from the “flash” of frosting that glistens across its top, though the direct connection between lightning and this delicious French pastry is unclear.

The eclair has been a favorite treat since its creation in the 1860s, and it will undoubtedly continue to be a bakery shop staple for a long time. The French call the dough of these treats “choux,” which is carefully baked to allow for a hollow interior. Then cream, custard, or purée is piped into its center and it is topped off with fondant icing.  

Credit: Punchbowl