- 2 pints cherry or grape tomatoes
- 1 medium eggplant (about 1 pound), diced
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 medium red bell pepper (or orange or yellow), diced
- 1 medium yellow or white onion, diced
- 6 tablespoons olive oil, divided
- 2 tablespoons balsamic vinegar
- 6 cloves garlic, pressed or minced
- ½ teaspoon salt
- Freshly ground black pepper
- Red pepper flakes
- ½ pound (8 ounces) whole grain spaghetti
- Freshly grated Parmesan cheese, optional
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano)
- 1 teaspoon fresh thyme (optional)
- Preheat oven to 425 degrees Fahrenheit with two racks in the middle positions. On a quarter pan or small baking dish, toss the whole baby tomatoes with 2 tablespoons olive oil and a sprinkle of salt and pepper. Set aside.
- In a large mixing bowl, combine the diced eggplant, zucchini, yellow squash, bell pepper and onion. Whisk together ¼ cup olive oil, the balsamic vinegar, garlic, salt, a few generous twists black pepper and a pinch of red pepper flakes. Drizzle it over the vegetables and toss with your hands or a large spoon until the vegetables are evenly coated.
- On a half-sheet pan or other large, rimmed baking sheet, arrange the vegetables in a single layer. Place the tomatoes on the lower oven rack and the vegetables on the upper rack. Set the timer for 20 minutes.
- Meanwhile, bring a large post of salted water to boil. Cook pasta until al dente, according to package directions. Before draining, reserve about 1 cup pasta cooking water. Transfer the cooked pasta to a large serving bowl.
- After 20 minutes, remove both pans from the oven. The tomatoes should be bursting and juicy by now, in which case, they’re done cooking. Use a spatula to toss the vegetables, then arrange them in a single layer again and put them back in the oven for an additional 10 minutes or so, until they are cooked through and golden.
- Pour the cherry tomatoes and their juices over the spaghetti into the serving bowl. If you want your pasta to be pretty cheesy, now’s the time to sprinkle on a generous handful of shredded Parmesan. Add a baby splash of pasta cooking water and toss until the pasta is coated with a light tomato sauce.
- Add the cooked vegetables to the bowl and toss to combine. Sprinkle with the chopped fresh herbs and season with additional salt, pepper and red pepper flakes until the flavors really sing. Serve with Parmesan on the side.
Credit: Cookie & Kate
Great Deals on Organic Wines, Save 10% on healthier Wine
- Builds Muscle in Your Entire BodySquats obviously help to build your leg muscles (including your quadriceps, hamstrings, and calves), but they also create an anabolic environment, which promotes body-wide muscle building.In fact, when done properly, squats are so intense that they trigger the release of testosterone and human growth hormone in your body, which are vital for muscle growth and will also help to improve muscle mass when you train other areas of your body aside from your legs.So squats can actually help you improve both your upper and lower body strength.
- Functional Exercise Makes Real-Life Activities EasierFunctional exercises are those that help your body to perform real-life activities, as opposed to simply being able to operate pieces of gym equipment. Squats are one of the best functional exercises out there, as humans have been squatting since the hunter-gatherer days. When you perform squats, you build muscle and help your muscles work more efficiently, as well as promote mobility and balance. All of these benefits translate into your body moving more efficiently in the real world too.
- Burn More FatOne of the most time-efficient ways to burn more calories is actually to gain more muscle! For every pound of additional muscle you gain, your body will burn an additional 50-70 calories per day. So, if you gain 10 pounds of muscle, you will automatically burn 500-700 more calories per day than you did before.
- Maintain Mobility and BalanceStrong legs are crucial for staying mobile as you get older, and squats are phenomenal for increasing leg strength. They also work out your core, stabilizing muscles, which will help you to maintain balance, while also improving the communication between your brain and your muscle groups, which helps prevent falls – which is incidentally the #1 way to prevent bone fractures versus consuming mega-dose calcium supplements and bone drugs.
- Prevent InjuriesMost athletic injuries involve weak stabilizer muscles, ligaments and connective tissues, which squats help strengthen. They also help prevent injury by improving your flexibility (squats improve the range of motion in your ankles and hips) and balance, as noted above.
- Boost Your Sports Performance — Jump Higher and Run FasterWhether you’re a weekend warrior or a mom who chases after a toddler, you’ll be interested to know that studies have linked squatting strength with athletic ability.1 Specifically, squatting helped athletes run faster and jump higher, which is why this exercise is part of virtually every professional athlete’s training program.
- Tone Your Backside, Abs and Entire BodyFew exercises work as many muscles as the squat, so it’s an excellent multi-purpose activity useful for toning and tightening your behind, abs, and, of course, your legs. Furthermore, squats build your muscles, and these muscles participate in the regulation of glucose and lipid metabolism and insulin sensitivity, helping to protect you against obesity, diabetes and cardiovascular disease.
- Help with Waste RemovalSquats improve the pumping of body fluids, aiding in removal of waste and delivery of nutrition to all tissues, including organs and glands. They’re also useful for improved movement of feces through your colon and more regular bowel movements.
Credit: Fitness Mercola
There are many theories to the beginning of the cheeseburger dating back to the 1920s. One story suggests that Lionel Sternberger is reputed to have invented the cheeseburger in 1926 while working at his father’s Pasadena, California sandwich shop, The Rite Spot. During an experiment, he dropped a slice of American cheese on a sizzling hamburger.
There are other claims of the invention of the cheeseburger:
- A cheeseburger appeared on a 1928 menu at O’Dell’s, a Los Angeles restaurant, which listed a cheeseburger, smothered with chili, for 25 cents.
- Kaelin’s Restaurant – Louisville, Kentucky says it invented the cheeseburger in 1934.
- Denver, Colorado – 1935 – A trademark for the name “cheeseburger” was awarded to Louis Ballast of the Humpty Dumpty Drive-In.
- According to its archives, Gus Belt, founder of Steak n’ Shake, applied for a trademark on the word “cheeseburger” in the 1930s.
Credit: National Calendar
Family Guy – Ordering a Cheeseburger
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:
SONNY’S STEAK HOAGIE
4 (8-inch) hoagie rolls, homemade preferred
2 3/4 ounces blended canola/ olive oil, 60/40 ratio
10 ounces sliced thin sweet onions in 1/16-inch slices
28 ounces sliced thin rib-eye steak in 1/16-inch slices
2 ounces melted sweet butter
1/4 teaspoon salt
Optional ingredients: homemade tomato sauce, bell peppers, mushrooms, or your favorite cheese
For the hoagies:
Preheat frying pan over medium-high heat. Cut the hoagie rolls horizontally to open up and make a pocket. Add the blended oil to the pan and stir in the onions. Put the steak on top of onions and add 1/2-ounce of the butter. Cover the pan for 2 1/2 minutes. The meat should have a cooked appearance on top and rare underneath. Using a fork and spatula separate steak from the onions. When the meat is cooked add the salt, remaining butter, and provolone. Cover to the pan to melt the cheese. Divide the steak mixture among the hoagie rolls and serve. If you like, you can add the optional ingredients to the steak mixture before serving.
Love is A Mad Dog From Hell
I don’t know how many bottles of beer
I have consumed while waiting for things
to get better
I dont know how much wine and whisky
I have consumed after
splits with women-
waiting for the phone to ring
waiting for the sound of footsteps,
and the phone to ring
waiting for the sounds of footsteps,
and the phone never rings
until much later
and the footsteps never arrive
until much later
when my stomach is coming up
out of my mouth
they arrive as fresh as spring flowers:
“what the hell have you done to yourself?
it will be 3 days before you can fuck me!”
the female is durable
she lives seven and one half years longer
than the male, and she drinks very little beer
because she knows its bad for the figure.
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