What is the ‘black moon’ and when can you see it?
Apocalyptic Black Moon on Friday Could Signal the End of Days
4 tablespoons unsalted butter
1/4 cup buttermilk
2 large eggs
2 cups mashed potatoes
3 tablespoons chopped chives
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon garlic powder
1 cup grated cheddar cheese
Melt butter in a small saucepan over medium-low heat. As the butter melts it will begin to crackle and pop. That’s the water evaporating out of the butter. Continue to cook the butter until the crackling subsides and the butter begins to brown a bit. The butter will smell nutty. Immediately transfer the browned butter into a medium bowl. Whisk in buttermilk and eggs until thoroughly combined. Add the mashed potatoes and 2 tablespoons chives and gently stir to combine.
In a small bowl, whisk together flour, baking powder, baking soda, salt, pepper, and garlic powder. Add the dry ingredients to the wet ingredients. Use a spoon to mix until all of the flour is thoroughly combined. Try not to overmix the batter. Just stir it until the flour is combined.
Heat a waffle iron and grease if necessary.
Dollop batter (about 1/4 cup per waffle) into the waffle iron. Cook until golden on each side. The amount of time depends on your waffle iron. Remove waffles from the iron and place on a cooling rack to rest. The cooling rack will keep the waffles from getting soggy on the bottom as they cool.
Just before serving the waffles, turn oven to the broiler setting. Place waffles on a baking sheet and top with cheddar cheese. Place waffles under the broiler until cheese is melted, about 30 seconds to 1 minute. Remove from the oven, sprinkle with remaining chives and serve warm (with salsa is delicious!).
Credit: Joy The Baker
Moments of Bliss is a Short Story Series set in Ghana.
It is the story of young Ghanaian love with its hilarious twists and turns.
Prepare to be captivated!
The computer screen in front of me lit up; the hue of the flickering brightness shaking me out of my temporal sleep. My thumb had brushed across the mouse and woken me once more from oblivion. I felt a tiny smile etch on my face as I reminisced what happened the night before.
I could feel her breath on me, that’show close she was; Her head on my shoulder, her body in myarms. Our hands were wrapped in each other and her lips were as close as they ever would be without touching mine, and yet we did not kiss. Not that I didn’t want to, heaven knows I did, but I didn’t make the move.
It was the…
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All thestory lineand characters are fictional. Any resemblance is purely coincidental
It was a cold, windy morning in Boston and another usual day for Matt Douglas and Ron Sniper. Matt brewed the coffee and they both sat on the table for the breakfast with their usual talks.
“Good Morning, Matty” said Ron
“Morning” came an instant reply from Matt.
Ron: “What do we have for breakfast today?”
Matt: “Just the pancakes, toast and juice”
Ron: “We had those yesterday. Can’t you conjure up with something new every day?”
Matt: “I can, but then you’ll have to start cooking and be my wife”
And both of them chuckled and moved to a nearby café for the breakfast
Matt Douglas originally from Belmont, had already moved in some years ago with Ron as a professor in Clinical Investigation at Boston University. This was after his parents had died due to blast in…
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The study basically simulated your average morning: a mug of coffee to wake up, a little gym time, another cup with breakfast, followed by lunch. Fourteen participants completed two moderate workouts on a stationary bike: one where they took caffeine (equal to two 8-ounce cups of coffee or 4 cups of black tea) 90 minutes before the workout, and one where they took a placebo. When caffeinated, the participants reported the ride as way easier than it was without the stimulant.
Coffee before Exercising:
1) Enhanced Performance
Time and time again, caffeine has been proven to be a powerful ergogenic aid – that is, something which contributes to improved performance during high intensity exercise.
Studies reveal that after caffeine consumption, athletes can train for much longer and with more power/speed.
2) Boosts Focus
A pre-workout cup o‘ Joe can also boost mental focus during exercise.
Combined with the increase in endurance and power/speed provided, this can lead to extremely productive workout sessions, as you huff and puff with the seeming intensity of an international athlete.
3) Accelerate Fat Loss
Another benefit of taking a cup of coffee prior to lacing up your trainers is that caffeine is proven to provide a range of fat loss benefits.
Coffee can help burn fat as, during exercise, it causes the body to use fat cells for energy as opposed to glycogen.
What’s more, a caffeine intake correlates with increase metabolism, which forces your body to burn more calories during the day, and it also suppresses appetite, satiating those cravings which are oh so bad for your waistline!
4) Diminished Muscle Pain
Studies also show that a pre-workout injection of caffeine can lead to decreased muscle soreness when exercising.
So whether you’re pumping iron or racing down the tarmac, a cup of coffee will help you perform more reps and allow you to run for further with less muscular pain, resulting in a much more effective workout.
Credit: Cafe 2 U
Huh. I just realized this was still sitting in my draft folder. A little late but never I suppose…
And now we rejoin our tale on September 11, 2016, the day after I completed my first ultra marathon:
When I woke up the next morning…well that implies that I was actually sleeping. To be honest, I don’t think I slept very much because my muscles would keep locking up. Needless to say, I was quite tired when the alarm went off. I was able to get dressed and then had to contend with the stairs down for breakfast.
I ordered my crepe and devoured yogurt and coffee until it was ready. My friend ordered scrambled eggs and bacon. There was another woman who was just finishing breakfast that had run the 28 km course and I felt a sense of kinship with her as I watched her hobble up to her room to pack.
We bid our hosts farewell and began to make the trip back home. There were frequent stops to stretch and it just so happens that two of those stops were at fromageries and one was at a bakery for cinnamon buns. The cinnamon bun was a bit of a disappointment. I mean, it was OK and it had a maple glaze on it. I was hoping for a good cup of coffee to go with it but I’m not even sure if I saw a coffee machine. Yes I’m a bit of a snob but when it comes to food, I think it’s allowed.
We stopped in downtown Trois Rivieres for lunch at a nice little cafe called Frida which was on the river. The food was good if a little pricey and they served our food right on the trays. Yup, no plates. I guess that’s trendy or something.
By the time we hit the Ontario border, I think we were both getting tired of travelling. My body was aching in some unexpected places. Legs? Of course. Shoulders? Makes sense. Who knew my sides would be hurting?
I think even the conversation dies down the closer to our homes we got and even though we both said we were hungry, neither one of us wanted to stop.
It was about 10:30 pm by the time I hoisted myself out of my car. I left most of my gear in the trunk and hobbled into bed, so grateful that I don’t have any stairs to contend with. I had dogs all around me and a cat that insisted on sleeping on my hip and then protested loudly each time I rolled over to try and get comfortable.
Yup. It’s good to be home.
Check out other great articles from The Hangry Runner
Add corned beef and seasonings to taste, turning hash, until browned and crisp, about 10 minutes.
Breakfast ready in 35 minutes! Enjoy this hearty bacon pancake that’s made using Bisquick® mix and served with maple and peanut butter syrup.
3 – tablespoons peanut butter
1 -tablespoon butter or margarine, softened
1/2 -cup maple-flavored syrup
2 -cups Original Bisquick™ mix
3/4 -cup milk
1/4 – cup maple-flavored syrup
2 – eggs
1/2 – cup real bacon pieces (from 3-oz package)
In small bowl, beat peanut butter and butter with electric mixer on low speed until smooth. Beat in 1/2 cup syrup until well mixed.
2 Heat nonstick griddle to 350°F or heat 12-inch nonstick skillet over medium-low heat.
3 In medium bowl, stir all pancake ingredients except bacon with wire whisk or fork until blended. Stir in bacon.
4 For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until edges are dry. Turn; cook other sides until golden brown. Serve pancakes with syrup.