Elegant  Survival

Stylish Living
 on a Shoestring
Since 2006

M-J's Miscellany

Real vs Fake

Posted on December 23, 2016 at 1:35 PM


Above: Fake sour cream by Lucerne, a brand offered at Safeway that lists ten ingredients including corn starch, is topped by real sour cream from Wal-Mart's Great Value, which has but two components: cultured cream and enzyme. The product from the bottom container ruined my beef stroganoff, until I added some from the top one (a traditional, rich sour cream), which swiftly rectified the situation and saved the dish. Sort of like a bit of real news forwarded by Julian Assange seems to have saved the USA from doom. ©M-Jeanne

 

When it comes to food, "Real vs Fake" is not subjective. Unfortunately, the same can no longer be said about "news". Real news versus "fake news" now ostensibly constitutes propaganda that the ruling elite want you to believe, in order to counteract truths that have been disclosed about themselves and their dastardly deeds. The irony is that those same parties have been lying to us in earnest for, it turns out, decades--especially the last ten years. The real fake news is that which the major media outlets spew, all of whom have been propping up a globalist fraud for eight years and trying hard to replace him with an evil female clone who would continue the criminality and preserve his destructive legacy. They remind me of a man from Morocco who opened a "French" restaurant near a major university in New Jersey circa 1990. He presented me with a dessert menu and I ordered mousse au chocolat--chocolate mousse. Acting as waiter, the same fellow brought me a piece of white-frosted carrot cake decorated with a charming little orange carrot. I told him it was beautiful, but that I had ordered mousse au chocolat. The faux Frenchman insisted that what he had given me WAS mousse au chocolat. I pointed out the evidence and even showed the fellow that the thing had carrot bits in it. Eventually, I gave up on the endeavor and thereafter referred to the place and others like it as "Poubelle (garbage can) Cuisine". In the same way, I have for more than a decade rejected as trash the news "reported" by outlets such as the New York Times, The Daily News, USA Today, CBS News, CNN and anything with the letters NBC in its name. You must admit that my "fake news" analogy is a lot more palatable than that ignominiously uttered by the current Pope last week.

 

@M-Jeanne de Mesterton de St. A; December 11th, 2016

Sour Cream: Real vs Fake

Posted on December 11, 2016 at 2:50 PM

Bandanas for Summer

Posted on June 19, 2016 at 2:10 AM
Bandanas are very useful items to carry in your purse, folded square and pressed. They can be good for many sorts of emergencies, and even used as napkins at table. In the heat of summer, it is helpful to have a bandana or two in one's glove compartment or pocket for facial blotting. Cotton ones become softer with each washing, and unlike paper products do not leave dust on the skin.
©M-J de Mesterton
Below: My Collection of Cotton Bandanas

Laura Shaffer, Las Vegas' Most Elegant Singer

Posted on May 18, 2016 at 12:55 PM

                  Please Visit the Laura Shaffer Page, Midnight Refrain

Be Round or Be Square!

Posted on November 10, 2015 at 7:10 PM
;)
Gone are the sad days when a flat, shrunken,
teardrop behind was de rigueur
EXERCISES FOR A MORE VOLUPTUOUS DERRIERE

Easy, Economical Spuds

Posted on November 8, 2015 at 6:15 PM

Boiling a Whole 10-Pound Bag of Potatoes, Economizing on Energy ©M-J de Mesterton 2015 Boiling a Whole 10-Pound Bag of Potatoes Uses Less Energy than Many Little Batches
©M-J de Mesterton 2015

To boil a whole sack of spuds at once, I added a tablespoon of salt and a quarter-cup of vinegar to the water in this huge stock-pot. The potatoes came out of the sack clean enough to dump directly into the pot. I turned on the gas and waited for them to start boiling, then let them simmer for thirty minutes.  Reserve the Potato-Water to Use as Fertilizer for Your Garden ©M-J de Mesterton Reserve the Potato-Water to Use as Fertilizer for Your Garden
©M-J de Mesterton

When the boiled potatoes were soft enough to eat but still firm enough to slice, I turned off the gas. I then transferred the potato-water to a more manageable pot. Because the large stock-pot filled with potatoes and water was too heavy for me to handle, I used a heat-proof pitcher to ladle it out, and poured the remaining hot water into a bowl in the sink. Later, when this nutrient-rich water is cool, I shall take these vessels of liquid to the garden and water plants  with them.

The potatoes, after having been drained of hot water, sat covered in the stock-pot to cool for a few minutes. To peel them, I simply throw some ice and cold water over the potatoes, let sit for ten minutes, then the jackets will slide off easily, leaving a very attractive spud indeed, ready to be frozen for later use. I developed this method of preparing potatoes for the future when an economy-sized bag of them threatened to sprout. To prevent the spuds from going bad, I boiled and peeled and froze them. They are perfect when turned into gratin Dauphinois, hash-browns and mashed potatoes.

©M-J de Mesterton 2015

Austerity Cookery

These boiled potatoes are ready to be doused with ice-water for easy peeling. When the spud-jackets are removed this way, there is no waste like there is when a peeler is used on raw potatoes. These particular potatoes have such delicate skins that, testing them for softness, I smashed one in a bowl, seasoned it with Himalayan salt and pepper: the little spud, jacket included, was delicious!

Elegant Blanched Potatoes

Potatoes_Boiled_Peeled_ElegantSurvival.net

Pre-Boiled and Peeled Potatoes in the Freezer

Eat Spicy Food, Live Longer

Posted on August 13, 2015 at 4:50 PM

Don't Eat that Dreck!

Posted on May 25, 2015 at 3:55 PM

Eat Pure Foods for Good Health

Having avoided eating both fish and the bottom-feeders known as "shellfish" all my life, and known many people to have been poisoned by them, I'm happy to report that my instinct was good. Shellfish contain domoic acid, which is responsible for kidney damage in humans as well as in sea-creatures who live on them. Domoic acid from shellfish is also known to cause a brain-condition known as amnesic shellfish poisoning. On my page, "Elegant Health", there are several articles about the dangers of fish and seafood. Here is an instructive report from February, 2014:

‘Safe’ levels of neurotoxin found in seafood may cause kidney damage

By Loren Grush Published February 07, 2014 FoxNews


Elegant, Simple Dessert

Posted on May 22, 2015 at 6:25 PM
Strawberries and Whipped Cream: a Simple, Elegant Dessert
Please Visit the Elegant Cook, by M-J de Mesterton

Health-Promoting Turmeric and Ginger

Posted on April 28, 2015 at 2:55 PM

Labels: Antioxidant Turmeric, Celery, Cucumber, Elegant Survival, Elegant Vegetables, Ginger, Ginger Root, Health-Benefits Turmeric, Red Onion, Turmeric Okinawa Diet, Vegetables for Good Health, Yams

ARTICLE at Natural News: Turmeric for Cancer-Prevention

Pasta Papillon

Posted on March 22, 2015 at 8:40 PM

Home-Made Pasta all'Uovo is Shaped into Bow-Ties and Dried
Egg Pasta Cooks in Five Minutes or Less, Saving Gas and Electricity

Fine English Hairbrush

Posted on March 6, 2015 at 9:35 AM


This elegant hairbrush by Kent is the ideal grooming tool for fine or thinning hair.~~M-J de M.

Buttress Your Bosom in Bed

Posted on March 2, 2015 at 7:50 PM

NightLift Bras

Developed by renowned plastic surgeon Randal Haworth, MD, FACS, NightLift® is the first and only sleepwear collection specifically designed to protect the breasts and décolletage. During his 20 years of private practice in Beverly Hills, Dr. Haworth found that those breast patients who wore a bra while sleeping had higher, firmer bosoms. NightLift helps to prevent sagging and drooping over time by keeping the breasts perfectly immobile, but always comfortably supported.

M-J's Review of the NightLift Bra

 


Haricots Verts

Posted on February 3, 2015 at 10:25 PM

Rich in probiotics (miso), medium-chain fatty acids (coconut oil), omega-3 fatty acids (walnuts), chlorophyll, vitamin K, manganese, fiber, folate, vitamin C, and honey, M-J's elegant vegetable dish is prepared in a wok and ready within eight minutes.

The Best Crepe Pan

Posted on February 2, 2015 at 5:50 PM
  The simple, old-fashioned iron pan  made in France by de Buyer is the traditional kitchen-tool for making light and crispy crêpes.©M-J de Mesterton 2015
  Click Here to Read M-J's Main Website, Elegant Survival

Nutritious Home-Made Fettuccine

Posted on February 2, 2015 at 2:30 PM

Home-Made Egg-Noodles Alfredo Style: an Inexpensive, Delicious Accompaniment to Chicken or Beef, or a Meal in Itself, Served with a Salad

Cook egg pasta until al dente (not quite soft); drain. Add grated Parmesan cheese, butter, and cream or a mixture of milk and cream to coat the noodles. Sprinkle on a dash of nutmeg. Cook, stirring lightly, for an additional minute or two until soft, adding more cream as needed. Cover and keep warm until serving. As long as the noodles are not overcooked, they may be reheated later with a little more cream.

©M-J de Mesterton 2015


Ginger-Root

Posted on February 2, 2015 at 12:15 AM

You ought to consider stocking up on ginger this winter; eating it will help reduce the symptoms and duration of rhinovirus and influenza.

©M-J de Mesterton