|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
|Posted on December 11, 2016 at 2:50 PM|
|Posted on June 19, 2016 at 2:10 AM|
|Posted on June 17, 2016 at 8:30 AM|
|Posted on May 18, 2016 at 12:55 PM|
Please Visit the Laura Shaffer Page, Midnight Refrain
|Posted on May 2, 2016 at 3:10 PM|
|Posted on November 10, 2015 at 7:10 PM|
Gone are the sad days when a flat, shrunken,
teardrop behind was de rigueur:
|Posted on November 8, 2015 at 6:15 PM|
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
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
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!
|Posted on August 13, 2015 at 4:50 PM|
|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:
|Posted on May 24, 2015 at 4:45 PM|
|Posted on May 22, 2015 at 6:25 PM|
|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
|Posted on March 22, 2015 at 8:40 PM|
|Posted on March 6, 2015 at 9:35 AM|
|Posted on March 2, 2015 at 7:50 PM|
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.
|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.
|Posted on February 2, 2015 at 5:50 PM|
|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
|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
Copyright İM-J de Mesterton 2006-2017