The liver, roughly comparable in size to a football, is positioned beneath the right side of your rib cage within your abdomen. Its vital functions include food digestion and the detoxification of harmful substances within your body. Liver ailments can have genetic origins or result from various factors that harm the liver, such as viral […]
Author Archives: admin
04
Oct
Oct
Let’s talk liver! It seems everyone is concerned about liver health these days and for good reason. Think of your liver as a traffic cop directing substances and nutrients coming into your system. It determines what to stop, pull over, and ultimately get off the road (i.e. out of your body) like poisonous alcohol, drugs, […]
04
Oct
Oct
Spaghetti Squash with Brown Butter and Parmesan Spaghetti squash derives its name from the nature of its flesh: once it is cooked and cut in half, the flesh can be separated into strands that recall the famed Italian pasta. The squash’s delicate flavor requires only subtle enhancement. Ingredients 1 spaghetti squash, 2½-3 lb ¼ […]
04
Oct
Oct
Warm Caramelized Pears with Clove Zabaglione Zabaglione is one of Italy’s great desserts. The ethereal foamy custard sauce is usually made with egg yolks, sugar and Marsala wine. In this recipe, the addition of golden raisins and spices gives it a festive flavor. For the pears: ¼ teaspoon ground cloves ¼ teaspoon ground allspice ¼ […]
02
Oct
Oct
Domestic Fowl – “Chicken Vendange” is a mid-century, 1955, recipe. Eating it is like venturing back in time and space. The Tonight Zone… you should try “Chicken Vendange”, a chicken recipe served with chilled fresh fruit (grapes). RECIPE: To brown the four (bone-in, skin-on) chicken thighs on top of the stove, in a high […]
30
Sep
Sep
SAVE THE WORLD? One day we are going to wake up and there won’t be any more time to do the things we have always wanted to do. SO DO IT NOW! My greatest wish for the world has always been to eliminate addiction… especially drugs and alcohol! It may be the world’s oldest problem, […]
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29
Sep
Sep
Étouffée, in South Louisiana, is pronounced (aye-too-Faye) and is traditionally made with crawfish. We prefer to use shrimp. The Creole New Orleans version has a dark roux and is beige in color. This recipe is from Lafayette and is relatively easy to prepare. Served over rice, it will impress most guests at your table every […]