General kitchen advice

Kitchen Tip : Match the size of the pan to the heating element; more heat will get to the pan and less will be lost to the surrounding air or found by the pan handle! A 6-inch pan on an 8-inch burner will waste over 40 percent of the energy.


Buy Local Food : Begin by taking baby steps, such as committing to spend £10 pounds a week on locally grown foods.


Weight loss

The Atkins’ Diet
Originating way back in the 1960s, the famous atkins diet achieved most of its fame during the last few years. Although not accepted by all scientists, it allows weight loss but still allows you to eat many foods that are not normally available to dieters, for example bacon and eggs.
With the atkins diet it is considered good to eat fat and protein, it is the carbs that are on the banned list. It is referred to as a low carbohydrate/high protein, weight loss program.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, including cereals and pasta made from white flour.
With this diet the foods you are encouraged to eat continues to be nutrient-rich unprocessed foods like meat, fish & poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.













Slab O Scabs^ Recipe

Slab O Scabs^ Category Holiday Recipes 
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Ingredients And Procedures

12 To 16 raisins

2 slices Bread

Butter or margarine Seedless berry jam -----TOOLS----- Toaster Plate Butter knife

Tear raisins into variously sized scab like pieces and set aside.

Toast bread until golden brown.

Carefully place hot toast on a plate.

Spread each slice of toast first with butter and then with jam. Artfully arrange scabs on jam and eat. Serves 1 wounded worshiper.

Sicko serving suggestion: Surreptitously place a raisin scab on the gauze part of a sterile, non-medicated, bandage and apply it to the clean, dry appendage of your choice. Then tell your intended victim that you're so hungry you could eat a scab. Whip off your bandage and chow do From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0 Shared by Carolyn Shaw 10-95

 
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