NCB Alaska Deep Sea Fish Oil, Omega 3 1000mg 300 Softgels
NCB Alaska Deep Sea Fish Oil, Omega 3 1000mg 300 Softgels
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I know that it might be nice to have a smart catchy sentence to restart the blog after a year. But you know that I am no good at those. So let me get straight down to business.
Where was I all of last year? I wish I had an interesting story that accounts for my absence – an important assignment, a book perhaps or at least an abhimaan-style breakdown . But I have no such story.I just stopped writing one day and then It was too difficult to pick it up again. I had nothing to say, no opinions on anything.
There were those very tough six months after Munni went under a speeding SUV. That wasn’t entirely the driver’s fault. On June 11, 2011 She just decided to cross the road at 9 30 a.m when the traffic is insane on our road. The gardener left the gate open and mademoiselle decided to take a stroll and ended up under the SUV with an arm and a leg completely crushed. Several surgeries later she came home with chronic ulcers and a malfunctioning kidney and a hemoglobin level of 6. While sending her home with us the vet had said “ we have done all we could. Now it is all up to your love and care.” He did hint that there may be a possibility of having to amputate one or both the legs and if it came to the latter, we may have to take some tough decisions as she may not be able to manage on two legs only. Those of you who know Munni know that she is bad news and big trouble, very self-willed and totally disobedient. But she is a fighter. She decided to live despite all the odds and on Nov 1st she decided she had enough of all the bandages and medication. I kept bandaging her legs and she kept taking them out So I decided to leave her be. And by Nov 15th she was hobbling on 3 legs and by dec 15th she was on all four. And now she is back to being the master of the house. The doctors at the hospital are so amazed that they want to present a paper on her. Zoozoo was initially traumatized but then she became our helper both for keeping a watch on Munni and keeping us cheerful with her monkey tricks. So all is well on that front now.
But that is no excuse for not writing here. In fact sharing it here might have been a source of comfort for me in those tough days. I guess I was plain lazy. Sometime in Jan 2011, I started working with a group of people running an internet magazine called Solvanam in Tamil . you can access my contributions here. I was exposed to some amazing writing in Tamil and many international writers, some of which I translated. This was one of the reasons that I felt I did not have anything good enough to publish. The bloggers I was reading regularly also wrote so wonderfully that I began to wonder what I was doing here. So I decided to slowly let this die and was pretty sure that no one was going to notice.
And then something happened. Many of my friends from blogdom wrote to ask when I was going to start. That’s when I realized that this blog was never about great prose or highly literary/ intellectual stuff. It was simply about sharing which is as important for me as it seems to be for those lovely people who have been encouraging me to come back via email , blog comments and on face book. So now is as good a time as any and since the blog posts have always been about nothing, what better way to start than with a nothing-post?
So ye all nice people, here I am back with my rambles and the simple stories from my unimportant life. But it is good to know that you will always be there for me as you have been in the past. So welcome back to my blog and let the bonding begin!
Love and hugs
Usha
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Kirkland Signature Natural Fish Oil Concentrate with Omega-3 Fatty Acids - 400 Softgels Review
Kirkland Signature fish supply comes from deep ocean waters. Our fish oil is not supplied from farm-raised fish. State-of-the-art molecular distillation process is used to remove PCBs and dioxins which guarantees purity and potency. The fish oil is derived from a variety of fish species, to maximize omega-3 fatty acid concentration. Fish Oil naturally contains the Omega-3 Fatty Acids, EPA and DHA. Omega-3 Fatty Acids help maintain heart and vascular health.* *These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.
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"Ain't no love, in the heart of the city...
I said where's the love?
Ain't no love, in the heart of town..."
I said where's the love?
Ain't no love, in the heart of town..."
1201 Grand Ave., Sacramento, CA 95838. (916) 922-7501.
There's something about Jimmy's that makes me want to play that old Jay-Z tune, "Heart of the City," as I roll up to it. The pistachio colored building in one of the rougher parts of Del Paso Heights has seen better days. It's weather worn storefront sits quietly back from Grand Avenue, almost like an observer to the neighborhood that surrounds it. There's a tired looking gentleman sitting patiently in the parking lot under the white "Jimmy's" sign running a recycling station and the front door is covered with a multitude of signs of what is and what is not allowed upon entering. Driving by you'd think it was like any other neighborhood quickie mart, only Jimmy's isn't...
Once inside, the front part of Jimmy's is a convenience store carrying a smattering of snacks, sodas, along with a few hard-to-find Cajun food brands like Blue Runner, Camellia, and Cajun Injector. The back portion of the store though is where the action's at. The back serves takeout to its customers- breakfast, lunch and dinner. The entree menu ranges from: fried/smothered chicken, catfish, red snapper, ribs, meat loaf, ox tail, chitterlings and gumbo. The sides menu is equally as impressive: grits, mac and cheese, red beans, black-eyed peas, yams, greens, cabbage and potatoes. I have a soft spot for homemade meat loaf so I ordered one of their personal sized meat loaves, a big serving of greens and a whoppin' dollop of mac and cheese. (The meatloaf came with a choice of rice or potatoes, which I skipped.) The total for my lunch was $6.75 and I had more than enough for two meals. Everything was delicious...the meatloaf was seasoned well (and slightly peppery which I liked), the mac and cheese was thick and creamy and the greens were cooked perfectly. Next time I'd like to try some of their gumbo and perhaps one of their desserts- yellow cake, banana pudding, or sweet potato pie. (I'd also like to talk to the owners a bit, I'm almost certain that the place is run by an Asian family. An Asian family cooking up soul food in the middle of DPH? How unusual, but hey if it tastes great, it tastes great.)
So Jimmy's may not exactly be in the heart of the city geographically speaking, but it's definitely serving up some love to the city from that tiny little kitchen in the hood...one to-go container of soul food at a time.
Greens, Mac & Cheese, Meatloaf and Corn Muffin
* Additional article about Jimmy's : http://www.universityofcalifornia.edu/news/article/7619
Carlson Norwegian Cod Liver Oil, Lemon 500 ml Review
Carlson Cod Liver Oil comes from the livers of fresh cod fish found in the North Atlantic waters near Norway. It's an excellent source of omega-3 fatty acids DHA and EPA.
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Although you wouldn't know it by the murky weather we've been having, the first day of spring was a week ago. It might still be a bit chilly to bust out the shorts and BBQ but you can make a batch of this delicious, fresh garbanzo bean dip to celebrate spring. It uses fresh garbanzos, the kind you buy still in the pod in the produce section. It takes a bit more effort to sit down and shell the beans but the end result is worth it. This dip is great- it tastes green, it tastes fresh...it tastes like SPRING!
Fresh Green Garbanzo Bean Dip
Ingredients
1 cup fresh garbanzo beans, shelled
3 cloves of fresh garlic, minced
1/3 cup tahini
3.5 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon smoked paprika
Pinch of ground cumin
Salt and freshly ground black pepper, to taste
Instructions
1. Puree ingredients in food processor until desired consistency. Add more olive oil if the dip seems to thick. Season with salt/ fresh pepper, to taste. Give it a final zap.
2. Serve with your favorite dipper. Goes great with veggies, toasted pita and chips.
* Fresh garbanzos in the pod can be purchased at most large Mexican markets and sometimes at the farmers' market.
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I was on lookout for something more like pound cake yet not something plain for Ajoy's birthday celebration. He enjoys plain cake more than anything so something based of that yet something more richer would make perfect for the occasion. I wanted to either use lemon or orange especially after seeing all these food networks making use of their zest. So when i found a recipe for this cake in one of the books i have, i modified it bit to his taste and came up with this.
Ingredients
3 Cup Maida
175g Apricot
1 Cup Almonds
1.25 Cup Pistachios
2/3 Cup Sliced Almonds
2 Cup Sugar
1 + 1/3 Cup Butter
1.25 Spoon Baking Powder
3 Eggs
1/3 Spoon Salt
1 big Lemon
Method
- Preheat oven to 180C/350F
- In a bowl, blend butter and 1.5 Cup sugar together till smooth
- Sieve together maida and baking powder 3-4 times.
- Add it to the butter-sugar mixture.
- Add in eggs, salt, zest of the lemon and 1/2 cup of warm water and blend till smooth.
- Fold in chopped apricot, 1 cup almonds powdered and 1 cup pistachios chopped.
- Line the loaf pan or any other cake pan you want to use with parchment paper on bottom as well as sides and spoon all the batter in it.
- Put remaining pistachios and sliced almonds over the mixture and press it lightly over the cake.
- Bake the cake in oven for 75 minutes on 180C/350F, covering the top with foil after around 50 minutes.
- Take it out of the oven and let it rest for 10 minutes.
- In the mean time, over medium heat with constant stirring, cook lemon juice of the lemon with remaining sugar till sugar dissolves completely an mixture bubbles up slightly.
- Pour the mixture over the cake and then take out the cake on wire rack to let it cool completely.
Notes
Covering the top midway into baking helps not overcooking the nuts and burning them. The lemon-sugar syrup adds the flavor as well as a little moistness to the cake.
Last week I had got strawberries to make jam :) But the week was hectic and i couldn't get myself slogging for an hour or two in kitchen so instead yesterday i decided to make icecream instead. I was little skeptical for this was first time i was trying it out and serving without knowing how it is going to turn out added to the nervousness. Glad everyone enjoyed it and that surely calls for this post.
Ingredients
5 Cup Milk
3.5 Cup Cream
1.5 Kg Strawberries
4 Cup Sugar
1/2 Lemon
Method
- In a mixer, blend 1Kg of strawberries and sugar together till smooth. Transfer it to bowl.
- Add in milk and whisk till smooth.
- Add in cream and lemon juice and again whisk till consistent.
- In ice-cream maker pour this mixture in batches according to your ice-cream maker's capacity.
- Chop remaining strawberries, and when ice-cream is almost set ad them to the ice-cream and let the ice-cream maker set the ice-cream.
- Freez for another hour or two to get the best results.
Notes
I saved few strawberry pieces so I could add them on top while serving ice-cream.
Controlled Labs Orange Oximega Fish Oil, Citrus Flavor, 120 SoftGels Review
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