To many of us Americans, Memorial Day is the kickoff to a fun-filled summer. It means it’s time to fire the grill up; and hot dogs, baseball, and a three-day weekend. For some, it’s an emotional time as they watch uniformed veterans marching, or riding in antique cars, along the parade route down Main Street.
|Arlington National Cemetery|
Originally called Decoration Day, Memorial Day is a day of remembrance for those who have lost their lives in our nation's service. Memorial Day was officially proclaimed by General John Logan on May 5, 1868 and was observed later that month, on May 30, when flowers were placed on the graves of both Union and Confederate soldiers, who were buried at Arlington Cemetery.
Therefore, as we contemplate our welfare and the blessings of our lives, it’s time to remember those members of the Armed Forces who stood up for our country and died while defending our nation:
In honor of them all, and in accordance with the “National Moment of Remembrance,” we are to pause for one minute, at 3:00 p.m., on Memorial Day. It can be as simple as placing your hand over your heart, saying a prayer, or bowing your head ~ it’s an act of national unity, for us Americans, in which we honor those who died for our freedom…
Here's wishing you all a safe, happy Memorial Day!
It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw. It’s jicama ~ Spanish: hee-kah-mah.
Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad. I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!
In a small bowl, mix together:
Cast iron is heavy and holds heat well and distributes it evenly. The skillets go smoothly from cook-top to oven and when properly seasoned and cared for, will last for generations; plus, the cookware adds iron to your diet.
You can cook a plethora of foods in cast iron ~ from breakfast to lunch to dinner. Smokey bacon and eggs, crispy hash browns, savory cornbread, frittatas, blackened fish, smothered pork chops, pineapple upside-down cake, fried chicken like Grandma used to make, and this delicious corn pie:
This Bolivian-style Corn Pie recipe was in the Chicago Tribune a few weeks ago and sounded very appetizing to me. The article states that… “The recipe is from Luna Maya, a Bolivian-Mexican restaurant in Norfolk, VA and is adapted from “The World in a Skillet.”
The international flavors evoke the New South, but cooked in the traditional Southern skillet. The restaurant finishes the casserole in a baking pan, but the food staff at the Chicago Tribune used the same 12-inch cast-iron skillet throughout.” So did I.
It is a dish of truly unique flavors and textures and is hard to describe. I just know it’s delicious, and I hope you try it!
- Broccoli provides a high amount of vitamin C, which aids iron absorption in the body, prevents the development of cataracts, and also eases the symptoms of the common cold.
- The potassium in broccoli aids those battling high blood pressure, while a large amount of calcium helps combat osteoporosis.
- The vegetable is also fiber-rich, which enhances the gastrointestinal (GI) tract, as well as aims to reduce blood cholesterol levels.
- Broccoli contains glucoraphanin, which with the body processes into the anti-cancer compound sulforaphane. This compound rids the body H. pylori, a bacterium found to highly increase the risk of gastric cancer. Furthermore, broccoli contains indole-3-carbinol, a powerful antioxidant compound and anti-carcinogen found to not only hinder the growth of breast, cervical and prostate cancer, but also boosts liver function.
- Additionally, the health benefits of broccoli have been linked to preventing and controlling the following medical concerns: Alzheimer's disease, diabetes, calcium deficiencies, stomach and colon cancer, malignant tumors, lung cancer, heart disease, arthritis, and even the aging process.
- Broccoli is rich in skin vitamins that gives glow and shine to your skin and hair. It also helps repair skin damage and revives skin tissues so you can have smooth skin all over.
Vinegar in cupcakes? You say, "why?"
|Half covered with that great top|
In a large bowl, using an electric mixer, beat the cream cheese, egg, 1/3 cup of the sugar and ¼ teaspoon of salt in a large bowl until creamy.
In a second large bowl, whisk together the flour, cocoa, baking soda, remaining cup of sugar and ½ teaspoon salt. Add the oil, vinegar, vanilla and 1 cup water, and mix until fully incorporated.
Spoon enough of the chocolate batter into each cup so that they are filled halfway (about 2 level teaspoons each). Top each with a rounded teaspoon of the cream cheese mixture, gently spreading it over the chocolate.
Bake until the cupcakes are puffed and barely golden, 15 to 20 minutes.
Having passed the grain stalls they came to the fritanguerías – the fried stalls – where sweaty, plump women dropped thick pieces of fish into enormous frying pans. Laid out on the wooden trays that served as counters, the fillets of fried fish immediately cooled to take on an almost mineral appearance while thick slices of fried plantain – patacones – were heaped around them.
Tomás González, In the Beginning was the Sea