This is actually very interesting and should be watched by all. Often we mistake the feeling of being thirsty for hunger feelings. Usually not so.
Enjoy the knowledge it may save your life.
Tag Archives: best
The Perfect Pork Crackling
Guess what we had for dinner last night. The crackling was the best the pork was done to perfection.
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Here I Go Again – Bottled water – No No No💦
Here she goes again, I know, but this is a serious matter for our environment, our childrens hormonal health in the future, everyones health.
This is a 17 minute video which you really need to watch. I found this information on Dr Mercolas web site. His article confirming that most bottled water is contaminated with micro plastics and extremely harmful.
My friend Julie Bezett has just photographed and videoed in her area of the plastic overload in the rivers and the sea. The destruction of the environment wether it be in our sea, on the land or our intestines we need to think twice before we purchase water in these plastic containers. There are containers that are environmentally compatible, cost more but certainly a better option.
Alternative of course Kangen Water. Not because I am a distributor, its because I believe it to be the best machine on the market. Producing the best quality.
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Best Tomato Soup Ever
INGREDIENTS
- 1 small onion, diced
- 5 small carrots, diced
- 3 cloves of garlic
- ½ red pepper, diced
- 4 cans fire roasted tomatoes
- 3 cups chicken broth
- ½ cup marsala wine, divided
- 2 tablespoons sugar
- 1 teaspoon baking soda
- ½ cup heavy cream
- salt and pepper
- red pepper flakes
INSTRUCTIONS
- In a large dutch oven, saute onion, carrots, garlic and red pepper. Season with salt, pepper and red pepper flakes. Cook for 3-4 minutes.
- Stir in ¼ cup marsala wine, tomatoes and broth and more salt, pepper and red pepper flakes. Bring to a boil. Once it’s come to a boil, reduce heat and let simmer for 5-7 minutes.
- Remove from heat and ladle into a blender. Blend on low until smooth. (I blended in two batches and made sure to leave the top part of the lid off to allow steam to escape.)
- Return to pot and stir in sugar and baking soda over medium heat. Stir until all of the bubbles are gone.
- Stir in the remainder marsala and heavy cream. Remove from heat and let cool slightly before serving.
- Serve with sour cream, cheese, basil and crouton if desired.
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No Wonder He Is The Best Quarter Back in USA
Tom Brady – Look at the Water he Drinks.
If you want to be the best at what you do, check out Kangen water, get a machine and start drinking it.
For more information go to http://www.lifechanging-water.com
If you are interested in a home based business that can make you a six figure income go to http://www.lifechanging-water.com
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Kangen Water Machine – The Seven Types From the One Machine
This is the machine that I have and Love. This infogram shows you all the types of water that it produces.
For more information on this machine go to http://www.lifechanging-water.com
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Sarcasm At Its Best – Letter To A Budget Airline in Australia
I thought this was priceless
Budget airlines seem to have a knack for copping flack from their passengers — but you’ve never seen a complaint quite like this before.
Passenger, Jay Mancuso from South Australia, flew low-cost carrier, Jetstar, back to Australia from Bali recently and contacted the airline with a rather unusual gripe. Here’s his hilarious letter to Jetstar on Facebook and their just as witty response.
Dear Mr & Mrs Jetstar.
Hello, my name is Jay, and you guys gave me and my beautiful new wife a lift to Bali the other week to get married. Twas a lovely occasion and I believe you also gave about 60ish of our guests a lift also. Apart from the cramped seats, all went very well.
Now, I have read with interest several attacks on budget airlines, such as yourself, in recent years. Today I’d like to become one of these people (insert eye roll here).
On Friday evening at Denpasar international airport, my wife (still getting used to that) and I checked in at your Jetstar desk. Tired and grumpy (no one likes leaving holidays) we walked through the immigration stuff and wasn’t till we were “on the other side” we noticed that we were incorrectly allocated our seats. Prior to travel, I booked and paid for extra legroom, being a big fella, in seats 1a and 1b. Alas, we were allocated 15c and 15b. What?! That’s outrageous, I thought. I continued to the gate and talked to a lovely lady there who said the seats were double booked. But they changed our seats to 2a & 2b. Oh well, not much I can do from here.
Disgruntled as we were, we walked onto the plane and a wonderful lady, Abbey, flight manager, asked us why we had our tickets changed. I explained. Abbey then moved us to front row opposite and apologised profusely.
BUT! It didn’t stop there. Abbey had the nerve to tell us that she was incredibly embarrassed about our mix up, gave us both a Jetstar comfort pack (love the toothbrush) and a warm little blanket for the journey. Wow, of all the insolence. Then, THEN just after take off, would you believe she continued her torrent of niceness, and told us to select a beverage and some food FREE of charge!!!!!
Landing in Adelaide at 6:00am she then still gave us a huge friendly smile and apologised once again.
This is not the behaviour one expects when travelling with a low cost carrier and it must stop! I expect far less of your staff and I think Abbey needs a good talking to.
So, in finishing. To dear Abbey, flight manager on board flight JQ128 ex DPS -ADL on Friday night the 25th November 2016, I salute you. Your customer service and attention to detail was exemplary. We thank you from the bottom of our hearts, you turned our frowns upside down. Jetstar, give this girl a sticker of excellence. It’s conduct like this that ensure we will be flying Jetstar again. (But can we please have a Dreamliner plane for the Adelaide to DPS run?)
Yours in good fun.
Jay Mancuso
Jetstar penned this reply:
Hi Jay,
Thank you for your post and congratulations to you and your new Mrs!
I’m sorry to hear of the issues with your seating, but so glad Abbey could turn it around for you and make sure you had an awesome flight. We go to great lengths to try and provide passengers with excellent customer service so it’s always helpful when a customer takes the time to tell us exactly what we’re getting right.
It’s also really rewarding for our team to have their work recognised in such a thoughtful way. I’ve passed your comments on to Abbey and her managers and I know they’ll really appreciate your thanks.
I’m sorry if I’m just pushing it too far, but I’ve also requested for a refund to be processed back to your credit card for the cost of the extra leg room seating, just as a further gesture of goodwill (how annoying can we be?). We’ll process this within 15 business days.
Thanks again for your great post and all the best to you and your new wife. We hope to see you both on board again soon :)
Cheers — Mrs Jetstar (Emma)
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Happy Birthday Jono You’re the best
Well another year has gone round
Oh my the Years are going too fast I have found
That baby is now a very tall 42 years old
He has a few stories that I have never been told
2016 Has been a big year for him
Got married and no longer living in sin
She is a good one you better believe
He knows she the best, he ain’t never going to leave
Anyway you will never guess, his luck did grow
He won a raffle and they are off to Canada to Heliski in mountains of snow
Yep it’s been a good year for him
He deserves it, his life is now full to the brim
Your life together with Kerry will be truly blessed
Happy Birthday Jono cause you are the best
Love Mom xxxxx
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How To Make The Best Omelette
Be fussy with the eggs you buy.
Eggs lose flavor the longer they sit in the fridge, so get the freshest eggs around.Cage free eggs or free range or even better straight from a farmer who has his poultry grass fed and even better than that your own chooks.
Whisk three eggs vigorously with a little salt and pepper in a small bowl until the mixture is smooth—evenly incorporating the whites and the yolks at this stage helps ensure a smooth, custardy omelet.
Heat the skillet.
Heat a pat of butter over medium in a small nonstick skillet until it bubbles gently. Non stick pan is the best to use. Pour the whisked eggs into the skillet and immediately start scrambling them with a rubber spatula.
Don’t Over Scramble
Don’t scramble too long. As soon as the eggs form small loose curds and the mixture is thickened, stop scrambling and shake the skillet a bit so the eggs form an even, solid layer, making sure they extend to the edge of the pan. As the eggs start to set up, sprinkle whatever fillings you desire down the middle—a classic French omelet with fines herbes involves finely chopped parsley, chives, chervil, and tarragon, but any soft herbs, in any combination, will be delicious. A little crumbled soft goat cheese makes a lovely addition, too.
Perfect the tilt and roll.
Tilt the pan away from you over the burner, and starting with the edge closest to you, start to gently roll the omelet onto itself and away from you, at roughly 1-inch intervals, with your rubber spatula. Don’t worry if the eggs are still a little runny at this stage—they’ll continue to set as you roll, and undercooked now just means they won’t be overcooked later.
Keep rolling.
Keep nudging the omelet away from you until it’s formed a roll at the base of the tilted pan. Immediately remove from the heat.
Flip and finish
Complete your roll by tipping the omelet out of the pan and onto a plate. Tipping this way means the omelet sits seam-side down on the plate; in other words, it looks perfect. Sprinkle with more finely chopped fresh herbs and finish with a little bit of sea salt and, if you like, freshly ground black pepper.
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