#10 lbs of cantaloupe

[briarpatch-kids]

Making my husband pick up a watermelon and a cantaloupe from the local produce shop later too. I just didn't feel like attempting to carry that the whole way home.

[fiftytwotwentythree]

Wellness Wednesday:

From Good to Worst

This week started off with a bang:

PTO Thursday/Friday from work

Saw Guardians of the Galaxy Vol. 3 (an Effing Aweome Installment)

Got a Massage (bad but still pretty good)

Hung out with my Bestie

Picked out Patio Furniture (yeah, I'm at that stage of adulting, NBD)

Played Board Games

Had choice BBQ in the backyard

Just a good, solid weekend...

But then I woke up Monday and couldn't talk - throat burned.

The sore throat alleviated but then my nose started acting up - Can't breathe worth a lick, and to top it off went back to work to an onslaught of tasks and BS.

Also - another moment to add onto my No Good, Horrible, Very Bad Day... I bought a batch of Oranges...

They taste like Cantaloupe!

Do you know what kind of mind eff that is?

I should just move to Australia.

JK - first world problems.

.

.

19th CHECK-IN:

Current Goals:

Lose 52 lbs

Completed as of 4/12/2023

New Goal: Maintain or Continue on The Weight Loss Path

Avoid "Junk Food"

Minimize Take-Out / Fast Food Consumption

Short Term:

Vegetarian-ish Diet: Completed

End Date: 4/09/2023 - 46 Days Total

.

.

Meal Tracker:

THURSDAY

Lunch:

Roast Beef and Pastrami Sandwich on a Toasted Wheat Hoagie with Provolone Cheese

- Miracle Whip

- Dijon Mustard

Handful of Good & Gather's Tex Mex Trail Mix

Snack:

(2) Handfuls of Sahale Snacks Pomegranate Vanilla Flavored Cashews Glazed Mix

(2) Handfuls of Sahale Snacks Pomegranate Flavored Pistachios Glazed Mix

Supper:

Annie Chun's Sweet Chili Noodle Bowl

- Cashews

Birds Eye Loaded Cauliflower Bites

- Polynesian Sauce

- Ranch

FRIDAY

Lunch:

Roast Beef and Pastrami Sandwich on a Toasted Wheat Hoagie with Melted White American Cheese

(3) Handfuls of Good & Gather's Tex Mex Trail Mix

Supper:

Bowl of Progresso Italian Sausage & Potato Soup

- 8 Crackers

(2) Johnsonville Beddar with Cheddar Smoked Sausages on Toasted Hotdog Buns

- Ketchup

Bag of Giant's Shelled Sour & Onion Pistachios (2.5 Servings)

(1) Glass of Chocolate Milk

SATURDAY

Lunch:

(2) Corn Beef and White American Cheese Sandwiches on Toasted Bread

Bowl of Wonderful's Shelled Sweet Chili Pistachios

Snack:

(2) Bowls of Wonderful's Shelled Sweet Chili Pistachios

Supper:

(2) Johnsonville Beddar with Cheddar Smoked Sausages on Toasted Hotdog Buns

Bowl of Progresso Lasagna Style Soup

- 6 Crackers

(1) Glass of Chocolate Milk

SUNDAY

Lunch:

Santa Fe Style Salad

(1) Medium Orange

Snack:

BBQ Corn Nuts

Supper:

(1) Grilled Chicken Breast

(1) Pineapple Brat on Bun

- Ketchup

- Mustard

- Relish

(1) Chipotle Pepper Jack Brat on a Bun

- Ketchup

- Scoop of Cottage Cheese

(1) Cheeseburger on a Bun

- Ketchup

- Scoop of Cottage Cheese

(1) Glass of Chocolate Milk

MONDAY

Lunch:

Spinach Dijon Salad

Snack:

(2) Handfuls of Good & Gather's Tex Mex Trail Mix

Supper:

Bowl of Buffalo Ranch Salad

(1) Medium Orange

TUESDAY

Lunch:

Spinach Dijon Salad

Supper:

Chef Salad

(1) Medium Orange

WEDNESDAY

Lunch:

(2) Leftover Beer Brats on Sesame Seed Hotdog Buns

- Ketchup

- Relish

- Cottage Cheese

(2) Scoops of Potato Salad

(1) Glass of Chocolate Milk

Supper:

Cheeseburger off the Grill

- Ketchup

- Lettuce

- Cottage Cheese

Side of Kraft Macaroni and Cheese

An Ear of Firecracker Corn off the Grill

(1) Glass of Chocolate Milk

.

.

Workouts:

THURSDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Assisted Push-Ups [2 sets of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(5 mins) Planks [ 5 sets of 1 min]

FRIDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Assisted Push-Ups [2 sets of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(100) Sit-Ups [10 sets of 10]

SATURDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Assisted Push-Ups [2 sets of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(5 mins) Planks [ 5 sets of 1 min]

SUNDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Assisted Push-Ups [2 sets of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(100) Sit-Ups [5 sets of 20]

MONDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Assisted Push-Ups [2 sets of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(5 mins) Planks [ 5 sets of 1 min]

TUESDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [5 sets of 10]

(100) Assisted Push-Ups [2 sets of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(100) Sit-Ups [5 sets of 20]

WEDNESDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges[4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Assisted Push-Ups [2 sets of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(5 mins) Planks [ 5 sets of 1 min]

.

.

WEIGHT TRACKER:

Starting Weight (Noon, 1/01/2023): XXX.X lbs

Weight at Last Check-In, 5/03/2023: -1.6 lbs

Weight As of Noon, 5/10/2023: -1.6 lbs

Total Weight Loss: -60.4 lbs

.

.

Closing Thoughts:

The Good:

Broke 60 lbs... thinking about rewarding myself... surfing Amazon now.

Sit-Ups and Planks dont bother/burn as much as they did starting May 1st.

The Bad:

Can't breathe out my nose and battling a sore throat for the last 2 days.

The Ugly:

My sleep schedule is whack.

[mysticcmooon]

Food for the day 7/17/24

Breakfast:

Popcorn-90kcal

Snacks:

Handful of cherries-20kcal

Part of small cookie- 80 kcal

Lunch:

Quest Protein Chips- 140 kcal

Dinner:

Premier Protein Shake- 160 kcal

Atkins Crunch Chocolate- 100 kcal

Desert:

1 Cantaloupe- 150 kcal

SUBTOTAL- 740 kcal

EXERCISE- 636

TOTAL-104 kcal

Not the best but meh good enough for getting back into it. I can’t believe I gained 10 lbs during the summer (ik it’s muscle weight but stilllll)

[buckiegotit]

DEPT OF AGRICULTURE DONATES OVER 600 LBS OF CANTALOUPES TO LOCAL INSTITUTIONS IN ST. KITTS

Published 11 May 2024 Buckie Got It, St. Kitts and Nevis News Source DEPT OF AGRICULTURE DONATES OVER 600 LBS OF CANTALOUPES TO LOCAL INSTITUTIONS IN ST. KITTS (MOA Basseterre, St. Kitts, 10 May 2024):   The Department of Agriculture St. Kitts, through its Marketing Unit (Depot) is making a significant impact in the community through its recent donation of over 600 pounds of cantaloupe to…

[fatguyworkouts]

This is the first post and the start of my journey to a healthier life. I am hoping that between the Noom program and this blog I will be able to keep myself motivated while also providing motivation to others in a similar situation.

To break down what is going to be seen, I will mark the day and the morning weigh in, the meal, the steps goal given by Noom first then the steps taken, any exercises done, and try to answer any important questions that I am asked about.

Day 1: 258 lbs.

Meal Calorie Allotment According to Noom: 2,450-3,200

Calorie Count:

Breakfast: Bartlett Pear Large- 147 calories

Morning snack: Peanut Butter, 3 tbsp-282 calories

Lunch: Shrimp Caesar Salad- 788 calories

Afternoon Snack: None

Dinner: Chicken Cordon Bleu, House Salad, Sprite Zero - 752 calories

Dessert: Thin Slice of Cantaloupe- 26 calories

Total Calories Consumed for the Day: 1802 Calories

Step Goal/ Total- 2,000 / 4,798

Exercises:

Sit-ups- 10

[vibrantpuppeteer]

Made a little recipe using the goblin tools chef feature and adding some personal touches and lore to it. Enjoy, and try it for yourself if you dare:

Lovey♡︎Lovey Blessing Supreme!

Ingredients:

- 1 medium honeydew, peeled and cubed (about 4 cups/600g), representing commitment

- 1 medium cantaloupe, peeled and cubed (about 4 cups/600g), representing the sweetness of love

- 4 boneless, skinless chicken breasts (about 1 kg/2.2 lbs), representing the nervous feelings when confessing love

- 1/4 cup (60ml) honey, combined with milk represents the dreaminess of love

- 1/4 cup (60ml) milk

- 2 eggs, representing new love

- 2 slices of bread, crusts removed and cubed, representing the necessity of love in our lives

- 1 crushed walnut, representing the hardships that may come with love

- 2 cups strawberry pudding, representing the color of love

Instructions:

1. Preheat the oven to 375°F (190°C).

2. Grease a large baking dish and place the honeydew and cantaloupe in the bottom.

3. Cut the chicken breasts into bite-sized pieces and place them on top of the fruit.

4. Drizzle the honey over the chicken and fruit.

5. In a bowl, beat the eggs and milk together and pour this over the chicken and fruit.

6. Sprinkle the bread cubes and crushed walnut over the top of the chicken and fruit.

7. Cover the dish with foil and bake for 40-45 minutes.

8. Uncover, spread strawberry pudding on top, and bake for an additional 10-15 minutes, until the chicken is cooked through and the top is golden brown.

9. Bless the meal by making a heart with your hands, fill your voice and heart with pure fluffy love, and say the following: "Lovey♡︎Lovey fluffy♡︎wuffy! Bless my dish and make it delish! Lovey♡︎Lovey Beam go!".

10. Serve hot and garnish with fresh mint, parsley, horse herbs, and a whole salmon skeleton (washed and cleaned). Leave a bowl of water at the table.* Enjoy!

* Traditionally, this meal was popular with couples on their first date at a certain restaurant, the Lovey♡︎Lovey Café. Apparently, the salmon skeleton was know to confer a blessing to loving couples, provided that they carefully cleaned the pudding from it and set it in a bowl of water on the table. It's said that the salmon skeleton would jump from the bowl if properly and respectfully cleaned, blessing the couple with eternal love.

** Horse herbs are something We made up. Top with desired herbs.

*** Don't worry, the whole salmon skeleton and bowl of water are not necessary. This aspect was added to make it whimsical.

Try if you dare and let us know your thoughts using #Lovey♡︎Lovey Blessing Supreme!

[wealthypioneers]

SAKATA'S SWEET MELON (Cucumis melo) Seeds Non-Gmo, Organic, Heirloom B10 A favorite Asian variety of Dr. Amy Goldman, author of Melons for the Passionate Grower. These small 3 to 4 inch round melons are very sweet with a high sugar content. Oriental varieties open a whole new dimension to melons as they are amazingly different. Crisp and crunchy­; they have edible skins. Their small size and light, golden rind make them very attractive. This fine Japanese variety was developed by Sakata’s Seed Co., of Yokohama. This is a must for marketing. They are in high demand by melon lovers and command top prices! Rare and colorful. The Sakatas Sweet is a beautiful and sweet oriental melon that grows no bigger than a softball! With a harvest weight of 10-12 ounces, the gray-green skin ripens yellow-green with a soft green flesh that is highly aromatic. This melon is fun to grow and does well on a trellis. After harvest, Sakatas Sweet can be stored for a few weeks. This variety has been grown in the East for centuries and is now making an appearance in American markets. You can eat both this tasty melon's flesh and skin! HEAVY PRODUCER! Full Sun Days to harvest: 85 Days Sprouts in 7-14 Days Lifecycle: annual (vegetable) Ideal Germination Temperature: 75-85F Seed Depth: 1/2 inch Plant Spacing: 18" Frost Hardy: No Sowing Method: Transplant Plant Scientific Name: Cucumis melo var. reticulatus 100% Non-GMO, Organic, Heirloom, Open Air Pollinated Seeds Growing Tips: Melons prefer slightly sandy, very rich, well-drained soil. Be careful not to over-water vines, especially as fruit is approaching maturity. The melon is one of the two main cultivar types in Cucumis melo Inodorus Group. It is characterized by the smooth rind and lack of musky odor. The other main type in the Inodorus Group is the wrinkle-rind casaba melon Melon has a round to slightly oval shape, It is also the same as Cantaloupe. Typically 15–22 cm (5.9–8.7 in) long. It generally ranges in weight from 1.8 to 3.6 kg (4.0 to 7.9 lb). The flesh is usually pale green in color, while the smooth peel ranges from greenish to yellow. Like most fruit, honeydew has seeds. The inner flesh is eaten, often for dessert, and honeydew is commonly found in supermarkets across the world alongside cantaloupe melons and watermelons. In California, melon is in season from August until October How to Grow Melons Melons provide a sweet and colorful addition to summer meals, and they can be grown in the home garden. In addition to the typical cantaloupe and honeydew melons, gardeners can grow other varieties such as banana melons. Before Planting: A light, well-drained soil with a pH of 7.0 and a southern exposure is ideal. Good soil moisture is important in early stages of growth and during pollination when fruits are setting. Planting: For direct seeding, sow 1-2 weeks after last frost when soil is warm, above 70°F, 3 seeds every 18″, 1/2″ deep, thinning to 1 plant/spot. Space rows 6′ apart. For transplanting, sow indoors in 3 weeks before last frost and transplanting outside. Plant 2-3 seeds per or pot, about 1/4″ deep. Keep temperature 80-90°F until germination. Handle young plants carefully and never let the soil dry out. Grow seedlings at 75°F. Reduce water and temperature for a week to harden seedlings. When the weather is frost-free, warm, and settled, transplant 2-3′ apart in rows 6′ apart or thin to 1 plant/pot or cell with scissors and transplant 18″ apart. Even hardened melon seedlings are tender. Do not disturb roots when transplanting, and water thoroughly. Watering: Melons need a steady supply of water, and soil needs to be damped but not flooded, approximately 1 inch a week. Fertilizer: Prior to planting, mix aged manure and compost into the soil. Melons are heavy feeders, so fertilize at planting and throughout the growing season with a 5-5-5 or 10-10-10 granular fertilizer. Do not let the granules come in contact with the plant. Days to Maturity: A ripe melon should be very easy to remove from the vine. For a cantaloupe, the netting pattern on the melon becomes more visible and a crack appears at the base of the stem when it was ripe. For a honeydew, the color becomes creamy. Most melon varieties are ready for harvest when the gray-green color begins to change to pale yellow and when a light tug separates the fruit from the vine. Some melon types, like honeydew, Charentais, canary, Spanish, and Crenshaw are overripe by the time the stem can be tugged from the fruit. (See each variety for days to maturity) Harvesting: Melons must be cut from the vine. All melons should be stored at 90% relative humidity. Store ripe melons at 40-45°F for 7-14 days. Tips: Cut off watering 1 week before harvest. This will give a more flavorful, concentrated melon. Over watering before harvest can cause bland taste. Melon can be enjoyed by itself or added to many different dishes, including salad, salsa, soup or dessert. The key is choosing a ripe melon while it’s in season. Honeydew melon can be added to a wide variety of dishes, including: Salads: Slice some honeydew into bite-sized pieces and add it to your favorite salad. Desserts: Puree the melon and use it as a base for popsicles or ice cream. Breakfast: Serve sliced melon alongside cottage cheese or blend it into a smoothie. Soups: Serve honeydew as the base of a chilled soup with peppers, mint and cucumber. Appetizers: Wrap slices of melon with cured meats or add it to a spicy salsa. Honeydew is full of vitamins, minerals and other health-promoting plant compounds. Eating this type of melon could have several health benefits, mainly due to its rich nutrient content. 10 Surprising Benefits of Melon 1. Rich in Nutrients 2. May Help Reduce Blood Pressure 3. Contains Nutrients Vital to Bone Health 4. May Improve Blood Sugar Control 5. Rich in Electrolytes and Water 6. May Support Healthy Skin 7. May Boost Your Immune System 8. May Promote Proper Digestion 9. May Support Vision and Eye Health 10. Easy to Add to Your Diet FREE GIFT when you order 5 items or more. Free gift is full of surprise seeds which may include single or mixed varieties. Note: No tracking # will be provided to make the shipping cost-effective for us and free for you. Returns & exchanges Not accepted. But please contact me if you have problems with your order http://springsofeden.myshopify.com/products/sakatas-sweet-melon-cucumis-melo-seeds-non-gmo-organic-heirloom-b10

[ja9doeswhole30]

Best laid (meal) plans

Hi friends. 

I’ll be honest. Sitting down to meal plan was way more stressful than I anticipated.

As I’ve indicated before, I consider myself a pretty capable cook. That said, I’ve never been a follow-the-recipe kinda gal. Instructions are important insofar as oven temperature and cooking times, to make sure the food gets done properly, but I’ve always viewed seasonings and other minor ingredients as mere suggestions. At the same time, however, I’m in a position now where I need to cook plain main dishes so as to avoid the wrath of my children. (Heaven forbid 5yo see an herb in her food. If only she knew that I marinate meat before cooking it.)  

Thus, looking through Whole30 cookbooks for meal ideas proved entirely overwhelming. At first glance, I wanted to plan on making alllll the delicious food, but the more I looked at recipes the more I felt so daunted by the long lists of ingredients and instructions. In addition, inventing a boring/plain version of each dish seems both challenging and counterproductive.

Furthermore, despite my prior insistence that I’m always in the kitchen, I do a lot of dinner-cooking in advance. For example, on Sunday I’ll make enough main dish food for that night as well as Monday and Tuesday, and however many sides (e.g. roasted veggies & quinoa) as I can manage. On Tuesday I make main dishes for Wednesday and Thursday, as well as more sides, and so on. Not cooking from scratch every night is the only way I can actually get the daytime dishes done before dinner, and therefore we don’t have to spend as much time cleaning up the kitchen after putting the kids to bed. Also, by Thursday or Friday we're usually just reheating everything, which is a nice reprieve at the end of the week. 

I had been hoping to follow the Whole30 7-day meal plan for the first week of the program, but looking at it more closely nearly sent me into a panic. While the plan builds in space for leftovers, and following it would mean a pre-set shopping list and therefore less thinking, the above issues made me realize that it’s not feasible in my situation. If I was cooking for myself, I might be able to manage it, but given how many meals I need to make in a week, and the other factors involved in feeding my household, the pre-set plan simply isn’t feasible for me. 

This realization was somewhat liberating, but it created a subsequent panic a la “okay, now I need to plan a whole week of meals from scratch AND make up my own shopping list.” 

After pouting to myself for roughly three minutes, I made a plan and got started. First, I looked through the books and picked out main dish (a.k.a. protein-based) recipes that mimic those I usually make. Then, plotting out four meals per day, I came up with a main dish schedule for the first five days of the program. I had to factor in the best way to cook them in advance and re-use them for multiple meals, while being mindful that I can’t plan to cook meat on Sunday and plan to eat it - safely - on Friday. I also tried to mix things up so that I’m not eating the same protein twice in the same day. 

As for the other parts of the meals, the Whole30 overlords advise filing the rest of your plate with vegetables. This is what I usually do anyway, so for now I’ve decided to eschew any overly ambitious side-dish recipes and simply prepare my usual slew of roasted vegetables to compliment the proteins. And, because I don’t want them to hate me, I’ll also make the kids some noodles or quinoa. 

They also tell you to mix in a side of fruit twice per day (easy enough), and add a healthy fat to each meal. That last part felt strangely intimidating as well because many of the approved fat sources are items I don’t normally have around. Hence, my first grocery store excursion on Thursday was Trader Joe’s, where I picked up some coconut oil, black olives (their brand seems to have less sodium than others), sunflower seeds, and raw cashews. We normally get Costco’s brand of mixed nuts, which are roasted in peanut oil and therefore not compliant. Also, whereas I originally planned to clarify my own butter, I also sprung for a small container of ghee. Lastly, I went down the freezer aisle and grabbed a few packages of frozen chopped spinach and riced cauliflower, just to have in case of a vegetable emergency. 

Next, I made off for the produce market. Seeing that it was Thursday afternoon, I did so realizing that I’ll probably need to go back on Monday or Tuesday to replenish certain items (mainly fruit). Further complicating the issue is that we don’t plan to be home much over the weekend, meaning I needed some veggies to cook for Thursday and Friday dinner, and some to prepare on Sunday for that night and the beginning of the week. 

With those considerations in mind, I filled my cart with our usual haul of grapes, apples, oranges, bananas, pineapples, a cantaloupe, zucchini, and brussels sprouts. I also added in several sweet potatoes, a few beets, a spaghetti squash, an acorn squash (all of which used to be in the rotation but got away from me), a big bag of white potatoes, three pints of grape tomatoes, and two bags of mini sweet peppers. I skipped eggplant, since I didn’t anticipate cooking it before it went bad, and kirby cucumbers, because I still have a few from last week to finish before they spoil. We also have onions and carrots left over. And I didn’t get a butternut squash because, in anticipation of Whole30, I recently made a big pot of squash soup and froze individual portions of it - enough to get me through the first two weeks of the program, at least. 

Friday, I set off for our usual chain supermarket to purchase all the meat needed for those first few days of the program - 3 lbs. ground turkey, 5 lbs. beef brisket, and 10 lbs. of chicken breast (some of which I’ll freeze for later). We already have numerous wild salmon filets in the freezer from a previous Costco run, so I didn’t buy any fish aside from a can of tuna as a backup last-resort protein. I also grabbed some apple cider vinegar, called for in a balsamic chicken recipe I plan to make, and some compliant salad dressing. 

Friday evening, I roasted some chicken thigh fillets I bought earlier in the week, leaving a few in the fridge to have for Sunday and Monday. On Sunday, I’ll make balsamic chicken and turkey meatballs, along with the spinach frittata for breakfast and a bunch of veggies. I’ll probably cook the brisket in the slow cooker on Tuesday, but for dinner that night I’ll make salmon, saving the brisket for Wednesday’s dinner. Since the main dish will already be done, Wednesday will be a good time to cook additional veggie sides. 

This is what my meal plan looks like so far. Each night, I’ll probably fill in the next day’s side dishes, to avoid any surprises or aimlessness the would come from being unprepared, and because I can never let well enough alone I’ll probably adjust some of the proteins as I go along. Regardless, it definitely does feel good to have a plan. 

[mcalhenwrites]

list of good things (’cos I prob need to make one atm)

1. she might not be the sweetest cat in the world, but she thinks the world of me for some reason, and did the day I met her. She screamed at me with arms held out for me to bring her home. It was one of the happiest days of my life, because I had wanted a cat for over a decade. She’s 15 now, had thyroid cancer at 8 and survived it, and her blood work this summer shows she’s extremely healthy for her age! She still acts like a kitten.

2. well, I guess no one else will insist on climbing into my underwear while I’m on the toilet??? she’s 14 and stupid, but look at her cute face. she loves humans. only humans. 

3. 125 lbs, cuddling with my mom. taker of loveseats. mostly fluff and attitude. decided at 3 months old to eat a seed on a walk, got an impaction, nearly died, now has delicate tummy. :( but he’s here with us at least.

4. true ruler of the house and possible evil overlord? sheds 10 lbs a day of fur despite only weighing 4 lbs. cannot be photographed, possibly for supernatural reasons. might not be a rabbit after all. demands food by picking up bowls and throwing them at his pen bars. loveable to his minions. melons are his favorite food, if cantaloupes go extinct, he’ll drown you in his fur.

5. the world is good with jan garbarek in it, right?

6. even better with yasunori mitsuda.

7. good storylines/games/books/etc. I worry a lot I waste time on these, that I don’t deserve to be spending time playing or reading them, but sometimes the distraction is survival...

8. gardens, even if I can’t physically do much of it anymore. hoping next year I can try again, because apparently I’m persistent as hell.

(shhhhh I know they’re too close together, it was my first time ever planting zucchini and I didn’t have spoons to clear out more space and had too many seedlings that survived so I just...may have been a bit stupid...) 9. friends. I’ve got some good people in my life, even if I don’t have a “friend group” to be a part of. (maybe that would be different if I lived in France or Belgium, since that little area of Europe is where a lot of my friends are from...) I’m not sure why you stick with me, you do, I just hope that someday I’ll be...better. or migrate? haha.

10. Despite that I don’t like my writing style (I have a weird way of speaking, for one, and it leaks into my writing, but there’s also just...being really basic and elementary-school-level-education about my writing skills?), I do like my ideas. I do like my dragons. 

I didn’t think I could make her ^ I thought I’d wasted yarn. (And maybe I did.) And I thought I’d wasted time and effort and gone through all that pain and money for nothing. I’m still not entirely happy, but she turned out okay. I fixed a few of the more blantant screw-ups. And I have many more dragons. I have many more stories. I just wish I could’ve made a career out of them. 11. the color orange is nice 12. nature is also good. temperate rainforests are especially nice. I would love to go to NW Oregon and write. Never gonna happen, but hey. nice thought, right?

[ksstradio]

Trading Post for September 9, 2022

Trading Post for September 9, 2022

Lots of Yellow squash $1 each; red & green bell peppers 2/$1; zucchini, cantaloupes, Israel melons priced by size; a few hot peppers $1 per 1/2 lb; frozen blueberries $5/lb. All from our family farm east of Sulphur Springs; No herbicides or pesticides used. Please call 903-945-2986 for details. a young girl pink Project Mc2 Pixel Purse, Smart Pixel purse with over 10 pre-programmed animations,…

[leaf-shiver]

first day back!!! woooo

starting at 134, so happy about that bc i figured i gained a TON over break but turns out i just sustained 🥰 i set my GW as 125 bc last month i managed to lose 10 lbs in 2 weeks so i think i can lose 9 in 4 weeks and I like multiples of five fbdbsbdb so hype me up!! i think i can do it!!

food log yesterday:

breakfast:

chopped cantaloupe

total 100 cals

my mom making me cantaloupe without realizing its the ultimate excuse to only eat 100 cals for breakfast

lunch:

1.5 arbys chicken nuggets

a few fries

light lemonade

total 158 cals

ate my dinner leftovers from the day before, once again just a tiny amount so the cals were low

no dinner, told my roommates i ate a big dinner at home before i came back ;)

snacks:

white chocolate

diet snapple

total 29 cals

got my gf some truffles and she hd me try one, also i had a headache (prob from not eating lmao) and i was still under 300 so i took tylenol with the snapple as a little reward to myself :D

day total 287 cals

great first day back, excited to get back to dropping pounds :D

[lesseveryday]

daily log 12-24-21

i hope all who celebrated had a great christmas eve ! heres my log for the day :)

morning weigh-in: 119 lb (-1.2 lb)

workout (10 min daily, thigh gap workout, extra cardio) - burned 242 cal

green tea w/ lemon and acv - 0 cal

cinnamon protein oatmeal - 230 cal

2 pieces of brisket w/ bbq sauce - ~155 cal

potato casserole - ~150 cal

5 pieces of cantaloupe - ~50 cal

5 pieces of pineapple - ~70 cal

2 strawberries ~10 cal

met all of my apple watch goals !

total consumed: 665

total burned: 389

net: 276

i had my family christmas dinner today , and it went a lot better than i expected ! obviously the numbers are rough estimations , but i still ended up eating mostly fruit and small portions for the rest of the food . i probably could have done without the protein oatmeal earlier in the day but oh well :,)

i think my family is having chinese for dinner tomorrow , so ill order some egg drop soup most likely since its pretty low calorie . itll be harder to skip lunch wit my dad home , but ill do my best at it !

[loadedliterature-blog]

Recipes to follow at the bottom.

Roasted Chicken with Oranges, Brussels Sprouts, and Green Olives

Stuffed Artichokes

Butternut Squash Soup

Fruit Salad

Macaron Tree

Can-died Pears

Crimson Thread and Menage Trois wines

Reading The Handmaid’s Tale by Margaret Atwood, I was a bit daunted by how to create a menu in theme with the book. In a dystopian society, what do they eat? How do they eat? How do they cook? Thankfully, Miss Anya Spector came to my rescue. “Why don’t we do a Birth Day Party?” Duh. A Birth Day Party. Though this is an oppressive society, they seem to splurge when it comes to the day their Handmaid’s gave birth. This fact opened up options for me. Here, I want to explain my research, as well as my choices for the menu for this week. The three stages in this process are as follows: research, prep, and cooking.

1. Research

The background of the book is a bit vague. We don’t really learn what happened to the US until page 174 of the Anchor Books edition. I tried to mark down any mention of food, but I also found a list on the website Bookmenus.com. There were many foods mentioned, but the most mentioned were oranges and coffee. Because Anya Spector and I live on coffee, this would automatically make the menu. It is now tradition to begin a recording session with a strong cup. Oranges, however, stumped me. I knew we should do a luncheon, but what savory options would be included?

That’s when I found an interview with the production crew of the new Hulu TV adaptation. A lot of research went into making decisions of what to include in grocery stores like Loves and Fishes in the show. Production designer Julie Berghoff said to a Marie Clare writer visiting set, “Every piece of fruit had a thought process behind it—when she gets oranges, the implication is, ‘Okay, they conquered Florida.’ If they had artichokes, it meant they conquered California. The evolution of Gilead was always in mind.” So that was it. Oranges and artichokes were enough inspiration to start a menu.

In Gilead, there seems to be a black market where rich wives can find luxury gifts, from cosmetics and lotions, to exotic cheeses and canned goods. Following the logic of Berghoff, assuming Florida and California had been conquered, and the Marthas had access to their agriculture, as well as some black market items, they could create a bountiful Birth Day banquet, fit for a Gilead luncheon.

One thing that stood out to me in the books was that cooking had become a bit more pure. No longer are there processed, pre-made foods in Gilead. Everything is homemade, so that was something that we wanted to emphasize in our own work… Not that we’ve actually served anything store bought other than the Harry Potter Candy. However, the homemade bread from P&P, and homemade macarons are very different. Everything to follow is made by us.

2. Preperation

Because I agreed to make quite a big spread for this book, my preparation began days before our actual recording. Quick tip: most soups can be made in advance and frozen! Almost all soups have a base that can be separated and frozen, while garnish can be made the day-of.

So I made the soup first. Butternut squash is hard, so make sure you have a sharp knife, sharp peeler, and strong grip. When roasting, make sure you dice vegetables as uniform as possible for even cooking. Metal spoons work wonders at scraping out squash. Save the pulp for a squash bread, especially pumpkins. The seeds can be roasted and salted for a healthy snack! When roasting the squash (see recipe below) toss roasting vegetables in the combination canola oil and EVOO. This mixture lowers the smoke point and help avoid over caramelizing the vegetables. Then I place a small piece of butter at each end of the roasting sheet for the nutty browned butter flavor. Finally, just barely cover the roasted vegetables with vegetable broth. You can always add more, you can’t take it out. However, if your soup becomes more like a puree, thin with more broth. Remember the more you thin, the less seasoning it will have so be sure to continue to taste. Separate into servings and freeze for freshest taste. Thaw the morning-of.

Next I prepped the artichokes. Artichokes have a low yield, so we try our best to avoid cutting the yield down further by wasting much of the plant. Cut the stems off to make the artichokes sit flat on a cutting board. Next cut tips off, at least an inch and a half down the artichoke. Trim the other untrimmed leaves with kitchen sears. Soak in water with fresh squeezed lemons, and be sure to rub the leaves and stem in lemon to prevent discoloration. I’m soaking mine for half a day. When they are done,  I will steam them until the are tender, around half an hour. The day of the book club meeting, I will stuff them and roast them.

For the chicken, the oranges can be sliced the day before. Beware! You will smell like oranges all damn day. The Brussels Sprouts can also be cleaned. I tear the outside leaves off the sprouts, cut the stems off, and slice them in half. Store in water and lemon to prevent discoloration. The chicken can also be cleaned and trussed the night before. Run under cold water, and pat dry. Stuff with garlic cloves, onion halves, lemon and orange halves. Truss chicken to prevent the stuffing falling out.  Rub in butter. Salt and pepper the chicken just before it is cooked. Pan sear for a beautiful golden brown color. For the gravy, make sure you pre-make the veloute base (blonde roux with stock, reduce until thickened. Skim the scum it creates to reduce floury flavor!). Mix veloute base with drippings and reduce.

Finally the fruit. For your fruit salad, make sure you have a good arrangement of fruit. Too many tart fruits together will make your mouth turn inside out (i.e. pineapple, oranges, grapes, green apples, raspberries…). Instead, mix with softer flavors like strawberries, red apples, melons, etc. For the “can”-died pears, we’re using canned fruit so it is already soft. Don’t overcook these, or they will turn to mush. You only want to heat these up. Immediately mix in the butter with spices. Finish with the whiskey. Be careful! Any time you are cooking with a high-alcohol content liquor, there is a chance it will go up in flames! This is called flambe. Don’t panic if it happens. Enjoy the pretty colors! Alcohol burns off very quickly. As long as it stays in the pan, you are safe. If you try to fling it into the sink, you risk spilling it on something that will actually catch fire. Instead, tend it carefully and it will go out.

**Macaron vs Macaroon

Okay let us get one thing straight. There is a difference between these two cookies, so let me educate y’all. For this podcast, Hale graciously cooked us macarons and we put them on a painted foam tree for pictures. However, many people will think they are macaroons, which would be untrue. Many of you may know the double-O Macaroon. This meringue cookie is popular in the US during Passover, and to understand that you need to understand the history of the cookie and how the French macaron became the coconut macaroon you find in cookie tins.

So the “French” Macaron actually came from Sicily (shout out to my fellow Sicilian co-host Hale).  Macaron is actually related to the Italian word ammaccare, meaning “to crush.” This relationship probably refers to the act of crushing almonds into powder, the process necessary for your perfect French Macaron. However, until the 18th century, the cooks in the United States could not get their hands on many nuts or nut powders. Instead they substituted potato starch for a bit of texture, and substituted coconuts for almonds or other nuts, which were more perishable. Because the cookie has no leavening agent, they are considered acceptable for Passover! Thus, we have tins of chocolate dipped coconut macaroons for Passover in the US! However similar in history these cookies are, in the 18th century with the rise of French cuisine, these cookies deviated from each other. Though both are egg white meringue based cookies, the “flour” used is quite different. The French style is said to be more tedious and particular. Below you will see the difference between the coconut macaroon and the French macaron, respectively.

3. Cooking and Final Product

Roasted Chicken with Oranges, Olives, and Brussels Sprouts:

Ingredients:

Whole chicken (for 3-4 people)

3 Oranges

2 Cans Olives

1 lb Bussels Sprouts halved

1 Small Onion

Butter/Oil

Salt and Pepper to Taste

Process:

Preheat oven to 400

Clean, stuff, and truss chicken, salt and pepper to taste with a bit of butter rubbed over it

Line greased pan with oranges, halved Brussels sprouts, and green olives

Place chicken on top

Mix orange juice and honey and pour over chicken and everything on roasting tray

Roast in oven until done; start checking around the hour point.

When the chicken comes out of the oven, save drippings.

Mix drippings with veloute sauce. Reduce to desired thickness. Season with salt and pepper, orange juice if needed.

If the sauce isn’t thick enough, add a corn starch slurry

Fruit Salad

Banana, Papaya, Oranges, Grapes, Watermelon, Honeydew, Cantaloupe, Mango

Cut uniformly and serve

Butternut Squash Soup:

Cubed squash oiled on a roasting tray with salt and pepper, nutmeg, cinnamon, allspice, rubbed sage, rosemary, and thyme

Roast at 400 until tender, about 30 mins

Puree with warm vegetable stock to desired thickness

Season to taste

Garnish with bacon lardons

“Can”-died Pears:

Canned pears quartered sautéed with butter and cinnamon/nutmeg

Saute in butter until they turn golden, mix in brown sugar

Finish with honey whiskey–flambe

Top with ice cream

Stuffed Artichoke:

Ingredients:

3 large Artichokes (for 4-6 people)

Lemons

1 cup Italian Style Bread Crumbs

8-10 Garlic Cloves, chopped

1/2 cup Parsley, Basil chopped

1/2 cup Grated Parmesan Cheese

1/2 cup Grated Romano Cheese

Butter/Oil

Process:

Clean artichoke, soak, steam until tender (see tips above)

Mix together breadcrumbs, garlic, herbs, cheese, and melted butter or oil

Spoon mixture between leaves of artichoke

Roast until brown at about 375 degrees

Macarons (not Macaroons. See note)

For the macaron shells:

300g ground almonds

300g powdered sugar

110g liquefied egg whites (see below)

+ 300g caster sugar

75g water

110g liquefied egg whites

Liquid food dye to splatter: pink, blue and yellow

Frosting:

1 batch fluffy vanilla buttercream frosting

1 drop each of yellow, green, blue, purple, red and orange food gel

Process:

For the process, use the directions the creator of this recipe uses. Follow the link below.

https://www.thescranline.com/yay-gay-macarons

For a butter cream recipe, look to our Harry Potter themed birthday cake from last months’ recipes: https://loadedliteraturepodcast.com/2018/07/04/unicorn-blood-and-candy/

Macaron vs Macaroon; or Forever Smelling of Oranges Recipes to follow at the bottom. Roasted Chicken with Oranges, Brussels Sprouts, and Green Olives Stuffed Artichokes…

[eat-pretty]

Peel-a-Pound Soup 

 1 large can of Stewed or Whole Tomatoes 1 Envelope of Onion Soup Mix (optional) 4 Cups of Water 6-7 Beef Bullion cubes (I now use Better than Bouillon) 1 Head of Cabbage 1/2 Stalk Celery 2 Bell Peppers 2 Onions 5 Garlic toes 

Into a large dutch oven or stock pot, add 1 large can of stewed or whole tomatoes. Add 1 packet of Onion Soup mix. Add 3-4 Cups water along with 6-7 Beef Bouillon cubes and mix well, then heat mixture over med-high heat until boiling. While mixture is coming up to a boil, cut up your vegetables and add them to the pot. Once soup is boiling, turn heat down to med-low for a slow rolling boil and cook with lid on until vegetables are tender (30-90 mins). 7 Day Diet provided by the Heart Hospital of Baton Rouge, LA. 1st Day: Eat as much of the listed fruits as you want at each meal, plus as much of the soup as you want. Apples, Oranges, Tangerines, Satsumas, Cantaloupes, Watermelons, Pears, Plums, Peaches, Papayas, and Pumpkin. 2nd Day: Eat as much of the listed vegetables as you want, plus soup, plus a baked potato. Asparagus, Bean Sprouts, Broccoli, Cabbage, Cauliflower, Celery, collards, Cucumbers, Eggplant, Green Beans, Mushrooms, Okra, Peppers, Radishes, Spinach, Tomatoes, and Zucchini. 

3rd Day: Eat as much of the vegetables AND fruit as you want, plus the soup. 

4th Day: Throughout the day, eat 8 bananas and drink 8 glasses of skimmed milk, plus the soup. Feel free to cut up some of the bananas, place into a blender with some sugar substitute and some of the milk to make a nice shake. 

5th Day: Eat as many tomatoes as you want, 1 1/2 pounds of meat (beef, pork, chicken, or fish) plus the soup. 6th Day: Eat as much of the vegetables as you want, 1 1/2 pounds of meat, plus the soup. 

7th Day: Cook 1 1/3 pounds of Brown rice and eat 1/3 of the rice at each meal along with any of the vegetables, plus the soup. 

Note: You can have any amount of coffee or tea without sugar or cream. If you want to use a local dressing on the vegetables, you may do so. You can also have Parmesan cheese with your vegetables to help with the flavor. The more of the soup that you eat the better it is for you because, it is said, the soup takes more calories to burn up food value from it than it has calories itself. This diet was provided by the Heart Hospital of Baton Rouge, LA. 

The Sacred Heart Diet Soup Recipes

Most Popular Sacred Heart Soup Recipe

1 or 2 cans of stewed tomatoes

3 plus large green onions

1 large can of beef broth (no fat)

1 pkg. Lipton Soup mix (chicken noodle)

1 bunch of celery

2 cans green beans

2 lbs Carrots

2 Green Peppers

Season with salt, pepper curry, parsley, if desired, or bouillon, hot or Worcestershire sauce. Cut veggies in small to medium pieces. Cover with water. Boil fast for 10 minutes. Reduce to simmer and continue to cook until vegetables are tender.

7 Day Diet Plan

Day 1

Any fruit (except bananas). Cantaloupes and watermelon are lower in calories than most other fruits. Eat only soup and fruit today.

Day 2

All vegetables. Eat until you are full with fresh raw, cooked or canned veggies. Try to eat green leafy veggies and stay away from dry beans, peas or corn. Eat veggies along with the soup and a baked potato at dinner time with butter. Don’t eat any fruits through today.

Day 3

Eat all the soup, fruit and veggies you want. Do not have a baked potato.

Day 4

Bananas and skim milk: Eat at least 3 bananas and drink as much milk as you can today, along with the soup.

Day 5

Beef and tomatoes: you may have 10 to 20 ounces of beef and a can of tomatoes, or as many as 6 tomatoes on this day. Eat the soup at least once today.

Day 6

Beef and veggies, eat to your heart’s content of the beef and veggies today. You can even have 2-3 steaks if you like with green leafy veggies but no baked potato. Be sure to eat the soup at least once today.

Day 7

Brown rice, unsweetened fruit juice and veggies, until full (and eat the soup). You can add cooked veggies to your rice if you wish.

Drinks Allowed

Unsweetened juices

Tea (also herbal)

Coffee

Cranberry juice

Skim milk

Lots of water

The soup can be eaten at any time.

Follow the daily plan for 2 consecutive weeks, then take the following week off. You can repeat the cycle for as long as you like or until you achieve your weight loss goal.

MONDAY

Eat SOUP and all the FRESH FRUIT that you want. Nothing else. (no bananas)

TUESDAY

Eat SOUP and all the FRESH VEGETABLES that you want. Nothing else. (no corn or beans).

WEDNESDAY

Eat SOUP and BOTH FRUIT & VEGETABLES, all you want. Nothing else.

THURSDAY

Eat SOUP all day and 3 BANANAS. 1 GLASS OF SKIM MILK. Nothing else.

FRIDAY

Eat SOUP, up to 8 TOMATOES and ALL the skinless CHICKEN, lean BEEF & FISH that you want. Nothing else.

SATURDAY

Eat SOUP, ALL the skinless CHICKEN, lean BEEF & FISH that you want… nothing else.

SUNDAY

Eat SOUP and all the BROWN RICE that you want. Nothing else.

***Originally, you needed to chop a medium had of cabbage, cover with water, cook down, then add the other ingredients, and it was just canned or fresh tomatoes, not stewed. It also had the use of any spice to soup and even veggies if needed. As someone mentioned, curry was one they suggested, and we now know it is useful.

[abbuarwaaproduce]

AbbuArwaa Market sale ( Fruits, Veggies & Groceries) for 11,12 JUNE are as follows; FRUITS- - Mango 🥭 Atulfo $12.50 for 16 pieces - Mango Atulfo $10 - Haden mangoes $13 for 12 pieces - Lychee $3.50 per pound - Box of lychee 6kg $44 - Strawberries $1.50 each - Box of strawberries $9 fr 8 lbs approx - Blueberries $2 a box - Box of 12 for 20 - Nectarines $1.75 per pound - Apricots $1.75 per pound - Young coconut $3.25 each - Box of 9’s young coconut $28 - Mandarins $5 for 25 pieces - Mandarin box $25 for 33 lbs with box - Apple Granny Smith green $1.50 per pound - Red delicious apple $2 fr 5 pieces - Jumbo avocados $4.50 for 5 - Spartan Apple $2 for 5 pieces - Ambrosia Apple $2 for 4 pieces - Apple Fuji $1.50 per pound - Apple pacific $2 for 5 pieces - Apple pear jumbo $1.50 per pound - Banana $0.50 cents per pound - Honeydew 🍈 $2 each - Cantaloupe $2.25 - Hami melon $2.25 each - Santa clause melon $3.75 - Watermelon small $2 - Pear bag $2.50 each - Avocados $3.50 a bag of 4 pieces - Jumbo medium watermelon $3?each - Guava box $3.25 - Taiwan guava $2.50 per pound - Persimmons $5 for 4 pieces - Box $20 for 16 pieces - Brown pear $1.50 per pound VEGGIES- - Cauliflower $3 each - Squash opo $1.75 per pound - Spinach $1.25 a bunch - Mini bell pepper $2.50 a bag - Mixed bell pepper $2.50 a bag - Cabbage $0.70 cents per pound - Cilantro $0.75 cents a bunch - Beet $1 per pound - Green onions $1 for 2 bunches - Eggplant Jumbo $1.35 each - English local cucumbers $2 for 5 pcs - Sweet Potatoes $1.75 per pound - Purple yams $1.75 per pound - Peeled garlic $2 a bag - Peeled garlic $7 fr 3 lbs - Russian Garlic 🧄 $2 per pound - Lettuce Romania $2 each bag - Roma tomatoes $1.50 per pound - Box of Tomatoes $20 fr 25 lbs - Lime $2 for 8 pieces - Lemon $2 for 5 pcs - Carrot 🥕 (Jumbo) 0.70 /lb - Box of carrot $15 for 10 kg - Ginger $1.50 per pound - Box of ginger $40 - Celery $2 each - Taro $1.50 per pound - Red onions $7 for 25 lbs - Yellow jumbo onions $11.50 for 50 lbs - Red onions $2 for 3 lbs - Yellow onions $1 for 3 lbs - Red potatoes $2 for 5 lbs ....... Contact us @ 7782414313 for detail info! https://www.instagram.com/p/CBXbRfVg2Dt/?igshid=fvkm30kjmikw

[number06fan]

Hard-boiled Eggs Listeria Outbreak Leads to Death in Texas

The CDC has reported that there are 7 people sickened with Listeria in a multi-state Hard-boiled Eggs Listeria Outbreak. Of those ill, 4 have been hospitalized and one person has died in Texas. According to the CDC’s announcement:

“CDC is concerned that bulk, fresh hard-boiled eggs produced by Almark Foods of Gainesville, Georgia, are contaminated with Listeria and have made people sick. These products were packaged in plastic pails for use nationwide by food service operators. These products have not been recalled. However, because Listeria can cause severe infections, CDC is warning against selling, serving, or using these eggs to make other food products.”

Outbreak At-A-Glance

Those who have been sickened with Listeria are in 5 states.

StateIll PeopleFlorida1Maine1Pennsylvania1South Carolina2Texas2Total7

According to the CDC, “Listeria specimens from ill people were collected from April 10, 2017, to November 12, 2019. Ill people range in age from less than 1 to 82 years, with a median age of 75. Seventy-one percent of ill people are male. Of six ill people with information available, four hospitalizations have been reported. One death has been reported from Texas.One illness was reported in a newborn who was infected with Listeria while the mother was pregnant, but the newborn survived.”

Traceback

Through health department interviews four sick individuals (80%) reported eating products containing eggs. Three of these people reported eating hard-boiled eggs in deli salads purchased from grocery stores and in salads eaten at restaurants.

CDC noted two environmental samples from February 2019 that are closely related genetically to bacteria from ill people in this outbreak. FDA reports that these samples were taken during a routine inspection of the Almark Foods facility. These results provide additional evidence that people in this outbreak got sick from eating hard-boiled eggs produced by Almark Foods.

As of now, the investigation is ongoing. Health agents are continuing to collect records from grocery stores and restaurants where those who are sick reported eating hard-boiled eggs. It is hopeful that this investigation will yield information about the distribution and production chain, as well as the source of hard-boiled eggs to the locations reported by ill people.

Has there been a recall?

As mentioned, there has not been a recall initiated at this time. It appears that the eggs related to the outbreak are produced in bulk, and not those that have been individually packaged. The CDC mentioned that “Almark Foods hard-boiled eggs sold directly to consumers, or any other brands of hard-boiled eggs or products made with hard-boiled eggs. The data collected to date has not indicated that these products are linked to illness.” Retailers and food service operators should know who supplies their bulk hard-boiled eggs.

These eggs:

were sold in bulk

were peeled, hard-boiled, and packaged in plastic pails of various sizes

have a 49-day shelf-life

According to the company’s website, they sell these products in, ” singles, doubles, half-dozen and dozens. Our most popular bulk package is our 4/5 lb. dry pack.”

The concern here is that consumers will not be able to tell if products they’ve purchased from stores or restaurants are contaminated eggs.

What is Listeria?

Listeria are bacteria that can grow at cold temperatures, like those inside a refrigerator. Even freezing doesn’t stop it. When it contaminates food, you can’t see, smell, or taste it.

People get the infection most often from deli meats that aren’t processed properly or from dairy products made from milk that isn’t pasteurized — in other words, the milk hasn’t been heated to kill germs.

Other common sources of past outbreaks include:

Cantaloupes

Hot dogs

Soft cheeses

Raw milk and raw milk products

Frozen vegetables

What are the Symptoms of Listeria?

The CDC reports that when Listeria causes gastroenteritis, symptoms usually develop within a few hours to two to three days.  However, when the severe, invasive form of Listeriosis develops, symptoms can take from three days to three months to appear.

Listeria symptoms vary from person to person.  Like other foodborne pathogens, Listeria can cause fever and diarrhea.  The CDC advises that:

“Pregnant women: Pregnant women typically experience only fever and other flu-like symptoms, such as fatigue and muscle aches. However, infections during pregnancy can lead to miscarriage, stillbirth, premature delivery, or life-threatening infection of the newborn.”

“People other than pregnant women: Symptoms can include headache, stiff neck, confusion, loss of balance, and convulsions in addition to fever and muscle aches.”

Pregnant women and their newborns, adults aged sixty-five and older, and people with weakened immune systems are most at risk for Listeriosis. People on dialysis are 50 times more likely to get a Listeria infection.

Non-invasive gastrointestinal illness stemming from Listeria usually resolves in otherwise healthy people.  However, the more serious, invasive illness resulting from Listeria can cause septicemia and meningitis.

How Do I Know If I Have a Listeria Infection from this Outbreak?

Only a doctor can make a diagnosis of a Listeria infection. If you have eaten ready-to-eat chicken products and have become sick, urgent medical attention is highly recommended.

It is best not to panic, but it is a good idea to monitor your health and symptoms in the days and weeks after exposure.

And if you do start feeling the symptoms of Listeria, seek medical attention. The Centers for Disease and Control and Prevention estimate that approximately 1,600 people get listeriosis each year with 260 fatalities. These statistics show that despite the relatively low number of infections, the risk of fatality is significant.

How Can I Protect My Family from a Listeria Infection?

If any fresh hard-boiled eggs produced by Almark Foods is in your home, do not eat it.

In prior recalls of Listeria-contaminated foods, the CDC has recommended that people:

“Throw the [product] away in a closed plastic bag placed in a sealed trash can. This will prevent people and animals from eating it.”

“Wash the refrigerator drawer and other areas where the [product] was stored with hot water and soap.”

“Wash cutting boards, surfaces, and utensils used to cut, serve, or store recalled [product]. If possible, use a dishwasher; otherwise, use hot water and soap, followed by sanitizing with a solution of one tablespoon chlorine bleach added to one gallon of hot water.”

“Wash your hands with warm water and soap after cleaning up.”

If you have already eaten food that may be contaminated with Listeria, the CDC advises:

“You should seek medical care and tell the doctor about eating possibly contaminated food if you have a fever and other symptoms of possible listeriosis, such as fatigue and muscle aches, within two months after eating possibly contaminated food. This is especially important if you are pregnant, age 65 or older, or have a weakened immune system.”

“If you ate food possibly contaminated with Listeria and do not feel sick, most experts believe you do not need tests or treatment. Talk with your medical provider if you have questions about what to do after eating possibly contaminated food.”

How The Lange Law Firm Can Help

Our mission is to help families who have been harmed by contaminated food or water.  When corporations cause Listeria food poisoning outbreaks or Legionnaires’ disease outbreaks, we use the law to hold them accountable.  The Lange Law Firm is the only law firm in the nation solely focused on representing families in food poisoning lawsuits and Legionnaires disease lawsuits.

If you got sick after eating diced chicken and are interested in making a legal claim for compensation, we can help.  Our Listeria lawyer can help you pursue compensation for your Listeria infection.  Call us for a free no obligation legal consultation at (833) 330-3663 or send us an e-mail here.

By:  Candess Zona-Mendola, Editor (Non-Lawyer)

The post Hard-boiled Eggs Listeria Outbreak Leads to Death in Texas appeared first on The Lange Law Firm.