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putschki1969 · 8 years ago

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2017/05/21 Blog post by Wakana 『新幹線にも飛行機にも♪～1週間で3県へ!!～』

Translation will follow some time soon!

『Both via shinkansen and via plane ♪ ～We traveled to three prefectures within one week!! ～』 Recently the weather has been changing a lot. Sometimes the temperatures drop and it is a bit chilly but now the days with much warmer temperatures have returned. The clouds are also looking great! And here’s another one of my babies, a Schefflera called “Scheff”, new sprouts are growing out one after the other ♪ヽ(´ｰ｀ )ﾉ♪ Hello, this is Wakana (0¯▽¯0)/ Right now is the most pleasant time since it is not too humid yet ♪ Well, last week we went to 「Omiya Sonic City」 in Saitama and 「Aubade Hall」 in Toyama!! First we have the hall in 「Omiya Sonic City」! From the bottom, it almost looks like a swimming manta (^-^) ♪ It's the first time we have done a band-style one-man live in Saitama! Despite that, it felt like we had been there numerous times before because everyone was laughing a lot and it all felt very familiar. (´- `*) I am looking forward to seeing all of you again! Thank you to everyone who came to see us ＼(^-^)／ And then on the next day, we went to Toyama to perform at 「Aubade Hall」! We were able to come back to this hall after about a year and a half! It is Hikaru’s hometown so we have had the chance to come to Toyama prefecture many times Whenever I hear one of my friends or acquaintances say that they have never been to Toyama I try to convey as many positive things as possible to them, I’ll keep telling them, "Toyama is simply wonderful!!!" *laughs* Yes, I am that passionate about it, it’s Hikaru’s hometown and it means a lot to me , I love it so much ♪(´- `*) We will return to Toyama on December 9 (Sat) as part of our tour 『Kalafina Acoustic Tour 2017 〜“＋ONE” with Strings〜』!! We shall meet again!! Thank you very much to everyone who came to see us! \(^-^)/ And the other day we paid a visit to my hometown, we went to Fukuoka prefecture ～ヽ(´ｰ｀ )ﾉ♪ In the morning we had an appearance on KBC Kyushu Asahi Broadcasting 「Sawada Desu」 where we talked about our upcoming concert on June 17 (Sat) at 「Kitakyushu Soleil Hall」! We spent the rest of the day recording for various radio shows and doing interviews. Further details will be announced on this blog at a later date ♪ \ (^ - ^) / That day on our short trip to Fukuoka, I bought a lot of souvenirs! As expected, I had to buy Udon by the brand “West”. Once in a while I really get a craving for them. I also really love Torimon so I have to buy them every time. Kasutadon are ... sweets from Kagoshima *laughs* It’s one of my favorites among Kyushu specialties!

And then I came across these dialect clear files! They were too cute, I bought them on impulse. Everyone, please try using these phrases too ♪(´- `*)

Fukuoka, I had so much fun after a long absence! Next month I shall be back again! (^-^) Everyone, please look forward to it～ヽ(´ｰ｀ )ﾉ♪ The last glow of sunset as seen from Fukuoka airport on our way back to Tokyo. So beautiful ♪ Well then, see you～☆(*'▽'*)/ *** Wakana ***

Dialect files

All of those phrases are typical for Hakata-ben which is the dialect spoken in Fukuoka. They like to put a と=to at the end of almost every sentence to indicate a question XD

とっとーと(totto tto) = 取ってあるの(totte aru no) => “Is this [seat] taken?”

なんしよっと(nan shiyo tto) = 何してるの(nan shiteru no) => “What should I do?”

あいらしか(airashika) = かわいらしい(kawairashii) => “cute”

For those who are wondering why it is “kawairashii” here instead of the commonly known “kawaii” => “-rashii” as well as “-ppoi” are used when you express something which represents its characteristic, quality or originality well. It can also be used if you feel like something “seems” to be xyz.

YAY, let’s all try to use those (ﾉ´ヮ´)ﾉ*:･ﾟ✧

#kalafina #LINE translations #blog post #wakana #may 2017 #my translation #those sweets look so yummy #hakata ben

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lauramalchowblog · 6 years ago

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Living a Life Like This Is Amazing

It’s Monday, everyone! And that means another Primal Blueprint Real Life Story from a Mark’s Daily Apple reader. If you have your own success story and would like to share it with me and the Mark’s Daily Apple community please contact me here. I’ll continue to publish these each Monday as long as they keep coming in. Thank you for reading!

My Primal story starts in 2014. I had a one-year-old baby. I was healthy. I was taking vitamins and supplements and I did exercise. I jogged and lifted weights. I only gained 10 pounds during my pregnancy because of my exercise routine.

The problem was my diet. But I didn’t know that. It all started with my skin and my teeth. I had eczema, red inflamed skin on my face, neck, knees, etc. and I always had cavities every time I went to the dentist. And I had THE best, the Absolute BEST Dental hygiene. I flossed after every meal. I water picked at night. I brushed my teeth 3 times a day. And without fail, every time I went to the dentist there would be a new cavity.

So. I am at the dentist. It’s 2014. He tells me that I have a cavity and he was going to fill it. I was very upset. I said “NO.” I told him not to fill the cavity. I told him I was going to heal it. The dentist is taken aback. He laughed at me.

I went home and Googled “How to heal a Cavity”. And it took me to this oil pulling sight. And it was a domino effect from there. I bought a book called Heal Cavities and Cure Tooth Decay, and I read that book cover to cover. And that book mentioned another book called The Paleo Manifesto, and it also talked about diet and how cavities start from the INSIDE out. So I immediately went out and bought The Paleo Manifesto and read that cover to cover. And that book took me to (you guessed it) The Primal Blueprint. I read that book cover to cover.

I already had a good exercise routine. But those books helped me to clean up my diet which led me to clean up my makeup routine, soap, shampoo, dental routine. It was a complete 180. I went totally green. Also the Primal Blueprint helped me to raise my exercise game and take it from good to Great.

And from there, I gained lean muscle mass. I STOPPED having and getting cavities. My skin cleared up and my eczema completely went away.

After I read Cure Tooth Decay and Heal Cavities, The Paleo Manifesto, and The Primal Blueprint, I STOPPED brushing my teeth so often and so hard. Everything in moderation. I started oil pulling in the morning. I started brushing and flossing my teeth ONLY at night before bed. And I started using mineralized tooth powder. From Primal Life Organics or Raw Dakota Tallow. And just by doing these 2 things, my tooth sensitivity went away immediately. And I started to notice that I could eat hot and cold foods again without any pain. I did this same routine for 6 months and now this is my normal routine. Since I started taking care of my teeth like this, I have NO sensitivity. My enamel that I spent my entire life eroding has come back. I have NOT had a cavity since 2014 and my gums are beautiful and healthy. I no longer dread going to the dentist.

My skin care changed a lot. After reading those books and going Primal/Paleo. I stopped immediately using conventional skin care. I started ONLY using castile soap from head to toe. I started using an acidic toner on my face to bring back the acid mantle that I spent my entire life eroding. I mix up equal parts (1 to 1 ratio) of raw, unfiltered apple cider vinegar with the mother and water. And I spray that on my face at night after I wash my face with the castile soap. And I use tallow as my face cream. From Raw Dakota Tallow or Vintage Traditions. And I do use conventional makeup. I have tried healthy, green makeup, but that is expensive and doesn’t do the same job as the regular conventional makeup. But since I started taking care of my skin this way ALL of the redness and eczema went away completely.

So in these pictures you can see me without makeup and the top picture is my clear, healthy skin now and the bottom is the red, inflamed skin from before. And you can see the lean muscle mass in the gray dress as opposed to the portly me on the Ducati before I went Paleo/Primal.

I do lift weights every other day and I do cardio every other day. My cardio is walking with alternating sprints. And I never miss a workout. But I never train super hard. I stand at work all day and I do a lot of slow movement throughout the day.

I do eat organic when I can. But that is not always possible. So I do eat conventional produce and meats. But I eat nose to tail. And I eat a lot of colorful veggies. I stopped eating sugar entirely. Cold turkey. I STOPPED eating all carbs and sugar. I did that for 6 months and then started slowly bringing back carbs, but healthy carbs like sprouted and fermented sourdough breads with European butter. I follow and maintain a Paleo/Mediterranean diet. My family is from Spain so I do eat a lot of ancestral food and I do drink wine. I was always a steak girl but now I eat lots of healthy vegetables with the steak. I eat lots of dark chocolate. But my treat is white chocolate.

Since I went Paleo/Primal (and I ONLY did this to heal a cavity) I am the healthiest I have ever been. I am 41 and I look like I am 26, and I feel like I am 26. This lifestyle, this way of life is really a lifesaver. Looking back now, I can see how the Standard American Diet and health care and personal care (dental and skin) are slowly poisoning the American people and were slowly eroding my health. This journey is NOT easy for some people. It was easy for me. In order to do this you have to be comfortable doing your own research and you have to be comfortable questioning what you have been taught, conditioned to think and you have to be comfortable questioning what you have been told.

I always took a multivitamin. But after reading these books and doing my research I started talking Fermented Cod Liver Oil, and High Vitamin Butter Oil. I take collagen. I take Iodine (Triodine) I take a really good multimineral (Concentrace minerals) I take a good multivitamin, I take Fermented Skate Liver Oil. But NOT all at once and NOT everyday. Every other day. I take a combination of these.

Do what works for you. I am NOT orthodox paleo/primal/Mediterranean. Living a life like this is amazing.

I would NOT recommend this but, it in my experience it can be done. After having appendicitis, and routine (best case scenario) appendectomy you can snow blow your driveway. I had appendicitis and the appendectomy on Tuesday. I went home from the hospital on Tuesday night at 9:30 p.m. I slept till noon on Wednesday and then I got up and started walking around. I had a good high fat, high protein lunch. And then I snow blowed my driveway (I live in Layton, Utah and we get a ton of snow where I live and it had snowed for 2 days straight). I did that because I figured that Grok did NOT have the luxury of being injured and then laying on the couch all day long and watching T.V. I figured that Grok would be up and walking around. At least foraging for food, for his tribe.

I am healthier than I have ever been in my life, and I have the energy to play with my 5-year-old and keep up with him.

I will Never, Ever go back to what I did and thought and believed before going Primal/Paleo. And it really is a domino effect. Once you start down this journey it will simply but take over every aspect of your life.

I want to thank MDA, The Primal Blueprint, Raw Dakota Tallow, The Paleo Manifesto and Cure Cavities and Heal Tooth Decay, as well as myself for my Amazing transformation. I was always skinny, but I am in PERFECT health because of this journey.

Elsha

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jesseneufeld · 6 years ago

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Living a Life Like This Is Amazing

And from there, I gained lean muscle mass. I STOPPED having and getting cavities. My skin cleared up and my eczema completely went away.

Do what works for you. I am NOT orthodox paleo/primal/Mediterranean. Living a life like this is amazing.

I am healthier than I have ever been in my life, and I have the energy to play with my 5-year-old and keep up with him.

Elsha

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cynthiamwashington · 6 years ago

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Living a Life Like This Is Amazing

And from there, I gained lean muscle mass. I STOPPED having and getting cavities. My skin cleared up and my eczema completely went away.

Do what works for you. I am NOT orthodox paleo/primal/Mediterranean. Living a life like this is amazing.

I am healthier than I have ever been in my life, and I have the energy to play with my 5-year-old and keep up with him.

Elsha

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The post Living a Life Like This Is Amazing appeared first on Mark's Daily Apple.

Article source here:Marks’s Daily Apple

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plants-rule · 6 years ago

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My first, 5-minute “Get Healthy” Simple Step:

Get Your Greens

Green vegetables are a no-brainer when it comes to healthy eating. They are low in calories but high in nutrition. They are packed with cancer-fighting antioxidants, satisfying fiber, healthy Omega-3 fats, calcium, and even plant-based protein. They also offer a wider variety of flavor, texture, and tons of cooking options. Eat them raw in a salad, wilt some spinach in your soup, steam some broccoli for your stir-fry, drink a green smoothie as an on-the-go breakfast. Stew some collards, roast some Brussels, braise some chard…you get the idea. Bottom line: Keep it simple.

Here’s my Ultimate Chef’s guide to Greens – how they taste, what to do with them, and why you need more.

The Taste

Greens run the gamut of flavor and texture. Chefs often need to distinguish between the tender sweetness of “leafy” greens vs. the crunchy bite of “stalky” cruciferous greens. In the raw lettuce world, you have salad greens like Romaine, Red Leaf, Boston Bibb, baby Spinach, and Arugula. In the cooked world, you’ll taste the stalky greens like Broccoli and Brussels Sprouts. Watercress, turnip greens, and mustard greens all pack a peppery, spicy bite. While cabbage, collards, and chard get meltingly sweet after hours of stewing.

Almost as important as the type of green you like is how you choose to cook it. Raw lettuce is the easiest way to enjoy greens, while roasting requires a little more TLC. Below, I’ve laid out a guide to help you choose the best cooking technique for your preferred greens, cooking skill level, and food-adventurous experience. Not all of us are ready to dive into a bowl of raw kale. That’s why bags of pre-washed baby spinach exist.

Baby Rapini

Sweet Napa cabbge

Broccoli at Austin Farmer’s Market

How to Cook the Ultimate Greens:

There are no hard-and-fast rules on cooking greens. Some people love a raw kale salad while others can only tolerate steamed sweet baby spinach. My experience as a chef has taught me a few key lessons on basic cooking techniques for greens:

Roasting

Skill Level: Intermediate – Advanced Taste Level: Nervous Seedling

I have long-embraced this minimalist approach, often eating the same things for months.

It grew out of my work as a chef.

As I cook, I taste everything I make at least once. A typical day in the kitchen might mean tasting 50 different foods. At the end of that, my mind and taste buds need a rest.

I have a steady rotation of about five dishes – a hearty soup, a salad, an Asian stir-fry, something Mexican, and a potato bowl. I can eat the same Instapot Hearty Winter Vegetable Bean Soup and 7 Minute Southwestern Stuffed Sweet Potato for months. Going grocery shopping is quick and easy – I might get three or four fun new things to try, like a salsa, golden kiwis, fingerling potatoes, or a loaf of sprouted bread – but the bulk of my shopping is the routine list I get each week.

Use on: Brussels Sprouts, Broccoli, and other “stalky” cruciferous greens. The roasting brings out natural sweetness and maintains crunchy texture. Perfect for kids, picky eaters, and those newer to a plant-based diet

How to do it: Trim veggies and cut into bite-sized pieces. Place in a roasting dish, add enough water just to cover the bottom of the dish, and roast at 425. Roast for 20-25 minutes, stirring every 7-8 minutes to ensure even browning. Season with salt and pepper and serve.

Chef’s Tips for Ultimate Flavor: Rather than just salt and pepper, season with chili powder for some smoky heat, nutritional yeast for cheesy flavor, or toasted sesame seeds for a nutty crunch

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Steaming

Skill Level: Beginner – Intermediate Taste Level: Curious Seedling – Confident Brussel Sprout

Use on: Brussels Sprouts, Broccoli, Kale, Spinach, Cabbage

How to do it: Trim veggies and cut into bite-sized pieces. Place a steamer basket in a large pot and add about 1-2 inches of water to the bottom of the pot. You don’t want the water to come to the level of the steamer basket. Place the greens in the steamer basket. Cover the pot and heat on High, until the water is at a rolling boil. Cook until the vegetables are tender, but still have a little crunch. Remove from the pot, season with salt and pepper, and serve immediately.

Chef’s Tips for Ultimate Flavor: As with roasting, season with chili powder for some smoky heat, nutritional yeast for cheesy flavor, or toasted sesame seeds for a nutty crunch. You can also squeeze on fresh lemon for a bright citrus flavor. Steaming isn’t my preferred cooking technique for bringing out big, bold flavors. However, when steamed greens are then immediately “shocked” in an ice-water bath, their bright green color and crisp texture gets locked in. This makes this my preferred technique for greens used in cold salads or weekend prep for future stir-fry and pasta dishes.

Use in stri-fry, pasta, or Buddha bowls

Steam-Sauté

Also Called: Oil-Free Sauté or Fat-Free Sauté

Skill Level: Beginner – Intermediate Taste Level: Curious Seedling – Confident Brussel Sprout

Use on: Leafy greens, like Spinach, Arugula, Kale, Swiss Chard, and Collards

How to do it: Thoroughly wash greens and remove any tough, fibrous stems. You’ll want to completely strip and ditch tough kale stems, which baby spinach takes no work as the stems are tender enough to eat. Add 2-4 tablespoons of water to a large, wide pan. You’ll want enough to cover the bottom of the pan. Heat the pan over high, until the water starts simmering. Add the washed greens and use tongs to continuously move the greens around. Sauté literally means “to jump” so you’ll want to keep your greens constantly “jumping” around the pan. Cook just 2-3 minutes, until the greens are wilted. Use the tongs to remove the greens from the pan, leaving any excess liquid in the pan. Season with salt and pepper and serve

Chef’s Tips for Ultimate Flavor: You can infuse the sauté water with many flavors. Try adding a couple of cloves of garlic, a teaspoon of grated ginger, a dash of red chili flake, or a spoonful of miso paste. Simmer for about 1-2 minutes, until the liquid is aromatic, before adding the greens to the pan. If your pan gets dry, simply add a little more water and pick up where you left off.

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Stewing or Braising

Skill Level: Intermediate – Advanced Taste Level: Adventurous Kale Aficionado

Use on: Hearty leafy greens like Cabbage, Chard, and Collards

How to do it: Remove any inedible parts of the greens (like the core of cabbage). Separate the tender leaves from the tougher, fibrous stalk. You can simply strip the leaves off chard and collards. Roughly chop the stalk and leaves into bite-sized pieces. Heat a wide pan over medium heat and add the chopped pieces of stalk. Saute (stirring constantly), 3-5 minutes, until slightly browned and soft. Add about ½ cup of water, the chopped leaves, and turn the heat up to high. Bring to a boil, partially cover the pan, and reduce to a simmer. Simmer at least until the leaves are tender (at least 5 minutes), but for up to 30 minutes. If you’ve got big chunks of cabbage, you can braise for an hour or more. Stewed collards can go for hours, low and slow, on the back burner. Season with salt and pepper to serve.

To make the Ultimate: Just as with a steam-sauté, you can infuse the braising liquid with all sorts of flavor. I love adding a smoked chipotle pepper to stewed collards for a smoky-spicy heat, similar to the ham hock that is traditionally used. Again, whole garlic cloves add deep flavor, as do bay leaves, diced carrot and chopped onion. In technical cooking terms, braising involves both the browning and the stewing. Stewing is the “throw it all in the pot” version, skipping the browning. Stewing is great for Slow Cookers.

Chef’s Tip: Cabbage cooks for hours in a Slow Cooker, until it gets meltingly tender, bringing out its natural sweetness in my Slow Cooker Cabbage Bean Soup

Thinly Chop, Raw

Also Called: Chiffonade, Shredded, or Sliced

Skill Level: Beginner Taste Level: Adventurous Kale Aficionado

Use on: Salad Lettuces (Spinach, Arugula, Romaine, Green Leaf, Boston Bibb) as well as Brussels Sprouts, Broccoli, and Kale

How to do it: Trim vegetables, removing any inedible pieces like the woody end of broccoli stalks and the bottom tips of Brussels Sprouts. You can either use a sharp knife to thinly chop leafy greens (like kale and Romaine), or you can use the slicer on a Food Processor to thinly shave Brussels and Broccoli. Mash with avocado, top with your favorite veggies, splash on some Balsamic vinegar, and you’re ready to go.

To make the Ultimate: A little bit of acid helps break down the tough cells of dark greens for a more tender texture. A little bit of fattiness (like from avocado or tahini) can help balance the bitter flavor of raw greens. For a simple raw kale salad, simply add a splash of lemon juice and some diced avocado. Massage thoroughly with the greens and let sit for a few minutes before enjoying.

Walnuts and Apples work double-duty in the salad and dressing for this healthy, plant-based, oil-free, vegan Kale Waldorf recipe

Low-Calorie, High-Nutrient Density, Loaded with Antioxidants, Calcium, Fiber, and Protein

Some truths about greens:

Low-Calorie Truth:

An entire bag of spinach is usually only about 45 calories. It would take 2 bags of spinach to equal the 90 calories in just one egg. The spinach has fiber, protein, healthy Omega-3 fats, water, and antioxidants, all with minimal calories. This is a good reason to start the day with a spinach smoothie rather than an egg sandwich.

Nutrient-Density and Antioxidant Truths:

Green vegetables are a great source of micronutrients. The contain folate for healthy skin, carotenoids (lutein and zeaxanthin) for healthy vision, calcium for healthy bones, and Omega-3 healthy fats. They have repeatedly been linked to stopping the mutation and growth of cancer cells.

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Collard Greens

Chef’s Tip: Use steamed Collard Leaves instead of tortilla or flatbread for a healthy, low-calorie, gluten-free way to Get Your Greens

Southern Collard Dolmades with Smoky Sweet Potato Puree – Healthy, Plant-Based, Oil-Free, Gluten-Free Vegan Recipe

Protein Truth:

I love when someone from a blog like “Breaking Muscle” touts the benefits of broccoli. Older assumptions suggested that the key to muscle-building was pounds of raw meat and a dozen eggs for breakfast, but, in truth, modern nutrition science has found incredible power in these greens. If you got all 1600 of your daily calories from Romaine lettuce, you’d get about 113g of protein for the day. That’s almost 3 times the recommended amount (40g/day) for women and more than double (50g/day) for men.

Fiber Truth:

1 cup of cooked broccoli has about 20% of your daily fiber needs (6 g) while 1 cup of Brussels has about 16% (4g). Fiber helps keep you satisfied and lets your body naturally detox itself, making every tummy a little happier.

Calcium Truth:

Dark Greens are loaded with calcium that your body is ready to absorb. The one exception to this is spinach, which likes to hold on to its calcium, making it harder for your body to absorb.

1 cup of cooked collards has about 250 mg of Calcium. 1 cup of raw Arugula has about 125g. The World Health Organization recommends 500 mg/day, and the UK recommends 700 mg/day. US recommendations are often higher (somewhere in the 700 – 1200 mg/day), but this is based on a very short, outdated study of post-menopausal women.

Bottom line: If you eat a big green salad at lunch (with 2 cups of arugula) and cook a cup of chard into stew at dinner, you’re good to go. Bonus points for steamed broccoli on the salad, a green smoothie for breakfast, or a side of roasted Brussels Sprouts at dinner.

Get Your Greens Recipes:

Hungry Yet?

Here are some healthy, plant-based recipes to inspire you to Get Your Greens

Easy Oil-Free Garlic Greens

Garlic Greens with Red Chili Flake – Kale, Chard, Spinach Oil-Free Plant-Based, Gluten-Free, Italian, Easy, Vegan Recipe

Super Green Gluten-Free Quinoa Sliders

Super Green Quinoa Vegetable Sliders – Healthy, Plant-Based, Gluten-Free, Oil-Free, Vegan Veggie Burger Recipe

Smoky Broccoli Quinoa Sunflower Crunch

Smoky Broccoli Quinoa Crunch – Healthy, Plant-Based, Oil-Free, Gluten-Free, Vegan Salad Recipe

Slow Cooker Cabbage Bean Soup

Slow Cooker Cabbage Bean Soup – Healthy, Plant-Based, Gluten-Free, Oil-Free, Vegan Protein Easy Recipe

Peppery Southern Grits with Sweet Heat Tomato Jam and Caramelized Chard

Peppery Southern Grits, Tomato Jam and Braised Greens – Healthy, Plant-Based, Oil-Free, Gluten-Free, Comfort Food, Vegan Recipe

Spinach Basil “Get your Greens” Hummus

Spinach Basil Hummus – Healthy, Plant-Based, Vegan, Oil-Free, Gluten-Free, Nut-Free, Get Your Greens Easy Recipe

Italian Winter Minestrone Soup

Italian Winter Hearty Minestrone Soup – Healthy, Whole Grain, Plant-Based, Oil-Free, Vegan Recipe

References and More Reading:

Jeff Tarady in Breaking Muscle Magazine: 7 Simple Ways To Get More Greens In Your Diet: https://breakingmuscle.com/fuel/7-simple-ways-to-get-more-greens-in-your-diet

Physician’s Committee for Responsible Medicine: Calcium and Strong Bones: http://www.pcrm.org/health/health-topics/calcium-and-strong-bones

Harvard Healthy Publications: How Much Calcium Do You Really Need? http://www.health.harvard.edu/staying-healthy/how-much-calcium-do-you-really-nee

Step One: Get Your Greens, An Easy Change towards a Healthy, Plant-Based Life My first, 5-minute “Get Healthy” Simple Step: Get Your Greens Green vegetables are a no-brainer when it comes to healthy eating. 2,328 more words

#advice #arugula #broccoli #chard #collards #diet #easy #greens #how to cook #kale #simple #spinach #weight loss

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risingsportsnetwork · 8 years ago

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Week 1 Flashbacks

Tune Squad is Figment of Imagination as Meerkats Scamper Over Them for a 53 Point Game

“I told ya 7 and 0 baby."

Those words continued to come out of Meerkats captain Reese Fleming’s mouth as he walked out of the presser following the Meerkats blowout over the Tune Squad. Fleming added, “undefeated teams don’t lose games, it’s just a fact of life. Deal with it.” We can’t say we disagree with that statement, and we can’t disagree with the quality of this team. From bottom to top this team contributed to what is one of the highest scoring efforts from one team in the league’s history, and one of the most lopsided.

The team was undoubtedly run by David Peterson who casually dropped 16 points in his league debut. The 7th round pick has already proven to be the steal of the draft, and is an early season contender in the MVP race.

Let’s also not forget the rest of the starting 5 with the likes of Reed McKinney, Tyler Arnold, Scott Campbell, and 1st overall pick Nate Muth. These guys put on a show, and really had great chemistry demonstrating their ability to move the ball around. McKinney put up 13 points while Arnold had 10 of his own along with 5 assists.

On the other side of things the Tune Squad didn’t have many answers to what was going on out on the court. Houston Merck really had some mojo in the early going to keep this team in the game with timely defense and points, but unfortunately was pulled from the game due to personal matters. This left the Tune Squad out-manned and out-gunned as halftime approached.

Perennial All-Stars Kyle Shumeyko and Cole Carter could only do so much to pick this team up, but failed to do so with unforced turnovers and poor shooting performances. The team will hope that the addition of Trey Campbell for week two will add some much needed ball security on offense and the ability to ballhawk on defense.

A bright spot to look for on this team was Forward and newcomer Joey Alibro who seemed to get himself acquainted with the ball as he sank a three and blocked some Meerkats big men down low. He will be the key role-player this team needs to propel them into the league’s championship conversation.

Right now we can’t wait to see a Meerkat - Monstars final in what would hopefully be an offensive shootout for the ages, and also hope that the Tune Squad will learn to find open-girl Lilly Belcher for some big baskets.

Monstars prove their role as the true Sith with insurrection over Dark Side

Rise, Darth Tiller

The man known as Blaine “Buzzsaw” Tiller should now be known as “Hacksaw Ridge” Tiller because of the way he put his team on his back much like the famous war hero with a career high 24 points. “Today I really felt like the player I was controlling had to be Kevin Durant. After his move to Golden State he was emotionally insecure, and I was able to steal his powers from him easily like any smart Monstar would do.” *Side Note* (Is anyone else concerned these Monstars are cheating and stealing powers from NBA players? No? Oh okay sorry, keep reading)

The Monstars squad dominated on defense the first go around with 13 steals and 5 of those steals coming from Harrison Olvey alone. We knew they would be a force to reckoned with, but our expectations for this team have jumped to another stratosphere with their play on offense and defense. This team can only become more dangerous with more point distribution among it’s top role players like Mark Parsons, Kyle Redner, and most notably TaylorGrace York.

For the Dark Side it was captain Jack Norman who was with The Force this week and he was ballin’. No seriously, Jack Norman. He put up a career high 9 points with 5 rebounds to add on to that, and in his post-game interview he didn’t shy away when the man said “I am the captain now. No one can tell me what to do or make me stop taking the shots I want to take.”

Aside from Norman some kid named Bohdi Young decided to show up to the courts at George Pierce (assuming from soccer) and scored 6 points of his own along with two steals to put in the bag. We didn’t think the kid knew what basketball was, but hey sometimes you get lucky.

The future of these two teams are heading in opposite directions right now it seems, but with the addition of Erik Hove in a matter of weeks the Dark Side will hope to get their spark en fuego and in to the win column.

Purple Rain brings the rain (literally) to Threes + Trees

You thought a Steph Curry three was wet? Boy were you wrong. Try seeing 4 separate guys drain some threes in the freezing-cold pouring rain. That is what you can call wet my friends.

This game was unlike any other game in the entire history of basketball, and it was because the elements didn’t back down for this showdown. The rain wasn’t the only element who could’t be stopped because Kevin “The Element of Surprise” Westbrook brought some rain of his own Saturday with 11 points and 2 steals in his debut.

Along with Westbrook came the rest of Purple Rain, and the Curl-Combo didn’t disappoint. The combo came down with a combined 16 rebounds and 10 points to show they ain’t just hype. Arran Taylor also wasn’t afraid to shoot the ball, and pop, locked, and dropped a deep 3 along with a shot inside the perimeter.

Captain Graham Creery compiled to what he believes to be a championship caliber team, but unfortunately things didn’t look like it on Saturday. This team believes that conditions were to blame and not their play, and we hope they’re right because Threes + Trees has the potential to set rebounding records and win some big games this season.

Fun fact of the day: Cam Malcolm was the league’s second highest rebounder for week one. Who would’ve thought that underneath the three other “Trees” of this team that this “Three” of a player would out-rebound them? We love the kids ability to rebound, but he also didn’t forget his roots (get it?) as he made sure to get in his three of the day.

One can hope that the deadly Powers bros. duo will sprout into menaces on the court where they block some shots, snag some rebounds, and show us their best moves (dey some funky dancers) down low in the paint. As is with most trees, only each passing week will tell how they progress.

Threes + Trees will come back from this loss and Purple Rain will hope to keep bringing the rain for the rest of the season. Please for the love of the Lord and for the rest of us Purple Rain; Please just make it basketballs and not real rain that falls down. Plz and thank u.

That’s all we have for Week 1 Flashbacks. Catch us back on the courts this Saturday morning, and catch us back here at the RISING Sports Network for all your latest stats, juicy rumors, and the ever present Road to Glory.

Cole Carter, Senior Writer

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gordanladdskitchen · 8 years ago

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Buying and Storing Potatoes – How Long Are Potatoes Good For?

There is clearly no doubt that this beloved root crop is one of the most popular vegetables and used in a variety of dishes across the world. Potatoes can easily adapt to a variety of flavors and be cooked in a number of different ways. So have you been thinking how long are potatoes good for use?

Well, I am here to answer your question. Read on to know more on how to choose the best variety of potatoes, how to store them and use them according to your convenience in delicious potatoes delicacies without adding a lot of ingredients.

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Well Known Varieties of Potatoes and Their Use

White, Yellow, and Red Potatoes

Russet Potatoes

New Potatoes

How to Pick the Best Potatoes

How to Store Potatoes

How I Like to Store My Potatoes

How Long Does Mashed Potatoes Last in Fridge

Well Known Varieties of Potatoes and Their Use

There are different varieties of potatoes. Therefore, before you buy them, make sure you have knowledge about different types.

White, Yellow, and Red Potatoes

When picking up a white, red or a yellow potato, you need to look out for their shape. These potatoes are round shaped and keep their shape even after being baked or cooked. These potatoes have low starch content and high moisture content. Thus, they are firmer and doesn’t fall apart when cut. They slowly absorb the butter, sauces or the dressings. If you are planning to boil, roast or steam a potato, this is the best variety to choose.

Russet Potatoes

Another variety of potato, the Russet potatoes are the oval shape, sleek potatoes with rough brown skin. When cooked, they have a mealy texture and start to fall apart when cut. These potatoes are known to possess high starch content and low moisture content which makes them mushy. This type is quick to absorb sauces, butter, and dressings and can be used to make mashed potatoes, quick baked potato or for frying.

New Potatoes

Do you have a stock of freshly harvested potatoes at home? New potatoes or freshly harvested potatoes are tiny or baby potatoes of any variety. They have tender skin and can be cooked without peeling the skin off. After being cooked, you will come across waxy and firm texture. These are best when prepared by roasting, boiling or steaming.

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How to Pick the Best Potatoes

Now that you are well versed with different kind of potatoes, it’s the right time to pick them up.

When buying potatoes, avoid potatoes with blemishes because fewer the blemishes, the better would it be. Don’t get potatoes that have cuts, wrinkles, bruises or soft end as they sign towards the poor handling of the crop and moisture loss.

Also do not pick a potato that has dark spots, sprouted eyes or sunken spots. Choose potatoes that are firm to touch and have smooth skin. Here you may ask are soft potatoes bad? Well, the answer is yes. So don’t pick them up.

You should purchase potatoes that have been cleaned but are unwashed. Smell them, do they smell of dirt? If yes, then pick them up as washed potatoes spoil quickly. Pick up potatoes that feel heavy and have a uniform shape. Uniformed sized potatoes cook evenly and are easy to peel.

While purchasing potatoes, you should also avoid the one with greenish tint or color. Greenish potatoes indicate that they have been exposed to direct sunlight during storage and hence may have become toxic for consumption.

Do you know that when housed in a dark location (underground storage), unwashed potatoes can be stored for many months at a stretch? They can last throughout the winter months if stored properly.

How to Store Potatoes

If you are still thinking how long are potatoes good for? Well, they can easily be used for months at a stretch if stored properly. Therefore, it is important to know how to store your potatoes right so that they don’t get bad after few weeks.

To begin with, you must understand that whole potato cannot be freeze or dried well. If you are trying to dry potato as a whole is a futile exercise because potato won’t dry as a whole.

Next, if you are thinking about freezing them without cutting, that won’t serve the purpose too as freezing them as a whole will make them lose their consistency and texture. However, don’t worry as there are ample ways to store them.

One of the most efficient and simplest methods of storing potatoes for long term use is to dice and dehydrate the potatoes.

Generally, potatoes can last for a few months if they are kept in the fridge or freezer. See this table to learn the many types of potatoes shelf life if they were to keep in the pantry, fridge, and freezer.

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How I Like to Store My Potatoes

When storing my potatoes, I prefer to wash them clean of dirt instead of peeling them up. Once cleaned, I dice them into small cubes approximately into a 1-inch cube. I prefer working in large batches at a time, but you can work with a batch size of your preference. Next, I rinse off the potato cubes with salted water.

The next step is to blanch them for approximately 3 to 5 minutes in water. Plunge the cubes in batches into ice-cold water for 5 minutes to stop the cooking process almost immediately. Scoop them out and repeat the same process for another 5 minutes in a new bucket of ice-cold water.

Let the potatoes sit in the water for a while, before you plan to put them in the dehydrator. Do not overlap the pieces and dehydrate them according to the instructions given in the product manual.

Once the chunks have completely dried, you can store the potatoes in plastic tubs until further use as I do. Now, thinking about how to use the dehydrated pieces of potatoes? It’s easy as all you need to reconstitute the slices is to soak the pieces in water for approximately half-an-hour before you need to use them.

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How Long Does Mashed Potatoes Last in Fridge

Some people also ask, “How long do mashed potatoes last in the fridge?” Well, the answer to this question is simple. Mashed potatoes can easily be frozen and used for months at a stretch. Mashed potatoes can be stored in the form of patty by layering them between freezer papers and sealing them away in a zip lock bag.

Store away the patties in the freezers, and you can easily use them even after 6 months with no loss of flavor or texture. Moreover, if you vacuum seals them, they can last you for about a year.

If you feel that making small patties is quite a task, there’s another way to freeze the mashed potatoes. Start by lining an old cake tin with parchment paper while covering the entire bottom and sides of the tin. Spread the mashed potatoes in the cake tin and place it in the freezer for few hours until everything sets.

Lift up the parchment paper from the sides to remove the frozen mashed potatoes. Put it in a zip lock bag and suck up the air with the help of a vacuum pump. I always put a label at my zip lock bags with a date to helps me to remember which is week old mashed potatoes batch and which batch is relatively new!

Whenever you need them, just bake a section of frozen mashed potatoes for 30 minutes at 375F (190 Degree Celcius) or brown the potatoes in a pan with little butter and you are ready to go.

I hope this article have helped you to answer your question, “How long are potatoes good for use?” So the next time you plan to stock up your fridge, make sure you pick up the right kind of potatoes and freeze them for longer use without them getting spoiled.