How to Use Marijuana to Lose Weight. Includes diet and nutritional advice. Research is supporting the premise that people who smoke have thinner waistlines and lower blood sugar levels.. This book takes you on your personal journey and helps you to tune into your Higher Self. If Marijuana can treat over 100 illnesses, why can’t it help you lose weight? Work with the miracle of Marijuana and watch your cravings drop away and your mind become activated. Not only will you lose weight but you will find that you love the person that you are. Do you need to smoke Marijuana to do the Marijuana Diet? Or can you imagine you smoked it? Marijuana is a miracle plant and when you smoke with the focused intention to lose weight, and following the four simple guidelines the book lays out, you will get high on life and have thoughts that will really surprise you and delight you. Clear out your past emotional traumas and watch your fat drop away. The diet focuses on eating more naturally and not having processed foods. There are recipes for smoothies, juices, salads and salad dressings. The Marijuana Diet is the most fun diet there is. Included are sofa exercises, Shake the Fat Away, that are effortless but achieve big results.
October 26, 2013
Since 1992, Chef John Currence’s City Grocery Restaurant Group has been the culinary epicenter of Oxford, Mississippi. The 2009 James Beard Best Southern Chef oversees four restaurants that showcase different aspects of the southern food experience. From the home-cured bacon at Big Bad Breakfast to the fine French-inspired Southern fare at City Grocery, Chef Currence’s restaurants are where to eat in Oxford.
Chef John Currence would rather punch you in the mouth with his fantastic flavors than poke you in the eye with fancy presentation. In his first cookbook, Currence gives you 130 recipes organized by 10 different techniques, such as Boiling/Simmering, Slathering, Pickling/Canning, Roasting/Braising, Muddling/Stirring, Brining/Smoking, and Baking/Spinning, just to name a few. John’s fun-loving personality rings true throughout the book with his personal stories and history, and his one-of-a-kind recipes for Pickled Sweet Potatoes, Whole Grain Guinness Mustard, Deep South “Ramen” with a Fried Poached Egg, Rabbit Cacciatore, Smoked Endive, Fire-Roasted Cauliflower, and Kitchen Sink Cookie Ice Cream Sandwiches. Each recipe has a song pairing with it and the complete list can be downloaded at spotify.com. Over 100 documentary-style color photographs by photographer Angie Mosier complete this stunning look at the South.
Pickles, Pigs, and Whiskey is at once irreverent, and at the same time a serious look at Southern food today. John’s upbringing in New Orleans, time spent in his grandparent’s garden, experience living in Western Europe, and schooling along the Eastern Seaboard all inform this volume of recipes that reflects where today’s Southern culinary landscape is going. This book illustrates why Southern food is finally recognized as the driving force in the American culinary movement today.
October 26, 2013
The machine is a platform that uses ultrasonic vibrations to create a froth on top of the beer, whether it’s a fresh pour or down to its last mouthful. Users simply place their glass on the device and press a button on the front, with a head appearing in a few seconds. The Sonic Foamer could be especially useful for craft beer drinkers, as the head not only helps the beer keep its flavor, but also releases the drink’s aroma as its bubbles pop. The video below explains more about the invention:
October 26, 2013
Brandon Mannino pours a coffee-beer cocktail at Uppers and Downers. (Julie Verive / October 22, 2013)
Coffee finds its way into a lot of beer, and the natural affinity was explored at Uppers and Downers, a weekend event that brought together brewers and coffee roasters at Intelligentsia Coffee’s Pasadena outpost, and which culminated in coffee and beer coming together in novel and delicious ways.
Fans of both brewed beverages filled the Colorado Boulevard coffee shop, which also serves beer and wine, to sample a bevy of coffee beers, snack on luscious charcuterie from Lindy & Grundy, and learn the stories behind the beer from the brewers and roasters themselves.
October 26, 2013
Daily Record – Two pals who brewed the world’s strongest beer have unveiled an even more lethal recipe – after fans said the first one tasted too weak. Lewis Shand and John McKenzie, of Banffshire’s Brewmeister Brewery, broke the record with 65 per cent alcohol Armageddon last year. They sold 6000 bottles around the world but some fans said it didn’t taste strong enough. So Lewis and John, from Keith, bought a new brewery and spent nine months creating Snake Venom, with a head-spinning 67.5 per cent alcohol content. Lewis said yesterday: “Snake Venom is definitely sharper in taste. With Armageddon, we actually tried to disguise the taste by making it quite oily. “We thought if it was too strong, people wouldn’t like it. But the problem we found is that people said we shouldn’t have tried to cover up the intensity. “Some even said they didn’t believe it was 65 per cent, so this time we thought we’d go full out. We were too nice last time.” Snake Venom has a warning label on its neck to tell buyers not to drink too much at once. Read More
October 26, 2013
Notes: You can find the original recipe online in various places, but these are the basic changes I’ve made: Lusty Monk Alter Boy Mustard versus Djion
4 bone-in, skin-on thighs and 4 bone-in, skin-on drumsticks
½ cup Lusty Monk Alter Boy Mustard
½ cup buttermilk
4 garlic cloves, peeled
a small handful fresh thyme leaves (if the strands are soft, no need to strip the leaves)
zest of one lemon
Kosher salt and freshly ground black pepper
2 cups fresh breadcrumbs
1/4 cup olive oil
1. Preheat the oven to 400ºF and place oven rack in the middle of the oven. In a small bowl, whisk together the mustard and buttermilk. Place the chicken in a large bowl and pour the mustard-buttermilk mixture overtop. Toss to coat.
2. Place the garlic, thyme strands (stems, if they are soft, and all), lemon zest, 1 1/2 to 2 teaspoons kosher salt (use 1.5 tsp if you are sensitive to salt), and 1 teaspoon pepper (or a few large cracks on the grinder) in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the breadcrumbs and olive oil, and pulse a few times to moisten the breadcrumbs. Pour the mixture into a wide, shallow bowl or onto a large plate — something with sides is best.
3. Line a sheet pan with parchment paper (for easy clean-up — this is not necessary, but I like using parchment.) Dip each piece of chicken skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on the sheet pan crumb-side up. After one or two pieces have been dipped, the crumb mixture might not adhere to the chicken as well. Just use your hands to press the remaining crumbs onto the chicken pieces.
4. Bake the chicken for 40 minutes. Check on the chicken. If necessary cook another five minutes or until the crumbs are browned. Let rest 5 to 10 minutes before serving. Serve hot, warm, or at room temperature.
October 26, 2013
Puffy Beef Tacos with Two Time Scovie Award Winning Lusty Monk Mustard
2 pounds of ground beef
1/2 onion chopped
3 cloves of garlic minced
3 jalapeno peppers chopped
1 tablespoon of chili powder
1 tablespoon of cumin
1 tablespoon of Mexican oregano
2 tablespoons of fresh cilantro
1/2 teaspoon of powdered cayenne pepper
1/2 cup of your favorite salsa
2 tbls Lusty Monk Burn In Hell
Salt and pepper to taste
1/4 cup of oil
1 tablespoon of lime juice
Heat oil in skillet on medium heat.
Throw in onions and peppers, and cook for about 10 minutes.
Add garlic, and cook for 2 minutes.
Add all the other ingredients except the lime juice, stirring occasionally until meat is brown.
Cover skillet, turn heat down to low, and simmer for about 20 minutes, stirring occasionally.
Stir in lime juice.
Puffy Taco Shells
2 cups of masa harina
1 1/4 cups of water
1/4 teaspoon of salt
1 quart of peanut or canola oil
Mix masa harina, water and salt together until it forms into a soft ball. If it’s too dry, add a bit more water a tablespoon at a time.
Divide dough into 16 equal balls, and press out with a tortilla press or roll out with a rolling pin.
Keep pressed discs covered with a damp cloth.
Heat up two inches of oil in a pot or skillet to 350 degrees.
Gently place a disc in the hot oil and it should immediately start to puff. After five seconds, with a spatula, make an indention in the center so it forms a V shape.
Gently cook the shell on each side until light brown and crispy (about 20 seconds for each side).
Remove from oil and drain on a paper towel.
Stuff with spicy ground beef, shredded iceberg lettuce, diced tomatoes, grated cheddar and salsa and serve immediately.
Makes 16 tacos.