Out of balance lately?
Welcome to my world. I was called “clumsy” or “klutz” my entire life.
GM or Good Morning or Hey Ya’ll,
A little early on this but thinking it’s Monday, Monday . . .
I don’t mind Mondays but I know quite a few people who do feel that way.
Last weekend I went to a workshop which was similar to one I had been to before . . .
It’s Friday! Not really but it was when I originally wrote this . . .
And this Friday let’s get your best ASS-et in shape and back where it belongs.
RECIPE: VEGAN CHICKPEA FLOUR QUICHE WITH
ROASTED VEGETABLES & SMOKED PAPRIKA
Reminiscent of quiche, this vegan alternative is made with a high protein
chickpea flour as a base. This dish has bold roasted, smoky flavors that will
satisfy both meat-eaters and plant-eaters.
Appropriate to the name, hazelnuts are the nut of the hazel shrub. They are sometimes known as filberts or the cobnut.
Turkey grows 75% of the world’s hazelnuts. However, in recent years, weather changes in Turkey have resulted in decreased hazelnut production, causing concern among hazelnut fans.
Hazelnuts have a rich, mildly nutty taste that make them ideal for desserts and candy. Hazelnuts are the star of the hazelnut-chocolate spread Nutella, beloved by Italians. They’re also used in Frangelico liquor, Ferrero Rocher candies, and other truffles and pralines.
Hazelnuts aren’t just for processed foods, though. Whole or crushed, hazelnuts can be used in home-baking, or enjoyed simply on their own.
Hello my friend,
When a client tells me they are sore . . .
My first response is: