Watermelon has to be one of the best foods in summer. It’s refreshing, low in calories and make a fantastic snack. I love it.

Did you know that Egyptians grew watermelons more than 5,000 years ago? Watermelon consists of 92% water and the FDA standards released in 1996 show that watermelons have become more nutritious than they once were. A two-cup serving has 10 fewer calories and more Vitamin A, fiber, calcium and iron. Watermelon is a good source of lycopene, which, recent medical research suggests, may help protect against certain forms of cancer.

Bookmark It

Hide Sites

I couldn’t really eat eggs everyday but I like them now and then. Preferably slightly cooked, softy and gooey on the inside.

Eggs are an excellent source of choline, which according to a new case study, can reduce the breast cancer risk.

“Choline is needed for the normal functioning of cells, no matter your age or gender. Increasing evidence shows that it may be particularly important for women, particularly those of child-bearing age”

When purchasing eggs we tend to go for organic. It’s arguably the better choice.

Anyway, breaking an egg can be quite tricky. I think I’ve managed to become reasonable good at breaking eggs and hardly ever spill them.

WikiHow has this to offer:

1. Grasp the egg in your dominant hand.
2. Hold it between the thumb and first two fingers.
3. Now tap the egg firmly onto a hard surface to crack the shell. You should always use a flat surface to crack an egg rather than the edge of a counter or bowl because there is less likelihood that bits of the shell will go into the egg itself.
4. If the egg’s side has not completely ruptured place your two thumbs in the cracked dent and pull apart.

So um yeah, that pretty much sums it up I think oh and watch the shells!

(image source: flickr.com/photos/sheriffofnothing/220849515/)

Bookmark It

Hide Sites

Technorati tags: food, hacks, cooking, backing, kitchen, disaster, fix, broken, sauce, tips, tricks, baking, diy

 Stale Bread: Day old bread doesn’t need to be thrown away: make Crostini!All you need to do is thinly slice the bread and toast it in a 325° F oven until it’s crisp throughout and barely golden at the edges, which should normally take about 5 minutes. You can now use it for all kinds of dishes, in soups, with salads or eat it with Prucetta. Another way to revive slightly stale bread is to lightly sprinkle it with water, wrap it in foil and bake it in the oven until warm. If however your bread has gone rock hard, you can chuck it into a food processor and make bread crumbs! A good way to avoid bread going stale is freezing it. Do this as it is still fresh.
Permalink to this topic

Bookmark It

Hide Sites