Wordless Wednesday {{linky}}

WORDLESS WEDNESDAY

Father-Daughter Dance was last week. I can't believe how fast she is growing up! She looks like a little adult =)

Don't forget that GFC will be retiring on March 3rd, so follow this blog another way so you don't miss out on anything!!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

~Please follow Cookin’ for my Captain via RSS feed, e-mail, google + or networked blogs!

~Leave a comment if you’re a new follower, so I can return the follow!
~Grab the WW button if you want to…

…and add your “Wordless Wednesdays” up below!

T&T: Natural Medicine: God's Pharmacy

It's been said that God first separated the saltwater from the fresh, made dry land, planted a garden, made animals and fish...All before making a human.  He made and provided what we'd need before we wereborn.  These are best & more powerful when eaten raw. We're such slow  learners...God left us a great clue as to what foods help what part of our body!

God's Pharmacy! 



 

A sliced Carrot looks like the human eye. The pupil, iris and radiating lines look just like the human eye..  And YES, science now shows carrots greatly enhance blood flow toand function of the eyes.

 

 

A Tomato has four chambers and is red. The heart has four chambers and is red.  All of there search shows tomatoes are loaded with lycopine and are indeed pure heart and blood food.

 



 

 Grapes hang in a cluster that has the shape of the heart.  Each grape looks like a blood cell and all of the research today shows grapes are also profound heart and blood vitalizing food.

 

 



A Walnut looks like a little brain, a left and right hemisphere, upper cerebrums and lower cerebellums.  Even the wrinkles or folds on the nut are just like theneo-cortex.  We now know walnuts help develop more than three (3) dozen neuron-transmitters for brain function.

 



 

 Kidney Beans actually heal and help maintain kidney function and yes, they look exactly like the human kidneys.


 

Celery, Bok Choy, Rhubarb and many more look just like bones. These foods specifically target bone strength.  Bones are 23% sodium and these foods are 23%sodium. If you don't have enough sodium in your diet, the body pulls it from the bones, thus making them weak.  These foods replenish the skeletal needs of the body.

 

 Avocados, Eggplant and Pears target the health and function of the womb and cervix of the female -they look just like these organs.  Today's research shows that when a woman eats one avocado a week, it balances hormones, sheds unwanted birth weight, and prevents cervical cancers.  And how profound is this?  It takes exactly nine (9)months to grow an avocado from blossom to ripened fruit. There are over 14,000 photolytic chemical constituents of nutrition in each one of these foods (modern science has only studied and named about 141 of them).

 

 Figs are full of seeds and hang in twos when they grow.  Figs increase the mobility of male sperm and increase the numbers of Sperm as well to overcome male sterility.

 



 

 Sweet Potatoes look like the pancreas and actually balance the glycemic index of diabetics.

 

 



 

 Olives assist the health and function of the ovaries

 

 

Oranges, Grapefruits, and other Citrus fruits look just like the mammary glands of the female and actually assist the health of the breasts and the movement of lymph in and out of the breasts.

 

 Onions look like the body's cells. Today's research shows onions help clear waste materials from all of the body cells.  They even produce tears which wash the epithelial layers ofthe eyes.

T&T: Use "green" containers [jello shots]

I KNOW I'm not the only one who's seen these babies on Pinterest. Of course, I had to try them out. But then, it got me thinking of other things, other ingredients...soooo many possibilities! And the fact that there is nothing "wasted" in the end, even better!

T&T: Use natural containers

• Slice lemons horizontal direction


• Scoop out the insides, including all the pulp


• Place in a container where it will be as level as possible


• Fill "cups" with jello mix


• Place in fridge for 2-4 hours, overnight is best though!


• Once set, slice the halves in half, and refrigerate until you serve them

There is all sorts of mixes that you can use, be creative! Its not as hard as you might think it is.

• IMPORTANT: Make sure you have a "gelling" agent. Whether its a package of Jell-O or just plain Gelatin. Something needs to be added to make it solidify.


• Also, give yourself enough time to make these. Often, refrigerating over night is needed because of the alcohol content in the other half of the mixture.


• TIP: I've read that lemon have a very bitter taste, so lemons are a better choice over limes. But that is up to you!

My 2 picture mixes:

• 1 small package of tropical punch Jell-o, 1 cups water, 1 cup good quality vodka [fills about 22 to 26 lemon halves]


• 1-1/4 cup coconut milk, 1 package gelatin, 3/4 cup rum [fills about 24 to 28 lemon halves] sprinkle with shaved coconut

Mixes I'm going to try:

• 1 cup pink lemonaid, 1 package gelatin, 1 cup vodka [lemon halves]


• 1 cup orange juice, 1 package gelatin, 1 cup champagne [orange halves]


• 1 cup lemon juice, 1 package gelatin, 1 cup vodka (or lemon vodka) [lemon halves]


• 1 cup margarita mix (prepared), 1 package gelatin, 1 cup tequila [lime halves]

Have you tried these yet? What mixtures have you tried?

T&T: Freezing Ginger

One of my MOST favorite smells in the kitchen is ginger. Before I learned this trick, I threw out most of the root after using some of it in my recipe because I wouldn't use it again for a while, and it doesn't keep for long. Then I learned this trick. Ginger in the house has never been toss out again!

T&T: Freeze the ginger to keep it longer.

There are a few things you need to do to the ginger before you freeze it.

• Cut off any of the "nubs" on the sides.


• Peel the entire root.


• Place into a freezer bag

  

 

• So when you go to use it, don't thaw it out. Take it out, cut off a chunk and put the unused piece back in the bag and into the freezer. My favorite way to use it is using a shredder. Ginger is extremely easy to shred while frozen.


• Ginger is also really good for your health. So shred a little into you tea, or any food dish. Its a wonderful flavor to use on practically anything!

T&T: Tender and Juicy Chicken

Have you ever wondered how restaurants and "professionals" always get their chicken so tender and juicy? I have before. But now I know the secret! And I'm sharing it!

T&T: Let chicken sit for 5 to 10 minutes before serving.

• Yes, you read that right.  Letting the chicken sit for a few minutes lets the meat relax and the juices flow back into the chicken!

At restaurants, chicken is usually one of the first things done after ordering, that way it can sit a few minutes on your plate before the waiter brings it out to you.

Try this! And as long as you don't over-cook the chicken beyond recognition, this will always work. PLUS, if you chicken is "slightly" under-cooked, it gives it a few more minutes to heat up and finish cooking in the center.

• For small chicken breasts and tenders, cover with foil so not all the heat will escape. For larger birds, like turkeys, you don't need to cover it with foil. However, covering it won't take away from this tip.


• MISTAKE: Cutting into the chicken to check if it is done. By cutting the chicken, it breaks the meat strands and prevents the juices to travel into that direction. Follow cooking times to make sure it is done. Wait 5 to 10 minutes before cutting into it, and after that, cook it a bit longer if its under-cooked.


• One more thing, when cooking a whole chicken or turkey, adding lemons, onions and/or garlic that release moisture when cooked, helps keep the bird juicy as well! This way its not drawing moisture from other parts of itself and creating "dry" pieces. Not to mention, its adds another level of incredible taste!

Wordless Wednesday {linky}

***new URL! Update your bookmarks!***

WORDLESS WEDNESDAY
Have a great Valentines Day everyone!

Photography by Mici Photography

Link up your wordless Wednesdays and meet some new friends!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

~Please follow Cookin’ for my Captain via RSS feed, e-mail, google + or networked blogs!

~Leave a comment if you’re a new follower, so I can return the follow!
~Grab the WW button if you want to…

…and add your “Wordless Wednesdays” up below!

NEW WEB PAGE

My friends, family and fans, I'll be off-line this week. I'm switching over to a self-hosting page and I don't want to post anything from the point I've exported this blog. Please stick around, I'll make the announcement as SOON as its up and running!!

Thanks Ya'll!
Carolyn