March 24 2013
The first change on my agenda is blog frequency. The posts haven’t been as effective as I desired, so, from now on posts will be weekly rather than daily. This is not to say that at times posts can’t be more often than that.
Another thing, and this one riddles my mind, is that after so many times of wasting both our times, those who use automated systems to comment and advertise your own wares should get the idea that I’m not posting your ads. You should stop sending those worthless things to me. I really don’t have anything else to do other than edit or delete them.
Now to the real “meat” of my post. If you are reading my work you know by how that I don’t follow the usual rhetoric that flows everywhere, but rather send out my own brand of intelligence. At least I hope my posts are intelligent material. I almost always have an opinion and most of them come from personal experience or observed experiences in the healthcare marketplace. I never lie to you about health or weight loss, or anything else.
I do, most of the time, prepare my own meals because I am particular what I eat and care about how the food is produced, stored, and prepared. I eat out less often as I grow older, although I have enjoyed the prepared meals from the advertisers on my page. The ones I have eaten were tasty, nutritious, and healthy. Wow, that’s the best advertisement I’ve given For anyone!
This week I found some onions on special at the market and made some onion soup. I cooked a roast, cut it into small strips, sauteed onions and mushrooms, added flour and seasoning to taste, cooked some potatoes in my orgreenic (without oil), and mixed together in a stock pot with enough water to make it a thick, brothy concoction. I brought it to a boil, lowered temp and simmered for 20 minutes. Your times may vary depending on seasoning, amount of water, broth, and flour used. I like my soup thick but thin enough to use a spoon to eat. This soup yielded 8 servings, yours may vary. I made cornbread to serve with the soup. I like a medium-coarse grind which leaves the bread crunchy, yet fluffy. When I make soups or stews I always feed for one to two days from it, then freeze any leftovers in individual serving containers and we eat them when we want to eat rather light and don’t want to cook. It’s a great way to take a big bite out of the food budget and simplify our lives at the same time.
Now remember to support my sponsors who advertise here, eat healthy, have fun, and live long.
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