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FLoB Spreadshirt Free Standard Shipping Coupon Code: “MINECON” North America: farlands.spreadshirt.com Valid Now-Nov. 25th, 2012 Europe farlands.spreadshirt.net Valid Nov. 24-25th, 2012 Steve (http wrote a children’s book! iPad version: bit.ly Pocket version: bit.ly Website: www.storiesfromsteve.com Visit http to donate to Child’s Play Charity to help us reach this season’s goal of 0000 and keep me walking to the Far Lands! We’re at 86 so far this season, thanks for the continued support! In Far Lands or Bust we are walking, without any cheats or mods, to the Minecraft Far Lands as a walk-a-thon fundraiser for Child’s Play Charity! The Far Lands are an area at the very edge of the “infinite” Minecraft world where the landscape is severely distorted, some 12000 kilometers away from spawn! I am playing in Minecraft Beta 1.7.3 because the Far Lands were inadvertently removed in recent versions of the game. Livestream: twitch.tv Twitter: twitter.com Facebook: facebook.com T-Shirts: farlands.spreadshirt.com Thanks for watching! Like, favorite, subscribe, let me know what you think in the comments and help spread the word! Get Minecraft www.minecraft.net I’m using the FLoB texture pack by AxjZOne youtu.be
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The Joy of Cooking – Irma Rombauer (1931) … Meet the middle-aged, middle-class woman who traps, butchers and eats squirrels in her Seattle backyard — Her reason: Squirrel is the ultimate local meat (27th January 2012) …

The Joy of Cooking – Irma Rombauer (1931) … Meet the middle-aged, middle-class woman who traps, butchers and eats squirrels in her Seattle backyard — Her reason: Squirrel is the ultimate local meat (27th January 2012) …
Low Fat Menu
Image by marsmet491
Eating wild squirrel and other game has long been a part of the diet in rural America. But Ms Vorass is taking the age-old practice out of the backwoods and bringing it to the big city.

……..***** All images arre copyrighted by their respective authors ……..

marsmet49 photostream

www.flickr.com/photos/31486133@N04/
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…..item 1)…. Mail Online … www.dailymail.co.uk … Meet the middle-aged, middle-class woman who traps, butchers and eats squirrels in her Seattle backyard

By MICHAEL ZENNIE
Last updated at 9:13 PM on 27th January 2012

www.dailymail.co.uk/news/article-2092809/Melany-Vorass-ur…

Melany Vorass is a 49-year-old college-educated woman living in a middle-class neighborhood of Seattle, Washington.

And in the backyard of her quiet neighborhood home, she traps, drowns and butchers squirrels for her dinner table — one of her family’s principle sources of meat.

Ms Vorass is part of a growing crowd of city-dwellers who are ‘foragers’ — living off of greens picked from public parks, fish caught from local streams and mushrooms plucked from nearby forests
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img code photo … Associated Press

i.dailymail.co.uk/i/pix/2012/01/27/article-2092809-117D9C…

Food for though: Grey squirrels (left) are trapped, slaughtered and butchered (right) by Melany Vorass and served for dinner

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img code photo …

i.dailymail.co.uk/i/pix/2012/01/27/article-2092809-117D9C…

Food for though: Grey squirrels (left) are trapped, slaughtered and butchered (right) by Melany Vorass and served for dinner

Associated Press
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img code photo …. Melany Vorass

i.dailymail.co.uk/i/pix/2012/01/27/article-2092809-117D9B…

Urban forager: Melany Vorass middle class woman who has begun finding her own food in the city of Seattle, including by eating squirrel

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Eating wild squirrel and other game has long been a part of the diet in rural America. But Ms Vorass is taking the age-old practice out of the backwoods and bringing it to the big city.

Her reason: Squirrel is the ultimate local meat.

More…

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‘I admit I enjoy a juicy cut of prime rib over squirrel, but I find I can no longer eat it without experiencing some feelings of guilt,’ she wrote on her blog.

Ms Vorass believes commercial meat is unethical. Cows are raised on inhumane feedlots, butchered in inhumane ways and fed rations of unhealthy and environmentally-damaging antibiotics and feed, she says on her blog Essential Bread.
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img code photo … Ms Vorass cuts the squirrel into pieces like a chicken

i.dailymail.co.uk/i/pix/2012/01/27/article-2092809-117D9D…

Ready for the fryer: Ms Vorass cuts the squirrel into pieces like a chicken before cooking it

Associated Press
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‘I know how out there it sounds. But the alternative is to close your eyes and eat what comes on a Styrofoam tray,’ she told the Seattle Times.

——-SQUIRREL: IT TASTES NOTHING LIKE CHICKEN

Squirrel can be tough and somewhat greasy and gamey so it’s best to braise, boil or stew it. Soaking it in a simple salt brine will also help tenderize the meat. But otherwise, it’s not difficult to prepare.

Food safety dictates that it’s best to cook to 165 degrees to kill a possible bacterial contamination. And steer clear of the brains — scientists believe they could carry Creutzfeldt–Jakob disease, the human form of mad cow disease.

**** Cooking suggestions:

….. Brunswick stew

….. Mulligan stew

….. Braise meat and remove from bones for ‘squirrel-ritos’ — burrito filling

Her urban foraging isn’t just limited to squirrels. In her backyard, she plants a garden every year and raises chickens and goats.

She picks also dandelion greens and other ‘weeds’ for salads and occasionally she and her husband catch trout in a local lake.

Ms Vorass began trapping squirrels as a way to get the pesty critters out of her backyard and away from her garden — which they were terrorizing.

Her husband set up a metal ‘Have-A-Heart’ live trap and started releasing them in a nearby park.

But then an irate neighbor complained that the was just dumping their problems somewhere else.

About that time, Ms Vorass discovered a recipe for squirrel and instructions on how to skin the rodents in an old Joy of Cooking cookbook.

The classic American cooking was first published in the height of the Great Depression and for many years contained recipes for all manner of wild animals — from rabbits to opossums.
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img code photo …. Melany Vorass is a 49-year-old college-educated woman

i.dailymail.co.uk/i/pix/2012/01/27/article-2092809-117D9D…

Not backwoods cuisine: Melany Vorass often makes squirrel risotto – risotto di rodentia

Associated Press

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As for the actual killing, Ms Vorass says she thought long and hard about quickest the most humane way to off her captured prey.

—— HOW TO COOK SQUIRREL RISOTTO – RISOTTO DI RODENTIA

Making Ms Vorass’ risotto di rodentia is little more difficult than adding chicken to a simple risotto. Just cook it a little longer.

1) Cut hind legs and loins off squirrel.
2) Saute onions, then add squirrel pieces and brown on both sides.
3) Then add white wine, arborio rice and salt, pepper and any spices.
4) When alcohol has cooked off, cover and bake in 350-degree oven for two hours or until meat is tender.

After a squirrel is caught in a live trap baited with peanut butter and crackers, she drowns it and then cuts its throat so it bleeds out to ensure its dead before she butchers it.

She says it’s a quicker, cleaner death than befalls many squirrels when they are run over by cars or torn apart by predators.

Drowning is the fastest way Ms Vorass has found to off the squirrels yet, since firing a gun in Seattle is strictly forbidden.

However, she’s experimenting with a ‘Rat Zapper’ that electrocutes the squirrel almost instantly.

With the squirrel dead – now comes the hard part — skinning it.

Squirrel hides are tough. The best way to skin a squirrel is to cut part of it free and step on the tail to tear it from the body. If the tail breaks, Ms Vorass as a simple solution: Pliers.

On her blog, she offers detailed, graphic instructions on how to do this properly.

Once the squirrel is skinned and gutted, she gives it a truly middle class treatment: braised in white wine with mushrooms and risotto.

Squirrel is tougher and darker than rabbit and somewhat greasy.

It does not taste like chicken.

Squirrel is actually richer than beef in some ways — higher in fat and cholesterol. However, it’s dramatically lower in saturated fats and higher in polyunsaturated, so-called ‘good’ fats.

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…..item 2)…. JOY OF COOKING … A listing of the American editions

www.cookbkjj.com/college/joy.htm

1931
[November 30]
First Edition

Author: Irma Rombauer
Supporting Cast: Mazie Whyte, Marion Rombauer

Illustrator: Marion Rombauer
Pages: 396
Copies published: 3,000
Copies sold: Eventually all 3,000 copies were sold.

Overview: Irma Rombauer first published THE JOY OF COOKING in 1936, for an initial investment of ,000; with A.C. Clayton (a company which had never published a book before but printed labels for fancy St. Louis shoe companies and for Listerine).

She included casual culinary chat with recipes (narrated paragraphs including ingredients and instructions intermingled) in a book designed and illustrated by her daughter, Marion Rombauer. The mix of these elements stirred the beginnings of a loyal readership and represented a split from the domestic science/home economist cooking tradition. Irma Rombauer’s emphasis was on fun and flavor for the average cook.

Note: A Facsimile reprint of this edition, with a new foreword by Edgar Rombauer was done in 1998. Click here for specific information.
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…..item 3)… The online home of the Joy of Cooking … JOY HISTORY … 1931 EDITION

www.thejoykitchen.com/history.lasso?tag=1931

The self published book that started it all.

THE JOY OF COOKING
A COMPILATION OF RELIABLE RECIPES WITH A CASUAL CULINARY CHAT

Author: Irma Rombauer
Illustrated by: Marion Rombauer
Published by: Irma Rombauer
Printed by: A.C. Clayton (St. Louis, MO)

Irma Rombauer first published 3,000 copies of The Joy of Cooking in 1931, for an initial investment of ,000. Her casual and familiar prose put the reader at ease, earning the love and loyalty from Depression-era women who were having to take the place of professional cooks they could no longer afford. The tone and approach to cooking was joyful and quite a departure from the home keeping and cookery books of the day, most of which were written by home economists.

Marion Rombauer, Irma’s daughter, designed and illustrated the book in addition to testing recipes. Her recollection of printing the first edition, the "Little Joy" as they called it in later years, are as follows:

"How naïve and straightforward was our approach to publishing! We simply called in a printer. I remember the Saturday morning she arrived, laden with washable cover fabrics, type and paper samples. In a few hours all decisions were made, and shortly afterwards we signed a contract for 3,000 copies complete with mailing cartons and individualized stickers. Then came the new experience of galleys, proofreading and preparing an index." Modern woman is faced with tasks almost as diversified as St. Martha’s, and cooking is not the least of the problems she must meet with intelligence and understanding.

In this book every effort has been made to add variety and interest to everyday fare, as well as to provide dishes for special occasions. The hundreds of tested recipes given are both old and new. The old ones have withstood the test of timethe new ones have been added through careful selection. Experienced cooks in search of novel recipes and ideas will find many to interest them. Inexperienced cooks cannot fail to make successful soufflés, pies, cakes, soups, gravies, etc., if they follow the clear instructions given on these subjects. The Zeitgeist is reflected in the Chapter on Leftovers and in many other practical suggestions.

The cover of the book may be cleaned with a moist cloth. .00
Luckily for JOY collectors, a facsimile of the 1931 edition was printed in 1997.

——TESTIMONIALS AND CRITICAL ACCLAIM:

…..Mrs. Rombauer successfully imparts the feeling that cooking never is nor should be a dull task. A thoroughly practical cookbook, well indexed and including old and honored recipes as well as the newest fads and fancies. —Marguerite Martyn, St. Louis Post-Dispatch

…..Inexperienced cooks find it a splendid teacher. —Mrs. W. H. Dempsey, Alton, Illinois

…..I have yet to find any as practical from every standpoint as The Joy of Cooking. It is reliable, contains unusual and original dishes and menus, and best of all, its outstanding virtue is economy. —Rita Ross,
Household Club Program, KSD Broadcasting Station

…..I take the book to bed with me because it is such fun to plan for the next day and be entertained at the same time. —Jean Wagoner, Indianapolis, Indiana

…..Women in business with little time to give to the all-important kitchen will find this complete cookbook most satisfactory. —Laura Stith Corbitt, St. Louis, Missouri

…..The fact that it was written with one eye on the pocket-book and one on the bathroom scales will appeal to all young and old housekeepers. —Louis K. Adam, Chicago, Illinois

COLLECTOR’S VALUES: 0-,000
Please read about cookbook collecting in the Kitchen Table Forums to learn more.

A FACSIMILE OF THE FIRST EDITION
THE JOY OF COOKING

1998

With a Foreword by Edgar R. Rombauer
Printed by: Simon and Schuster/Scribner

Luckily for JOY fans and collectors, a facsimile of the 1931 edition was printed in 1998. This is a perfect copy of the first edition and reveals why the Joy of Cooking has become a legacy of learning and pleasure for generations of users.

The Foreword by Irma s son, Edgar Rombauer, is full of information about the writing of the little book (as it was often referred to by the family), and Irma’s quest to find a publisher.

COLLECTOR’S VALUES: Available new. Not a collector’s item.
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Part 1- Pyramid Power vs. Junk Food Bandits! Meet the Teams- Kids’ Fun Nutrition Animation

Part 1 of series- Exciting new nutrition video animation, it’s fun for kids and adults too! A fun way to learn about the importance of making healthy food choices-www.chefsolus.com See Chef Solus’ fun animated characters, representing the Food Pyramid’s food groups, play basketball and promote healthy food choices’ vs The Junk Food Bandits PART 1 Meet the Teams Questions for discussion: Do you think Chef Solus’ healthy Food Pyramid Power kids’ team will win? Can you name 3 reasons why the Junk Food Bandits may not score as many baskets? Do you think eating healthy foods will help the kids to play basketball? If so why? Do you have a favorite player? Which food group does your favorite player belong to? Watch Parts 2 & 3 to see who wins! Leave comment for Chef Solus, or subscribe to this youtube channel to get the latest videos from Chef Solus. Parents, organizations and schools can sign up for a FREE membership at www.chefsolus.com – The Fun Way to Learn About Nutrition! Parents’ Choice Approved Award Winning Website with Fun Animation, Interactive Nutrition Education Games, Nutrition Tools, and Tips for Healthy Families! It’s fun and free! It’s fun to learn about nutrition, the USDA Food Pyramid, creating balanced meals, and being active with interactive games and fun online tools. Part 1 Animated Video Food Pyramid Nutrition- Meet the teams: Pyramid Power and the Junk Food Bandits -Freddie Fryburg from Lard Acres, Doug Icing from University of Sprinkles, Elena Veggie

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Hello everyone, Add me as a friend:) www.facebook.com Follow me on Twitter:) twitter.com Read my on Tumblr: couver87.tumblr.com So it has been two years since I had my mom on my blog, so I thought it might be nice to make a video. My mom is amazing, and I am not just saying that because she is my mom, she truly is inspirational and I hope that this video can help out some of your parents out there. I hope you enjoy this video. I got a bit serious and professional in my content since this was made for our parents. LOL See you soon with another video! xoxo Couver87
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Meet Your Weight Loss Goals With Healthy Eating And Exercise

Meet Your Weight Loss Goals With Healthy Eating And Exercise

Meet Your Weight Loss Goals With Healthy Eating And Exercise

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Home Page > Sports and Fitness > Fitness > Meet Your Weight Loss Goals With Healthy Eating And Exercise

Meet Your Weight Loss Goals With Healthy Eating And Exercise

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Meet Your Weight Loss Goals With Healthy Eating And Exercise

By: Douglas Taylor

About the Author

For more diet tips try visiting http://www.lose-10-pounds.com where you will find tips, advice and resources about topics such as practical healthy eating advice

(ArticlesBase SC #133735)

Article Source: http://www.articlesbase.com/ – Meet Your Weight Loss Goals With Healthy Eating And Exercise





Losing weight is tough and keeping the pounds off is even harder. Many people would be very happy if they could just lose 10 pounds. You may have tried it all in your quest to lose weight. There is a new fad diet coming out every time you check out at the grocery store trying to entice you. Losing weight boils down to just a few simple tasks. You can make it hard if you want to but the basics are not hard to understand.


If you want to take some weight off you need to eat healthy well-balanced meals and restrain yourself from overeating. For maximum results you will need to add in some sort of exercise program. This article will take a look at some of the simple everyday things you can do to lose weight.


Eating healthy well-balanced meals is one of the best things you can do for yourself. Not only are these types of dinners better for you they will help you melt the pounds away. Try eating more vegetables every time you can. Cutting back on fatty meat should help speed up your weight loss goals. You do not have to cut out your favorite foods just use common sense. If something you love is not helpful in you reaching your weight loss goals try to not eat this food so often.


Stopping yourself from overeating is harder than it sounds. It is all too easy to eat more than you intended to. Some good tips to help solve this problem are to eat and leave the dinner table. Lounging around the table after you are done eating will only encourage you to eat more than you planned on. Start out with smaller portions and do not go back for more. If you think you are still hungry try waiting a few minutes before you go back for seconds. Most of the time if you wait you will find the hunger will leave you without eating any more.


Losing weight will often take exercise to complete the process. You will often find your weight loss goals slowing down if you do not exercise. By combining smart eating and exercise you will have a winning combination. Start slowly and do what you can do and increase the amount of working out as time goes by.


By sticking with the basics you can often find success even if the latest fad diet did not help you all that much. Stay with it and you can meet your weight loss goals with healthy eating and exercise.

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Douglas Taylor
About the Author:

For more diet tips try visiting http://www.lose-10-pounds.com where you will find tips, advice and resources about topics such as practical healthy eating advice

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