C is for Christmas, crawfish, and cake.

Or perhaps.......... C is for Cantaloupe. 


Now you are probably thinking. Cantaloupe, really? And my answer is YES really. Cantaloupe just happens to be on of my favorite summer time or anytime snacks. Cantaloupe and I have a long and mutually loving history together and I thought I would share some of the reasons why with you.

A cantaloupe has many brothers and sisters as the mellon family is quite large. One such relative is the Cucumber, which then made me wonder... That would make a pickle the long lost ugly cousin of the Cantaloupe. Gross!


Come on Pickle... Give it up you'll never be a mellon.

Enough Cartoons, Lets get FACTUAL!

Health Benefits:

Cantaloupe is a rich source of vitamin A, a cup of cantaloupe provides about 103.2% of the daily value for vitamin A and beta-carotene and important nutrient for a healthy vision.

Cantaloupe is also rich in Vitamin C, a cup of cantaloupe provides 112.5% of the daily value for vitamin C. Vitamin C protect our immune from free radicals and it also help stimulate white cells to fight infection.

Cantaloupe folate content is important for the production and maintenance of new cells, especially during pregnancy.

Cantaloupe is beneficial for the following illnesses:

• Fever
• Rheumatism
• Arthritis
• Skin diseases
• Constipation
• High blood pressure
• Abdominal and stomach gas
• Blood deficiencies
• Disorders of the kidneys and bladder
• May help prevent cancer in organs and glands with epithelial tissue due to its high Vitamin A content.

Throw it back, there's always another fish in the sea. 

(How to Pick the perfect one every time. These techniques are not recommended for choosing men.)

The first thing you want to do when choosing a ripe cantaloupe is smell it. Ripe cantaloupes give off a sweet, cantaloupe smell that you can't mistake. (on second thought. Smelling might not be such a bad idea.)

....I don't know why it is frowning.... 

A ripe cantaloupe with be golden/orange in color underneath and within the outer rind. An unripe cantaloupe will be green underneath. Also make sure the cantaloupe is not too soft, a classic sign of being overripe.

The good thing about cantaloupe is that is will continue to ripen. So, if you pick an under-ripe cantaloupe at the store, let it sit on your counter for a few days and it should be ready to eat.

SLICE SLICE BABY... Dun dun da da da dun dun. Slice Slice BABY!!

That is the best help I can give you on how to eat a Cantaloupe. Cut it half scoop out the seeds and eat it raw and fresh. 

Today in Sesame Street.......

Today we will learn about some wonderful natural vegetation starting with the letter...........B.

But first a word from our sponsor.. AKA Me.

If you are wanting more of me, become a  follower  on Twitter. Look me up using my email address: Breereeves@hotmail.com OR just type in my user name Breeves08.

...............and now back to our featured presentation.

The green stuff of the day is... BASIL.

(Ocimum basilicum)

Who Eats this stuff Anyway?

This tender low growing herb is a member of the Mint family. Commonly used in Italian cuisine as well as in South East Asia. That which is used in Italian food is typically called sweet basil, as opposed to Thai basil, lemon basil and holy basil, which are used in Asia. While most common varieties of basil are treated as annuals, some are perennial in warm, tropical climates. (Grow it in your back yard to save on killer prices at Grocery store) 

Eat to a Healthier you.

Basil is an excellent source of a variety of key nutrients, particularly vitamin C, calcium, vitamin A and phosphorus.  Furthermore, basil is a useful source of magnesium, potassium and iron.

......Wait, there is more.....This herb is believed to have significant health effects, particularly in improving cardiovascular health.  Furthermore, basil is a particularly good source of vitamin A, which is a key nutrient for strong eyesight, plus healthy skin and hair.  Basil contains high concentrations of carotenoids such as beta carotene, and these substances are converted to vitamin A in the body.  Beta carotene offers even stronger benefits than vitamin A alone, and it is known to be a powerful antioxidant.

Please use a fork.

How does one enjoy this flavorful herb you might ask. Simple, one of my favorite ways to eat Basil is in Pesto, a simple Italian dish. See recipe below.

(I usually use a box of tri-colored Rotini noodles, the twists in the pasta help trap in the Pesto sauce and lock in the full flavor.)

Basil (fresh from the garden or store) - Roughly 4 cups

Parsley -  1/2-1 cup

Parmasan cheese - 1/3-1/2 cup

Walnuts, handful

garlic - to taste, 3-4-5-6 cloves crushed

olive oil - depends on how much basil you use. enough to make it moist. 

Boil water to make noodles 

and in food processor add above listed ingredients and pummel into a paste. Will be lumpy, but should be moist enough to pour over noodles (spatula helps) Fold sauce into noodles top with Feta cheese and enjoy. 

You can eat it alone OR goes great as a side dish with asparagus, mashed potatoes and grilled chicken. 

For the most satisfaction enjoy with Friends and Family

BUON APPETITO

The 26 Adventure

And so it begins.....

I was sitting in my office this morning, shuffling through the tidal wave of information that is the internet while munching on a banana. I thought to myself, I know bananas have potassium but what else about them is so good form me. I googled, I discovered, and was inspired to share.

What if I took the 26 letter of the alphabet matched each one up to a common food? Would you follow me through my next 26 posts to find out some interesting health benefits of the things you eat, you might be surprised and so might I.

Each day that I post I'll also show how to prepare the food, and perhaps a recipe or two. (I'll try to try the recipes as I go but I won't get to them all so don't hold me responsible if they taste gross.)

A..... Is for Artichoke 


Among antioxidant-rich foods, artichokes are too often overlooked. Yet a July 2006 study tested the antioxidant levels of 1,113 foods and beverages and found that artichoke hearts had the highest level among all vegetables measured; they came in fourth among all foods and beverages analyzed. That means artichoke heats beat out blueberries, red wine, chocolate, coffee and tea.

This thorny thistle can actually improve digestion as well.  Studies suggest that artichokes help control blood sugar in those with diabetes.  Artichoke extracts have been shown to alleviate the symptoms of irritable bowel syndrome.  A natural diuretic, artichokes are high in insoluble fiber, which helps regulate the digestive tract.  The high fiber and low calorie count (60 calories in one medium globe artichoke) make artichokes attractive for dieters.

Artichokes promote general health with their balance of nutrients.  They are high in potassium, which protects against kidney stones.  They are also a good source of folic acid, which is especially important for women of childbearing age since deficiencies have been linked to birth defects. The vitamin C in artichokes adds to their cancer-fighting potential.

DID YOU KNOW....?

The beautiful, silver-leafed artichoke never gets to preen and show its lavender flower.  We love to eat artichokes too much to let them bloom, but they are, in fact, members of the thistle family.

In the 16th century, eating an artichoke was reserved only for men. Women were denied the pleasure because the artichoke was considered an aphrodisiac and was thought to enhance sexual power.

So exotic were artichokes, that in one short movie of "The Three Stooges," Curly calls an artichoke a smarty-choke, a party-smoke, an okey-doke, a feathered pineapple, and a barbed-wire pickle.

SHE SURE KNOW HOW TO PICK "EM.

Select globes that are deep green, with a tight leaf formation, and those that feel heavy for their size. A good test of freshness is to press the leaves against each other which should produce a squeaking sound. Browning of the tips can indicate age, but can also indicate frost damage.

Fall and winter artichokes may be darker or bronze-tipped or have a whitish, blistered appearance due to exposure to light frost. This is called "winter-kissed." Look for tender green on the inside of petals. Many consider these frosted artichokes to be the most tender with intense flavor. Avoid artichokes which are wilting, drying or have mold.

STORAGE(Not under the bed.)

To store fresh artichokes at home, sprinkle them with a little water and refrigerate in an airtight plastic bag. Do no wash before storing. They should last a week when stored properly.

Try them, Steamed, Stuff, or made into dip. 

9:53 am

Hello, good-morning. 

I have nothing to say.

Pathetic.

... and so starts my day.
I need inspiration.

Maybe looking at my fish tank will help.
The fish are very fat and happy looking piggish little fellows.  The other day Jack and I drove into Tyler and I picket up about 33 ghost shrimp. They're just little guys, but they are supposed to help keep you tank cleaner because they are scavengers....... However, my shrimp population has dwindled down to about 5, due to escapees (I found 3 dried out bodies on my floor yesterday morning.) and more greatly due to the fact that my fish are as I said pigs and have no scruples against eating their room mates.
....... And I thought gold fish were supposed to be nice.