Once you’ve slept on super soft sheets, dried off with a thick soft towel, wrapped yourself in a luxuriously fluffy bath robe, or softened your skin with an amazing body lotion, you understand and appreciate quality. Nothing else compares to ultra, top-notch quality. It makes simple things, like showers or moisturizing your hands, so much more enjoyable.
A great solution: Buy less of a good thing. Buy only one or two great bath towels at a time. Ask for a spa robe for your birthday. Buy a great body lotion once every other month. …because even just a little bit of quality is better than an abundance of average.
Posted 3 months, 2 weeks ago at 5:32 am. Add a comment
If you zoom through your repetitions when strength training, you’ll be using momentum instead of muscle power. You won’t get the same stimulus for muscle building, and you won’t burn as many calories. You’ll also be more susceptible to training injuries such as torn muscles.
Take 6 seconds to perform each repetition: 2 seconds to lift the weight and 4 seconds to lower it. Experts agree that slowing down is the single most significant change you can make to get better results from strength training.
Posted 4 months, 2 weeks ago at 1:44 pm. Add a comment
The happiest people on earth? Among them are folks from Copenhagen, Denmark. Look at the amazing way they live. After watching this, Copenhagen is definitely on my bucket list.
Posted 4 months, 4 weeks ago at 9:21 am. Add a comment
Don’t shy away from making your own pizza crust. It’s super economical to make your own, and very easy. Don’t let rising yeast scare you. It’s easier than you think. And lets not forget, better tasting. You can add extra herbs (such as Rosemary or Basil), or seeds (such as Sesame or Poppy) to your crust to make it gourmet. Not to mention, less than 300 calories. Love that! When the onion and fennel caramelize, they become very sweet and smell amazing (the whole house smells amazing, in fact!) The presentation is beautiful, and your family and guest will think you spent hours making it.
Try this delicious pizza with caramelized fennel, onion and olives. Great for entertaining.
Servings: 6 servings (serving size: 1 wedge)
Ingredients
Dough:
1 1/2 teaspoons dry yeast
2/3 cup warm water (100° to 110°)
2 cups all-purpose flour, divided
1/2 teaspoon salt
Cooking spray
2 teaspoons yellow cornmeal
Topping:
1 tablespoon olive oil
4 cups thinly sliced fennel bulb (about 4 small bulbs)
2 cups thinly sliced onion
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
Remaining ingredients:
1 cup bottled tomato-basil pasta sauce
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/4 cup coarsely chopped pitted kalamata olives
Preparation
To prepare dough, dissolve yeast in warm water in a large bowl, and let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 3/4 cups flour and salt, and beat with a mixer at medium speed until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into the dough. If an indentation remains, dough has risen enough.) Punch dough down; knead 5 times, and let rest for 15 minutes. Roll dough into a 12-inch circle on a floured surface. Place dough on a (12-inch) pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim.
To prepare the topping, heat the oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add the fennel and the next 5 ingredients (fennel through black pepper), and cook for 20 minutes or until golden, stirring frequently.
Preheat oven to 450°.
Spread sauce over crust, leaving a 1/2-inc
Posted 8 months, 4 weeks ago at 11:22 am. Add a comment
