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Male impotence or erectile dysfunction (ED) is not exactly a serious condition when put in the context of life-threatening. No, male impotence is in no way this serious. However, what makes this condition serious for every man that has it is that part of what makes them a man and mostly their main asset that provides them satisfaction and relief from sexual urges is no longer functioning properly. This is because penile erection is needed to perform sexual intercourse successfully. Otherwise, vaginal penetration is not possible.
The truth is male impotence is not a rare condition as nearly one in five men will have or experience it with some varying points of severity. The problem with this condition though is that, like it or not, if you are a man who is very sexually active, it is an embarrassing condition. In fact, most men with ED prefer not to discuss it with other men, even friends for that matter. They usually keep the condition either to just themselves, or with their partners and personal doctor. There have even been cases where the breakup of couples is due to the male not being able to provide the sexual needs of the female. Such is the dilemma of men with ED. Read more…
3 slices Havarti cheese, sliced thin
½ avocado, sliced thin
3 slices turkey breast
1 teaspoon olive oil
¼ cup tomatoes, finely minced
2 tablespoons purple onion, finely minced
1 tablespoon Italian flat leaf parsley, chopped
Salt to taste
Freshly ground black pepper to taste
3 pieces WASA Hearty Rye Crispbread (may substitute any WASA Crispbread flavor)
Combine olive oil, tomatoes, purple onion, parsley, salt and pepper in a small bowl. Mix and set aside.
Place 1 slice of Havarti cheese, 1 slice of turkey breast, 3 thin slices of avocado on each crispbread. Top with tomato and onion mixture.
Nutritional Value Per Serving
||10% of daily value
The staple of life.
Now that I’ve gotten used to making my own fresh vegetable juice, I’m thinking of bread. I recall reading Animal, Vegetable, Miracle a few months ago and coming across a passage by the author’s husband (Steven Hopp) who makes a fresh loaf practically everyday.
He says, “I know you’ve got one around somewhere: maybe in the closet. Or on the kitchen counter, so dusty nobody remembers it’s there. A bread machine.”
A bread machine? Nope, don’t have one in the closet or on the counter or anywhere. I’m lucky if I can find a spatula in our kitchen. During a party this spring, I was talking with the host’s mother. She’s in her late 80s and makes her own bread. I told her I wanted to learn so I could make homemade pizza dough, whole wheat, pumpernickel, etc.
“But I don’t have a bread machine,” I said.
She practically fell out of her chair laughing. I guess if you really know how to make bread the old fashioned way, you knead the dough. By hand. For a long time.
“You have to feel the dough to make sure it’s right,” she said.
Call me crazy, but kneading dough by hand actually sounds fun. I think I’ll try it (although I have no idea what it’s supposed to “feel” like, so I’ll have to wing that part). In the meantime, I’ll keep my eye out at garage sales for someone else’s barely-used, dusty bread machine.
The carrots I hold in my hand are fresh from a local garden. They’re dirty and have wild bushy green tops. I wash and peel the carrots then pick up the knife. I have a long way to go until I can maneuver this utensil like those chefs on the Food Network, but I’m getting better. Faster.
I cut the carrots, chop the onion, dice the celery, slice the mushrooms and throw everything into a skillet with water. While the veggies are steam sautéing I boil tri-colored pasta in a medium pot and steam spinach in a small one. I add tomatoes and tomato sauce to the skillet. When the pasta and spinach are ready I add those too, along with garlic and oregano.
My husband, Ron, wanders in the kitchen.
“What’s for dinner?” he asks.
“Italian Skillet Casserole,” I say.
He leans over my shoulder and investigates the simmering dish on the stovetop.
“Almost all veggies,” I point out.
Cooking healthier foods has been challenging in certain ways, but one thing I completely forgot about when I started this new path is that my husband can’t stand vegetables. He’ll eat certain items (broccoli or beans or salad) because he knows they’re good for him, but he would prefer them as a side dish, not the main dish.
But it just so happens that his company is having a Vegetable Challenge this summer.
So perfect timing.
I scoop out the meal into two bowls, light some candles, and sit down.
It’s delicious, and I look at Ron to see what he thinks. He’s pushing a piece of onion, a hunk of tomato, and a mushroom slice to the side. “I can eat them when they’re small, but these big pieces…” he shakes his head.
“You need to retrain your taste buds,” I suggest softly.
He’s a good sport so he takes a huge spoonful, onion chunks and all, and gives it a go. He likes it. This truly is one of the tastier dishes I’ve made, and when I’m done I push my bowl aside and lean back in the chair.
“Hey, what’s that?” Ron says, peering into my bowl.
“Nothing,” I say.
“Uh-huh,” Ron nods, smirking.
Okay, okay. So I really do consider myself a vegetable lover, but I’ve always struggled with cooked carrots. There is small pile of them left. I guess we both have some retraining to work through.