Impotency is just one of the many challenges a man could experience, and if you happen to acquire this symptom, then you have just landed on the right page. Although there are many drugs available in the market these days for treating erection difficulties, you can find Vardenafil HCL 20mg medication as one of the most prescribed drugs by your doctor.
Vardenafil basically works by pumping more blood supply towards the male organ to help stimulate sexual drive. However, the drug does not guarantee you a lifetime treatment – ED is incurable and the drugs available such as Vardenafil are only instruments to improve sexual performance. Of course, you have to be sexually aroused to appreciate the results of this medication.
How to take Vardenafil
Take this medication by swallowing the tablet immediately – don’t break, split, crush, or chew the tablet. You can also take this drug with your regular meals, or even without food. Vardenafil should work 60 minutes after the medicine has been ingested.
Doctors may recommend you the appropriate dosage as well as the proper interval of time in taking your medications. Follow the prescriptions sincerely and read the labels so you will have information about how the drug should work. Never attempt to go beyond the prescription or taking the drug more often than what is recommended; otherwise, the possible side effects will be magnified and you will likely experience the negative symptoms. Read more…
It’s been raining ever since I arrived in Los Angeles. Pouring, actually. The weather reminds me of the 1997-1998 El Nino. It’s all good though. I’m here at a university working on a book project and the rain is keeping me indoors where I’m squirreled away in the library.
The last time I was out here to “work” I got a wee bit distracted and spent my days catching up with friends, visiting my old haunts, eating at my favorite places, etc. This time I’m being good.
“I picture you in a dark, dusty room all alone as you sort through archives,” my husband said to me on the phone the other day. Well, sort-of. I take the documents out of the dark, dusty room to a bigger, lighter conference room. And that’s pretty much where I’ve been the whole time – the exact same spot I was ten years ago as a grad student, typing notes on my laptop (do you ever have the feeling that you’re making no progress in life whatsoever? Anyhoo…)
Last Friday the weather channel called for rain Saturday and Sunday, so I planned to push through the weekend and continue working. But when I woke up Saturday morning, I felt sunlight on my face. I jumped up and ran to the window . . . sure enough it was a bright, shiny morning. The Pacific Ocean sparkled. I had to enjoy the sun while it lasted.
I was starving, so I gobbled down a veggie sandwich (tomato, California avocado, cucumber and sprouts on toasted whole wheat). Then I dashed to the bike path, buckled my rollerblades and – Zoom! – I was off. I bladed all the way to the end of the path, turned around and bladed back, and then turned around once again. I was like the Energizer Bunny . . . I kept going and going and going (‘cept for the part where I rounded a curve way too fast and hit an unexpected pile of sand).
It was the best. The veggie sandwich was certainly a tasty beginning to the day. But I tell ya, its sunshine that feeds my soul.
We’ve been making this lentil soup* all winter. We finally have it down:
I pour 5 cups of organic, low sodium chicken broth into the big pot.
Ron chops 2 celery stalks, 1 large carrot, and minces 2 cloves of garlic.
I chop 1 medium onion, 1 red pepper, and 1 green pepper. Then measure out 1 cup of dry lentils.
We toss this first batch of ingredients into the pot and stir. Turn on the burner and, after it begins to boil, reduce it to a simmer for 40 minutes.
While it’s cooking, Ron and I are back to the cutting boards.
He’s got 3 red potatoes.
I have 1 zucchini.
He measures out the curry powder and basil (half a teaspoon each).
I measure out a half a cup of organic tomato sauce and drain a can of diced tomatoes.
Our second batch of ingredients goes in the pot for an extra 15 minutes at the end.
We keep sourdough bread in the freezer, and Ron thaws it out and toasts it up so we can dip it in the soup.
It’s the only part of winter I’m gonna miss.
*recipe from a Pritikin book I found on my parents’ bookshelf
1 tablespoon avocado, chopped
1 tablespoon fresh mozzarella, chopped
1 tablespoon plum tomatoes, chopped
½ tablespoon chives, chopped into ½ inch long pieces
½ teaspoon olive oil
Salt to taste
Freshly ground pepper to taste
½ cup arugula, chopped
2 pieces WASA Sourdough Crispbread (may substitute WASA Hearty Rye, Sourdough Rye or Multigrain Crispbread)
Mix together avocado, mozzarella and tomatoes in a small bowl.
Add chives, olive oil, salt and pepper. Mix well.
Place chopped arugula on WASA Crispbread and top with salsa mixture.
TIP: Substitute mixed baby greens or baby spinach for arugula
Prep time: 10 minutes
Nutritional Value Per Serving
||8% of daily value