¼ cup green olives, pitted
¼ cup Kalamata olives, pitted
1 tablespoon olive oil
1 tablespoon flat leaf Italian parsley, finely chopped
¼ teaspoon dried oregano
1 clove garlic, minced
1 tablespoon roasted red pepper, chopped
1 tablespoon freshly squeezed lemon juice
2 pieces peperocini, chopped
6 teaspoons Dijon style mustard
6 thin slices Guyere Swiss cheese
6 thin slices imported ham
6 pieces WASA Sourdough Rye Crispbread
Prepare muffuletta spread by mixing together in a small bowl green olives, Kalamata olives, olive oil, parsley, oregano, garlic, red pepper, peperocini, and lemon juice.
Spread 1 teaspoon of Dijon mustard on each crispbread followed by one slice of cheese and one slice of ham. Top with 1 tablespoon of muffuletta mixture.
Prep time: 15 minutes
Nutritional Value Per Serving
||10% of daily value
I don’t know what I was thinking. Hmm. I guess I was thinking that I had a few free hours, so why not sketch out a menu for the week and stock up with ingredients at the grocery store? Off I went – the Sunday afternoon of Labor Day weekend – and as soon as I walked in the door I realized my mistake.
What a zoo.
I tried to practice my yoga breaths as carts jammed the aisles and children blocked my path as they played handheld video games in front of the eggs while their parents taste-tested the artichoke dip. I tried to remember I had just come from church and I should be patient and kind and gentle and not cave into my mounting frustration. Breathe. Breathe. BREATHE!
I do not do well in crowds.
The trick to grocery shopping (at least the one I go to in my town) is to hit the store early Monday morning. It’s empty and open and I can take my time reviewing my list and making sure I have everything I need for the week. When I had an office job with less flexible hours, I’d go to the store late at night. I’d have to step around boxes of fresh shipments, but it was better than being piled in an enclosed space with too many people. My goal is to get away from stores almost entirely – next season I’m signing up for a CSA subscription. And I’m continuing to explore year-round farmers’ markets (for some reason crowds don’t bother me as much when I’m outside) and buying local food through other direct methods. But I’m in transition, so for awhile I’ll be heading to the store at least once a week. On Monday mornings.
Avanafil is the latest erectile dysfunction (ED) treatment medication to enter the ED market. Its brand name, Stendra, is made and manufactured by Vivus Inc. Avanafil is classified as a PDE5 inhibitor drug and competes directly with the likes of Viagra, Levitra, and Cialis. The last ED drug was released in 2003 (with the exception of Staxyn which was released in 2010 but is very similar to Levitra in nature) which is why many are a bit amazed as well as perplexed as to why in 2012, a new ED drug was released in the market that is notably dominated by the big three. However, the confusion was gone when those men with ED braved to test the new ED drug.
For those who were brave enough to buy avanafil and test the new ED drug, they were amazed to find out that the drug was very effective in providing the necessary erection needed for a successful sexual intercourse. Not only did the new drug provide them with a high efficacy, but the drug also had lesser side effects than the more popular ED drug Viagra. Despite being new in the ED market, it simply proved that the new ED medication has what it takes to compete against the big three in ED medications. Read more…
Tonight for dinner I made tuna salad…without tuna…or mayo.
How, you might ask, did I make such meal?
With vegetables and seasoning.
I’m trying to incorporate as many veggies into my diet as I can, so I’m always on the lookout for new recipes. One of the most interesting I’ve seen so far is “Better than Tuna” from this book. First, I whipped out my food processor. Then I discovered my food processor was broken, so I whipped out a knife and cutting board. I finely chopped three big carrots, two celery stalks, a quarter of an onion, half a red pepper, and a tomato. I drained the tomato and threw all the veggies in a bowl.
For the seasoning I mixed in one-half teaspoon Celtic sea salt, one Tablespoon parsley, one-half teaspoon kelp, and three Tablespoons of Vegenaise.
Looking at the concoction, I wasn’t sure what to think. It looked pretty appetizing, but there was only one way to find out for sure. I served the “tuna” in a toasted whole wheat hamburger bun. I also set out a platter of blue corn tortillas with hummus (I cut the tortillas into “chips” and baked them in the oven first). To drink? Fresh vegetable juice.
Numma, numma, numma. It was delicious. I highly recommend it (hopefully your food processor is working though because all that chopping was labor intensive). I’m so excited for lunch tomorrow to eat the leftovers.