Smartie's Bar & Grill #68

I have heard that we are just living longer now, and our bodies were only designed for a 30 years or so. After that the warranty is no good anymore.

 

They're on the verge of finding the fountain of youth--antioxidants that will keep our telomeres from unraveling and making their chromosomes unreadable. That seems to be what is causing aging.

https://search.yahoo.com/search?fr=mcafee&type=C211US714D20160316&p=telomere

 

Our bodies were designed to last quite a bit longer than 30 years. With proper care and maintenance we should all be good for at least 80. And, as Erica Jong (I think) once observed, "The 40s are the best years for men. They're at the peak of their villainy."

 

And it'll happen just in time to lock me in at 87.

 

For men, 35 is probably the peak physically while 55 is the peak mentally, in my experience.

For women, 18 to 25 is the peak physically and is when they should get all their child bearing done.

Women get smarter and smarter as they get older. The only exception I know of is Ruth Bader Ginsberg. She is ready for the morgue.

 

What causes low hanging testicles and ED however ??

 

falena, smartie, daisydotell, etc....



foolardi

 

I don't know.What I do know is ...
Because it's all Over the TV.
Ya Eat the Food ... Ya lose the weight !

 

Oh yeah... good mornin.

 

Frozen home cooked meals are perfect for singles, and save a lot of money. You are clearly on top of your game.

Have been watching Babylon Berlin on Netflix. Fascinating historical fiction - a little 21 century distortion, but not too much.
"The End of the Fing World" is another timely and surprisingly addictive watch.

 

Marriage?

 

I used to eat out a lot. That is the lazy single man's way of feeding.

Now I mostly cook at home. This saves tons of money, is more nutritious (since I add 50% vegies), and tastes better.

My basic meal is usually a soup of some kind, either beef or chicken or vegie broth, with 1/3 meat, 1/2 vegies, and 1/6 carbs.

I keep the salt low. But from experimentation I have found that I need at least one aspirin sized amount of sea salt per meal. Otherwise you get muscle cramps.

I have found that the best source of meats is raw fresh grocery cuts that are roasted until done, then sectioned into serving sizes and frozen.

The first step in re-cooking is then take the serving of meat (whether roast beef, or corned beef, or chicken, or lamb etc.) out of the freezer and boil it in a quart of water with a broth cube. Then simmer it until the meat is soft and you can cut it with a fork, then add the frozen vegies and bring back to a boil. Then when boiling again add a small handful of noodles of any kind. When boiling again then simmer until the noodles are al dente.

This makes a really good supper. It is easy to digest and it helps you fall asleep.

 

I am getting good use out of Ozeri frying pans and flat glass universal lids - large medium and small. Throw your frozen meal in a covered pan on low for 10 - 15 mins and finish it off on medium or medium high for a minute and it will be ready to eat.

I have figured out how to fast cook frozen fish filets on medium high covered. The lids minimize the splatter. 5 to 7 mins on each side - reduce to medium splash some lemon and finish them off. They taste grilled. Just lemon salt and pepper is enough seasoning, but hot peppers or pepper sauce never hurts.

 

I rarely fry anything anymore.

Bacon and eggs sure. That's about all.

Roasting and then boiling to reheat are my main methods now.

 

Whatever works. You could effectively steam them in the covered pans, but boiling cooked frozen meat in broth will not hurt the flavor.

The cheap hard bouillon cubes are good, but "Better Than Bouillon" makes a soup base that is even better, but more expensive.
Their lobster base will amp up any kind of seafood bisque.

 

I'm definitely not a fan of the riveted on handles that are common these days. They seem like guaranteed food poisoning to me. How can the area around the rivets possibly be cleaned?

 

Our daughter is in town, and staying the weekend with us along with her husband and daughters. I made them ebelskivers for breakfast. Peach, blackberry, chocolate chip, or cream cheese filling, topped with powdered sugar and Homemade whipped cream.

They were a major hit.

 

I clean the Ozeris with detergent and a brush, but many cooks never clean skillets. They just wipe them dry.
Hard for anything to stay alive in a hot skillet.