This video examines the connection between binge eating and depression from a licensed therapist.
Chinese Lantern (Physalis alkekengi)
A unique plant, and gardeners definitely love unique! The round pods that form near the fruit of this plants are so cool looking! They are paper-like in texture, and definitely add interest to a container or flower display. However, anyone who has grown them knows how easily they can take over, making them a lot more annoying than cool. You might be tempted by these interesting plants, but there are definitely better options out there.
If the berries on this plant are ripe, they’re edible. But if not, they can cause headache, vomiting, breathing problems, and numbness.
Stay away! This plant is aggressive, weedy, and potentially deadly. This is enough to put it in the “don’t plant” category.
1 whole salmon, weighing about 1 lb. 12oz filleted and pin-boned
FOR THE POACHING LIQUOR:
7fl oz white wine vinegar
1 leek, sliced
1 onion, sliced
2 carrots, sliced
3 bay leaves
FOR THE SAUCE:
3½fl oz sour cream
2 tbsp mayonnaise
small bunch each of parsley, dill and chives, finely chopped
½ unwaxed lemon, zest and juice
pinch of caster sugar
1 lemon, sliced
½ cucumber, sliced
Begin by making the sauce. Whisk together the sour cream, mayonnaise and herbs. There should be about 1 tablespoon of each chopped herb. Add the lemon zest and a squeeze of juice, then season to taste with a pinch of sugar, salt and pepper. Refrigerate until needed but serve at room temperature.
Bring all the ingredients for the poaching liquor to a simmer in a large pan along with 2¾ pints water and 2 tablespoons of sea salt. Simmer for 5 minutes then pour into a fish kettle or large high-sided oven tray set over a medium heat.
Carefully lower the salmon fillet into the liquid, ensuring it is completely covered (if not, add a little more water). Bring to barely a simmer and cook for 10–12 minutes until the fish is just cooked. Lift the fillet out of the poaching liquid and onto a plate, carefully peel off the skin and allow to cool completely.
Serve garnished with the lemon and cucumber slices and the room temperature sauce alongside.
Today in History —> on this day in 1582 – With the papal bull Inter gravissimas, Pope Gregory XIII announces the Gregorian calendar.
Here’s that papal bull. Why is it called a “bull”? It is named after the leaden seal (bulla) that was traditionally appended to the end in order to authenticate it.
“I saw my life branching out before me like the green fig tree in the story. From the tip of every branch, like a fat purple fig, a wonderful future beckoned and winked. One fig was a husband and a happy home and children, and another fig was a famous poet and another fig was a brilliant professor, and another fig was Ee Gee, the amazing editor, and another fig was Europe and Africa and South America, and another fig was Constantin and Socrates and Attila and a pack of other lovers with queer names and offbeat professions, and another fig was an Olympic lady crew champion, and beyond and above these figs were many more figs I couldn’t quite make out. I saw myself sitting in the crotch of this fig tree, starving to death, just because I couldn’t make up my mind which of the figs I would choose. I wanted each and every one of them, but choosing one meant losing all the rest, and, as I sat there, unable to decide, the figs began to wrinkle and go black, and, one by one, they plopped to the ground at my feet.”
~ Sylvia Plath, “The Bell Jar”
Today in History –> Seventy-eight years ago today Sophie Scholl (along with Hans Scholl and Christoph Probst) a twenty-one year old German student and anti-Nazi political activist, active within the White Rose non-violent resistance group in Nazi Germany having been convicted of treason was executed by the guillotine.
In February of 1943, the [White Rose group] was apprehended when leaving pamphlets in suitcases all across the University of Munich. Sophie took to a balcony that overlooked a courtyard and scattered reams of flyers as students exited classes. Her action was witnessed by the school’s janitor, who reported Sophie and Hans to the Gestapo. After being interrogated for nearly 24 hours, Sophie emerged from questioning with a broken leg but a steely spirit. She was quoted as saying, “I’ll make no bargain with the Nazis.”
The students’ hearing began a mere four days after their arrest and, because all pled guilty, they were not allowed to testify. Still, Sophie did not sit quietly throughout the proceedings. She interrupted the judge throughout, with statements like: “Somebody had to make a start! What we said and wrote are what many people are thinking. They just don’t dare say it out loud!” and “You know the war is lost. Why don’t you have the courage to face it?”
She was allowed one official statement: “Time and time again one hears it said that since we have been put into a conflicting world, we have to adapt to it. Oddly, this completely un-Christian idea is most often espoused by so-called Christians, of all people. How can we expect righteousness to prevail when there is hardly anyone who will give himself up to a righteous cause? I did the best that I could do for my nation. I therefore do not regret my conduct and will bear the consequences.” She and her fellow defendants were sentenced to death by execution, which was carried out within hours of the decision. On the back of Sophie’s indictment, she wrote the word “Freedom”. Her reported last words were, “Die Sonne scheint noch”—”The sun still shines.”
Her last words:
“How can we expect righteousness to prevail when there is hardly anyone willing to give himself up individually to a righteous cause. Such a fine, sunny day, and I have to go, but what does my death matter, if through us, thousands of people are awakened and stirred to action?”
~ Sophie Scholl
“The winter is so beautiful, and yet it can be so hard sometimes that it makes me cry happy-tears thinking about the summer. This winter has been extra hard. Crazy amounts of snow and extreme cold weather for over 3 weeks. It takes a lot of energy to keep up the normal life. But it also gives a lot of energy with all the beauty that the winter brings. It’s a love-hate relationship.
In this video I share glimpses of what I’ve been up to for the past month. Both the struggles, but also all the beautiful moments. I also share some behind the scenes of my previous video, when I went on a road trip to the very North of Sweden to record some footage.”
~ Jonna Jinton
14-year-old Anika Chebrolu was just named the winner of the 2020 3M Young Scientist Challenge, an annual innovation competition hosted in partnership with Discovery Education. The eight-grader from Frisco, Texas earned the ‘America’s Top Young Scientist’ title for using in-silico methods to identify a molecule that can selectively bind to the Spike protein of the SARS-CoV-2 virus in an attempt to develop a potential cure – in the form of a novel antiviral drug – for COVID-19.
When Anika entered 3M’s 2020 Young Scientist Challenge her original goal was to identify a lead compound that could bind to a protein of the influenza virus to develop a novel anti-influenza drug. But she switched gears when the COVID-19 pandemic quickly spread across the globe. In an interview with CNN, the young scientist whose future goal is to be a medical researcher and professor explained, “Because of the immense severity of the COVID-19 pandemic and the drastic impact it had made on the world in such a short time, I, with the help of my mentor, changed directions to target the SARS-CoV-2 virus.”
Of her reasons for entering the Young Scientist Challenge Anika said, “I have always been amazed by science experiments since my childhood and I was drawn towards finding effective cures for Influenza disease after a severe bout of the infection last year. I would like to learn more from 3M scientists to pursue my drug development and with their help, would like to conduct in-vitro and in-vivo testing of my lead drug candidate.”
In taking this year’s top prize, which includes the ‘America’s Top Young Scientist’ title, a $25,000 cash prize, and a one-of-a-kind 2 day/1-night destination trip, Anika competed against nine other finalists.
Source: Women You Should Know Website
Oishinbo (美味しんぼ, “The Gourmet”) is a long-running cooking manga written by Tetsu Kariya and drawn by Akira Hanasaki. The manga’s title is a portmanteau of the Japanese word for delicious, oishii, and the word for someone who loves to eat, kuishinbo. The series depicts the adventures of culinary journalist Shirō Yamaoka and his partner (and later wife), Yūko Kurita. It was published by Shogakukan between 1983 and 2008 in Big Comic Spirits, and resumed again on February 23, 2009, only to be put on an indefinite hiatus after the May 12, 2014 edition in the weekly Big Comic Spirits as a response by the publisher to harsh criticism of Oishinbo’s treatment of the Fukushima Daiichi disaster.
Oishinbo is a drama featuring journalist Shiro Yamaoka who works for Touzai Shimbun. He is a cynical food critic who is tasked by the newspaper’s owner, along with the young Yuko Kurita, to provide recipes for the “ultimate menu”. During their search, the encounter Yamaoka’s fastidious and demanding father, Kaibara Yuzan, a famous gourmand who tries to sabotage Yamaoka’s project.
United States Release:
Oishinbo: Japanese Cuisine, Vol. 1 (January 20, 2009)
Japanese Cuisine introduces us to the fundamental ingredients–rice, sashimi, green tea, and dashi (cooking stock)–that constitute the soul of the Japanese kitchen. In each story we learn about the proper preparation and presentation of different dishes, as well as their history and cultural significance. The result is a moveable feast of a book, as informative as it is engaging.
Oishinbo: Sake, Vol. 2 (March 17, 2009)
In this volume, the focus shifts from food to drink: specifically, to sake. For centuries different types of sake have played the same roles in Japan as wine and beer have in the West, from inexpensive everyday drink to refined single-batch rarities. Above all, sake has been enjoyed as an accompaniment to a meal, and after a revelatory moment one night, Yamaoka decides that drink pairings must be an integral part of the Ultimate Menu. So which foods go best with which drinks? Sit down, pour yourself a glass, and read on!
Oishinbo: Ramen & Gyoza, Vol. 3 (May 19, 2009)
Few foods inspire as much passion and partisanship as the dish of noodles in broth known as “ramen.” Hot or cold, plain or miso, from fancy fusion creations to humble roadside takeout, ramen is truly a beloved food, one that can give rise to fierce loyalty or fiercer criticism (not to mention the occasional fistfight). In this volume of Oishinbo, Yamaoka and company inquire into the “soul of ramen,” from the flour used in the noodles to the chickens used in the broth. And where there’s ramen, there’s gyôza: little dumplings made with a variety of fillings and served as a side dish. Will Yamaoka be able to create an “ultimate” gyôza before Kaibara creates a “supreme” one?
Oishinbo: Fish, Sushi & Sashimi, Vol. 4 (July 21, 2009)
Yamaoka and his father, Kaibara Yūzan, have never enjoyed an ideal father-son relationship. In fact, it’s about as far from ideal as possible, and when they start arguing about food–which they inevitably do–the sparks really fly. In this volume of Oishinbo the subject of dispute is fish, starting with the question of whether mackerel can ever be truly good sashimi. Later, things come to a head during the “Salmon Match,” which pits father against son in an epic contest to develop the best dish before a panel of judges. Will Yamaoka finally defeat Kaibara? Or will he once again be left in his father’s shadow?
Oishinbo: Vegetables, Vol. 5 (September 15, 2009)
Weekly Time magazine sets up a series of culinary battles between the Tōzai News’s “Ultimate Menu,” represented by Yamaoka, and the Teito Times’s “Supreme Menu,” represented by Kaibara Yūzan, Yamaoka’s father and nemesis. The ingredient this time is vegetables, specifically cabbages and turnips. Who will win the Vegetable Showdown? Later, Yamaoka and Kurita help Tomii’s son get over his hatred of eggplant, and patch a rift between lovers using the power of asparagus.
Oishinbo: The Joy of Rice, Vol. 6 (November 17, 2009)
In this volume of Oishinbo, Yamaoka and company look into the single most essential food in Japanese cuisine: rice. Cultivated for millennia, a staple meal in itself and the basis of countless other dishes, rice is an important component not only of the Japanese kitchen but also of Japanese culture. When Yamaoka is asked by Tōzai’s head chef for help in coming up with a new rice dish, what starts out as a simple culinary request rapidly grows into a disquisition into the past, present and future of Japan’s food culture.
Oishinbo: Izakaya: Pub Food, Vol. 7 (January 19, 2010)
Izakaya occupy the same vital space in the Japanese culinary landscape as tapas bars in Spain or tavernas in Greece. Unpretentious, frequently boisterous, they’re places to meet with friends or business partners to unwind over drinks and small dishes that range from hearty standards to refined innovations. In this volume of Oishinbo, Yamaoka and Kurita investigate classic izakaya foods such as edamame and yakitori, devise new dishes to add to the menu of an old shop, and discover how the concept of “play” is essential to the enjoyment of food.
Sources: Oishinbo manga, Wikipedia