How many times have you heard about a cure for Cancer, a cure for Diabetes, or even a cure for Autism? NONE of these, unfortunately, panned out but we got to hear about them. Got hopeful. Discussed them with our doctors. Tried one for Autism. And patiently waited for another breakthrough.
We don’t get that hope with the big tech censorship that’s in place.
We don’t hear from doctors treating patients outside of an ER if they mention a particular drug. A drug that HAS to be discussed and dispensed by your physician. A drug that has long term dose complications (for some) and a telephone book list of contraindications, for others.
Shutting down the DISCUSSION from doctors treating patients OUTSIDE an ER or HOSPITAL is what’s missing.
Shutting down other countries SUCCESS with a drug is making this political.
Pulling small dose studies that show strides in favor of large dose studies that harmed patients, is what’s hurting science.
I cannot post that a neighbor took #HCQ successfully without FB or Google or Twitter pulling it down.
A Peachy take on your Classic Grilled Cheese sandwich
Peach and Muenster on sourdough 🙌🏻if grilled cheese is served in heaven …
The Grilled Cheeserie’s Shaved Peach Melt
★★★★★
Quick & Easy, Sandwich
Servings: 1 Source: The Peach Truck Cookbook
INGREDIENTS
2 teaspoons pickled mustard seeds or whole grain mustard
1 teaspoon honey
3 slices English Farmstead Buttercup Cheese (2.5 ounces)
1/2 small peach, pitted and very thinly sliced (about 1/3 cup)
4 or 5 fresh basil leaves, torn
2 (1/2-inch-thick) slices bakery style bread
I Tablespoon salted butter
DIRECTIONS
1). Combine the mustard seeds and honey in a small bowl. Arrange the cheese slices, peach slices, and basil on one slice of the bread. Drizzle with the mustard mixture. Top with remaining bread slice.
2). Melt the butter in a medium skillet over medium heat. Add the sandwich; cook for 2 minutes on each side, or until the bread is golden and toasted and the cheese has melted. Serve immediately.
The Grilled Cheeserie started as a food truck shortly before the Peach Truck. This melt is incredible with Buttercup cheese, a small-batch variety made in North Carolina, which Peach Truck gets from the Bloomy Rind in Nashville. If you can’t find Buttercup, use Muenster, or another cheese that melts easily.
I can’t keep up. I just can’t. I’m exhausted trying to figure out what we’re all supposed to do, believe, and be offended and outraged by next.
Two months ago, First Responders were all the rage. In fact, they were heroes. We gave them free coffee, meals, and cheers as they drove by. Today, we hate them and want them defunded because they can’t be trusted.
Two months ago, truck drivers were the heroes, as well, for keeping America moving and the grocery stores stocked. Today we block the roads with protesters, drag them out of the cabs and beat them half to death.
Just 45 days ago protests weren’t “essential” and were considered criminal, selfish and a murderous activity. Today they are gloriously critical and celebrated. All of the obvious criminal and murderous activities are simply ignored. If you protest about lock downs for freedom, you are selfish and you will spread a virus. If you protest, loot, and riot for social justice, you are a warrior and the virus fades to the background.
Trust the experts. No, not those experts. Don’t wear masks … wear masks, but only good ones. Wait, don’t wear masks, wear anything as a mask. Never mind on the masks. Not sure, but if you don’t, you hate people because you could be an asymptomatic spreader. Wait. That’s not a thing anymore?
For 3 months, NOTHING was more important than social distance. In fact, we gave up all of our liberties for it. We canceled schools, medical and dental procedures, yet allowed the murder of babies, canceled activities, closed businesses, eliminated every spring rite of passage from prom to graduation, denied people funerals, even at Arlington, and we wrecked the economy for it. Then came social justice, and social distance was no more. Now things are more cut and dried though. A thousand people at three memorials for someone they never even met. It’s a matter of “respect”. But you can only assemble 100 or less people.
I’m really confused now. Look at the data, NO, not that data. Do the math. No, you can’t do the math like that. Only the experts can understand the data and math. What do you mean other cities/states/governors are interpreting the data differently? Pools are safe in Indiana, but not Michigan? Playgrounds are safe in your town but not mine? Amusement parks are safe in Florida but not Ohio, nor Michigan.
If you are silent you are part of the problem. If you speak, you are part of the problem. If you have to ask, you don’t understand. If you don’t ask, you don’t care.
It’s all so predictable, tedious, and exhausting. Nothing adds up. It’s one gigantic Math life problem, with ever changing denominators that I’m sure the media and politicians are eagerly ready to solve for us…until the next “crisis”.
Prep Time: 15 mins Cook Time: 10 mins Servings: Yield: 7 servings Source: skinnytaste.com
INGREDIENTS
6 oz uncooked elbows, wheat or gluten-free
2 medium tomatoes, diced
1/4 red onion, finely chopped
1/4 cup Hellmann’s light mayonnaise
1 tbsp white vinegar
dash garlic powder
1 tsp oregano
2.5 oz sliced black olives
salt and pepper
DIRECTIONS
Cook pasta in salted water according to package directions.
Drain and rinse under cold water.
In a medium bowl, combine mayonnaise, vinegar, tomatoes (and any juice from the tomato), olives, onion, garlic powder, oregano salt and pepper. Mix well.
pesto sauce (or other pasta-like sauce of choice, if any)
2 each small tomatoes (optional)
1/4 tsp garlic powder (optional)
1 tsp onion powder (optional)
DIRECTIONS
Wash your zucchini, and then use spiralizer* to create zucchini noodles. *See notes below
Add a small amount of olive oil or butter to a saute pan or skillet over medium-high heat.
Next, if using garlic and onions, add them to the pan and cook until the onions are translucent.
Now add the zoodles and gently toss them every minute or so throughout the cooking process which should only be about 5 minutes. Do not cover the pan while cooking – that will make them extra wet. Allowing steam to be released is good.
Once finished cooking, plate the zoodles and sauce or top them anyway you see fit and enjoy immediately. There will be a bit of excess liquid in the pan. If you do not wish to have all the liquid in your dish, you can either strain your zoodles or use tongs to plate them – leaving much of the liquid behind. We like to serve our zoodles with a few dollops of pesto and chopped fresh tomatoes.
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