Since I got in at 3 am, it was too late to do pretty much anything.  But the next day after settling in we went out for lunch at the cheese shop, Caseus (93 Whitney), where they served homemade tarts, sandwiches, and mac and cheese among their selection of cheeses and charcuterie boards.  I, of course, ordered the mac and cheese! 

For dessert we ordered a chocolate pots de creme and a goat cheese cheesecake.  Everything was so delicious and decadent, perfect for the last Saturday afternoon before summer's end.  

 For dinner that night we ordered pizza carry out.  Peter had suggested we eat at Pepe's Apizza but the lines are usually out the door, and the wait takes hours.  Instead we opted for Modern Apizza (874 State).  Peter had never explained to me exactly what an "apizza" was, so after a few hours of arguing between JB and her roommates, I ended up just looking it up on wikipedia.  I guess the way an "apizza" is cooked is different then other styles of pizza (vs. deep dish or regular thin crust). 

I love thin crust, so I was really liked this style of pizza.  However, the crust is a little more chewy than regular thin crust.  And as most wood fired ovens the crust comes with a nice char.  There was plenty of cheese (and toppings for those who like that sort of thing).  I did not taste the "signature" clam pizza, but I don't think I missed much, as no one insisted on ordering it!

The next morning we made a crepe brunch and after an afternoon of touring around Yale we went for dinner to the restaurant Zinc (964 Chapel).  Zinc is a cute American bistro style restaurant in the main strip of downtown New Haven.  The atmosphere is as trendy as a "big city" restaurant and the food is on par as well.  While they were out of the special for the evening (at 7:30), I settled for the hanger steak.  While it was pretty good, the true stars at Zinc

are the appetizers.  We ordered the slow roasted pork, duck nachos, and a tomato salad to share.  I cannot say enough about the duck nachos were unlike anything I had before, except while they were delicious, I would have liked more duck! 

Truthfully, my mascarpone and chocolate roulade (fancy twinky) dessert did not blow me away.  But what I did notice, (but not taste) was the goat cheese cheesecake.  This is the third restaurant I've been to in the past month that has had it as an option on their dessert menu.  It must be the new "it" dessert because I'm seeing it everywhere. 

I was sad to leave New Haven, since it's a really cute town with a lot of restaurants and shops to explore.  I recommend stopping by on a trip up the coast or just for a day visit, if you are close, it is worth exploring (both the university and town).

Common preparations of ZMA include the ingredients: Zinc, Magnesium, and Vitamin B6. To provide some historical context, ZMA was developed by Victor Conte (founder of Balco). Balco or the Bay Area Laboratory Co-operative, became infamous for its implication in a steroid scandal involving numerous Olympic athletes who have subsequently lost their medals including Marion Jones. In particular, the steroid tetrahydrogestrinone (THG), which was often referred to as “the clear,” was an undetectable performance enhancing steroid used by these athletes.

Though several companies market various ZMA type products, the current evidence that these products have any effect on strength, hormone status, or body composition is currently lacking (Wilborn et al, 2004).

“However, no significant differences were observed between groups in anabolic or catabolic hormone status, body composition, 1-RM bench press and leg press, upper or lower body muscular endurance, or cycling anaerobic capacity. Results indicate that ZMA supplementation during training does not appear to enhance training adaptations in resistance trained populations” (Wilborn et al, 2004).

Reference:

Wilborn CD, Kerksick CM, Campbell BI, Taylor LW, Marcello BM, Rasmussen CJ, Greenwood MC, Almada A, Kreider RB. Effects of Zinc Magnesium Aspartate (ZMA) Supplementation on Training Adaptations and Markers of Anabolism and Catabolism. J Int Soc Sports Nutr. 2004 Dec 31;1(2):12-20

Artichokes (Liver and Kidney Specialist)
Artichokes contain a substance called cynarin, which has been shown to stimulate bile secretions. This helps clear out a sluggish liver to improve fat emulsification and overall digestion. It also has diuretic properties making it useful for kidney problems. In France, artichokes have been used to lower cholesterol and to treat arteriosclerosis. Chinese medicine identifies it as sweet, salty, and bitter, believed to tone the blood, stimulate chi, drain away excess fluid, and detoxify the system. Its high mineral content makes it a remedy for deficient blood (anemia).

Sesame Seeds (Skin, Nerves, and Gland Specialist) Sesame seeds are a valuable source of protein, vitamin E, and the important minerals--calcium, magnesium, and zinc. Sesame can be added to all kinds of dishes from soups, to salads, grains, sauces, spreads, and desserts. Sesame oil is high in mono and polyunsaturated fatty acids, soothing to the nerves and glands, and lubricating to the skin and mucous membranes of the gastrointestinal tract. Sesame is used to relieve constipation, hemorrhoids, and urinary
infections. In India, a decoction of sesame seeds, with fennel and cardamom, is a remedy for delayed menstruation. Warming, demulcent, and friendly to the lung and large intestine. (Beware of hulled white sesame seeds, which can be rancid.)

Miso (GI Specialist)
Miso is a naturally fermented soybean paste made with whole soybeans and cereal grains. It adds a rich flavor and valued alkaline rich minerals to soups, sauces, dressings, and main dishes. Unpasteurized miso is a live food containing lactic acid bacteria and enzymes that assist digestion. It can be added to hot dishes at the end of cooking, with caution not to boil or microwave it, thus preserving the beneficial bacteria. Miso is rich in amino acids, vitamin A, potassium, sodium, calcium, and phosphorus. It also contains trace amounts of vitamin B-12. Research indicates that miso is protective against radiation, environmental pollutants and may reduce the risk of cancer, especially of the reproductive organs.

Eggs (Brain and Reproductive Specialist)
Eggs from hormone, antibiotic and pesticide free hens are an inexpensive, nutrient rich food. They provide an excellent source of high biological value protein, iron, zinc and B vitamins, including ample vitamin B-12. The lecithin in the egg yolk is rich in choline, a precursor to acetyl choline, the brain neurotransmitter that keeps us alert and intellectually sharp, with excellent short-term memory and problem solving abilities. Choline also keeps cholesterol emulsified, elevating beneficial HDL levels, while clearing LDL cholesterol. The cholesterol in eggs actually helps us to manage stress, as it is a precursor for balanced adrenal and reproductive hormones. Eggs are good for deficient, cold symptoms. They improve fertility, while balancing the female menstrual cycle. Many experts now recommend an upper limit of ten eggs per week (from all sources).

Wild Rice (Nerve Specialist)
Wild rice is not true rice, but the seeds of a North American wild aquatic grass. Weight for weight, wild rice contains twice the protein of white or brown rice, as well as more phosphorus, zinc, and riboflavin (vitamin B-2). Wild rice is considered a warming food in Ayurveda, whereas rice is normally thought of as a cold food. It concentrates warmth in the lower body, and stabilizes the nervous system. A soothing rice porridge or congee can be made with rice (1 cup), cooked with mung beans (1/2 cup) boiled in 4 cups of water and cooked slowly for 3 hours, adding flax seeds (1/4 cup) and eaten all day.

Orange Vegetables (Lung and Lymph Specialists)
Orange vegetables such as carrots, winter squash, pumpkins and orange peppers are rich in alpha carotene, recently reported as more cancer-protective than the often synthesized beta-carotene. Two American studies suggest alpha carotene significantly reduces the risk of lung cancer. Japanese animal studies show that it can inhibit the growth of cancer cell lines in the liver, lungs and skin. Only one carrot a day is a cancer-protective dose. In Chinese medicine, carrots are valued for their beneficial action on the lungs, for easing whooping cough and coughs in general, and to dissolve stones and tumors.

Tomatoes (Liver Specialist and Cancer Protective)
Tomatoes are abundant in lycopene, another of the carotenoid family. Japanese researchers found that diets supplemented with lycopene significantly suppressed the development of breast cancer, while boosting the immune system in general. Lycopene is also found in important quantities in pink grapefruit, guavas, watermelon, and green onions.

Seafood (Metabolism Specialist)
Seafood is rich in protein, trace minerals, and essential fatty acids. Seafood includes large and small ocean fish, shellfish, sea vegetables, and algae (spirulina and chlorella). Each brings to the table nutrients that are often lacking in a landlocked diet. Seafoods are the richest sources of chromium, selenium, iodine, vanadium, zinc, and copper--vital elements for healthy blood sugar metabolism and weight management. Trace elements support thyroid and pancreatic hormone synthesis, delivery, and cellular uptake of insulin and thyroid hormone. The omega 3 fatty acids in seafoods have been shown to lower blood cholesterol levels while relieving inflammatory disorders of the gastrointestinal system and the joints. SG

Want to read more?

Go to http://www.shareguide.com/HealingFoods.html

One would simply eat a burger, french fries and drown it with a soda which doesn't provide much needed vitamins to prevent the hair loss.

The Vitamin Biotin is mostly recommended for preventing hair loss. Others like vitamin E and A are also needed. But one has to be careful in not taking too much of Vitamin A would could actually hasten the hair loss. Minerals like zinc are also important to control hair loss. Eating eggs, meat would supply the needed ones mostly.

Here's an oldie but goodie, harking back to the day when dubstep was at its infancy. DJ Zinc made this crossover d'n'b to dubstep remix to Skream's Deep Concentration. With BPM at exactly half of the common d'n'b speed, this tune will make perfect transition switching from d'n'b to dubstep vice versa.

DJ Zinc myspace
Skream myspace

Music:
Skream - Deep Concentration (DJ Zinc Remix) [mediafire]

Saturday night is officially Shellfish Night at our house, because that's the day I go to the farmer's market. And because shellfish is such a nutrient dense food (right up there with organ meats), I have decided that we must eat it at least once a week.

We are lucky to be able to get local, sustainably harvested mussels, abalone, oysters, clams, scallops, and seaweed from the Carlsbad Aquafarm.

We started with a dozen oysters on the half shell.

Oysters are nature’s best source of the trace mineral zinc, containing up to almost 100 mg per gram. (Second on the list is ginger root at about 7 mg per gram, followed by beef and lamb at about 6 mg per gram. Zinc in grains and legumes is more difficult to absorb because of the presence of phytic acid in these foods.) As zinc is needed for a healthy prostate gland and for the replacement of seminal fluid, oysters are considered important for male virility. But oysters are important for women as well. Zinc is required for numerous enzymes that aid in reproduction and mental function. Zinc cannot be stored and pregnancy increases the body’s requirement for zinc. Oysters are the best way of meeting that need.

Oysters also supply iron, selenium and other trace minerals; fat-soluble vitamins A and D; and the long-chain omega-3 fatty acids DHA and EPA. The long-chain fatty acids in oysters make a synergistic combination with saturated fatty acids from butter and coconut oil.

Source: Food Features: Oysters

It's easy to shuck oysters. All you need is a good oyster shucking knife (I got mine at Sur La Table), a dish towel or two (to protect your hand and arm), and a sturdy flat surface (I use a wooden cutting board on a counter top).

Wrap the dish towel around your hand and forearm. With that hand, hold the oyster flat on the cutting board. Use your other hand to hold the knife. At the top of the oyster, you will see a hinge -- use your knife to wedge/pry the oyster open. If you keep it very flat on the cutting board, pressing it down as hard as you can, you will be able to use leverage to easily open the oyster.

It took me a few tries to get this down. The first time I tried to shuck oysters I had to throw most of them away. That was before I had a decent oyster shucking knife. But now, it's so easy, I can shuck a dozen oysters in 5 minutes flat.

Our second course was mussels: Moules a la Mariniere. I adapted a recipe from the Balthazar Cookbook. I love this recipe because it has lots of good healthy saturated fats: a whole stick (8 ounces) of butter, plus 1/2 cup of creme fraiche (cultured cream).

The recipe also calls for 5 pounds of mussels (you could probably get away with 4 pounds). It will feed 2 very hungry people or 4 moderately hungry people. If you serve this with fries and crusty bread, and a salad or soup, you could easily feed a family of 4-6. (We didn't have fries or a salad; we just ate mussels and bread).

Ingredients:
5 pounds of mussels
8 ounces grass-fed butter (I used KerryGold -- the butter does not need to be raw, since it will be boiled in this recipe)
2 cups of white wine (I used this wonderful organic chenin blanc from Trader Joe's -- only $5.99/bottle and made from organic grapes)
1/2 cup creme fraiche (I did not have any creme fraiche so I used homemade yogurt cheese; you could also use cream -- this is going to be boiled so you don't need to use raw cream)
4 teaspoons freshly ground white pepper (this is a good staple to have in your kitchen; you also need it for making chicken liver pate)
1 head of garlic, peeled and chopped
4 celery stalks, sliced on the bias
8 sprigs of thyme (I have this in my garden)
One big handful of parsley, chopped
(The original recipe called for shallots but I never seem to have shallots on hand; I think the recipe is delicious without them, but if you want to add them, you need 10 shallots)
Crusty bread (I used French Meadow sourdough bread, toasted)

I like to get everything ready ahead of time and set it all out "mise en place". The only thing you can't do ahead is the mussels. It's best to keep them in the fridge covered with ice in a plastic bag until you are ready to serve. (Same with the oysters. What I did was do the oyster course first, then got up to prepare the second course.)

1. Keep your mussels in the fridge on ice while you so all your chopping/preparing of ingredients.

2. When you have everything ready to go and you're all set to eat, set a large stock pot on low heat and melt the butter.

3. Add the celery, garlic, and thyme and sautee for 15 minutes.

4. While that's happening, take the mussels out of the fridge and rinse them in a colander. With your hands, remove the "beard" -- the little hairy bit -- from each mussel. It's near the hinge. Pull hard. (Do NOT do this step ahead. After you do this, the mussels die and go bad, so it's important to do this just before cooking.)

5. The vegetables should be soft, but not brown. Add the wine, creme fraiche (or yogurt cheese or cream), and turn the stove up to high. It should come to a boil pretty quickly.

6. Stick your bread in the toaster oven or in the broiler.

7. When your broth is boiling, add the mussels and cook for 3 minutes, or until all the mussels open. As they open, remove them one by one with tongs and set them in large serving bowls. Discard any mussels that do not open.

8. Add the chopped parsley to the broth, stir gently, then pour the broth over the mussels. Serve with crusty bread for dipping.

Seth said this meal was outstanding. I have to agree. The best mussels I have ever eaten. Ever! If you served this dish at a dinner party with real French fries and Belgian ale or a crisp white wine, people would think they died and went to heaven.

Tonight, at Noon SLtime, Musa Artis will officially open!
You might have seen some of the teasers, but as from tonight you'll all be able to come visit it!

We all focus on Temptation and Revenge in Mythology, but each has it's own field of interest.
I'm bringing you a Temple of Devotion, where you will see what Temptation and Revenge can lead to when it meets Love, Honour and Faith...

For each of my 3 items, I chose an artwork I love in RL, which matched with the chosen theme.
I won't spill too much information, because I want you all to check it out for yourselves :p

Inside, you'll see 2 of my favourite RL paintings remade in SL hanging from the ceiling.
There's a small brazier in front of each, touch them to get some more background info.

The main piece of eyecandy however is the tree, where you will found out all about my favourite Saint.
Sit on the pose in front of the tree and please accept the props and notecard you'll get the second you're sitting on it!
Note: these props and the notecard will end up in their own folder in your inventory, therefore, the note will not open itself automatically!

Please set to Midnight and turn on Streaming Music for the best experience!

Make sure you check out the entire Musa Artis land, there's 9 people in total showing what they're good at ;)

Main Entrance

Select name below for SLurl to individual plots

***

Musa Artis artists:

Keeran Blackadder
Ganymedes Costagravas
Raul Crimson
Cerdwin Flanagan
Zinc Karas
Khamudy Mannonen
Pilgrim Miles
Keiko Morigi
Silverdrake Sparrow

***

 Jiang Jiemin, CNPC general manager, said the production rise of the country's third largest oil field, guaranteed energy supply to areas including Beijing.
Daqing, the country's leading oilfield, also said on Thursday it would further increase production to ease domestic shortage. It aimed to produce around 40 million tonnes of crude annually in the next decade.
 Soaring global crude prices have put the country under great pressure. The situation could get worse if China continued largely relying on imported energy, Wang Yupu, general manager of Daqing oilfield said.

Wang Puyu est né en octobre 1956 dans le district de Xinmin, province du Liaoning. Il a commencé sa carrière en janvier 1982 après avoir terminé ses études à l’Institut du pétrole de Daqing. Il a adhéré au Parti en mars 1985. Il a terminé des études de doctorat en exploitation de champ pétrolifère en juillet 2003 à l’Université du pétrole. Maintenant, il est président du conseil de direction, directeur général et ingénieur supérieur de la Daqing Oil Field Company Ltd.

The Daqing Oilfield, situated between Harbin and Qiqihar in Heilongjiang Province, was made a national model in 1964 when Mao Zedong issued the call "In industry, learn from Daqing"，工业学大庆. Daqing was the first major oilfield opened up in China. To prove that China could do without the support of Soviet technicians and assistance, and to counter (mostly American) claims that the country would never be self-sufficient in oil, major exploration activities were started in the Daqing area in early 1960.

By May of that year, over 40,000 workers and staff from more than thirty factories and mining institutes had started the 'massive battle' of opening up Daqing, using 70,000 tons of equipment.

One of the exemplary explorers involved was Wang Jinxi, who earned the nickname 'Iron Man' for braving fatigue, injuries and difficulties. By the end of 1963, Daqing was operating at full speed. In the following years, it became the model that all industrial departments had to emulate.

Daqing has more than paid back the original investments made. Exploiting the more than 2 bn. tons of underground oil reserves, it has been the major oil production facility in China. By the end of the 1990s, the country is faced with the exhaustion of those reserves, and is forced to look for other prospects.

The example set by Daqing remains relevant today. After the 4 June incident in 1989, the slogan to learn from Daqing was revived once more. This time, however, all people were called upon to learn from the spirit of Daqing.

Sources:
Taching—Red Banner in China's Industrial Front (Peking: Foreign Languages Press 1972)
Jiang Shanhao, Impressions of Taching Oilfield (Peking: Foreign Languages Press 1978)

Ireland currently has three underground zinc-lead mines in production. Over the last 40 years a string of significant base metal discoveries have been made, including the giant ore deposit at Navan: Tara Mines. Zinc-lead ores are also currently exploited from two other underground operations in South-Central Ireland: Lisheen and Galmoy. Ireland now ranks as the seventh largest producer of zinc concentrates in the world, and the twelfth largest producer of lead concentrates. The combined output from these mines, three of Europe's most modern and developed mines, make Ireland the largest zinc producer in Europe and the second largest producer of lead.

A. The Great Tara Mine:

Tara lead and zinc mine is located at Navan, County Meath, 50km northwest ofDublin. The mine opened in 1977, and was acquired by Outokumpu (a Finnish State mining corporation) in 1986. In January 2004 it was transferred to New Boliden (a Swedishmining corporation), as part of an asset exchange between the two Nordic companies.

Placed on care-and-maintenance in 2001 on account of high zinc production costs, Tarawas restarted in 2003 and produced 2.55Mt (million tonnes) of ore, the highest tonnage since 1995. Some of the output is delivered to Boliden’s Odda and Kokkola zinc refineries, both formerly owned by Outokumpu, and the remainder goes to various European customers.

Tara is the largest zinc mine in Europe and the fifth largest in the world. The mine currently employs 700 people. Some 2.6 million tonnes of ore are mined annually, which yield zinc and lead concentrates containing 200,000 tonnes of zinc concentrate and 40,000 tonnes of lead concentrate. Broken ore from both production and development at Tara is delivered to one of five underground crushers and reduced in size to less than 150mm before being carried by conveyor to a 3,600t capacity storage bin of at the base of the production shaft. Skip loading and hoisting are automatic, and ore is supplied, at an hourly rate of 570 tonnes, to the surface coarse ore storage building, with a 30,000t capacity, known as the Tepee.

B. The Galmoy Mine:

The Galmoy mine is located in the Southern Midlands, on the boundary with Laois and Kilkenny, 110 km from Dublin. Arcon International Resources Plc, an Irish registered mining and minerals exploration company, has developed Ireland’s latest (and smallest) lead zinc mine. Arcon's Galmoy Mine began production in 1997, and has an estimated life of 15 years. The total resources of Galmoy have been estimated at 10 Mt, grading at 11.8% zinc and 1.3% lead. Subsequent exploration drilling led to the discovery of the G satellite orebodies and the K and CW South orebodies. Following submission of a second planning application and environmental impact statement, approval was granted to mine these additonal reserves in 2002. The R zone was discovered in the second half of 2002 and a third planning application and mine license submission to mine the R zone was made in 2003. The Galway Mine produces 650,000 tons of ore per year at target grades of 11.3% zinc and 1% lead.

C. The Lisheen Mine:

The Lisheen Mine is located in Co. Tipperary. The first ore was mined in 1999, and commercial production began in 2001. The initial plan was to produce 160,000 tons peryear of zinc concentrate, to be increased to 330,000 tons per year of zinc concentrate and 40,000 tons per year of lead in concentrate at full production. Lisheen is expected to produce approximately 4.83 million dry metric tonnes of zinc and lead concentrates over the estimated 14-year lifespan of the mine.

Both the Lisheen and Galmoy mines are located on the Rathdowney Trend mineralizedbelt, southwest of Dublin. It comprises sedimentary rocks, mainly limestone, formed approximately 320 million years ago.

Ireland’s role as a major lead and zinc producer is expected to increase as the combined Lisheen, Tara and Galmoy operations begin full production. Ireland is now Europe's largest producer of lead and zinc and now produces 3% of the world's zinc and 2% of the world's lead each year. The Exploration and Mining Division of the Department of Communications, Marine and Natural Resources state:

“In terms of tonnes of zinc discovered per sq km, Ireland ranks 1st in the world.”

Several new projects were expected to be developed by now, but the declining prices of zinc and lead had forced several of these projects to be cancelled, at least for the time being.

Galmoy is licenced for 21 years. Dead rent for the first year is €63,486 ($55,500 for US companies, the same for the second year, €126,973 ($111,000) for the third and subsequent years, and €25,394 ($22,000) after closure. Royalties are payable at 1.5% for the first three years, 2.5% for the fourth, and 3% for the fifth and subsequent years. The terms for Lisheen are almost identical, except that for the third year on, dead rent is €380,291 ($333,000), and royalties for the sixth and subsequent years is 4.5%.

In addition to these terms, a raft of tax concessions are available to mining companies. The following are the most significant of these:

• Allowances may be claimed for exploration expenditure, including abortive exploration dating back 10 years. An allowance of up to 120% is available.

• Development allowances can be claimed, equal to the difference between expenditure on working the mine, and the entire worth of the mine's assets.

• Expenditure on plant and machinery qualifies for an immediate 20% allowance, wear and tear allowances of 32.5% for the first year, and 12% for up to eight years. This allows companies to claim a total allowance for plant and machinery of up to 120%.

• There are allowances for industrial buildings (4% per annum), and compensation in the event that the sale value of buildings is less than their value on paper. There are also allowances for the cost of acquiring material assets.

• Expenditure after closure of the mine, including rehabilitation, can be written off against profits from previous years. If a seperate fund is established to provide for closure costs and rehabilitation,, the contributions to the fund can be written off over the mine's lifetime. Withdrawals from the fund are taxable, but expenditures may be offset against them.

The State Mining Agencies:

The Department of Communications, Marine and Natural Resources provides direct technical assistance to exploration and mining companies in Ireland through the folloowing agencies.

The Geological Survey of Ireland (GSI), is the national earth science agency and is responsible for providing direct geological advice and information and for the acquisition of data for this purpose. The GSI has conducted many projects of direct interest to the mineral industry. The GSI also functions as a “line division” of the Department.

The Exploration and Mining Division (EMD), of the Department of Communications, Energy and Natural Resources, like its counterpart the Petroleum Affairs Division, (PAD) [responsible for the exploration and development of oil and gas resources in onshore and offshore Ireland]. EMD is the reference point for the exploration and mining industry, this publicly funded service is directly available for advice and assistance 'from arrival in Ireland through to the opening of a mine.'

EMD comprises both administrative and technical staff, and its functions incorporate the following:

• Exploration and mining in Ireland: the regulation and permitting of exploration for and extraction of minerals (excluding petroleum, stone, sand, gravel and clay).

• Promoting inward investment in mineral exploration.

• Policy development in the areas of mineral exploration and extraction.

  60% of all minerals in the State, and the exclusive right to work these minerals, are vested in the Minister for Comunications Energy and Natural Resources.

  According to the Department, Ireland is 'internationally renowned' as a 'major zinc-lead mining province.' This statement strongly suggests that the Department does not see its role as securing the best possible return for the people of Ireland for extraction of their resources. Instead, Ireland is a 'province,' with no inherent claim to whatever minerals happen to be found there. The mineral resources of Ireland are, according to the legislation, the 'property of the Minister.'

As a result, it is fitting that as few obstacles as possible are put in the way of the exploitation of this 'province' by private mining corporations.

]]> http://cheeseslave.wordpress.com/?p=335 Sat, 12 Jul 2008 20:38:39 +0000 cheeseslave http://cheeseslave.wordpress.com/?p=335 It was so exciting at the farmer's market this morning. Not only did I have my usual two shots of wheat grass juice -- but I got to eat oysters on the half shell. With freshly squeezed lemon and mango mignonette.

Carlsbad Aquafarms is now shucking the oysters on the spot -- so you can just mosey up and eat your fill! Only $2/pop. And these are local, sustainably-farmed oysters.

I guess not everyone likes to eat oysters first thing in the morning. But they are there 'till 1 pm. Call it brunch if you like.

And raw oysters are so good for you!

According to Chris Masterjohn in the Spring 2008 editions of Wise Traditions:

Shellfish are especially dense in animal-based nutrients. One serving of clams per month provides the same amount of vitamin B12 as two servings of salmon per month. One serving of oysters per week likewise provides the same amount of zinc as a quarter pound of beef per day.

We had mussels just the other day and tuna sashimi last night, so we're doing great with our goal of seafood two or three times a week.

I'm thinking about what to cook for dinner this week. We're slowly introducing some grains. And Seth does fine with potatoes.

Tonight - Roast Duck:
Martinis with Adam's Ranch bleu cheese-stuffed olives
Pastured roast duck with white wine reduction sauce
Purslane salad with tomatoes, yellow bell pepper, sunflower sprouts, sprouted mung beans and lentils, with a red wine vinaigrette

Tomorrow night:
I think we may go out for date night (not sure yet)

Monday night - Burgers:
Zinfandel
Grass-fed raw cheddar cheeseburgers with red leaf lettuce and fresh local tomato slices
Carmelized onion and fennel relish
Leftover baked beans, made with chicken stock, ham hocks, maple syrup and blackstrap molasses

Tuesday night - Salmon:
Trader Joe's organic chenin blanc
Wild salmon croquettes with red bell pepper and onion, lightly breaded and fried in macadamia nut oil
Salad of watermelon, feta cheese, and red onion on a bed of lettuce

Wednesday night - Mexican:
Agave margaritas
Tacos on homemade tortillas with ground grass-fed beef and grated raw cheddar, with lettuce and tomatoes
Black beans cooked in chicken stock
Homemade guacamole
Lacto-fermented salsa

Thursday night - Italian:
Prosecco
Dates wrapped in bacon
Chicken liver crostini (I haven't tried this before but it sounds really good -- I'll serve on sprouted bread)
Caprese salad (tomato, basil and mozzarella cheese)

Friday night - Pizza:
Trader Joe's organic chenin blanc
BBQ shrimp and red onion pizza (not sure but I think it will be an almond flour crust)
Green salad with fresh peaches, crispy pistachios and a citrus vinaigrette

This is the plan anyway. We'll see how it goes. I am working this week!