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Meghan Rodgers

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Here’s why the first glass of champagne will get you drunker

A leading professor of medicine has published a book that dives into the fascinating science behind our vices, from caffeine to chocolate to alcohol. In his book, The Longevity List, Merlin Thomas puts wives-tales to the test to determine fact vs. fiction. He explains that that the first glass of champagne poured out of any bottle will get the person who drinks it more drunk than those who receive the second, third and fourth (and so on) glasses poured from the same bottle, Mail Online reported. Thomas concluded that the fizz is the culprit for the phenomenon because it speeds up the absorption of alcohol into our bloodstream. While other drinks have fizz, champagne or sparkling wine is the most bubbly alcoholic drink of them all. With the pop of the cork, the carbon dioxide held in the champagne starts to escape partly through those tiny gas bubbles you see rising to the surface, but…

Broccoli Bisque: One pot, one blender, one bowl

I guess I never knew how tasty and easy soups were to make in the blender. Just simmer some ingredients in a pot; add to blender; serve in bowl and voilá! Here’s a puréed soup recipe I made with an unlikely ingredient: broccoli. It packs a ton of veggies into each serving, and the fresh, green color gives all kinds of healthy feel goods. This broccoli bisque recipe is a variation on my carrot ginger soup. The steps are largely the same. Just swap out the veggies. Broccoli Bisque Serves about 6 Ingredients 3 big handfuls of spinach, washed 1/2 stick of butter 1 large onion, chopped 4 tbsp. flour 2 cans vegetable broth (chicken broth is fine for omnivores) 7 cups broccoli florets (about 1 large head) 1/2 cup cream pepper salt 1 cup plain yogurt 1 lemon Directions In a large pot, melt the butter on medium heat. Sauté the onion until translucent, or…

How to make your jack-o-lantern last longer

From funny faces to scary skulls, there’s no limit to what you can carve into a pumpkin. Displaying your work is one of the Hallmark’s of Halloween. But that excited fall feeling quickly fades when your masterpiece becomes a mushy mess on the front porch. Of course you know your jack-o-lantern won’t last forever, but there are a few steps you can take to help keep your hard work intact for longer: Always buy your pumpkins from a local farm. Because it’s grown on-site, you can be sure your pumpkin has been spared the damage often done by careless shippers. Pick a good one. A long-lasting jack-lantern starts with a firm pumpkin. Avoid choosing a pumpkin that already has soft spots. Clean it well. Exterior: Before you start carving, load a spray bottle with one teaspoon of bleach and one quart of water. Spray and wipe the exterior surfaces first to remove any excess dirt and bacteria that could enter your pumpkin. Interior: Once…

Food bank received antique Heinz soup can donation

We’re all guilty of it. When it’s time to donate to the food bank, we go to our shelves and pull off some items without giving the expiration date much thought. But one food bank was stunned after a mystery donor left a 47-year-old tin can of soup. It’s a record!! Never had a donation with 10d on before! Please could we remind everyone that food donated needs to be in date! Thank you 🙂 pic.twitter.com/EVf5qMulA6 — Cardiff Foodbank (@CardiffFoodbank) October 5, 2017 The workers at the Cardiff Foodbank posted a picture of antique can of Heinz kidney soup to Twitter. The photo showed a price tag with 10d stamped it. The can is thought to be about 46 or 47 years old, dating to at least before 1971 when Britain adopted a decimal system for their currency. Heinz hasn’t even made kidney soup in 35 years. It’s believed that the soup…

U.S. obesity epidemic not budging

NEW YORK — America’s weight problem isn’t getting any better, according to new government research. Overall, obesity figures stayed about the same: About 40 percent of adults are obese and 18.5 percent of children. Those numbers are a slight increase from the last report but the difference is so small that it could have occurred by chance. Worrisome to experts is the rate for children and teenagers, which had hovered around 17 percent for a decade. The 2-to-5 age group had the biggest rise. The years ahead will show if that’s a statistical blip or marks the start of a real trend, said the report’s lead author, Dr. Craig Hales of the Centers for Disease Control and Prevention. The bad news is that the numbers didn’t go down, experts say. In recent years, state and national health officials have focused on obesity in kids, who were the target of the…

The unhealthiest Halloween candies

Halloween may be mostly for kids, but the calorie count of the candy-centric holiday affects everyone. The American Heart Association says that an adult woman shouldn’t have more than 25 grams of sugar per day; for men, it’s 37.5 grams. Many of the most popular candies of the season pack a huge amount of this sugar in just one or two fun-sized servings. The worst part is that sometimes we snack on these small sizes without much thought. Here are a few of the worst offenders: Reese’s Minis Per 3 pieces: 108 calories, 6.4 grams fat (2.2 grams saturated), 9.9 grams sugar One serving, or 9 Reese’s minis, packs half of your maximum daily about of sugar and tons of fat into just a few small bites. Hershey’s Take 5 Per snack-sized candy bar: 100 calories, 5 grams fat (2.5 grams saturated), 9 grams sugar The ingredients sound simple enough — chocolate, pretzels, peanut butter,…

The sweet heat of carrot coconut soup

The thing that Thai food gets just right is the balance of sweet and spicy. While the chili sauce raises the heat, the coconut cools it down. This soup takes notes from the Southeast Asian cuisine, but it’s completely accessible to everyday cooks. After becoming a huge fan of Carrot Ginger soup last year, I thought I’d expand my carrot cuisine, and try a different take — Carrot Coconut soup. While this soup would be good all year long, the colors and flavors make it perfect for fall. I served it with a gooey brie grilled cheese on multigrain bread and a smear of apricot jam. The consistency of this soup is perfect for dunking. Carrot Coconut Soup Serves about 4 Ingredients 1/4 butter 1 pound carrots, washed, chopped 1 large onion, chopped salt pepper 2 cups (1 can) vegetable broth, (chicken broth if non-vegetarian) 14 oz (1 can) coconut milk 3 tbsp…

The snacks Martha Stewart never travels without

There are some foods that should not be packed for the office, a plane, or any public space. Tuna fish, hard-boiled eggs, smelly cheese — anything that is going to be offensive to other people in proximity to you. But when you’re Martha Stewart, you can do whatever you want. Stewart recently spoke to the New York Times and shared that her go-to travel snack is none other than hard-boiled eggs. “My hard-boiled eggs are just so much better than any eggs on the plane,” Stewart said. “They’re from my own chickens. I take them for everybody I’m traveling with.” (Okay, it’s nice she shares.) For longer flights she says she might make “a delicious smoked salmon sandwich on seven-grain bread” or tabbouleh salad. Other Stewart-approved plane snacks include homemade yogurt with apple sauce. Basically, she comes prepared for any kind of hunger pang so she doesn’t have to eat what…

Arby’s bringing back venison sandwich nationwide

Last year, Arby’s released a limited-time Venison Sandwich — they just didn’t realize how “limited” it would be. The sandwich sold out in just a few hours. Only a few “hunting-centric” states received the speciality item, but after strong support and requests to bring it back, Arby’s will take the burger national this time. Beginning October 21 (and possibly ending), the Venison Sandwich will be added to all Arby’s menus nationwide. “If people are interest in trying the sandwich, the only way to guarantee they can get one is to get there when we open or a little before and make sure they are in line, just like the folks last year,” said Arby’s Chief Marketing Officer Jim Taylor. The venison (aka. deer meat) burger is fairly simple sandwich. It features a thick-cut venison steak, crispy onions and a berry sauce served on a toasted bun, according to the company. Arby’s is the…

How Americans became so obsessed with pumpkins

Halloween and Thanksgiving are quickly approaching, but the spirit of the season has already been here for weeks. By early August, retailers were stocking shelves with pumpkin-flavored foods. Starbucks began selling it’s famous Pumpkin Spice Latte back on Sept. 1, and pumpkin beer has been available in bars for just as long. People associate pumpkins with fall, and as they look forward to the season, the demand for pumpkin everything increases. According to Nielsen data, sales of pumpkin and pumpkin spice-flavored items skyrocketed last year to $414 million – up from $286 million in 2013. But this hasn’t always been the case. There was a time when pumpkins weren’t celebrated as they are today — with products bearing their beloved image and contests cheering on their gigantic size. “American colonists were less than enthusiastic about pumpkins,” said Cindy Ott, author of Pumpkin: The Curious History of an American Icon. The colonists were accustomed to eating a diet of domesticated meats…