Tummy Friendly Foods

Click here to read the article!

I just discovered this today.  It’s kind of gross sounding at first, but hey, if it works, I’m in!

http://news.health.com/2011/11/01/fecal-transplants-show-promise-for-gastrointestinal-ills/

I need some help!  I need to make an African dish (specifically Ghanian) for my class in December.  Does anyone have any ideas?  

Keep in mind I am a poor college student and don’t have the money to buy super expensive ingredients…

Thank you!

This is a rant.

My top ten reasons why I strongly dislike PCs:

1. They are slow.

2. They need extra software for EVERYTHING!

3. In an attempt to compete with the coolness of Mac they ended up making PCs very user UNfriendly.

4. The track pad on laptops are small and don’t work well.

5. The screen sucks.

6.  Mac is compatible with everything and PCs are not.

7.  They are always one step behind the technology curve: Apple makes a smart phone, PC people (aka everyone else) make Android software for touch screen phones; Apple makes the iPad, PC people make tablets.

8.  Macs are intuitive and things are placed where they should be so they can be easily found.  For example, when I plug my camera into my computer to upload photos I don’t need to load any software or open any programs.  My Mac does everything all by itself.  PCs do not do any of that.

9.  PCs are generally large and awkward and chunky.

10.  PCs get viruses often and need (expensive) anti-virus software.  Macs usually don’t.

Thank you for listening to my rant :)

One fine spring day, not too long ago, I was leisurely strolling around King Soopers with my mini-cart picking up eggs and such when I stumbled upon the “Manager’s Special” section.  In case you didn’t know “Manager’s Special” means one of two things: 1. the product you are holding is damaged well beyond reconciliation and therefore they discount it to such an enticingly low price in hopes of luring in a poor college student who will buy it and take it off their hands. -OR- 2. The expiration date of the product you are holding is way too close to the actual date and therefore they discount it to such an enticingly low price in hopes of luring in a poor college student who will buy it, take it off their hands, and possibly get food poisoning - which works because the college student will probably assume it is just their hangover making them sick, not the King Sooper’s “Manager’s Special” food product they bought the day before.  Well I happened to be that poor college student that was lured in by the enticingly low price of the “Manager’s Special” Brie cheese role I was now holding in my hand. My undying love for salty cheeses wouldn’t let me put the Brie cheese role back, instead it ended up in my cart, right on top of the “Manager’s Special” Roasted Red Pepper and Asiago Cheese Greek Yogurt Dip.

Later that night, while safari-ing through my fridge of good and not-so-good leftovers, I suddenly had an epiphany - a Brie Cheese Epiphany! Or a Briephiphany!  (I’m so funny) I pulled out a half used package of wonton wrappers, some fresh rosemary (yes, I splurged…), garlic, an egg, and a baking sheet.  Like a mad scientist, I threw together what I thought would be my greatest food creation to date! Baked garlic and rosemary brie wrapped inside wonton wrappers. Yes, this would be my claim to fame - Sarah’s Famous Wrapped Brie Bights.  I could see my name is sparkling lights already!

I popped those suckers in the oven and waited.  Like a dog, my mouth began to water and drool started dripping from the corners of my mouth as the aroma of Sarah’s Famous Wrapped Brie Bights filled the space of my tiny (crappy) one bedroom apartment.

I pulled the perfectly golden brown pockets of goodness out of the oven and set them on top of the stove, gawking at their beauty.  As I gawked, I noticed some brown, oil-looking stuff surrounding each pocket, but I didn’t care because I was about to enjoy Sarah’s Famous Wrapped Brie Bights for the first time!

I picked one up and gazed at its perfectness. Like a commercial on T.V., I slowly moved the morsel towards my open (and of course seductively sexy) mouth, closing my eyes to savor the moment.  I delicately bit into it and exhaled pure heaven.  Then I stopped short, as the salty, creamy goodness of my brie cheese round was not there!  It had disappeared!  My eyes opened and I angrily stared at my empty un-brie cheese pocket… only the rind was there, like a brie skeleton - the rosemary and garlic bits keeping it company.

I was so dumbfounded by the disappearing act of the soft, rich, heavenly center of my beloved “Manager’s Special” Brie cheese role, that I just stood there.  I finally looked down at my baking sheet, looking for some clue as to what happened when I revisited that brown, oil-looking stuff on the sheet.  It wasn’t just brown, oil-looking stuff… it was the soft, rich, heavenly center of my brie!  Like a crime scene, the remnants of the brie-center told the entire story: the center of the brie had melted under the heat of the oven and ran everywhere!

How was I so stupid not to think of that before I put them in the oven!!  Cheese melts, so why wouldn’t a soft cheese melt even more!  God, blondes can be so dumb sometimes.

Well, I still ate the brie cheese pockets.  And they tasted pretty darn good, too!  All that was missing was that yummy, creamy inside that all Brie lovers love…  I will definitely make these again, but perhaps with a few tweaks to my cooking method this time! Below are some pictures of the pre-baked brie pockets…

Recently, I acquired the stomach flu during my spring break trip to Washington - not the ideal way to spend a vacation, might I add.  But nonetheless, I had it and I was throwing up about every 45 minutes to an hour in a bag or on the side of the road (we were about 30 miles from my aunts house).  After I had thrown up everything in my stomach, including all my bile, I was ghost white and felt like I was on my death bed.  I thought It couldn’t get any worse than that.

Fast forward four days.  I’m sitting here thinking about the benefits I received from vomiting out my guts - odd I know.  But since I completely emptied my body of anything remotely close to food I consider it a natural “digestive reset”.  I feel like I hit the reset button on my body.  I also was unable to eat much of anything in the 48 hours following my sickness, so I ended up losing about a pound or two (of which I had gained over the past winter months…)  

Although I will not go around looking for small children to give me the stomach flu every spring and I’m certainly not advocating anyone use the stomach flu as a means to lose weight, I’m not as upset about having the flu as I was a few days ago.  

I’m not sure if any of the ingredients are Acid Reflux friendly, well, maybe the goldfish are; but it sure is cool!

Check out the ingredients and a step-by-step tutorial on how to make your own here!