Cooking with Arthritis
helping the physically challenged regain their independence in the kitchen
Open Discussion page , Chatter room / Recipe Contests
| Forum Home > Chatter Room , The open Chat room ! > Reducing Our Stresses | ||
|---|---|---|
|
Member Posts: 160 |
Ok, sign me up for THAT one, you'll say! I believe, after being a Christian all my life, that the way we think, affects the way we feel. I know, the worse I LOOK at something, that most times, THE WORSE IT REALLY BECOMES! We've all heard of the glass being 1/2 full, or 1/2 empty, depending on our views toward it! We've all heard, that if life gives you lemons...make lemonaide! But, I was looking it up online, even beyond my Spiritual point of view, what do others say, about a positive outlook? Even the famed, Mayo Clinic online, has several writings about how a "Positive Outlook" reflects in the days outcomes! Here are a few, to help you out... 1. Stop during the day, even mid thought process...and question yourself...Are my thoughts right now positive, or negative? This is stopping the bad, before it gets a chance...to "take root". How many of you know, that its easier to stop something, before it takes a Hold? Or a holt, as my grandmother says. LOL. Once those bad roots grow, they can be a real trial to pull up and out! Think of a garden. Wow, the other day, I uprooted some weeds that had grown in front of our shed. Those things seemed like they were all the way to China! Talk about hard to pull. I sure wish, we'd seen em earlier. Would have been far easier to pull out! 2. Find laughter in things! My Zach, he'll laugh and carry on, at just about any old subject. As we grow older....we tend to loose this marvelous trait! We need to laugh more. Heck, laugh at yourself, if nothing else. I am famous for this one, for sure! I crack myself up!!! Go on youtube and type in baby laughing...wow, it'll crack you up! They showed this one on good morning america. This little baby just cracking up. I laughed and laughed just watching the baby laugh! I felt better doing it too! Funny ...(No pun intended..) how that really works. Funny...how funny...can feel! LOL 3. Surround yourself w/ upbeat people. Ever notice, how someone can drag you down, or on the flip side, lift you up. You really do become who you hang around with! If you are with depressing people, nine times out of ten, you're gonna feel all depressed and moody. But get around some upbeat, and happy folks...and wow...it really does spread! Church is good for that, if ya can find a good one! Rick and I attend a great church, w/ our boys! Where you feel like a part of a family unit! The pastor, the folks...all friendly and happy folks. Where ever you go, find others w/ happiness to spread, and you'll feel better! 3. Here's another funny one...TALK TO YOURSELF UPBEAT! What, talk to myself? Oh come on, now, don't act like you've never tried it, or done..it! We do it in traffic, at home, "Now...where did I put that salt shaker!?" Why isn't this toaster working...work I say, work!" LOL Come on blue hair, where'd you learn to drive...a cracker jack box lesson?!! LOL We all do it. But hey, try telling yourself UPBEAT THINGS. Like, come on now, lets look at this all differently. Hmmm...I'm sure Rick didn't mean to leave this laying here for me! tee hee. Seriously though, if we can talk to ourselves, we can convice ourselves, that things really aren't that bad! And heck, #2 will come forth out of #3....you'll find yourself laughing at yourself probably. So they'll work hand in hand. When negativity tries to creep its ugly ole self in...shoe it back out! I'm NOT...going to look at it THAT way! Think positive! You'll feel better doin it! Oh well, just a few thots to help DE STRESS...your day! Life has enough troubles it brings with it. With out LOOKING at it thru worse eyes, try positivity, today. It really will....make you feel better. heck, I've got enough aches and pains, with out MAKING more for myself! Blessings, and hey, "Who left me these dirty dishes!" | |
--
| ||
|
Member Posts: 376 |
great great great rr ! | |
| ||
|
Member Posts: 467 |
another great post | |
|
-- ALOHA !
| ||
|
Member Posts: 364 |
Hey ricky I'm telling myself a funny stories and can hardly type. Way to go . I can't even get the grass cut.or even pick up after myself. ah ha ha ha ! Wait till etta gets home from work , can't wait to see her laughing at my recklessness and candor. She will be so happy ah ha ha ha ! great post . now I won't be in trouble. | |
| ||
|
Member Posts: 160 |
thanks gramp I hope you're not in too big of trouble either. Grass cuttn, hmm...just say, tomorrow tomorrow, I love you tomorrow, and at least you're singin a song! LOL blessings! | |
| ||
|
Member Posts: 215 |
oh my I talk to myself everyday, the problem I also answer my self ,lol great post Lisa ! | |
| ||
|
Member Posts: 183 |
I am a 1/2 ful gal ,thanks lisa for sharing | |
|
-- Lover of all foods
| ||
|
Site Owner Posts: 851 |
I am a 1/2 full person also , great post Lisa thank you so much for all the really great things you write | |
|
-- Keep on cooking real memories are made in the kitchen - Melinda Winner
| ||
|
Member Posts: 232 |
really great post my dear keep up the wonderful writing I am def. a half full kind of guy ! | |
|
-- Midnight Baker
| ||
|
Member Posts: 33 |
this is very informative and interesting. I am sorry you have been through so much, | |
|
-- StealthScout
| ||
|
Member Posts: 392 |
you are so right, if I am in a bad mood and my happy buddies call. you know the ones like grampata that are just a riot, joking all the time. well a few minutes into the call or after the stop I forgot everything I was peed about. So great advise RR! | |
| ||
|
Member Posts: 232 |
love this really good post | |
|
-- Midnight Baker
| ||
|
Member Posts: 227 |
this very goo rr | |
| ||
You must login to post.
Book mark or share this web site
Share on Facebook
Food Buzz
ARTHRITIS SURVIVORS NETWORK - JOIN TODAY HELP BRING AWARENESS TO ARTHRITIS !
Chat instantly with other members here simply type and talk
FAVORITE QUOTE :
NO MATTER WHAT YOUR AGE OR CONDITION
IT IS NEVER TO LATE TO BECOME
WHAT YOU MIGHT HAVE BEEN !
Foodie Blog Roll
Recent Forum Posts
Featured Products for sale
-
The Stick
$0.10 -
Emile Henry
$210.00 -
Original Bed Buddy Hot Cold Pack
$12.95 -
Autoimmune Arthritis Bracelet
$54.00
Upcoming Events
Cooking terms and abbreviations:
c. = cup
T. = tablespoon
tsp. = teaspoon
lb. = pound
lg. = large
Pinch = app. 1/8 of teaspoon
Allemande: one of the four mother sauces. It is an egg-enriched velouté. A velouté is a white stock-based sauce.
Al dente: usually referring to pasta—slight crunch to the bite.
Au jus: the drippings released from meats as they are slow cooked.
Bake: to cook food in the oven, usually with little fat or liquid. Also refers to the cooking of baked goods.
Bard: the process of wrapping meat in a thin layer of fat to retain moisture.
Baste: to pour or spoon liquid over food while cooking.
Béarnaise sauce: an emulsified butter sauce made with egg yolks and clarified butter, seasoned with tarragon, shallots, and vinegar. Usually served with steak.
Béchamel sauce: This is also one of the four mother sauces. It is a white sauce made from a butter and flour roux. There are hundreds of sauces that start with this classic white sauce.
Beurre blanc sauce: a classic French sauce made from a wine and vinegar reduction finished off with butter.
Blanch: to immerse food into boiling water briefly to par cook. The food will then be finished using a second cooking method. This method is also used in the canning process of fruits and vegetables to remove the skins.
Braise: to simmer foods on the stovetop in a very small amount of some form of fat to brown.
Break: usually means a cream sauce has separated during the cooking process.
Butterfly: to cut food in half but not all the way through; when completed, it will resemble a butterfly with open wings and will lay flat on any surface.
Caramelize: to cook food over a fairly high heat until the foods’ natural sugars are fully released, and the food turns caramel in color.
Chiffonade: to roll leafy vegetables and cut into small strips.
Chutney: an Indian condiment made from fresh fruits, vegetables, and spices; usually spicy and sweet.
Confit: usually refers to duck or goose that has been slow cooked in large amounts of fat and stored in the fat until service.
Deglaze: to use liquid to remove the remits of the item cooked in a pan, such as meat, fish, poultry, and vegetables. Wine is usually the first choice for deglazing—some use stocks, broths, and water.
Egg wash: equal parts of water and beaten egg used to brush on baked goods for added color during baking and to seal pastry before baking.
Espagnole: one of the four mother sauces. It is a brown stock-based sauce used to make various other sauces. For example, to make this sauce you could start by using a beef stock and finish with seasonings and slurry.
Fillet: To remove the bones from fish, meat, or poultry.
Ganache: a creamy mixture of melted chocolate and heavy cream used over cakes and desserts.
Julienne: to cut vegetables or any food into small, even strips.
Leaven: the act of rising in baked goods. This usually happens when leavening agents are used such as baking soda, baking powder, potato starch, air, and whipped eggs.
Marinate: to soak foods in a seasoned liquid to enhance flavor.
Mince: The procedure used to chop food in tiny little pieces. This is usually performed with a chef’s knife.
Mirepoix: celery, carrots, and onions that are chopped and used as a soup base and to season other foods while cooking.
Mother sauce: There are four basic sauces that are referred to as mother sauces simply meaning they are the base sauce where many other sauces are created from them. Some believe there are five, the fifth being emulsified sauces such as mayonnaise and hollandaise sauce.
Pipe: This is when you are decorating cakes, cookies, and pastry using a pastry bag and a decorating tip. It is also when you are filling foods with a filling using a pastry bag.
Poach: to cook food in liquid.
Puree: to puree, grind, or mash solid foods to a smooth consistency.
Reduce: to boil liquid to concentrate its flavor and thickening.
Render: to cook down, melt the fat in meat.
Roux: flour and butter or any fat mixed to form a paste. Used to make a base for sauces or stews.
Sauté: to cook food quickly on the stovetop over high heat with little fat.
Sear: to brown quickly over high heat.
Simmer: to cook food over low heat for long periods of time.
Recent Videos
Send to a friend
Post & Promote (digg, etc.)
Conversion Charts
Metric Conversion Chart
US Canadian Australian
1/4 tsp 1 mL 1 ml
1/2 tsp 2 mL 2 ml
1 tsp 5 mL 5 ml
1 Tbl 15 mL 20 ml
1/4 cup 50 mL 60 ml
1/3 cup 75 mL 80 ml
1/2 cup 125 mL 125 ml
2/3 cup 50 mL 170 ml
3/4 cup 175 mL 190 ml
1 cup 250 mL 250 ml
1 quart 1 liter 1 litre
Weight
1 ounce 30 grams 30 grams
2 " 55 " 60 "
3 " 85 " 90 "
4 " 115 " 125 "
8 " 225 " 225 "
16 " 455 " 500 " (1/2 kilogram)
Temperatures
Fahrenheit Celsius
32 degrees 0 degrees
212 " 100 "
250 " 120 "
275 " 140 "
300 " 150 "
325 " 160 "
350 " 180 "
375 " 190 "
400 " 200 "
425 " 220 "
450 " 230 "
475 " 240 "
500 " 260 "