Week Of: April 27- May 1 Grade: 6 Content: Math Learning Objective
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Strawberry Lemonade/Lemon Mint Facial Protocol the Citrusy, Tart Lemon Enzyme Is the Lemonade Aspect of Your Facial
Strawberry Lemonade/Lemon Mint Facial Protocol The citrusy, tart lemon enzyme is the lemonade aspect of your facial. Lemon is a great brightener for the skin. The Strawberry Spearmint Mask will create the strawberry aspect of your facial; it contains kaolin clay to help absorb excess oil for pore refinement. It will be a great anti-aging, brightening facial. Lemon and mint are detoxifying. Antioxidants feed our cell membranes so they are permeable and allow nutrition to flow in and cellular waste to flow out. Contains 6% lactic acid, 3% glycolic acid, and 8% arbutin and 2% kojic. Perfect for normal and combination skin. It promotes deep hydration that protects from environmental damage while relieving the surface signs of aging. Arbutin and kojic provide extreme lightening capabilities. Strawberry Spearmint Mask with kaolin will help absorb oil for pore refinement. Skin Conditions: Anti-aging, normal/combination skin; hyperpigmentation, sun damage, melasma. For sensitive skin, blend one part Lemon Enzyme and one part Strawberry Spearmint Mask to dilute the enzyme. Professional Facial 1. Cleanse once with Green Tea Cleanser. 2. Cleanse a second time with Glycolic Cleanser. 3. Apply Lemon Zest Enzyme under steam for 7-10 minutes. (If desired, mix in ½ teaspoon Lactic Lightening Peel for extra hydration and lightening capabilities.) 4. Remove with a warm barber towel or with cool aesthetic wipes. 5. Optional: Perform a microdermabrasion. 6. Perform extractions. 7. Apply Vitamin C/Green Tea Serum and Ageless Hydrating Serum. 8. Apply Strawberry Spearmint Mask for 10 minutes, and remove with warm barber towel. 9. Tone with Cucumber Toner. -
Cocktail Menu
ARNAUDVILLE LOUISIANA COCKTAILS SIGNATURES SIGNATURES OLD FASHIONED 10 AVIATION 11 bourbon, orange slice, duo of bitters simple syrup, gin, luxardo maraschino, lemon juice, creme de violette cherry BAYOU PLANTERS PUNCH 10 BUTTER PECAN OLD FASHIONED 10 silver rum, bayou satsuma rum, orange, pineapple & lime bourbon, butter pecan syrup, orange slice, duo of juice, grenadine bitters, cherry 5TH AVE 10 THE LITTLE BIG HURRICANE 10 makers mark, orange juice, champagne, lemon juice bayou satsuma rum, passion fruit rum, mango nectar, watermelon puree, orange juice, lime juice, pineapple NIGHT OF THE LIVING PINEAPPLE 10 tequila, pineapple juice, disaronno amaretto juice SANJAY'S MANHATTAN 10 BEES KNEES 9 bulleit rye, nolly prat rouge, bitters, cherry gin, lemon juice, caramelized honey syrup DARK N STORMY 10 JUNGLE BIRD 10 silver rum, blackstrap rum, lime juice, ginger beer blackstrap rum, campari, pineapple juice, lime, simple syrup FRENCH MARTINI 10 vodka, chambord, pineapple juice TIGERS PRIDE 10 vodka, blueberry lemonade, fresh blueberries, gold ARNAUDVILLE COSMO 10 sugar vodka, pineapple, lime & cranberry juice, triple sec LA LOUISIANE 10 PEAR, ELDER FLOWER MARTINI 10 rye, sweet vermouth, green chartreuse, bitters, pear vodka, elderflower, lemon juice absinthe BRUNCH FRENCH 75 8 champagne, gin, lemon juice MIMOSA 6 orange juice, champagne FRENCH 77 9 champagne, gin, lemon juice, elderflower THE LITTLE BIG MARY 8 vodka, house bloody mary mix, pickled veggies BRUNCH PUNCH 8 champagne, vodka, orange juice, pineapple juice, mint, FLAVORED MIMOSA 7 blueberry, mango, grapefruit, watermelon, pineapple, berries cranberry, blood orange HOUSE PIMMs CUP 9 MIMOSAS FOR THE TABLE 35 pimms no 1, lemon juice, ginger ale, cucumber HONEY BEE 8 rum, honey, lemon juice we strongly advise caution when drinking & walking down SUNSHINE 8 to the bayou. -
Variations: for Meyer Lemonade, Use Less Simple Syrup (Start with 1/2 to 2/3 Cup) and Replace the Lemons with Meyer Lem- Ons
Lemonade (and Limeade) 1 1/2 Quarts Ingredients Quantity Methods White sugar 1 cup 1. Make the simple syrup. Combine the sugar and 1 cup of the water in a Water 5 cups small saucepan and bring to a gentle simmer over low heat to dissolve sug- Lemons or Limes 6-8 each ar. Once the sugar is completely dissolved, remove from heat to cool. 2. Squeeze the lemons. Roll each lemon over your cutting board, pressing down as you do. This will help them to release their juice. Cut in half and squeeze. Repeat until you have one cup. You may not need all the lemons but try to save at least one half if you want to garnish your glasses. 3. Combine. Add the cooled syrup to your pitcher, followed by the lemon juice and the remaining 4 cups of water. Stir. Taste and adjust: add a few tablespoons of sugar if it needs to be sweeter or the juice of 1/2 lemon if it needs more tartness. 4. Add ice. Add ice to pitcher if you think you will drink the whole pitcher right away. Otherwise add ice to each glass. Garnish. It's optional, but garnishes are fun. Try a slice of fruit, a sprig of mint or other herb, or a flower such as lavender or nasturtium. If you've infused the simple syrup with an herb (see below) its helpful to garnish the glass with the herb used. Recipe courtesy of thekitchn.com Variations: For Meyer lemonade, use less simple syrup (start with 1/2 to 2/3 cup) and replace the lemons with meyer lem- ons. -
How to Care for Our Trees
Loving our Citrus How to care for our trees Maggie O’Neill Lemon Blossom Heritage Farm Claremont Garden Club Sept 13, 2017 Lemon Blossom Heritage Farm • Keeping history alive for future generations • Educate the public • Feed my family • My test garden Carrying on the traditions of our grandparents, and great grandparents and so on…… San Bernardino County Master Gardeners v Part of Agriculture and Natural Resources Division (UCANR) v Volunteers educating the public by sharing peer reviewed research done by Univ. of Cali and other universities on a wide variety of topics • Citrus action group, invasive pests • San Bernardino Regional Seed Library(SBRSL ) • Answer any questions you may have Todays talk • Healthy citrus, how to get there and how to maintain it • Citrus greening disease Healthy citrus • Selecting and Planting • Watering • Nutrients • Mulching • Pruning Selecting • Size considerations, can get dwarf, semi dwarf, full sized • Temperatures…less sugar in fruit, less cold tolerant • Ripe fruit for every season?! Planting • Dig hole approx. 2xs the size of pot • Add some compost, don’t make plant tooo comfy! • Keep soil level at previous level • Face “dog leg” north • Plant in “N” to “S” orientation for row style planting • Don’t plant right now at all??? Watering • New trees: every 3 to 4 days • Every 7 to 10 days, 14 if its cool • Every day? Figure out ET rate, and divide(or call master gardeners and have them do it for you!!) Watering cont. • Do not let young trees get dry • Don’t go into the summer or winter “dry” • Keep water in mind when planting citrus next to something, like grass The “old “ days Lawns rob citrus of water and nitrogen…. -
Analysis of Fruit Juices and Drinks of Ascorbic Acid Content
Utah State University DigitalCommons@USU All Graduate Theses and Dissertations Graduate Studies 5-1969 Analysis of Fruit Juices and Drinks of Ascorbic Acid Content Anna Man-saw Liu Utah State University Follow this and additional works at: https://digitalcommons.usu.edu/etd Part of the Food Science Commons Recommended Citation Liu, Anna Man-saw, "Analysis of Fruit Juices and Drinks of Ascorbic Acid Content" (1969). All Graduate Theses and Dissertations. 4851. https://digitalcommons.usu.edu/etd/4851 This Thesis is brought to you for free and open access by the Graduate Studies at DigitalCommons@USU. It has been accepted for inclusion in All Graduate Theses and Dissertations by an authorized administrator of DigitalCommons@USU. For more information, please contact [email protected]. ANALYSTS OF FRUIT JUICES AND DRINKS OF ASCORBIC ACID CONTENT by Anna Man-saw Liu A thesis submitted in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE in Food and Nutrition UTAH STATE UNIVERSITY• Logan,1969 Utah ACKNOWLEDGMENTS Sincere appreciation is expressed to Dr. Ethelwyn B. Wilcox, Head of the Food and Nutrition Department, for her assistance in the preparation of this manuscript. Many thanks to Mrs. Ruth E. Wheeler, Assistant Professor of Food and Nutrition, for her able guidance on this research. Appreciation is also expressed to Dr. Harris 0 . Van Orden , Professor of Chemistry, for his many helpful suggestions and for serv ing as a committee member . Also sincere gratefulness to Dr . Deloy G. Hendricks, Assistant Professor of Food and Nutrition, for his many helps during the experimental procedures. The author wishes to express her gratitude to her husband , Mr . -
Lemons & Limes
Reasons to Eat Lemons & Limes • Fresh lemon and lime pieces, and juice, have vitamin C, which keep your immune system healthy, preventing colds. • Lemons and limes also have fiber in them, which keeps your digestive system healthy. • Limes have iron in them, which keeps your muscles healthy. • Lemons and limes are low in saturated fat and low in sodium. www.sdharvestofthemonth.org Quick Serving Ideas • Place thinly sliced lemons, peel and all, Lemons & underneath and around fish before cooking. Baking or broiling will soften the slices so that they can be eaten along with the fish. Limes • Combine lemon juice with olive or flax oil, freshly crushed garlic and pepper to make a light and refreshing salad dressing. • To decrease salt consumption, serve lemon wedges with meals, as their tartness makes a great salt substitute. • Add an-easy-to-prepare zing to dinner tonight by tossing: seasoned cooked brown rice with garden peas, chicken pieces, scallions, pumpkin seeds, lime or lime juice and zest. • Squeeze some lime or lemon juice onto an avocado quarter and eat as is. How to Store and Juice Lemons & Limes • Lemons and limes can be stored at room temperature for up to one week. • They can be stored for two-three weeks in the refrigerator. • Lemons and limes are often called for in recipes in the form of juice. They will produce more juice when warmer, so always juice them at room temperature, or place them in a bowl of warm water. • Rolling them under the palm of your hand on a flat surface will also help to extract more juice. -
Grapefruit Juice. Onade’’
Food and Drug Administration, HHS § 146.132 juice ingredients may be treated by label shall bear the statement ‘‘lll heat, either before or after the other added’’ or ‘‘with added lll’’, the ingredients are added, to reduce the en- blank being filled in with the common zymatic activity and the number of name of the thickening or dispersing viable microorganisms. agent used. Such statement shall be set (c) Label declaration. Each of the in- forth on the label with such promi- gredients used in the food shall be de- nence and conspicuousness as to render clared on the label as required by the it likely to be read and understood by applicable sections of parts 101 and 130 the ordinary individual under cus- of this chapter. tomary conditions of purchase. [42 FR 14433, Mar. 15, 1977, as amended at 47 (e) Frozen concentrate for artificially FR 11830, Mar. 19, 1982; 49 FR 10100, Mar. 19, sweetened lemonade is labeled to con- 1984; 54 FR 24895, June 12, 1989; 58 FR 2881, form to the labeling requirements pre- Jan. 6, 1993; 63 FR 14035, Mar. 24, 1998] scribed for foods which purport to be or are represented for special dietary use § 146.121 Frozen concentrate for artifi- by regulations promulgated pursuant cially sweetened lemonade. to section 403(j) of the act. (a) Frozen concentrate for artifi- (f) Label declaration. Each of the in- cially sweetened lemonade conforms to gredients used in the food shall be de- the definition and standard of identity clared on the label as required by the prescribed for frozen concentrate for applicable sections of parts 101 and 130 lemonade by § 146.120, except that in of this chapter. -
Let's Make Lemonade
Let’s Make LEVELED BOOK • E Lemonade A Reading A–Z Level E Leveled Book Let’s Make Word Count: 81 Lemonade Written by Karen Mockler • Illustrated by Chris Baldwin Visit www.readinga-z.com www.readinga-z.com for thousands of books and materials. LEMONADE RECIPE Let’s Make Ingredients • 6 lemons • 3/4 to 1 cup white sugar * Lemonade • 5–6 cups cold water Directions 1. Roll, cut, and squeeze the lemons to make 1 cup of juice. 2. In a gallon pitcher combine 1 cup lemon juice, the sugar, and 5–6 cups cold water. Stir. 3. Add more water if needed. Chill and serve over ice. * You can also use honey, simple syrup, or other sweeteners in place of the sugar. The amount you need will differ. Sweeten to taste. Let’s Make Lemonade Level E Leveled Book © Learning A–Z Correlation Written by Karen Mockler LEVEL E Written by Karen Mockler Illustrated by Chris Baldwin Fountas & Pinnell E Illustrated by Chris Baldwin All rights reserved. Reading Recovery 7–8 www.readinga-z.com www.readinga-z.com DRA 8 It’s so hot today. Let’s make a cold drink. We’re so thirsty for a cold drink. Let’s make a sweet drink. Let’s Make Lemonade • Level E 3 4 Let’s make lemonade. Add cold water. Let’s make it in this pitcher. Add white sugar. Let’s Make Lemonade • Level E 5 6 Roll and cut the lemons. Spot the lemon seeds. Squeeze the lemons. Pick out all the seeds! Let’s Make Lemonade • Level E 7 8 Stir the lemonade Don’t spill the pitcher! with a long spoon. -
2015 Citrus List Page 1 of 7
2015 Citrus List Page 1 of 7 The following list is comprised of varieties that our favorite growers provide. The probability that we have all of them at the same time is slim. We book citrus 6 months in advance of their shipment and then bring in several loads. Once the growers are out of a variety, it may be a year before it becomes available again. Please remember that patience is a virtue. If you want a particular variety listed, call for availability or email your request, including your phone #, to [email protected]. When it comes in…we will let you know. Due to strict Department of Agriculture laws, citrus may not be brought into the State of Texas. We can only buy certified Texas-grown citrus and the tags must say where they came from. RCW will not ship citrus or any other plant via mail. We do offer delivery in the Houston area. Calamondin (Citrofortunella mitis) Attractive quarter-sized oranges on a hardy, upright, small tree rarely reaching 10 feet tall. Typically used as an ornamental and does well in a pot. Fragrant flowers add a nice scent to your garden several times a year followed by an abundance of small fruit. The fruit has a sweet rind and the pulp is tangy and seedy. Use in marmalade, add a zip to iced tea or as a flavoring. The Giant Swallowtail butterfly will lay eggs on this tree. A great source for sling shot ammo. Harvest all year long. A variegated form is often available. Citron aka Buddha Hand (Citrus medica) This small, thorny, bushy tree bears a fruit that looks like the love child of a lemon and a squid. -
New and Noteworthy Citrus Varieties Presentation
New and Noteworthy Citrus Varieties Citrus species & Citrus Relatives Hundreds of varieties available. CITRON Citrus medica • The citron is believed to be one of the original kinds of citrus. • Trees are small and shrubby with an open growth habit. The new growth and flowers are flushed with purple and the trees are sensitive to frost. • Ethrog or Etrog citron is a variety of citron commonly used in the Jewish Feast of Tabernacles. The flesh is pale yellow and acidic, but not very juicy. The fruits hold well on the tree. The aromatic fruit is considerably larger than a lemon. • The yellow rind is glossy, thick and bumpy. Citron rind is traditionally candied for use in holiday fruitcake. Ethrog or Etrog citron CITRON Citrus medica • Buddha’s Hand or Fingered citron is a unique citrus grown mainly as a curiosity. The six to twelve inch fruits are apically split into a varying number of segments that are reminiscent of a human hand. • The rind is yellow and highly fragrant at maturity. The interior of the fruit is solid rind with no flesh or seeds. • Fingered citron fruits usually mature in late fall to early winter and hold moderately well on the tree, but not as well as other citron varieties. Buddha’s Hand or Fingered citron NAVEL ORANGES Citrus sinensis • ‘Washington navel orange’ is also known • ‘Lane Late Navel’ was the first of a as the Bahia. It was imported into the number of late maturing Australian United States in 1870. navel orange bud sport selections of Washington navel imported into • These exceptionally delicious, seedless, California. -
Download PDF (Inglês)
Quim. Nova, Vol. 31, No. 1, 41-43, 2008 MINERAL AND VITAMIN CONTENT OF BEEF, CHICKEN, AND TURKEY HYDROLYSATES MINERAL AND VITAMIN CONTENT OF PROTEIN HYDROLYSATES Maria Elisabeth Machado Pinto e Silva*, Ive Paton, Marlene Trigo and Maria Carolina B. C. von Atzingen Departamento de Nutrição, Faculdade de Saúde Pública, Universidade de São Paulo, Av. Dr. Arnaldo, 715, 01246-904 São Paulo – SP, Brazil Carmem S. Kira, Emiko I. Inomata and Leda C. A. Lamardo Artigo Instituto Adolfo Lutz, Av. Dr. Arnaldo, 355, 01246902 São Paulo – SP, Brazil Recebido em 20/10/06; aceito em 29/6/07; publicado na web em 19/12/07 The purpose of this study was to assess the concentration of vitamins and minerals in meat protein hydrolysates. Calcium, phosphorus and iron were analyzed by inductively coupled-plasma atomic emission spectrophotometry; vitamin C was analyzed by the reduction of cupric ions and vitamins B1 and B2 by fluorescence. Regarding minerals, the beef hydrolysate (BH) had more iron than the turkey hydrolysate (TH) and the chicken hydrolysate (CH); TH had a little more phosphorus. BH had the largest amount of vitamin C, and similar amounts of vitamins B1 and B2. The amount of these nutrients found in the hydrolysates suggests that it is possible to use them to enrich special dietary formulations. Keywords: protein hydrolysates of meat; minerals; vitamins. INTRODUCTION osmolarity. Moreover, the lower cost of beef, chicken and turkey hydrolysates compared with casein hydrolysates used in enteral Research on modified ingredients has been undertaken in order formulas suggests that they be used in special diets, dietary to improve adherence to special diets. -
Our Happy Hour Happy Hour ------From the Kitchen from the Kitchen from the Kitchen
HAPPY HOUR HAPPY HOUR HAPPY HOUR ---------------------------------------------------- ---------------------------------------------------- ---------------------------------------------------- FROM THE KITCHEN FROM THE KITCHEN FROM THE KITCHEN OYSTERS* - 1.25 EA OYSTERS* - 1.25 EA OYSTERS* - 1.25 EA select oysters on the half shell, select oysters on the half shell, select oysters on the half shell, flown in daily from the east coast flown in daily from the east coast flown in daily from the east coast SHRIMP & CRAWFISH GUMBO - 4 SHRIMP & CRAWFISH GUMBO - 4 SHRIMP & CRAWFISH GUMBO - 4 SUGAR ROLLED HUSH PUPPIES - 3 SUGAR ROLLED HUSH PUPPIES - 3 SUGAR ROLLED HUSH PUPPIES - 3 pepper jelly pepper jelly pepper jelly CALAMARI - 7 CALAMARI - 7 CALAMARI - 7 mango-chile mojo, lime aioli mango-chile mojo, lime aioli mango-chile mojo, lime aioli STEAMED MUSSELS - 7 STEAMED MUSSELS - 7 STEAMED MUSSELS - 7 beer, fennel sausage, mushrooms, dijon, fennel pollen beer, fennel sausage, mushrooms, dijon, fennel pollen beer, fennel sausage, mushrooms, dijon, fennel pollen OR panang curry, peanuts, coconut milk OR panang curry, peanuts, coconut milk OR panang curry, peanuts, coconut milk GUMBO FRIES - 5 GUMBO FRIES - 5 GUMBO FRIES - 5 aged white cheddar, andouille aged white cheddar, andouille aged white cheddar, andouille BACON CONFIT CHICKEN WINGS - 9 BACON CONFIT CHICKEN WINGS - 9 BACON CONFIT CHICKEN WINGS - 9 smoked tomato barbecue sauce, jax hot sauce smoked tomato barbecue sauce, jax hot sauce smoked tomato barbecue sauce, jax hot sauce SMOKED MACKEREL