In today’s news, US funds Ebola response efforts in Democratic Republic of the Congo and Uganda. New report draws attention to Afghan women’s health care, Moldova supports farmers affected by historic drought, Malaysian city aims to cut domestic water consumption, Spanish lifeguards save woman on beach experiencing cardiac arrest, companies from UK and Canada advance development of vegan sweeteners, and police in Nevada, USA rescue dog-citizens in large-scale animal-people welfare case.
Live life with a flourish of color and style by being vegan with us! We have a recipe to make pickled lotus root, an Asian side dish that is both crunchy and tangy. The pickling process amplifies the natural flavors of the lotus root while infusing it with a balanced blend of tart, sweet, and lightly spiced flavors. First peel one lotus root and slice it into thin rounds about a ½ centimeter (1/8th of an inch) thick. Briefly boil these in water until they are tender. Make the pickling brine by combining 100 grams (½ cup) of sugar, 240 milliliters (1 cup) of vinegar, 6 grams (1 teaspoon) of salt, 2 grams (1 teaspoon) of whole peppercorns, 2 grams (1 teaspoon) of mustard seeds, and 2 grams (1 teaspoon) of fennel seeds in a bowl or saucepan and stir until the mixture is well blended. Set the cooked lotus root slices into a clean jar and pour the pickling liquid over them, ensuring they are fully submerged. Seal the jar and place it in the fridge for at least 24 hours prior to serving. The result is a crisp, flavorful pickle that pairs well with rice dishes, noodles, or other Asian-inspired meals.
The following joke has that fun good mood feeling, so let’s enjoy it together. It’s called “Early 2 Rise.”
Willa sat at the kitchen table, awake earlier than any day off deserved.
“I woke up early today.”
“Why?”
“I think my body just forgot it was my day off.”
?!
