Graceland, Before Elvis

All About 'Graceland':

everything you ever wanted to know about Elvis' Memphis mansion

Graceland, before Elvis: Farm filled with family memories: Ruth Cobb is one of the few people outside Elvis Presley's family to visit the upstairs of Graceland. It was before it opened as a tourist attraction, and Cobb, who lived there before Elvis, soon learned her old upstairs bedroom had been turned into a music room.Cobb visited in 1967 at the invitation of Elvis' grandmother, and later when the Presley family planned to turn the home into a tourist attraction. It reminded Cobb of her own music career and left her slightly quizzical about a few decorating changes.

"We did not have a jungle room growing up," she says. There was also no fabric on the ceiling of the billiard room in her day. "We didn't have a billiard room," she says.

Other distinctive touches added during Elvis' ownership of Graceland drew little attention from Cobb, but there was one: "Elvis didn't like the chandelier we had in the dining room. It came from New Orleans. He put up some garish thing."As part of this week's observations of Elvis' birthday, Graceland is celebrating its 70th anniversary, and mementos of its early years are part of a new tour.

Cobb, 82, and her husband, retired lawyer Charles Cobb, 86, married in 1948. She had grown up at Graceland as an only child. When she married Charles Cobb, they remained at Graceland with her parents at first while Ruth toured the country as part of a professional harp ensemble. She would later become harpist for the Memphis Symphony Orchestra from 1953 to 1973.Her father, Dr. Thomas Moore, was a prominent surgeon and urologist. Her mother, Ruth Brown Moore, was a volunteer who enjoyed club work and became president of the Tennessee Association of Garden Clubs.They built Graceland in 1939, naming it for Ruth's great aunt, Grace Toof, who had left the farm to Ruth's grandmother. The grandmother divided her 520-acre farm into three parts, leaving it to her three children. Two of them sold their shares to Ruth's father.

The house on 20 acres began as what Ruth Cobb calls "just a comfortable country home." It would become as familiar to America as Tara, Scarlett O'Hara's home in "Gone With the Wind," and it would rival Monticello, Mount Vernon and other once-private homes among the biggest tourist attractions in the country.

There, Ruth's father taught her to shoot well enough that she once downed three geese with a single shot. He also taught her to fish in a 25-acre manmade lake behind the house. But her first love was music. Ruth played the piano, but she loved the harp, studying, then touring with one of the world's leading harpists, Carlos Salzedo.Her favorite music was classical, but Ruth says she liked all music from country to Elvis' music.

"I wasn't really crazy about his music, but my mother marveled at his hymns," she says. When her mother decided the property was more than she wanted to keep up, she asked Ruth and Charles if they would like to stay.

"We just didn't have time to take care of a big house," says Charles. "It cost $1,000 a month to keep it up. The yard alone was like trying to take care of a golf course. We had a yard man who worked two to three days a week.

"When the property was put up for sale, Ruth said there were three potential buyers -- Sears Roebuck Co.; a private party who wanted to turn it into an exclusive restaurant, and Elvis. By then, most of the surrounding land had been sold to developers for a subdivision, and the lake behind the house had been drained.

Ruth says a church, Graceland Christian Church, wanted to buy 5 acres on the northwest corner of the property. Sears and the restaurant interests did not want to split the 5 acres off for the church, but Elvis said he would be glad to have a church next door, she says. That helped seal the deal. Elvis bought the property for $102,000 in 1957.

When the church next door, Graceland Christian Church, eventually decided to move, the Presley family bought back the land and turned the church into the headquarters of Elvis Presley Enterprises.

Ruth and Charles built their own home in Coro Lake and later moved to Central Gardens before retiring to Trezevant Manor.Charles met Elvis during the closing on the sale of Graceland, but Ruth never met him. She has since returned to Graceland as a tourist with her grandchildren. "I thoroughly enjoyed it, but it didn't feel like home," she says. (News, Source: Michael Lollar, Commercial Appeal Online, 8 Jan 2009)

Ways to Use Kudzu And Other Exotic Invasive Plants

 

It’s the heart of summer and the weeds in my garden are taking over. Those I can control by pulling, but some of the plants along the edges are exotic invasives, unwanted plants from another land that seem to thrive right where you don’t want them. What are exotic invasive plants? Exotic invasive plants are those that are not native to the area in which they are transplanted and have abundant root, seed or other propagation systems, making them near impossible to get rid of. In the past, many exotic invasive plants were brought to other areas to control erosion or for their uniqueness. Not realizing the consequences it would have years down the road has cost us plenty – in land, native plants, and time and money. One big example is Kudzu, the vine that ate the south. Originally it was brought to the US for erosion control, which it does admirably, often growing at a rate of 4 inches a day. But there are uses for it, along with many other unwanted plants that are not native to your area. Uses For Exotic Invasive Plants First, let me say I do not advocate growing any of these, or other exotic invasive plants, intentionally. In fact, to do so in many areas can result in fines from the Department of Agriculture. But, if you do have them and have tried to get rid of them unsuccessfully, there are alternatives. Many have uses that you would never have dreamed of. This is by no means an all-inclusive list as many new plants are being discovered each year. Ailanthus – Tree of Heaven can be used as an ornamental or shade tree. They are fast growing and can be used as coppice wood for outside fires. You can read more about coppicing here. Mimosa trees are great for filtered shade. Plant astilbe and lady’s slippers under them. They are also an important tree for bees. Garlic mustard can be ground up and used as a poultice. They can also be used as flavoring as you would garlic. Bittersweet can be made into decorations such as wreaths and swags. To make the dried vines easier to work with, and render the fruit and seeds unable to germinate, soak in very hot water for an hour or so. Russian or autumn olive can be coppiced and provide flowers for bees and fruit for birds. Some retain their leaves in the winter making them good for shelter for wildlife in the cold months. English ivy is good for ground cover in difficult areas like steep hills. The vines can also be used for basket weaving. Privet can be coppiced and used for firewood. It grows back thick and can be used for screening. Paulowania, or Princess or Empress Tree, is very fast growing. It makes a great coppice tree.  Remove the flowers after they are spent so that seed head can’t form. Bradford Pear is often planted for beauty in the spring and fall. Its weak limbs often break in storms making it a good firewood tree. Kudzu has many uses. Its root has a starch that can replace cornstarch. The root also has phytoestrogens that can be used by women with reproductive system problems. An extract can also be made from the root that can help alcoholics in treatment. (Read more about this in a study from The National Institute of Medicine.) The vines can be woven into baskets, and the flowers have been used to make jelly and soap. The entire plant can be used for animal feed, often having up to 18% protein. It can also be baled and used later. Once cut and dried, it won’t take root anywhere. Multiflower rose runs rampant in this area. It has small flowers in the spring followed by tiny hips, or fruit, in the fall. They contain a very high concentration of Vitamin C and other antioxidants. I dry them by the gallon! The vine has numerous thorns and can be used for fencing. I found one growing near my bluebird house and wrapped it around the post. Now I have a very powerful snake deterrent without chemicals. Bamboo grows wild in many parts of the country. There are two types – running and clumping. Clumping will form a mat that stays as a clump. Running types are different in that they produce roots that will spread underground. To control them, simply mow over the growing tips a few times a year. They’ll stay contained if this is done. But if you find you have an overabundance, you can use it in many ways. Poles can be cut and dried for fishing poles, art projects, building materials, and even flooring. I’ve seen some very nice bamboo planks for inside the home. The shoots can be eaten steamed or pickled. When left intact, it creates a great semi-shaded area for planting under it. Air potatoes or wild yams produce a compound used for PMS and menopause. Crown vetch is a legume and provides nitrogen for the ground. Mow it while in flower to prevent seed head from forming. Burning bush makes a great screening plant and provides nice fall color. Mahonia, or Leather Leaf Holly, isn’t really a holly. It blooms very early and can provide winter color in the garden. It is also a great source of berberine, the same compound found in goldenseal. Make a tincture (see how here) from the roots and take a few drops a day to boost your immune system. Barberry - red or green – can be used in the same way. Scotch broom and gorse are invasive in some areas. Cut the branches and enjoy them as cut flowers. Water lettuce and hyacinth can be composted. I got three plants one year and ended up with six wheelbarrows full of them by summers end. Into the compost they went. Because they have extensive root systems, they mine nutrients out of the water and act as filters. Those nutrients will help fuel your compost and add much more to it. Additional Notes You might notice that I have mentioned using most of the wood for coppicing in outdoor fires. Some trees contain toxins that are released when burned, so they shouldn’t be used indoors. Fumes can dissipate in the air easier when burned outdoors, so there is little worry there. And always be careful with what you use. Barberry contains numerous thorns and can really hurt! Seeds can be spread easily, so take care when harvesting that you don’t let them get away. Again, I’m not advocating growing these plants, but if you have them, why not make use of them? Source: diynatural.com

A Disease Machine: Why Drug Makers Keep You Sick

By Anthony Gucciardi

Why are ineffective and dangerous drugs peddled by supposed ‘public health’ organizations in place of well-established natural solutions with virtually zero side effects? The truth of the matter is that drug makers simply would not profit if the world were to awaken to the plethora of free health-promoting substances that beat out over-priced pharmaceuticals and medical interventions. There would be no need for pharmaceutical manufacturers, phony ‘public health’ organizations peddling the latest ‘miracle’ drug, and certainly no research organizations feeding off the donations of good-hearted individuals.

You may think that this is an impossibility and that natural solutions simply do not compare to ‘scientifically proven’ pharmaceutical science. The truth of the matter is that scientific evidence is the very thing disproving the safety and effectiveness of pharmaceutical drugs as well as highlighting the surplus of beneficial properties associated with inexpensive and free vital nutrients.

Contrast: Cancer Drugs Causing ‘Mega’ Tumors, Turmeric Reduces Tumors by 81%

It was recently revealed that cancer drugs, toted as the only choice among chemotherapy for many cancer sufferers by ‘public health’ groups, are actually causing massive tumors and subsequently killing the patient. The cancer drugs were found to not only be completely ineffective, but deadly. These are the same drugs that are sold for a premium price and considered to be scientifically validated.

Meanwhile, peer-reviewed research has found that a spice known as turmeric can reduce tumors by 81% naturally.  Researchers found that curcumin (a derivative of turmeruc)dramatically decreased brain tumors in 9 out of the 11 studies examined by 81 percent. Furthermore, there was no evidence of toxicity. Widely used as a spice in South Asian and Middle Eastern countries, turmeric is continually being pinpointed as an extremely potent anti-cancer solution. What’s more is the fact that turmeric is extremely inexpensive, and can be found around the globe — from Saudi Arabia to Kentucky.

This is just one example of scientific research validating natural alternatives while simultaneously pinpointing the extreme dangers associated with mainstream pharmaceuticals pushed as the only treatment by drug companies.

Antibiotics Causing Mental Illness, Drug Makers Treat With Antipsychotics

As reported back in 2011, antibiotics have been found to permanently destroy beneficial gut bacteria and damage gut health. As you may know, gut health has been directly linked to the state of your mental health, with some even going as far as saying that your gut is your ‘second brain’.  What this means is that antibiotic use can actually breed mental illness (along with diabetes and metabolic syndrome), which is quite concerning when considering that half of all Americans are to be diagnosed with a mental illness within their life time.

What is the answer to these skyrocketing mental illness rates according to drug makers and the mainstream medical industry? Prescribe mind-altering antipsychotics. Prescribe more drugs to treat a side effect of another drug — receive more profits. After all, the extreme profits generated from antipsychotic drugs became apparent in 2008, becoming the top-selling therapeutic class prescription drug in the United States
 and grossing over $14 billion in sales.

Of course these antipsychotics are given out to patients instead of actually addressing the core problem associated with gut health. As a result, the patient simply is under the influence of brain-altering effects and never really ‘recovers’ from their mental illness. Instead, they are sentenced to a lifetime of prescription drug usage with the possibility of reduced dosage over time. To truly address the issue of gut health, it is vital to utilize probiotics to restore the depleted beneficial bacteria back into your gut.

This can easily be done through natural foods or high quality supplementation. Fermented food items such as sauerkraut, tempeh, miso or kefir are all rich sources of probiotic bacteria. But the drug makers would never willingly tell you that, because all of these foods can be found for a few dollars at your local farmers market and can work more effectively to recover mental health than dangerous antipsychotics.

Paradigm Shift

Drug makers want you to remain sick, tired, and looking for pharmaceutical solutions. In order to see a transformation, natural solutions need to be brought into the spotlight. As a result, drug sales will plummet and these profit-mongering corporations will begin to go bankrupt after spending millions on the latest cancer drug that turns out to actually be deadlier than the disease itself.

A real paradigm shift is coming — the gears of the disease machine are slowing to a halt.

About the author

Anthony Gucciardi is an accomplished investigative journalist with a passion for natural health. Anthony’s articles have been featured on top alternative news websites such as Infowars, NaturalNews, Rense, and many others. Anthony is the co-founder of Natural Society, a website dedicated to sharing life-saving natural health techniques.

Source:  docakilah.wordpress.com

Time Is Like A River

Time is like a river.  You cannot touch the water twice, because the flow that has passed will never pass again.

Written by a USMC Vet.  (I can't argue with any of it.  Passing it along as it was received.)

He wrote:

The  American Dream ended (on November 6th, 2012) in Ohio.

The second term of Barack Obama will be the final nail in the coffin for the legacy of the white Christian males who discovered, explored, pioneered, settled and developed the greatest Republic in the history of mankind.

A coalition of Blacks, Latinos, Feminists, Gays, Government Workers, Environmental Extremists, the Media, Hollywood, uninformed young people, the "forever needy," the chronically unemployed, illegal aliens and other "fellow travelers" have ended Norman Rockwell's America.

The Cocker Spaniel is off the front  porch... The Pit Bull is in the back yard.

The American Constitution has been replaced with Saul Alinsky's "Rules for Radicals" and Chicago shyster, David  Axelrod, along with international Socialist George Soros will be pulling the strings on their beige puppet to bring us Act 2 of the New World Order.

Our side ran two candidates who couldn't even win their own home states, and Chris Christie helped Obama over the top with a glowing "post Sandy" tribute that elevated the "Commander-in-Chief" to Mother Teresa status.

Aside: With the way the polls were run and voter fraud, he didn't need  any help!

People like us are completely politically irrelevant, and I will never again comment on or concern myself with the aforementioned coalition which has surrendered our culture, our heritage and our traditions without a shot being fired.

You will never again out-vote these people.

It will take individual acts of defiance and massive displays of civil disobedience to get back the rights we have allowed the Progressives to take away. It will take Zealots, not  moderates & shy not reach-across-the-aisle RINOs to right this ship and restore our beloved country to its former status.

Those who come after us will have to risk their lives, their fortunes and their sacred honor to bring  back the Republic that this generation has timidly frittered away due to "white  guilt", political correctness, and having a "TAKER" attitude...

An American  Veteran………………….. Semper-Fi

Got the guts to pass it on?

This is what it takes to get this country back to being a great nation, as this once was.

If you don’t, in my opinion, you are one of the problems of destroying this country.

"When the People fear the Government, there is tyranny,
When the Government fears the people, there is Liberty..."
 
..Thomas Jefferson.

Source: email

Our Bucket List

 

MY BUCKET LIST FOR 2014,15,16...

We are getting old and our tickers aren't what they used to be...so here is Our Special Bucket List for 2014,15,16....

HERE IS ALL WE WANT...

1.. Obama: Gone!         

2.. Put "GOD" back in America!!! 

         

 

3.. Borders: Closed!              

4.. Congress: On the same retirement & healthcare plans as everybody else ...      

5.. Congress: Obey its own laws NOW!          

6.. Language: English only!  

7.. Culture: Constitution, and the Bill of Rights!        

8.. Drug Free: Mandatory Drug Screening before & during Welfare!  

 9.. NO freebies to Non-Citizens!    

 

10. Balance the budget.     

11. Stop giving away our money to foreign countries! Charge them for our help! We need it here.

12. Fix the TAX CODE!

And most of all.

13. "RESPECT OUR MILITARY AND OUR FLAG!!"     

We the people are coming!

Only 86% will send this on.

Should be a 100%.
What will you do?

Please send it on if only
To one person.

How To Buy The Best Olive Oil

10 Tips to Choosing and Using the Healthiest Type

 

Olive oil is heart-healthy and tastes great too. But many Americans use poor-quality – even adulterated – oil and don’t know it. These 10 tips for choosing olive oil will help you get the best product for your money…

When it comes to a healthy diet, few foods are more celebrated than olive oil. It’s chock-full of antioxidants called polyphenols that have anti-inflammatory, heart-smart benefits.

In fact, the more extra-virgin olive oil people consume, the lower their risk for heart disease, according to a large-scale European study published in May 2014.

There’s probably a bottle in your kitchen right now. But is it as good as you think? Is it even 100% olive oil?

Maybe not.

Here’s one way to tell: Open that bottle of olive oil and take a whiff. What does it smell like?

Herbal? Grassy? Peppery?

Like dirty socks?

If it’s the latter, then your olive oil is substandard and possibly adulterated. It may have gone bad too.

Many people can’t detect rancid olive oil, so they keep using it, says Mary Platis, a specialist in Greek cuisine and co-author of Cooking Techniques With Olive Oil (Two Extra Virgins).

If that includes you, don’t worry – even experts have a tough time choosing olive oil correctly.

“I’m challenged myself to find good-quality olive oil,” admits Timothy S. Harlan, M.D., author of Just Tell Me What to Eat! (Da Capo Lifelong Books) and executive director of the Goldring Center for Culinary Medicine at Tulane University School of Medicine in New Orleans.

“Much of what’s coming into the country that’s touted as extra-virgin olive oil isn’t,” he says.

Plus, the quality of olive oil in supermarkets is low, adds Dan Flynn, executive director of the University of California-Davis Olive Center in California, which researches olive products.

Nearly 70% of imported olive oil samples failed to meet minimum sensory standards for extra-virgin olive oil, and had defects ranging from rancidity to adulteration with cheaper refined oils, a 2010 UC Davis study found.

So don’t be fooled. Here’s how to choose the best-quality olive oil.

1. Learn your terminology.

Unscrupulous producers can sell poor-quality oil because most Americans just don’t know better. But reading the label can tell you a lot – if you know what to look for. Here are some terms that offer clues to quality.

Extra-virgin olive oil: This is the least-refined form of olive oil, made from the first cold-pressing of olives. It’s also the highest in antioxidants. If it’s certified by the International Olive Council (IOC) or California Olive Oil Council (COOC), you know it meets minimum requirements – including a lack of flavor defects and low acidity (a measure of quality olives and good processing practices).

Virgin olive oil: This is also made from the first cold-pressing of the olives, but is considered to be lower in quality than extra-virgin because it has slightly higher acidity.

Fino olive oil: This is a blend of extra-virgin and virgin olive oil, and is usually more affordable than extra-virgin. Its quality and acidity is between that of extra virgin and virgin olive oil (from 0.8% to 2%). Dr. Harlan likes it for everyday cooking.

Pure olive oil: Nearly half of consumers think “pure olive oil” is the highest-quality stuff on the market.

It’s not, according to UC Davis research.

Instead, it’s a blend of a bit of virgin olive oil and a lot of highly refined oil (often processed with chemical solvents) made from leftover olive pomace, or solid matter, that remains after virgin olive oil is produced.

Light, lite or extra-light olive oil: This sounds like a healthy choice, right? It’s not.

“Light” refers to a neutral color and flavor – it has the same calories and fat as other olive oils, Dr. Harlan says.

And its quality is as bad as “pure” olive oil.

“It’s highly refined oil that can be mixed with other types of oil,” says Patricia Darragh, COOC’s executive director.

“Made in Italy,” “bottled in Italy,” “imported from Italy.” Italy produces some of the world’s most glorious olive oil.

It also exports some of the world’s worst.

A recent New York Times story detailed fraud in the Italian olive oil industry, including bottling and selling olive oil from elsewhere in the Mediterranean as “Italian” and, worse, combining it with other types of oils, such as soybean and nut oils.

That’s bad news for any consumer and potentially dangerous for someone with a food allergy.

If you see terms like these on a label, check the ingredient list, which must include the country – or countries – where the oil is produced.

2. Make sure it’s fresh.

The most important quality of olive oil is freshness. Even a top-quality extra-virgin olive oil will taste terribly when it starts to go bad.

“Think of extra-virgin olive oil as fruit juice,” Flynn says. “As with any other juice, freshness is important.”

Unfortunately, many people don’t know what high-quality olive oil tastes like.

“Most consumers are familiar with rancid, musty oil – that’s what they associate with extra-virgin olive oil – and they think that’s what it should taste like,” Flynn says.

Fresh olive oil “should give you the impression of salad greens rather than a can of varnish,” he explains.

Freshness affects nutrition too. The fresher the oil, the more antioxidants it will have.

To learn what fresh olive oil tastes like, sample different olive oils at specialty shops. Ask the staff to explain how each one gets its unique flavor.

3. Know the harvest date.

If you can’t taste an oil, a harvest date on the label is the best indicator of freshness. Not every manufacturer provides one, but such labeling is becoming more common.

Look for olives harvested within the last 12 months, 15 at most.

“Best by” or “best before” dates are more likely to be on the label, but they’re less reliable.

Depending on the producer, that “best by” date can be two years or more after the harvest date, Platis says.

Even top-quality olive oil can go rancid long before that, she says.

4. Choose the right container.

“Avoid clear bottles – and never buy olive oil in plastic,” Darragh says.

That’s because clear bottles let in light, which degrades the oil and shortens its shelf life, according to 2005 tests published in European Food Research and Technology.

Plastic is permeable, and may expose the oil to air.

Instead, look for oil packaged in tin or dark green glass; both help protect it from light and oxygen.

Another tip from Darragh: Skip bottles on the top shelf, because those have been exposed to the most light.

5. Know the origin.

Great olive oil is made all over the planet – Greece, Tunisia, South Africa, Australia, South America and, of course, Italy. As with wine, each area provides unique flavor characteristics to the oils.

Spain is the world’s largest producer, and Dr. Harlan prefers Spanish olive oil for its pleasant grassy flavor.

Platis is a fan of oil from Greece, because of its robust taste and high antioxidant content.

But don’t overlook American olive oil. California produces 90% of the olive oil in the U.S., but other states, including Texas and Georgia, also make high-quality oils.

California olive oils, most of which are certified by the COOC, are typically milled within 24 hours of harvest, and many carry harvest dates on their labels.

6. Look for certification.

Producers who take care with their oil often have it certified by the IOC or, if it’s a California oil, the COOC. That labeling guarantees the oil meets minimum quality standards for extra-virgin olive oil at production time.

But it’s not a guarantee of freshness, Flynn warns. Even great olive oil will go bad if it’s not stored properly.

7. Don’t be fooled by price.

It takes 7 liters of olives to produce a liter of oil, so olive oil isn’t cheap. Poor recent harvests in Greece, Spain and Italy, coupled with increased demand for olive oil worldwide, have caused prices to rise, according to a May 2014 report in the Wall Street Journal.

A high price tag, however, is no guarantee of top quality.

“You can have a terrific olive oil from a small producer at a reasonable price,” Platis says.

For a good-quality Californian extra-virgin olive oil with a harvest date within the last year, prices start at about $12 per liter.

But low prices can indicate poor quality.

“If you find a European olive oil for $6.99 a liter, chances are it’s not a high-quality product,” Darragh warns.

8. Buy the right oil for your needs.

It’s a myth that you shouldn’t use extra-virgin olive oil for cooking, Platis says.

High-quality, filtered extra-virgin olive oil or fino olive oil has a smoke point of about 410° F, making it a good choice for sautéing over medium heat.

But save your best oil for use as a condiment, to sprinkle on salad or to dip bread into.

“Unfiltered extra-virgin olive oil tends to be a more artisanal – and expensive – product,” says Lia Huber, founder of Nourish Evolution, a website that coaches people in making the transition from processed to real food.

“That cloudiness and particulate matter adds real flavor and character,” she says.

Unfiltered oil also tends to be higher in antioxidant polyphenols, Flynn says.

Huber drizzles unfiltered oil over soup or beans. Dr. Harlan uses it to “finish” a sauce after cooking.

Olio nuovo, a robust, green-colored “new oil” made with young, first-of-season olives tends to have a pungent, peppery, even bitter bite. Its taste also means it has more antioxidants, Flynn adds.

But oil produced later in the harvest season is more mellow-tasting, which makes it ideal for baking, Platis says.

Harvest seasons run from October-February in the Northern Hemisphere and April-August in the Southern Hemisphere.

9. Buy only what you’ll use.

A large tin of olive oil might seem like a bargain, but it’s a false economy if you don’t use it up in hurry.

Instead, “buy a small bottle, so you can go through it quickly” before it turns rancid, Platis says.

That’s especially true if you’re buying a high-end, unfiltered extra-virgin olive oil to use as a condiment.

10. Store it properly.

Once you get that beautiful olive oil home, handle it properly so it doesn’t spoil.

“Don’t put it by your stove,” Platis says. “It needs to be in your pantry, away from light and heat – and keep the container sealed to minimize oxidation.”

You can extend the shelf life by a few months by storing it in the refrigerator, Huber adds.

The cold causes the oil to solidify, but it will liquefy again when it returns to room temperature.

However large your container, use olive oil in moderation, Dr. Harlan cautions. A little goes a long way.

“Every teaspoon contains about 40 calories and 5 grams of fat,” he says. “So whatever you’re using, use it wisely.”

How Much Do You Know About Food?

You know that brownies taste better when they're just out of the oven and that cranberry sauce will taste bitter if you don't add enough sugar. But do you know who invented the brownie or how to select the ripest cranberries? Aside from knowing which foods you love to curl up with, how much do you really know about the history and fun facts of your favorite foods? Find out now.

Source: lifescript.com

Baby Rag Quilt

This Rag Quilt is a lovely project to make for your baby and would make a wonderful gift too! Get the tutorial now by Clicking Here.

Source: icanteachmychild.com