Forced Linked Accts Killed the Video Storage

(sing the title to the tune: Video Killed The Radio Star)





I want to apologize for the fact that all of my videos are missing.

I had a youtube account, but was being forced to link it to a Google account to which my blogs are connected. I wanted to create a new Google account, but due to the particular mobile carrier in this country, with whom i have service... i could never receive the text message from Google to set it up.

I was then informed that i had tried "too many times, with the same number," so i was pretty much out of options at that point. Rather than leave all of my existing videos on youtube, i just deleted my account. I will soon start over at dailymotion, vimeo or another reputable video hosting site.

The good news is that i have a new movie-making machine, so i will be able to produce higher quality short films. Yay!!!!!! Good things come to those who wait. :)

Scoring a Papaya = Score! Sweet Papaya

Here are some videos that i made to help you see what a scoring a papaya looks like. :)

In researching what exactly the "milk" consists of, i found out some info that could be of use to those with latex allergies and/or pregnant women.

There are a few allergy & pregnancy warnings to be aware of, in regards to the latex fluid found in papaya. Click here for more info. This process of draining the milky fluid prior to consuming the fruit could be beneficial to those with latex allergies, including latex-fruit syndrome, and pregnant women.

Something to note, is that green papaya has been used as a form of contraception in many countries, for hundreds of years. The high latex content in green papaya is speculated to cause miscarriages, though ripe papaya is safe in small amounts. In addition, there are phytochemicals in papaya to consider, that may suppress the effects of progesterone. The papaya fruit, seeds, latex and leaves also contain carpaine, an anthelmintic alkaloid (a drug that removes parasitic worms from the body), which can be dangerous in high doses. See this link for more info.

Really, anything in excess is not good for our bodies.

Right now, i’m seeing this prep method as a plus – and a healthy precaution for those who might otherwise be sensitive to the naturally occurring latex content in papayas – allowing them to enjoy the other benefits of this healthy fruit. Papaya is renown for aiding in digestion, is a rich source of antioxidant nutrients, and has potential for fighting major diseases & illnesses. See this link.

The papaya is listed as one of the world’s healthiest foods. There is a full list of health benefits found at that site.

As always, consult your medical health care professional if you are someone in a high-risk category, before eating something that has not been approved by your doctor.

Please excuse the video quality - or lack thereof - this was a spur of the moment, 2am kinda deal.

How To Enjoy An Even Sweeter Papaya

This is a trick that my husband showed me back in Texas, when i erroneously bought a papaya... waited for it to ripen... and cut it up to eat.

He was freaking out amazed that i hadn't scored the outside of the skin, and let the "milk" drain out.

What?!?

I'd never heard of such a thing. I had no idea that papayas had milk - just those pretty seeds in the middle.

My husband asked me if i tasted the bitter aftertaste? I said, "I guess so."

He went and bought another one, and showed me how to score the skin, after washing it.

Who knew that you are supposed to wash the outside of a papaya??

The taste was much better!!

I tried it on my own, the next time.

Fail.

Apparently, you don't want to cut into the meat: just lightly - emphasis on lightly - score the skin, and then leave it to ooze. That would be the "milk" oozing its way out of the fruit. If you cut too deeply, a fair amount could just be reabsorbed into the meat.

It is bitter: bitter, bitter, bitter.

Once it is dried, you will see that there are now white lines along the papaya, where the milk has dried and sealed the skin again. The outside will be sticky. Wash the remaining stickiness off of the fruit, and dig in.

It makes all the difference in the world.

Atá

Atá... also known in English as "Sugar-Apple", "Custard-Apple" or "Sweetsop".


This fruit is my absolute favorite. I could eat my weight & then some, of this fruit. However, as with any fruit: it must be RIPE to enjoy. Below are how to... and how not to... enjoy eating this fruit.


Look for it in your imported fruits section. It is SO yummy!!

First attempt:




Success!!




Sorry for the vid quality/editing or lack thereof. ;) It was my first informative video of this kind.

Vinagrete

This was the first Brazilian dish that i learned how to make. It is a simple garnish that is served at any barzinho, or bar & grill (pronounced "Bar-zeen-h-yo") or family churrasco, or bar-b-que (pronounced "Shoo-hah-scoe") here in Brazil.

Vinagrete (pronunciation: "Vee-nah-grd-etch") can be served in lieu of salad or atop lettuce, rice, mandioca - otherwise known as yuca root (pronounced "Mahn-djee-oh-kuh") - or served right next to a crisp drumstick or grilled steak.

I actually learned how to make this while back, in Texas. It was a welcome relief, as our own "Vinagrete" or Pico de Gallo (in Central Texas, anyway) had evolved in the past decade or so, to be nothing short of liquid fire - sans flavor. I looooove spicy food, if it is flavorful, but can't stand something that burns your mouth just for the sake of burning it - without a discernible tasty benefit. Vinagrete was just what the Dr. ordered.


Ingredients:
1 Medium White or Yellow Onion
2 Medium Tomatoes
1 Med-Large Green Pepper
1 Tablespoon Olive Oil
2-3 Tablespoons White Vinegar or Lime flavored Vinegar, if available (again, to taste... start with 2, and experiment - for me, more vinegar = tastier)
Garlic Salt to taste (you can use regular salt, but i get more rave reviews with garlic salt)
Black Pepper to taste (i make it with almost 1/2 a teaspoon)


* squeeze of lime, if you are so inclined. Some people add it, some don't. It's good both ways.

* 1 teaspoon of cilantro, finely chopped, is also optional.


Directions:
1. Dice the onion, tomatoes and green pepper into small cubes, all relatively the same size.

2. Combine in a bowl with the olive oil, vinegar, salt & pepper.

3. Pronto.



Hint: Vinagrete is best served chilled...



I hope you enjoy it.

Rice with Broccoli & Fried Garlic

I'm sure there are hundreds of thousands of ways to make rice - i've already learned about 10 new ways, here... but this is by far, the yummiest. You might just want to eat until you pop! Anything with fried garlic is good... on top of salads, pasta or pizza - why not in a sandwich, as well?

Here is a little recipe from a local restaurant that is quite popular, in these parts.

Ingredients:
4-5 Large Cloves Fresh Garlic, coarsely chopped
2-3 tablespoons Extra Virgin Olive Oil
1 cup Rice
½ cup Broccoli, finely chopped florets + stems
1 teaspoon Garlic Salt
2 cups Water

Directions:
1. Start by pouring the Olive Oil into the pan. You can use more or less, depending on the size of the pan.

2. Set the heat on medium to high.

3. Add the garlic, and fry for 1-2 minutes, stirring often. When the garlic turns a golden brown, remove from heat. Remove garlic from pan, leaving oil. Place garlic on a plate of paper towels, to remove excess oil. Set aside.

4. Return pan with oil to medium-high heat.

5. Add broccoli and garlic salt. Sauté for 2-3 minutes, until the broccoli is visibly reduced in size.

6. Add the cup of rice. Sauté for another minute, stirring often.

7. Add one cup of water, and bring to a boil. Continue to stir, and add second cup of water.

8. When the mixture has reached a boil, place a lid over the pan, and reduce the temperature to low. Simmer for 20 minutes.

9. After the rice is cooked, mix in the fried garlic before serving.

Yum!

How About A Sweet Treat?

There is a delicious juice that is served here in central Brazil, made from pineapple and fresh mint. It is very easy to make, and is one of the most refreshing drinks I can think of, aside from good, sweet Texas Tea.

Suco de Abacaxi e Hortelã - Pinapple & Mint Juice

Ingredients:
1 Pineapple - chilled
15-20 Mint leaves
1 8oz. cup of ice chips
1 8oz. cup of water

Directions:
1. Grab a chilled, fresh pinapple and remove the spines.
2. Cut pinapple into large pieces, and place into blender.
3. Add mint leaves to pinapple.
4. Add cup of water.
5. Add ice chips.
6. If the pineapple isn't very sweet, add sweetener to taste.
7. Blend until smooth and frothy.

Pronto! It's ready. Depending on your preference for juice with pulp, or sans... you can strain out the pulp, or drink it with... It's good both ways.

Enjoy!