"I am a hard-core believer that the clean desktop is the way to go... At the same time, we told OEMs that if they were going to put a bunch of icons on the desktop, then so were we."Jim Allchin
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Acne - Healing With Whole Food
Annemarie Colbin, in her book "Food and Healing", makes the interesting point that diets themselves, even healing diets, are not a cure per se. They do often work, but their route to health is actually a product of supporting the body's own healing ...
How to read the labels on food packaging
Since 1994 in America, food manufacturers have required the Food and Drug Administration (FDA) to include food labels on all packaged food items. Labels can be a tremendous help in controlling our diets--but only if we understand them. Here is a primer to ...
Scaring Kids Away From Fast Food
According to a study by the British Heart Foundation (BHF), roughly a third of children polled didn't know the main ingredient in French fries. And, about 10 percent of them thought fries were mostly made of oil; others suggested eggs, flour, and even ...
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Mediterranean Stuffed Sandwich
Ingredients:
16 oz. loaf of round peasant-style bread
3 large tomatoes
1 large purple onion
1 green bell pepper
4 oz. crushed feta cheese
6 oz. canned of drained, rinsed tuna
˝ cup of sliced kalamata olives
1 cup of fresh basil chopped
2 tbs. of drained, rinsed capers
2 tbs. balsamic vinegar
1 tbs. of Dijon mustard
1 tbs. of olive oil
2 cloves of minced garlic
Directions: Cut the bread horizontally in half, and hollow the centre of one half, leaving only a thick shell that has a thickness of 1 in.
Thinly slice the vegetables (tomato, purple onion, bell pepper), and layer each vegetable ingredient inside the shell of the bread. On top of the vegetables place the feta cheese, tuna, kalamata olives, basil and capers in that order.
Use a bowl to mix together the Dijon mustard, balsamic vinegar, olive oil and garlic. Sprinkle vinegar over the ingredients in the shell, and cover the shell with the other bread top. Wrap the stuffed loaf tightly in foil, and let it chill for no less than 2 hours. When ready to serve, cut the loaf into 6 wedge pieces and enjoy.
This recipe serves 6 people
About the Author
Cathy is the Owner of Baby Shower Moments and the author of Baby Shower Moments A to Z Guide. If you are looking for baby shower food ideas pay Cathy a visit.
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