Mango Salsa

Posted on by Chef William

mango SalsaAt one time it was very hard to make Mango Salsa in my house because my wife likes Mangos so much that I needed to work fast or they would be gone before I could make the salsa.

I have learned to purchase Mangoes by the case, as they are a favorite fruit of all our large family. There are hundreds of different varieties of mango’s in the world. The most popular in the U.S. is the Hayden.

The mango is native to Southeast Asia and Mexico didn’t start to grow mango’s until the 18th century. Mexico is now about 4th in mango’s grown for export. The three main types now planted in Mexico are the Hayden, the Kent and the Keitt. There are some smaller varieties such as the champagne, which has a creamy smooth texture but this production is limited.

The Hayden is a large 16 – 24 oz. red skinned variety that is available from April to July.

The Kent, originally from Florida, now grows in Mexico. It is between 16 and 30 oz. with a dark green skin that will turn yellow as it ripens. It is available from January to March and again from June to August.

The Keill is perhaps the largest ranging from 20 to 40 oz. The skin stays green even when it is ripe. This mango is available in August and September.

For this recipe we are using the Hayden Mango.

Mango Salsa

Ingredients:

1 large Mango, peeled, sliced into about ½ inch squares

½ teaspoon fresh, chopped cilantro

Slice the mango, then score it, push up from the skin side and then just slice off the squares

zest of one fresh lime

2 ounces red onion, diced into about ¼ squares

juice from one large lime

3 or 4 ounces diced red bell pepper

1 small jalapeno pepper, seeds removed, minced.

Method:

Mix everything together in a medium size bowl, refrigerate until chilled, and serve with your meal.

Mango Salsa is versatile and goes well with chicken, fish or beef as well as soy based dinners so enjoy it whenever your have the chance.

Mangoes are rich in vitamins A and C and a good source of beta-carotene

Onions contain Vitamins B and C along with iron, calcium and potassium

Bell Peppers are a good source of vitamins A and C, frolic acid, iron,and magnesium.

Limes are high in vitamin C and contain some potassium, calcium and phosphorus.

Cilantro contains Vitamins C, A and K as well as folic acid, riboflavin and niacin.

Jalapeno peppers contain vitamins C, K, A, E, and most of the B Complex, plus potassium, iron, magnesium, phosphorus, copper and manganese as well as antioxidants.

Remember, you want to feed your body a rainbow of colors daily of both fresh vegetables and fruits.

10892048_sFREE TODAY  more exciting recipes check out Chef William’s Mexican cookbook at http://chefwilliamlikes.me/Traditional Mexican Fiesta Recipes

Eat Healthy, Laugh Often and Enjoy Life~

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Raw Salsas

Posted on by Chef William

raw salsasRaw Salsas are usually found on the tables of Mexican homes. Perhaps the most well known of these salsas is pico de gallo. It is a simple salsa, only 7 ingredients and that’s counting the salt and pepper. Mexican mothers teach their children to make this salsa almost out of habit. So lets take a peek at what we have here.

 

Cilantro contains Vitamins C, A and K as well as folic acid, riboflavin and niacin.

Limes are high in vitamin C and contain some potassium, calcium and phosphorus

Onions contain Vitamins B and C along with iron, calcium and potassium

Tomatoes are rich in lycopene, a powerful, natural antioxidant as well as vitamins A and C

Jalapeno peppers contain vitamins C, K, A, E, and most of the B Complex, plus potassium, iron, magnesium, phosphorus, copper and manganese as well as antioxidants.

Quite a powerhouse for a simple salsa.

Pico de gallo

Intredents;                                                                              P1090296

2 large ripe red tomatoes

1/4 medium red onion, finely diced

1 large fresh green jalapeno, seeded and finely chopped

1 tablespoon chopped fresh cilantro

Juice of half a lime

Sea Salt and fresh ground pepper to taste.

Halve the tomatoes and scoop out the seeds, then dice the tomato and place in a glass bowl.   Add the diced onion, diced Jalapeno, chopped cilantro and lime juice. Season with the sea salt and freshly ground black pepper and gently stir so that it is mixed well.  Cover and place in the refrigerator for from 30 minutes up to an hour to allow all the flavors to blend together.

And that’s all there is to that, so lets take a look at another very popular salsa in Mexico.

Tomatillo SalsaSalsa Verde Cruda or Fresh Tomatillo Salsa.  This is a salsa that you want to use the day you make it. It does not have a long shelf life and tends to lose its flavor if left overnight. It is so easy to make that time should be no problem, You should be able to make a batch in about 15 minutes or less.

 

Ingredients:

2 large, husked, rinsed, and diced tomatillos          P1090303

3 tablespoons diced white onion

1 Serrano chile, split and finely diced

1 small garlic clove,

1 tablespoon chopped cilantro sprigs

Sea salt to taste.

Place half of the tomatillos, onion,serrano, cilantro and all of the garlic into a blender. Blend just until the tomatillos release their juices and you have a coarse puree. Remove from the blender, put into a glass bowl and add the remaining ingredients. Transfer to a serving bowl. This salsa can be served cold or at room temperature.

Tomatillos contain vitamins A, C, E, the B compounds as well a K. They are a good source of copper, iron, potassium, flavonoids and folate as well as Omega 3 and 6 fatty acids.

Serrano chiles are a great source of Vitamin C as well as capsaicin which tells the brain to release endorphins, that are natural pain killers and makes you feel good.

With all the nutrition packed in these two raw salsas, I don’t believe it was by accident that the ancient mothers of Mexico started putting fresh raw salsa on the tables daily.

10892048_sFor more exciting recipes check out Chef William’s Mexican cookbook at http://chefwilliamlikes.me/Traditional Mexican Fiesta Recipes

Eat Healthy, Laugh Often and Enjoy Life~

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Salsa Verde

Posted on by Chef William

Green salsaIf you are going to be serving Mexican Food for your guests, you will want to offer Salsa Verde (green Salsa) as well as a Salsa Rojo, (red Salsa). It is made with tomatillos instead of red tomatoes. There are many different salsas made with the tomatillo as well as other sauces used when cooking genuine Mexican Cuisine. They have an exquisite and distinctive flavor, that can range from semi-sweet to so acidy that your salsa will require a touch of sugar.

The tomatillo is a relative of the tomato and member of the nightshade family. iStock_000015431278XSmallThey provide that tart flavor in many of Mexican green sauces. The tomatillo has a paper thin hunk that you remove before using them. Like the tomato, they can be used both raw and cooked, so there is great variety in salsa verde and can taste complete different from one house to the next.

The tomatillo can be several colors when ripe, including yellow, green, or even purple. In fact I have planted seeds and had some fruits be pale green, almost yellow, some nice and green and some purple all from the same group of seeds. Plus, I will warn you, if you leave any to die in the field, you will have a surprise the following year. They will spread out and you will need to thin the new crop or you will be overran with them. If you are going to grow your own,  two or more plants are needed for proper pollination.

quezalc1 mexican gods 2The Aztecs domesticated the tomatillo as well as corn and their diet included avocados, tomatoes and squash. They had a passion for chocolate. Their main food was the tlaxcalli, which was a corn-meal pancake similar to the modern day tortilla to which they added meat from the hunt and no doubt a salsa made with tomatoes or tomatillos.

If you have found a place to purchase the tomatillos, lets make a simple Salsa Verde, and taste test the results.

To prepare the tomatillos, strip off the paper thin husks and rinse the fruit in cold water. Next you have a choice of which way you wish to go. You can put them into a sauce pan, cover with water and simmer over low heat until they are soft and tender. You will need to turn them over during the cooking time as they tend to float so the top will not get cooked if you overlook this step. Or you can grill them to blacken them, which will give them a more intense flavor. (My wife cooks them in water, I blacken them on the grill, it is the choice of the cook)

2986552_sSalsa Verde

6 medium tomatillos
1 medium serrano chili
3 cloves unpeeled garlic
juice of 1/2 lime
1/2 medium white onion minced
10 sprigs of cilantro minced
1 teaspoon sea salt

Fire up your grill and grill the tomatillos, Serrano chili and garlic, turning often until they all have charred spots on all sides. Remove the pieces to a plate as they are ready. Some will be ready much sooner than the others.

When they are all finished , remove the outer skin of the garlic, place everything into your food blender. Give it a quick spin in the blender but only for a second or two, you want it all chopped but you don’t want soup.

Chefs Tip: If you choose to cook the tomatillos don’t let them boil or they will split open and lose their seeds and pulp into the water. And son’t let the size of the serrano fool you, they are hot little devils, so one is usually enough.

For more exciting recipes check out Chef William’s Mexican cookbook at http://chefwilliamlikes.me/Traditional Mexican Fiesta Recipes

Eat Healthy, Laugh Often and Enjoy Life~

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Review of The Silver Palate Cook Book

Posted on by Chef William

25th Anniversary edition Silver Palate Cook bookToday I would like to do a short book review of The Silver Palate Cook Book, 25 year Anniversary Edition, by Julee Rosso & Sheila Lukins.

A few days ago, a friend of mine, Anita-Clare Field suggested to me that I might be interested in looking at this book. Now if you are not familiar with Anita-Clare Field, she is a Food Maven and Gourmet of the highest level. She knows food and she shares this knowledge at www.loverofcreatingflavours.co.uk  She also introduces us to and showcases other food Experts each week.  If you have a passion for all things Food, then you want to visit her blog.  So you can see why when she “suggested” I take a look at this book, I scheduled a trip to a local book store, and am I ever glad I did.

The 25th Anniversary Edition of Silver Palate Cook Book has 350 delectable recipes that are sure to please even the most demanding palate and yet written in such a way that any cook can create a wonderful meal for family and guests alike.

The book is full of great pictures and illustrations that are sure to delight the reader. One of the reasons I truly enjoy The Silver Palate Cook Book is that it is full of cooking tips, interesting quotes, and short stores as well as  information about the items you are about to cook. As soon as I purchased the book, I went home, and set down to read it. I read for about two hours before I could set the book down and get on with my schedule.

Once I saw Shelia’s mother’s recipe for Carrot Cake, I was hooked. It is a little different from the other recipes for carrot cake that I have but it will be much easier to make. (hint, she uses pureed cooked carrots, no more standing there grating  them)

There are way to many recipes to cover here, leave it to say, if you don’t already have a copy of Silver Palate cook book, 25th Anniversary Edition, and you like to cook, you will want to get a copy as soon as possible.

And be sure to visit www.loverofcreatingflavours.co.uk where you will be treated to adventures in Dinning, daily.

Note: If you can’t find a copy of The Silver Palate Cook Book 25th Anniversary Edition visit http://chefwilliamlikes.me/Silver Palate Cook Book where you can pick up a copy for about $14.00  which is about $5.00 below list price.

My latest book is FREE to download at: http://chefwilliamlikes.me/Spices In The Kitchen. If you have a kindle or a table with the kindle app please get your copy before Monday when the price will return to $3.99

Eat Healthy, Laugh Often and Enjoy Life~

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Salsa Roja Asada

Posted on by Chef William

Red SaladToday’s recipe, Salsa Roja Asada is one of my favorites that can be served with almost any meal. So much of Mexico’s culture is connected to food,  it is easy to see that it cannot be the simple tacos, burritos and various hot sauces that so many North Americans call Mexican Food.  A country that gave the world corn, chocolate and the tomato can not be so simple. As I spend more and more time in Mexico, testing and tasting different foods, from their haute cuisine to the the humble street foods, there is always a salsa to be served with the meal.

I have been noticing a lot of “Mexican” recipes are being presented in books  that call for Salsa, but give no details about what salsa to use. In some cases, they even suggest that a bottle of salsa purchased at your local supermarket will work just fine. I have tasted some very good “bottled” salsa purchased in grocery stores. Most noticeable those made by Chef Rick Bayless owner of Fontera Grill and Topoloampo in Chicago who does his research by traveling to Mexico for hands on experience. (As do I) I don’t want to offend any Salsa producers but if your looking for magic in a bottle for a couple of dollars, remember, you get what you pay for. Why not bring your Mexican Cooking alive by making your own Traditional Salsas, fresh from your own kitchen. You can control the heat level plus be sure that the product will be exactly what you want, when you want it.

Here is a great recipe for Salsa Roja Asada. You roast the ingredients which gives it a more intense flavor than the fresh salsa made with raw ingredients. We serve this warm, in a Molcajete when entertaining.

Jalapino and tomato

 Salsa Roja Asada

6 medium tomatoes

½ of a white onion, sliced into 4 slices

2 large green jalapeno peppers, halved and seeded

2 large garlic cloves, unpeeled

½ teaspoon Mexican Oregano, crumbled

¼ teaspoon ground cumin

1 teaspoon rice vinegar

2 teaspoons olive oil

Fire up your grill and grill the tomatoes, onion slices, jalapenos and garlic, turning often until they all have charred spots on all sides.

Remove the pieces to a plate as they are ready. Some will be ready much sooner than the others.

When they are all finished , remove the outer skin of the garlic, then chop all the vegetables or give them a quick whirl in a food blender..

In a small skillet, toast the oregano for a few seconds to get that aromatic smell, Add it to the salsa along with the cumin,salt, olive oil and vinegar. Mix well.

This salsa can be served at room temperature or warm as stated above.

If you don’t peel the tomatoes after roasting, (and we don’t in Mexico) you will have black specks in the salsa. They do not hurt the salsa at all.

This weekend, May 18 and 19, 2013 my new book Spices In The Kitchen will be FREE to download at: http://chefwilliamlikes.me/Spices In The Kitchen. If you have a kindle or a table with the kindle app please get your copy before Monday when the price will return to $3.99

It contains information on spices as well as some recipes to introduce you to the ones you have not been using. I hope you will enjoy them as much as I did when I was testing the recipes for the book.

Please tell your friends so that they can grab a free copy of the book over the weekend.

Eat Healthy, Laugh Often and Enjoy Life~

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Spicing Up Your Diet can Help You Lose Weight

Posted on by Chef William

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Spice Up Your Health!

Posted on by Chef William

Healthy SpicesSpice Up Your Health! When starting a healthier lifestyle and looking for alternative ways to better your health, have you ever considered looking into spices that are actually good for you?  There are many of them that have positive health benefits attached to them (and cinnamon sprinkled on your extra large sized cinnamon bun isn’t what we mean here!).

Here are a few of those healthy spices and what they can do for you:

Cayenne Pepper - This is known as a spice with a zing to it. Many hot, spicy dishes contain cayenne pepper, so some tame taste buds shy away from it.  But actually, you should embrace it and use it more often. It’s known to increase your fat burning metabolism so you help shed pounds by as much as 25%. Now who wouldn’t like that? Just sprinkle a little on your food. When I worked in a logging camp in Alaska, we always put cayenne pepper on the tables for the loggers. They would eat it at every meal because it kept the mosquitoes away from them when they were working in the woods.

 iStock_000002562773XSmallGinger - Ginger is well known for its ability to help people with their nausea.  It calms the stomach down and helps your acid reflux.  It’s good for helping women through the days of morning sickness during pregnancy and for the dreaded motion sickness that some sailors and cruise-ship travelers suffer from.                                                                   cinnamon2-sm

Cinnamon – This is an excellent spice to help aid in diarrhea attacks and in upset stomachs. It can also help boost your metabolism a little, which is why many people recommend sprinkling it on your oatmeal to help you rev up your body’s calorie-burning furnace for the day.

file000807895057 Garlic - Garlic can help keep your cholesterol levels in check and it can decrease your blood pressure. It’s also reported to be helpful to those who suffer diabetes. There is so much written about the benefits of garlic that is a super food among super foods.

Allspice – Allspice is another healthful spice. It’s a stimulant that can help relieve problems with indigestion and gas.

Mustard - This is an excellent spice for those who suffer from respiratory problems.  It’s another stimulant that is a helpful aid in squashing respiratory ailments.

Peppermint - This is a pleasure-filled spice that is tasty and helps with insomnia.  As an added benefit, it can help with digestive disorders and also bouts of tension. There are some reports that claim that you just need to sniff a little peppermint and it will help you control your appetite.

Turmeric - This is an antioxidant that defends against free radicals.  It makes for anJMM_0652 added asset to fight off certain types of cancer. Turmeric is also associated with the fight to relieve morning stiffness and joint swelling from osteoarthritis and rheumatoid arthritis.

Spices are more commonly known as methods used to liven up our food dishes. What most people don’t realize is that there are certain spices that actually help you lead a healthy life while making your food taste good.  The next time you’re planning your dinner menu, think to yourself, “What can I be doing for my health when I spice up our favorite recipes tonight?”

For Three days, Starting tomorrow, Friday May 17, 18 and 19, 2013 my new book Spices In The Kitchen will be FREE to download at: http://chefwilliamlikes.me/Spices In The Kitchen. If you have a kindle or a table with the kindle app please get your copy before Monday when the price will return to $3.99

It contains information on spices as well as some recipes to introduce you to the some of the ones you may not have  been using. I hope you will enjoy them as much as I did when I was testing the recipes for the book.

Please tell your friends so that they can grab a free copy of this book over the weekend .

Eat Healthy, Laugh Often and Enjoy Life~

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Irish cuisine

Posted on by Chef William

Irish mealsThink of Irish cuisine and most people in the states probably think about corned beef and cabbage.  However, there are ways we can enjoy this cuisine besides green beer and corned beef and cabbage on St. Patrick’s Day?

Like other cuisines, the Irish recipes and dishes we see today are a bit removed from their origins.  The Irish ate from the land, just like everyone, especially before the days of transporting foods file0001043335313around the world.  Soups and stews were made with root vegetables and mutton, most often.  Potatoes, carrots, cabbage, onions, and parsnips, were added to a big pot of water, then a bit of mutton, or more likely just the bone, was added for flavor.

00012If a family was lucky they may know a neighbor raising a pig and be able to share in the meat when it came time.  No matter what the source, each ingredient was stretched as far as it could be stretched to fill a pot.  Potato soup was a staple, sometimes with just a sprinkling of ham or the flavor from a ham bone thrown in.

When beef was available, it had to be either eaten fast or preserved somehow.  Corned beef is the result of salt-curing the beef in order to keep it as long as possible.  Through the years, corned beef has evolved from just a simple salt-cured product to a very nicely seasoned cured beef available at any grocery store.  But, originally it was a tough, but safe, cut of beef that could be added to a stew and slow cooked along with vegetables.

Beer is a Well Regarded Ingredient in Irish cooking.  A properly stocked kitchen Beer should always have beer and wine to cook with and for the cook to enjoy during the cooking process (at least in my house)

Another element of living on the barren Irish landscape was that fresh water was often a limited commodity.  Like many cultures, the Irish learned to ferment grains in water to not only have something to drink that was safe, but something to drink that they liked!

What the Irish discovered is that when beer is used in cooking, it tenderizes the meat and ‘lightens’ a dish.  The bubbles or carbonation, along with the hops and grains, made bland soups, stews, and other dishes taste better.  A simple potato soup can go from plain to having layers of flavor with the addition of one stout ale.  Next time your making corned beef and cabbage, add a bottle of Guinness stout and you won’t hear any complaints.

Slow Cookers and Irish Recipes Go Hand in Hand

Back then, most regular folks didn’t have the best cuts of meat to cook.  There really wasn’t a filet mignon or tenderloin on the grill at a typical Irish farmer’s home.  Meat needed to be cooked low and slow to be tender.

Doesn’t that sound familiar?  The slow cooker is the perfect place to start an great stew cooking, Irish or ortherwise.    A lot of the ingredients found in Irish cooking work perfectly in a slow cooker.  Just remember to add a stout ale at the last minute to enjoy the pleasure of what Irish cooking is all about.

It you enjoyed this article, please share it with your friends by clicking on the buttons below the article. You can follow this blog by clicking on NetworkedBlogs in the lower right corner of this page, Thanks.

Eat Healthy, Laugh Often and Enjoy Life~

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Fresh Herbs and Spices

Posted on by Chef William

Spices and HerbsHealth Benefits of Fresh Herbs and Spices are enough to make you want to add them to your diet and perhaps grow some yourself.

They make your food taste good but that is not their only virtue. Fresh herbs and spices are a healthy complement to any diet. They can help keep your internal system functioning at peak performance.

Our Grandmothers knew best.

Before there were medicines like we have today, people lived off the land for their healing. Wise women and men in the community used their knowledge of herbs to aid in making medicinal preparations for those who were sick. It was not uncommon to see a Continue reading →

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Peace in Your Spring Garden

Posted on by Chef William

PEACEFUL GARDENFind Peace in Your Spring Garden and you will find peace throughout the day. It sounds simple, but it will require a little planning. Yesterday I started to build a meditation garden in an area on the side of the house where nobody every does anything. It has a couple of trees and a row of bushes along the property line.

Your spring garden can be a delightful addition to your meditation practice. It can be very simple to design a special space that will appeal to all your senses without requiring much time consuming maintenance. These are some ways to create a garden that can improve your peace of mind come rain or shine. Here in Wisconsin, it will be mostly shine because I will be south of the boarder in the colder months,.

Designing a Spring Meditation Garden:

1. Select lush plants. An abundance of green plants helps to create a relaxing atmosphere. Any variety of mint or other herbs will add a pleasing scent. If you live in a warm climate, you can enjoy the rustle of bamboo or look for an ornamental grass that’s suited to your region. Try to find a spot for some lavender, it adds beauty as well as a flowersnice scent. I love flowers, and suggest a few of your favorites.

2. Incorporate objects of meditation. Depending on your faith tradition, you may want to include a statue or another meaningful image. A simple arrangement of rocks or weathered wood can add extra appeal. Many people also find it helpful to rake gravel or sand. Many specialty stores sell these ready made “Zen Gardens.” I like how that looks but it really wouldn’t be me, as raking is a task that I already do.

3. Install solar birdbaths or fountains. The sound of running water can stimulate your mind while it masks background noises. With solar devices, you can enjoy the effect and be good to the environment. You’ll also delight in the song and company of the birds you attract. I have four bird feeders on one of the trees, and really enjoy birds and butterflies in my gardens.

4. Arrange for comfortable seating. If you prefer to sit on the ground, you may just want to keep a spot clear so you can bring a cushion or mat outdoors with you. If you use a chair, ensure it promotes good posture so you can keep your back straight and your feet on the ground. I find peace with a good book, so I have a swinging bench for the times I just want to read.

file0008514453025. Build a path. Even in a small garden, a path can enhance your sense of space and exploration. You can contemplate a trail of stones and diversify your practice with some walking meditation if the path can be long enough.

Find time to spend Sunny Days in Your Spring Meditation Garden:

1. Clear away distractions. Put aside internal and external distractions when it’s time to meditate. Depending on where you live, it may be helpful to meditate early in the morning when there’s less traffic and other background noise. In the warmer days of summer, I often go there at about 6 a.m. with a cup of herbal tea. When I was but a wee lad, living in foster homes, I went to church every week and one of the songs that has never left my mind, started out ” I come to the garden alone, while the dew is still on the Roses, and he walks with me, and he talks with me………….”

2. Make distractions part of your practice. If external distractions persist, welcome them into your practice. Use the sounds of car horns and people talking to train your mind to stay focused on your meditation object instead of pursuing other thoughts. Note the interruption and bring your mind back to your contemplations. This will be hard at first, but gets easier with time.

3. Ward away bugs. There are many ways to steer clear of insects without killing them. For wasps, keep a look out so you can stay away from their nests. Avoid the things that attract them like perfume, bright colors, and food. For natural ant repellent, try planting some mint or cucumber. At the end of the summer,  I always dry sage. When there are flying critters in my garden, I burn a couple of twigs of sage, the smoke sends them away and I enjoy the smell of smoldering sage. Just light it, and stick the twig someplace about 4 or 5 feet off the ground so that the smoke can work it’s magic.

4. Protect yourself from excessive sun exposure. You get just as much sun whether you’re exercising or sitting down. Use a sunscreen with full spectrum protection and wear a hat, especially if you meditate at midday when the sun is strongest. I actually find that time in my private garden is best early in the morning and right around sunset.

Enjoying Your Spring Meditation Garden on Rainy Days:

1. Develop some sheltered seating. Spring showers are a natural part of the season. By rainy daysbuilding a gazebo, you can stay outdoors and enjoy the sound of the rain without getting wet. If you’re working with more limited space, install a large umbrella over your chair. It will help protect you from the sun as well as the rain. Sometimes just spending time in a light rain can be so refreshing.

2. Design a room with a view. When stormy days keep you inside, you can still keep your garden in sight. Meditate by a window where you get a good view of your yard. Storms bring on another whole mind set, and a sky that is dancing with lightening and the clap of thunder does have much to offer when you are where you can safely enjoy watching

butterflyYour spring garden can make your meditation practice more pleasant and productive. No matter what the weather brings, use the natural beauty of the outdoors to help calm your mind. It can both help you set the pace for the coming day, and relax you after the day is over.

At first you may feel that you don’t have time to stop and spend a few minutes alone with nature, but you will soon learn that those few minutes will help you accomplish much more during the remaining hours of the day.

It you enjoyed this article, please share it with your friends by clicking on the buttons below the article. You can follow this blog by clicking on NetworkedBlogs in the lower right corner of this page, Thanks.

Eat Healthy, Laugh Often and Enjoy Life~

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