Traditional recipes

Lime Shortage Another Great Excuse for Drinking Don Julio

Lime Shortage Another Great Excuse for Drinking Don Julio

Don Julio is doing its part to counteract the current lime madness by offering lime-less drink recipes

The price of limes have risen more than 133 percent and Americans consume more than 185,000 margaritas per hour.

I'm not belittling the impact of the citrus greening disease currently devastating Mexican lime farmers. I simply think they should switch from limes to growing more of the hand-picked blue Weber agave that comprises Don Julio tequila. Of course not every grower is situated in the coveted Jalisco highlands and able to wait 7-10 years before harvesting to ensure a most exceptionally mellow mouthfeel and sophisticated agave flavor. Considering that on average, the price of a lime has risen more than 133 percent and Americans consume more than 185,000 margaritas per hour, Don Julio is doing its part to counteract the current lime madness by offering lime-less drink recipes. But before you get those shakers gyrating, keep in mind that any of their varietals from Blanco up to the Extra Anejo are best savored neat:

Don Julio Citrus Equality Margarita

Ingredients: 2 ounces Tequila Don Julio Blanco 3/4 ounce Agave Nectar 3/4 ounce Freshly Squeezed Meyer Lemon Juice Preparation:

  1. Combine Tequila Don Julio Blanco, agave nectar and freshly squeezed lemon juice into a cocktail shaker with ice. Shake well.
  2. Pour contents into a rocks glass.

Ideal Serving Glass: Rocks glass Yield: 1 drink, no drink contains more than 0.6 fluid ounces of alcohol

Cascada

This recipe yields 6 servings, to be enjoyed with friends Ingredients: 6 ounces Tequila Don Julio Reposado 6 ounces Sparkling Wine 2 ounces Pear Brandy 2 ounces Dry Fino Sherry 2 ounces Simple Syrup 2 ounces Fresh Lemon Juice 3 Sliced Lemons Preparation:

  1. Combine Tequila Don Julio Reposado, sparkling wine, pear brandy, dry fino sherry, simple syrup, fresh lemon juice and 2 lemon wheels into a pitcher with ice.
  2. Stir with bar spoon.
  3. Pour contents into punch glass.
  4. Garnish with lemon wheel.

Ideal Serving Glass: Punch Glass


Page 40 | The Brave Babes Battle Bus - Springing Into Spring Like Super Spingy Springs On A Springy Day!

Welcome to the Bus, Gerald. Of course it's an imaginary Bus, and we're all aware of that, but we've been on this Bus for a bloomin' long time now so this place kinda feels like home.

See, the thing is, we're a mix of drinkers, non drinkers, total abstainers, and also posters that are or have been, somewhere in between, around the block and back again!

There are no hard and fast rules here, just No judging, No bitching about others and most certainly No expectations of YOURSELF.

No-one can say what will or will not happen whilst you're posting here. You just have to take the ride, One Day At A Time.

There are two sayings that we have painted down either side of the Bus :-

1) - The Vulnerable Need Our Support, Not Our Judgement

2) - Alcohol Fosters Inertia

You've started to read this thread for a reason, and you'll either carry on and maybe Name Change (or not) and post, walk away, or realise that this is all about YOU, cry for a bit, and then come and take a seat

For those who would like a bit of our almost 4 year history, have a read of THIS TRULY INSPIRING THREAD

We're not a quiche or a clicky group, four years is a long time and longer when you're pissed for some of it, so whilst the threads may look 'clicky', I can promise you, it's just that we all 'know' one another because we've been here for a bit but you'll soon get to know us all, who loves what (CHEEEEEEEESE), but we were all 'new posters' at one time, weren't we?

Hey, here's the new thread. By all means mark your place <waits for mash exodus to new thread> but PLEASE fill this one first?

pat 7 days is great. Well done.
Curling was a blast, much harder than it looks but great fun. And it meant another AF day so that is day 3 done.
Now,can anyone tell me how to get proper Mumsnet back on my tablet instead of this desktop site which I can't figure out and which hangs all the time? I used to have it but I clicked on something and I can't get it back.

Yay! Yay! I was first on the new thread! And second too << very smug face >>

For those of you who are new and haven't experienced this before, we have had the very rare occasion when the existing thread gets filled up before a new one is available, and someone gets lost or left behind And we have also had a couple of times when we've all piled into the delight of a new thread with the excitement of a school kid with a new jotter (or do people not get jotters these days and am I showing my age?). And in doing so, have left some empty spaces in the old threads. then, many, many months later, someone new take all their courage in their hands, searches for threads about alcohol, and posts on the old old thread - only to have their posts unanswered. Oh God imagine that. I'd probably not have tried again for years (yeah well any excuse would do for me!).

So fill up tis thread - right the way to the end before we start getting serious on the new one. And what better excuse to post all your greatest worries, and fears, and hopes and dreams. go on, within a few hours it'll be in an archive

ma my mumsnet on my phone went weird - no idea what I'd pressed, then just as bizarrely, a couple of weeks later it went back again. I just look like a bamboozled old woman - stabbing at my phone, shaking it, and saying "I don't understand" "I don't understand".

And nothing to do with drink. Which is even worse 'cos I have no excuse.

Mine did the same for the last couple of days. I have no idea what I pressed and then I eventually realised the pressing keys wasnt having any effect it was just switching back to normal view by itself. At least I think that was what happened!!

So we need to get this thread filled . Well, I am doing ok. F*****g up mightily has for the moment killed my desire to drink alcohol. I hope it lasts. The anxiety I was feeling passed away around tea time and now my mood is lifting. I am actually having quite a nice evening to myself. Fed the DCs and then went online. I have loads of housework to do but will race around shortly to make the house respectable.

My DS finishes school for the summer tomorrow, DD finished last week. Complete joy! Dragging two teenagers out of the bed in the morning is sheer hell.

I have to face work tomorrow and have decided to try my best to walk in there like I do not give a hoot. I obviously do care and am bricking it but I am coming around to the idea that screwing up mightily on alcohol is a kind of illness. I am (very warily) thinking that this could be a turning point.

So 20 more posts to fill this thread.

Ma, it was only when you said it that I realised curling must be really energetic stuff. Lots of bending and stretching. It must be great exercise not to mention a good laugh. Well done on Day 3!

Morning Babes
Day 45 for me. Can't quite believe it. It's funny how another 5 days sober will make it 50 and 5 days seems so easy to achieve now, whereas a mere 45 days ago it was sooooooo incredibly hard to just get 1 or 2 days done. I am feeling good about this. I really want to stay sober now and never have to go through those first few days or weeks again.

It's still early days but it seems to be getting easier and drinking thoughts less and less. Even when I have pangs of 'how will I get through that' I have to see the whole thing through and just not start. I know without a doubt, if I drink I'll drink until I'm drunk and then I will absolutely drink the next day and the day after that. And god knows how long I'll carry on for before I stop again.

What I'm missing really doesn't exist for me anymore. I miss that first glass of wine, but it's such a short pleasure for me as within seconds I'm hurtling down that dark neck of the bottle to get drunk.

And never waking up feeling shit is something magical.

I might have to post some more shite on here so we can start the next thread legally.

Actually, I'm going to be sober for the entire 40 pages of the next thread.
There's a thought.

Life is (as for most of us), a bit mad hectic here at the moment.

DC2 has now left uni , and is moving out this weekend, so. empty nest, with no-one even coming back for the holidays any more! New chapter, again! I've had many in the nearly four years that I've been on the bus.

I send my love to everyone, and once I've broken up, have promised myself to post and chat a lot more. I miss you all.

SoberSoc you are an inspiration. Well done, 45 days is a great achievement. Are you doing other things to keep you focussed on not drinking. I have only done 7 days and am finding my mood rather flat with bouts of anxiety thrown in for good measure. I read an interesting thread which said that giving up itself is not enough on its own you have to replace drinking with other activities and learn new coping strategies to address underlying issues.

Its very early days for me so I think I will just try to get a few more days under my belt before I take on the task of fixing all the ingrained negative aspects of my life.

Have a good day everyone and I hope we can find the strength to just not drink today.

If anyone is about I would very much appreciate some support. I have to go back to work today after screwing up so badly. To top it all I am now way behind in my work. I feel physically sick with anxiety. I am panicking so badly. My boss is a complete bastard who, because I don't kiss his ass like the others in the office, tries to make me feel inferior to the others. Oh God, how am I going to get through this day. I never ever want to drink again because it was drinking that got me into this mess.

I am going to doc appointment now and having trouble getting dressed and leaving the house for the appointment. Oh God, get me through this day.

Please tell me drinking too much is a disorder and that I am not just some complete fuck up who has ruined her life by drinking and avoiding my responsibilities. I don't deserve it, I fucked up myself. I have four minutes to get dressed and be at the appointment. I wish I could turn back time.

I hope everyone has a good day today.

Well I made it to doctors a bit late but saw the doctor. I have just taken new meds, Citalopram and Proporanolol and all I can say is thank God. I should have done this months ago but anyway I have now. The doctor said she thought that this latest disaster was probably a good thing as it is a wake up call. That made me feel better because I was hoping that the same. I feel more relaxed after talking to her. She also said being a single mother of teenagers, working in a stressful job with no support causes anxiety so that made me feel better as well.

Well onwards and upwards. I have to go to work now but feel strangely calm. Its amazing what talking to someone about something so ostensibly secret can do. I think I can handle the day ahead.

Hi Pat
Good to hear you went to the doctor. I take all the help I can get from my GP. I check in with him every fortnight - so it's almost like a counseling session. Different system here though so maybe not as easy for you. I find having to go and see someone every fortnight very good for me. Maybe AA has that effect too. I know I can't do this on my own. I've tried for a decade and it didn't work.

Apart from that I've been doing things that I've been wanting to do, or half did when I was drunk. Like take up piano lessons again, a lot of reading, a lot of writing, running 10km now. It's soooooo much nicer. The cravings lessen pretty quickly. The hardest thing for me is dealing with emotions because I had that nicely under control by just drinking through anything that was vaguely difficult. Now I have to actually think about it all. But my anxiety is less. I'm feeling better about myself so I'm stronger and able to cope a bit better. It all just gets better the longer you don't drink.

And the nice things are bliss. Think I've said this many times, but going to bed sober is amazing. Reading in bed and falling asleep properly is amazing. Waking up every morning without all those awful feelings is amazing.

Really drinking gives me fuck all but trouble, and sobriety gives me such enormous pleasure. It's a no brainer. I just need to never pick up that first drink.

Hope today is ok for you. It will get better xxx

SoberSoc, thank you so much for posting and for being so supportive! I am going to make a determined effort to get into things I used to do. I also really need to get some exercise. I love the idea of going to bed sober and waking up without these feelings of self loathing. You are lucky to have the option of seeing the doctor regularly. My doctor told me to come back anytime for a chat and actually I am going to do that. I probably wouldn't have done but as you say it does help.

I have to go to work shortly and am really bricking it. I have told so many lies and just have to brazen it out. I am crap at lying because my memory is not good so for me this is a tough call. I am way behind on my work and don't look very professional. Its the lying that is torturing me. I suppose if I keep up this tortured state I will drink again so I better stop being so self indulgent.

Thanks again for posting, I really really appreciate it. Having someone to talk to really helped me this morning. Have a lovely day and thanks again from the bottom of my heart.

Oh pat it's so hard in the beginning. 7 days is excellent. Just keep going. Everything improves each day. The job shit will blow over and you won't be drinking so it won't happen again. And the stronger you get the better you'll be able to deal with your boss and work and in fact everything. My anxiety is soooo much better without alcohol.

I make regular appointments with my GP. I don't really care if he wants to see me or not. Bad bloody luck. Sometimes I go there with not much to say, but it's the sheer fact of 'checking in' every two weeks or so that helps me. He's a doctor, it's his care of duty and he's probably saving my life so I just keep going.

I've been filling in a drinking diary. I use this one found at this link:
www.drinkingdiary.com/index.html

I love it. I admire my turquoise squares regularly. I'm sure it helps me. Just keep thinking to yourself it will never be this hard. I was flat, moody, emotional (still am at times) a lot in the beginning and ate like a pig but I just wanted to get through it. Try and picture the mornings waking up without all that guilt.

Keep going. It really really does get easier. xx

ooh that diary looks good soc
might download that onto my tablet if I can.
pat is fessing up to your work issues an option? Can you say you have been dealing with an issue at home which you don't want to discuss but it has caused you to fall behind and that you realise this and are ready to address it and get caught up? do you have a HR/welfare dept?
thurso good to see you old pal. You ok?
Where the feck is indie?

Quick post before I catch up. Just plodding along at the moment, trying not to drink despite the drama. Had ten units last week - would be happy if I could do that all the time - which is mostly down to drinking lager. I can moderate with lager without really trying, with wine it's much harder.

Have been dealing with a load of aggravation from the neighbours - she put a new fence up, fine her boundary,but she put it over a foot in our garden, desdestroyed my plants, and drilled into the living room wall. Tried to discuss it nicely with her which resulted in a tirade of abuse, and her slagging us off to any random passersby. This went on for a few days and suddenly she moved the fence back, after sspeaking to a solicitor. However now she has the next neighbour along shouting abuse at us from over her fence whenever we go in the garden. Honestly I read this sort of stuff in aibu! but I am not going to let them drive me to drink

pat well done you for going to the doctor, and I hope that things at work went OK.

Several years ago I got into a mess at work. On a drunken evening I told someone something I shouldn't have (thinking I could trust her), and the next thing I knew she'd told several others. I really thought I would get the sack if the CEO found out that I'd blabbed. At the same time I had made a sort of verbal commitment to one of our suppliers about some work worth £70K - there was nothing dodgy about the decision, all above board and stuff, but I knew that if I got sacked my deputy would give the contract to a different company. In my panic and stress I couldn't see anyway out except for me to give the company £70K out of my own money (which of course I didn't have! and which would have been a ridiculous thing to do anyway). I would lay in bed at 4am and wonder how I could take out loans / extend my mortgage to cover it. I can still recall waking up and thinking that the only answer was to end my life, because I felt so ashamed and stressed and anxious. And it was like a cycle and the more anxious I felt, the more muddled my thinking got.

In the end, the event (that I'd blabbed about) happened before any word of it (or my indiscretion) had got out, I breathed a sigh of relief, and got on with my normal life and my normal drinking.

Don't know why I felt the need to share that - just to let you know that we can all be led to a very dark place, and that there is a way out.

Hi pat, sorry I was unable to post earlier. I'm so pleased that you've had a positive experience with your gp. I hope work has gone ok today. I often find the worry is often worse than the reality. In terms of your cover story, just keep it low key, say as little as possible.

We have people over for football and dinner tonight. I would usually have started already. I am craving the wine sitting in the kitchen. I have negotiated with myself that sharing one bottle with friend over the evening in acceptable. I hate sharing a bottle - I always hover vulture-like worried that I won't get my share! Tonight I'm viewing it as a simple way not to drink more than my share.

Well done everyone else for your achievements. Whether its 1, 3 or almost 50 every day is one more along on our journey

Alison my best tactic had been to delay the first drink for as long as possible. So for your first drink CHOOSE to have something long and thirst quenching and non-alcoholic - soda and lime, ruby grapefruit with tonic, or one of those lovely cordials - ginger and lemongrass, or pomegranate and something.

The same again for your second drink.

You will find that this has a number of consequences.
1) Your guest will be 2 glasses into the wine so you can't have the biggest share. I know that this sounds scary, but you may find that they only have 2 small glasses, and there will still be plenty left for you (if you need it). because the next consequence is.
2) You may find that after 2 big glasses of something lovely and refreshing and re-hydrating, you strangely don't feel quite as much like have a glass of wine as you did at 6 o'clock. Maybe you won't even have any at all.
3) Because you are well hydrated before you start, you won't guzzle the wine, and you are much less likely to have a hangover.
4) It is really easy to explain - "oh I'll have a glass of wine in a minute, I'm just having this first because I'm really thirsty"
5) It is a million times easier to have your first 2 drinks as non-alcoholic than to have wine and then switch for your final 2 drinks. Really.


Mediterranean Orzo with Roasted Vegetables & Lemon Zest

Dinner parties. It’s a time for pretty table linens, elegant dinnerware and culinary flights of fancy. A time in which my little apartment kitchen seems all too tiny and I start dreaming of a spacious farm kitchen, complete with brick walls and weathered wooden family table. When I was a child, our house was usually filled with dinner guests on Saturday evenings. My brother & I knew the kitchen was off-limits for pretty much the entire afternoon, as mom was in there whirling like a tornado and mostly cooking a 6-course meal for guests that would arrive later in the evening. Setting foot on the tile kitchen floor, meant the risk of being sucked into mom’s dishwashing vortex so we generally steered clear.

Fast forward 35 years, and – despite my good intentions – I realize I have turned into my mother. Rats . While I’m not yet wearing high-waisted hot pink capri pants that reach to my bra straps, or pee behind a spruce in Yosemite NP because the call of my bladder is far stronger than the language on any of the Park Ranger warning signs, I share my love of cooking with Cecilia. I enjoy entertaining guests with food I prepare, and I take joy out of billowing crisp, brightly colored linens over my table in preparation of the festivities. I enjoy buzzing around in my kitchen, hovering over pots & pans and making sure my guests will ooh & ah, whilst at the same time banning my house elves family members from entering the kitchen with a certain air of authority and mild annoyance. (*)
(*) Note to self: Must fight this genetic pattern before hot pink capris become all the rage.

Yesterday, J. was coming over for dinner. She had to drop off some papers, so – naturally – I suggested I cook dinner for all of us. I had planned on cooking a big pan of my lemon-braised chicken and serve that family-style, since I had to work all day and didn’t have much time whip out my whole arsenal of culinary wizardry. Lemon braised chicken has such a unique flavor, that it’s always a bit hard to find a side dish that will accompany it flawlessly without being blah, but the orzo below did just the trick. The roasted vegetables burst with flavor and are slightly caramelized which brings a note of sweetness, while the lemon dressing breaks that sweetness with the right amount of tang. The freshness of the scallions and basil not only adds to the wonderful flavors, but also makes this really pretty t look at.

MEDITERRANEAN ORZO WITH ROASTED VEGETABLES & LEMON ZEST
(inspired by a ‘Barefoot Contessa’ recipe)
– about 2 cups of uncooked orzo pasta
– 1 red bell pepper, sliced into 1 inch pieces
– 1 yellow of orange bell pepper, sliced into 1 inch pieces
– 1 small eggplant, diced into 1 inch pieces
– 2-3 small red onions (tennis ball size), diced into 1/2 inch pieces
– 3-4 ripe lemons, zested & juiced
– 1 bunch of scallions, sliced thin
– 1/4 cup of pine nuts, toasted
– 2 good handfuls of fresh basil, julienned or sliced into thin ribbons
– 2-3 cloves of ROASTED garlic (optional)
– olive oil (+/- 1 cup)
– salt & pepper to taste

Place the peppers, onions & eggplant on a baking sheet, sprinkle with salt & pepper and coat liberally with olive oil on all sides. Roast in the oven until tender and caramelized, approx. 30-40 min. Set aside and allow to cool to temperature. Turn off oven.

In a small sauce pan, toast pine nuts until golden brown. Set aside and cool.

Zest 3-4 lemons, and set zest aside. Slice scallions and basil, and set aside.

For the lemon dressing, juice zested lemons into a measuring cup or bowl. Preferably one with a pour spout. You should have approx. 1/2 cup of lemon juice. Add about 3/4 cup-1 cup of olive oil to the lemon juice and blend well. Add salt & pepper to taste. Add pureed roasted garlic to the dressing, if you desire.

Bring a large pot of liberally salted water to a boil, and cook orzo according to package instructions. Drain well and pour into large serving bowl. Immediately, while hot, pour about half of the lemon dressing over the pasta, and coat well so it won’t stick as it cools to room temperature.

When pasta is cool enough to handle, add roasted vegetables & lemon zest to the orzo, and gently fold until well combined. If the pasta salad seems a bit dry, add some more lemon dressing. Fold in toasted pine nuts, scallions and basil. keep a few basil leaves for decoration.

You can eat this pasta salad warm or cold. This recipe will make a large bowl that will comfortably feed 8 people or more. It can be served as a side, or with crusty French bread for a light lunch.

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History of Gusano de Maguey

Indigenous tribes such as the Aztecs were known to consume the worm and they eventually made their way to Spaniard traditions. In the 1940s, Jacobo Lozano Paez was said to have invented the insertion of the worm in Mezcal bottles, which he sold in the 1950s. He thought it enhanced the flavor and marketed it in that manner. However, it evolved into something much bigger.

Various distillers noticed his success and different urban legends began defining the meaning of the worm. Some of these legends include:

  • The worm is added to guarantee to the consumer an adequate amount of alcohol.
  • The worm serves as a hallucinogen that enhances the alcohol.
  • The worm signifies a tradition practiced for centuries by Aztec priests.

Whichever story is true, the maguey worm has certainly become an exotic tradition that sets Mexico apart globally. Its popularity has made mezcal and tequila extremely well-known spirits across the world. An estimated 130 countries consume this worm as a source of protein. Not only is it tasty, but it is also fun to look at and the stories around it are fascinating and mystical.

Today, the maguey worm is not only popular in alcohol bottles, but its culinary uses are also traveling to other parts of the world. It is served in an assortment of unique creations that make it a central part of whatever recipe it is in. Next, we&rsquoll explore how Mexicans have used this special worm for centuries and still make it part of their tradition.


Autumn

I love autumn, I always have. I’m glad we have four distinct seasons here. Fancy a rather rambling read? You’ve come to the right place.

The drop in temperature has meant the food I cook has changed. Plus I definitely gravitate towards a glass of red wine more too. And why not? It warms the blood.

The change of weather and a bounty of homegrown and wild produce seems to have perked up friends lately too. Recently I’ve had WhatsApps about:

T and her pots of rhubarb and ginger jam

T and his apple crumble / beef and ale pie

S made a chicken and tarragon pie

P is delighted that Yorkshire tea have made biscuit flavoured tea bags and says her tea drinking times have just improved!

N has been looking up crabapple recipes

B dusted off her slow cooker and made a beef and ale stew

I adore messages like those!

I’ve made Dorset apple cakes to share with family, plus tried a new bread recipe for a ginger and sultana loaf from my WI Bread book. It’s a winner! Message me and I’ll send you the recipe.

I’ve taken a few comfort food cookbooks off the shelf to get more inspiration.

What are you cooking at the moment? Have you made anything new, or an old favourite?

We talked about a long walk and tackling some chores in the house and garden, but after a long call from a friend and a heavy downpour went into hibernation mode instead the other day. We listened to This is This Country and roared with laughter. (Best if you already know the tv series.)

Lately I’ve sat up in the early morning with a podcast or audio book and done a round or two of crochet. It is a nice lazy way to start the day. I recommend Lisa Jewell’s Invisable Girl audio book.

I’m sticking to my Close to You scarf and Big Granny Square blanket. I’m trying not to flit around with lots of different makes, but am committing to a few. Both are easy going and not too taxing for my iffy hands.

For the GSB I’m wondering about going off-piste and buying more Hayfield Spirit yarn in different colourways. It would be a multi-multi coloured blanket. Here’s the full selection of colours from the Sirdar website. What do you reckon?

Casper might be fun for a scarf.

It’s gorgeous weather for walks. No sunscreen or multiple water bottles to lug around anymore as it’s now 10° less, or more, than this time a couple of weeks ago. Time to get the woollies out again! We all like an excuse to show off our homemades.

There’s an abundance of berries, a friend I met for lunch said she thinks it means we’re in for a hard winter. Is that right?

In the hedgerows in fields near home there are: crabapples, sloes, haws, the last blackberries, acorns, conkers, sycamore helicopters and ash keys. It’s fantastic.

‘Season of mists and mellow fruitfulness’ …full poem here.

Last weekend we drove home in the dark and AN OWL WAS SITTING ON THE WHITE LINE IN THE MIDDLE OF THE ROAD! I think he’d just caught a little creature running across the road and was pinning it down. 

If the low light levels and gloomy days are feeling a little bit tricky, combined with everything else at the mo, here’s a tiny rather silly little thing you can do. I bought a really cheap set of glitter gel pens from The Works and now write lists using a different colour for each item. Someone told me it’s like I’m 13 years old, but I don’t care! My shopping and freezer lists are really pretty and colourful on the front of the fridge. They’re making me smile.

How are you finding autumn?

Maybe it’s Spring where you are? What are you up to?

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Important Signs Of Liver Damage

Liver disease, also referred to as the hepatic disease, occurs when there is a disruption of liver function that results in disease. It is a broad term used to describe all the problems that could cause the liver to fail. It takes approximately seventy-five percent of liver tissue to become disrupted before liver damage is diagnosed. The liver is responsible for many functions in the body, including the production and secretion of bile. Here are the many signs of liver damage to be aware of.

Jaundice

Jaundice occurs when the skin, body fluids, and the white part of the eye develops a yellowish or orange tint. It is caused by an excess of bilirubin in the blood. Bilirubin is a chemical compound that is naturally yellow in color. The level of tint in the skin and eyes is determined by the amount of bilirubin in the blood. To help provide relief with Jaundice you may consider alternative medicines such as 100% Jaundice Relief. Jaundice may occur when the liver does not properly secrete bile, and a buildup of bilirubin causes the skin to display a yellow tint.

Dark Urine

Dark urine is another symptom of jaundice. It occurs when there is a buildup of bilirubin in the blood, which causes the skin to become yellow or orange. In some cases of jaundice, dark urine may occur as a result of the pigment that is produced when decreased red blood cells break down. When the liver is damaged, it cannot properly excrete bilirubin, which causes a backup in the body and results in a urine color that is darker than normal.

Pale Stool

Having pale or chalk colored stool is a common symptom of liver disease. This symptom occurs when there is damage done to the biliary system. Bile salts are responsible for giving stool its brown color. When it is not properly excreted, the color of the stool may change. Blood in the stool is a sign of end-stage cirrhosis that causes permanent scarring of the liver. Black stool may occur when blood does not properly flow through the liver and causes hypertension in the veins of the liver.

Swollen Legs

Swollen legs and ankles also referred to as edema, is a common symptom of liver disease. It occurs when the veins in the liver develop hypertension, causing fluid to collect in the ankles and legs. Fluid may also accumulate in the abdomen, causing it to become enlarged during a process known as ascites. Recurrent episodes of swollen ankles, legs or abdomen should be treated by a doctor as this may be a sign of liver disease.

Chronic Fatigue

Chronic fatigue is when an individual feels constantly tired, drowsy, consistently drained and lacking energy, and total exhaustion for no viable reason. Although many conditions can cause chronic fatigue, it is another common symptom of liver damage or disease, also known as hepatitis, regardless if the hepatitis was initially caused by a virus, excessive alcohol or fat consumption, or a genetic disease. The type of fatigue a patient experiences can be intermittent or constant, as well as mild or completely debilitating.

There is currently no relationship between the severity of the liver damage and severity of the fatigue. Some patients with very mild liver damage can experience debilitating fatigue while those who have severe liver damage or liver disease may not experience any chronic fatigue at all or vice versa. Chronic fatigue affects every individual differently and is a classic symptom of many other conditions as well.

Bruising Easily

Bruising easily may be a sign of liver disease and should be treated by a doctor. People with liver disease may notice bruising on their skin, but they do not remember how it got there. Bruising is caused when the liver no longer secretes the proper amount of blood clotting factors that it normally would. People who bleed easily may also consider this a sign of liver damage for the same reason (a lack of blood clotting factors).

Nausea And Vomiting

Nausea is specifically associated with a fatty liver disease which progresses slowly in most individuals. As many as 60 million Americans suffer from some form of this condition and untreated, this disease causes scarring and eventually failure of the liver. Once the liver has become scarred, proper blood flow is prevented which increases the likelihood of pressure building up in the stomach. This pressure is the cause of the nauseating feeling associated with a fatty liver disease. This symptom can even lead to vomiting blood which is a severe medical problem. Liver problems can also lead to a loss of appetite which can also lead to a nauseous feeling. Many individuals who experience liver problems will be prone to acute periods of nauseousness as well as a general unwell feeling and even disorientation or confusion.

Abdominal Pain And Swelling

Liver pain can come in a variety of forms, with most individuals experiencing it as a dull, throbbing sensation in the right upper abdomen, and it can also feel like a stabbing sensation as well. In some cases, abdominal pain can also be accompanied by swelling, and some patients have reported experiencing radiating liver pain in their back or right shoulder blade. Formally known as ascites, abdominal swelling is when there is a fluid buildup in the abdominal cavity that is caused by fluid leaks from the surface of the liver and intestine.

Ascites associated with liver disease is typically accompanied by other symptoms of liver damage or disease, such as portal hypertension. Signs of ascites, or abdominal swelling, can include a distended abdominal cavity, which can cause discomfort and shortness of breath. Abdominal swelling, or ascites, can be caused by cirrhosis, Reye&rsquos syndrome, liver cancer, alcoholic hepatitis, obstruction of the hepatic vein, and hemochromatosis.

Memory Loss And Difficulty Concentrating

Although the liver is most associated with the regulation of the metabolic process, a damaged liver can also negatively affect concentration and memory. While a healthy liver eliminates toxins in the body, a damaged, or compromised organ, cannot efficiently do this. The damage to the liver can allow toxins, that would have been otherwise removed from the body, to make their way to the brain. The medical name for this type of issue is hepatic encephalopathy, and it can gradually develop over time or appear suddenly due to rapid degeneration of the liver.

If the brain is exposed to these toxins for an extended period, permanent brain damage can occur, and in other cases of hepatic encephalopathy, some have slipped into comas and become unresponsive. Recurring examples of this condition are common in individuals who have severe scarring of the liver.

Itchy Skin And Dark Circles Under The Eyes

Itchiness in the skin can be caused by a chemical that is present in bile which is usually broken down by the liver. If the liver is not functioning correctly, the chemical that causes the itching sensation is not broken down properly and itchy parts of the skin, or even all over itching, can occur. If this feeling is from dysfunction of the liver, then the skin will appear healthy looking apart from the areas scratched. Dark circles under the eyes can indicate liver damage as well as many other underlying medical issues. If this symptom is found to be from liver damage, try raw vegetable juices and a liver tonic which will contain B vitamins and amino acids.

Developing New Allergies Or Vitamin Deficiencies

An allergy is a bodily response to a substance, and they are directly related to poor liver function. Allergens are incredibly common and include dust, peanuts, pets, and various food, to name just a few. If the liver's function is compromised by a disease, it may not be able to break down chemicals in a productive way which can lead to toxins infiltrating the bloodstream. These toxins overstimulate the immune system which causes an influx of inflammatory chemicals in response.

These chemicals in the blood often lead to hives, itching, and rashes. Individuals with preexisting allergies may see them become worse with liver disease. There have been many medical studies published surrounding the lack of vitamin D deficiency in patients with liver disease, and it is a common problem in those who suffer any form of liver conditions.

Muscle Loss And Shrunken Testicles In Men

The liver does not produce hormones, but it is essential in the regulation process. The organ plays a considerable role in hormonal imbalances because the liver breaks down the hormones that control the balance of potassium and sodium, water in the body, sex hormones, and the immune system. If these hormones are not broken down efficiently, chemicals accumulate in the body and can lead to significant imbalances. These imbalances can also negatively affect male testicles, causing them to shrink and adversely impeding sexual drive and performance. Chronic alcoholism can also lead to this condition which is known as testicle atrophy. Although the liver does not produce hormones, it is an essential part of the body's hormonal function and regulation in both men and women.

Portal Hypertension

Another symptom indicating liver damage is portal hypertension, which is high blood pressure in the portal vein, which supplies the liver with blood from the intestine and spleen. This symptom can occur due to an increase in the individual&rsquos blood pressure in the portal blood vessels or resistance of blood flow through the liver. Portal hypertension can also lead to the growth of new blood vessels, called collaterals, that connect blood flow from the intestine to the circulatory system, ultimately bypassing the liver. Unfortunately, when this happens, substances that are usually removed by the liver are able to get into the circulatory system. Further symptoms that indicate portal hypertension is happening in a patient&rsquos body is when they show signs of ascites or develop varicose veins.

Esophageal Varices

Another sheer sign of liver damage and disease is the development of esophageal varices, which are dilated blood vessels within the walls of the lower part of the esophagus that can bleed at any time. This symptom often appears in patients who have extensive liver damage or an advanced stage of liver disease. As previously discussed, liver damage can cause portal hypertension, which is high blood pressure in the portal vein, that supplies the liver with blood.

Collateral blood vessels gradually develop due to this pressure, causing blood vessels to grow and divert the blood due to the high blood pressure. This extra, high blood pressure in the vessels causes them to dilate and become severely painful and inflamed, which can eventually reach the lower esophagus and stomach, which are prone to rupture. Further signs of this dangerous symptom are painless vomiting of blood, dark or bloody stools, decreased urination, excessive thirst, light-headedness, paleness, and anemia.

Diagnosing Liver Damage

It is imperative that if a patient shows a majority, if not all, of the signs of liver damage, that they visit their doctor for a proper diagnosis. Discovering the exact cause and extent of liver damage is critical, as the diagnosis guides the type of treatment the patient will receive. A doctor is likely to begin the diagnosis by examining the patient&rsquos health and medical history and perform a thorough examination. There are three ways to determine if an individual has liver damage and the extent of it.

The first way is with a blood test, where a group of blood tests is performed, called liver function tests, which are used to determine if an individual has liver disease. Other blood tests can be done to look for specific liver problems or genetic disorders as well. Imaging tests, such as an ultrasound, CT scan, and MRI, are the second type of tests that can show liver damage. Finally, a tissue analysis can be conducted and involves removing a tissue sample, known as a biopsy, from the patient&rsquos liver and can help diagnose liver disease and signs of liver damage. A liver biopsy is often performed using a long needle inserted through the skin to extract a tissue sample, which is then sent to a laboratory for examination.


Thursday, February 11, 2016

Easy Fun Margarita Variation!

For tonight's happy hour we're featuring Aperol Margaritas with Tabasco-infused salt! It couldn't be easier to change up your Margaritas if you want to play and add different flavors! All you do is substitute your chosen liqueur (in this case Aperol, which is technically a bitter, but same idea) for the orange liqueur in the Margarita recipe. Have fun and try different liqueurs! We've used ginger, elderflower, pomegranate and many more!

To make the Tabasco-infused salt, all you do is pour some salt into a plastic bag, followed by several large dashes of Tabasco. Agitate until the Tabasco is incorporated with the salt, then spread out on waxed paper and allow to dry completely. It sounds crazy, but adds only a subtle spicy kick, which is tremendous fun! Bottoms up!


Salt of the Earth, Part II.

Pork baguette. Doesn’t sound like much, maybe just menu filler or something to get along a fancy takeout pizza someplace, a pimped-out hoagie.

This take on Vietnamese bahn mi the best thing I’ve put in my mouth at Salt of the Earth, which is saying something. The bread has to be good. That’s a given. Crusty on the outside, light and soft on the inside, but still dense enough that it doesn’t get soggy. Never soggy. A thin smear of pate made from chicken livers sourced nearby. Pork. Glorious pork. A lumberjack’s fistful of it cooked once then roasted under the salamander just long enough. Pickled carrot, pickled daikon, jalapeno – briny, tart, crunchy, a whisper of heat. And then cilantro, leafy and clean. Each ingredient works separately, but these simple soloists join in harmony to become something greater.

Of course, I think it’s off the menu now.

In a year, the place no one ever calls by its whole name — unless you’re being proper and writing it out on first reference — has gotten itself a reputation as the best restaurant in Pittsburgh. Yeah, yeah, right? You know that. Ain’t no thang.

Its opening coincided roughly with my arrival in town. In some ways, it’s been the joint to compare other restaurants to since I started eating my way around this city trying to learn it from the streets up. First time I went was New Year’s, when they tossed out their whole menu and served only pork and sauerkraut.

Been a handful of times since. Always been good. Often been far better than that.

Not always the most amazingest thing ever, but I can’t see ever turning down a trip there. It can be a weird place. The green gazpacho and short ribs leap immediately to mind as things that were delicious but didn’t blow me away. Which is not a criticism, just a tiny explanation. I mean weird in the sense that it’s built to give you the best meal of your life every night. And that’s an impossibly high bar.

Not just good. Not only wonderful. The best, most creative food possible that masses of people in this town will trade money for. I’m in awe of ambition like that. I don’t know Kevin Sousa in the least but I find it fascinating that someone with what clearly are his standards cannot allow himself to meet them, except perhaps fleetingly.

At the same time, one of my first impressions of the place was a lack of pretension. Sitting on stools watching the line cooks is the best spot in the place. When it slows down toward the end of the night, they’ll happily answer questions directly or make time to chat a little as they get ready for prep for the next night.

And that extends to the bar, too. There as much care put into every drink as there is to each plate. A rare and delightful thing, that. But have a question about a specific ingredient, an obscure kind of alcohol or technique, and they’re accessible.

This is a place to not just consume but to appreciate and to learn. Which might be why they could charge a lot more for what they do and yet don’t. Price shouldn’t be the main barrier to getting you in the door. Ain’t cheap, but it hasn’t yet meant I can’t make rent.

And you can find a good chunk of the staff on Twitter where they’ll often engage in conversation outside the physical restaurant — something else that makes Salt approachable even when they serve weeds that perplex my wife because they grow wild in our garden. (Purslane, I’m looking at you.) Go find @Chad687 or @BaconBra or any of the others. Good folks.

All of which is to say its reputation is earned. Keep churning, keep improvising, keep surprising. Keep working. I’m grateful for it.

Tell all the people:

Like this:


Oyster Stew

Ingredients

  • 1 Qt oysters in their natural water
  • 4 T Salted butter
  • 4 T Self-rising flour
  • Fresh ground pepper
  • 3 Green onion tops chopped small
  • 2 Celery stalks chopped small
  • 3 in Mushrooms sliced and cut half
  • 4 in Artichoke bottoms cut small pieces
  • 1 Quart Half & Half 'Cream'
  • Tony Chacere's Cajun Seasoning optional

Instructions

Notes

Comments

J&L Oyster Stew — 56 Comments

Thanks for posting this! I’ve been looking for a new soup du jour. There’s a half sack of fat salty oysters in my ice chest right now. This is my 10th sack this fall/winter so I’m really looking for some different recipes for them.

So far its been on the half shell, broiled Rockerfeller, broiled with a slice of fresh tomato with andouille and smoked cheddar, and broiled in white wine with butter, shallots, garlic and lemon. I slipped a few into some shrimp and corn soup too!

Tonight it will be Jackie’s oyster stew for an appetizer then trout picatta and a green salad. I’ll try it with some fat free half and half. We will see.

Ohhhhh, wish I was there for supper, my friend! Be sure and come back and let us know how you “tweaked” her recipe and how good it was. Hey, what’s for lunch?

I am going to try this one,we use the “He Stew” recipe in James Michtners Book “The Cheasapeake” with bacon and topped with Saffron,tomorrow night is seafood night with fried Seabass filets,one Redfish to blacken and Stone Crab claws.

Please let us know how it was, Ronnie.

Another delicious recipe from you!

Oysters come with lots of stories….. Ahhhh….. the good old days. I bet you’re surprized…….

I had Justin Wilson’s recipe which he actually gave to me at Guy Carrie’s Camp, my freshman year at USL. Years later I lost it. I called his daughters (he had passed then), asking for it because my Dad loved it. Best we could figure was that he had given me his Oyster pie recipe because they didn’t remember him ever making stew.

I don’t make it much anymore for three reasons first and foremost I never buy bags on the side of the road anymore, I just don’t see them. Second I never have enough left when I get oysters after I satisfy my half shell obsession to get even a pint extra for cooking. AND finally, in the past I never once had a bad oyster, I had a few that didn’t work, but never one that sickened me. In the past 5 years it seems I am paying back for all those years of good oysters. I don’t blame Katrina, I don’t blame BP, I don’t blame the environment, I just don’t go to the coast like I did and some things need to be acquired very close to the source. I wouldn’t order fresh oysters in Kansas City either.

For those looking for new ideas, have you ever tried grilling half shell oysters on the BBQ grill with a hint of sauce or some butter and garlic?

En brochette? OMG! Shrimp and Oysters En brochette, it just doesn’t get much better than that in my humble opinion. It’s easy, it’s fast, it’s heavenly, and if you ever want to impress it never fails.

The perfect meal
Cold longneck & cracked crab claws in butter and garlic, ½ doz. Shrimp & Oysters En Brochette, followed with peach bread pudding dark roast coffee w/ Tia Maria & Baileys. It doesn’t matter what you did, it doesn’t matter, it doesn’t matter what you said, it doesn’t matter, it doesn’t matter what you bought, it doesn’t matter, you wrecked my what, who cares?

But it is so hard to shuck enough to cook with….LOL I keep horse radish fresh in the fridge year round just in case I see an oyster.

I forgot and I knew you’d want to know. Have you ever had a fresh oyster Bloody Mary? Not with that canned Bloody Mary mix, either. Just add a few oysters to each glass. They are like little surprize packages of joy when drinking. Don’t forget to add that good oyster liqueur to it. Ya know the Yankees drink Clam-mato juice, think of how good oyster juice would taste in a Bloody Mary.


I won’t be getting sober anytime soon but I am “drinking smarter”

Photo from Damir Spanic on Unsplash

I was a grown-up last weekend. The old man and I went on a date night to a swanky restaurant and I chose to drive.

In my last post I talked about the necessity of making choices in middle age, and prior to last night, I would have looked forward to washing down the posh grub with a bottle of expensive wine, and wasted the afternoon working out a feasible way to get to the restaurant on public transport. What can I say? I like drinking. Alcohol tastes nice. Drinking turns me into the interesting, cool girl I should have been…at least, until the next morning. It helps me cope, and gets me out of the house.

For me, drinking is also a form of self-care. Hear me out, peeps. You see, my list above doesn’t account for alcohol’s other, hidden benefits for me personally: its medicinal ones for colds, backache, and muscle pain its effectiveness as a coping strategy for my social anxiety its ability to foster connection and the strength it provides me to contend with a society that writes women my age off, (or only draws attention to us for all the wrong reasons – Alexandra Grant).

Therefore, it was with some surprise that grown-up-me decided that night that (for the sake of a couple more drinks) I couldn’t be assed to sit on a bus full of obnoxious teenagers or work through a heinous hangover the next morning.

Anyway, everyone knows the first sip is the best.

A few years ago, I wrote in my first paid article for Mamamia on the subject of my concerns about my drinking and the increase in women’s drinking in middle age. I remember that what I was really aiming to do in that article was to empathize rather than shame women who drink. I can’t remember the exact headline I pitched to the editor for the story, but it was changed to ‘I am a functioning alcoholic and I’m not alone’ – and I was mortified. At the time I think I was looking for a new job.

BUT… if the decrease in the number of units our government deems healthy for us to drink is anything to go by, she had a point. AND…Maybe I’m paranoid, but drink shaming seems to be levelled more directly at women – and in particular middle-aged women. Granted, there are medical reasons for this – in that women’s bodies can’t process as much alcohol as men. But there is also this social construct that a woman who is drunk is far more shameful than a man, even though many men who have drunk too much go on to do terrible things, while a woman is more likely to fall asleep on the sofa. Just check out the photos of the after-race parties if you don’t believe me.

Why are men given license to have fun, while women are expected to stay at home and live like nuns? You can see that question in people’s heads when they see a group of drunk women – who’s looking after the kids while they’re out drinking? Well, Carol, who’s looking after the kids while their dad’s out drinking?

However, since I wrote that article, I have become more aware of the effect that alcohol has on my body – I’m getting old, Goddammit! – which is why, (and trust me when I promise that I am not getting sober and deserting my people entirely) – I’ve decided to “drink smarter” (in the words of Kate Spicer from The Sunday Times).

Menopause has played a huge role in that decision. I’m certain that many of you fifty-somethings will identify with the impossibility of being a functioning alcoholic when your hormones contrive to make your life – and in particular, your hangovers – as unpleasant as possible. Suffice it to say, I have to be fully committed to knock back a bottle of wine.

So, yes…the hangovers from hell, my aspirations to run 5kms (more than once), and that other cruel twist of menopause – weight gain – have guilted me into reducing the Rose and discarding the Chardy. I wish I could say that concerns about my longevity or longterm health were truly behind my decision, but after twenty years of smoking, a lifetime of anxiety, and a pretty shoddy family history when it comes to health, I know I’m fucked I’ve been playing Russian Roulette for a while now.

And I won’t deny it is a struggle. Alcohol is a wonderful crutch, it has been a loyal and reliable friend, and maintaining my commitment to Kombucha for just a couple of nights a week has stretched my self-discipline to the max. I am want to crumble at the first sign or conflict or stress.

But that’s okay. Rome wasn’t built in a day.

I suppose what I’m really trying to say in this very convoluted post is that when the fun police make you feel bad about your drinking, don’t beat yourself up about it. You are not alone. Many of us have vices we’re not proud of – for some of us that is a glass or two of wine, for others it is several Magnums – as in the ice cream for others still, it is leading corrupt governments and ignoring the voice of democracy.

Personally, I’ve never had a problem with drinking with non-drinkers or fellow alcoholics and I don’t need anyone to drink with me to have a good time (See symptoms of an alcoholic). I do see the benefits of sobriety, but I am also aware that swift judgments are easy to make it takes much more time to look beneath the surface.

My intention is not to glorify alcohol, but there are still occasions in my life when I am dealing with stuff when I want/need to drink. There are also occasions when I want to celebrate that I’m still here and in a good place. And in the words of the author, Mike Gayle “We all do what we need to do to get by.”


Watch the video: ΨΑΡΟΛΑΜΠΗΣ ΤΑΜΠΑΧΑΝΙΩΤΙΚΑ (December 2021).