We saw this on the NASCAR site and just had to post. This was back when racing was still "racing". Check it out. Our local Cale Yarborough didn't win this one but he made it interesting. Look at the 19 minute mark.
Friday, September 25, 2015
Monday, September 14, 2015
Real Estate Auction Thursday, September 17th at 6pm - Bryant Auction & Real Estate LLC
3 Bedroom
2.5 Bathrooms
(1 Full Bath + a 1/2 bath downstairs and 1 Full Bath Upstairs = 2.5 total)
Bonus Room
Sunroom
Home has been measured and is 2,200 sq. ft. and is situated on an almost 2 acre lot. (Florence County has the property listed as 1.839 acres.)
Home is 2.5 miles from South Florence High School.
Tax Map # 00127-01-114
Auction Conducted by Bryant Auction & Real Estate
Gwen C. Bryant SCAL 859 CAI Auctioneer, Broker
www.gwenbryantauction.com
Terms: 10% down the day of Auction with balance due within 30 days. A 10% Buyers Premium will apply.
Tuesday, July 14, 2015
Sunken Boat in Freeport, Grand Bahama
Click around on the embedded Google map image below. It is more than just a photo-sphere 360 degree image. It's like they were experimenting with underwater street view or something.
Here are the exact coordinates:
26.488174, -78.657140
Tuesday, July 7, 2015
Angel Food, or White Sponge Cake - 1894 Receipt
Ingredients:
Whip the whites firm enough to bear up an egg, put in the sugar, beat a few seconds, add the flavoring, then stir in the flour lightly without beating.
When the flour is mixed in fairly out of sight it is finished. As soon as mixed put the cake in the oven. It needs careful baking like a meringue in a slack oven and should stay in from 20 to 30 minutes. A deep smooth mold with an unusually large tube is the best, but any other will do.
The mold should not be greased, but when the cake is done turn it upside down, the tube or something else holding it up to let the air in, and leave it to get cold before trying to take it out. Then cover it with the plain sugar glaze of the next receipt [We won't add that receipt here because it uses raw egg whites.].
The rule for angel food in large quantities is a pound of sugar, a pound of whites, half a pound of flour and an ounce of cream tartar.
Angel food, as this peculiarly white and light sponge cake is fancifully named has quite a history to be recorded. It originated in St. Louis a few years ago and is seen oftener in the hotel bills of fare of that city than anywhere else.
S. Sides, who kept a large cafe or restaurant there invented it and did not fail to make the most of his discovery, and it soon came into such great demand that not only was no fine party supper complete without it but it was shipped to distant cities, orders coming even from London. For some time the method of making it was kept a profound secret but at length the inventor yielded so far as to sell the receipt for twenty-five dollars, having it understood that it could not be made without a certain powder that could be obtained from him alone.
It did not take long to discover that the powder was nothing but cream of tartar
and the receipt once communicated gradually became common property. Many of the caterers for parties make a specialty of it, for it is still sufficiently difficult to make always alike to prevent its becoming utterly common, and a considerable number of the cakes are sent out packed in boxes to surrounding towns, and occasionally to
the east and south.
The difficulty such as it is, that makes the caterers say this cake has been more trouble to them than anything else, and leads to the use of special molds to bake it in is the tendency to fall in at the center after baking.
The mold not being greased holds the cake up to its shape until cold. The lamb's-wool texture of it may be made finer by stirring after the flour is added. The cake will be better when a day old than when first baked, but to keep the outside from drying and to make it better eating, as it has no richness in its ingredients, it is always covered with a flavored sugar glaze or icing.
It may have no direct connection with it, but Sides, who originated angel food, afterwards lost his reason and was taken to an insane asylum, his wife continuing the business he established.
---------------
Angel Food, or White Sponge Cake - 1894 Receipt Article taken from:
Volume 1 of the "Oven and Range" Series
The American Pastry Cook
7th EDITION
by Jessup Whitehead
CHICAGO:
Jessup Whitehead & Co., Publishers
1894
A book of perfected Receipts, for making all sorts of articles required of the Hotel Pastry Cook, Baker and Confectioner, especially adapted for Hotel and Steamboat [yes, steamboat...this book is 121 years old] use, and for Cafes and Fine Bakeries.
- 11 whites of eggs
- 10 ounces of fine granulated sugar—all that can be shaken and heaped on a cup.
- 5 ounces of flour—a cup moderately heaped.
- 2 rounded teaspoonfuls of cream of tartar
.
- 2 teaspoonfuls of vanilla
or lemon extract
.
When the flour is mixed in fairly out of sight it is finished. As soon as mixed put the cake in the oven. It needs careful baking like a meringue in a slack oven and should stay in from 20 to 30 minutes. A deep smooth mold with an unusually large tube is the best, but any other will do.
The mold should not be greased, but when the cake is done turn it upside down, the tube or something else holding it up to let the air in, and leave it to get cold before trying to take it out. Then cover it with the plain sugar glaze of the next receipt [We won't add that receipt here because it uses raw egg whites.].
The rule for angel food in large quantities is a pound of sugar, a pound of whites, half a pound of flour and an ounce of cream tartar.
[The neat thing about this receipt/recipe for Angel Food Cake is the short story about the history of who invented it. Read on below.]
---
---
Angel food, as this peculiarly white and light sponge cake is fancifully named has quite a history to be recorded. It originated in St. Louis a few years ago and is seen oftener in the hotel bills of fare of that city than anywhere else.
S. Sides, who kept a large cafe or restaurant there invented it and did not fail to make the most of his discovery, and it soon came into such great demand that not only was no fine party supper complete without it but it was shipped to distant cities, orders coming even from London. For some time the method of making it was kept a profound secret but at length the inventor yielded so far as to sell the receipt for twenty-five dollars, having it understood that it could not be made without a certain powder that could be obtained from him alone.
It did not take long to discover that the powder was nothing but cream of tartar
and the receipt once communicated gradually became common property. Many of the caterers for parties make a specialty of it, for it is still sufficiently difficult to make always alike to prevent its becoming utterly common, and a considerable number of the cakes are sent out packed in boxes to surrounding towns, and occasionally tothe east and south.
The difficulty such as it is, that makes the caterers say this cake has been more trouble to them than anything else, and leads to the use of special molds to bake it in is the tendency to fall in at the center after baking.
 |
| Nordic Ware Heavyweight Angel Food Cake Pan, 10 Inch |
The mold not being greased holds the cake up to its shape until cold. The lamb's-wool texture of it may be made finer by stirring after the flour is added. The cake will be better when a day old than when first baked, but to keep the outside from drying and to make it better eating, as it has no richness in its ingredients, it is always covered with a flavored sugar glaze or icing.
It may have no direct connection with it, but Sides, who originated angel food, afterwards lost his reason and was taken to an insane asylum, his wife continuing the business he established.
---------------
Angel Food, or White Sponge Cake - 1894 Receipt Article taken from:
Volume 1 of the "Oven and Range" Series
The American Pastry Cook
7th EDITION
by Jessup Whitehead
CHICAGO:
Jessup Whitehead & Co., Publishers
1894
A book of perfected Receipts, for making all sorts of articles required of the Hotel Pastry Cook, Baker and Confectioner, especially adapted for Hotel and Steamboat [yes, steamboat...this book is 121 years old] use, and for Cafes and Fine Bakeries.
Monday, July 6, 2015
Fans Capture Video of Austin Dillon's Horrifying Crash After Dale Earnhardt Jr. Wins at Daytona
Austin Dillon, driving the #3 shown above, slams into fence at the finish of the Coke Zero
400 at Daytona International Speedway in the early morning of July 6th. Dale Earnhardt Jr. won the race but was visibly shaken and concerned about his fellow driver and the fans. It is being reported that Austin says he received a bruised tail bone in the accident. Thank goodness that is the extent of his injuries. Also, it was reported during the live broadcast that three fans were receiving medical treatment for minor injuries.
See multiple videos below for different views of the accident. We'll add more as we find them.
— Devin Hayes (@DevinHayes_) July 6, 2015
WATCH: Dale JR. wins Coke Zero 400 in dramatic finish
It’s Dale Earnhardt, Jr. who takes home the checkered in Daytona! Other cars around. #NASCARreplayRecap: nas.cr/1ex2lxG
Posted by NASCAR on Sunday, July 5, 2015
Friday, July 3, 2015
What are Chia seeds?
Are you thinking ch-ch-ch-chia? You probably once owned one of those green hair clay pot pets, given to you at Christmas because you love flowers. The Chia seed and your pet Chia are cousins.
Only recently did chia seeds
become recognized as a modern day superfood. The word “chia” is the ancient Mayan word for “strength.” It is being used as a nutty topping for yogurts and salads and used in cereals, energy bars, even pasta dishes.
Health conscious people everywhere are now eating chia seed and on the hunt for recipes.
A common dosage is 20 grams (about 1.5 tablespoons) of chia seeds, twice per day.
Chia Seeds
Nutritional values of one ounce (28.4 grams) chia seeds:
Calories: 138 (subtract the fiber, 10 x 4 = 40 changes to 98 calories)
Total Carbohydrate: 12 g (subtract 10 g of fiber to get 2 g Carbs for you diabetics)
Dietary fiber 10 g (wow!)
Protein: 4.7 g (wow!)
Total Fat: 9 g (5 of which are Omega-3's).
- Saturated fat 0.9 g
- Polyunsaturated fat 7 g
- Monounsaturated fat 0.7 g
- Trans fat 0 g
- Cholesterol 0 mg
Sodium 5 mg
Potassium 115 mg
Calcium: 17% of the RDA.
Magnesium: 23% of the RDA.
Iron: 12% of the RDA
Look for Chia seed everywhere...Wal-Mart, Sam's and your better Grocery stores.
Please share your ideas for adding these great little seeds to your recipes.
Strawberry Chia Spread
As I have become more aware of chia seed benefits, I have been looking for ways to eat them.
These healthy little seeds need to be incorporated into my diet and I think this Strawberry Chia Spread will work just fine..
Strawberry Chia Spread
Ingredients:
Instructions:
Clean and process your strawberries, removing stems, slice or chop.
Set a medium saucepan over medium heat and add water, strawberries, honey and salt.
Heat, stirring occasionally until it begins to boil.
Let it continue to boil until it begins to break down the strawberries and forms a saucy consistency,
you want it to reduce by half and not stick.
If necessary, carefully mash fruit with a fork or masher until it reaches the consistency you'd like.
Taste your spread and see if you want to add more honey.
Add a little at a time until you hit the right sweetness for your taste.
Reduce heat some. Stir in the chia seeds and let cook for another two minutes.
Do not walk away, stir constantly. Stir in vanilla extract.
Remove from heat, and let sit until thick, about 10 minutes.
It will continue to thicken as it cools.
To store, place in an airtight jar, and keep in the refrigerator for up to two weeks. Can also be frozen.
benefits, I have been looking for ways to eat them. 
Strawberry Chia Spread
Ingredients:
- 2 cups of strawberries, clean hulled and chopped
- 1/4 cup honey
- 1 cup of water
- 1/2 tsp vanilla extract
- tiny pinch of salt
- 3 tablespoons chia seeds
Instructions:
Clean and process your strawberries, removing stems, slice or chop.
Set a medium saucepan over medium heat and add water, strawberries, honey and salt.
Heat, stirring occasionally until it begins to boil.
Let it continue to boil until it begins to break down the strawberries and forms a saucy consistency,
you want it to reduce by half and not stick.
If necessary, carefully mash fruit with a fork or masher until it reaches the consistency you'd like.
Taste your spread and see if you want to add more honey.
Add a little at a time until you hit the right sweetness for your taste.
Reduce heat some. Stir in the chia seeds and let cook for another two minutes.
Do not walk away, stir constantly. Stir in vanilla extract.
Remove from heat, and let sit until thick, about 10 minutes.
It will continue to thicken as it cools.
To store, place in an airtight jar, and keep in the refrigerator for up to two weeks. Can also be frozen.
Tuesday, June 30, 2015
RECEIPT OR RECIPE? Opinion from The American Pastry Cook - 1894
[Let's go back 121 years today and ask the age old question....Receipt or Recipe?]
Which is right?
Worcester [Joseph Emerson Worcester, b. August 24, 1784 – d. October 27, 1865, was an American lexicographer who was the chief competitor to Noah Webster of Webster's Dictionary in the mid-nineteenth-century.] says that a recipe is a receipt for cooking ; also, that it is a formulary or prescription for mixing certain articles, particularly in medicine. Webster, also, makes recipe and receipt appear nearly synonymous terms, and attaches to the former a particularly medical meaning that is nowhere made to belong to the other.. The French recette, which appears to be the original of our receipt, is pronounced like it; and yet all the translated French books have recipe instead.
Of half a dozen different articles on the grocer's shelves, four have recipes printed on the packages while others give receipts.
Of six persons talking together, four or five will say recipe, the rest receipt. The label on the bottle tells you that the sauce beside your plate was prepared from the receipt of a nobleman of the county. But the nobleman's only authoritative English cook-book uses recipe.
By its side is another later and very compendious work which is advertised as containing so many thousand receipts. Still another more recent and even more compendious London book, uses the other word. Both words are right, but which is the better?
Several hundred pages of the matter which it is proposed to publish in this column, had been written with the word recipe, according to the observed practice of the majority, but after all it was decided to change it, and for reasons perhaps as immaterial as the difference between the two words in question.
Still, the minority side having been taken, it seems best to state the case.
A city man, wise in the ways of bread making, was at an old Yankee farmer's house instructing his housekeeper in the best methods of making homemade Boston brown bread, and used the word recipe frequently. The old man was not illiterate, but excessively old-fashioned, and the tri-syllable annoyed him past bearing.
He laid down the Churchman that he had been reading, and leaned back and listened.
Then he took off his glasses. Then he began to remonstrate.
"Oh, don't bring those affected city words among us plain people. 'Recipee,' " he repeated,
with immeasurable contempt.
"My parents always said receipt ; my neighbors all say receipt, what would they think of us if we should go among them putting on such airs as that ?"
As I overheard this, and a cutting phillipic which followed, aimed at city affectations in general, my faith in the power of high-sounding recipe to soothe the savage breast was considerably weakened. A long time after, and at a very distant place, a lady school teacher was heard to say: "I am so glad if receipt is the right word instead of recipe; the latter seems so much like a stranger in a foreign dress among our familiar English words of the same dimensions. When I have taught my pupils to indite and recite, it is troublesome to make them understand that recipe is not to be pronounced that way at all, and then, again, to stop them from making two syllables of ripe, wipe, and pipe."
This was another blow at the aristocratic trisyllable, but it seemed hard to have to descend from the lofty heights where it prevailed to the level of the common. Fortunately, just at that time, the great house of the Harpers published the most polite cook-book that has yet appeared. It made extreme correctness a special feature. It was typographically perfect.
It hyphenated every cocoa-nut. It split hairs on teaspoonful.
It followed Noah Webster whither-soever he might lead. It was "the glass of fashion and the mould—I mean mold—of form," and with all this it adopted receipt instead of recipe.
There was no more room for doubt. Higher precedent there could not be, and so, if the reader pleases, as far as this column is concerned, we will render unto the doctors the Latin trisyllable which is their, and use only the humbler but safer English receipt.
------END--------
Receipt or Recipe? Article taken from:
Volume 1 of the "Oven and Range" Series
The American Pastry Cook
7th EDITION
by Jessup Whitehead
CHICAGO:
Jessup Whitehead & Co., Publishers
1894
A book of perfected Receipts, for making all sorts of articles required of the Hotel Pastry Cook, Baker and Confectioner, especially adapted for Hotel and Steamboat [yes, it said steamboat] use, and for Cafes and Fine Bakeries.
Monday, June 29, 2015
Virginia's Skin Care and Makeup Tips
I have been asked what brand of makeup I use, so I will try to explain. I don't know if the brand really makes a difference. The secret is the preparation of the skin before you apply all that beauty.
The most critical part is to begin with very clean skin. What you use is really your choice. I have a lotion and a soap I use interchangeably. Rinse well and pat dry with a clean towel.
Now the more delicate part begins. You must have on hand the mega beautiful skin creams for the elderly females. The first is a gel which puts water into the skin. The is essential for youthful skin. Now you put as much as you can rubbing it in. You do not want to drip all over the place upon completion. Neither do you want to appear as if you are in a downward spiral from all the water flowing down your face like tears.
Once this is done, you apply the moisturizing lotion. This makes your face feel wonderful so you need to pay attention and not get caught up in the wonderful sensation. You may use too much and the makeup will slide right off your face. You might frighten people because they may think you are losing your skin.
Next comes the day cream. Using the ring finger, gently apply this sparingly. Use small circular motions as you apply. Let this dry.
Now begin the makeup itself. Most of the time I just used powder.
If I use a base all this will find the grooves and troughs of my face and will lodge there making me look like ruts in a road. Try to get the color even and match this to the color of your natural skin tone.
Another reason to wait on the creams to dry before you begin. The rubbing causes the skin to look red. If you match at this point the outcome will make you appear to be sunburned, or possibly a clown.
Apply powder if needed.
Next are the eyes, the most difficult part. Use a light base color as a primer on the eyelids. Then begin with your desired color. Three colors are sufficient. Use a medium color next to the eye and be careful not to get this in your eye. This will cause the floodgates to open and all the tears will undo everything. If so you must begin again. Already the time spent on putting on your beauty has been at least 10 minutes (yeah right). You apply the three colors as they appear on eye shadow box.
If you want to try to use false eyelashes, you are very brave. I have tried and cannot get this to work. Either I have them upside down, on the lower lid, above the upper lid, crooked or half of the lashes have been pulled out. I look as if Lucy put them on. So I have given up on that.
So now on to the mascara. I manage to get that all over my eyes. I look as if I have the directions to a buried treasure on my face.
Next the lipstick. Brace both arms on something stationary and pray. This takes a steady hand. If you are not careful, you will end up with the lipstick going up into your nose which is really unpleasant. Then you have to try and use something to keep the lipstick from running into the creases around you lips and down the corners as well. This gives you a Dracula look which you do not want unless you are into vampires.
Now. Stand back and admire your work. You are a vision of loveliness.
Okay, If this didn't work for you, just wash your face and go wherever you want.
 |
| Virginia Anderson Hopkins |
Virginia Anderson Hopkins was born in Louisiana, but Timmonsville is her home. She was a graduate of Timmonsville High School and the daughter of Charles L. Anderson who was the principal of Timmonsville Elementary School for 30 years. She graduated from Coker College and became a teacher. Virginia loved teaching and actually taught around 6,000 students during her career. She retired with 42 years of service to our community. She is most proud of her two children who are both college graduates and live in Columbia, SC.
Thanks for sharing your skin care regimen, Virginia, you are a delight.
Tuesday, June 23, 2015
FCSO launches Data Driven Approaches to Crime and Traffic Safety for July 2015
 |
| FCSO.org |
Florence County Sheriff's Office Announces DDACTS Locations:
The Florence County Sheriff’s Office has designated the following DDACTS “hot spot” areas of Florence County for high visibility traffic enforcement for the next month (July 2015).• Brittany Drive, Willow Trace and Via Ponticello;
• South Cashua Drive, South Santiago Drive, Hyde Circle, South Parker Drive and Ridgecrest Circle;
• South Canal Drive, Allison Street, Dawn Street, Yancy Drive and Brenda Street;
• Howe Springs Road area, Tara Village and Southern Pines;
• West Camp Branch road, McAllister Road, and Trifalia Road.
These areas were selected as “hot spots” based upon location-based crime and traffic crash data. Residents and motorists in these areas can expect to see high visibility enforcement of traffic laws for the next several weeks with both marked and unmarked units running rear blue lights even when not on a traffic stop. In addition, routine citizen encounters in these areas will be increased.
DDACTS, or Data Driven Approaches to Crime and Traffic Safety is a U.S. Department of Justice approved operational enforcement model launched by FCSO in June of 2014 which uses GIS mapping of crime and crash data to establish effective and efficient methods for deploying law enforcement resources.
This model recognizes the clear correlation between vehicle crashes and incidents of crime and seeks to reduce both in the targeted areas with high visibility enforcement of traffic laws.
FCSO is the first sheriff’s office in South Carolina to adopt DDACTS as an enforcement model.
 |
| Sheriff Kenney Boone |
Tuesday, June 16, 2015
SOLD - Real Estate & Personal Property Auction Saturday, June 20th at 10am - Bryant Auction & Real Estate LLC
The Living Estate of Tommy & Linda Jeffords
Real Estate & Personal Property Auction
Date: June 20, 2015
Time: Personal Property @ 10am
Real Estate @ 12pm
Location: 1616 Patton Dr Florence, SC MAP
(Please note that Florence County uses 1537 W ROSEDALE ST for location address and refers to Patton Dr address as the mailing address. It's a corner lot. Go figure. This address will work better in your GPS.)
These folks are retiring & moving to Bethea Baptist Community.
Real Estate - Offered at 12:00 Noon
Home Built in 1950
Approximately 1,640 Sq Ft, 3 Bedrooms, 2 Baths, Fire Place, with enclosed Sun Room.
Fenced in Back Yard, Workshop in rear. House has Well Water and Irrigation System.
Personal Property begins at 10am - Household Items, Furniture, Glassware, Lamps, Pictures, Appliances. Great selection of Hand Tools, Power Tools, Table Saw, Radial Arm Saw, and many other items.
Terms: Real Estate - 10% Buyer's premium applies, 10% down day of auction, balance due in thirty (30) days at closing.
Personal Property: All items settled day of auction, 10% Buyer's Premium added to final bid.
Check out the Facebook image gallery below and make sure you 'LIKE' their page while you're at it.
Check out the Facebook image gallery below and make sure you 'LIKE' their page while you're at it.
The Living Estate of Tommy & Linda JeffordsReal Estate & Personal Property AuctionDate: June 20, 2015Time: Personal...
Posted by Bryant Auction & Real Estate LLC on Tuesday, June 16, 2015
Tuesday, June 9, 2015
FOIA Requires Public Bodies to Meet in Public
 |
| Timmonsville Townhall, 115 W. Main St., Timmonsville, SC |
PUBLIC MEETINGS
The law says a public meeting is a gathering of a quorum (simple majority) of a public body, either in person or by telephone or computer, to discuss or act upon public business. Work sessions, ad hoc committees, retreats, and subcommittee and committee meetings are covered by the law. All meetings of public bodies are open and public notice of the meetings must be given 24 hours in advance.
Who can attend a public meeting?
The public has a right to attend and record or film meetings, work sessions and retreats of all public bodies unless closed for limited and specific reasons.
How do I know when a public body is meeting?
Before the public can attend a meeting, it has to know about it. The FOIA requires public bodies to announce the schedule of regular meetings at the first of each year, and if there is an agenda, to make it available at least 24 hours before the scheduled meeting. Usually, notice is also published in the local newspaper and posted at the place of the meeting. For emergency meetings, at least some notice of the time, place and agenda must still be given.
Where can I find meeting minutes and what should they include?
Public bodies must take minutes at the meeting. Minutes are considered public records. Though minutes don't have to be in a specific format, they must, at a minimum, include the date, time and location of the meeting, which members of the public body were there and which ones weren't, a summary of the discussions and a record of any votes taken. Minutes of meetings held in the previous six months must be made available to the public without a written request during the public body or agency's business hours.
When can a public body close its meeting to the public?
All public business should be performed in an open and public manner. However, there are certain exemptions in the FOIA that a public body may use to go into a closed meeting.
Exemptions include:
• discussions of the hiring, firing, promotion or discipline of an employee or student • discussion of contract negotiations, including the sale of property
• receipt of legal advice (Public bodies may receive legal advice behind closed doors when it relates to a pending claim, the position of the public body in an adversarial matter or any matter covered by attorney-client privilege. Such exemptions are put in the law to provide shelter when necessary. Having an attorney present is not a carte blanche excuse for secrecy.
• discussion of security personnel or devices
• discussions that may lead to criminal prosecution
• discussion of business recruitment/economic development When can a public body go into a closed meeting? Before a public body may go into a closed meeting (also known as Executive Session), it must make a motion in open session, stating the purpose of the closed meeting and identifying the specific exemption that covers the topic. A general reference such as “personnel matters” is not sufficient. The members of the body must vote on the motion. Can a public body vote in a closed meeting? No votes or actions may be taken in the closed session. All votes must be made in front of the public.
Can I record a meeting?
Public meetings, except for executive sessions, may be recorded or filmed, provided you don't interfere with the meeting.
The Timmonsville Town Council normally meets on first Tuesday of every month @7pm on 115 E Main St, (The old Pee Dee State Bank building) in Timmonsville, SC 29161.
Got questions call? Phone: (843) 346-7942
Monday, June 8, 2015
Roasted Okra a powerhouse of valuable nutrients
Okra or gumbo (the Swahili name for okra), is a flowering plant in the mallow family and every southern garden has a row. It is valued for its edible green seed pods. It is a tall-growing, warm-season, annual vegetable from the same family as hollyhock, rose of Sharon and hibiscus.
Okra is a powerhouse of valuable nutrients, nearly half of which is soluble fiber in the form of gums and pectins. Soluble fiber helps to lower serum cholesterol, reducing the risk of heart disease. The other half is insoluble fiber, which helps to keep the intestinal tract healthy, decreasing the risk of some forms of cancer, especially colorectal cancer. You might also be able to reduce your risk of Type 2 diabetes by adding more fiber to your diet, according to the University of Maryland Medical Center. If you need to shed a few pounds, eating more fiber might help too.
Most people don't get enough fiber. The Mayo Clinic suggests you should try to consume between 20 and 35 grams of fiber each day. Eating vegetables is a low-fat, low-calorie way to boost your intake, and okra is a great southern summertime vegetable. Okra has a bad reputation though, folks say it’s slimy, but don't believe that. Just cook your okra whole – the less surface area, the less slime. Okra’s delicious and so easy to cook, just steam it and eat.
1 cup of okra has a mere 33 calories. While each cup has 299 mg of Potassium and 7 grams of Carbohydrate, there is also 3.2 grams of dietary fiber and 1.5 grams of Sugar and 1.9 g Protein. This means that almost 25 percent of the calories come right from protein.
Try this tasty Roasted Okra recipe:
Preheat your an oven to 425 degrees F.
Arrange 18-20 young fresh okra pods in one layer on a foil-lined cookie sheet.
Drizzle with one tablespoon of good olive oil over the pods and sprinkle with kosher salt and fresh ground pepper. Then Bake in the preheated oven for 10 to 15 minutes, turning once during that time.
Arrange 18-20 young fresh okra pods in one layer on a foil-lined cookie sheet.
Drizzle with one tablespoon of good olive oil over the pods and sprinkle with kosher salt and fresh ground pepper. Then Bake in the preheated oven for 10 to 15 minutes, turning once during that time.
I am now on the hunt for some great family recipes using okra.
Tuesday, May 12, 2015
A Time to Celebrate the Life of Danny Shirley, May 17, 2015
The plans have been finalized and it is time to celebrate the life of Danny Shirley.
Where: Apple Annie's,1720 W Palmetto St, Florence, SC
When: Sunday May 17th
Time: 2:00pm - until
Uncle Danny had no life insurance of any kind, and all of the final bills, along with all of the cost of the funeral have added up. . To help the family, Shane Brannon of "Apple Annie's" fame, is holding a benefit that will also serve as a celebration of Uncle Danny's life, Sunday May 17th, from 2pm -until at Apple Annies in Florence.
 |
| Apple Annie's-Deli & Pub - Florence SC |
Lance and Chad Shirley invite you to join in the fun. There will be celebrating with plenty of food and drinks. Hamburgers and hot dogs will be grilled outside as well.
There will be great Live and Local music all day. All proceeds will go to the family to help with the final expenses.
 |
| Taste Like Chicken |
And wasn't this just plain cool?
TRACI BRIDGES of the Florence morning news posted this article on Wednesday, May 13, 2015 about the benefit.
click this link:
http://www.scnow.com/entertainment/currents/article_dd962208-f9ae-11e4-932f-bb5d417d9e7e.html
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