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I’ve always wondered what it is about lasagna that’s made it a favorite with everyone. Both adults and children seem to love this Italian specialty. I’m not complaining because I happen to be a fan of creamy lasagna myself. Still there should be something that makes lasagna so popular throughout the world and I’ve decided it’s because it’s a combination of a lot of favorites like tomato sauce, pasta, a variety of cheese and different kinds of seasonings. It’s popular with cooks too because it’s easy to make and very versatile. You can arrange a lasagna base over the weekend and cook it whenever you want a meal in a hurry.

The etymology of this dish is quite funny. The word lasagna is derived “lasanam” meaning “cooking pot” in Latin; this in turn was a take-off from the Greek word, “lasanon” meaning “chamber pot”. The lasanam was used to cook sheets of pasta with alternative layers of sauce and cheese. Soon the pot’s name was given to the dish prepared in it and that’s how we got the name “lasagna”.

This Italian recipe spread to all corners of the world and became very popular. Different cuisines added their own touch to the lasagna and a lot of lasagna recipes were born. The result is a dish that’s totally different from the original Italian version. This is also popular as a easy to make dish to make for convalescing patients; it’s rich as well as nutritious.

Here’s my lasagna recipe that’s guaranteed to be a hit with your family and guests.

You’ll need -

* Minced garlic - 2 cloves

* Onion paste - 1/2 cup

* Minced lean beef - 3/4 lb

* Sweet Italian sausage - 1 lb

* Water - 1/2 cup

* Tomato sauce - 13 oz

* Tomato paste - 12 oz

* Crushed tomatoes - 28 oz

* Italian seasoning - 1 tsp

* Fennel seeds - 1/2 tsp

* Dried basil leaves - 1.5 tsp

* Sugar- 2 tbsp

* Powdered black pepper - 1/4 tsp

* Fresh parsley (chopped) - 4 tbsp

* Lasagna noodles - 12

* Ricotta cheese - 16 oz

* Egg - 1

* Salt - 1 tbsp + 1/2 tsp

* Mozzarella cheese (sliced) - 3/4 lb

* Shredded Parmesan cheese - 3/4 cup

Instructions -

* Use a thick-bottomed pan to cook minced beef, sausage, onion and garlic till they turn brown. Mix in crushed tomatoes, paste and sauce along with water. Add sugar, fennel seeds, basil leaves, Italian seasoning, a tablespoon of salt, pepper and half the parsley. Keep this on low flame and cook covered for about one and a half hours, stirring at frequent intervals.

* Boil water with a little salt in a large pot. Add the lasagna noodles to the water and let it cook for about 10 minutes. Drain the water and rinse the noodles. Mix ricotta cheese, egg,, parsley and half a teaspoon salt in a bowl.

* Preheat your oven to 375oF. Take a 9×13 inch baking dish and pour out 1.5 cups of meat sauce at the bottom of the dish. Spread it out. Place six noodles over the sauce. Next, assemble a layer of ricotta cheese over the noodles. Your next layer should be mozzarella cheese slices. Spread another 1.5 cups of meat sauce over this and dust with a quarter cup of Parmesan cheese.

* Duplicate this process with all the layers and finish off with the remaining mozzarella and Parmesan cheese. Cover this with aluminum foil; take care not to let the foil touch the cheese.

* Keep this in the oven and bake for about 25 minutes. Take off the foil and bake again for 25 minutes. Let it remain for 15 minutes, then serve.

Garlic bread is a good accompaniment to this dish.

If you would like to see more lasagna recipes, please visit: http://www.lasagnarecipes.org/

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If you live in the southwestern part of the United States and especially if you live in the desert regions you will note that there are many road runners running around, but did you know what they eat? We all know what eats of them; coyotes! Well, if they can catch them using their special ACME equipment that they get through mail-order. But jokes aside, have you ever wondered what road runners really want to eat?

Did you know the road runners are carnivorous and they like to eat small snakes, lizards, and tiny reptiles? Did you know they also like to eat hummingbirds? They also eat other bird’s eggs. Of course, if they cannot find a lizard, a Road Runner will munch on crickets and other crunchy insects. With all that running they require a lot of protein in their diet and they favor meet; I suppose if you ran around all day you’d probably be pretty hungry and want to eat things that were high in protein too.

So, if you have a Road Runner near your house and you Like the Road-Runner around then you should consider ways to attract by making sure its food supply is near your house. If you put up hummingbird feeders and hummingbirds start coming around you will note that the Road-Runner will also come around. You can also buy eggs, and set them in makeshift fake nests and hide them in the bushes. The Road-Runner will find them and they will be back to check for more every day on their routine hunting runs. Please consider all this.

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To portray agoraphobia successfully, one has to be a very good actor. It is such a complex affliction to understand.

Everybody has had an anxious mood but how many do understand what makes an agoraphobic so guarded and insecure.

Jodie Foster tried to play the role of an agoraphobic in Nim’s Island but it just did not cut. She is a first class actress but she could not pull it off. It was at most comical.

I am sure Daniel Day Lewis can pull off playing agoraphobia but he has not been selected for such a role yet.

Well, the only film where I have seen an actress pull it off successfully is by Talia Shire in Rocky 1.

Adrian Pennino (Talia Shire) was Rocky’s girlfriend, the very insecure pet shop girl everyone called retarded.

Adrian seemed so insecure around people! It was both profound and subtle! The acting was superb and excellent. You could feel the confusion inside and the panic and insecurity on the outside of this 30year old woman.

What was the cause of her panic disorder? It was her brother, the very possessive Paulie Pennino! He had so much control over her life and he was so insecure. I advise you watch the film.

Thankfully for Adrian, Rocky put the brother in his place and she gradually came out of her shell.

So what do you learn from the film? That many anxiety disorders originate from domination. The neediness of another (like a brother, father or mother) robs another of his freedom and development. It is this domineering behavior that triggers off panic disorders in many.

It is therefore essential that one learns to be independent and no longer be treated like a kid. You also do not have to defer to your parents all the time or to anyone else if you are of age. (John 9:21) Every man will carry his own load. (Galatians 6:5)

Standing up for yourself is the best anxiety treatment.

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One of the really awesome and mind-blowing aspects of astronomy is the sheer immense scale of the distances between planets, stars, galaxies and galaxy clusters. Our everyday terrestrial notions of scale, size, and distance must be discarded, even if we just consider a transit between the Earth and Mars. Kilometres first fall as units of measurement, then astronomical units (AU)(one AU is the distance between the Earth and Sun) — when we start to consider interstellar distances we have to look at light years as units of measurement (the distance that light travels in one year).

If distances become truly ‘astronomical’, then it comes as no surprise that likewise sizes and masses follow suit. We all think that the Sun is massive, and it is, with a radius of 695,990km, this is 109 times that of the Earth. With a mass of 1.989×1030 kg, the Sun has the equivalent of 333,000 Earth masses, and yet it is still just a run-of-the-mill yellow dwarf class G2 star. As the diagram above shows, although there are many considerably smaller than the Sun (very common red dwarf stars) such as our nearest neighbour Proxima Centauri, there are also stars very much more massive.

The largest and most luminous star known is VY Canis Majoris, a red hypergiant located in the constellation Canis Major. At between 1,800 and 2,100 solar radii (approximately 2,750,000,000km across), it is a single star nearly 5,000 light years away from the Earth, and quite probably the largest star in our galaxy. To gain some perspective of its size, if the Earth were to be represented by a sphere one centimetre in diameter, the Sun would be represented as a sphere with a diameter of 109 centimetres, at a distance of 117 meters. At these scales, VY Canis Majoris would have a diameter of approximately two kilometres!

Of course, this is all very interesting information, and will certainly entertain your friends, but a star’s size is intrinsically involved in determining attributes such as its luminosity, colour, temperature and lifespan. Put simply, when it comes to stars, size really does matter!

Generally speaking, the larger a star the greater its mass, and hence the more its gravity. High mass stars with stronger gravity have greater pressure in their cores, greater pressure leads to higher temperatures and these lead to much faster nuclear fusion reactions, whereby the star’s hydrogen fuel is converted into helium, with the release of massive amounts of energy. This energy creates a radiation pressure, and while gravity tries to contract the star, this radiation pressure simultaneously tries to expand it — the result is a stable hydrostatic equilibrium which can last for millions, if not billions of years.

However, once a star runs out of hydrogen fuel and starts to fuse helium into even heavier elements, this equilibrium cannot continue, and it won’t be long before the star is no longer what could be regarded as a normal stellar main sequence object. Because high mass stars burn their fuel much, much quicker due to the greater core pressure caused by gravity, they live relatively short lives — they live fast and die young as supernovae — they are the James Dean of the stellar zoo.

A star such as Rigel, in the constellation of Orion, a hot blue supergiant with a diameter sixty times that of the Sun, has a mass of seventeen times that of our star, and hence 40,000 times its luminosity. Under its massive core pressure, its nuclear fusion reactions will race away, it will quickly run out of fuel, and hence it will live for only 20 or 30 million years. Our Sun on the other hand has enough hydrogen fuel to burn at its leisurely pace for ten billion years or more — small red dwarfs with lower pressure and lower temperatures will undergo nuclear fusion for much longer. With smaller mass and less gravity, Proxima Centauri for example will live for at least 20 to 30 billion years.

An interesting consequence of a star’s size and temperature is its brightness. Generally speaking, a larger mass star main sequence star, having a higher temperature will be bluer in colour, while a smaller, cooler star will be redder — the inverse of the colour conventions used on our devices warning of hot or cold temperatures!

So the next time you gaze at brilliant blue white Rigel, white Sirus, or yellow Arcturus with your telescope or binoculars, you’re looking at stars in decreasing masses and sizes.

And remember — when it comes to stars, size really does matter!

Andy Fleming is the author of the astronomy blog AstronomyQuest at http://astronomyquest.blogspot.com/.

The main aim of AstronomyQuest is to provide an educational resource for the public in new developments and discoveries in astronomy and cosmology. In addition, it contains tips on amateur observing and explanations of various astronomical phenomena, and scientific theories pertaining to astronomy.

The blog also features reviews of media including books, podcasts, DVD’s and websites relating to astronomy.

All content is cast at a level requiring little previous knowledge of either astronomy or mathematics. We also endeavor to be not too Northern Hemisphere-centric!

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There are many different opinions and techniques for smoking a rack of ribs. The

best way to find out what works for you is to practice and experiment with different

available recipes, or new recipes you come up with. No matter what recipe or taste

you are looking for, the key to turning a plain rack of ribs into a tender, juicy,

perfectly smoked rack of ribs is “Low and Slow.” This means low temperature

(225-250 degrees F) and al long time (about 5 hours for a 5 lb rack).

When I prepare a rack of spare ribs for smoking, I usually prepare the ribs the night

before I am going to smoke them to let the rub soak in to the meat. This will give

the rub plenty of time to work. A rub is basically a blend of seasonings that is

applied to meat before smoking. You do not have to use a rub, but I recommend it

because it will add flavor to the meat. How much flavor depends on your rub recipe,

but that is another story.

The rack of spare ribs referred to in these instructions weighed 5 pounds, and was

smoked using indirect heat (225 F) for about 6 hours.

FRESHNESS

When I choose a rack of ribs for smoking, I make sure that the meat has not been

previously frozen. Sometimes choices are limited, but fresh meat will have a better

flavor, and it will be very tender when smoked correctly. If the ribs have been

frozen, as most have, no biggie. Make sure your thaw them out in the refrigerator.

TRIMMING THE RIBS

When you purchase a rack of spare ribs, there will be a membrane located on the

underside of the ribs. Most people have different opinions regarding removing the

membrane or leaving it on. I remove the membrane with a sharp knife, or I have my

butcher remove it for me. If you are new to removing the membrane, you may ask

your butcher to remove it for you the first time, and maybe he or she will even show

you how to remove it. You can also leave it on because if the ribs are cooked

correctly, the membrane will pretty much dissolve while cooking.

If you choose to remove it, begin by trimming it away from the bone on one end of

the ribs. You can either continue cutting it off, or if you get lucky, you can grab it

with a pair of pliers, and pull the whole membrane off at one time.

When trimming the fat off of the ribs, make sure you leave a little. There will

probably be an excess amount in some places. Just trim it down until it looks right

to you. The fat will render, turning into oil, and it will help to keep the ribs moist.

SEASONING

Prepare your rack of ribs the night before you are going to smoke it, allowing 15 or

so hours to let the rub soak in.

Coat the ribs with a thin layer of olive oil before applying the rub.

Season both sides of the ribs with your favorite dry rub. There are a few listed on

thesmokerking.com. If you decide to make your own rub, remember, the goal is not

to overpower the taste of the meat with seasonings, but to add to the flavor by

correctly blending different seasonings together that will enhance the flavor of the

meat.

Some people like to marinade their ribs, but I have had the best results with using a

dry rub.

COOKING

Remove the ribs from the refrigerator about 45 minutes before cooking them so

they are closer to room temperature.

I smoke the ribs at a consistent temperature of 225 degrees F for about 1 hour per

pound, but usually no more than 6 hours.

Place the ribs bone side up in the smoker. I use a rib mop sauce that has no or very

little brown sugar, and no tomato products in it. These two ingredients will burn

before the meat is done, and produce bad results. It is best to apply a finishing

sauce or glaze towards the last 30-40 minutes of smoking.

A great mop sauce that I use is to mix 2/3 cups of Apple Cider Vinegar and 1/3 cup

of olive oil in a spray bottle. Shake the bottle and spray the ribs down about every

45 minutes. The Apple Cider Vinegar will help tenderize the meat, and make the

ribs a little sweeter.

When applying the finishing sauce, turn the ribs over so that the bone side is down,

then apply the sauce. Do this during the last 30 minutes of cooking.

The ribs are done when the meat retracts and exposes the edge of the rib bones by

about 1/2 inch or so, and basically each rib section will tear apart with ease. The

internal meat temperature will be about 180 F when done. An instant read

thermometer is a must have for checking the doneness of the meat.

After a while, you will develop a feel for doneness.

Using different types of wood will produce different smoke flavors in the meat. I

usually use mesquite, apple, and charcoal. Too much mesquite can add a strong,

smoky flavor to the ribs, so use it sparingly. Hickory and oak are also some of the

commonly used woods for smoking ribs.

SERVING

Let the smoked rack of ribs rest for about 10 minutes before cut into it.

Cut down the middle of each strip of meat between each rib bone. Add your favorite

sauce, and enjoy.

Aaron Ralston, also known as The Smoker King, is the owner of Outdoor Cooking: Barbeque, Sauces, Mops, Rubs at http://www.thesmokerking.com. Check out thesmokerking.com today to learn many great barbeque and cooking recipes and techniques.

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Mariner Energy (NYSE:ME) reported Q4 EPS of $0.22, besting consensus estimates of $0.10. Revenues for the quarter rose 1.3% year-over-year to $240.2 million, topping consensus estimates of $229.1 million. Scott D. Josey, Mariner’s Chairman, CEO, and President, commented, “Mariner Energy continues to create and build value, our primary focus. Consistent with our business plan, we expanded onshore into new areas, conventional and unconventional, that should provide predictable and repeatable results going forward, while tapping the significant upside potential in our offshore exploration portfolio, principally in the deepwater. We’ve had another successful year with the drillbit in all areas and realized continued success in the prolific deepwater subsalt play. For the sixth year in a row, we increased our estimated proved oil and gas reserves, which now approach 1.1 Tcfe, a milestone for our company. The increase occurred without a material increase in the percentage of our proved undeveloped reserves. Our proved reserves do not yet reflect any contribution from a number of our deepwater discoveries, including the significant Heidelberg and Lucius discoveries as well as Bushwood, Wide Berth and Dalmatian and include only relatively small amounts from Balboa, Smoothie and the Deadwood field in the Permian Basin. These unbooked projects should significantly enhance reserves and production in future years. More than half of our proved reserves now are onshore. Additionally …

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Besides adding culinary sophistication to our cooking, integrating herbs and spices into the diet offers significant health benefits. Seasonings are known to have helpful and/or healing effects on many conditions, including nausea, infections, inflammatory problems, autoimmune disorders, high blood pressure, cholesterol levels, and digestive disorders.

Every spice and herb used in my recipes has one or more of these benefits. For example, turmeric helps reduce symptoms of arthritis and tendonitis, while cayenne has anti-coagulating properties and aids in circulation. Garlic helps heal colds and sore throats, while coriander can relieve joint inflammation. In a nutshell, herbs and spices are generously used in my recipes for flavor as well as for their healing and medicinal properties.

Cumin is one of my favorite spices. It is the dried seed of the herb Cuminum cyminum, a member of the parsley family. Its seeds were excavated at Tell ed-Der, a Syrian archeological site, around the second millennium BC, as well as at several ancient Egyptian sites. It’s obviously been around for thousands of years.

Cumin stimulates the appetite and is invaluable as a digestive aid. In Ayurvedic circles it is considered a cleansing spice, as it helps eliminate digestive toxins. It also eases pain caused by indigestion, flatulence, or heaviness of the stomach, and reduces superficial inflammation by flushing toxins out of the body. Ayurvedic practitioners also believe cumin is an aphrodisiac.

Cumin is also known for increasing milk production in lactating mothers. Cumin is a skin-friendly herb and has a cooling effect on the body and reduces itching.

Used as a gargling solution, cumin freshens the mouth and eliminates foul odors. Prepared as a tea with a small piece of ginger it will relieve symptoms of the common cold.

It is delicious when added to a freshly chopped salad of tomatoes, cucumber, and a dab of olive oil.

If you would like to start using Cumin in your diet, I recommend the following delicious recipe that my uncle Hubert used to make when I used to live in India.

Cumin Chicken (Serves 4)

Ingredients

1 large red onion

2 cloves garlic

2 teaspoons fresh ginger, chopped

2 tablespoons water

4 large pieces boneless, skinless chicken breasts

1 teaspoon ground cumin

1/2 tsp turmeric

4 bay leaves

Salt and pepper to taste

2 tablespoons canola oil

1 teaspoon white wine vinegar

1 each green and red bell pepper, chopped

Directions

1. In blender, puree onions, garlic, ginger and 2 tablespoons water.

2. Except for bell peppers, mix ingredients in bowl with the paste from blender. Let sit 30 minutes.

3. In a skillet, bring ingredients to a boil, then lower to simmer and cook, covered, until chicken is done.

4. Add bell peppers and let sit 5 minutes to allow curry to absorb them. Serve over steamed rice.

To Your Longevity and Abundant Living!

Connie Umbenhower is the author of The Deity Diet. , a book about healthy eating using healing herbs and spices. She was raised in the Himalayan foothills of Northeastern India and takes people on Himalayan luxury group tours.

For more information, check out http://www.thedeitydiet.com and http://www.himalayanbootcamp.com

The Deity Diet is also available on Amazon.com

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A new view of premodern world history - Richard Tucker -
This is a brilliantly innovative and highly readable account of the “world” that stretched from the Middle East to East Asia for a millenium before Europe began to sail the globe. Describing a series of contrasting individuals who travelled great distances across kingdoms and cultures, the author takes us vividly through a fascinating kaleidoscope of landscapes, economies, and spiritual terrains as a truly cosmopolitan economy evolved. This book reminds us that Europe was peripheral to world history for many centuries, far from the great civilizations. Providing a fresh balance to Eurocentric assumptions about global history, it will be equally delightful as a classroom textbook and a weekend companion for general readers.
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Yellowstone has been a popular tourist destination for over 135 years ever since it was established. Of the many parks in existence in the United States, Yellowstone is the oldest, drawing approximately 3 million visitors annually. It is a spectacular place to be and quite mystical. It’s also a place that promises wonderful discoveries at every turn. If you’re visiting Yellowstone for the first time, here are adventure tips you can use to maximize your trip:

Hiking

The best way to experience Yellowstone is to hike from one location to the next. However, remember that there is a wide expanse of wilderness for you to explore and to try to fit all the sights in just one go would be ineffective.

A good thing to do is to choose the hikes that fit your preference and capability. To avoid becoming overwhelmed, a good hiking trail to use is Washburn Spur. It starts at Dunraven Pass to end with a spectacular view of Mt. Washburn and Glacial Boulder. The trail up Mt. Washburn offers unending views of incredible beauty, so bring a camera with you. You can capture images of wildlife such as marmots, red foxes and bighorn sheep along the way.

The Yellowstone view

Yellowstone is an endless feast for the senses and there’s plenty to drown yourself in. There are over 1,000 miles of trails here that are excellent for horseback riding and hiking. There are also numerous streams and lakes that offer excellent opportunities for fishing and boating.

And of course, there’s the view. Even if you don’t leave your car, you can simply drive along the Grand Loop, which curves within the area for a good 140 miles. But why limit yourself? The adventure is in the exploration of the park itself.

Easily some of the most popular destinations are the geysers, found mostly in the western area of the park. The most famous of these is Old Faithful, so named because it erupts in regular intervals of 30 - 90 minutes. The Old Faithful area also offers skinny-skiing in winter, a unique experience that is also offered by the Yellowstone Institute for beginners and experienced adventurists.

There are also numerous hot springs within the park, famous for their terraces and cones. The most popular of these is Mammoth Hot Springs, which has the highest peak at 90 m.

Another adventure you shouldn’t miss during a visit to Yellowstone is wildlife spotting. First-timers are often treated to incredible sightings of animals big and small including bison, coyotes, elk, bighorn sheep, squirrels and eagles. And with the reintroduction of gray wolves in the park, there is so much to see. Bring a good pair of binoculars and a camera with a decent zoom lens.

If you want to learn a little about history, the park also maintains a number of landmarks and places of interest.

Getting involved

If you want a more interactive adventure trip, sign up for classes at the Yellowstone Institute. Classes revolve around teaching students outdoor skills such as tracking, fishing, horseback riding, camping and wildlife photography. There are also courses that introduce students to the history and unique ecosystem of Yellowstone. If you can spare the time, these courses are well worth it.

Explore Yellowstone without the headaches, book only the best Yellowstone National Park Tours via Tours4Fun.

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