Hi Dana. I actually teach elementary music and middle school chorus here. I'm in my 5th year of teaching. I've thought about living overseas off and on for over ten years, but last year I finally took the plunge and applied to several international schools....the catalyst was my boyfriend/fiance breaking up with me (after I had moved to the same city he lived in). I really like teaching here, but it is kind of crazy. Karachi is like NYC, but no one pays any attention to car lanes. You'll often see donkey's pulling carts, or families of 5 on a small motorbike.
Thanks for the welcome Dana, There does seem to be a lot of information here but I think the absolute best part is the opportunity to meet other people with ADD. Now that I'm beginning to understand my life. I'm excited about the opportunity to communicate with other people like me.
Did you know that the American Heart Association is now telling people to cut back on carbs? They used to say that fats were the Ultimate Evil. Now it's carbs. We also did a low-carb diet and it worked a treat.
On a non-carb topic, I made porchetta again and measured the ingredients. For a 3 pound roast I used 1 tsp of everything except the pepper (2 tsp) and garlic (2 Tbsp). Is it even possible to have too much garlic? Don't use too much oil to make the paste or it'll tend to squirt out when you are tying the roast.
I had to go to a few places before finding the ribose. The fitness/bodybuilder places all gave me a blank stare. Good luck on your search!
How do you keep it all together? I became a single mother 8 years ago when my children were 8 & 9. My now 17 year old son also has AD&D. I've managed well in a lot of ways but I am totally exhaused!
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2 cans tuna
1 can cream of mushroom soup
1 can mushroom pieces
1 chopped onion
1/2 cup vinegar
2-3 Tbsp Patak's curry paste (Vindaloo is best)
Throw everything into a pan and let it simmer for a while, stirring to prevent burning. Meanwhile cook some pasta -- cheese tortellini is yummy or perhaps fettucchini. Spoon the sauce over the pasta and sprinkle liberally with parmesan.
The snow didn't stay but it was still annoying. Adding to the difficulty of staying warm is that I've come down with my first cold in over a year.
I just love that arthritic "I've just been in a gang fight" feeling as well as the weak, croaking voice that sounds like I'm about to expire.
Gary is feeling cranky....
Hi again Dana,
I was a teachers aide in an autistic classroom for three years. I work with old people as well and handicapped people in America and here in Germany too. I was also a teachers aide working with deaf and blind students.
I've always loved cooking. I think I was in grade 5 or 6 when I used to run home from school to watch the Galloping Gourmet on TV.
Some years later this got me into trouble with my Home Ec teacher (the boys took Home Ec for several weeks while the girls took shop) when I suggested that we make lemon mousse instead of cinnamon toast. Or perhaps Beef Wellington. She also didn't appreciate that I could sew better than her either. Silly person.
Today I mightily confused a med student. My character was supposed to have been to India as a young man and it turned out that the student who was taking "my" history had lived in the same area that I'd chosen (Mumbai). We chatted about Indian cooking (which we both love) and then I asked him if he'd ever been to a certain little restaurant down by Thane Creek. He was convinced that I'd lived there.
During the feedback session later it came out that I've never actually been to India and was faking the whole thing. By way of apology I gave him the name of my favourite Indian market here in town.
Next time I make porchetta I'll try to measure the herbs to give you a rough idea of quantities.
I'm a French Canadian author who's presently writing a book about the good sides of ADHD. Particularly, I'm searching testimonies of positive people who can see it as a gift.
In reading your profile, I thaught you could be one of these persons. So, if you are interested to share your life experience with my future readers to help them, please contact me to my personnal address at :
Fall is a little crazy this year. Two days ago it was 33C (91F). Today it is 7C (45F). I wore a long-sleeved flannel shirt to ballroom dancing last night and almost died from the heat in the hall. Never a dull moment. At least we don't have the humidity that Pittsburgh does.
The leaves are starting to fall. We usually get our first snow around Halloween but the weather is whimsical at best. Maybe it'll warm up again.
Personally I like the cooler weather. I can always put on a coat if it's cold but I'm kind of stuck if it's too hot. At least, in polite company :)
BTW, traditional porchetta uses bigger amounts of herbs than you'd expect and especially they use a whole lot of salt (handfuls for a small pig). So don't be afraid to go wild with the amounts.
I watched a man from Tuscany make porchetta (pronounced porketta). I didn't have a whole pig or a wood forno so I improvised with a whole pork loin Costco and my gas oven.
The cuts are the hardest to describe. I made two cuts lengthwise. If you picture the cross section the first cut is about 1/3 of the way down and goes 2/3 of the way across. The second cut starts where the first one ends and doubles back so it's 1/3 of the way up from the bottom and again only 2/3 of the way across. That lets you open the roast for rubbing and then roll it like a joint :)
The traditional recipe doesn't have any measurements so I took "enough" salt, whole rosemary, black pepper, garlic, fennel seeds and coriander and chopped them coarsely in the blender. Make a paste with olive oil and rub on the inside surfaces of the roast. Roll and tie with butcher twine. Wrap completely in aluminum foil and place in a covered roaster with about 1/2-3/4" of water in the bottom. Cook for 40 min/pound at 325F. Let it rest for 20 minutes or so before slicing and serving. The juices can be made into a gravy with a bit of flour. Italian gravy is thinner than North American gravy so don't go overboard with thickening.
The original also had bay leaves but I was out. If you decide to include them just tear them up into about 1/2" square pieces instead of grinding them with the rest of the herbs.
The roast is so tender you can easily cut it with a fork and more yummy than I could have imagined.
Thank you DANA for your sweet comments on my pictures , now you know why I love Jeremy so much ( as you can see he has beautiful cat green eyes) any way Jeremy had a good 30th birthday , I got him a framed picture of his favorite basketball player Kobey Bryant who plays for the LA Lakers , I also got him a long sleeve LA Laker's NBA finals shirt , so in all I tried my best to make Jeremy's birthday a good one .
I'm sorry my comment came across in that way. I was referring to my family and having multiple versions of me. They would not change anything either. However, I did require the majority of their attention and it would have been a daunting task to have two of me around. I was intending to compliment you. I apologize.
I was fortunate to find a Doctor who was a specialist and subsequently get put on adderrall before it was as widely used as it is now. I doubt if I would have graduated from the high school I attended with out it. And I know before the medicine I would not have been able to get into college. I still take it for work to this day.
I apologize again my comment came across that way.
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Any luck with the ribose yet?
On a non-carb topic, I made porchetta again and measured the ingredients. For a 3 pound roast I used 1 tsp of everything except the pepper (2 tsp) and garlic (2 Tbsp). Is it even possible to have too much garlic? Don't use too much oil to make the paste or it'll tend to squirt out when you are tying the roast.
I had to go to a few places before finding the ribose. The fitness/bodybuilder places all gave me a blank stare. Good luck on your search!
Delete Comment
2 cans tuna
1 can cream of mushroom soup
1 can mushroom pieces
1 chopped onion
1/2 cup vinegar
2-3 Tbsp Patak's curry paste (Vindaloo is best)
Throw everything into a pan and let it simmer for a while, stirring to prevent burning. Meanwhile cook some pasta -- cheese tortellini is yummy or perhaps fettucchini. Spoon the sauce over the pasta and sprinkle liberally with parmesan.
I just love that arthritic "I've just been in a gang fight" feeling as well as the weak, croaking voice that sounds like I'm about to expire.
Gary is feeling cranky....
I was a teachers aide in an autistic classroom for three years. I work with old people as well and handicapped people in America and here in Germany too. I was also a teachers aide working with deaf and blind students.
Some years later this got me into trouble with my Home Ec teacher (the boys took Home Ec for several weeks while the girls took shop) when I suggested that we make lemon mousse instead of cinnamon toast. Or perhaps Beef Wellington. She also didn't appreciate that I could sew better than her either. Silly person.
Today I mightily confused a med student. My character was supposed to have been to India as a young man and it turned out that the student who was taking "my" history had lived in the same area that I'd chosen (Mumbai). We chatted about Indian cooking (which we both love) and then I asked him if he'd ever been to a certain little restaurant down by Thane Creek. He was convinced that I'd lived there.
During the feedback session later it came out that I've never actually been to India and was faking the whole thing. By way of apology I gave him the name of my favourite Indian market here in town.
Next time I make porchetta I'll try to measure the herbs to give you a rough idea of quantities.
Cooking: Better living through chemistry.
I'm a French Canadian author who's presently writing a book about the good sides of ADHD. Particularly, I'm searching testimonies of positive people who can see it as a gift.
In reading your profile, I thaught you could be one of these persons. So, if you are interested to share your life experience with my future readers to help them, please contact me to my personnal address at :
veroniquestmart@hotmail.com
Regards,
Véronique St-Martin
French Canadian author
The leaves are starting to fall. We usually get our first snow around Halloween but the weather is whimsical at best. Maybe it'll warm up again.
Personally I like the cooler weather. I can always put on a coat if it's cold but I'm kind of stuck if it's too hot. At least, in polite company :)
BTW, traditional porchetta uses bigger amounts of herbs than you'd expect and especially they use a whole lot of salt (handfuls for a small pig). So don't be afraid to go wild with the amounts.
The cuts are the hardest to describe. I made two cuts lengthwise. If you picture the cross section the first cut is about 1/3 of the way down and goes 2/3 of the way across. The second cut starts where the first one ends and doubles back so it's 1/3 of the way up from the bottom and again only 2/3 of the way across. That lets you open the roast for rubbing and then roll it like a joint :)
The traditional recipe doesn't have any measurements so I took "enough" salt, whole rosemary, black pepper, garlic, fennel seeds and coriander and chopped them coarsely in the blender. Make a paste with olive oil and rub on the inside surfaces of the roast. Roll and tie with butcher twine. Wrap completely in aluminum foil and place in a covered roaster with about 1/2-3/4" of water in the bottom. Cook for 40 min/pound at 325F. Let it rest for 20 minutes or so before slicing and serving. The juices can be made into a gravy with a bit of flour. Italian gravy is thinner than North American gravy so don't go overboard with thickening.
The original also had bay leaves but I was out. If you decide to include them just tear them up into about 1/2" square pieces instead of grinding them with the rest of the herbs.
The roast is so tender you can easily cut it with a fork and more yummy than I could have imagined.
Still alive. Got a part in a film, trying to get my sound booth finished.
Happy autumn!
you too
I was fortunate to find a Doctor who was a specialist and subsequently get put on adderrall before it was as widely used as it is now. I doubt if I would have graduated from the high school I attended with out it. And I know before the medicine I would not have been able to get into college. I still take it for work to this day.
I apologize again my comment came across that way.
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