Wire Grill Brushes Can be a Real Safety Hazard



As the weather warms up across the country, Canadians are rushing outside to throw their meats on the grill and kick of the barbecue season (actually, let’s be honest, most of us have had the barbecue fired up since March Break).

But with those delicious grilled items comes an unexpected hazard, one that has been flagged as a growing concern over the last couple of years: wire bristles from barbecue cleaning brushes ending up on food.

Last summer, a woman in Wallingford, Conn. ate a burger cooked by her husband on the barbecue, and told Fox59 she immediately felt something was wrong. Less than 48 hours later, Cheryl Harrison was rushed to hospital, and had emergency surgery to remove a thin wire which had dislodged from the wire cleaning brush used to clean the barbecue.

“It was just a pain that I have never felt before,” Harrison told Fox. “I felt my stomach was bloated…extremely tender to the touch. You could not even push on anything – just hurt my stomach.”

Harrison’s case isn’t an isolated one. In fact, in 2012, the CDC identified it as such a serious issue they issued a report outlining six cases over a one year period of people ingesting pieces of wire that had come off a grill cleaning brush.

The report says that three of the cases saw people experience severe pain in their neck when they swallowed the bristle, while others experienced severe abdominal pain, as the wire ended up in their colon or small intestine.

Finding the bristles can be challenging, the CDC says, because the oral contrast normally used on CT scans will often obscure the bristles on the images. The best advice, the report notes, is for people to be aware of the small bristles becoming stuck on the grill, and making consumers, manufacturers and doctors all aware of the potential hazard that they pose when the correct precautions are not taken.

Andrea Alden, digital content writer and food blogger for grill company Napoleon says the secret to keeping wire out of your food is as simple as checking your brush carefully before using it.

“It comes down to proper maintenance,” Alden said to Yahoo Canada. “Always make sure your grill brush is clean and gunk free. If you start noticing that it looks gunked up and bristles are bent, it might be time to replace it.”

Barbecue company Weber has also identified some tips to help keep your grilling safe and hospital-visit free:

• Inspect your grill brush for wear and tear. It should be thrown away and replaced if the bristles are clogged with grease or worn down.
• The grill brush head, where the bristles attach, can become warped or split; if that’s the case, throw it out and replace it. There’s a chance that bristles can detach from the misshapen head.
• To test your grill brush, use pliers to tug with moderate pressure on the grill brush bristles. Replace your brush if any come loose.
• To avoid issues with dislodged bristles altogether, you can look for alternatives to wire brushes: abrasive pads and spray-on cleaners, or even balled-up tinfoil in a pinch (generally, these methods should only be used on a cooled grill).

“Another thing you can do to help clean the grill is pop your grill onto high when you’re done cooking so you can vaporize most of the junk,” Alden advises. “You can also put a piece of tin foil on when you do that to help reflect back the heat, which will help loosen up the stuck-on food.”

 Thanx Yahoo

 I think most of us heat the grill for ten minutes or so right before usage to burn the gunk and sterilize the grill. We also use a grill cleaning stone (It's like pumice ... maybe it is pumice).  After the meal we just scrape the grill and wipe it  until next time. If you use wire brushes, I think maybe you should change them frequently. First of all, they get gunky really fast and become breeding grounds for bacteria. Secondly they are so cheap. Buy half a dozen. Better safe than sorry.

 Happy grilling!

Quick foil meals , oven or grill

BBQ Chicken Foil Pack

All the best parts of dinner come together in one foil-pack meal you can bake or grill—what more could you ask for? 
Prep :15 minutes     prep time: 55 minutes    total time : 55 minutes       makes 4 serving 
This flavorful barbecue chicken and veggie dinner is made simple by cooking the whole thing in a foil pack!

4 boneless skinless chicken breasts, cut in 1-inch pieces 
2 cups barbecue sauce 
2 cups drained pineapple tidbits
1 red bell pepper, diced
1 small red onion, diced

1 .  Heat oven to 375°F. Cut 4 large sheets of foil; arrange singly on flat surface.
2 .  In medium bowl, toss together 4 boneless skinless chicken breasts, cut in 1-inch pieces, and 2 cups barbecue sauce until chicken is fully coated.
3 .  Divide chicken pieces evenly among sheets of foil. Divide 2 cups drained pineapple tidbits, 1 bell pepper, diced, and 1 small red onion, diced, evenly over chicken on foil sheets.
4 . Bring up 2 sides of foil over chicken so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space on sides for heat circulation and expansion. Fold other sides to seal.
5 . Bake 35 to 40 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). To grill, place foil packs on preheated grill. Cook 10 minutes. Turn packs over; cook 10 to 15 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F)
Seasoned Burger and Potato Foil Packs

50 minutes  prep time     50 minutes    total time     6 ingredients 
8    small new potatoes, unpeeled, quartered 
1    teaspoon seasoned salt
1    teaspoon Italian seasoning
1    tablespoon olive or vegetable oil 
4    frozen lean ground beef patties (about 1/4 lb each)
1    cup frozen cut green beans

1 . Heat gas or charcoal grill. Cut four 18x12-inch sheets of Reynolds Wrap® Heavy Duty Foil; spray foil with cooking spray.
2 . In medium microwavable bowl, toss potatoes, 1/2 teaspoon of the seasoned salt, 1/2 teaspoon of the Italian seasoning and the oil to coat. Microwave on High 4 minutes or just until potatoes are fork-tender.
3 . Place 1 beef patty and 1/4 cup of the green beans on each sheet of foil; sprinkle patties with remaining 1/2 teaspoon seasoned salt and 1/2 teaspoon Italian seasoning. Top each evenly with potatoes. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
4 . When grill is heated, place packets on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 30 to 40 minutes, turning packets over once halfway through cooking, until meat thermometer inserted in center of patties reads 160ºF and potatoes are tender. Carefully open packets to allow steam to escape.
Chicken-Bacon-Ranch Foil Packs

20 minutes  prep time    total time : 55 minutes
3  boneless skinless chicken breasts, each cut in half lengthwise 
1  cup ranch dressing
1  bag (12 oz) frozen broccoli florets, cooked
2  cups shredded Cheddar cheese (8 oz) 
6  slices bacon, cooked, crumbled 

1 .  Heat oven to 400°F. Spray 6 sheets of heavy-duty foil with cooking spray.
2 .  Place 1 boneless skinless chicken breast half in center of each sheet of foil. Sprinkle each with salt and pepper. Top each with 2 tablespoons ranch dressing, 1/4 cup cooked Green Giant™ Valley Fresh Steamers™ broccoli florets, 1/3 cup shredded Cheddar cheese and 1 tablespoon crumbled cooked bacon.
3 .  For each foil pack, bring 2 sides of foil up over chicken-broccoli mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space on sides for heat circulation and expansion. Fold other sides to seal. Place foil packets on ungreased large cookie sheet.
4 .  Bake 30 minutes. Remove from oven; let stand 5 minutes before serving. Serve with additional ranch dressing, if desired.
Come back  for more  foil one dish dinners . The PICs

No Fuss --- No Muss -- Fish and Fixing

Striped Bass with Tomato Fondue

6         large garlic cloves, unpeeled
2         tablespoons thinly sliced sage
Salt and freshly ground pepper
1        tablespoon extra-virgin olive oil
1        large shallot, minced
2       pounds assorted tomatoes—small tomatoes halved, larger tomatoes cut into wedges
2       tablespoons unsalted butter
1       tablespoon vegetable oil
6       6-ounce wild striped bass fillets with skin, skin scored

1 .  Preheat the oven to 350°. Wrap the garlic in foil and bake for 30 minutes, until soft. Let cool, then squeeze the garlic into a bowl. Stir in the sage; season with salt and pepper.
2 .   In a deep skillet, heat the olive oil. Add the shallot and cook over low heat until softened, 2 minutes. Add the tomatoes, butter and garlic-sage paste and cook over moderate heat until the tomatoes release their liquid, 3 minutes. Season with salt and pepper.
3 .  In a nonstick skillet, heat the vegetable oil. Season the bass with salt and pepper and add to the skillet, skin side down. Cook over moderately high heat until the skin is browned, 4 minutes. Turn the fillets and cook until just white throughout, 2 minutes. Serve the fish with the tomato fondue.
Coconut-Crab and / or Shrimp  Cocktail:

1          can (13-1/2 ounces) unsweetened coconut milk
1/4      cup fresh lime juice
2         tablespoons habanero hot sauce
Kosher salt and freshly ground pepper
1-1/2    pounds lump crab-meat or shrimp, picked over
1/4      cup chopped cilantro
1        7-ounce bag plantain chips or tortilla chips

1 .  In a bowl, whisk the coconut milk, lime juice and hot sauce and season with salt and pepper. Gently fold in the crabmeat. Let stand for 15 minutes.
2 .  Using a slotted spoon, transfer the crabmeat to shallow bowls and garnish with the cilantro. Serve the chips on the side.
SUGGESTED PAIRING
A Spanish sparkler with a hint of sweetness.
Grilled Trout  with Sicilian Caper-Tomato Salsa:

1       pound new potatoes
3      tablespoons extra-virgin olive oil, plus more for brushing
1      large garlic clove, thinly sliced
Salt and freshly ground pepper
3/4    pound ripe tomatoes—peeled, seeded and cut into 1/2-inch dice, or 3 cups cherry tomatoes, halved
3     tablespoons capers
1     tablespoon fresh lemon juice, plus wedges for serving
4     trout  fillets with skin (about 6 ounces each), pin bones removed
1 .  Bring a medium saucepan of water to a boil. Add the potatoes and cook until tender, about 20 minutes. Drain the potatoes and let cool slightly, then cut into quarters.
2 .  In a medium skillet, heat the 3 tablespoons of oil. Add the potatoes and cook over high heat until lightly browned in spots, about 5 minutes. Add the garlic and cook until the potatoes are browned and the garlic is crisp, about 3 minutes longer. Season with salt and pepper and keep warm.
3 .  Heat a grill pan. In a bowl, toss the tomatoes, capers and lemon juice; season with salt and pepper. Brush the trout  with oil and season with salt and pepper. Grill over high heat for 7 minutes, turning once, until lightly charred and cooked through. Transfer the fish to plates and top with the salsa. Serve the potatoes alongside.
SUGGESTED PAIRING
White wines work best with trout  (which can make reds taste metallic). Try an Italian blend of Fiano and Greco grapes.
Potato Salad with Radishes and Celery

3         pounds baby Yukon Gold potatoes or fingerling potatoes, scrubbed but not peeled
1        cup extra-virgin olive oil
1/4     cup Champagne vinegar
Kosher salt and freshly ground black pepper
2       celery hearts, thinly sliced (about 4 cups)
2       bunches radishes, thinly sliced
8       small scallions, white and light green parts only, thinly sliced (1 cup)
1 .  Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 20 minutes. Drain and let cool slightly. Slice the potatoes 1/2 inch thick.
2 .  Meanwhile, in a large bowl, whisk the olive oil with the vinegar and season with salt and pepper. Gently fold in the potatoes and celery. Let stand at room temperature until cool, about 30 minutes. 3 .  Just before serving, fold in the radishes and scallions and season with salt and pepper.
TIP :
The potato salad without the radishes and scallions can be refrigerated overnight. Bring to room temperature before adding the radishes and scallions.

 As you  can tell my  family  love to fish , so my friends , there will be a lot of  fish recipes  coming your way  ... more salads ... drinks   and  summer  foods  made easy .

Come back  ya hear !

Young daughter leading blind father to work through jungle captures hearts across internet

A video showing a Filipina girl leading her blind father around the jungle farm where he works has gone viral — and may end up changing both of their lives forever.

The video, posted to Facebook on June 9, shows five-year-old Jenny leading her father, Nelson “Dodong” Pepe, around a coconut farm. Dodong holds a long walking stick by one end, and Jenny grasps the other. The pair walk barefoot across the brush-ridden land as Jenny leads her father to where he has left his lunch.

The video was captured by a member of ABS-CBN Foundation, the public service arm of the ABS-CBN Broadcasting Corporation Filipino news channel. According to ABS-CBN, Dodong climbs about 60 coconut trees in a long shift and earns less than $9 per day.

Since the first video, many other clips featuring the pair have been published to Facebook, including one that shows Jenny leading her father on the long and often treacherous hike through the jungle that they must make twice each day to reach the coconut farm.

Concerned for their safety, ABSCBN brought Dodong and his family to Manila, where he was diagnosed with retinal detachment and retinitis pigmentosa, reports ABSCBN. The organization is now offering him training so that he can find work less hazardous to his health — and that of his young daughter.

Maxy sez : Controlling Diabetes With Exercise

By Krisha McCoy, MS | Medically reviewed by Pat F. Bass III, MD, MPH
Exercise can be an effective way to get your blood sugar under control. Get motivated to start — and stick to — an exercise plan.
Exercise is important for everyone, but it can be especially important for your health if you have diabetes. People who exercise regularly are better able to control their diabetes, thereby reducing their risk of diabetes complications. But despite these benefits, as few as 39 percent of people with type 2 diabetes get regular physical activity, according to a recent study.

Diabetes and Exercise: Why It’s Important to Stay Fit ...
If you have diabetes, you have an increased risk of developing certain health conditions, including heart attack, stroke, kidney disease, and nerve problems. By following your doctor's recommendations for keeping your blood glucose levels under control, you can reduce your risk of developing these complications.
Researchers have found that people who exercise regularly have:
Lower blood glucose levels
Lower blood pressure
Better cholesterol levels
Improved ability to use insulin
Decreased risk of stroke
Decreased risk of heart disease
Stronger bones
Less chance of falling
Easier weight loss
Less body fat
More energy
Reduced stress levels 
In addition, if you use insulin to treat your diabetes, exercise can be part of the daily schedule that you and your diabetes health care team develop to control your blood glucose levels.

Diabetes and Exercise: Getting Started ...
Talk with your diabetes health care team before you begin an exercise program. They can help you design an exercise program that is safe and effective for you. Make sure to ask about any limitations. If you have heart disease, kidney disease, eye problems, or foot problems, there may be some physical activities that you should not do.

To get started with an exercise program:
Find physical activities you like. Choose activities that you enjoy doing and that are convenient. Try new activities, such as walking, dancing, swimming, or bicycling, until you find one you like.
Schedule your workouts. Make exercise part of your schedule, just like work and doctor appointments. Aim to work out for at least half an hour on most or all days of the week.
Slowly increase your time and intensity. Don't start out doing too much, or you may get burned out. Begin with just a few minutes, and add a little time, distance, or intensity to your workouts each week.
Find an exercise partner. Ask a friend or neighbor to join you in your exercise plan. For many people, having a person who is counting on you will make you less likely to skip a workout.
Keep a workout journal. Each time you exercise, write down what you did and what your blood glucose levels were. That way you can keep track of your progress and see how activity affects your diabetes control.
Diabetes and Exercise: A Note about Hypoglycemia ...
Although exercise is an excellent way to help control your blood   glucose levels, it is not without its risks. One of the most serious risks of exercising when you have diabetes is a condition called hypoglycemia.

With hypoglycemia, increased activity causes your blood glucose to fall to dangerously low levels. This can happen while you are exercising or even many hours later. Hypoglycemia can make you feel shaky, weak, and confused. If your blood glucose levels drop low enough, hypoglycemia could cause you to faint or have a seizure.

Talk with your doctor about strategies for preventing hypoglycemia. You may need to have a snack before you exercise or closely monitor your blood glucose levels before, during, and after exercising.


In addition to eating healthfully and taking insulin or other diabetes medications, exercise is a valuable tool for keeping you healthy. Commit to a regular exercise program, and you will not only have better control over your diabetes, but you will also gain more self-confidence and a better sense of well-being.

The Unexpected Physical Symptoms Of Depression

We tend to think of depression as an invisible illness.

People are increasingly aware of the emotional and mental symptoms, but there are a whole host of unexpected physical symptoms that are associated with depression too, and often people don’t make the link.

Here are a few to be aware of.

Numb and tingling hands

This strange feeling can be caused by stress or shallow breathing, so is often associated with depression linked to anxiety. If you recognise it in yourself, try this online test to see if it’s depression-related.

Hair loss

Stress and depression can cause hormonal imbalances that can lead to hair loss. Some medications can also affect your hair too, so if you’ve noticed it thinning, speak to your doctor about your options.

Sweating

Sweating is a common symptom of mental health issues, as it’s one of your body’s fight or flight responses. If you’ve noticed you’re sweating more than usual, in unexpected situations, speak to your GP.

Change to appetite

Depression affects everyone differently. Some may find their appetite entirely disappears, which can cause unwanted weight loss and increased fatigue and lethargy. Others may find their appetite increases, often combined with sugar cravings as their bodies cry out for a hit of energy. This in turn can cause unwanted weight gain, and sugar rushes and crashes.

Heart palpitations

Heart palpitations can be the symptom of a physical heart problem, and should never be taken lightly. But often they’re not a symptom of a heart condition, but are instead linked to mental health issues. Depression can cause an over-sensitive nervous system, flooded with high levels of various hormones, which can cause a racing heart, as well as missed beats and even chest pains.

If you are having any kind of heart problems, head to your doctor immediately.

Menstrual cycle changes

Depression can cause surges in hormones, especially if it’s combined with stress or anxiety, which can cause the stress hormone cortisol to spike. Prolonged hormone fluctuations can cause problems with your menstrual cycle, which may become heavier or conversely stop altogether. If you have noticed a change, visit your GP.

Digestive problems

It’s increasingly well known that we have more serotonin (the happy chemical) receptors in our gut than we do in our brain, and many digestive problems have now been linked with emotional and mental illnesses. Depression can cause a full spectrum of these problems, from constipation to diarrhoea , stomach aches with no apparent cause and feeling nauseous.

This can be a vicious cycle as feeling unwell can make sufferers feel even worse mentally, so it’s vital you head to your doctor with any stomach discomfort.

Being unable to sleep

One well-known symptom of depression is over-sleeping and lack of energy. But some people find they’re unable to actually fall asleep. This is just as troublesome and can cause tiredness and difficulties getting up in the daytime because there is such a huge sleep debt. Good sleep hygiene can help some, but if the root cause is undiagnosed depression, it’s important to seek help. Everyone knows how much worse everything feels after a bad night’s sleep, so when this becomes chronic, it can cause despair.
Despair can lead you down some dangerous paths...drugs, alcohol and even suicidal thoughts. Take care of your emotional self with the same concern and attention you pay to your physical self. Be well.

~To My PIC~
&
Pal




Have a wonderful birthday

No Fuss Summer Dinner .... Chicken & Fixin'

Tea-Brined Fried Chicken

A marriage of Southern favorites: Our salty-sweet brine of brown sugar and freshly brewed tea infuses this picnic-perfect chicken with juicy flavor before frying. Bonus: The tannins in tea act as a natural tenderizer.

2            family-size tea bags
1/2        cup firmly packed light brown sugar
1/4        cup kosher salt
1           small sweet onion, thinly sliced
1           lemon, thinly sliced
4           garlic cloves, halved
1           tablespoon cracked black pepper
2           cups ice cubes
1          (3-1/2-lb.) cut-up whole chicken
2          cups self-rising flour
1          cup self-rising white cornmeal mix
2          tablespoons freshly ground black pepper
2          teaspoons table salt
1          teaspoon ground red pepper
Vegetable oil

1. Bring 4 cups water to a boil in a 3-qt. heavy saucepan; add tea bags. Remove from heat; cover and steep 10 minutes.

2. Discard tea bags. Stir in brown sugar and next 5 ingredients, stirring until sugar dissolves. Cool completely (about 45 minutes); stir in ice. (Mixture should be cold before adding to chicken.)

3. Cut chicken breasts in half crosswise. Place tea mixture and all chicken pieces in a large zip-top plastic freezer bag; seal. Place bag in a shallow baking dish, and chill 24 hours.

4. Remove chicken from marinade, discarding marinade. Drain chicken well.

5. Whisk together flour and next 4 ingredients in a medium bowl. Spoon 1 cup flour mixture into a brown paper bag or large zip-top plastic freezer bag. Place one piece of chicken in bag; seal and shake to coat. Remove chicken, and transfer to a wire rack. Repeat procedure with remaining chicken, adding more flour mixture to bag as needed. Let chicken stand 30 minutes to form a crust.

6. Pour oil to depth of 1 1/2 inches into a cast-iron Dutch oven; heat over medium heat to 325°. Fry chicken, in batches, 15 to 22 minutes or until browned and done, turning occasionally. Drain on a wire rack over paper towels.

TIP: If using a 12-inch-wide (2 1/4-inch-deep) cast-iron skillet, pour oil to depth of 1 inch.

Tomato-and-Fruit Salad

This colorful dish captures the best flavors of summer on one cool platter. A fresh basil dressing spiked with orange marmalade merges the sweet with the savory.
Makes 8 to 10 servings
2          pounds watermelon, sliced
2          pounds honeydew melon, sliced
1         fresh peach, sliced
2         nectarines, sliced
2        red plums, cut into wedges
1        green tomato, sliced
1         pound assorted heirloom tomatoes, sliced or cubed
1        (12-ounce) package baby heirloom tomatoes, halved
8         fresh basil leaves, torn
Basil-Orange Vinaigrette ----recipe below----

Arrange first 9 ingredients on a serving platter. Serve with Basil-Basil-Orange Vinaigrette

Impress guests with this simple, homemade Basil-Orange Vinaigrette, This citrusy dressing will be a favorite.
Makes 1-1/3 cups
1/2          cup sweet orange marmalade (such as Smucker's)
1/3          cup red wine vinegar
6            fresh basil leaves, torn
1            tablespoon grated fresh ginger
1            garlic clove, sliced
1/2        teaspoon kosher salt
1/2        teaspoon freshly ground black pepper
1/2         cup canola oil
Pulse orange marmalade, vinegar, basil, ginger, garlic, kosher salt, and pepper in a blender or food processor until blended. With blender running, pour canola oil through food chute in a slow, steady stream, processing until smooth.

Orange Rolls

Your family will definitely want to rise, shine, and dine when they smell these baking in the oven.
Yield: Makes 11 rolls
1/2            (8-ounce) package cream cheese, softened
1/4            cup firmly packed light brown sugar
1-1/2         teaspoons orange zest
1              (11-oz.) can refrigerated French bread dough
2               tablespoons granulated sugar
1              tablespoon butter, melted
1/2           cup powdered sugar
1               tablespoon orange juice

1 . Preheat oven to 375°. Beat cream cheese, light brown sugar, and orange zest at medium speed with an electric mixer until smooth. Unroll French bread dough onto a lightly floured surface. 2 . Spread cream cheese mixture over dough, leaving a 1/4-inch border. Sprinkle with granulated sugar. Gently roll up dough, starting at 1 long side. Cut into 11 (1 1/4-inch) slices. Place slices in a lightly greased 8-inch round cake pan. Brush top of dough with melted butter. Bake 25 to 30 minutes or until golden. Stir together powdered sugar and orange juice in a small bowl until smooth. Drizzle over hot rolls. Serve immediately.

Queenie scolds William on Balcony... During birthday celebration

'Stand up William!': Hilarious moment when the Queen gave her grandson a royal ticking off as he crouched on the Buckingham Palace balcony with Prince George during RAF fly past, in celebration of her 90th birthday.
Her majesty, looking rather aggrieved, tapped him on the arm with gloved hand and gestured for  the sheepish looking Duke to stand up. And Prince George looked like he was about to climb over the railing.



Three person DNA babies are safe - and wave of the future

Using DNA from three people to create a baby is safe, according to a major research study. The study is trying to help women at risk of passing on serious genetic disorders to have a healthy child. Last year the UK became the first country to approve laws to permit the procedure.

Mothers can pass along potentially life-threatening diseases through their mitochondrial DNA. Mitochondria are the powerhouses of cells, and they contain their own set of DNA with 37 genes. Once a sperm fertilizes an egg, the father's mitochondrion dissolve and the mother’s mitochondrial DNA sticks around. Mitochondrial DNA doesn't carry information about specific traits--all of that information comes from the nucleus. Yet when a mother passes abnormal mitochondrial DNA on to her baby, the child can have problems generating enough energy in his or her cells. So, swapping out unhealthy mitochondria could prevent deadly mitochondrial diseases such as heart, kidney, and liver failure, as well as muscular dystrophy.

Because of how new the procedures are and the way they tamper with the fertilization process, many groups aren’t too happy about the idea of three-parent IVF. Even so, genetically modifying embryos brings about ethical questions, such whether this would set a precedent for other modifications.

Slippery slope toward “designer" babies?

Some  interest groups have expressed concern about the potential for in vitro fertilized eggs that are genetically engineered to have, for example, blonde hair, more intelligence, or increased athleticism. The Human Genetics Alert took an ethical stance against mitochondrial transfers, because they say it will “inevitably lead to a future of ‘designer babies’.” Experts, however, aren't convinced the leap from mitochondrial transfer to genetic trait modification is so direct.

“The intention here is purely therapeutic,” says David DeGrazia, a philosophy professor at George Washington University who specializes in bioethics. “It’s to avoid certain diseases an embryo and then a baby can have as a result of mitochondria. Mitochondria don’t have anything to do with the characteristics that might be sought in a designer babies.”

The “slippery slope” concept usually applies to any new, ethically questionable medical procedures. The idea is that science is automatically going to keep pushing ahead with no checks on how far it goes. But that’s not always the case, says Lisa Campo-Engelstein, a professor of bioethics and obstetrics & gynecology at the Albany Medical College. “We can put limits on [the procedure], but we have to be willing to do so.”

The designer baby concept is frightening. If you can imagine turning out physically and intellectually perfect babies by the millions, it is pretty daunting. Some would be artists and some would be scientists, of course, and everything in between, but they would seem like a separate species. And where would we stop the modifications? It seems we always go too far before we draw back. We would be defying nature. There's always some kind of penalty for that. And some would say, 'no one should play God.'

So although the 'three person baby' concept can prevent genetic disease, it may also lead us in the direction of an ethical nightmare. Scientists are not known for stopping research when they are on to something good.

No Fuss --Mo Muss - meals in a Jiffy

 Grilled Jerked Drumsticks

Make your own Creole jerk seasoning in a food processor by combining onion, jalapeño pepper, garlic, ginger, allspice and sugar. Add orange juice to make a marinade for these island-style grilled chicken drumsticks .
2             medium onions, chopped
1            jalapeño, halved and seeded
2            cloves garlic, chopped
1            2-inch-long piece fresh ginger, peeled and chopped
1/2         teaspoon salt
1/2         teaspoon pepper
1            tablespoon sugar
1            tablespoon ground allspice
1           cup orange juice
1           cup white wine vinegar
1/2        cup soy sauce
16         large chicken drumsticks (about 4 lb.)

1. Combine onions, jalapeño, garlic, ginger, salt, pepper, sugar and allspice in a food processor. Puree until smooth. Whisk orange juice, vinegar and soy sauce in a large measuring cup. Add juice mixture to food processor while motor is running; blend.

2. Place chicken in 2 large ziplock bags. Divide jerk mixture between bags and tightly seal them. Turn to coat drumsticks. Place in refrigerator and allow to marinate for at least 30 minutes or up to 24 hours.

3. Preheat a gas grill to medium. Remove drumsticks from bags and pat dry. Pour jerk mixture from ziplock bags into a small pan. Bring to a boil, reduce heat to low and simmer for 2 minutes. Oil grates and grill drumsticks about 6 inches from heat source, turning and brushing often with jerk mixture, until a meat thermometer inserted into thickest part of a drumstick reaches 170°F and chicken is no longer pink at the bone, about 40 minutes. Serve hot.

Watermelon and Arugula Chicken Salad

If watermelon wedges are a mainstay at your summer cookouts, try dicing for this instant, gorgeous salad.
 Serves 4 (serving size: about 2-1/2 cups)      Prep: 14 Minutes
4             cups cubed fresh watermelon
1/3          cup thinly sliced red onion
2             tablespoons chopped fresh mint
1            (5-ounce) package arugula
1/4         cup sliced almonds, toasted
8            ounces skinless, boneless rotisserie chicken breast, shredded (about 2 cups)
2            tablespoons extra-virgin olive oil
1            teaspoon grated lemon rind
2            tablespoons fresh lemon juice
1/2         teaspoon kosher salt
1/4         teaspoon freshly ground black pepper

1. Combine watermelon, onion, mint, and arugula in a large bowl. Add almonds and chicken; toss to combine. Combine oil, rind, juice, salt, and pepper in a small bowl, stirring with a whisk. Add oil mixture to watermelon mixture; toss gently to coat.

Tabernacle Crush

This light and refreshing cocktail is as reminiscent of the American South as it is of the South of France.

Prep: 10 minutes : Make 1 drink
1/2         large peach, sliced
6            small basil leaves, plus more for garnish
1/2         ounce fresh lemon juice
1 1/2      ounces gin
1            ounce Lillet
1/2         ounce simple syrup
Ice
Club soda
In a tall glass, muddle the peach with the 6 basil leaves and the lemon juice. Add the gin, Lillet and simple syrup. Add ice cubes and top with club soda. Garnish with basil.

To our Rainbow brothers and sisters ... We are Heart broken

Love and sympathy to the families and the victims of the tragedy
 that took Place in Orlando Florida at the Pulse Club on Sunday, June 12th, 20016.
Witchy and the Genie


LA estate once owned by Cher, Eddie Murphy up for sale

A Beverly Hills mansion once home to Hollywood stars Cher and Eddie Murphy has gone on the market for an eye-watering $85 million. Horse lovers could be tempted: it comes with its own equestrian facilities.

The sprawling 16-acre Los Angeles gated estate includes a 20,000 sq ft main house and 7,000 sq ft guest house in the grounds.

 Cher owned the pad in the 1980s before selling to Beverly Hills Cop star Murphy for just six or seven million dollars.

The main house is currently in the middle of being renovated. According to the Wall St Journal, real estate developer Raul Walters and wife Vicki began the refit but it stalled following his death in 2009.

Eddie Murphy lived in the mansion until 1995. Vicki Walters has moved out leaving the main house needing kitchens and bathrooms, according to Aaron Kirman, from John Aaroe Group, the agent handling the sale.

"The unparalleled privacy and acreage in Beverly Hills combined with the equestrian component and riding trails makes this a unique opportunity for a buyer looking to own a true trophy estate," said Mr Kirman.

The home also has tennis court, swimming pool and its own hiking and riding trails.

The current owners bought four neighboring parcels of land to develop the site into a full equestrian experience and expanded the guest houses on the estate.

A Moroccan-style two-storey second house features its own spa, sauna and hot tub. There is also an additional two-bedroom stable house.

What are you waiting for?  You said you wanted to buy up.

Bottle of $6/$7 red from Asda is named best in the world

It doesn’t sound exactly like the sort of tipple which thrills wine snobs - a budget red from Asda, costing under seven bucks.
But the supermarket’s La Moneda Reserva Malbec from Chile (between 6$ and 7$) won a top prize at this year’s Decanter World Wine Awards - beating off wines three times the price. Go figure.
The judging panel of 240 experts tasted 16,000 wines in the under $20 category and said that the supermarket’s Malbec was an ‘absolute crowd pleaser’.
Experts praised the wine for its ‘succulent juicy berries on the palate’, and said it had ‘excellent freshness’.
The wine won the Platinum Best in Show award, and was also shortlisted in the overall red wine award.
DWWA chairman Steven Spurrier said: ‘Our sole purpose is to recognize and reward quality, this is what consumers all over the world are interested in. We only award medals to wines in which consumers can have the utmost confidence.’

So there you go sister friends. You do not have to spend a fortune on a bottle of wine to impress your friends, unless you are one of those wine snobs. If you are, then go ahead and spend at least $50 on a bottle of wine to keep your rep intact. You might be paying more and enjoying it less.

 By the by ... a study has revealed that if you use big wine glasses, you feel obligated to fill them...thereby, consuming considerably more alcohol. Not good. Buy smaller wine glasses and, oddly enough, you will feel just as satisfied.

Salad ----- Drink ------ Dessert ----- For a lighter summer dinner

 Shrimp, Snap Pea, and Chervil Salad

This salad is easy to vary depending on what you have on hand; crumbled fresh goat cheese, chicken, or smoked trout can all be subbed in for the shrimp. It's especially refreshing when the ingredients are cold.
Prep : 40 minutes       Serves 4 (makes 6-1/2 cups)
 (serving size: 1-1/2 cups)
8         ounces sugar snap peas, strings removed (snap each pea's stem and pull down sharply along the straight side), cut diagonally into 1-in. pieces
1/4      cup plus 1 1/2 tsp. anise-flavored liqueur, such as Pernod
1          tablespoon plus 3/4 tsp. kosher salt
2          bay leaves
1          lemon, halved, plus 3 tbsp. juice
1          pound medium (36 to 42 per pound.) raw peeled and deveined shrimp
3         tablespoons extra-virgin olive oil
1-1/2    tablespoons mayonnaise
3/4      teaspoon pepper
1/2     cup chopped chervil*, plus 1/2 cup small chervil sprigs (1 3/4 ounce. total)
6        medium radishes, sliced
1        small fennel bulb, trimmed and thinly sliced
Leaves from 1 small head butter lettuce
1. Bring a large saucepan of salted water to a boil. Fill a large bowl with ice water. Boil snap peas until bright green (15 to 20 seconds), then drain. Rinse with cold water and add to ice water.

2. Meanwhile, in another large saucepan, combine 1/4 cup liqueur, 1 tbsp. salt, the bay leaves, and 1 qt. water. Squeeze juice from lemon halves into pan and add halves as well. Bring to a boil, stir in shrimp, and remove from heat. Let stand until shrimp are cooked through, about 3 minutes. Drain, rinse shrimp with cold water, and add to ice water with peas. Let stand until cold, then drain peas and shrimp well.

3. Whisk remaining 1 1/2 tsp. liqueur, 3 tbsp. lemon juice, the oil, mayonnaise, remaining 3/4 tsp. salt, and the pepper in a large bowl. Add peas, shrimp, chervil, radishes, and fennel, tossing to coat.

4. Serve with lettuce for people to use as a base for their salads if they like.

*If you can't find chervil, use equal parts fresh tarragon and flat-leaf parsley.
Sour-Cherry Gin Slings

This sweet-tart concoction is based on the classic Singapore sling, replacing the traditional cherry brandy with an intensely vibrant homemade sour-cherry syrup. With a squirt of sparkling water, the syrup also makes a great base for kid-friendly cherry soda.

SOUR-CHERRY SYRUP
1            pound sour cherries, stemmed
3/4        cup sugar
1           cup water
Strips of zest from 1/2 lemon
Strips of zest from 1/2 orange
GIN SLING
2          cups gin
2/3       cup Cointreau
2/3       cup fresh lime juice
2-1/4    cups sour-cherry syrup
Angostura bitters
Ice
Sparkling water
Lime wheels and fresh cherries, for garnish

1 .  MAKE THE GIN SLINGS: In a large saucepan, combine the cherries with the sugar, water and citrus zests and bring to a boil. Cover and simmer over low heat for 40 minutes. Pass the mixture through a fine strainer, pressing on the solids; you should have 2 1/2 cups. Let cool.
2 .  MAKE THE GIN SLINGS: In a pitcher, combine the gin with the Cointreau, lime juice, sour-cherry syrup and a few dashes of bitters and stir well. Pour into ice-filled glasses and top each drink with sparkling water. Garnish with the lime wheels and fresh cherries and serve.
MAKE AHEAD
The sour-cherry syrup can be refrigerated for up to 1 week.
Passion Fruit Ice Cream Pie with a Ginger Crust

ACTIVE: 30 MIN  TOTAL TIME: 3 HR  SERVINGS: 8 TO 10
This isn't the kind of ice cream pie you'd make for a kiddie birthday party. Instead of a plain cookie crust, You can  create a crispy, chewy one with crumbled gingersnaps, dried pineapple and candied ginger. And instead of the usual caramel or chocolate sauce on top, you can  prepare a delectable mix of dulce de leche and passion fruit nectar from the supermarket.

Prep : 30 Minutes      Total time : 3 hours 

1          8-ounce box gingersnaps, lightly crushed

1          dried sweetened pineapple ring (1 1/2 ounces), coarsely chopped
2          tablespoons coarsely chopped candied ginger
4          tablespoons unsalted butter, softened
1-1/4    cups dulce de leche (16-ounce jar)
1/2       cup passion fruit nectar (see Note)
3          pints vanilla ice cream, slightly softened
1/4       cup salted roasted pistachios, coarsely chopped
2          tablespoons shredded sweetened coconut

1 .    In a food processor, combine the crushed gingersnaps with the pineapple, candied ginger and butter and process until fine crumbs form. Press the crumbs evenly over the bottom and 1 inch up the side of a 9-inch springform pan. Freeze until firm, about 10 minutes.
2 .    In a blender, blend the dulce de leche and passion fruit nectar until smooth.
3 .    Spread 1 pint of ice cream in the chilled crust. Using a very small ice cream scoop (2 tablespoons), scoop the remaining 2 pints of ice cream into the crust, leaving some nooks and crannies.   Drizzle 3/4 cup of the dulce de leche sauce over the ice cream, allowing it to pool in spots. Sprinkle with the pistachios and coconut and freeze until firm, at least 2 1/2 hours.
4 .   Remove the ring and cut the pie into wedges. Serve the extra dulce de leche sauce at the table.
TIP :
The pie can be frozen in an airtight container for up to 4 days.
TIP :
Look for passion fruit nectar at supermarkets, preferably the Looza brand.