Comet Halley

How this Fast Diet Lifestyle works: Eat these meals tomorrow, for a calorie total of less than 600. On another day this week, eat the meals from a different post, another day of eating 600 calories or less. Eat sensibly the other days of the week. That’s it. Simple way to lose weight and be healthier. Welcome to Meleh Kikau who is now Following.

The presence of a comet in the sky was an occasion of fear and dread in the olden times. A comet was said to be the soul of the assassinated Caesar in 44 BCE. Another was said to foretell the defeat of the English at the hands of the Normans in 1066 CE. In 1705, English astronomer Edmond Halley [pronounced ‘haa-lee’ not ‘hay-lee’] turned his attention to comets. From researching historic sightings, he noticed that there was a comet seen every 76/75 years. Knowing Isaac Newton‘s work proving that planets orbit the sun, held in place by gravity, Halley proposed that comets were objects that were in an odd orbit around the sun — moving from far away in the solar system to much closer in, and then out again. If he were correct, that comet would be seen again in 1761. He nailed it, and people began to call it ‘Halley’s Comet.’ [To astronomers, it is called ‘Comet Halley.] Another event that coincided with Comet Halley was the birth of Samuel Clemens in 1835. He later said that since he ‘came in’ with the comet, he would ‘go out’ with it. And when Comet Halley returned in 1910, Clemens died of a heart attack.

Like many of his contemporaries, Mark Twain, aka Samuel Clemens, traveled extensively in Europe — sight-seeing, lecturing, taking-the-cure. After one long speaking tour, he longingly wrote a list of his favorite American foods. Two items on that list appear on our menu today — and fine foods they are indeed.

Hoe Cakes with 2 Toppings: 183 calories 5.6 g fat 5.4 g fiber 9.5 g protein 23 g carbs [17.4 g Complex] 44 mg Calcium  NB: Food values given are for the plated foods only, and do not include the optional beverage.  PB GF  This recipe harks back to Colonial Days in the American South. Everyone from enslaved people to President Washington ate hoe cakes.  HINT: This recipe makes 6 hoecakes – enough for 2 servings of 3 each.  Originally this would be made with white cornmeal, but the yellow has more nutrition. NB: Hoe cakes were never ‘cooked on a hoe’ by farm workers in the fields. Silly notion. Dear Husband enjoyed this very much and so will you.

3 Tbsp yellow cornmeal – polenta meal would do  2.5 Tbsp hot water Combine by stirring well to make a mush. Let sit for 15 minutes
1 oz egg white
¼ tsp yeast
Stir into the warm cornmeal mush and let sit for 1 – 12 hours. This was 125 ml in volume
2 Tbsp cornmeal
2 Tbsp water ¼ tsp salt
Mix into the cornmeal mush. If you take some up on a fork, it will sit on top with a little batter dribbling through. If it is not like this, add more cornmeal or more water. This was ½ cup in volume.
Using 2 tbsp of batter per cake, drop onto a hot griddle sprayed with non-stick spray. This should make 6 cakes. Cook on both sides. Best if eaten while fresh.
¼ cup raspberries 1 tsp honey one 2-oz eggPut the fruit and honey in a small dish and microwave for 30 seconds. Fry the egg.
Optional: blackish coffee [53 calories] or tea or mocha cafe au lait [65 calories]Plate two of the Hoe Cakes with the egg and the other with the berry syrup. Pour your beverage of choice.

Mussel Feast:  279 calories 12.6 g fat 0.6 g fiber 34 g protein 11 g carbs 117 mg Calcium  PB GF  We love mussels and eat them fresh all summer long. Frozen mussels are available year ’round in many stores and they are good for use with a sauce. HINT: This preparation serves 2 [two].

1 # mussels in shells = 1 quart ½ cup water ¼ c white wine celery, onion, rosemary, thyme, garlic 3 cup salad greens 1/2 oz feta cheese 2 oz tomatoes, cubed 1.5 tsp olive oil + 1 tsp lemon juice

Rinse the mussel shells in case they are muddy. Discard any mussels which are open and do not close when rapped gently on the counter. In a large sauce pan [provide room for an increase in volume as the mussel shells open] bring the water to a boil with the wine and flavorings. Add the mussels, put on the lid and cook the mussels for 10 minutes. With a long-handled spoon, stir so that the mussels from the bottom are now on top. Continue to cook for another few minutes, until all mussels are open. Discard any which refuse to. Strain out the mussels and place in the serving bowl. Pour the broth over all. In a salad bowl, place the oil and lemon juice. Whisk to form a dressing. Toss with the greens and plate with the feta topping. After you eat the mussels, drink the flavorful broth. Tastes like Summer to me. 

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