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: a simple way to lose weight and be healthier. Welcome to plushrelationships24 who is now Following.

There has been a lot of talk this year about heat records being broken. As Johnny Carson used to ask, “How hot was it?” In the USA, the answer would be in degrees Fahrenheit, one of several temperature scales in use. It is named after Daniel Gabriel Fahrenheit. He was born and raised in Danzig/ Gdańsk, Poland in 1686. After his wealthy parents died from poison mushrooms, the City sponsored the 15-year-old to apprentice as bookkeeper to a merchant in Amsterdam. There, Daniel first saw a “Florentine thermometer“. The Italian instruments contained alcohol, which expanded and contracted with temperature fluctuations. They were inaccurate and non-standardized. Fahrenheit became so interested that he left his bookkeeping gig, much to the wrath of the City of Gdansk. To avoid arrest and being shipped off to toil for the East India Company, he went on the lam for four years. Young Fahrenheit learned a lot in that time, like the fact the human body has a fairly uniform temperature. In 1714, he produced a standardized Mercury thermometer. His initial scale of temperatures ran from 0-96 degrees. The former number was the temperature at which a brine solution would freeze. The latter was the temper-ature of the human body. [Actually, he was wrong about that.] The scale was expanded upward to include the boiling point of water at 212F. Scientists and lay people embraced the new thermometers, and the Fahrenheit Scale was used around the world. Fahrenheit died on September 26, 1736, possibly from Mercury poisoning.

Our meals today are from places that have seen a lot of heat this past season. Breakfast is from Mexico, which set a heat record in June. Dinner is from Australia, which set new records for winter temperatures in August.

Tostada with Egg: 165 calories… 6.5 g fat… 2 g fiber… 9.6 g protein… 15 g carbs… 72 mg Calcium…  NB: The food values given above are for the plated food only, not the optional beverages. GF PB A simple yet super breakfast with rich flavors. It will keep you going for hours.

++++ one 6” corn tortilla [be sure to get tortillas [not wraps] which have 65 calories each] ++++ one 2-oz egg ++++ 2 Tbsp chili non carne or refried beans ++++ 1 Tbsp Monterey Jack or Cheddar cheese, grated ++++  Optional: blackish coffee [53 calories] or blackish tea or mocha cafe au lait [75 calories] ++++ Optional: 5-6 oz fruit smoothie or berry-yogurt smoothie [88 calories] ++++

Heat the toaster oven to 350F. Put the chili in a custard cup and put it into the oven to heat. Warm a dry cast iron skillet over med-high heat. Warm the tortilla in the pan on both sides until it is warm and pliable and starting to brown. Remove the tortilla and keep warm in a dish towel. Spritz the skillet with non-stick spray and fry the egg until it is done as you like it. Remove the egg. Spread the chili/refried beans on the tortilla and return the tortilla to the skillet. Put the egg on the chili and sprinkle with the cheese. Put the pan into the hot oven until the cheese melts. Coffee with cocoa powder completes the Mexican theme. A meal to wake up your mouth.

Australian Chicken-Corn Soup: 198 calories… 3 g fat… 1 g fiber… 12 g protein… 20 g carbs… 9 mg Calcium…  PB GF This remarkable version of a Chinese soup is found in the “Australian Women’s Weekly’s” Chinese Cooking Class book. From such an easy preparation comes a wonderful, complex flavor. HINT: this recipe makes four cups of soup. One serving = one cup.

1 liter water ++ 1 pound raw chicken – meat and bones ++ 1.25 cm piece ginger = small knob ++ ½ onion, peeled and quartered ++ 2 peppercorns ++ ½ tsp salt ++ 2 sprigs parsley —OR– 4 c. chicken stock ++ ginger knob ++ salt ++ 2 peppercorns	Put chicken or chicken pieces into saucepan and add these and bring to boil over medium heat. Skim well to remove any scum; reduce heat and simmer gently, covered, for one and a half hours. Remove any scum from top of stock. Strain and reserve three and a half cups of the stock.-OR-Simmer premade stock, ginger knob, salt and peppercorns covered for 30 mins. Strain.
3.5 cups stock ++ 240 g creamed corn, canned ++  1 stock cube= 1 tsp dry bouillon grains ++ ¼ tsp dry ginger powder ++ 2.5 chopped fresh scallions ++ a few grinds of pepper ++ ½ tsp sesame oil	Combine everything in a large saucepan. Bring to boil. Take off heat and taste for salt.
2 Tbsp cornstarch ++ 2 Tbsp water	Make a smooth paste of cornflour + water; add to soup while stirring. Put back on heat and stir until soup boils and thickens. Reduce heat, simmer for 1 min.
1 egg white ++ 1 Tbsp water  ++ 2 tsp soy sauce	Beat egg white and water lightly. Add to soup in a thin stream, while stirring well. Add soy sauce. Taste for seasoning.
1 slice ham =1 oz, thinly sliced ++ ½ cup chicken ++ chopped scallion/chives/spinach leaves	Shred meats finely, add to soup and heat gently. To serve, top with extra chopped scallions or chives or baby spinach leaves.