#Feast on eggs found in the waterous cavity

[sbnkalny]

Jake Paul mall cop 2 probably five times over a fence, accelerate and hit their transport ship that carries a genuine Cassette from your mother with that found in the waterous cavity, of Iliac Bay.

#TEXT #DAY 13 #Feast on eggs found in the waterous cavity #of Iliac bay.

[ms-scarletwings]

Every Dredge Aberration (2023), Part 2

Brood Squid

Encyclopedia #85

Aberrant form of Arrow Squid

Description:

Tentacles sprout from a glowing core inside a gelatinous sac. Other cores lay dormant alongside

Comment: The first aberrant I caught where the original being, if it ever truly lived, appeared lost entirely to the corruption. It has been hollowed out and made the bloated womb for a nameless invader. It invokes two visceral images in my mind’s eye. The first being an infected cell, swelling with viral load until it is bursted, spilling out with new capsules of infection waiting to start the cycle anew. The other is of those real squids in the world which brood their own eggs to hatching. They too, sacrifice the last of themselves entirely to bring their spawn into a hungry world.

How to catch: Another coastal spawner in The Marrows region, albeit only appearing after sunset. Can be gathered in trawl nets.

Snag Squid

Encyclopedia #86

Aberrant form of Arrow Squid

Description:

Tasting tongues writhe wildly around sets of yellowed, crooked teeth. The top row are flattened like human molars.

Comment: The first aberrant that made me recoil back in my chair with a grimaced “Euuh” sound when I saw it appear on my screen. To think of what caution such a thing must be handled with, lest the role of butcher’s hand and sustenance become reversed. The artwork makes horrible suggestion of one animal in a slow transformation to become many. This layered hunger promises terrible growth and sprawling if it is allowed to consume.

How to catch: Ditto

Barbed Eel

Encyclopedia #87

Aberrant form of Grey Eel

Description:

A spine broken with sharp angles and crooked curves. A row of teeth bent on revenge.

Comment: Fortunately for I, there exists frilled sharks with a more unnerving presence than this gnarled creature. It is much like the Marrows themselves, crooked and strange, but conquered easily. Hunger on, scoliotic elver, but you won’t be the one who feasts before the sun rises.

How to catch: This wretch and its kin will require an upgrade from the basic rod to bag. Fish during the day, around the shallow waters about The Marrows. I always found them mostly around the rocks. Can be trawl-netted with the appropriate equipment.

Host Eel

Encyclopedia #88

Aberrant form of Grey Eel

Description:

Numerous glowing shapes flicker and squirm behind a distended ribcage. The rest of the fish is withered and drained.

Comment: Could it be… another strain of what plagues the brood squid? Unlikely, but to the animal, the difference won’t matter- its fate mirrors the other all the same.

How to catch: ^Ditto

Cyclopean Flounder

Encyclopedia #89

Aberrant form of Gulf Flounder

Description:

A sprawling, jellied mass spills from a single eye socket. What appears to be a dark pupil is in fact the center of an egg.

Comment: Oh…. It’s a yolk. That’s the nucleus. Another life, traded for the potential of a new one. Neither encyclopedia nor the artwork help me address the question of whether or not this flounder carries a fertilized ovum, and frankly, I do not know which answer would unsettle me more. Mercifully, ironically, this change has blinded it.

How to catch: Active during the day, and dwells only in the shallow water of The Marrows. Can be trawl netted.

Riddled Flounder

Encyclopedia #90

Aberrant form of Gulf Flounder

Description:

Baggy skin perforated with countless cavities. A singular, shapeless mass spreads underneath.

Comment: Ah, I must wonder at this piece if the devs looked to the Surinam toad, and if they found such inspiration there that they created this. The semblance to one of the real world’s beautiful horrors is unmistakable.

If this were the intention, then the riddled flounder would be all the more foreboding a sight. While the flounder’s skin only shelters a single resident, the flat Surinam’s cavities are each protecting a tadpole. Something else that interests me about the grotesque flounder is that, like the other variant, this one has been rendered sightless. In place of its eyes are protruding siphons of a sort. Their function- unknown.

How to catch: ^Ditto

#dredge game #dredge #aberrant fish #grotesque fish #fish horror #surinam toad #scarlet talks about things

[twf2020]

How is the Olive Ridley Turtle being conserved in India?

Regarded as one of the smallest sea turtles in the world, the Olive Ridley Turtle is found in the warm and tropical waters, primarily in the Pacific and the Indian Ocean. They get their name from olive- coloured carapace, which is heart shaped and well rounded. Olive Ridley Turtles are the most widespread of marine turtle with their range expanding across the coastal waters of over 80 countries.

They show sexual dimorphism i.e. the male and female of this species can be identified separately by their external morphology. The male is larger, has a more prominent, longer and thicker tail which aids during mating. Males also have enlarged and hooked claws on the it’s front flippers which allows him to grasp the female during mating.

Nesting Behaviour of the Olive Ridley Turtle

Like most sea turtles, these too come to land only for laying eggs. Mother digs up a cavity in sand with the help of their hind flippers and lays its eggs there and then covers them up again to secure the eggs from the predator and help in incubation.

Olive ridley turtles exhibit two different nesting behaviours, the most prevalent solitary nesting, but also the behaviour they are best known for, the synchronised mass nesting, termed ‘ arribadas.’ The coast of Orissa is one of the largest ‘arribadas’ nesting sites of Olive Ridley whereas solitary nesting occurs in Coromandel coast and Sri Lanka.

Even though they are abundant in range, globally they have declined by more than 30% from their historic range. Now, they have been given the ‘Vulnerable’ status by the IUCN.

Threats to Olive Ridley Turtle

Olive Ridley’s eggs are easily predated by snakes, crocodiles and crabs.

Hatchlings on their way to the ocean are preyed upon by seabirds, crabs, crows, Brahminy Kites, jackals and wild boars.

Eggs are also susceptible to drowning due to high tides.

Digging up of nests by these predators also disrupts the incubation of remaining eggs which may result in their destruction.

The greatest single cause of egg loss, results from arribadas, in which the density of nesting females is so high, previously laid nests are inadvertently dug up and destroyed by other nesting females.

Nests may get contaminated by bacteria and pathogens, resulting in rotting of eggs.

Big fishes also feast on these hatchlings as soon as they reach the ocean.

Adults have been observed to be predated by Sharks and Killer Whales.

Introduction of alien species like pigs and feral dogs in the nesting sites by humans results in predation of the eggs and hatchlings by these alien species in huge numbers, hence damaging the population.

Humans directly are still listed as the leading threat to Olive Ridley since they are responsible for unsustainable egg collection, slaughtering nesting females on the beach and directly harvesting adults at sea for commercial sale of both meat and hides.

Mortality associated with boat collisions,

Incidental takes in fisheries

Trawling, gill nets, ghost nests, longline fishing, and pot fishing have significantly affected their populations.

Entanglement and ingestion of marine debris.

Coastal development, climate change, and other sources of beach erosion have also been cited as potential threats to nesting grounds.

Coastal development also threatens newly hatched turtles through the effects of light pollution. Hatchlings which use light cues to orient themselves to the sea are now misled into moving towards land, and die from dehydration or exhaustion, or are killed on roads.

How is the Olive Ridley Turtle being conserved in India?

They have been listed in Appendix I of CITES, which is responsible for halting the large- scale commercial exploitation and trade.

Many NGOs in India and outside India work together to ensure that no egg collection and poaching takes place in nesting sites.

Enforcing the use of turtle excluder devices in the shrimp-trawling industry has also proved effective in some areas.

Many schools arrange trips for students to carry out the conservation project, especially in India.

Many projects worldwide are working on preserving the Olive Ridley’s eggs. These eggs are relocated in hatcheries, where they are protected from various threats including predation. When the baby turtles come out, they are picked up and directly released into the ocean.

In Chennai, India, one such project by the Chennai wildlife team involved collection of close to 10,000 eggs along the Marina coast, of which 8,834 hatchlings were successfully released into the sea in a phased manner.

We at Think Wildlife Foundation recently launched our Livelihoods for Conservation project to provide alternative, sustainable livelihoods to the communities living with wildlife. This is with the aim to incentivize conservation while uplifting these communities economically. You can purchase merchandise from these communities here!

Written by: Samarth Jain

Originally published at https://thinkwildlifefoundation.com on July 8, 2023.

[c-hristy]

His Fall (Part 2 of 'His Silence') 《Charlastor AU》

His cheeks puffed out as he carefully considered the process in front of him.  

    Alastor grimaced when he saw himself in the mirror for the eighth time that day; it seemed that Heaven was adorned in mirrors. Instead of the prim red he was accustomed to wearing, his outfit had been changed out for a white suit. His nose crinkled; it just didn’t suit him. 

    His ashen skin hadn’t changed; most angels either had the crisp white skin and very few had ashen colored skin. He had been told at one point that it was due to him being redeemed. Not many angels had actually been redeemed during their demonhood and it caused very few to actually be in Heaven. He’d initially thought he’d gravitate toward the ones that had been redeemed, but they tended to be such a stickler for rules.

    Alastor had spent many days sitting idly by, wondering how he had gained this reputation. During his human years, he’d spent his entire short life slaving over the idea of death and murder. In Hell, he hadn’t been much better. His mind had slowly come to the conclusion that over the past several years, since the birth of his eldest, he had slowly been garnering ‘good’ deeds over the ‘bad’ ones. 

    What even was ‘good’ and what was ‘bad’? He was certain that murdering another demon couldn’t compare to cleaning a wound from one of his children, though he couldn’t be sure. It’s not like anyone could answer his questions.

    Anyway.

    He was seated beside a fountain near the house he had been given. It was more like an apartment; everything was built so that it would encourage partnership and accommodating. It sickened him.

    He couldn’t fathom why he was staying. Alastor had lost track of time by this point because there was no day / night cycle in Heaven. It was always daytime, shimmering sun and angels slept when they felt they needed to. It really messed with his inner need to have everything strictly organized; the one thing he had passed onto Margret.

    His grin twitched. Still consistently smiling was his trademark; there were occasions that he had been told his grin was creepy and he should knock it off.

    All the more reason to keep it on.

    Alastor’s eyelids fell as he stared into the water. The sun glittered across the surface and he reached out, placing a finger into the water and swirling his finger around. The little waves that emerged from his movements caused his grin to fade just the slightest bit. 

    A butterfly effect.

    One little thing he could do here could lead to him going home. 

    His eyes shifted from the water up to the clouds and sun that rest above him. His cheeks flushed at the warmth; so unlike the overbearing heat that surrounded each demon in Hell. Here, the heat was crisp and a soft breeze fluttered by. There was birdsong and the soft, hushed sound of angels speaking to each other.

    No screaming, no drug deals, no thievery.

    Alastor was finding this /boring/.

    “Al, sweetheart?”

    A voice interrupted his quickly souring thoughts. He turned slightly, pulling his finger from the water and shaking the droplets off. Behind him stood a sight he had still not gotten himself used to; his mind reeled even though he had seen her everyday for however long he had been here.

    His mother, in all her smiling glory, sat down on the fountain beside him. She wore a simple white dress, her cheeks rosy and pink. For a moment, his chest twanged; her cheeks were the same color as Margret’s.

    There were so many similarities between his mother and his children. He wasn’t sure he had ever even sat down and told her about them; he hadn’t spoken too much since he was sent to Heaven. Alastor found quickly that the things he wanted to speak about weren’t generally allowed and there wasn’t much he was able to do about that except keep his grin sealed.

    “You doing alright today?” Her voice was melodic; like most angel’s voices were. 

    He hummed and nodded, reaching over and taking her hand in his. She looked startled by the contact; he was never one to initiate anything. Alastor’s eyes dropped back to the water, where there were still some ripples moving softly across the surface.

    “You remind me of Margret.” His voice was soft, the grin faded to a close lipped one.

    “Margret?” Her head tilted to the side and he felt his insides fall just the slightest bit. She would never meet his children; had he even mentioned them at all?

    He hummed, clearing his throat. After so long of disuse, his filter was a little bit more rough around the edges, “My daughter.”

    Alastor’s mother’s eyes widened and she leaned forward toward him, gripping his hand just a little bit tighter, “A daughter?”

    He nodded, squeezing her hand and letting his other one reach down into the water, “My eldest. I have two daughters and a son, down in Hell.” Alastor moved his finger along the surface, just enough that he could feel his finger getting wet but not enough to cause too many ripples to surface, “My middle child is my daughter, Beatrice. The youngest is a boy, named Franklin.”

    “You’ve never spoken of them before.”

    “I suppose it’s because it hurt a little too much.” He allowed his finger to create ripples, “I left them down there.”

    “They can’t come up here?” Her voice was soft, hushed. He supposed it was for the best that their conversation remained among them; Angels were such chatty creatures.

    Alastor shook his head slowly, peering over at her. She looked starstruck; not only did she just gain a grandchild, she gained three, “They’re Hellborn! Stuck down there forever.” The filter over his voice crackled with static and he felt a rush of energy, “The poor dears can never be redeemed. No matter how sweet,” His hand tightened on hers, “No matter how much Margret does or works for, she will never reach this end.” There stirred a fire in his chest; something he hadn’t felt since he was in Hell, “Perhaps that’s for the best.”

    “What do you mean -”

    “Maggie’s a sweet little thing. You’d like her, mama. Always doing her best to be strong for everyone. She’s been part of the redeeming process since she was able to walk.” Alastor’s grin twisted; this was the first time he’d actually spoken about his children since being sent to this cursed place, “Bea’s a mischief maker. Always curious, however. A smart one, but only when she’s interested. Franklin is something else - something even I’m not sure. The opposite of an empath - sociopath, I believe is the term. He’s always smiling, though. He finds joy in the oddest of things.” Alastor shrugged a shoulder, “There’s another demon, Sir Pentious, I believe is his name. Franklin is obsessed with the little Egg demons that Pentious keeps around him.”

    His mother stayed quiet, listening to him as he spoke.

    “And Charlie.” His throat tightened, “The mother of my children, my mate.” Alastor chuckled dryly, “The poor doll. I do hope she’s okay. I suppose I’ll know soon enough.”

    Alastor dropped his mother’s hand and stood in a flourish of his white suit. He gazed around the area and felt a weight settle in his chest. She stood beside him and for a moment, she knew exactly what Alastor was planning.   

    “When?” She was quiet; a bare whisper above the heavenly breeze that drifted around them.

    “Now.” 

    It was a warning, if she’d ever heard one. Without a moment’s hesitation, his mother wrapped her arms around him and he reciprocated; squeezing her as if his life depended on it. And at that moment, it did.

    “I love you, mama.” His voice, deep with the Southern accent he’d acquired as a boy. Without static, without filter. Just the pure, small boy he had been once upon a time with his mother at his side.

    “I love you more, Alastor.” She pulled back from him and grabbed his cheeks, “You tell those babies of yours that their grandma loves them very much.”

    He grinned widely then, a spark igniting in his eye. They parted and she turned, leaving him beside the fountain.

    The fun was about to begin.

    There was a gathering a few streets over. The pavement itself glittered as he walked; indented with gold. His eyes shimmered against the light of the gold and the sun and he found himself feeling so much more energy than he had in weeks.   

    For the past several days, he had been avoiding eating. He knew that he was going to need a rather large appetite and as the days sped on and he didn’t consume the food that was at the food halls at the end of every street, the stronger he became. Alastor wondered idly if there was something tainting the food; something suppressing the inner demon of every angel in Heaven. 

    There was music playing from harps and flutes and if Alastor truly enjoyed being in Heaven as much as he’d thought, he might take a moment to listen. However, he was not interested in the music playing and opted to go straight for one of the musicians.

    The angels around weren’t strong ones. He hadn’t been placed in a housing complex with incredibly strong angels; for that he was grateful. The ones he was housed with had died primarily old and sick and had brought on some of that weakness with them into the afterlife. They wouldn’t be able to stop him.

    Alastor heard a rush through his ear drums the moment he grabbed onto the first angel. There were hesitant noises that quickly turned into screams of terror when he violently ripped and snapped the angels neck clean in half; removing the head from the body. A few angels began to speed away but with a body in his hands and a heart in his mouth, Alastor was stronger than he had been in a very long time.

    Blood caked his hands - still red, like humans and demons - as he continued to grab onto another angel that had tried to bolt. He furiously ripped through the chest cavity and ripped the angel’s heart out, feasting upon it. His head swirled and he felt high; this was the life he had left behind so long ago and he wasn’t sure why he had denied this part of him for so long.

    Something hidden in him snapped and he felt his hands start to morph; his head began to ache. His legs lengthened and he felt so utterly strong - nothing could stop him. He furiously snapped at the air and grabbed onto another angel; his now lengthened claws made it easier to shred through skin and bone and find the heart. 

    Blood coated his mouth and Alastor let out a static-filled growl, his antlers returning full force to the top of his head. In Heaven, his role as Deer Demon had been revoked and he had reverted much to his normal human self; save for his ashen skin. Brown hair quickly reverted to red, brown eyes to red. His teeth elongated and sharpened and power surged through his entire being. 

    There was a Demon ravaging the streets of Heaven.

    Wherever he went, corpses of dead angels and rivers of blood lie. There were tracks in the blood, left to look nothing like the feet of the once-angel. His maw was coated in drool and red and he was still starving. Another angel’s heart joined the rest in his stomach and the body was discarded - he wasn’t intending on getting full based on just a few. He wanted to capture the hearts of many.

    It didn’t take long for him to be cornered, like prey, by an assortment of the most upper level angels. He had torn through any guardians they had sent after him before; their blood was lighter and so much more refreshing. His eyes glared around wildly and he snapped at the air, blood still feeling his nostrils and driving his inner Wendigo mad.

    There were a few hushed whispers from the Guardians that surrounded him. He could hear each whisper, about how they had let him go unnoticed, how he couldn’t remain in Heaven any longer.

    One angel in particular strode through the commotion, his own feet dyed red in the color of his brethren’s blood. His arm raised and with a few words spoken in Latin, Alastor was falling.

    His grin returned as he fell.

    Soon.

#hazbin stories #hazbin #hazbin alastor #hazbin hotel #hazbin angel alastor #hazbin redeemed alastor #charleston au #charlastor #charleston #alastor fucks heaven up #monches some angels #all in a days work

[evolutionsvoid]

In world birthed by the Four Holy Fluids and watched over by the Two Godly Fluids, there are a number of critters and beasts that stalk the lands. Animals bonded to any one of the elements, using it to survive in this harsh world. Here are some of the creatures that roam the wilds. 1. Brickleback - A scuttling, spiny creature that lives within the Black Bile mountains. The Brickleback scours the boulders and scree fields for little morsels hiding within the hardened bile. Their dense armor and sharp spines ward away predators, but unfortunately make them ideal prey for those who want some makeshift gear. Hunters who live near these obsidian mountains will often take down Bricklebacks so that they can make homemade armor and sturdy spears from their corpses.   2. Symbol of the Heretic - Much like anything associated with the godly Ichor, the Symbol of the Heretic is seen as a holy and important message from the gods. Those who worship the fluid claim that these creatures are the severed heads of kings who blasphemed against the gods, given immortality to forever remind the world of their sins. In truth, these octopus-like creatures just float about, waiting for their sticky tendrils to snare flying prey. When storms blow in and the winds get fierce, they flock to the trees in droves, using their beaks to anchor themselves to the branches. These large groups are known as a "council." 3. Snare Slug - Bonded to Phlegm, the Snare Slugs use their element to survive in the caustic pools of Yellow Bile. Their flesh is immune to the burning fluid, allowing them to hide from the sight of prey and the reach of predators. When prey walks by their pool, they will burst from the bile and use their modified stalks to grab them. In an instant they shall pull them into the pool and drag them into its depths. Rarely will the Snare Slug have to kill its prey itself, as they shall either drown or succumb to the caustic fluid. These creatures are known to be dangerous and ravenous, partly because the bile they live in prevents them from saving or storing food. With no way to stockpile food down below without it disintegrating over time, they must go after every opportunity they get. 4. Bark Lizard - A creature bonded to the element of Phlegm, Bark Lizards can be found in the forests or wherever trees are located. They use their long incisors to scrape off bark and skin from trees or Phlegm Bulbs. While some would think that is where they got their name, these lizards also tend to "bark" at people who get too close to them. So no one is really sure which part gave them their name. These creatures tend to be quite peaceful, preferring to flee rather than fight when predators come around. Their bond to Phlegm allows them to heal their wounds rapidly and regrow limbs. Often they will allow a predator to bite off a limb, so that they get a meal and the lizard can flee. Better to lose a bit of flesh rather than your entire life.   5. The Malformed - Made of the destructive Alkahest, the Malformed are deadly and dangerous creatures. They emerge from pools of the destructive fluid at unknown intervals, heading out in packs to hunt for food. While their sharp teeth and spines are good weapons, the real worry when fighting Malformed are their dripping Alkahest bodies. By simply throwing themselves onto prey, they can coat them with this fluid and cause severe, and often fatal, burns. Prey is quickly devoured and then it is back to the hunt. Due to their Alkahest nature, the Malformed cannot survive out of their pools for long. As they hunt, their bodies shall break down and melt. They must return to the pools with their stolen nutrients or else disintegrate completely. Settlements who live near these pools must always be wary, as they do not know when another pack of these will form.   6. Garrote Spider - Garrote Spiders live in communities within the great forests, using webbing of Yellow Bile to craft nests and cocoons. These arachnids are considered dangerous due to their method of hunting, and their eagerness to down any prey that comes near their homes. When a potential food source walks beneath their high-up nests, the spiders will drop down and surround them. They will pull out long strands of caustic webbing and circle their prey. When one sees an opening, it will lurch forth and try to wrap its webbing around the foe's neck. If successful, the spider will pull its burning rope tight around the victim's neck. The Yellow Bile within the webbing will slowly eat through flesh as it strangles them, either resulting in asphyxiation or decapitation. Once slain, the corpse is carried back up to the nest so that it can be wrapped into a caustic cocoon and broken down into nutritious goo. 

7. Tonsil Lancer - This bipedal creature hunts its prey by forming spears of solidified Yellow Bile in its throat and tonsils. When a target is located, their will build up pressure within these organs, eventually launching one of these lances at surprising speeds. They aim to disable prey, which will allow them to run them down and impale them on its mouthful of spears. Due to its mouth being used to create this weaponry, it will feed through its abdomen, sucking up torn off chunks of downed prey. These creatures are hunted for their spears, though they can easily hunt them back if one is not careful. They are sworn enemies of the Harpooner Ants.   8. Mountain Striders - These humped back creatures roam the slopes and cliffs of the Black Bile mountains, using their long limbs and tendrils to navigate the perilous terrain. They search the hardened bile for hiding prey, probing with their proboscis and elongated arms. They are incredibly agile creatures, as they can scale cliff sides with ease and sprint across scree fields without stumbling. When faced with a predator, they will most likely retreat to a place where their foe cannot reach. If that does not work, they are not above swinging their armored bodies around like a flail, ramming into opponents with shell and spine.   9. Tree Squid - A Phlegm based creature that disguises itself in the green fluid forests. The Tree Squid will anchor itself amongst the flora and remain perfectly still. It waits for prey to approach or perch itself on its limbs. When that happens, they will seize them in its grip and devour them with its beak. Due to the amount of Phlegm in their systems, tree harvesters often drain fluids from them as well during their routine, though this "tree" will flail and screech a lot more. 10. Opticale - A barnacle-like critter, Opticales anchor themselves on the shores of Yellow Bile lakes and ponds. Their long necks are used to reach into the water and sieve out food particles. Opticiles are given their name due to the fact that their eggs look like disembodied eyes. These eggs masses are stored in their shells, waiting for the time when they are just about to hatch. When this happens, the Opticale will fling these eggs all around it, seeding the land with them. Many will be eaten, but some will survive to grow their shells and become adult Opticales. If predators close in, an Opticale will seal itself up in its impenetrable shell. Certain creatures, though, have jaws that can crack these hardened plates. In that case, the Opticale will throw several of its eggs at the predator, offering a different food source in its place. Certain species have come to survive by simply bullying these creatures and getting juicy eggs in return. 11. Skimmer Pod - With their wide, flat feet, Skimmer Pods glide across the bile surface of lakes and ponds. The protective element counteracts with the Yellow Bile, causing it to bubble and froth below its membranes. This creatures a seething surface that allows the Skimmer Pods to glide and slide across the surface with ease. Their downward facing eyes searching for prey down below, so that they can stab their long proboscis down and hook them. Though always looking down, these creatures use the currents and vibrations of the bile surface to know what is around them. The wakes and vibrations that boats and animals make allow them to detect them and get out of the way. 12. Glutton Fisher - Glutton Fishers are ambush predators that sit upon the shores of Blood pools and ponds. They will disguise themselves amongst the rocks and bile chunks, waiting for someone to come and get a drink. Their long, barbed tongues will shoot out and constrict prey. The sharp spine will jab in and begin to drain prey of their fluids, while their tongue binds and tightens to keep a steady flow. The dried husk of their victims are then tossed into the Blood pools, so that their crime is not detected and that the carcass may attract scavengers within the ponds. When these creatures swim up to feed on the corpse, the Glutton Fisher will have itself another meal. 13. Cannon Mole - Armored and bound to Yellow Bile, the Cannon Mole is an intimidating, yet harmless, creature. They spend most of their lives down below, digging through the earth in search of grubs and worms. Their noses secrete burning Yellow Bile to help break down dirt and rocks as they dig. They will rarely come to the surface, usually only if they are disturbed or their burrows are attacked. When up on the surface, their caustic secretions are used for something else. Building up pressure in their nasal cavity, they will fire off blasts of Yellow Bile at opponents. These shots are surprisingly accurate and can cause severe burns. If an enemy tries to get close, they will use their digging claws to take them down. Most of the time, this creature is hardly a threat. Just give them their space and they will be content to stay below and feast on grubs.   14. Drifting Heart - An organism that is hardly anything more than a floating bag of Blood, the Drifting Heart meanders through the air in search of Blood sources. Ponds, pools, pods or bulbs are good enough for it, as it will use its oral tendril to slurp up a gut load of the crimson fluid and move on. Often caught, drained and released by harvesters, which hardly seems to affect them. Drifting Hearts are so resilient and plentiful that heavy predation hardly seems to put a dent in their population. Often these creatures are kept and raised for their Blood, but also as aesthetic. Many people find them beautiful and the sight of them floating through the air is one many enjoy. Towns and settlements will let farmers release their stock into the air during festivals and celebrations, adding to the festivity. 15. Harpooner Ant - Rather than bond to one of the Holy Fluids, the Harpooner Ant creates an orange fluid that reacts violently with Yellow Bile. This same chemical is made and used for explosive weaponry, and the Harpooner Ant uses it the same way. With hardened spines of this fluid, it will seek out creatures that are bonded to Yellow Bile and open fire. If one of these lances hits, the orange fluid will react with the inner bile and cause an explosion. A single strike is enough to blast apart prey, and the Harpooner Ant will greedily suck up the remains. They are sworn enemies of the Tonsil Lancers, as they too employ a similar strategy. When the two species meet, they shall take up positions from far away and duel to the death. Spears of bile and orange fluid will fly, with each creature aiming to hit the other. All it takes is for one to hit and explode the other, and the victor shall reap the spoils. These duels will go on until one of them is dead, even if both sides run out of ammo. In these cases, they shall just stand there and wait for their spines to regrow, shooting glares at their opponent as they wait. A good chunk of the time, both creatures will explode during these duels due to their pride and ego. When one bests the other and causes the chain reaction to pop them, they shall rush over and gloat about their victory. Often the victor will not be careful in their celebration and prick themselves on an elemental shard of their splattered foe. This reacts with their fluid and cause them to explode, leaving two sticky stains on the ground.   16. Crusher Clam - These critters hide amongst the boulders of hardened bile in the Black Bile mountains, using their obsidian beaks to blend in. To catch food, they will open their beaks wide and unveil their blood-red lure. Prey will spot the tasty morsel and scamper in for a bite. When they are standing on the Crusher Clam, it shall slam its mouth parts together with devastating force, crushing them to a pulp. The wet, mushy remains will then slide down the beak and into the throat, requiring no chewing after such a pulverizing blow. Once prey is slurped down and the bodily fluids have dried, the Crusher Clam will open its maw again and wait for another fool to bumble by. These creatures are one of the main reason that it is advised to keep children and young ones close during visits to these mountains. Those that are not paying attention can become victim to these beasts. Even if they are too large to be crushed in its beak, the slamming of their mouth parts can pulverize bone and cripple limbs. 17. Acid Storm - Despite their name, Acid Storms are not infused with Yellow Bile. They are instead born of Alkahest, using the blasphemous fluid to literally rain death and destruction on its foes. As it floats through the air, it will be on the look out for prey down below. When it spots a target, its nozzles will let out sprays of Alkahest that will rain down on prey. The dissolving liquid will eat through flesh and bone, causing horrible burns and disfigurement to those who are caught in it. When prey is killed, it shall descend on feed on the melting corpse. Acid Storms are loathed due to the fact that they see practically anything that moves as prey, and will not hesitate to spray their fluids everywhere. When one of these creatures drifts over a town or settlement, they will cause an untold amount of property damage.  

#monster #creature #fauna #the four humors #art #drawing

[6four1-blog]

June 29th, 2017 (Kavousi, Crete, Greece)

When I resurfaced, my hands were treading through the turquoise waters of Agriomantra. I felt like a video game character whose eyelids were just opened, with only his hands and beach ahead of him. I saw five boats parked on the shore and nearly thirty people under the large olive tree. Even from out here, I could smell the scent of the aromatic oregano and the mouthwatering lamb that seemed to ebb and flow out towards the sea like the very waves themselves. In the periphery of my vision, I caught a glance of the young children attempting to climb the sheer, orange cliffs. They were climbing up the rock precipice that I had been on just a few moments ago, nearly twenty-five feet above sea level. The stones were jagged and sharp, unbothered by human use and wear. As I scanned the small bay, I realized it was encircled by a large rock protrusion that protected the little beach from the rough waves of the Aegean. The tiny rock peninsula reached out towards the west in the direction of Pachia Ammos and Agios Nikolaos, almost like the welcoming arms of St. Peter’s. This arm calmed the furious waves so that we could swim in the exotic waters and explore the dreamy cliffs. I could hear David yelling at James to stop being a μαλακα and to jump the cliff. I could hear Britney and Marissa giggling about some joke that seemed to fade into the gale, as every sound naturally did in Agriomantra. My vision paused as I found a narrow gap in the rocky extension. There was a cold gust that flowed through that crevice, inviting me as if Boreas, the Anemoi of the north wind, was whispering “ελα, Paul, ελα.” I subconsciously began swimming towards it, as Odysseus’ men must have when they heard the beautiful songs of Aglaope. Starting with David, my friends started following me as if we all found the same allure in the same chilly wind.

We approached the tunnel slowly like ships in the Bermuda triangle, incessantly afraid of the unseen projections below that could end our dig season in an instant. We climbed into the cave-like passage on all fours like Golum in Lord of the Rings, careful to watch for not only rocks but also sea urchins. The ledges were unembellished and sharp, utterly merciless towards mere mortals like us. Climbing through that cave either made you appreciate your life or ended it. Despite knowing that the rocks were slippery and each step may have been my last, something told me to continue, to see just a little more, and to dare to be more adventurous that I have ever been before. We were now facing north in this narrow strip of water. The landscape that surrounded us was like that of a miniature Argolid, as if we were perfectly nestled on the tapered cavity of a snake’s tongue. Out in the distance, we could see the island of Pseira and a few boats wayfaring the waters like lost nomads. But beyond the island and the vessels, there was nothing but vast ocean as far as the horizon could extend. Unlike Agriomantra, the waters here were a dark navy, glimmering with a depth and ferocity that pervaded your heart and stopped it for a second, making you question whether you could ever leave if you plunged into its abyss.

I jumped. Of course I did. I took a large gulp of the sea water on my way up, which was repulsively saline but enchantingly feral. Even after more than ten years of competitive swimming in my childhood and adolescence, I was not ready to conquer these waves without modern machinery. The cliffs towered over me and the waves thrashed me around like a rag doll. Bobbing up and down in this open cavern, surrounded by baleful scarps, reminded me how small I was in this big, magnificent world. The inaccessibility of this location is what kept it beautiful, looking the same as it would have been if Theseus took a detour to Eastern Crete thousands of years ago. It is inherently tragic that the beauty of a place, like Agriomantra, is its own curse. These Mediterranean gems invite us, human beings hopelessly obsessed with their grace, to explore them, to trample them, and to ruin them. Luckily, the village of Kavousi seems to have kept Agriomantra on the down-low, passing it on generation after generation like a village heirloom. I have never been to the fabled Santorini, but I think I can confidently say that I had a breathtaking and authentic experience that would have put the touristy island to shame.

I found my way back through the cave into the calm company of Agriomantra and started swimming back towards the beach. I watched each stroke as my arm slid into the crystal-clear water, again and again. The gentle waves were like Poseidon’s nudges of encouragement and the alternating warm and frosty currents were like physical manifestations of his wisdom, advising me that, no matter the hot or cold times, I should never take this beach, these friends, or this experience for granted.

As I approached the shoreline, I could see Katis in the distance feasting from a large glass bowl. Through the translucent stained-glass, one could easily see the red and green hazes and tell that it was a ginormous Greek salad. After I got out and dried myself, I scrambled away from the beach into the gorge looking for some relief. I found a small rock protrusion that offered me privacy from the beach party, but the goats swarmed the sides of the cliffs like archers around a battlefield. That day, I proceeded to #1 in front of nearly 20 goats on both sides watching me unwavering interest. It was a first, and I hope it is also the last. Shortly afterwards, I observed that the welcoming arms of Agriomantra could easily be climbed by scaling some rocks further inland. The cliffs were steep but I felt like I could finesse my way around some sharp corners, especially since I was now wearing my Adidas Ultraboosts. Here in Greece where most activities take place outdoors, I have felt a strong disposition for climbing natural scenery. By climbing these rocks, I was able to take a picture of Agriomantra from a bird’s eye point of view, the stereotypical beach picture which I am sure my friends and family would enjoy. As I turned around to face north, I faced the vast, deep navy, and windy Aegean. I sat on a rock and got completely lost in my thoughts as the wind inundated my face, wondering if Aegeus ever shared the same dumbfounded wonderment thousands of years ago when he waited for Theseus to return home from Crete.

In the middle of this week after a hot work day, I was hanging out with David in his room since Weston and I don’t have functional air conditioning. Just from my experiences and observations, the winds in North Eastern Crete seem to come from the north during the day and from the south at night. It’s an interesting phenomenon that I probably would never have noticed if not for our shitty air conditioner. So, before we sleep, we have to step outside to survey the wind and temperature, then specifically select certain windows to open for the night. 

David proceeded to ask whether I would be down to sleep on Azoria for the night. With my current air conditioning crisis, I approved without hesitation. Not surprisingly, when we went to ask Weston ten minutes later, he jumped on the bandwagon. We went to the local supermarket to buy water and supplies. Keep in mind we had to buy enough water for three people, accounting for the night and the following seven-hour workday. We proceeded to buy two bottles of wine and 18 liters of water - that’s 20 liters of fluid that we had to take up to the mountain. It was about to be a dreadful hike until Jerry, a local Scottish man, offered us a ride up in his Jeep.

In hindsight, we picked a terrible location to pitch camp. Irini had started a new trench and the soil on the side seemed fresh and soft. We judged the book by its cover and did not realize that the soft silt layer was only about two centimeters thick. The rock hard cobble fill below was not an easy terrain to sleep on and I would find that out later on in the night. We took a few trash bags and ripped them open, creating tarps for each of us to sleep on. I even used a trash bag as a sleeping bag, which was warm but the terrible breathability made me reminisce my bed back at Tholos. Indeed, our setup was quite trashy (haha).

However, before we slept, we did two more things. First, we went to Haggis’ tree and gazed down at Mirabello Bay. Professor Haggis hangs his orange Arcteryx backpack under the same olive tree every day. It oversees the D trenches and is one of the only locations on site that has shade during lunch. The leaves’ green pigments were slowly darkening as the domesticated olive tree continued to turn feral over the centuries, a lengthy metamorphosis that I will never be able to fully witness in my lifetime. Sitting from that tree, I could see all of Kavousi, Pachia Ammos, and Agios Nikolaos. The lights of Kavousi and Agios Nikolaos glowed brightly like stars in the Sahara Desert on a clear night. The lights never stopped twinkling in red, blue, yellow, green, and all the colors you could imagine on a Byzantine mosaic. The night lights of Kavousi showed the outline of the tiny village and it stuck out in a sea of darkness like a complex constellation. The voices and music from Maria’s tavern drifted into the mountains and hazed into a comforting muffle, which I think is best described as the hum of civilization. Some freighters on the waters in the distance had flashing green lights as dim as a dying cigar. With my arms over the railings, I felt like Gatsby standing on West Egg, ogling at the lights from Daisy’s house. Apart from the outline of mid-Northern Lasithi, the waters seemed completely empty like an endless Tartarus. I could now see what frightened sailors for generations and gained a newfound appreciation for the ancients who had the courage to venture into the unknown. One can be lonely anywhere, whether that be a big city like New York or an ice field like Antarctica. If I go out to sea in the future, I have always pondered if the solitude and emptiness could possibly ever conceive a sense of peace and tranquility for me.

Second, we took some time to lie down on our tarps and stargaze. David often sleeps in the olive grove when he’s drunk, and he tells me: “Paul, you can see the Milky Way at night, so you should come sleep with me in the olive grove.” I didn’t believe him until I slept up on Azoria that night. As my pupils dilated and grew accustomed to the boundless darkness, more stars began to appear randomly on the black canvas. The Milky Way formed before my eyes. Constellations by Jack Johnson got stuck in my head. David was right, you could see it all. As an excavator helping Professor Haggis collect data and build a narrative for Azoria, I realized that, apart from pragmatic reasons why the Minoans might have settled on this hilltop, this was simply a really nice place to be both day and night; the view of the Bay of Mirabello during the day and the stars at night were hard to beat. I also saw my first shooting star that night. 

Then, the next thing I knew, I woke up and the stars were gone. The deep black was replaced with a soothing light amaranth. I could hear the bees buzzing and, somewhere in the distance, a goat let out a loud bleat followed by the gentle chimes of its bells. I got up and sat next to David and Weston in silence, appreciating the morning view of Kavousi. On the slopes, the trench masters’ 6:30 a.m. truck swerved up the hill. Minutes later, when the engine stopped in the parking lot, I got up from my schist stone seat and trotted down the slope - back to the B trenches, back to reality.

[felishasheats]

Recipes for Realtors: A Figgy Cornish Hen Christmas

The following content may have been republished here without the author's permission. The original post can be found at the following URL: Recipes for Realtors: A Figgy Cornish Hen Christmas. Please visit REMonline.com for more content like this, and contact [email protected] to inform us of any unauthorized reproduction.

As many of our readers know, I keep a large jar of fresh, not dried, black (blue) mission figs, either Spanish or Italian, in my refrigerator at all times soaking in brandy. (I did try but have not had good luck with the figs from Mexico, so I would not recommend using them.)

If you follow my style, you will have marinated juicy figs and macerated ones that have been longer in the jar. Long ago I discovered that marinating in Asbach Uralt cognac produces a wonderful congealed jus as the figs and cognac marry.

[banner]

So here is a wonderful stuffing, baked in a separate dish and spooned into the hen cavity after the hens are roasted. I know. That sounds a little odd, but the result is wonderful.

You can prepare the stuffing ahead of time. (You can even freeze larger quantities, packaged in full cups so you can choose how much you need; thaw overnight in the fridge the day before using.)

In the oven on a sheet pan, toast a pulled apart loaf of stale bread, or chop into large chunks a loaf of black-olive bread or a couple of baguettes that you have left on the counter overnight to dry. Ideally you will fill six cups with bread or double the recipe if you are roasting many hens. If there is any leftover stuffing, refrigerate it covered and serve it the next day, perhaps just a breakfast plate (or served hot in an oval au gratin dish) of stuffing with a couple of poached eggs and hollandaise.

Finely chop a couple of split, long celery stalks and mince a few leaves. Add a cup of coarsely chopped Spanish onion and a half teaspoon of your refrigerated homemade oven-roasted golden garlic purée.

Sauté the mix in sizzling butter just briefly. You don’t want the celery and onions mushy, but to retain a little crunch. Sprinkle with salt, pepper and a little thyme, a tiny bit of nutmeg and just a pinch of sage.

Let cool. Fold in a generous cup of chopped cognac marinated black mission figs, coarse or fine (but not the macerated ones) and a half cup of the congealed cognac figgy jus. Add a cup of coarsely crushed shelled beautiful green pistachios. Mix the toasted bread into the sauté pan.

Lightly butter a glass loaf baking dish.  Gently pack the stuffing into the dish. Bake in a 325 F (350 F if using a metal dish) preheated oven for about 45 minutes, covered in foil, shiny side in. Remove foil and continue to bake for about another 10 minutes. Let rest on the counter for a half hour. Then spoon the stuffing into the still very hot roasted hen cavities just before serving.

In the last 10 minutes of roasting the Rock Cornish hens, baste with my kumquat marmalade. Or use a high-quality bitter orange store-bought marmalade. Add a tablespoon of the cognac figgy jus to the marmalade to make it easier to paint on the hens.

I’ve noted previously that I prefer to roast the hens standing up, and yes they are touching one another, in a preheated oven 400 F; after 15 minutes reduce heat to 350 F. Paint the hot hens with butter at this point, and continue to roast for another half hour, or until juices run clear. Puncture the leg crease to check doneness. Timing will depend on the size of the hens. Make sure to choose ones of nearly equal size. I buy frozen hens and keep a stock in the freezer. Remove the packaging. Thaw in the refrigerator 24 to 48 hours before roasting.

It’s important to choose a right size roasting pan, dependent upon the number of hens you are serving. I’ve done as many as 26 standing medium-size hens, using a large turkey roasting pan or double tinfoil pan, nearly the size of the oven. The kind I would roast a 20 to 23-pound turkey in each Christmas. Allow one whole hen per serving. They are roasted uncovered but cover in foil shiny side in for the first 15 minutes on high heat.

As a special treat, prepare Yorkshire puddings (one or two for each serving) oven roasted in very hot sizzling butter, deflate and fill the hole first with a little well-drained, hot, fresh regular wilted spinach, buttered and topped with just a little extra pistachio stuffing. Deglaze the roasting pan with just a little brandy. You could light it to burn off the alcohol, or if you are experienced, you could just tilt the pan.

Drizzle a little pan dripping deglaze, perhaps a teaspoon (there won’t be much drippings) over top of each filled Yorkshire pudding, and just a spritz of extra figgy jus.

Alternate:

You could substitute prunes soaked in cognac overnight. Or just choose to use chopped Medjool dates. They are very naturally sweet.

A perfect side dish is buttered, sugared fresh carrots, oven-roasted halved acorn squash, with butter and maple syrup, and/or pan-roasted Brussels sprouts. A creamed Belgian endive is also a great side; any of the above with my special whipped mashed potatoes.

You could offer a serving dish of cranberry sauce, just to be festive. Want something a little different? Chop a macerated black mission fig and add it and a little figgy jus to the cranberry sauce and add a few homemade candied walnuts from your pantry jar.

I like to serve the hens in a place setting of their own in a just right size hot au gratin oval ovenproof dish, placed on an oversize plate with space where people can serve themselves however many sides they want to add, family style from covered vegetable bowls or hot water heated chafing dishes.

In the kitchen, heat the oversized dinner plates and position the stuffed hens. Deliver the plated hens to the table and place each hot plate onto a large charger on a tablecloth or placemat, to keep a distance between your table and the hot dinner plates.

It’s perhaps a little different Christmas Eve or Christmas Day special feast. It seems like a lot of work. It’s time-consuming but not difficult. And so worth it.

Just a note: If you feel a must-have need for a salad, my Caesar salad is a nice balance of flavours. And further, if a dessert is absolutely necessary, make it a light cranberry or fig panna cotta that could be made a day before and dressed at the table, or a figgy zabaglione in a martini glass topped with a brandy marinated fig and a drizzle of the cognac figgy jus, or just offer a slice of my Asbach Stolllen that you made months before. You could even go overboard and drizzle each slice with your favourite plum pudding sauce.

A centrepiece or multiples made of snipped single flowers from a poinsettia plant add a little festive colour to the table. Careful with having live rosemary trees in the house, although they are sold in the festive season. The fragrance can be wonderful or can be overpowering, as are hyacinths brought indoors. Consider that some people have allergies. It’s generally safe to use potted herb plants; maybe cover the pot in shiny foil gift wrap and add a candy cane or two.

© From Lady Ralston’s Kitchen: A Canadian Contessa Cooks | Turning everyday meal making into a Gourmet Experience

The above content may have been republished here without the author's permission. The original post can be found at the following URL: Recipes for Realtors: A Figgy Cornish Hen Christmas. Please visit REMonline.com for more content like this, and contact [email protected] to inform us of any unauthorized reproduction.

Recipes for Realtors: A Figgy Cornish Hen Christmas published first on https://oicrealestate.tumblr.com/

[lenakrruger]

Recipes for Realtors: A figgy Cornish Hen Christmas

The following content may have been republished here without the author's permission. The original post can be found at the following URL: Recipes for Realtors: A figgy Cornish Hen Christmas. Please visit REMonline.com for more content like this, and contact [email protected] to inform us of any unauthorized reproduction.

As many of our readers know, I keep a large jar of fresh, not dried, black (blue) mission figs, either Spanish or Italian, in my refrigerator at all times soaking in brandy. (I did try but have not had good luck with the figs from Mexico, so I would not recommend using them.)

If you follow my style, you will have marinated juicy figs and macerated ones that have been longer in the jar. Long ago I discovered that marinating in Asbach Uralt cognac produces a wonderful congealed jus as the figs and cognac marry.

[banner]

So here is a wonderful stuffing, baked in a separate dish and spooned into the hen cavity after the hens are roasted. I know. That sounds a little odd, but the result is wonderful.

You can prepare the stuffing ahead of time. (You can even freeze larger quantities, packaged in full cups so you can choose how much you need; thaw overnight in the fridge the day before using.)

In the oven on a sheet pan, toast a pulled apart loaf of stale bread, or chop into large chunks a loaf of black-olive bread or a couple of baguettes that you have left on the counter overnight to dry. Ideally you will fill six cups with bread or double the recipe if you are roasting many hens. If there is any leftover stuffing, refrigerate it covered and serve it the next day, perhaps just a breakfast plate (or served hot in an oval au gratin dish) of stuffing with a couple of poached eggs and hollandaise.

Finely chop a couple of split, long celery stalks and mince a few leaves. Add a cup of coarsely chopped Spanish onion and a half teaspoon of your refrigerated homemade oven-roasted golden garlic purée.

Sauté the mix in sizzling butter just briefly. You don’t want the celery and onions mushy, but to retain a little crunch. Sprinkle with salt, pepper and a little thyme, a tiny bit of nutmeg and just a pinch of sage.

Let cool. Fold in a generous cup of chopped cognac marinated black mission figs, coarse or fine (but not the macerated ones) and a half cup of the congealed cognac figgy jus. Add a cup of coarsely crushed shelled beautiful green pistachios. Mix the toasted bread into the sauté pan.

Lightly butter a glass loaf baking dish.  Gently pack the stuffing into the dish. Bake in a 325 F (350 F if using a metal dish) preheated oven for about 45 minutes, covered in foil, shiny side in. Remove foil and continue to bake for about another 10 minutes. Let rest on the counter for a half hour. Then spoon the stuffing into the still very hot roasted hen cavities just before serving.

In the last 10 minutes of roasting the Rock Cornish hens, baste with my kumquat marmalade. Or use a high-quality bitter orange store-bought marmalade. Add a tablespoon of the cognac figgy jus to the marmalade to make it easier to paint on the hens.

I’ve noted previously that I prefer to roast the hens standing up, and yes they are touching one another, in a preheated oven 400 F; after 15 minutes reduce heat to 350 F. Paint the hot hens with butter at this point, and continue to roast for another half hour, or until juices run clear. Puncture the leg crease to check doneness. Timing will depend on the size of the hens. Make sure to choose ones of nearly equal size. I buy frozen hens and keep a stock in the freezer. Remove the packaging. Thaw in the refrigerator 24 to 48 hours before roasting.

It’s important to choose a right size roasting pan, dependent upon the number of hens you are serving. I’ve done as many as 26 standing medium-size hens, using a large turkey roasting pan or double tinfoil pan, nearly the size of the oven. The kind I would roast a 20 to 23-pound turkey in each Christmas. Allow one whole hen per serving. They are roasted uncovered but cover in foil shiny side in for the first 15 minutes on high heat.

As a special treat, prepare Yorkshire puddings (one or two for each serving) oven roasted in very hot sizzling butter, deflate and fill the hole first with a little well-drained, hot, fresh regular wilted spinach, buttered and topped with just a little extra pistachio stuffing. Deglaze the roasting pan with just a little brandy. You could light it to burn off the alcohol, or if you are experienced, you could just tilt the pan.

Drizzle a little pan dripping deglaze, perhaps a teaspoon (there won’t be much drippings) over top of each filled Yorkshire pudding, and just a spritz of extra figgy jus.

Alternate:

You could substitute prunes soaked in cognac overnight. Or just choose to use chopped Medjool dates. They are very naturally sweet.

A perfect side dish is buttered, sugared fresh carrots, oven-roasted halved acorn squash, with butter and maple syrup, and/or pan-roasted Brussels sprouts. A creamed Belgian endive is also a great side; any of the above with my special whipped mashed potatoes.

You could offer a serving dish of cranberry sauce, just to be festive. Want something a little different? Chop a macerated black mission fig and add it and a little figgy jus to the cranberry sauce and add a few homemade candied walnuts from your pantry jar.

I like to serve the hens in a place setting of their own in a just right size hot au gratin oval ovenproof dish, placed on an oversize plate with space where people can serve themselves however many sides they want to add, family style from covered vegetable bowls or hot water heated chafing dishes.

In the kitchen, heat the oversized dinner plates and position the stuffed hens. Deliver the plated hens to the table and place each hot plate onto a large charger on a tablecloth or placemat, to keep a distance between your table and the hot dinner plates.

It’s perhaps a little different Christmas Eve or Christmas Day special feast. It seems like a lot of work. It’s time-consuming but not difficult. And so worth it.

Just a note: If you feel a must-have need for a salad, my Caesar salad is a nice balance of flavours. And further, if a dessert is absolutely necessary, make it a light cranberry or fig panna cotta that could be made a day before and dressed at the table, or a figgy zabaglione in a martini glass topped with a brandy marinated fig and a drizzle of the cognac figgy jus, or just offer a slice of my Asbach Stolllen that you made months before. You could even go overboard and drizzle each slice with your favourite plum pudding sauce.

A centrepiece or multiples made of snipped single flowers from a poinsettia plant add a little festive colour to the table. Careful with having live rosemary trees in the house, although they are sold in the festive season. The fragrance can be wonderful or can be overpowering, as are hyacinths brought indoors. Consider that some people have allergies. It’s generally safe to use potted herb plants; maybe cover the pot in shiny foil gift wrap and add a candy cane or two.

© From Lady Ralston’s Kitchen: A Canadian Contessa Cooks | Turning everyday meal making into a Gourmet Experience

The above content may have been republished here without the author's permission. The original post can be found at the following URL: Recipes for Realtors: A figgy Cornish Hen Christmas. Please visit REMonline.com for more content like this, and contact [email protected] to inform us of any unauthorized reproduction.

Recipes for Realtors: A figgy Cornish Hen Christmas published first on https://grandeurparkcondo.tumblr.com/

[artsoccupychi]

11 Simple Ways to Remineralize Your Teeth & Stop Cavities

Did you know that your teeth can repair and heal, just like bones? The composition of tooth enamel is 96% minerals, making it the hardest tissue in the human body. But despite being so strong, teeth are also porous, and can lose as well as absorb these minerals. This is both the bad news and the good news, because just as cavities form due to demineralization of the tooth enamel, you can heal and remineralize teeth by replacing vital minerals that your teeth require to be as strong as possible.

How do your teeth lose minerals?

Demineralization occurs when tooth enamel is broken down in an acidic oral environment, which is created as plaque bacteria feed on sugars from sweet or starchy foods. When this breakdown happens without something being done to reverse it, you get tooth erosion, which can lead to cavities.

Reversing demineralization is called remineralization. When you take steps to remineralize teeth, you can actually heal and replace eroded tooth enamel before a cavity reaches the dentin layer beneath, requiring a dentist visit.

Your first defense is to brush and floss to remove erosive plaque and the sugars that feed it, but there are several more ways to help remineralize teeth.

Fortunately, remineralizing teeth and preventing tooth decay is a relatively easy thing to do naturally. Obviously, your first defense is to brush and floss to remove erosive plaque and the sugars that feed it, but there are several more ways to help teeth remineralize.

11 Ways to Remineralize Teeth at Home

1. Foster a More Alkaline Oral Environment

The opposite of acid is alkaline, and while too much alkalinity can also be harmful, enough to neutralize decay-causing acid is a good thing. Rinsing with an alkaline mouthwash, drinking alkaline water, brushing your teeth after meals, and eating more alkaline (non-acidic, non-sugary) foods will all help balance your mouth’s pH—which allows your teeth to remineralize naturally.

2. Eat Your Veggies

Vegetables are high alkaline, high in essential vitamins, and provide minerals for teeth. They are also helpful for keeping plaque in check because they don’t provide the sugar it feeds on.

3. Try Oil Pulling

Oil pulling can help reduce bacteria5, which can reduce demineralizing, making your efforts to remineralize teeth more effective. To oil pull, take a tablespoon of organic coconut oil in your mouth, let it melt, and then swish it around between your teeth for 10-15 minutes. Then spit it into a garbage can (never into a sink, where it can re-harden quickly and clog).

4. Scrape Your Tongue

Use a tongue scraper to remove more detrimental bacteria from your mouth. The fewer bacteria there are, the less damage being done.

5. Limit Sugar

Simply put, sugar causes cavities. Plaque bacteria feast on sugar and then create acids that break down your tooth enamel. When you eat sugary foods, it’s like taking your plaque bacteria to a Las Vegas buffet. Limiting sugar helps starve them and reduce their demineralizing effect on teeth, one of the many reasons you should break your addiction to sugar.

6. Increase Saliva Flow

Your saliva is an important part of your body’s process to remineralize teeth. Many people experience dry mouth as a result of medications or health concerns, and their teeth can suffer as a result. Stay properly hydrated and chew on sugarless gum to keep the good stuff flowing.

7. Pick a Glycerin-Free Toothpaste

Brushing your teeth with the right toothpaste matters. Glycerin, a common toothpaste ingredient (even in natural brands), can make it more difficult to remineralize teeth. It creates a coating that makes teeth feel smooth but doesn’t allow the important minerals for teeth from saliva and other sources to be absorbed.

[related: Miswak Toothbrush: Why you should use a stick to brush your teeth]

8. Try Xylitol

A natural sweetener, Xylitol has also been shown to aid³ in remineralizing teeth. Xylitol is available in many gums, toothpastes, tooth powders, and mouthwashes.

A natural sweetener, Xylitol has been shown to aid in remineralizing teeth.

9. Cut Back on Processed Starches

Turns out, processed starches are bad for teeth, too. A study4 put kids on a cereal-free diet for six months, and during that time period the initiation and spread of cavities was almost eliminated. Starch provides simple carbohydrates that decay-causing bacteria love, and reducing it helps tip the erosion-vs-remineralizing scales in your favor.

10. Enjoy a Mineral-Rich Diet

Foods like nuts, legumes, whole grains, and dark leafy greens give your body what it needs to replace minerals in teeth. Foods like white beans, almonds, and broccoli are also helpful for the calcium they provide. Taking a plant-based mineral supplement like fulvic acid can help add much-needed trace minerals to your diet.

11. Get Your Vitamin D

Vitamin D helps your teeth do a better job of remineralizing, so get out in the sunshine, and eat good whole-food sources of it like mushrooms, almonds, almond milk, tofu, organic eggs and wild-caught salmon. Combine Vitamin D with Vitamins K2 and A to get the full benefit, in supplements and food. Foods that contain Vitamin K2 are free-range organic egg yolks, free-range organic dark chicken meat, and grass-fed butter or ghee, and Vitamin A can be found in free-range organic eggs, leafy greens, and orange and yellow vegetables. Omelette, anyone?

Vitamin D helps your teeth do a better job of remineralizing.

Remineralizing teeth is nature’s way of protecting against cavities and decay. Give your body a hand by utilizing the 11 strategies above—even a few small changes will pay off over time.

Up Next: Teeth Hurt? When To See A Dentist, Or Use Home Remedies

Robyn Openshaw, MSW, is the bestselling author of The Green Smoothies Diet, 12 Steps to Whole Foods, and 2017’s #1 Amazon Bestseller and USA Today Bestseller, Vibe.

Sources

Ensanya Ali Abou Neel, Anas Aljabo, Adam Strange, Salwa Ibrahim, Melanie Coathup, Anne M Young, Laurent Bozec, and Vivek Mudera; Demineralization–remineralization dynamics in teeth and bone, Int J Nanomedicine

Sarita Arteaga; Demineralization and Remineralization: The Battle to keep teeth strong and healthy; Dentistry IQ

Miake Y, Saeki Y, Takahashi M, Yanagisawa T.; Remineralization effects of xylitol on demineralized enamel., J Electron Microsc.

May Mellanby and C. Lee Pattison; Remarks on The influence of a cereal-free diet rich in Vitamin D and Calcium on dental caries in children, Br Med J.

Asokan S, Rathan J, Muthu MS, Rathna PV, Emmadi P; Raghuraman; Chamundeswari; Effect of oil pulling on Streptococcus mutans count in plaque and saliva using Dentocult SM Strip mutans test: a randomized, controlled, triple-blind study, J Indian Soc Pedod Prev Dent

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#infrared saunas #healthy

[sherristockman]

Prepare Your Own Glazed Ham Wherever and Whenever You Want It none Recipe From Pete Evans There’s no doubt that Americans love meat, with ham being one of the favorites. Ham is especially famous for being a staple of the old-fashioned American breakfast, commonly paired with eggs.[i] In addition, ham is one of the mainstays on a Christmas table when the holidays roll in. Its smoky and sweet flavor is very hard to resist. However, most recipes with ham are loaded with unhealthy ingredients, not to mention that most ham products are also highly processed. But don’t worry — if you’re looking for a delicious and healthy ham recipe you can cook for your family, try this glazed ham recipe from Pete Evans. I’ve recently collaborated with Pete Evans to produce a cookbook filled with delicious ketogenic recipes. For more healthy dishes that you can cook for yourself or for your family, go ahead and order the “Fat for Fuel Ketogenic Cookbook” now, so you can start cooking and exhibiting your kitchen prowess. Glazed Ham Serves: 15 to 20 Preparation time: 15 minutes Cooking time: 90 minutes Ingredients: 11 pounds cooked, cold leg of ham 3 large apples of your choice, halved 3 peaches, halved and stoned Glaze: 3/4 cup honey Zest and juice of 1 orange 1 1/2 teaspoons ground yellow mustard seeds 1 1/2 teaspoons ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon ground allspice Procedure 1. Preheat the oven to 325 degrees Fahrenheit. 2. Prepare the ham by lifting off the skin but leaving the fat. Score a diamond pattern into the fat. (This helps to open the ham up and allow the flavor to penetrate into the meat.) 3. To make the glaze, combine all the ingredients with 3 tablespoons of water in a bowl and mix well. 4. Spread the glaze over the ham. Place the ham in a roasting tin and pour in water to a depth of about 1 inch. 5. Bake for 30 minutes. Remove from the oven and scatter the apples and peaches around the ham. 6. Return to the oven and bake for another 30 to 60 minutes, basting the fruit and ham from time to time. (Be careful not to let the ham burn.) Cover with foil and set aside in a warm place to rest for 15 minutes before slicing. 7. Slice the ham and serve with the spiced fruit. Why Should You Avoid Processed Meats? Ham may be one of the most loved meat products around the world. Americans are said to eat about 193 sandwiches a year, with ham being one of the most popular sandwich filling.[ii] The only problem is ham is highly processed, with almost all the ham in the market loaded with harmful preservatives. In addition, the majority of processed meats available in the market today come from concentrated animal feeding programs (CAFOs). This means only one thing: You're getting low-quality meat filled with antibiotics and hormones. What’s more, the animals are kept in confined spaces and forced to live the rest of their lives in poor and inhumane conditions[DRFS1] . If you want to keep yourself healthy, it would be a good idea to steer as far away from these processed meats as possible. The good news is there are different alternatives to eating processed meat, including ham. You can make your own ham at home, like this recipe, and avoid exposure to synthetic and harmful ingredients. You Can Go a Long Way With Spices All throughout history, spices have given us a great deal of flavor — from the trades centuries ago to their eventual widespread use today. Spices are famous for improving the taste of foods, and they’re also packed with vitamins, minerals and nutrients that we all need. Here are some of the health benefits you can get from the spices used in this recipe: · Helps improve glucose metabolism. Cinnamon can help prevent blood sugar fluctuations by improving the way your cells use up glucose. This can help in preventing diabetes and other chronic lifestyle diseases. [iii] · Promotes oral health. Allspice and nutmeg contain antibacterial properties that can regulate the bacterial load in your mouth, limiting your risk of cavities and gum problems. [iv] · May protect against inflammation. Cinnamon contains anti-inflammatory properties that down-regulate inflammatory cytokines, which is especially beneficial for people suffering from arthritis and other inflammatory conditions.[v] · Helps improve digestion. Cinnamon promotes better digestion and nutrient absorption in the gut, while clove is a carminative, which means that it helps prevent gas. Both spices have antibacterial and antiseptic properties that may help ease digestive tract infections. [vi] · Helps with pain management. Mustard seeds, cinnamon, cloves and nutmeg all have properties that help in pain alleviation. The chemical components in mustard seeds may ease pain by promoting endorphin release in the nerve cells, while cinnamon, nutmeg and cloves help stop inflammation, effectively reducing the cause of pain.[vii] Are You Eating Fake Honey? There’s no question that honey is one of the most popular natural ingredients around the world. It’s famous for its sweet taste and the numerous health benefits it offers. The problem is that not all honey products available in the market are high-quality and good for you. About 75 percent of the honey found in grocery stores is either ultra-processed or adulterated. While some people might think that processing just makes sure that they’re getting untainted honey, the truth is that this process renders the honey sterile. These products are not only ultra-refined, but they are also void of almost all the health benefits that honey boasts[DRFS2] . In addition, adulterated honey is often mixed with sugar syrup, water, sand, sawdust or other materials to increase the profits of producers. [viii] The good news is that there are easy ways to identify real, pure honey apart from adulterated honey. Some of these include the following tests:[ix] · Thumb test. When you put a drop of real honey on your thumb, it will stay intact. Adulterated honey will spill or spread around. · Water test. Add 1 tablespoon of honey to a glass of water and check whether it settles at the bottom or dissolves in water. Real honey will settle, while adulterated honey will mix with the liquid. · Flame test. Dip a dry matchstick into the honey and strike it on the matchbox. Real honey is flammable and does not contain moisture, allowing the matchstick to catch fire. If you want the highest quality honey that you can get your hands on, farmers markets, co-ops and natural stores are stocked with good quality raw honey. However, make sure that you’re getting your supply from trustworthy sources. About Pete Evans Pete Evans is an internationally renowned chef who has joined forces with Dr. Mercola to create a healthy cookbook that’s loaded with delicious, unique Keto recipes, ideal for people who want to switch to a ketogenic diet. The “Fat for Fuel Ketogenic Cookbook” is the perfect tool to help get you started on your ketogenic journey. CLICK HERE to order your copy now. Pete has had numerous noteworthy contributions to the culinary world. He has not only cooked for the general public, but he’s also cooked a royal banquet for the Prince and Princess of Denmark, a private dinner for Martha Stewart, and even represented his hometown at the gala GʼDay USA dinner for 600 in New York City. Pete’s career has moved from the kitchen into the lounge room with many TV appearances including Lifestyle channel’s “Home” show, “Postcards from Home,” “FISH,” “My Kitchen Rules” and “A Moveable Feast.” [i] TasteEssence, American Breakfast [ii] Heritage Foods USA, The History of Ham [iii] Fitness, ThinkSpice: 8 Spices with Health Benefits [iv] See Reference 3 [v] Medical West, 10 Things You Didn’t Know About Cinnamon [vi] Smart Cooky, 8 Ayurvedic Spices That Can Help Boost Your Digestive Fire [vii] HealthHub by SunWarrior, 17 Herbs and Spices for Pain Relief – Natural Painkillers [viii] Dr. Lorebay, How to Check Purity of Honey – Tell Real Honey from Fake [ix] See Reference 8 [DRFS1]http://ift.tt/2Buvcim [DRFS2]http://ift.tt/2nJFJUE

#VitalityPath

[sherristockman]

Creamy Avocado Deviled Eggs Recipe none Recipe by Pete Evans When it comes to classic appetizers, nothing beats deviled eggs — they’re well-loved [CO1] by many because of their simplicity yet versatility. You can incorporate various ingredients — cheese, vegetables, herbs and spices, and even meats — into the filling. Plus, you can serve them anytime. Whether it’s for a fancy holiday dinner or just a Super Bowl snack to share with friends, this delicious dish is one that will surely impress your guests. We’ve shared with you a couple of delicious deviled eggs recipes before: guacamole-and-turmeric deviled eggs and another that features wild salmon, both of which are perfect for those who want to follow a ketogenic diet. Here’s another variation, courtesy of renowned Australian chef Pete Evans, that you can add to your repertoire. This simple avocado deviled eggs recipe is a fantastic way to incorporate healthy fats into your meals. Plus, the texture of the avocado blends well with the egg yolk, for a creamy, flavor-filled filling. Ingredients: 6 free-range organic eggs 1 avocado, chopped 2 tablespoons mayonnaise[RS2] 1 1/2 teaspoons lemon juice 1 tablespoon finely chopped flat-leaf parsley leaves, plus extra roughly chopped, to serve Sea salt and freshly ground black pepper 1 to 2 tablespoons salmon roe Procedure: 1. Fill a saucepan with water and bring to a boil. Reduce the heat to medium so that the water is rapidly simmering, then add the eggs and cook for 8 1/2 minutes. Drain and when cool, peel the eggs under cold running water. Allow the eggs to cool completely. 2. Slice the eggs in half lengthwise. Carefully remove the yolks from the whites and place the yolks in a bowl. Mash the yolks with a fork, add the avocado, mayonnaise, lemon juice and finely chopped parsley and whip with a spatula or wooden spoon until smooth and creamy. 3. Place the egg white halves, cavity-side up, on a platter and evenly spoon the avocado mixture into the cavities. Top each filled egg with 1/2 teaspoon of salmon roe and sprinkle over the extra parsley leaves. Makes 12 deviled eggs The Perfect Deviled Egg Starts With Free-Range Organic Eggs When preparing any type of food, you must make sure to verify its source so that you can be assured that you’re getting only the highest quality. This is very important when it comes to eggs and other animal products. Beware, as most eggs you see sold in supermarkets are derived from confined animal feeding operations (CAFOs), where animals are kept in dirty, cramped spaces and fed an unnatural diet. To ensure that you’re getting only high-quality organic pastured eggs, find a local farmer who[CO3] allows their hens to forage freely outdoors. Pastured eggs are a wonderful source of high-quality protein and healthy fats, as well as carotenoids like lutein and zeaxanthin. Choline, tryptophan, tyrosine and betaine are also beneficial nutrients found in eggs. For more tips on identifying eggs, check out the infographic below:[ECF4] [ECF5] An Avocado a Day Keeps the Doctor Away While it’s technically a fruit, here’s one thing that sets avocado apart: It doesn’t have very high levels of fructose, making it one of the safest foods to eat every day. In terms of health benefits, you’ll be surely shocked: From protecting your heart and vision health to even promoting healthy skin, avocado certainly delivers. In fact, its benefits actually go beyond that. This shouldn’t come as a surprise, as avocados contain high amounts of healthy fats, fiber and protein, as well as essential vitamins and minerals, like B vitamins, folate, potassium and vitamin K. Many are still hesitant to include avocado in their meals, though, because of its high fat content. However, avocados actually have positive effects on cholesterol levels. One review found that people who consume this fruit have higher levels of good HDL cholesterol than those who don’t. Avocados may also help lower triglyceride levels.[1] [ECF6] More Useful Tips When Making Deviled Eggs If you’re a novice chef or if it’s your first time to make this appetizer, deviled eggs can be a bit tricky to master. Here are a few helpful tips to get you started.[2], [3],[4] · While fresh eggs are generally better, the freshest ones may not be ideal for making deviled eggs. This is because the fresher eggs are, the harder they are to peel. Instead, buy eggs a few days in advance. · Use a pastry bag or cookie press to fill the eggs, to give them an elegant appearance. If you don’t have either, get a plastic food bag, place the filling inside and cut a corner for a makeshift piping bag. · Allow the eggs to cool completely in an ice bath before peeling. One tip is to crack the cooled egg and place it in the ice bath for several minutes. · Experiment with the topping. In place of salmon roe, try using feta cheese, pickles or fresh herbs like chives for added flavor. About Pete Evans Pete Evans is an internationally renowned chef who has joined forces with Dr. Mercola to create a healthy cookbook that’s loaded with delicious, unique Keto recipes, ideal for people who want to switch to a ketogenic diet. The “Fat for Fuel Ketogenic Cookbook” is the perfect tool to help get you started on your ketogenic journey. CLICK HERE to order your copy now. Pete has had numerous noteworthy contributions to the culinary world. He has not only cooked for the general public, but he’s also cooked a royal banquet for the Prince and Princess of Denmark, a private dinner for Martha Stewart, and even represented his hometown at the gala GʼDay USA dinner for 600 in New York City. Pete’s career has moved from the kitchen into the lounge room with many TV appearances including Lifestyle channel’s “Home” show, “Postcards from Home,” “FISH,” “My Kitchen Rules” and “A Moveable Feast.”

#VitalityPath

[sherristockman]

7 Ways to Minimize Jet Lag Dr. Mercola By Dr. Mercola Jet lag, also known as flight fatigue, time zone change syndrome or desynchronosis, occurs when travel across time zones disrupts your internal body clock, resulting in mental, emotional and physical symptoms such as:1,2 Daytime sleepiness and lethargy followed by nighttime insomnia Anxiety, irritability, confusion and poor concentration Constipation or diarrhea Headache, nausea, indigestion, dehydration and/or general malaise Decline in physical and athletic performance3,4 There are a number of helpful tricks and “bio hacks” that can help minimize the effects of jet lag when traveling between time zones, or help you overcome the effects faster. This includes pretending you’re in your destination time zone while still at home, stimulating your heart meridian at certain times, antioxidant support and use of supplemental melatonin. Interestingly, fasting may be an overlooked but potent antidote as well. I’ll review a couple of different dietary techniques below. How Air Travel Affects Your Body and Mind Aside from jet lag, air travel can have a number of other health effects as well, including the following (see list below).5 Air travel is even associated with a number of psychological effects, courtesy of low oxygen levels (hypoxia), including increased anxiety, stress and other negative emotions that can make you grouchy and unfriendly. On the other hand, a heightened emotional response can also present itself as tears of joy and relief when watching inflight entertainment. As reported by BBC News: 6 “A new survey by Gatwick Airport in London found 15 percent of men and 6 percent of women said they were more likely to cry when watching a film on a flight than they would if seeing it at home. One major airline has gone as far as issuing ‘emotional health warnings’ before inflight entertainment that might upset its customers.” Pressure in the ears due to changes in air pressure. Chewing gum during ascent, and swallowing or yawning during descent can help equalize the pressure Headache due to low oxygen. Prevent by drinking plenty of water and avoiding caffeine and alcohol during the flight Foot, ankle and leg swelling, raising your risk for a blood clot, due to impaired blood flow. Prevent by standing up now and then, and flexing, rotating and extending your ankles while sitting. Compression stockings may also be helpful Dehydration due to dry air. Prevent by drinking plenty of water before and during the flight Toothache due to shifts in air pressure. There’s no way to prevent the pain associated with the expansion of gas trapped in fillings or cavities, so see a dentist before traveling if you suspect you have a problem Fatigue, sleepiness, increased reaction times and reduced ability to make decisions due to low oxygen Gassiness due to shifts in cabin pressure Altered/dulled sense of taste and smell. Taste sensitivity can be restored by staying well-hydrated Dry skin due to dry air — a problem easily addressed with moisturizing lotion. Also, be sure to drink plenty of water Bad breath due to dry mouth. Remedy by brushing your teeth on the plane and staying well-hydrated Minimize Jet Lag by Pretending You’re Already There As a general rule, your body will adjust to the time zone change at a rate of one time zone per day. What this means is, if you need to be at your physical or psychological best, you’d want to fly out one or more days ahead of time. If you cannot squeeze in the extra time, you could act “as if,” and pretend you’re in your destination time zone while still at home.7 To do this, simply wake up and go to bed according to the destination time rather than your local time. Also, be sure to shift your mealtimes accordingly. As an example, if you were planning to travel from New York to Paris, start going to bed (and shift your mealtimes up) an hour earlier each day, three days ahead of your flight, and avoid bright light for two to three hours before going to bed. Here are a couple of other helpful pointers to consider: In the morning, be sure to expose yourself to bright full-spectrum light. If the sun is not yet up, use a clear incandescent light bulb along with a cool-blue spectrum LED to shut down melatonin production If traveling at night, wear blue-blocking glasses on the plane, and continue wearing them until you go to sleep, as excess blue light will impair your melatonin production and make it difficult to fall asleep Once you’re at your destination, get up as close to sunrise as possible and go outside. This will help to reset your melatonin production. If weather and circumstances allow, it would be best to do this outdoors with your bare feet on the ground The Argonne Anti-Jet-Lag Diet Another jet lag trick you rarely hear about is the Argonne anti-jet-lag diet,8 detailed in a 2012 Harper’s Magazine article by Steve Hendricks.9 The diet, developed by the late Charles F. Ehret in the early 1980s when he was a senior scientist at Argonne's Division of Biological and Medical Research, claims to be able to help you quickly adjust your internal clock to a new time zone. It’s also recommended to “speed the adjustment of shift workers … to periodically rotating work hours.” According to Ehret, who studied chronobiology, your biological clock is cued not only by light exposure but also by when and how much you eat. The technique involves determining the time of breakfast at your destination on the day of your arrival, and then rotating feasting and fasting four days ahead of your scheduled travel, as follows: Day One: Feast day. “Eat heartily with high-protein breakfast and lunch, and a high-carbohydrate dinner. No coffee except between 3 and 5 p.m.” Examples of high-protein breakfast/lunch include steak, eggs and hamburger. Examples of high-carb dinner include pasta (no meatballs), crepes (without meat filling), potatoes and other starchy vegetables Day Two: Fast day. Avoid all carbohydrates and keep calories to a minimum. Eat only light meals of salads, soups, fruits and vegetables. If you must drink coffee or any other caffeinated beverage, drink it between 3 and 5 p.m. Day Three: Feast day. (Same as Day One) Day Four: Fast day. “If you drink caffeinated beverages, take them in morning when traveling west, or between 6 and 11 p.m. when traveling east.” Avoid all alcohol on the plane. Remain fasting until breakfast (about 7.30 a.m.) at your destination, at which time you break the fast by feasting on a high-protein breakfast The above protocol is not intended as a healthy eating strategy other than one that seems to be helpful when seeking to remediate jet lag. But alternating between feasting and fasting overall is a healthy approach as long as your food choices are healthy. As noted by Hendricks: “Ehret theorized that the diet worked because the days of irregular eating gradually unmoored the body’s biological clock from its usual rhythms, while the big breakfast and subsequent meals re-anchored the clock in the new time zone. In a 2002 study published in the journal Military Medicine, National Guardsmen who followed the diet were found to be 7.5 times less likely than a control group to suffer jet lag after flying from the United States to Korea. On their return, they were 16.2 times less likely to lag. (The difference between the two flights has not been explained, although, as the authors noted, jet lag is more common flying east than flying west.)” The Anti-Jet-Lag Fast Another even easier strategy was devised by a team of researchers at Harvard and Beth Israel Deaconess Medical Center in Boston. The anti-jet-lag fast involves determining the time of breakfast at your destination and then fasting (abstaining from all food and drink except noncaloric beverages like water) for 12 to 16 hours beforehand. As noted by Hendricks, “Since most of us go 12 to 16 hours between dinner and breakfast anyway, the abstention is a small hardship.” This strategy is thought to work because fasting causes your master clock to suspend the circadian clock and instructs your body to sleep less. When food intake resumes, the master clock switches the circadian clock back “on.” Hendricks explains: “The master clock probably evolved because when our prehistoric forebears were starving, they would have been tempted in their weakness to sleep rather than forage for the food they needed to survive. Today, when a traveler suspends his circadian clock before flying from Los Angeles to London, and then reactivates it upon breaking the fast, the clock doesn’t know that it should still be on Pacific Time. It knows only that the breakfast and the daylight declare morning in Mayfair, and it resets the body’s rhythms accordingly.” On a side note, fasting (calorie restriction) also activates a very potent biological pathway called Nrf2, a biological hormetic that upregulates all of your beneficial intercellular antioxidants. It also lowers inflammation, improves mitochondrial function and stimulates mitochondrial biogenesis, among other things. So, in addition to resetting your body’s internal clock, fasting may help you feel better when traveling for these reasons as well. Minimize Jet Lag With Traditional Chinese Medicine You can also trick your body into connecting with a new time zone using Traditional Chinese Medicine techniques involving the stimulation of certain acupuncture meridians. As explained by acupuncture physician John Amaro in Acupuncture Today:10 “Borrowing the knowledge of the general circulation of chi, and being aware that each meridian undergoes a two-hour time peak that moves and peaks from meridian to meridian as it travels through its general circulation, it was reasoned that if one were to reset the body clock utilizing the horary cycle, the body in theory could be made to function at the horary cycle of wherever the person is physically located on the planet, disregarding the effects of so-called "time travel." The best part of the theory is that it worked! … In virtually every instance in which the subjects were advised to stimulate the proper points based on the theoretical concept, they reported (and it was observed) that jet lag literally did not occur. They felt they were connected to the time zone of their newly arrived destination, as opposed to the time of their departure location.” Amaro details a technique involving stimulating points for a particular meridian based on the Chinese body clock,11 where each meridian corresponds to a two-hour interval. For example, if you were to board a flight in Los Angeles at 7 p.m., heading to Tokyo, where it would then be noon local time, you would stimulate the heart meridian, as it rules between the hours of 11 a.m. and 1 p.m. Two hours into your flight, 2 p.m. Tokyo time, you’d stimulate the small intestine meridian, which rules between 1 p.m. and 3 p.m. Every two hours, you’d stimulate the ruling meridian until you land at your destination. Cardiologist Dr. Lee Cowden devised an even shorter version of this technique, focusing on just one meridian — the heart meridian. He explains this technique in the video above, originally taped in 2009. Here’s a summary of the steps: 1. The day of your trip, set your clock to match the local time at your destination (depending on the time of your flight, you may have to do this a day ahead) 2. At 11 a.m. (the local time at your destination), stroke your heart meridian three times on the left and three times on the right. Your heart meridian begins just to the outer side of your nipple, up through your armpit and down the ulnar aspect (inner side) of your arm, down the outside of your pinky. Once you reach the end of your pinky, gently press into the base of the fingernail (heart point in Traditional Chinese Medicine). For a demonstration, please see the video above 3. At noon, repeat the heart meridian strokes Antioxidant Support Helps Ameliorate Jet Lag Symptoms and Shield Against Radiation Cowden also recommends taking a high-quality, broad-spectrum antioxidant before and after boarding the plane. Astaxanthin may be an ideal choice as it also helps shield against cosmic radiation exposure, provided you’ve been taking it for at least three days ahead of time. Another antioxidant supplement that can be helpful when flying is molecular hydrogen, which is a highly effective selective antioxidant. Tyler LeBaron’s website, molecularhydrogenfoundation.org,12 lists several hundred studies relating to hydrogen. You can also find a number of his lectures on YouTube. In summary, molecular hydrogen consists of two atoms of hydrogen, the smallest molecule in the universe, which: Is a neutral molecule that can instantly defuse across any cell membrane Has no polarity Is a potent, selective antioxidant Free radicals are not all bad; they do serve important health functions. The problem is excess free radicals, or the wrong ones. Molecular hydrogen has been shown to selectively target the damaging free radicals produced in response to radiation, such as the gamma rays you encounter at 35,000 feet in the daytime. Studies have shown molecular hydrogen can mitigate about 80 percent of this damage. If you have a healthy microbiome, your body can make about 10 liters a day of hydrogen gas. However, when you have a steady state of exposure, you don't get the other benefits, so you need to pulse it. That's where you get the benefit. I’ve taken molecular hydrogen tablets on my last few flights, and felt much better than I normally do when flying. There are a number of different ways to get it, but the most practical way is to take molecular hydrogen tablets. Once you’re at about 5,000 to 10,000 feet, put the tablet in a small bottle of room temperature water, as ice water will slow the reaction. Put the cap back on and leave it on while the tablet dissolves to prevent the gas from escaping. Once dissolved, drink it as quickly as possible. The hydrogen gas will continue working for about two hours, so if you’re on a longer flight, you may want to do a second dose halfway through. Typically, what I wind up doing is just swallowing the tablet and make sure I get at least 8 ounces of water to buffer my stomach. I will take one tablet every hour-and-a-half to two hours, so on a flight from Chicago to Los Angeles I will take two tablets, but from Atlanta to Chicago I only take one. Melatonin May Help You Sleep Once you reach your destination, take a fast-acting sublingual melatonin along with a slow-release oral melatonin around 10 p.m. (or just before bedtime if you go to bed earlier). Keep in mind that only a very small dose is required — typically 0.25 mg or 0.5 milligrams to start with, and you can adjust it up from there. Taking higher doses, such as 3 mg, can sometimes make you more wakeful instead of sleepier, so adjust your dose carefully. Also be sure to stay well-hydrated before and during travel, whether you’re flying or driving to your destination. Your brain controls sleep and it functions best when fully hydrated. As you can see, there are several ways to minimize jet lag, so the next time you fly, try one or more of them to find a combination that works for you.

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