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Gorby Chiropractic
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Wednesday Wisdom:

Even the woodpecker owes his success to the fact that he uses his head and keeps pecking away until he finishes the job he starts.

Coleman Cox

Monday Motivation:

“The way to get started is to quit talking and begin doing. ” 
― Walt Disney Company

“If I have learned anything in long years of introspection, it is that life requires a price if you want to be as fully alive as you can be. You need courage to pursue the truth of your life and yourself.”

-Eda J. LeShan

Tuesday Trivia:  True or False Question:
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We are taller in the morning than in the evening.
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We are about 1 cm taller in the morning than in the evening. The cartilage between our bones gets compressed by standing, sitting and other daily activities as the day goes on, making us just a little shorter at the end of the day than at the beginning.

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Saturday Recipe:

Cauliflower Mac N Cheese

Ingredients
Salt
1 pound short cut pasta (recommended: macaroni, ziti or penne rigate or, whole wheat or whole grain pasta)
1 tablespoon extra-virgin olive oil
1 large head cauliflower
1 cup chicken stock
3 tablespoons butter
1 onion, finely chopped
4 cloves garlic, finely chopped
3 tablespoons flour
About 2 1/2 cups whole milk
Freshly ground black pepper
Freshly grated nutmeg
3 to 4 sprigs fresh sage leaves, very thinly sliced
2 tablespoons Dijon mustard
1 cup sharp white Cheddar cheese
1 cup Gruyere cheese
1 cup shredded Parmigiano cheese
1 small bundle watercress, washed and chopped

Directions
Bring water to a boil for pasta. Salt the water and undercook the pasta by 2 minutes, about 5 to 6 minutes.
While the water comes to a boil, in a covered Dutch oven heat extra-virgin olive oil over medium to medium-high heat. Cut the core away from the cauliflower and set the head into the pot and add 1 cup stock, cover and steam 12 to 15 minutes until tender. Remove and separate the cauliflower into florets. Discard water from pot.
Over medium heat in the same pot, melt the butter, then add onions and garlic. Saute for 3 to 4 minutes, until tender. Add in the flour and whisk for 1 minute. Whisk in the whole milk and season with salt, pepper, nutmeg, and sage. When thickened, stir in the Dijon mustard and 2/3 of the combined cheeses.
Drain the pasta, add to the cauliflower, stir in the cheese sauce, transfer to baking dish, top with remaining cheese. Cool completely and cover for a make-ahead meal.
Preheat the oven to 400 degrees F.
Bake until brown on a baking sheet to catch the bubble-over. The casserole will take 40 to 45 minutes to heat through.
Garnish bowls of cauli-mac-n-cheese with chopped spicy watercress.

Recipe courtesy of Rachael Ray
http://www.foodnetwork.com

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Trivia:
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The four taste zones on your tongue are bitter (back), sour (back sides), salty (front sides), and sweet (front).
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True

Saturday Recipe!!!
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Delicious Italian Dip for Bread
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1 cup of Kalameta Olives
4 cloves of garlic mashed
1 ½ cup mayonnaise
½ lemon juice
½ cup olive oil
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Blend in a processor

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