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 "Scarborough Fair" lyrics

Are you goin' to Scarborough Fair? Parsley, sage, rosemary, and thyme.
Remember me to one who lives there, she once was a true love of mine.

Tell her to make me a cambric shirt (On the side of a hill in the deep forest green).
Parsley, sage, rosemary, and thyme (Tracing a sparrow on snow-crested ground).
Without no seams nor needlework (Blankets and bedclothes the child of the mountain).
Then she'll be a true love of mine (Sleeps unaware of the clarion call).

Tell her to find me an acre of land (On the side of a hill, a sprinkling of leaves).
Parsley, sage, rosemary, and thyme (Washes the grave with silvery tears).
Between salt water and the sea strands (A soldier cleans and polishes a gun).
Then she'll be a true love of mine.

Tell her to reap it in a sickle of leather (War bellows, blazing in scarlet battalions).
Parsley, sage, rosemary, and thyme (Generals order their soldiers to kill).
And gather it all in a bunch of heather (And to fight for a cause they've long ago forgotten).
Then she'll be a true love of mine.

Are you going to Scarborough Fair? Parsley, sage, rosemary, and thyme.
Remember me to one who lives there, she once was a true love of mine.

More lyrics: http://www.lyricsfreak.com/s/simon+and+garfunkel/#share

http://www.lyricsfreak.com/s/simon+and+garfunkel/scarborough+fair_20124689.html

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Herbs and Spices: Natural Weight-Loss Food 
 

There are dozens upon dozens of herbs and spices, from commonplace black pepper to more exotic turmeric and cardamom. But all share two unique features -- they add incredible flavor and aroma to food, especially low-salt dishes where flavor can sometimes be lacking.

Herbs and spices are necessities in the fight against fat. Too often, they are relegated to attractively labeled but rarely used bottles on revolving spice racks. This is unfortunate, because using the right blend of these taste enhancers produces delicious, low-calorie dishes that will make it easier to stick with your new weight-loss-friendly eating habits.

Health Benefits

Most dried herbs and spices are low in calories, providing about 4 to 7 calories per teaspoon. So feel free to use them even if you are following a low-calorie regimen. Some are surprisingly good sources of nutrients. Paprika is an excellent source of vitamin A, parsley is rich in vitamin C, cumin is an unexpected source of iron, and caraway seeds even contribute a little calcium to your diet.

New research findings suggest that several herbs are also rich sources of antioxidants that may possibly prevent the growth of cancer cells and protect delicate arteries from oxidizing damage that begins the buildup of plaque. Among them: allspice, basil, clove, coriander, dill, fennel leaves, mint, nutmeg, parsley, rosemary, and sage.

Aside from their nutrient and antioxidant contents, there are many health claims made for individual herbs. Here are but a few: Mint relieves gas and nausea; cinnamon enhances insulin's activity; oregano has antiseptic properties; sage contains compounds that act as antibiotics; thyme is said to relieve cramps. Most, however, have not been scientifically proved.

Selection and Storage

In our opinion, fresh is best. But it's not always easy to find fresh herbs. Farmers' markets are your best bet. Supermarkets may carry them year-round in small, clear plastic containers or bags. You may find them through internet Web sites, or you can grow your own windowsill herb garden. In any case, buy fresh herbs only as you need them. Wrap them in damp paper towels, place in a plastic bag, and refrigerate or store in their plastic containers. They should last a few days to a week.

When fresh aren't available, dried will do. Store dried herbs and spices in airtight containers, away from heat and light (over the stove is the worst spot). Dried herbs will keep for a year. Whole spices, like cloves or cinnamon, keep much longer. The flavor of dried herbs tends to fade faster than that of dried spices.

Preparation and Serving Tips

Becoming acquainted with herbs and spices is a must if you're committed to low-salt cooking. When you remove salt, a lot of flavor goes with it. That loss of flavor can be masked with herbs and spices.

If you're a novice at using herbs and spices, start by using only one or two per dish. If you're using fresh herbs, don't be shy. Their flavors are often subtle, and it usually takes more than you think to flavor a dish. With dried herbs, however, a little often goes a long way, so use judiciously. Start with about 1 teaspoon until you get a better feel for the amount you like in dishes. If you're cooking with fresh herbs, wait until the end of the cooking time to add them, so they'll retain their delicate flavor. Dried herbs and spices, on the other hand, hold their flavor well -- even under intense heat.

If you're looking to add herbs and spices for a genuine multinational dish, try using fresh cilantro for a distinctive Mexican flavor. For Asian flavor, use fresh chopped ginger. Get Italian flavor with fresh basil.

To flavor your food, reach for herbs and spices rather than high-sodium table salt. Be sure to read the labels of seasoning mixes because some contain salt.


source:  http://health.howstuffworks.com/wellness/food-nutrition/natural-foods/natural-weight-loss-food-herbs-and-spices-ga.htm

Indian Food

The writer presented Indian food as a reflection of Indian culture itself. He said that Indian food is influenced with many civilizations and yet it is still unique when it comes to taste and the way it is cooked. The writer also specifically identified different Indian foods in different parts of India whether it is north, west, east, or south India. Like for example north Indian food is influenced by central Asians and their dishes are prepared, most of the time, with rice and food made in wheat. The writer also described west Indian food as more on pickles or preserved food because there are less fresh vegetables in western India and there are also dishes made of meats of fishes. East Indian food, on the other hand, is famous for Hilsa and South Indian food focuses more on spices, fishes and coconuts. He was able to group different Indian foods on where they are usually prepared in relation to the ingredient's abundance on a specific place in India. 

Calories in Food by Dr. Philip S. Chua

Dr. Chua's article was very informative. It tackled about how important calorie intake is because it gives energy which our body would need inorder to  make physical activities. Calorie intake also determines a person's current weight and health status. He even showed how to calculate a person's total calorie requirement (TCR) by multiplying the ideal body weight (height in cm minus 100 less 10%) with the amount of calorie burned by a particular physical activity a person does. Dr. Chua gave many examples of activities and the average calories burned for each activity like walking slowly for 30 minutes will burn 106 calories or shopping for 30 minutes would burn 102 calories. The article was also well researched because there are a lot of data. He gave calorie counts for some vegetables like 90 grams of cooked okra and upo provides 16 calories. There are also calorie counts for some fruits like one slice of pineapple will yield 40 calories and calorie counts for other meats like one slice of bacon contains 45 calories. And most especially he was able to find calorie counts for some favorite Filipio delicacies like puto bumbong, sapin-sapin, biko, cassava cake and many more. Dr. Chua was able to give his readers a lot of information about calories which some people just ignore and he tried to inspire his readers to be more conscious on what to eat. 

connotation and denotation

Nostalgia for Kerala (and its food) by Pete Cherches

1. There are beautiful beaches and backwaters, places of great historical interest, reflecting the region's varied colonial past, and an overall sense of contentment and well-being among the people.

2. The instrumentation is Indian, the melodies slightly Arabic, and the combination is beautiful.

3. The dancers have perfect control of all face and body muscles, and the make-up is striking and elaborate.

4. It was a lovely, idyllic place, and I felt a bit like Gaugin arriving in Tahiti.

5. The sauce for the kingfish curry had a nice, tangy bite, and the beef fry had an aromatic dry masala that reminded me a bit of Indonesian rendang.

Turn out the lite....by Anderson Digby

1. There is a word that usefully captures this trend to the insipid and denatured, and it is "Lite".

2. Lite is insipid, weak, denatured, flat, diluted, and easy: food for cowards and children.

3. He is ignorant, timid, squeamish, and childish.

4. Our morality is Lite, childish, and diluted.

5. Our religion is insipid, and undemanding.