A diverse team of science students and scholars at UCLA writes on the intersection of biology, chemistry, and engineering with the food we eat.

via Science & Food — Discover

I have been practicing Yoga for 16 years. I’m still in the beginner’s class, and I probably will be for all my life. But that is okay with me. Yoga is called Practice for a reason. It is not called Competition. So it does not matter if I’m not good at it. What matters is […]

via Life Lessons From The Yoga Dude — notquiteold

1. Heat Tablespoon of Oil – gently drop below ingredients one by one giving each about 5 seconds while stirring.
1/4 teaspoon each of – Mustard seeds -Methi Seeds -Urad dal – green chilli slit in the middle 2 nos. – about 10 curry leaves
2. Lower flame
Add pineapple pcs 400 gr – water half cup – Tamarind very small pinch. 1 teaspoonful Turmeric powder – Pinch of red chilli – Salt to Taste – pinch of sugar and cook until soft (about 12 minutes+/-).
3. Add dry coconut powder half cup – mix and bring to a boil

4. Off the Stove
Wait for a couple of minutes before mixing the creamy Yogurt 400 gr.
Enjoy this Delicious Side dish with Chapattis or Rice or Couscous or BBQ!!

Note :  Tinned Pineapples works well. – Don’t overmix in Step 2.- Use creamy Yogurt.

Shared Dreams With our Chicken – SPRING In Europe

Me dreaming ….. flowers !!

Chicky and Chick – Mmmm….. Weeds  mmmm…. garden Weeds!!

Enjoy your Day Friends.