Afterwards, it was up in print for a day or two, I realised I didn’t do that with what was hindering me at the moment. The next Monday I made an appointment with my GP. I was having terrible piercing headaches for the past two months, but with the help of 3 Advils a day I could keep it under control.
First I thought it was the pressure of the new website, which had to be up and running by the end of January. It turned out it was not that, nor the pillows on my bed, or sleeping in a chair without a pillow. My GP send me to a physiotherapist specialised in headaches and I had to stop with Advil immediately, because that’s the worst pill when you’re a heart patient. Over the counter paracetamol is much better and cheaper too.
On Wednesday I had my first treatment at Dr Khan’s place, he put pressure on a certain spot of my neck near the cranial. I felt the pain flow away. Later that evening when I felt the headache tried to return I pushed that same, now sore, spot and it went away again.
Last Monday Dr Khan used an acupuncture technique to relief me of the pain, or as he said he disabled a muscle that goes from my shoulder to my neck onwards to my head. It was turned and twisted from a wrong move, only which move I don’t know.
It also shows I could have found relief earlier if I had listened to my body sooner, instead of self-medication…
Thanks Sean! You’re TMI gave me relief in a way.
Also visit the colorful Ms Truvy & the Tramp and their human Sean @ Just A Jeep Guy.
Friend Mitchell (is moving) tells regularly of the sand sculptures which are build in front of his home in Spain.
These guys tell their story of how they carve a castle in a single grain of sand.
Brazilians artists Vik Muniz and Marcelo Coelho have visualized a monumental project on a microscopic scale: the two have etched grandiose castles onto the surface of individual, miniscule grains of sand.
Reversing the traditional notions of these fortresses being built in three dimensions from the sand itself, Muniz and Coelho instead reinterpret the term ‘sandcastle’ by intricately carving the form directly onto a single grain. With a canvas of just a half a millimeter in length, the precise portrayals are naked to the human eye, created with the use of a focused ion beam and scanning electron microscope, and are later blown up as four-feet-wide macro photos, which describe the elaborate detail in high quality.
1. What is your favorite color?
Blue, like 60 % of the population.
2. What color are your eyes?
3. What color is your hair?
4. What color is your bedroom?
Yellow-ish, same as the hall, living and study room, it makes a room sunny also in colder periods of the year.
5. Which color do you look best in?
Bright colors, pinks, blue, red,
6. Is there a color you never wear?
Black, except for shoes. Black shoes go with everything.
7. How did you pick the color of your car?
The electric scooter only comes in shiny silver.
8. Are your eyes ever green with envy?
Of course they are, but it all depends on the situation.
9. Do you have a signature color?
That would be blue too, unless I make corrections in texts then I use red.
10. How much do you love Cyndi Lauper!
Love is a bit too much, I liked her in her heyday.
Gray hair is sexy here, there, but never on a womans face. 😉
Makes 4 servings
Prep: 10 minutes
Cook: 60 minutes
- 380 gr or 2 cups brown rice
- 950 ml or 4 cups water
- 15 gr or 2 tablespoons cornstarch
- 8 gr or 2 teaspoons white sugar
- 90 ml or 6 tablespoons soy sauce
- 60 ml or ¼ cup white wine
- 6 gr or 1 tablespoon minced fresh ginger
- 450 gr or 1 pound boneless beef round steak, cut into thin strips
- 15 ml or 1 tablespoon vegetable oil
- 265 gr or 3 cups broccoli florets
- 2 carrots, thinly sliced
- 170 gr or 1 (6 ounce) package frozen pea pods, thawed
- 20 gr or 2 tablespoons chopped onion
- 225 gr or 1 (8 ounce) can sliced water chestnuts, undrained
- 75 gr or 1 cup Chinese cabbage
- 2 large heads bok choy, chopped
- 30 ml or 2 tablespoons vegetable oil
- Bring brown rice and water to a boil in a saucepan over high heat.
- Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 45 to 50 minutes.
- Combine cornstarch, sugar, soy sauce, and wine in a small bowl until smooth.
- Stir in ginger; toss beef in sauce to coat.
- Heat 1 tablespoon oil in a large skillet over medium-high heat.
- Cook and stir broccoli, carrots, pea pods, and onion for 1 minute.
- Stir in water chestnuts, Chinese cabbage, and bok choy; cover and simmer until vegetables are tender, about 4 minutes.
- Remove from skillet and keep warm.
- In same skillet, heat 1 tablespoon oil over medium-high heat.
- Cook and stir beef until desired degree of doneness, about 2 minutes per side for medium.
- Return vegetables to skillet; cook and stir until heated through, about 3 minutes.
- Serve over rice.
Note: Try using apple juice instead of white wine.
Amount Per Serving
Total Fat: 13.8g
Total Carbohydrates: 104.6g
Dietary Fiber: 11.7g
Gastric Bypass, Gastric Sleeve and Lap-band [WLS] persons can eat a serving max !
PDF of this recipe: 20140327-StirFried-Beef