Scalloped turnips An Irish-inspired veggie dish

The Irish people subsisted for thousands of years on root crops and various sources of meat such as lamb. One of the staples of their diet was turnips. Here's one of my family's favorite ways to prepare the roots of the turnip.

1/2 lb. bacon chopped, fried, drained, and fryings reserved.
3 lbs. medium Purple Top White Globe turnips, peeled and sliced 1/4" thick.
2 to 3 medium yellow onions peeled and coarsely chopped.
2 to 3 cloves of garlic diced
1 carton sour cream

Sauté the scalloped turnips for a minute or so in a medium hot iron skillet of the bacon fryings. Season liberally with fresh ground peppercorns. Add the onions, and garlic, and stir frequently to prevent sticking to the skillet. Water or chicken broth may be added as needed. When the turnips and onions begin to brown reduce the heat, cover, and smother the veggies until tender. Add the fried bacon, stir, and allow the flavors to meld for a few minutes at a lowered heat. When al dente turn off the heat, add sour cream as desired, and serve. This is good with most any meat dish and has converted several people into turnip lovers.

Mexico's 'Half-Ton Man' Sheds Nearly 400 Pounds... Just 575 to Go

This should be an ideal motivational tool. I'll copy it and tape it to my fridge door. :P
Manuel Uribe, who once weighed half a ton, left his house Wednesday for the first time in five years.
Six people pushed Uribe's wheel-equipped iron bed out to the street, as a mariachi band played and a crowd gathered to see the man who once weighed 1,235 pounds.
"The sky is beautiful and blue and what I want is to enjoy the sun," Uribe said after taking a sip from a champagne bottle.
Unable to leave his bed for more than five years, Uribe has lost 397 pounds since he began a high-protein diet a year ago. He now weighs about 840 pounds.
To celebrate the milestone, a forklift placed Uribe's bed onto a trailer pulled by a pickup truck and the 41-year-old mechanic rode through the streets of San Nicolas de los Garza, a Monterrey suburb.
Dozens of reporters and photographers followed Uribe as he passed the town's plaza and church, waving at clusters of people eager to get a glimpse of him.
LINK

Weird News: The red, red, red, red, red hot chili peppers

This is too hot for me!
Paul Bosland recalls taking a bite of a chili pepper and feeling like he was breathing fire.
He gulped down a soda, thinking, “That chili has got to be some kind of record.”
The Guinness Book of World Records agreed, confirming recently that Bosland, a regents professor at New Mexico State University, had discovered the world’s hottest chili pepper, Bhut Jolokia, a naturally occurring hybrid native to the Assam region of northeastern India.
The name translates as ghost chili, Bosland said.
“We’re not sure why they call it that, but I think it’s because the chili is so hot, you give up the ghost when you eat it,” he said.
Bhut Jolokia comes in at 1,001,304 Scoville heat units, a measure of hotness for a chili. It’s nearly twice as hot as Red Savina, the variety it replaces as the hottest.
By comparison, a New Mexico green chili contains about 1,500 Scoville units; an average jalapeno measures at about 10,000.
LINK

Sausage Pie

This dish is quick, easy, and delicious. It's versatile, too. The sausage and veggies can be prepared a day ahead or frozen before assembly. The choice of cheeses can be changed, of course. Spoons of tomato paste may be added, if desired.

1 large pie crust
1 pound Italian sausage
3 eggs
¼ teaspoon salt
1 cup grated cheddar cheese
1 cup grated mozzarella cheese
1/2 cup each chopped onions, peppers, and mushrooms
Preheat oven to 350°.
sautée onions, peppers, and mushrooms
Brown sausage and drain. Add slightly beaten eggs and salt. Line crust with cheddar cheese. Add sausage mixture and veggies to shell. Top with mozzarella cheese. Bake for 30 minutes.

Favorite junk foods? Chili's Awesome Onion Blossom

1 prepared onion
2 1/2 cups flour
2 teaspoons mccormick seasoning salt
1/2 teaspoon fresh coarse ground black pepper
1/4 teaspoon garlic powder
1 cup buttermilk
Dipping Sauce
1/2 cup sour cream
2 tablespoons catsup
1/2 teaspoon mccormick seasoning salt
1/8 teaspoon red peppers
1 1/2 teaspoons fresh horseradish
1/4 teaspoon paprika

Mix all dry ingredients together.
Onion may be sliced like a blossom by cutting the top 1/4 off, the top has the stem.
Then peel and be very careful to leave the root intact.
Carefully slice from the top of the onion down but stop about 1/2" before you get to the root, taking care not to cut through the root.
Slice the rest of the onion like a pie into many servings.
When complete, soak onion in cold ice water for 1/2 hr.
so the onion's petals will start to open up and bloom.
Drain onion and dip in flour mixture and dust well.
Dip onion then in buttermilk and back in flour mixture.
Place in hot oil and fry until golden.
Oil should cover onion.
When done drain well and place on plate and cut center out of onion so the petals may easily be removed.
Dipping Sauce: Mix all together and serve in the middle of the onion blossom.
Garnish with paprika and just a dash of red pepper.

A 218 pound eight year old boy?

Is it child abuse? When the mom is shown on television feeding him french fry sandwiches I say yes! That child will be lucky if he lives to be thirty.

Pop Rocks and Coke

I was never tempted to try this,but it does seem adventurous. :)