How to speed up recovery from bronchitis?

Written by Andres Maldonado, MD. Bronchitis usually clears up on its own, but its severity and duration can be reduced by resting, drinking plenty of fluids, using a humidifier, gargling with salt water, avoiding exposure to cold air, and using certain medications.

Can bronchitis be cured naturally?

Most people do not need antibiotics for acute bronchitis caused by a virus. In most cases, the infection clears up on its own within a week. You may feel better by doing the following: Drink lots of water.

How can I get rid of bronchitis naturally and permanently?

Home remedies for bronchitis
Avoid anything that irritates the lungs. The best way to prevent and treat bronchitis is to avoid smoke, chemical gases, dust, and air pollution. ...
Let's get a good rest. ...
Drink clear liquids. ...
Inhalation of steam. ...
Use a humidifier. ...
Gargle with salt water. ...
Garlic. ...
Turmeric.
Other items...•

What is the best position to sleep when you have bronchitis?

Elevate your head and neck

Sleeping on your back or side can cause mucus to build up in your throat, causing a cough. To avoid this, layer your head and neck slightly with a few pillows or a wedge. Avoid lifting your head too high as this can cause neck pain and discomfort.

How can I relieve my lungs from bronchitis?

Taking care of yourself is the best medicine
Get enough rest.
Drink lots of fluids to loosen mucus in your lungs.
Take over-the-counter anti-inflammatory medications to reduce fever. Relieve body pain.
Turn on your humidifier to loosen mucus in your lungs.

Can bronchitis be cured naturally?

In most cases, acute bronchitis resolves on its own within a few weeks. If the cause is bacterial (which is rare), your doctor may prescribe antibiotics. If you have asthma, allergies, or wheezing, you may be offered an inhaler. This opens your airways and makes breathing easier. 減雙下巴運動

How to remove phlegm from the chest?

Remove phlegm and mucus at home
Keep the air moist. ...
Drink lots of water. ...
Put a warm, damp washcloth on your face. ...
Keep your head held high. ...
Please do not suppress your cough. ...
Carefully remove phlegm. ...
Use a saline nasal spray or rinse. ...
Please gargle with salt water.
Other items...支氣管炎病徵

What can I eat or drink to clean my lungs?

Apples: Quercetin is an antioxidant found in apples. Apples have been shown to help smokers' lungs repair and prevent deterioration of lung health. Licorice: The use of licorice tea and supplements can help with lung health and cleansing. Reduces risk of heart disease and improves symptoms of lung cancer.結構型黑眼圈

Do I need antibiotics for tracheitis?

Symptoms of tracheitis (croup-like cough, fever, difficulty breathing, wheezing, wheezing, cyanosis, etc.) require immediate medical attention. Children with tracheitis often require a breathing tube and close monitoring in the ICU. Intravenous antibiotics or antifungals are needed to cure the infection.

How long does it take for the trachea to heal?

Tracheostomy wound healing: Once the tracheostomy tube is removed, the remaining wound will heal within 1 to 2 weeks.

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律師一小時多少錢?

以鐘點費計算律師費用

一般法律諮詢時間大概一小時左右,平均行情價是5000元至8000元左右,若有特殊經歷或具相當知名度,則有時諮詢費可達一小時1萬元以上. 這類法律文件的所需時間通常是以件計價,通常價格落在1~5萬元左右,但具體報價必須視難易度與律師所需作業時間計算.

What is leak value?

Most simply put, value leakage in the context of IT sourcing refers to the gap between an actual business case and its initial expectations (usually in the form of a baselined business case). This typically appears as an increase in costs compared with expected costs.

中繼水箱樓層可以買嗎?

Q2:有中繼水箱層的樓層是可以買的嗎? A2:一般中繼水箱層可能會在14樓附近,建議不要買中繼水箱所在的上下樓層,除了機房噪音吵雜之外,還有可能導致房屋漏水及潮濕. 另外,如果要買中繼水箱層的房子,每坪至少會便宜到2-3千.

防水費用怎麼算?

根據2023年的價格範圍,高低壓灌注處理的費用範圍為$300-$1,000元/針,內外牆面防水施作的費用範圍為$2,000-$5,000元/坪,屋頂陽台防水施作的費用範圍為$1,500-$15,000元/坪,浴室防水工程的費用範圍為$6,000-$15,000元/間.

居家保險有哪些?

8大承保範圍
火災
閃電雷擊
爆炸
航空器及其零配件之墜落
機動車輛碰撞
意外事故所致之煙燻
罷工,暴動,民眾騷擾,惡意破壞行為
竊盜

What is the difference between spillage and leakage?

For most practical purposes they'll mean exactly the same thing, but personally I feel that a leakage more strongly alludes to the fluid that leaks out, whereas a leak alludes to the location from which fluid leaks out. And an oil spillage very definitely refers to the leaked fluid itself.漏水賠償金額

頂樓防水誰負責?

A: 公寓大廈管理條例第2條: 專有部分,約定專用部分之修繕,管理,維護,由各該區分所有權人或約定專用部分之使用人為之,並負擔其費用. 共用部分,約定共用部分之修繕,管理,維護,由管理負責人或管理委員會為之.行李箱損壞賠償

調解費用誰負擔?

調解成立者,調解費,鑑定費及其他必要費用之數額及負擔,應記明於調解成立書. 調解不成立時,調解費,鑑定費及其他必要費用由已繳費之當事人負擔.

可以不付仲介費嗎?

以一般買賣交易而言,並不會將仲介費用包含在契約交易總價內,而是另外向買賣雙方計算收取,在申報時就不用申報仲介費用,但如果契約有約定交易總價內含仲介費,就要一併申報註明,以免受罰.工傷賠償

磚塊為什麼要泡水?

很多人可能會好奇為什麼要泡水? 為什麼會冒泡? 這和過去蓋房子時,將紅磚澆水的道理是類似的,紅磚 也有毛細孔,若先將紅磚澆濕或泡水讓它吸飽水,就能 避免紅磚吸取水泥漿中的水分,造成水泥易裂的狀況喔 !

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誰必須做痔瘡手術?

核心提示：痔瘡需要手術嗎?痔瘡手術治療嚴重痔瘡、重度痔瘡脫垂、肛門脫垂、非手術治療無效，需要進行手術。

痔瘡外科治療對於嚴重的痔瘡、嚴重的痔瘡脫垂、肛門脫垂、非外科治療更為適用，痔瘡到這一階段是手術必不可少的。

如果痔瘡的病情已經到了這一階段，患者不聽醫生的安排，而是采取藥物治療、飲食治療等非手術治療，專家建議，這只會間接導致其他疾病。引起其他疾病的費用也不小。

痔瘡藥膏是筆者最推薦的痔瘡治療方法，因為好的痔瘡藥膏可以對付任何痔瘡(不論是外痔或內痔)。而且價廉物美，也可以免卻因痔瘡去求診使人尷尬的煩惱。

痔瘡的危害有哪些? 一、引發肛腸疾病：痔瘡就像一個引火線，可以引發多種肛腸疾病，如肛裂、肛瘺等。如果痔瘡引發了其他肛腸疾病，多種病狀共存，會給治療帶來非常大的難度，恢複時間也會加長，影響工作和生活。雖然它對人體沒有太大的傷害，但這是所有肛門直腸病人最害怕的結果。

2、引起脫垂、頓甚至壞死：內痔達到了ⅲ期時會經常出現頓，嚴重時甚至壞死。

(四)長期便血，易致貧血 便血是痔瘡的主要症狀。由於內痔症狀輕微，容易被患者忽視或保守治療，隨著時間的推移，隨著出血量的增加，患者出現蒼白、疲勞、頭暈、乏力等嚴重貧血症狀。

3、容易引發婦科炎症：這是女人的專利，由於肛門和陰道接近，痔瘡出血或發炎往往會導致病菌大量繁殖，不慎進入陰道，引發各種陰道炎、尿道炎、膀胱炎、附件炎等婦科炎症。

導致肛周長期濕疹由於痔塊脫出及括約肌松弛黏液流出肛外刺激皮膚而導致皮膚瘙癢和肛門濕疹。嚴重時甚至偶有蔓延至臀部，局部可出現紅疹、紅斑、糜爛、滲出、結痂、脫屑等。

痔瘡膏 推薦諾華(Rowatanal Cream)，它產地源自英國，已是香港衛生署註冊產品，不含任何類固醇、防腐劑及礦物油。

痔瘡的治療方法有哪些

痔瘡不難治愈如何快速治療痔瘡

痔瘡具體怎么治療

痔瘡要怎么預防

痔瘡會傳染嗎

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焦點提醒： 描述女性的身體圓滿會用前凸後翹這個詞，前凸便是說胸部挺立，後翹則是說臀部悅目，不少女生為了尋求這種圓滿境地會支出不少努力，可有些東西就是天生的，就像人體五觀，好看與不好看，很難改變，為此現在也有很多美容機構開展這種為女人增添美的機會，如胸部豐胸這項業務。

小編說的就是可以度身訂造，而且天然的「日本経穴の豐胸療程?」!擁有 27 年日本穴位科研經驗的豐胸專家謝沇錤小姐，在香港成立了「謝沇錤豐胸纖體專門店」，為香港女生提供專業而且有效的豐胸療程～

描述女性的身體圓滿會用前凸後翹這個詞，前凸便是說胸部挺立，後翹則是說臀部悅目，不少女生為了尋求這種圓滿境地會支出不少起勁，可有些東西就是天生的，就像人體五觀，好看與不好看，很難改變，為此現在也有很多美容機構開展這種為女人增添美的機會，如胸部豐胸這項業務。

乳房增大的最快和最無效的要領應該是隆胸。尤其是近年來，這項業務越來越為人所接受。乳房增大是一種隆胸或豐胸，增強了女性的個人魅力。生活中除了外科胸部外，還有許多其他的小技巧，如外部按摩技巧、塑造胸部的形狀、吃一些可以增加乳房的食物、或是胸部、鍛煉胸部等。每個女人都可以選擇一種適合她的經濟狀況的積極的方式。

哩個日本経穴の豐胸療程 (包括60分鐘日本経穴の豐胸療程及30分鐘胸部分析)完成療程後仲送美白乳暈胸膜療程(15分鐘)或意大利豐胸精華1支，快啲去試下啦!

無論其是否為隆乳或吸乳術，均無手吸乳術更有效。通過用矽膠填充胸腔達到豐乳的目的，目前的醫療技術更加成熟，即使手心的胸部是Al的。所以隱藏不會影響美觀的外表，可以在腋下、胸部。畢竟，這只是手術。如果你想在這個領域做手術，你需要提前考慮。看看幾家正規醫院，找一個成熟的醫生團隊，至少買一個手術保證。有些人不適合隆胸，如自然胸部發育不良、乳房切除術患者、意外傷害所致的乳房損傷、生育經驗和乳房萎縮。這些人不適合做乳房手術，即使你喜歡漂亮的女人，你必須首先確保安全。

給胸部豐胸保證健康是重點，其實利用精油按摩即可以達到豐胸的目的，又可以給胸部做調理，預防一些乳房疾病，算是兩全齊美，精油可以有利皮膚吸收，還可以調整體內的內分泌，從而刺激到腦下垂體分泌，促進荷爾蒙分泌，結合成熟的按摩手法刺激胸部周邊穴位輔助新興細胞的生長，有利於使乳房越來越有型。

其實胸部就如肌膚，一樣需要呵護保養。只要升cup 方法，不只可以豐胸，更可以改善胸型。

胸部大的姑娘應該多運動

乳頭過大怎樣辦

女人的胸下垂的原因是什麼呢

乳房擴大的好要領是什麼

胸部過小怎樣辦

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支付寶：今天起連續三天全國62城1分錢坐公交

就在前幾日，也就是9月19日上午，支付寶官微發布了一張海報表示"特大喜訊，特大喜訊，全場五折，全場五折，1分錢了啊1分錢!???”

如果這些安全保障機制都不能夠足夠讓市民放心，那麼支付寶 HK 保安安全放心方案必定讓人滿意，即是支付寶的全款賠付條款，如果因為支付寶安全性問題所導致的用戶資金損失，使用者可以提供資訊證明獲得全款的賠償

9月22日是世界無車日，支付寶又給出了 5折坐公交 ，甚至 1分錢乘車的福利。

???”。支付寶稱，即日起到9月底，全國72個城市，將進行1塊錢就能享受1周內每天5折坐公交的活動!

同時， 9 月19/20/ 21 日三天喜迎世界無車日，全國 62 個城市可以 1 分錢乘車。

支付寶 hk近幾年流行，但很多人都以為大陸支付寶與 alipay hk是一樣的手機App，但實際上alipay 香港與大陸支付寶有著不一樣的特點，首先支付寶 HK 保安比較注重個人的隱私，支付寶 hk是適應了香港文化的特點推出來的一款手機軟體。

另外，北上廣的市民還將享受到額外福利，9月12日-21日，上海、廣州地區，刷碼乘地鐵用支付寶支付，最多可領10張地鐵5折優惠券。北京刷碼乘地鐵用支付寶可獲線下支付 5 折券，買東西最多能便宜 50 元。

目前，全國已經有超過100個城市支持支付寶掃碼乘坐公交和地鐵，而且支付的優惠活動也是源源不斷，今年夏天曾宣布全國7城，每天晚上11點到第二天清晨6點，每人每天可以享受2次免費乘車。

alipay hk自從推出來後受到了香港人民的懷疑，很多人寧願使用傳統的支付模式，也不使用alipay hk，alipay 香港是一款大陸支付寶的港版，支付寶 香港比較適合香港人的文化特點，支付寶 HK 保安好也很注重個人的隱私保護，所以這是它與大陸支付寶不同的地方。

支付寶福利：免費鉛餓會員?

支付寶到福利：房子門口的煎餅攤也可以用支付寶支付

希望在2020年之前實現日本全境使用

支付寶最近的新服務摘要：它是無所不能的

支付寶已經在加花2億年了

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Suddenly she was sorry for him, sorry with a completeness that wiped out her own grief and her fear of what his words might mean. It was the first time in her life she had been sorry for anyone without feeling contemptuous as well, because it was the first time she had ever approached understanding any other human being. And she could understand his shrewd caginess, so like her own, his obstinate pride that kept him from admitting his love for fear of a rebuff.
　"Ah, darling,” she said coming forward, hoping he would put out his arms and draw her to his knees. "Darling, I’m so sorry but I’ll make it all up to you! We can be so happy, now that we know the truth and—Rhett—look at me, Rhett! There—there can be other babies—not like Bonnie but—”
　"Thank you, no,” said Rhett, as if he were refusing a piece of bread. "I’ll not risk my heart a third time.”
　"Rhett, don’t say such things! Oh, what can I say to make you understand? I’ve told you how sorry I am—”
　"My darling, you’re such a child. You think that by saying, ‘I’m sorry,’ all the errors and hurts of years past can be remedied, obliterated from the mind, all the poison drawn from old wounds. ... Take my handkerchief, Scarlett. Never, at any crisis of your life, have I known you to have a handkerchief.”
　She took the handkerchief, blew her nose and sat down. It was obvious that he was not going to take her in his arms. It was beginning to be obvious that all his talk about loving her meant nothing. It was a tale of a time long past and he was looking at it as though it had never happened to him. And that was frightening. He looked at her in an almost kindly way, speculation in his eyes.
　"How old are you, my dear? You never would tell me.”
　"Twenty-eight,” she answered dully, muffled in the handkerchief.
　"That’s not a vast age. It’s a young age to have gained the whole world and lost your own soul, isn’t it? Don’t look frightened. I’m not referring to hell fire to come for your affair with Ashley. I’m merely speaking metaphorically. Ever since I’ve known you, you’ve wanted two things. Ashley and to be rich enough to tell the world to go to hell. Well, you are rich enough and you’ve spoken sharply to the world and you’ve got Ashley, if you want him. But all that doesn’t seem to be enough now.”
　She was frightened but not at the thought of hell fire. She was thinking: "But Rhett is my soul and I’m losing him. And if I lose him, nothing else matters! No, not friends or money or—or anything. If only I had him I wouldn’t even mind being poor again. No, I wouldn’t mind being cold again or even hungry. But he can’t mean— Oh, he can’t!”

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Fast and simple with a flavorful punch, this is a perfect last-minute side or potluck addition. While the recipe below only uses 3 ears of corn, the proportions are easy to triple- or quadruple-batch when it’s party time.

Makes 4 side servings

3 ears of corn, kernels sliced off of the cobs
1 red bell pepper, cored and minced so the pieces are about the same size as corn kernels
2 tablespoons olive oil (or, for a slightly richer iteration, 1 tablespoon olive oil plus 1 tablespoon butter)
1 1/2 to 2 tablespoons Sriracha
1/4 cup (packed) chopped parsley
1/4 cup (scant) crumbled Cotija cheese
1/2 lime, for squeezing
salt and pepper, to taste

In a large sauté pan, heat the olive oil (or, because you love yourself Nutrilon, half olive oil and half butter) over medium-high heat. Fry the corn kernels, pushing them around with a spatula or wooden spoon occasionally, until the corn is popping and browning slightly, 6 to 8 minutes. This will take a little longer (about 10 minutes) if you go the all-oil route.

Add the peppers and cook for 2 to 3 additional minutes, but don't go so far that the peppers completely lose their crunch. Pour in Sriracha and toss to coat. Remove pan from heat.

Add parsley and Cotija and squeeze the lime half over everything; mix to combine. Season with salt and pepper to taste before serving.

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Author Notes: I’ll admit that I don’t eat as much fruit as I should, but when grapes are in season, I can never resist bringing some home from our farmers’ market. I’m always looking for savory applications for grapes, and I have come to love using them to dress up pan sauces. This one features both mustard seeds and Dijon mustard, as well as the warm, lemony flavor of coriander. I think the combination works really well, and makes a great accent to a simple plate of roast chicken – it’s easy enough for a weeknight, but elegant enough for company. Note: I prefer to use a light homemade chicken broth – if you are using a commercial brand, use an unsalted variety so you can control the level of sodium. As far as the Dijon goes, I like it really sharp – Maille Extra Hot is a favorite.

This recipe is living proof that keeping things simple often yields great results. By creating a pan sauce with a few carefully chosen ingredients, lastnightsdinner takes roast chicken and elevates it to elegance. The headliner is the mustard (she calls for both Dijon and brown mustard seeds), but no less important are its four sidekicks: toasted coriander, lots of finely chopped shallot, fresh thyme and red grapes. By combining these with a little chicken broth and the pan drippings in the cast iron skillet in which you've already cooked the chicken, you end up with a sauce that belies the relative simplicity of the dish. It's simultaneously creamy, tangy, aromatic and a bit nutty (we're guessing from the coriander?). Its skin having been salted and left to dry in the refrigerator overnight, the roast chicken is both crisp and tender, and the half-cooked grapes pop pleasantly in your mouth, leaving their sweetness behind. We're pretty certain we could eat this every day.

Serves 2-4

2 pounds bone-in, skin-on chicken parts
Kosher salt
1 teaspoon whole coriander seeds
1/2 cup finely chopped shallot
1 cup halved seedless red grapes
1 teaspoon brown mustard seeds
1 cup chicken broth
3 tablespoons Dijon mustard
1 tablespoon fresh thyme leaves

Season the chicken pieces aggressively with Kosher salt and refrigerate, uncovered, overnight. Remove from the refrigerator and allow them to come to room temperature.
Preheat oven to 450
Toast the coriander seeds in a dry skillet for a few minutes until fragrant. Remove and crush in a mortar and pestle
Arrange the chicken in a cast iron skillet or other ovenproof pan. Place in the oven and roast for approximately 25-30 minutes or until the chicken reaches an internal temperature of 165 (remembering that the chicken will continue to cook as it rests).
Remove the chicken to a platter and tent loosely with foil.
Pour off all but about 2 teaspoons of the fat from the pan, then add the shallots and grapes. (Note: if you aren’t using particularly fatty pieces of chicken, you may need to add a little olive or vegetable oil instead.) Cook over medium heat until the shallot is softened, stirring occasionally.
Add the crushed coriander seeds and the mustard seeds to the pan, then add the broth. Whisk in the Dijon until it is incorporated, then cook until the sauce is reduced by half. Taste and adjust salt if necessary.
Stir in the fresh thyme leaves, move the chicken pieces to individual plates or a serving platter, then spoon the sauce over the chicken pieces.

Posted by: gorgeous at 03:20 AM | No Comments | Add Comment
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Makes 6

1 cup lukewarm water, divided
2 1/4 teaspoons instant yeast
2 teaspoons raw or granulated sugar
2 cups all-purpose flour (plus more for kneading & rolling)
1 teaspoon salt
1 tablespoon olive oil plus more for the bowl

In a cup, combine 3/4 cup of the water with all of the yeast and sugar. Stir together then set aside for 5 minutes.
In a large bowl, place the flour and salt. Stir together then make a well in the middle. Pour the water-yeast mixture into the well along with the olive oil. Mix together until it forms a shaggy dough. If the dough seems too dry, dribble in the remaining 1/4 cup of water and mix together.
Scrape the contents of the bowl out onto a lightly floured surface and sprinkle with a bit more flour. Knead for around 10 minutes until the dough is smooth and soft. Oil the bowl and place the dough into it. Cover loosely with a clean kitchen towel and set aside in a warm place for 30 minutes.
After 30 minutes tip the dough out onto a lightly floured surface and cut into 6 roughly-equal pieces. Roll each piece of dough into a ball. Using flour as needed, roll each ball of dough out into a roughly 8-inch circle (no rolling pin? Use a thick glass or a wine bottle!). Flour each circle well on both sides and cover with a kitchen towel so the dough doesn't dry out.
Heat a skillet over a medium flame then place a circle of dough into it. Leave to bubble and rise until golden underneath (1 to 2 minutes) then flip using kitchen tongs or an offset spatula. Cook on the other side until the dough looks dry with darkened spots. Remove from the skillet and wrap in a clean kitchen towel while you cook the others.

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Author Notes: A winter tomato recipe. The herbs are optional but highly recommended; use a single herb or any combination. - Nicholas Day

Serves 4

Two 28-ounce cans of whole peeled tomatoes
1 head of garlic, with the cloves peeled and smashed
1/4 cup olive oil
A few branches of fresh basil, thyme, or rosemary (optional)
1 1/2 cups farro
Parmesan cheese

Heat the oven to 300° F. Drain and roughly chop the tomatoes, then toss with the olive oil, garlic, and optional herbs. Salt to taste. Spread the mixture in a large baking dish or a rimmed half-sheet pan -- the more cramped it is, the longer it will take to roast -- and roast for approximately 2 hours, turning occasionally, or until the tomatoes are sweet and rich and just beginning to dry out.

Bring a pot of salted water to boil. Add the farro and cook it until al dente. Drain the farro and then toss it with the roasted tomatoes and garlic; add more olive oil if necessary. Shower with Parmesan cheese and serve.

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Blogmapping (or feed mapping) is a service that displays the geographic locations of bloggers on a mapping system, such as Microsoft Live Map or Google Maps. You can map your location based on your ZIP or postal code. You also may add your Web site address and RSS feed so that potential readers can easily reach you.

One great thing about this kind of service is finding bloggers in your own neighborhood, so you can turn your online relationships into offline friendships.

Some blogmapping services also allow you to create tag clouds (a visual representation of the keywords used to describe your blog posts) and keywords so that you can easily view the subject of the blogs on your map.

Just think of all the great blog posts you can write about meeting and getting to know other bloggers in your neighborhood, thanks to your blogmap!

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I would be lying if I said I'd never been on a diet. I think every woman would. But whenever I've felt like I needed to cut back a bit, I've always done it by simple things like smaller portions, snacking less, focusing on fruits and vegetables, getting up and going for walks around the office, exercising. My point is, I've never been on a named diet, no Atkins, no South Beach, no grapefruit diet, no veganism.

As someone who has never gone on an elimination diet, I will admit I am fascinated by them. Wait so you can eat tons of sausage but not an apple? Your entire diet has no dairy or legumes? I cannot imagine an existence without wonderful plain yogurt but I can bet it would be sad apartment hong kong. We have several friends who have recently gone paleo, which judging by the participants vocal advocation of it, is like the timeshare of diets.

Basically, I eat a little bit of everything. I don't believe in the low carb craze, but I do think it's a good reminder to look carefully at what you consume every day. I am careful about not eating too many wheat-based things, just like I'm careful about not eating too much red meat, or too much tuna, or too many beets. I almost never eat pasta. I try to eat different colors everyday, reds, browns, oranges, blues, purples, greens. I should point here that red wine is a nice filler for your purple food group.

This is all a very long-handed way of saying I've been making less bread recently. And cakes and cookies too. But for Easter I wanted to make a challah bread for Paul (it's a bit of a tradition), and I had the last bits of some apple butter brought over from the States to use up. This dough is a breeze, and the olive oil and salt make it particularly delicious and easy to work with. Luckily Paul has no qualms about carbs, because he ate the whole thing.

Apple Honey Swirl Challah
I originally did not include cinnamon in the filling, but your mind just expects a cinnamon flavor coming from those dark swirls, so I've added it here. Adapted from the Smitten Kitchen Cookbook.

1 packet active dry yeast
5 tablespoons honey
2/3 cup warm water
1/3 cup olive oil, plus more for the bowl
2 eggs for the bread, 1 egg for the egg wash
2 teaspoons sea salt
4 cups flour, plus more for kneading as necessary
1 cup apple butter
1/2 teaspoon cinnamon

1. In the bottom of a large bowl combine the yeast, 1 drip of the honey, and the warm water. Let stand until the yeast mixture bubbles, 5-10 minutes. Add in the remainder of the honey, the olive oil, and the eggs and whisk well. Switch to a wooden spoon, and gently begin add in the floor one cup at a time. Halfway through, or after you've added 2 cups of flour Business Broadband, add the salt, then continue adding the flour. The dough should come together in a sticky mass.
2. Flour your hands and knead the dough vigorously for 5-10 minutes, until very smooth and elastic, adding more flour if needed. You can turn this out onto a board to knead, or you can be lazy like me and just knead it in your bowl. Rub the bowl liberally with olive oil and turn the dough to coat. Cover with plastic wrap and let rise until doubled in size, 1-2 hours.
3. Preheat oven to 375 F. Turn the dough out onto a floured counter and divide in half. Roll one half out into a rough long rectangle, oval shape. Spread the apple butter generously over the dough, stopping short of the edge. Sprinkle half of the cinnamon over top and smooth it into the apple butter with a knife. Roll up the dough into a long log and set aside. Repeat with remaining dough and filling hong kong hotels.
4. Gently stretch out each of your dough logs until very long, but don't let the dough break. Cut each log in half so you have 4 dough logs. Arrange the logs in a cross, two logs vertical, two horizontal, with the legs interwoven where they meet. Take each of the "under" logs and jump it over the log to its left. Repeat this jumping until you run out of dough and have a weird-octopus shaped things. Tuck all the ends of the dough under the center.
5. Transfer your loaf to a lined or greased baking sheet. Cover with an inverted large bowl and let rise 45 minutes to one hour. After rising, beat the remaining egg in a bowl and brush all over the dough. Bake the dough for 35-40 minutes, until well browned on top. Let cool on a rack before slicing.

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W hen it comes to traditional Christmas foods, it's hard to deny the cookie's rightful place at the holiday table. After all, cookies are Santa's snack of choice. For the rest of us, giving and receiving cookies is a delicious and inexpensive way to share the holiday spirit with friends and family. So why not make it even more fun by having a cookie swap party? A retro concept that's come full circle Virtual Office Hong Kong, the cookie exchange simply requires a host to invite guests, each of whom who bakes enough cookies to both share at the party and offer others to take home. For inspiration on hosting and participating in a holiday cookie exchange, we turned to Barbara Grunes, co-author of Very Merry Cookie Party: How to Plan and Host a Christmas Cookie Exchange (Chronicle Books). Grunes and her co-author, Virginia Van Vynckt, demonstrate just how easy this party concept is. With a little advance planning, everyone can walk away with beautiful edible presents.

hosting & planning tips:

❤Count Your Cookies

With a cookie swap, it's important to get a final head count as early as possible to determine how many cookies each guest should make. Eliminate paper invites and use free electronic invitation services (such as Pingg, Socializr, Punchbowl, or Evite) or use social networking sites like Facebook or Twitter, all of which make it easier to keep track of who's coming.

❤Variety Is the Spice of Sweets

Prevent repetition��and competition��among the guests by asking them to let you know in advance what kind of cookies each plans to bring. If possible, keep the list public to all the guests via e-mail, online party planning tools, or social networking sites.

❤Balance It Out

When it comes to planning food and drink, remember that while the cookies may be the heart and soul of the party, people will probably also want something savory. At an evening exchange, "sliders, meatballs with marinara, crab cakes with mustard sauce, and crudit��s are party foods that will offset the sweet quotient," says Grunes. For a mid-morning swap, she suggests breakfast-type items, such as mini quiches, finger sandwiches, and a fruit salad. Coffee, tea, and hot chocolate are good drink options viriwarm bulb, regardless of the time of day.

❤Make It an Even Trade

With a final head count and cookie list in hand, it's time to determine how many everyone will need to bake and be able to take home. If it's a small group of four, asking each person to bake and bring a dozen cookies will yield a manageable quantity. For a larger group, the number of cookies each guest needs to contribute goes down. Also, some types of cookies may be "worth" more than others. According to Grunes, one or two Stained-Glass Ornament cookies may be worth at least half a dozen butter cookies.

❤Bake for a Cause

The holidays are about giving to others, so add a charitable aspect to your cookie exchange. Have participants bring extra cookies that can then be sold at work, a parenting group, a nearby shopping center, or your house of worship. Some worthwhile charities to support include Cookies for Kids' Cancer, Heifer International, and Meals on Wheels.

❤Dough Boys and Girls

Adults shouldn't have all the fun. When preparing for the party, Grunes suggests getting the kids involved��and occupied��with "sprinkling, frosting, filling thumbprints, dipping in chocolate. Decorating is a fun activity and of course, it doesn't have to be picture-perfect when they're young."

❤Create a New Signature Cookie

Even if you're making your famous, oft-baked brownies for the swap, dress them up in a special way for the holidays. Splurge a little on specialty or unusual ingredients such as fancy sea salt or pistachios, or add an unexpected decorative flourish like flavored icings, multi-colored sparkling sugars, or metallic drag��es.

Another way to step things up for the occasion is to try a new type of cookie, something especially fancy or particularly appealing to the eye. We feature three recipes from Very Merry Cookie Party that are sure to make an attractive��and delicious��presentation at the party Desktop-as-a-Service Solution.

baking tips:

Stained-Glass Ornaments
When preparing these gems, be sure to use the right amount of crushed candy and place it in the center; otherwise, the candy will melt over the borders.

Toffee Squares
It's hard to beat a classic English toffee with milk chocolate and almonds. For a different take, experiment with ingredients: toasted hazelnuts and pecans; dried fruits such as cranberries and raisins; and dark chocolate.

Kolacky
Traditional fillings for this Central European pastry include apricot, prune, and poppy seed, but Grunes suggests changing it up with fig, date, or cherry preserves. Or, head toward savory with a honey walnut spread.

Inspired to host or attend a cookie swap? Explore our 25 Days of Christmas Cookies for more recipe possibilities such as biscotti, shortbread, and lemon bars.

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I have been enjoying Kaori Endo‘s food for years, from when she was cooking at Rose Bakery, to her charming book Une Japonaise à Paris (accessible, family-style Japanese cooking) and then to the opening of her wildly successful restaurant Nanashi*.

There she serves a short selection of dishes of Japanese inspiration, with three different bento-style meals — one with meat, one with fish, one vegetarian — that each feature a mix of whole grains, and three seasonal(ish) vegetable preparations combining the raw and the cooked.

It is all fresh and tasty and healthful — you can view pictures on their Facebook page — and it usually leaves a little bit of room for dessert, and that a good thing because you don’t want to pass up Kaori Endo’s delicate creations.

So when I received her freshly released book Les Bento de Nanashi, I was of course interested to read about her kakuni pork, her ponzu dressing, and her fried tofu with nori sauce, but I was also very happy to reach the dessert chapter and see that she had included a recipe for the restaurant’s black sesame panna cotta, which she credits to pastry cook Megumi Takehana.

You see, I had an open jar of black sesame paste in my fridge for which I’d been trying to find cool uses — including a delicious ice cream and a psyllium mochi I’ll write about sometime — and I knew this would be just the thing to showcase the uniquely irresistible, nutty notes of black sesame.

Besides, I was long overdue for a fresh batch of panna cotta (blast from the past: this strawberry panna cotta) after tiring of it when it became ubiquitous on restaurant menus ten years ago.

A few thoughts on this outstanding recipe:

❤The book recommends you make a muscovado syrup to serve with the panna cotta. I admit I wasn’t sure there was a point, but the complex and sap-like notes turn out to be the perfect complement to the black sesame flavor. You’ll have lots of syrup leftover, but it will keep forever in the fridge and you can put it to awesome use on plain yogurt or drizzled over a strawberry salad.
❤Once the panna cotta mixture is ready, the recipe has you cool it over an ice bath until slightly thickened. Although it doesn’t explain why — French cookbooks are notoriously laconic about those things — I suspect this allows the black sesame to remain suspended in the mixture, otherwise the sesame paste would separate and fall to the bottom. I am making a note of this technique, as it should also solve the maddening issue of vanilla seeds sinking to the bottom when you flavor rice pudding or tapioca pudding with real vanilla beans.
❤Look for roasted black sesame paste at natural foods stores and Japanese markets (kuro neri goma). Jean Hervé makes a fine one that is distributed at most organic stores in France. If you can’t find it, you can try the recipe with another, boldly flavored nut or seed butter, or you can grind your own toasted black sesame seeds using a high-speed blender.
❤I had leftover crème fra?che that needed using so I substituted it for about one third of the whipping cream. We loved the refreshing tang that brought, so I’ll consider it again next time. Yogurt would be lovely too.
Join the conversation!

Have you ever cooked with black sesame paste, and what are your favorite uses for it? And do you like to make panna cotta, or did you tire of it when it was all anyone would serve?

* When Nanashi first opened, they hadn’t yet decided what to call it (surreal, but true). Naturally people asked and asked about a name, so they eventually just called it Nanashi, "no name” in Japanese. I don’t know whether or not it’s a reference to the anime character.

The restaurant now has three locations:
31 rue de Paradis, 75010 Paris, + 33 (0)1 40 22 05 55, M° Poissonnière
57 rue Charlot, 75003 Paris, +33 (0)1 44 61 45 49, M° Filles du Calvaire
Bonpoint, 6 rue de Tournon, 75006 Paris, +33 (0)1 43 26 14 06, M° Odéon

Transparency note: I received a review copy of Kaori Endo’s book. It also happens to be published by Hachette, the same publisher who will be releasing the French edition of The French Market Cookbook in early 2015. All opinions expressed are my own.
Black Sesame Panna Cotta Recipe

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 6 hours, 40 minutes

Serves 6.

Ingredients

❤4 sheets gelatin (9 grams total; see note)
❤300 ml (1 1/4 cups) milk, dairy or non-dairy (I used rice milk, the author recommends soy)
❤60 grams (5 tablespoons) unrefined cane sugar
❤50 grams (3 tablespoons) roasted black sesame paste (look for it at natural foods stores or Japanese markets, kuro neri goma)
❤300 ml (1 1/4 cups) whipping cream (I used 1/3 crème fra?che and 2/3 whipping cream)
❤For the syrup (optional):
❤100 grams (1/2 cup) muscovado sugar (available at natural foods stores)

Instructions

❤Have ready six ramekins, small bowls, or glasses, about 120 ml (1/2 cup) in capacity each.
❤Place the sheets of gelatin in a soup plate and fill with enough cold water to cover. Let rest for 5 to 10 minutes, flipping and poking them every once in a while for even soaking, until rehydrated and soft.
❤In a medium saucepan, combine the milk, sugar, and sesame paste. Heat gently without ever reaching a simmer (to about 50°C or 120°F), stirring (not beating) regularly with a whisk, until the sugar is melted and the sesame paste is evenly dispersed. Turn off the heat.
❤Press the sheets of gelatin in your hands to squeeze out the excess water. Add to the sesame milk and stir until dissolved.
❤Empty an ice cube tray into a large mixing bowl and add a little water to create a shallow ice bath. Nest a medium mixing bowl into the large one so it is in full contact with the ice bath. Add a bit more water as needed.
❤Pour the sesame milk into the medium mixing bowl, and stir in the cream.
❤Let the mixture cool in the ice bath, stirring every 5 minutes with a spatula until the consistency becomes that of a thin custard: if you run your finger across the flat of the spatula, it should leave a clear trace.
❤Pour into the prepared ramekins and let set in the fridge for at least 6 hours, or overnight.
❤To prepare the syrup, put the muscovado sugar in a small saucepan and add 100 ml (6 tablespoons) water. Heat gently to dissolve, then let cool completely.
❤Remove the panna cotta from the fridge 15 minutes before serving, and serve with the muscovado syrup if desired.

Notes

❤Sheet gelatin is much easier to measure out and use than powdered or granulated, which means you get more consistent results. In France, there is only one kind available, but if you're in the US you will likely have a choice between different strengths; pick silver, or 160 bloom. If sheet gelatin is unavailable, substitute 1 tablespoon plus 1 teaspoon powdered gelatin, and follow David Lebovitz's instructions on how to rehydrate and use it.
❤If you would like to unmold the panna cotta before serving, dip each rameking into a bowl of just boiled water for 5 seconds, then invert onto a serving plate.
❤Adapted from Kaori Endo's book Les Bento de Nanashi.

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yield：Makes 8 to 10 servings

active time：35 min

total time：4 1/4 hr

Raisins steeped in dark rum mingle with tart and sweet apples in this updated version of an American favorite. It's a showstopper when paired with lightly sweetened whipped cream.

Ingredients

❤3 tablespoons dark rum
❤1/3 cup raisins
❤2/3 cup packed light brown sugar
❤3 tablespoons all-purpose flour
❤1 teaspoon finely grated fresh lemon zest
❤1/2 teaspoon cinnamon
❤1/8 teaspoon freshly grated nutmeg
❤1/8 teaspoon salt
❤6 medium apples, ranging from sweet to tart (2 1/2 lb)
❤Pastry dough for a double-crust > pie
❤1 tablespoon unsalted butter, cut into small pieces
❤2 teaspoons milk
❤1 tablespoon sanding sugar

Preparation

Bring rum with raisins to a boil in a 1-quart heavy saucepan, then remove from heat and let stand, covered, 1 hour.

Put oven rack in middle position with a large heavy baking sheet on rack and preheat oven to 425°F.

Rub together brown sugar, flour, zest, cinnamon, nutmeg, and salt with your fingers in a large bowl until no lumps remain. Peel and core apples, then cut into 1/2-inch-wide wedges and add to sugar mixture, tossing gently to coat. Add raisins with any liquid and toss until combined.

Roll out larger piece of dough into a 13-inch round (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin. Fit into a 9-inch pie plate (4-cup capacity) and trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out top crust.

Roll out smaller piece of dough on a lightly floured surface with lightly floured rolling pin into an 11-inch round.

Spoon filling evenly into shell, then dot top with butter. Brush pastry overhang with some of milk, then cover pie with pastry round. Trim pastry flush with edge of pie plate using kitchen shears, then press edges together and crimp decoratively.

Lightly brush top of pie with some of remaining milk and sprinkle all over with sanding sugar. Cut 3 steam vents in top crust with a small sharp knife.

Bake pie on hot baking sheet 20 minutes. Reduce oven temperature to 375°F and continue to bake until crust is golden and filling is bubbling, 45 to 50 minutes more. Cool pie on a rack to warm or room temperature, about 1 1/2 hours.

Cooks' notes: ❤To achieve an ideal balance of tart and sweet apples, we used 2 Golden Delicious or Gala, 2 Winesap or Granny Smith, and 2 McIntosh or Northern Spy (you'll need 6 apples total).
❤Raisins can be soaked in rum 1 day ahead, cooled completely, and kept in an airtight container at room temperature.
❤Pie can be made 8 hours ahead and kept, uncovered, at room temperature.

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I can already feel fall in the air. Not the actual air, as it seems summer is really kicking in here this week. But more like the metaphorical air. I’m already seeing fall recipes all over the internet. All kinds of apples and pumpkin and other warm, comforting desserts.

I, of course, adore fall and will be more than happy to welcome it. To be honest, I’ve been shopping for coats and boots for at least a month. But, the reality is that fall is still officially a few weeks away. So, I’m reveling a bit longer in the wonderful flavors of summer hong kong weather.
As blueberries are one of my favorite summer baking ingredients, I just had to have one last hurrah with them. I’ve been holding onto this recipe all summer just waiting until I could sneak in a little coconut baking without Quinn noticing. I made sure there was some non-coconut dessert handy and happily got out the coconut and got busy baking.

Summer in the BoB kitchen means there are always blueberries hanging around in my refrigerator. Everything else you need to bake this cake is probably in your kitchen right now Hong Kong Cultural Activities. If you happen to have raspberries or strawberries or some other berry, grab those instead or use a combination of your favorites. This recipe is just begging to be changed up to suit your tastes or whatever is in season.
I am such a fan of simple cakes like this one. No layers to stack, no frosting. Just really good cake. Add to that blueberries and toasted coconut, and you’ve got yourself a little slice of summer heaven. A perfect summer send-off !

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Green beansThat old green bean casserole with soup and canned onions is a family favorite for Thanksgiving, but might it be time to shake things up a little? Tradition can handle a twist here and there interactive digital signage.

We've plenty of green bean recipes to try Crown Wine Cellars, from salad-y sides to, yes, casseroles you can throw in the oven and forget about.

What's your favorite way to serve green beans Wire Hooks Display?

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Try to buy ripe tomatoes or let them ripen in a paper bag with an apple for two days hong kong work visa.
Ingredients

2 cups peeled and diced (1/4 inch) hothouse cucumber
2 cups diced (1/4 inch) red bell pepper
2 cups diced (1/4 inch) ripe tomato
1/2 cup diced (1/4 inch) red onion
2 cups tomato juice
1/2 cup red-wine vinegar
1/3 cup extra-virgin olive oil
2 dashes Tabasco sauce

Preparation

1. Place all of the diced vegetables in a large bow lace wigs ukl. Add the tomato juice, vinegar, oil, and Tabasco. Season with salt and pepper and toss.

2. Transfer half of the mixture to a blender or food processor and pulse the machine on and off to coarsely puree the contents. Return the pureed mixture to the bowl and stir to combine. Refrigerate for 4 to 6 hours before serving Gemstone jewelry. You can easily double this recipe for a large party.

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Discover delicious, lighter versions of your favorite summer foods, from burgers and sliders to grilled chicken and ice cream sundaes
by Sara Bonisteel

summer food makeover

A h, summer! It's the time of year to lie idle by the pool sipping on a refreshing iced tea. But poolside usually means swimsuit, and thoughts of swimsuits set the mind racing with visions of the seasonal food favorites you'll have to skip. Or do you?

We've found 11 favorite summer foods and scale-friendly recipe makeovers for each. Our lighter versions cut the calories and the fat while remaining big on flavor. Browse through our summer food slideshow for "splurge day" and "any day" recipes to satisfy your summer hunger.

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When I first got married I used to ask my husband if he wanted salad with dinner, the answer was usually "no." After a few years I wised up and started serving him salad without asking first. But often he didn't eat much of it, despite my raving "Have some salad hong kong business school! It's delicious!" Lately I've hit upon a solution. I serve salad as a main dish, or pile everything onto it so it's an integral part of the meal. Main dish salads, if only someone had told me 12 years ago!

During the Winter or whenever it's cold outside salads, either side salads or main dish salads are not top of mind, but they should be. Just as Summer is the perfect time for cold soup, Winter is the ideal season to try a warm salad. I like to start with a cooked grain like farro or quinoa then use seasonal fruits or vegetables and add some heartier elements too, in this case feta cheese and almonds.

I have to admit, this salad sounds a bit like a parody, it's filled with trendy ingredients and super foods, all that's missing is a little chocolate and kale! I love the sunny colors and hearty crunch to this salad, it's kind of the antithesis of a tossed green salad all floppy and wilted. It's bright and cheerful and yet very hearty. I like combination of citrus, pomegranate, almonds and feta with a touch of ginger but feel free to change up the ingredients in the salad or use a different dressing or spice if you prefer vintage tube.

Warm Winter Farro Salad
Serves 4

Ingredients

1 cup pearled farro
1 cup pomegranate seeds
1 cup diced feta, about 6 ounces
1 cup toasted sliced almonds
2 tangerines peeled and segments cut in half
3/4 cup sliced celery about 2-3 stalks
2 Tablespoons fresh lemon juice
2 Tablespoons extra virgin olive oil
1/4 teaspoon ground ginger
Salt and freshly ground pepper

Instructions

Bring a pot of water to boil and add the farro, cook for 10- 15 minutes or until al dente (or cook according to package instructions). In a bowl combine the feta, almonds, tangerines (remove any seeds) and celery. Whisk together the lemon juice, olive oil and ginger in a bow networkl.

When the farro is cooked, drain it and toss it in a bowl with the other ingredients and dressing. Season with salt and pepper to taste.

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