Let me paint an honest picture for ya’ll this week. As I write this, it’s 3:23 am in the morning. I’m sitting here typing in one of my Nu-Way t-shirts and some plain white drawers. There’s no light on in the house other than the light emanating from my computer. Everyone else is sound asleep, and will be for another two to three hours. Everyone, that is, except me.

I‘m sure some of ya’ll are wondering, “Ed, why are you up at this time of the night?” And the answer is very simple - I’m an idiot. A pure-T, grade A idiot. I’m so stupid that I make the guy that runs North Korea look like Einstein. Or better yet, Einstein and da Vinci put together.

The reason why I’m writing a column at 3:34 am in the morning? It’s really quite simple. I was over The Forrest Gump of Food Recipe

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A Note To Food Manufacturers...

by D. S. Epperson

Food manufacturing in the US has always been about convenience, product availability, taste and price. The more society ventured away from the family garden and kitchen, the more food manufacturers developed a market or niche for their products at home in the cupboards. Processed foods no longer are limited to flour and sugar on the country store shelf, but have evolved to include the variety of foods eaten daily and taken from restaurants, grocery stores, super markets and convenience stores.

As the commonality of quick processed foods increases throughout the world, health problems such as obesity, diabetes and cancer have also become common and inevitable to the point that *”1 in 3 American adults have Insulin Resistance, a pre-diabetic co A Note To Food Manufacturers... Recipe

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Spanish Food - How To Prepare Boquerones.

by Linda Plummer

Whilst on your travels in Spain and pausing to take a breath from site-seeing, you have surely experimented with "tapas" at a welcoming bar.

If this is the case, it is more than likely that you have come across the small, tasty filleted fish, preserved in olive oil, sliced garlic and chopped parsley, and highly popular throughout Spain. This delectable dish is usually known as "boquerones" but, depending on the area, can also be called "anchoas".

Boquerones are small, fresh anchovies. Accompanied by crisp, fresh Spanish bread, a glass of ruby-red wine or refreshing Asturian cider, they are a delight to eat. Moreover - as with many traditional Spanish dishes which comprise the renowned Mediterranean Diet - they are extreme Spanish Food - How To Prepare Boquerones. Recipe

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