Posts Tagged ‘Wiki’
Posted by terrepruitt on March 29, 2013
You want to know something? I have not seen anything Gangnam Style except what Saturday Night Live did. They did a skit based on it almost the second it happened and the guy that started the whole thing was on it. Ok, and I did watch a few seconds of a Gangnam Style wedding video, but I was not entertained enough to continue.
According to Wiki: “On December 21, 2012, “Gangnam Style” became the first YouTube video to reach a billion views.” Wow! I can say, I am not one of those billion views. But I do believe I have heard of “Gangnam Style” – just about everything so why not planking. Ha, ok, not really. Again . . . just really trying to eek out a couple more titles to these daily posts. It is not easy! As I am sure you can tell from the titles themselves!
With only a few days left of our Plank A Day For A Month Challenge. It is kinda shocking to realize that we have almost gone an entire month. Wow.
How are you doing?
Posted in Planking | Tagged: Gangnam Style, Gangnam Style wedding video, Plank A Day For A Month, Plank A Day For A Month Challenge, plank challenge, planking, Saturday Night Live, SNL skit, Wiki, Youtube video | 1 Comment »
Posted by terrepruitt on November 20, 2012
Ha, ha, ha, ha. So I received another new thing in the organic produce box I have delivered, Delicata squash. It was delivered on the day before I was going to go to a week long (53 hours) training for Nia Blue Belt. The box came Friday morning and I had a lot to do so I put the veggies in the fridge. I was hoping that I would get to cooking it during the week, but I didn’t really count on it. The training was an hour away from 8:00 am to 6:00 or 7:00 pm. 
I think I had seen the squash on the list that comes with the delivery and I was thinking comparable to a zucchini. I didn’t get around to cooking with it until the week after it was delivered. It was the Sunday of the following week. Since I was thinking zucchini like consistency and cooking time, I was going to bread it and cook it in the oven. When I cut it I laughed because it was HARD. It was like a pumpkin. I didn’t know if I could roast it. I didn’t think it would cook in the time I had alloted. And even after I cut the ends off I didn’t think about it being seedy like a pumpkin. It was. So switching gears, I didn’t know what to do with it. I decided to slice it in half and roast it with olive oil and salt —- big surprise, huh? Me ROASTING a vegetable. I was going to FILL it with cheese and just bake it. Well, I cooked it a bit then decided to taste it. It was really good without the cheese. It was also sweeter than I had thought it would be so I didn’t think the cheese I was going to use was the flavor combination I was after. So I switched cheese and decided to just put a little bit of cheese on it instead of filling it. Instead of a lot of parmesan, I used a little cheddar and gouda.
I had also peeled it. I didn’t know if the outside would become edible during cooking. In my quest to cut it up I had started cutting it in slices so I had ended up with one slice with the skin/outside. I cooked it to see if the skin would be edible. It was. I was disappointed that I had peeled the rest of it.
Well, this turned out to be one of those surprise vegetables that was just delicious. As I said it was very good without the cheese. So I would definitely cook this squash up with just a salt, a little pepper, and olive oil. Adding anything to it is not necessary but could end up being great. Just like the cheese. I am glad that I tasted it before just piling on the cheese on it because it had a delicate flavor and so I used a lot less cheese and didn’t add any other seasoning.
I am not sure that I have seen these in the store or anywhere before. I probably have but didn’t know what they were so I didn’t pay attention. Now I will purposeful look for them. (I have been looking and I cannot find them.)
According to Wiki, this type of squash is a winter squash also know as the Bohemian, squash, peanut squash or the sweet potato squash. Further info states it belongs to the same species as the zucchini.
The World’s Healthy Food lumps winter squash together, their site states that it has the following percentages of the RDA of the nutrients listed:
vitamin A 214.1%
vitamin C 32.8%
fiber 22.9% (5.74 grams)
manganese 19%
vitamin B6 16.5%
potassium 14.1%
vitamin K 11.2%
folate 10.2%, in just a cup of baked squash. I think it is a great addition to a healthy diet. It is really delicious. And this is one of the reasons why I decided to get an organic produce box. I never would have thought to buy this!
Are you familiar with the Delicata Squash? How do you cook it?
Posted in Food, Vegetables | Tagged: Blue Belt, Delicata squash, fiber, Nia Blue Belt, Nia training, olive oil, organic produce box, peanut squash, pumpkin, RDA, roasted squash, roasted veggies, training for Nia, vitamin a, vitamin B6, vitamin C, Wiki, winter squash, World's Healthy Foods | Leave a Comment »
Posted by terrepruitt on November 1, 2012
Don’t you just love avocados? I know so many people who do. Some people I know could just eat an avocado plain. Cut it in half, pull it apart, and use a spoon to scoop out the mushy flesh inside. Ewwww. Not my thing. I am not a fan of avocado at all. I usually get as far as cutting it in half and scoop out a portion, then it starts to get on my hands and under my nails and I am done. I end up putting it on a dish with a spoon or a knife — depending on the ripeness — and telling my husband he has to deal with it. I lean towards the idea that they taste like dirt. But I can’t actually remember the last time I tasted one. But the idea of it tasting like dirt is stuck in my head. People are often amazed that I don’t like avocado because most people LOVE them. They say, “Oh, but you must like guacamole?” And I don’t. But there are many smoothie recipes that have avocado in them. There is also a recipe that came with my blender for tortilla soup recipe that has a bit of avocado in it. I do like that, but it has a very small bit of avocado. I think that if you mix avocado with enough other stuff the taste can be disguised. After looking up nutrient information on them I am going to try to add it to more recipes. It seems the fat in avocados is unique and has the potential for many health benefits.
According to WH Foods about 85% of an avocado’s calories is from fat. But as you probably have heard it is a “good” fat. The properties in the fat contained in avocados have anti-inflammatory benefits. And you might have heard that more and more research is proving that chronic inflammation in the body is being linked to many illnesses and diseases.
The information I am seeing is that avocados are thought to help lower blood cholesterol levels. Also since they contain oleic acid it is believed they might help lowering risks of heart disease. These are some of the things that are meant by avocados contain “good” fat.
World’s Healthiest Foods nutrient information on Avocados:
1.00 cup (146.00 grams) = 233.60 calories
fiber 9.78 g / 39.1% of the DV
vitamin K 30.66 mcg / 38.3% of the DV
folate 118.26 mcg / 29.6% of the DV
vitamin C 14.60 mg / 24.3% of the DV
vitamin B5 2.03 mg /20.3% of the DV
potassium 708.10 mg / 20.2% of the DV
vitamin B6 0.38 mg /19.0% of the DV
WebMD states:
“Avocados are a good source of fiber, potassium, and vitamins C, K, folate, and B6. Half an avocado has 160 calories, 15 grams of heart-healthy unsaturated fat, and only 2 grams saturated fat. One globe contains more than one-third daily value of vitamin C, and more than half the day’s requirements of vitamin K.”
According to Wiki, avocados originated in Mexico. Wiki further states “The avocado is a climacteric fruit (the banana is another), which means it matures on the tree, but ripens off the tree.” I didn’t know that. I always thought they were picked too soon, but apparently they ripen off the tree.
So do you like avocados? How do you eat them? Do you have any recipes that you put them in?
Posted in Food | Tagged: anti-inflammatory, avocados, chronic inflammation, good fat, green smoothie with avocado, guacamole, heart disease, lower cholesterol, smoothie recipes, Tortilla Soup, WebMD, Wiki, World's Healthiest Foods | 4 Comments »
Posted by terrepruitt on February 4, 2012
My last non-Nia post was about appetite suppressants, natural kinds. The first thing I listed was almonds. As always when I post something, even if I get the idea from somewhere else I like to look up facts for myself. I feel better if there are a few sources confirming what I post about. Often in my fact finding/confirming search I find other things, maybe other things entirely or other facts.
First of all the almond is a seed and not a nut. Always makes me laugh when I learn stuff like this because all my life I thought of it as a nut . . . still do. Almonds have a lot of fat, with 15 grams of fat per ounce, that is 23% of the Daily Value. But it is the monounsaturated fat, the kind that we need, but still not too much.
Per ounce they have about three grams a fiber. I think they are a nice addition to fiber you are already eating but should not be the only source as you would need to eat almost 4 ounces to get 10 grams of fiber. That would be 60 grams of fat.
Studies have shown almonds to help in lowering cholesterol and reduce the risk of heart disease. Almonds seems to have the ability to help keep blood sugar even which can help reduce the risk of diabetes. They contain vitamin E which is an antioxidant. The magnesium and potassium help with blood flow and blood pressure. Almonds are naturally gluten free.
Nutrient Values of Almonds: Single Serving (1 ounce)
Calories—–170.0
Protein—–6.0 g Daily Value—–12%
Carbohydrate—–6.0 g Daily Value—–2%
Fat—–15.0 g Daily Value—–23%
Fats
Cholesterol 0.000 mg Daily Value—–0%
Saturated Fat 1.5 g Daily Value—–8%
Mono Fat 10.0 g
Poly Fat 3.0 g
Carbohydrates
Dietary Fiber 3.0 g Daily Value—–12%
Vitamins
Vitamin E 10.0 IU Daily Value—–35%
Riboflavin 0.22 mg Daily Value—–4%
Niacin 0.95 mg Daily Value—–4%
Vitamin B6 0.03 mg Daily Value—–2%
Folate 17.0 mcg Daily Value—–4%
Minerals
Potassium 207.0 mg Daily Value—–6%
Iron 1.0 mg Daily Value—–6%
Calcium 75.0 mg Daily Value—–8%
Magnesium 84.0 mg Daily Value—–20%
Phosphorous 147.0 mg Daily Value—–14%
Zinc 1.0 mg Daily Value—–6%
Copper 0.27 mg Daily Value—–14%
From Nutfarm
According to Wiki, there are no truly RAW almonds grown in and sold from California:
Because of two cases of salmonellosis traced to almonds in 2001 and 2004, the Almond Board of California proposed rules in 2006 regarding pasteurization of almonds available to the public, and the USDA approved them. The almond pasteurization program became mandatory for the California industry on September 1, 2007, and was implemented voluntarily over the previous two years. Since September 1, 2007, raw untreated California almonds have technically not been available in the United States. Controversially, California almonds labeled as “raw” are required to be steam-pasteurized or chemically treated with propylene oxide. This does not apply to imported almonds, or to almonds sold from the grower directly to the consumer in small quantities. Nor is the treatment required for raw almonds sold as exports to countries outside of North America.
I found the fact that California Almonds sold as “raw” are not really raw to be very interesting. Hmmmm. So much of what food labels say is untrue and deceitful. I don’t know why I was surprised.
So in case you are wondering what “propylene oxide” is besides just the chemical that California Almonds are treated with. It was according to Wiki “a racing fuel, but that usage is now prohibited under the US NHRA rules for safety reasons. It has also been used in glow fuel for model aircraft and surface vehicles.” Yes, they use a RACING FUEL that is now prohibited for safety reasons to treat California Almonds. I think I would take my chances with salmonellosis. There were TWO cases of that, but now they are treating our almonds with a, yes, get this—-a “probable human carcinogen”.
It seems as if California Almonds might not really be that healthy after all considering they are probably being treated with a chemical that has “been classified by the International Agency for Research on Cancer (IARC) as Group 2B: The agent (mixture) is possibly carcinogenic to humans.” According to the California Almond Board:
PPO is also a surface treatment which has been approved for use on foods since 1958, . . . . PPO is very effective at reducing harmful bacteria on almonds and poses no risk to consumers. In fact, PPO residue dissipates after treatment.
Also according to the board Organic Almonds are steam pasteurized.
So I guess that “raw” almonds is the same as “No trans fat” on food labels. And along with all the other chemicals IN our food and used to TREAT, GROW, and MANIPULATE the very DNA of our food, there is no risk posed to consumers. Meanwhile Americans grow more obese and unhealthy and more and more drugs sold as medicine are being pushed upon the public.
I started this post ready to extol the benefits of almonds, but now all I can say is eat at your own risk, along with all of our food supply.
Posted in Food | Tagged: Almond Board of California, appetite suppressants, California Almonds, DNA, good fat, good fiber, good protein, Nia, obese American, Organic Almonds, pasteurized almonds, probable human carcinogen, propylene oxide, raw almonds, salmonella, unhealthy American, USDA, Wiki | 6 Comments »
Posted by terrepruitt on November 26, 2011
A while ago I heard something that explained the myth around turkey and tryptophan. But I couldn’t remember what it was so I was thinking about it and I realized that it probably isn’t really the amount of tryptophan in the turkey that causes people to get sleepy it is more likely the combination of foods that are being consumed during a holiday meal AND the amount. I was thinking that all the carbohydrates would be a reason that people feel sleepy after eating a turkey dinner. So, of course I looked it up and the wonderful Wiki had a lot of great info.
First of all, the amount of tryptophan is less in turkey than in cod, soybeans, Parmesan cheese, and cheddar cheese. It is slightly higher in turkey than chicken, beef, and pork chops. A direct quote from Wiki: “It is particularly plentiful in chocolate, oats, dried dates, milk, yogurt, cottage cheese, red meat, eggs, fish, poultry, sesame, chickpeas, sunflower seeds, pumpkin seeds, corn, spirulina, and peanuts.” Basically protein based foods. Tryptohphan in turkey has been blamed for many people falling asleep after a Holiday meal.
Tryptophan is an essential amino acid so that means we must eat it because our bodies cannot produce it. If you are experiencing depression, anxiety, irritability, impatience, impulsiveness, inability to concentrate, weight gain or unexplained weight loss, overeating and/or carbohydrate cravings, poor dream recall, or insomnia, according to WHFoods, you could need to add more tryptophan to your diet. Adding more foods that contain high amounts of tryptophan could possibly help you with these things. It helps form serotonin which can help you feel better and help you sleep.
The ByteSize Science did a little video explaining that tryptophan does not make you sleepy. This video says there is LESS in turkey than in chicken. It explains that tryptophan on its own could cause you to be sleepy, but the amount in turkey has to compete with all the other food and so it is not enough to actually cause you to be tired. This video also says that most people eat more calories in one Thanksgiving meal than they normally it in a regular day. This huge amount of food makes the body have to work extra hard to digest the food. The blood goes from the brain to the stomach which causes the tiredness and grogginess.
Not sure how the turkey-tryptophan myth started, but science has proved it to be exactly that – a myth. So instead of blaming turkey, and the amino acid that our body needs to make necessary compounds, for our post Holiday food coma we should actually acknowledge it is probably the amount of food and the combination of food that is responsible. Armed with this information we could eat our turkey without fearing it will cause us to get sleepy and maybe eat less food and less carbs and avoid the food coma that usually ensues a Holiday meal. What do you think?
This is a portion of a chart on Wiki:
| Food |
Protein [g/100 g of food] |
Tryptophan
[g/100 g of food] |
Tryptophan/Protein [%] |
| cod, atlantic, dried |
62.82
|
0.70
|
1.11
|
| soybeans, raw |
36.49
|
0.59
|
1.62
|
| cheese, Parmesan |
37.90
|
0.56
|
1.47
|
| cheese, cheddar |
24.90
|
0.32
|
1.29
|
| pork, chop |
19.27
|
0.25
|
1.27
|
| turkey |
21.89
|
0.24
|
1.11
|
| chicken |
20.85
|
0.24
|
1.14
|
Posted in Food | Tagged: ByteSize Science, cheddar cheese, chicken, cod, essential amino acid, foods high in tryptohphan, Holiday meal, Parmesan cheese, protein based foods, ryptophan, sarotonin, serotonin, soybeans, Thanksgiving, turkey and tryptophan myth, turkey makes you sleepy, WHFoods, Wiki | 4 Comments »
Posted by terrepruitt on October 25, 2011
Nia is a body centered practice. Nia came about partly because at that time, in the 80’s, popular exercise classes were very hard on the body and the industry in which the creators of Nia worked produced a lot of injuries. The couple that brought us Nia spent a lot of time examining many different forms of movement which in turn shaped Nia into a body-centered movement practice. Nia is a cardio dance workout that moves the body as it was designed to move. Debbie Rosas-Stewart, one of the creators of Nia, wanted to be a doctor, she has always been interested in the human body. Nia’s training material often refers to the science of the body. The body is fascinating and fantastic. I believe that Debbie’s love of medicine and the human body is evident in Nia. Here are some facts that I found interesting. They are facts easily found on the internet so they might not be new to you. Even if you have heard them before I hope you marvel at the human body as I do.
- There are 10 human body parts having only three letters. (Can you name all 10 human body parts having only 3 letters?)
- Food is moved through the digestive tract by muscular contractions.
- The pressure created from the human heart can squirt blood 30 feet.
- Hydrochloric acid found in the stomach can dissolve certain metals.
- The surface area of a human lung is equal to a tennis court.
- Half of our taste buds are gone for most of us, by the time we are 60 years old.
- The human brain is capable of storing everything it is exposed to, but it is the ability to recall the information that might be the challenge.
- We are shorter at the end of the day due to cartilage being compressed throughout the day.
- Kneecaps aren’t developed in a human until the child is between 2-6 years old.
- The longer the finger the faster the nail grows.
- Hair and nails do not continue to grow after death, but it appears as if they do since the skin shrinks and recedes as the moisture dries up.
- The skin of a human body contains 45 miles of nerves.
- The average human will breathe 23,040 times in a 24 hour period.
- People with dark hair have less hair than blondes.
- The stomach produces a new layer of mucus every 14 days in order to keep from digesting itself.
- The “funny bone” is actually the ulnar nerve.
- About 8% of the human body weight is blood.
- A human snore can be a loud as a jack hammer.
- Starvation takes a few weeks, but a total lack of sleep would cause death in roughly 10 days.
- A human sneeze has been measured to exceed 100 miles per hour, whereas the average cough is only 60 miles per hour.
- “Veins in the skin appear blue for a variety of reasons only weakly dependent on the color of the blood. Light scattering in the skin, and the visual processing of color play roles as well.” **
The 10 human body parts with only three letters: eye, ear, lip, gum, jaw, arm, rib, hip, leg, and toe.
Aside from what was **copied directly from Wiki, the above information was gleaned from the following sites:
The Nurse Nut, Yes, ICantSeeYou, Mawlana Faizani International, and ESZlinger. I have seen many sites contain the same information and more. I just found these ones particularly fascinating. I think the body is fantastic.
Posted in Just stuff, Misc | Tagged: body centered practice, cardio dance workout, Debbie Rosas, Debbie Rosas Stewart, facts about the body, how fast is a sneeze, human body, Nia, Nia cardio dance, Nia class, Nia creator, Nia Practice, Wiki | 4 Comments »
Posted by terrepruitt on March 10, 2011
After my Nia Class earlier this week, two students and I were talking about water. I was saying that I DO NOT like lemon in my water, but since water is a bit acidic, I had been drinking lemon in my water. I don’t like the taste. I don’t like lemon, but as I learned from the video in my Balance of Acid and Alkaline post, in the body it digests to alkaline. Lemon helps the water be less acidic. One of my students said that she had recently seen Alkaline Bottle Water. She asked what it was. I had no idea so I looked it up. I thought I would share what I learned.
What I found was claims that ionized water is alkaline water. Some information states that ionization is done via electrolysis and others say the it is done via adding minerals. Wiki states, that a water ionizer separates water into alkaline and acid fractions using a process known as electrolysis.
The information that states ionized water is done via electrolysis states that it is best to drink it right away, when it is fresh. The information states that the health benefits of the water do not last when the water is bottled.
I looked at a lot of sites that had the chemical make up of the water or something (such as – H2O → H+ + OH–) and what the chemical make up was before and after ionization. I don’t know what all that means. The more I looked for more information the more confusing it became to me.
I couldn’t actually find any information on what is done to bottle water claiming to be alkaline water. Maybe it is run through an ionization system and then bottled.
As with everything (it seems) there was information stating that ionized water is great, it can all but cure diseases. Then there was information that stated it was all a bunch of hooey. So as with any thing and all things, I have to say that you just have to try it for yourself. I have not yet done it myself, but I know you can purchase pH Test Strips from health food stores, so I would think that testing the water would be the best. I guess it also depends on what you are drinking the water for. If you are drinking the alkaline water because it is less acidic, then maybe any of the above would work. But if you are drinking it because it is ionized and you are looking for all of the health benefits that are touted, then as with anything you would have to see how you feel when you drink it.
For now I will stick to putting lemon in my water. How about you? Are you a fan of ionized water? Alkaline water? Do you drink lemon in your water?
Posted in Water | Tagged: alkaline water, bottle alkaline water, bottled water, electrolysis, health benefits of iodized water, health food, iodized system, iodized water, ionization system, ionized water, lemon water, Nia, Nia Classes, pH test strips, Wiki | 13 Comments »
Posted by terrepruitt on October 19, 2010
As you may know I started blogging to share Nia and information regarding health and wellness. As you can imagine checking into some things leads me to all types of things. New information is always becoming available. Ever done research on the internet? You can end up miles away from where you wanted to be and nowhere near where you started. Some of those places can be very interesting. Interesting to me and I like to share with you. You might not know you are interested but it turns out you are.
You know that yogurt that Jamie Lee Curtis advertises? Activia? Well, they advertise it as a digestive helper–to help keep you “regular”. I’ve never tried it, but I believe in the theory. Do you know what else it MIGHT help with? Yeast overgrowth. Yeast is in our bodies–men and women–and sometimes the amount of yeast in our system gets above the normal level and that can lead to infections.
Probiotics–the stuff contained in Activia and yogurt with live active cultures–can help with yeast overgrowth. Probiotics are: “Live microorganisms which when administered in adequate amounts confer a health benefit on the host.” Probiotics live naturally in the digestive tract (of men and women) and vagina. Also less sugar in the diet can help. Yeast feeds on sugar, so actually the more sugar you consume the more you are feeding the yeast in your system. Any foods with live active cultures could assist in keeping that in check and maybe at the same time helping with your digestive health.
Please keep in mind that I am not saying that this might be a fix for an unhealthy diet. I am always trying to find ways that we can be more healthy. You know that I believe that we can always be better, adding probiotics to our “already healthy” diet could help it be better. So, I am encouraging you, that if you eat yogurt look for yogurt that contains “live active cultures” and the least amount of sugar/sweetener as possible, if you want–take probiotic supplements, and cut down on sugar (in ANY and ALL forms). I believe that all of this can be good for our digestive health.
Posted in Food | Tagged: Activia, digestive health, healthy vagina, Jamie Lee Curtis, live active cultures, Nia, Nia health, Nia wellness, probiotics, unhealthy diet, vagina, Wiki, yeast infection, yeast overgrowth, yogurt health | 4 Comments »
Posted by terrepruitt on March 11, 2010
Hydrolyzed Vegetable Protein (HVP) has come into the spotlight recently. There was recall of the product from a large manufacturer of it. One of my online friends wrote an article* regarding the recall and posted the link to it on FB. (In summary, the company (Basic Food Flavors Inc) KNEW the product was contaminated with salmonella but kept shipping it.) I read it, it upset me, so I reposted it. This led to someone posting something on my wall that had me looking up HVP.
HVP contains monosodium glutamate (MSG). I had not thought about that before. Honestly I had not thought about hydrolyzed vegetable protein at all, but now I am thinking about it. I know a handful of people that have bad reactions to MSG so they avoid food with it in it. So I kind of think that they might know that HVP contains MSG and they can either avoid HVP or be — at least — mindful of it. But it is frustrating when man-made products that we don’t even know what they are contain other stuff that we are trying to be aware of. If you know you have reactions to MSG you might know that HVP contains it. But if you are having a reaction you might not know that it is due to the MSG in the HVP.
Most people don’t Google every ingredient in their food. I don’t, do you? Are we going to have to start? Are we going to have to have an “alternate name list” on our fridge and right next to that a “recalled food” list?
As an individual, I can just not eat this stuff, but why as a group do we continue to allow so many chemicals to be put in our food. When something is taken from it natural form and processed into another form can that really be good for our bodies? Especially when it is in so many foods?
For those of you that are trying to avoid MSG, you might want to keep an eye out for HVP, if you aren’t already.
According to Wiki:
Acid-hydrolyzed vegetable protein, or HVP, is produced by boiling cereals or legumes, such as soy, corn, or wheat, in hydrochloric acid and then neutralizing the solution with sodium hydroxide.
Monosodium glutamate, also known as sodium glutamate and MSG, is a sodium salt of the naturally occurring non-essential amino acid glutamic acid.
*I had a link to the article my friend had posted but the link no longer works so I removed it. Here is a link to a Washington Post article regarding Basic Food Flavors knowing they shipped a product containing salmonella: FDA says Basic Food Flavors knew plant was contaminated with salmonella March 10, 2010
Posted in Food | Tagged: Basic Food Flavors Inc, FDA, Food and Drug Administration, HVP, Hydrolyzed Vegetable Protein, MSG, recall of HVP, salmonella, vegetable protein, Washington Post, Wiki | 1 Comment »
Posted by terrepruitt on April 2, 2009
My blogging intent was to blog about healthful things, exercises, nutrition, but I keep thinking that readers might like other things too. And I keep thinking of things I want to share. I have so much I keep learning about Nia, we are doing more things in San Jose, and life is just full of stuff. I am going to try to start posting three times a week instead of two. I think that I am going to keep up with my opinion on healthful things on Tuesdays and Saturdays, but on Thursdays my posts will be different. We will see how this all goes.
With my first post that is less-in-the-realm-of-wellness-and-the-like will be simple. I wanted to share, that my house smells like flowers. I love Star Gazers** and recently (almost two weeks ago), my husband bought me some. He bought roses and Star Gazers, but the Star Gazers have lasted longer. And they make our living room and dining room smell so nice.
You cannot walk down the stairs or sit on the couch without getting a big whiff.
They are so gorgeous. What is your favorite flower?
**Lilium “Stargazer” (the Stargazer lily) is a hybrid lily of the Oriental group according to Wiki
Posted in Flowers, Star Gazers | Tagged: exercises, Flowers, hybrid lily, Lilium, Nia San Jose, nutrition, Oriental group, San Jose, San Jose Nia, Star Gazers, Wiki | 6 Comments »
Terre Pruitt's Blog 