Wednesday, March 23, 2011

Re: [Peckers_Pics] Twink Wars; PICS + Articles; Mar 24, 2011-Safe PICS For All Ages



i see it now, didn't pick up on it.


-----Original Message-----
From: Jake <jakewest_tn@yahoo.com>
To: Peckers_Pics@yahoogroups.com
Sent: Wed, Mar 23, 2011 9:36 pm
Subject: [Peckers_Pics] Twink Wars; PICS + Articles; Mar 24, 2011-Safe PICS For All Ages



Twink Wars; PICS + Articles; Mar 24, 2011
Safe PICS For All Ages / We Support Keith Olbermann
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Health - Wellness - Exercise - Reflections:
7 Tasty Low-Salt Recipes

Cutting back on salt? You don't have to give up flavor too. It's World Salt Awareness Week, a perfect time to try these 7 delicious dishes that have less than 400 mg of sodium per serving...

Pan-Roasted Chicken & Gravy
A cast-iron skillet is the perfect vessel for a simple roast chicken. Almost every side dish – vegetables, legumes, pasta or rice – goes well with it.

Serves: 6
Preparation time: 1-1/4 hours

Ingredients
1 large clove garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon ground white pepper
1-1/2 teaspoons fresh thyme leaves
3-1/2-pound chicken, giblets removed
1 teaspoon peanut or canola oil
2 teaspoons butter, softened, divided
2 teaspoons all-purpose flour
1-1/2 cups reduced-sodium chicken broth
1 tablespoon minced fresh flat-leaf parsley for garnish

Preparation
1. Preheat oven to 400°F.

2. Mash garlic and salt into a paste in a small bowl, using the back of a spoon. Stir in pepper and thyme.

3. With a sharp knife, remove any excess fat from chicken. Dry the inside with a paper towel. With your fingers, loosen the skin over the breasts and thighs to make pockets, being careful not to tear the skin. Rub garlic mixture over breast and thigh meat.

4. Heat oil and 1 teaspoon butter in a 12-inch cast-iron skillet over medium heat. Add chicken and cook, turning often, until nicely browned on all sides, about 10 minutes.

5. Transfer pan to oven and roast chicken until the internal temperature in the thickest part of thigh reaches 165°F, 50 minutes-1 hour. Transfer chicken to a clean cutting board; tent with foil.

6. Meanwhile, mash remaining 1 teaspoon butter and flour in a small bowl until a paste forms. Place pan (use caution, the handle will be hot) over medium-high heat. Add broth and bring to a simmer, stirring to scrape up any browned bits. Gradually whisk in butter-flour paste a few bits at a time until gravy thickens, about 8 minutes. Remove from heat and let stand for 5 minutes, allowing any fat to rise to the top. Skim off the fat with a spoon.

7. Carve chicken and serve with gravy. Garnish with parsley, if desired.

Enjoy!

Nutrition Facts
Per serving:
223 calories
216 mg sodium
10 g fat (3 g sat, 3 g mono)
95 mg cholesterol
1 g carbohydrate
31 g protein
0 g fiber
253 mg potassium
Ham & Swiss Rösti
Rösti is a traditional Swiss potato pancake typically served as a side dish. Here, we add ham and cheese to transform it into an easy weeknight supper.

Serves: 4
Preparation time: 25 minutes

Ingredients
1 large egg
1 cup diced ham (about 5 ounces)
1 cup shredded part-skim Jarlsberg or Swiss cheese, divided
1 shallot, minced
1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
4 cups frozen hash brown potatoes
2 tablespoons extra-virgin olive oil, divided

Preparation
1. Beat egg in a large bowl. Stir in ham, 1/2 cup cheese, shallot, rosemary, pepper and salt. Add frozen potatoes and stir to combine.

2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Pat potato mixture into an even round in pan. Cover and cook until browned and crispy on the bottom, 4-6 minutes.

3. Remove pan from the heat. Place a rimless baking sheet on top. Wearing oven mitts, grasp pan and baking sheet together and carefully invert, unmolding the rösti onto the baking sheet. Wipe out any browned bits from pan.

4. Return it to heat and add remaining 1 tablespoon oil. Slide the rösti back into the pan. Top with remaining 1/2 cup cheese, cover and cook the second side until crispy and browned, 4-6 minutes. Slide onto a platter, cut into wedges and serve.

Enjoy!

Nutrition Facts
Per serving:
262 calories
276 mg sodium
13 g fat (3 g sat, 8 g mono)
94 mg cholesterol
15 g carbohydrate
21 g protein
2 g fiber
174 mg potassium

Nutrition Bonus: selenium (34% Daily Value), calcium (25% DV), zinc (15% DV)
Shrimp, Asparagus & Pesto Fettuccine
The flavors of asparagus and pesto combine beautifully with fettuccine and shrimp in a light, simple pasta dish that works for family or casual entertaining.

Serves: 6
Preparation time: 35 minutes

Ingredients
8 ounces whole-wheat fettuccine
1 pound asparagus, trimmed and cut into 1-inch pieces (about 4 cups)
1/2 cup sliced jarred roasted red peppers
1/4 cup prepared pesto
2 teaspoons extra-virgin olive oil
1 pound raw shrimp (21-25 per pound), peeled and deveined
1 cup dry white wine
Freshly ground pepper to taste

Preparation
1. Bring a large pot of water to a boil. Add fettuccine and cook for 3 minutes less than the package directions. Add asparagus and continue cooking until pasta and asparagus are just tender, about 3 minutes more. Reserving 1/4 cup of the cooking water, drain fettuccine and asparagus and return to pot. Stir in peppers and pesto. Cover to keep warm.

2. Heat oil in a large skillet over medium heat. Add shrimp and cook, stirring occasionally, until pink, about 3 minutes. Add wine, increase heat to high and continue cooking until shrimp are curled and wine is reduced, about 3 minutes. Add shrimp to pasta, toss to coat, and add reserved cooking water. Season with pepper and serve immediately.

Enjoy!

Nutrition Facts
Per serving:
303 calories
284 mg sodium
8 g fat (2 g sat, 4 g mono)
115 mg cholesterol
32 g carbohydrate
21 g protein
6 g fiber
292 mg potassium

Nutrition Bonus: iron (20% Daily Value), folate & magnesium (16% DV), calcium & vitamin A (15% DV)

Get more healthy pasta recipes.
Yukon Gold & Sweet Potato Mash
The addition of delicious sweet potatoes gives a nutrient boost to mashed potatoes. To double the recipe, cook the potatoes in a Dutch oven rather than a large saucepan.

Serves: 6
Preparation time: 40 minutes

Ingredients
1 pound Yukon Gold potatoes, peeled and cut into 1-1/2-inch chunks
1 pound sweet potatoes, peeled and cut into 1-1/2-inch chunks
1/2 cup low-fat milk
2 tablespoons butter
1 teaspoon brown sugar
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Preparation
1. Place potatoes and sweet potatoes in a large saucepan and add enough water to cover. Bring to a boil over high heat and cook until very tender when pierced with a fork, 20-25 minutes.

2. Drain potatoes, then mash them in pot to the desired consistency. Place milk and butter in a small bowl and microwave on high until butter is mostly melted and the milk is warm, 30-40 seconds. (Alternatively, place in a small saucepan and heat over medium until milk is warm.) Stir milk mixture, sugar, salt and pepper into mashed potatoes until combined.

Enjoy!

Nutrition Facts
Per serving:
151 calories
321 mg sodium
4 g fat (3 g sat, 0 g mono)
11 mg cholesterol
26 g carbohydrate
3 g protein
3 g fiber
369 mg potassium
Maple-Chili Glazed Pork Medallions
Pork medallions are quick and easy to prepare, and are particularly tasty with a maple-chili glaze.

Serves: 4
Preparation time: 20 minutes

Ingredients
1 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon ground chipotle pepper
1 pound pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions
2 teaspoons canola oil
1/4 cup apple cider
1 tablespoon maple syrup
1 teaspoon cider vinegar

Preparation
1. Mix chili powder, salt and ground chipotle in a small bowl. Sprinkle over both sides of pork.

2. Heat oil in a large skillet over medium-high heat. Add pork and cook until golden, 1-2 minutes per side. Add cider, syrup and vinegar to pan. Bring to a boil, scraping up any browned bits. Reduce heat to medium and cook, turning pork occasionally to coat, until sauce is reduced to a thick glaze, 1-3 minutes. Serve pork drizzled with glaze.

Enjoy!

Nutrition Facts
Per serving:
180 calories
354 mg sodium
6 g fat (2 g sat, 3 g mono)
74 mg cholesterol
6 g carbohydrate
24 g protein
0 g fiber
441 mg potassium

Nutrition Bonus: selenium (47% Daily Value), zinc (20% DV)
Quinoa & Smoked Tofu Salad
We took the tangy fresh flavors of tabbouleh and paired them with smoky tofu and quinoa to create a main course salad. Quinoa is a delicately flavored, protein-rich grain. You can find it in natural-foods stores and natural-foods sections of many supermarkets. Rinsing removes any residue of saponin, quinoa's natural, bitter protective covering.

Serves: 6
Preparation time: 35 minutes

Ingredients
2 cups water
3/4 teaspoon salt, divided
1 cup quinoa, rinsed well
1/4 cup lemon juice
3 tablespoons extra-virgin olive oil
2 small cloves garlic, minced
1/4 teaspoon freshly ground pepper
1 6- or 8-ounce package baked smoked tofu, diced
1 small yellow bell pepper, diced
1 cup grape tomatoes, halved
1 cup diced cucumber
1/2 cup chopped fresh parsley
1/2 cup chopped fresh mint

Preparation
1. Bring water and 1/2 teaspoon salt to a boil in a medium saucepan. Add rinsed quinoa and return to a boil. Reduce to a simmer, cover and cook until water has been absorbed, 15-20 minutes. Spread quinoa on a baking sheet to cool for 10 minutes.

2. Meanwhile, whisk lemon juice, oil, garlic, remaining 1/4 teaspoon salt and pepper in a large bowl. Add cooled quinoa, tofu, bell pepper, tomatoes, cucumber, parsley and mint; toss well to combine.

Enjoy!

Nutrition Facts
Per serving:
230 calories
377 mg sodium
10 g fat (1 g sat, 6 g mono)
0 mg cholesterol
27 g carbohydrate
9 g protein
4 g fiber
431 mg potassium

Nutrition Bonus: vitamin C (100% Daily Value), iron (25% DV), vitamin A (20% DV), magnesium (19% DV)

Get more healthy salad recipes.
Mediterranean Roasted Broccoli & Tomatoes
This dish of roasted broccoli and tomatoes is tossed with bright Mediterranean ingredients just before serving.

Serves: 4
Preparation time: 20 minutes

Ingredients
12 ounces broccoli crowns, trimmed and cut into bite-size florets (about 4 cups)
1 cup grape tomatoes
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1/4 teaspoon salt
1/2 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
10 pitted black olives, sliced
1 teaspoon dried oregano
2 teaspoons capers, rinsed (optional)

Preparation
1. Preheat oven to 450°F.

2. Toss broccoli, tomatoes, oil, garlic and salt in a large bowl until evenly coated. Spread in an even layer on a baking sheet. Bake until broccoli begins to brown, 10-13 minutes.

3. Meanwhile, combine lemon zest and juice, olives, oregano and capers (if using) in a large bowl. Add roasted vegetables; stir to combine. Serve warm.

Enjoy!

Nutrition Facts
Per serving:
76 calories
264 mg sodium
5 g fat (1 g sat, 4 g mono)
0 mg cholesterol
7 g carbohydrate
3 g protein
3 g fiber
328 mg potassium

Nutrition Bonus: vitamin C (130% Daily Value), vitamin A (50% DV), folate (15% DV)
Take Action:
And Now, Our War of the Fittest!
This group is called "Peckers Pics."  The English -  slang definition of "pecker" is to pluck at the truth. Therefore, we peck at items such as Gay Men's Health, Male Fitness, Gay (LGBT) Politics & Issues.  In this section you may peck at each photo in order to decide the winner of the "war of the fittest!"  Whereas, you should select the guy that may inspire you to exercise and "get fit!"   Warning: This may stoke you!
 
Your participation in discussion of health / news articles - appearing in this message is greatly appreciated.
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Chris Brown in rage following his Goodmorning America Interview.
May think he is tough; but he still is a twink.
 
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Note: i did not remove the trademarks. Wish they were not removed by person
who posted them on the net.
 
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Note: i did not remove the trademarks. Wish they were not removed by person
who posted them on the net.
 
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Note: i did not remove the trademarks. Wish they were not removed by person
who posted them on the net.
 
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Note: i did not remove the trademarks. Wish they were not removed by person
who posted them on the net.
 
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You Decide!
Black Party Expo at Roseland; NYC; March 18, 2011
Stoked?
Black Party Expo at Roseland; NYC; March 18, 2011
Super Stoked?
Sydney, Australia; Gay & Lesbian Mardi Gras; March 5, 2011
Apple Boots 'Gay Cure' App. A Pyrrhic Victory for Gay Rights?
Mar. 23 2011 / Forbes / Jeff Bercovici

Supporters of gay rights are celebrating a successful effort to pressure Apple into removing from its store a controversial app created by a group that works to "free" gay people of their sexual orientation. After more than 140,000 people signed a petition at Change. org calling for the app, created by Exodus International, to be removed, Apple bowed to the wisdom of the crowd. A spokesman told the New York Daily News the petition proved the app was "offensive to large groups of people," something its developer guidelines prohibit.

In other words, something is objectionable if enough people object to it. If that's going to be the standard, Apple is going to be seeing a lot more petitions. You can be sure the religious conservatives who found themselves on the losing end of this culture-war skirmish have been taking notes, and are already at work drawing up a list of all the gay-themed apps in the app store that are offensive to their beliefs. What will Apple say the day it gets a petition with 140,001 signatures calling for banning Grindr, an app popular with gay men looking for a quick hit of romance?

It wasn't long ago at all that Apple was drawing raspberries from the gay rights crowd for denying approval to a graphic novel because it contained images of men kissing each other in a state of undress. You'd think that episode might have left them with a lasting distaste for censorship. Their support for it now is bafflingly short-sighted.
"Every gay and lesbian person who has been lucky enough to survive the turmoil of growing up is a survivor. Survivors always have an obligation to those who will face the same challenges."
....Jake
 
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�Every gay and lesbian person who has been lucky enough to survive the turmoil of growing up is a survivor. Survivors always have an obligation to those who will face the same challenges.�

...Jake (Moderator)



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