Flat Pasta that changes into 3-D Shapes:

Researchers at The Carnegie Mellon University Lab have designed a pasta that starts out flat but bounces into a 3-D shape when it is boiled.  This pasta not only uses less packaging but cooks faster then traditional pasta. It is fun for the younger members of your family to watch the transformation and introduce them to some basic science. The process begins with semolina flour and water. The dough is flattened into sheets. Then a series of holes are punched into the dough which allow the dough to take on different shapes expanding and contracting according to the flat and grooved areas. Teng Zhang is an aerospace engineer who worked on the project. His feelings are that this way of making pasta could prove extremely useful in disaster sites, astronauts in space stations or just simple hiking trips. However, since it cannot hold its shape if it is overcooked, it is a perfect pasta for all the al Dente lovers.

Mashed Root Vegetables…

 

 

 

Ingredients                                                                                                                                                                                         –1 Medium Japanese Yam                                                                                                                                                                            -1 Medium Sweet Potato                                                                                                                                                                            -1 Large Carrot                                                                                                                                                                                         -1½ pat of butter or vegan and vegetarian substitutes (link below)                                                               https://www.livekindly.co/what-substitutes-do-vegans-use-instead-of-butter/                                                                           – Cinnamon to taste                                                                                                                                                                                  -¼ cup milk or almond milk

Directions:                                                                                                                                                                                        –Peal all the root vegetables, cut up and steam                                                                                                                                -Add butter or substitute and cover, let melt                                                                                                                                    -Add all the rest of the ingredients and mash

Tips:                                                                                                                                                                                                         The skins of all the root vegetables are full of vitamins, especially potatoes which are high in potassium. If you decide to keep them while you steam, wash well and cut all the vegetables in small pieces so skins will be small when you mash.    Heat, and press all the water out of ½ cup of frozen spinach and add to mixture. It is a good way to add some greens to the dish.

Tea-Time…

The earliest records of coffee date back to the 9th century but drinking tea can be traced back as far as 2737 BC. China is by far the largest consumer of tea with 1.6 billion tons brewed annually. Other countries where there is a considerable amount of tea consumed are Turkey, Ireland and The United Kingdom. Tea is the most sipped beverage after water. According to the Friedman School of Nutritional Science and Tufts University, tea drinkers consume antioxidants which may be a deterrent against cancer, heart disease, osteoporosis and memory decline. Drinking tea without milk has been found to be more beneficial. Black tea may help strengthen bones. According to a five-year Japanese study of 498 women, those who drank black tea had higher bone density in the lumbar spine region as well as the hips.  Green tea contains the plant compound epigallocatechin gallate (EGCG). Some studies have found that it may decrease LDL cholesterol as well as reduce inflammation in the body. White tea contains catechins a compound that may keep blood vessels open and possibly break down fat. If you are able to handle caffeine 2 or 3 cups a day is recommended. I myself am a coffee drinker and will only have a cup of tea when I am severely ill but if you enjoy tea just make sure it is good quality.