Drowning doesn't look like what you think

A friend shared this post and now I am too.  Please go here to read the full info:
http://mariovittone.com/2010/05/154/

These are just a few highlights from the article:
*The Instinctive Drowning Response is what people do to avoid actual or perceived suffocation in the water. And it does not look like most people expect. There is very little splashing, no waving, and no yelling or calls for help of any kind.
*Of the approximately 750 children who will drown next year, about 375 of them will do so within 25 yards of a parent or other adult. In ten percent of those drownings, the adult will actually watch them do it, having no idea it is happening.
*This doesn’t mean that a person that is yelling for help and thrashing isn’t in real trouble – they are experiencing aquatic distress. Not always present before the instinctive drowning response, aquatic distress doesn’t last long – but unlike true drowning, these victims can still assist in their own rescue. They can grab lifelines, throw rings, etc.

Best Ever Baked Mac and Cheese

My cousin was causing a stir today--bragging about her homemade macaroni and cheese and her husband raving that it is top notch.  Time to share!  My husband used to make mac and cheese almost identical to this recipe......without using a recipe, but we stopped having his because he would use a ton of Velveeta to make it (didn't use cheddar cheese) and we decided it just wasn't that healthy.  Think it is time to revive it--the key is everything in moderation, right?!
(the notes in bold brown are her comments/adjustments to the recipe)

BEST EVER BAKED MAC AND CHEESE

8 oz. box Macaroni
1 can Campbell's Cheddar Cheese soup
1/2 soup can whole milk (I use skim and its fine)
8-10 oz shredded Sharp Cheddar Cheese (any shredded cheddar cheese works)
1 egg, beaten
1 sleeve of Ritz Crackers

Boil the macaroni until just al denté, barely rinse in a colander with cold water, drain.
(I don’t rinse the noodles)

While the macaroni drains, combine the cheddar cheese soup and half a soup can of milk in a saucepan and heat just until bubbly.

Once the soup/milk mixture is beginning to heat, sprinkle in about half of the shredded cheese and let the mixture melt together. Set the soup/milk mixture to the side to cool off while you beat one egg.

(I don’t let it cool, not necessary)

Once the soup/milk mixture has cooled some combine the mixture with the cooked macaroni and the beaten egg in a large bowl.

(I do this in the pot I cooked the noodles in)

Pour macaroni mixture into a buttered 9x13-inch pan and cover with the remaining shredded cheese.

Sprinkle the crushed crackers on top of the cheese.

Bake in preheated 350°F oven until bubbly.
(mine was about 15 minutes)

Tom Yum Kung

A number of years ago I wrote myself a note to find out how Egg Drop Soup is made.  Something else always got higher priority on the list but recently I had a craving for a soup I used to get at a Thai restaurant I lived near.  So I’ve finally started dabbling with both Egg Drop Soup and Thai style lemongrass soup (Tom Yum).  Still have a way to go to come up with what will be my recipe for either one but this is one of my inspirations and decided it must be a sign that I should share it (and some others) as it was the featured recipe today at Food.com.  This one gets high ratings so it certainly has to be worth the effort.  The beauty is substutions and additions work too!!

You can use chicken in place of shrimp.
You can add more vegetables.
You can add your favorite noodles or rice.
Swap out (or not even use) mushrooms for another kind.
You get the idea........

Tom Yum Kung

• 3 cups chicken stock
• 1 tablespoon lime juice
• 1 stalk lemongrass, sliced thinly (tough outer leaves and bulb removed)
• 1 1/2 teaspoons galanga powder (Thai ginger)
• 3 kaffir lime leaves, thinly sliced (or one large strip of lime peel)
• 3 garlic cloves, minced
• 1 -2 small chili pepper, de-seeded and sliced (as hot as you like or mild)
• 1 medium bell pepper, sliced (any color)
• 1/3 cup cilantro
• 2 tablespoons fish sauce
• 1 1/2 cups shiitake mushrooms, sliced thinly (or any small mushroom)
• 12 large raw shrimp, shells removed
• 1 (11 ounce) can coconut milk

Pour stock and lime juice into a deep cooking pot.

Place lemongrass in a food processor and process until finely grated. Add to pot. The bulb can be thrown into the pot for additional flavor (remove before serving).

Add the galanga powder to the pot.

Add garlic, chilies, peppers, and Kaffir leaves (or lime peel). Bring to a mild boil.

Add the mushrooms and shrimp. Gently simmer 'til shrimp is pink.

Turn down the heat to low then add the coconut milk and fish sauce. Taste to adjust seasonings, adding more chilies and/or fish sauce (instead of salt) as desired.

Serve in bowls with cilantro sprinkled over. And on the side, steamed jasmine rice and quarters of fresh lime.