Low Buzz May Give Mice Better Bones and Less Fat

By GINA KOLATA, The New York Times

Published: October 30, 2007
New research suggests that in mice, a simple treatment that does not involve drugs appears to be directing cells to turn into bone instead of fat.
(full NYTimes article)

Another Mess o' Greens Sans Cochon

This recipe has more flavor than last Collards recipe. Bon appetit.

1lb greens ( Kale and/ or Collards)
1 onion ( halved and sliced)
1 Smoked Turkey Drum ( wing OK, less meat)
1/2 tsp Garlic Powder
3 Tbs Olive Oil
1/4 tsp Red Pepper (Cayenne)
1 Tbs Chicken Bouillon
1 Bay leaf (2 if small)
2 cups water (16 oz)
1/2 tsp Liquid smoke (hickory)

-In large pot, at medium temp, heat Oil.
-Sautee Onions, garlic powder, red pepper, bay leaf and rinsed Smoked Turkey Drum 'til onions transparent.
-Add 2 cups water, bring to boil.
-Add chicken bouillon, Liquid Smoke, stir.
-Add greens, bring to boil again.
-Remove turkey, set aside to cool.
-Reduce heat to slow roll and cook covered 20- 30 min.
(Turning greens to cook evenly, regularly, will reduce in volume dramatically)
-Strip Turkey meat from skin, bone and tendons, shred /chop meat, return to green mixture.
-Cook 10 - 15 min longer, 'til bright green or desired doneness ( texture a matter of taste)

(note- Collards can require half hour (1/2 hr) more cooking, because of tough texture but also to release nutrients. Kale and Collards can be mixed but cook collards before. Kale can be eaten anywhere from bright green crunchy, to dark and very soft. Leftovers are good too. Can add more or less meat.)

CLASSIC HEART THROB LENA HORNE

Older Adults Are Sexually Active

A majority of older Americans are sexually active and view intimacy as an important part of life, despite a high rate of "bothersome" sexual problems, according to a report in the Aug. 23, 2007, issue of The New England Journal of Medicine. The findings come from the National Social Life, Health and Aging Project, research supported by the National Institutes of Health (NIH). The findings shed new light on the intimate social relationships and health of people ages 57 to 85, informing health care providers and patients about sexual norms in the older U.S. population. Helpful information from the National Institute on Aging.

nataliedee.com

A Mess A Greens

Buy a grocery bag full of collards, you can serve four with that. Collard greens are available eight months out of the year in the South. I don't include June through September because the greens are much better after they have a 'good hard frost.' That's not to say you can't get them in the other months (June-September), but the taste is much better after the frost."

Collard greens (whole collard heads or leaves)
2 ham hocks
Water
Salt to taste
Toppings (suggestions follow)

Wash greens thoroughly, approximately 3 or 4 times to ensure they are clean and free of insects. Remove large stems.

Place ham hocks in an extra-large pot with enough water to completely cover them. Add salt and cook ham hocks at least 30 minutes before adding collards greens. Add collards, big leaves first (let them start boiling), then add remainder of greens. Cook 45 minutes to 1 hour, stirring once about midway to ensure thorough cooking. Test for tenderness of stems at 45 minutes by piercing with a sharp knife. Cook additional time if necessary.

Remove from heat and drain in a colander, reserving the juice (pot likker). Chop collards with a collard chopper or a knife, leaving no large leaves or pieces. Add some of the pot likker if the greens are too dry.Salt to taste. Serve hot or at room temperature with your choice of toppings.

Toppings:
Hot pepper
Vinegar
Onions and vinegar (chopped onions and vinegar mixed together)
Salsa
Small whole tomatoes