In the beginning...there was bread. Ho hum. Make that boring bread an inspiration by embossing it before you toast! Our easy-to-use HOLY TOAST stamper always makes a good impression.

Press the stamper into an ordinary slice of bread, toast it, and behold a miracle!

The Truth About Trans Fat

Not so long ago, saturated fat used to be a big, bad ogre.

In the 1960s, when heart disease hit its all-time high, a national campaign urged Americans to dump lard and switch to plant oils.

Fast food joints and the makers of snack foods learned that it was good business to start frying in and cooking with vegetable oil. Likewise, the makers of margarine leapt to corn and safflower oils and marketed their products as "healthy."

Granted, the oils needed to be processed to extend their shelf life and to make them solid at room temperature -- after all, who wants to drizzle corn oil on their toast or pour it over mashed potatoes?

Just add a little hydrogen and a tiny bit of magic, and voila! Trans fats.

Of course, that was before we knew about the dark side of trans fats -- and the fact that like saturated fat, these fats also are associated with heart disease and a host of other diseases.

Fats, Full Circle

Now, 40 years later, we're running away from trans fats, too, but where are we running to? For Dunkin' Donuts, the solution is a new blend of palm, soybean and cottonseed oils, a baby step in a healthy direction for a product that is still mostly sugar, flour and fat.

But the real irony is that in many foods, we've already gone full circle. Have you looked at a label lately? We're now turning back to fats that are saturated -- fats that once, and still are, associated with heart disease.

Confused? You should be! Granted, these new products are a little better than the old ones, but the sad news is that none are really great for your health.

Acts 2:20 (New International Version)

20The sun will be turned to darkness and the moon to blood before the coming of the great and glorious day of the Lord.

> Frozen! That's the way they sell them here = smell is too strong for aussies

http://www.hilite.com.au/
Birrarung Marr – Lower Terrace – Melbourne
Adjacent to Federation Square, along the Yarra River
On now till October 2007.

INGREDIENTS
• 2 pounds beef short ribs
• 1/3 cup soy sauce
• 3/4 cup red wine
• 1/2 cup olive oil
• 2 tablespoons all-purpose flour
• 1/4 cup brown sugar
• 4 cloves garlic, minced
• 1 pinch curry powder

DIRECTIONS
1. Place the ribs in a large pot, and fill with enough water to cover. Bring to a boil, and cook until the meat is no longer pink, about 20 minutes.
2. Meanwhile, preheat the oven to 425 degrees F (220 degrees C). In a medium bowl, stir together the soy sauce, red wine, olive oil, flour, brown sugar, garlic and curry powder.
3. Drain the ribs, and coat generously with the sauce. Arrange them on a baking sheet.
4. Roast for about 30 minutes in the preheated oven, or until fork tender. Pour the remainder of the sauce over the ribs about halfway through.

> Chocolate cake

>it tastes more delicious than it looks!!! YUMO, first cheesecake attempt
base:
1 x cup of choc crumbs
80g butter melted

filling:
2x250g pf Cream cheese
1/2 cup of caster sugar
1/2 thickened cream

http://www.threadless.com/submission/128414/tree_of_life


http://www.threadless.com/submission/128412/Think_outside_the_box

>what i had for lunch