Monday, April 16, 2012
Trickle Down Theory
They say it should be easy
That it's like breathing
Or treading water
But I know several who use a respirator
And sink before treading.
Will Rogers said if the rich have money
The rest of us will benefit eventually.
The theory of trickle down
Means the good fortune of few
Will benefit many others.
I hope this is true.
Facebook posts and invites in the mail
Scream for empty congratulations
For friends gone by
And we deliver as asked
Because we hope to receive the same
In years to come.
Sooner rather than later.
But as I sit back
Surveying through a poet's eye
I can't help but shed a tear
And cry a little cry.
Days go on
And many hopes and wishes are gone
The way of the earth
For we hoped and planned
That what happens to others
Will come to us
We never plan for the day
When we're still here 10 years later
The same as before
Because that's all we planned on.
By: Me. :)
Tuesday, April 3, 2012
What a peculiar name. Frankly, I did not know what to make of these mushy green items when I first saw them at Subway. I've always heard of the avocado, but never tried one (except in guacamole) until last year. Normally I despise mushy foods, but these things actually taste pretty good. That got me thinking. What IS an avocado, and where does it come from...? And why do people eat them by themselves as a treat? WebMD and Avocado.org helped me find the answers!
- An avocado is a fruit. Huh!
- Like all good things (the tomato, the pumpkin, the bean), the avocado originated in the Americas.
- Evidence points to the avocado being domesticated as early as 750 B.C. in Peru.
- Although it is very fatty (European explorers used mashed up avocado in place of butter), most of the fat is the good kind. Half an avocado contains 15 grams of heart-healthy unsaturated fat, and only 2 grams of saturated fat. Oh, and no cholesterol.
- Additionally, there are other healthy components inside this peculiar fruit: fiber, potassium, and vitamins C, K, folate, and B6.
- On Super Bowl Sunday, Americans eat about 8 million pounds of guacamole.
- How do you avoid your avocado going brown?? Ah!! I've been wondering this because the other day I used half to make a turkey avocado sandwich and put the rest in a plastic baggie for later, only to discover it had gone all icky. All you do is sprinkle lemon juice on top (should make it an interesting flavor) and seal it in a plastic bag, and refrigerate it.
- California produces 90% of the nation's avocados from more than 6,000 groves. Oi. Good job, CA!
- To give them a little credit, Florida accounts for the rest of the U.S. avocado market.
- What's in a name? Well, those darn Spanish conquistadors (no one seems to like them much, do they?) couldn't pronounce the Aztec word, so they changed it to aguacate, which got changed to avocado in English. I wonder what the Aztec word sounded like?
- The variety of avocado most of us enjoy is called 'Hass', but it wasn't the favorite until forty years ago, when large-scale industry expansion occurred and the 'Hass' variety replaced the longtime favorite 'Fuerte' variety. The "mother of all Hass Avocados" still stands in La Habra Heights, CA.
- How good is the 'Fuerte' then?
- The avocado is also known as the Alligator Pear, because its shape is that of a pear, and the Hass variety is green and rough on the outside.
- Sick of hearing about Hass avocados? I am. Go to Florida, where the surface is shiny and smooth. Marketers from Florida are calling their varieties "light" because they have less fat (but most avocado fat is good), but more calories. They are also twice as big, and less slimy inside. So take your pick.
All in all, I think I like the avocado. It's strange, but hey- that's fruit. Now I can cross it off of my list of strange things to eat from the produce section.
Fascinated? Read more at these fine websites!