10 Lbs Quotes

To this day, I’ve never understood why McDonald’s sell a range of salads. To me, that’s like a funeral director selling life insurance or a dentist selling sweets.

The average American is 20 lbs. overweight, $10,000 in debt, slightly depressed, dislikes his or her job, and has less than one close friend. Even if only a fraction of this statistic is true, Americans need some serious waking up.

Each man needed about 2 lbs of flour a day to make chapattis. Over the course of ten days, that meant 500 men would consume around 10 tons. In

let us illustrate trade in ivory. A merchant takes $5,000 to Ujiji, and after deducting $1,500 for expenses to Ujiji, and back to Zanzibar, has still remaining $3,500 in cloth and beads, with which he purchases ivory. At Ujiji ivory is bought at $20 the frasilah, or 35 lbs., by which he is enabled with $3,500 to collect 175 frasilahs, which, if good ivory, is worth about $60 per frasilah at Zanzibar. The merchant thus finds that he has realized $10,500 net profit!

AMERICAN WHEAT OR RYE BEER Refreshing wheat or rye beers can display more hop character and less yeast character than their German cousins. This is a beginner-level style that can be brewed by extract or all-grain methods. Ferments at 65° F (18° C). OG FG IBU Color Alcohol 1.040-1.055 (10-13.6 °P) 1.008-1.013 (2.1-3.3 °P) 15-30 3-6 SRM 6-12 EBC 4-5.5% ABV 3.2-4.3% ABW Keys to Brewing American Wheat or Rye Beer: This easy-drinking beer style usually has a subtly grainy wheat character, slightly reminiscent of crackers. The hop flavor and aroma are more variable, with some versions having no hop character, while others have a fairly noticeable citrus or floral flair. Even when the hops are more prominent, they should not be overwhelming, and the hop bitterness should be balanced. The rye version of this style has a slight spicy, peppery note from the addition of rye in place of some or all of the wheat. The key mistake many brewers make is in assuming that American wheat beer should be similar to German hefeweizen. However, this style should not have the clove and banana character of a hefeweizen. This beer should not be as malty (bready) as a German hefeweizen, either, so all-grain brewers will want to use a less malty American two-row malt. To get the right fermentation profile, it is important to use a fairly neutral yeast strain, one that doesn’t produce a lot of esters like the German wheat yeasts do. While you can substitute yeast like White Labs WLP001 California Ale, Wyeast 1056 American Ale, or Fermentis Safale US-05, a better choice is one that provides some crispness, such as an altbier or Kölsch yeast, and fermentation at a cool temperature. RECIPE: KENT'S HOLLOW LEG It was the dead of winter and I was in Amarillo, Texas, on a business trip with Kent, my co-worker. That evening at dinner I watched as Kent drank a liter of soda, several glasses of water, and three or four liters of American wheat beer. I had a glass of water and one liter of beer, and I went to the bathroom twice. Kent never left the table. When I asked Kent about his superhuman bladder capacity, he thought it was due to years of working as a programmer glued to his computer and to the wonderful, easy-drinking wheat beer. This recipe is named in honor of Kent’s amazing bladder capacity. This recipe has a touch more hop character than many bottled, commercial examples on the market, but a lot less than some examples you might find. If you want less hop character, feel free to drop the late hop additions. If you really love hops and want to make a beer with lots of hop flavor and aroma, increase the late hop amounts as you see fit. However, going past the amounts listed below might knock it out of consideration in many competitions for being “too hoppy for style,” no matter how well it is brewed. OG: 1.052 (12.8 °P) FG: 1.012 (3.0 °P) ADF: 77% IBU: 20 Color: 5 SRM (10 EBC) Alcohol: 5.3% ABV (4.1% ABW) Boil: 60 minutes Pre-Boil Volume: 7 gallons (26.5L) Pre-Boil Gravity: 1.044 (11.0 °P) Extract Weight Percent Wheat LME (4 °L) 8.9 lbs. (4.03kg) 100 Hops   IBU Willamette 5.0% AA, 60 min. 1.0 oz. (28g) 20.3 Willamette 5.0% AA, 0 min. 0.3 oz. (9g) 0 Centennial 9.0% AA, 0 min. 0.3 oz. (9g) 0 Yeast White Labs WLP320 American Hefeweizen, Wyeast 1010 American Wheat, or Fermentis Safale US-05 Fermentation and Conditioning Use 10 grams of properly rehydrated dry yeast, 2 liquid yeast packages, or make a starter. Ferment at 65° F (18° C). When finished, carbonate the beer to approximately 2.5 volumes. All-Grain Option Replace the wheat extract with 6 lbs. (2.72kg) American two-row malt and 6 lbs. (2.72kg) wheat malt. Mash at 152° F (67° C). Rye Option This beer can also be made with a portion of malted rye. The rye gives the beer a slightly spicy note and adds a certain creamy mouthfeel. Replace the wheat extract with 6 lbs. (2.72kg) American two-row malt, 3.75 lbs. (1.70kg) rye malt, and 3 lbs. (1.36kg) wheat malt. Mash at 152° F (67° C).

Let the cakes be the bastard boyfriend. Let the takeaways be the ghastly girlfriend. For me, alcohol and cigarettes were the girlfriends who cheated on me, and I’ll never see them in the same light again. You might ask why I haven’t succeeded with this same approach when it comes to food, and this is where I’m willing to accept that my magical technique falls a little flat. It was easy for me to accept that cigarettes and alcohol were responsible for shortening my life, but I have trouble accepting that the same applies to cakes. Call me a sucker, but I keep on giving the ghastly girlfriend another chance, even though she’s made it clear that she’s going to carry on cheating. Perhaps if I were unfortunate enough to suffer from a debilitating illness such as a heart complaint or diabetes, I’d grow a pair and ditch her.

Leg press × 20 reps Leg extension × 20 reps Squats × 20 reps (increase weight 20 lbs once you hit 20, then work back up to 20) (Two-minute rest) Leg curl × 12 reps Calf raises 3 × 15 Behind-neck pull-down × 10 Row × 10 Behind-neck pull-down × 10 (Two-minute rest) Lateral raise × 8 Press behind-the-neck × 10 (Two-minute rest) Curl × 8 Underhand chin plus weight for reps (Two-minute rest) Tricep extension × 22 Dips × 2213

Slow Cooker Hot German Potato Salad 5 med. potatoes (about 1 3/4 lbs.), cut into 1/4" slices 1 large onion, chopped 1/3 cup water 1/3 cup cider vinegar 2 tbs. all-purpose flour 2 tbs. Sugar 1 tsp. Salt 1/2 tsp. celery seed 1/4 tsp. Pepper 4 slices crisply cooked bacon, crumbled Mix potatoes and onion in 3 1/2-6 qt. slow cooker. Mix remaining ingredients except bacon; pour into cooker. Cover and cook on LOW 8-10 hrs. or until potatoes are tender. Stir in bacon. Enjoy!

So whether you eat or drink, or whatever you do, do it all for the glory of God.” 1 Corinthians 10:31 (NLT)

Kobold’s Jaw Item Type: Improvised Item Class: One-handed Melee Material: Bone, flesh Damage: 10-20 (Slashing) Durability: ??? Weight: 2.8 lbs Requirements: Not being squeamish Description: The jaw of a kobold, teeth included.

On 10 March, a week after the fast had ended, the home member of the viceroy’s executive council told the Bombay government that ‘Dr Ambedkar has asked me whether we have received reports of Gandhi’s weight from day to day during his fast’. If this information was available, Ambedkar wanted to see it. Why did Ambedkar want this information? Why did he wish to know how his great political opponent had fared during his fast? The possibilities are intriguing. But we must resist speculation, and stick here to the facts. Ambedkar’s request resulted in the following table, compiled by the Bombay government: Weight at commencement of fast 109 lbs On 17/2 105 lbs On 19/2 97 lbs On 24/2 90 lbs On 02/3 91 lbs Always spindly and spare, Gandhi had become utterly emaciated during his ordeal. He had lost close to 20 percent of his body weight in the three weeks he went without food. For a man now well into his seventies, to undertake such a long fast was an act of bravado; to see it through safely must be reckoned some kind of medical marvel.

Broccoli and Potato Soup Serves 6 Ingredients: 2 lbs broccoli, cut into florets 2 potatoes, chopped 1 big onion, chopped 3 garlic cloves, crushed 4 cups water 1 tbsp olive oil 1/4 tsp ground nutmeg Directions: Heat oil in a large saucepan over medium-high heat. Add onion and garlic and sauté, stirring, for 3 minutes or until soft. Add broccoli, potato and four cups of cold water. Cover and bring to the boil then reduce heat to low. Simmer, stirring, for 10 to 15 minutes or until potato is tender. Remove from heat. Blend until smooth. Return to pan. Cook for five minutes or until heated through. Season with nutmeg and pepper before serving.

In the U.S. there are 45,000 shopping malls employing 10.7 million people. The average American family of four metabolizes four million pounds of material every year to support their lifestyle. That’s 11,000 lbs. a day, 7.5 lbs. a minute.

INSPIRED BY KFC® CHILI LIME FRIED CHICKEN CHILI-LIME CHICKEN WINGS Who would have guessed that mixing maple syrup, chili sauce and lime juice would make chicken wings taste so good? Family and guests alike will scramble to ensure they get more than one of these utterly delicious wings—so be sure to make extras! —Taste of Home Test Kitchen PREP: 20 MIN. • COOK: 10 MIN./BATCH • MAKES: 2 DOZEN 2 ½ lbs. whole chicken wings 1 cup maple syrup ⅔ cup chili sauce 2 Tbsp. lime juice 2 Tbsp. Dijon mustard 1 cup all-purpose flour 2 tsp. salt 2 tsp. paprika ¼ tsp. pepper Oil for deep-fat frying Optional: Thinly sliced green onions and lime wedges 1. Cut wings into 3 sections; discard wing tip sections. In a large saucepan, combine syrup, chili sauce, lime juice and mustard. Bring to a boil; cook until liquid is reduced to about 1 cup. 2. Meanwhile, in a large shallow dish, combine flour, salt, paprika and pepper. Add wings a few at a time and toss to coat. 3. In an electric skillet or deep fryer, heat oil to 375°. Fry wings, a few at a time, for 6-8 minutes or until no longer pink, turning once. Drain on paper towels. Transfer wings to a large bowl; add sauce mixture and toss to coat. Serve immediately, with sliced green onions and lime wedges if desired. Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings. 1 piece: 142 cal., 8g fat (1g sat. fat), 15mg chol., 198mg sod., 12g carb. (9g sugars, 0 fiber), 5g pro.

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