Timely nuggets of information and ideas we want to share with you.

This man is stylin’!  Check out @ bishopoldes beautifully roller-skating to the beat of No Plans for Love by dnice and Neyo. Make sure you turn the volume on!

I enjoy my subscription to The Week.  It is a ‘newsweekly’ that sums up the news from around the world from the prior week.  The Week Junior is aimed at kids ages 8 – 14 and is a semi-monthly publication.  It features current events, science, sports, entertainment, coding, cooking, puzzles, activities, interesting interviews and thought-provoking debates.  For its debut, The Week Junior is offering the first 6 issues for free for charter members.  If you want to continue, the remaining 19 issues will be $2.00 per issue, or $38.00.


My tech neck has migrated down to between my shoulder blades, due to working on my computer on my lap.  If you have any back soreness at all, here are some great back stretches from Sara and Marco at TBP Fitness.  Click here to see all the back stretches. They have saved me!

Springtime = White Asparagus

Did you know that white asparagus is the same as green – just without the chlorophyll (the green in plants that helps generate oxygen in the photosynthesis process).  People find it more tender and sweeter than its green cousin.  White asparagus is picked just before it grows out of the soil, so it never gets exposed to light.  You will pay a premium for white asparagus, but it looks special on the plate.

Cooked white asparagus has about twice the vitamin C and half the vitamin A as green asparagus.

In addition to its nutritional value, all asparagus is a diuretic.  Eating asparagus produces a detox, cleansing process by activating the functions of the liver and kidneys.  Here is information and recipes.

“Are you casting asparagus on my cooking?”  All about asparagus from ASE.

Asparagus Recipes Which Elevate those Slender Spears ASE Asparagus Recipes.


This is what else happened at ASE this week;

Sharon Lorenzo Reviews Contemporary Artist Julie Mehretu at the Whitney Museum


Shawarma, Doner Kebabs and Gyros