Modern Szechuan Beef Dishes

Beef Tendon Jelly and Jelly Fish

Rice Paper Wrapped Steamed Beef

Shredded Beef with Truffle Oil

Stewed Beef Brisket Cooked in Hot and Spicy Broth

Stir-fried Beef with Exotic Mushrooms

Braised Beef Shank with Chili


Character Bento

Rin Rin and Violin Charaben

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Berries Keep Your Brain Sharp in Old Age

Berries are good for you, that’s no secret. But can strawberries and blueberries actually keep your brain sharp in old age? A new study by researchers at Brigham and Women’s Hospital (BWH) finds that a high intake of flavonoid rich berries, such as strawberries and blueberries, over time, can delay memory decline in older women by 2.5 years. This study is published by Annals of Neurology, a journal of the American Neurological Association and Child Neurology Society.

“What makes our study unique is the amount of data we analyzed over such a long period of time. No other berry study has been conducted on such a large scale,” explained Elizabeth Devore, a researcher in the Channing Laboratory at BWH, who is the lead author on this study. “Among women who consumed 2 or more servings of strawberries and blueberries each week we saw a modest reduction in memory decline. This effect appears to be attainable with relatively simple dietary modifications.”

The research team used data from the Nurses’ Health Study—a cohort of 121,700 female, registered nurses between the ages of 30 and 55—who completed health and lifestyle questionnaires beginning in 1976. Since 1980, participants were surveyed every four years regarding their frequency of food consumption. Between 1995 and 2001, memory was measured in 16,010 subjects over the age of 70 years, at 2-year intervals. Women included in the present study had a mean age of 74 and mean body mass index of 26.

Findings show that increased consumption of blueberries and strawberries was associated with a slower rate of memory decline in older women. A greater intake of anthocyanidins and total flavonoids was also associated with reduced memory decline. Researchers observed that women who had higher berry intake had delayed memory decline by up to 2.5 years.

“We provide the first epidemiologic evidence that berries appear to slow progression of memory decline in elderly women,” notes Dr. Devore. “Our findings have significant public health implications as increasing berry intake is a fairly simple dietary modification to reduce memory decline in older adults.”

Source: Brigham and Women’s Hospital

Refreshing Lemon Dessert


1 cup granulated sugar
4 tsp grated lemon rind
1/2 cup unsalted butter, softened
4 eggs
2 tbsp lemon juice
3/4 cup sifted cake-and-pastry flour
3/4 cup all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1 pinch salt
1/2 cup milk

Chocolate Icing

1/2 cup unsalted butter, softened
1¼ cups icing sugar
1 pinch salt
2 oz unsweetened chocolate, melted and cooled
2 tsp hot water


  1. In small bowl and using fingers, rub sugar with lemon rind until fragrant.
  2. In large bowl, beat butter until light and pale, about 2 minutes. Beat in lemon sugar, 1/4 cup at a time and beating for 30 seconds after each, until fully incorporated, about 5 minutes total. Beat in eggs, 1 at a time, beating well after each (mixture will be runny). Beat in lemon juice.
  3. In separate bowl, whisk together cake-and-pastry flour, all-purpose flour, baking powder, baking soda and sa< sift into butter mixture alternately with milk, making 4 additions of dry ingredients and 3 of milk (batter will look curdled). Scrape into 12 paper-lined or greased muffin cups.
  4. Bake in 350°F oven until cake tester inserted in centre comes out clean, about 20 minutes. Let cool in pans on racks for 10 minutes. Turn out onto racks and let cool completely.

Chocolate Icing

In bowl, beat together butter, icing sugar and salt until fluffy. Beat in chocolate. Beat in hot water until fluffy. Spread over cupcakes.

Makes 12 cupcakes.

Source: Canadaian Living

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