
Wednesday, February 28, 2007
He Told You So

Tuesday, February 27, 2007
Geocaching

Friday, February 23, 2007
Taking Your Wife's Name

Thursday, February 22, 2007
Chew Gum For Your Health

Wednesday, February 21, 2007
Trans Fat Increase Infertility

In the study, the researchers analyzed data from 18,555 healthy women participating in the Nurses' Health Study to see if there was any association between intake of tarns fat and infertility. The participants were married and trying to get pregnant between 1991 and 1999.
A women's risk of infertility increased by 73 percent for every 2 percent of energy she took from trans fat instead of carbohydrates, the researchers found.
Similarly, the risk of infertility increased by 79 percent for every 2 percent of energy from trans fats instead of omega-6 polyunsaturated fats. The risk more than doubled for every 2 percent of energy from trans fat instead of monounsaturated fat.
Two percent of energy is equivalent to 4 grams of trans fat for a woman who consumes 1800 calories per day. According to the Food and Drug Administration, an average American eats 6 grams of trans fat a day. This means that the effect of trans fat on infertility can be substantial.
Tuesday, February 20, 2007
Another Week To Save Your Marriage

Friday, February 16, 2007
What Isn't Happening On 7/7/07

Thursday, February 15, 2007
"The Whole Substance To My Rap"

Wednesday, February 14, 2007
Valentine's Spending

Tuesday, February 13, 2007
Not So Husband-and-Chief

Monday, February 12, 2007
FDA Approves Diet Pill

We're curious, would you try Xenical? E-mail us here and let us know.
Friday, February 9, 2007
Aguilera's Naughty Sunday's

For a continuing first hand account on marriage, read April Yayoi Johnson's online entries regarding her first year of marriage beginning this Sunday night. You might learn something.
Valentine's Idea for Every State

Thursday, February 8, 2007
Dr. Scott Haltzman on Today Show

If you're not a regular viewer of the Today Show, they've been running a series on the state of marriage. Our very own Dr. Scott Haltzman was on to offer his expert advice. If you missed it, don't worry, you can view it here Also, if you haven't noticed, we have a box on our homepage for Dr. Haltzman. He's seeking couples for a new book he's writing and would love to hear from you, our readers. Lastly, if you'd like to hear what advice Dr. Haltzman has offered our readers, click here. He writes every other Why Do I... column for us.
Wednesday, February 7, 2007
Romeo and Juliet Unearthed?

Tuesday, February 6, 2007
Jackass Takes The Plunge

Monday, February 5, 2007
Final Potter Book Out July 21

Friday, February 2, 2007
Super Bowl Worthy Nachos

CREAMY CRAB NACHOS
Yield:6 servings
6 ounces cream cheese, room temperature
4 ounces asadero or Monterey Jack cheese, grated
1/4 cup sour cream
1 pickled jalapeño, minced, plus 1 to 2 tablespoons pickling liquid from jar of pickled jalapeños; see cook's notes
1 garlic clove, minced
1/4 teaspoon cumin seed, toasted and ground
8 ounces cooked frozen crab, picked over well to removed any shell
Optional: 1/2 cup sliced artichoke hearts
5 ounces tortilla chips, about 3 dozen chips
1 pickled jalapeño, thinly sliced
Garnish: minced green onion tops
Cook's notes: Use caution when working with fresh chilies; wash work surface and hands thoroughly upon completion and do NOT touch face or eyes.
Procedure:
1.Heat oven to 400 degrees.
2.In bowl, mix cheeses, sour cream, jalapeño and pickling liquid, garlic and cumin. Add crab and artichokes, if desired, and stir to combine. Mixture can be prepared several hours ahead and refrigerated. Bring to room temperature before assembly.
3.Spread each chip with layer of crab mixture. Place chips on heatproof baking dish or platter. Sprinkle with sliced jalapeño. Bake 5 minutes in preheated oven, or until cheese melts and is bubbly.
4.Garnish with green onion tops and serve immediately.
Nutritional information (per serving): Calories 568 (68 percent from fat), protein 10.1 g, carbohydrates 39.9 g, fat 42.9 g (saturated 11 g), cholesterol 56 mg, sodium 781 mg, fiber 2.4 g
Source: adapted from "The Border Cookbook" by Cheryl Alters Jamison and Bill Jamison (Harvard Common Press, $21.95)
Thursday, February 1, 2007
Change in Food Portions

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