Does anyone have the Brussels Gratin Recipe from the book Vegetables and Vegetarian Cooking?
yes i always knew, its the aluminum something chemical in the deodrant that causes it
those do not artwork in case you have plentyattempt particular dry, it fairly is not deodorant it fairly is purely anti perspirentWorks nicelyyou place it on at night before you bypass to mattress, then everyday deodorant right here day.
That is a speculation that has yet to be provenAnti-persperant has aluminum in itWhen the brains of deceased alzheimers patients are examined it is found that they have aluminum depositsThey do not know if alzheimers causes you to absorb aluminum, or if aluminum causes alzheimers
2 pounds Brussels sprouts 2 tablespoons unsalted butter Roasted Garlic, recipe follows 3 tablespoons all-purpose flour 1 1/2 cups heavy cream 1 cup half-and-half 1/4 cup sherry 1 cup finely grated Parmesan, plus 1/2 cup 1 teaspoon freshly grated nutmeg 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Preheat oven to 350 degrees FPeel off any damaged outer layers of Brussels sproutsTrim the stem to make it flushQuarter each sprout and score the stem on each quarter with a 1/4-inch-deep X Add the garlic and Brussels sprouts to the melted butter and stir continuously for 2 to 3 minutesAdd the flour and continue stirring for 2 minutesAdd the cream, half-and-half, and sherryBring the liquid to a simmer, then reduce the heat and continue simmering for 7 minutes or until the liquid is reduced by 1/3Stir in the 1 cup of Parmesan, nutmeg, salt, and pepperTransfer to an ovenproof casserole dishCover with remaining 1/2 cup ParmesanCover with aluminum foil and bake for 25 minutesServe immediatelyServes 6-8 Roasted Garlic: 1 head garlic 1/2 teaspoon olive oil Preheat oven to 350 degrees FCut off the papery tip of the garlic head, exposing the top of each garlic cloveBrush the exposed cloves with olive oilPlace the garlic, root side down, on the center of a piece of aluminum foilBundle the garlic with the foil, leaving a small vent on topRoast the garlic for 45 minutes or until the cloves turn beige and are fork tenderRemove from the oven and let stand until cool enough to handleSqueeze the garlic head upside down over a small bowl and the cloves will pop outRefrigerate for up to 1 week.
