Wednesday, February 5, 2014

Vegetable Prices Have Risen Due To Truck Drivers

Istanbul, Turkey

For citizens of Istanbul, vegetable prices have risen due to lorry [truck]drivers recently holding a protest over a number of days. They were angry because they are limited to when they can drive on a busy bridge to Istanbul. 

Lorry[truck] drivers are not allowed to drive over the Fatih Sultan Mehmet bridge between 7 and 10am, and 4 to 8pm as the government wish to bring a calmer traffic situation. However this decision is unacceptable to truckers and led to 1500 lorry drivers striking between 27 to 30 January, reported Turkish newspaper Zaman. This then resulted in consumers hoarding vegetables, amongst other things, and driving prices up even before the trucks had stopped. 

Source: Zaman News

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The Science Of Cortisol And Coffee Consumption

Here’s the thing. The peak production of cortisol occurs between 8–9 am (under normal circumstances.) This means that at the time that many people are having their first cup of coffee on the way to work, their bodies are actually “naturally caffeinating” the most effectively! According to Iwata, the effects of caffeine consumption at times of peak cortisol levels actually diminishes the effectiveness of the additional stimulation. Worse still, “By consuming caffeine when it is not needed, your body will build a faster tolerance to it, and the buzz you get will greatly diminish.”

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Original Source: I love

Salted Caramel Mocha Cookies

1 cup butter or margarine, softened
3/4 cup white sugar
1 cup powdered sugar
1/2 cup vegetable oil
2 eggs
1 tsp vanilla extract
1/2 cup International Delight Salted Caramel Mocha
1 cup whole wheat flour
3 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt
1 cup chocolate chips
1 package (8 oz) chocolate toffee bits
sea salt flakes, for dusting

Preheat oven to 350° F.

In a large bowl, cream butter and sugars. Add oil, eggs, vanilla, and International Delight. Mix well. In another bowl, combine flours, baking soda, cream of tartar and salt; gradually add to creamed mixture. Stir in chocolate chips and toffee bits. Chill dough for one hour—this will make the cookies "melt in your mouth."

Shape into 1-inch balls. Place on ungreased baking sheets and flatten with a fork. Sprinkle with a few flakes of sea salt. Bake for 12-14 minutes or until lightly browned.

Yield 3-4 dozen