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'Milking' is the New Planking, Everyone Beware

'Milking' is the New Planking, Everyone Beware

New trend involves pouring a jug of milk over your head — yes, we’re serious.

Yep, "milking" is the new planking.

First it was planking. (In case you live under a rock, that’s where people take photos of themselves in a horizontal plank position in various, bizarre locations.) And then planking spawned owling, leisure diving, and coning. And now... milking?

No, we don’t mean milking a cow. Thanks to the Huffington Post for pointing out the latest (and equally weird) fad; milking is, of course, as senseless and hilarious as all the other fads we’ve recently seen sweeping social media. It’s simple: just pour a jug of milk over your head in a public (and embarrassing, but hopefully not incriminating) location while friends or passerby capture the antics on camera. The trend is said to be born in from Newcastle in Northeast England, when several students were filmed drenching themselves with the beverage. Though posted only a week ago, the video has since received tons of hits, and the craze is taking off in the U.K. If the popularity of planking is any indicator, we bet we’ll be seeing much more milking in the U.S. in the next few weeks.

All we can say is, at least planking was dry. And let’s not forget the rising prices of milk, too — maybe save the gallon for your cereal.

Worst customer service ever. When you write to them about a problem, which in my case was placing an order, you get a canned response that someone will get back to you in 1-2 days. They never do and you're left in limbo. So, instead of my ordering nearly $100 worth of stuff, and possibly becoming a repeat customer, they have lost my business.

I love the recipes. they are far more interesting than ATK. However the Milkstreet website has the same poor user experience feel that the ATK did. It is not set up for user use. When you search for a recipe, you cannot go back to your search results. One has to redo the whole search. anyway poor design. For this reason I don’t find being on the website very useful.

1. Talk it out.

Surprise parties can be fun, sure, but not when they're happening around your under-exposed anus. So yeah, consent is essential to giving a rim job&mdashand, obviously, receiving one, too.

Your bedroom beau isn't a mind reader, which is why McBride says "sexual partners need to have clear communication about their wants and needs." If you're interested in rimming, she recommends being candid and fully clothed when you first suggest 'tossing salads.' "It's always better to talk about a new sexual act in a non-sexualized moment," she explains. (It feels less intimidating that way.)

In fact, McBride recommends having this discussion well in advance of getting naked, so your partner has enough time and space to make an informed decision and can prepare to do it safely (more on that in a sec).

Once you've found the right moment, it's all up to you on how you approach the topic. According to McBride, some people will just come out and ask for a rim job (major props to y'all), but if that's not your style or comfort level, she suggests saying something a bit less blunt.

Try: "Oh, my friend was talking about this experience, and she really enjoyed it. It's something I might like to pursue." Or: "I saw an article about rimming. What do you think about trying it?" (I mean, it's the truth. )

Twice-Baked Planked Potatoes

When I talk about grilling as much of dinner as possible, I&rsquom not kidding. The main course is a given. So are most of the vegetables and sides. How about something different? How about mashed potatoes?

Now before you think about whipped spuds sliding between the grates and onto hot coals, hang tight. The potatoes are made ahead of time making these really &ldquotwice baked.&rdquo

However, by placing them on a plank and grilling them, I&rsquom still accomplishing my grilling mission. Better yet, the result is better than anything coming right off the stove as the smoldering plank envelops the potato in a layer of sweet smoke.

Twice Baked Planked Potatoes
by Mike Lang

4 medium russet potatoes, skin left on and cubed
1/2 cup butter
1/3 cup milk
2 tablespoons sour cream
3 cloves garlic, minced
2 tablespoons fresh rosemary, minced
1/3 cup shredded cheddar cheese
1 green onion, thinly sliced
1 cedar plank


1. While I include a mashed potato recipe, the truth is, they are mashed potatoes, and everyone makes them a little different. Make them how you like them, just as long as they aren&rsquot from a box.

2. Soak a cedar plank in water for at least one hour.

3. Fill a medium sized pot with about an inch of water. Insert a portable steaming basket, cover the pot and bring to a boil. Add the potatoes and steam until fork tender, about 12-15 minutes.

4. Empty the pot and wipe dry. Add the butter and potatoes. Mash while adding in the milk. Add the milk slowly to reach the right consistency. Stir in the sour cream, garlic, and rosemary. Note: The potatoes can be made a day in advance and kept in the refrigerator until time to grill.

5. Prepare the grill for indirect medium heat, 350 F. Mound the potatoes on the cedar plank and top with cheese and green onion.

6. Grill over indirect heat for approximately 20 minutes, or longer if the potatoes have been refrigerated.

There are a million variations for making these potatoes, which is part of the fun. Not only is it an easy side dish that tastes great, but it&rsquos an awesome bit of presentation moving from grill to table.

Tools & Ingredients: What You Need to Make Alcoholic Apple Cider

Checklist: Hard Cider Homebrew

  • Apple juice
    • Store-bought organic apple juice (without preservatives) or
    • Hand crushed juice from apples, in which case you’ll need a bushel of apples (

    47lbs or about 125 medium apples) to make

    • Sanitizer – Dish Soap or Star San (acid-based no-rinse sanitizer)
    • Primary Fermenting Vessel (Plastic bucket 6-gallon or 2-gallon, or stainless steel 4-gallon)
      Wondering what’s the difference between vessel options?
    • Secondary Fermenting Vessel (optional)
    • Siphon Tube – to transfer liquid from the primary vessel to secondary
      (With a hand pump or an auto-siphon)
    • Sugar (white, brown, and/or agave)
      Target 1-2 cups / gallon (4L) of juice
    • Flavour adjuncts (optional – fruits, spices, herbs, flowers, etc)
    • Adjust or blend different apple cultivars (types) **Advanced**
      If hand-crushing, you can alter the ratio of apple types to change the flavour, sweetness, bitterness, or astringency of your final cider.
    • Alternate yeast types can also be used for different flavours.
    A note about cleanliness & sterility

    Always clean and disinfect your tools (spoons, buckets, measuring cups, jugs, etc), work area, fermenting vessels and apples thoroughly. Anything going into this process is a potential point for infection and because you’re working with long-term fermentation, cleanliness is your best guard against a bad batch of cider.

    4. Chocolate Chip Ice Cream Cookies

    Because why wouldn't you want ice cream between a cookie?!

    You'll need: 1 roll of chocolate chip cookie dough, ½ cup of mini semisweet chocolate chips or candy sprinkles, 2 and ¼ cups of any flavor ice cream (slightly softened)

    Directions: Heat oven to 350°F. Shape the cookie dough into 18 balls on an ungreased baking sheet. Bake for about 10 to 15 minutes. Allow the cookies to cool completely (about 15 minutes). Cut nine 12x9-inch sheets of plastic wrap/waxed paper and place the chocolate chips/candy sprinkles in a small, shallow bowl. For each ice cream cookie sandwich, spoon about ¼ cup ice cream onto the bottom of 1 cookie. Top with the second cookie and press together gently. Roll the outer edge of the ice cream in chocolate chips/candy sprinkles. Then, quickly wrap each cookie sandwich in plastic wrap. Allow the sandwiches to freeze for about 3 hours. For a longer storage time, store the wrapped sandwich in a resealable freezer plastic bag. When it comes time to serve, let the sandwiches stand for 5-10 minutes to thaw slightly.


    Separate Fields

    The easy answer is to put the calf (or cow) in a separate field.

    New Pasture – Mama is gone. Mama can be dried up & they will never meet again.

    What if I don’t have multiple fields?

    On the other hand, if you have limited pastures and would like to keep your Jersey mama in the same field with her (all grown up) baby you are probably in trouble.

    In our experience, this can’t be done. Our mama will not stop nursing their children unless we separate them.

    Milking: an udderly bizarre student trend

    Last week, many students travelled to London to protest against being milked by the government. Back on campus, other students were busy milking themselves. Almost literally.

    Among the creme de la creme of British youth, an udderly bizarre trend has emerged: milking. Undergraduates stand in public spaces, open a four-pint bottle of milk and pour its contents over their fully clothed bodies.

    The trend started in Newcastle, where students have been filmed milking themselves in stations, shopping centres, hotels and roundabouts, and there are reports of the craze in Edinburgh, Oxford, Nottingham and Cirencester. Whey to go, students!

    This is of course just the latest in a long line of pointless student crazes. The first was planking, which saw the world's youngsters lie face down in unlikely places and post the evidence on Tumblr.

    Then there was Batmanning, which took planking to a whole new level. Or rather, a whole new angle: instead of lying face down, they hung upside down.

    Somewhere in this mix came owling – for people more comfortable with squatting than lying. And then out of left field came the cinnamon challenge, where teenagers tried to eat a tablespoon of the spice in 60 seconds, without the help of water. It's harder than it sounds.

    Still, it's probably more hygienic than milking. "The smell of sour milk is present all over our house," one "milkman" told a tabloid.

    Will Raw Milk Make You Sick?

    Like your vision after a few Long Island Iced Teas, the answer to that question is blurred.

    Yes, if you’re chatting with the U.S. Food and Drug Administration. They’d tell you that raw milk is a carrier of food-borne illnesses like salmonella, E. coli, and listeria, and that pasteurized milk (milk heated to a temp that kills off harmful germs) is safer to consume. This is why in 1947, Michigan became the first state to put the smackdown on raw milk production, demanding pasteurization of all milk produced by the state, making raw milk the first food in American history to be banned or limited in its raw form. Today, eight states fully ban the sale of raw milk for human consumption, and another nine states partially ban it.

    If you’re sharing a beer with journalist David E. Gumpert, author of the books The Raw Milk Revolution and Life, Liberty, and the Pursuit of Food Rights, the answer would be no, as long as the raw milk came from cows pastured on organic green grass, and the milk is hygienically collected on a small farm. Raw milk from a large, industrialized farm can make people sick, like it did at Organic Pastures, California’s largest raw milk dairy. He’d probably say that raw milk’s antibiotic properties can help cure health problems like asthma and allergies, which studies in Europe have shown, but which the FDA refuses to research here. Even though the United States Centers for Disease Control and Prevention has projected that more than 9 million people consume raw milk in the U.S., and that it accounts for less than 1 percent of all food-borne illnesses per year.

    Gumpert’s research shows that people only became sick from raw milk in large numbers in the early 1900s, as they and the milk business ditched the country for big cities. Cows were forced to eat grains and live in unhealthy, crappy conditions known as concentrated animal feeding operations, or CAFOs. And it was this outbreak of illnesses and deaths that caused the FDA to support a ban on raw milk in the first place.

    So is raw milk getting a raw deal? Unfortunately, until government organizations like the FDA start researching the modern effects of raw milk, we won’t know if it’s a superfood that dons a cape and kills illness in our bodies or if it’s the true villain in this story.

    Amanda Mar 22 at 12:56 pm

    I just made the paste. It turned out darker and more like syrup than a paste. I am not sure what I did wrong, but the smell and taste are still amazing. Hopefully this will still work.

    Kassi Nov 2 at 7:19 pm

    I made this but added my homemade vanilla and more cinnamon along with some allspice, cloves and nutmeg. I liked it much better with the additions! Not hard to make and very healthy for you. Thank you so much for the recipe.

    Liz Mar 3 at 7:42 pm

    Is this recipe with turmeric powder? How much raw turmeric root and ginger root would I use? Would I shred it?

    Jane Aug 23 at 6:42 pm

    I did mine just like it said, but mine is a darker color than the little dab you are showing. Why. Did I cook it too long? Thanks

    Kc king Nov 28 at 8:51 pm

    I just made this…… OMG. This is fantastic! Im a huge fan of golden milk and have found ways to make it easier but this takes the cake… It is the only recipe that has the cinnamon / ginger….. included = Nice bonus. I am planning on making a few batches of this as gifts for people I know will enjoy not only the flavors but the ease of use. THANLK YOU.

    Dana Oct 12 at 11:46 am

    My family and I love this paste! Hubby and I use it everyday in our coffee. Tastes like a spiced latte. However, has anyone else had th issue of turmeric splatters ALL over the kitchen while making the paste? And burns from the paste splattering the wisking hand? Should I simmer instead of boil as I wisk the paste? Or is a huge mess and pain just part of the joy of making it? ?

    Milk consumption prevents chronic diseases, say researchers

    While milk has long been seen as a healthy drink for everyone, a new study reveals that it also prevents chronic diseases. Also Read - National Nutrition Week 2020: Beware! Drinking too much milk can cause these side-effects

    For example, there is a positive link between the moderate intake of milk during pregnancy and birth weight, length, and bone mineral content during childhood. In addition, a daily intake of milk and dairy products in elderly people may reduce the risk of frailty and sarcopenia. Also Read - World Milk Day 2020: What's with all the hype about A2 Milk?

    The following study reviewed global scientific literature on the role of dairy products in health and in the prevention of chronic diseases including cardiovascular, metabolic syndrome, colon or bladder cancer, and type-2 diabetes. Also Read - Milk bath: Was this the secret behind Cleopatra's beauty?

    It also examined the effects of milk and dairy products on the growth, bone mineral density, generation of muscle mass, and during pregnancy or breastfeeding.

    Milk and dairy products not only contain multiple nutrients but also contribute to meeting the nutritional requirements for protein, calcium, magnesium, phosphorus, potassium, zinc, selenium, vitamin A, riboflavin, vitamin B12, and pantothenic acid.

    In the following study, researchers also found that a higher intake of dairy products depicted an association with decreased vertebral fracture risk.

    However, in the analysis of the differences between high vs low consumption of dairy products, no association was identified between dairy product consumption and increased risk of mortality.

    The total intake of low-fat dairy products was associated with a reduced risk of metabolic syndrome, supporting the view that the consumption of dairy products does not increase the risk of cardiovascular disease and could have a slightly protective effect.

    It has also been shown that moderate consumption of this food group is associated with a lower risk of colorectal cancer and bladder cancer, while no associations were found for prostate cancer.

    To the contrary, the study suggested that the consumption of such products, especially low-fat dairy and yogurt, may be associated with a lower risk of type-2 diabetes.

    Fortification of dairy products with phytosterols and omega-3 fatty acids appears to constitute a suitable strategy for improving cardiometabolic risk biomarkers.

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