Alexey Sabadyr
Bio
Writes children's fairy tales in simple and verse, detective stories, a book about vampires, books on diets, cooking, business, self-development, personal growth, I write articles
Stories (98)
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Conquer Your Fears: The Power of Reason Over Anxiety
"In civilized life it has at last become possible for large numbers of people to pass from the cradle to the grave without ever having had a pang of genuine fear. Many of us need an attack of mental disease to teach us the meaning of the word." William James.
By Alexey Sabadyrabout a year ago in Humans
The Power of Extraordinary Friendship: Why True Friendships Matter
An excellent and gentle man of my acquaintance has said, "When fifty-one per cent of the voters believe in cooeperation as opposed to competition, the Ideal Commonwealth will cease to be a theory and become a fact."
By Alexey Sabadyrabout a year ago in Humans
Build Your Strength, Inside and Out: The Power of Self-Development
It is the natural right of every human being to be happy to escape all the miseries of life. Happiness is the normal condition, as natural as the landscapes and the seasons. It is unnatural to suffer and it is only because of our ignorance that we do suffer. Happiness is the product of wisdom. To attain perfect wisdom, to comprehend fully the purpose of life, to realize completely the relationship of human beings to each other, is to put an end to all suffering, to escape every ill and evil that afflicts us. Perfect wisdom is unshadowed joy.
By Alexey Sabadyrabout a year ago in Motivation
Unlock Your Health Potential: The Power of Supplements
A lot of people these days are trying to make their health better. No matter where you turn, from TV to newspapers, you’ll see stories about people and how bad their health actually is. Even though there are many different companies out there that offer vitamins and supplements and claim that they will change your healthy, you’ll need to research what they offer and sure that you aren’t just wasting your money.
By Alexey Sabadyrabout a year ago in Longevity
Soup Success: Simple Techniques for Delicious Homemade Soups
Lean, juicy beef, mutton, and veal, form the basis of all good soups; therefore it is advisable to procure those pieces which afford the richest succulence, and such as are fresh-killed. Stale meat renders them bad, and fat is not so well adapted for making them. The principal art in composing good rich soup, is so to proportion the several ingredients that the flavour of one shall not predominate over another, and that all the articles of which it is composed, shall form an agreeable whole. To accomplish this, care must be taken that the roots and herbs are perfectly well cleaned, and that the water is proportioned to the quantity of meat and other ingredients. Generally a quart of water may be allowed to a pound of meat for soups, and half the quantity for gravies. In making soups or gravies, gentle stewing or simmering is incomparably the best. It may be remarked, however, that a really good soup can never be made but in a well-closed vessel, although, perhaps, greater wholesomeness is obtained by an occasional exposure to the air. Soups will, in general, take from three to six hours doing, and are much better prepared the day before they are wanted. When the soup is cold, the fat may be much more easily and completely removed; and when it is poured off, care must be taken not to disturb the settlings at the bottom of the vessel, which are so fine that they will escape through a sieve. A tamis is the best strainer, and if the soup is strained while it is hot, let the tamis or cloth be previously soaked in cold water. Clear soups must be perfectly transparent, and thickened soups about the consistence of cream. To thicken and give body to soups and gravies, potato-mucilage, arrow-root, bread-raspings, isinglass, flour and butter, barley, rice, or oatmeal, in a little water rubbed well together, are used. A piece of boiled beef pounded to a pulp, with a bit of butter and flour, and rubbed through a sieve, and gradually incorporated with the soup, will be found an excellent addition. When the soup appears to be too thin or too weak , the cover of the boiler should be taken off, and the contents allowed to boil till some of the watery parts have evaporated; or some of the thickening materials, above mentioned, should be added. When soups and gravies are kept from day to day in hot weather, they should be warmed up every day, and put into fresh scalded pans or tureens, and placed in a cool cellar. In temperate weather, every other day may be sufficient.
By Alexey Sabadyrabout a year ago in Families
Choosing the Perfect Cut: Understanding Factors That Impact Meat Quality
During the period between the birth and maturity of animals, their flesh undergoes very considerable changes. For instance, when the animal is young, the fluids which the tissues of the muscles contain, possess a large proportion of what is called albumen . This albumen, which is also the chief component of the white of eggs, possesses the peculiarity of coagulating or hardening at a certain temperature, like the white of a boiled egg, into a soft, white fluid, no longer soluble, or capable of being dissolved in water.
By Alexey Sabadyrabout a year ago in Families
Grain Cooking Made Easy: Simple Techniques for Delicious Meals
Cereal is the name given to those seeds used as food (wheat, rye, oats, barley, corn, rice, etc.), which are produced by plants belonging to the vast order known as the grass family. They are used for food both in the unground state and in various forms of mill products.
By Alexey Sabadyrabout a year ago in Families
Mastering the Art of Rice
Rice needs to be thoroughly washed. A good way to do this is to put it into a colander, in a deep pan of water. Rub the rice well with the hands, lifting the colander in and out the water, and changing the water until it is clear; then drain. In this way the grit is deposited in the water, and the rice left thoroughly clean.
By Alexey Sabadyrabout a year ago in Families
Five Fish Soup Sensations: A Culinary Journey Around the World
Fish stock. Ingredients:- 2 lbs. of beef or veal (these can be omitted), any kind of white fish trimmings, of fish which are to be dressed for table, 2 onions, the rind of 1/2 a lemon, a bunch of sweet herbs, 2 carrots, 2 quarts of water.
By Alexey Sabadyrabout a year ago in Longevity
Healthy & Delicious: Fruit Cocktails for a Vibrant You
Cocktails made of a combination of fruits are often served as the first course of a meal, usually a luncheon or a dinner, to precede the soup course. In warm weather, they are an excellent substitute for heavy cocktails made of lobster or crab, and they may even be used to replace the soup course. The fruits used for this purpose should be the more acid ones, for the acids and flavors are intended to serve as an appetizer, or the same purpose for which the hot and highly seasoned soups are taken. Fruit cocktails should always be served ice cold.
By Alexey Sabadyrabout a year ago in Longevity
The Key to a Happy Gut: Mastering Digestive Hygiene
With the stomach and other digestive organs in a state of perfect health, one is entirely unconscious of their existence, save when of feeling of hunger calls attention to the fact that food is required, or satiety warns us that a sufficient amount or too much has been eaten. Perfect digestion can only be maintained by careful observance of the rules of health in regard to habits of eating.
By Alexey Sabadyrabout a year ago in Longevity
Gourmet Macaroni: Elevate Your Pasta Game
Home-made macaroni To four cupfuls of flour, add one egg well beaten, and enough water to make a dough that can be rolled. Roll thin on a breadboard and cut into strips. Dry in the sun. The best arrangement for this purpose is a wooden frame to which a square of cheese-cloth has been tightly tacked, upon which the macaroni may be laid in such a way as not to touch, and afterwards covered with a cheese-cloth to keep off the dust during the drying.
By Alexey Sabadyrabout a year ago in Longevity
