It’s Okay To Be A Big Girl

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In Western countries the general opinion is that most women want to be thin and everyone who is overweight is interested in dieting and taking up the hottest weight reducing system. Fortunes are spent on special foods and exercise regimes in an effort to drop a few kilograms and conform to the measurements of the most recent top model. Much effort goes into designing clothes to flatter the form that does not yet match that slender silhouette. However, over large parts of the world, fat is viewed in a In Western nations the overall view is that all girls want to be lean and everybody much more positive light. In parts of Asia and most of Africa, fat is welcomed as a sign of growing affluence.

Obesity is thought to be a significant health concern in the USA and other western countries. In these wealthy communities much money is spent on relatively inexpensive food and the amount consumed far surpasses the human being’s fundamental requirements. At the same time, in the poorer nations of the world, many people find it tough to find enough food to eat and thinness is the standard. Anyone who manages to collect more wealth begins to put on weight. They’re told by their friends they’re looking fine, which is a euphemism for saying they are looking wealthy. Rich people proudly exhibit their wealth by their bulging stomachs and waddling gait.

In steadily prospering African countries such as Ghana, very little extra nourishment seems to be needed to provoke a rapid growth of female Centurian services LLC dimensions. Rising living standards have made a rotund form the standard to which all seem to expect. This is most clearly seen at the gatherings at Saturday funerals, where bevies of voluptuous beauties show in all their finery as they dance with minimal effort to the latest highlife tunes. Without a talk of slimming down and no evidence of curve-concealing attire, the maids and matrons in mourning express their joy of living by proudly bumping all and sundry with their well-padded buttocks, in a particular dance that may well be committed to the glory of plus size.

In the post-colonial era the advanced countries have continued to help less developed countries to modernise their economies and create more affluent lives for their people. One consequence of growing affluence is an expanding waistline. It might seem that the newly poor have adopted a much better emotional approach to this phenomenon than individuals who have long been rich. One has to hope that growing familiarity does not breed the proverbial contempt for fat is fine, and that something of the happy acceptance can filter back to where it’s long been forgotten.

Dinner With Peanut Butter

Peanuts

3 boneless and skinless chicken breast halves, sliced into 1/4-inch strips
1 tsp garlic, chopped
1/2 cup peanut butter
2 tbsp olive oil
2 tbsp low sodium soy sauce
2 tbsp lime juice
1 teaspoon sugar
1/2 tsp grated ginger
1/4 teaspoon crushed red pepper flakes
Salt and pepper
To prepare the sauce, combine garlic, peanut butter, soy sauce, lime juice, ginger and red pepper flakes in a blender and blend until smooth. Set aside. Thread chicken on skewers. Brush with olive oil and sprinkle with salt and pepper. Cook a pre-heated grill over medium high heat for 2 to 3 minutes per side or until cooked through. Serve topped with peanut sauce or on the side.
1/2 kilogram flank steak, trimmed
1/4 cup chopped cilantro
3 tbsp lime juice
2 tbsp water
1 tablespoon minced garlic
1 tbsp grated ginger
1 tablespoon low sodium soy sauce
1 tbsp fish sauce
1 tbsp peanut butter
5 teaspoons sugar, divided
1/2 tsp crushed red pepper
In a large sealable plastic bag, mix together cilantro, ginger, garlic, soy sauce, fish sauce and 1 tablespoon sugar. Place beef in the bag and shake to coat with mixture. Let stand for at least 30 minutes. Remove meat from marinade (reserve marinade) and cook on a pre-heated grill over medium high heat for 4 to 5 minutes each side or to desired doneness. Drizzle with reserved marinade while cooking. When cooled, slice into thin strips. To make the dipping sauce, combine lime juice, peanut butter and water in a bowl and serve with steak.
Coco and Peanut Shrimp Skewers

What you need:

3/4 kilogram jumbo shrimp, peeled and deveined
For the marinade
1 red bell pepper, sliced into 1/2-inch pieces
1 clove garlic, minced
1 serrano chile, seeded and minced
3 tbsp water
2 tablespoons soy sauce
1 tbsp minced ginger
For the sauce
1/3 cup light coconut milk
1/4 cup chopped cilantro
3 tablespoons peanut butter
1 tablespoon lime juice
2 tsp sugar
Lime wedges for garnish
To make the sauce, combine coconut milk, cilantro, peanut butter, lime juice and sugar in a blender and mix until smooth. Set aside. Combine red bell pepper, garlic, chile, water, soy sauce and ginger in a bowl and place shrimp in the mixture. Toss to coat.Raccoon removal Cover and simmer for at least 1 hour. When ready, discard marinade and cook shrimp on a skillet over medium high heat until cooked through. Serve with peanut sauce and garnish with lime wedges.
These peanut butter recipes for the grill will appeal to people that aren’t fans of peanut butter!