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Friday, March 11, 2011

United We Stand…in Comfort

Your personal health and wellbeing are a priority for you, and for us.  We’ve got your back…literally and figuratively by providing comfort, support, and in a small way we are helping the economy by being 100% Made in the USA.

That is why we’re thrilled to be among the companies featured this week on ABC World News Tonight  "Made in America Challenge.” Click here on ABC News web site featuring the American-made products .

Supporting American jobs and purchasing American-made products means you are investing in quality, friends and neighbors. That investment goes right back into the economy, and helps protect American jobs and manufacturers.
It’s good for all of us.

Make sure you look for ‘100% Made in America’ products like WellnessMats. Take a stand…..and do it in style and comfort without sacrificing a thing.

It’s time to Take a Stand.
Made In America
WellnessMats


WellnessMats


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Thursday, March 3, 2011
Mofongo Time.

Benny’s in Miami, FL is said to make one hell of a mofongo. Or should I say they make a “mofo” of a mofongo??? The restaurant was featured on Guy Fieri’s “Diners, Drive Ins and Dives” and has been generating lots of attention ever since the episode first aired.  It doesn’t look pretty, but it reportedly is a taste sensation. Look for McMofongo at your local McDonald’s in the near future.  
According to Wiki, “Mofongo is a popular meatball dish made with fried plantains or yuca. The dish is part of various Caribbean cuisines including Cuban cuisine (where it is known as fufu), Dominican cuisine and Puerto Rican Cuisine.








”Benny’s Mofongo recipe


6 large plantains
6 small garlic cloves
3/4 cup pork rinds
1/2 tablespoon kosher salt, or to taste
1/2 cup pure olive oil, plus more for frying
Peel the plantains and cut into 1-inch slices. Put the plantains in a bowl of water with a pinch of salt to keep them moist until ready to cook.
Mash the garlic, pork rinds, 1/4 tablespoon of the salt, and 1/4 cup of the olive oil in a mortar with a pestle. Transfer the garlic mixture to a bowl.
Heat about 5 inches of oil in a deep, heavy-bottomed pot (or in a deep-fryer) until a deep-fry thermometer inserted in the oil registers 300 degrees. Line a plate with paper towels.
Drain and pat dry the plantains. Fry without crowding, in batches, if necessary, until the plantains are cooked, but not hard, 15 to 20 minutes. It’s best to check the plantains after about 15 minutes; to do so, remove a slice from the oil and cut into it – if the center is still pink, keep cooking; if it’s yellow, the plantains are ready. Transfer the plantains from the oil with a slotted spoon, and drain briefly on the paper towels.
Mash the fried plantains with the remaining 1/4 tablespoon salt and 1/4 cup olive oil until just soft. Add the garlic mixture and continue mashing until the mofongo is completely blended. Serve hot.




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