1001 LOW FAT VEGETARIAN RECIPES https://blog.dnevnik.hr/1001-low-fat-vegetarian-recipe

Metagenics, UltraMeal Rice, Natural Vanilla Flavor, 26 oz (728 g)

UltraMeal Rice is a nutritionally fortified, meal replacement drink mix designed for those who want to improve their body composition (healthy lean mass-to-fat ratio). This functional food features: * 15 grams of low-allergenic-potential rice protein: an easily digestible source of high quality protein suitable for those who want to avoid soy and milk products. * Essential vitamins and minerals, including high potency B vitamins. * A good source of fiber-5 grams per serving for gastrointestinal health. * An excellent non-dairy source of calcium (600 mg per serving) and other bone-supportive nutrients. Calcium, along with regular exercise and a healthy diet, can play a significant role in reducing the rate of bone loss. * 5-methyl tetrahydrofolate (5-MTHF)-nature-identical folate. * Advanced nutrition in the form of a convenient and great-tasting shake with only 190 calories. By providing comprehensive foundational nutrition, UltraMeal Rice-along with exercise and healthy diet-may improve body composition and have a positive impact on overall health. Reviews as Follows: "I purchased this for weight maintenance and nutrition support (not for weight loss, though I think it would be good for that). It's hard to find a shake meal supplement that doesn't contain either an overabundance of protein, high fructose corn syrup or too many vitamins/extracts. It's also not soy protein, which I don't find digests very well. The rice protein works great! I think it tastes good, too. Straight with water it's good, or I'll often add a scoop of super greens and some fruit to create a smoothie - still low calorie, good nutrition, quality ingredients..." From Washington: "It makes the best recovery drink after my workouts, better than anything else I've found on the market."

The Boeing B-52 Stratofortress is a long-range, subsonic, jet-powered strategic bomber designed and built by Boeing and operated by the United States Air Force (USAF).

Beginning with the successful contract bid on 5 June 1946, the B-52 design evolved from a straight-wing aircraft powered by six turboprop engines to the final prototype YB-52 with eight turbojet engines and swept wings. The aircraft first flew on 15 April 1952 with "Tex" Johnston as pilot. Built to carry nuclear weapons for Cold War-era deterrence missions, the B-52 Stratofortress replaced the Convair B-36. Although a veteran of a number of wars, the Stratofortress has dropped only conventional munitions in combat. The B-52 carries up to 70,000 pounds (32,000 kg) of weapons. Its Stratofortress name is rarely used outside of official contexts; it has been referred to by Air Force personnel as the BUFF (Big Ugly Fat/Flying Fucker/Fellow).

The B-52 has been in active service with the USAF since 1955. The bombers flew under the Strategic Air Command (SAC) until it was disestablished in 1992 and its aircraft absorbed into the Air Combat Command (ACC). This remained the case until February 2010 when all B-52 Stratofortress and B-2 Spirit aircraft were transferred from ACC to the recently established Air Force Global Strike Command (AFGSC). Superior performance at high subsonic speeds and relatively low operating costs have kept the B-52 in service despite the advent of later aircraft, including the Mach-3 North American XB-70 Valkyrie, the supersonic Rockwell B-1B Lancer, and the stealthy Northrop Grumman B-2 Spirit. The B-52 marked its 50th anniversary of continuous service with its original primary operator in 2005. (Other aircraft with similarly long service include the English Electric Canberra, Tupolev Tu-95, Lockheed C-130 Hercules, Boeing KC-135 Stratotanker, and Lockheed U-2.)

B-52D 56-0665 at the National Museum of the United States Air Force, Wright-Patterson AFB in Dayton, Ohio, was operated by the 97th BW at Blytheville AFB, Arkansas.

B-52D
The B-52D was a dedicated long-range bomber without a reconnaissance option. The Big Belly modifications allowed the B-52D to carry heavy loads of conventional bombs for carpet bombing over Vietnam, while the Rivet Rambler modification added the Phase V ECM systems, which was better than the systems used on most later B-52s. Because of these upgrades and its long range capabilities, the D model was used more extensively in Vietnam than any other model. Aircraft assigned to Vietnam were painted in a camouflage colour scheme with black bellies to defeat searchlights.

General characteristics

Crew: 5 (pilot, copilot, radar navigator (bombardier), navigator, and Electronic Warfare Officer)
Length: 159 ft 4 in (48.5 m)
Wingspan: 185 ft 0 in (56.4 m)
Height: 40 ft 8 in (12.4 m)
Wing area: 4,000 sq?ft (370 m?)
Airfoil: NACA 63A219.3 mod root, NACA 65A209.5 tip
Empty weight: 185,000 lb (83,250 kg)
Loaded weight: 265,000 lb (120,000 kg)
Max takeoff weight: 488,000 lb (220,000 kg)
Powerplant: 8? Pratt & Whitney TF33-P-3/103 turbofans, 17,000 lbf (76 kN) each
Fuel capacity: 47,975 U.S. gal (39,948 imp gal; 181,610 L)
Zero-lift drag coefficient: 0.0119 (estimated)
Drag area: 47.60 sq?ft (4.42 m?)
Aspect ratio: 8.56
Performance

Maximum speed: 560 kt (650 mph, 1,047 km/h)
Combat radius: 4,480 mi (3,890 NM, 7,210 km)
Ferry range: 10,145 mi (8,764 nm, 16,232 km)
Service ceiling: 50,000 ft (15,000 m)
Rate of climb: 6,270 ft/min (31.85 m/s)
Wing loading: 120 lb/ft? (586 kg/m?)
Thrust/weight: 0.31
Lift-to-drag ratio: 21.5 (estimated)
Armament


Guns: 1? 20 mm (0.787 in) M61 Vulcan cannon originally mounted in a remote controlled tail turret on the H-model, removed from all current operational aircraft in 1991
Bombs: Approximately 70,000 pounds (31,500 kg) mixed ordnance; bombs, mines, missiles, in various configurations
Avionics


Electro-optical viewing system that uses platinum silicide forward-looking infrared and high resolution low-light-level television sensors
Sniper Advanced Targeting Pod

even though he's on super nutritious breast milk, they still like to "fortify" it with a load of vitamins and a bunch of other stuff that is meant to beef up the caloric content of the milk so he can put on weight.

the current ratios of milk to fortifier add 2 calories per ounce to his feedings. and when you're as small as eric those two calories make a big difference.

it should be noted that, although it might like it, this is not "baby formula". it's a special blend of vitamins and fats that is only available at your local nicu.

the nurse thought that i was crazy for taking a boring shot of the fortifier box, but i knew that it was the perfect opportunity to crank up the contrast and create an extremely compelling picture of the suplement box. everything is a little better with a bit of added contrast.

WHEN YOU KNOW A CULINARY RATIO, IT'S NOT LIKE KNOWING A SINGLE RECIPE, IT'S INSTANTLY KNOWING A THOUSAND.
Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn't it easier just to remember 1-2-3? That's the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want -- chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture.
RATIOS ARE THE STARTING POINT FROM WHICH A THOUSAND VARIATIONS BEGIN.
Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3 : 1 : 2 -- or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3 : 1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor.
Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth ofcooking: basic preparations that teach us how the fundamental ingredients of the kitchen -- water, flour, butter and oils, milk and cream, and eggs -- work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes.
As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. Ratio provides one of the greatest kitchen lessons there is -- and it makes the cooking easier and more satisfying than ever.

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