Why You Feel Sleepy After Eating

Have you ever noticed how sleepy people get after a big meal—especially during the holidays? One moment everyone’s laughing around the table, and the next, half the group has vanished to find a cozy corner for a quick nap. It got me wondering: Why does eating make us so tired? So I did a little digging, and here’s what I found.

Feeling sleepy after eating—often called postprandial somnolence or the classic “food coma”—is a common experience, and it’s caused by a mix of biological and nutritional factors. Here’s what they say is really going on:

1.) Blood Sugar Fluctuations

• Meals high in refined carbohydrates (like white bread, pasta, or sugary snacks) cause a rapid spike in blood sugar.

• Your body releases insulin to bring it back down, and that crash can leave you feeling sluggish.

2.) Tryptophan & Serotonin

• Foods like turkey, milk, eggs, and nuts contain tryptophan, an amino acid that helps produce serotonin, which regulates mood and sleep.

• A meal rich in protein and carbs can increase serotonin levels, making you feel drowsy.

3.) Melatonin-Rich Foods

• Some foods naturally contain melatonin, the sleep hormone—like tart cherries, oats, rice, and pistachios.

• These can subtly signal your body to wind down.

4.) Large Meal Volume

• Eating a big meal diverts energy to digestion. Your body focuses on breaking down food, which can leave you feeling tired.

5.) Circadian Rhythm

• Many people experience a natural dip in energy in the early afternoon. Eating during this time can amplify the effect.

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health.clevelandclinic.org

verywellhealth.com

medicinenet.com

msn.com

Egg Salad Sandwich

Enjoy this list of egg salad recipes in honor of National Sandwich Month and all Egg Holidays!

Egg salad is part of an American tradition of salads involving a high-protein or high-carbohydrate food mixed with seasonings in the form of spices, herbs, and other foods, and bound with an oil-based dressing. Its siblings include tuna salad, chicken salad, potato salad, ham salad, pasta salad, lobster salad, crab meat salad, etc.

Egg salad is often used as a sandwich spread, typically made of chopped hard-boiled eggs, mayonnaise, mustard, minced celery or onion, salt, pepper and

paprika.

A closely related sandwich filler known worldwide, is Egg Mayonnaise, where chopped hard-boiled egg is mixed with only mayonnaise.

Egg salad can be made creatively with any number of other cold foods added. Tomatoes, onions, lettuce, pickles, pickle relish and cucumber are common. Other variations can include cooked lentils, peas, beans, olives, peppers, or cottage cheese.

Nutrition

Eggs are one of the most highly nutritional foods that you can eat. In fact, one average sized egg contains about 75 calories, 6.25 grams of protein, and 220 milligrams of cholesterol. It also contains large amount of vitamins, minerals, macro and micronutrients (including but not limited to: carotenoids, choline, betaine, and many others). In essence, in one small package, eggs provide our bodies with essential amino acids.

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Recipe: Old Fashion Egg Salad

• 1/4  cup Mayonnaise
• 2 teaspoons Lemon juice
• 1 teaspoon Dried minced onion
• 1/4  teaspoon  Salt
• 1/4  teaspoon  Pepper
• 6  Hard-boiled eggs
• 1/2  cup Finely chopped celery

In a bowl, combine mayonnaise, lemon juice, onion,

salt and pepper.  Add eggs and celery then mash.  Cover

and chill.  Serve on a lettuce leaf or spread on bread.

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Recipe: My Youtube Video for National Egg Salad Week  from over 15 years ago! Yep way back in 2007!

• 3 large hard boiled eggs
• 1 tablespoon grated cheddar cheese
• 1 tablespoon chopped onions
• (dryied minced onions work also)
• 1 or 2 tablespoons chopped celery
• 1/2 teaspoon yellow mustard
• 3 tablespoons mayonnaise
• 1/4 teaspoon Mrs. Dash table blend
• salt & pepper to taste.

mix well / refrigerate

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Recipe: Breakfast Bacon & Cheese Egg Salad

This recipe served me well for many ah breakfast! Yep.... you don't have to eat egg salad sandwiches just for lunch ya know. Hey.... it is bacon and eggs!

• 6 Hard-boiled Eggs, peeled and chopped
• 1/2 cup Mayonnaise
• 1 Celery Stalks finely chopped
• 1 Green Onion or Scallion Sliced
• 4 strips chopped Bacon - cooked crisp & drained
• 2 tablespoons Fresh Parsley, finely chopped
• 1/4 cup grated cheddar cheese
• 1 teaspoon mustard
• Salt & Black Pepper to taste

Mix & mash all together. Serve on toasted bread.

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Recipe: Bacon & Horseradish Egg Salad

This is my favorite egg salad recipe because I'm crazy about horseradish and I'm crazy about bacon.

• 6 Hard-boiled Eggs, peeled and chopped
• 1/2 cup Mayonnaise
• 1 Celery Stalks finely chopped
• 1 Green Onion or Scallion Sliced
• 4 strips chopped Bacon - cooked crisp & drained
• 1 tablespoons cream Horseradish
• 2 tablespoons Fresh Parsley, finely chopped
• 1 teaspoon mustard
• Salt & Black Pepper to taste

Instructions: Mix and mash all together.

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Low-Fat Yolkless Egg Salad

• 6 large Eggs; hard-cook -- discard yolk for another use.
• 3 tablespoons  Sweet pickle relish
• 2 tablespoons  Green onions -- chop fine
• 1 tablespoon  Pimiento; dice -- opt
• 1/2  cup  Cooked -- mashed potatoes
• 3 tablespoons  No-fat mayo
• 1 tablespoon  Creamy mustard blend
• 1/2  teaspoon  Salt
• 1/4  teaspoon  Pepper
• 2 teaspoons  Curry powder -- opt

Chop egg whites. Combine egg whites, relish, green onions and pimientos; set mixture aside.  Combine mashed potatoes and next 4 ingredients; stir in curry powder.  Fold into egg mixture. Serve as a salad, sandwich filling or stuffing for veggies.

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Dill Egg Salad

This egg salad is for all those who love the herb Dill!

• 8 eggs
• 1/4 cup mayonnaise
• 2 tablespoons prepared Dijon-style mustard
• 1 teaspoon dried dill weed
• 1 teaspoon paprika
• 1/2 red onion, minced
• salt and pepper to taste

1. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove

from hot water, cool, peel and chop.

2. In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon.

3. Serve on bread as a sandwich or over crisp lettuce as a salad.

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Kickin Egg Salad

We call this one kickin because of the red pepper in it.

If you like red pepper then you will love this one.

• 4 boiled eggs
• 1/4 cup mayonnaise or fat-free mayonnaise
• 1/4 cup light sour cream
• 1 teaspoons mustard
• 1 teaspoon red pepper
• 1 stalk celery, finely chopped
• 1 tablespoon sweet pickle relish
• 1/4 teaspoon paprika
• salt and pepper to taste

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resource / gone-ta-pott / my youtube / wikipedia /

Let's talk about National Pecan Pie Day

Friends first I'm going to explain what a pecan pie is for those viewers not from the United States then I will talk about the National Pecan Pie Day itself. (July 12)

Pecan pie is a sweet custard pie made primarily of corn syrup and pecan nuts. It is popularly served at holiday meals and is also considered a specialty of Southern U.S. cuisine. Most pecan pie recipes include salt and vanilla as flavorings. Other ingredients such as chocolate and bourbon whiskey are popular additions to the recipe. Some recipes even use an amount of maple syrup instead of corn syrup for flavoring. Pecan pie is often served with whipped cream too. Friends at the end of the post 🠟 I will list a common pecan pie recipe for you if you need one. For fun I'm also going to list a "Pecan Tassie" recipe for you too. Those are small pecan pie bites that you see at parties a lot. 

What are Pecans? Nuts!

The name "pecan" is a Native American word of Algonquin origin that was used to describe "all nuts requiring a stone to crack.” wikipedia definition

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When is National Pecan Pie Day?

July 12 every year is always National Pecan Pie Day. We also have a National Pecan Month but that is celebrated every April. Our calendar also says we have a Pecan Day celebrated every March 25th and a National Pecan Day celebrated every April 14th. Our calendar also tells us that we celebrate National Pie Day on January 23rd.

How is this Holiday Celebrated?

This holiday is for enjoying a delicious sweet and nutty slice of "pecan Pie."  It doesn't matter if you like to bake it with dark corn syrup or light, just know that today is the day to remember that traditional taste of the holidays and eat that pecan pie! Try a new recipe if you like. You can find many different varieties that include chocolate cream cheese or even other types of nuts. Have fun with this holiday and share a slice with all your friends. Many friends get together on this day for coffee and pecan pie. Many pie baking groups get together on this day and bake up several different pecan pies and enjoy a taste off. And remember, don't wait until Christmas or Thanksgiving to enjoy this pie. It has its own day so celebrate it. Don't forget, I'm going to list a common pecan pie recipe at the bottom 🠟 of the post if you need it so keep reading. Wink ~

Origin of this Holiday?

My research did not find the creator, or the origin of this day.

This holiday is referred to as a "National" day.  However, I did not find any congressional records or presidential proclamations for this day. Even though I didn't, this is still a holiday that is publicized to celebrate, and I found blog posts going way back talking about pecan pie parties in honor of National Pecan Pie Day. So have fun with it and celebrate it!

Interesting information about New Orleans Pecan Pie

Tradition holds that the French created pecan pie soon after settling in New Orleans, after being introduced to the nut by Native Americans. It is sometimes referred to as "New Orleans pecan pie," adding an aura of French cuisine to a home-cooked comfort food. Attempts to trace the origin have, however, not found any recipes earlier than 1925, and well-known cookbooks such as Fannie Farmer and The Joy of Cooking did not include it before 1940.

The process for refining corn sugar was not developed until the 1880s. Thus, the corn syrup which is considered an essential part of the modern recipe was not available to the settlers of New Orleans.

There is no doubt that the makers of Karo syrup popularized the dish, and many recipes—even one ascribed to a well-known New Orleans restaurant—specify Karo syrup by name as an ingredient. This suggests a prosaic 20th-century origin in Karo promotion, and in fact the maker's website currently credits the dish as a 1930s "discovery" of a "new use for corn syrup" by a corporate sales executive's wife. The company asserts that "Down South, today, that same recipe continues to be called Karo Pie" but in fact this name for the dish seems to be rare.

Although the standard recipes call for corn syrup, cookbook author Mark Bittman comments "There are two kinds of pecan pie, one of which contains not only sugar but corn syrup. I don't like this version—not only is it too sweet, if you taste corn syrup by itself, you'll never cook with it again." The version he favors uses white and brown sugar, no corn syrup, and "thickens the sugar with eggs—in other words, it's a custard pie, loaded with pecans."

Jim Turner of Glencoe, Alabama developed a recipe for making pecan pies with sorghum syrup.

Pecan tassies, another Southern specialty, are similar to pecan pie, but are miniature portions. In addition, many recipes for pecan tassies differ in the inclusion of cream cheese in the crust and omission of corn syrup from the filling.

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Pecan Tassies

Small pecan pies...very flaky. Made in small muffin tins...like a cookie."

Melt in your mouth good!

1 (3 ounce) package cream cheese, softened

1/2 cup butter

1 cup all-purpose flour

1 egg

3/4 cup packed brown sugar

1 tablespoon butter, softened

1 teaspoon vanilla extract

1/4 teaspoon salt

1/4 cup chopped pecans

24 pecan halves

1. To Make Crust: Blend softened cream cheese, 1/2 cup butter and flour. Chill 1 hour.

2. Shape into 24 balls. Press balls into cavity of mini muffin tins, making small cups.

3. To Make Filling: Beat together egg, brown sugar and 1 tablespoon butter. Add vanilla and salt and beat till smooth. In each little crust bottom, sprinkle chopped pecans, add egg mixture to right before top and top with a whole pecan.

4. Bake at 325 degrees F (165 degrees C) for 25 minutes or till filling is set. Cool before removing from tins.

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Pecan Pie Recipe

2 eggs, slightly beaten

1 cup light corn syrup

1/4 cup brown sugar

1 Tbsp molasses

2 Tbsp melted butter

2 Tbsp flour

1/4 teaspoon salt

1 teaspoon vanilla

1 1/4 cups pecans, coarsely chopped

1 9-inch pie shell, chilled for an hour if freshly made, defrosted for 10 minutes if frozen. (See pie crust recipes.)

Method

1 Preheat oven to 375°F. Spread pecans along the bottom of the pie shell. Mix the remaining ingredients and pour over pecans. The pecans will rise to the surface of the pie.

2 Bake at 375°F for 45-50 minutes until the filling has set. About 20 minutes into the cooking you may want to use a pie crust protector, or tent the edges of the pie crust with aluminum foil to prevent the pie crust edges from burning.

3 Remove from oven and let cool completely.

Serves 8.

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 Friends did you enjoy the post?   "Live everyday like a holiday." Pam

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► 🛒 ❤ Pecan Pie / https://amzn.to/3nhV3Uk

► 🛒 ❤ Pecans / https://amzn.to/3HYxfhY

► 🛒 ❤ Pie Pans / https://amzn.to/3Olembc

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resources: wikipedia / gone-ta-pott / encyclopedia

Bacon Hot Dogs

 Pictured above is "Pinks" Mulholland Drive Dog. This is a 10" STRETCH dog grilled onions, grilled mushrooms, nacho cheese & bacon. photo by: punkjr/ license

About Bacon and Hot Dogs:

"Bacon is a cut of meat taken from the sides, belly, or back of a pig, and then cured, smoked, or both. Bacon may be eaten fried, baked, or grilled, or used as a minor ingredient to flavour dishes." The same goes for hot dog weenies too- they can be grilled, steamed, boiled, barbecued, pan fried, deep fried, broiled or microwaved and each way you cook them will change the flavor and texture of the hot dog. Hot dogs can be made with any flavor sausage and not just your standard weenie.

What is a Bacon Hot Dog?

Well, it's a hot dog with lots of fried bacon on top. The great thing about bacon hot dogs is that you can make them any way you like; with any topping that you like as long as bacon is added to it. One variation of the bacon dog is "Pinks" Mulholland Drive Dog. This is a 10" STRETCH dog grilled onions, grilled mushrooms, nacho cheese & bacon. In fact the photo at the top of the page is one of Pinks creations- www.pinkshollywood.com/pgz/menu.htm

Halloween Hot Dog Favorites:

We all know that bacon hot dogs and bacon dogs with chili are always a favorite for Halloween and at fall festivals; but do you know why? Well for Halloween, it's traditional to eat foods that are ugly. The uglier the better because it makes for a spooky eating experience. Foods like crispy bacon, limp grilled onions and mushroom are favorites on hot dogs at Halloween because they are indeed u-g-l-y. Many times you find them labeled with the name "Monster Dogs". Not because they are monster in size but because the hot dog is made to look like a monster. The gray button mushrooms are perfect for monster eyes and the crinckled bacon helps to give it a scary wooly look. (similar in looks to a Monster Sandwich) Add a red cream style chili to look like blood and you have the most popular hot dogs served at Halloween. Bell pepper strips or banana peppers are used for the mouth. For flavor you can add mustard or cheese to the underside of the dog but never on top. The bacon and mushrooms are always what you see on the very top of the dog to better form the monster face.

Variations in Hot Dogs

"Hot dogs may be grilled, steamed, boiled, barbecued, pan fried, deep fried, broiled, or microwaved. Some cooks prefer to boil their hot dogs in beer. While hot dogs are always cooked before packaging, they should not be eaten cold from the package.

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Holiday Calendar

Our holiday calendar is packed full of National Food Holidays just waiting to be celebrated. Yep, it sure is, and I think bacon hot dogs are the perfect choice for National Hot Dog Month, National Hot Dog Day or International Bacon Day. 

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Let's make some Wild Green Garlic Butter / Recipe for you

Today I wanted to talk about Wild Green Garlic Butter

It's the Season to make it! Spring and early summer is the most popular time to forage for wild garlic leaves that you can chop up and make special butter for those special occasions. All you have to do is mix it, mold it and freeze it until that special holiday rolls around then pull it out of the freezer and put in the refrigerator. 

I can always find it growing wild in my yard, and I mow it over with the lawnmower along with the other wild onions, so I bet you have it in the wilds of your yard too. Wild green garlic butter is so easy to make and tastes delicious served over seafood, fish, steamed veggies and over grilled meats. Also remember it when your making fresh baked onion bread and potato dishes. Oh, and it's nice as an additive over a bowl of seasoned noodles. Just let it melt and stir. The bright green color is just beautiful When it's strawberry season... it's wild green garlic butter season too. Wink~ Here let me share with you how I make mine. 🠟

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• 8 ounces / Unsalted Butter at room temperature
• 1 ounce / Chopped wild garlic leaves
• 1 tablespoon / Extra Virgin Olive Oil
• 1 tablespoon / Freshly squeezed lemon juice
• 1 teaspoon / Flakey Sea salt
• 1 teaspoon / Sugar
• 1/2 teaspoon / Black Pepper

1. Mix the room temperature butter, sugar, salt and pepper together first.
2. Then olive oil and lemon juice / mix
3. Then add chopped up wild garlic / mix
4. Form butter in a plastic tub / just like when you buy a tub of butter / then refrigerate it or freeze it.

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Allium canadense: It goes by several other common names

Allium canadense, the Canada onion, Canadian garlic, wild garlic, meadow garlic and wild onion is a perennial plant native to eastern North America from Texas to Florida to New Brunswick to Montana. The species is also cultivated in other regions as an ornamental and as a garden culinary herb.

Five varieties of the species are widely recognized

The Canada onion is cultivated as a vegetable in home gardens. It was formerly collected from the wild to be eaten by Native Americans and by European settlers. People in the Cherokee Nation continue the tradition of picking and cooking wild onions in early spring. Various Native American tribes also used the plant for other purposes: for example, rubbing the plant on the body for protection from insect, lizard, scorpion, and tarantula bites. "Yesss that's what I read!"

The whole plant can be eaten raw, with the tougher outer layers removed. It can also be cooked and included in any recipe calling for onions. The species has an onion odor; if this is lacking, it may be that the poisonous deathcamas has been collected instead of A. canadense.

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My Closing Thoughts~

• I hope this was a fun post for you. I think anytime we can make herb butter in any form is a good thing because herbs add so much flavor to everything and are so good for you. Try replacing the 1 ounce of wild garlic with any other herbs that you have. It's hard to mess butter up so go for it.

• I have more herbed butter recipes. If you like I can share a few more recipes. Every now and then I go off on an herb butter kick when my herb garden is looking full, and I try all kinds of combination butters. hehee~

• Here's another tip: replace the butter with cream cheese. Ok, so that's not a butter but it sure is good on toasted bread, crackers and potatoes! What can I say...
• If you need a special gift for a food lover this would be great to give! Just freeze the tub first (to help keep it from melting) then give with some homemade bread. YUM

• Hummm... since you're thinking about butter right now.... I also shared a post about "Basting Butter Sauces" - thought you might like that post too.

• I also think it's a good idea for everyone to get to know their yard and see what it has to offer. Sometimes we're so busy in life that we don't even realize our feet are trampling all over something special.

"Live everyday like a Holiday" Pam

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HOLIDAYS TO REMEMBER

📅 Herb Day / Celebrated the 1st Saturday in May

📅 November 17 / National Butter Day

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► 🛒 ❤ Butter / https://amzn.to/3R5oW83

► 🛒 ❤ Cream Sauce / https://amzn.to/3ymZ3cp

► 🛒 ❤ Butter Sauce / https://amzn.to/3QNLCcJ

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This article is licensed under the GNU Free Documentation License. It uses some material from wikipedia

Wave.video /  gone-ta-pott /

Recipe for Strawberry Shortcake

Did you know that Strawberry Shortcake is the #1 dessert that is traditionally served on July 4th Holiday!  Yes, indeed it is. In the U.S. just about every 4th of July cookout will have this cool and refreshing dessert on the table. Many times, blueberries are added to the red strawberries to make the dish "red, white & blue" symbolic for the holiday colors.

Strawberry Shortcake Recipe

1 1/2 pints strawberries, hulled and quartered lengthwise
1/4 cup granulated sugar
1/2 cup well chilled heavy cream
3 tablespoons sour cream
1 tablespoon confectioners' sugar
1/2 teaspoon vanilla

4 cream biscuits, recipe follows

In a large bowl combine 1 pint of the strawberries and the granulated sugar and with a potato masher mash the berries gently until they release their juices, being careful not to crush them to a pulp. Add the remaining 1/2 pint of berries. Let the mixture stand at room temperature, stirring occasionally, for 1 hour.

In a bowl beat the heavy cream with the sour cream and the confectioners' sugar until it holds a soft shape and beat in the vanilla. Split the biscuits horizontally with a fork, arrange the bottom halves on 4 plates, and spoon the strawberry mixture over them. Top the strawberry mixture with some of the whipped cream and arrange the biscuit tops on the cream. Serve the remaining cream separately.

Cream Biscuits

• 2 cups all-purpose flour
• 1 tablespoon double acting baking powder
• 3 tablespoons sugar, if desired
• 1/2 teaspoon salt
• 1 1/4 cups heavy cream
• Milk, for brushing tops of biscuits

Into a bowl sift together the flour, baking powder, sugar, and salt, add the cream, and stir the mixture until it just forms a dough. Gather the dough into a ball, knead it gently 6 times on a lightly floured surface, and roll or pat it out 1/2-inch thick. Cut out as many rounds as possible with a 2 1/2-inch round cutter dipped in flour and transfer them to an ungreased baking sheet. Gather the scraps, reroll the dough, and cut out more rounds in the same manner until they are 10 in all. Brush the tops of the rounds with the milk and bake the biscuits in a preheated 425-degree oven for 15 minutes, or until they are pale golden. Transfer the biscuits to a rack and let them cool for 5 minutes.

Yield: 10 biscuits

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In honor of National Food Holidays, this page is dedicated to the July 4th celebration and National Strawberry Shortcake Day which is celebrated every June 14th! Make all your celebrations a delicious experience; by learning about Strawberry Shortcake & the holiday named in its honor!

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This article is licensed under the GNU Free Documentation License. It uses some material from wikipedia