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Improving Reception For Children With Cancer – Basque Family Support Association



The association “Tous avec Agosti” wants 2023 to rhyme with new dynamics. For nine years now, the structure has been working to welcome families of hospitalized children in Bayonne. Since 2018, 47 families have been able to find some respite in an apartment in Anglet.

Apartment in Anglet

Since she has benefited from an apartment in Anglet, the association “Tous avec Agosti” has enabled nearly 50 families of patients hospitalized at the Center Hospitalier de la Côte Basque to stay close to their loved ones. This represents 600 overnight stays, 47 families from 23 departments and even from Belgium and Spain. At the beginning of 2023, the structure has just had its prefectural approval renewed and sees things big.

“We have been working in our area for years,” notes Frédéric de Arroyave, the association’s president, but “in 2023, we will show ourselves much more, on the markets for example, but also in acts. The apartment we have in Anglet is a haven of peace for families going through terrible times, but for some it is difficult to access”. The apartment is located on the alleys of the Jardins d’Arcadie, near Biarritz – Pays Basque airport. We want to get closer to the Bayonne hospital.

The association “Tous avec Agosti” was born in 2015. Agosti, 10 years old, is suffering from cancer and taken care of at Bordeaux hospital for 6 months. His father, Frédéric de Arroyave, living in Ahetze, has the possibility of integrating a parents’ house and can stay with his child. Such a structure did not exist in Bayonne, so he launched the project and the association which lives today thanks to donations from contributors and the dozen (very) active volunteers. Each year, approximately 4,000 children are hospitalized in Bayonne.

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How to Develop Healthier Eating Habits?




The key to building healthier eating habits is to get to know your body. You’ll discover what works for you and what doesn’t.

A well-stocked pantry and freezer can make it easy to eat healthy. Try to limit your intake of processed foods and sugary drinks.

Keeping a food diary will help you identify any unhealthy eating habits. This will also help you recognize good habits, such as limiting snacking. It’s important to replace these bad habits with healthy alternatives.

Healthy eating should include plenty of fruits and vegetables. Make sure to eat three meals a day. Avoid skipping meals, because this can lead to overeating and binging.

Maintaining a balanced diet is essential to keeping your hormones happy. Drinking plenty of water and low-fat dairy will help you stay hydrated.

Avoid eating when you’re tired or stressed. If you’re hungry, eat a small portion of food. Eating slowly will tell your brain that you’re full.

Avoid processed foods, which contain a lot of added salt, fat, and sugar. These ingredients are often hidden in packaged foods. Use a reusable water bottle in your purse to help you avoid grabbing high-sugar beverages.

Set aside a time each week to go shopping for healthy foods. You can get bulk items when they’re on sale. Pick up a few things at the farmer’s market.

Developing healthy eating habits is a gradual process. It takes practice and diligence to develop these habits. However, once they’re established, they can become a natural part of your daily life.

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Kraken Subvariant: Understanding The Unknown



It could cause a new wave of Covid-19 cases in Europe but in reality, apart from its great ability to spread, not much is known about the new “Kraken” subvariant yet. This is highlighted by the latest ECDC report according to which “there is a risk that this variant could have a growing effect on the number of COVID-19 cases in the EU/EEA, but not within the following month, as the variant is currently present only at very low levels in the EU/EEA” and specifies that “due to the uncertainties associated with the growth rate of the variant, this assessment is associated with a high degree of uncertainty”.
In the aftermath of the two cases of subvariant detected in Romania, XBB.1.5 – this is the scientific name – is under careful surveillance.

To date, in fact, most of the reports come from the United States (4,111 sequences) and the United Kingdom (202 sequences) but the subvariant has also been detected in several other countries, including European ones: Austria, Belgium, Czech Republic, Denmark , France, Germany, Iceland, Ireland, Italy, the Netherlands, Portugal, Romania, Slovenia, Spain and Sweden. But, underlines the ECDC, “the proportion of the variant in the EU/EEA is less than 2.5% in the last two weeks of 2022 for all countries where it is possible to accurately estimate the proportions of the variant at this low level”.

According to The Data Collected

According to the data collected so far, this variant appears to have a large growth advantage over previously circulating lineages in North America (109%) and Europe (113%). But due to the uncertainty associated with the estimate, it is not yet clear whether the variant will become dominant in the US in the coming weeks: “The rapid growth in the US does not necessarily mean that the variant will become dominant in the EU/EEA, as during the important differences in the circulation of variants between North America and Europe have been observed several times during the pandemic”.

“At the moment – the Center’s experts specify – there is not enough information available to evaluate any change in the severity of the infection associated with the variant”, however it seems that Kraken is able to bind more successfully to ACE2, the receptor present on the surface of the cells of different organs, through which the virus enters the body.

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How to recycle party food leftovers?



What do we do with holiday leftovers? Good question because something always remains at the table and it’s a sin to throw it away. Among other things, from leftover food more interesting and articulated dishes can arise than the starting ones. On this topic, we asked for the support of Giancarlo Perbellini, one of the best Italian chefs, who in 2022 was awarded by Gambero Rosso as chef-patron of the year, also assigning the Tre Forchette to Casa Perbellini, the restaurant in Verona that has two Michelin stars since 2016.

Perbellini has created three tasty and elegant recipes which fall within the current philosophy of his restaurants, beyond the environments and nuances. Italian spirit, great ingredients, precise cooking, clean tastes, attention to the past.

Crouton with lentil cream, Taggiasca olives, apple, mandarin and crispy bacon

Ingredients: 200 gr lentils from the day before; 8 croutons; 100 g of Taggiasca olives; a green apple; 4 slices of bacon; a mandarin; extra virgin olive oil; garlic; balsamic vinegar; soy; lemon, salt

Method: dry the olives in the oven for 2 hours at 110° then toast the croutons in a sauté with extra virgin olive oil and garlic. Emulsify the lentils with extra virgin olive oil, soy sauce and balsamic vinegar in a mixer, peel the apple and cut it into regular cubes then season it with salt, lemon and very little oil. In a frying pan, brown the bacon with extra virgin olive oil and then cut it into lozenges. Arrange the croutons on a plate and arrange the lentil purée, the olives, the diced apple and the bacon, then finish with some grated tangerine peel.

Ravioli with capon ragout, soft cheese and fiolaro broccoli

Ingredients: For the pasta: 250 g flour; 200 gr egg yolk; salt; garlic; Reserve Grana Padano. Knead and laminate until smooth. For the filling: 200 g leftover capon cut into cubes; 100 g mascarpone; 50 g Grana Padano Riserva; 50 g nutmeg; 2 egg yolks. Mix everything by arranging with the salt and prepare the ravioli. For the garnish: 200 g blanched fiolaro broccoli; 100 g stracchino or squacquerone cheese; extra virgin olive oil; lemon; butter; vegetable broth; cream. > Season the stracchino with extra virgin olive oil, lemon and cream, bringing it to a creamy consistency and blanch the fiolaro broccoli in the vegetable broth with oil and garlic.

Method: cook the ravioli in salted water, glaze them in a pan with broth and butter, then serve garnished with the stracchino cream and the golden fiolaro broccoli.

Golden panettone, lemon cream and verbena granita

Ingredients: For the granita: 500 g of water; 50 g sugar; 10 g lemon verbena. Blend everything for 4 minutes and pass through a sieve then leave to freeze in the freezer, whisking the mixture every 20 minutes to loosen it. For the lemon cream: 180 g milk; 80 g cream; 80 g egg yolks; 60 g sugar; 18 g cornstarch; 1 grated lemon zest; salt; vanilla. Heat the milk and cream with the lemon, separately mix the sugar with the cornflour, the egg yolks and the vanilla, then add the milk to the mixture and return to the heat, bringing it to the boil, adding a pinch of salt. Once the cream is cooked, add a few drops of lemon juice.

Method: cut the leftover panettone into not-too-thick slices then brush it with an egg and 50 grams of cream. Brown it in a pan with a few knobs of butter. Serve the slices on the lemon cream and the granita.

Read more from the source GQ (Italiana Edition)


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