Ruston, LA (PRWEB) October 31, 2006
In the first week of November every other year, American politics heat up the national climate and politicians begin slinging every movable thing -- some very sloppy and messy -- at every opponent real or imagined. But contamination of the nation with E. coli had already begun.
Of course, the culinary climate was marred by the contamination of much of the nation's spinach supply and some of its lettuce. Legislators turned the bright light of political scrutiny on the FDA, the CDC, and any other agency they supposed should have avoided the problem. Tragically many citizens were made ill and two were believed to have died of the illness caused by a source unknown. It has finally been concluded that wild pigs grazing in or close to the fields of spinach or lettuce may have been the culprits. Even deer are possible contributors to the problem.
But a political solution does not appear to be the best solution to this messy problem. As Mary Cheatham and Paul Elliott have found, there is an even better solution to the healthy greens issue. In 'The Collard Patch' at http://www.CollardLovers.com/bonuses.htm, their delightful story cookbook with deliciously innovative recipes from appetizers, to wraps, to desserts, they teach one how to grow collard greens as well as how to cook and prepare them in ways never before imagined.
Desserts? . . . Yes, desserts! Cheatham and Elliott discovered that collard greens added to chocolate made the chocolate taste better. Though a confirmed chocolate lover may balk at that thought, they insist that it is true.
In 'The Collard Patch' http://www.CollardLovers.com/bonuses.htm, Cheatham and Elliott grow collard greens in gardens, flowerbeds, and planters on the porch. The good news is that when you grow your own collards, it is much easier to keep wild pigs (and deer) out of the collard patch. Yes, they will eat your collards if you let them get too close, but you can keep them out. Of course, politicians will eat collards, too; so you may have to shoo them off, as well, around election time.
Most of the recipes are of Southern origin and include Cajun and Creole recipes, deep South favorites, and delicious never-before-heard-of culinary inventions.
In addition to developing a deliciously delightful story cookbook with recipes and wonderful stories of a youth growing up in the South, Cheatham and Elliott have turned their passion for healthy cooking and eating into a thriving business both on the Internet and off. They have enjoyed this process so much, they have compiled a list of free bonuses which they have used in their process.
Cheatham and Elliott have found many other people who would love to begin their own businesses either on the Internet or off. There are many advantages of having a small business on the Internet and one of them is that they can become as large as a person wishes. Of course, Cheatham and Elliott emphasize any valuable business requires diligent and persistent work.
They are having their official launch of their story cookbook, 'The Collard Patch,' on Thursday, November 2, 2006, the eve of Collard Greens Day, through Amazon http://www.CollardLovers.com/bonuses.htm. For every purchaser of 'The Collard Patch' on that day, Cheatham and Elliott are offering nearly $2,000 worth of bonuses at no cost.
When a person has his or her own collard patch, wild pigs, deer, and politicians, with or without E. coli can be kept away from one's collard greens.
Regardless of one's political persuasion, 'The Collard Patch' with the full bonus package for purchases on Thursday, November 2, 2006, can be found at http://www.CollardLovers.com/bonuses.htm.
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