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      "body": "leo zagami. Interview him dan",
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      "author": "divebomb",
      "body": "I honestly think that at least one pharmacist should be behind that counter, for  a more target specific diagnosis, treatment, and bio-chemical effects to the body of each strain. it just solidifies the term \"Medicine\" more when a medical practitioner is there to aid in explanation.  When you enter the realm of the health care that is. Just a thought.  I think when you say certain strains help with pack pain and others anxiety, etc.... Unless there are extensive human studies done on each strain, then it's basically selling snake oil.  From a pharmacological point of view, and medical. Not in the sense is one strain gets you more high the the other, or less, but to start giving out diagnosis and treatments for ailment, is a very slippery slope.  Couldn't that lead someone to a big law suit in the future? Something to think about.",
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      "body": "Mark's  a douche. He's in on the take.  Trudeau govt are going to give him and jodi stock options, and other perks. They will have a card blanche while everyone else suffers. No they're not his concerns, because none of negative issues will effect him or his porn star wife. (fun on the farm with jodi).  They'll get to market their shit, and grow whatever they want and no one or nothing will ever bother them.   His success will be our suffering. He's stupid ass big mouth, with a huge ego to fill.  someone needs to crack him in the nuts. cuz he's used b.c. for his own personal praise.",
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      "author": "pressfortruth",
      "body": "If you don't believe in free speech even for those you absolutely despise than you don't believe in it at all",
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      "body": "ya dan.. that girl should not be allowed to write for such big media moguls. She's nothing but evil incarnate, and you were not wrong in any way. She has to be exposed and destroyed.  People like her should not, and i mean should not be spewing their rederick  anywhere especially social media. There's a time and place to settle differences and that was a low blow by her.",
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      "body": "If I could change one thing in my life it would be to have the ability to effectively communicate all my thoughts and ideas in a manner that's understood by the world.   An idea is great, and everyone has them, but the hardest part is putting it on paper for others to understand.   So, I think definitely poly linguistic, but to find that frequency, or that harmony that our species as a whole communicates,  to reach nirvana and understanding, is definitely something I'd like to change in myself.  Effective universal communication. lol cheers",
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      "author": "divebomb",
      "body": "hahahahaha thank you very much.   The vegan version was actually where it came from.  In parma italy they used eggplant, and then people used same method but with chicken. Just cut eggplant in strips, soak in salt water for an hour, then follow recipe.   I'll follow  you as well. cheers",
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      "author": "cryptoj215",
      "body": "Chicken Parm is one of my favorite foods in this world!\n\nIm trying to cut out meat as much as I can so never eat it that much anymore!\n\nGotta find a vegan version! =)\nUpvoting and Following you!",
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      "author": "resteemsupport",
      "body": "Hello divebomb!\n\nCongratulations! This post has been randomly Resteemed! For a chance to get more of your content resteemed join the [Steem Engine Team](https://steemit.com/steemit/@steemengineteam/join-steemengine-today)",
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      "body": "@@ -2508,16 +2508,179 @@\n enerous,\n+ (you might want to add a small can of tomato paste to really thicken up the sauce so it sits and doesn't soak into cutlets. Try to reduce it as much as you can.),\n  then co\n",
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      "author": "divebomb",
      "body": "<html>\n<p><br></p>\n<p><br></p>\n<p><br></p>\n<p><img src=\"https://www.seriouseats.com/images/2014/09/20140923-chicken-parm-recipe-34.jpg\" width=\"1500\" height=\"1125\"/>Hey folks, today I'm going to show you how I make one of my favorite dishes; Chicken Parm, Chicken Parmigiana, or as People of North America refer it to as \"Chicken Parmesan\". &nbsp;Completely up to you how you would like to say it, but first lets do a little bit of history.</p>\n<p>First of all Parma is a city in the northern region of Italy, famously known for it's Prosciutto among other cultural beauty. &nbsp;But, believe it or not, this savory dish has it's origins in the United States. &nbsp;It does take its inspiration from Italy. Eggplant Parmigiana was the original Italian recipe or Mellanzana alla Parmigiana, and the switch to chicken in United States is anyone's guess. &nbsp;But, the original eggplant recipe is how the people of Parma italy cooked their eggplant, which is lightly breaded, cooked in olive oil and topped with tomato sauce and Parmesan cheese. &nbsp;&nbsp;Okay lets get started.</p>\n<p><em><strong>Ingredients</strong></em></p>\n<p>- 4-5 chicken breasts, cut into cutlets and tenderize with mallet</p>\n<p>- 4 eggs</p>\n<p>- salt and pepper</p>\n<p>- Tomato sauce (use recipe from earlier post \"Tuscany Tomato Sauce).\"</p>\n<p>- Bread crumbs</p>\n<p>- Romano cheese (handful)</p>\n<p>- 1 tablespoon of sugar</p>\n<p>- Mozzarella cheese</p>\n<p>- Parmagiano Reggaino</p>\n<p><em><strong>Directions</strong></em></p>\n<p>First, make your breading mixture by adding 3 cups of bread crumbs, a handful of Romano cheese, and tablespoon of sugar and mix well. Second, in a separate plate, scramble eggs. &nbsp;Leave both plates side-by-side.</p>\n<p>Devain, cut chicken into cutlets all with same thickness. Wrap each piece in saran wrap, and tenderize both sides with &nbsp;a mallet. &nbsp;When done, line chicken up and sprinkle salt and pepper on both sides. &nbsp;Put chicken on a plate beside mixture. &nbsp;Heat up one or two frying pans with extra virgin olive oil, depending on skill level. &nbsp;Now, dip chicken in egg, bread crumbs, then fry until golden brown on both sides. &nbsp;Do this until all chicken is cooked, and soak up any extra oil by letting chicken sit and cool on paper towels, not piled up on each other. &nbsp;After chicken is cooled, place in baking dish, side by side, trying not to over lap too much. &nbsp;Pour Tuscany Tomato sauce over chicken, not soaking it but generous, then cover with shredded mozzarella cheese. &nbsp;Bake in oven at 350 F for 20 mins, cool, garnish with parsley flakes, parmigiana cheese and serve with favorite pasta dish.</p>\n</html>",
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      "author": "divebomb",
      "body": "@@ -1615,19 +1615,20 @@\n oon of s\n-alt\n+ugar\n  and mix\n",
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      "body": "@@ -1303,16 +1303,17 @@\n to Sauce\n+)\n .%22%3C/p%3E%0A%3C\n@@ -1428,38 +1428,8 @@\n /p%3E%0A\n-%3Cp%3E- Tuscany Tomato Sauce%3C/p%3E%0A\n %3Cp%3E-\n",
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      "body": "@@ -1075,15 +1075,1627 @@\n ed.%3C/p%3E%0A\n+%3Cp%3E%3Cem%3E%3Cstrong%3EIngredients%3C/strong%3E%3C/em%3E%3C/p%3E%0A%3Cp%3E- 4-5 chicken breasts, cut into cutlets and tenderize with mallet%3C/p%3E%0A%3Cp%3E- 4 eggs%3C/p%3E%0A%3Cp%3E- salt and pepper%3C/p%3E%0A%3Cp%3E- Tomato sauce (use recipe from earlier post %22Tuscany Tomato Sauce.%22%3C/p%3E%0A%3Cp%3E- Bread crumbs%3C/p%3E%0A%3Cp%3E- Romano cheese (handful)%3C/p%3E%0A%3Cp%3E- 1 tablespoon of sugar%3C/p%3E%0A%3Cp%3E- Mozzarella cheese%3C/p%3E%0A%3Cp%3E- Tuscany Tomato Sauce%3C/p%3E%0A%3Cp%3E- Parmagiano Reggaino%3C/p%3E%0A%3Cp%3E%3Cem%3E%3Cstrong%3EDirections%3C/strong%3E%3C/em%3E%3C/p%3E%0A%3Cp%3EFirst, make your breading mixture by adding 3 cups of bread crumbs, a handful of Romano cheese, and tablespoon of salt and mix well. Second, in a separate plate, scramble eggs.  Leave both plates side-by-side.%3C/p%3E%0A%3Cp%3EDevain, cut chicken into cutlets all with same thickness. Wrap each piece in saran wrap, and tenderize both sides with  a mallet.  When done, line chicken up and sprinkle salt and pepper on both sides.  Put chicken on a plate beside mixture.  Heat up one or two frying pans with extra virgin olive oil, depending on skill level.  Now, dip chicken in egg, bread crumbs, then fry until golden brown on both sides.  Do this until all chicken is cooked, and soak up any extra oil by letting chicken sit and cool on paper towels, not piled up on each other.  After chicken is cooled, place in baking dish, side by side, trying not to over lap too much.  Pour Tuscany Tomato sauce over chicken, not soaking it but generous, then cover with shredded mozzarella cheese.  Bake in oven at 350 F for 20 mins, cool, garnish with parsley flakes, parmigiana cheese and serve with favorite pasta dish.%3C/p%3E%0A\n %3C/html%3E\n",
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      "body": "<html>\n<p><br></p>\n<p><br></p>\n<p><br></p>\n<p><img src=\"https://www.seriouseats.com/images/2014/09/20140923-chicken-parm-recipe-34.jpg\" width=\"1500\" height=\"1125\"/>Hey folks, today I'm going to show you how I make one of my favorite dishes; Chicken Parm, Chicken Parmigiana, or as People of North America refer it to as \"Chicken Parmesan\". &nbsp;Completely up to you how you would like to say it, but first lets do a little bit of history.</p>\n<p>First of all Parma is a city in the northern region of Italy, famously known for it's Prosciutto among other cultural beauty. &nbsp;But, believe it or not, this savory dish has it's origins in the United States. &nbsp;It does take its inspiration from Italy. Eggplant Parmigiana was the original Italian recipe or Mellanzana alla Parmigiana, and the switch to chicken in United States is anyone's guess. &nbsp;But, the original eggplant recipe is how the people of Parma italy cooked their eggplant, which is lightly breaded, cooked in olive oil and topped with tomato sauce and Parmesan cheese. &nbsp;&nbsp;Okay lets get started.</p>\n</html>",
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