内容摘要：The 39-year-old Morstead spent the past two seasons playing for Boyer with Jets after spending most of his career with the New Orleans Saints. He averaged 47.2 yards per punt last season with a 40.7 yard net average.

The 39-year-old Morstead spent the past two seasons playing for Boyer with Jets after spending most of his career with the New Orleans Saints. He averaged 47.2 yards per punt last season with a 40.7 yard net average.

Cortney Bishop, who runs a design studio in Charleston, South Carolina, also uses playful hues. A beach cottage got seafoam-blue Big Chill appliances, and a countertop is embedded with chunks that look like sea glass.In another kitchen, she used deep, dark color to frame windows and ground cabinetry, then added cheery notes of citrus and tomato via stools, artwork, canisters, even range knobs. The result: a space that’s packed with style and personality.

John Cialone of the firm Tom Stringer Design Partners amped up the energy in a Palm Springs, California, villa by putting Benjamin Moore’s Kiwi paint color in the kitchen. “The home’s mainly a weekend house, so the clients were willing to go bold on cabinetry.” The vivid green is picked up elsewhere via artwork, accessories and textiles.In his own kitchen, Cialone says, “I like bright, crisp countertops that reflect natural light and contrast with food. If I was adding color, it’d be orange, because it evokes sunshine and citrus – two of my favorite things!”Cialone loves to cook but says an organized galley kitchen’s fine with him.

“I’ve learned I don’t need a lot of counter space to prepare even elaborate meals, if the area’s well laid out,” he says. “Fitted drawer inserts make me very happy — they provide a dedicated space for items I use often.”Got kids? Set up pantries with low bins for easy snack stowing. Proud of your cookbook collection? Featuring it in plain sight makes access easy, and creates a homey décor moment as well.

Entertain often? Set up task stations – maybe a separate coffee-making zone; a mise en place counter, where you can lay out all of a dish’s ingredients before cooking; a dedicated baking prep area.

Build or adapt your kitchen to suit how YOU will use it, designers say, rather than worrying about conventions.Here are some tips from scientists on how to slow down and take a more mindful approach to consuming your

If you’re the kind of person who can regularly polish off breakfast, lunch or dinner in less than 20-30 minutes, you are eating too fast.“It takes about 20 minutes for the stomach to communicate to the brain via a whole host of hormonal signals that it’s full,” said Leslie Heinberg, at the Center for Behavioral Health at the Cleveland Clinic. “So when people eat rapidly, they can miss these signals and it’s very easy to eat beyond the point of fullness.”

People who eat quickly are likely to swallow more air, Heinberg said, which could lead to bloating or indigestion. Not chewing your food properly can also compromise digestion, meaning you won’t get all of the nutrients from your food. Unchewed pieces of food also could get stuck in your esophagus.Some previous studies have suggested that people who eat quickly have the highest risk of