I broke a tooth on a Jordan almond!
mama goose_gw zn6OH
6 years ago
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Trying to make my own granola. Unhappy
Comments (26)barb_roselover_in- How much tomato powder did you order? If it's a small amount (8-oz. or less), then store it in the refrigerator. It hardens because there are no fillers (ingredients) to keep it free-flowing. So any time you open it, get in and get out quickly. The moisture in the air can cause it to clump, or even harden. I tuck a few moisture absorbers (leftovers from bottles of supplements we take) in the top of the jar to absorb any moisture from opening the jar. Your frost-free refrigerator is a very dry environment, which is why it works to keep your powder dry, so to speak ;-). If the tomato powder gets hard, you can usually break it up with a spoon or grate it on a fine box grater or microplane back into a powder again. Just don't leave the lid off for any length of time. If you purchased a large amount, like a #10 can, place it in user-friendly amounts - pint or 1/2-pint canning jars - and vacuum-seal them shut with a FoodSaver using the jar attachment. Kept in a dry, dark and cool environment (vacuum-sealed) it has an indefinite shelf-life. I've suffered with arthritis since I was 14-years old, so you have my sympathy.... You may get some relief if you limit foods from nightshade plants, so you might want to research that. I decreased inflammation considerably by eliminating wheat. I have a flaker mill so I can make flakes from a large variety of soft grains - rye, spelt, einkorn, barley, wheat, kamut, quinoa, oat groats, triticale... Check Bob's Red Mill for a variety of flakes. Unfortunately, nothing tastes like oats. Many years ago a local mill made "heavy bran" from hard winter white wheat, which was made like oatmeal, and worked in recipes just like oatmeal - but that wonderful taste was sorely missing. I was part of a small group challenged to use heavy bran in recipes, but the product was too work-intensive to be put into production on a local basis - after I used 25# of it in experimental recipes. Heavy bran is generally used as the base product for making flaked cereals. You may have better luck if you soak your oats, rather than consuming them raw in granola. Or soak and dehydrate them first, if you want to use them in granola-type mixtures. Oats contain more phytates than almost any other grain. I generally soak and dehydrate nuts before I add them to granola so they are easier to digest and have more available nutrition. If you aren't familiar with soaking gains/nuts/seeds, check your library for a copy of "Nourishing Traditions" by Sally Fallon with Mary G. Enig, Ph.D., and you can find more information on-line. When it comes to chia seeds, I purchase them 5-pounds at a time and have used them for 7-8 years. They are my #1 health food. -Grainlady...See MoreHas anyone had their amalgams removed?
Comments (18)I've had a couple replaced, not all. Some of my fillings were done 25-30 years ago and they do tend to loosen over time. One ended up needing a root canal. 1 have 8 total fillings, 6 are mercury. The two that were switched out are on my bottom right side and that is actually the side I tend to chew on, so I think that has something to do with it. My upper on that same side is currently failing and I'll have to end up loosing the tooth at some point, just a wait and see. The tooth broke when I bit down on an olive pit so it has a large filling. The concern over mercury isn't new. Way back in the 1840's the Association of Dental Surgeons didn't want it being used since mercury was/is a known toxic substance. Mercury does get released from those fillings and you do absorb that into your body. Even Health Canada states that. How much is safe, I don't know. I haven't really looked into it. Health Canada states that the amount of mercury from these fillings are detectable in the blood but not at levels associated to cause illness. Personally, I do know if I had an illness that were related to symptoms of mercury toxicity I would remove them if I could afford to do so....See MoreWedding favors
Comments (64)You all have given me such great ideas! I want to go to a wedding with each of these favors. To answer a question, most of our guests will be coming from either New York City, Philly, or Connecticut. Some will be from upstate New York, but most will be from out of town. A lot are either 50 or older, so I'm thinking we might not want to do candy apples (even though I love them.) definitely leaning towards a food item, perhaps syrup, or maybe maple candies. Still exploring. The only other thing to keep in mind is that our menu includes a "pastry delight "table at the end of the wedding with a beautiful assortment of fancy little pastries. Wondering if we need anything as far as favors…...See MoreHappy Valentine’s Day Everyone! Cooking, or eating out?
Comments (26)LOL, 2many, I think Sriracha tastes like vinegar and hot peppers, but can't taste any other flavors. I'm a wimp, I like just a little heat but I don't want the enamel on my teeth to bubble. I think if it's so hot I can't enjoy the flavors of the food, it's kind of pointless, but Elery loves heat, the hotter the better. That is one mean looking panty liner, BTW. (grin) Sleevendog, I found a similar potato in my storage: I left it propped up on the counter for Elery to find and he didn't even notice it, LOL. So much for that Valentine's Day thought! Thanks for the sriracha tip on hummus, Elery would love that. I suppose I could just mix it in at the end, so the entire batch isn't "contaminated"? (snicker) AnnT, the steak looks delicious, as always, and although I don't care for very many hot chilies I love peppercorns. It's a different kind of heat. Annie...See Moremama goose_gw zn6OH
6 years agomama goose_gw zn6OH
6 years agomama goose_gw zn6OH
6 years agoalbert_135 39.17°N 119.76°W 4695ft.
6 years agolast modified: 6 years agomama goose_gw zn6OH thanked albert_135 39.17°N 119.76°W 4695ft.mama goose_gw zn6OH
6 years agolast modified: 6 years ago
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