Hi Michal, I enjoy your video's there right to the point and should be easy to follow for the inexperienced on the forums. One day i might try a video if i ever get out of the stoneage. Sure would be fun watching different members video's . Thanks for taking the time to do your video to for me to enjoy. Martin

Now that is what I call an independent thinking woman !! What a character, and don't you just know she would have been fun to know. However, I can't really see many of us gardening that way as we all want it to look pretty ......me included !!! Now my asparagus ......that's another story.......it's on it's own.

Maifleur, this guy believes in no treatment after 75. He says quality of life goes too far south after that age. He is on the incoming Covid team, btw. From The Atlantic: seventy-five. That’s how long I want to live: 75 years. This preference drives my daughters crazy. It drives my brothers crazy. My loving friends think I am crazy. They think that I can’t mean what I say; that I haven’t thought clearly about this, because there is so much in the world to see and do. To convince me of my errors, they enumerate the myriad people I know who are over 75 and doing quite well. They are certain that as I get closer to 75, I will push the desired age back to 80, then 85, maybe even 90. I am sure of my position. Doubtless, death is a loss. It deprives us of experiences and milestones, of time spent with our spouse and children. In short, it deprives us of all the things we value. But here is a simple truth that many of us seem to resist: living too long is also a loss. It renders many of us, if not disabled, then faltering and declining, a state that may not be worse than death but is nonetheless deprived. It robs us of our creativity and ability to contribute to work, society, the world. It transforms how people experience us, relate to us, and, most important, remember us. We are no longer remembered as vibrant and engaged but as feeble, ineffectual, even pathetic. https://www.theatlantic.com/magazine/archive/2014/10/why-i-hope-to-die-at-75/379329/

Here's how I make Pad Thai, but it takes more than 15 minutes: Chicken Pad Thai Fried Noodles This recipe is a combination of several recipes that I found, and the flavor seems to be authentic, mainly because of the sauce. Ingredients: 8 oz. dried rice noodles 12 oz. chicken meat (or shrimp) 3 tbsp corn starch (or flour) 1/8 tsp cayenne (optional) 3 tbsp grape seed oil or peanut oil, approx. 4 cloves garlic, thinly sliced or chopped 1 small bunch bok choy, leaves reserved separately (or one cup bean sprouts) 1/3 cup Thai preserved cabbage, rinsed and drained – press out all excess moisture 2-3 Serrano peppers, thinly sliced, seeds removed, if desired 3 oz. Savory baked tofu or tempeh, sliced 1/8” thick and cut into 1/2” x 1/4” pieces 2 tbsp dried shrimp, ground 2 eggs, lightly beaten with 2 tsp soy sauce 4-5 green onions, thinly sliced, including green parts 1/4 cup chopped basil Sauce: 2 tbsp tamarind paste 1/4 cup water 1 tsp granulated sugar 1 tbsp dark soy sauce 2-1/2 tbsp Thai fish sauce 2 tablespoons fresh lime juice 1 tablespoon rice vinegar 2 tbsp Thai curry paste or 1 tbsp Chinese chili paste* 1/4 cup chopped cilantro For Garnish: chopped cilantro coarsely chopped dry roasted unsalted peanuts (optional – I serve these on the side) Place the rice noodles in a large bowl, cover them with cold water, and allow them to soak for about one hour. After they have soaked, drain them well and dry with a clean dish towel or paper towels. Keep them covered until you are ready to fry them. I dried them in a salad spinner that I lined with paper towels, and them I left them in the spinner, covered, until I was ready to use them. While the noodles are soaking, make the sauce. Dissolve the tamarind paste in water, using a pestle or other blunt object (such as wooden stomper for a meat grinder) and then strain through a coarse strainer or run through a food mill. Scrap the softened paste off the bottom of the strainer/mill, and put into a pyrex measuring cup or small bowl. Add the sugar, 1 tbsp soy sauce, fish sauce, lime juice, rice vinegar, curry paste (or chili paste), and cilantro and stir to combine. At this point you can taste it for seasoning and add a bit more soy sauce if you think it needs it. Set aside. Cut the chicken into small, bite-sized pieces. Combine the cayenne with the cornstarch, and dredge the chicken pieces in the mixture. Heat 1 tbsp of the oil in a wok. Stir-fry the garlic for about one minute, and add the chicken pieces, one at a time. Stir with very long stir-fry chop sticks. When the chicken is done remove and set aside. Leave whatever oil remains in the wok. Make sure the rest of the ingredients have been sliced/chopped and are lined up in order of addition. Remove the green part of the bok choy and reserve it chopped with the green onions. In order add the Bok choy (white part only) preserved cabbage, rinsed and drained Serrano peppers baked tofu or tempeh dried shrimp drained rice noodles Stirring with the long chop sticks to distribute evenly. You may need to add the extra oil as you go along. After the noodles have been brought up to temperature (about 3-4 minutes or so), add the sauce, stir to combine, and push the entire mixture to one side of the wok with a wooden spoon. Add the egg/soy sauce mixture to make scrambled eggs in the bottom of the wok. When the eggs are soft set, stir them into the rest of the mixture, using the chop sticks. Lastly, add the green onions and bok choy greens, fry for about one minute more, and then add the basil. Serve with garnishes on the side or on top. I omit the peanuts for myself, and I serve the peanuts in a small dish at the table for others to add as they like. *If you use Chinese chili paste, you may want to omit the Serrano peppers. The Thai curry paste that I use (Prik Kaeng) is not very hot, and is made from chili extract, lemon grass, garlic, onion, and shrimp paste. I would not recommend using a Massaman curry paste that has more ingredients than that. Serves 4