I’ve had a pretty crappy summer with some mishaps at work that made me stressed, overheated, and angry. So I slept most weekends, or sewed things to calm down. What didn’t happen was canning much in the way of jams and preserves. It’s a hot business that keeps you on your feet for a couple of hours. Was not in the mood, to put it mildly.
Now that the weather is crisp (finally) I got guilted into doing some canning.
Guilted by remarks like this:
“oh, my family really looks forward to those jams you make for the holidays”
“we save those jams you make for the weekend and eat them with cheese and crackers and a good wine”
More of the tale of fixing the troubles I mention in last post: here is a drink from Peru that does wonders for my blood numbers (A1C is excellent these days), and is said to have many health benefits. For me, it’s a superb anti-inflammatory. Not bad with pisco or vodka either, but I’m off the hard stuff for a whole. And, yes, I had pineapple trimmings in that same freezer of doom. Why, you might ask, do I beg pineapple trimmings off people who eat pineapples? This drink.
This is made of purple corn, some pineapple peelings, and usually apples. Add spices and simmer for about an hour, until the drink is very deeply-colored. It’s a glass full of antioxidants. Just don’t spill it. It stains like heck.
I got the recipe from a Peruvian friend, and then tried to amp up the antioxidant value with some additions. No effect on taste, as the spices are pretty forward. Continue reading Chicha Morada
I had a couple of bad weekends recently because of drug and supplement reactions. As it turns out, diclofenac, the NSAID I take for pain, doesn’t get along at all with my blood pressure med (candesartan) or with the coumarin in the cinnamon I used to use. I usually don’t use much diclofenac, so the drug didn’t have the opportunity to react with the rest of my daily doses until I had some significant pain.
As some of you may remember I moved house in late December of last year. Moved between Christmas Eve and New Year’s Eve. Moved 2/10 of a mile to another unit in my same complex. One of the things I had to dismantle was this:
I harvested the sweet potato fly after four days–that’s from Sunday to Thursday. The pot was just beginning to form small clumps of hard white yeast on the top of, and had tiny bubbles coming up and around the raft of sweet potatoes. The eggshell turned a weird color. Continue reading The sweet potato fly is done
You can do this with a fine strainer in a bowl, some cheese cloth to line the strainer, and a lid to cover the whole draining rig, but I do this a lot, so I have a tool for it–also works great for salting and draining cucumbers.
This is a super-fine soft fabric sieve that fits in a draining bowl with a tight fitting lid. You can leave it in the fridge without getting stinky yogurt from the other things that might be in your chill-chest
I downloaded David Perlmutter’s new book, Brain Makerˆfrom the e-collection at my library. Then I read it. All of it. Every word.Then I went to bed. All that happened between 3pm and 11pm last Sunday. You might say I was motivated to read this book.
Sorry for the silence. I’ve had a bit of a setback this past week.
My work is seasonal, and the week-before-last was one of those “hair-on-fire” weeks. My brain took the hit, as I worked in excess of 55 hours in five days. I thought I’d gotten through OK, was rather smug about it in fact, but I found myself in the middle of an MS episode last weekend. The symptoms started to cascade: loss of balance, chills and fever, symptoms of food poisoning (sure sign I have an episode in progress), and extreme fatigue. Continue reading What to do when your brain catches fire