Over the decades I bought various juicers but never seem to be able to stick to it. I would use the new machine for a while, then like a lot of people, I'd quit. So how do I make the habit stick? I think the answer is to do a lot at once, then f... Read more
So I've been wanting to do this for quite some time. How to go about combining brewer's yeast and wheat germ that I bought since last year? Likewise, I also bought Maca. What the heck do you do with that? Then an idea came when I read about the ... Read more
So I've noticed that my steel griddle has hot spots from the gas burners and it would brown the eggs. An ideal egg would be cooked white with no browning and a runny yolk. I got an idea of using aluminum sheets to help distribute the heat. Maybe... Read more
The last few months I've been working and observing the practicality and impact of parallel tasking. For example, when I cook something, not only I cook in bulk quantity, but if I had the DW, washer and dryer going at the same time, that makes ... Read more
Sure, I've eaten plenty of freshly cooked beets, but have never done fresh juice with a juicer before. Since I put in so many carrots, it's hard to tell the differences with beets in there, but the color is much more vibrant and shall I say Red?... Read more
So I had a one-on-one meeting with the boss this morning. After work, it drawn on me that reading between the lines, the boss was telling me not to worry about job security. Of course, there is no guarantee in life. Maybe he has telegraphed thi... Read more
So I've been interested in juicing for decades, but never stuck with it. Either it was too much hassle or I didn't know enough to appreciate what I was doing. Finally, I think I've found the right ingredients for juicing: purple cabbage and purp... Read more
The gym called twice. Sorry, No deal. You only called when you want money, but we never get called to come and work out. Since I only used the gym 29 times last year, I'm not spending money on that. Instead....
Now to the diamond. Not for v... Read more
I've been playing with mass cooking for a couple of years. Finally, it drawn on me that basically this is institutional cooking at home. If you want to have a half way decent food and lots of free time, then cooking in bulk is a must. Having f... Read more
Recently, I figured out that I was dead wrong in my calculation of how long I need to work before retirement. My 3 year goal was based largely on looking at life from the cup half empty point of view. There was fear of layoff and the idea of get... Read more
Cholesterol is good for you. Your brain needs it and part of the brain is made of it.
Here are a couple of links to dispel this myth and misinformation that we have been told over the decades:
www.cholesterol... Read more
I just came back from a vacation and now it's time to set and reset goals for the rest of the year. It's roughly 100 days to the end of the year, so here I go:
1) Pulling back on researching health and diet topics.
2) Organizing, removing... Read more
So I've been reading about Natto from Mercola for quite some time. Finally, I got the courage and bit the bullet. It's time to make some Natto.
What I'm after besides vitamin K2 is the blood clot busting enzyme, so called fibrinolytic enzym... Read more