disturbance steadying may need a few more ideas,

hi, I'd say keep going to produce in every season, yes even the hard squash. It was the clincher for me when I could get my favorite kabocha in soft version without stove or machine manipulation. Many countries ferment and I had studied simple fruit based ones for sauerkrauts over thyroid benefits of easing cabbage intake etcetera. So, I just connected the thought of making my old low cooked favorite gently likeable raw with a soak also.

I look forward to my pumpkins now so to speak with whatever elese is on hand. Last night in early chill, a buttercup was filled with a mango and it tasted like peanut butter in a good way, blended on its own. The gourd is initially scooped out for a wonderful small snack of goo you want to continue. And the marination will...


The seeds can be reserved in a collander if not immediately chewy, then right crisp could occur. The other eveing I liked mine with aged garlic like that.

If skins are in your scope of supper as it's usually with me with enough, you can submerge the whole thing in say coconut or grapefruit juice or freshness available. A consistent choice is tomatoes and avocadoes, tastes gourmet and I guess it is since I heard the red fruit and and the vegetable type is a combination on a culinary interview ha-ha.

Regarding temperature, the ceramic I use actually does get slightly warm under any lid -- glass, cloth, or porcelain too -- the longer it sits with stuff especially if the dish is insulated by a recycled kettle but that's no reason to extend it lol. A day or two suits my preparations, and normally they are checked and transferred as unfinished parts for a new bowl of last day. I think I get revved up on the nutrient enhancement of body temperature often recently, as endocrine system can be fed and on nights after munch moved away from exercise hubby asks what I ate because I came as a physical blanket.

True, I do have some whole ginger nibbles of the budding ends snapped off... the center is somehow enjoyed by my family or not wanted to be wasted. I have my part with coconut watched for when it is succulent inside; if it does not pour for fizzy sample of today's drink but is subtle for use for later, then I often it crack it the next day parallel to the plate that is getting an air of its liquid flavor. Frequently when I open then the husk it's delicate like ricotta cheese and it's easy to absorb the rhizome zig zag intensity. When cut like that, it's oily on the brown side too or is passed on to spouse who waits.

The point is, irritation could be influenced by what's taken with it. I don't have variety of other nuts in shell this year, but am keeping up on omega 3's by gelling flax seeds in concoctions that are gravitating to cucumber as number one for self watering effects. But just yesterday, I used up all my obvious squirts or ones trusted to turn except bananas so I'm trying that to froth there and do know it's made a nice syrup when already browning previously alone or in mixture.

So the fats can be simple for the tongue and spices don't have to be difficult necessarily.

It's been very educational ever since I learned bell peppers are supposed to be red, and the moreso you'll see the seeds reflect this with it's own finish code of darkening. I never reach that comfort zone routinely, so majority is deseeded. Same goes always with my chile, except once with habeneros where it was moistly changed in color to every seed. No hiccup whereas that happens if accidentally swallowing the harder ones of less ripened species, such as cayenne dried on the bush before sent to farmer's market and now placed in my colander are still getting a deseeding from me because the state of shade of inside indicates toxicity matched by my pop burp of indigestible. The capsaicin is the culprit according to a webside of what to avoid. I'm discovering it is likely the advancement, but I would never want a powder but have my open eyes on my snips.

{I'd add soaking grains goes towards making a beautiful day with metabolism. Rye rejuvelac just sipped of what you barely immerse it in does wonders but by what it taps into>

Some wild rice is nice started in perrier and then burst under other live moisture}

I didn't mean to get off tangent but get you to know ingredients more,
like getting a trampoline is more valued without vinyl interference
Carolyn