@Mossy, thank you for understanding. I’ve been taking advantage of the beautiful weather we’ve been having here and helping my dad build up the endurance he lost since having the flu in January so I’ve been away from my computer and the forum more, lately.
I think the thread’s title should read Cooking With Mossy because you’re far more ambitious and precise with your cooking than I am. You remind me of my brother. While I hardly ever measure ingredients and prefer using my senses—for example, I can tell by smell when something is done baking—my brother is methodical and likes following detailed instructions. I joke that it’s because he’s a Virgo, a sign known for its meticulous attention to detail, sometimes to its own detriment, and that if you want something done to perfection, hire a person with Virgo (or Capricorn) placements.
I’m so glad you’ve made strides with your health and with your level of dedication, I have no doubt that you’ll continue to. I think my success with thyroid is a reflection of my long-standing deficiency, having had an under-active thyroid since birth and certain stressful experiences like molestation that suppressed it further. I think the average person with a healthier history could improve their thyroid function with diet and lifestyle changes alone. Having overcome the trauma, my need to supplement is minimal now outside of winter so I’m hopeful it will eventually be unnecessary.
I’ve been a swimmer since I was in utero —in fact, one of my earliest memories is me as a baby in our pool wishing my mum had put me in the blue floaty she put my cousin in, instead of the red floaty I was in because even barely out of the womb I had strong preferences and don’t care for red lol—so I don’t actually fear I would drown, but I can see myself getting tossed around like a beach ball. However, it’s not mastering surfing that I’m after, but the surfer’s relaxed lifestyle and mindset. I could easily spend hours floating in the ocean on a surfboard (or steamer trunk—shout-out to Joe ), never catching a wave, and be in total bliss if I was in the flow, just being water, my friend.
Haha! Fair enough. My dad isn’t a finger tapper, though. I sometimes wish he was because it has been a struggle getting him to eat, especially since his cancer treatments. I used to make all his meals in bulk on Mondays and he would just pull whatever he wanted out of the freezer and reheat it in the microwave throughout the week, but I’m having to make him all his meals daily now because he won’t eat otherwise.
LOL at ask Jennifer. I’ve been collecting random knowledge in preparation for if I’m ever a contestant on a game show. I’m convinced with each fact I gather that no matter how useless, it will be the answer to the question that stands between me and the grand prize so it goes in the memory bank. Even if there is credibility to the claimed benefits of sprouting and fermenting, it sounds like grains are only a fraction of your diet so I personally would stick with the flour that’s been working for you. You’re already eliminating the worst offenders (IMO)—the franken ingredients—by baking from scratch. The only reason I like sprouted flour is because I find it sweeter and as a devout Wonka follower, the sweeter the better. My dad doesn’t eat a ton of grains, anyway.
