@Jennifer Ok, so indeed, truly finger food. That phrase passed right over my head first reading it. Makes sense now, what you made. Pancakes I have been thinking about, and that will probably be sometime soon for my dad and I.
No worries, you didn't scare me off of thyroid, my body did. Somewhere along the line, my body became hyper-sensitive, and everything makes me feel off. Though, I have a long list, and large collection, of supplements I'm going to try again. Next up is CoQ10. After not being able to take the tea you recommended, due to side effects, I'm looking for something else for gum health. I'm still going to try the tea again, but as a rinse. And I do agree, some stress is good. There no doubt is truth to the adage that we should do things that challenge us. Most of my challenges are the unadventurous kind these days, but even so, challenges still.
Surfing is hard, at at least it was for me. Though, there is nothing quite like it. I have friends who surf, but I've never taken to it. I'm decent at sports, in general, but water, strangely, changes things for me. These days, though, not a lot of outdoor stuff, a part from yard work. I do have a friend wanting to go mountain hiking, which is another item on my to-do list.
Well, maybe I have that wrong then, at 5,000 year. Maybe it is a shorter time frame. Funny about the turkey. I used to have similar experiences as a child, picking up raw milk and eggs from the local farms, and seeing the peacocks strutting their stuff. Male birds really do think they are rock stars...very funny.
Yeah, I really like cinnamon as well. I just made cinnamon buns for my dad and I, and doubled the cinnamon from the recipe. Every time I make something like that, I say I won't be doing this again...haha. That is more complicated than the cinnamon raisin bread. I couldn't understand the rolling process, strictly by the written recipe, and I started to have something that looks like a sci-fi, cocooned creature. I know it's not rocket science, but I was attempting to follow the recipe to a tee. I'm one of those strange males that likes to follow instructions...sometimes . And, to justify myself a little bit, I went online, to see the same recipe, and they've corrected many of the instructions. They originally said the I should lay the dough out in a 6" x 13" rectangle, and it should've been 16" x 12"! And they reduced their cooking time by 15 minutes...no wonder the buns were over cooked.
I definitely prefer sprouted, so thanks for sharing that. The only thing I have sprouted currently is oatmeal, because I can get it at a good price. As well, I couldn't find sprouted and heritage together. Do you have an opinion of which would be preferred out of those two: modern wheat but sprouted, or heritage but not sprouted? My thought is the latter would be preferred, as the claim is that heritage or older wheat is more digestible, along with better nutritional value from modern wheat. Also, there is the glyphosate factor. I actually really like the taste of millet, though my only experience with it is as a side with a meal. I stopped eating it, along with most grains, about 9 years ago. So maybe I'll look into that again. I still do try to limit my grains, apart from bread. I tend to eat potatoes, not grains, with meals.
