@Jennifer Thank you, but please don't worry about being late or not replying. I think this forum should be a no-stress, take it as it comes, endeavor. It's one of the freedoms — and I don't know yet if it's a positive or negative — of the modern life, among the many inherent burdens, the ability to dive in and out of topics and conversations, on a whim. As soon as it becomes an obligation, it kind of takes the fun and benefit away. And with this information age, we can easily take on obligations far beyond our capacity to handle all of them. The local town or city has now become the world, to some degree!
Ok, that is good to know about yogurt and pancakes. I have actually been thinking of making pancakes. In my flour research, I see that I would purposely want a lower protein flour. I was kind of hoping to be able to use bread flour for everything . Maybe I still can, but it seems normally you wouldn't want to.
I appreciate the kind words. I have slowly made strides in my over all health, as compared to when I first started Peating. Your success story with thyroid is intriguing, and has me not totally throwing the idea out, though it is down on the list. It will be interesting to know if your thyroid maintains after you stop supplementing with it...if.
Indeed. I think that is where my natural inclinations to be wary of water prove themselves...when a giant wave pummels me! I don't know if you've ever been caught under a wave and it pins you to the ocean floor momentarily, but not fun! Those who are meant for water don't think too much of it. I'm not one of them, for better or worse.
For sure. Peakcock = rockstar, from any measurement. (Just don't tell the other male birds that.)
One dad is enough...haha. And the way I approach things, with attention to detail, is to a fault. It's the error of perfectionism, which ironically, is not perfect. ; ) So, to have two dads waiting and tapping their fingers would not be a good scenario.
Ok, that is interesting about Brix, being more important than organic over conventional. I've always had a hunch about that, and you'd think with all my years on the forums I would've gleaned a more concrete understanding than I have. See, that's why I ask Jennifer . You had mentioned Brix before...I'll look into that as time allows. I am definitely interested in those sprouted grains, but I've had to cut back on the good stuff, due to budget. When I go back to it, these sprouted grains are where I'll start.
