@Mossy, I’m sorry to hear that the gold potatoes came out undercooked. They’re the only mature variety I’ve used in years so I don’t remember how cooking times compare. With the babies, I always roast gold and red together for my dad’s meals and they cook evenly. Fingers crossed your next attempt is successful.
That’s essentially what I tell my dad, that the medical industry is great at emergency care, but not so much preventative and long-term care. I can understand your apprehension with Western medicine, given your experience with it. I’ve been let down too, and not just by allopathic medicine, but alternative, as well. 20 years as a medical industry guinea pig and the horror stories I could share.
I understand. I have a dream I’m saving up for so $7 for a dozen eggs would be too rich for my budget also, had I not designed the rest of my diet to be so cheap. Along with canned seafood, the eggs are the cheapest, most nutrient dense protein I have access to and the only animal protein I eat daily so even at $24 a week in eggs, my grocery bill is the lowest it has been in 20 years because the rest of my diet is mostly tuna, fruit and homemade veggie soups, with occasional splurges like sea scallops and raw dairy.
Welsh-Italian is a neat combination. My nieces’ father was born in Wales so I think I have an idea of what you mean by looking Welsh. I can imagine serotonin, gut dysbiosis and/or sensitivities to the chemicals commercial plantains/bananas produce in response to stress (how they’re grown and shipped) being possible factors. Ripening plantains was tricky for me, too. If I couldn’t buy them at a certain level of ripeness, I didn’t bother because I was guaranteed mold otherwise. It’s so great that you didn’t get a serotonin effect from the banana nut bread! I won’t tell the Peaty police about the walnuts, if you don’t tell them about my current love affair with eggs.
Yep, I’m grilling outdoors. I have a pretty good system going. The grill is on my back deck right off the kitchen through a sliding door so it’s a smooth transition from fridge to grill to table, and the majority of the fruit (squash, bell peppers etc.) I grill is picked fresh from self-watering GrowBox planters on the deck. This deters animals from eating all the fruit as the deck abuts dense woods and I’ve had fruit-loving coyote pups playing with each other on my lawn all summer long. For yogurt, I was making skyr, but switched to coconut yogurt when protein was triggering the dysautonomia and I liked it so much that I’ve continued making it since. I use it as a mayo substitute for my egg and tuna salads.
One last video. Being water while doing chores…
https://www.youtube.com/shorts/Ca2qjfFMJgg