Cooking with Jennifer
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In case anyone is interested, here is a no-bake cheesecake recipe made with strained yogurt:
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@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.
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@Mossy, my apologies for such a late reply. If you’ve ever used buttermilk in pancakes, strained yogurt is similar in that it makes pancakes extra fluffy from the acid reacting to the baking powder.
It’s too bad about the Heal All and other supplements, but my hope is that you become so healthy you won’t need them, anyway. I dream of the day when I no longer need thyroid.
Yeah, the water element seems challenging. My balance is good from my years as a flyer/cheerleader and dancer, but I can easily see myself getting pummeled by a wave and almost drowning.
Funny, I grew up near a farm that had peacocks. I find their posturing hilarious, but they wear rockstar well with all that colorful plumage.
Can I hire you as my dad’s personal chef? He’d eat a cocoon cinnamon roll so no worries about poor instructions. Kidding aside, how frustrating. I’ve come across quite a few recipes online that have had numerous revisions. Thankfully, most have had reviews so I’ve been able to tweak the recipes beforehand.
I understand. I ate quite a bit of millet the many years I was vegan, and out of all the grains it’s probably my favorite. The sprouted flour company I posted has heritage grains, including the variety of wheat you’re currently using, but I would pick whichever variety was grown in highly mineralized soil because it will be the most nutritious, IMO, regardless if its ancient or not. Same when it comes to organic vs conventional. I learned while following RBTI that Brix matters most because higher Brix, i.e., higher sugar and mineral content as the two go hand in hand, means healthier plants that don’t require as much intervention/pesticides. I lost count of how many times conventional gave me a higher Brix reading than organic. Plus, you can transform any grain, improving nutrient bioavailability similar to sprouting, through fermentation.
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@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. -
@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. -
@Jennifer Good news that you're getting away from the computer. I've been doing the same.
I don't believe I can change the title, but if I could, I promise I would, to put the burden, so to speak, on me, rather than you. Though, I think the evidence will show your inclination to cooking is more natural than mine.
Ok, so your brother likes attention to detail as well. I think that makes sense. Guys can have a more analytical approach, and girls more intuitive. Though, that can vary, I think, depending on the task. For me, cooking these days is more work than fun. So, I think my desire to be precise is so I can be efficient with my time and move on to another task, or even better, free time. Though, with my precision, I do want to get it right, so the finished dish tastes as it should.
Indeed, that is trying, to say the least — serious trauma. I'm glad you're able to move forward and that you've gotten thyroid to work for you. It was an eye opener for me, to learn that supporting the physiological can help deal with the psychological. I tended to approach everything as mind over matter. Where sometimes supporting the matter can help the mind. If thyroid works for you, I see that as a win.
I must say, I would've coveted your red floaties over the blue. At least as a younger child. My story is very similar, coincidentally, where I was crying to have the red cup my brother had, and I had the blue. Ok, now that I can relate to...floating in the water and relaxing, versus trying to conquer the wave. I think if there is one activity that is anti-internet age, it is floating. The saying these days is to "touch grass", to all of us who are online too much...maybe we can add to that, "go float", "touch water", etc.
That is tough, new meals on demand. I've trained my dad to know he won't get that every night. Most nights are a mix of premade and new ingredients. Like I may have premade seasoned beef and rice, which I'll use in a just-made burrito or taco. So, your dad's appetite is low to the point that only fresh food appeals to him? Or, is he purposely being ornery?
I think you'd have a good chance if The Peat is Right or Wheel of Alternative Medicine ever becomes a game show.
Interesting about sprouted grains being sweeter. Maybe there is something to that. Where a riper version of something is usually sweeter...maybe the same for sprouted grains. You had me at Wonka
. Wonka anything has got to be better. -
@Mossy, no worries. I don’t feel burdened by the thread. You just seem more skilled than I am.
I can see the efficiency of being precise, for sure. I’m a recovering perfectionist and highly analytical so I understand that, as well. At its worst, I suffered from analysis paralysis so I took a much needed information vacation to reconnect to my instincts and intuition. I suspect men are naturally more instinctual than analytical, but Western culture creates self-doubt by valuing external authority over instinct.
Thank you.
Yes, absolutely, supporting the matter can help the mind. Maybe not the most popular opinion, but I think mind over matter can be dangerous. I don’t think we should give all our power away to our biology, but I do think we should give ourselves grace. Even though we’re capable beings, sometimes we need more than willpower and positive thinking to overcome our challenges. There’s no shame in receiving help.That’s a reasonable reaction. There’s nothing like the wrong colored cup to ruin a drink.
I like that—“touch water.” Not sure if you’ve heard of it before, but there’s actually such a thing as float therapy. It’s sensory deprivation and involves floating in a tank filled with salt water. It’s like the Dead Sea encapsulated. I could never do it as I’m claustrophobic but aside from the enclosed tank, it seems very relaxing.Having premade ingredients is smart. I have a few sides and meats I keep in the fridge to mix and match throughout the week like roasted honey butter carrots, mashed and scalloped potatoes, marinated pork tenderloin and herbed turkey tenderloin, and then some buns I keep in the freezer that take only 25 seconds in the microwave to heat up.
My dad’s appetite is so low that no food appeals to him. It’s a side-effect of his cancer treatments that was made worse by the flu and his stubbornness. Despite my warnings, he didn’t get the gravity of the treatments and kept up his normal routine. He’s a musician and continued playing gigs through the worst of his symptoms, caught colds, shared them with me, and we were at the tail end of one when we got the flu at Christmas. A month in and we still felt off, but he played another gig, said he felt so bad that he had to lean against the wall while playing, is now feeling so lousy he can’t walk more than a yard without asking to be put down, while I fantasize about living like a homeless person on the beach, floating around all day on a surfboard and eating Cantonese takeout because anything more than that seems exhausting.
Haha! Thankfully, my useless knowledge is not limited to health so I’m ready for any gameshow. But you’re right, Wonka anything is better because it’s mixed with love, sprinkled with dew, covered in chocolate and a miracle or two.
Lord knows I could use a miracle or two, and a maid, and a cook, and something for the delirium that’s clearly setting in. Help me! I have stood on a mountain of no’s for one yes. ~ B. Smith
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I have stood on a mountain of no’s for one yes. ~ B. Smith
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@Jennifer Analysis paralysis is a good description. Ok, interesting, where I said men were more analytical, you think they're more instinctual. Maybe the instinct comes first, then the analytical, for men, and for women the intuition, then the analytical. I'm talking purely off the top of my head (dare I say, instinctually), so you're welcome to call out me out if you think this is flawed. Or not, for as you say, maybe you need a vacation from being overly analytical about yet another thing. I think the internet and the information age adds to being analytical and turned inwards, as we sit at our keyboards and absorb, absorb, absorb, to a large degree. It's one sided before it attempts to dialog, and the dialog is like a letter, not live, without the immediate give and take. I will have to ponder your external authority over instinct comment. I've never thought about it, but maybe you're correct.
Yes, I do like the virtue of grace, very much. I think as we transform more and more into a digital world, which creates a disconnect from a living exchange, things can become technical and transactional (without getting too political, I believe it's purposely being done), neglecting the human nature and needs of others.
I have heard of floating as part of sensory deprivation. I am claustrophobic as well, and what other phobias that might be included in sensory deprivation. Really, it's the loss of control I believe which is where my fears lie. Which I think is human nature, let alone what we've heard as being consistent with men's preferences, to be in control of a situation. BTW, I'm not purposely referencing and contrasting the differences of the sexes on purpose. I mean nothing political about it, it's just kind of where some of my thoughts end up based on the topics.
For sure, buns and bread in the freezer, I do as well. That has been a life saver in terms of making use of all of the homemade bread products I make, and not having to worry about any going bad.
I'm sorry about your dad's cancer. I get how much of a burden that is, so I understand your desire for some degree of nothingness. I am there as well, though not at the level you are. My father's appetite has been less as well. I suspect he has some kind of illness or ailment as well, or it may just be old age, but he refuses to go to a doctor. If you don't mind yet another reference, but that tends to be a male thing, not going to a doctor. I've become the same way myself, but after being let down by so many doctors. Do you think it helps your dad to continue playing music or is he neglecting doing the right thing?
Haha, delirium sometimes seems to be an escape.
Our letting go. It's kind of like our body's de-stressing mechanism, I could guess. At least to some degree. Of course, we can't stay there in any real sense, but I think we do have to learn to let go of some things out of our control. I speak for myself as well, within my circumstances and challenges. If I remember correctly, like me, your relatives are conveniently missing. I hope your brother, or someone, is able to help. -
@Jennifer That is an interesting carnivore buns recipe. I will pass that along to my brother. He is die-hard crazy these days about no carbs, so don't know if he'll be willing. Coincidentally, I have been making the full-fledged milk buns, for hot dogs and hamburgers. They're really good, and it's satisfying to know that they can be made at home, to replace the usually lesser quality store buns.
P.S. That ravioli lasagna looks interesting as well. I think my dad would like that.
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