Pain, Pain, Go Away!

If you make any recipes listed on this blog, you can now read the ingredients on your phone at the grocery store without eye strain. The font is bigger and closer together in both snippets and full posts. And just as before, the text is the width of the phone (no need to hold your phone horizontally).  Shout out to Grok, X's AI feature, for providing the CSS code that made this possible.

Cajun flavor at northern speed  Here's the full recipe, which is too long for a youtube comment. See the video here .  Ingredients 1 bag frozen riced cauliflower (12 oz) 1 bag frozen Cajun mirepoix (12 oz) 1/2 bag frozen okra (thawed) (use 6 oz) about 2.5 cups broth  12 oz Andouille sausage (cooked)  1/2 t onion powder  1/2 t minced dried garlic  1 can stewed tomatoes (14.5 oz) 2 teaspoons Cajun spice  3 tablespoons butter (divided) Directions Put the cauliflower in a bowl, add a little water, cover it with a plate, and put it in the microwave on high for 3 minutes. Melt 2T butter in a big skillet at medium-high heat.  Slice the sausage into thin slices.  When the butter is melted, put the mirepoix in the skillet and stir it in. Slice the thawed okra.  Carefully take the caulirice out of the microwave, give it a stir, and put it back in for 3.5 minutes. In another skillet, melt 1T of butter on medium high heat.  When the microwave b...

Remember when the blogosphere was a wild ride? Doctors, writers and researchers dove into research, picked apart studies and stood up to official advice and conventional wisdom that didn't work. We found each other in the comments and made a community.  Along the way, Dr. T. Colin Campbell's research got exposed as shoddy by an English major, Tom Naughton made us laugh, "safe starch" fads made us scratch our heads, "Diabetes Warrior" Steve Cooksey almost went to jail, CarbSane trolled everyone who was anyone, and CarbSaneR trolled the troll.  Now it's very quiet. Blogs don't come up in Google search results anymore and even if they did, most of the bloggers have stopped writing.  That's why I've moved on to YouTube. Videos do come up in search results and my shorts--which are mostly what I make--get pushed out to hundreds of people or more. My videos are on food and health (biohacking), but also on growing things and fixing things. If you...

After watching some people online getting freaked out about trying to put on holiday dinners and getting overwhelmed to the point that they're thinking about canceling the whole thing, I thought I'd put out a restaurant tip that will help people put on a dinner with less aggravation. A big complaint among the frustrated home cooks I've seen is that family members are not contributing to the dinner. But a bigger problem I see is that their menu is just too big. One lady's family is having her make 12 dishes all by herself, and some of these dishes look pretty complicated. Watch the video here or read on. The reason this is aggravating is that more dishes mean more shopping, more prep, and more cleanup. It's hard to make several dishes that will all be ready at the same time. Even though I used to be a prep cook at a restaurant, I've put on Thanksgiving dinners myself, and I cook from scratch almost every day, there's no way I'd try to make a 12-course di...

Use Mighty Fixit (if you still have some from 2012) or Rescue Tape (which looks like a similar product) to fix a cracked stick blender. After I fixed the attachment, I washed it in the sink and the tape held up. I also wrapped a knife handle several years ago, and it's been through thousands of washings.

If you're a member of Dr. Davis's Inner Circle site, you know how hard it is to navigate. But I have a YouTube Playlist of videos I've created on using the site--finding yogurt recipes, using the search function, uploading lab tests, finding which lab tests you should take, and more. All videos are under 11 minutes, the longer ones have chapters and time stamps in the description, and in about 30 minutes, you'll be navigating the site like techno-boss. Link here . 

If you're planning to travel by plane and you want to keep enjoying the benefits of l. reuteri yogurt, you might have gotten sticker shock from the price of l. reuteri probiotics. MyReuteri * costs $46 to $83 for 30 capsules, depending on the CFUs (colony-forming units, or the number of viable microorganisms). If you're thinking about economizing by putting some yogurt in a sturdy container and taking it with you, you can do that. I'll break down the pros and cons and look at some alternatives.  Photo from Unsplash . Cost Yogurt might be less expensive than probiotics, but it isn't free. A half-cup serving costs about 70¢ to make if you start with a previous batch. It contains about 90 billion CFUs if fermented for 36 hours.  This is a lot less than $5.56 for two capsules of 50 billion CFU MyReuteri, but for a one-week vacation, you'd only save $34 by eating yogurt instead. (You can freeze any unused capsules for later.)  Furthermore, the yogurt would have to go in ...