Pain, Pain, Go Away!

How do you recognize a bad situation when it's like the air you breathe? Literally is the air you breathe? A couple of really bad days, years apart, finally clued me in that cooking fumes were giving me sinus headaches, which led to neck pain. So I ordered a range hood and stopped cooking onions in the meantime. Sinus problems and neck pain--absent. To the best of my recollection, no house I ever lived in (until last week) had a properly working range hood, or any range hood. My previous house had a small, east-facing window next to the stove that might have helped. But when I lived in a dorm, I don't think I ever had a cold, and the only sinus pain I remember from that time was during a bad allergy season. I put in a range hood last weekend. It's ductless--it doesn't vent to the outside, but filters the air through charcoal filters and recirculates it back into the kitchen. For its maiden meal, I sautéed peppers, onions and zucchini. I could smell the peppers cooking,

The PRIME Act Remember the panic buying and food shortages of 2020? When grocery store shelves were cleaned out and restaurants closed, I recommended a family farm that raised beef (previously bought by closed restaurants) to my coworkers. The PRIME Act has been re-introduced to help family farms like this. It was introduced in 2020 to remove the requirement for most livestock to be processed at a relatively small number of industrial-size slaughterhouses.  Smaller, local "custom" slaughterhouses could be used instead for meat staying within the state and would eliminate the need for those animals to travel for hours in trailers. Custom slaughterhouses "must follow federal, state, and local health and safety guidelines and are periodically inspected for cleanliness and safety— similar to how restaurants are inspected," says the Institute for Justice . Critics say the PRIME Act would make the meat supply less safe, but similar laws already apply to poultry.  The Fre

Sometimes it takes a lousy day to make you figure out what's wrong. And today was a lousy day. First, it took an half an hour to get through the line at the understaffed Kroger. When I came home, the house still smelled like onions from canning chili the day before, and my headache and sore neck started getting worse. I ate some leftover chili and roused myself to go shop for a new washer, since mine is leaking from the bottom, as the plumber I called for a clogged drain discovered. An appliance repairman on YouTube said washers are badly built nowadays; I bought a brand unlikely to break down for a good seven years or so. It set me back three times what I paid in the 90s for a Kenmore that lasted at least 20 years. There was no use shopping for a used one here in Indianapolis: people here use appliances until they're worn out. By mid-afternoon, I was back home and took some Mucinex for my sinus pain...and realized I'd felt OK while I was out shopping. It was like Christmas

My glasses had never fogged up in the summertime until last week. T he heat index (temperature with humidity) was 100 to 115 F , or 38 to 46 C. Hospitals saw an increase in heat-related illnesses last week , and even with a reprieve on Saturday, the glass doors to the grocery store had so much condensation, they looked like someone sprayed them with water. Hopefully, the knuckleheads who think the heat warnings are just climate change propaganda have had the sense to come in out of the sun. Or the moon: even at 10 PM, it felt like a sauna outside. Photo from Pexels.com .  For an easy meal and to avoid heating up the house even more, I made a charcuterie plate of sausage, bleu cheese, pâté, hummus and avocado and a salad and had a glass of magnesium tea . For dessert, I made  frozen yogurt . I also picked up a chicken at the store. Read ingredient lists when you buy sausage or roast chickens--some contain carrageenan (a sickening thickener). Or roast chickens can taste like teddy bear s

 It should be 1 pound of pickling cucumbers, not two, per quart jar. The corrected recipe is here:  https://relievemypain.blogspot.com/2023/08/fermented-bread-and-butter-pickles-ft-l.html

These sweet-and-sour pickles are the tastiest I've ever made. There's just a little added sugar (some of which the bacteria will consume) and turmeric that gives the pickles their bright color.  Special equipment Quart jar (or two pint jars) with lid(s) (or a fermentation jar) Weight for holding down the pickles (I ordered these ; glass fermenting weights or a small, clean stone that's been boiled and cooled are other options) Ingredients 1 pound pickling cucumbers (not salad cucumbers) 1 t turmeric 2 T brown sugar 1/2 c apple cider vinegar 1.5 T pickling salt (or other salt with no iodine) 1 T pickling spice Filtered water 1/4 t pickle crisp (optional) Directions In a medium bowl, combine turmeric, brown sugar, vinegar and salt. Stir well to dissolve the salt.  Wash the cucumbers. Remove and discard the ends. Cut crosswise into 1/4" slices.  Put the pickling spice in the jar. Add the cucumber slices and pack them down. Pour the vinegar mixture in the jar and top off w

Super-bacteria L. plantarum might be as close as your garden. Zucchini is a good source of the bacteria, and by fermenting it, you can up the benefits like slightly lower blood sugar, improved insulin, improved exercise capacity, improved sleep and mood, and many others. Don't give away that zucchini--ferment it! This recipe has a milder flavor than most fermented foods--it's only slightly tart. And of course it's an alternative to yogurt.  Equipment needed 1 quart jar (or 2 pint jars) with lid(s) Canning funnel (optional) Fermentation device (I use an insulated grocery bag, plastic grocery bag and a heating pad)  Ingredients 2 apples, peeled and cored 1 medium zucchini, unpeeled 4 dates, chopped 1 T cinnamon 1/2 T ground ginger 1 t salt 1/4 t ground cloves 1/4 t nutmeg Filtered water 2 capsules or equivalent of your favorite probiotic that ferments at ~95F (I used Biotiquest Antibiotic Antidote) Shred the apples and zucchini and put them in a large bowl. Add the spices, s