Me, in a single moment, realizing that AI will replace most of our jobs and AI robots will replace the rest, resulting in a universal basic income requiring trackable ID ultimately directing the course of the human race, which will no longer be needed. https://m.primal.net/QOOm.mp4
My wife just made this. It's so good, I have to share.
Garlic Parm Cabbage
1 head of green cabbage
4 tablespoons of olive oil
1 teaspoon salt
1 teaspoon pepper
1 thinly sliced yellow onion
8 garlic cloves, minced
3 teaspoons of Trader Joe's Aglio Olio seasoning (can use Italian and add some red pepper flakes to taste)
2 oz cream cheese
1.5 cups chicken broth
1 cup grated Parmesan
chopped parsley for garnish
Preheat oven to 350
Cut cabbage into thick quarters, sear in an oven safe skillet until both sides lightly brown. Set aside and season with salt and pepper.
In the same skillet, saute onion, garlic, and seasonings until soft. Stir in cream cheese and pour in the broth. Bring to a simmer and stir in half the parmesan.
Nestle the cabbage in the pan and bake for about 50 minutes, let rest and garnish with the rest of the Parmesan and parsley. #foodstr
This was sent to me. 
Fantastic! How did it go? I usually break fasts with unprocessed real foods in small amounts or sometimes broth, or a smoothie depending on how I feel. I'm due for a fast.
Good choices. When you get it right, it will be worth it. Inspiring.
The carrots from the last batch turned out great, but the cucumbers were cut too thin and some became soggy. In this round, I used whole baby cucumbers, garlic, peppercorns, and dill. For the brine I used 2 quarts of water per 1 tbsp of salt, plus a little of the brine from the last batch to get the fermentation started. 
Being a father and a husband is the greatest part of my life.
Algorithms would be so beneficial (to humanity) if they were implemented with integrity and transparency, which will never happen with Big Tech. Here, anything's possible.
Also, if it smells bad which could be gut issues 🙂
Yeah, pickling is easier and tastes great too. Fermenting can develop mold and sometimes gets tricky. For example, with fermenting anything that floats to the top will mold so you can't use dried seasoning and you have to use a weight to keep everything submerged. With pickling, I put in a pinch of red pepper flakes and whatever looks good in the herb cabinet. It doesn't matter was floats up and I just shake it once in a while.
Wow! Your mom has some recipes! Is that cauliflower and garlic?
Pickling uses vinegar and there's no fermentation resulting in live microbes. I just pickled some carrots too and they turned out great. For fermenting, skip the vinegar and it has to be room temp until the microbes develop (takes up to a week), then refrigerate.
Fermenting Some Snacks
- 1.5 cups purified water
- 1 tbsp salt
- garlic
- ginger
- dill
Room temp for 4-7 days until bubbly (watch daily for mold), then refrigerate.
Nothing better than coffee on a rainy day.
Free Today Only!
I'm finishing another great quarter of teaching and gifted this book to my students and thought I would pass it to all of you! Today only, you can download this on Kindle at no charge. 800 pages of medicinal herbs with my own photos and commentary - Enjoy!
I know...Amazon is an unethical monster, when I get more time I need to explore other publishing options...maybe someone can make a NOSTR client just for books! If there are other authors, I would love to know where you're publishing.
https://www.amazon.com/Traditional-Medicines-East-Asia-Second-ebook/dp/B078XNZ7JQ/ref=sr_1_2
That's what I call "tabloid nutrition." Junk products pushed from random sources. However, plant medicines will never get old if you know how to use them. Now do one on fad diets...
Good answer. The fight for freedom and the need maintain it must never be forgotten.
Good job! I just covered alcohol metabolism last week in a class I teach. It's a powerful drug for sure. The human body is better without it.