DP, re: Need to upgrade the record keeping! My eternal weakness.

No! You need an INTERN!!! ;-)

Part of yesterday's weekly-when-we-can day off focused on reorganizing the kitchen for the new food program I MUST be on and Hardi CAN be on, without inconveniencing his diabetic program. Mission accomplished, in true couple-mode.

It was his idea to go a little farther afield than we often do, in search of the UNtoasted (relatively flavorless) sesame oil for this Mary Enig Recommended All-Purpose Stovetop/Brolier Oil:

1/3 sesame oil (we got refined/high heat tolerant)
1/3 coconut oil
1/3 EV olive oil (splurged on organic EVOO cuz I needed a dark, pretty glass bottle for the countertop)

This not only gives a great balance of nutrients, but keeps the coco oil liquid-- year round. Said blend has now been put into said pretty bottle, labeled and ready to go, with its former contents stored alongside all the other oil reserves in a cool dark place for later use.

Also got a smaller dark glass bottle to take to Ohio for the same blend there-- former contents-- balsamic vinegar, which I use when sauteeing liver, which my fud peeps highly recommend and which we love.

We also VERY happily found that in the several years we have not been at our favorite Oriental market, they had restocked our favorite masala, and got a BIG new jar of it. The company changed the recipe a tad since our BEST favorite from them, but by now I have cracked the code for what to add... so will just add some of that component to this jar (we have it in bulk), and Bob's your uncle!

Another recent find-- been there all along, who knew! Spinach/Baby Kale mixed green. Here come the salads! Both are inimical to good thyroid function, so will cut with romaine, even tho my doc is always happy to adjust dosage as our food programs shift.

~S~