Do you think the light-headedness has to do with the medications? With the end of COVID, with blood pressure? Sounds like it's time to take those questions to the doctor.

More closet laundry, this morning two bulky outerwear sweaters and my heavy LLBean parka are all in the washer on delicate with an extra soak and rinse and a lightly-scented bottle detergent. I don't use the little sheets of detergent on things like rugs or dog beds or jackets - the scent is light when they finish, but it helps neutralize anything that might have been contributed by whatever was in there. Mice usually chew up paper or cardboard and there was none of that. There was no dead squirrel or rat to show me what it was and I don't see how it got in.

Now an awkward segue from squirrel droppings to cooking. The rotisserie chicken carcass is simmering for stock. I didn't finish eating all of the bird this time, the salt levels register too high when I keep track in My Fitness Pal. The dogs got some good snacks. I'll have to bake my own whole chickens or put them in the big bowl convection oven (that version comes out closest to the consistency of rotisserie, but without salt in the seasonings before I cook it.) As salty as the current chicken was the broth will also be salty, so I'll freeze it in ice cube trays and use small amounts when cooking.

After a couple of months without, I had wine with dinner last night and this morning I could feel the itchy sensation on the back of my neck and scalp. That serves as confirmation about the sulfite sensitivity. It'll just have to be out of the diet except on special occasions when I live with the itch. I keep wine in jars in the freezer for cooking so the rest was decanted into other containers with good lids and frozen. Future wine for cooking can come in smaller containers and the rest frozen. I don't consider such small amounts a problem but they do add good flavor to sauces and stews.