My firm is remote for the next two weeks and I just took a little twenty minute nap.
Glorious!
I've been making yogurt for the past bit because its protein that works very well for mom. I was just buying it but we kept having a freezer full of little half-pints of milk from her lunch delivery service to contend with. One day the penny dropped...
I was also making almond milk for a while because she was on an iodine restriction and finding a plant-based milk with no salt proved impossible. That was fun. Almond flour, pinch of sugar, pinch of kosher salt, a few drops of vanilla, blend, strain it in a nut milk bag... it tends to separate in a few hours so there's shaking involved but that's no big and you get to snicker like a 12 year old about the nut milk bag (basically a thicker cheese cloth) that I now use to strain the yogurt.
I'm so sorry about your brother, Laura.
I had my annual mammogram this morning and am now in the Schrodinger's boobs stage of waiting to get a message that there's an update for me in MyChart.
And this is what I like to read in MyChart:
Benign finding. Routine Mammography screening in 1 Year is recommended.
No mammographic evidence of malignancy.
sorry for your loss, Laura.
My own brother is being a pain in my butt today, ironically.
In your honor, I won't say everything that leaps to mind.
((Laura))) and heart emojis to Brendon.
Regular yogurt, like Dannon or Yoplait upset my stomach, but I was pleased to find out I can eat Greek yogurt, even Kroger's store brand. I use it for everything--with berries, with fresh cherries, with peach slices. As a dressing or a dip for veggies. I'd use it like sour cream on potatoes, if I could eat potatoes.
Greek and regular yogurt are made with the same ingredients and then the liquid is strained out to make Greek yogurt. This process removes the whey so maybe that’s what you’re sensitive to, Bev.
So much love, Laura. And yes, Brendon is one of the most amazingly generous people I have ever met.
I was also making almond milk for a while because she was on an iodine restriction and finding a plant-based milk with no salt proved impossible.
Better safe than sorry and probably to best to make it anyway, but, as an FYI, most of the salt in processed foods is not iodized. Between that and the popularity of sea salt/kosher salt, iodine deficiency is on the rise for people that don't have dairy or seafood regularly.
Better safe than sorry and probably to best to make it anyway, but, as an FYI, most of the salt in processed foods is not iodized
That certainly explains the contradicting lists we saw when trying to find foods she could eat! Some would include, say, a specific bread as forbidden and another would suggest it as a great option.
