It is a day after 11/11, Veterans Day. For those that are vibrationally & spiritually inclined, it can mark a portal for planting incredible abundant seeds for the future, which I learned from Master Sri Akarshana. In honor of those who have served, I present to you: Orange Sesame Salad Recipe.
Homemade sesame dressing (inspired by sesame dressings I loved in college dining cafeterias, Thai peanut satay sauce, Japanese bento box sesame dressings):
1/2 Tbsp Soy sauce
2 tsp Sesame Oil
A few sprinkles of Sesame Seeds
A spoonful of peanut butter
A splash of apple-flavored vinegar
Peeled, juiced green grapes for natural sweetener/fructose (I don't have any sugar on hand, but natural fructose is easier for your body to digest, and much healthier -- keeping in mind portions). For kicks, I tried adding this "oligosaccharide" syrup and compared as a taste test. It was definitely sweeter, but almost painfully so. I actually much preferred the natural grape juice.
Organic Good Girl's Super Greens
Sliced fresh orange slices
Directions:
Assemble the salad as you like.
Education & Information Related to Blood Sugar Level Regulation:
Nutrition Science!
Recently learned about Maltodextrin, found in many processed foods, which can cause a dramatic spike in blood sugar, courtesy of Dr. Berg, DC: https://youtube.com/shorts/9tHeg6Iq1kk?si=ywFT8zVWlhl4eKpR
For more comprehensive and holistic information, I highly recommend this link:
Non-Invasive, Innovative Blood Glucose Monitoring / Glucometer Tech!
Recently learned of a non-invasive piece of technology that helps non-invasively monitor blood glucose levels, to offer an option that doesn't involve fingersticks. It appears that one of the most popular brands include FreeStyle, but I have not yet tried them in person or tested them out.
For more information, see this Nature publication: Non-invasive measurements of blood glucose levels by time-gating mid-infrared optoacoustic signals | Nature Metabolism
I am also instantly reminded of fetal EFM tracings I used to observe long ago, which was an incredible assistive safe and effective piece of technology that could help with taking care of many rooms of babies at a time and alert one to emergencies, but one still needed to go in in-person and check in on baby and mom, as sometimes, like with all technology, there could be errors for various reasons, like age/general wear-and-tear of technology, misuse of device, human error. I do believe, however, with appropriate use of incredible pieces of technology made of a "6-sigma" type of standard, one can greatly reduce the margin-of-error in conclusions and get closer to the truth of a matter with both accuracy & precision and reduce the chances for harm / inaccuracy.
For more preliminary information, see here: Fetal Heart Rate Monitoring During Labor | ACOG
For local history buffs/aficionados - Irma's Fashion!
Previously owned and operated by Irma Bertuccio since the 1940's (may have been 1949 if I recall correctly), this quaint boutique currently and most recently offers an eclectic variety of fashion styles inspired by the 70's and Southwest. A rack of extremely stylish and reasonably priced women's fashion pieces outside the store reminiscent of an upscaled thrift store aesthetic draws me in (guided by a handwritten $20 price tag on a tunic or shawl-like piece)-- I had previously walked by the store while it was closed some time ago, but this time it is begging for my attention, and actually open. I follow a gentleman who enters the warm and inviting room, and instantly, somehow, I feel at home. The beautiful, courteous, professional and tactful cashier greets me, and we make eye contact that feels like heart-eyes. A case of glittering sequined pouches in a cabinet are on display at the back, one embroidered loudly, "QUEEN" which I laugh about inside in my mind. Cardigans, charms and clothing seasonal and appropriate to the location and clientele are on thoughtful, tactful display throughout the store, carrying many brands sourced from Los Angeles. One brand, Clara Sunwoo, sticks out to me, their patterns and fit remind me of halmoni - grandmothers with curly perms and sleek, tailored fashion styles with graphic prints and patterns. Some of the wear is office work-ready - like sleeveless tops and classic, symmetrical silhouettes and clever design details - almost like a Korean version of Ann Taylor's Petite Collection, or Banana Republic. I am suddenly reminiscing about the fabulous printed blouses that used to line shelves of Forever 21 and eventually made its way to LA where young women in their early 20s (myself included) wore such pieces to the office, some influenced heavily by trendsetters with Middle Eastern origin, where I often came into contact with locals from Tehrangeles (affectionately nicknamed "Little Persia"), because we wanted to look fancy and girl, we deserved it, and we didn't need to justify why! It's where I first developed my love and taste for Saffron & Rose Ice Cream. In the heart of Westwood outside of hookah lounges near the historic Bruin Theatre (that was featured in Quentin Tarantino's Once Upon A Time in Hollywood), I used to observe a few white BMWs, some men drenched in cologne and/or oils outside hookah bars with dangerously suggestive V-necked shirts.
Now, I am suddenly reminded of this historical fiction book I read in my first gap year after college, perhaps about a young girl who must assimilate into a working-class fashion company in Paris, set many years ago. It isn't like Devil Wears Prada at all, but it's still complex and nuanced, maybe with an orange cover. I cannot remember the title of the book. It was around that time that I had access to an excellent, safe public library, and I had also read Muriel Barbery's Gourmet Rhapsody.
I observe the store - I am the only customer there - the gentleman whom I had followed in earlier turns out to be helping the store owner with white detailed tiles on the ceilings in their design, with a high-level of expertise. The curlicues of the tessellated patterns and the chandeliers remind me of a Baroque period. I am somewhat transported to my previous time volunteering for a museum.
On my way out, I chat with the cashier, to learn more about the store and get acquainted. It feels as though we are on the same wavelength. I first learned of the Bertuccio family on my pit stop to the local and only in-person museum months ago - the docent there introduced me to a variety of pieces and treasures, items imbued with local history, and with catalogues lining the shelves. At the time I visited, she was concerned with grocery store price inflation, about feeding her family. I hope she is doing alright by now, and has more than enough food, especially for this upcoming holiday season.
11/11:
I write some notes down on Post-Its about designing the Rife/James Bare Cancer Therapy device for safe-keeping. I had recently watched a podcast hosted by Joe Rogan interviewing the incoming President Elect Donald Trump - and in this clip, it appears Trump is very concerned, and rightly so, as presidents often are when assuming office, about the threat of nuclear war / de-escalation of a potential WWIII. (It's still awful, the things about his past and his treatment of women, but I have found in my educational days that history tends to echo with gender dynamics. It might also be one of those things where, if one where to choose between solving problems regarding the rights of those who have been marginalized vs. a truly realistic, oncoming threat of nuclear war, the latter is of a higher, more timely priority, although in my ideal world one solves both.) My hope is that one day I am able to help further develop this Rife-soundwave-based therapy into a safe, effective product and bring it to market as "A Magic Wand" - whether through the medical device pathway or some other means that is able to provide a benefit to people, the same way Nuclear Medicine has been able to do so, the safe way Wifi has worked, without threatening the safety and longevity of humanity and the planet. I still have some hope, that I or someone else, can help along its advancement, as I had been walking around my neighborhood within the past year, and the "Magic Wand" thought popped into my head, a dog came up to me, happy and friendly, and I took it as a sign from the Universe that it was a good thought. Later, I saw candy on the ground. Sometime within the past 2 years, I had been generously invited to write a paper by a Mayo Clinic orthopedic clinician, which was extremely flattering, and maybe he wasn't being genuine, but my intuition told me to ease off on writing another academic script, and that it simply wasn't the right time, and to not give in to peer pressure.
This afternoon is rainy, and I take the opportunity to warm up the domicile by reseasoning my Merten & Storck carbon steel pan, courtesy of the mini-instructional booklet that accompanied my pan in its Amazon delivery. The brand says "Est. 1873," and the instructions are as follows:
5 Easy Steps
How to Reseason Your Pan
Scrub off rust with vinegar and a brush.
Put your pan in the oven at medium heat (450 deg F - 500 deg F depending on the smoke point of your oil) until it turns back to dark blue or black.
Remove your pan from the oven, let cool for 5 minutes and then evenly distribute oil on the interior. (Warning: The pan will be extremely hot coming out of the oven. Use caution while handling.) Tip: Use a high smoke point oil like canola oil or vegetable oil.*
Heat the oiled pan again at medium heat (450 deg F - 500 deg F depending on the smoke point of your oil) until the oil starts to smoke.
Wipe off any excess oil and you can start cooking.
P. S. This can also be performed on the exterior of the pan as well, but for cooking purposes, of course, the interior is more essential. If you coat the whole pan, put a cookie sheet underneath to catch any excess oil.
* Years ago, when I bought my first cast iron pan to test out seasoning, I also bought flaxseed oil, as many claim it provides a hard finish/veneer compared to other oils. I currently do not have flaxseed, just an olive oil. Some people swear that flaxseed flakes like crazy, so I am not sure, it must be that the layer has not been glazed to a high-enough temperature, or that the layer of coating is perhaps too thick. Such things are like baking -- a tricky chemical science, if anyone is familiar with the TV show Great British Bake-Off! For me, getting the layer to form a thin, hard glaze (like nail polish) on the surface of the pan on gas heat after removing from the oven does the finishing trick, but there are toxic fumes that are released, so a mask may come in handy. I like to use the fume hood in the kitchen and/or open the doors and windows.
Featured Song: O Holy Night by Josh Groban
How early do you start to listen to Holiday songs?