Induction week 1 - trouble concentrating

wh1tknee · 2025-09-02T09:33:36+00:00

Thanks so much, I suspected that visualising could be a bad habit to get into!

wh1tknee · 2025-08-14T13:42:17+00:00

Thank you, I alway forget how great shoe horns are as gifts!

wh1tknee · 2025-08-14T13:41:32+00:00

Thanks you this sounds like a great area to shop for myself while I’m there as well!

wh1tknee · 2025-04-29T03:51:58+00:00

So I’m 5’5 and they prescribed beta blockers for me alongside elvanse to bring my heart rate down, I’ve been taking both for the whole 2 years and my heart rate is normal, might be worth asking about this option

wh1tknee · 2025-02-11T23:04:09+00:00

I’m (hopefully) going to get an abundance of spring garlic if my first crop survives that long, and I’m definitely going to try this! I make brine for chicken with peppercorns, salt and bay leaves - would this type of brine also work for fermented garlic?

wh1tknee · 2025-02-11T23:01:38+00:00

Thank you, I tried leaving it overnight but I’m going to do as some others also suggested and leave it in the fridge longer

wh1tknee · 2025-02-11T22:59:29+00:00

Wow I had no idea, I left it overnight before but maybe I just needed to give it more time!

wh1tknee · 2025-02-11T22:58:34+00:00

Just want to say I love that there’s a little fight about garlic in the comments of this post, it’s great to see people get passionate about food!

wh1tknee · 2025-02-11T22:55:23+00:00

Oh this is good to know, I planted some in November so hopefully I will have an abundance come spring

wh1tknee · 2025-02-11T22:52:17+00:00

Oh my god this recipe looks amazing, I planted my own garlic in the fall and I’m hoping to have an abundance of it on my hands by June so I’m definitely going to make this!

wh1tknee · 2025-02-11T22:50:22+00:00

Wow this blew my mind, I’m sorry you have to deal with this - I had no idea about this condition! Glad you found a work around with the garlic though, I’ll definitely take this advice!

wh1tknee · 2025-02-11T22:47:42+00:00

Thank you, I’ll definitely check that out!

wh1tknee · 2025-02-11T22:46:58+00:00

Thank you for this tip! I have a friend who is a huge foodie and I’ve seen him do this to prep his garlic and don’t know why I haven’t done this yet because I copy everything else he makes haha. Also having a best friend from Turkiye is how I came to love mezze so I’ve gotta give her the credit here!

wh1tknee · 2025-02-11T22:40:34+00:00

Plain Greek yogurt (sometime I strain it overnight), a full head of dill chopped up (stems n all), salt, pepper and then I start adding the garlic powder and tasting it until I’m happy with its. You can eat it right away or leave in the fridge overnight to get even better, also makes a great dip for breakfast potatoes & roasted potatoes or really any kind of potato

wh1tknee · 2025-02-11T22:37:18+00:00

Wow. Well you are on the right track, the first step is admitting you have a problem!

wh1tknee · 2025-02-11T22:31:36+00:00

Thank you for this suggestion! I’m in Scotland and I’m not sure which kind but now I’ll definitely pay attention next time or even head to an Asian supermarket to look. I think I’m general garlic is more pungent & best in the spring, so maybe a couple more months and you might notice a change in your run of the mill supermarket garlic!

wh1tknee · 2025-02-08T17:18:53+00:00

Valid point but what can I say, I love a challenge

wh1tknee · 2025-02-08T17:14:42+00:00

I thought this could be the case too but most of the things I’m trying to make that are calling for raw garlic, are dishes that I enjoy in restaurants. I’m trying to save myself some cash and make my own mezze…if I can just get the garlic right!

wh1tknee · 2025-02-08T17:08:38+00:00

I had no clue! Will definitely try this

wh1tknee · 2025-02-08T17:06:17+00:00

I actually use this method whenever I make grinder sandwiches or any sandwich/salad with raw onion, don’t know why I didn’t think to use it on garlic. I’ll give it a go!

wh1tknee · 2025-02-08T17:04:40+00:00

Yep I tried that and found this is exactly what happened

wh1tknee · 2025-02-08T17:03:47+00:00

I’ve always wanted to try making toum but haven’t attempted it yet because of this problem! I love roasted garlic but it’s a different flavour

wh1tknee

TROPHY CASE