I have enjoyed making eggs the way chefs do for a while now. Sometimes even sticking in a meter to check the temperature or setting a timer 🙂 . The detail and science behind a perfect dish is worth the happy smiles. The Food Lab: Better Home Cooking Through Science – a New York Times bestseller, it seems to me is…
” … it’s about internal pressures more than external pressures; how they can silence us and hide us away from the people we love most,…”
French graphic artist Arthur C. has created Gluten Free Museum that lets you enjoy famous artworks without gluten. (Yaas, Simpsons is a work of art. ) To fully appreciate this collection, it may help if you learned to become gluten intolerant yourself.
“Keeping your body healthy is an expression of gratitude to the whole cosmos;trees, clouds, everything.” — Thích Nhat Hanh