I ordered the NOW brand from vitacost - if you order $49 worth of stuff, you get free shipping. I usually combine the NAC order with other vitamins, omega-3, groceries etc when I order from them.

What is the FDA issue related to NAC? Thank you!

I avoid prepackaged prewashed produce because of the bleach (I even don’t eat baby carrots because of that). As for Covid precautions, I am still wiping down packages with Lysol wipes and quarantining shelf stable stuff indoors. for soft produce - I soak in a solution of water + vinegar + salt for 20 minutes and rinse under cold water. I read during the first waves that this can kill all kinds of coronavirus and it has become my habit.

The OP did not deny services. The customer (in this case, the student) refused to take up the services and decided to cut class. I don't think that a refund is necessary. But, offering one is a friendly gesture. And the OP is a busy tutor as well who might not have so many 15 minute vacant time slots for makeup lessons for no fault of theirs - the makeup policies that I have seen always say that the teacher is not responsible for forfeited lesson time.

If it were me, I would just text the mom that I had not been aware of what was going on and that the student has been asking you to push back the start time by 15 minutes and leaving the lesson 15 minutes early and that they have been effectively receiving only 30 minutes of instruction for which I apologize for not checking with the parent if it was acceptable or not. And then I might state that all future shifts to start and end time should be requested by the student with a cc (or group text) to the mother to avoid this situation repeating. It is not the tutor's fault that the kid decided to do this. But, if I were the tutor, I would have complained to the parent about the student missing and said that it was disrupting my lesson plans and asked for rescheduling of the lesson to a more convenient day for everyone 😉 I have witnessed situations like this a lot - where the kid is busy playing electronic games, is on social media or discord and vanishes with a "BRB ..." and never shows up for the rest of the session. I am more suspicious than you are, @daijobu!

some also use a derogatory term called "sheeple" to mean the same thing.

There are "parent coffees" which meet either on Zoom or in-person outside in cafes in most private schools in my area and volunteer parents (sort of PTA like people) organize these meet ups once a month so parents can meet/socialize/discuss issues etc etc. If your son's school is reasonably big, then there is one such association/group and that is the best place to meet the parents and to get to know more people.

I would never knock on windows of other people's cars for any reason. If they are inside their cars, it is because they want that time or privacy for their browsing, talking on the phone or even just being alone - they probably don't want to be bothered. In Covid times, it is absolutely a no-no for me. But, if I was walking past a parent in a parking lot who was also walking up to get their kids, I would make passing comments with a "Hi, i have seen your son being picked up by his father on some days, so do you usually do the pick-up on Mondays?" or some such casual thing. I also talk to some people abut the sport activity our kids do together if I see them waiting outside. But, I always smile and nod no matter if I know the parent or not if I knew that our kids do an activity together.

I would love to bake my own Oatnut bread similar to Oroweat's Oatnut bread. It is a family favorite but I stopped buying it as I have resolved to bake all my bread this year! If anyone has a recipe that is similar to this, may I please have it? Thank you! https://www.oroweat.com/breads/favorites/oatnut®

I buy the seeds from my local indian grocery store (they are sometimes mistranslated as "onion seeds", but the indian term is Kalonji). Organic kalonji seeds (nigella sativa) are also available on amazon. I add it to any of the flat breads that I make. It is also added frequently during tempering of curries (a process similar to infusing flavors of spices into hot oils).

I was wondering if you could use the common areas more when he is asleep or not around much (I understand that some crossover is unavoidable as you guys have to eat in a timely manner, but washing/prepping/cleaning could be done when he is not around/asleep). I did something similar when I had an unavoidable roommate situation long time ago.

I am out with my family from 8 AM to 9 PM on the weekends. I pack all our food. I pack PB&J sandwiches, tangerines, grapes/bananas and nuts which can stay at room temperature in one bag. I pack another hot meal in the cooler - it is either pasta, paninis or burritos - I make them the previous night and heat in the morning and pack inside the cooler. We eat the hot meal at 11:00 AM. The cold meal is our early dinner. When we come home at 9 PM if anyone is still hungry, they can always eat a lot of snacks or leftovers or drink a glass of milk.

@OP, sorry to hijack your thread. I might be in the same boat as well and am wondering if I could use vigorous exercise to help me deal with trauma - if anyone on this thread knows about it, it would help me as well. Thank you.

You are right, it is 1 million covid cases reported for monday. US reached a major milestone of 1 million a day 😓 https://www.nbcnews.com/news/us-news/us-reaches-1-million-daily-covid-cases-spread-omicron-variant-rcna10866

Thank you very much! My library has the ebook and I got it just now. I will try out a few recipes from it.

I bake bread rarely and when I do, I use King Arthur recipe website and odd blogs, youtube and back of the flour bag recipes. I would like to start baking all our sandwich bread since we consume a lot. I have previous experience with making and sustaining a sourdough starter. I would like to learn how to bake bread and understand how factors like temperature, gluten development, yeast, different flours from different grains, sugars etc affect the quality of the bread. My aim is to incorporate a variety of grains, seeds and flours and bake twice a week. I don't have a bread machine or a stand mixer. I am a geek and don't mind if this subject matter gets complicated or technical. Please recommend a book to learn from! Thanks!

I use the recipe from Bad Manners for the poblano potato tacos. There is a lot of swearing in there, so, please edit those parts out! I like a lot of the vegan recipes in there: https://www.badmanners.com/recipes/poblano-potato-breakfast-tacos Recipe for the beluga lentil salad is the one I got from an older thread on this forum. I use the recipe exactly as written without alteration and it tastes awesome! Here is the link:

I have a huge 5 quart stainless steel salad bowl from ikea that I got many years ago. It is great for popcorn and does double duty as a citrus fruit storage container when we have a lot of harvest. They have many sizes and very good pricing: https://www.ikea.com/us/en/p/blanda-blank-serving-bowl-stainless-steel-50057254/

We love pesto! We make kale pesto, arugula pesto, cilantro pesto etc and sub the pine nuts with walnuts, almonds etc. There is no method to it. I just see what they sell in the deli section of the groceries and try to replicate it.

Sun: Falafel-Waffles with Greek Salad, spicy sauce and Tzatziki Mon: Instant Pot tomato soup with grilled cheese sandwich Tue: Beluga lentil salad with mango and pomegranate (got it from this board and love it!) and toasted pita bread Wed: vegan Black eyed peas stew with rice and homemade vegan aioli Thurs: Roasted eggplant Pan pizza Fri: Poblano potatoes breakfast tacos Sat: Danish Abelskeivers and vanilla yoghurt with berries

Oops! Didn't realize what heating element meant!

I do a similar procedure but bake it on a sheet pan and they come out crispy as well.

My DH who is too lazy to wash funnels when using them for liquids has a cheap hack: take a glossy magazine page or brochure (has to be glossy to repel liquids otherwise thick paper will do). Roll it into a funnel shape of the size you want, hold it firmly with one hand so as to not unravel it and transfer your items into the jar. For complicated transfers or more than one use or for those who are not nifty enough, put a small piece of cellotape or painter's tape on funnel paper ends to stabilize the funnel shape before transferring your items to jars. Discard your paper funnel in the recycle bin or trash (if dirty) after use.

I do it for the autophagy and the hormonal benefits as I don't have much more than a couple of pounds to lose. I started 16:8 fasting by cutting out my breakfast and very soon I was able to push it to 18:6 and 20:4 fasting. After a few months, I added in a 24 hour fast once a week when I was scheduled to be away from home one day a week by just skipping my meals when I was away. I have since done the "36 hour monk fasts" and a few 48 hour fasts. But, my baseline is 20:4 these days with a 24 hour fast added on the weekends. The best way to ease into it is by getting our bodies to use our fat deposits for energy rather than glucose from constant eating and it takes a while for that switch to happen and once it does, it gets easier to go on longer fasts. Start out with 16:8 and if it is too much, scale back to 14:10 fasting. You are allowed black coffee and black tea and if you get used to the taste, then you could start off the morning with black coffee. You will find that your body adjusts soon, that when you think you are hungry you are most probably thirsty and there are a lot of support groups and literature online to learn from. It is very important to not get dehydrated or an electrolyte imbalance, so you need to supplement with electrolytes during longer fasts.

It sounds pretty close to authentic to me 🙂 Mine is a lot more basic recipe: I add scallions, bok choi, broccoli, shredded carrots, turmeric powder, ginger, slices of tofu and some mushroom powder to hot water to make the broth. I live in an Asian neighborhood with several japanese grocery stores, so I have an assortment of miso in several shades of color which are made from different grains. I make miso glazed carrots, add miso to noodle soup bases and miso based salad dressing occasionally, but that is the full extent of my miso-repertoire. I have not yet experimented with fermenting my own miso yet.