Ixnay on the owerlifting-pay, ladies.
I (f) was a trained fitness expert and powerlifter for 25 years (I even held national certifications in sports nutrition, sports medicine, and weight-lifting/exercise physiology).
Now, in my early 50s, I have the bones, ligaments, and joints…Â
The best advice I know is about finances:
1. Keep your finances completely separate from your partner's. You never really know what someone is capable of until you break up & they have nothing to lose (and everything to gain) by destroying you financially.
2. ALWAYS pay credit…Â
A TINY bit of cinnamon and espresso powder can definitely enhance the flavors of chili, but just a teensy bit--like a small pinch. Otherwise, yeah. It changes the flavor completely. Chocolate tho? No thanks. I use a bit of cayenne and cinnamon in some of My chocolate sauces, but…Â
You don't have to waste the noodles--you can cook them with bullion--although I'm not sure why they aren't just using bullion in place of ramen packets, in the first place.
Kngreyh how about savory. It's not the same, but it's similar. The only reason umami exists is because of the Asiatic culinary world. The Japanese invented the word to differentiate a taste that is savory but in a way that is mostly unique to Asiatic dishes. So...unless you do…Â
Exactly. And the counterpoint to that is, if something is too acidic (like tomato sauces), add a faint hint of sweetness. I try to cook sugar-free as often as possible, but there are lots of options that don't contain refined sugars. A bit of maple syrup, fruit purees, unsweetened…Â
Yeah, I would hope that people would be mindful of things like that.
I'm a vegan chef that cooks for non-vegans as well, but I always try to be as mindful of the ingredients I use as possible (and use vegan ones as often as I can).
And anything that is a common allergen, I definitely…Â
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