[Klara]

AkiNara,

I was soooooooooo glad to hear from you - I often wondered what's been going on. And I have a big smile on my face with your last line asking for jokes - it tells me even tho you say things are difficult, and I do believe you, somewhere you're doing things right to still have a wonderful sense of life.

Now I'm putting my intentions to find a good joke for you, tho I understand people seem to spend much time sharing jokes on the net - sorry, I'm not one of them.

I agree with you that alot is lacking in the recommendations given during consulations - the details!!!!! I also don't understand why a GOOD counselor would not stay in touch to see how you are managing with it all, or even if his recommendations are still applicable, or if you have changed and need different emphasis. Have you been in touch with this counselor?? Does he realize the situation you're in?

Again kudos to your Dad. And it's totally not fair on my part to give advice, but here I go....if you're Dad is already losing sleep cooking all the foods, can he lose his sleep in the morning, and make your food fresh then?? That would solve the problem of eating late, and perhaps some of the problem of eating left-overs, as the food would be fresh for the day.

The absolute obvious time saver is to put up rice and beans to soak over night. The water for the beans need to be replaced with fresh water, and as far as I know, at least for myself, I don't really measure bean water, just eye ball it. I love drinking extra cooking water, but I'm sure it depends on the bean dish you are making and as far as drinking, I guess that also depends on what the recommendations of your counselor are - I know for myself, for women's problems (I had had a hysterectomy, which I was told does still have an effect on me, tho it was 15 years ago) black soybean broth is excellent, so when cooking black soybeans, I try to have enough water to also drink. Smaller beans, such as lentils, or adzukis, do not need soaking.

For grains, mainly rice and rice combinations with other grains, and barley you can cook it in the same soaking water so it does need to be measured accurately when putting it up to soak.

Also I would, if you are willing, cook grain one day, then a bean the next day - so there's less to cook at once. both grains and beans can last at least two days (maybe more, but not certain for your condition) - also they last better if cooked without other ingredients, so if you want to add vegetables to the dish, do so the second day to "freshen" it up - or only add vegetables to the amount you are going to immediately eat, so what's left for the next day has less chance of "getting old." also ume in any form, paste, plum, not certain re vinegar, may help keep food "fresh."

So all that's left is the miso soup and vegetables to cook in the morning. (I suppose your Dad could also divide up the cooking - making grains/beans in the evening and just vegetables in the a.m.) I do know someone who with organizing, puts all the vegetables she is going to cook in the front of her fridge, so she can almost grab them blindfold in the morning. I wouldn't however cut or wash them the night before as I'm sure some of the energy is lost that way.

Ah, just thought of a joke, tho more for meat eaters, sorry. The new bride is cooking her husband stuffed chicken and she is asked what did she stuff it with. What, she exclaimed, but it already came stuffed (guess that's only good for the old days, when chicken used to come with the giblets, liver and legs inside - and the plastic that held them, too - sorry this is not a mb joke - I'll keep thinking)

How are you studying the yin/yang and acid/alkaline?? Have you changed anything because of the studies??

I fear to ask, but is your mother still around??

OK, here's a quiz for you - is being in bed 80% of the time more yin or yang? and what foods balances it? Anyone else is also welcome to answer.

Klara