Aspestos removal

We have never hated anything more than we hated smallpox.

We have never loved anything as much as we love each other.

How your email finds mee "BEGONE, FOUL FALSE INTELLIGENCE!! " The scrying cube iss filled with ill portents. "iam being catfished, Tad Cooper!"

When I first moved out most my meals were instant ramen. Then I started adding 1 egg to that ramen to get a little protein in. In a couple months, 1 egg became two. Then it was 2 eggs and 1 chopped green onion. Then a couple months later I was adding carrots and other vegetables. In about two years I was able to skip the instant ramen part altogether and now use chicken broth and noodles and I’m basically making a ramenesque soup from scratch when I’m craving ramen. It took 2+ years total of just gradually, one at a time, adding one ingredient. Over a period of months/weeks.

Start with where you’re able. If a sandwich is too much, maybe try just a piece of bread and some meat or cheese. Focus on where you can be gradually introducing more nutrients into your body. 1 slice of deli meat. A couple weeks later, that plus 1 slice of cheese. Then 1 vegetable. Maybe they don’t all make it into sandwich form and that’s ok. But if you keep what’s the most basic and simple for yourself and slowly add 1 thing that’s not too much of a hassle, over a couple months you might start toasting the bread before putting cheese and meat on it. Then one day there’s more vegetables. Years down the line you might find yourself owning a panini press or slicing your own bread.

Most of us will never be gourmet chefs and that shouldn’t be the goal. You might not ever get to the point where you own a panini press. But the more important thing is that you’re finding ways that work, for you, gradually, in order to make your meals more nutritious. The expectation to cook a full, unique meal every night for dinner is a relatively new phenomenon and completely unrealistic for most people. Having the same 3 things you can make consistently and keep on rotation is plenty fine, especially if you get to the point where you can mix it up a little bit by adding ingredients in the method stated above. Feeding yourself should be the #1 goal, getting more nutrients in #2, and stepping it up to the next level #3 when you have the capacity to. Like with a lot of things, it’s really just about consistency. Start with where you can be consistent. If that’s 1 meal a week you cook yourself and the rest is hot pockets, but you can do that 1 meal consistently, then that’s where you start. Then when you have that down, maybe try two (of the same) meals a week, or ask what you can add to your hot pocket to make it a little better for you. (Some vegetables on the side for instance).

"Why are all crops Brassica?" is like asking "Why are all dogs wolves?": Because we found ONE very genetically manipulable species and pushed it into as many fun and exciting shapes as possible.

HOWEVER, Like how we also have Cats, Chickens, Horses, goats and Pigeons, we also have:

Nightshdes: Tomatoes, Potatoes, and every kind of pepper except black pepper. Like Brassicas, they need a lot of calcium, so you shouldn't put them in the same bed, and supplemmenting both beds with finely crushed eggshells will help.

Cucurbits: Summer and Winter Squashes, melons, cucumbers, Chayote, Pumpkins. Not as demanding about the calcium, do need the kind of sun that will literally Sunburn brassicas and nightshades to death.

Alliums: Garlic, Leek, Onion, Scallion. What are you doing if you don't have these???

Special shouthout here to CEREALS like Corn, Sogrhum, Wheat, oats and Barely, which *can* be grown in a backyard garden if you are insane.

BEANS: Look. There is some bean somewhere your family will like. Black beans, pinto beans, peas, lentils, chickpeas, and PEANUTS. There's also Carrots and parsnips, but they have weird sandy soil requirements so they require a similar level of dedication and research as cereals do.

And that's just vegetables! You also have "fruits" which for purposes of this post are "assorted sweet-tasting plant parts", including but not limited to:

Strawberries, blueberries, Raspberries, apples, pears, peaches, plums, currants, cranberries, and cherries all of which I've grown in my yard before.

You've also go HERBS, which are generally not related, but you can interweave them between larger crop plants to keep your biodiversity up and help prevent disease outbreaks by acting as physical barries between plants: Rosemary, Thyme, Dill, Sage, Parsley, BASIL, Savory, lemongrass, and Mint if you're nasty.

This is because there are two parts to memories - their encoding and their recall. The encoding determines their availability, their recall determines their accessibility. The reason why trauma memory and childhood amnesia are different is in this distinction. Trauma memory is often encoded differently, bypassing to the limbic system where it is stored as intrinsic memory. It can’t be recalled because it was never encoded. Childhood amnesia, however, seems to indicate that the memories are encoded, but we lose access to them as we age. This is most likely due to the development of brain structures that fundamentally change our encoding and recall of memory as we get older.