Fun, interesting, and actionable post! A friend of mine once suggested touching a toothpick to the top of the plastic valve thingy on the top of the bottle of essential oil as a way to grab less than a drop, then mixing it with your food.
JD - Nice crunchy salad. Hope the cauliflower (just like celery, broccoli, fennel, carrots, tomato etc) is raw, rather than having all the nutrients cooked out. Damn now I'm hungry.
Fun, interesting, and actionable post! A friend of mine once suggested touching a toothpick to the top of the plastic valve thingy on the top of the bottle of essential oil as a way to grab less than a drop, then mixing it with your food.
Language is beautiful. Your descriptions appeal to the senses. I let my imagination follow your lead. I didn’t even see the typos.
Aww 🥰 thanks. I do enjoy poetic imagery.
JD - Nice crunchy salad. Hope the cauliflower (just like celery, broccoli, fennel, carrots, tomato etc) is raw, rather than having all the nutrients cooked out. Damn now I'm hungry.
Yes raw, I went and picked some early Garlic Mustard to have with a second bowl.
What a pleasure to read!
Gee thanks. That made me go reread and edit some typos.
2 EO Ginger drops to fresh squeezed orange juice. Dill EO beats store bought in any recipe calling for it. Garden fresh dill is the best though.
Sounds good. I have enjoyed the Dill oil. I like pickles but never had used dill in other recipes.
I should make some sumac lemonade with ginger.
Dill EO, made from dill seed can be bitter if too much used. Very strong. Start with 1 drop and taste 1st. Lemon with Ginger is a great combo.
I used it in the diluted blends. Good on salad.
Aside from coconut oil, which is more of a carrier than an essential oil, I know nothing about the heat-related characteristics of essential oils.
Volatile, do nut cook them ideally, or long.
Smoke point wouldn't really apply to a drop of oil added at the end of cooking.