Archive for April, 2011
Posted by terrepruitt on April 30, 2011
Sometimes I struggle with what to write. As I was sitting here trying to think of something, going through my Nia posts, thinking about my walk today for the MS Society, thinking about the awesome weather I remembered something my friends and I were talking about and I decided to write about it. Different colored bell peppers. I looked it up. I remember learning a long time ago that they all came from the same “plant”, but today I was thinking, “Hmmm? Is that right?”
Sometimes I learn things then forget them and have to re-learn them. I am surprised to see that botanically a bell pepper is a fruit. I don’t remember ever having learned that. I never understand how something is one thing, but we all call it another. What is up with that? Usually there has to be a reason. The information I’ve seen regarding tomatoes being a vegetable when they are really a fruit is tomatoes were considered vegetables because of taxes. Something to do with the difference between how taxes are applied to fruits and vegetables. This started in 1883.
I don’t know why we consider a bell pepper a vegetable and not a fruit. Also, it is called a pepper when it lacks the ability to produce the chemical that causes “heat”. I do now know that the different color bell peppers are a result of harvesting. The green ones are not fully ripened. Usually the order is green, yellow, orange, then red. Since the yellow, orange, and red ones need to be on the plant longer this is why they are more expensive. I have experienced them to be upwards of five time more expensive than the green ones.
To me I think of them as green, red, yellow, orange, in terms of sweetness. I find that — again, I want to clarify: to me — the orange ones are the sweetest.
So it is confirmed in my mind, the same species of bell pepper plant produces the different colored peppers because they are a factor of ripeness (or not in the case of green bell peppers). They are not different types of plants or different colors due to anything artificial. I would like to try a purple one. I have not even seen one in a long time. Have you ever seen one? The different colors have a different nutritional values. I posted about the green and the red before. Do you like bell peppers? Is there a color you prefer?
Posted in Food, Vegetables | Tagged: bell peppers, fruit and vegetables, green peppers, hot peppers, MS Society Walk, Nia, Nia posts, nutritional values, orange peppers, red pepper, Tomatoes, yellow peppers | 4 Comments »
Posted by terrepruitt on April 26, 2011
Have you ever watched the nature channel? Or Animal Planet? Or a National Geographic special about animals? You might have heard something like, “The monkey’s diet consists primarily of . . . .” “Hummingbirds eat a diet mainly of . . .” “The average diet of cows in the United States is corn.” Do these shows mean that these animals went to a doctor because they wanted to lose weight? Did they buy a book because they wanted to “be buff”? Did they subscribe to a website so they could be ultra tasty? No. For some reason when we talk about what animals eat we get it right, but when we talk about what we eat, we are a little “off”. The first definition of diet is what we eat. Whatever we consume, that is our diet. There are different types of diets. There is the omnivore diet, the carnivore diet, the vegan diet, the vegetarian diet, the Pescetarian diet, the Buddhist diet, the fruitian diet, Kosher diet, Mediterranean diet. . . . I could probably fill an entire page of the different names we have given the sum of the food consumed by an organism or group. There are diets that people “go on”, there are “fad diets”, there are long term diets, there are short term diets, but whatever the case it is what we eat
Whatever we eat it is our diet. Whatever is our habitual nourishment is our diet. But society has gotten into the habit of saying things like, “I’m going ON a diet.” “I am trying the low carb diet.” “I am on a low fat diet for three weeks.” For some reason we have been programmed to think of the word diet as a bad thing. As something that is suffered through in order to get a certain result then go back to the habitual pattern of eating. I wonder when that happened? I wonder how that happened?
This is a list of items to avoid for 14 days on one of the detox diets.
Since I try to use the word diet to mean whatever it is we are eating, I try to qualify the statement if I mean a diet for a specific period of time. I say “try” because sometimes I fall back into the mainstream pattern of saying, “Oh are you on a diet?” I am not a fan of “Fad diets” that promise quick results. And sometimes I am talking about a specific “diet” –whether it is a “fad” or not, there are “diets” out there that are used for a specific time frame, as in the Grapefruit Diet or a detox/elimination diet. I don’t think anyone could survive long just eating grapefruits and the detox/elimination diet could result in a change in your diet as it is used to see what effect certain food have on the body. Once you determine any issues then the food that is causing unwanted issues could be eliminated from one’s REGULAR diet. I know people that have “been on” the Atkins Diet and I know people who follow the Atkins way of eating as their diet, their habitual nourishment.
I keep thinking of trying the detox/elimination diet to see what foods affect me in negative ways, but I have not yet. I feel my diet/my regular consumption of food could use an overhaul or at least an adjustment, but the overhaul/adjustment will be for the long haul.
Basically when I say “diet” I mean what you eat. That is a diet. A nutritional plan. A way of life. What we eat. Whether you are “on one”, “trying one”, “restricting” yours, or “blowing” it, it is really just the food you eat, so I guess we are all “on” a diet.
Posted in Food | Tagged: Animal Planet, Atkins diet, Buddhist diet, carnivore diet, detox, diet, elimination diet, fad diet, fruitian diet, grapefruit diet, habitual nourishment, Kosher diet, Mediterranean diet, National Geographic, nutrition plan, omnivore diet, the Pescetarian diet, vegan diet, vegetarian diet | 6 Comments »
Posted by terrepruitt on April 23, 2011
You know that the body being in a constant state of inflammation is not good, right? Research and studies are relating this state of being to many diseases. You know there are foods that have an anti-inflammatory effect on the body. Do you know that there are foods that cause an inflammatory response in the body?
It is thought that foods that cause an allergic reaction are related to inflammation. Since inflammation is an immune response. One of the food groups to be avoided when on a nutrition plan to reduce inflammation in the body is dairy. Dairy is a big allergy culprit so milk, cheese, and yogurt would not be included in this type of diet. Although I love dairy this seems like one of the easiest things to avoid.
Another allergy food is peanuts. This food is definitely not on the list of “can eat” if following an anti-inflammatory eating plan. This food seems like it might be a little bit more difficult to avoid. I would imagine if it is just being avoided with the idea to reduce inflammation it would not be so imperative to avoid things that are made in plants with peanuts as one has to do if they are highly allergic.
This diet also excludes caffeine and alcohol. Strict adherence would entail no fried foods, no processed foods, and no corn. I think the really difficult allergen to avoid is gluten. It seems to be in so many things. Things I wouldn’t have even thought of. Since so many people are participating in gluten-free diets I have since learned a few of the things, but still. It is in so many things it seems difficult to avoid. Just like the items on my list*. It is difficult to avoid them. I keep wondering what there is so eat on a diet like this.
This diet is thought to help so many health issues. Again from what I have seen it is thought that a constant state of inflammation is bad for the body. It is thought that this state is a state in which diseases can infiltrate the body and its systems. So if there are health issues I can see following this if it help relieve some of the symptoms of a particular disease. But this type of diet is also used as a detox and to see if any of these foods cause a reaction in the body. The plan is to not eat these foods for about two weeks then introduce them back into the diet and to check the reactions of the body.
I want to try this detox/elimination diet to see if there are some food that I should definitely cut out of my diet. I can live without all of this for two weeks, but the gluten. It is in so many things. Well, I am going to research it further. I am sure I will be posting more about this in the future, but I wanted to see what you think.
I know some of you follow gluten-free diets? So if you follow a gluten-free diet, why? And what do you notice, what differences in your body? And what do you eat instead of bread? Are they any of you that follow an anti-inflammation diet? Please share.
*Currently my list of ingredients to avoid: High Fructose Corn Syrup (HFCS) or Corn sugar, partially hydrogenated oils, and Canola Oil
Posted in Food | Tagged: allergen, allergic reaction, allergy, and Canola Oil, Anti-Inflammation Diet, anti-inflammatory, Cheese, corn sugar, dairy, detox, elimination diet, gluten, gluten-free diet, HFCS, High Fructose Corn Syrup, immune response, Inflammation, milk, nutrition plan, Partially Hydrogenated Oils, reduce inflammation, state of inflammation, yogurt | 11 Comments »
Posted by terrepruitt on April 21, 2011
What do you think of when you hear “salad”? When I was young when I heard salad I thought of lettuce with a few veggies in it. I don’t eat potato salad and egg salad so I never thought of them, but they are salads. There are so many other types of salads too. Wiki says:
“Salad is any of a wide variety of dishes including: vegetable salads; salads of pasta, legumes, eggs, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads. They may include a mixture of cold and hot, often including raw vegetables or fruits.”
Salads could be considered the perfect food. At least in my opinion. As mentioned in wiki there are “vegetable salads” and “pasta salads”. When you put veggies and meat in a pasta salad you can have a pretty balanced MEAL. It also depends the ingredients you use when talking meal. Like my last post, the quinoa has a good amount of protein so mixing it with veggies makes a great meal.
There are salads that are a meal and salads that are a side. When I make a green salad I add cucumbers, carrots, bell peppers, sometimes tomatoes, sometimes broccoli, sometimes nuts, sometimes cheese, sometimes seeds. For a long time we were using baby spinach as our “lettuce” but then I switched to a mix of lettuces. We buy spinach every once in a while. Either way I like the green for a salad. I don’t use iceberg.
Salads are fascinating.
I mean we even call jello with fruit in it salad. And they are really fun because they are usually prepared in a jello MOLD so you have a salad in a fun shape. And oh, fruit salad. When I was young we called one salad fruit salad and one ambrosia. Fruit salad was all different kinds of fresh fruit cut up and put tossed together and served in a bowl. Ambrosia was the same thing but with cool whip mixed in with all the fruit.
Ha . . . I should have checked my past posts before I posted because I already have a posted about salad, pretty much the same thing. But I can tell you a bit about the salad I posted about. It is clear to me that some of us have ideas in our mind about what a salad is because there was a time when my hubby (yes, Dear, I am dragging you into my post again!) wouldn’t eat a “salad” that didn’t have lettuce in it. He would claim it was not a salad, even though his family is a “jello salad family”. But after we visited Europe and they would often serve a “salad” without lettuce I was able to do the same thing when we got home. Ahh . . . travel is awesome. (I think I’ve said this before in a post too! The part about my hubby.)
One of the comments on my one of my previous posts about salad talked about the dressing on a Greek Salad. The commenter said she didn’t like the dressing. But that is one of the great things about a salad if you make it yourself you can put whatever dressing you want on it!
I have yet to make the tomato and watermelon salad that my friend mention in the comments of my “salad” post. I am putting that in my calendar in June. So I remember.
Usually I check my blog to see if I have posted about a subject before, but it was late (really late) and I didn’t check and now that I am looking I have several posts on salad*. As I said and as is now totally obvious, salads are fascinating.
*Here’s a few of the “salad” posts:
So? I’ve said a whole lot about salad. What do you have to say? Have a recipe? Like one thing over another? Have you tried any of the salads on my blog or the suggestions people have posted? Do tell? Salad is awesome!
(I think I need to make a “Salad” Category.)
Posted in Food | Tagged: ambrosia, Awesome Salad, bean salad, chicken salad, cool whip, cucumber and mango salad, egg salad, fruit salad, Greek Salad, Green Salad, jello salad, legumes, mixed salads, pasta salad, Quinoa Salad, salad, salad recipe, spinach salad, Summer Salad, tomato and watermelon salad, vegetable salads | 8 Comments »
Posted by terrepruitt on April 19, 2011
I heard about quinoa awhile ago, but I never actually went ahead and bought some to prepare. I had never had it. Today I went to lunch at a friend’s house where she made a beautiful and yummy quinoa salad. I had heard that this grain-like food was GREAT because it had so much protein. I’ve heard some people use it in place of rice, pasta, or couscous and I was thinking of doing the same thing. The way my friend prepared it was awesome. She cooked it, sautéed some vegetables, made a dressing with cilantro, and tossed it all together. We also added thinly sliced almonds and dried cranberries. We ate it warm, but it can be served hot, room temperature, cold . . . . however you like it. It was very good. I am happy to have finally tried quinoa.
I don’t understand how they categorize things, but quinoa is more closely related to greens such as spinach than it is to a grain. We tend to treat it like a grain in the way we cook it and think of it nutritiously, but its scientific classification is, as I said related to spinach and we eat the seed.
According to WHFoods, quinoa is a great source of magnesium which helps loosen the blood vessels so it is a good food for migraine suffers to add to their diet. Even it is actually a seed, as I said they compare it to a grain when it comes to nutrition so it is thought to have all of the health benefits of a whole grain. Quinoa is gluten free.
A cup of quinoa has 222 calories, 4 grams of fat, 0 cholesterol, 13 mgs of Sodium, 39 grams of carbohydrates, 5 grams of dietary fiber, and 8 grams of protein. Since it has all nine essential amino acids it is a complete protein.
Even though quinoa has almost twice as much protein and a lot more fiber than white rice, and more than brown rice and couscous, it has much more fat. A significant amount more. Here’s some numbers for comparison.
1 Cup of cooked white rice: calories: 203 fat: 0.4 carbs: 44.1 protein: 4.2 dietary fiber: LESS THAN 1 gram
1 Cup of cooked brown rice: calories: 216 fat: 0.4 carbs: 48.1 protein: 5 dietary fiber: 3.5
1 Cup of cooked couscous: calories: 176 fat: 0.3 carbs: 36.5 protein: 6 dietary fiber: 2.2
I believe it can be a nice substitute for a rice or couscous every once in a while, but I would not consider it as a replacement. I would like to try it as a breakfast treat with honey and maybe nuts. I think that would be a good way to start the day. Good protein, fiber, and whole grains. Quinoa sounds very versatile. I’ll have to remember to thank my friend again for introducing me to yet another great food.
What about you? Do you eat quinoa? How do you prepare it? How do you eat it?
Posted in Food | Tagged: brown rice, carborhydrates, carbs, couscous, dietary fiber, GF, GF food, gluten free, high protein food, Magnesium, protein, quinoa, white rice, Whole grain | 9 Comments »
Posted by terrepruitt on April 16, 2011
All week long I have been thinking about the Nia Class I am having to Benefit the American Cancer Society’s Relay For Life. I have been thinking and planning, but I waited until the last minute to DO. It is late the night before and I am printing, practicing, creating, thinking, writing, but at least I am not worrying. All week long I felt like the person who plans a party and then worries that no one will show up. Have you ever had that worry? I was worried but then I talked to a few people who said they are going to come. I would like a full house, but I am just glad that I won’t be by myself.
As I was thinking about having a party and having no one show up I remembered something about a party when I was young. I remembered being invited to a party. It was a birthday party. I don’t think I knew the girl well, she was one of those quiet children that hadn’t been around for long. Sadly I don’t remember her name, nor do I remember when she left. But I do remember her party. Well, that isn’t even true. I remember at one point I didn’t want to go. I remember hemming and hawing and talking to my mom about not going. But then I decided to go.
My mom drove me to the place where the party was. I remember it was a trailer park. I think it was not far from my house. I remember the birthday girl in a dress. I remember us waiting together for more people to show up. No one else came. I remember feeling so bad for my friend. I remembering feeling bad that I almost didn’t even show up myself. This all came to me in a rush this past week as I was thinking, “What if no one shows up?” I remember how hurt my friend was. It made me sad remembering.
As I mentioned, I can’t remember much more of the party. I don’t remember a lot of the details obviously, but I do remember I was the only one that went. I don’t think I have ever been to another party where that had happened. I don’t think I have ever had that happen. I usually pester a couple of friends into telling me whether they are coming or not because I DON’T want to have a party and have no one show up. Hosting a party and hosting a class are two different things. I don’t feel it is as bad pestering people about whether they are attending your party, but I don’t feel right doing that when it comes to having a class. I am just happy that a few people are coming and so I won’t be dancing by myself and I will at least have a few donations to add to the relay.
It is odd the things you remember. While I was remembering about my friend from grade school I sent out a little positive thought. I hope that she is doing well. Maybe you can send out a positive thought for me too . . . help the benefit for cancer Nia class be a success. Thanks!
Posted in Just stuff | Tagged: American Cancer Society, American Cancer Society's Relay For Life, benefit, Benefit class, birthday party, donations, Nia class, party guests, Relay For Life | 10 Comments »
Posted by terrepruitt on April 14, 2011
One Monday after my Nia Class, I went to a store down the street from the studio in San Jose. I went to a shoe store in Willow Glen. I had decided that I was going to buy myself some MBTs. MBTs have been around since 1996. I would say since 1997 I have wanted them. But they were huge, clunky, and EXTREMELY expensive. I had never even tried any on because I could never bring myself to spend over $200 on tennis shoes.
I am very excited to have FINALLY purchased a pair of MBTs. I spent almost two hours in the store trying on different styles. I was fortunate that I liked the ones that were on sale. Yay! Even though the price of tennis shoes has probably caught up to the price of MBTs. I still couldn’t bring myself to spend $200 on tennis shoes. I figured if they help me walk properly they really are worth it, but I am still glad I saved my Christmas gifts so I could splurge on these “shoes”.
What are MBTs you ask?
MBTs are the “antishoe”. Their websites states: “MBT (Masai Barefoot Technology) was born in 1996 when we discovered that natural instability can have positive effects on the human body. We made this discovery by observing the wonderfully agile Masai people walking barefoot on natural, uneven ground.” Because the shoes were designed to allow us to experience walking on uneven ground even as we walk on flat ground the idea is that one needs to give the body time to adjust. I looked on the site to see if they have a guide as to how to acclimate the body, but I didn’t see anything.
Kind people keep telling me to go slow, but unfortunately I don’t think I will have the opportunity to get to that point where I need to take a break because my legs need a rest. Ya see, as you might know, I injured my toe about five months ago. I want it to be completely better and function as it used to, but it is not. It is MUCH better, but nowhere near where it used to be. It gets tired. I still have to rest it. I still have to pay way too much attention to it. But that is what I have to do. My toes are the reason I finally decided to treat myself to my long lusted after MBTs.
The sole of an MBT is curved so the idea is to encourage the wearer to walk heel toe. Those of you familiar with Nia know that is one of the “body’s way” movements we practice doing. The ankle was designed to flex and extend and walking heel first, rolling through the foot to the ball/toe is good for the ankle and lower leg. With my toes as they are, I can’t roll through my foot so I thought the MBTs would be perfect to help me/allow me to do that.
Well, the shoes are great. They do allow me to walk whole foot and through my whole foot. It is easier to do that in these shoes than in regular shoes, but my toe still gets tired. I think my toe gets tired and makes me take my shoes off long before my legs get to the point of being tired. I think that my toe will be the guide I need to acclimate myself into using these shoes–or shoe I say these “anit-shoes”.
Posted in Just stuff, Misc | Tagged: anti shoes, Barefoot technology, body's way, Masai, Masai Barefoot Technology, MTBs, Nia, Nia class, Nia Class for the City of San Jose, Nia movements, rocker shoes, rocking shoes, rolling shoes, San Jose Nia, tennis shoes, Willow Glen Nia | 8 Comments »
Posted by terrepruitt on April 12, 2011
I was going off the “recipe” for Green Garlic and Spinach Soup, but I was not measuring and making it up as I went along so the measurements are not exact.
When I served it I put some mozzarella in it. For hubby I put some raw onions and mozzarella. But I made him taste it BEFORE I added anything and he thought is was good without the added onions and cheese. I would imagine if you like pepper it would be a GREAT addition to this soup. I was going to serve it with hot sauce to my hubby because originally I thought it was going to be rather flavorless, but it turned out not to be flavorless and he liked it.
Keep in mind that I made this up, never having made a soup like this and never having used the immersion blender. So you might want to read my “Experimental Soup” post so that you know some of the issues if you haven’t done something like this before. Basically keep an eye on things because this post is not a step by step, “turn stove on, turn stove off” kind of recipe.
Baby Bok Choy and Spinach Soup
–1/2 (ish) of a medium sized onion chopped
–some chopped onion (for garnish)
–2 bundles of baby bok choy
(chopped, bottom portion separate from leafy portion)
–2 or 3 tsp of minced garlic
–48 oz of chicken broth
–shake or two of teriyaki
–1 6-oz bag of spinach
–1.5 (ish) wooden spoonful of cream cheese
Sautee onions in the olive oil. When the onions look tender add in the chopped bottom portion of the bok choy. Let it cook a minute, then add the garlic. While the bok choy is cooking, add garlic powder and garlic salt to help the veggies sweat. Sautee until tender. Then pour in the broth. Added some beer and teriyaki.
Stir it as you feel necessary throughout the entire process.
Bring to boil. Add the cream cheese if you are going to use it. Add leafy portion of the bok choy and bag of spinach. Gently boil for a few minutes or until the veggies are wilted.
Once the veggies looked wilted use the blender to mix it all up.
Ok, so if you try this let me know. If you make changes let me know. Sometimes I just stick to what I have tried because I don’t wanna ruin a good thing so you can do the experimenting for me and let me know what you’ve done that works!
Posted in "Recipes", Food | Tagged: baby bok choy, Baby Bok Choy and Spinach Soup, beer, bok choy, chicken broth, cream cheese, emulsion blender, Experimental Soup, garlic powder, garlic salt, green garlic, green garlic and spinach soup, immersion blender, spinach | 11 Comments »
Posted by terrepruitt on April 9, 2011
On the way to teach my Los Gatos Nia Class on Friday I thought that I would be making soup on a warm day. By the time Nia class was over it was getting cloudy. I was thinking it might turn into a good day for soup. I was going to attempt the Green Garlic Spinach Soup. On the way to class I decided to shop at the store somewhat on the way home from the fitness place. I had never been there and was hopeful they would have green garlic. Since it looks like a scallion I was thinking that I had seen it in stores before and I just didn’t know what it was. Well, some of the produce at the store was less than desirable. I passed on the collard greens and I couldn’t find the green garlic. I had my mind made up that I was going to make soup using my emulsion blender. I decided that I would make baby bok choy and spinach soup. I am going to share about the soup making process and issues in this post. My next post (Tuesday) will be the “recipe”.
I bought the basic ingredients I would use. By the time I left the store it was cold and cloudy. Perfect day for soup. When I got home I decided to get out the blender to figure out what blade to use and to wash the blade. I neglected to look at the blade my friend used. In looking at the instructions I was thinking “blade C” would be the right blade.
Since I’ve never cooked bok choy before and I didn’t really know if it would work, I decided to sauté the bottom portion of the stalk and save the leafy part to add to the soup at the same time as the spinach. I sautéed the veggies. When I finally added the broth I was thinking this soup was going to be pretty flavorless so I added some of a beer that was open in the fridge. It was a Hefeweizen. So it was going to add some heartiness. I also put in a dash or two of teryiaki. I let it boil then added the leafy part of the bok choy and the spinach. I thought my friend had just let it cook long enough to wilt it.
Oh, I didn’t yet mention that I don’t have a stock pot. Maybe some of you know where this is going.
The instructions for the blender said that when you use blade C use it in a chopping motion. Ok. So I stuck the blender in the pot with one little pulse I thought, “Hmmm . . . . I should cover this.” With the next “whrrrrr”, I thanked God because I was going to heat some bread in the oven on foil but decided not to and I think that having the piece of foil out already is what kind of made me think to use it. Even with the foil it made a mess. I used blade C but it wasn’t getting creamy. So I added some cream cheese. Not part of the original soup plan. I tried blending again. Still not creamy, I added the rest of the spinach. Still not as creamy as my friend’s soup.
I decided to use a different blade. Blade B. I put it on and put the blender in the pot and it did absolutely nothing. So I decided to go back to blade C. Now mind you, I was very careful to unplug the blender, and detach the stick from the motor. So I walk over to the place where I have to blade removal tool and there is no blade. Well, no wonder it wasn’t doing anything! So I fished the blade out of the soup. I put it back on and it still didn’t do anything. So I was going to change back to blade C and guess what? Blade B was back in the soup.
I tried blade C again. By now, I am using a portion of a lid and foil (I have this half metal half plastic lid and the plastic always falls out leaving the metal “rim” — so I was using that to help keep the mess down). There was still green soup dripped all over the sides of the pot and all over the burner. So I decided to use yet a different blade, the Raw Meat blade.
I never really got ALL the secondary spinach chopped up clean and the soup never got creamy. But my hubby said over and over again it was good. He said it was a keeper. The next day (today) he was still talking about it and said I had to post the recipe on my blog. I thought that those of you that make soup and those of you that use an immersion blender would enjoy hearing about how I made
soup a mess by not using a stock pot or the correct blade.
Do you know which blade I should be using to blend the veggies and have it come out creamy? Also, tell me how to use the blender. Do I move it around like a hand mixer or set it at the bottom of the pot, then blend, then pick it up and set it back down, etc.?
Posted in Just stuff, Misc | Tagged: baby bok choy, Baby Bok Choy and Spinach Soup, Collard Greens, creamy soup, emulsion blender, emulsion blender use, Experimental Soup, fitness, green garlic, Green Garlic Spinach Soup, immersion blender, Los Gatos Nia Class, Nia, Nia class, scallion, soup lesson, stock pot | 8 Comments »