The Romans are credited with the invention of the first smoke-free heating system in Western Europe: the hypocaust. Until recently, historians had assumed that its technology was largely lost after the collapse of the Roman Empire. In fact, however, it lived on in large parts of Europe, and was further developed into the “heat storage hypocaust”, an underground furnace on top of which granite stones would be piled, to then release hot air through vents in the floor. By this means, a room could be kept warm for days with just one firing of the hypocaust's furnace. Continue reading "Heat Storage Hypocausts: Air Heating in the Middle Ages" »
I would like to take Apple Cider Vinegar, but my doctor said my body can’t take vinegar. 🙁 He recommended Betaine HCL and told me to use it how you described. I did that and it really helped. Did it for about 5 months then started tapering off. Now, however, I keep gaining weight. I rarely eat sugar and do eat protein (small amount) every 3 hours. Still gaining weight. Guess I’ll go back to the HCL – it’s just so expensive to take all the time at large doses, I want to make sure that I actually need it. I don’t feel bloating anymore. Haven’t for several weeks. Sigh… I don’t know what to do. I cry all the time and am very depressed.
Traditionally, the chicken for the salad was made from stewed or boiled chicken, then later—Aunt Rea adapted the recipe, to quickly steaming boneless, skinless chicken breasts with a bit of garlic powder, salt and peppah, as she used to pronounce it, along with “aromatics:” a celery rib, a bit of onion and a half a carrot, a couple of peppercorns and a bay leaf. She’d save the broth made from the cooked chicken steamed in the microwave dish and chop the veg to have a quick bowl of soup. She’d of course, use the cooked chicken to mince up, then grind into the salad. Thrift was always important and nothing ever went to waste (except for the used bay leaf and discarded peppercorns).