Good luck with that one, sweetie.

I am currently in Colorado, doing the equivalent of what Tuberculosis patients did in the 1800s (“fresh air cure”, but hopefully mine will have less of a body count.) 

My alt-health practitioner told me to stop myself from having negative thoughts about myself and others. I hugged her and sailed out of her office on a sunbeam. The mood lasted about fifteen minutes. It was brutally bludgeoned to death by this:


In case you can’t make it out, the label brags that it is “GMO free.” You know. Sea salt. A mineral. Which was mined from the earth. And has never been living. Proclaiming that it’s not genetically modified.

My snark laser beams went into hyperdrive. 

I bought the damned blessed salt because my practitioner told me to bathe in it. Like the scientific genius I am, I opted for the coarsest salt possible. By the time I got around to bathing, I realized I had basically drawn myself a good ol’ gravel ‘n’ nails bath. 

Suffice it to say that this whole “avoid negativity” thing is going to take some practice. I wonder if it counts if I call myself compliments but mean them sarcastically. I’m going to go with, “That’s fine, you gorgeous, flaw-free creature, you.”

But seriously, non-GMO salt. I want to pour it all over that marketing exec’s brain slugs. 


Tried homemade pizza tonight. Here is the crust. Very easy to make and tasty too.

1 packet of yeast
2 tsp sugar (I used Turbinado raw cane sugar)
1 cup warm water
1 tsp salt (I used himalania pink salt)
1 1/2 tsp extra virgin olive oil
2 1/2 cups flour (I used Bob’s Red Mill all purpose baking flour - gluten free and you would have no idea)

Combine yeast, sugar, and water. Let sit for 10 minutes, should start to bubble. Add remaining ingredients. Knead dough for a few minutes. Mine was sticky and I ended up adding another 1/4 cup of flour. I kneaded right in the bowl. Cover bowl with wet paper towel and store in a warm place for an hour.

Dough should have risen. Divide into 2 or 4 parts and roll out on a floured surface. I did two larger pizzas. Place dough on a pizza stone. Cook for 5-8 minutes (5 min for individual pizzas, 8 for larger pizzas) at 500 degrees. Add toppings and cook for another 12-20 minutes (longer the larger the pizza is) at 425 degrees. For crispier crust cook a few minutes longer.