Merry Christmas!

[yukoner88]

I was gobsmacked with that AC/DC lighting display so I looked it up and found a forum on this, wowsa!

I figured a guy would have to be a concert lighting engineer to do something like that but apparently mere mortals can.

Wake up the neighbors!

Australian Christmas lighting and computer animation community | AusChristmasLighting

this is the set up that set off the whole craze of programming music to go with the lights

 

[oilers'72]

Give it to me straight. Does Santa exist?

The red M&M was unsure at first.

 

[MoontoScott]

I Love Christmas but part of me is always glad to have it over with. The stress levels this year have been unreal-- so long 2020.

 

[tardigrade81]

I Love Christmas but part of me is always glad to have it over with. The stress levels this year have been unreal-- so long 2020.

Amen!!

 

[bellagiobob]

Perfect night for a midnight family skate at the ODR. No wind, -5 C, and a clear sky. Pretty much the ideal winter night. Nice to shoot pucks for a couple of hours and forget about the outside world for a bit.

 

[oilers'72]

Hope everyone had a great Christmas!!

I proposed to my girlfriend last night and she said yes

Now finishing the night with whiskey and watching the Russia and USA game.

Congratulations on your soon to be marriage.

 

[oilers'72]

Very early Ukrainian Christmas, everyone. Load up on the cheddar cheese and potato perogies and sour cabbage rolls (no tomato juice).

 

[Stoneman89]

I Love Christmas but part of me is always glad to have it over with. The stress levels this year have been unreal-- so long 2020.

For me it's been the exact opposite for the stress levels. Not worrying about company coming over, cleaning the house for said company, just really quiet and mellow.

 

[Drivesaitl]

Very early Ukrainian Christmas, everyone. Load up on the cheddar cheese and potato perogies and sour cabbage rolls (no tomato juice).

I was diagnosed Celiac several years ago and its one of the things I miss most. Trying to come up with a gluten free recipe for perogies that tastes right and doesn't fall apart. The frozen gluten free ones are awful. love the Sour cabbage as well. Getting hungry talking about it, I must be feeling better today.

Have some Borscht left that we made. We're not Ukrainian, just love all Euro food. enjoy!

 

[oilers'72]

I was diagnosed Celiac several years ago and its one of the things I miss most. Trying to come up with a gluten free recipe for perogies that tastes right and doesn't fall apart. The frozen gluten free ones are awful. love the Sour cabbage as well. Getting hungry talking about it, I must be feeling better today.

Have some Borscht left that we made. We're not Ukrainian, just love all Euro food. enjoy!

Here's a Google search for gluten free perogy recipes, just in case you haven't used it in your search.

gluten free perogies - Google Search

 

[tardigrade81]

Congratulations on your soon to be marriage.

Thanks my friend!

 

[Bryanbryoil]

Very early Ukrainian Christmas, everyone. Load up on the cheddar cheese and potato perogies and sour cabbage rolls (no tomato juice).

Lucky kids get to celebrate both Christmases!

 

[oilers'72]

Lucky kids get to celebrate both Christmases!

In Canada, it's ceremonial. Those in the Ukrainian Orthodox Church may celebrate it on January 7th rather the 25th, due to the church using the Gregorian calendar.

Christmas in Georgia on whychristmas?com

As well, there's the 12 course meal.

https://theculturetrip.com/europe/ukraine/articles/what-do-ukrainians-eat-for-christmas/

 

[Drivesaitl]

In Canada, it's ceremonial. Those in the Ukrainian Orthodox Church may celebrate it on January 7th rather the 25th, due to the church using the Gregorian calendar.

Christmas in Georgia on whychristmas?com

As well, there's the 12 course meal.

https://theculturetrip.com/europe/ukraine/articles/what-do-ukrainians-eat-for-christmas/

Any attempt at a diet is shot now. lol. As usual after Xmas eating I was thinking January might see some waste line reduction. looks like thats off. maybe February.

A good cabbage soup is awesome. I've had people prepare some great renditions. I like the sensibility of Ukrainian food. Good solid food for energy, work.

Vareniki, Vegetable Stew, Lean Borscht (mine is all garden veggies) its such sensible food, so good for you, and so able to make strong bodies. its what people should be eating and its all available here for gardening on the prairies.

Didn't know buckwheat was such a thing in Ukrainian cuisine. I'm learning more about the grain and how to prepare it since being diagnosed Celiac. For those wondering it isn't a wheat, its a supergrain nutritionally, one of the best. A traditional grain before all this modification and stuff. I think humans were more meant to consume buckwheat. We digest it better.

 

[BudBundy]

A traditional grain before all this modification and stuff. I think humans were more meant to consume buckwheat. We digest it better.

FYI, there is not a single variety of genetically modified wheat grown anywhere that I know of. Not that there is actually a problem with GMO. Let’s not let our imaginations run wild if one set of carbohydrates and proteins agrees with you more than another.

 

[Drivesaitl]

FYI, there is not a single variety of genetically modified wheat grown anywhere that I know of. Not that there is actually a problem with GMO. Let’s not let our imaginations run wild if one set of carbohydrates and proteins agrees with you more than another.

Technically you could be correct. However the many ways in which wheat has surreptitiously been an added ingredient in so many unexpected foods, and through such additive, modification of recipe, and food processing is unparallelled. To any Celiac, you quickly recognize wheat is your enemy and it ends up in so many processed foods, and in ones where you wouldn't expect it to be a constituent ingredient or additive.

you can look that up on any Gluten free site. Wheat is the hardest thing to avoid, and creates among the worst experiences in those that cannot tolerate gluten. My own DR and specialist theorize that its the bombardment of use of wheat in all our foods that created the reaction in my gut, and many others. More and more people are developing full blown Celiac condition or Gluten sensitivity due to how much wheat has been packed into almost every processed food.

The rampant and increased use of herbicide, pesticides on such crop could also create problems. People have trouble digesting wheat generally. Buckwheat is far superior for human consumption.

There has been modification in Wheat as well. I mean I said genetic, but think of it as standard testing and modification like with many other plants. Wheat has been reengineered.

I Quit Eating Wheat & This Is What Happened (naturallivingideas.com)

that wheat isn’t the wheat your grandma had: “It’s an 18-inch tall plant created by genetic research in the ’60s and ’70s. This thing has many new features nobody told you about, such as there’s a new protein in this thing called gliadin. It’s not gluten.

Its even possible that many people that suffer reaction to the wheat of today could consume heirloom wheat better.

 

[BudBundy]

Technically you could be correct. However the many ways in which wheat has surreptitiously been an added ingredient in so many unexpected foods, and through such additive, modification of recipe, and food processing is unparallelled. To any Celiac, you quickly recognize wheat is your enemy and it ends up in so many processed foods, and in ones where you wouldn't expect it to be a constituent ingredient or additive.

you can look that up on any Gluten free site. Wheat is the hardest thing to avoid, and creates among the worst experiences in those that cannot tolerate gluten. My own DR and specialist theorize that its the bombardment of use of wheat in all our foods that created the reaction in my gut, and many others. More and more people are developing full blown Celiac condition or Gluten sensitivity due to how much wheat has been packed into almost every processed food.

The rampant and increased use of herbicide, pesticides on such crop could also create problems. People have trouble digesting wheat generally. Buckwheat is far superior for human consumption.

There has been modification in Wheat as well. I mean I said genetic, but think of it as standard testing and modification like with many other plants. Wheat has been reengineered.

I Quit Eating Wheat & This Is What Happened (naturallivingideas.com)

that wheat isn’t the wheat your grandma had: “It’s an 18-inch tall plant created by genetic research in the ’60s and ’70s. This thing has many new features nobody told you about, such as there’s a new protein in this thing called gliadin. It’s not gluten.

Its even possible that many people that suffer reaction to the wheat of today could consume heirloom wheat better.

Whoooo boy. Lots to “digest” there. While there is a grain of truth in the concerns you’ve raised, I honestly think most of that information is not entirely based on good science. Older hard-red varieties of wheat such as Red Fife are not vastly different from current ones. If you go back as far as “ancient” grains like Spelt wheat or Einkorn, then perhaps. Even that is tenuous. I know of no commercially available varieties of wheat that were not derived from traditional plant breeding techniques i.e. crossing one variety of wheat with another. Just like you’d cross a Lab and a poodle to get a Labradoodle. You are very unlikely to come up with a dog that makes people sick. There are some utility wheat varieties with different protein contents meant to handle freezing better (so that your frozen pizza pops don’t crumble) but gliadin, to the best of my knowledge, is nothing newly introduced to the wheat genome. As for pesticide residues, that is severely overblown and is fear-mongering akin to saying vaccines cause autism. There is one definite truth in your post and that is the fact that wheat or components of wheat are in a huge variety of foodstuffs. Wheat, together with soybean, corn, and rice (plus sorghum in other parts of the world) make up the bulk of human diets. I’m not a medical doctor so I cannot weigh in on wheat being so common, leading to allergies but that honestly doesn’t pass the sniff test with me. Maybe you’ve uncovered things in your research that I don’t know of, so I’ll respectfully defer. My opinions are based on a B.Sc.A degree with major in Crop Science and a minor in Plant Ecology.

 

[Drivesaitl]

Whoooo boy. Lots to “digest” there. While there is a grain of truth in the concerns you’ve raised, I honestly think most of that information is not entirely based on good science. Older hard-red varieties of wheat such as Red Fife are not vastly different from current ones. If you go back as far as “ancient” grains like Spelt wheat or Einkorn, then perhaps. Even that is tenuous. I know of no commercially available varieties of wheat that were not derived from traditional plant breeding techniques i.e. crossing one variety of wheat with another. Just like you’d cross a Lab and a poodle to get a Labradoodle. You are very unlikely to come up with a dog that makes people sick. There are some utility wheat varieties with different protein contents meant to handle freezing better (so that your frozen pizza pops don’t crumble) but gliadin, to the best of my knowledge, is nothing newly introduced to the wheat genome. As for pesticide residues, that is severely overblown and is fear-mongering akin to saying vaccines cause autism. There is one definite truth in your post and that is the fact that wheat or components of wheat are in a huge variety of foodstuffs. Wheat, together with soybean, corn, and rice (plus sorghum in other parts of the world) make up the bulk of human diets. I’m not a medical doctor so I cannot weigh in on wheat being so common, leading to allergies but that honestly doesn’t pass the sniff test with me. Maybe you’ve uncovered things in your research that I don’t know of, so I’ll respectfully defer. My opinions are based on a B.Sc.A degree with major in Crop Science and a minor in Plant Ecology.

Now he says, hehe. I'll defer as well in that case, but unfortunately my gut won't. It loved wheat before, but at some point that stopped. I will disagree on the use of such things as certain pesticides, herbicides, round up etc.

In anycase the proliferation of wheat based product as additives, found in many foods, is perhaps the problem. Trouble is nobody knows for certain what is causing the massive increase in Celiac diagnosis, symptoms.

cheers

 

[oilers'72]

Any attempt at a diet is shot now. lol. As usual after Xmas eating I was thinking January might see some waste line reduction. looks like thats off. maybe February.

A good cabbage soup is awesome. I've had people prepare some great renditions. I like the sensibility of Ukrainian food. Good solid food for energy, work.

Vareniki, Vegetable Stew, Lean Borscht (mine is all garden veggies) its such sensible food, so good for you, and so able to make strong bodies. its what people should be eating and its all available here for gardening on the prairies.

Didn't know buckwheat was such a thing in Ukrainian cuisine. I'm learning more about the grain and how to prepare it since being diagnosed Celiac. For those wondering it isn't a wheat, its a supergrain nutritionally, one of the best. A traditional grain before all this modification and stuff. I think humans were more meant to consume buckwheat. We digest it better.

Buckwheat, I believe, is a common food in the Ukraine. Probably easier to grow than wheat.

Buckwheat - Wikipedia

Buckwheat 101: Nutrition Facts and Health Benefits

Buckwheat is mainly harvested in the northern hemisphere, especially in Russia, Kazakhstan, China, and Central and Eastern Europe.

There used to be a breakfast cereal made with buckwheat but I'm not sure when it stopped being made.

 

[Drivesaitl]

Buckwheat, I believe, is a common food in the Ukraine. Probably easier to grow than wheat.

Buckwheat - Wikipedia

Buckwheat 101: Nutrition Facts and Health Benefits



There used to be a breakfast cereal made with buckwheat but I'm not sure when it stopped being made.

Yep.

But it could be this one with misleading name.

This of course was not buckwheat, it was wheat. I dont know wny they marketed it with that name in the 70's. I think they just figured it sounded interesting while real Buckwheat remained in relative obscurity until such firms as Bobs Red Mill started getting heirloom grains more known, loved, and used.

Buckwheat tbh is hard to use. Its not easy to prepare, harder than say oatmeal or porridge, and the taste is acquired, heh, I'm still acquiring.. Thats I wondered if maybe there were others that had more success using it. Its said to have a nutty flavor but I don't really get that.

One of the reasons Buckwehat maybe kind of got forgotten is the actual grains may be harder to mill, or work with, or incorporate in foods. The hulls seem to be more resilient, require more cooking to soften, etc. It may just be that use of it is more cost involved.

 

[Stoneman89]

This is the most famous buckwheat.