"Yoga"? Delusion II
I once heard from a yoga instructor that nettles are home to mosquitoes.
And I understood this to mean that the mosquitoes in the last birth were nettles. I have built my own Theory of Evolution on this basis.
Once, I proudly shared my thoughts with society.
"Let's look at a nettle thorn. Does it look like anything?" So I began my presentation with a question.
"Of course! Like a mosquito's nose!" I answered myself.
...............
Sometimes a mosquito home is just a home...
Apparently it meant that mosquitoes live in nettles.
Delusion II
Vegetarianism
I took a yoga class that encouraged me to become a vegetarian.
Now I think that separate nutrition and the search for my food incompatibilities and allergies are closer to yoga.
So to speak. Vegetarianism is a beacon, and yoga is wandering in darkness from beacon to beacon.
If a vegetarian knew what I was doing with meat, he would pat me on the shoulder indulgently.
Closer to yoga, the restoration of the body through nutrition. Searching for my own problems. Keeping myself in shape. Determination of the quality of food.
That is, a yogi is more a researcher than a follower.
And then vegetarianism arose, perhaps from a wise refusal to eat stale meat in the absence of refrigerators and technologies for salting and smoking. And in the absence of veterinarians. And the most important thing in the absence of sufficiently advanced methods of treatment for poisoning. And determining the quality of products.
A simple example. In the region of my current stay, there is a culture of cooking lard, strange to me.
They like lightly salted bacon with garlic.
I am personally sure that lard should be salty as much as it absorbs salt. Actually, this is not my opinion, but this is how it should be according to technology. And here they salt a little bit.
And garlic prevents me from determining the quality of lard.
Then the salt should not be boiled and coarsely ground. Otherwise, the salt will not absorb the fat.
Well, the salt must be natural without strange impurities, which may indicate a fake.
Also, in order for the lard skin to be soft and tasty, it needs to be processed with burning straw.
In short, as a result, the lard in this region is raw, solid as a sole and tasteless. Plus does not withstand storage. With horror, I watch as they sell slightly salted lard, laid out right on the counter outside the refrigerator. Lard, even properly cooked, is best stored in the freezer.
And pigs need to be fed in a certain way to get good lard.
When I arrived in this region, I was initially surprised for a while at the lack of food waste bins. Our places for collecting garbage are solid brick buildings more like small houses. Moreover, this trash house is conventionally divided inside. There are trash bins along the right wall. There are food waste bins on the left wall. This food waste is used to feed pigs.
Here trash cans are on the street fenced off by a very conventional brick wall.
However, recently, tanks began to be installed inside a structure that looks more like a small prison. Capital structure made of metal mesh, iron roof and strong steel door. But this is in the city. In my village where I live in the summer there is no place for garbage. Local residents burn it each in their own yard, I take the garbage out by taxi to the nearest village where there is such a place.
Then I learned that it is not in the tradition of local residents to throw food away.
Here, in my home region, no one eats soup if it is not prepared on that day. Yesterday's soup is thrown away. And if there are pigs on your farm, then it goes to them for feed.
But it turns out that the mistress of the house has to stand at the stove all day? To cook everything in one day. Not certainly in that way.
There are little tricks. The soup is prepared in two stages. First, cook the meat broth. Large volume. And then every day part of the broth is used to make the soup. But vegetables are added every time fresh. Prepare very quickly.
When stored for several days in the refrigerator, meat broth is infused, thereby increasing its taste and nutritional properties.
Porridge. Here I used to cook, for example, rice, and eat it for a week. According to local tradition.
At my house, rice is eaten only fresh. If it remains the next day, then it is fried, seasoned with onions. It turns out a dish that is unique in taste.
Therefore, our pigs actually eat from our table. The fat is good.
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