The Blogging Platypus

As the temperatures rise, so does our need to quench our thirst. With warmer weather, the risk for dehydration becomes quite real. I have lived in all sorts of weather, from the midnight sun that graced the skies in Alaska, to the instantly drenched humidity of coastal cities such as Boston, MA and Portsmouth, VA. The heat, albeit of the dry variety, of Texas and New Mexico are thankfully a thing of the past since our move to Colorado. Our goal from here on out is to live places where having air conditioning or a swamp cooler is not necessary for our comfort. We use fans and open and close windows/blinds/curtains in response to the weather and location of the sun. Seems to work well. While we may not need an air conditioner to be comfortable, the risk of dehydration is still quite present. In addition to the temperatures, some medications may increase the odds of becoming dehydrated, so making sure that you drink enough fluid during the day is essential to our overall health. While s...

Okay, so maybe it won’t change your life, but your taste buds will thank you, as will your gut! I ran across this recipe on Pinterest and have made it a few times. One of the things I love about it is how easy it is to customize. It’s also a no-rise bread, so you don’t have to worry if your yeast is still good. But there is a setting period that you will want to plan for when making a loaf of this delicious bread. I have been having two slices of this bread for breakfast lately, but originally made it before we took a road trip to ABQ. I wanted to have something that was tasty and would hold up well. Traveling with a special diet can be tricky. Sometimes I am limited to peanuts, some types of chips, and fruit, as those are typically the only vegan and gluten free options at gas stations along a route. Like I said, you can customize this in so many ways. Just make sure that you set aside some time for the loaf to set before baking, and you may want to bake it a little longer, depend...