Andrea Mondine

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since Jun 27, 2016
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Recent posts by Andrea Mondine

Hi Yelena!

I had never heard of pine cone jam, so I'm thankful you posted this!! I love pine tree oil and pine incense...and yes, Pine-Sol cleaner...even though I shouldn't...
I did some research and found that only green, soft pine cones should be used,and they should be no more than 1.5 inches (3.8 cm). The reason behind using only small cones is that as they mature they become more 'woody' and tough and won't soften properly in the recipe.
I also found that pine cones for jam are harvested in June in the North and May in the South. These regions were in Russia and South towards Turkey...and I don't know anything about the climate there.
Unfortunately, I didn't find anything about the correct collection time for pine cones in Israel for you. I'll keep looking.

Pine cone jam is considered a natural remedy for 'weak bronchial systems and strengthens the immune system' according to various sources on google.

For anyone else that is interested in attempting this recipe, I found this version somewhere in internet land (webpage).

It appears that it might be a messy recipe, but worth trying. This one suggests clean up with rubbing alcohol after all your implements are cool.

For three medium jars of pine cone jam you need:

8 oz (about 2.25 cups) finger-nail-sized immature pine cones
2.5 cups sugar
2.5 cups water

Fill a stainless steel pot (easier to clean, later) with water and pine cones and bring to a boil. Cook at a gentle boil for 5 minutes. Turn the heat off. A layer of resin will collect on the surface like a little oil slick - carefully pour this layer off, tilting the pot gently over the sink. (And do yourself a favor: do not dump it through a sieve - the resin will stick the cones again and when cool will clog the mesh unless you boil the sieve!). Tilt it off.

Once all the water is poured off, add the sugar and water to the pot with the boiled cones. Return to the stove and and bring to a boil, then lower to a simmer and cook at a simmer for 10 minutes. Turn off heat and cool completely. Bring to a boil again. Turn off at once and cool (it it cooks too long you will lose too much moisture). Bring to a boil for a third time, turn off the heat, then cool again. One more time: bring to a boil and allow to cool for a fourth time.*

* When  boiling three times the syrup remains stickily runny.  Four boils (above) results in a taffy-like texture once cooled, but this melts again, in heat.

Ladle the cones and their warm syrup into sterilized glass jars. When cool screw on the lids.

I will probably try this as soon as I can get my hands on immature pine cones and will be sure to report my results.

Thanks, Yelena, for posting this question! I'm sure that several of us are curious about this!
10 months ago
Bevis, beautiful work!
I've 'borrowed' these images to post on my Instagram account and checked out your website.
It's nice to see art with a relevant message.
Thank you for sharing!
10 months ago
I'm not a compost expert...I probably only know a teeny, tiny bit of the full science behind composting....However, I DO compost successfully, and have done so for years. We have a homemade two-sided compost bin made from wooden pallets and some door hinges with plywood on the top as an easy cover. We added some swing closures to keep the possums and raccoons out at night, but they don't seem to bother it much anyway.

I also compost indoors in a 5 gallon bucket over the winter (mostly because I'm a sissy and my feet get cold walking to the back of the property with a sloppy bucket of scraps). I add a big pile of earthworms to my winter bucket to help it along. I strongly recommend that practice. It's not the same 'hot' composting I do in my big's really the little wormies eating and pooping out amazingly perfect composted foodstuffs. Using worms is called 'vermicomposting' and there's a lot of reading available online. You can even buy special worms for your compost. I've never done that. Maybe certain worm types eat more or poop more--I'm not sure. I just grab a bowl-full from the garden before the ground freezes. They are happy in their bucket for the winter. The best part....they are ravenous and eat right through the standard amount of waste we generate. There is NO bad smell, so don't even worry about that.

So back to your greens and browns. You ask how greens go from being high in nitrogen to high in carbon just by drying. I found some 'professional information' that I added below, including a link if you want to read the article entirely, but I'd suggest you just re-frame your thought about the process. Instead of 'going from being high in nitrogen to high in carbon' it's easier to think that as greens dry, they are going from 'more nitrogen' to 'less nitrogen'. As the greens decompose and dry, they lose nitrogen content. The natural outdoor composting methods that encourage quick decomposition produce heat and therefore also 'raise' carbon. There is no flame, but if you'd ever stuck your hand into a steaming pile of compost 'just to see what that feels like', you know that it gets pretty darned warm.  True browns, like twigs, teabags, paper shreds, cardboard chips, wood ash, etc.....just simply start off with higher carbon and lower nitrogen.

Compost can be made a very easy process for someone like me that just is after a 'natural' decomposition process---or it can be made much more complex for the person who wants to be absolutely certain their pile has the correct balance. There are meters, and additives, and charting that can be used to have the perfect pile of compost.

I feel that it's a learned art. I've had 'failed batches' of compost....ones that soured and smelled horrendous or ones that wouldn't heat up, for instance. The great thing is that you can learn from the experience and try it differently the next time. We learned quickly that having the bin in the sun was a mistake. It dried out far too quickly for us to keep after. We moved it under a shady tree and had great results. I found that having certain things in the compost actually 'stopped' my previously healthy pile from progressing. (I would NOT recommend putting very, very large pieces in your compost bin....we have a pineapple top and a quarter head of cabbage that have been re-surfacing for about 8 months.) We basically turn it when it looks like it needs it, add water it when it's dry (or leave the lid open when it's set to rain), and occasionally pick up a handful and squeeze it to see if it 'feels right'. And, for the select non-easily-grossed-out-group, (92.6%of the people that love this site would be my estimate), you can always pee in your compost if you feel it's in need of a nitrogen boost. If it smells bad or like pee, stop it. That's enough. I know it's fun, but really, stop.

You mentioned moisture content and questioned if it was a factor in determining if something was 'green' or 'brown'. I believe the green or brown reference is meant to be a loose guide to help composting folks determine what to drop in the pile and when. It really is a nitrogen/carbon ratio thing, though. If you are so inclined, there are a ton of great books available about the 'proper' way to compost. Of course, this site is an invaluable resource for everything you could ever want to know about composting and gardening and a million other things....

We enjoy composting as a low-stress continual experiment. I don't know what the exact elemental make-up is of our compost, but side-dressing our vegetable plants mid-season encourages more blooms and fruit and seems to make the plants happy. I've used it straight out of the bin for potting up houseplants with good results as well.
Oh...we do occasionally add a shovel-ful of ash from the firepit (we only burn dropped branches from the property behind the house and other yard waste).

I'm sure you have already run across the basics for composting, but one very important thing to remember is that you can not put ANY dairy or meat or anything else animal related in the box. Litter box waste and dog poo DO NOT count as 'manure' and should never be used in your compost (I'm sure there's a really good reason, but I don't know what it is). You can add chicken droppings (or if you have a big loose pile of compost, you can put chickens IN your compost pile and let them help scatter and degrade the compost as they scratch around and simultaneously poop, and eat large insects), horse manure, or other farm animal manure.....BUT you have to be judicious about the volume....and you MUST be sure to allow ample decomposition time so that your manure isn't 'hot' with nitrogen when you want to use it. That will surely burn your plants to a crisp very quickly.

One side note....I have had the luxury (?) of using a variety of manure....camel, tiger, and elephant, to name a few. (Someday I will share the comedic story of how I came to have exotic poo to spare, and the outcome of our garden while trying different poo experiments.) Out of those, camel was the best 'traditional' performing poo, but elephant manure is quick to decompose and lower in can be used after a few days (not to mention the obvious volume). Tiger poo had an unsavory feline odor, but it did keep the coyotes at the back edge of the property that season. We had an AMAZING garden that year.

Here is the 'professional' info I found:

Compost “happens” either aerobically or
anaerobically when organic materials are mixed
and piled together.
Aerobic composting is the most
efficient form of decomposition and produces finished
compost in the shortest time.
Microbes break down organic compounds to
obtain energy to carry on life processes. Under aerobic
conditions, the “heat” generated in composting
is a by-product of biologic “burning,” or aerobic
oxidation of organic matter to carbon dioxide. If
the proper amounts of food (carbon), water, and
air are provided, aerobic organisms will dominate
the compost pile and decompose the raw organic
materials most efficiently.

In general, green materials
have lower C:N ratios than woody materials or
dead leaves do, and animal wastes are more nitrogen
rich than plant wastes are. The complexity of
the carbon compounds also affects the rate at
which organic wastes are broken down. The ease
with which compounds degrade generally follows
the order carbohydrates > hemicellulose > cellulose
= chitin > lignin. Fruit and vegetable wastes
are easily degraded because they contain mostly
sugars and starches. In contrast, leaves, stems,
nutshells, bark, and tree limbs and branches
decompose more slowly because they contain cellulose,
hemicellulose, and lignin.

This is from the following site: webpage

I hope this long-winded response had a nugget or two to encourage you to build on your composting endeavor. Stick with it and have fun with the process. It's actually really rewarding to take 'trash' and make something so healthy and functional. Happy composting!!

10 months ago
Hi Permies Pals!
I signed up with Fiverr about 3 years ago, and Upwork at about the same time. Upwork was friendlier to work with (in my opinion) and it had a more professional layout that made it easier to use in general. I used Upwork fairly consistently for about 1.5 years. I just checked my Fiverr account and realized I never even finished my profile since Upwork was filling my need.

When I scanned the jobs on Fiverr, it seemed that most were smallish or very short term jobs. Upwork has short-term or 'one-shot' jobs as well, but there are many that are a bit more substantial.

I tried freelancing simply because I knew my writing skills were above average and that I might be able to make a few extra bucks in my spare time. I did make more than $700 doing a few jobs, so I think if I would have really TRIED to do well, I could have made a decent amount of money. I only phased out (and ultimately stopped) because a small part-time job I had taken in late 2017 turned into a management position working 60 hours a week (not what I wanted or intended, but the financial gain was too good to pass up).   I wrote some articles and blog posts for others to post on their website; I wrote a series on hospice care that someone wove into a helpful guide for patients (I'm pretty proud of that one); and also wrote a full eBook on 'Becoming a Life Coach' (my niche is in health/healing/happiness, etc.). The eBook paid the most by far, but that one also required a lot of work and had deadlines. I suck at hard deadlines.

The client you are working for will rate you with stars after the assignment, and they can leave a comment for all to see. Beware the comment. When I just updated my Upwork profile, I see that my last client left me a lovely 2.6 stars with a comment that I 'went MIA' even though I provided notification that I was no longer available.....It's all water under the bridge, I suppose. I Just hate that it's visible for future clients.

I think these kind of platforms can really offer some side cash if you check the sites daily. You really do have to respond within a short time from when the job is posted, or it will be filled.
There are a LOT of profiles where the person is willing to do jobs for pennies... Some of the clients want to contract based on price only, but some value quality work as someone else mentioned in the thread.
There are a lot of overseas profiles, and that really saturates the data entry market.
I think to make money you have to CREATE for someone, and be ok with them taking your work and saying they were the one who created it.
There are some clients that allow you to attach your name  or website to your work, and that's great. I've seen link-backs allowed to personal websites or pages.
Be wary of scammers. I had several interactions with 'clients' that selected me for their position, but the description of the work was grammatically incorrect or patchy, or just sounded ridiculous with outside links and documents to open BEFORE you even contracted with the client. All red flags.
Upwork does have sort of a 'scam protection' built in so if you think that you are being targeted by someone with less than positive intent, you can easily report them and Upwork will investigate and remove them from the site.

Funny how life brings you back to the path you are supposed to be on....I checked my email last Sunday, saw a friendly email from letting me know about some cool threads I might have missed recently. (I've actually missed ALL the threads recently as I've been too blasted busy generating income for someone else again...) I clicked one link and now I have been on the forums pretty much non-stop since Sunday and already have my creativity boosted and my faith in permanity restored.

Thank goodness this site is still running strong. If anyone has any specific questions about Upwork , I'd be happy to try to answer them. I already saved a few jobs from a brief scan this evening. It's kind of addicting. If you want for me to share my Upwork profile for an 'inside peek', just let me know.

10 months ago
Hi Cassie!

Why not just ask her?
You say that your friends 'don't care' that you don't shave...but are you sure about that? They may absolutely love you, and absolutely hate your body hair...but they 'tolerate' it because you are such an awesome person.

I can share a 'family story' that was passed on for decades about hairy female pits that may show the level of discomfort for some (given that this was in the 50's)...
My uncle was set to marry a younger gal...white conventional dress and all. In this case, somehow, family and friends weren't aware of the armpit kittens until the actual wedding day, when my mother is said to have been following my aunt-to-be with a pair of kitchen shears asking if 'she could just trim them up a little bit'. The story goes that it was not a pretty picture...and at that time, I'm not sure if she was making a statement, was not raised to mow, or just didn't care! Be it known that there is a chance you may be 'discussed' for several years if the bride (or any family member or friend) doesn't approve.

On the other hand, good for you for even considering the appropriate course of action. We shouldn't have to change who we are to please anyone else. It's great that you are comfortable in your natural state and have shunned the nonsensical societal requirement to be bald from the eyelashes down. It would be a loving gesture, on your part, to have a lighthearted chat with the gals getting married, and ask them to honestly decide for you. It is hair, it does grow back, but it is still a part of you and I don't think willy-nilly trimming without good reason is in order either.

If it's really only the photo remembrance that is the issue: depending on the style of the dress, perhaps you could have a little capelet or short lacy overjacket that yo could wear for photos? (Or go the photoshop option already mentioned in other posts)

Everyone should have the freedom to shave or not to shave any part of themselves....but I understand it's not as accepted in mainstream as we would all like. For such a small patch of growth, it sure does generate some debate. For the sake of both you and your family/friends...a tender compromise may need to occur.

I think you should let us know what you decide. I'm sure you will be beautiful either way.

3 years ago
Hi again, Amit!
Glad to hear you are feeling a bit better.

You say in your post that you tried apple cider vinegar in the past but I’m not clear if you stuck with it long enough to get results, or if you were saying you didn’t tolerate it well like the tomatoes and oranges and stopped using it.

Apple cider vinegar increases the alkalinity of the body, but it is in an ‘acid’ state right out of the bottle, and you can feel that unpleasant, too strong feeling if you aren’t diluting it. I’d recommend that you start with a half teaspoon in a cup of water and increase the amount of vinegar you add until you are having about a tablespoon full of vinegar in a cup of water three times a day.  It’s best on an empty stomach.

Just to be clear, you must use Organic Apple Cider Vinegar for this purpose.
‘Regular’ or refined vinegars of any kind, and non-organic apple cider vinegar are not the same on a molecular level and will NOT help you heal. Organic ACV is cloudy and has a residue that collects at the bottom of the bottle that is slippery/slimy and a bit gritty sometimes. This is referred to as ‘the mother’ and is actually chains of protein enzyme molecules. That is the component that heals your gut.

Eating to clean and support your liver would be a great idea for you. If you have a system that is unstable for some reason, like illness, stress, insomnia, or exposure to ugly things like pesticides, chemicals or toxins, your liver will thank you for some support. The easiest way to do this is with a supplement of milk thistle (can be purchased in capsules at any health food store), drinking dandelion tea or eating dandelion root, and (dare I say it), avoidance or elimination of dairy from your diet.

Some people have a really hard time digesting animal proteins in general, but especially dairy can contribute to a congested liver, pancreas, gall bladder and bile duct.
If your diet is heavy on meats as you describe, you may want to consider some basic changes in your diet as well. I’ve seen clients improve greatly by doing an ‘upside-down’ version of the standard American diet, which is traditionally meat, a starchy food, and some veggies.

If you convert to meals primarily made with vegetables, with some starch, and a small amount of meat as a seasoning /condiment, you may find that you feel better right away. As I mentioned before, animal proteins are really problematic for some. Meat takes a longer time to move through your system, and your body has to work harder to process it to utilize the nutritional benefit. It takes more pancreatic enzymes to digest meats and your stomach actually has to work harder to produce MORE acid to dissolve the fat and protein in meat. It may be worth your while to greatly reduce (or even eliminate for 7 days) the meat in your diet.

While I am a proponent for a plant based diet, I know that isn’t for everyone. What I am saying, however, is that if your diet is causing your body to use more enzymes and produce more acid just to break down the food you are eating, and then you are taking enzymatic supplements to make up the deficit and taking acid reducers or proton pump inhibitors to lower the production of gastric acids, it may be more prudent to simply remove some of the offending or irritating foods from your diet temporarily. You can always reintroduce foods later, when you are healthy and your gut is healed.

Kombucha—May I ask what kind you tried? The alcohol content in kombucha is minimal and a byproduct of fermentation. You would have to drink a half case of light beer to get the same amount of alcohol in one bottle of kombucha. Some home-brewed kombucha is manipulated for a slightly higher alcohol content by leaving the finished product unrefrigerated for a few days, but all commercially sold kombucha is under .05% alcohol. The benefits of kombucha are amazing, and it would be a shame if you were turned off from it due to one bad experience. I’d suggest experimenting with different manufacturers and flavors, as there are some great ones out there. Alternatively, if you know someone who home brews it, then that would be the best option.

You are correct, bentonite clay, or more specifically montmorillonite clay, is great for supporting your liver and in removing toxins from your body. It is equally effective in removing contaminants from every organ in your body, including your gastrointestinal tract. There is a video out there on YouTube somewhere that provides a great visual of the adsorption qualities of clay...I will look for it and post it here if I find it. It basically shows how the addition of clay ‘de-colorizes’ a red kool-aid type mix and only pure water is left.

Lastly, you ask about studies or proof of result. I don’t have anything at my fingertips, but I’m sure that there are many first-hand accounts on the internet. Mainstream medical will denounce most alternative practices, simply due to the fact that if you aren’t taking pharmaceuticals, you aren’t making money for them and their financial enterprises.

I have treated clients personally and trained in an alternative medicine clinic where what I describe in my prior post was the basic protocol for any gastrointestinal or digestive problem. Some things work better for some individuals than for others, but generally, every item listed, either together or as a stand-alone, will offer you some benefit. The key is to strengthen your entire system so you can fight off any little bugs (bacteria) or infections you might come into contact with.

I can offer you that I have self-treated for severe gastro issues with this regimen after being told by traditional gastro MD’s that if I didn’t submit to their RX protocol, I’d be sorry. I declined their prescriptions and opted to ‘go natural’ instead as a first line of treatment with full recovery.

**Of course, I’m not suggesting in any way that anyone reading this follow my footsteps in declining medical treatment/medications. It was a personal choice for me, and I have the support of a large alternative practice network. I suggest that anyone needing support see their physician or holistic practitioner, or whatever healer they are comfortable with. **

Wishing you all the best!
3 years ago

My attempt turned out great! The smell of the cookies baking coincided with our first real snowfall of the year. What a nice combination.  
My husband had never heard of these cookies before, and he loves them. He decided he's calling them 'Pepper Nubs' instead of Pfefferneuse. haha

I have black beans in the pot now....those brownies posted above sound amazing.

Have you ever tried chocolate chip cookies made with cannellini (white) beans? They are really good! I like to spread them in a pan and make 'bar-type' cookies to cut after baking. The dough is a little stickier than traditional chocolate chip dough, but lots of fiber and there is no 'bean' taste at all. These are 'kid and husband tested'.


Here's the recipe in case anyone wants to have a go at it:

4 Tbsp butter (or vegan butter) (can be substituted with coconut oil, but you will have to go with the bar cookie due to extra soft dough)
2 eggs
Splash vanilla extract
3/4 c. brown sugar, packed tight
1 can cannellini beans (rinse well) (I've never tried using dried/soaked beans for this recipe) (can also use Garbanzo beans, but you will need less flour)
2 Tbsp real maple syrup or brown rice syrup
1 1/2 c (+/-) Flour (can use standard, whole wheat, buckwheat, brown rice, coconut, etc. I've tried them all!)
1/2 tsp. sea salt
1/2 tsp. baking soda
1 or 1 1/2 c chocolate or carob chips

I'm a 'smash it all together' kind of cook, so here is how I make these. If you want to take your time and be delicate, go for it.

Smash the beans in a food processor
Add all the 'wet' ingredients
Smash some more
Add salt and baking soda
Add flour (til it looks like cookie dough. You will need about 1 1/2 cups for cannellini, about 1 1/4 for garbanzo)
Dump into 9 x 13 (well) Greased pan
Stir in chocolate chips and press down

Bake at 375F for about 18-22 minutes.

Eat them all. Repeat.


Here's a picture of how my attempt at Jocelyn's Pefferneuse turned out. Mine spread a bit into tiny circles, but my kitchen was really warm that day from baking bread.
3 years ago
Hi Kyrt!

Most of the time, the 'decision makers' in the hiring process don't ever see your cover letter, which is what I assume you are referring to when you mention your heartfelt response.

Make sure that your resume and cover letter are absolutely flawless regarding grammar and punctuation. Extra spaces and periods have a way of 'hiding' in a formal, blocky document.

You could try adding a new or different format to your resume. A lot of the folks coming into the workforce have been raised on technology, and their resumes don't even closely resemble what a resume looked like in 1980. Of course, I don't know your age, but the point is that you need to stand out.

While I'm not a fan of 'form-letter' type responses, I also feel that an extensive and extremely detailed response will yield only limited results. Hiring managers (or their Human Resource staff) simply don't have the time to thoroughly review a long cover letter, and they will often miss the very essence of what you are so carefully trying to convey in your response.

If you are seeking non-traditional employment or perhaps work with an individual proprietor, it may be better to send a brief introduction with 3-4 KEY points about yourself that might catch their eye, forgoing the traditional cover letter and resume altogether. Always offer to meet with them at their convenience to talk about how you can benefit their organization/cause.  

Keep in mind that there are a LOT of people seeking employment, and even the least demanding jobs often have fierce competition in certain markets.

If you'd like for me to take a peek at a sample of what you are using, I would happily review it for you. I have a large assortment of employment type documents saved from freelancing. I can send you samples of some cover letter ideas that could be more suited to your needs if I have a better idea of what type of employment you are seeking. Just PM me if interested.

Best of luck, and have a great day!!

3 years ago
My respectful two cents:

Paul Wheaton said:
I think this is the key to today's post.   I am not going to try to do this anymore.  It is up to you and everybody reading this…. I cannot even reach the people that can carry the message.  I have tried.  
With that in mind, let me ask you:  have you tried?

Kyrt Ryder’s comment that ‘Some of us definitely need to pick up the torch’ is right on the mark,and Dan Boone responded to Paul, saying he has ‘reached a lot of brains -- but it seems to me you're sounding like you're in a place of burnout from the work of trying.’

There’s a frustration level that builds when you are maximizing your abilities and exhausting your time availability and still don’t see the results that you had hoped.  A few days ago I was part of a thread where I shared thoughts about how I might help in ‘getting the word out’ discussed on a thread about affiliate programs.

I’m not a ‘marketing guru,’ although I have been forced into that role professionally in the past. I would actually say that I hate sales. However, one of the key points I learned when thrown into that position was that marketing can be about just ‘connecting’ with people, and doesn’t have to be hard sales or approaching people that don’t want to hear what you have to say.

There is a ‘target market’ to focus on. A percentage of the population will never care as much as we do about this subject. But there is a percentage that simply hasn’t yet been introduced to these ideas and philosophies. Of course, there is a smaller segment of the population that we MUST reach to actually enact global change. I’m sure there are people more suited to that task than me that have connections or who work directly or indirectly with those industries or government agencies.  

Although I hate sales, I LOVE to teach people things. In this case, educating people serves a dual purpose of marketing the site, products and permaculture philosophy. I can think of several ways I can implement ‘educating’ people about permaculture and into some of the things I already do. As an example...If I teach a community class on getting rid of toxins and chemicals in your home, I can actually tie a portion of the content right into a permaculture theme, complete with a little hand-made flyer inviting people to join the forums and explain a little about permaculture.

There’s another active thread on the forum right now, called ‘How can I help?’
In it, Paul gives these links to prior threads with some great starting points on how WE, as the community can help.

So to tie this up, within one of these threads noted above, dated some 6 years ago, I noticed this quote from Paul:
'I don't know about the rest of you, but I feel like I really am changing the world.'

Paul IS doing his part to change the world.
If each one of us can find the time or the way to help spread the word about permaculture, the site or about products that benefit the site, we can not only ‘lighten the load’ but exponentially increase the potential for positive outcome.

Hi Jocelyn!

Thank you for posting this recipe!!
I listened to podcast #348 the other day and have been thinking about these cookies ever since!! My Grandmother also made these, and the recipes I have found over the years just aren't the same. I have wonderful memories of the spicy cookie bits...and yes, it totally looks like dog food. I remember hers being even darker than the ones in your picture, but absolutely the same process of 'snakes' and cutting little tidbits off.
I'll be sure to spread the word about the contest and best of luck to you!
I'm going to make the dough today.


***(to any/everyone else) Listen to podcast #348 if you haven't! It's amazing!!
3 years ago