Denise Cares

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since Oct 12, 2018
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Recent posts by Denise Cares

Nancy Reading wrote:Hi Denise,
Do you use different computers to look at Permies? It sounds like there may have been some security update on yours if not.
I used to have the same problem where it wouldn't even log me in on my tablet, insisted on sending an email link which I can't access on my tablet! Luckily it is not doing that now, but it is always logging me out, whereas on the PC I am always logged on...(.Computers! Who'd have them?!)

From my original thread

Devaka-Cooray wrote:If you set up a password, you can simply log in by entering your email address and password. - no need to go through login links.

On the other hand, if you don't manually log out from permies on your tablet, you should be able to stay logged in on that device for a long time - like for months.

It was so long ago I don't remember if that fixed my issue, but I certainly use a password now to log in which is much easier if I need to use another device (and my tablet still logs me out automatically!)

Another thought (probably you've already tried this?) Try copying the link for the thread, then you can at least just paste it in your browser after logging in?

Nancy, I have used the  same computer for several years and only that one. I never set up a password since Permies doesn't require one and I prefer not to have so many passwords. Most sites they're not even necessary but they demand you create one. Thank goodness Permies doesn't!  That's a good idea Devaka to copy the site url to help find the right one again. Thank you.
Will comfrey of either variety grow back from any of the finer hair like roots that are left in the soil?  I'm attempting to relocate several plants that I realize should not have been planted in my garden boxes.  It is about 2-3 yrs old and roots are pencil sized but many are finer and it is hard to really tell if they are from nearby perennials or from the comfrey. Should I remove them all?  
1 day ago

Anne Miller wrote:Is the problem only when clicking the link in the Dailish?

Well yes. That is the main email content I receive. The links work right to take me to the indicated forum page but I am treated as having gotten there without "log in permission".  I sometimes get emails about Purple Moosages and those work correctly. I am able to reply to those messages so far without asking to log in.
Dunno...maybe it's another one of those "mystery" issues that happens at random and no one can figure out why.  I'll deal with it for now.  Just is a bit disappointing not being able to freely communicate readily on the site.  Good intentions intercepted.

Thanks everyone for putting your thinking caps on over this one!

John F Dean wrote: My hospital used My Chart, and I am asked to sign in after I use the link on their email notifications.  I do know that emails are not considered to be secure.  I can’t speak for this site, but I imagine it uses similar logic.

I agree that emails are not considered secure. Maybe some browsers claim that they secure the data, I don't know if that's really true. Certainly need to be aware of what is shared by email, but a link to a frequently visited page should not "break" the relationship between parties, especially if cookies are being stored from that site.  Permies is not a high-level security data site like a hospital medical records site needs to be. Or is it set up that way??

r ranson wrote:It could be something with the cookie settings.

If the browser cleans cookies each time, then it would log out between sessions.

I checked my cookie settings on browser Firefox. It is only blocking cross-tracking cookies and it is not clearing cookies each time I close browser. I'm using up 2+Gb space for cookies already! So I don't think that's causing the issue.  

Hi, It was suggested by Nicole that I ask this question here for the Tech experts to ferret out. I am receiving the daily-ish messages and notices of new posts to forums I follow. So I recently started having an issue that when I click on the link it takes me to the Permies forum page but I cannot post a reply or to click "bookmark/update the topic" without having to log in. This requires extra steps where I enter the requested info but then having to go back to my email to wait for new message with another link to sign in again (the second time).  It then usually but not always takes me back to the forum page I was on. If it does not take me to the linked page then I am in the general list of forums and must search for the right one (not always successful). Often by that time I forget what I was going to reply and just give up.  If I do find it, it takes me a while to read thru the comments again and find the one I wanted to reply to and get back on track. If not, "giving the pearls of input" just doesn't happen.
Can anyone help figure out what is happening and fix it since the system obviously knows me or it wouldn't have sent me the email notification in the first place.
I wonder if there's something I can do to stay signed in or be recognized when I get the original email. I don't remember ever signing out of Permies and am using the same computer. I also visit the site regularly, so this is happening (becomes a sign in issue) when I want to post something or to bookmark the topic.  Thank you.
Hello beaver fans and anyone who enjoy learning more cool things about them. I watched this video documentary showcasing a beaver colony over 16 years' time. Sure was interesting!
3 weeks ago

r ranson wrote:Chickpeas can be eaten raw, in the garden, while they are young.  Apparently they are quite delicious, but I'm not fond of them.  Some people may be sensitive to them.

I'm not keen on eating dry chickpeas raw.  I find them too hard to digest if they haven't been cooked.  Maybe that's why I don't like raw fresh chickpeas either.

Neat idea about using chickpea flour for humus.  I was wondering just last night about how to make bean flour.  I was also wondering how to use it without having the same digestive issue I have with raw or undercooked dry beans.

Well I have an idea for you on making bean flours.  Soak the beans at least overnight, drain off the water. Let them sit moist in container to allow for some "sprouting" to occur. This may take another day. Rinse them occasionally to be sure they stay moist. Then dry them thoroughly by dextrinizing them in a dry, unoiled cast iron skillet. This is a process that is usually done with soaked rice until it is crackling/toasty (but not burned!) while stirring constantly till you hear it "pop". That dextrinization helps pre-cook the starches and make the rice cook faster, keep its shape (not become mushy) and easier to digest. I think it also improves the flavor.  If you do the same with beans then you should be able to grind them into flour/powder and use for baking. They will have reduced lectin content and be rendered easier to digest during the shorter cooking time in the oven (typically when baking).  I would make sure the recipe contained plenty of water - firstly as beans absorb a lot of water when cooking and second because you want to completely break down their starches and proteins as when cooking whole beans in a pot until soft.  I would not use whole, unsoaked/unsprouted raw beans to make flour/powder and expect your body to handle them well over time.  The gut  bacteria cannot handle the starches or proteins well and it can lead to "leaky gut" and auto-immune symptom development over time. This gut compromise happens gradually so most people are not aware of what "caused" it.  Gluten is another common culprit as well as the introduction of toxins into our food supply in recent years which is something our ancestors did not contend with typically from traditional organic farming practices.
Having recovered from "leaky gut" and "auto-immune" issues myself I now soak/sprout and thoroughly cook all organic beans, peas, lentils, whole grains/psuedograins and avoid gluten-containing grains altogether. The use of toxic sprays is becoming more common and must be avoided at all times since even "organic soil" is potentially contaminated by "overspray" or genetically modified seed and animal manures from the feed that is given to ruminants.
I have found that cooking all legumes in neutral pH water is best. My well water tends to be slightly acidic 6.7 or 6.8 pH and so when I add a pinch of baking soda to the water it fizzes up a bit. This helps to neutralize the water's pH and enhances the cooking especially if the beans are old and possibly too dry and requiring more careful preparation and cooking.  Undercooked beans are definitely not ideal for digestion or gut health or nutrition absorption. It is the lectins in the outer coating of all seeds that is difficult for humans to digest as we lack the enzymes of multi-stomached ruminants (who chew their cud). That is the reason it is best to avoid or reduce them as much as possible. Cooking also neutralized them so we do not eat raw beans (even if they were soaked/sprouted). The other issue is the phytates which are substances that all seeds/nuts contain in their outer skin which is what "preserves" them at normal storage temperature so they have "shelf life" and will not begin to grow until you are ready to plant them and then the water and warm, moist soil causes the release of the phytates and allowing the germ inside to activate to life. It is a Creator-design built into the seed which is marvelous indeed! Humans do not benefit from the phytates, so the soaking and rinsing washes it  away before the cooking deactivates it and finishes breaking down the lectins further.  Never tempt fate by eating raw or undercooked kidney beans which contain a toxic compound that must be cooked in order to deactivate it. Never make raw bean flour from kidney beans. I do not know of a way to make a safe kidney bean flour. I would not try to make raw fava bean flour either, as it also contains a chemical compound that is toxic to many people (a genetic issue), and always undigestible unless its proteins are thoroughly cooked before eating. I do not think it possible to add these raw flours to most baking recipes and to cook with sufficient liquid and for sufficient time to achieve optimum nutrition/health. I have cooked raw garbanzo flour on the stove top with sufficient water to make a gooey thin paste which then thickens as it cooks. This must be stirred constantly and becomes like wallpaper paste and very hard to stir for a long enough time until it pulls away from the sides of the pot - a good 45 -60 minutes. It changes flavor/consistency completely and the taste is delicious after it is shaped into patties with salt and seasonings and fried in oil. The taste & texture is similar to fried whitefish when served with lemon. It is an Italian treat that is a lost art, having been sold by "street vendors" typically in the 'barios'.  Look for recipes called "panelli or panella" but be advised the modern versions skip the long cooking necessary to achieve the traditional taste and outcome. Buon appetito!
1 month ago
Kathleen another question please. What are "clamps for root storage" you mention in an earlier post? Nothing came up when I put that in to search. I found "barrel root cellar" tho. There was a lot I didn't understand how that works or it it's even safe based on what some said in the conversations. i think you'd have to cover the whole barrel and the surrounding dirt for a good ways to keep the rain and snow away from the barrel and keep it dry, besides covering the lid with hay. I would put one in sideways to prevent someone falling in head first and not be able to get out [that sounded scary -a lady died that way :(  ]
1 month ago