Today has wound up being a beautiful, fall day quite unlike most October days in years’ past when we usually had snow and the temperatures hovered around freezing most of the time. Today’s high was at 48 degrees and, although there were high clouds, it was mostly sunny AND there was even some warmth to the sunlight! I do hope that the projected warmer winter becomes a reality and one without rain slick icy roads.

We are down to 9 hours, 42 minutes, 47 seconds between sunrise and sunset. That is a loss of 5 minutes and 29 seconds of light since yesterday. The sun rose this morning at 8:57 a.m. and will set tonight at 6:40 p.m. However, as there are is some sky showing we may be able to see the aurora that is predicted tonight. The state’s high temperature for yesterday was 56 at Annette and the low was 8 at Chalkyitsik and Mag North Pole. Our low here at the house was 33 degrees this morning.

I am continuing to enjoy that super salad as a main part of my daily diet now. But, I have made some other additions which has enhanced it nutritionally even more. I have been adding some sliced almonds and about 2 ounces of Pulse to the salad. Pulse is a product I have had around for quite a while and, although very good, I hadn’t been using it as often as I should. It is wonderful on salads, so not it is being eaten frequently. The ingredients are wonderful too: dates, oats, raisins, raspberry powder, sesame seeds, sunflower seeds, amaranth, buckwheat, quinoa, millet, einkorn, barley, brown rice, flax seeds, prunes, walnuts, cashews, almonds, pecans, filberts, figs, dried strawberry fruit, beet powder, grapeseed oil, and walnut oil. Although some things in the combination are listed as avoids and part of why the cans have sat on the shelf, I decided to use them with the salad anyway because the majority of ingredients are beneficial and it sure makes the salad even more nutritional than just the almost 20 fresh veggies in the salad’s main part.

Also, I have received some response to my other post about making the salad in the trash bags and need to alert you to the fact that some trash bags have been sprayed with fungicides and storing food in them might not be very healthful. So, with that in mind, please, do as I did this week and make your salad in a large bowl. I have a 16 quart bowl that I used and, although, the ingredients didn’t mix quite as well, I alternated putting the ingredients into separate containers for the fridge, covered them and shook it up so that ultimately it was well mixed.

Another good thing that I am doing health-wise is sprouts! I am finishing one batch of salad sprouts and starting a second batch. Those will also go into the salad and other recipes. Sprouts are so easy to do, but was something that has been set aside for far too long. Now that winter is approaching, I am back to doing sprouts for high energy, live foods. Tonight I will also make up another batch of my almond/oat milk once those ingredients have softened in the water long enough.

Well, that is about all for tonight. Take care. Make up a huge salad and feast all week long.