Oil of oregano and other miracle cures

I’ve been hit with the mother of colds this week. Sick enough to miss last night’s Northern Voice kick-off dinner. But certainly not sick enough to miss Northern Voice!

No fewer than three people told me to get some oil of oregano. Oil of oregano, I said? I’ve never even heard of the stuff.

You put a few drops under your tongue, and then chase it down with orange juice. It lights a fire under your tongue, and kind of feels like you’ve swallowed lighter fluid. Pleasant feeling. Many thanks to Nancy for suggesting the fruity chaser.

I think it’s kind of like Buckley’s. It’s so god-awful that your body gets its act together and makes you healthy again. I’ll let you know when I feel better.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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