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Nature made the taste/pleasure circuits in the human brain to be turned on by the experience of eating a variety of foods. Evolution preserves that which works. You get a gene that makes you enjoy food that is not what you have eaten again and again. Pleasure motivates you to eat food that supplies nutrients that you have not gotten from recent meals. Because your body chemistry has what is needed, you function well and pass on those genes to the next generation. Happily, pleasure is one of nature's favorite motivators. Use that little bit of logic to get more pleasure from eating. Try new foods. Have a large reportoire of enjoyed recipes. Try some of the recipes below. They are, in general, made from readily available and nutritous ingredients and are not the standard recipes that most people already know and use. Most of the recipes can be prepare in 30 minutes or less. All are for sinlge servings. About 10 recipes are given here. Below those then recipes is a PayPal emblem that you can use to purchase 50 more recipes for $2, if you choose to do so. The 50 recipes are in a text file that can be viewed in just about any word processing program including Notepad. That way it is easy to make changes to the recipes. You can easily change recipes to suit your taste, change a recipe if you get tired of it, add recipes - whatever. If you have a computer in your kitchen, you could save the file on that computer and fire up the computer when you want to look up one of the recipes. |
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To go to a recipe, click on a title or scroll down. CONTENTS: Easy recipes unusual enough to be interesting Apple blueberries carrot peas -- Makes a light meal by itself. 20070316
Parsnips carrots lentils corn raisins -- Flavorful and unusual if you are not familar with parsnips and uncooked lentils. 20070420
Tea apple carrot peas seeds flour -- A thick salad? A stiff gruel? Goop? The tea flavor makes it unusual and tastey. 20070523
Spinach carrot bean sprouts walnuts oats -- Lots of vitamins, fiber, antioxidants. Low calorie density and enough flavor to make it enjoyable. 20070730
Banana blueberries carrot peas nuts flour -- Everything but the peas is smoothed in a food processor. 20070907
Mackerel spinach raisins peas seeds flour -- Has an enjoyable unique flavor. Very nutritious, cheap, and easy. 20071107
Collards pumpkin beans seeds grain -- A fine slaw of fresh collard greens mixed with canned pumpkin puree. 20071206
Mustard greens banana carrot beans nuts flour -- Has nice color, texture, mildly sweet, tastes good, good nutritionally. 20080102
Mackerel raisins collards peas seeds flour -- Everything but the peas blended or processed, has nice flavor. 20080411
Mackerel pumpkin nut pea grain -- Mostly canned ingredients, one frozen ingredient, one dried ingredient. Reasonably quick to prepare, healthy, and tasty. 20080501
Strawberry squash seed bean -- Strawberries, squash, and nuts are uncooked. 20090114
Back country fruitcake -- Mostly flour, raisins, nuts; some mixing effort and 1 hour to bake but otherwise very simple, very easy. 09-29-04
One third meal drink - tomato lettuce cucumber grain -- Unique flavor, mildly sweet and starchy, slightly salty. 20100106g
Easy Recipes Unusual Enough To Be Interesting back to CONTENTS Apple blueberries carrot peas: 03-17-07
1/8 cup thawed frozen peas (room temperature) or 1/8 cup raw peanuts or 1/8 cup, packed, 1 ounce raw peanut meal or lightly cooked kidney beans 1/8 cup raw sunflower seeds or 1/4 cup California walnuts or 1 tablespoon raw tahini 2 ounces raw carrot 1 teaspoon olive, canola, or grapeseed oil 1/8 cup whole wheat flour 2 teaspoons sugar for low sweetness or 3 teaspoons sugar for medium sweetness 1/2 apple cored and chopped, (3 ounces) 1/4 cup blueberries, fresh or frozen (room temperature)1.) If using sunflower seeds or walnuts and peanuts, process them together until a coarse powder is obtained. 2.) Put the seed/walnut/peanut meal into a mixing and/or portion bowl. 3.) Process the carrot into a fine slaw and add it to the bowl. 4.) Add the oil to the bowl and stir until uniform. 5.) Add all other ingredients and stir until uniform. The blueberries and peas, if frozen can be quickly brought to room temperature by putting them in water for a minute or two and then pour away the water through a sieve. The apple and carrot need not be peeled. Makes one serving large enough for a light meal. back to CONTENTS Parsnips carrots lentils corn raisins: 20070420
2 ounces fresh parsnip root 1/4 cup water 1 tablespoon cornmeal 2 ounces raw carrot plus 1/2 teaspoon orange juice concentrate and 1 teaspoon sugar or 2 ounces raw acorn squash plus 1/2 teaspoon orange juice concentrate and 1 teaspoon sugar or 2 ounces raw pumpkin plus 1/2 teaspoon orange juice concentrate and 1 teaspoon sugar or 3 ounces apple 1/4 cup raw dried lentils 1 tablespoon olive or canola oil or 1 tablespoon raw tahini plus 1 teaspoon olive or canola oil 1/8 cup raisins 1 t sugar 2 pinches salt1). Soak the lentils in a covered jar with twice their volume of water for 24 hours or so. 2). Drain away the water. 3). Process the parsnips into a slaw. 4). Put slaw in a deep dish to prevent boil over. The ideal container is a large bowl with sides 4 inches higher than the level of the parsnips so mixture will not boil over the sides. 5). Heat slaw in a 1000 watt microwave oven until fully boiling (about 2 1/2 minutes) on full power and then 20 minutes on 25 percent power with 3/4 cup water. 6). Mix the parsnips and cornmeal while hot so that cornmeal is softened by the heat from the parsnip slaw. If mixture is too dry to moisten cornmeal, add 1 tablespoon water. 7). Set the cooked slaw aside to cool for 10 minutes while preparing the rest of this recipe. Or to cool the parsnips rapidly, place the hot container in a pan of cool water for a few minutes. 8). Process the carrot or pumpkin or squash (whichever used) and the raisins into a fine slaw. If necessary, repeatedly lift the processor 1/4 inch and bang it down on the counter top to jar the mixture into the path of the cutting blades so a fine texture is obtained. 9). Put the vegetable slaw into a mixing and/or portion bowl. 10). Add the oil or oil/tahini. 11). Mix until uniform. 12). Combine all ingredients. 13). Mix until uniform. Makes one high fiber serving large enough for an entire light meal that will hold off hunger for about 5 hours. Two teaspoons tomato puree can be substituted for the orange juice concentrate. Eat this when having some gas will not a problem. Cutting the amount of lentils in half to 1/8 cup will reduce the amount of gas produced. The twenty minutes cook time is needed to destroy the sharp sensation that raw or lightly cooked parsnips produce in the mouth. back to CONTENTS Tea apple carrot peas seeds flour: 20070523
2 teaspoons powdered green tea leafs (soak the night before) or 1 tablespoon dried green tea leafs (recommended) or tea from one green tea bag (not recommended, may contain grit) 1 tablespoon water 2 ounces carrot 1/2 apple (3 ounces) 2 tablespoons raw tahini or 1 extra tablespoon olive or canola oil plus 2 extra tablespoons whole wheat flour or 1/4 cup (1 ounce) California walnuts processed to a fine meal 1 teaspoon olive or canola oil 1 tablespoon orange juice concentrate 1 tablespoon sugar 2 tablespoons whole wheat flour 1/8 cup thawed frozen peasMix tea powder and water in a bowl. Let the tea soak and soften for at least 10 minutes. Process the carrot and apple together into a fine slaw. Combine the apple, carrot, tahini, and oil. Mix until uniform. Combine all ingredients except peas. Mix until uniform. Add the peas and mix. Green tea powder can be found at some Asian food markets. An online source is www.tenren.com/greenteapowder.html You can make your own from green tea leafs. Put them in a high speed food processor for one or two minutes. An online source is www.frontiercoop.com back to CONTENTS Dandelion pumpkin seeds beans flour: 20070621
1 ounce dandelion (can be mature leafs)
4 ounces canned pumpkin puree
1/8 teaspoon lemon juice (7 drops)
2 tablespoons raw tahini
or 1/3 cup (1 1/2 ounces) walnuts processed into a meal
plus 1 teaspoon olive or canola oil
or 2 tablespoons whole wheat flour plus 1 tablespoon
olive or canola oil
2 teaspoons olive or canola oil
1/8 cup kidney beans
or 1/8 c raw peanut meal
2 tablespoon whole wheat flour
1 tablespoon sugar
1/2 t molasses
2 pinches salt
1.) Soak dried kidney beans in water for at least 24 hours.2.) Drain away the water. 3.) Put the soaked raw kidney beans into a small container with a cover. 4.) Add 1 tablespoon water to the container. 5.) Cover the container with a lid or saucer. 6.) Heat the kidney beans for 1 minute in a 1000 watt microwave oven on full power. 7.) Place the hot container in a pan of cold water to cool for a few minutes. 8.) Process the raw dandelion into a fine slaw. 9.) Add the kidney beans to the processor and run until no pieces bigger than 1/8 inch remain. 10.) Combine all ingredients. 11.) Mix. Makes a large serving big enough for a medium meal. back to CONTENTS Spinach carrot bean sprouts walnuts oats: 20070730
1/8 cup quick cooking rolled oats
1/4 cup (1 ounce) California walnuts
1 ounce frozen spinach puree
or 1 ounce fresh or frozen spinach
or 1 tablespoon any mild, dried herb
soaked in 1 tablepoon water for 10 minutes
3 ounces carrot
1 tablespoon olive or canola oil,
1/4 teaspoon orange juice concentrate
1 ounce mung bean sprouts
or 1/8 cup (just under 1 ounce) raw thawed frozen peas
or 1/8 cup raw soaked dried mung beans
2 teaspoons sugar
1 pinch salt
If using soaked raw unsprouted mung beans, soaked them 2 days. If sprouting my own mung
beans, I like using them when sprouts are 1/4 inch long - less bother that way
because you don't have to rinse the beans so many times.1.) Prepare the walnuts. I prefer making a batch of about 6 ounces in a processor. In about 1 minute the nuts have a buttery consistency. About 1/8 cup (2 tablespoons) of the butter is about equivalent to 1/4 cup nuts. The nut butter probably has a bigger flavor impact since it is finer textured. The nut butter can be stored in a sealed container in the refridgerator. Or process (about 30 seconds) just 1/4 cup walnuts into a fine crumb for this recipe. . 2.) Put the nut meal into a mixing and/or portion bowl. 3.) I prefer using frozen spinach puree rather than processing whole or chopped spinach into a slaw for this recipe. The puree has a finer texture and so may have more flavor and may be more easily digested. The puree can be made in a batch of about 4 ounces by adding just enough water to the processor or blender to get circulation while processing. Frozen spinach puree could be processed with the carrot by adding it to the processor after the carrot has been made into a slaw. If using fresh spinach, process the spinach and rolled oats together into a fine slaw (about 30 seconds. Spinach slaw is finer this way but the spinach has to be dry. Frozen whole or chopped spinach and oatmeal can also be processed together. 4.) Put the spinach/oats meal into the bowl with the nut meal. 5.) Process carrot into a fine slaw. 6.) Dump carrot slaw into the bowl. 7.) Add the oil and orange juice concentrate to the bowl. 8.) Stir until thoroughly mixed. 9.) Chop bean sprouts into 1/2 inch pieces. If sprouting your own mung beans, they can be used when the sprouts are 1/4 to 1/2 inch long without chopping. 10.) Add bean sprouts, sugar and salt. 11.) Mix. Makes a portion large enough for a light meal. Using 1 tablespoon oil makes a light meal. 2 tablespoons oil and a side of a piece of fruit makes a medium meal. 2 tablespoons oil and 1/4 c oats and a large serving of fruit makes a large meal. Loaded with vitamins, fiber, antioxidants and is less calorie-dense than what is typical of the standard American diet. back to CONTENTS Banana blueberries carrot peas nuts flour: 20070906
1/4 cup walnuts 1/8 cup whole wheat flour 1/2 ripe banana (3 ounces before peeling) 1/4 cup blueberries 2 ounces carrot or 3 ounces raw pumpkin or 3 ounces acorn squash 1 tablespoon olive or canola oil 1/8 cup thawed frozen sweet peas 2 teaspoon sugar, add 1 teaspoon if neededI use a small food processor to make this. I suspect the mixture would not process well in a large processor or blender. 1). Process together the walnuts and flour into a coarse powder. I like to let it run for a couple of minutes to get a fine consistency. 2). Put the nut/flour meal into a mixing and/or portion bowl. 3). Put the banana, carrot, blueberries, and oil into a processor. 4). Run until no pieces larger than about 1/8 remain or until desired smoothness is achieved. If you let it run for 2 or 3 minutes you get a nice smooth texture. 5). Put the blender contents into the bowl with the nut/flour meal. 6). Add the sugar and peas to the bowl. 7). Mix. Makes a single serving large enough for a light breakfast or lunch. For a slightly larger meal increase the peas to 1/4 cup. For a large meal add a small side dish, perhaps tuna salad, a small portion of kafia, pumpkin pudding, or a small dish of chestnuts and half an apple. back to CONTENTS Mackerel spinach raisins peas seeds flour: 200711072 ounces chopped spinach, fresh or frozen 2 tablespoons raw tahini or 2 tablespoons raw sunflower seed butter or 2 tablespoons raw walnut butter 2 ounces carrot 1/8 cup mackerel 1 tablespoon raisins 1 teaspoon olive or canola oil 1/2 teaspoon lemon juice or 1/2 teaspoon orange juice concentrate 1 t sugar 1 pinch salt 1 tablespoon whole wheat flour 1/8 cup thawed frozen peasProcess together the carrot, spinach, mackerel and raisins until a fine slaw is obtained. Add the oil, lemon juice, sugar, and salt. Mix. Add the flour. Mix. Add the peas and toss. Makes enough for a light meal for one person. For a large meal, add a side of fruit such as a third of a cup of cherries and/or 1/2 of a banana. Raw tahini is available at some whole foods stores or online at: www.maranatha.com www.azurestandard.com back to CONTENTS Collards pumpkin beans seeds grain: 20071206
2 ounces raw collard greens
1/4 cup (1 ounce) canned kidney beans, rinsed and drained
or 1/4 cup soaked dried kidney beans (dried beans should be soaked
in water 48 hours)
3 ounces canned pumpkin puree
1/4 cup, packed, (1 ounce) walnut meal plus 1 tablespoon whole wheat flour
or 3 tablespoons unroasted walnut butter plus 1 tablespoon whole wheat flour
or 1/4 cup unroasted sunflower seed meal plus 1 tablespoon flax seed meal
or 3 tablespoons unroasted tahini plus 1 tablespoon flax seed meal
1 teaspoon olive or canola oil
2 teaspoons sugar, if needed add 1 t sugar
1/8 teaspoon (7 drops) lemon juice
4 pinches salt (1/8 teaspoon)
1) Cut the collards into 1/2 inch lengths with scissors letting the pieces fall into
a food processor.2) Add 1/8 cup water and the kidney beans. 3) Process to a slaw with no pieces bigger than 1/8 inch. 4) Add another 1/8 cup water and process until no pieces bigger than 1/16 inch remain. If necessary, repeatedly lift the processor 1/4 inch and bang it down onto the counter 5) Put the collard/bean puree into a small container such as a deep cup or tall bowl. 6) Heat in a 1000 watt microwave oven, covered, for 2 minutes 15 seconds on full power (liquid should begin to boil) and then 4 minutes on 15 percent power. Or for a 600 watt oven 2 minutes 45 seconds full and 4 minutes on 30 percent power. 7) Set the hot container in a pan of cold water to cool for a couple of minutes. 8) Combine all ingredients. 9) Mix until uniform. Together with a small piece of fruit, makes enough for an light meal. Add a large piece of fruit for a complete large meal. back to CONTENTS Mustard greens banana carrot beans nuts flour: 20080102
1/2 of a ripe banana, discard peel
1/2 ounce fresh mustard greens
3 ounces carrot
or 3 ounces raw pumpkin
or 2 ounces raw acorn squash
2 tablespoon raw tahini
or 2 tablespoons raw walnut butter **
or 2 tablespoons raw almond butter
or 2 tablespoons raw sunflower seed butter **
or 1 tablespoon chestnut flour*** plus 1 tablespoon canola oil
1 teaspoon olive or canola oil
or one additional tablespoon sunflower seed butter or walnut butter
1 tablespoon whole wheat flour
2 teaspoon sugar if using very ripe banana
or 3 teaspoon if using moderately ripe banana
1/8 cup thawed frozen peas
{*see note:
or 1/8 cup packed peanut meal
or 1/8 cup peanut butter
or 1/8 cup soaked dried mung beans
or 1/4 cup lightly cooked
kidney beans if the mung beans are not available)
or 1/8 cup lentils
or 1/8 cup split pea powder}
*{Raw peanuts and beans are bitter when uncooked. To cook peanuts put them in a small
microwaveable container, add just enough water to cover, heat just until the
water boils, drain away the water. For raw peanut butter and peanut meal, mix it with
water equalling 1/2 its volume, heat until boiling hot. For the dried beans, soak
them in water for 36 hours, heat in a microwave oven with just enough water to cover
and just long enough for the water to start boiling, drain, add them to the processor
with the other ingredients.} **{Sunflower seed butter and walnut butter can be made in a batch using a high speed, 500 watt or more, one or two cup, food processor. Fill the processor half full with the seeds or nuts, run until flow stops, about 3 minutes. Add just enough canola oil for the mixture to flow, about 1/4 the volume of the seeds or nuts. Run until smooth, about 4 minutes.} In a 2 cup processor, process the greens into a fine slaw. Process together the greens, carrot, banana, seed or nut meal or nut butter, oil, and sugar to a fine slaw, perhaps 3 minutes (mostly to get the greens very finely pureed). Add the flour and run the processor to mix, about 40 seconds. Put the mixture into a mixing and/or portion bowl. Add the peas and mix. Or for almost the same results, use frozen mustard greens puree (previously prepared in a batch, frozen in blocks, split a piece off with a knife and hammer as needed, unthaw in microwave - seems more convenient to me). Has enough calories for a very light meal (roughly 400 calories) that will keep your digestive system busy for up to 5 hours. ***Chestnut Flour is available here. 
back to CONTENTS Mackerel raisins collards peas seeds flour: 200801023 ounces fresh collards or 3 ounces canned collards puree, (water drained) 2 tablespoons raw tahini or 1/4 cup sunflower seeds or 1/4 cup California walnuts 2 ounces carrot 1/8 cup mackerel 1 tablespoon raisins 1 tablespoon olive or canola oil 1/4 teaspoon lemon juice or 1/2 teaspoon orange juice concentrate 1 t sugar 1 tablespoon whole wheat flour 1 pinch salt 1/8 cup thawed frozen peasIf using sunflower seed: In a high speed processor, process the seeds into a fine crumb. Put the seed meal into a mixing and/or portion bowl. If using fresh collards: Put the collards and 1 cup water into the processor. Process the collards to a fine slurry, run 40 seconds after the mixture begins to fully flow. Pour the slurry into a microwaveable bowl with sides at least 3 inches higher than the level of the slurry to prevent boil over. Heat the collards puree in a microwave oven until fully boiling, about 3 minutes and 40 seconds for a 1000 watt oven, watch for boil over for last 30 seconds. If using a 2 quart or larger container, add 20 seconds to heat time. Pour the slurry into a strainer (14 wires per inch or finer) to remove the water. Use a bowl about the same size and shape as the strainer to press the water out of the slaw. Process together the carrot, mackerel, raisins until a fine slaw is obtained. Combine all ingredients and mix. Makes enough for a light meal for one person. For a large meal, add a side of fruit such as a third of a cup of cherries and/or 1/2 of a banana. back to CONTENTS Mackerel pumpkin nuts peas grain: 200805011/2 teaspoon orange juice concentrate 1/4 teaspoon (about 12 drops) lemon juice 3 ounces canned pumpkin puree 1 ounce mackerel 1/4 cup (1 ounce) California walnuts or 2 tablespoons unroasted tahini (sesame seed butter) 1 tablespoon whole wheat flour 1 tablespoon olive or canola oil 2 teaspoons sugar, add another 1 teaspoon if needed 1 pinch salt 1/8 cup raw peasProcess the walnuts and flour until either the mixture stops flowing or a fine crumb is produced (about 2 minutes), (including flour keeps the oil in the walnuts from stopping the flow of the mixture). Put the nut meal into a mixing and/or portion bowl. If using frozen pumpkin and/or mackerel, break them into pieces your food processor will handle. Put the pumpkin and mackerel into a food processor. If orange juice concentrate and lemon not available: Break/cut 1 ounce fresh or frozen tomato into pieces. Put the tomato into the processor. Process the pumpkin/mackerel (and tomato, if using) into a smooth texture. If necessary, repeatedly lift the processor one quarter inch and bang it down against the countertop to jar the pumpkin into the path of the cutting blades so that a fine texture is obtained. Combine all ingredients in a mixing and/or portion bowl. Mix until uniform. Can be used as one portion large enough for a light meal. For a large meal use 1/4 cup peas and serve a side of fruit, perhaps melon and/or cherries. back to CONTENTS Strawberry squash seed bean: 20090114
3 ounces raw pumpkin
or 3 ounces raw acorn squash
or 3 ounces raw carrot
or 3 ounces canned pumpkin puree
3 large strawberries (2 ounces total)
or 1 third cup blueberries plus 1 teaspoon sugar
1/8 cup unroasted walnut butter *(see note)
or if walnuts not available:
1/3 cup raw sunflower seeds
or 2 tablespoons raw tahini
1/8 cup dried kidney beans
or 1/8 cup dried kidney bean powder
or 1/8 cup dried split peas
or 1/8 cup lightly cooked kidney bean puree
or 1/8 cup raw peanut butter
or 1/8 cup raw peanuts
1 teaspoon olive or canola oil
2 teaspoons sugar
Process the kidney beans and 1/8 cup water into a puree.Put the bean puree in a deep bowl or mug. Heat for 1 minute 30 seconds in a 1000 watt microwave oven, or 2 minutes 30 seconds in a 600 watt oven. Set the hot container in a pan of cold water to cool for a few minutes. Put the nut butter or meal into a mixing and/or portion bowl. If the squash peel is tough or bitter, remove the peel from the squash. Process the raw squash to a very fine slaw. Add the strawberries and bean biscuit to the squash in the processor. Run until no pieces larger than 1/16 inch remain or to desired smoothness. If necessary repeatedly lift the processor 1/4 inch and bang it down on the counter top to get the mixture to flow into the path of the cutting blades. If using canned pumpkin puree and frozen berries, process the bean biscuit first, add the berries and process. Or mash the frozen berries perhaps with the flat side of a knife. Combine all ingredients. Strawberry flavor is prominent, carrot just noticeable, squash barely noticeable. Makes a light meal. For a large meal serve a side of 1/2 apple or a couple of ounces of another fruit and perhaps a couple of ounces of some type of meat. * The walnut butter can be made in a blender or food processor with enough nut to fill the processor bowl half way. The most convenient method is to use a small blender of the type with the blender jar being a lidded storage container so the walnut butter need not be transferred to another storage container. Put the California walnuts into the processor. Add 1 half as much canola oil measured by volume. Use just enough oil to get the mixture to flow while blending. Run until a butter like consistancy is produced. A batch large enough to be used for other recipes can be kept in a refridgerator for at least several weeks. back to CONTENTS Back country fruitcake: 09-29-04
4 cups whole wheat flour 1 teaspoon salt 2 tablespoons oil 2 cups water 1 cup raisins 1/2 cup chopped nutsMix the flour, salt, oil, and water. The dough will be stiff and somewhat difficult to mix. Add the raisins and nuts. I use a large, easy to hold wooden paddle or spoon to repeatedly bring dough from the edge of the dough ball to the center until the nuts and raisins have been more or less uniformily distributed. Another mixing method is to flatten the dough, fold it in half, and keep repeating the process. Divide the dough in half. Put into two oiled loaf pans. Use the end of a spoon handle to push any exposed raisins into the dough to keep the raisins from burning. Set the oven to 325 degrees F. and place the loaves in the oven. Remove after 1 hour. If the loaves are stuck to the pan use a knife to cut the loaf in half crosswise at a sharp angle. This allows you to insert a metal spatula into the slot and loosen the loaf from the pan. Good eaten as is. Can be spread with tahini, peanut butter, pesto, or etc. back to CONTENTS One third of a meal drink - tomato lettuce cucumber grain : 20100106g
1 half ounce tomato 1 half ounce lettuce 1 half ounce cucumber 2 teaspoons whole wheat flour 2 teaspoons non roasted no hull sunflower seed 2 teaspoon fava bean flour or 1 tablespoon blanched skinless peanuts 1 tablespoon sugar 2 packets aspartame sweetner 1 pinch salt 1 half cup waterPut all ingredients into a 1 cup or larger blender. Run until smooth, about 4 to 5 minutes. Pour into a serving mug. If desired, warm for 20 to 40 seconds. Unique flavor, mildly sweet, starchy, lettuce flavored, peanut flavored; slightly salty. back to CONTENTS
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