I went to Julie Powell‘s book signing earlier tonight at the Tattered Cover to hear her read and discuss her new book, Cleaving: A Story of Marriage, Meat, and Obsession.
As with her first book, Julie and Julia, I was impressed with her raw honesty and dedication to pursuing sometimes distasteful activities. I loved Julie and Julia — parts made me laugh out loud. The movie was fun, too.
In this memoir, she undertakes a 6-month internship in a butcher shop in upstate New York. Honestly, I personally can’t think of many things I’d rather do less than be elbow-deep in dead flesh with sharp knives day in and day out. Turns out Julie had many different reasons for wanting to learn butchery, which we’ll learn about in her new book.
Julie read a few intriguing passages to the crowd. In one of them, she details the first time she nicked her hand while carving a huge piece of meat. The owner of the butcher shop had her wash up and then apply oregano oil to the cut.
“There’s a lot of bacteria around when you’re working with raw meat,” Julie commented, in what was surely a monumental understatement.
Oregano oil is a strong antiseptic, antiviral, antibacterial, antifungal, antiparasitic, and all around healing oil. It’s not the same as culinary oregano (it’s a different species of oregano) and should contain at least 70% of carvacol to be most effective.
It can be used internally for the treatment of treatment of colds, influenza, mild fevers, fungal infections, indigestion, stomach upsets, enteric parasites, and painful menstruation. Large amounts can be toxic so stick with only a few drops at a time. 1 to 4 drops once or twice a day in a drink is plenty.
I’ve also heard oregano oil can have healing powers when used topically and rubbed into sore muscles, skin irritations, eczema, and other ailments. Be sure to dilute it with 1 drop oregano oil to 1 tablespoon olive or coconut oil. Try rubbing it on your neck to stop headaches.
I have learned this about oregano oil before, but was grateful to be reminded again by Julie’s positive experience with it. Thanks for sharing, Julie! I’m looking forwad to reading the book!
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Many subspecies and strains of oregano have been developed by humans over centuries for their unique flavors or other characteristics. Tastes range from spicy or astringent to more complicated and sweet. Simple oregano sold in garden stores as Origanum vulgare may have a bland taste and larger, less dense leaves, and is not considered the best for culinary uses, with a taste less remarkable and pungent. It can pollinate other more sophisticated strains, but the offspring are rarely better in quality.-
Please do have a look at this useful blog
I usually use Oregano leaves in any dish and pasta that i bake but it is good to know that Oregano is also rich in vitamins and minerals.,
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if you are not eating much fiber, then you will always get indigestion. so eat lots of dietary fibers “,-
i’d love to much so many fiber foods because it helps in digestion and waste removal .`’
fiber foods are really necessary for having a normal bowel movement .
i would just take in some lots of fruit juices to healp ease indigestion`,:
i often get indigestion when i eat so much without taking foods high in fiber*-,
now, i am suffering from bad indigestion and sometimes it is painful too.`:.
you can avoid indigestion by eating high fiber foods.,:*