Oh Gwynne, I remember this oldie but goodie each winter since I learnt it a “Food as Medicine” classes. I often sneak it small amounts into a bolognaise sauce or even better, I use it as a base for nachos with some cans of refried kidney beans. Then I watch as even on the coldest nights everyone starts peeling off their layers as they are so warm. Thanks for sharing &nps;; p&nbsb;
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