Oh no Shush, no apologys needed! I just went for the spicy things by Rusco and found your comment funny and was just babbling on here...and thought you maybe had forgotten what you were writing anyways;-) Nah, just kidding!! I kind of try to push away signs of my body geting older and older and i'm glad and thankful, that i don't have much problems. You mentioned arthritis and that's not a funny thing. I have some knee problems and now when i mention that, they come from a nma concert in Bremen! Must have been around 2016-2018, the place there had a very slippery floor and some tables were around the dancing area i remember and there was a little step to the litlte bit higher area with the tables and i found myself many times on the ground. But no pain then and by the way... i missed my train home, was living in Hamburg that time and spent the night in a very strange but funny bar at the train station..now i remember more storys of that evening
...but the days after were filled with knee pain, both knees, but one was really bad but i just carried on working. Was working as a chef in an Hospital then and after some time, the knee-specialist was asking me, why i limp around and i told him, no there's nothing and he just send me right away to do an MRI scan and we found some crushed tissue in my knee. The postive side of working in an hospital, you don't have to wait months if the people fear a food shortage;-) He also was the one who told me that very scary saying "knie heilt nie" like knee never heals. And this pain is coming back once in a while, very uncomfortable but it also goes away...
So coming back to arthritis..i don't know if you knew that cumin is known for its benefits for inflammation deseases..? Maybe you should give it a try, not for the taste but as a medicine..
And Rusco..i forgot a very important ingredient of that salad: parsley! lots! I like to use the flat one. And for the vegetables i like to use paprika, cucumber and maybe some tomatoes and maybe some celery stalks. But the cucumber without the inner parts, to keep the mixture more dry and also the tomatoes. And you should cut he vegetables in very tiny peaces, we call it "brunois" in the kitchen. I try to get the bulgur or cous cous very dry and use some vegetable broth to let it swell. And the best dressing for that is so simple, just enough good olive oil and lemon juice and garlic and salt and of course cumin. For the garlic i have my garlic oil i use, also very easy to do and produce and you can store it for a long time and i use it in almost everything i cook.
Never did falafel on my own, but i do my hummus so chickpeas are available...
