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I find myself often looking for Akuperma’s response.
The most important midda to look for is the willingness to grow. Life is filled with chalenges which the couple must grow together thru. How to find this out, I’ll leave this up to you and your sources. A few suggestions of things I would ask- Does she display a sensitivity to tznius in her dress and speech? Does she have a spiritual mentor, is she mekabel to guidance from them, is she involved in chesed?… Just my opinion. Wishing you much hatzlocha!
I am davening for you to have a Refuah Shleima. I also want to share what I learned from a lot of personal trial and error with probiotics and stomach problems after antibiotics. (Of course, you should still continue whatever treatment your doctor has prescribed and consult with him before trying anything I am about to say here.) It is important to take a probiotic that is still potent and is delivered to the store or to your home refrigerated. There is a theory that it is just as important to take good probiotics as it is to take the antibiotics when treating invading bacteria. I buy from Natren because they are independently tested to maintain their strength all the way down, unlike the kind you get from the dry goods shelf. Natren’s number is 877-962-8736. they have phone staff who can advise you which variety you need and which ones are non dairy and veggie capped for kashrus. It is also helpful to minimize the amount of straight starch (grains, flour, potatoes, rice…) that you eat until your gut has healed. You can keep yourself nourished by eating mostly protein and non starchy vegetables, they can be cooked and blended into soup so it’s easier on your stomach. Be’ezras Hashem you should see some relief right away. You might also want to consult with a holistic nutritionist on how to build up your immune system. Saying “Asher Yotzar” with kavona that Hashem should heal your insides helps too.
You should have Hatzlocha Rabba!!
To avoid the heat we bought EVERYTHING for this Shabbos.
Except, L’Kovod Shabbos, I’m making my family’s favorite first course:
Morrocan Red Salmon- baked with garlic cloves
Crudites Platter w/ Vinaigrette- blanched green beans, hearts of palm, grated carrots, sliced beets, and whatever else we might have, arranged on a platter in seperate piles with mustard shallot vinaigrette drizzled on top.
Good Shabbos!
kingdom of plants
(not sure how, but my previous post got stuck in a 2 hour time warp)
Game on!
For me it’s tackling the smelly, gooey pile in my sink after Shabbos. I’ve started a collection of “happy aprons”, yellow with pink ruffles, blue chintz waterproof, quilted provencal print… They look a bit uncerimonious,but very effective in keeping my mood up.
I’ve noticed that when I unwrap the frozen loaf because I am making my “ketchup” gefilte fish the wrapper comes off easily and other times it sticks. So I don’t think it has to do with how it is cooked, rather I imagine that the paper is probably oiled before the loaf is wrapped. So maybe sometimes it is more or less so.