lichen or vitiligo

i have searched on the internet for “sexual health clinic tennessee“ and there was a few options. One of them was a Men’s Clinic, perhaps you could give them a ring and ask if if they know about LS. Then hopefully they can advise you where to go if they do not deal with LS. If the clinic is to far from you then they might be helpful and suggest another clinic.

Good Luck :-)

Jared I often make 'leftover' soup with whatever vegetables I have in my cupboard. You can vary it but it's cheap and good for you. A word of warning about kale, it's very good for you but don't eat it every day. A friend said he had to go to the doctor with 'an embarrassing problem,' and the doctor immediately asked if he'd been eating lots of kale. He was growing it in his garden so had a glut. Needless to say I'm curious to know what the problem was but he wouldn't tell me...

So soup recipe;

BTW - I'll assume you've never cooked anything before, so apologies if I'm writing this below your ability level. Nothing in this recipe is critical, it's just to get you started and then you can branch out when you are comfortable.

Buy yourself some stock cubes, these are the one thing worth spending on for good quality (I use Kallo chicken - can anyone recommend a good US one?) Cheap ones are full of salt and additives.

1 onion

A couple of garlic cloves

A stick of celery

A carrot

Anything else left in your cupboard (maybe a potato, some greens, a turnip)

Put a tablespoon of oil in a deep pan and put onto a low heat on the stove top (for example, my dials go up to 9 and I put this on at 3). Take the tough outside skin off and chop the white inside into halves, then lay flat side down and chop into smaller (half inch maybe) pieces. Put into the warm pan and put the lid on. Stir every few minutes until they go sort of transparent, it will be obvious when you see it. In a recipe book this is what is meant by 'sweat the onion.' It can take about 20 mins, but don't be tempted to rush, they taste nicer if cooked slowly.

Chop the garlic into tiny, tiny pieces, clear a space in the middle of the pan and put the garlic in. leave it until you can smell the garlickly flavours begin to rise up. this will take 30 secs to 1 minute. Stir onions and garlic together. If you like celery, then add a washed stick, also chopped up small and stir in with the onion for a minute of two. Then add any hard vegetables you have, peeled and chopped (potato will make it creamy, carrot adds sweetness) and stir until they are coated with oil and lovely oniony, garlicky flavours.

Then pour in about a pint of boiling water from the kettle, and crumble a stock cube in. Two if you want more flavour (the stock cube packaging will tell you the number of cubes to use for the amount of water). turn up the heat to about 6 or 7 and let it bubble away for 20 mins or so. If you have green leaves of any kind, put them in after 10 mins to cook in the water. Now you have your soup.

You can blend it for a creamy soup, mash it with a potato masher for a halfway house. You can add a tin of chickpeas, mixed beans or canellini beans (in salted water rather than any kind of sauce) for extra protein, or grate cheese on top.

You can also put a handful of the small red lentils in just before you add the water, they cook in about 20 mins and are a very cheap way of adding protein.

if you want to add any other kinds of dried beans, read the cooking instructions carefully, some can make you sick if not boiled for a certain period, or take hours of soaking to cook. I cook everything from scratch and still won't do beans from dry, too much effort, tins work fine!

If you like it, then experiment with different combinations, you'll have some failures but, as they say, 'the only way to make good judgements is to have experience, and the only way to build up experience is to make bad judgements...!'

Get yourself a basic recipe book for beginners, one that explains everything; student ones are good here, they assume you've never even turned on an oven, and make it all really simple. it honestly is cheaper to cook from scratch than buy processed food - you are paying for the factory, the wages, the energy used. Wouldn't you rather just be paying for the food?

And I'll leave you with the story of my friend who taught her husband to cook by pointing out that 'you can read, so you can read a recipe book, so you can cook!'

Good luck and let us know how it turns out.

(If you want to add a bone to the water, and I often do after making a roast, you have to cook the bone for an hour or so in water with a whole onion, a bay leaf and a carrot. The strain the water/broth out and save it, throw away the bone and veg, and use the broth instead of a stock cube and water. Much easier to use a good quality stock cube - which is the same thing that someone else has already done for you - until you are more comfortable with cooking, after which the sky's the limit!)

Question for everyone? I'm gonna go to my GP and tell him my concerns since dermatologists are either dismissing me and because I have a good relationship with my Gp....so, I just have multiple white spots that don't itch or burn and no sores but they are spreading and there are white lines starting to connect them...It looks a lot more like the beginning of ls to me than vitiligo like one derm said...I feel stuck...I don't know if I should demand a biopsy because I don't know if it's progressed enough, but I also don't want to just let it run crazy and see if it turns into sores...So, I've already changed my diet drastically...I was going to tell my GP to check my vitamin levels....Should I ask him for steroid cream to get these white spots gone or stable while I work on my diet? If so should it be the Clobetasol you all use or a milder one since I only have the white spots and no sores?