Lifestyle

Dear Dr. Roach: I have had gastroparesis for many years. About two years ago, it led to small intestinal bacterial overgrowth (which I once read about in your column). I worked with a dietitian for several months. One of the treatments she suggested was an herbal product called Iberogast. The combination of herbs helps the stomach to empty quicker. I use it each night before bed (as part of a 12-hour fast) or whenever I have overeaten and feel bad. It has been most helpful for me. Iberogast is available online.

Dear Abby: I must be the worst grandma in the world because I do not like my grandson. He’s 16, rude, disrespectful, has no manners and his hygiene is almost nonexistent. When I mention my concerns to my son, he says, “I’m working on it.” My daughter-in-law refuses to discuss it and just walks away.

Special to the Herald Democrat Dear Neil: I’m starting to worry about my oak trees during this drought. We’ve already had to lower the pump in our well, so we are trying to conserve water.

Dear Dr. Roach: You’ve argued against veterinary ivermectin.

Dear Abby: I have been separated from my husband for a year and a half. The divorce became final five months ago.

ASHEVILLE, N.C. (AP) — The “Wellness District” is a place where customer service means taking care of the customer from the inside out. The North Asheville neighborhood is flush with businesses promoting healthy lifestyles all within walking distance of each other.

Start to finish: 20 minutes Servings: 4 1½ cups cherry or grape tomatoes, roughly chopped 5 tablespoons lime juice, divided, plus lime wedges, to serve Kosher salt 2 scallions, cut into 1-inch lengths 1 Anaheim chili, stemmed, seeded, cut into rough 1-inch pieces 1 habanero chili, stemmed and seeded 2 tablespoons white vinegar 1½ cups lightly packed fresh cilantro, divided 1 ripe avocado, halved, pitted, peeled and chopped Four 6-ounce center-cut salmon fillets (each 1 to 1¼ inches thick), patted dry 1 tablespoon grapeseed or other neutral oil 2 tablespoons salted butter In a medium bowl, toss the tomatoes with 1 tablespoon of the lime juice and a pinch of salt. Set aside. In a blender, combine the scallions, both chilies, vinegar, remaining 2 tablespoons lime juice and ½ teaspoon salt. Blend until smooth, about 30 seconds. Add ¾ cup of the cilantro and the avocado. With the blender running, stream in 3 tablespoons water and blend until smooth and creamy, about 1 minute, scraping the blender jar as needed; if needed, add up to 1 tablespoon more water to achieve the correct consistency. Set aside.

There is little debate that the sandwich is the mainstay of most kids’ lunches; two slices of bread with anything they might consume layered in between. Wraps, however, have also taken their place in the pantheon of sandwich possibilities, and sometimes the mere novelty of a rolledup sandwich instead of a square one might entice a kid to try something different inside it.