Things progress ..

  Last night, I made a second bottle of acv water , with three teaspoons of apple cider vinegar in it, and almost finished it before I went to bed.
  This morning, I took that same bottle, that still had a few ounces in it, and I added in 4 tsps of apple cider vinegar.
  I am definitely feeling the die-off reaction. The thing on my lip has not gone away, either; though, yesterday, I did open it up and clean it very well.
  By the way, I think it is related to other things. It occured to me that where it is, that's some place where my lip was feeling weird, for a few days, before I started taking the apple cider vinegar, and there have been so many people running around with colds, coming right at me. So, I was probably just going to have a cold sore, regardless. Maybe the detoxification helped it blossom forth more quickly? Maybe not.  I don't know.
  Today, me and my sister are going to the dog park. With her dogs, I mean. Have to be careful, as that can mean so many different things, to different people.
  It is my intention to buy us something to eat at Fry's, to have lunch whilst there at the dog park. Later on, for dinner, we will take one of my steaks that I got from Sunflower Market -which I mention because these steaks are so lovely good! -and cook it up with my squash, her fresh onions, and we'll have some noodles or rice to go with it. Also, even though I didn't tell her this, I am bringing the rest of the open package of chopped spinach. We both do so love chopped spinach with various things.
 Now, as we can't all have steak from the Sunflower Market, let me tell you something I learned that helps supermarket horror meat become tasty, delightful dishes.
  Supermarkets tend to pump their meat full of water. It is a shame, for then, you cannot make meatloaf, but, only, soggy lump of horror squashed meat thingies. I have no clue what to do about that! Though, I have found that if I buy the ground beef with higher fat content, it tends to have less water pumped into it.
  For steak and chicken, and presumably pork, one can remove most of the water before cooking, so that one can have a more tender cut of meat, instead of boiled slag to eat.
  What you need to do this is an understanding family or a firm enough hand, or for them to have such a lack of disinterest in what you do in the kitchen that they'll never notice, so that you can perform the needed tasks. Also, you will need some larger grained sea salt, somewhere to set the meat, and some paper towels.
  Take the meat out of it's package. Or, if you have to, dump the blood and stuff out of the package and use the package to continue containing the meat.
  Now, thoroughly coat the meat with the sea salt, on all sides, until it looks like a salt lick. Let sit for approximately 45 minutes. There is no absolute on the time, but, it must be long enough to really pull water out, but, not so long that it just goes weird. That is up to you and your keen eye to figure out.
  Once the meat appears to have had lots of water pulled out of it, take it and rinse it most thoroughly.  Pat it dry with paper towels. Prepare it and cook it.
  Now, the reason you need large grain sea salt is that, as the salt is pulling out the water, it is also being pulled into the meat. The smaller the grain, the more salt gets pulled in.
  When you prepare meat, especially beef, by the way, you should never put salt on it - except as just described, where it gets rinsed off - when it is being cooked, but, should wait until afterward, because it does tend to toughen the meat.
  Also, pay attention. Sometimes, you can get meat that does not have a lot of water pumped into it, and using the sea salt treatment could make that meat less tender, instead of more. Not to mention that if you are putting the meat into a stew or some other wet dish, without browning it first, there is no point in sucking the water out of it first.
 Yes, I am afraid I must inform you that I, often, utterly fail to brown meat before cooking them. I also don't boil meat before barbecuing it. That is a solid waste of time and takes away quite a bit of lovely flavor, in the case of the latter. In the case of the former, I just usually forget or don't have the proper number of clean pans.