156. 12*12 on one hand + 12 on the other one

Arbsitinence

As a general rule, I would discard any product where an unpleseant and/or bitter aroma is not exlicitly expected. Our senses of tase and smell are very good at distinguishing "good", that is energy dense and clean, food from " bad", that is mostly rotten or contaminated, food. I have little experience with cheese making but if any doughs or yoghurts I make start to smell or taste bitter or otherwise off, it is usually because the microfauna got out of hamd and malign bacteria started overproducing.

The power of positive thinking and ducttape will allways prevail against the forces of ickyness

Might be a bit of a stupid question, but are those fruits eddible?

I did not need that mental picture. Thanks a lot.

Public transport, duh...