Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick
Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.
At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."
Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.
A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."
[snipped]
She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.
"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."
(Excerpt) Read more at dallasnews.com ...
[a snippet from one of the survival groups]
We bought a 50# bag of rice earlier. One of the only 5 bags they had
left.
They got 150 in this morning. People waited all night in lawn chairs
with
sleeping bags outside the Cash & Carry in Tacoma, WA to buy a 50 lb $30
bag
of Jasmine rice. We got one. We also stocked up on flour, sugar, salt,
oil,
etc. We went to lunch after we left and Paul got a table near the
window so
he could make sure that no one broke in and stole our rice.
He was accousted by a little Korean woman who saw the rice on his cart
and
wanted to know where he got it. He told her and she demanded he show
her. He
led her to the aisle but there wasn’t any left. There were a lot of
people
looking at the empty pallet though so he paid and got the hell outta
Dodge.
He figured someone would try to offer him extra money for it.
He wasn’t going to sell
Craft ideas:
The newsletter from Duncan Enterprises
April 25, 2008
www.duncancrafts.com
Jingle Jangle Jewelry
Click here to find out more
Click here for project instructions
This week we celebrated Earth Day. One important lesson we can all embrace is to reduce, reuse and recycle. So in recognition of that idea we decided to recycle some old jewelry.
Aleene’s® Jewelry & Metal Glue™ brings your found jewelry pieces to life. A little dab of glue here, your choice of decoration there and before you know it, you’ve made unique jewelry designs that are an expression of you.
Visit our website for more project ideas.
Need more project ideas to get inspired? Check out the latest blog entries for Joan’s Express Your Creativity
....and Jen’s TrendSpot.
Hideaway Container
Banana Jam
10 ripe bananas(Butter=3 c. mashed,Jam=5 c. mashed
2c. toasted walnuts
1 and 1 fourth t.cinnamon
1 fourth t.nutmeg
1t.lemon juice
1 box surejell
4 c. sugar
1 half c. brown sugar
mash bananas by hand,add all to pan except sugars and
pectin.bring to boil.add sugars and pectin.bring back to boil.boil 1
minute.. seal.
this is great for jam,on pancakes and icecream.
Maple Fudge
Ingredients:
1 cup sugar
1/2 cup white Karo
1 Tbsp butter
2 cups maple syrup
1/2 cup cream
1/2 cup nuts
Preparation:
Mix all but butter. cook to 236. Keep crystals off sides of pan.
Do not stir while boiling. Add butter. Cool to lukewarm. Stir
until creamy. Add 1/2 cup of nuts.
Crock Pot Savory and Slow Bananas Foster
Ingredients:
1/2 cup margarine or butter
1/4 cup brown sugar
6 fresh bananas, cut into 1” slices
1/4 cup rum
Preparation:
Melt margarine in slow cooker by turning cooker
on Low. It will take about 10 minutes. Mix in
brown sugar when margarine or butter is
melted. Gently stir in fresh bananas and rum.
Cook on Low for 1 hour. Spoon banana mixture
over vanilla ice cream and serve.
Serves 4.
Old-fashioned Kentucky stack cake
Cream ingredients
1/2 cup sugar
1/2 cup shortening
Add
1/3 cup molasses (sorghum is best)
1/2 cup buttermilk
1 egg, well beaten
Sift together
3-1/2 cup flour
1-1/2 tsp ginger
2 tsp baking powder
1/2 tsp soda
1/2 tsp salt
Add to creamed mixture. Mix well.
Preparation:
Roll out as for pastry. Cut to fit 9” greased and floured
cake pans. Make 6 to 8 layers the thickness of your
forefinger when baked. Bake layers 10 to 12 min. in
350 degree oven. When cool, stack layers with sweetened,
highly spiced cooked dried apples. Applesauce can be
substituted if necessary, but it does not produce the
same results. This cake is best when allowed to stand
from 1-2 days.
Recipe Shack’s Daily Recipe
http://www.foodbooks.com/recipes.htm
HISTORIC RECIPE LINKS
From Oysters Rockefeller to Grandma’s Apple Pies to fusion cooking, 100 years of American food. Dining Through the Decades at Leite’s Culinaria. David Leite writes feature food articles for the Chicago Sun-Times. Check out this site
Period Recipes from Historic Kitchens of Heritage Toronto
To make Apple-Fritters
Beat the yolks of eight eggs, and the whites of four well together and strain them into a pan; then take a quart of cream, make it as hot as you can bear your finger in it; then put to it a quartter of a pint of sack, three quarters of a pint of ale, and make a posset of it. When it is cool, put in nutmeg, ginger, salt, and flour, to your liking. Your batter should be pretty thick, then put in pippins sliced or scraped, and fry them in a deal of butter quick.
The Art of Cookery Made Plain and Easy. Hannah Glasse, Alexandria 1805 Edition
Dough-Nuts.
For dough-nuts, take one pint of flour, half a pint of sugar, three eggs, a piece of butter as big as an egg, and a tea-spoonful of dissolved pearlash. When you have no eggs, a gill of lively emptings will do; but in that case, they must be made over night. Cinnamon, rose-water, or lemon-brandy, if you have it. If you use part lard instead of butter, add a little salt. Not put in till the fat is very hot. The more fat they are fried in, the less they will soak fat.
Lydia Maria Child. The American Frugal Housewife. Twelfth Edition. Boston: Carter, Hendee, and Co. 1833. [To Facsimile Page] [To Menu]
Cocoa-nut Drops.
One pound of grated Cocoa-nut, only the white part. One pound sifted white Sugar. The whites of six Eggs, cut to a stiff Froth. You must have enough Whjites of eggs to wet the whole Stiff. Drop on buttered plates the size of a Penny and bake immediately.
Boston Cooking School Cook Book. Mrs. D.A. Lincoln. (A reprint of the 1884 Classic)[To Facsimile Page] [To Menu]
Molasses Gingerbread
One table spoon of cinnamon, some coriander or allspice, put to four tea spoons pearl ash {baking soda}, dissolved in half pint water, four pounds flour, one quart molasses, four ounces butter, (in in summer rub in the butter, if in winter, warm the butter and molasses and pour to the spiced flour,) knead well ‘till stiff, the more the better, the lighter and whiter it will be; bake brisk fifteen minutes; don’t scorch; before it is put in, wash it with whites and sugar beat together.
Amelia Simmons, American Cookery, 1796. [To Facsimile Page] [To Menu]
COMMON GINGERBREAD
Take a pound and a half of flour, and rub into it half a pound of butter; add half a pound of brown sugar and half a pint of molasses, two tablespoonfuls of cream, a tea-spoonful of pearlash, and ginger to the taste. Make in into a stiff paste, and roll it out thin. Put it on buttered tins, and bake in a moderate oven.
Sarah Josepha Hale. The Good Housekeeper, 1841.
Election Cake
Thirty quarts flour, 10 pound butter, 14 pound sugar, 12 pound raisins, 3 doz eggs, one pint wine, one quart brandy, 4 ournces cinnamon, 4 ounces fine colander seed, 3 ounces ground alspice; wet the flour with milk to the consistence of bread oover night, adding one quart yeast; the next morning work the butter and sugar together for half an hour, which will rended the cake much lighter and whiter; when it has rise light work in every other ingredient except the plumbs, which work in when going into the oven. p. 44
Amelia Simmons. American Cookery. Second Edition, Albany 1796.
Indian Meal Pudding.
Rub a tablespoonful of butter round the bottom and sides of a smooth iron kettle, –granite or porcelain will do; when melted, add half a cup of boiling water. This will prevent the milk from burning. Add one quart of milk. Let it boil up, and almost over the kettle; then sift in one pint of fine yellow granulated corn meal, sifting with the left hand, and holding the meal high, that every grain may be thoroughly scalded. Stir constantly; add half a teaspoonful of salt, and set away till cold. Then add half a pint of New Orleans molasses and one quart of cold milk. Put into a well-buttered deep pudding-dish, cover with a plate, and bake very slowly ten or twelve hours. Put it in a “Saturday afternoon oven,” where the fire will keep low nearly all night. Let it remain over night, and serve for a Sunday breakfast. (Mrs. Barnabas Churchill)
Boston Cooking School Cook Book. Mrs. D.A. Lincoln. (A reprint of the 1884 Classic)[To Facsimile Page] [To Menu]
Sweet Potato Pie.
Two pounds of potatoes will make two pies. Boil the potatoes soft; peel and mash fine through a cullender while hot; one tablespoonful of butter to be mashed in with the potato. Take five eggs and beat the yelks and whites separate and add one gill of milk; sweeten to taste; squeeze the juice of one orange, and grate one-half of the peel into the liquid. One half teaspoonful of salt in the potatoes. Have only one crust and that at the bottom of the plate. Bake quickly.
Abby Fisher. What Mrs. Fisher Knows About Old Southern Cooking. Women’s Co-operative Printing Office:San Francisco, 1881.[To Facsimile Page] [To Menu]
Fried Sweet Potatoes.
For this purpose may be used potatoes that are too large for baking well. Cut in slices one-fourth of an inch thick, and sprinkle with salt. have a well greased frying pan hot, put in the potatoes and fry a light brown. Be careful not to cook too rapidly, lest the potatoes blister and do not cook thoroughly. Some persons prefer to boil the potatoes half done before slicing for frying.
The First Texas Cook Book. 1883. [To Facsimile Page] [ To Menu]
To broil a Beef-Stake
Take slices of tender beef one inch thick, put on hot coals 15 minutes; turn the stake if possible without introducing a fork; peper and salt as may be agreeable: butter when done will render it palatable.
To dress a Beef-Stake, sufficient for two Gentlemen, with a fire made of two newspapers.
Let the beef be cut in slices, and laid in a pewter platter, pour on water just sufficient to cover them, salt and pepper well cover with another platter inverted; then place your dish upon a stool bottom upwards, the legs of such length as to raise the platter three inches from the board; cut your newspapers into samll strips, light with a candle and apply them gradually, so as to keep a live fire under the whole dish, till the whole are expended when the stake will be done; butter may then be applied, so as to render it grateful. p.11
Amelia Simmons. American Cookery. Second Edition, Albany 1796.
GERMAN CHICKEN STEW.
Cut up a good sized chicken in small pieces, and put them in a saucepan, with a quart of water. Let it stew till tender; season with pepper, ginger, salt, chopped parsley, sweet herbs, and a little garlic; thicken with a tablespoonful of flour. Dish up, and garnish with lemon, parsley, and boiled carrots.
Ester Levy. Jewish Cookery Book, or Principles of Economy, Adapted for Jewish Housekeepers. Philadelphia. 1871.[To Facsimile Page] [To Menu]
Jack Rabbit Stew.
Cut into pieces, including neck, head (eyes being bored out), lungs, liver and heart; place these pieces in an earthen or lined dish, add one onion (sliced), lemon (sliced), one teaspoonful of whole pepper, two bayberry leaves, twelve cloves, a little parsley and salt, and good wine vinegar, sufficient to cover pieces, and allow it to stand in a cool place for twenty-four hours. When ready for use place in a lined pot, a small piece of butter, one sliced onion, two bayberry leaves, dessert-spoonful of whole pepp0er, eight cloves, wineglassful of wine vinegar, a pint of beef broth (stock), cover, put on the fire and allow it to simmer till soft. Meanwhile put in a saucepan a piece of butter the size of a walnut, sprinkle in two tablespoonsful of flour, and roast golden brown; then add, under steady stirring of the rabbit, sauce till thin, and pour all into the pot; allow it to cook well done. Serve hot in deep dish together.
The Web-Foot Cookbook. A project of the San Grael Society of the First Presbyterian Church of Portland, Oregon.. Published by W.B. Ayer and Co. 1885.[Back to Facsimile Page] [To Recipe Menu]
TO ROAST A PIG.
The pig must be very fat, nicely cleaned, and not too large to lie in the dish; chop the liver fine and mix it with crumbs of bread, chopped onion and parsley, with pepper and salt, make it into a paste with butter and an egg, stuff the body well with it, and sew it up, spit it, and have a clear fire to roast it; baste with salt and water at first, then rub it frequently with a lump of lard wrapped in a piece of clean linen; this will make it much more crisp than basting it from the dripping pan. When the pig is done, take off the head, separate the face from the chop, cut both in two and take off the ears, take out the stuffing, split the pig in two parts lengthways, lay it in the dish with the head, ears, and feet, which have been cut off, placed on each side, put the stuffing in a bowl with a glass of wine, and as much dripping as will make it sufficiently liquid, put some of it under the pig, and serve the rest in a boat.
The Virginia Housewife: or Methodical Cook. Mary Randolph. Facsimile of the 1860 Edition.[To Facsimile Page] [To Menu]
Broiled Scrod.
A young cod, split down the back, and backbone removed, except a small portion near the tail, is called a scrod. Scrod are always broiled, spread with butter, and sprinkled with salt and pepper. Haddock is also so dressed. Boston Cooking-School Cook Book, by Fannie Farmer.. Boston. 1896.
To boil a Cod’s Head
Set a fish-kettle on the fire, with water enough to boil it, a good handful of salt, a pint of vinegar, a bundle of sweet herbs, and a piece of horse-radish: let it boil a quarter of an hour, then put in the head, and when you are sure it is enough, lift up the fish-plate with the fish on it, set it across the kettle to drain, then lay it in your dish, and lay the liver on one side. Garnish with lemon and horse-radish scraped; melt some butter, with a little of the fish-liquor, an anchovy, oysters, or shrimps, or just what you fancy. p.43 The Art of Cookery Made Plain and Easy, Hanna Glasse. Alexandria, Virginia edition 1805.
Appears this book can be found on line to read, or there are reprints for sale:
“The Family Nurse; or Companion of the American Frugal Housewife”
“First Catch Your Hare....” The Art of Cookery Made Plain and Easy By Hannah Glasse This was America’s most popular cookbook in 1776. This book was a staple of the American household during the Revolutionary War. Includes directions on how to shop, a guide to the seasons of food and instructions on how to roast, broil and fry. Includes recipes for gravies, sauces, hashes, fricassees and ragouts. also, the bill of fare recommended for each month and the way in which they should be put on the table. We can offer our customers two editions of this culinary classic.
One of these has to be valuable to you:
http://www.foodbooks.com/facsimil.htm
Egyptian walking onions get huge and they’re hardy to zone 3. They’re
a
welcome sight to see growing in the middle of winter when most
everything else is either dead or dormant. In late spring/early
summer,
they’ll form clusters of bulbils at the top of the plant. The weight
of
the bulbils pulls the plant over and they plant themselves when they
make contain with the ground or you can pick them and replant the
bulbils in the fall at your own discretion. Some people like to pickle
them or they can be added to salads or used like scallions. They have
a
very mild, slightly garlic flavor. They’ll grow fine in a container,
they just won’t be able to “walk.” 6 hours of sun is more than enough
for them and during the hot summer months, less would probably be
better.
Lynne
Carrot Sandwich Bread
1 cup finely grated raw carrots
1 cup brown sugar
1 tsp baking soda
1 tbsp melted shortening
1 cup boiling water
2 eggs
2 1/2 tsp baking powder
1 tsp salt
1 1/2 cup sifted flour
1 cup whole wheat flour
1 cup walnuts
Preheat oven to 350 F. Grease a 8 x 4 inch loaf pan. Combine the
carrots, sugar, baking soda, and shortening in a large bowl. Pour on
boiling water and stir just to mix. Set aside until cool. Beat the eggs
with a fork and add to the cooled carrot mixture. Sift in the baking
powder, salt, and flour. Stir in the whole wheat flour. Fold in the
walnuts. Pour into prepared pan. Let stand for 5 minutes. Bake for 1
hour. Remove from the pan and cool on a wire rack. Bread slices better
if allowed to stand, wrapped in aluminum foil or plastic wrap, in a
cold place overnight. Yield: 1 loaf
Baked chicken with beer and seasonings.
INGREDIENTS:
* 6 slices bacon, diced
* 3 to 3 1/2 pounds chicken pieces, such as leg and thigh
quarters
* 4 medium onions, thinly sliced
* 2 tablespoons flour
* 1/2 teaspoon ground marjoram
* 1/2 teaspoon black pepper
* 1/2 teaspoon leaf thyme
* 1 teaspoon salt
* 1 teaspoon sugar
* 1 clove garlic, minced
* 1 can (12 ounces) beer, room temperature
* 2 tablespoons cider vinegar
PREPARATION:
In an oven-safe Dutch oven or large saucepan, fry the bacon until
crisp.
Remove with slotted spoon to paper towels to drain. Over medium heat,
brown
chicken pieces in the bacon drippings, turning to brown all sides.
Remove to a
platter as chicken browns.
Add onions to the pan and cook until tender, about 4 to 5 minutes.
Drain off
excess fat. Sprinkle on the flour, marjoram, pepper, thyme, salt,
sugar, and
garlic. Stir in beer. Cook over medium-high heat, stirring constantly,
until
thickened and bubbly. Stir in vinegar. Add chicken back to pot.
Sprinkle with
bacon. If necessary, transfer to a large baking dish. Cover and bake
at 350°
for 55 to 65 minutes, or until chicken is tender. Serves 6 to 8.
pork tenderloin
Posted by: “Terry
Date: Fri Apr 25, 2008 2:01 pm ((PDT))
My husband happened to mention that the French Tarragon is going great
guns so I looked for a recipe using the tarragon and pork. I have one
pork tenderloin left from the package of two. Look what I found. I’d
forgotten about this recipe. I think I’ll do this. I have the tarragon
and the rosemary fresh but I’ll use dried oregano. Anyone else cook
this?
terry
Pork Tenderloin Braised in Milk with Fresh Herbs
Recipe By: Beth Hensperger and Julie Kaufmann
Published in: Not Your Mother’s Slow Cooker Cookbook, page 362
Ingredients
1/2 cup Olive oil
2 1/2 pounds Pork tenderloin — trimmed of silver skin and dried
1 tablespoons Oregano — fresh minced
1 tablespoons Tarragon — fresh minced
2 teaspoons Rosemary — fresh minced
1 3/4 teaspoons Salt
8 grinds Black pepper
2 1/4 cups Whole milk — HOT
Instructions
1. In a large skillet over medium high heat, warm the oil until very
hot. Add the meat and cook until browned on all sides, 4 to 6 minutes
total. Transfer to the slow cooker. Sprinkle with the herbs, salt and
pepper. Add the hot milk; it should come halfway up the sides of the
pork. Cover and cook on LOW until the pork is fork tender, 5 to 6 1/2
hours.
Transfer the pork to a warm platter and let rest of 10 minutes. Cut
the roast into 1/2 inch thick slices and spoon over the creamy, thick
sauce.
Recipe Notes
The author says that this recipe is unusual in that regular milk
products curdle in the crockpot but that is exactly what you want in
this recipe; the milk thickens to make a delectable sauce for the pork.
I remember Nifa used a splash of milk in her pork carnitas and she
always said that the milk was absolutly essential for the wonderful
flavor.
Laundry soaps:
Recipe #1
1 quart Water (boiling)
2 cups Bar soap (grated)
2 cups Borax
2 cups Washing Soda
Add finely grated bar soap to the boiling water and stir until
soap
is melted. You can keep on low heat until soap is melted.
Pour the soap water into a large, clean pail and add the Borax
and
Washing Soda. Stir well until all is dissolved.
Add 2 gallons of water, stir until well mixed.
Cover pail and use 1/4 cup for each load of laundry. Stir the
soap
each time you use it (will gel).
Recipe #2
Hot water
1 cup Washing Soda
1/2 cup Borax
1 Soap bar
Grate the bar soap and add to a large saucepan with hot water.
Stir over medium-low heat until soap dissolves and is melted.
Fill a 10 gallon pail half full of hot water. Add the melted
soap, Borax and Washing soda, stir well until all powder is dissolved.
Top the pail up with more hot water.
Use 1 cup per load, stirring soap before each use (will gel).
Recipe #3
Hot water
1/2 cup Washing Soda
1/2 cup Borax
1/3 bar Soap (grated)
In a large pot, heat 3 pints of water. Add the grated bar soap
and stir until melted. Then add the washing soda and borax. Stir until
powder is dissolved, then remove from heat.
In a 2 gallon clean pail, pour 1 quart of hot water and add the
heated soap mixture. Top pail with cold water and stir well.
Use 1/2 cup per load, stirring soap before each use (will gel).
Powdered Laundry Detergent - Recipe #4
2 cups Fels Naptha Soap (finely grated - you could also try the other
bar
soaps listed at the top)
1 cup Washing Soda
1 cup Borax
Mix well and store in an airtight plastic container.
Use 2 tablespoons per full load.
Recipe #5
Hot water
1 bar (4.5 oz) Ivory Soap - grated
1 cup Washing Soda
In a large saucepan add grated soap and enough hot water to
cover.
Heat over medium-low heat and stir until soap is melted.
Fill a large pail with 2.5 gallons of hot water, add hot soap
mixture. Stir until well mixed.
Then add the washing soda, again stirring until well mixed.
Set aside to cool.
Use 1/2 cup per full load, stirring well before each use (will
gel)
Recipe #6
2.5 gallons Water (hot)
1 Bar soap (grated)
3/4 cup Washing Soda
3/4 cup Borax
2 TBS Glycerin
Melt bar soap over medium-low heat topped with water, stir until
soap is melted.
In a large pail, pour 2.5 gallons of hot water, add melted soap
mixture, washing soda, borax and glycerin. Mix well.
Use 1/2 cup per full load.
Recipe #7
2 cups Bar soap (grated)
2 cups Washing Soda
2 - 2.5 gallons hot water
Melt grated soap in saucepan with water to cover. Heat over
medium- low heat and stir until soap is dissolved.
Pour hot water in large pail, add hot soap and washing soda. Stir
very well.
Use 1 cup per full load.
Recipe #8
2 gallons Water (hot)
1 bar Soap (grated)
2 cups Baking soda (yes baking soda this time–not washing soda)
Melt grated soap in a saucepan with enough hot water to cover.
Cook on medium-low heat, stirring frequently until soap is melted.
In a large pail, pour 2 gallons hot water. Add melted soap, stir
well.
Then add the baking soda, stir well again.
use 1/2 cup per full load, 1 cup per very soiled load.
Powdered Laundry Detergent - Recipe #9
12 cups Borax
8 cups Baking Soda
8 cups Washing Soda
8 cups Bar soap (grated)
Mix all ingredients well and store in a sealed tub.
Use 1/8 cup of powder per full load.
Recipe #10
1 cup Vinegar (white)
1 cup Baking Soda
1 cup Washing Soda
1/4 cup liquid castile soap
Mix well and store in sealed container.
Note: Soap will be lumpy, goopy and gel-like. This is normal. Just
give
it
a good stir before using. Make sure soap is covered with a lid when
not in use. You could also pour the homemade soap in old (and
cleaned) laundry detergent bottles and shake well before each use.
*If you can’t find Fels-Naptha locally, you can buy it online
(check Amazon).
Optional:
You can add between 10 to 15 drops of essential oil (per 2
gallons)
to your homemade laundry detergent. Add once the soap has cooled to
room temperature. Stir well and cover.
Essential oil ideas: lavender, rosemary, tea tree oil
Laundry Soap
1/3 - /12 cup liquid Castille soap*
1/2 cup washing soda (Arm & Hammer)
1/2 cup borax
Put in a 2 gallon bucket, and add enough hot water to almost fill it
up. Stir. Use 1/4 to 1/3 cup per load. *Grated Castille bar
soap can be used in place. Use scented soap, like lavender, for an added
touch.
*I used one half amount of grated castille bar soap (Dr. Bronner’s
Magic Soaps All-One Hemp Lavender - what I love to use in the shower ) and
one half same brand/kind but liquid in almond scent. I think next time
I might just use the liquid. See, the grated soap didn’t quite
dissolve for me. Maybe I just didn’t have the water hot enough. Hold on,
let me check another recipe I have:I have another recipe that mentions
heating some of the ingredients on the stove. It comes from a book
called Reader’s Digest Best Made Homemade. It’s pretty good, with a few
exceptions. Like it’s recipe for toothpaste uses glycerin, and that is
not something you would EVER want to put in you no matter how small the
amount (and with how much toothpaste is used over the years it will add
up). It’s “tagline” is “hundreds of ways to make all kidns of useful
things”. That is very true. It has everything from food reciepes to
cleaners to curtains to gardens to birdhouses.
Oh, yeah, that Dr. Bronner’s soap I mentioned uses only organic oils,
and no animal products (it’s totally vegan, which I am...lol).
Fabric softener:
2 cups white vinegar
2 cups baking soda
4 cups water
slowly combine in a bowl/bucket. this will fizz a lot. add 1/2 cup
to rinse cycle or put in a Downy Ball.
*I just made this. I broke it in half, though, so it would fit
better into my old fabric softener bottle. So, I halfed the ingredients,
and then put in half at a time straight into the bottle. I didn’t want
to have to get anything to where it needed to be washed, I’m loaded down
with dirty dishes as it is and running out of places to dry them. I
did little by little, and it did foam a good bit. I added the water
last.
I was just reading about a woman who did this and was wondering about the recipe. Thanks! Is the Castille soap and washing soda something you can get at a WalMart? I’ve never seen it before.
NEWS from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs
Washington, DC 20207
FOR IMMEDIATE RELEASE
April 25, 2008
Release #08-256
Firm’s Recall Hotline: (877) 465-9636
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
CPSC, Kyodo America Recall LawnBott Lawn Mowers Due to Laceration
Hazard
WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission, in
cooperation with the firm named below, today announced a voluntary recall
of the following consumer product. Consumers should stop using recalled
products immediately unless otherwise instructed.
Name of Product: LawnBott Lawn Mowers
Units: About 530
Importer: Kyodo America Industries Co. LTD., of Lawrenceville, Ga.
Manufacturer: Zucchetti Centro Sistemi S.p.A., of Italy
Hazard: The cutting blades continue to rotate when the mower is lifted
from the ground and the spacing on the side of the lawn mower could
allow room for a consumer’s foot to go beyond the shield and be struck by
the blade. Both instances pose a serious laceration hazard to
consumers.
Incidents/Injuries: Kyodo America has received one report of a consumer
lifting the mower from the ground and suffered minor lacerations from
the moving blade.
Description: This recall involves LawnBott lawn mowers with model
numbers LB2000, LB2100, LB3000, and LB3200. The robotic lawn mowers freely
and automatically cut grass by detecting the signal of a perimeter
cable. The mowers have a docking station for recharging and a shiny plastic
cover sold in red, green or blue. “Evolution” or “deluxe” is printed on
the side of the mower.
Sold by: Kyodo America dealers nationwide from January 2006 through
December 2007 for between $1,750 and $2,750.
Manufactured in: Italy
Remedy: Consumers should stop using the recalled LawnBott lawn mowers
immediately and contact Kyodo America to register their lawn mowers for
repairs that will be ready by the end of June. Consumers who have
registered their mower with Kyodo America have been sent direct notification
by mail.
Consumer Contact: For more information, contact Kyodo America at (877)
465-9636 between 8 a.m. and 4:30 p.m. CT Monday through Friday, or
visit the firm’s Web site at www.lawnbott.com
To see this recall on CPSC’s web site, including pictures of the
recalled products, please go to:
http://www.cpsc.gov/cpscpub/prerel/prhtml08/08256.html
To visit group on the web, go to:
http://groups.yahoo.com/group/preplinks/
I have recently joined above group.
Today, they are talking about what to do in a disaster, when there is no electric to keep the sewer working and it begins to back up and come into your homes.
Yes, this is possible.
I worked for years at Sheldon’s Coffee Shop, every year the sewer was overloaded, by local housewives fixing Christmas Dinner and it would enter the coffee shop....
Of course the best idea is to build higher than the sewer line and install a cutoff on it.
Also dig it up, break it and fill with cement.
Still, it is something to be aware of, if you could be affected.
granny
Poison Ivy:
[from another groups thread]
If you and it cannot co-exist then there are several methods of
dealing with it and the USDA does have a pamphlet on it (I’ve come
across it while working with the Master Gardener Program: handle the
phone hot-line once a month on Saturday during the growing season). If
you are one of those individuals severely allergic to it: think twice
before attempting to deal with it. We had a neighbor die 2 years ago
because they inhaled a bit of smoke while burning it, they stopped
breathing and, being out in the country, it took too long for 911 to
respond.
Mrs
Grieve’s can be found online at
http://www.botanical.com/botanical/mgmh/comindx.html
with over 800 varieties of herbs & plants, plus herbal
recipes.
http://www.jivathai.com/Herb_Facts.html#M
MULBERRY
Nutritional & Herbal Properties
Examples of mulberry’s medicinal properties are reducing blood serum glucose, lowering blood cholesterol and lipids levels, fighting arterial plaques and antiphlogistic, diuretic and expectorant effects. Various compounds present in mulberry that attribute to such therapeutic benefits are GABA, phytosterol, DNJ, flavonoids, alkaloids, steroids, etc. The nutritional values of 100g dry mulberry leafs are: Ca 2,699mg., Fe 44mg., Na 3.4mg., K 3,101mg., beta carotine 7.4mg., vitamin A 4,230 IU, vitamin B1 0.6mg., vitamin B2 1.4mg., vitamin C 32mg., and fiber 52g.
Mulberry Facts
Mulberry has been cultivated and used for around 5,000 years. There were four main varieties: black, red, white, mountain or wild mulberry. Over centuries, there have been over a hundred varieties and many hundreds more local sub-varieties. Because of its diversity, you can find a mulberry tree in almost any altitudes and climates in the world.
For thousands of year, mulberry trees have been cultivated for silk production because silk worms are fed on mulberry leaves. Often, human beings and animals also appreciate mulberry for its fruits and leaves. The berries are consumed fresh, in juice or preserves (like mulberry jam). Mulberry young leaves and stems are yummy vegetable. It also has medicinal properties in infusions such as mulberry leaf tea. Not until the past few decades, scientists started to pay great attention to the medicinal and nutritional qualities of mulberry plants.
There have been researches studying the components and benefits of mulberry leaves for human and animal consumption and pharmaceutical purposes. Studies found that mulberry leaves contain 15%-28% of protein, with essential amino acids, depending on varieties. Studies find that the leaves and young stems are high in mineral content and have no anti-nutritional factors or toxic compounds. Mulberry leaves have typical calcium content around 1.8-2.4% and phosphorus 0.14-0.24%. The values of potassium in leaves are 1.90-2.87% and 1.33-1.53% in young stems, and magnesium 0.47-0.63% and 0.26-0.35% in leaves and stems respectively. Indian scientists have suggested the use of the powdered of white mulberry leaves as a nutritious ingredient for paratha, one kind of Indian breads. In Korea, Japan and Thailand, mulberry fruit and leaves are used as functional food such as ice-cream and noodles, containing powdered mulberry leaves as an ingredient.
The use of the mulberry-leaf powder in ice-cream showed reducing of blood glucose level in consumers, instead of rising. Hence, mulberry-leaf powder could be used in a food item that contains a sugar content in order to maintain the blood sugar level. Reducing the blood serum glucose is only one of the healthy properties of mulberry mentioned in several traditional herbal books like the ‘Shin Nou Honzou Gyou’ (the Chinese original academic herbal book) ‘Kissa Youjouki’ written by Eisai Zen Monk in Japan, and the old Latins and folk medicine scripts.
Indigenous medicinal practitioners, for centuries, have used different parts of mulberry plant for treating diseases and symptoms such as high-blood pressure, high blood cholesterol and lipids levels, arterial plaques, diuresis, diabetes, constipation, cough-phlegm, cold, anemia, etc. Scientific researches have confirmed these healing qualities of mulberry plant. Several clinical studies found that mulberry leaf contains GABA (Gamma Aminobutyric Acid), phytosterol, DNJ (Dioxiogirimycin), vitamins and minerals. GABA helps maintain the normal blood pressure. Phytosterol helps reduce cholesterol in blood vessels. DNJ helps reduce sugar in the blood stream: lowers the risk of getting heart disease. DNJ also stimulates the blood circulation and increases the fluid in the body.
A 5-year research conducted in Kanagawa, Japan found that mulberry leaves have various preventive effects on adult diseases. Some of the effects are:
o
Suppressing hypertension
o
Lowering cholesterol level
o
Preventing cancer (liver)
o
Reducing level of blood sugar
o
Suppressing mutagenesis of carcinogens.
Fun with Mulberry
Mulberry fruits are definitely a source of natural dye. They are great to be eaten fresh. Sitting leisurely on a patio chair or mat under a mulberry tree with a glass or juice or a bowl of ice-cream, and waiting for mulberry fruits to fall in your bowl will sure give you pleasant feeling on a warm day. Mulberry jam is also a great topping on your ice-cream. [Back to Top]
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