Weekly Roundup - Living On Nothing Edition [Survival Today

Cyber Security Tip ST04-011
Using Instant Messaging and Chat Rooms Safely

Although they offer a convenient way to communicate with other people, there
are dangers associated with tools that allow real-time communication.

What are the differences between some of the tools used for real-time
communication?

* Instant messaging (IM) - Commonly used for recreation, instant messaging
is also becoming more widely used within corporations for communication
between employees. IM, regardless of the specific software you choose,
provides an interface for individuals to communicate one-on-one.
* Chat rooms - Whether public or private, chat rooms are forums for
particular groups of people to interact. Many chat rooms are based upon
a shared characteristic; for example, there are chat rooms for people of
particular age groups or interests. Although most IM clients support
“chats” among multiple users, IM is traditionally one-to-one while chats
are traditionally many-to-many.
* Bots - A “chat robot,” or “bot,” is software that can interact with
users through chat mechanisms, whether in IM or chat rooms. In some
cases, users may be able to obtain current weather reports, stock
status, or movie listings. In these instances, users are often aware
that they are not interacting with an actual human. However, some users
may be fooled by more sophisticated bots into thinking the responses
they are receiving are from another person.

There are many software packages that incorporate one or more of these
capabilities. A number of different technologies might be supported,
including IM, Internet Relay Chat (IRC), or Jabber.

What are the dangers?

* Identities can be elusive or ambiguous - Not only is it sometimes
difficult to identify whether the “person” you are talking to is human,
but human nature and behavior isn’t predictable. People may lie about
their identity, accounts may be compromised, users may forget to log
out, or an account may be shared by multiple people. All of these things
make it difficult to know who you’re really talking to during a
conversation.
* Users are especially susceptible to certain types of attack - Trying to
convince someone to run a program or click on a link is a common attack
method, but it can be especially effective through IM and chat rooms. In
a setting where a user feels comfortable with the “person” he or she is
talking to, a malicious piece of software or an attacker has a better
chance of convincing someone to fall into the trap (see Avoiding Social
Engineering and Phishing Attacks for more information).
* You don’t know who else might be seeing the conversation - Online
interactions are easily saved, and if you’re using a free commercial
service the exchanges may be archived on a server. You have no control
over what happens to those logs. You also don’t know if there’s someone
looking over the shoulder of the person you’re talking to, or if an
attacker might be “sniffing” your conversation.
* The software you’re using may contain vulnerabilities - Like any other
software, chat software may have vulnerabilities that attackers can
exploit.
* Default security settings may be inappropriate - The default security
settings in chat software tend to be relatively permissive to make it
more open and “usable,” and this can make you more susceptible to
attacks.

How can you use these tools safely?

* Evaluate your security settings - Check the default settings in your
software and adjust them if they are too permissive. Make sure to
disable automatic downloads. Some chat software offers the ability to
limit interactions to only certain users, and you may want to take
advantage of these restrictions.
* Be conscious of what information you reveal - Be wary of revealing
personal information unless you know who you are really talking to. You
should also be careful about discussing anything you or your employer
might consider sensitive business information over public IM or chat
services (even if you are talking to someone you know in a one-to-one
conversation).
* Try to verify the identity of the person you are talking to, if it
matters - In some forums and situations, the identity of the “person”
you are talking to may not matter. However, if you need to have a degree
of trust in that person, either because you are sharing certain types of
information or being asked to take some action like following a link or
running a program, make sure the “person” you are talking to is actually
that person.
* Don’t believe everything you read - The information or advice you
receive in a chat room or by IM may be false or, worse, malicious. Try
to verify the information or instructions from outside sources before
taking any action.
* Keep software up to date - This includes the chat software, your
browser, your operating system, your mail client, and, especially, your
anti-virus software (see Understanding Patches and Understanding
Anti-Virus Software for more information).
_________________________________________________________________

Authors: Mindi McDowell, Allen Householder
_________________________________________________________________

Produced 2004 by US-CERT, a government organization.

Note: This tip was previously published and is being re-distributed to increase awareness.

Terms of use

http//www.us-cert.gov/legal.html

This document can also be found at

http//www.us-cert.gov/cas/tips/ST04-011.html

For instructions on subscribing to or unsubscribing from this mailing list, visit
http://www.us-cert.gov/cas/signup.html.

1a. Haystacks
Posted by: “luvmygroops”

From the Copy Kat Recipes website...

~~~~~

Haystacks

Created by admin, Thursday, 23 September 1999 Average user rating / 4 2 Users Voted Description Here is one that your kids can help you make. It is simple to make.

Ingredients

C. Semisweet Chocolate Chips
1 (6 oz.) pkg. Butterscotch Chips
1 (5 oz.) pkg. Chow Mien Noodles

Methods/steps

Combine chocolate chips, and butterscotch chips in the top pan of a double boiler. Heat over hot water until melted, be sure to stir occasionally. Remove from heat, and stir in noodles. Drop by rounded teaspoonfuls onto waxed paper. Let stand until firm.

~~~~~~~~~~

Rhonda G in Missouri
.

________________________________________________________________________
________________________________________________________________________
2a. Veggie and Cheese-Topped Pierogies
Posted by: “luvmygroops”

From the Pillsbury website...

~~~~~

Veggie and Cheese-Topped Pierogies
Prep Time: 15 min
Makes: 2 servings

Look no further than your freezer and pantry for an easy three-ingredient pasta dish.

1/2 (16.9-oz.) pkg. frozen potato and onion-filled or potato and Cheddar cheese-filled pasta pierogies
1 (10-oz. pkg.) Green Giant® frozen broccoli, carrots, cauliflower & cheese sauce
1 (2.5-oz.) jar Green Giant® Sliced Mushrooms, drained

1 . Cook pasta pierogies to desired doneness as directed on package. Drain.
2 . Meanwhile, cook vegetables in cheese flavored sauce as directed on package.
3 . Place cooked vegetables in serving bowl. Stir in mushrooms. Serve vegetable mixture over pasta pierogies.

~~~~~~~~~~

Rhonda G in Missouri
.

________________________________________________________________________
________________________________________________________________________
3a. Loga’s Microwave Chicken
Posted by: “luvmygroops”

From the All Recipes website...

~~~~~

Loga’s Microwave Chicken
SUBMITTED BY: Renee Halfon

“Microwave adapted version of recipe given to me by old friend from Ceylon. Can be baked in oven too.”

Original recipe yield:
4 to 6 servings

INGREDIENTS
* 1 cup ketchup
* 5 tablespoons curry powder
* 1 teaspoon cayenne pepper
* 8 chicken legs
DIRECTIONS
1. In a large, round microwave safe casserole dish combine the ketchup, curry powder and cayenne powder and mix together. Add chicken pieces and turn to coat. Arrange chicken legs in a fan, with the thin part of the legs in the center of the dish. Cover and cook in the microwave on high for 12 to 15 minutes or until chicken is cooked through and juices run clear.

~~~~~~~~~~

Rhonda G in Missouri
.

________________________________________________________________________
________________________________________________________________________
4a. Hobo Pie
Posted by: “luvmygroops”
From the All Recipes.com website...

~~~~~

Hobo Pie
SUBMITTED BY: AdicaArethusa

“My family has gone camping every summer since I was very young, and one of the things we always make at least once is a hobo pie. Made using bread and your choice of filling, hobo pies are quick, cheap, easy, fun, and very adaptable to everyone’s needs! Hobo Pie irons are available at camping or outdoors stores.”

Original recipe yield:
1 Hobo pie
PREP TIME 3 Min
COOK TIME 3 Min
READY IN 6 Min

INGREDIENTS
* 2 (1 ounce) slices white bread
* 1 tablespoon butter, softened
* 3 tablespoons apple pie filling
DIRECTIONS
1. Spray a hobo pie toaster with nonstick cooking spray. Evenly spread one side of each slice of bread with softened butter. Lay a slice of bread, butter side down, into the toaster. Spoon on pie filling, and top with second slice of bread, butter side up.
2. Close up toaster, and cook over a hot campfire, turning occasionally, until the pie is hot and golden brown, about 4 minutes.

~~~~~~~~~~

Rhonda G in Missouri
.

________________________________________________________________________
4b. \ Hobo Pie
Posted by: “Traci Dean”

I also want to add a little note to this. We camp alot ourselves, and also cook these. But, with a little twist. We make just
grilled cheese one’s. Or pizza one’s( tsp of sauce, pepporin and cheese, or whatever toppings you like) , any type of pie filling. They are all delicious...

________________________________

________________________________________________________________________
________________________________________________________________________
5a. Apple Raisin Cookies
Posted by: “ny14467”

Apple Raisin Cookies

1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. nutmeg
1/2 c. margarine or soft butter
1 c. firmly packed brown sugar
1 egg
1 c. oatmeal or wheat germ
1/4 c. milk
1 c. finely chopped apples
1 c. raisins
1 c. walnuts (optional)

Heat oven to 375° F. In a mixing bowl combine flour, baking powder, salt and spices. In another bowl, cream butter and sugar. Add egg, beating well. Add oatmeal or wheat germ and milk and beat thoroughly. Mix in sifted dry ingredients, then add all remaining ingredients and stir to combine.

Drop by tablespoonsful onto greased baking sheet. Bake in preheated oven for about 10 minutes or until lightly browned.

________________________________________________________________________
________________________________________________________________________
6. Oriental Pork Casserole
Posted by: “ny14467”

Oriental Pork Casserole

1 can cream of mushroom soup (condensed)
1/4 cup milk
1 teaspoon soy Sauce
1 1/2 cup diced cooked pork roast
1/2 cup celery — thinly sliced
6 ounces water chestnuts — sliced
1/4 cup sliced green onions
2 tablespoons chopped pimiento — optional
1 can chow mein noodles

Combine soup, milk and soy sauce. Add pork, celery water chestnuts, green onion and pimiento. Fold in 1 cup of chow mein noodles.

Spoon into a shallow 1 1/2 quart casserole or pie dish. Sprinkle with remaining noodles. Bake in a 375º oven until thoroughly heated, about 20 minutes.

4 servings

________________________________________________________________________
________________________________________________________________________
7a. Chocolate Chip Scones
Posted by: “Lynnda”

Chocolate Chip Scones

3 cups flour
1/4 cup brown sugar
4 t. baking powder
1/4 t. salt
3/4 cup margarine or butter
3 eggs
1/2 cup milk
1 cup chocolate chips
1 T. grated orange zest

Sift flour, sugar, baking powder and salt in a large bowl. Mix well. Add margarine or butter and use a knife to cut it into the mixture to make coarse crumbs. Now beat eggs with milk in small bowl and then stir into flour mix along with chocolate chips and orange zest until blended. Next shape dough with lightly floured hands into a round on a floured surface. Cut with a cookie cutter into shapes and place on greased baking sheet. Bake for 10 to 20 minutes until golden. Cool on wire rack.
Source: The Bittersweet World of Chocolate

________________________________________________________________________
________________________________________________________________________
8. Chocoholic’s Cheeesecake Muffins
Posted by: “ny14467”

Chocoholic’s Cheeesecake Muffins

3 ounces cream cheese
2 Tbsp sugar
1 beaten egg
1/3 cup cooking oil
3/4 cup milk
powdered confectioners sugar
1 cup flour
3 Tbsp cocoa
1/2 tsp salt
2 tsp baking powder
1/2 cup sugar

In a small bowl, beat cream cheese & 2 Tbsp sugar until light & fluffy. Set aside.

In a large bowl, stir together flour, 1/2 cup sugar, cocoa,
baking powder & salt. Combine egg, milk & oil. Add dry mix to wet mix
until just combined. Spoon half of batter into prepared pans, put 1 tsp cream cheese on top of each muffin, top with rest of batter.

Bake at 375F for 20 mins. Dust with icing sugar. A delicious dessert muffin.

________________________________________________________________________
________________________________________________________________________
9. Broccoli Noodle Parmesan
Posted by: “ny14467”

Broccoli Noodle Parmesan

1-1/2 pounds fresh broccoli
2-tablespoon butter or margarine
1/2 cup chopped onion
1 medium clove garlic, minced
1 (10-3/4 ounce) can cream of mushroom soup
1/2 teaspoon dried basil leaf, crushed
1 cup Monterey jack cheese, shredded
1/2 cup Parmesan cheese, grated
1-cup sour cream
5 cups wide egg noodles (before cooking)

Cook noodles according to package directions. Cut broccoli into
bite-size pieces. In a covered 4-quart saucepan over medium heat, in 1
inch of boiling water, cook broccoli 6 minutes or until tender. Drain
in colander. In the same saucepan over medium heat, in hot butter,
cook onion and garlic until onion is tender, stirring occasionally.
Stir in soup and basil; mix well. Add cheeses, stirring until melted.
Stir in sour cream, broccoli and cooked noodles. Pour into a 2-quart
casserole. Cover; bake at 350 degrees F. for 30 minutes or until
bubbly.

Serves 8

________________________________________________________________________
________________________________________________________________________
10. Cranberry Pudding Cake w/sauce
Posted by: “ny14467”

Cranberry Pudding Cake w/sauce

1 2 layer yellow cake mix
2 3 ounce packages instant lemon pudding
4 eggs
1/4 cup oil
1 cup sour cream
1 16 ounce can whole cranberry sauce
1/2 cup granulated white sugar
1 Tablespoon butter
1/4 teaspoon salt
1/2 cup chopped nuts

Combine cake mix, 1 package pudding mix, eggs, sour cream, oil, and nuts. Blend on low speed to moisten. Beat on medium speed for 4 minutes. Fold in 1/2 of cranberry sauce. Pour batter into two greased and floured 9 x 5 inch loaf pans.

Bake at 350 degrees for 50-55 minutes. Do not under bake. Cool for 15 minutes. Remove from pans and finish cooling.

Add enough water to remaining cranberry sauce to make 2 1/2 cups.
Combine the other package pudding mix, sugar, salt, and cranberry
mixture in medium saucepan; cook over medium heat until mixture
comes to full boil and thickened. Remove from heat. Stir in butter. Serve warm over cake.

________________________________________________________________________
________________________________________________________________________
11. Bacon Pecan Stuffed Mushrooms
Posted by: “Lynnda”

Bacon Pecan Stuffed Mushrooms

1 pound large fresh mushrooms
4 T. butter, divided
2 T. canola oil
1/4 t. salt
2 T. finely chopped onion
1 cup soft bread crumbs
6 bacon strips, cooked and crumbled
2 T. chopped pecans
2 T. sherry or beef broth
2 T. sour cream
2 T. minced chives

Remove mushroom stems (discard or save for another use). In large skillet, heat 2 T. butter land oil over medium high heat. Sauté mushroom caps for 2 minutes on each side; sprinkle with salt. Remove with slotted spoon to paper towels. In same skillet, sauté onion in remaining butter until tender. Remove from heat; stir in remaining ingredients. Spoon into mushroom caps.Place on broiler pan; broil 5 inches from heat for 2 to 3 minutes or until filling is browned. Serve warm. Serves 12 to 14.
Source: Beverly Pierce

________________________________________________________________________
________________________________________________________________________
12a. Cranberry Creme Brulee
Posted by: “Lynnda”

Cranberry Crème Brulee

1 pkg. fresh or frozen cranberries, 12 oz
1 cup sugar
3/4 cup water
1/8 t. salt
Custard:
2 1/2 cups heavy whipping cream, divided
1 t. vanilla extract
10 egg yolks
2/3 cup sugar
8 t. superfine sugar

In large pan, combine cranberries, sugar, water and salt. Cook over medium heat until berries pop, about 15 minutes. Remove form heat. Spoon 2 T. into each of eight 6 oz. custard cups; chill for 10 minutes. Refrigerate remaining cranberry sauce until serving. In small pan, heat 1 cup cream over medium heat until bubbles form around sides of pan. Remove from heat; stir in vanilla. In large bowl, whisk egg yolks and sugar until smooth. Gradually whisk in heated cream mixture. Gradually stir in remaining cream. Transfer to eight 6 oz. ramekins or custard cups. Place ramekins in baking pan; add 1 inch of boiling water to pan. Bake, uncovered, at 325 for 35 to 40 minutes or until centers are just set. Mixture will jiggle. Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for 8 hours or overnight. Just before serving blot custard with paper towels to remove any moisture. Sprinkle ach cup with 1 t. superfine sugar; place on baking sheet. Broil 3 to 4 inches from heat for 1 to 2 minutes or until sugar turns golden brown. Serve with remaining cranberry sauce.
Makes 8 servings
Source: Taste of Home

________________________________________________________________________
________________________________________________________________________
13a. Beef Rib Roast
Posted by: “Lynnda”

Beef Rib Roast

1 bone in beef rib roast,4 to 5 lbs
1 garlic clove, minced
1 t. salt
1/2 t. pepper
1 small onion, sliced
6 to 8 bacon strips

Place roast, fat side up on rack in shallow roasting pan. Rub with garlic, salt and pepper. Top with onion and bacon. Bake uncovered, at 325 for 2 to 3 hours or until meat reaches desired doneness for medium rare, a meat thermometer should read 145; medium 150, well done, 170. Transfer to warm serving platter. Let stand for 10 to 15 minutes. Serves 10 to 12
Source: Betty Abel

______________________________________________________________
________________________________________________________________________
14a. Cheddar Potato Soup
Posted by: “Lynnda”

Cheddar Potato Soup

1/3 cup chopped onion
1/3 cup chopped celery
2 T. butter
4 cups diced peeled potatoes
3 cups chicken or vegetable broth
2 cups shredded cheddar cheese
2 cups milk
1/4 t. pepper
dash paprika
Seasoned croutons and minced fresh parsley

In large pan, sauté onion and celery in butter until tender. Add potatoes and broth; bring to a boil. Reduce heat; cover and simmer for 10 to 15 minutes or until potatoes are tender. Puree in small batches in blender until smooth. Return to pan. Stir in cheese, milk, pepper and paprika. Cook and stir over low heat until cheese is melted. Garnish with croutons and parsley. Serves 8
Source: Mark Trinklein

________________________________________________________________
________________________________________________________________________
15. Lighted Wine bottles (Craft)
Posted by: “Lynnda”

Lighted Wine Bottles (Craft)

Wine bottles
Glue
Drill
single plug strand of 20-25 lights

Gather several empty wine bottles and corks. Wash bottles inside and out with hot soapy water. Any glue reside from the label can be removed with a penetrating oil spray like WD-40. Make a simple wooden V-shaped fixture to hold the bottle while drilling. Wearing eye protection and work with gloves, slowly and carefully drill a hole 1 to 2 inches up from bottom of each bottle using a 1/2 inch drill bit designed for glass. Rinse bottle to remove any glass particles. If desired, use a clear sealant to cover any rough edges of glass. For each bottle, you need a single plug strand of 20-25 lights.Feed the non plug end into the drilled hole, leaving a length of cord extending from the opening. To make it easier to put the cork back into the bottle, drill an 1/8 inch hole lengthwise into each cork. Insert a cork into each bottle top. Note: If glass has any defects, it may crack during drilling. So plan on having a few extra empty bottles on hand.
Source: Taste of Home

________________________________________________________________________
________________________________________________________________________
16. Candy Box Caramels
Posted by: “Lynnda”

Candy Box Caramels

12 oz. chocolate and/or vanilla flavor candy coating, coarsely chopped (substitute milk chocolate, dark chocolate and/or white baking chocolate with cocoa butter for the candy coating)
1 cup toffee pieces, crushed; finely chopped pistachio nuts; and/or nonpareils
1 pkg. vanilla caramels, unwrapped, about 48
2 oz. vanilla and/or chocolate flavor candy coating, coarsely chopped, optional

Place 12 oz. candy coating in microwave safe 4 cups glass measure. Microwave, uncovered, on 100 percent power about 3 minutes or just until melted, stirring every 30 seconds. On lined a baking sheet with waxed paper, set aside. Place toffee pieces, nuts, and/or nonpareils in shallow dishes. If desired, insert a short plastic or wooden skewer into each caramel. Dip caramels, one at a time, into melted coating, turning to coat as much as desired and letting excess coating drip off. Dip into toffee pieces, nuts, and/or nonpareils. Place on prepared baking sheet. Let stand about 1 hour or until set. If desired, in microwave safe bowl, microwave 2 ox. of contrasting color candy coating on 100 percent power about 2 minutes or until melted, stirring every 30 seconds. Cool slightly. Drizzle over caramels. Let stand until set. Makes 48
Source: Shortcut Holiday Cooking

________________________________________________________________________
________________________________________________________________________
17. Mock Toffee
Posted by: “Lynnda”

Mock Toffee

10 graham cracker squares
1/3 cup chopped almonds
1/2 cup packed brown sugar
1/2 cup butter
1/3 cup miniature semisweet chocolate pieces

Line a microwave safe 2 quart rectangular baking dish with parchment paper, extending paper over edges of dish. Cover bottom of prepared dish with single layer of graham crackers, breaking crackers as needed to fit. Sprinkle crackers with almonds
In microwave safe bowl or measure, mix brown sugar and butter. Microwave, uncovered, on 100 percent power for 3 minutes or just until melted, stirring every 30 seconds. Pour over crackers and nuts in dish. Work quickly because mixture separates. Microwave mixture in baking dish, uncovered, for 1 1/2 minutes. Sprinkle with chocolate. Chill for 1 to 2 hours or until chocolate is set. Use parchment paper to lift candy from dish. Break into pieces. Store in airtight container at room temperature for up to 3 days or freeze for up to 3 months. If frozen, thaw at room temperature for 30 minutes before serving.
Serves 12 to 16
Source: Shortcut Holiday Cooking

________________________________________________________________________
________________________________________________________________________
18. Bacon and Cheese STuffed Dates
Posted by: “Lynnda”

Bacon and Cheese Stuffed Dates

1/4 cup cooked bacon pieces or chopped prosciutto
2 medium green onions, thinly sliced
1 t. bottled minced garlic, 2 cloves
1 pkg. cream cheese, softened
1/2 of a 4 oz. pkg. crumbled blue cheese
2 t. Dijon mustard
1/8 t. ground black pepper
24 Medjool dates

Preheat oven to 350. In medium bowl, stir together bacon, green onions, and garlic. Stir in cream cheese, blue cheese, mustard, and pepper. Cut a slit in each date. Spread open slightly; remove pits. Fill each date with 1 rounded teaspoon of the bacon mixture. Place dates, filling sides up, on baking sheet. Bake for 5 to 8 minutes or until heated through. Serve warm. Make ahead directions: Prepare as directed through step 2. Cover and chill for up to 24 hours. To serve, bake as directed.
Makes 24 servings
Source: Shortcut Holiday Cooking

________________________________________________________________________
________________________________________________________________________
19. Cheddar and Bacon Loaf
Posted by: “Lynnda”

Cheddar and Bacon Loaf

1 loaf baguette style French bread
12 of an 8 oz. pkg. shredded sharp cheddar cheese, 1 cup
1/2 cup butter, softened
1/3 cup cooked bacon pieces
2 medium green onions, sliced
2 t. yellow mustard
1 t. lemon juice

Preheat oven to 350. Use a serrated knife to cut bread crosswise into 1 inch slices, cutting to but not through the bottom crust. In small bowl, stir together cheese, butter, bacon, green onions, mustard, and lemon juice. Spread mixture between slices of bread. Wrap loaf in foil. Bake for 10 to 15 minutes or until bread is heated through and cheese is melted.
Makes 12 servings
Source: Unknown

________________________________________________________________________
________________________________________________________________________
20. CHRISTMAS 14 CARAT GOLD CAKE
Posted by: “Nell

Christmas 14 Carat Gold Cake Ingredients:

1 3/4 cAll-purpose flour
1/4 cWhole wheat flour
2 tsBaking powder
1 1/2 tsBaking soda
1 tsSalt
2 tsCinnamon
2 cSugar
1 1/2 cVegetable oil
8 ozPineapple; crushed, drained
2 cCarrot pieces
1/2 cWalnuts
3 1/2 ozCoconut; flaked
4 eaEggs
1/2 cApricot jam
3/4 cWalnuts

A 14 Carat Gold Cake Instructions:

Preheat oven to 350 degrees.
Grease and flour three 9” round baking pans.
Mix together flour, baking powder, cinnamon, sugar, baking soda and salt in
large mixing bowl.
Set aside.
Assemble electric blender.
Put 1/2 cup walnuts in blender container.
Cover and process two cycles at grind.
Add to dry ingredients.
Put oil, pineapple and carrot pieces into blender container.
Cover and process five cycles at grind until carrots are finely chopped.
Pour into bowl with dry ingredients.
Add eggs and coconut Mix with electric mixer at medium low speed until
ingredients are moistened.
Increase speed to medium and continue to mix one minute.
Pour into prepared pans.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
Cool for 10 minutes, remove from pan and cool on wire rack.
When cool, frost top of each layer with Cream Cheese Frosting.
Place layers on top of one another.
Assemble blender.
Add 3/4 cup walnuts to blender container.
Cover and process 2 cycles at grind.
Set aside.
Heat apricot jam in small saucepan over medium heat until melted.
Brush sides of cake with melted jam.
Sprinkle sides with chopped walnuts.

________________________________________________________________________
________________________________________________________________________
21. Portobello Mushroom-—(Pizzas)-—w/ Cheese
Posted by: “RUSSIE-—— >^..^<”

PORTOBELLO PIZZAS

4 portobello mushroom caps
1/2 cup low fat marinara sauce
1/2 cup lean turkey Italian sausage, cooked, drained and crumbled
4 tbs shredded fat free mozzarella cheese
Basil or Parsley

Heat
oven to 350 degrees. Place mushroom caps on baking sheet, gill side up.
Divide marinara sauce, sausage and cheese among caps. Bake 6 min. or
until cheese is melted.
MAKES 4 SERVINGS...Garnish with basil or parsley...

________________________________________________
________________________________________________________________________
22. Grilled-—Salmon (Burgers)-—w/ Lime
Posted by: “RUSSIE-—— >^..^<”

GRILLED SALMON BURGERS

1 pound skinless salmon fillet, cut into cubes
1 tbs each Dijon mustard, lime zest, minced ginger and chopped cilantro
1 tsp low sodium soy sauce
1/2 tsp ground coriander
Salt and Pepper
Lime Wedges

Heat grill. In food processor,
pulse salmon until coarsely ground, transfer to bowl. Mix in mustard,
zest, ginger, cilantro, soy sauce and coriander. Form mixture into 4
patties, season with salt and pepper. Grill patties 4 min. per side,
turning once.
MAKES 4 SERVINGS...Garnish with lime wedges and cilantro...

________________________________________________________________________
________________________________________________________________________
23. (2 Hints)-—about Artwork & Watermelon
Posted by: “RUSSIE-—— >^..^<”

DISPLAY ARTWORK WITHOUT THUMBTACKS

Rather not scar the wall with pinholes. To avoid the telltale marks, dab white toothpaste on the back of each masterpiece (corners only) before firmly pressing onto the wall. When its time to swap out the art, a simple swipe with a damp paper towel will get rid of any remaining paste..

THE SECRET TO JUICIER WATERMELON SLICES

Place room temp watermelon in the fridge for 30 min. before slicing. This quick chill causes the melons cells to constrict, so the sweet juice stays in the slices instead of running out onto the cutting board..

________________________________________________________________________
________________________________________________________________________
24. Italian (Shrimp)-—and Veggie Linguini (Pasta)
Posted by: “RUSSIE-—— >^..^<”

ITALIAN SHRIMP AND VEGGIE LINGUINI

8 oz cooked linguini pasta
1/2 cup Italian salad dressing
1 1/2 tsp lemon peel
1 tbs oil
3 garlic cloves, peeled and minced
12 oz shrimp, uncooked, peeled, deveined
3 cups frozen broccoli, thawed, chopped
1 1/2 cups zucchini, sliced
8 cherry tomatoes, halved
8 jumbo olives, halved
8 basil leaves, chopped

Cook pasta according to package directions, drain and keep warm. Mix together dressing, peel, and garlic, set aside. Heat oil in a skillet. Add shrimp, saute until shrimp are pink and firm. Remove shrimp from skillet.
2.) Increase heat and add broccoli and zucchini to skillet, saute 1 min. Add 2 tbs of water. Cover and simmer until vegetables are crisp tender. Stir in dressing mixture, cook 30 seconds. Stir in tomatoes, olives, basil, shrimp and pasta.
MAKES 4 SERVINGS...Serve with grated Parmesan cheese, if desired...

To visit group on the web, go to:
http://groups.yahoo.com/group/SimpleMeals/

Venison Soup
Posted by: “Shirl

Venison Soup

1 pound venison, cubed
1 large can V-8 juice
3 carrots, diced
2 tablespoons Worcestershire sauce
4 potatoes, diced
2 onions, diced
2 teaspoons Tabasco sauce
2 bell peppers, diced
1 large can tomatoes
3 celery stalks, diced
salt and pepper to taste

In a skillet, brown venison cubes in small amount of oil; transfer to a
large pot.
Cover the meat with cold water, then add the remaining ingredients.
Simmer slowly for approximately 1 hour.

________________________________________________________________________
________________________________________________________________________
4a. Spicy Venison Sausage
Posted by: “Shirl

Spicy Venison Sausage

3 lbs. deer meat
1/4 cup bacon drippings
1 cup minced onion
1 cup parsley; chopped
1 teaspoon marjoram
3/4 teaspoon coriander
1 teaspoon oregano
1 teaspoon cayenne
1 teaspoon black pepper
1/4 teaspoon cumin
salt to taste

Grind venison with coarse blade.
Add parsley and onion; mix well.
Add remaining ingredients and blend well; regrind mixture.
Divide the mixture into twelve parts.
Shape each section into 2 1/4 inch by 5 inch sausage patties.
Broil or barbecue until brown; be sure meat is well done.
Serve with frybread.

To visit group on the web, go to:
http://groups.yahoo.com/group/NDNcookingandhomemaking/

1. Christmas Candies
Posted by: “Beth

Christmas Candies
Quick Cooking

“During my childhood, my family lived in Brazil, where we relished these
special treats,” recalls Laura Beth Dean of Christiansburg,Virgina. Roll the
caramel-like bites in nuts or sprinkles.

SERVINGS: 30
CATEGORY: Dessert
METHOD: Chill
TIME: Prep: 20 min. + chilling

Ingredients:
3 tablespoons baking cocoa
1 can (14 ounces) sweetened condensed milk
2 tablespoons butter
Finely chopped pistachios

Directions:
In a small heavy saucepan, bring the cocoa, milk and butter to a boil,
stirring constantly. Reduce heat to low; cook and stir until thickened.
Transfer to a small bowl. Cover and refrigerate until chilled. Roll into
1-in. balls; roll in pistachios. Store in the refrigerator. Yield: about
2-1/2 dozen.

Nutrition Facts
One serving:(1 each)
Calories: 51 Fat:2 g Saturated Fat:1 g Cholesterol:7 mg Sodium:25 mg
Carbohydrate:7 g Fiber:0 g Protein:1 g

http://www.tasteofhome.com/recipes/Christmas-Candies

________________________________________________________________________
________________________________________________________________________
2. Christmas Trifle
Posted by: “Beth

Christmas Trifle
Country Woman Christmas

A flavorful blend of cake, pudding, eggnog and fruit will make folks think
you really spent a lot of time putting together this fancy but fuss-free
dessert.

SERVINGS: 16-20
CATEGORY: Dessert
METHOD:
TIME: Prep/Total Time: 25 min.

Ingredients:
1 can (8 ounces) crushed pineapple
3 medium firm bananas, sliced
1 jar (10 ounces) red maraschino cherries
1 jar (6 ounces) green maraschino cherries
3-1/2 cups eggnog, chilled
2 packages (3.4 ounces each) instant vanilla pudding mix
1 prepared angel food cake (8 inches), cut into 1-inch cubes
1 carton (16 ounces) frozen whipped topping, thawed
1/4 cup chopped walnuts

Directions:
Drain pineapple, reserving juice. Dip bananas in juice; drain and discard
juice. Set aside pineapple, bananas, three red cherries and three green
cherries. In a bowl, whisk the eggnog and pudding mixes for 2 minutes or
until slightly thickened.
Place half of the pudding in a 4-qt. serving or trifle bowl; layer with
half of the bananas, pineapple. cherries, cake cubes and whipped topping.
Repeat layers. Garnish with walnuts and reserved cherries. Yield: 16-20
servings.

http://www.tasteofhome.com/recipes/Christmas-Trifle

________________________________________________________________________
________________________________________________________________________
3. Christmas Wreaths
Posted by: “Beth

Christmas Wreaths
Quick Cooking

Cornflakes take the place of traditional rice cereal in these sweet no-bake
treats from our Test Kitchen. Dressed up with green food coloring and red
candies, they’re a fun addition to cookie platters and dessert buffets.

SERVINGS: 8
CATEGORY: Dessert
METHOD: Microwave
TIME: Prep: 50 min. + standing

Ingredients:
20 large marshmallows
2 tablespoons butter
Green food coloring
3 cups cornflakes
72 miniature red M&M baking bits

Directions:
In a microwave-safe bowl, combine the marshmallows and butter. Microwave,
uncovered, on high for 45 seconds or until butter is melted and marshmallows
are puffed. Add food coloring and mix well. Stir in the cornflakes.
Shape into 3-in. wreaths on a waxed paper-lined baking sheet.
Immediately press M&M’s in three clusters of three for berries. Let stand
until set. Yield: 8 wreaths.

Comments
Re: Christmas Wreaths
Oh, these are a favorite with my girls and their friends. They are grown
now, but still ask for them. To shape the wreath, I put 2 or 3 lg. spoonful
globs on tin foil and with buttered fingers I poke the center and spread a
little to look like a wreath. I only do 2-3 at a time because they set up
fast. I always had one of the girls (with dry hands) put the red hots on as
I was making the wreaths. When done, we’d cut around the tin foil, which
acted like a doilie.

Janice
Re: Christmas Wreaths
I have found that whenever I work with marshmallow treats having the tub of
crisco or a stick of butter nearby always seems to help. I just keep my
fingers greasy and the treats don’t stick to me.

ps343family

Nutrition Facts
One serving:(1 each)
Calories: 134 Fat:4 g Saturated Fat:2 g Cholesterol:9 mg Sodium:115 mg
Carbohydrate:
26 g Fiber:0 g Protein:1 g

http://www.tasteofhome.com/recipes/Christmas-Wreaths-2

________________________________________________________________________
________________________________________________________________________
4. Christmas Hard Candy
Posted by: “Beth

Christmas Hard Candy
Taste of Home

When you make a batch of this beautiful jewel-toned candy, your whole house
fills with wonderful scents of mint or cinnamon. My mom always makes this
candy, and people request it every year. She puts it in clear jars with a
holiday calico fabric on the lid. Now I’ve started making it, too. -Jane
Holman, Moultrie, Georgia

SERVINGS: 32
CATEGORY: Dessert
METHOD: Other stovetop
TIME: Prep: 5 min. Cook: 1 hour + cooling

Ingredients:
3-1/2 cups sugar
1 cup light corn syrup
1 cup water
1/4 to 1/2 teaspoon cinnamon or peppermint oil
1 teaspoon red or green food coloring

Directions:
In a large heavy saucepan, combine sugar, corn syrup and water. Cook on
medium-high heat until candy thermometer reads 300° (hard-crack stage),
stirring occasionally. Remove from the heat; stir in oil and food coloring,
keeping face away from mixture as odor is very strong.
Immediately pour onto an oiled baking sheet. Cool; break into pieces.
Store in airtight containers. Yield: about 2 pounds. Editor’s Note: Cinnamon
oil and peppermint oil are available in cake decorating and candy supply
stores.

Comments
Re: Christmas Hard Candy
I USE A PROFESSIONAL PIZZA CUTTER SPRAYED WITH COOKING SPRAY TO CUT THE
CANDY. SOMETIMES THE CANDY CONTINUES TO CLOSE UP BUT I JUST KEEP GOING BACK
AND RECUTTING IT UNTIL IT STAYS CUT. THIS IS MUCH QUICKER THAN TRYING TO
USE A KNIFE. HOPE IT HELPS!

gaggy42
Re: Christmas Hard Candy
I learned to put cornstarch or powdered sugar onto a jelly roll pan then
make small furrows running parrallel to the long edge about 2 inches apart.
Pour the candy into the furrows. When candy cools just enough to touch. I
pick up each “stick” and cut into 1 inch or bite sized pieces with kitchen
shears. No hard edges and makes a pretty gift. I use anise, orange and lemon
extract also.

dkjjsmom

Nutrition Facts
One serving:(1 piece)
Calories: 114 Fat:0 g Saturated Fat:0 g Cholesterol:0 mg Sodium:13 mg
Carbohydrate:30 g Fiber:0 g Protein:0 g

http://www.tasteofhome.com/recipes/Christmas-Hard-Candy

________________________________________________________________________
________________________________________________________________________
5. Christmas Rice Pudding
Posted by: “Beth

Christmas Rice Pudding
Country

My heritage is Swedish and this recipe is known among Swedes as “grut”. My
Grandma Anna would make it every Christmas Eve, and we would eat it with
cream poured over. Grandma always put a cinnamon stick and one almond in the
rice before serving. Whoever found the almond was supposed to get married
next, according to tradition.

SERVINGS: 6-8
CATEGORY: Dessert
METHOD: Other stovetop
TIME: Prep: 10 min. Cook: 70 min.

Ingredients:
1-3/4 cups uncooked long grain rice
2 cups water
4 cups milk
1-1/2 cups sugar
1 teaspoon salt
1/4 cup butter, cubed
Sliced almonds and ground cinnamon, optional

Directions:
In a saucepan, combine the rice and water. Simmer for 10 minutes; add milk
and bring to a boil. Reduce heat and simmer, uncovered, for 60-70 minutes or
until rice is tender. Add sugar, salt and butter; mix well. Spoon into small
bowls or dessert dishes. Garnish with almonds and sprinkle with cinnamon if
desired. Yield: 6-8 servings.

Nutrition Facts
One serving:(1/2 cup)
Calories: 418 Fat:10 g Saturated Fat:6 g Cholesterol:32 mg Sodium:415 mg
Carbohydrate:76 g Fiber:1 g Protein:7 g

http://www.tasteofhome.com/recipes/Christmas-Rice-Pudding

________________________________________________________________________
________________________________________________________________________
6. Fudgy Christmas Wreath
Posted by: “Beth

Fudgy Christmas Wreath
Country Woman

These are the perfect candy for your next Christmas party. They will be sure
to disappear in no time.—Nancy Maguire, Stony Plain, Alberta

SERVINGS: 24
CATEGORY: Dessert
METHOD: Other stovetop
TIME: Prep/Total Time: 30 min.

Ingredients:
1 can (14 ounces) sweetened condensed milk
2 cups (12 ounces) semisweet chocolate chips
1 cup chopped walnuts
1/2 teaspoon vanilla extract
Red and green maraschino cherries

Directions:
In a saucepan over low heat, cook and stir milk and chocolate chips until
chocolate melts and mixture is slightly thickened, about 6 minutes. Remove
from heat; stir in nuts and vanilla. Cool until it stars to set, about 15
minutes. Line a baking sheet with waxed paper. Spoon chocolate mixture by 2
tablespoonfuls into small mounds to form a wreath. Decorate with cherries.
Chill until firm; serve chilled. Yield: about 24 servings.

Nutrition Facts
One serving:(1 each)
Calories: 152 Fat:9 g Saturated Fat:4 g Cholesterol:6 mg Sodium:23 mg
Carbohydrate:18 g Fiber:1 g Protein:3 g

http://www.tasteofhome.com/recipes/Fudgy-Christmas-Wreath

________________________________________________________________________
________________________________________________________________________
7. Grandma’s Christmas Brittle
Posted by: “Beth

Grandma’s Christmas Brittle
Country Woman

Whenever my grandmother was in the kitchen, everything had to be “just so”
to guarantee her time-tested results. Watching her make this brittle is one
of my favorite memories, and I’m glad I can pass on this delicious recipe.

SERVINGS: 20
CATEGORY: Dessert
METHOD: Other stovetop
TIME: Prep: 15 min. Cook: 15 min. + cooling

Ingredients:
3 cups sugar
1/2 cup light corn syrup
1 cup water
1/4 cup butter, cubed
1 teaspoon salt
1 jar (16 ounces) unsalted dry roasted peanuts
1-1/2 teaspoons baking soda
1 teaspoon water
1 teaspoon vanilla extract

Directions:
Grease two baking sheets and keep warm in a 200° oven. In a large saucepan,
combine the sugar, corn syrup and 1 cup water. Cook over medium heat,
stirring constantly, until a candy thermometer reaches 240° (soft-ball
stage). Stir in butter, salt and peanuts. Continue heating, stirring
constantly, until the mixture reaches 300°.
Meanwhile, combine the baking soda, 1 teaspoon water and vanilla. Remove
saucepan from the heat. Stir in baking soda mixture. Quickly pour half the
mixture over each baking sheet. Spread with a buttered metal spatula to a
1/4-in. thickness. Cool. Break into pieces. Store in an airtight container.
Yield: about 2-1/2 pounds.

Comments
Re: Grandma’s Christmas Brittle
My grown daughter was hesitant to try any recipe with a candy thermometer
but it’s so easy! We love it and now it is on our annual Christmas baking
list.

candycel
Re: Grandma’s Christmas Brittle
I love this quick and easy recipe!!! It has to be one of the best. I highly
suggest this recipe. First time? Look no further! You have found what you
need. My kids, husband and friends loved it!

Anonymous

Nutrition Facts
One serving:(1 ounce)
Calories: 292 Fat:14 g Saturated Fat:3 g Cholesterol:6 mg Sodium:247 mg
Carbohydrate:41 g Fiber:2 g Protein:5 g

http://www.tasteofhome.com/recipes/Grandma-s-Christmas-Brittle

_____________________________________________
________________________________________________________________________
8. TNT Recipe -— Torie’s Cherry Chocolate-Chunk Cookies (TNT)
Posted by: “Starkoski Peg”

Hi...
These cookies are sooooooooooo good. They are really crunchy too.
Enjoy!
hugs,
peg

Torie’s Cherry Chocolate-Chunk Cookies

Torie Hallock makes these everything-but-the-kitchen-sink cookies at Skylands, Martha’s house in Maine. Toffee pieces can be found in the baking sections of grocery stores.

Ingredients
Makes about 2 1/2 dozen.
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 pound (2 sticks) unsalted butter, room temperature
3/4 cup packed light-brown sugar
3/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups oats
1 cup dried cherries
4 1/2 ounces bittersweet chocolate, coarsely chopped
1 cup toffee pieces
Directions
Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. In a large bowl, sift together flour and baking soda.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl once or twice during mixing. Add the egg; mix on high speed to combine. Add the vanilla; mix to combine. Scrape down the sides of the bowl.
Add flour mixture to egg mixture, and mix on low speed until well combined. Add the oats, cherries, chocolate, and toffee pieces; mix to combine after each addition.
Spoon a heaping tablespoon of dough onto a lined baking sheet. Repeat, spacing 2 inches apart.
Bake cookies until golden brown, 14 to 16 minutes, rotating baking sheet halfway through. Transfer to a wire rack to cool. Store in an airtight container up to 2 days.

Recipe source:
http://www.marthastewart.com/recipe/tories-cherry-chocolate-chunk-cookies?

________________________________________________________________________
________________________________________________________________________
9. TNT Recipe -— Butterscotch Pecan Cookies
Posted by: “Starkoski Peg”

Hi....
These went to mall this week for my “cookie monsters”.....no complaints and they were gone in a flash!!
Enjoy!
hugs,
peg

Butterscotch Pecan Cookies

1 (18.25 ounce) package butter cake mix
1 (3.4 ounce) package instant butterscotch pudding mix
1/4 cup all-purpose flour
3/4 cup vegetable oil
1 egg
1 cup chopped pecans
1 cup butterscotch chips

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, stir together the cake mix, instant pudding and flour. Add oil and egg, mix until well blended. Stir in the pecans and butterscotch chips. Batter will be somewhat crumbly.
Scoop cookies with a small ice cream scoop or compress 1 tablespoon of dough into a ball. Place 2 inches apart on the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven, until the edges are just starting to brown. Allow cookies to cool for 2 minutes before removing from baking sheet to cool on wire racks.

Dorie
http://groups.yahoo.com/group/DelectableDesserts/

Recipe source: A Bakers Delight yahoo group, submitted by Dorie

This is another great group owned by *Beth*

To visit group on the web, go to:
http://groups.yahoo.com/group/all-simple-recipes/

. Gazpacho Freezer Recipe
Posted by: “Dorie”

Gazpacho Freezer Recipe

1 lb tomatoes, skinned and sliced
1 small onion, sliced
1 garlic clove, crushed
2 sliced white bread
4 tbsp wine vinegar
5 tbsp olive oil
1 1/4 cups chicken stock
1/4 small green pepper, diced
1-2 tbsp lemon juice
salt and pepper
1/4 cucumber, diced
fried croutons

Put the tomatoes, onion, garlic, bread, vinegar, oil and stock in a blender. Blend until well combined - you may need to do a few batches depending on the size of your blender. Put into bowl, adding green pepper, lemon juice and salt and pepper.
Place in freezer container and freeze.
To serve, thaw overnight in refrigerator. Serve with diced cucumbers and croutons.

Dorie
http://groups.yahoo.com/group/CookingAheadAndOAMC/

Re: cream puffs
Posted by: “kkt1962”

OK, the cream puffs came out delish and freeze very well. Just take out one or two as needed, microwave for 10-30 seconds, depending on how big you made them and they are if they were just made. Here is the recipe:

Filling:
1 small box vanilla pudding
1 1/2 cups milk
1/2 cup heavy whipping cream
1/8 cup powdered sugar
1/2 t. vanilla extract

Puffs:
1/2 cup butter
1 cup water
1/2 t. salt
1 cup flour

Instructions: First make custard filling, preferably the day before, but several hours for sure. Prepare pudding according to directions except use 1 1/2 cups milk. Pour into medium bowl and place saran wrap over surface to prevent skin. Refrigerate at least 2 hours. After the two or more hours, combine the cream, powdered sugar and vanilla and whip until stiff. Fold into the pudding mixture and refrigerate overnight.

Make the cream puffs: Preheat oven to 400. In medium sized heavy saucepan combine 1 cup of water with butter and salt. Over medium heat bring to a boil. Remove from heat and stir in the flour all at once. Return to low heat and stir while cooking until the mixture leaves the sides of the pan and forms a ball, about 1-2 minutes. Remove from heat.

With a mixer beat in the eggs one or two at a time beating hard after each addition until the mixture is smooth. Continue beating until the mixture is shiny and satiny, about 1 minute, Drop into muffin pans, large or small, that have been greased or have teflon in very good shape. Bake 30 minutes until puffed and golden brown. They are done when they sound hollow if tapped lightly. Remove to wire rack to cool. Fill with custard either by cutting off tops and filling, then replace tops; or pipe with a pastry bag.

You can drizzle with chocolate, or fill with mocha filling.

Freeze in crush-proof container and thaw before eating.

________________________________________________________________________
3b. Re: cream puffs
Posted by: “Linda

Here is the recipe for cream puffs from a friend of mine. They are
delicious.

CUSTARD CREAM PUFFS

Cream Puff Pastry:

1 c. water

1 stick butter

1 c. flour
¼ tsp salt

4 eggs

Preheat oven to 400 degrees.

Heat water and butter to a rolling boil in a pan. Reduce heat to low. Stir
in flour and salt over low heat until mixture forms a ball. Remove from
heat.

Beat in eggs, one at a time, until smooth. Drop by tablespoon onto an
un-greased cookie sheet about 2 inches apart. Bake 35-40 minutes until
puffed and golden brown. Let cool slowly away from drafts. Cut off tops,
scoop out center and fill. Replace tops and dust with powdered sugar. Cover
and refrigerate until serving.

Custard for Cream Puffs

1/2 cup sugar

3 heaping tablespoons cornstarch or 5 or 6 tablespoons flour

1/4 teaspoon salt

2 cups milk

1 tablespoon butter, melted

2 eggs yolks

1 teaspoon vanilla

Mix sugar, cornstarch and salt in a bowl. Using a whisk, add the milk, egg
yolks and melted butter. Place the bowl in the microwave and cook till
custard is thick, stirring every couple minutes. When cooked, add vanilla.

Cool custard and fill puffs. Dust cooled puffs with powdered sugar.

Store refrigerated until serving time.

Linda from PA

To visit your group on the web, go to:
http://groups.yahoo.com/group/frozen-assets/

OK, sorry, but, once again, could someone please post the info on the wind generator and the solar battery thing for $200 ???<<<

Don’t know if this is what you were looking for ..

http://www.instructables.com/id/Chispito-Wind-Generator/

http://www.thekevdog.com/projects/wind_generator/

http://bearmedicineherbals.com/?p=767

The Medicine Woman’s Roots

The Elder Mother’s Pantry: A Bioregional Herbal Materia Medica for Influenza and Other Cold-Weather Ailments

Posted: 01 Oct 2009 12:22 PM PDT

This is for the October blogparty on Bioregional Cold/Flu Herbs, hosted by Rosalee of Methow Valley Herbs.
intro

As the colder weather begins to move into the northerly reaches and higher eleveations of the Western hemisphere, there’s been much talk of the dreaded H1N1 as well as other virulent strains of cold and flu. The most important action you can take this is preventative in nature, including ingesting plenty of fermented foods and bone broth, getting your Vitamin D, being sure to make time for rest and keeping a good stock of immune tonic herbs on hand.

For this post though, I’ll be speaking specifically of bioregional herbs that can be allied with in the actual treatment of already present cold or flu. I have striven to create a simple, accessible, energetics-based materia medica based in your backyard rather than an expensive herb catalog. I’ll be dividing up my selections by action, to help give you an idea of not only what specific herbs to keep on hand, but what ~type~ of herbs to be on the lookout for in your bioregion. There’s some overlap, and that’s to be expected considering how multi-faceted most herbs are, and it means you’ll have less herbs to find and gather that way.

Keep in mind I’m not talking about all herbs available in commerce, I’m specifically speaking of SW bioregional herbs. However, I have primarily chosen weedy species common to most of N. America and even much of Europe. In fact, many of these herbs are so ubiquitous as to be nearly forgettable upon sight, but there are several here you can’t buy from any large herb manufacturer, so if you want them you’ll need to gather your own or buy from a small independent wildcrafter or grower who can cater to you weird taste in plants.

demulcent
Demulcent Herbs

Demulcents are incredibly useful in cases where there is copious mucus, but instead of flowing freely, it cakes up into a hard crust inside the resp. tract causing congestion and feelings of constriction and can’t be expectorated regardless of how much effort is put into the task, often resulting in feelings of heat, oppression and exhaustion. They are also invaluable in situations in which there is little to no mucus but systemic dryness, resulting in withered and/or inflamed tissues. Feelings of heat, and a particular kind of “dustyness” in the lungs along with tongue with no tongue coating, are common symptoms of this.

* Mallow (Malva and allied spp.). – Mallow is cooling and very moistening. It soothes a raw, abraded throat with amazing speed, even as a tincture (yes, I know that’s not supposed to work, but it does) and especially as a mucilaginous tea or gooey pastille. Taken as a tea or as a powder added to food, it excels at moistening dry, inflamed resp. tract tissue. Not only does it greatly reduce the discomfort and pain of such a situation, it all contributes enough moisture to allow dry, hardened mucus to loosen and then helps to efficiently expectorate it out of the body. I have seen many seemingly intractable, spasmodic coughs accompanied by feelings of heat and dryness almost immediately cured by a simple spoonful of mallow honey, a cup of slippery tea or a small bowl of mallow root gruel. It also works great preventatively if you’re prone to this sort of affliction and can help keep any infection from settling into the lungs. If you don’t like that much goo on a regular basis, using the leaves and flowers of the plant provides a good dose of mucilage but isn’t quite as intense as the roots.

* Elm (Ulmus pumila and allied spp.) – Elm is also very moistening but more neutral in temperature, making it more appropriate for dry, oppressive coughs accompanied by a sense of cold. In addition, it shares Mallow’s gentle expectorating abilities, although if the person is very cold or has overall tissue depression, a warming, stimulating diaphoretic like Ginger or a Hot Pepper (Chile Piquen or Cayenne will work) may be needed to get the mucus moving enough to be fully expectorated. It can be prepared exactly as Mallow, the dried bark can be cut in strips and made into infusion/tea, powdered and turned into pastilles or infused into a good honey.

immune
Immune Tonic or Modulating Herbs

* Elderberry (Sambucus spp.) – Yes, yes, you’ve all heard me go on and on about Elderberry. You’re probably nearly sick of it by now, but I can’t possibly leave it out of this post, now can I? First, Elderberry is a fabulous immunomodulator, that means it doesn’t just stimulate the immune system into overdrive, it actually assists the body in adjusting to whatever level of immunity is needed. It has also been shown to be anti-viral in some cases, effectively disarming the virus and then flushing it out of the system before it can continue replicating itself in your body. I prefer to use it to prevent the actual onset of a virus, but it is also quite wonderful for lessening the severity and decreasing the length of the illness, once you actually contract it. I like to make my Elder Mother Elixir with both berries and flowers, but good berry tincture, honey, tea or homemade wine all work well. Elder’s applicability is very broad, useful in nearly every case of viral illness, and its copious bioflavonoids only add to that. Some people warn against its use in the treatment of H1N1, but in the dozen or so cases I have advised in, Elder seems to be of great benefit, even in people with autoimmune disease, where you might think the chance of cytokine storm would be larger. Also, I have yet to see any cytokine storm with H1N1 and have not heard from other practitioners that it is a common occurrence with this strain of flu. I won’t dictate how to treat H1N1 one way or the other, but I do know I would certainly be very likely to use it if my own family was dealing with this flu.

* Vit D – Well yeah, Vit D isn’t an herb but I can’t stress it’s importance in the prevention and treatment of flu and cold enough. Most suggested doses on the bottle are very low, 5,000-7,000 IU/day of D3 seems to work very well. Keep in mind that MOST people in North America are at least moderately Vit D deficient, including babies and children.

lymphatic

Lymphatic Herbs

Lymphatics are essential components of any herbal medicine chest, especially those aimed at treating the viral onslaught that is Winter in many places. These herbs are usually alteratives, with a specific emphasis on the lymphatic system. They increase and initiate movement of the lymph and specifically called with there is immune depression, swollen or painful glands or a history of lymphatic stagnation.

* Alder (Alnus spp.) – Alder is my all-purpose lymphatic of choice in nearly any situation. Cooling and drying, it has a profound affinity with liver, skin and lymph. It is most specific in cases where there are swollen, sensitive glands, especially at the onset of a virus but equally applicable if the glands and immune depression persists even after the virus itself is gone, resulting in a chronic sore throat, feelings of fatigue, lethargy and sometimes unexpected or intermittent flushes of heat or fever. If there is any sign of secondary infection during illness, it is doubly indicated, and is incredibly useful in almost any bacterial involvement in any part of the body (more about this in the heat clearing herbs section). Although, I’ve worked with a large number of well known lymphatics in my practice, it is Alder that has proved most consistent and dependable up to this point. I prefer a tincture of the freshly dried bark, cones and catkins.

* Redroot (Ceanothus spp.) – The wintergreen scented, scarlet red root of this aptly named herb is an excellent and classic remedy (revived with much thanks due to Michael Moore) for nearly any sort of glandular ailment. More warming in nature than Alder, it tends to be more suited for many chronic disorders or where Alder’s heat-clearing skills are not needed. I tend to think of Alder for acute conditions (even if longstanding) that involve heat, whereas Redroot is better for chronic, boggy or cool situations. It is xcellent for longstanding sore throats (especially with Sage), lymphatic stagnation as well as any spleen enlargement or non-fibrous cysts, inflamed tonsils and similar maladies. Decoction or tincture are both quite useful.

* Mullein (Verbascum spp.) – This fuzzy leafed weed is one of the most multi-purpose herbs I know, and to top most known generalists, it excels at everything it does. Specific to our purposes as a cold/flu herb, Mullein is a wonderful yet gentle lymphatic, especially useful in cases where the glands seem especially nodular and hard. The plant can be taken internally as well as a leaf (smushed up to get rid of those irritating hairs, thank you) poultice placed externally over area. Root, leaf and flower will all work but I prefer flower for acute, painful situations and the root for the most chronic with leaf usually working best for glandular stasis specifically related to respiratory distress or infection. It is especially effective for hot, dry conditions but is very broadly active. If there is notable coldness in the individual, then stick to the leaves or roots.

diaphoretic
Diaphoretic Herbs

These are herbs that can increase diaphoresis by increasing peripheral circulation. The real key here though, is not in the sweating (although that can be very useful) but in the improved circulation that allows the body to properly modulate temperature and humidity. This may sound less than exciting in words, but really, it’s extremely vital to the treatment of almost any virus, especially if there is fever or signs of restricted circulation. Fever itself is a healthy response by the anima (the vital force) and the body can often eliminate unwanted viral activity simply by raising it’s own temperature. The problem comes when the circulation is impeded by overly constricted or overly lax tissues that prevent the body from properly responding and adapting to the raised temperature, potentially resulting in prolonged and unnecessary fever or in a low-grade but ineffective fever. Diaphoretics need to be taken as hot teas or infusion, and the person needs to be kept warm and bundled up so that the circulation can focus on its healing work rather than just working as a thermostat. Note that diaphoretics, while often initially seeming to increase fluids in the body by moistening the skin, are actually drying in nature.

Relaxant Diaphoretic Herbs - These are called for in situations where there is great tension causing circulatory constriction. The person will often be tense, with little to no sweating, and a hard, hot fever that won’t let go. There is often obvious inflammation as can be seen through a crimson red tongue, a flushed face and a feeling of being very oppressed, irritated and restless.

* Butterfly Weed (Asclepias tuberosa)- A very consistent and powerful relaxant diaphoretic, indicated by flushed, red skin with racing heartbeat, feelings of oppression in the chest and a high, dry fever. It’s action is longstanding and very thorough but being of a fairly permanent nature (vs diffusive, read my terms of the trade posts if you don’t know what I”m talking about) and can take a while to kick in to an effective degree. For this reason, if I need quick action, I will combine Butterfly Weed with a more diffusive herbs, depending on the person, Beebalm or Ginger or Rosemary could all work well to speed action and deliver it more fully to all parts of the body.

* Elderflower (Sambucus spp.) – One of the most accessible and easy to use relaxant diaphoretics in North America. Especially valuable in in the treatment childhood fevers, including those with febrile seizures. Susun Weed has discussed Elderflower’s ability to “reset” the fever mechanism when it is no longer functioning properly, and the body is habitually holding onto fevers rather than the fever following the healthy pattern of rising and then breaking. Even the tincture will work well for this, especially if there is fear that even the hot tea will raise the temperature of the child’s body temperature. However, in most cases, the tea is most appropriate and will also aid in bodyaches and sinus congestion as well as assist in modulating the immune system and help to prevent infection in the mucus membranes. Similar to Butterfly Weed, it is most called for where there is tension, lack of circulation due to tissue constriction, a red tongue and red, hot to the touch skin.

* Vervain (Verbena and Glandularia spp.) – This bitter herb is one of the most broadly useful cold/flu remedies I know of. It sure doesn’t taste good, but it does excel at treating constriction throughout the tissues, especially in the typically acute conditions of cold and flu. It predictably relaxes tension to allow for increased peripheral circulation while simultaneously acting as a wonderful calming nervine to promote much needed rest and relaxation. It does double duty where there’s an upset belly or any liver tension happening. It is indicated where there is plenty of surface heat, possibly accompanied by deep chills, and bone-deep aches. This discomfort tends to trigger a kind of restless irritability that manifests as very grouchy people who refuse to rest and can’t settle in to being sick long enough to recover. Vervain will help with all this and probably put them to sleep too. Very appropriate for many sick children, mothers, take note! However, very large doses will cause nausea and potential vomiting, so stick to standard tea doses.

Stimulant Diaphoretic Herbs - These are called for when the tissues are too lax to allow for proper circulation. There is often significant coldness, a feeling of weakness or lethargy, a pale tongue, and a cold, even clammy quality to the skin. There may be a lowgrade fever happening but it is usually non-productive and intermittent. Dampness and overall congestions may also be present. Be careful with these when it’s cold out, because while they can initially make you feel very warm indeed, they actually lower body temperature through opening their ventilations of the body (which is part of why they work well for fevers, eh?) and are traditionally used in hot weather in hot climates to cool the body down, not warm it up. So, even if you feel all full of warm, tingly goodness, guard your body heat well. In addition to my two examples (both of which are common in gardens in the SW), many kitchen spices and tea herbs are stimulating diaphoretics. Most are generally warming, but some like Sassafras, are much more cooling in nature and those should be used where there are signs of both tissue laxity and heat.

* Hot Peppers (Capsicum spp.) – Specifically helpful in cases where weakness or longterm debility is preventing the body from completing the fever cycle. The fever usually stays low and dry, and there are feelings of exhaustion and being slowly drained by the process. There is also typically impaired digestion, achy joints and an overall sense of structural weakness, especially in the muscles. There may be inflammation but it will be of the low-grade, consumptive sort. I don’t recommend its use in excess or active inflammation, especially that related to excitement or constriction, as it can sometimes exacerbate these conditions.

* Mustard (Brassica spp.) – Traditionally, the ground seeds are used but the fresh or tinctured greens made into a hot, strong tea can also serve as a very useful stimulant diaphoretic. This herb is felt strongly in the respiratory and digestive tracts, creating a feeling of central heat and moving outwards in a feeling very much like a mild hot flash. It has similar indications to Capsicum but is more broadly applicable and can be used in cases where there may be some active inflammation, but still, the most common indications are cold, lax tissues without productive fever.

Mixed Relaxant/Stimulant Diaphoretic Herbs – As the name indicates, these are herbs with noticeably mixed stimulating and relaxing properties. This is true of most diaphoretics to some degree, but is more notable and usable in some. The most adaptable of these herbs tend also be variable in temperature, working as warm or cool as needed. These are called for when there is a clear mix of tissue states involved, which can happen because of a blockage in the body, that causes the tissues to behave in a fragmented way, because the virus has a certain constitutional effect that contrasts with the individual’s native temperament or various reasons. Many mint family plants fall under this heading.

* Beebalm (Monarda spp.) – This herb is generally experienced as relaxing, especially to the nervous system and muscles, but it’s diffusive nature contributes in revealing that it also has stimulating properties. It is useful in almost any diaphoretic blend, and I much prefer it Mint in most situations. It relaxes any constriction that prohibits free movement of the circulation while also strengthening the heartbeat and speeding the effects other other herbs through the body. It’s significant volatile oil content contributes to its strength as an infection allaying remedy, especially those that settle in the respiratory tract, multiplying its usefulness in the treatment of influenza. In addition, it soothes muscular spasms, allows for deepened breath and will comfort an upset belly of nearly any sort and is useful in relieving nausea. It is widely applicable and can be used where there are signs of either heat or cold, laxity or excitement. I consider the most specific indication for its use to be the presence of “stuckness”, whether resulting in active inflammation or in cold dampness. The flowers are the most strongly diaphoretic part of the plant, but the leaves are also very useful.

* Yarrow (Achillea spp.) – Bitter and aromatic, Yarrow is a well known herb and deserves its reputation as a heal-all in most cases. Like Beebalm, it excels at removing barriers to free circulation in the body, although its skills tends to be more focused, and work best where there is heat running rampant through the blood but a cool, blue-toned feel and look to the skin (M. Wood), which will usually be dry. The tongue tends towards red to carmine, and may be dry without coating or have slick trails of moisture across it. These are specific indications but Yarrow does very well at addressing general fever symptoms of almost any kind and I wouldn’t hesitate to add it to almost any diaphoretic blend. It’s also wonderful preventing infections and can be used as a gargle or spray (B. Hall) at the first signs of viral onset.

heatclearing

Heat-Clearing and Anti-Infective Herbs

This class of herbs are useful where there are signs of acute heat and possible secondary infection, especially in the respiratory tract. These are usually cooling and drying, and work quickly to lessen inflammation, ease discomfort and restore equilibrium to the body’s bacterial population.

* Honeysuckle (Lonicera spp.) – A classic part of many Traditional Chinese Medicine cold/flu formulas along with Forsythia. Cool and dry, this sweet-smelling herb is wonderful for bringing down hot, high fevers in children or adults, especially if the fever is unnaturally aggravated due to secondary infection. Perfect for any kind of hot, damn infection in the lungs. Honeysuckle is also relaxing and very calming, and will help restless children settle down long enough for them to recover. I often make an elixir or honey with the flower specifically for children with sore, hot, raw throats, and heat and pain that extends down into the chest, especially if they have a tendency to hot, tense bronchitis.
* Usnea (Usnea spp.) – This gorgeous green lichen is cooling and drying, and has a special affinity for dealing with all sorts of respiratory infections, even boggy, seemingly intractable pneumonia (although, I’d recommend combining with something more aromatic and diffusive in cold, swampy cases) or chronic bronchitis. If it is chronic though, be sure to combine it with a lymphatic herb for quicker results.
* Alder (Alnus spp,) – Spoken of in the lymphatics section in more detail, Alder excels at clearing heat and infection from anywhere in the body. From acute ear infections to bronchitis, I have seen it clear severe, antibiotic-resistant respiratory infections in less than 48 hours. I have recently begun adding dried Alder bark to my Elder Mother Elixir because of its strong lymphatic and heat-clearing actions (not to mention it actually adds really nice flavor to the Elixir and deepens the color, contributing a very aesthetically pleasing deep red to the mix).

expectorant

Expectorant Herbs

These remedies help move move mucus when it is stuck, overly copious or dried out. Mucus is actually a very beneficial substance, and a vital part of our immune response to bacterial or viral proliferation. As such, it’s not necessarily a good idea to pop those allergy pills and dry it all up before it has a chance to properly do its job. Suppressing fever or mucus has the inevitable result of reducing the efficiency and effect of our immune systems. Use expectorants to move mucus rather than prematurely drying it up. Expectorants come in two primary flavors, relaxant and stimulant, just like the diaphoretics, depending on whether you need to relax constriction to move the mucus or to compensate for laxity or depression in the tissues. They can, like any other type of herb, be either moistening or drying, warming or cooling.

Relaxant Expectorant Herbs – These herbs help relax constriction and tension in the chest and nervous system enough for the mucus to move. If there is also significant dryness, moistening herbs should be used, if there’s too much moisture, drying herbs should be selected. It is quite common for this kind of constriction or tension to cause spasms, even to the point of making expectoration impossible because the constriction is so extensive that coughing only results in gagging rather than anything productive. In such cases, it is often useful to combine a relaxant expectorant such as Chokecherry with a strong relaxant such as Lobelia to allow the lungs enough freedom to properly remove the buildup of mucus. Lonstanding or chronic buildup will usually either result in dried, up crusty walls of mucus or a gurgly swamp, both are breeding grounds for infections. The former should be addressed with moistening expectorants such as Mallow or Elm, the latter with drying, usually aromatic expectorants such as Cottonwood or Pine. Many, if not most, aromatic, diffusive herbs are by their very nature expectorant, so the choices are very broad.

* Chokecherry (Prunus virginiana spp.) – The famous cough syrup herb is actually a much broader tonic herb of wide applicability by the herbalist, but does indeed succeed admirably at fulfilling its reputation as a cough remedy. Chokecherry is variable in temperature and may be either cool or warm, it is drying and has a pronounced relaxant action. It’s one of my favorite and first herbs for treating HOT, tight coughs where the mucus is dried up and crusty, often with a green or yellow tinge to it. There is usually significant tension and constriction, resulting in an inability to breathe deeply. Oftentimes, we will see red, flushed skin that is almost cherry red (M. Wood) in color and hot to the touch. There may well be dryness, and in this case, Chokecherry should be combined with Mallow or something similar. The individual will have a general hyperimmune response, probably some history of allergic reactions and a tendency to acute infections with active inflammation.
* Mallow (Malva and allied spp.) – This gentle, gooey herbs can provide seeming miracles for those who tend towards the dry and hot. While the plant never actually comes in contact with the lungs, its moistening reflex action provides soothing, slippery relief to bronchial and lung tissue when eaten or taken as a tea, and to some degree, even from a tincture of the roots. It is clearly indicated where there is systemic dryness and heat, with hardened, condensed mucus that refuses to budge. If the person has less heat, it can be helpful to use a warming diffusive such as Ginger to get things moving more quickly.

Stimulating Expectorant Herbs - These are called for where there are boggy, lax or depressed tissues. This is especially common where a condition has become chronic or the individual has suffered for asthma or related lung weakness for much of their life. In these cases, there will often be coldness, even there is also a tendency to infection and low-grade inflammation. These situations can become dangerous, as a boggy lung ecosystem can easily turn into pneumonia or become a very welcoming habitat for virulent bacteria. In these cases, I will often recommend the use of an appropriate mucus membrane tonic for a period of time to help restore tone and flexibility to the tissue, which will lessen the chances for future infections or issues.

* Cottonwood (resinous Populus spp.) – Sticky, aromatic and spicy, this common tree bears amber resin coated buds in later winter to early spring. These buds make an excellent medicine for boggy, copious mucus that just won’t go away. Instead, it sits in the lungs and seems to procreate, and you can often actually hear the bog growing when the person breathes. These people are usually cold, with signs of excessive dampness clear in overly lax skin and water-logged membranes. The tongue will often be pale unless there’s underlying infection, often with a thick white coating (yellow if there’s infection). The tincture, chewed resin (it will stick to your teeth and burn your tongue by the way) or even tea, will efficiently dry out and MOVE the wetlands trying to take over the respiratory system.

* Horehound (Marrubium vulgare) – An incredibly bitter, stinky little invasive alien and persistent weed that has completely invaded the Southwest. Despite all this, I really like Horehound. A powerful and dependable expectorant, it is especially useful where is a great sense of heaviness upon attempting to breath, as if your lungs were straining under a great puddle of stagnant water. There is sometimes slowed heartbeat and weakened pulse accompanied by general deficiency, a pale tongue and a look of listless weariness about the person. It is also of great use in the treatment child-onset asthma.

[Newsletter has wonderful flower photos]

http://bearmedicineherbals.com/?cat=4

[This needs more research, for it is a powerful drug...granny]

Common Names: Silktassel, Bear Brush, Quinine Bush, Fever Bush

Botanical Name: Garrya spp.

Energetics: Cold, dry

Taste: Bitter, bitter, bitter

Actions: Very Strong Relaxant (anti-spasmodic), uterine stimulant, febrifuge, anodyne

Parts Used: Twigs & Leaves

Preparations: Tincture for the most part, as I’ve yet to meet a person, including myself, who can get the tea or infusion down. Fresh plant 1:2 95% Dried plant 1:5 50%

Dosage: 10-30 drops for a medium sized person (less if you’re very sensitive), taken as needed every 45 minutes or so until pain and cramping is reduced or eliminated for up to several hours at a time. For larger people, start with a dose of 30-60 drops for the first two doses then drop down to 30 drop doses. If feelings of disorientation, listlessness or tissue depression occurs, back off the dose.

Our native Silktassels are plants of the Mountain and Coastal West of North America from Texas to Washington. Here in the middle mountain forests with their dark leathery oval leaves and non-descript form, they are easily mistaken for Evergreen Oaks. They are most easily recognized by their new growth, which shoots straight up on leggy stems in a way that is completely different from Oak growth, or by their very distinctive tassel-formed white flowers or dark fruits.

For the longest time I thought the Canyon was home to only a half a dozen or so plants and was thus concerned for their continuance and rarely harvested even the leaf for medicine. In the last couple of years though, I’ve come to realize there’s no shortage of Garrya here, they’re just very well camouflaged our mixed Oak/Juniper/Pine woodlands. In fact, we have dozens upon dozens of glorious Silktassel bushes, often growing among volcanic outcrops and near Wolfberry (Lycium) and the aforementioned Oak.

Up close, Garrya’s leaves are finely and ornately veined in silvery white, and their dark blue-green color has a black undertone that results in one of the most unusual yet subtle leaf patterns I have ever happened upon. There’s something about Silktassel that can cause your eye to skip past it on first glance, dismissing it as green noise and nothing to be concerned with. Up close though, it draws you into its sometimes disquieting but always compelling presence. The flowers can seem to simply be a bland ivory white, but are actually many shades of green, violet, blue, grey and other colors, that are noticeable only upon closer examination. The very essence of the plant is very much like that, hidden beneath the surface, multi-faceted and shining only in the shadows. No doubt we still have much to learn from this secretive yet generous herbs.

The first time I made a tincture of mostly leaves with a few twigs, I was a bit dismayed by the black/gray/blue color of the tincture, the odd smell and the truly frightening taste. Bitter, biting and dull all at once in flavor, I was concerned that there might be something wrong with the tincture. So I made some more with the same result. This assured me it was the intended result, but I still found the resultant medicine to be less than inviting and actually avoided its use for several months before giving in to my own endless curiosity. I retain my respect for this strong medicine and use it only when it is specifically called for, usually be acute pain and cramping.

Silktassel has a long history of being used in intermittent fevers, probably mostly due to it intense bitterness and has also been know as Quinine Bush and was used as a substitute at times for Quinine in the treatment of maleria and other “periodic” diseases. Indigenous peoples were also known to utilize its powers as an antispasmodic in the treatment of gastro-intestinal cramping. In addition, it has a reputation for its ability to “bring on a woman’s courses” and to sometimes cause abortion, and has thus been known as a uterine stimulant.

In current times, it is best known as a smooth muscle relaxant. With its special affinity for the pelvic area, it can be extremely useful in menstrual cramps (especially the stagnant, clotty, dull pounding sort), bile duct cramping of all kinds, gut cramps from food poisoning or similar woes as well as the aching caused by interstitial cystitis, bladder and urinary tract infections.

I have several times now been witness to Garrya almost miraculously stopping excruciating duct pain of various sorts, from kidney stones, to liver related bile duct cramping, to gallbladder attacks. It can cause the duct to relax sufficiently to allow the stone, gravel or whatever else to pass with less resistance and pain.

Michael Moore summed it up quite nicely with:

Our Silk Tassels are strong and reliable smooth-muscle relaxers, of the type generally classed as parasympathetic inhibitors or anticholinergics…. they are useful pain relievers and antispasmodics for the cramps or tenesmus from diarrhea, dysentery, gallbladder pain, urethral or bladder cramps and menstrual cramps.

While it works perfectly well all on its own, I often prefer it in simple 3-herb formulas in order to moderate the anti-cholinergic effects, dilute the bad taste a bit and to help guide its often general action into something more specific. For kidney stones, I am apt to mix it with Chamomile and Crampbark, and for Liver tension with duct spasming that feels like a band tightening across the entire middle of the torso underneath the ribs I very much like a combination of Garrya, Wild Yam and Moonwort (Artemisia ludoviciana and allied spp.), while for the intense but dull ache of a slow to come on menstrual period, it often goes well with Hedeoma (American Pennyroyal) and Motherwort.

It’s not the type of herb that will solve whatever underlying problem is causing your pain, it is powerful but specific to addressing the symptoms. With that in mind, care should be taken to always address the root problem in addition to simply stopping the pain.

Silktassel is also effective externally for wounds, cuts, painful swellings and other minor abrasions and contusions. It has a knack for reducing or eliminating pain from these minor accidents when used as a poultice or when applying the tincture to unbroken skin.

This largely unknown herb has proven to be a very important and powerful ally in my healing practice, and has provided ease for many. As I mentioned earlier, I feel strongly that this somewhat elusive plant still has many facets that modern herbalists have yet to uncover, and that we that those of us that share a bioregion with it should be listening carefully for any further wisdom and healing it has to offer.

Contradictions & Contra-indications: Let me note that this is not a tonic or nourishing herb in any sense, it is very strong and can be drug-like in its action. It is therefore best used in acute cases, or acute stages of a chronic disorder (gallbladder attacks, kidney stones, menstrual cramps etc). It should not be used over a long period of time or in large doses, and never by pregnant or lactating women or small children. Also, avoid taking with any other medication at all, too many interactions are possible. K? K.

References:

Medicinal Plants of the Pacific West by Michael Moore

Herbs for the Urinary Tract by Michael Moore

http://bearmedicineherbals.com/?cat=4

Aug 01 2009
Sweet Medicine: An Overview of Honeyed Healing and Sensory Delight

Published by Kiva Rose under From the Hearth, Medicine Making, Medicine Woman Materia Medica

The taste of a drop of rich wildflower honey, a lick of peach elixir or a sip of spice infused cordial is sensual, comforting and ecstatic all at once. Humans crave and love all things sweet, and while it’s clear that this is the taste most easily overdone and abused, it still retains its own medicine and magic. Bees, maple trees, beets and other sweet creatures gift us with their rich blessings, and when used wisely they can be powerful allies in the healing process and add a special magic to the amazing sensory experience that is life.

I’ve chosen to do a general overview of a wide variety of Sweet Medicines this month’s blogparty post, including recipes, tips and insights where appropriate. My favorite sweet medicines are always those that can be used in small doses as an effective remedy and still taste not just sugary, but of the unique essence and flavor of the particular plant. Likewise, I don’t use sweeteners in my herbal preparations to cover up or mask flavors but rather to enhance and bring out the taste.

The medicinal effects of many herbs are dependent, at least in part, upon their taste. For instance, bitters work primarily through activating the release of gastric juices and are triggered by the taste. This means that if you choose to bury the bitterness in sugar, you are losing out on a big part of the plant’s medicine. I much prefer to compliment and enhance the flavor of bitters with aromatic herbs and just a touch of sweetness (depending on the case and what’s needed) which, once you’re acquainted and comfortable with the bitter taste, be quite satisfying and yummy.

Let’s just be clear that I don’t deal in exact measurements (that would foster dependance in my readers, and besides, I just can’t be bothered with measuring tools) so please take my proportions and adjust them to your personal tastes. I am using the folkloric method for infused honeys, vinegars etc in this post, so relax and wing it, you’ll be fine without weighing everything, I promise.

You will note that most of my preferred sweet medicines (like elixirs) or those that are very concentrated and require a small (or even tiny) dosage, such as a few drops of Rose up to half a dropper of Elderberry Elixir. They’re basically the same strength as tinctures, maybe a little bit stronger, depending on the herb.

~~~Cordials & Tonics~~~

Cordials are basically a combination of hard alcohol (often brandy) and a fruit flavored syrup or concentrate. The result is usually drank in cute little cordial cups with dessert (or perhaps breakfast, if you’re hardcore that way) or added to sweet foods for flavor. My cordials are less sweet than most with intense taste, most often made with a combo of wild fruits and herbs and some good hard booze. Many cordials are often drank straight but I really like using them as a flavoring in teas or sauces or other foods as well.

My version of tonics are basically tasty cordials but with more of medicinal level of herbal concentration, still suitable for sipping but ~strong~.

All recipes make one pint of cordial or tonic.

Wild Canyon Cordial

* 3/4 C wild grape juice (I suppose you could use domestic but it will be much less intense and complex in flavor)
* 1/4 C prickly pear fruit juice (or several tablespoons of syrup)
* slightly less than 1 C of Scotch
* large splash (or two) of a good merlot or dry elderberry mead
* 1 tsp of cinnamon tincture ( you can use a couple pinches of powdered instead if you like)
* Mix together in pint canning jar, cap and ideally allow age and mellow at least a month before indulging. However, if you can’t wait that long (I never can), it’s good to know that the addition of the wine really smoothes out the flavor and makes it a lovely sipping experience from the get-go.

Southwest Sunset Cordial

* 1 C Strawberry-Rhubarb Sauce (I just use a jar of our home-canned, non-chunky sauce)
* 1 C Tequila
* juice of 1 Lime
* 1/2 tsp salt (no really, it’s perfect)
* sugar or honey to taste (depends on how sweet your sauce was and how sweet you like it, rose infused honey is an extra bonus here)
* Generous splash of chardonnay

Mix together in pint jar and shake well. Let age for at least month.

Chokecherry Heart Tonic

* 1/4 C Chokecherry bark or bark/flower tincture
* 1/2 C Chokecherry fruit concentrate or syrup (possibly more if your concentrate isn’t strong tasting, ours is very intense and flavorful but the stuff you get from stores is often tasteless and terribly sweet and just don’t work for this)
* 1 C Brandy
* Sugar/honey to taste (very optional, just depends on your syrup and sense of taste)
* 1/4 tsp of Cinnamon tincture (or a good pinch of powdered cinnamon)
* 1 tsp Ginger infused honey (or just add a good pinch of fresh grated ginger)
* Generous splash of Merlot or Elderberry mead (optional)

Mix together in pint jar and shake well, allow to age for at least a month. This stuff is strong and somewhat mind-altering (in a relaxing kind of way), so use in small doses. It’s an excellent heart strengthener for people with signs of inflammation, high blood pressure, heart palpitations and general heat symptoms.

Wild Rose Tonic

This is my most complex cordial recipe listed here. It’s not difficult, just multi-step. Well worth it in my opinion though.

First, make a half pint of infused honey with finely chopped, de-seeded fresh wild rose hips, plus 1 tsp grated fresh ginger, 1 tsp. grated fresh orange peel and 1/4 tsp cardamom. Let infuse for one month, do not strain.

Then:

* 1 C spiced Wild Rose hip honey (as seen above)
* 3 Tbs Wild Rose petal tincture (or more, as desired for flavor)
* 1 C Brandy or Cognac

Mix together in a pint jar and shake well, allow to age for at least one month. This cordial/tonic is relaxing, uplifting and wonderful as a heart tonic, nervine, anti-inflammatory and bioflavanoid rich blood tonic. For a real treat, make a small cup of half Chokecherry Heart Tonic and half Wild Rose Tonic.

~~~Infused Wines & Meads~~~

This is easy, it’s just good wine infused with herbs and spices. It can be made with just enough herbs to add a bit of flavor, or it can be made more medicinal strength with a higher proportion of herbs.

All recipes are make one pint of wine.

Sweet Summer Cherry Wine

* 2 tbs dried Chokecherry twigs, chopped
* appr 20 Hawthorn berries, fresh or dried
* 3 unsulphured dried Apricots
* small handful raisins
* appr 1 pint red wine or a dark mead like elderberry, blackberry or pomegranate. Alternatively, this is also quite good in apple wine.

Place together in a pint jar, and allow to infuse for at least one month before straining and using. Don’t forget to eat those apricots and raisins, they’re very tasty. This is another heart and blood tonic, great for strengthening the heart and building the blood, it’s also relaxing and a wonderful way to wind down.

Mary of the Sea Wine

* 2 medium sprigs (about 3 inches long each) of fresh Rosemary
* 1 tsp grated fresh Ginger
* 1 tsp grated fresh Lemon peel
* appr. 1 pint white wine or light mead.

Place together in a pint jar, and allow to infuse for at least one month before straining and using. This makes a lovely warming circulatory stimulant, digestive tonic and tasty addition to many recipes.

~~~Glycerine Tinctures~~~

This is what most people (including myself, in the past) usually call glycerites. However, glycerites are creations generally beyond the scope of the home apothecary (think: lab), and what most people are making are properly named glycerine tinctures.

I’ve never liked the cloying taste of herbs tinctured in only glycerine, and that added to the facts that glycerine isn’t terribly shelf-stable and that it is a very highly processed product have just reinforced my original leaning away from glycerine.

For a while I was making some of my elixirs with glycerine (plus brandy or vodka, never alone) rather than honey, but despite my general avoidance of all sugars I have gone back to using honey in my elixirs again. It tastes better, your body recognizes it as food (with nutrients and everything) and it comes from beehive rather than a factory.

Glycerine tinctures are made similarly to alcohol based tinctures, preferably with dried plant material because the water content of fresh plants tends to cause the glycerine tinctures to go off rather quickly. Also, aromatic herbs are those generally best extracted with glycerine, like Lavender, Chamomile or Mint.

For dried herbs, fill the jar about halfway with plant matter ( a bit more if using flowers or fluffy plants a bit less if you’re using root, bark or other dense plant matter), then cover with a solution of 3/4 glycerine and 1/4 distilled water. Stir well to release air bubbles, cover and store in a cool, dark place for 4-6 weeks before decanting. Use within a year.

~~~Herbal Elixirs~~~

An elixir (from my perspective, anyhow) is really just a tincture with some honey added for flavor, property and preservation purposes. It’s a super easy and very effective way to work with many herbs and flowers and berries are often especially well suited to this method, although almost any aromatic plant is lovely as an elixir.

Elixirs are really my favorite sweet medicine and I’ve become a bit infamous for my constant rambling on about Elderberry and Rose elixirs. Here’s a few reasons why I’m so fond of this particular preparation.

1. The sweet taste brings out the aromatic flavors and heart healing properties of many herbs.
2. Honey actually adds to how well the herbs are preserved and increases the shelf-life of the tincture.
3. Unlike most sweet medicines, it can be used in very small doses, thanks to the particular combo of honey and alcohol. This keeps it from having much of a blood sugar impact.
4. Because it helps to bring out the flavor and aroma of many herbs, the herb’s nervine effects are enhanced, often in a significant way.
5. They’re also extremely simple and intuitive to make, here’s an example recipe made with Honeysuckle, with a few suggestions for other herbs that make lovely elixirs.

Honeysuckle Elixir

* 2 C Honeysuckle flowers and buds
* 1/3 C raw honey
* app 1 pint of Brandy (or rum or cognac or scotch or whatever you like)

Fill a pint jar with Honeysuckle flowers and buds (pick a spp with very little or no bitterness), then add about 1/3 C of raw honey. Stir well so that the flowers are well coated. Now fill the jar with brandy, vodka, scotch, cognac or whatever you like. I actually prefer 60% alcohol with Honeysuckle Elixir, so I usually dilute some Everclear for this. Stir again, and then taste. If it’s not sweet enough tasting (it will initially taste mostly like alcohol so you have to guesstimate), add a bit more honey. Now cover tightly, shake well and then store in a cool, dark place (shaking occasionally to dissolve the honey properly) for 4-6 weeks.

This elixir makes a wonderful relaxing nervine, and is amazing for all kinds of hot, acute conditions including fevers, bronchitis and infections. It can also be used externally if needed.

Lavender, Tulsi (Holy Basil), Ginger, Vanilla (yes, Vanilla is an herb too), Cinnamon, Rose, Fennel, Anise, Mullein flower, Evening Primrose flower, Juniper berry, Borage flowers, Beebalm, Sage and so on… Nearly any aromatic plant, including most kitchen spices, make wonderful elixirs.

~~~Electuaries~~~

Essentially, a paste of powdered herbs and a sweetener, in this case honey. These are intense and very flavorful. In the past, they have often been used to hide the flavor of bitter or unpleasant tasting herbs. My recipes are meant to be used in small amounts, usually I just roll a little ball out of the some paste (about half the size of a marble) and suck on it slowly, but it can also be spread on foods or taken straight by the spoonful.

They’re especially good where the whole herb needs to be taken (instead of extracted with a solvent like alcohol) and where coating the throat and GI is an important part of the medicine. An especially lovely and elegant way to treat sore throats, bronchial irritation or sinus congestion. Just don’t overdo it, this is medicine not candy.

Here are a few recipes with proportions and usage suggestions and directions at the end.

Winter Cherry Nourishing Electuary

* 2 parts Ashwagandha
* 1/2 part Nettle Seed
* 1 part Tulsi
* 2 parts Elm

This makes a lovely moistening adrenal tonic very helpful in times of stress or depletion, providing energy while relaxing the nervous system and body. It’s fairly temperature neutral, and generally gentle enough for anyone.

Wild Rose Electuary

* 1 part Rose
* 1/2 part Sage
* 2 parts Mallow

A great throat soother and excellent for calming down belly stagnation and heat. Powdered Evening Primrose flowers is very nice in this as well.

Basically, just mix your finely powdered dried herbs together in the desired proportion. Then, add enough slightly warmed honey (just warm enough to flow, not hot) to create a thick paste. Stir well, to make sure all powder is integrated. Check your texture and adjust as necessary, I like mine to be thick enough to roll into little balls but soft enough to be pliable. Using a mucilaginous powder as a primary part of your powders will help it all stick together better and will add a soothing, healing quality to the preparation. An electuary can be used right away, but I prefer to give mine a couple weeks to age and mellow a bit.

~~~Infused Herbal Honeys~~~

Beebalm Flower Infused Honey

* 2 cups of freshly harvested Beebalm (Monarda spp)
* appr 1 pint of Raw (preferably local) honey.
* pint canning jar with lid

So easy and delicious, making this herbal honey is as simple as filling a pint jar with your Beebalm flowers and then covering with raw honey. Next, stir the bubbles out (chopsticks work good for this), top it off with more honey if needed and then cover and store in a cool, dark place for 4-6 weeks. Very often, I don’t even decant my Beebalm honeys I just use (or eat) it, flowers and all. It’s a spicy-sweet ambrosia that will drop you dead in your tracks in open-mouthed amazement at the taste of it.

A lovely diffusive nervine and relaxant diaphoretic, Beebalm honey has a wide realm of application, from sore throats to tension headaches to fevers. This is one of the world’s best wound and burn dressings as well, often working to heal even stubborn bedsores and longterm infections.

~~Oxymels/Sekanjabin~~

A wonderful beverage of herbs infused in vinegar and honey. It is acidulous and sweet at the same time, and especially good for remedies relating to the lungs and GI as it is by nature expectorant and stimulating to the digestive tract. It is generally very cooling because of the sour taste, unless you really spice it up with warming herbs. I prefer apple cider vinegar for most of my oxmels but red wine vinegar or others may be used in its place.

Basically, we just combine an infused honey and an infused vinegar together and violá, amazingly tasty Oxymel! If you use molasses (in which you can decoct herbs) instead of honey, you have Switchel.

Recipes online will have you make a sugar syrup and cook the whole oxymel, but I prefer a cold infusion which seems to result in purer, more refreshing taste with less of that syrupy flavor.

Mint Sekanjabin

Mint Sekanjabin is a classic Arabic cooling drink to enhance digestion and is very tasty too!

Mint Infused Vinegar

Fill a jar with fresh mint, cover with vinegar. Cover and store in a cool, dark place for 2-4 weeks before decanting.

Mint/Lemon Infused Honey

Fill a jar with fresh mint, then add two tsp of grated fresh lemon peel and the juice of one lemon then cover with honey.

Add 4 parts infused honey to 1 part infused vinegar to a jar and mix well. Now you just add a teaspoon or two to a glass of water, stir and yum!

Other herbs that would work well here include Basil, Holy Basil, Lemon Balm, Sweet Clover, Peach leaf and even Rose. Add spices to taste (orange peel and Ginger is great with Rose etc) and enjoy.

http://bearmedicineherbals.com/?cat=4

~~~

Matrix and Salvatrix: Sage as Mother and Healer

Published by Kiva Rose under Medicine Woman Materia Medica

I thought the earth remembered me,
she took me back so tenderly,
arranging her dark skirts, her pockets
full of lichens and seeds.
- Mary Oliver

Nature was my first mother.
I memorized the forest floor as I would
my mother’s body. This forest skin
smelled like pine sap and sweet rot, and
it stained my diapers green and
perfumed my hair, which was always
tangled with bits of leaves, small sticks,
and moss…
- Brenda Peterson, Nature and Other Mothers

Botanical Name: Salvia spp. (Most commonly Salvia officinalis, but nearly any aromatic Sage will work, including Salvia apiana, Salvia subincisa, Salvia lemmoni, Salvia carnosa and many others )

Taste: Aromatic, acrid, sl. bitter to very bitter (depending on spp.), oily (in the more aromatic species usually), slightly to moderately astringent

Energetics: Cool-warm (variable temperature herb), dry
Actions: relaxant/stimulating diaphoretic, nervous system trophorestorative and relaxant/stimulating nervine, aromatic digestive (carminative and spasmolytic), cognitive tonic (nootropic), vulnerary, mild astringent, blood tonic, oily tonic

Specific Indications: Poor circulation with cold extremities, skin soft and relaxed, concurrent anxiety and depression, tremors or shaking, excessive fluid loss or lack of body fluids, low specific gravity urine, blood stasis or loss, overall weakness with myalgia and chronic headache, chronic sore throat

The scent of Sage has always had comforting connotations for me. Even as a child, I was well known for my tendency to use ridiculous amounts of the aromatic herb in almost everything I cooked, from spaghetti to stew to salad dressing. To me, the plant tasted and smelled like something so soothing I couldn’t get enough of it — like the strong, sweet arms of a smiling mother whose hair holds the scent of spices, rich soil and summer. In retrospect, I can see how that sensitive little girl was already stressed and in need of the nourishment and centering Sage offers to both body and mind. When I began my herb garden in my parent’s back yard, Sage was among my very first plants, and I eventually grew many different varieties of Salvia, both culinary and ornamental, simply because I was so enamored of the calming spirit of this generous species. I would often kneel in the middle of the garden with my face buried in the Sage bed, just breathing in all its concentrated store of herbed sunlight and heady warmth that grounded me back into my body and the earth.

Sage is a member of the mint family, a fact easily ascertained by its square stems, generally strong aromatics and provocative flowers. The appearance of the plant varies a great deal depending on spp. from the silver-grey pebbly leaves of Salvia officinalis to the dark blue-green and sharp-edged foliage of S. subincisa. The flowers range from all shades of blue to red to lavender, purple or pink, creating a fascinating and sensual display in any garden or wild area. We tend to think of Sage as strictly a garden plant, yet in reality, various wild species thrive throughout the world, including much of North America. Being a common culinary herb, it often brings to mind domestic scenes such as cozy kitchens and warm hearths but a closer look at the nature of this plant quickly reveals the wild spirit within. While certainly a traditionally important woman’s and cooking herb, Sage is also a denizen of wilderness and an ally of shamans. This herb is respected wherever it grows, across many continents and cultures, as an important healing plant. It is also known almost universally for its ability to clear negative energy, bad vibes or even evil spirits when its smoke or steam is allowed to permeate an affected area, it was even used traditionally by the indigenous Cahuilla peoples to clean hunting tools touched by a menstruating woman. However we interpret this, it’s simple enough to see that Sage has a calming and cleansing effect on both people and environs it is used for. The smoke of several of the most aromatic Salvias were also considered specific for fumigating areas contaminated by sick or dead people, indicating its usefulness in warding off viruses and bacteria and perhaps stimulating innate immunity.

Overview

Sage is a classic tonic in the sense of deep nourishment and foundational restoration, especially for the nervous system, digestive tract and cognitive organs. While there are many well known quotes along these lines from the herbal literature of antiquity, this primary trait does not seem to be well utilized in modern American herbal practice. In fact, Sage’s very name derives from the latin word Salveo or Salvare which means “to heal” or “to save” and according to Grieve’s A Modern Herbal was even sometimes known as Salvia Salvatrix (Sage the Savior). Traditional Western Herbalism, including European, Appalachian, Hispanic, Indigenous and other sub-groups, have made extensive use of its considerable range of healing attributes.

The Bottom Line

When reading some of the seemingly contradictory actions and indication in the description of Sage, it will be helpful to keep in mind that the herb seems to act primarily as a balancer of fluids in the body, whether there is too much or not enough. It also serves as an oily tonic, making it doubly useful in many cases of moisture imbalance. Its balancing effects include the blood, which Sage both moves and tonifies with astonishing intelligence. It also restores much needed minerals to the body, being rich in calcium, magnesium and other nutrients.

Whatever this herb does, it does it reliably, efficiently and without fanfare. Sage is a remedy filled with common sense, down-home wisdom and practicality — it gracefully does what needs be done and gets on with life, all while tasting good and filling the kitchen with its savory scent. Being a variable temperature herb and both stimulating and relaxing, it is adaptable to many circumstances and bodies, making it extremely useful in variety of situations.

Indications & Actions

Sage effectively clears both dampness and heat and is a perfect choice as a constitutional tonic in cases where there are signs of dampness (especially excessive phlegm, a wet or slick tongue, moist and/or relaxed skin or flesh and copious sweating) and heat (flushed face, a chronically sore throat, hot flashes, night sweats and a general sense of being chronically overheated.) In line with its variable temperature nature, it can also address systemic coldness (esp. in cases of poor circulation) or cases where there is general coldness but with flashes or waves of heat, usually from deep-seated constitutional dryness.

It is equally useful in acute cases where a virus has manifested in the body with symptoms of dampness and heat. This aromatic herb has a special affinity with the upper respiratory tract in situations where there is congestion, drippiness and a general feeling of having one’s head filled with soggy cement. It helps to dry up excessive secretions and soothe the inflammation of sinusitis, either taken internally or as a nasal wash. Steam inhalations made with Sage, especially in conjunction with Monarda, are excellent at breaking up congestion, loosening constriction, decreasing overall inflammation and preventing or treating any respiratory infection that might occur.

It is well known in the treatment of chronic or acute sore throats, especially if accompanied by swollen or tender glands. A favorite formula of mine for painful, scratchy throats is a tincture or elixir (with honey or glycerine added to the tincture when making it) made with equal parts Rose, Sage and Mallow. An infused honey of these ingredients is also very soothing and healing to the throat. Where there are also chronically swollen glands, it works wonderfully when formulated with Alder.

Sage is markedly helpful in relaxation and stasis of the digestive tract with bloating, gas, cramping and general atony. If the tongue is flabby and damp with teeth marks on the sides, especially in the back it is doubly indicated. Because of its variable temperature nature, Sage can be of help whether the tongue is pale or red, in cases of either heat or coldness.

As a hot tea, the herb stimulates sweating in a dry fever and can speed recovery from a virus. Taken as a cool tea instead it often lessens excessive sweating, menstruation, urination and other fluid loss, especially where there are cool extremities and a relaxed tissue state.

Sage can be of great use in systemic dryness, specifically where the flesh looks limp or somewhat withered, with a distinct lack of oil in the skin. Dryness is not only caused by a shortage of moisture but sometimes by lack of oils. Different herbs and foods will be needed in each case. Often if there is a significant lack of oil in the body, the tissues will be unable to retain proper fluids as well. Matt Wood explains it thus:

“Sage helps in the digestion and utilization of fats and oils. By building up the lipids of the body it helps the nutrition and hydration of the cells. It “plumps” up the tissues, retains water and provides a medium for the movement of hormones. ”

In the same vein, it has the ability to greatly lessen or completely dry up breast milk, so is not advisable for lactating mothers who with to continue to nurse but can be great for assisting the weaning process.

Sage is considered to be what is commonly termed a nootropic (sometimes dubiously referred to as “smart drugs”), which simply indicates that it works well to improve clear thinking, memory, concentration and other cognitive functions. It can even boost functional intelligence if the thinking process stems from weakness, debility or poor circulation. It is indicated in many cases of dementia, Alzheimer’s and other expressions of cognitive decline, especially where specific constitutional factors are also present. I have found that Sage often teams up remarkably well with a good adaptogen/tonic herb such as Ashwagandha or American Ginseng to help bring renewed vitality and sparkle to many older people or those weakened by a long illness, trauma or grief, especially if incorporated into a constitutionally appropriate formula or regimen.

I consider Sage a primary remedy in the treatment of tremors, irritability, insomnia, sensory hypersensitivity and brittleness in either acute or chronic form. I have had excellent results from small doses of the tincture (especially the tincture of S. subincisa) in the treatment of adrenal fatigue with exhaustion with chronic anxiety (esp. if accompanied by tremors and poor circulation) as well as possible depression. Both stimulating and relaxing in nature, Sage is a nervous system trophorestorative that helps modulate moods and works amazingly well for people who have concurrent or cycling depression and anxiety.

My own experiences using Sage as a nervous system trophorestorative came about quite by accident. Several years ago, I was actually looking for a patch of Scutellaria and came about our native Salvia subincisa, which is a very small Sage with dark blue flowers and a skunky smell. I didn’t find the Skullcap that trip but decided to tincture the Salvia and see how much it resembled Garden Sage in action. Back in those days, my nervous system was extremely worn down and I had chronic tremors in my hands and the feeling of constant shaking from the inside out, accompanied by intense anxiety and exhaustion. After trying every native and commonly available herbal nervine, I found that the S. subincisa was the only remedy that calmed the shaking (both visibly and internally), as well as the insistent nervousness that plagued me. A few drops would completely mellow me without sedating me or affecting my ability to think or function. I have now had the opportunity to use the herb in more than half a dozen clinical cases with similar indications and it has worked remarkably well, calming and soothing when other, much stronger herbs have had little effect. I have found that it is one of those herbs that can perform miracles when specifically indicated but may have little more than a slight calming effect on more general cases.

The smudge, tincture, tea, steam, infused oil or other aromatic preparations are excellent at helping to bring a panicked or traumatized person back into their body. There are few scents in the plant world as calming as White Sage (S. apiana) and many of its indigenous American relatives. Use specifically where there is rapid breathing or hyperventilation, a feeling of disassociation and bone deep fear.

Sage is similar in action to Lavender as a vulnerary, although somewhat more cooling in nature. Excellent for burns, swellings, sprains, rashes and other red, irritated wounds. It reliably takes down inflammation and swelling while speeding healing and protecting from or resolving infection. Additional, it works nicely externally when included in pain liniments and salves.

Also like Lavender, it can be a very effective in the treatment of many different kinds of headaches, especially those originating from tension but helpful in nearly any kind of head pain. It is also useful internally and externally for all kinds of muscle achiness from nervous tension. In fact, TCM herbalist Jeremy Ross considers it specific for “patients with recurring muscle aches or pains” especially when concurrent with “anemia and debility, and are easily chilled by exposure to cold and winds, resulting in recurrent myalgia… they have recurring headache, muscle aches, irritability and depression.” Exhaustion, depression and headache either post- or pre-menstrually are very common in these cases as well.

The picture of Sage that comes together when we look at all of its diverse actions together show it as an ideal herb for many of the discomforts common to menopause, especially if there are night sweats, hot flashes, anxiety, insomnia, irregular menstruation. Matt Wood specifically says:

“…it is suited to older women, in menopause and afterwards. It is helpful with making the transition from ‘fertility estrogen’ made in the ovaries to ‘post-fertility estrogen’ made in the adrenal cortex, as Phyllis Light explains it.”

A more unusual use of the plant is as an excellent blood mover where there is chronic pain as a result of stagnant blood or even problematic blood clots. This is better known in connection with Chinese Red Sage root (S. militiorrhizae), but the Sages of the Americas and Europe seem to act in a nearly identical way. Even some of the less aromatic Salvias, such as S. coccinea, have been traditionally used to move blood and thus relieve pain (and also calm anxiety, in this case).

Sage also make a wonderful flavoring for all kinds of foods and drinks, aiding in digestion of rich meals, calming the mind and aiding in focus on whatever is at hand, even if that happens to be a delicious dinner we need to be present to enjoy and celebrate. Its warm, classically herby taste brings extra depth and richness to many dishes, from simple scrambled eggs to nut-crusted flax bread to the fanciest cream sauce. It’s also a great addition to many homemade ales and wines, or to pestos and vinaigrettes.

Even now, whenever stress or worry becomes too intense for me to deal with, I head for a cup of Sage tea to drink and my beloved bottle of White Sage infused oil to rub into my arms and pulse points. Nothing brings me back to my center as quickly and sweetly as this plant. Sage and Rose remain my own personal rescue remedy in any time of acute anxiety, with Milky Oats added in during extended periods of stress. And I still think of Sage as a strong yet soft mother figure with wide open arms, a ready smile and wise eyes. Human projection though it is, this image has allowed me to see deeper into the nourishing, deeply restorative core of the herb I have loved since childhood, and that continues to heal and nurture me so many years later.

Preparations:

Sage is very amendable to many different preparations, from the sweet spiciness of the infused honey to the savory warmth of the slow-sipped tea. A stronger infusion can be made for acute needs and taken in doses of 6-8 ounces up to three times a day. The tincture is also very effective and especially useful for the small doses generally used as a nerve tonic. A mineral rich and very tasty vinegar can be made with freshly dried Sage, and of course it is a wonderful and popular spice in a variety of dishes. Externally, the infused oil or salves is very useful and warm fomentations work well. White Sage is less extractable in just water than Garden Sage, and I was taught by Michael Moore to soak the leaves in a light coating of grain alcohol before infusing in water. Don’t ever boil the herb, as the intensity of the heat will destroy the delicate aromatics so essential to the medicine. Steam inhalations are a great way to work with respiratory ailments and pastilles (especially when combined with Rose and Mallow or Elm) are great for sore or irritated throats.

Cautions & Contradictions: Not recommended during pregnancy or lactation.

References & Resources:
Double-blind, randomized, placebo-controlled study using Salvia officinalis in the treatment of mild to moderate Alzheimer’s disease
Herbal Medicine: Trends and Traditions by Charles Kane
Herbal Medicine of the American Southwest by Charles Kane
Medicinal Plants of the Mountain West by Michael Moore
The Earthwise Herbal by Matthew Wood
The Practice of Traditional Western Herbalism by Matthew Wood
Personal correspondence and unpublished writings of Matthew Wood
Western Herbs According to Traditional Chinese Medicine by Thomas Avery Garran
Combining Western Herbs and Chinese Medicine by Jeremy Ross
A Modern Herbal by Maud Grieve

17 responses so far

http://methowvalleyherbs.blogspot.com/

[These are links to other websites, live at above url, also has the information new gov rules for selling herbs on this page...granny]

Thursday, October 1, 2009
October Blog Party: Bio-regional herbs for Colds and Flu
In this month’s herbal blog party, herbalists all over the United States stepped out their front doors to find powerful bio-regional plants that can support us through the cold and flu season.

Thanks to all who participated - I’ve really enjoyed these posts.

Drumroll....

Sean Donahue looks at Swampy Medicine for Swampy Lungs

Cory Trusty with Aquarian Bath shares her experience with elderberry and the H1N1 virus.

Tina Sams from the Essential Herbal Magazine gives us her perspectives from a PA German heritage.

Kristina Bentley beautifully shares her Wintergreen Experiments

Darcey Blue gives us a fresh perspective on Butterfly Weed

Kiva Rose categorically explores many southwest native plants and weeds in the Elder Mother’s Pantry

Julie Charette Nunn expands upon herbal relationships and the immune system

Amanda give us very important prevention strategies for the approaching season

Kristine Brown beautifully illustrates some of her favorite local herbs

I meander out my front door to photograph harvesting and preparing Balsamorhiza sagittata

Gabriel shares how she will be caring for her family during the cold months

Gail discusses two plants for colds and flu in Wyoming
Posted by Rosalee de la Foret

http://bearmedicineherbals.com/?cat=5

Avoiding the The Cytokine Storm and Swine Flu Panic

Published by Kiva Rose under Therapeutics and Nutrition

First of all, don’t buy the media generated hysteria because all that adrenalin is just really bad for your immune system.

I’m totally not to going to write a full explanation of the Swine Flu virus because lord knows there’s plenty of that online already. Suffice to say the current fears result from a Swine Flu (there’s been lots of Swine flus) variation that contains genetic material from swine, avian and human strains of flu. It is now confirmed to be able to spread from human to human and it is a descendant of the dreaded 1918 pandemic flu (which, contrary to common belief, was so deadly not because of the flu itself but because of the strep infection that accompanied it as well as some of the very inappropriate treatments used at that time).

So far, I don’t see any reason to panic but I’ve had about a dozen requests for a flu post, so here you go. Below is a list of my first thoughts on preventing Swine Flu from Mexico or any other flu. My experience and observation tells me that flu prevention is much more about nourishing the body than ~fighting~ any virus, so my suggestions will focus on just that.

* Avoid a hyperactive (or hypoactive) immune system (and theoretically, the cytokine storm) with immunomodulators (rather than simple immune stimulators) like Elderberry. Elderberry is extra nice because it has also been shown to disarm flu viruses and prevent them from replicating in the body. Elder flower is a fine relaxant diaphoretic and lung tonic as well, and all around near perfect flu prevention and treatment remedy. I especially like my Elderberry Elixir recipe (scroll down til you see the recipe) to treat and prevent a variety of flu and cold bugs. Other cooling herbs useful in the treatment of hyperimmune or autoimmune conditions include Peach, Cherry, Rose and Honeysuckle.
* Get your Vitamin D. Not actually a vitamin, this necessary steroid hormone is usually obtained through normal exposure to sunlight and diet, but supplementation is becoming increasingly necessary for those who live in Northern climes or spend much of their time indoors (that would be most of America, I suppose). Vitamin D (cholecalciferol) is important for a properly functioning immune system, especially in the respiratory tract. Up to 10,000 IU/per day is safe, and Paul Bergner says that “In order to rapidly raise se rum levels to ward normal, up to 40,000 IU/day might be safely given for a period of six weeks, followed by daily doses of 4000-10000 IU.”
* And your Zinc. I like a dose between 10-20 mg for preventative purposes.
* Bioflavanoids – Berries, greens and brightly colored vegetables – eat them in quantity. Nourishing herbal infusions (Rose, Elderberry, Nettle, Raspberry) tend to have large doses of bioflvanoids as well.
* Essential Fatty Acids – Cod liver oil is a longstanding traditional preventive method for flu and cold prevention, and a very good idea year round. Sorry, plant based EFAs just won’t cut it, so go for the ones found in fatty fish and certain other wild and grassfed meats.
* Reduce sugar and simple carbohydrate intake. Even the sugar contained in honey or fruit is perfectly capable of supressing your immune system.
* Sleep. Lack of adequate rest and sleep is known to depress the immune system so get your Z’s and avoid longstanding sleep debt at all costs.
* Support the body’s natural fever and elimination processes with diaphoretics rather than using NSAIDS to suppress the body’s healthy immune processes. The classic fever tea of Yarrow, Mint and Elderflower is time tested and very effective, although I prefer to use Monarda rather than Mint in many cases.

References:

“Influenza Prevention” by Paul Bergner, from the Summer 2008 issue (Volume 15, Number 4) of Medical Herbalism.

21 responses so far

PING TO END TIMES LIST FOR OTHERS WHO MAY PROFIT FROM THIS LIST OF GOOD INFORMATION.

CONTINUED PRAYERS VERY WELCOME.

THANKS TONS GRANNY,

Printing them all off.

Lower energy today. Coughing gunk up, thankfully. Temp still down.

Sinuses seem better.

Nose pretty tender! LOL.

Bless you for all your labors.

Gas Mask Bra Wins Public Health Prize

October 2, 2009 by Homeland Security NTARC News

Introducing, the gas mask bra. Just when you think you’ve seen it all, something like this comes along. A brassiere that converts quickly into a gas mask.

The IgNobel Public Health prize went to Elena Bodnar of Hinsdale, Illinois and colleagues who designed and patented a bra that can be quickly converted into a pair of gas masks, one for the brassiere wearer and one to be given to some needy bystander.

Read Article

http://www.telegraph.co.uk/science/science-news/6253064/Inventors-of-bra-that-turns-into-gas-mask-win-IgNobel-prize.html

Thanks for the ping!

Thanks e50ae, I will ask Quix if that’s it. Appreciate your help. ... [[OK, sorry, but, once again, could someone please post the info on the wind generator and the solar battery thing for $200 ???<<<]]

= = =
Don’t know if this is what you were looking for ..

http://www.instructables.com/id/Chispito-Wind-Generator/

http://www.thekevdog.com/projects/wind_generator/

3,006 posted on Saturday, October 03, 2009 6:56:03 AM by Eagle50AE (Pray for our Armed Forces.)

Thanks. Another link I lost with the Dell reset. Gradually getting a lot back. Won’t show this to hubby just yet. Owe him big time right now. Raining today, so he made me a cream cheese peach pie with fresh peaches from a neighbors tree. DELICIOUS! Have eaten half of it already. Glad he doesn’t like sweets.

Ahhh dumplings...

http://allrecipes.com/Recipe/Chicken-and-Dumplings-III-2/Detail.aspx

Chicken and Dumplings III
SUBMITTED BY: Melissa PHOTO BY: Daniel’s Sarah K

“My mom used to make this recipe for us growing up. Now I make it for my family and they all love it! It’s simple yet delicious! Enjoy!”

INGREDIENTS (Nutrition)
6 boneless chicken thighs
2 (10.75 ounce) cans condensed cream of celery soup
salt and pepper to taste
1 (12 ounce) package refrigerated biscuit dough

DIRECTIONS
In a large pot over high heat, combine the chicken with enough water to cover, and boil for 15 to 20 minutes. Drain some of the water from the pot, reserving 3 cups in the pot. Remove chicken and allow it to cool, then pull it apart into bite size pieces; return to pot.

Reduce heat to medium, and add the cans of condensed soup. Season with salt and pepper. Pull the biscuit dough into pieces, and add to the soup. Simmer over medium heat for 7 to 8 minutes, or until the dough is cooked through.

http://allrecipes.com/Recipe/Slow-Cooker-Chicken-and-Dumplings/Detail.aspx
Slow Cooker Chicken and Dumplings
SUBMITTED BY: Janiece Mason PHOTO BY: Allrecipes

“This is an easy slow cooker recipe that cooks while you are at work! It is wonderful on a cold, snowy day. I have four children who are picky eaters, and they LOVE this! Enjoy!”

4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

DIRECTIONS
Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

http://allrecipes.com/Recipe/Chicken-and-Dumplings-IV-2/Detail.aspx

Chicken and Dumplings IV
SUBMITTED BY: Carri PHOTO BY: Tashawna

“The best dumplings are made with baking mix! I’ve never written down a recipe before so please use your own judgment on the thickening. My husband’s mother always did the milk and flour balls in the chicken, he liked mine much better and always asks me to make it. He also loves it when I add more water and rice!”

INGREDIENTS
6 skinless, boneless chicken breast halves
6 cups water
1 tablespoon butter
salt and pepper to taste
2 cups all-purpose baking mix
2/3 cup milk
1/2 cup all-purpose flour
1/2 cup cold water

DIRECTIONS
In a large pot over medium heat, simmer chicken in 6 cups water until no longer pink. Remove chicken, cool and shred.

Return shredded chicken to pot and stir in butter, salt and pepper. Cook until chicken reaches desired tenderness, 15 to 60 minutes.

In a bowl, stir together baking mix and milk until smooth. In a separate bowl, stir together flour and 1/2 cup cold water until smooth. Stir flour mixture into soup; bring soup to a rolling boil.

Drop baking mix mixture by tablespoonfuls into the boiling water, neatly around the chicken. Reduce heat to a simmer and cook, uncovered, 10 minutes. Then cover and cook 10 minutes more. (Sneak a spatula under the dumplings to prevent chicken from sticking to the bottom of the pot.) Serve hot.

Allrecipes is a great website, like RecipeZaar. I wonder why I even have cookbooks any more!

Marking. Most Frequently Overlooked Items ...

Board Games and Solitaire, marking.

Thanks granny.