Posted on 07/24/2009 3:37:21 AM PDT by nw_arizona_granny
Weekly Roundup - Living On Nothing Edition Category: Roundups | Comments(15)
Did you hear about the guy that lives on nothing? No seriously, he lives on zero dollars a day. Meet Daniel Suelo, who lives in a cave outside Moab, Utah. Suelo has no mortgage, no car payment, no debt of any kind. He also has no home, no car, no television, and absolutely no “creature comforts.” But he does have a lot of creatures, as in the mice and bugs that scurry about the cave floor he’s called home for the last three years.
To us, Suelo probably sounds a little extreme. Actually, he probably sounds very extreme. After all, I suspect most of you reading this are doing so under the protection of some sort of man-made shelter, and with some amount of money on your person, and probably a few needs for money, too. And who doesn’t need money unless they have completely unplugged from the grid? Still, it’s an amusing story about a guy who rejects all forms of consumerism as we know it.
The Frugal Roundup
How to Brew Your Own Beer and Maybe Save Some Money. A fantastic introduction to home brewing, something I’ve never done myself, but always been interested in trying. (@Generation X Finance)
Contentment: A Great Financial Principle. If I had to name one required emotion for living a frugal lifestyle it would be contentment. Once you are content with your belongings and your lot in life you can ignore forces attempting to separate you from your money. (@Personal Finance by the Book)
Use Energy Star Appliances to Save On Utility Costs. I enjoyed this post because it included actual numbers, and actual total savings, from someone who upgraded to new, energy star appliances. (@The Digerati Life)
Over-Saving for Retirement? Is it possible to “over-save” for retirement? Yes, I think so. At some point I like the idea of putting some money aside in taxable investments outside of retirement funds, to be accessed prior to traditional retirement age. (@The Simple Dollar)
40 Things to Teach My Kids Before They Leave Home. A great list of both practical and philosophical lessons to teach your kids before they reach the age where they know everything. I think that now happens around 13 years-old. (@My Supercharged Life)
Index Fund Investing Overview. If you are looking for a place to invest with high diversification and relatively low fees (for broader index funds with low turnover), index funds are a great place to start. (@Money Smart Life)
5 Reasons To Line Dry Your Laundry. My wife and I may soon be installing a clothesline in our backyard. In many neighborhoods they are frowned upon - one of the reasons I don’t like living in a neighborhood. I digress. One of our neighbors recently put up a clothesline, and we might just follow his lead. (@Simple Mom)
A Few Others I Enjoyed
* 4 Quick Tips for Getting Out of a Rut * Young and Cash Rich * Embracing Simple Style * First Trading Experience With OptionsHouse * The Exponential Power of Delayed Consumption * How Much Emergency Fund is Enough? * 50 Questions that Will Free Your Mind * Save Money On Car Insurance
NEWS from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs
Washington, DC 20207
FOR IMMEDIATE RELEASE
October 20, 2010
Release #11-015
Firm’s Recall Hotline: (877) 828-4046
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
Graco Recalls Quattro(tm) and MetroLite(tm) Strollers Due to Risk of Entrapment and Strangulation
Four Infant Strangulation Deaths Reported
WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission, in cooperation with the firm named below, today announced a voluntary recall of the following consumer product. Consumers should stop using recalled products immediately unless otherwise instructed. It is illegal to resell or attempt to resell a recalled consumer product.
The U.S. Consumer Product Safety Commission (CPSC), in cooperation with Graco Children’s Products Inc., of Atlanta, Ga., is announcing the recall of about 2 million Graco strollers due to risk of entrapment and strangulation. CPSC and Graco have received four reports of infant strangulations that occurred in these strollers between 2003 and 2005. In addition, CPSC is aware of five reports of infants becoming entrapped, resulting in cuts and bruises, and one report of an infant having difficulty breathing.
Entrapment and strangulation can occur, especially to infants younger than 12 months of age, when a child is not harnessed. An infant can pass through the opening between the stroller tray and seat bottom, but his/her head and neck can become entrapped by the tray. Infants who become entrapped at the neck are at risk of strangulation.
The recall involves older versions of the Graco Quattro Tour(tm) and MetroLite(tm) strollers and travel systems manufactured prior to the existence of the January 2008 voluntary industry standard which addresses the height of the opening between the stroller’s tray and the seat bottom. This voluntary standard requires larger stroller openings that prevent infant entrapment and strangulation hazards.
This recall involves Graco Quattro Tour(tm) strollers and travel systems manufactured prior to November 2006 and MetroLite(tm) strollers and travel systems manufactured prior to July 2007. The strollers and travel systems were distributed between November 2000 and December 2007. The model numbers are printed on a label at the lower portion of the rear frame, just above the rear wheels or underneath the stroller. The name “Graco” appears on a label on the stroller tray and the headrest. Models included in the recall are:
Quattro Stroller, $100-$190, Distributed Between Nov 2002 - Dec 2007: 35735, 35759, 7111ASB, 7111BKW, 7111CLN, 7111CUN, 7111DIA, 7111HEA, 7111HIG, 7111LAG, 7111KSH, 7112CNP, 7112MTR, 7113CJR, 7113CMR, 7113COT, 7119GGG, 7119WSR, 7121MAY, 7125QST, 7126RNS, 7127LEG, 7132RXY, 7134SMB, 7138RNS
Quattro Stroller Travel System, $200-$250, Distributed Between Oct 2002 - Oct 2007: 35760, 7411ATR, 7411BGN, 7411BGN2, 7411BLB, 7411KBK, 7411KBK2, 7411LV, 7411MCH, 7411MCH2, 7411MLY, 7411MLY2, 7419LIM, 7419LIM2, 7419OWD2, 7B00BDA, 7B00DRB, 7B00KAS, 7B01MNS, 7B03CST2, 7B03LTC2, 7B03TFE2
MetroLite Stroller, $90-$190, Distributed Between Nov 2000 - Dec 2007: 1104, 1240, 6110DW, 6110F3, 6110S7, 6110TS7, 6111FKB, 6111VIN, 6113SCR, 6114HAV, 6114JAM, 6114LAG, 6114NGS, 6116NRF, 6120SHL, 6121CJG, 6121CNP, 6121GGG, 6121MTR, 6123EME, 6124LRD, 6125SMB, 6J01DAI, 6J01HRL, 6J03RIT, 6J04JEN, 6J05MIN
MetroLite Travel System, $190-$250, Distributed Between Dec 2000 - June 2005: 1070, 7000KSB, 7308DEL, 7308DEL2, 7308DEL4, 7308TYR, 7308TYR2, 7406PLT, 7408MRT, 7409GRG, 7410CON, 7413CML, 7413MRN, C7413CML
NOTE: Quattro and MetroLite strollers ending with the number 3 are NOT affected by this recall.
The strollers were sold at AAFES, Babies R Us, Burlington Coat Factory, Fred Meyer, Kmart, Meijers, Navy Exchange, Sears, Target, Walmart and other stores nationwide between November 2000 and December 2007 for between $90 and $190 for the strollers, and between $190 and $250 for travel systems.
The strollers were manufactured in China.
Consumers should immediately stop using the recalled strollers and contact Graco for a free repair kit. To order a repair kit, contact Graco toll-free at (877) 828-4046 anytime, or visit the firm’s website at www.gracobaby.com. Consumers can continue use of the stroller as a “travel system.” When the stroller is used with the infant car seat, the entrapment and strangulation hazards posed by the space gap are not present.
For additional information, consumers can contact Graco at (800) 345-4109 between 8 a.m. and 5 p.m. ET Monday through Friday.
NOTE:: When using a stroller, parents and caregivers are encouraged to always secure children by using the safety harness and never leave them unattended. To learn more about the importance of stroller safety, download CPSC’s safety alert: www.cpsc.gov/CPSCPUB/PUBS/5096.pdf
To see this recall on CPSC’s web site, including pictures of the recalled products, please go to:
http://www.cpsc.gov/cpscpub/prerel/prhtml11/11015.html
http://www.ic3.gov/media/2010/WorkAtHome.pdf
Fraud Advisory for Consumers
Involvement in Criminal Activity through Work from Home Scams
This product was created as part of a joint effort between the United States Secret Service, the Federal Bureau of Investigation, the Internet Crime Complaint Center (IC3) and the Financial Services Information Sharing and Analysis Center (FS ISAC).
Consumers continue to lose money from work-from-home scams that assist cyber criminals move stolen funds. Worse yet, due to their deliberate or unknowing participation in the scams, these individuals may face criminal charges. Work-from-home scam victims are often recruited by organized cyber criminals through newspaper ads, online employment services, unsolicited emails or “spam”,1 and social networking sites advertising work-from-home opportunities. Once recruited, however, rather than becoming an employee of a legitimate business, the consumer is actually a “mule” for cyber criminals who use the consumer’s or other victim’s accounts to steal and launder money. In addition, the consumer’s own identity or account may be compromised by the cyber criminals.
Example of a Work-From-Home Scheme:
•
An individual applies for a position as a rebate or payments processor2 through an online job site or through an unsolicited email.
•
As a new employee, the individual is asked to provide his/her bank account information to his/her employer or to establish a new account using information provided by the employer.
•
Funds are deposited into the account that the employee is instructed to wire to a third (often international) account. The employee is instructed to deduct a percentage of the wired amount as their commission.
•
However, rather than processing rebates or processing payments, the individual is actually participating in a criminal activity by laundering stolen funds through his/her own account or a newly established account.
In February 2010, the U.S. Federal Trade Commission (FTC) coordinated with state law enforcement officials and other federal agencies to announce a sweeping crack down on job and work-from-home fraud schemes fueled by the economic downturn. Individuals who are knowing or unknowing participants in this type of scheme could be prosecuted.
1 Cyber criminals may also spoof a legitimate business to entice you into opening the email, which may contain a fraudulent application for information or malware.
1
2 Other common job titles for these schemes include trading partner or currency trader.
2
Protect Yourself:
• Be wary of work-from-home opportunities. Research the legitimacy of the company through the Better Business Bureau3 (for US-based companies) or WHOIS/Domain Tools4 (for international companies) before providing personal or account information and/or agreeing to work for them. In addition, TrustedSource.org can help you identify companies that may be maliciously sending spam based on the volume of email sent from their Internet Protocol (IP)5 addresses. See also the FTC’s recommendations6.
•
Be cautious about any opportunities offering the chance to work from home with very little work or prior experience. Remember: if it looks too good to be true, it usually is.
•
Never pay for the privilege of working for an employer. Be suspicious of opportunities that require you to pay for things up front, such as supplies and other materials.
•
Never give your bank account details to anyone unless you know and trust them.
• If you think you may be a victim of one of these scams, contact your financial institution immediately. Report any suspicious work-from-home offers or activities to the Internet Crime Complaint Center (IC3)7 at http://www.ic3.gov/default.aspx.
For more information, visit:
•
PhishBucket.org, a nonprofit organization dedicated to protecting job seekers from fraudulent job offers.
•
OnGuardOnline.org. Sponsored by the FTC, this site provides practical tips from the federal government and the technology industry to help you be on guard against Internet fraud, secure your computer, and protect your personal information.
• Better Business Bureau, http://www.bbb.org/us/article/work-at-home-schemes-408.
This advisory was created through a collaborative cross-industry effort to protect consumers and businesses against account takeovers. Led by the Financial Services Information Sharing and Analysis Center (FS-ISAC), contributors include more than 30 of the largest financial institutions in the U.S., industry associations including the American Bankers Association (ABA), NACHA - The Electronic Payments Association, BITS/The Financial Services Roundtable; and federal regulatory and law enforcement agencies.
3 http://www.bbb.org/
4 http://www.domaintools.com/
5 An IP address identifies the company’s website host or network interface and location.
6 http://www.onguardonline.gov/topics/email-scams.aspx#3
7 The IC3 is a partnership between the Federal Bureau of Investigation (FBI), the National White Collar Crime Center (NW3C), and the Bureau of Justice Assistance (BJA).
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/files/Dehydrating%20/
Rehydrating Tomato Powder
Tomato Paste – 1 tsp powder and 1 tsp water.
Tomato Sauce – l tsp powder and 3 tsp water.
Tomato Soup – 1 tsp powder, 1 tsp water and 2 tsp cream. (note)
Tomato Juice – 1 tsp powder and 1/2 tsp water or more. (note)
NOTE: Adjust amount of water to taste for soup and juice.
Submitted by: Darlene
Title: How To Make Vegetable Flakes & Powders
Categories: Dehydrator, Vegetables, Info
Yield: 1 Textfile
1 Textfile only
Use your blender to chop dried vegetables into flakes or a fine
powder and you will never again have to buy commercially prepared
soup bases or seasonings for salads and other dishes.
HOW TO PREPARE THEM
The storage life and nutritional value of powdered or flaked
vegetables is much less than that of sliced or whole dried
vegetables, so do not chop or powder more dried vegetables than you
will use within 1 month. Vegetables may be flaked or powdered
separately or several vegetables may be blended together to make
mixed flakes or powder.
Dried vegetables should be very dry and crisp before chopping. Be
sure the blender is completely dry. If any moisture is present, the
vegetables will clump instead of becoming powder or flakes.
Process about 1/2 to 1 cup of dried vegetable pieces at one time.
Larger amounts will not powder or flake evenly. A blender mini-jar,
which is available for some blenders, is convenient but not
necessary. A standard 1/2 pint or 1 pint canning jar fits the cutting
assembly of some blenders.
Put the dried vegetable pieces in the blender. Set the blender speed
on chop for several seconds. Turn it off, scrape down the sides with
a rubber spatula and chop again for several more seconds. Repeat
until the vegetables are flaked or powdered.
Fresh vegetables may be pureed before drying, then dried as vegetables
leather. (See other textfile on vegetable leathers.) Vegetable
leather can be powdered or flaked in the blender for use in soups,
sauces or baby food. The nutrient and flavor loss is higher than with
pieces of dried vegetables because of additional exposure to air
during drying.
HOW TO STORE THEM
Store vegetable flakes and powders in airtight containers with as
little air as possible. Select the size container which best
corresponds to the amount of flakes or powder. Empty spice jars and
baby food jars are a good size. Store them in a cool dry place and
use them within 1 month.
Flakes and powders made from unblanched vegetables will not keep as
long as those made from blanched vegetables. They may also develop an
unpleasant flavor during storage.
HOW TO USE FLAKES AND POWDERS
CREAMED SOUPS AND SAUCES — Flavor a creamed soup or sauce base with
reconstituted vegetable powder. Combine 1 Tbsp vegetable powder and
1/4 cup boiling water for each cup of soup or sauce. Let the mixture
stand for 10 to 15 minutes before adding to the soup or sauce base.
SALAD SPRINKLES — Coarsely chopped vegetable flakes such as carrots,
cucumbers, zucchini, onions, celery or tomatoes add flavor and
texture to salads. They don’t need to be reconstituted because they
will absorb moisture from the salad and dressing.
SEASONINGS — Both vegetables and herbs can be powdered and flaked
and used alone or combined with other seasonings. Because home dried
vegetable seasonings and herbs have no anti-caking additives, make
small quantities and store them in airtight containers. Make
seasoning salts by mixing vegetable and herb powders with table salt.
The addition of salt decreases the tendency of the powder to cake.
BABY FOOD — See textfile on “How To Make Your Own Baby Food”
RECIPES — Substitute reconstituted vegetable powders and flakes for
finely chopped fresh vegetables in recipes. If you don’t reconstitute
the powders or flakes before adding to the recipe ingredients, add a
small amount of liquid to the recipe. Allow 1/4 cup liquid for each
tablespoon of powder and each 1 1/2 tablespoons of flakes.
Tomatoes powder well but are extremely concentrated. One tablespoon of
tomato powder is equivalent to 1 medium fresh tomato.
EQUIVALENT MEASUREMENTS FOR MOST VEGETABLES
1 Tbsp vegetable powder 4
OR Tbsp 1 1/2 Tbsp vegetable
flakes = chopped
OR fresh 2 Tbsp dried pieces
vegetables ** How To Dry Foods by Deanna DeLong HPBooks, California
1992 ISBN = 1-55788-050-6
Scanned and formatted for you by The WEE Scot — paul macGregor
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/files/Dehydrating%20/
Fruit & Vegetable Flours
Fruit & vegetable flours can be made with sweet potatoes, carrots,
beets, beans, peas, onions, sweet corn, blueberries, apples almost any
garden produce. The flavor, vitamins and minerals from the whole fruit
or vegetable can be concentrated into a couple of tablespoons. Only the
water is missing.
All you do is slice the fruit or vegetable very thin, dry it to a crisp
and grind it into a powder. These flours offer many of the advantages of
dried foods but greatly expand the ways to cook with them.
There are several advantages: *A high percentage of vitamins and
minerals survive the drying time ( some estimate 90% ), so you can add
them to other foods for a nutritional boost. *Flours reconstitute much
more evenly than chunks of dried food.
*Fruit and vegetable flours blend smoothly into batters, sauces and dips.
*Flours from high acid fruits and vegetables like tomatoes and apricots
soften the gluten, giving breads a fine, even texture, a softer crumb,
and a greater loaf volume.
*These flours absorb liquid so they fit well into thick, creamy puddings
and custards. *The best fruit and vegetables for flours are those that
can be easily be dried crisp.
The more sugar the food has, the more you’ll have to struggle to remove
the moisture. Damp slices are almost impossible to grind into a powder.
Easy vegetables to start with are spinach, parsley and other leafy
greens, as well as root vegetables like sweet potatoes and carrots.
Apples have a higher sugar content but the many uses for their flour may
encourage you to try them.
Grapes ands plums are difficult; they turn into raisins and prunes and
end up gummy.
Peel apples, eggplants and tomatoes because their skins get rubbery and
won’t grind well. Root vegetables don’t have to be peeled.
Slice the foods as thin as you can. You want to quarter a fruit the size
of an apple , then slice it transversely so you end up with thin chips.
Blanch the vegetables for 30 seconds to a minute. It deactivates the
enzymes which contribute to spoilage and color loss. Blanching is
particularly important because you’ll do all this drying under 140 F,
the temperature that begins to destroy the enzymes. Arrange slices in a
single
layer; they shouldn’t touch each other. Set the dehydrator on “low”,
about 125 F. Let the slices dry until they are brittle, or as close to
brittle as a fruit like an apple can get.
Because of weather changes, uneven slices and varying thickness, it’s
difficult to predict how long something will take to dry. Most foods dry
overnight in an electric dehydrator. A leaf like spinach should dry
until it is brittle. Dried spinach has the texture of a leaf you might
find in autumn under an oak tree but
keeps its dark color. Onion strips dry very rigid, but seem delicate,
like a moth wing. When the slices are dry, store them as soon as they cool.
Don’t grind them.
These flours, especially the sweet ones, don’t store well. Even the
dried slices will take up water, so make an effort to use airtight
containers.
Drying protects food from spoiling because microorganisms can’t find
enough moisture to survive. Keeping
the slices is critical.
Grinding the flour is easy. You can make the flour very easily in a
blender or coffee mill. Make sure the
blender is dry inside, the put a handful of slices in, and cover and
blend at high speed. Leave the blender on for 30 seconds. You may have
to scrape the flakes and fragments back down onto the blades, cover and
blend again.
Grinding goes fast-
you can grind a cup of flour, enough for a loaf of bread, in under 10
minutes. Grind the flour as finely as possible. Some dried slices turn
to powder very easily. Spinach turns to powder the consistency of black
pepper. Don’t worry if other fruit or vegetables don’t make perfectly
uniform powders. Tomatoes acquire the consistency of whole wheat flour
except for about 5% of the flakes. This variation does not affect
cooking with the flour.
Cooking with fruit and vegetable flours requires a pioneer spirit
because you’ll find that few recipes call for them. Try using them first
as seasonings, mixing onion flour into sour cream for a dip, adding
apple flour to pancake batter, heating peach flour with peanut butter
for a sauce or spread. Try to remember that little flour came from a lot
of fruit or vegetables, so the flavor can be very strong.
1 Tbsp of green pepper, for example, can overpower a loaf of bread.
Apple flour has a milder taste and mixes with just about anything. To
adapt yeast bread recipes, add 1/4-1/2 cup of the fruit or vegetable
flour for each cup of flour in the original recipe. You may have to
knead slightly less whole wheat flour into the dough.
~Tomato Bread~
! 1/2 tsp dry yeast
1/2 cup warm water
4 tsp honey
1/2 cup milk
2 Tbsp butter
1 egg
1/2 cup tomato flour
1 Tbsp onion flour
1 Tbsp celery flour
1 Tbsp parsley flour
2 1/2 cups whole wheat flour
Dissolve yeast in water. Stir in 1 tsp honey. Allow to set until bubbly.
Warm the milk enough to melt the butter in it. Add the remaining honey.
Beat the egg in a medium large bowl. Beat in the milk mixture, then the
yeast. Beat in vegetable flours, the half the whole wheat flour.
Gradually stir in and then knead the remaining wheat flour, adding just
enough to work the dough. It will be a little sticky. Knead about 5
minutes. Shape into a ball, oil the dough and place in an oiled bowl.
Allow to rise in a warm place for about 40 minutes or until doubled.
Punch down, knead briefly, and allow to rise again until doubled. Punch
down the dough and roll into a rectangular shape about 8” wide on a
floured board. Make sure you roll the dough in both directions. This
improves the texture. Roll tightly into a loaf, pinch the edges and
place into a buttered 8 x 4” loaf pan. Allow to rise until it doubles,
about 30 minutes or until browned and hollow sounding when tapped. It
will not sound as hollow as breads made without vegetable flours. If
it’s browning too much, cover and top with foil. Remove from pan and
cool on a rack.
Makes 1 loaf.
~Sweet Potato Muffins~
3/4 cup whole wheat flour
3/4 cup oat flour
1 cup dried sweet potato flour
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp ground cloves
1/2 tsp cinnamon
1/4 tsp nutmeg
2 eggs
1/3 cup oil
1 1/4 cups milk
1/3 cup honey
1/2 cup chopped walnuts
1/2 cup coarsely chopped raisins
Combine the whole wheat flour, oat flour, sweet potato flour, baking
soda, baking powder, cloves, cinnamon and nutmeg in a bowl, and mix
well. Combine the eggs, oil, milk and honey, and mix together well with
a wire whisk. Add the dry mixture to the wet mixture, and combine well.
Stir in walnuts and raisins. Bake in greased and floured muffin tins (or
use paper liners ) at 350 F for 25 minutes.
Makes 18 muffins
To take advantage of these special flours’ absorbing ability, combine 1
cup of fruit or vegetable flour with 4 cups of milk and 3 eggs for a
custard. For pudding, add 1 cup fruit or vegetable flour to 4 cups of
milk and 6 Tbsp of cornstarch.
~Apple Pudding~
4 cups of milk
1 cup dried apple flour
1/4 cup dried peach flour
6 Tbsp cornstarch
1 tsp pure vanilla extract
1/4 tsp ground dried orange rind
raisins and cinnamon ( optional )
Heat 3 cups of milk over medium heat until a skin forms on top.
Meanwhile, combine apple and peach flours, cornstarch, and the remaining
cup of cold milk and mix well. Stir some of the hot milk into the
mixture, then slowly pour the mixture into the remaining hot milk. Stir
and cook over medium low heat until mixture thickens and begins to
bubble. Cook about 2 more minutes until the starchy flavor disappears.
Stir in the vanilla, orange rind, and raisins, if desired. Put into
serving dishes, and sprinkle with cinnamon, if desired. Cool before serving.
Makes 8 servings.
Submitted by: David
Wheat Flakes
1/2 cup whole wheat flour
2 cups boiling water
1/4 to 1/2 tsp salt
brown sugar to taste
1 tsp vanilla extract or other flavoring if desired
Optional: cinnamon or nutmeg to taste.
Mix with good egg beater, flour, salt and water in a double boiler.
Cook about 20 minutes or until thick. Adjust amount of water to suit
yourself, to make it the consistency of puree for leather.
Flavor with brown sugar to taste and add vanilla. Add nutmeg, cinnamon
or both if desired. Spread on leather tray and dry until completely
dry. It should break into pieces when taken off the tray. Use for
cereal with milk.
Submitted by: Darlene
Vegetarian Ham - Buddhist
Posted by: “Anna
Directions:
“The Buddhists, whether monks or ordinary people, mingled freely with
the non-vegetarians, and because the manners of Chinese society are
all-embracing and diffuse, felt obliged to provide food which looked
and almost tasted like meat. This was a sign of hospitality. Their
cuisine was based on nuts, spices, vegetables, sauces, sesame, peanut
and vegetables oils, and bean curd. The last was the factotum, now
appearing as duck, then as chicken, then as fish. Its very lack of
personality made it an excellent actor.”
Soak the bean curd in water for about 1/2 hour until soft. Mix
together the remaining ingredients, and marinate the bean curd in
this mixture for about 2 hours.
Select the largest and smoothest sheet and lay it on a flat surface.
Place the remaining sheets on top of it evenly, so that when rolled
up it will form a cylinder of regular dimensions. Roll it up VERY
tightly. Place it on a single piece of cheese-cloth or old sheet and
roll it up, with the cloth overlapping both at both ends. Tie the
bundle at both ends like a toy firecracker at the two points where
the bean curd ends. Steam the roll for about 1 hour. Cool the roll
and unwrap it. Slice the roll into 1/4-inch slices and serve cold.
From “Chinese Gastronomy” by Hsiang Ju Lin and Tsuifeng Lin, First
Harvest/HBJ, New York, 1977. Introduction by Lin Yutang.
Ingredients:
2 oz (3 sheets) dried bean curd
3 tb Soy sauce
2 tb Water
1 Level teaspoon sugar
1/2 Level teaspoon MSG
1 Level teaspoon fennel
1/2 Star anise
2 Cloves, crushed
1/2 Level teaspoons wild
-pepper, crushed.
-[Szechwan peppercorns S.C.]
________________________________________________________________________
2. Caribbean Satay Sauce
Posted by: “Anna
Caribbean Satay Sauce
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : to file
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 cup plus 2 tablespoons lime juIce
1 cup soy sauce
1 1/2 tablespoons sugar
1 tablespoon black pepper
1/4 teaspoon crushed red pepper
2 1/2 tablespoons minced garlic
2 1/2 cups peanut butter (chunky)
1 1/2 tablespoons ground ginger
In a large pot, heat soy sauce and lime juice (we
used juice from seven fresh limes) until simmering,
dissolve sugar in hot mixture then add peanut butter.
stirring until smooth. Add remaining ingredients, mix
well, and remove from heat (We used 2 teaspoons
black pepper.) Serve over chicken or pork.
The original recipe made twice this quantity. If you cut it in
half, there is still enough sauce for a meal of Chicken Satay
with enough oh over to he used on a second meal, perhaps
pork.
Simeon’s on the Commons, Ithaca, N.Y., restaurant
scanning and formatting errors by Sandy West
Pittsburgh Post-Gazette 1-16-2000
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 301 Calories; 1g Fat (2.8%
calories from fat); 18g Protein; 60g Carbohydrate; 5g Dietary Fiber;
0mg Cholesterol; 16468mg Sodium. Exchanges: 1/2 Grain(Starch); 7
Vegetable; 0 Fat; 1 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0.
This great group is owned by *~Tamara~*
——————————————————————————————————— To visit your group on the web, go to:
http://groups.yahoo.com/group/world-recipe-fiesta/
LOL....
from a 2003 email, still in my mailbox:
go to the google website
http://www.google.com
In the search box do
star+card+fold
You will find plenty of instructions for star cards. If you don’t
have a working printer, just keep the instructions you have chosen
online or bookmark them for later reference. Work through the
steps. If you are like me, it will take more than one try.
For fun I tried the google and it still shows lots of interesting projects:
Free Capital Stars Half Fold Card by Free Patriotic Project
Jan 12, 2010 ... Free printable patriotic card or stationery. The design is a very light gray capital building for the inside of the card or stationery with ...
www.freepatrioticproject.com/free-cards/capital-star.shtml - Cached
How to Make a Christmas Card Star - wikiHow
Sep 25, 2010 ... wikiHow article about How to Make a Christmas Card Star. ... Score each card along the fold lines to make it easier to fold. ...
www.wikihow.com/Make-a-Christmas-Card-Star - Cached - Similar
star raising pop up card
If you make this card correctly the star will sweep above the mountain, from right to left, as you open the card. When you close the card the star will fold ...
www.popthatcard.com/star/index.htm - Cached - Similar
O’Charley’s Baked Potato Soup
3 lbs. red potatoes
1/4 cup butter, melted
1/4 cup flour
2 quarts half-and-half
1 pound block Velveeta cheese, melted
White pepper, to taste
Garlic powder, to taste
1 tsp. hot pepper sauce
1/2 lb. bacon, fried crisply
1 cup cheddar cheese, shredded
1/2 cup fresh chives, chopped
1/2 cup fresh parsley, chopped
Dice unpeeled red potatoes into 1/2-inch cubes. Place in a large Dutch oven,
cover with water and bring to a boil. Let boil for 10 minutes or until
almost cooked. In a separate large Dutch oven, combine melted margarine and
flour, mixing until smooth. Place over low heat and gradually add
half-and-half, stirring constantly. Continue to stir until smooth and liquid
begins to thicken. Add melted Velveeta. Stir well. Drain potatoes and add to
cream mixture. Stir in pepper, garlic powder and hot pepper sauce. Cover and
cook over low heat for 30 minutes, stirring occasionally. Place soup into
individual serving bowls and top with crumbled bacon, shredded cheese,
chives and parsley.
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Tuesday
How to Make an Herb Wreath - Putting it All Together
Okay, let’s make an herb wreath. I’ve included instructions here. There’s also a helpful (I hope) slide show at the bottom of this post.If you missed part one (prep) you can visit it at: How to Make an Herb Wreath - Part 1
We’re going to take a traditional approach and assume that you want to make a dried herb wreath from which you will harvest herbs later. Your best bet is to use a strong base on which you can wire bunches of herbs in place. Although you can use floral tape instead, you won’t want to deal with the glue contaminating your herbs, so that leaves metal pins, wire or picks (small sticks with wires attached to the end).
For our example, we’re using wire cut to length. I like wire because you can buy rolls in a variety of colors and finishes, cut the wire long enough to secure the ends of your herbs, and then use the additional length of wire to attach herb bunches to the form or backing. Here’s how:
Making an Herb Wreath
We’ll be using a six inch grapevine wreath form and 24 gauge wire. To make the job easier, we’ll be working on a large trash bag outdoors and have garden shears, wire cutters and scissors standing by.
A Simple Herb Wreath Assembly Method
One of the most efficient ways to assemble an herb wreath is to make separate bunches of herbs and then add them to the backing (form) one at a time. As each subsequent bunch is added, it covers the wired end of the bunch before it. When you get to the last section (opening) in the circle, prepare a bunch of herbs that has stems facing in both directions. Tie it in the middle instead of at the end, and work to conceal the wire with greenery. When you put the final bunch in place, you won’t know where the wreath starts or ends.
Choosing Herbs for a Wreath
The overall look of your wreath will depend on the types of herbs you have to work with. Where herbs are concerned, more is usually better. Variety adds interest to your wreath, but you want the whole thing to look integrated too. An easy way to achieve this is to make all the smaller bunches look similar by layering herbs in the same manner. That’s the way we’ll do it today. (Some folks like making bunches using one herb variety per bunch in bands around the wreath. If you prefer to do it that way, the assembly instructions here will work as well. Just use one type of herb per bunch.)
For mixed herb bunches, you’ll start with a base layer made up of an herb you have in abundance. Something full with thick stems and leaves is a good choice. My favorite is rosemary because it looks like an evergreen bough, dries well and has a nice aroma. If you live in a temperate area, you can grow rosemary year round outdoors. If not, you can plant newer winter hardy cultivars that can tolerate a freeze. Some are hardy to zone 5.
If you don’t like rosemary, or don’t have enough of it, the following herbs make good bases too. Remember, you want something that fills in well and isn’t too lacy in appearance:
* Lavender branches
* Sage
* Bay Leaf
* Yarrow
Once you have the herb for the bottom layer of a bunch chosen and laid out, add another layer, and then another. You can create bunches with each new layer slightly lower (with shorter stems) than the layer before it, or with one herb slightly to the left or right. I like to mix it up but always try to keep the base layer herb slightly longer and fuller than the rest. Bunches should look the same size and shape in this type of layout with the possible exception of one or two herb additions that may add a nice accent or focal point.
For our example wreath, I used rosemary as a base, with layers of:
* Lavender stems (and buds)
* Common sage (smaller leaves)
* Oregano
* Pineapple sage
* Lime scented geranium
* Thyme
In each bunch, I also added an accent herb tucked in here and there:
* Hyssop
* Marjoram
* Lemon balm
* Peppermint
* Catnip
Use what you have, but make sure to use more of your woody stemmed sturdy herbs. They’ll support soft stemmed herbs like the mints (catnip, peppermint and lemon balm) better. If you do have to rely on lots of soft stemmed herbs, keep the stems relatively short. For interest, try to incorporate flowering herbs too, like lavender, calendula and rosebuds. They add color and contribute appealing textures to your wreath too.
Assemble the Herb Wreath
1. Get your gear together, and work in the shade if you can.
2. Pick herbs in the morning after the dew has evaporated but before the sun gets too hot.
3. Remove yellow or damaged leaves from herb stems.
4. Assemble herb bunches by using the layering method above. Try for bunches that are around four to six inches long. Let the curve of the herb base be your guide — shorter for tiny wreaths, longer for large wreaths.
5. Strip some of the foliage from the last half inch of the bunch. This will help keep the base manageable and limit shrinkage that will loosen bunches as they dry.
6. Cut a 9 to 12 inch length of wire and wrap stems four or five times. Make them snug. Trim the stem ends to keep them relatively even.
7. Assemble as many bunches as you think you’ll need to go around the wreath. Remember, each subsequent bunch will cover the stem end of the one before it. I used seven bunches for this six inch sample grapevine wreath.
8. Prepare the wreath form by adding a hanging loop or hook to the back.
9. Start adding bunches to the wreath by using the extra length of wire attached to each base to affix the bunch to the wreath. If the tops of the stems stick out at unattractive angles, you can bind them to the curve of the form by threading a loop of wire directly to that stem. It will be concealed in the other greenery. Leave any extra wire loose for now. You can trim and tuck it in later.
10. Add the next bunch. Make sure the top of the new bunch completely conceals the base of the previous bunch.
11. Keep going around the wreath base adding bunches until you get to the last opening. At this point you can do a couple of things. If the bunches are pretty dense, you may be able to just add a final bunch for a nice filled-in look. You can also reserve that last space for an attractive bow. I like to make the last bunch by placing stem ends on both sides of the bunch and wiring it in the middle, being careful to add a few bushy herbs that will conceal the wire. Geraniums are great for this. Using this method, you can put the last bunch in place pretty effortlessly regardless of how much space you have available.
12. Once the wreath is complete, check for exposed wire and tuck in additional stems to conceal wire and any gaps. Trim remaining wires and bury the ends into the base.
13. Stand back and review your handiwork. If some leaves look too floppy or don’t fit the curve of the wreath, remove them. You may also be able to finesse them behind adjacent bits of greenery.
14. Dry your wreath in a warm, dark spot for at least 72 hours. If there are any insects present, they will evacuate as the herbs dry, so try finding a spot in a garage or attic. You can also do this outside in good (but not very hot or humid) weather. Just tuck the wreath into a fully opened brown paper bag set on its side, cut open the bottom (back) end and make sure no sunlight is hitting the wreath through the open sections. Check every few hours to make sure the herbs drying and not cooking. There should be adequate air flow to allow escaping moisture to exit the bag.
15. As your herb wreath starts to dry, you’ll notice that your beautiful design will shift a little, exposing the wire and altering the nice round (or heart shaped, oval or square) outline. Tuck fresh cut stems into bald spots to conceal wired sections. You can also hold wayward stems in place with a couple of wooden clothespins until they dry completely. Once dry, most herbs will hold their shape.
One dried herb wreath can last an entire season if you keep it out of the sun and away from moisture (like steam from your kitchen sink). Herb wreaths also make wonderful gifts.
Special Notes on Making Herb Wreaths
If you want an herb wreath for decorative purposes only, you have much more latitude. You can tack stems in place with hot glue instead of pins or wire, and you can use decorative mosses to make the base look more natural.
If you love the idea of making a dried herb wreath but don’t have lots of herbs to use as raw material, there are some other options. Instead of completely covering the base with herb bunches, just place herbs on part of the wreath and add a bow. You’ll have aromatic and attractive dried herbs, effective wall art, and it won’t take a garden full of greenery. Just construct a double stemmed bunch as described above and add one or two additional bunches on either side.
Making an herb wreath is wonderfully entertaining, but it can take time, so give yourself a couple of hours for the task. Make a nice cup of tea or cocoa for yourself, while you’re at it. When it comes to herb harvesting and crafting, this is about as good as it gets, so enjoy it. It only happens once or twice a year.
Nourishing the Wild Self: Part 4 -Wild Foods and Community
Eat Wild
“Once we have tasted wildness, we begin to hunger for a food long denied us, and the more we eat the more we will awaken.” — Stephen Harrod Buhner
An even deeper way of connecting with and nourishing your wild self is to consume wild food! For millions of years humans have foraged and hunted everything they ate directly from the wild. Eating from the wild requires even more consciousness and effort, and deepens our connections with the wild land, and our wild body and heart in a way that nothing else can. Once you tap into the sources of wild food available to you, you become more aware of the fact that we are OF this EARTH, and she provides everything for us- air, water, food. Eating from the wild season after season allows you to begin to see the larger patterns in ecosystem well-being, and fluctuations that are normal, or those which are the result of human interaction. When you have this kind of relationship with the land you live on, weather it be an urban park, the edges of the community garden or the wild lands in the hills, you can become a caretaker and spokesperson for the well-being of that land, and the communities, human and non-human alike, that depend on it. By seeing the wild plants, animals and places as a resource to be cared for, respected and used for food, you can prevent them from becoming parking lots, or shopping malls, or dog parks. If you and your loved ones depend on those places and resources, you will want to defend and protect them.
Eating wild makes you more self reliant and confident, as you become aware of what is available to you beyond what others provide. Wild foods can include wild plants growing in abandoned lots, on the edges of farmers fields, wild berries, wild nuts and seeds, animals that are hunted for food, or fresh roadkill. The benefits of tapping into wild food sources are many. Plants grown on wild soils that haven’t been depleted by extended periods of agriculture are richer in nutrients, and wild animals eating the diet they evolved with, and moving about the landscape on a daily basis are healthier, happier and more nutrient rich.
The very act of harvesting wild foods reconnects YOU with your wild self and wild body. What does it feel like to lay stretched in a sandy river bottom picking up acorns for hours? Do you notice how your senses sharpen, you notice every breath of wind, water tastes that much sweeter, you take in deep nourishment from the land and creatures around you, weather you see it that way or not. Many studies have shown that time in nature improves peoples physical health, and emotional/spiritual health as well. The wild self needs to be nourished in this way. This goes for those who gather wild plants, and those who hunt animals for food. Putting yourself face to face with the reality of what it means to live on this earth, and what “food” really is. Food is far more than a plastic wrapped hamburger patty or salad in a plastic box. Food is our relationship with the land, and a source of nourishment on multiple levels. And how does it feel to your wild self to be able to provide sustenance and nourishment to your loved ones and community? How does nourishing others nourish you?
How can wild foods nourish our communities as well? It is easy to imagine a community of women going out to gather the wild weeds, fruits, and nuts together, and returning to the community to process, store and prepare these foods. This isn’t just an actitivy for tribes of old. We modern humans need to nourish and strengthen our bonds to our communities, and community harvesting is a beautiful way to do that. The same thing goes for hunting parties of men and women, and even children. Entire families join in the hunting trip, getting out into wilder places, and can take part in the butchering and processing of any animal taken. This kind of community work increases our sense of connection with our neighbors and friends, and our sense of interdependence. We come to know who and how we can rely on in times of need. People can come together to protect resources that serve the community.
Food as Sacred
It is also wise for us to remember that our wild selves need to be connected with “the sacred.” For some that means joining a religious community, others find it in private meditation. But the sacrament of food is something many people have forgotten and should be brought back into our daily lives.
Food brings people together- both to prepare it, and to eat it. Many family traditions revolve around special holiday meals, or traditional dishes. The kinds of foods we eat are deeply connected with our social heritage and culture, and food is deeply rooted in our emotional sphere and limbic systems. Eating food, no matter with whom, how we eat it or what we eat should be a sacred act. The act of taking life- no matter how large or small, plant or animal, into our body to sustain us, requires deep responsibility, gratitude and presence. Food is a sensual experience, and we should make an effort to fully take in all the nourishment that food provides- on that sacred level. This means not watching TV while eating, paying attention to every bite, eating peacefully and joyously with others we share our meals with, giving gratitude to the creatures that gave themselves for our nourishment, and anyone else involved in the procurement of our food: farmers, workers, market vendors, hunters, gatherers etc.
No matter where your food comes from it should be eaten in the spirit of gratitude and peace. If you feel guilty over what you are eating, or where it came from, and can’t eat without those feelings of remorse, it is time to rethink. What is most nourishing to you? What nourishes your community and your land base? Are there ways you can obtain food that will fill you joy and gratitude? Many people have chosen to refrain from eating certain foods for the guilt or environmental destruction it causes, but no longer nourish themselves completely. It is a two way street, you both nourish your wild self deeply, and make choices which nourish the communities and land around you. Choose to get your meat from a local rancher who treats his/her animals with love, respect and a good living. Grow your tomatoes in a pot on your patio if you can’t get tomatoes that haven’t been raised with pesticides and slave labor. Find or develop a community garden to allow your community to grow their own produce. Harvest fruit from trees planted in your city that fall to the ground and rot otherwise. Find a hunter who is willing to share his/her meat with you, or take you along and teach you to hunt your own. Join a CSA or get to a farmer’s market. Realize that every step you take, no matter how small it seems, to free yourself from the industrial food system that damages not only our environment, but our communities and our own personal health, serves to nourish the wild on many levels. Find just one thing you can start doing today, or when you get home. What will it take? Find ways to juggle your finances, or work together with others to make it easier to acquire good food. Ride share to the farmers market each week, buy a grass fed cow and split it with your neighbors, grow a garden. Realize that things can NOT go on the way they are in our culture- and we are responsible for making the changes happen we want to see in the world.
If you’ve enjoyed this series, please be aware that I gave this as a class at the 2010 Traditions in Western Herbalism Conference, and recordings will be available in the near future! Check out this years conference! You won’t want to miss it! Traditions in Western Herbalism Sept 15- 18, 2011
“The mother of us all, the oldest of us all, Hard, splendid as rock, Let the beauty you love, be what you do. There are a thousand ways to kneel and kiss the earth”~ Rumi ~
Creamy Red Pepper Sauce
Dress up your dish with this simple, gluten and dairy free delicious sauce. Perfect on sauteed greens, scrambled eggs, on meats, as a dip for veggies, or a salad dressing!
1 - 12 oz jar or 3 roasted red peppers, drained
3 cloves garlic
1/3 c olive oil
2 tbsp tahini
1 tbsp balsamic or apple cider vinegar
1 tsp salt
1 tsp black pepper
2 tbsp sweet paprika powder
Put it all in the blender! Serve immediately or keep cool to use later.
Yum!
Cherry Cheesecake Oatmeal Mix
Recipe By : Real Food for Real People
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast Fruit
Mixes O.A.M.C.
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
3 cups Instant Oats, dry
1/2 cup Coffee Creamer — Amaretto Flavor
1/2 cup Powdered Sugar
3/4 teaspoon Salt
2 tablespoons Instant Pudding Mix — Cheesecake Flavor
1/2 cup Dried Cherries
Combine ingredients together in a large mixing bowl. Place mixture into a one-quart jar, or a large zip-baggie and seal. Decorate and label as desired. Attach the following instructions:
Cherry Cheesecake Oatmeal
Bring 4 cups water to a boil over high heat in a tea kettle or saucepan. Stir in contents of jar and turn off heat. Cover and let sit for 2 minutes; stir and serve in individual bowls with milk, if desired.
Source: “Outstanding Oatmeal Mixes”
Copyright: “(c)2008, Kaylin White/Real Food for Real People”
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 287 Calories; 5g Fat (16.7% calories from fat); 7g Protein; 54g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 753mg Sodium.
Exchanges: 1 1/2 Grain(Starch); 1/2 Fruit; 1 Fat; 1 Other Carbohydrates.
*Note: Please forward this recipe post to as many people as you like. All I ask is that you forward the entire message, and that you encourage the recipient to subscribe. Thank you so much! Kaylin
Healthy Breakfast Muffins/Gail’s Orange-Bran Muffins
Dry Ingredients
1 Cup Flour
1 ½ Cups Oat Bran
1 Cup Flax Seeds
1 Cup Wheat Bran
1 Teaspoon Salt
1 Tablespoon Cinnamon
1 Teaspoon Bicarbonate of Soda
1 Tablespoon Baking Powder
Blender Ingredients
2 Medium Oranges washed, ends trimmed off
1 Cup Brown Sugar
½ Cup Olive oil or some type of healthy oil
3 Large Eggs
1 Cup Buttermilk
1 ½ Cups Raisins or your choice of dried fruit
This recipe will make 12 extra large muffins or about 18 smaller ones. Prepare your muffin tin by spraying non stick spray or apply a thin film of butter or oil and dust with flour. Knock all the loose flour out if you use that method. Set aside.
Use a coffee bean grinder and run the flax seeds through it till powdery.
In a large mixer bowl, put dry ingredients and stir till blended.
In the blender put all the blender ingredients. (Oranges can have the stem end of the rind cut off but leave the rest of the rind on and cut the oranges into quarters then add to the blender.) Blend on liquefy till smooth then add to the dry ingredients and then add the raisins. Fill muffin cup to within ¼ inch from top.
Bake at 375° for 20 minutes. These freeze well.
Gail
For Teresa who wants Taco Soup Recipe. This is Weight Watchers, and is really good.
Taco Soup
1 lb. lean ground beef
1 large onion chopped
1 (1 oz.) package hidden valley ranch dressing mix
1 (1 oz) package taco seasoning mix
1 (16 oz.) can pinto beans
1 (16 oz) can chili beans
1 (16 oz) can whole kernel corn
1 (8 oz) can Mexican-style tomatoes
1 (8 oz) can diced tomatoes
Brown meat & onions and drain. Mix Ranch & Taco seasonings into meat. Add rest of ingredients, undrained to mixture. Simmer 1 hour. 2 Weight Watchers points per cup.
maxtraks
For Charlene,
This is a no bake cheesecake we like.
Caramel Cheesecake
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1 cup confectioners’ sugar
2 cartons (8 ounces) frozen whipped topping, thawed
1 shortbread or graham cracker crust (8 or 9 inches)
½ cup caramel topping + a little for drizzling on top
In a bowl, beat the cream cheese and sugar until smooth. Fold in 1 carton whipped topping, then swirl in ½ cup caramel topping; spoon into crust. Top with other carton of whipped topping and drizzle with caramel topping. Refrigerate until serving. Yield: 6-8 servings.
Optional: Add ½ cup peanuts or other nuts to cream cheese filling and sprinkle a few on top.
Trudy
Someone asked for a good no bake cereal cookie and this is the best one I’ve ever tried. Everyone loves it.
walterm
No bake Rice Krispie-Peanut butter cookies
6 cups rice Krispies
1 cup sugar
1 cup white Karo syrup
1 cup peanut butter (creamy or crunchy)
Mix sugar, Karo syrup in large saucepan; bring to a boil, then add peanut butter and mix well. Add the rice Krispies and mix well. Pour into 9” x 15 “ buttered pan or glass casserole. Sprinkle with chocolate chips. When chips are melted, spread over cookies and cut into squares. These cookies are vey good. This recipe came on the Rice Krispie box about 50 years ago and I’ve been making them since then.
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Sunday
How to Dry Roses
The nice pink rose in the picture is one of my favorite wreath roses. I’ve tucked a bud or two into raffia, cloth and fabric wreath bows for years because these pinks aren’t fussy and I can wait to cut them back in fall until the first part of November — usually, which makes them perfect for wreath making.
Drying Roses in a Dehydrator
You’ll read a lot about hanging roses upside down in an attic or covering them with silica gel (or another desiccant) to promote fast trying, but I usually rely on a dehydrator. I have a couple that I keep for fall harvesting — one for food items and the other for craft plants and flowers. They work very well for me, and I recommend them wholeheartedly. You can spend hundreds of dollars for a dehydrator with shelves, a fan and a thermostat, but I usually use a basic setup (purchased years ago for around $30) with dishwasher safe nesting racks and a simple heating element.
It typically takes a day or less at between 105 and 115 degrees F (a common temperature range for dehydrators) to dry rose buds, and even less time to dry rose petals. I just make sure to turn the individual blooms a couple of times (and rotate the racks a quarter turn) to keep the petals from drying with the crosshatch imprint of the racks on them.
Tips for Rose Potpourri
From pink roses that turn mauve, to sweetheart red roses that turn almost black, what you see isn’t always what you get in the world of herb drying in general and rose drying in particular.
The photo at the left shows the rose above after a few hours drying time. You’ll see that it has darkened quite a bit — yes, it is the same bud. Darkening is typical.
Once a rose dries, it can be sturdier and more resilient than you might expect too. The dried rose at the bottom of this blog is three years old and comes from the same bush as the pink example rose. Dried roses become brittle, but with regular dusting (I blow them clean with a hair dryer) you can use them for more than one season.
My secret to refreshing potpourri is to change out most of the other loose materials but keep the rose buds, wood flowers, pine cones and acorns. I add a couple of drops of rose essential oil (or another essential oil blend) and use them all over again. I think of it as a nice way to preserve the beauty of a season — or two — or three.
Air Drying Roses
If you do decide to dry roses the old fashioned way — upside down in a dark, warm, dry location, remember to use a rubber band instead of twine to bind bunches of blooms. As the stems dry out and lose volume the band will cinch up, keeping them from falling out of the bundle and shattering on the floor. These tips will help too:
Choose buds that are just opening. They’ll have the most natural look once dried and stay together better.
Strip the leaves from the stems before you dry roses. Moisture in tightly packed leaves can lead to mold growth.
Keep bunches small to enhance air circulation.
Hang blossoms and leave them alone for ten days to two weeks. When they’re brittle to the touch, they’re done.
http://theherbgardener.blogspot.com/2010/10/how-to-dry-roses.html
Sunday
Chive and Cheddar Cheese Soup
When there’s a chill in the air, nothing beats an old fashioned cream soup. The herbed chive and cheddar cheese soup recipe below has the rich goodness of potatoes and cheese without all the fat. Give it a try.
Chive and Cheddar Cheese Soup Recipe
8 cups vegetable stock (you can substitute chicken stock)
1 pound red potatoes, peeled and cubed
3/4 pound broccoli, florets
1 yellow onion, chopped
2 tablespoons butter
6 ounces cheddar cheese, shredded
1/2 cup chives, minced
1/4 cup parsley, minced
1 tablespoon fresh tarragon leaves, minced
1/4 teaspoon nutmeg, fresh ground
salt and white pepper to taste
Saute the onion in butter. Set aside. Combine vegetable stock and potatoes in a heavy soup pot and bring to a boil. Reduce heat and simmer for 10 minutes. Add broccoli and continue simmering for seven minutes more or until tender. Add onion and butter mixture, parsley and tarragon. Remove from heat and blend ingredients with an immersion blender until smooth. Reheat on low (don’t boil). Add cheese, chives, nutmeg, salt and pepper. Stir until cheese melts. Serves six.
The potatoes add thickness without resorting to using dairy cream or half-and-half. This makes Chive and Cheddar Soup a filling meal that’s low in calories. Because there’s a good, flavorful blend of herbs, the broccoli isn’t overpowering, either, so it’s a good way to incorporate this healthy veggie into your diet. For a dynamite garnish, put a dollop of sour cream on top of each serving with a sprinkling of fresh chopped chives. If you want to be truly devilish, add some bacon bits too.
Approx Nutritional Values
Per Serving - Calories: 254, Protein: 10 g, Fat: 14 g, Sodium: 320 mg, Fiber: 4 g, Carbs: 21 g
http://theherbgardener.blogspot.com/2010/10/chive-and-cheddar-cheese-soup.html
Green Bean and Potato Salad
“From Our Home to Yours”
Ozark First Church of the Nazarene”
2004
1 1/2 lbs small red Potatoes, diced into bite size pieces
10 oz Fresh Green beans. cleaned and snaped
1 cup quartered Cherry Tomatoes
1/2 cup chopped Onion
salt and pepper to taste
2/3 cup Honey Dijon salad dressing
Scrub potatoes and rinse well. Do not peel, Place in pot and cover with
water. Boil over medium high heat until fork tender. Drain and rinse under
cold water. Set aside.
Rinse beans under cold water. Place in pot and cover with water, Boil
until beans are crisp tender. Drain, rinse under cold water.
Combine potatoes, beans, tomoatoe and onions in a large bowl. Add salad
dressing and salt and pepper, toss well. Cover tightly with plastic wrap.
Chill 2 to 3 hours befor serving.
Billie C.
A home should be clean enough to be healthy,
and dirty enough to be happy.
anoonymous
Group owned by Beth Created by Tamara
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sounds wonderful.. when I am hungry & read these threads, it is all over for waiting on food!
thank you!
1. Brown Sugar Pumpkin Pie with Caramel Whipped Cream
Posted by: “Lynnda”
Brown Sugar Pumpkin Pie with Caramel Whipped Cream
1 refrigerated pie crust, softened as directed on box, (Pillsbury, etc)
Filling:
3 eggs
3/4 cup packed dark brown sugar
3/4 cup whipping cream
1 t. ground cinnamon
1/2 t. ground ginger
1/4 t. ground allspice
1 can pumpkin, 15 oz. (NOT pumpkin pie filling)
Topping:
1/2 cup whipped cream, whipped
1/4 cup caramel topping
Heat oven to 425. Prepare crust as directed on box for one crust filled pie. In large bowl, beat eggs lightly with wire whisk or hand beater. Beat in remaining filling ingredients until smooth. Cover edge of pie crust with 2 to 3 inch strips of foil to prevent excessive browning. Remove foil for last 15 minutes of baking. To prevent spilling filling, place pastry lined pie plate on oven rack. Pour filling into pie plate. Bake pie 15 minutes. Reduce oven temperature to 350. Bake about 45 minutes more or until knife inserted in center comes out clean. Cool on cooling rack 30 minutes. Refrigerate until chilled, about 4 hours. Serve pie topped with whipped cream and drizzled with caramel topping. Serves 8
Source: Betty Crocker
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2. Mashed Sweet Potatoes with Bacon
Posted by: “Lynnda”
Mashed Sweet Potatoes with Bacon
3 lbs. dark orange sweet potatoes, about 4 potatoes
8 slices bacon
1 large onion, chopped, 3/4 cup
1/4 cup half and half, warmed
1 t. chopped fresh thyme leaves
1/2 t. salt
1/4 t. pepper
Fresh thyme sprigs, if desired
Heat oven to 350. Pierce sweet potatoes all over with fork; place on cookie sheet with sides. Bake about 1 hour 15 minutes or until tender when pierced with fork. Let stand 15 minutes or until cool enough to handle. Meanwhile, in large skillet, cook bacon over medium high heat 4 minutes, turning occasionally, until brown. Remove bacon from skillet; place on paper towels to drain. Reserve 1 T. drippings in skillet; discard remaining drippings. Add onion to skillet; cook over medium heat 5 to 8 minutes, stirring occasionally, until softened. Peel sweet potatoes; place in large bowl. Mash until no lumps remain Add warm half land half, thyme, salt, and pepper. Mash until very smooth. Add onion to sweet potatoes. Crumble bacon; reserve 2 T. for garnish. Add remaining bacon to potatoes; stir until blended. Garnish with reserved bacon and thyme sprigs. Makes 10 servings
Source; Betty Crocker
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3. The Ultimate Slow Cooker Potatoes
Posted by: “Lynnda”
The Ultimate Slow Cooker Potatoes
3 cups boiling water
1 1/2 cups milk
1/2 cup butter or margarine, cut into pieces
1/2 cup sour cream
1 pkg. cream cheese, cut into cubes, 8 oz
1 t. garlic salt
1/4 t. pepper
4 cups Betty Crocker potato buds mashed potatoes (dry)
Gravy or chopped parsley if desired
Spray a 4 quart slow cooker with cooking spray. In cooker, mix boiling water, milk, butter, sour cream, and cram cheese with wire whisk until blended. Add garlic salt, pepper and dry mashed potatoes. Mix just until blended. Cover and cook on low heat setting 1 hour 30 minutes, stirring once after 1 hour. Before serving, stir potatoes. Serve at once or hold in slow cooker on low heat setting up to 3 hours. Stir every 30 minutes. If potatoes become too thick, stir in additional milk, a couple of tablespoons at a time. Serve with gravy or sprinkle with chopped parsley. To make on the stove, in large pot, heat water, milk and butter to boiling. Stir in sour cream and cream cheese until blended. Remove from heat. Add garlic salt, pepper and masked potatoes (dry); whip with fork just until moistened. If potatoes become too thick, stir in a little more milk, a couple of tablespoons at a time.
Serves 12
This is a perfect do ahead recipe for a holiday meal because it doesn’t require last minute preparation. This leaves you free to tend to the res of the meal. Feel free to add your special touches to these potatoes. Sprinkle with fresh chopped chives, canned French fried onions or freshly grated Parmesan cheese.
Source: Betty Crocker
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4. Kahlua Fudge Bites
Posted by: “Lynnda”
Kahlua Fudge Bites
3/4 lbs. (1 1/2 cups ) unsalted butter, and more for the pan
9 oz. (2 cups) flour
1/2 t. baking powder
1/2 t. salt
3 oz (1 cup) unsweetened natural cocoa powder, NOT Dutch processed
3 cups very firmly packed light brown sugar
4 large eggs
2 T. Kahlua or other coffee flavored liqueur or 1 1/2 t. pure vanilla extract
For the Glaze:
6 oz bittersweet chocolate, finely chopped
3 oz. (6 T) unsalted butter, cut into 6 pieces
1 T. light corn syrup
Position a rack in middle of oven and heat oven to 325. Lightly grease the bottom and sides of 9 x 13 inch baking pan. In medium bowl, whisk flour baking powder, and salt to blend. Melt butter in large pan over medium heat, stirring occasionally. Remove pan from heat and whisk in cocoa powder until smooth. Whisk in brown sugar until blended. Add eggs, one at a time, whisking until just blended. Whisk in Kahlua or vanilla along with the last egg. Sprinkle flour over the mixture and stir with rubber spatula until just blended. Scrape batter into prepared pan and spread it evenly. Bake until toothpick inserted in center comes out with a few small moist clumps sticking to it, about 30 minutes. Don’t overbake or the squares won’t be fudgy. Transfer pan to rack to cool completely. Make the chocolate glaze: In medium bowl, melt chocolate, butter and corn syrup in microwave or over barely simmer water, whisking until smooth. Pour glaze onto center of cooled uncut fudge bars. Using an offset spatula, spread glaze evenly to cover completely. Refrigerate until glaze is set, about 30 minutes. Cut into 1 inch squares.
Makes 8 dozen 1 inch squares.
Source: Fine Cooking
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5. Old-Fashioned Oven Beef Stew
Posted by: “Rhonda
This is from the Pillsbury website...
~~~~~
Old-Fashioned Oven Beef Stew
Prep Time: 15 Min
Total Time: 4 Hr 15 Min
Makes: 6 servings (1 1/2 cups each)
INGREDIENTS
1 1/2
lb beef stew meat
3
tablespoons all-purpose flour
2
bags (1 lb each) frozen vegetables for stew
1
can (14.5 oz) diced tomatoes, undrained
2 1/2
cups Progresso® beef flavored broth (from 32-oz carton)
1
tablespoon sugar
1/8
teaspoon pepper
2
dried bay leaves
DIRECTIONS
* Heat oven to 325°F. In 5-quart Dutch oven or 13x9-inch (3-quart) glass baking
dish, toss beef with flour. Add frozen vegetables.
* In large bowl, mix remaining ingredients. Pour over beef and vegetables;
gently stir until mixed.
* Cover; bake 3 hours 30 minutes to 4 hours or until beef is tender. Remove bay
leaves before serving.
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6. Beef and Vegetable Packets
Posted by: “Rhonda
This is from the Pillsbury website...
~~~~~
Beef and Vegetable Packets
Prep Time: 30 Min
Total Time: 30 Min
Makes: 4 servings
INGREDIENTS
4
medium potatoes, thinly sliced (4 cups)
8
large mushrooms, sliced (2 cups)
4
large carrots, thinly sliced (2 cups)
2
medium onions, sliced
1/2
lb extra-lean (at least 90%) ground beef
1
cup barbecue sauce
DIRECTIONS
* Heat gas or charcoal grill. Cut 4 (20x18-inch) sheets of heavy-duty foil.
Fold each in half to form 10x18-inch rectangle.
* In large bowl, mix potatoes, mushrooms, carrots and onions. Crumble beef over
vegetables. Add barbecue sauce; toss until well coated. Spoon 1/4 of mixture
onto each sheet of foil. On each sheet, bring up 2 sides of foil so edges meet.
Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat
circulation and expansion. Fold other sides to seal.
* Place packets on grill over medium heat. Cover grill; cook 20 minutes,
turning packets over once, until vegetables are tender and beef is brown.
Carefully open packets to allow steam to escape.
________________________________________________________________________
7. Cheesy Egg Biscuits
Posted by: “Rhonda
This is from the Pillsbury website...
~~~~~
Cheesy Egg Biscuits
Prep Time: 25 Min
Total Time: 25 Min
Makes: 5 sandwiches
INGREDIENTS
1
(10.8-oz.) can (5 biscuits) Pillsbury® Grands!® Refrigerated Flaky Biscuits
6
oz. (1 1/2 cups) shredded Cheddar cheese
5
eggs
2
tablespoons milk
1/4
teaspoon salt
1
tablespoon margarine or butter
5
tablespoons Old El Paso® Salsa
DIRECTIONS
* Heat oven to 350°F. Prepare and bake biscuits as directed on can, sprinkling
each with 1 tablespoon of the cheese before baking.
* Meanwhile, in large bowl, combine eggs, milk and salt; beat well. Melt
margarine in medium skillet over medium heat. Add egg mixture; cook until eggs
just begin to set, stirring occasionally. Stir in remaining cheese. Cook an
additional 1 to 2 minutes or until cheese is almost melted.
* Split warm biscuits. Spoon eggs evenly onto bottom halves of biscuits. Top
each with 1 tablespoon salsa. Cover with top halves of biscuits.
________________________________________________________________________
8. Cat s Story...!!good one
Posted by: “sandyu42
2cats decide to marry..
they have sweet marriage life
they got the first baby
and the second
first step for their babies
father worked hard for his family needs
and the mum gets to play and has a boyfriend
the children’s grow up without care and became bad boys
one of them became terrorist
the other stay in night clubs
the small one decided to kill himself
when dad heard that ,he got heart attack
mum lost her mind and became crazy
Give time to your family
__________
________________________________________________________________________
9. Jagerschnitzel
Posted by: “sandyu42
Jagerschnitzel
1 cup bread crumbs
1 tablespoon all-purpose flour
Salt and pepper to taste
2 tablespoons vegetable oil
4 pork steaks or cutlets, pounded thin
1 egg, beaten
1 medium onion, diced
10 large button mushrooms, trimmed and sliced
1 1/4 cups water
1 cube beef bouillon
1 tablespoon cornstarch
1/2 cup sour cream
In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with the bread crumb mixture. Saute in the hot oil until browned on both sides and cooked through, about 5 minutes per side.
Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned and most of liquid from mushrooms has evaporated. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately.
Serves 4.
Source: Allrecipes.com
*~Sandy~*
________________________________________________________________________
10. Spider Web (Cookie) Sandwiches-—Halloween
Posted by: “Russie
SPIDER COOKIE SANDWICHES
(Sandwich cookies, yum, with a web design on them, kids could help decorate them, chocolate cookies with a white cream filling).ENJOY!
16 oz tube refrigerated cookie dough, softened
Orange gel food color
7 oz jar marshmallow cream
1/2 cup unsweetened cocoa powder
8 oz brick cream cheese
Knead cocoa into cookie dough in a bowl. Shape into a 8” log, wrap in plastic wrap. Refrigerate 4 hours or overnight. (Heat oven to 350 degrees). Unwrap dough, cut into 1/4” thick slices, you should have 24. Place on ungreased baking sheets. (Bake 10 min.) or until set. Let cool slightly on baking sheet, remove to cool completely.
(2.) Beat cream cheese until smooth. Add marshmallow cream, beat until fluffy. Remove 1/3 cup, tint orange, and spoon into ziptop bag, reserve. Spread a slightly rounded tbs frosting on half the cookies. Top with remaining cookies, pressing to sandwich together. Snip a tiny corner off bag with orange frosting (pipe web design) on top and down sides of cookies. Refrigerate until serving.
MAKES 12 COOKIE SANDWICHES...
________________________________________________________________________
11. Flower (TIP)-—& Chocolate Peanut Butter (Pie) Recipe
Posted by: “Russie
STOP FIDO FROM FLOWER MISCHIEF
While you are working in the garden, your dog is tunneling in the garden. To get him to quit, find a shaded patch of dirt 3 feet wide, 6 feet long and 2 feet deep. When you see your dog digging elsewhere, call him over to the area to watch as you bury his favorite toys, 1” down. Encourage him to get them by saying, dig dig dig. Then say, good dog as he starts to burrow. Within a week or two, he will learn to mine only in his own plot...
CHOCOLATE PEANUT BUTTER PIE
(Heat oven to 375 degrees). Fit 1 refrigerated rolled pie crust into a 9” pie plate. Refrigerate. In a bowl, beat 3 eggs. Stir in 1 cup light corn syrup, 1/2 cup sugar, 1/3 cup chunky peanut butter and 1/2 tsp vanilla until blended. Remove pie crust from refrigerator and sprinkle with 1/2 cup semisweet chocolate chips, then pour peanut butter mixture over top. Cover edges of pie with foil.
(2.) (Bake pie 20 min.) remove foil. Bake an additional 20 min. more or until done. Cover and chill 2 hours. Garnish with whipped topping and chocolate chips and chopped peanuts, if desired, then serve.
MAKES 10 SERVINGS OF PIE...
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12. Lemony (Veggies)-—w/ Couscous & Roasted
Posted by: “Russie
ROASTED LEMONY VEGGIES & COUSCOUS
1/4 cup each lemon juice, chopped parsley and olive oil
1 cup each baby carrots, halved, and couscous
1 pound sweet potatoes, peeled, cut into chunks
1 small butternut squash, peeled, seeded, cut into chunks
1 pound potatoes, peeled, cut into chunks
2 tbs chopped basil
1 1/2 tsp salt
1 tsp pepper
2 large tomatoes, seeded, cut into chunks
(Heat oven to 375 degrees). In a bowl, stir together lemon juice, basil, parsley, 1/2 tsp salt and pepper. Whisk in oil, set aside. In a bowl, combine tomatoes, squash, potatoes, and carrots. Sprinkle mixture with remaining salt and pepper. Drizzle with lemon dressing and stir to combine.
(2.) Pour vegetable mixture into a 13x9x2” baking dish and cover with foil. (Bake 35 min.). Remove foil and continue to bake another 15 min. or until vegetables are tender. When there is 10 min. bake time remaining, prepare couscous according to package directions. Remove vegetable mixture from oven and stir in couscous. Serve immediately.
MAKES 8 SERVINGS OF VEGGIES & COUSCOUS...
________________________________________________________________________
13. Tomato (Salad)-—Low Carb & Low Fat
Posted by: “Russie
TANGY TOMATO SALAD
1/4 cup each chopped red bell peppers, chopped basil, chopped parsley and onions
1/2 cup each diced pepper Jack cheese and balsamic vinaigrette
1 lemon, zested, juiced
1 cup diced cucumbers
2 tomatoes, cut into wedges
1 head lettuce, leaves separated
Place lettuce leaves on serving platter. Arrange tomato wedges on platter (to create flower shape). In bowl, combine cucumbers, bell peppers, onions and cheese, spoon into center of tomatoes.
(2.) In bowl, whisk together vinaigrette, parsley, basil, 2 tbs lemon juice and 1/2 tsp lemon zest. (Drizzle dressing) over salad just before serving.
MAKES 6 SERVINGS OF SALAD...
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14. Mashed (Potatoes)-—Good for You & Yummy
Posted by: “Russie
GOOD FOR YOU MASHED POTATOES
1/2 cup milk, heated (I use fat free milk)
4 tbs salted butter
3/4 cup light garlic and herb spreadable cheese
2 cloves garlic, peeled
1 1/2 pounds cauliflower florets
1 leek, chopped (white part only)
2 pounds potatoes, peeled, cubed
In saucepot, bring potatoes, cauliflower, leeks, garlic and enough salted water to cover to a boil. Reduce heat, let (simmer 10 min.) or until potatoes are tender. Drain. Return potato mixture to saucepot.
(2.) Add butter and cheese spread to pot. Mash potato mixture until smooth, adding milk as needed. Season with salt and pepper, if desired, then serve.
MAKES 6 SERVINGS OF MASHED POTATOES...
________________________________________________________________________
15. Pita (Pizzas)-—w/ Tomatoes & Cheese
Posted by: “Russie
PITA PIZZAS
1 tbs each olive oil and rosemary, roughly chopped
1/2 cup each olives, roughly chopped and ricotta cheese
Pinch of red pepper flakes
4 pocketless pitas
1/4 pound part skim mozzarella cheese, diced
1 onion, cut into rounds
3 cups arugula
Salt and Pepper
3 medium tomatoes
Core the tomatoes and halve them crosswise, then squeeze the juices and seeds into a bowl. Whisk in 1 tbs oil and season with salt and pepper. Add the arugula (but do not toss), set aside. Dice the tomatoes and toss in a separate bowl with the olives and rosemary. (Heat a grill). Brush the onion rounds with oil and season with salt. Grill until soft, 4 min. per side. Transfer to a plate and separate the rings. Reduce the grill heat.
(2.) Brush both sides of the pitas with oil and (grill until marked, 3 min.) per side. Top with some of the tomato olive mixture, ricotta, mozzarella and onion. Cover and grill until the cheese melts, 3 min. Toss the arugula with the dressing and pile on top of the pitas. Season with salt and pepper flakes and drizzle with oil, then serve.
MAKES 4 SERVINGS OF PIZZA...
——————————————————————————————————— To visit your group on the web, go to:
http://groups.yahoo.com/group/SimpleMeals/
pumpkin carving stencils
http://www.rd.com/home-garden/12-free-printable-pumpkin-carving-stencils/article100924-1.html#slide
Crock Posole
Posted by: “Shirl
Crock Posole
Makes 8 to 10 servings
Prep: 20 minutes
Cook: 2 hours 30 minutes
2 14-1/2-oz cans golden hominy, drained
1 4-oz can chopped green chili peppers, undrained
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
1 lb boneless, skinless chicken breasts and/or or thighs,
cut into 1-inch pieces
1 14-1/2 oz can tomatoes, undrained and cut up
2 14-1/2 oz cans reduced-sodium chicken broth
1 tsp dried oregano, crushed
1/2 tsp ground cumin
2 Tbsp snipped fresh cilantro
Fat-free dairy sour cream (optional)
Place hominy, chili peppers, onion, garlic, chicken, tomatoes,
chicken broth, oregano, and cumin in a 3-1/2, 4-, or 5-quart
crockery cooker. Cover and cook on low setting for 5 to 6 hours
or on high setting for 2-1/2 to 3 hours. Stir in cilantro.
Garnish each serving with fat-free sour cream, if desired.
Makes 8 to 10 servings
________________________________________________________________________
2. Apple Harvest Bake
Posted by: “Shirl
Apple Harvest Bake
Comment 8 servings
Ingredients
Cinnamon Butter (recipe follows)
1 cup packed brown sugar
3/4 cup all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 slightly beaten eggs
1-1/2 teaspoons vanilla
2 cups peeled and chopped tart cooking apples
3/4 cup chopped walnuts
Directions
1. Prepare Cinnamon Butter; chill.
2. Grease a 9-inch pie plate. In mixing bowl, combine brown sugar,
flour, baking powder, salt and cinnamon.
3. Add eggs and vanilla; stir till well mixed.
Add apples and nuts; stir till well combined.
Spoon into pie plate.
4. Bake in a 350 degree F oven for 50-55 minutes or till browned and top
feels firm.
Serve warm with Cinnamon Butter on top. Makes 8 servings.
Cinnamon Butter:
In small mixing bowl, beat 1/4 cup butter with electric mixer for 30
seconds.
Add 1 cup sifted powdered sugar, 1/2 teaspoon ground cinnamon,
1 tablespoon milk and 1 teaspoon vanilla.
Beat till combined. Cover; chill till firm.
Yahoo! Groups Links
To visit your group on the web, go to:
http://groups.yahoo.com/group/NDNcookingandhomemaking/
Cyclean: The Bike-Powered Washing Machine
Tagged with: bike powered cyclean washingmachine
Get in shape and get your clothes clean at the same time with the Cyclean washing machine!
Images: Cyclean
Wouldn’t it be fun to ride a bike and do laundry at the same time? Yes, it may seem impossible, but Alex Gadsen has designed a working prototype of a machine that does just that! He calls it the Cyclean, and it definitely gives new meaning to the term “eco-friendly washing machine.”
The Cyclean is a bike-powered washing machine that’s made from scrap parts that Gadsen found at local scrap yards and dumps. It’s composed of an old washing machine that was stripped down to its drums and shocks and a handmade frame that connects to the machine with a universal joint. Although it took Gadsen six tries to get the right frame, he finally had a working prototype that he liked.
To prove that the machine worked Gadsen took it to the Big Green Gathering, a 5-day “all things green” event in Britain for people who care about the environment. It didn’t break down at all, and an impressed onlooker even gave him a bag of tomatoes for doing their wash.
Still don’t believe that the contraption actually works? Here’s a video of the Cyclean in action:
Gadsen has already been contacted by people who want to buy a Cyclean. Although it’s still a prototype, he would love to develop working models that could be used in developing nations and rural villages. It will take a lot of money to do, so he’s asking for donations on his website. If you’re a fan of getting in shape and doing laundry at the same time, donate to the Cyclean fund.
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