Source: Tasty Tuesday Tip of the Week CAMPBELL’S® ONE-DISH CHICKEN &
STUFFING BAKE
A simple dish that’s simply delicious.
Serves: 6
Prep. time: 10 minutes
Cooking time: 30 minutes
-...4 cups Pepperidge Farm® Herb Seasoned Stuffing
- 6 boneless chicken breast.halves
-..Paprika
- 1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Mushroom Soup or
98% Fat Free Cream of Mushroom Soup
- 1/3 cup milk
- 1 tbsp. chopped fresh parsley or 1 tsp. dried parsley flakes
PREPARE stuffing according to pkg. directions.
SPOON stuffing across center of 3-qt. shallow baking dish. Place chicken
on each side of stuffing. Sprinkle chicken with paprika.
MIX soup, milk and parsley. Pour over chicken.
COVER. Bake at 400°F. for 30 mins. or until done.
©1995-2005 Campbell Soup Company.
Here’s a pork chop recipe that we like. It takes some doing but I manage to
get it in my 3 quart crockpot. Michele
Slow Cooker Pork Chops with Apple-Cherry Stuffing
1 package (6 ounces) herb stuffing mix
2 medium celery stalks, chopped (1 cup)
1 medium tart cooking apple, peeled and chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1 cup dried cherries
1/4 cup butter or margarine, melted
1 cup chicken broth
6 pork boneless loin chops, about 1/2 inch thick
Spray inside of 4- to 5-quart slow cooker with cooking spray.
Mix all ingredients except pork. Place half of the stuffing mixture in slow
cooker; top with pork. Spoon remaining stuffing mixture over pork.
Cover and cook on low heat setting 6 to 8 hours or until pork is tender.
http://groups.yahoo.com/group/casseroles_and_crockpots/
INFLUENZA PANDEMIC (H1N1) 2009 (88): PAHO UPDATE
************************************************
A ProMED-mail post
http://www.promedmail.org
ProMED-mail is a program of the
International Society for Infectious Diseases
http://www.isid.org
Date: Tue 3 Nov 2009
Source: Pan American Health Organization (PAHO), Epidemiological Alerts
[edited]
http://new.paho.org/hq/index.php?option=com_content&task=view&id=1973&Itemid=1167
Regional update: pandemic (H1N1) 2009
Evolution of the pandemic
In Canada, the national influenza-like illness (ILI) consultation rate
increased again relative to the last week and remained above average for
the 4th consecutive week. There was a sharp increase in the number of
influenza outbreaks and these continued to be reported mostly in school
settings. The proportion of tests positive for influenza sharply increased
this week to 29.0 per cent from 16.9 per cent (EW 41 [11-17 Oct 2009]).
In the United States, ILI consultations continued to increase, remaining
above the national baseline for the 9th consecutive week.
Laboratory-confirmed influenza hospitalization rates remained high,
especially in persons 5 to 49 years of age. The proportion of deaths
attributed to pneumonia and influenza remained above the epidemic threshold
for the 3rd consecutive week. All subnational regions continued to report
outpatient ILI activity above their regional baseline, but some regions in
the south and west reported some small decreases over the past week. A
total of 22 influenza-associated pediatric deaths were reported this week,
of which 19 were associated with the pandemic virus. Of these pediatric
deaths, the majority were in children 5-17 years of age.
Caribbean
This week, Barbados reported 8 cases of co-infection with pandemic
influenza and dengue-3, diagnosed by RT-PCR. In this region, for countries
providing these data, severe acute respiratory infection (SARI)
hospitalization rate have been increasing over the past 3 weeks, reaching
the highest rate this year [2009] in EW 41.
Central America
South America
Southern cone:
Although there were no significant changes in acute respiratory disease
activity as compared to last week, Argentina reported high levels of ILI
activity in the provinces of Buenos Aires and Santa Fe. Brazil continued to
experience a decreasing trend of acute respiratory disease, with
low/moderate intensity of acute respiratory disease, and low impact on
health care services.
Weekly summary
Descriptions of hospitalizations and deaths among confirmed cases of
pandemic (H1N1) 2009
About half of confirmed hospitalized cases were among women. Children
continue to be the age group with highest hospitalization rates. Underlying
comorbidities were present in 50-60 per cent of hospitalized cases, while
approximately 25 per cent of confirmed cases in childbearing age women were
pregnant.
With regard to deceased cases, some countries reported observed differences
in sex distribution (Canada, Dominican Republic), but overall, most deaths
were among adults. The percentage of cases with underlying comorbidities
varied among countries, ranging from 41.0 to 76.1 per cent.
Viral circulation
Among the selected countries, there is a continued predominant circulation
of the pandemic (H1N1) 2009 virus.
Viral resistance
As of 30 Oct 2009, a total of 185 067 confirmed cases have been notified in
all 35 countries in the Americas Region. A total of 4399 deaths have been
reported among the confirmed cases in 26 countries of the Region.
In addition to the figures displayed in Annex 2, the following overseas
territories have confirmed cases of pandemic (H1N1) 2009:
American territories: American Samoa (8); Guam (1); Puerto Rico (20) and US
Virgin Islands (49).
United Kingdom Overseas Territories: Bermuda (1); Cayman Islands (104, 1
death); British Virgin Islands (12); Turks and Caicos Islands (36).
French Overseas Communities: Martinique (44, 1 death); Guadeloupe (27);
Guyane (29, 1 death); Saint Martin (30); Saint Bartholomew (2)
Netherlands Antilles: Aruba (13); Bonaire (31); Curacao (53)*; St Eustatius
(1); and St Maarten (24).
(* 3 cases were reported on a cruise-ship.)
The distribution of cases and deaths at the 1st sub-national level can be
found in the interactive map available through the following link
http://new.paho.org/hq/images/atlas/en/atlas.html [download the full
report to access accompanying tables and maps via
http://new.paho.org/hq/index.php?option=com_content&task=view&id=1973&Itemid=1167
—
communicated by:
ProMED-mail rapporteur Marianne Hopp
http://www.cdc.gov/flu/weekly/
2009-2010 Influenza Season Week 42 ending October 24, 2009
All data are preliminary and may change as more reports are received.
Synopsis:
During week 42 (October 18-24, 2009), influenza activity increased in the U.S.
* 8,268 (42.1%) specimens tested by U.S. World Health Organization (WHO) and National Respiratory and Enteric Virus Surveillance System (NREVSS) collaborating laboratories and reported to CDC/Influenza Division were positive for influenza.
* All subtyped influenza A viruses being reported to CDC were 2009 influenza A (H1N1) viruses.
* The proportion of deaths attributed to pneumonia and influenza (P&I) was above the epidemic threshold.
* Twenty-two influenza-associated pediatric deaths were reported. Nineteen of these deaths were associated with 2009 influenza A (H1N1) virus infection and three were associated with an influenza A virus for which the subtype was undetermined.
* The proportion of outpatient visits for influenza-like illness (ILI) was above the national baseline. All 10 regions reported ILI above region-specific baseline levels.
* Forty-eight states reported geographically widespread influenza activity, Guam and two states reported regional influenza activity, the District of Columbia and Puerto Rico reported local influenza activity, and the U.S. Virgin Islands did not report.
National and Regional Summary of Select Surveillance Components
[2 Charts with the real information on them]
http://www.who.int/csr/disease/swineflu/notes/briefing_20091030/en/index.html
Experts advise WHO on pandemic vaccine policies and strategies
Pandemic (H1N1) 2009 briefing note 14
30 OCTOBER 2009 | GENEVA — The Strategic Advisory Group of Experts (SAGE) on Immunization, which advises WHO on policies and strategies for vaccines and immunization, devoted a session of its 27–29 October meeting to pandemic influenza vaccines. The experts reviewed the current epidemiological situation of the pandemic worldwide and considered issues and options from a public health perspective.
Items on the agenda included the status of vaccine availability, results from clinical trials on vaccine immunogenicity, and early results from safety monitoring in countries where administration of the H1N1 pandemic vaccine is currently under way.
The experts also advised WHO on the number of doses of vaccine needed to confer protection, also in different age groups, the co-administration of seasonal and pandemic vaccines, and vaccines for use in pregnant women. Recommendations on the formulation of seasonal influenza vaccines for the southern hemisphere in 2010 were also provided.
Current situation
Globally, teenagers and young adults continue to account for the majority of cases, with rates of hospitalization highest in very young children. Between 1% to 10% of patients with clinical illness require hospitalization. Of hospitalized patients, from 10% to 25% require admission to an intensive care unit, and from 2% to 9% have a fatal outcome.
Overall, from 7% to 10% of all hospitalized patients are pregnant women in their second or third trimester of pregnancy. Pregnant women are ten times more likely to need care in an intensive care unit when compared with the general population.
Based on these and other current findings, the experts made a number of recommendations.
Dosage
The experts noted that a variety of pandemic vaccines, including live attenuated and both adjuvanted and non-adjuvanted inactivated vaccines, have now been licensed for use by regulatory authorities. SAGE recommended the use of a single dose of vaccine in adults and adolescents, beginning at the age of 10 years, provided such use is consistent with indications from regulatory authorities.
Data on immunogenicity in children older than 6 months and younger than 10 years are limited and more studies are needed. Where national authorities have made children a priority for early vaccination, SAGE recommended that priority be given to the administration of one dose of vaccine to as many children as possible. SAGE further stressed the need for studies to determine dosage regimens effective in immunocompromised persons.
Co-administration of vaccines
Clinical trials investigating the co-administration of seasonal and pandemic vaccines are ongoing, but SAGE acknowledged the recommendation, from the US Centers for Disease Control and Prevention, that live attenuated seasonal and live attenuated pandemic vaccines should not be co-administered.
The experts recommended that seasonal and pandemic vaccines can be administered simultaneously, provided both vaccines are inactivated, or one is inactivated and the other is live attenuated. The experts found no evidence that co-administration of vaccines, as recommended, would increase the risk of adverse events.
Vaccine safety
The experts reviewed early results from the monitoring of people who have received pandemic vaccines and found no indication of unusual adverse reactions. Some adverse events following vaccination have been notified, but these are well within the range of those seen with seasonal vaccines, which have an excellent safety profile. Although early results are reassuring, monitoring for adverse events should continue.
Vaccines for pregnant women
Concerning vaccines for pregnant women, SAGE noted that studies in experimental animals using live attenuated vaccines and non-adjuvanted or adjuvanted inactivated vaccines found no evidence of direct or indirect harmful effects on fertility, pregnancy, development of the embryo or fetus, birthing, or post-natal development.
Based on these data and the substantially elevated risk for a severe outcome in pregnant women infected with the pandemic virus, SAGE recommended that any licensed vaccine can be used in pregnant women, provided no specific contraindication has been identified by the regulatory authority.
Vaccines for the southern hemisphere in 2010
SAGE also considered vaccines for use in the southern hemisphere during the 2010 winter season. Two options were assessed: a trivalent vaccine, effective against the H1N1 pandemic virus, the seasonal H3N2 virus, and influenza B viruses, and a bivalent seasonal vaccine, effective against H3N2 and influenza B viruses, which might need to be supplemented with a separate monovalent H1N1 pandemic vaccine.
The experts concluded that both options should remain available for vaccine formulations in the southern hemisphere, subject to national needs.
http://www.usda.gov/documents/FINAL_RESULTS_2009_PANDEMIC_H1N1_INFLUENZA_CHT.pdf
USDA National Veterinary Services Laboratories Presumptive and Confirmatory 2009 Pandemic H1N1 Influenza Test Results for Animal Samples (PDF - 138 KB)
Mon, 02 Nov 2009 19:40:00 -0600
USDA National Veterinary Services Laboratories Presumptive and Confirmatory 2009 Pandemic H1N1 Influenza Test Results for Animal Samples (PDF - 138 KB)
[Positive tests in Cats, Ferret and Swine]
[Some may consider this as an ad, it is also a reminder to go and print out some of her art work for the kids to color and enjoy....granny]
I hope you can come to visit,
This Friday I’m starting my book tour for the 20th Anniversary edition
of THE MITTEN and the new JAN BRETT’S SNOWY TREASURY. I’ll be visiting
cities in Vermont, New York, Pennsylvania, Virginia, South Carolina,
Mississippi, Louisiana, Alabama, Georgia, Kentucky, and Indiana. If I’m
at a bookstore near you, I hope that you’ll come, I’d love to see you! You can find information on all of my tour visits in the Tour section:
http://janbrett.com/2009_fall_tour.htm
New this week is the complete 2010 Jan Brett artwork date calendar
featuring artwork from my 2010 spring book THE EASTER EGG. Download a
free calendar and get a sneak preview of the next book:
http://janbrett.com/calendars.htm
Get a start on your Christmas cards. You can download as many free
personalized Jan Brett Christmas card as you would like:
http://janbrett.com/pdfcards/main_page.htm
It’s a pleasure to be in touch.
Sincerely,
Jan Brett
Download a Free Jan Brett How to Draw Video -
http://janbrett.com/video/video_main_page.htm
Read all about Jan Brett’s books and get the best bookstore prices -
http://www.janbrett.com/bookstores/hedgies_lets_go_shopping.htm
This message was sent by Jan Brett, Post Office Box 366, Norwell, Ma,
02061
1. Apple Chicken Slaw Recipe
Posted by: “Beth
Apple Chicken Slaw Recipe
Coleslaw mix and leftover cooked chicken make a quick salad combination for
a busy-day dinner.
This recipe is:
Quick
4 Servings
Prep/Total Time: 10 min.
Ingredients
1/4 cup poppy seed salad dressing
5 teaspoons mayonnaise
2 cups cubed cooked chicken breast
2 cups coleslaw mix
1 medium apple, chopped
Lettuce leaves, optional
Directions
In a small bowl, combine salad dressing and mayonnaise. In a large bowl,
combine the chicken, coleslaw mix and apple. Drizzle with dressing and toss
to coat. Serve on lettuce-lined plates if desired. Yield: 4 servings.
Nutritional Analysis: 1 cup equals 266 calories, 14 g fat (2 g saturated
fat), 67 mg cholesterol, 193 mg sodium, 11 g carbohydrate, 2 g fiber, 22 g
protein.
Apple Chicken Slaw published in Weeknight Cooking Made Easy Annual 2005,
p85
________________________________________________________________________
________________________________________________________________________
2. Apple-Cinnamon Coleslaw Recipe
Posted by: “Beth
Apple-Cinnamon Coleslaw Recipe
When the weather starts turning warmer, this coleslaw is often a welcome
change from ordinary pasta or potato salads. I often double the batch...much
to everyone’s delight.
This recipe is:
Quick
4-6 Servings
Prep: 15 min. + chilling
Ingredients
2 cups shredded cabbage
1-1/2 cups chopped apple
1/2 cup raisins
1/2 cup chopped walnuts, optional
1 cup (8 ounces) vanilla yogurt
2 tablespoons apple juice
1/4 teaspoon ground cinnamon
Directions
In a medium bowl, toss the cabbage, apple, raisins and walnuts if desired.
Combine the yogurt, apple juice and cinnamon. Pour cover cabbage mixture and
toss to coat. Chill until serving. Yield: 4-6 servings.
Nutrition Facts: 1 serving (1/2 cup) equals 101 calories, 1 g fat (1 g
saturated fat), 4 mg cholesterol, 30 mg sodium, 21 g carbohydrate, 2 g
fiber, 3 g protein.
Apple-Cinnamon Coleslaw published in Home-Style Soups, Salad and Sandwiches
Cookbook , p71
________________________________________________________________________
________________________________________________________________________
3. Apple Coleslaw Recipe
Posted by: “Beth
Apple Coleslaw Recipe
Chopped apple, celery and green pepper add extra crunch to this crisp
cabbage salad shared by Ann Main of Moorefield, Ontario. The lemony homemade
dressing has plenty of celery seed and a hint of honey.
This recipe is:
Quick
4-6 Servings
Prep/Total Time: 10 min.
Ingredients
2 cups coleslaw mix
1 unpeeled tart apple, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup vegetable oil
2 tablespoons lemon juice
2 tablespoons honey
1 teaspoon celery seed
Directions
In a large bowl, combine the coleslaw mix, apple, celery and green pepper.
In a small bowl, whisk remaining ingredients. Pour over coleslaw; toss to
coat. Yield: 4-6 servings.
Nutrition Facts: 1 serving (3/4 cup) equals 128 calories, 9 g fat (1 g
saturated fat), 0 cholesterol, 15 mg sodium, 12 g carbohydrate, 2 g fiber, 1
g protein.
Apple Coleslaw published in Quick Cooking January/February 1999, p52
________________________________________________________________________
________________________________________________________________________
4. Asian Chicken Recipe
Posted by: “Beth
Asian Chicken Recipe
This recipe was originally a recipe from another family member, but one
night I added some ingredients I had on hand. Everyone really enjoyed
it.—Lucille M. Gendron, Pelham, New Hampshire
This recipe is:
Quick
4 Servings
Prep/Total Time: 20 min.
Ingredients
4 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons butter
1 cup teriyaki sauce
1/2 cup water
1/2 cup orange marmalade
1/2 to 1 teaspoon minced garlic
Directions
In a large skillet, brown chicken on both sides in butter. Combine the
teriyaki sauce, water, marmalade and garlic; pour over chicken. Bring to a
boil. Reduce heat; cover and simmer for 10-15 minutes or until juices run
clear. Yield: 4 servings.
Nutrition Facts: 1 serving (1 each) equals 240 calories, 6 g fat (4 g
saturated fat), 31 mg cholesterol, 2,534 mg sodium, 35 g carbohydrate, trace
fiber, 10 g protein.
Asian Chicken published in Quick Cooking July/August 2005, p9
________________________________________________________________________
________________________________________________________________________
5. Asian Chicken Grill Recipe
Posted by: “Beth
Asian Chicken Grill Recipe
Since my husband and I are empty nesters, this recipe is great for just the
two of us, although it could be increased. We both love these tasty
sandwiches—especially my husband, who “lives to eat” rather than “eats to
live”!
This recipe is:
Quick
2 Servings
Prep: 10 min. + marinating
Grill: 15 min.
Ingredients
1/2 cup orange juice
2 tablespoons soy sauce
2 tablespoons honey
1 teaspoon lemon-pepper seasoning
1 teaspoon ground ginger
1/2 teaspoon garlic powder
2 boneless skinless chicken breast halves
2 hamburger buns, split
Lettuce leaves and tomato slices, optional
Directions
In a small bowl, combine the first six ingredients. Set aside 1/4 cup for
basting chicken; cover and refrigerate. Pound chicken breasts to 3/8-in.
thickness. Place in a resealable plastic bag; pour remaining marinade over
chicken. Seal bag and refrigerate overnight. Discard marinade.
Grill chicken, uncovered, over medium heat for 6-8 minutes on each side or
until chicken juices run clear, basting several times with reserved
marinade. Serve on buns with lettuce and tomato if desired. Yield: 2
servings.
Asian Chicken Grill published in Home-Style Soups, Salad and Sandwiches
Cookbook , p79
Quick Homemade Croutons
I hate to waste the heel from a loaf of bread or a few leftover hot dog or
hamburger buns. So I cube them into a bowl, spray them with nonstick cooking
spray and season with garlic powder, parsley and basil or oregano. Then I
bake them on a cookie sheet at 250° until they’re crisp and brown. My family
loves the quick homemade croutons. —Nancy C., Windermere, Florida
________________________________________________________________________
________________________________________________________________________
6. Apricot Pineapple Jam Recipe
Posted by: “Beth
Apricot Pineapple Jam Recipe
Dried apricots, crushed pineapple and grapefruit juice create a memorable
jam. “The juice is what makes the jam taste so good,” says Carol Radil of
New Britain, Connecticut.
40 Servings
Prep: 10 min.
Cook: 1 hour 20 min. + standing
Ingredients
12 ounces dried apricots
1 cup water
1 can (20 ounces) crushed pineapple, undrained
1/2 cup grapefruit juice
3 cups sugar
Directions
In a large saucepan, bring apricots and water to a boil. Reduce heat; cover
and simmer for 15 minutes or until apricots are very tender. Mash. Add
pineapple, grapefruit juice and sugar. Simmer, uncovered, for 1 hour or
until thick and translucent, stirring frequently.
Pour into jars or freezer containers; cool to room temperature, about 1
hour.
Cover and let stand overnight or until set, but no longer than 24 hours.
Refrigerate for up to 3 weeks or freeze for up to 1 year. Yield: 5 cups.
Editor’s Note: This recipe does not use pectin.
Nutrition Facts: 1 serving (2 tablespoons) equals 89 calories, trace fat
(trace saturated fat), 0 cholesterol, trace sodium, 23 g carbohydrate, 1 g
fiber, trace protein.
Apricot Pineapple Jam published in Country Woman July/August 2003, p41
________________________________________________________________________
________________________________________________________________________
7. Asian Shrimp Soup Recipe
Posted by: “Beth
Asian Shrimp Soup Recipe
A package of store-bought ramen noodles speeds up assembly of this colorful
broth with shrimp and carrots. “My mother passed the recipe on to me,” notes
Donna Hellinger of Lorain, Ohio. “It’s delicious and so quick to fix.”
This recipe is:
Healthy
Quick
4 Servings
Prep/Total Time: 15 min.
Ingredients
3-1/2 cups water
1 package (3 ounces) Oriental ramen noodles
1 cup frozen cooked small shrimp
1/2 cup chopped green onions
1 medium carrot, julienned
2 tablespoons soy sauce
Directions
In a large saucepan, bring water to a boil. Set aside seasoning packet from
noodles. Add the noodles to boiling water; cook and stir for 3 minutes.
Add the shrimp, onions, carrot, soy sauce and contents of seasoning packet.
Cook 3-4 minutes longer or until heated through. Yield: 4 servings.
Nutritional Analysis: 1 cup (prepared with reduced-sodium soy sauce) equals
148 calories, 4 g fat (2 g saturated fat), 83 mg cholesterol, 857 mg sodium,
17 g carbohydrate, 1 g fiber, 12 g protein. Diabetic Exchanges: 1 starch, 1
lean meat.
Asian Shrimp Soup published in Quick Cooking September/October 2005, p57
________________________________________________________________________
________________________________________________________________________
8. Avocado Tomato Salad Recipe
Posted by: “Beth
Avocado Tomato Salad Recipe
“We have a pitch-in lunch at work once a month,” writes Dawn McKnight of
Zionsville, Indiana, “and this easy, garden-fresh salad has made several
popular appearances.”
This recipe is:
Healthy
Quick
4 Servings
Prep/Total Time: 10 min.
Ingredients
2-1/2 cups torn mixed salad greens
1 cup cherry tomatoes
1 medium ripe avocado, peeled and sliced
1/4 cup real bacon bits
2 tablespoons vegetable oil
1 tablespoon cider vinegar
1/2 teaspoon salt
Directions
Divide the greens, tomatoes and avocado among four salad plates; sprinkle
with bacon. In a jar with a tight-fitting lid, combine the remaining
ingredients; shake well. Drizzle over salads; serve immediately. Yield: 4
servings.
Nutrition Facts: 1 serving equals 171 calories, 15 g fat (2 g saturated
fat), 5 mg cholesterol, 535 mg sodium, 7 g carbohydrate, 4 g fiber, 4 g
protein.
Avocado Tomato Salad published in Simple & Delicious July/August 2008, p23
This is another great group owned by *Beth*
To visit your group on the web, go to:
http://groups.yahoo.com/group/all-simple-recipes/
[The Devil made me post this...granny]
Re: Berkeley Permaculture Design Course - Early Registration
Posted by: “Vladislav Davidzon” vladislav.davidzon@gmail.com vladislav_davidzon
Date: Wed Nov 4, 2009 2:07 pm ((PST))
Just a quick note that the early registration deadline for our first
weekend permaculture design course is coming up — just $495
for the full course!
The Berkeley Sustainability Institute of Common Circle Education
is thrilled to present our Weekend sub/Urban Permaculture Design
Course taking place on twelve consecutive Saturdays starting
January 16th.
What: Weekend Sub/Urban Permaculture Design Certificate Course
(more info @ www.commoncircle.com).
Cost: just $495 (sign up before November 15)
$695 (sign up before December 15)
$995 (regular rate afterwards)
Payment plans available - only $95 required to hold rate.
Who: Berkeley Sustainability Institute of Common Circle
Education is a school of ecological design and holistic
living rooted in natural principles. We grow healthy
communities.
When: Twelve consecutive Saturdays, starting January 16, 2010
Where: Downtown Berkeley, California
This workshop is an incredible opportunity to experience
sustainable holistic living, have loads of fun, and learn
practical skills you can apply in the real world in your own
home, backyard, and in your community.
You’ll learn how to create sustainable, thriving human systems,
from green houses and organic gardens, to local micro-
economies and eco-communities, using sustainable design
principles rooted in nature, that are applicable to every human
system — from businesses, communities, and cities to personal
relationships.
Upon successful completion of this course and meeting the
requirements, you’ll leave with an internationally recognized
Permaculture Design Certificate as the course will build upon
the standard 72-hour permaculture curriculum.
More information is available at www.commoncircle.com
To visit your group on the web, go to:
http://groups.yahoo.com/group/PaganPermaculture/
Cal, do you think they will teach anything that we have not talked about here?
Maybe we can give our readers a discount and invent a “Certificate” for them, for it took a lot more than ‘72 hours’ to read the 3 threads..................[grin]
OK, so I will admit, it would be fun to take the course....
granny
P.S. Free Republic is known around the world.....
Herbed Pizza Bread
Posted by: “Lynnda”
Herbed Pizza Bread
Three-quarter cup unsalted butter, softened
¼ cup olive oil
3 tablespoons breadcrumbs
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
1 tablespoon fresh basil or tarragon, chopped
One or two cloves garlic, finely minced
Salt and pepper to taste
12 inch, ready-made pizza crust
Parmesan cheese, optional
Mix butter, olive oil, bread crumbs, parsley, chives, basil, garlic, salt and pepper until well blended. Preheat oven to 375. Spread 3 to 4 tablespoons Herb butter mixture over pizza crust. Bake for 8 to 10 minutes or until golden brown. Sprinkle with fresh Parmesan cheese, if desired. Makes 1 cup spread
Source: Edwina Gadsby
________________________________________________________________________
________________________________________________________________________
2a. Bacon and Cheese Waffles
Posted by: “Lynnda”
Bacon and Cheese Waffles
One egg, beaten
1 cup milk
1 cup sour cream
1 tablespoon butter, melted
2 cups biscuit baking mix
6 to 8 slices bacon, crisply cooked and crumbled
1 cup shredded cheddar cheese
In medium bowl, blend together egg, milk, sour cream and butter. Stir in biscuit mix.; blend well. Mix in bacon and cheese. Pour in enough batter to fill a preheated waffle iron and cook until steaming stops and waffles are crisp and golden. Makes 12 waffles
Source Jennifer Ash
To visit your group on the web, go to:
http://groups.yahoo.com/group/SimpleMeals/
1a. Easy Rice Pilaf
Posted by: “Rhonda G”
This is from the RecipeZaar website...
~~~~~
Easy Rice Pilaf
SERVES 2 (change servings and units)
Ingredients
* 1 cup rice
* 2 tablespoons oil
* 1 chicken bouillon cube
* 1 big onion, finely chopped
* pepper
* water
Directions
1. Rinse the rice under water about 2 or 3 times.
2. Add the oil to the pot and add the rice.
3. When starting to get a light brown color add the rice.
4. Add water to just cover the top of the rice.
5. Add chicken cube and pepper.
6. The pot is covered and is left on medium heat for 30 minutes.
7. The rice should be checked on to insure the water has not boiled off.
8. If the water is low, add more.
9.. After 30 minutes, the rice should be done.
10. If there is too much water , leave the cover off and leave on heat for a few more minutes to allow the water to boil off. ~~~~~
Rhonda
Autumn is a second spring when every leaf is a flower. ~Albert Camus
________________________________________________________________________
________________________________________________________________________
2. Gingerbread Cake in a Mug
Posted by: “Rhonda
This is from the RecipeZaar website...
~~~~~
Gingerbread Cake in a Mug
SERVES 1 (change servings and units)
Ingredients
* 4 tablespoons flour
* 2 tablespoons dark brown sugar
* 1 teaspoon unsweetened cocoa powder
* 1/4 teaspoon ground ginger
* 1/4 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1/8 teaspoon cinnamon
* 1 pinch nutmeg
* 1 pinch clove
Gift Tag Directions
* gingerbread cake mix (the ingredients in the baggie)
* 2 tablespoons molasses
* 1 small egg
* 2 tablespoons warm water
Directions
1. In a small bowl, combine all dry ingredients. Mix well and place in a sandwich-size ziplock bag and seal. Place sealed bag in a mug. Make sure the mug holds a volume of at least 1-1/2 cups.
2. Decorate mug and attach a gift tag with the following directions on how to prepare the cake.
3. The gift tag should read: Gingerbread Cake. Then list the ingredients under Gift Tag Directions above, followed by these instructions.
4. “Preheat oven to 350 degrees F. In a small bowl, place Gingerbread Cake Mix from bag. Add molasses, egg and warm water and blend until thoroughly mixed, about 1 minute. Pour mixture into lightly greased mug. Bake in oven for 20 minutes. Enjoy!”. ~~~~~
Rhonda
________________________________________________________________________
________________________________________________________________________
3. Fresh Herb-Topped Mini-Focaccias
Posted by: “Rhonda
This is from the Pillsbury website...
~~~~~
Fresh Herb-Topped Mini-Focaccias
Restaurant-fancy bread is ready to serve in just 20 minutes, a perfect side to a meal for two.
Prep Time: 10 Min
Total Time: 20 Min
Makes: 2 mini-focaccias
INGREDIENTS
2 Pillsbury® Grands!® frozen buttermilk biscuits (from 25-oz bag)
2 teaspoons olive oil
2 cloves garlic, finely chopped
2 tablespoons chopped fresh basil leaves
2 tablespoons shredded fresh Parmesan cheese
DIRECTIONS
Heat oven to 375°F. Place biscuits on microwavable plate. Microwave uncovered on High 30 to 40 seconds, turning biscuits over halfway through microwave time, until soft enough to press into rounds.
Spray cookie sheet with cooking spray. On cookie sheet, place biscuits 3 inches apart. Press or roll each to 4-inch round. Brush tops of biscuits with oil. Sprinkle with garlic, basil and cheese.
Bake 12 to 16 minutes or until edges are golden brown. ~~~~~
Rhonda
________________________________________________________________________
________________________________________________________________________
4. Crazy Chicken
Posted by: “ny14467”
Crazy Chicken
6 chicken thighs
3/4 cup apple jelly
3/4 teaspoon dry mustard
3/4 teaspoon salt
1/8 teaspoon pepper
1 can Dr. Pepper or Cherry Coke, divided
Remove skin from chicken, rinse and pat dry. Place into skillet and set aside.
In a medium bowl, mix jelly, mustard, salt and pepper until well blended. Slowly add 1 cup of soda and mix well. Add this mixture to the chicken. Bring chicken to a boil. Once this has reached its point, turn down and cook for 10 minutes over medium high heat. After the time is up, baste chicken again and cook, covered, for 15 minutes. If sauce thickens, add soda until of desired consistency.
________________________________________________________________________
________________________________________________________________________
5. Rancho Chili - CP
Posted by: “ny14467”
Rancho Chili - CP
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
1 1/2 pounds beef stew meat, cubed
1 can kidney beans
1 medium onion, chopped
1 to 2 tablespoons chili powder
1/2 to 1 teaspoon Tabasco or hot sauce
Place all ingredients in crockpot. Mix well and cover. Cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.
________________________________________________________________________
________________________________________________________________________
6. Rainbow Blondies
Posted by: “ny14467”
Rainbow Blondies
1 (12 ounce) package M&M’s® Semi-Sweet mini chips
1 1/2 cups firmly packed light brown sugar
1 cup butter or margarine
1 cup chopped walnuts or pecans
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
2 cups all-purpose flour
Preheat oven to 350 degrees F (325 degrees F if using a glass pan).
Cream butter and sugar until light and fluffy. Add egg and vanilla extract.
Combine flour and baking soda. Add to creamed mixture just until combined. Dough will be stiff. Stir in baking bits and nuts. Spread dough into a greased 13 x 9-inch baking pan. Bake for 30 to 35 minutes or until a wooden pick inserted in center comes out slightly moist with crumbs.
Cool completely before cutting. Store in a tightly-covered container.
________________________________________________________________________
________________________________________________________________________
7a. Hidden Valley Ranch Shrimp Salad Pita Pockets
Posted by: “ny14467”
Hidden Valley Ranch Shrimp Salad Pita Pockets
1 cup cooked small salad shrimp
1 cup prepared Hidden Valley Ranch salad dressing
1/2 cup chopped cucumber
1/2 cup sliced olives
2 or 3 pita pockets
2 tomatoes, chopped
Lettuce, shredded
Mix shrimp, cucumber, olives and tomatoes. Add salad dressing. Stuff into pita pockets with lettuce.
________________________________________________________________________
7b. Hidden Valley Ranch Shrimp Salad Pita Pockets
_______________________________________________________________________
________________________________________________________________________
To visit group on the web, go to:
http://groups.yahoo.com/group/SimpleMeals/
[A fun frugal craft, no reason the coil could not be woven between the spokes for a real basket, as in twigs and small branches, wire spokes, or use a single crochet stitch or slip stitch and crochet the coils together, using some exotic twines.
Nice photos,
ruth]
http://howtomakedo.net/167/recycled-magazine-bowls
Recycled Magazine Bowls
magazine bowls
Tara Prigge
If you have a stack of magazines that you don’t want any more, recycle them into a funky Recycled Magazine Bowl, like this one, designed by Tara Prigge.
Tara folded each sheet into 1-1/2 inch strips, using a glue stick to stick down the outside fold. Then the strips were joined together with clear tape and rolled in a coil that was gradually curled around itself to form a bowl. You can find her photos and instructions here.
recycled magazine bowl
Patricia Zapata
Different crafters like different ways of doing things, but who’s to say which is best. There’s a great Magazine Bowl tutorial by Patricia Zapata, with step-by-step photos of her technique, using strips rolled to about 1/2 inch, fastened by hot glue. Although the bowls look wonderful just as they are, Tara is thinking of spray painting one orange to use as a candy bowl for Halloween, or making a set of magazine bowls in assorted sizes.
coiled bowl
Esprit Cabane
Esprit Cabane make this Coiled Magazine Basket from one inch vertical strips foiled into thirds. This method sounds a bit more fiddly because you need to paste two strips together with rice glue, or white glue thinned with water, before coating the strip with more glue and rolling it into a coil. However, the effect is very pretty and this project also has step-by-step photos to follow - always a bonus.
I’ve heard that Craftster.org has a good recycled magazine bowl tutorial, although I haven’t seen it, because I can only get dialup internet service in my area, and Craftster pages aren’t very dialup-friendly, taking forever to load. However, you could use their search feature to find it, if download time isn’t an issue for you.
magazine coil stars
Coiled paper strip stars
magazine coil bracelet
Coiled Bracelet
I love the creativity shown in a self-titled Half-Baked Idea on Craftypod.com. Using the basic instructions from Patricia’s tutorial, the author played around with the magazine coils and came up with a colorful bracelet. By fan-folding the paper strips, she also made these wonderful stars; they would lovely hung in a window or from a Christmas tree!
By draping the coiled paper strips over a bowl or other container as you work, you can vary the shape of your creation. Decoupage medium, Mod Podge, paint or spray sealer will provide a protective coating.
Vitamin C as a Natural Hair Dye Remover
I started coloring my hair a decade ago. At the time, I spent many long hours at the back of lecture halls, bored enough to study the heads of the people in front of me. It was kind of a revelation — at least half the women in class had “probably dyed” hair, and overall the dyed stuff looked so much brighter and more interesting than natural hair.
I usually stay within one shade of my natural color, so I’ve made it surprisingly far without any crazy results. Until now. I bought the dye online, didn’t pay enough attention to the box, and voila — dark burgundy hair:
Dark hair
The photo isn’t terrible, but believe me — it was worse in person. Time to research dye removers. The standard option seems to be Color Oops, but I worried about chemical-frying my hair still further. Eventually, I came across an article suggesting Vitamin C as a natural dye remover. I was a bit skeptical that Vitamin C could work, but it’s cheap and sounded gentle, so it seemed harmless for a first attempt.
To use Vitamin C as a hair dye remover, first buy the cheapest Vitamin C you can find (mine was $2.99 for 100 store-brand tablets). Drop some tablets into a plastic sandwich bag (I used roughly 30) and crush them with a hammer. Mix the powder with your regular shampoo, apply to slightly damp hair, cover the mess with a shower cap, and wait 30+ minutes.
It worked! My hair is now 2 shades lighter:
After Vitamin C
Somehow it seems to have lightened the dye as opposed to “removing” it. (Which is actually a good thing — it didn’t take me back to my visible roots.) I’m not sure the trick would work for too-light bleached hair, and it seems to have left most of the red in place. But too-dark dye is easily removed with this handy trick.... Heaven forbid anyone ends up with a similar disaster, but if you do I highly recommend Vitamin C!
http://howtomakedo.net/357/medicinal-uses-of-geraniums
Medicinal Uses of Geraniums
geraniumsDiscover the healing power of geraniums and learn how to make geranium tea, geranium oil infusions or a geranium compress.
The geranium is not only a beautiful garden plant, but is also useful for its healing properties. Native to South Africa, the plant produces essential oils in small glands around the foliage and flowers. Geranium oil can be harvested when the plant starts flowering and can be taken 2 or 3 times a year.
The oil of the Geranium makes a good astringent and can be diluted with water and used topically to help clean the face or in a bath . It also has great antiseptic properties and is said to help restore the balance to dry or oily skin and hair. You can also make a tea with the leaves and flowers or an oil infusion. The geranium is considered to be safe for most people (those with an autoimmune disease and those who are pregnant should avoid it) and can be used as an herb in cooking as well.
In addition to its astringent qualities, the geranium also has soothing qualities and is helpful in relieving symptoms of anxiety as well as PMS and menopausal symptoms. The geranium is reputed to help heal bruises, cuts and scrapes, eczema, hemorrhoids, nail fungus and sunburns as well as help with insomnia and varicose veins. It is also said to be a great natural insect repellent and is well known in the ancient world as a tick repellent for dogs and humans alike!
How to Make Geranium Tea:
teaYou can make a tea from dried or fresh geranium leaves. For dried leaves, use 2 teaspoons, for fresh use /14 cup. Pour 1 cup of boiling water over the leaves and let sit for 5 minutes. Strain the leaves out and drink.
How to Make A Geranium Compress:
Pour boiling water over the dried geranium herbs. Cover tightly and let sit for 15 minutes. Strain out the herb so that you are left with the infused water. Soak a cotton cloth in the infusion and squeeze it out so it is only damp. Apply the compress.
How to Make a Geranium Oil Infusion:
Fill a jar with the dried herbs almost to the top. Pour in extra virgin olive oil – make sure the oil covers the herbs and goes 1” above the volume of the botanicals. Put in the sun for two weeks shaking it daily. Strain out the flowers. You can store this infusion in the fridge for up to three months.
Growing Geraniums Indoors
You already know that geraniums thrive outdoors, in summer flower beds or containers, but did you know that geraniums can be grown successfully indoors all year round?
You can over-winter geraniums that you have in your garden by bringing them indoors. There are two common ways to do this: you can take top-growth cuttings about four to five inches long and root them in a suitable cutting medium, then transplant the rooted geranium cuttings to grow in pots in a sunny windowsill. Or you can dig up the whole geranium from your garden, cut the growth back to six inches, and let it grow back naturally in a suitably sized pot.
Geraniums prefer to dry out somewhat between watering and will benefit from bi-weekly fertilizing, either soluble fertilizer added to the water, or slow-release fertilizer added to the pot soil.
INFLUENZA PANDEMIC (H1N1) 2009, ANIMAL (21), USA (IOWA) FELINE
**************************************************************
A ProMED-mail post
http://www.promedmail.org
ProMED-mail is a program of the
International Society for Infectious Diseases
http://www.isid.org
[1]
Date: Wed 4 Nov 2009
Source: American Veterinary Medical Association (AVMA) News, press release
[edited]
http://www.avma.org/press/releases/091104_H1N1_Iowa_cat.asp
H1N1 flu confirmed in Iowa cat
The cat, which has recovered, is believed to have caught the virus from
someone in the household who was sick with H1N1. There are no indications
that the cat passed the virus on to any other animals or people.
Prior to this diagnosis, the 2009 H1N1 influenza virus had been found in
humans, pigs, birds, and ferrets.
The American Veterinary Medical Association (AVMA) and the American
Association of Feline Practitioners (AAFP) are reminding pet owners that
some viruses can pass between people and animals, so this was not an
altogether unexpected event. Pet owners should monitor their pets’ health
very closely, no matter what type of animal, and visit a veterinarian if
there are any signs of illness.
The AVMA is actively tracking all instances of H1N1 in animals and posting
updates on our website at
http://www.avma.org/public_health/influenza/new_virus For more
information, contact Michael San Filippo, AVMA media relations assistant,
at 847-285-6687 (office), 847-732-6194 (cell), or msanfilippo@avma.org
—
communicated by:
ProMED-mail rapporteur Mary Marshall
******
[2]
Date: Wed 4 Nov 2009
Source: Iowa Department of Public Health (IDPH) News [edited]
http://www.idph.state.ia.us/IdphNews/Reader.aspx?id=8FBE90B3-4667-4960-9AF5-1B9B477A3805
Protecting pets from illness
The 13 year old indoor cat in Iowa was brought to the Lloyd Veterinary
Medical Center at Iowa State University’s College of Veterinary Medicine,
where it tested positive for the H1N1 virus. The diagnosis is the
culmination of collaborative efforts between IDPH, Iowa State University
College of Veterinary Medicine, Center for Advanced Host Defenses,
Immunobiotics and Translational Comparative Medicine, USDA, and IDALS
Animal Industry Bureau.
“Two of the 3 members of the family that owns the pet had suffered from
influenza-like illness before the cat became ill,” said IDPH Public Health
Veterinarian, Dr Ann Garvey. “This is not completely unexpected, as other
strains of influenza have been found in cats in the past.” Both the cat and
its owners have recovered from their illnesses.
People can keep their pets healthy by washing hands, covering coughs and
sneezes, and minimizing contact with their pets while ill with
influenza-like symptoms. If your pet exhibits signs of a respiratory
illness, contact your veterinarian.
“Indoor pets that live in close proximity to someone who has been sick are
at risk and it is wise to monitor their health to ensure they aren’t
showing signs of illness,” said Dr David Schmitt, state veterinarian for Iowa.
For more information about H1N1, visit http://www.idph.state.ia.us/h1n1/
or call the Iowa Influenza Hotline at 1-800-447-1985. Contact information:
Polly Carver-Kimm at (515) 281-6693.
—
communicated by:
Mark Liao
Stanford University
markliaohk@gmail.com
[WHO reported on avian influenza H5N1 in cats in Germany in 2006
http://www.who.int/csr/don/2006_02_28a/en/index.html
H5N1 was also
reported in cats in 2004
http://www.ncbi.nlm.nih.gov/pubmed/15345779
It should come as no surprise that cats in close contact with infected
family members are likely to succumb to the same disease as their owners. -
Mod.TG
The Midwestern state of Iowa can be seen on the HealthMap/ProMED-mail
interactive map of the US at
http://healthmap.org/r/00ZS
Sr.Tech.Ed.MJ]
US-CERT Current Activity
BlackBerry Desktop Manager Vulnerability
Original release date: November 5, 2009 at 8:45 am
Last revised: November 5, 2009 at 8:45 am
Research in Motion has released Security Advisory KB19701 to address a
vulnerability in BlackBerry Desktop Manager. This vulnerability may
allow an attacker to execute arbitrary code.
US-CERT encourages users to review BlackBerry Security Advisory
KB19701 and apply any necessary updates.
Relevant Url(s):
http://www.blackberry.com/btsc/search.do?cmd=displayKC&docType=kc&externalId=KB19701
Contribution of Urban Agriculture to Food Security, Biodiversity Conservation and
Reducing Agricultural C Foot Print
Urban Agriculture has a definite role in food security in the cities. This paper
will explore the extent to which urban agriculture contributes to food security
in the cities with examples from different parts of the world. The paper will explore
the potential of urban agriculture in biodiversity conservation in urban and periurban
areas, its role in reducing the C foot print of agriculture, urban food needs and
generation of organic waste. The potential for urban agriculture in securing C credits
for the cities will also be explored here.
Downtown Vancouver community garden heals people
It’s not hard to turn urban wasteland into urban farmland. You just have to plant
the seed. PHS Community Services Society’s Peter LaGrand planted that seed in late
2007 when he had the idea of turning an abandoned lot owned by Concord Pacific into
a vegetable garden for the residents of the Downtown Eastside.
South Africa: Urban Subsistence Farmers Spread Wings
Cape Town - A project which began as an effort to empower citizens of Cape Town’s
poorest neighbourhoods to grow their own food has mushroomed into a scheme for selling
vegetables for the city’s wealthier residents.
When AllAfrica first visited the project, operated under the banner Abalimi Bezekhaya
(’Planters of the Home’), nearly two years ago, its focus was on urban woman farmers
practicing subsistence agriculture.
Race dynamic seen as obstacle in Detroit urban farming
DETROIT - The Motor City has been most famous for its past industrial endeavors.
That’s why it’s still a bit surprising to some that within the city limits, there
are more than 700 urban farms that yield more than 120 tons of produce each year.
When harvest season comes around, the social aspect of urban farming shines through,
with farmers coming together to celebrate the season at parties brimming with locally
grown food and drink.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
All stories here:
City Farmer News [http://rs6.net/tn.jsp?et=1102809064861&s=1304&e=00162pEtbfoJcWgd50WOyzEDxnwgS5GDDAxoCzCV3Zr4YhcX9SO2P3dQtzBRsDmYo4EDIK_TAJRtEOPZ6lieKq0j_KrSRn0GYeDCu1XhLeyDxV-xscATKFdwA==]
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Michael Levenston
City Farmer - Canada’s Office of Urban Agriculture
http://www.thecityedition.com/2012/First_Aid.html
First Aid Primer/ Wilderness Medicine
[A full first aid primer]
http://www.thecityedition.com/2012/Herbal.html
Herbal Medicine
[The how to and a list of links, to other sites, schools and more healing information.
[A page of craft instructions, many ideas]
The invention of paper, as we know it today, can be tracked to Leiyang
China. Early around 100 A.D. paper is said to have been made using
fermented and beaten mulberry bark fibers that were suspended in water and
removed with a screen made from bamboo fibers tied with horse hair.
Whether this is the true time frame or not, we do know that mulberry paper
has made a comeback being a very popular crafting and scrapbooking
medium in this century. The fibers in the paper give crafting projects a
wonderful texture and dimension. Mulberry paper makes a great background
or boarder to highlight other paper especially when it is moistened and torn.
Tearing instead of using scissors can provide an interesting ragged edge when
embellishing your pages.
Crafting and scrapbook stores sell handmade papers and you will find them to
be rather costly. Handmade papers, including mulberry paper, are just that...
handmade! Which of course means you can manufacture them yourself as
well!
Plan on your paper making process to take about two hours. Not bad for a
crafting project that can give you fifteen unique handmade sheets that you can
use for greeting cards, picture frame matting and of course my favorite -
scrapbooking!
Everything you need to make paper is easy to find and rather inexpensive.
Best of all, its a great conservation effort since you are using 100%recycled
paper scraps.
MAKING THE PULP
You will need about 40 - 55 sheets of white used photocopy paper and about
14 sheets of colored photocopy paper or you can also use uncoated used
wrapping paper for the pulp base. A small amount of colored magazine paper
should be used sparingly. A good ratio to begin with is four times as much
white paper as colored paper. Rip the copy paper into small pieces, roughly
Page 21
an inch square. Try not to use newsprint. Soak the pieces overnight in a
bucket of water separating the colored pieces from the white paper..
Add about 1 cup of pre-soaked white paper into a kitchen blender and fill
almost to the top with very warm water. Blend on medium high or until the
mixture has a oatmeal type consistency. If your blender is having difficulty
you may need to add more water or reduce the amount of pre-soaked paper to
3/4 cup. Keep blending the pulp until you have used up all the soaked paper.
Put the paper pulp into a large saucepan and mix it around with your hands.
Slowly add your soaked colored paper for a few seconds. You will need to be
careful not to overblend. The colored paper should look like confetti. The
mixture will be very liquefied. If you plan to use your paper as stationery,
dissolve a packet of gelatin in hot water, and stir the gelatin into the pulp
mixture. The gelatin, which is known as “size”, will make the paper less
porous.
Now lightly blend your soaked colored paper for about ten seconds. Don’t
overblend - you want the colored paper to appear in your paper as confetti-
like accents. Alternatively, you may add other materials or food coloring
directly to the pulp, or you can add textures on top of the pulp after forming a
sheet. For example, you might want to add some wildflower seeds on top of
the paper. Cards made with seeds can later be planted by the recipients to
create flower gardens.
MAKING A FRAME MOLD
Using two old picture frames you can make a mold that will contain the pulp
and mold the paper to the desired size. Any size frame will work but a 5”x7”
or 8”x10” is the easiest to work with. Start by removing the glass and backing
from both frames. Purchase a fiberglass or plastic screen from your local
hardware store and stretch it tightly over one of the frames. The screen can be
attached to the back of the frame with a staple gun. The second frame will be
used as the “deckle” which makes the sheet of paper the desired size.
MOLDING THE PULP
Hold the mold screen size up and dip the mold into the pulp right after stirring
it. Nest, place the 2nd frame or “deckle” upside down on top of the 1st frame
mold. The pulp should be covering the screen. A thin layer of pulp seems to
turn out better than a thick paper.
Next, let the excess water drip off for about two minutes. Now is the time to
add fun embellishments to your handmade paper. You can add food coloring,
potpourri, dried flowers, dried herbs and spices, seeds, thread or even lint
from the dryer. If you plan on matting pictures or scrapbooking though keep
Page 22
your artistic materials acid free. Finished paper can also be pressed with a
fairly heavy lace and left on until the paper dries. You can have fun using
monograms for special occasions as well.
Gently pat off any excess water from the back side of screen and around all
the edges. Keep soaking up the water until you see the paper separating from
the screen. At that time you can try removing the mold starting at one corner.
You paper is almost finished now it only needs to dry for about 24 hours on
both sides. When your paper is dry you can press it in-between a heavy book
to press them flat or apply a warm iron to the sheets of paper sandwiching the
paper between two hand towels.
the end
15. Playdough. Mix together two cups of flour, one cup of salt, one cup of
water, one tablespoon of oil and a few drops of food colouring for an easy to
make dough that will keep for about three weeks if you wrap it in polythene
and keep it in the fridge. All you have to do is knead the mixture well.
Divide the mixture up first if you have more than one colour available.
Valentine Patchwork Keepsake
written by Rachel Webb
© 2001, All Rights Reserved For The Creators
The patchwork look is a fun way to create affordable country crafts and can be
accomplished with ordinary crafting odds and ends. You can make a beautiful
valentine keepsake box using a heart shaped, inexpensive, paper crafting box, left
over fabric, lace and antique buttons! Here is a list of what you will need.
q Any size Heart Shaped Paper Crafting Box
Scissors or Rotary Cutter and Mat
Decoupage Glue (White or Off-White)
1/2 yard of Thin Ribbon
1/2 yard of 1” Wide Ribboned Gathered Lace
Antique Buttons or Pewter Charms
Strand of Beaded Crafting Pearls
Hot Glue Gun and Sticks
Small Foam Brush
Needle and Thread
Instructions:
First gather all of your left over scraps on material and group them together
according to color. You will want to use several patterns of fabric that
compliment one another with the same color tones and hues. I chose 5 fabrics
with a Blue, Mauve, Rose and Antique White floral combination but you can
use any combination as long as you choose fabrics with a very small pattern.
Stay away from stretchy or sheer fabrics as well. Cotton or broadcloth is a
good choice. Cut your fabric into 1 1/2 inch, 2 inch or 1/2 inch squares. Use a
roll cutter and mat to speed up this process. I used fabric that was both 1 1/2
inch wide squares as well as some 1/2 inch squares for my patchwork box.
Starting on the bottom of your box use a small sponge brush and decoupage
glue to attach your fabric squares to a paper craft box. Decoupage will take the
place of your glue and is available in craft stores in 2 sizes of bottles and in
white or off-white. Off-White decoupage will go on slightly yellow and give you
an antique finish to your box.
Add your squares randomly overlapping squares in a haphazard
pattern that covers all of the paper craft box. You will not need to
apply the decoupage carefully, it is very forgiving and your box can
be covered quickly by dabbing decoupage on top of each fabric
Page 30
square and applying it to your box. Finish the inside of your box all
in the same color and trim the edge carefully. If you have creases in
your fabric smooth them out to lie flat. This is especially important
around the rim of your box. The lid will not fit securely if the fabric is
not smooth.
After your decoupage box has dried completely. Use hot glue to add 1 inch wide
ribboned lace around the edge of the lid. You can embellish the top of the box
however you wish but I choose to make lace medallions using scraps of flat lace
and sewing a gathering stitch around the outer edge. Pull one end of the thread to
gather the stitches and create a medallion. I made two different sized medallions
and hot glued 2 inch strands of crafting pearls under the lace medallion prior to
hot gluing it in the center of the heart box. the largest medallion on the top of the
heart lid first. Hot glue the smaller medallion on top of the large one for a double
stacked effect. Sew or Hot glue thin loops of ribbon on top of the small lace
medallion. Add antique buttons or pewter charms to the top of the ribbon as the
final finishing touch to a fancy Victorian keep sake box.
Your box would be a fun way to organize your jewelry and can be lined with satin
or velvet fabric instead of decoupage squares. You could also make miniature
boxes using the same method, for fabulous Christmas tree ornaments!
Salt Dough Crafting
Copyright J Black.
Folk art and in particular the art of making craft objects using salt dough has
once again become a very popular hobby in recent years.
It is easy to get started as this craft requires only the minimum of equipment
and materials — most of which will already be in your kitchen.
These include:
1. A bowl to mix your dough
2. A rolling pin for producing smooth sheets of dough
3. A grater for making decorative imprints on your dough
4. A garlic press for making strands for hair and foliage
5. Small pointed knife for cutting and indenting details
6. An assortment of pastry cutters and moulds for decorative shapes. If
you don’t have these already they can be found at virtually any
kitchenware outlet.
To make your salt dough I have found the following recipe to be a good all
round recipe for most projects.
2 Cups of Plain Flour (not self-rising)
1 cup Fine grained plain salt
1/2 cup water at room temperature
Mix the salt and flour in a large bowl and then add
the water. Knead the mixture for about 5-10
minutes until it becomes smooth and elastic.
Cover with cling wrap to stop the dough drying out
and let the dough sit for 30 minutes before using.
Two other recipes that I often use, depending on the project I am working on,
include a
Page 37
Fine dough for filigree work
2 Cups flour
1 cup salt
100g cornstarch
1/2 cup water
Again, mix the salt and flour in a large bowl and
then add the water. Knead the mixture for about 5-
10 minutes until it becomes smooth and elastic.
Cover with cling wrap to stop the dough drying out
and let the dough sit for 30 minutes before using.
And then I use a Firm Dough for making tiles and plates:
2 cups flour
1 cup salt
2 tablespoons wallpaper paste
1/2 cup water
Again, mix the salt and flour in a large bowl and
then add the water. Knead the mixture for about 5-
10 minutes until it becomes smooth and elastic.
Cover with cling wrap to stop the dough drying out
and let the dough sit for 30 minutes before using.
Different coloured doughs can be made using...
- Food colouring (red, green, blue, or yellow). Two or more food colours can
be combined to make different colours and shades or for a marbled dough
effect.
- Add spices that act as natural dyes e.g. cinnamon, curry powder, saffron or
paprika.
Page 38
- Add cocoa powder or instant coffee for different hues of brown.
- Be sure you are wearing protective gloves for this one, add a little paint to
the mixture then knead the dough until the paint is uniformly distributed
through the mix.
Your dough is now ready to use and the next step is to shape your project.
Fresh dough is best for modelling. However, if you find you have any leftover
dough it can be wrapped in cling wrap or an airtight container and stored in a
cool place for a few days.
To improve the elasticity of the dough add dry wallpaper paste to the basic
mixture.
The addition of 1-2 teaspoons of vegetable oil improves suppleness of the
dough and make it easier to work with.
For flat or rolled projects it is best to roll
out the dough straight onto a baking
sheet — then it can be put straight into
the oven.
Models or larger pieces can be
assembled on a piece of hardboard that
has been oiled with vegetable oil to
prevent the dough from sticking to the
board
When you are finished and happy with your results you have a choice of Air
Drying — or baking your project in the oven.
Ensuring your projects are correctly dried ensures they will last a long time so
it is important that this is not hurried.
Air drying is suitable for flat, small pieces or for coloured pieces where
baking will alter the colour of the finished project.
Oven drying is the most popular method and requires careful attention to
accurate temperature control to avoid burning.
Bake for approx 2 hours using a low temperature setting 50-70C for the first
half hour then increase temperature slowly to 90-100C and cook until the
Page 39
piece is uniform in colour.
While baking, if any air bubbles appear pierce the bubbles with a pin and
gently depress the dough.
If the dough starts to darken before cooking is complete cover the dough with
a piece of aluminum foil.
You can tell the dough is cooked when it is hard and sounds hollow when
tapped. Turn the oven off and leave the finished piece in oven until it is cool.
When thoroughly dry sand any imperfections. Any burns can be sandpapered
off with fine- medium grade sandpaper. An Emery board or small file can be
used for delicate or intricate sanding on objects.
At this stage you can paint your projects then seal with a final coat of varnish.
Your finished projects can be left unpainted but they must be sealed on all
sides with varnish, gloss or matt for protection otherwise they will not last
long when exposed to air.
Brightly coloured pieces will look more vibrant painted with a glossy finish
and neutral muted colours are suited to a matt finish.
Using a polyurethane varnish on food coloured models instead of water-based
varnish helps to intensify the colour.
That’s it! Happy modelling
http://www.radioreference.com/apps/audio/?ctid=2536
I just heard an official report, they are talking about the Ft Hood murders.
The killer is alive, and so is the Female cop who put 2 bullets in the killer.
The Lady is out of surgery and doing well.
The base people or some of them are still evacuated to the local community center.
Their opinion of the media matches ours, they wish they could tell the truth and see it printed.
Said that the media says Ft Hood is the safest base in the country and then said all the killer did was show his ID and instantly he was on base.
Then someone said “There is a lot more of them in the military and the other Officer named several town locations, where they knew there were a bunch of them.
I had to go to bed for awhile, so don’t know what is old news, I did note a bunch of ‘the killer’ is alive breaking news alerts in my Yahoo emails.
LOL, but I like hearing it from the source, which knows what is going on.
http://www.fda.gov/Safety/Recalls/ucm189296.htm
PetSmart Voluntarily Recalls Dentley’s Beef Hooves
FOR IMMEDIATE RELEASE — Phoenix, AZ, Nov 4, 2009 - PetSmart (NASDAQ: PETM) is voluntarily recalling two Dentley’s Beef Hoof products for potential salmonella contamination. The products were manufactured by Pet Carousel, Inc. in Sanger, Calif.
The recalled products include only the following types of Dentley’s Beef Hooves purchased between Oct. 2, 2009 and Nov. 3, 2009:
Dentley’s Bulk Cattle Hoof UPC# 73725703323
Dentley’s 10 Pack Beef Hooves UPC# 73725736055
No other products are included in this recall.
The affected products were shipped from the Pet Carousel plant to three PetSmart distribution centers in Ottawa, Ill.; Groveport, Ohio and Newnan, Ga.; and then shipped directly to certain PetSmart stores. Although the affected product was not shipped to every store, as a precautionary measure PetSmart immediately recalled the product from all of its US stores and instituted a register block to prevent any product from being inadvertently scanned and sold. In addition, PetSmart removed the product from the PetSmart.com Web site and notified PetPerks customers with valid e-mail addresses in the PetSmart database who purchased the affected products.
Salmonellosis is an infection with bacteria called salmonella. Most persons infected with salmonella develop diarrhea, fever, and abdominal cramps 12 to 72 hours after infection. The illness usually lasts four to seven days, and most persons recover without treatment. However, in some individuals, the diarrhea may be so severe that the patient needs to be hospitalized. In these patients, the salmonella infection may spread from the intestines to the blood stream, and then to other body sites and can cause death unless the person is treated promptly with antibiotics. The elderly, infants, and those with impaired immune systems are more likely to have a severe illness.
Many dogs do not show clinical signs of salmonella. However, when they do, they often have diarrhea or other signs of systemic infections.
Customers who purchased the recalled products should discontinue use immediately and return the product to any PetSmart store for a complete refund or exchange. Customers who have concerns about their health or their pet’s health should consult a medical professional. For additional information about the recall, customers can visit www.petsmartfacts.com, www.petsmart.com ; www.fda.govor contact PetSmart Customer Service at 1-888-839-9638.
PetSmart, Inc. is the largest specialty pet retailer of services and solutions for the lifetime needs of pets. The company operates more than 1,145 pet stores in the United States and Canada, 156 in-store PetSmart PetsHotel(R) cat and dog boarding facilities, and is a leading online provider of pet supplies and pet care information (www.petsmart.com). PetSmart provides a broad range of competitively priced pet food and pet products; and offers complete pet training, pet grooming, pet boarding, Doggie Day Camp(SM) pet day care services and pet adoption services. Since 1994, PetSmart Charities, Inc., an independent 501(c)(3) non-profit animal welfare organization, has funded more than $87 million in grants and programs benefiting animal welfare organizations and, through its in-store pet adoption programs, has helped save the lives of more than 3.7 million pets.
FOR MORE INFORMATION:
www.petsmartfacts.com
customercare@petsmart.com
1-888-839-9638
NEWS MEDIA CONTACT:
Jessica White
PetSmart Media Line (623) 587-2177
mediarelations@ssg.petsmart.com
SOURCE: PetSmart, Inc.
http://www.petsmartfacts.com
mailto:customercare@petsmart.com
mailto:mediarelations@ssg.petsmart.com
#
RSS Feed for FDA Recalls Information [what’s this?]
-
-
Page Last Updated: 11/05/2009
Audience: Consumers, Pharmacists
[Posted 11/05/2009]
FDA notified consumers that Stiff Nights,
a product sold as a dietary supplement, contains sulfoaildenafil, a chemical similar to sildenafil, the active ingredient in Viagra. Sulfoaildenafil may interact with prescription drugs known as nitrates, including nitroglycerin, and cause dangerously low blood pressure. The product is distributed on Internet sites and at retail stores by Impulsaria LLC of Grand Rapids, Michigan. It is sold in bottles containing 6, 12, or 30 red capsules or in blister packs containing one or two capsules.
The FDA advises consumers who have experienced any adverse events from sexual enhancement products to consult a health care professional. Any adverse events that may be related to use should be reported to the FDA’s MedWatch Safety Information and Adverse Event Reporting Program online [at www.fda.gov/MedWatch/report.htm], by phone 1-800-332-1088, or by returning the postage-paid FDA form 3500 [which may be downloaded from the MedWatch “Download Forms” page] by mail [to address on the pre-addressed form] or fax [1-800-FDA-0178].
Read the MedWatch safety summary, including a link to the FDA News Release, at: