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
They will chase each other around outside, then come in and continue the chase up the stairs and down the upstairs hallway like maniacs. Its funny to watch them.<<<
I always wonder at what is going on in their minds.
Purr Baby will beat me to the kitchen, but no one out runs T.T.
God knew what he was doing when he gave us the animals to care for, they are indeed life and growth in this world.
It smelled so fresh and clean. The older I get, though, the less I can tolerate the heat. (I thought it was supposed to be the other way around!)<<<
The heat this year, got out of hand, some years it is not that bad here.
The smell of the desert is the Creosote bushes releasing their healing oils into the air.
Years ago, I had a couple of books on the “If you have T.B., move to Arizona”.
One of them thought the healing factor was the Creosote Bush and its oils and suggested that the patient go out and stay out as long as possible after a rain.
We often stopped at a T.B. camp in Yuma County on our prospecting trips and would have bought it, but the family would not sell it.
A charming spot, neat and rock edged walks, to the cabins that folks stayed in.
The Man who owned it, had built it for his wife, she had T.B., they were from Michigan as I recall.
There was also a small gold mine on the knoll, enough gold to buy food and what was needed, if worked and that is how they survived for many years.
The wife was bed ridden and one day the husband collapsed and died across her in the bed.
She could not get up, and laid there for several days, until someone came.
She lived for years more in a Tucson rest home.
I was telling Judge Underdown about it and how I liked to stop there and it turned out that he had been the Corneror called when the husband died......
[Even my spell check cannot spell corneror...so say it fast]
A day or so before a rain storm, it becomes a real battle to get enough air to breath, for it is heavier with the moisture.
Yes, the kitties are showing how they will rule, taking lessons from the ‘o’.
I love your annecdotal stories. I could almost smell the creosote bushes.
http://www.fda.gov/Safety/Recalls/ucm181899.htm
Chulada, Inc. Announces Recall of Saladitos c/ Chile (Salted Plum w/ Chile Powder)
Company Contact:
Rey Sanchez, Operations Manager
818-841-0506
FOR IMMEDIATE RELEASE – June 11, 2009 – Chulada, Inc. of Burbank, CA is recalling all Chulada Brand Saladitos c/ Chile (Salted Plum w/ Chile Powder) due to elevated levels of lead.
Chulada, Inc. learned on 6/10/09 from the California Department of Public Health (CDPH), that Saladitos c/ Chile (Salted Plum w/ Chile Powder) contains high levels of lead that could cause health problems to consumers, particularly infants, small children, and pregnant women. Chulada, Inc. immediately segregated its entire Saladitos c/ Chile (Salted Plum w/ Chile Powder)inventory and is notifying consumers and customers not to consume this product.
Saladitos c/ Chile (Salted Plum w/ Chile Powder) are dried, salted plums that are coated in red chile powder. The plums are salty and spicy hot in flavor. The salted plums are sold in ¼ oz and 1 oz packages.
Recent analysis of Saladitos c/ Chile (Salted Plum w/ Chile Powder) by CDPH found that the product contained lead levels as high as 1.4 parts per million (ppm). The U.S. Food and Drug Administration (FDA) has recommended that children under age 6 should consume on average no more than 6.0 micrograms of lead each day from all food sources. A young child eating this product could easily ingest more than 3 times their tolerable daily intake for lead.
Chulada, Inc. wants to ensure its products are safe. Consequently, in addition to its ongoing cooperation with the CDPH, Chulada, Inc. is voluntarily recalling all Saladitos c/ Chile (Salted Plum w/ Chile Powder) from all of its customers. Consumers in possession of Saladitos c/ Chile (Salted Plum w/ Chile Powder) should not eat the product and should return the product to the place of purchase.
Pregnant women and parents of children who may have consumed any Saladitos c/ Chile (Salted Plum w/ Chile Powder) should consult with their physician or health care provider to determine whether further medical testing is required. For more information about lead poisoning, parents and caretakers should contact their local childhood lead poisoning prevention program or local public health department.
Chulada, Inc. will be sending recall notices to all of its direct customers. Please call Rey Sanchez at 818-841-0506 for further information.
http://www.fda.gov/Safety/Recalls/ucm182060.htm
Arbonne International, LLC Announces Voluntary Recall of One Lot of Seasource Detox Spa® Foaming Sea Salt Scrub
Contact:
Arbonne International, LLC
1-800-ARBONNE
FOR IMMEDIATE RELEASE - September 3, 2009 - Irvine, CA - Arbonne International, LLC (”Arbonne”) has voluntarily recalled one lot of its Seasource Detox Spa® Foaming Sea Salt Scrub. The recalled products were manufactured by a third party and distributed nationwide through Arbonne Independent Consultants. The product comes in a 6.8 fluid oz white tube and is identified with a lot number on the crimping at the top of the tube. The Seasource Detox Spa Foaming Sea Salt Scrub products affected by this voluntary recall are ONLY from the following lot number (with shipping dates ranging from March 28, 2008 to July 15, 2009):
Z928
This voluntary recall was initiated by Arbonne as a result of discovering the presence of Pseudomonas aeruginosa bacteria in the recalled lot. No other lots are affected. The organism Pseudomonas aeruginosa may cause dermatitis, soft tissue infections, bacteremia, and a variety of system infections, particularly with users who are immunosuppressed. Because the Foaming Sea Salt Scrub is used to exfoliate the skin’s surface, there is a possibility that inadvertent introduction of the tainted product directly into any skin abrasions could result in infection.
No illnesses have been reported in connection with this product.
Purchasers of the recalled product lot are advised not to use it. Arbonne will, at the purchaser’s choice, replace or exchange the product or refund money paid for the recalled product. In order to replace or exchange product or receive a refund, Arbonne is requesting purchasers of the recalled product lot to contact Arbonne at 1-800-ARBONNE between the hours of 6:00 a.m. and 6:00 p.m. Pacific Time weekdays and between the hours of 6:00 a.m. and 3:00 p.m. Pacific Time on Saturdays, and have the product with the recalled lot number available to return to Arbonne in order to complete the transaction. This voluntary recall was initiated by Arbonne and is being conducted with the knowledge of the U.S. Food and Drug Administration.
[Granny sez:
Make your own, I have posted many recipes for making your own cosmetics, on all 3 threads.]
http://www.fda.gov/Safety/Recalls/ucm181955.htm
Smiths Medical Issues Urgent Device Recall Of Portex® Pediatric-Sized Tracheal Tubes
Company Contact:
Robert Hanvik
651-628-7613
FOR IMMEDIATE RELEASE – September 10, 2009 – ST. PAUL, Minn.- Smiths
Medical announced that it is initiating a nationwide voluntary recall of Portex® Uncuffed
Pediatric-Sized Tracheal Tubes (sizes 2.5, 3.0 and 3.5 mm) manufactured before
September 2009.
Description of the Issue
A small number of tubes were manufactured with internal diameters slightly
smaller than indicated on the labeling, which may create the potential for the clinician to
experience difficulty passing through or withdrawing the suction catheter. The health
consequences that may result from use of the defective device include the inability to
remove secretions from the device and from the patient’s airway, which may result in
partial or complete obstruction of the airway and an inability to ventilate the patient. In
addition, this defect may increase airway resistance and compromise the ability to
ventilate the patient. There is a reasonable probability of serious injury and/or death. To
date, the company has not received any reports of death or permanent injury related to
this issue.
Recommended Action to be Taken by the User
In a Recall Notice sent directly to all customers, Smiths Medical is instructing
them to return all unused Tracheal Tubes. This requires customers to take the following
steps:
• Review inventory and segregate any unused product manufactured before
September 2009 and within its expiration date.
• Complete and return a Confirmation Form (included with the Recall Notice) by
fax at 1-603-355-8157 to: Recall Administrator, Regulatory Affairs, Smiths
Medical ASD, Inc.
Following these steps, customers will be provided with specific directions
regarding how to return unused product.
The products affected by this recall have the following Product Codes:
Product code Product description
100/105/025 Portex® Tracheal Tube, Oral/Nasal, Ivory
100/105/030 Portex® Tracheal Tube, Oral/Nasal, Ivory
100/105/035 Portex® Tracheal Tube, Oral/Nasal, Ivory
100/111/025 Portex® Tracheal Tube, Oral/Nasal, Siliconized
100/111/030 Portex® Tracheal Tube, Oral/Nasal, Siliconized
100/111/035 Portex® Tracheal Tube, Oral/Nasal, Siliconized
100/126/025 Portex® Tracheal Tube, Cut to Length, Oral, Siliconized
100/126/030 Portex® Tracheal Tube, Cut to Length, Oral, Siliconized
100/126/035 Portex® Tracheal Tube, Cut to Length, Oral, Siliconized
100/127/025 Portex® Tracheal Tube, Oral/Nasal, Murphy Eye, Clear
100/127/030 Portex® Tracheal Tube, Oral/Nasal, Murphy Eye, Clear
100/127/035 Portex® Tracheal Tube, Oral/Nasal, Murphy Eye, Clear
100/134/030 Portex® Polar Preformed Tracheal Tube, South Oral, Murphy
Eye, Clear
100/134/035 Portex® Polar Preformed Tracheal Tube, South Oral, Murphy
Eye, Clear
100/141/025 Portex® Tracheal Tube, Oral/Nasal, Murphy Eye, Siliconized
100/141/030 Portex® Tracheal Tube, Oral/Nasal, Murphy Eye, Siliconized
100/141/035 Portex® Tracheal Tube, Oral/Nasal, Murphy Eye, Siliconized
If an Tracheal Tube is currently in use with a patient, there is no evidence to
suggest that immediate removal of the Tracheal Tube is necessary. If suctioning of an
Tracheal Tube cUlTently in use is required, Smiths Medical recommends that customers
refer to a company-supplied Guidance Chart for suction catheter sizes, available at
www.smiths-medical.com.Clinicians who choose to use larger-than-recommended
suction catheters should base this decision on sound clinical judgment and use caution, to
assure the suction catheter readily passes through and can be readily withdrawn from the
Tracheal Tube.
Recipients of the Recall Notice who have distributed Tracheal Tubes to other
persons or facilities should promptly forward a copy ofthe Recall Notice to them.
For questions regarding this Recall Notice, customers should contact:
Charlotte Veysey
Regulatory Affairs
Smiths Medical ASD, Inc.
10 Bowman Drive
Keene, NH 03431 USA
Tel: 1-800-348-6064, prompt 4, ext 2273
Fax: 603-355-8157
E-mail:Charlotte.veysey@smiths-medical.com Customers should report any issues with the Portex® Tracheal Tubes to Smiths
Medical’s Technical Services Complaints Department at 1-866-216-8806.
Any adverse reactions experienced with the use of these products and/or quality
problems may also be reported to the FDA’s MedWatch Program by phone at 1-800FDA-
1088, by fax at 1-800-FDA-0178, by mail at MedWatch, FDA, 5600 Fishers Lane,
Rockville, MD 20852-9787, or on the MedWatch Web site at www.fda.gov/medwatch.
http://www.fda.gov/Safety/Recalls/ucm181619.htm
PREMIER ORGANICS Issues Nation Wide Recall For ARTISANA RAW TAHINI Because of Possible Health Risk
Contact:
Tristan D. Bertheaud
(866) 237-8688 x 212
FOR IMMEDIATE RELEASE — September 4, 2009 — Premier Organics of Berkeley, CA is recalling 840 Cases of Artisana Raw Tahini of Lot 90811, in 16oz glass jars because it has the potential to be contaminated with Salmonella, an organism which can cause serious infections. Healthy persons infected with Salmonella often experience fever, diarrhea, nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections, endocarditis and arthritis.
The affected lot (lot number 90811) has been distributed nationwide through retail locations and online stores. No other lots have been affected.
It is important to note that there have been NO REPORTED ILLNESSES to date.
Of the numerous samples taken by both Premier Organics and the FDA of lot 90811, only one sample came back positive for salmonella. Premier Organics has ceased distribution of Artisana Tahini lot 90811 as they continue their investigation with the FDA into what caused the problem.
Consumers who have purchased Artisana Tahini with lot number 90811 are urged not to consume the product and return it to the place of purchase for a full refund. Consumers with questions may contact Premier Organics at 1-866-237-8688 between the hours of 9am and 4pm Pacific Standard Time.
#
RSS Feed for FDA Recalls Information [what’s this?]
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Page Last Updated: 09/10/2009
I could almost smell the creosote bushes.<<<
Thank you, and it is a wonderful and healing smell.
The Mexicans and Western Indians use the Creosote bush as a healing herb, said to be good for the stomach, when used as a tea.
Some of us use it in cosmetics for ourselves and it makes a healing salve, when soaked in olive oil.
It is banned by the health department, but then they only ban the useful herbs.
My stories, are what I lived, odd, I have to keep telling myself that while I thought I was living a normal life, others have never been down the same paths.
Dear NaturalNews readers,
NaturalNews Tip of the day (from Mike):
Did you know that vinegar slows the effective glycemic index of high carbohydrate foods? Eating a pickle before or after sweets, for example, helps reduce the spike in blood sugar. Eating a salad with balsamic vinegar as the dressing is also a good way to help protect your body from the consumption of a sweetened dessert. While the vinegar doesn’t “block” the dietary sugars, it causes them to be absorbed more slowly.
Can a raw foods diet that’s rich in living vegetable juices actually reverse diabetes? I’ve talked to many people who have experienced a complete reversal of the condition on a largely raw foods diet, and today I bring you an interview with one young man who was able to get completely off insulin even though he was diagnosed with type 1 diabetes!
Read the full interview here:
http://www.naturalnews.com/027011_diabetes_food_raw_food.html
Did you know that colloidal silver really does kill bacteria and help wounds heal? Read up on the latest research here:
http://www.naturalnews.com/027010_silver_bacteria_medicine.html
LOL! You are too funny! (However, I love that attitude in cats, while in politicians - not so much) <<<
If you ever live through one of T.T.’s racing episodes, you will think twice about cats living with you.
My trailer is 55’ long, that means he can run 50’, so fast that it sounds like a herd of animals.
I saw he had been back in the tea bags, but this time, he madly has the unstuffed 5 or 6 inch bear’s body and head.
LOL, sounds awful and Scot brought it to them, for I had sent all my toys home with Scott’s new kitty a year or so ago.
I suspect that the bear is related to Scott’s grandkids, for they stayed with him a month or so, while moving to this area.......T.T. finds it a wonderful toy, he has hauled it down the hall at full speed at least 10 times in 10 minutes or less, he has to run right by my chair and I was beginning to get dizzy.
Purr Baby, sat in her box and watched, so I suspect she had told him to do it for punishment, of whom I am not sure.
Either T.T. did something that Purr does not approve of, or she knew that I would not enjoy that much running and was punishing me, for opening the refrigerator and NOT getting the cheese out.
The Cresote bush has massive amounts of oil in it, so much that it is the source of the Cresote that is used on railroad ties to keep them from rotting.
If you touch the bush, you can feel the waxy oil.
It works wonders on dried out hair, soaked the cresote about a month in a high grade of olive oil, then strained it and since I had made so much, put it in the refrigerator.
Used it on my wet hair, when it was very long and almost impossible to comb in this dry air.
I wore it in a long braid, and every morning the cats woke me up, attemting to kill that hairy animal that was on my head.
One morning, one got carried away and almost scratched my eyes, so I got up and cut it off.......LOL, it is still around here some place, still braided.
1. Wild Mushroom and Blue Cheese Crostini
Posted by: “Anna
Wild Mushroom and Blue Cheese Crostini
Serves 6
2 tablespoons extra-virgin olive oil
1/2 pound wild mushrooms, thinly sliced
1/2 pound cultivated mushrooms, thinly sliced
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh mint
Salt and freshly ground black pepper
1 cup coarsely grated fontina cheese
1/2 cup crumbled Gorgonzola cheese
12 slices coarse-textured country-style bread
2 garlic cloves, peeled
2 tablespoons lemon juice, for drizzling
Whole leaves of fresh flat-leaf parsley, for garnish
1. In a large skillet over medium-high heat, heat the olive oil. Add the
mushrooms and cook, stirring occasionally, until golden and the liquid has
evaporated, 7 to 10 minutes. Add the parsley, thyme, and mint, and toss
together. Season well with salt and pepper. Remove from the heat. Let cool
and add both cheeses. Toss together.
2. Preheat the broiler. Toast or grill the bread on both sides. Rub each
side of the toast lightly with garlic. Distribute the mushroom-cheese
mixture on top of the toasts. Place the toasts on a baking sheet in a single
layer and broil until the cheese melts, about 1 minute.
3. Transfer to a platter and drizzle with the lemon juice. Serve
immediately, garnished with the parsley leaves.
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________________________________________________________________________
2. BREAD, TOMATO, BASIL, CUCUMBER SOUP
Posted by: “Anna
BREAD, TOMATO, BASIL, CUCUMBER SOUP
Serves 4
The Tuscan tradition of adding bread to soups is exemplified by the
Florentine soup Pappa Pomodoro. We have four different recipes in our
previous books. This is a light, uncooked version and very easy to make.
4 tomatoes
1 English cucumber
1 garlic clove
2 fresh hot red chiles
4 ciabatta slices
1/4 cup red wine vinegar
Extra virgin olive oil
1/4 cup basil leaves
1. Peel the tomatoes, cut in half, and squeeze out the seeds. Chop the flesh
to a pulp and put in a bowl. Peel the cucumber, cut in half and halve again
lengthwise, then cut out the seeds. Chop the flesh finely. Peel and finely
chop the garlic with 1 tsp. sea salt. Cut the chiles in half lengthwise,
scrape out the seeds, and finely chop. Add the cucumber, garlic, and chiles
to the tomatoes.
2. Soak the ciabatta slices in a little cold water so they are thoroughly
moist. Sprinkle with the vinegar and leave for 10 minutes.
3. Squeeze out the bread and chop finely. Stir into the tomato mixture. Add
black pepper and 3 tbsp. olive oil and mix thoroughly.
4. Tear the basil into small pieces and stir into the soup. Serve with more
olive oil.
________________________________________________________________________
________________________________________________________________________
3. Amandel Koekjes - Dutch Almond Cookies
Posted by: “*~Tamara~*”
Amandel Koekjes - Dutch Almond Cookies
makes: 2 dozen
1 cup butter
1/2 cup granulated sugar
1/4 cup packed brown sugar
2 eggs
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
1 cup almond paste, finely chopped up
1/2 cup chopped almonds
Preheat oven to 325�F.
Grease a baking sheet.
Cream butter and sugars together.
Beat in eggs.
Stir in the flour and baking soda, then the almond paste. If dough gets too
stiff add a few drops of water.
Stir in chopped almonds.
Drop by teaspoonful on baking sheet 2—inches apart.
Bake 15 minutes.
________________________________________________________________________
________________________________________________________________________
4. Poulet à la Fermiere
Posted by: “*~Tamara~*”
Poulet à la Fermiere
2 pounds chicken thighs and drumsticks
1 tablespoon unsalted butter
6 fresh parsley sprigs
2 fresh thyme sprigs
1 bay leaf
4 carrots, cut diagonally into 1-inch-thick slices
2 cups frozen small whole onions, thawed and patted dry
1/2 cup dry white wine
1/3 cup chicken broth
1 pound small (1 1/2-inch) boiling potatoes, peeled and halved
2/3 cup crème fraîche
1 cup frozen baby peas, thawed
1 cup coarsely grated Gruyère
Pat chicken dry and season with salt and pepper. Heat butter in a
12 inch ovenproof deep heavy saute pan over moderately high heat
until foam subsides, then brown chicken all over, in batches if
necessary, 8 to 10 minutes. Transfer to a plate and cover. Pour off
all but 1 tablespoon fat from pan.
Tie parsley, thyme, and bay leaf in cheesecloth to make a bouquet
garni, then add to pan with carrots and onions, stirring to coat with
fat. Add wine and deglaze by boiling over high heat, stirring and
scraping up brown bits, until liquid is reduced by half, about 3
minutes. Add broth and chicken, skin sides up, with any juices from
plate, and simmer, covered, 10 minutes. Add potatoes and salt and
pepper to taste and simmer, covered, until chicken is cooked through
and potatoes are tender, about 15 minutes.
Preheat broiler. Discard bouquet garni. Stir in crème fraîche, peas,
and salt and pepper to taste, then turn chicken in sauce to coat.
Sprinkle dish all over with Gruyère and broil 4 to 5 inches from heat
until browned and sauce is bubbling, 3 to 4 minutes.
________________________________________________________________________
________________________________________________________________________
5. Pirozhki
Posted by: “*~Tamara~*”
Pirozhki
2 cups milk, warmed
1 tablespoon white sugar
1 tablespoon active dry yeast
2 tablespoons butter, melted
1 egg
1 teaspoon salt
6 cups all-purpose flour
1 tablespoon butter
1/2 medium head cabbage, finely chopped
6 hard-cooked eggs, chopped
salt and pepper to taste
Place 1/2 cup milk in a cup or small bowl. Stir in sugar and
sprinkle yeast over the top. Set aside until foamy, about 10 minutes.
Pour the remaining milk into a large bowl.
Add the melted butter, egg, salt and 1 cup of flour to the large
bowl with the milk. Stir in the yeast mixture. Mix in flour 1 cup at
a time until dough pulls away from the sides of the bowl and doesn’t
stick to your hands. Cover the bowl loosely and set in a warm place
to rise for about 1 hour. Dough should almost triple in size.
While you wait for the dough to rise, melt the remaining butter in
a large skillet over medium heat. Add cabbage and cook, stirring
frequently, until cabbage has wilted. Mix in the eggs and season with
salt and pepper. Continue to cook, stirring occasionally until
cabbage is tender. Set this aside for the filling.
Place the risen dough onto a floured surface and gently form into a
long snake about 2 inches wide. Cut into 1 inch pieces and roll each
piece into a ball. Flatten the balls by hand until they are 4 to 5
inches across. Place a spoonful of the cabbage filling in the center
and fold in half to enclose. Pinch the edges together to seal in the
filling.
Preheat the oven to 400F. Line one or two baking sheets with
aluminum foil. Place the pirozhki onto the baking sheet, leaving
room between them for them to grow. Bake for 20 minutes in the
preheated oven, or until golden brown.
This great group is owned by *~Tamara~*
To visit group on the web, go to:
http://groups.yahoo.com/group/world-recipe-fiesta/
Christmas is coming and some are getting ready, early in the game...granny
Both cookies and the dough can be frozen, though each site gave different amounts of time you can keep them frozen. Advice on the sites ranged from three weeks to twelve months. I don’t know which is right.
Here are a few resources: http://www.christmas-cookies.com/bakingtips/freezingcookies.php
http://www.cookieclubrecipes.com/freezingcookies.htm
http://allrecipes.com/HowTo/Freezing-Cookies-and-Cookie-Dough/Detail.aspx
http://www.cookie-crazy.com/Freezing_Cookies.html
To visit group on the web, go to:
http://groups.yahoo.com/group/FoodStorageTheBasicsandBeyond/
http://countrylife.lehmans.com/2009/09/10/dorm-garden/
The Dorm Room Garden, Part I
Posted September 10th, 2009 by Matthew Lehman
Hi there! My name is Matt Lehman. Some of you may have read tDSC_0050he blog article I wrote while fulfilling an internship. Since then, times have changed, and I now find myself at college once again. As many of you might have read in my dad’s blog posting, I brought a small square foot garden out with me to college this year, in an attempt to grow my own vegetables year around.
Two weeks into college, the garden seems to be doing remarkably well. Sadly, I had to replant my cucumbers, as the small sprout that grew on my way out to college suddenly broke off at a single touch (oops). My green beans and tomatoes, however, are thriving. The joyous moment of my day was that, while watering, I discovered that one of my green cherry tomatoes had turned a light shade of greenish-orange, practically overnight!
However, I will be the first to admit that I am flying by the seat of my pants with this indoor garden. What little that I do know to do comes from Mel Bartholomew’s book, Square Foot Gardening. Based on the page or two that he laid down on indoor gardening, here are my recommendations (from personal experience) for starting your own indoor garden.
1). When building your indoor garden, the soil composition that I used was a beginning layer of gravel, to help with drainage, followed by about three inches of good compost, and then normal gardening soil, which I purchased at a local greenhouse.
DSC_00492). Don’t expect all of your plants that are planted indoors to sprout. For some reason, only one out of two cucumbers and one out of five green beans managed to sprout. The ones that did, however, are doing amazingly well.
3). Fluorescent bulbs, and lots of them, are essential to a healthy indoor garden. Keep in mind, though, that faster growing plants, like green beans, will quickly out grow others like cucumbers, and will attempt to steal the light. Plan accordingly.
Good luck with beginning your own gardens! I’ll keep posting as more happens with my dorm room garden.
[Photos and hidden urls in article]
http://countrylife.lehmans.com/2009/09/10/snacking/
Adventures in Snacking: Healthy Recipes for Kids
Posted September 10th, 2009 by Rachel Hurt
As fall is beginning to move in, afternoons are focused on the famous after-school snack. Afternoon snacks are important to school age children because many have eaten lunch in late morning and their systems are ready to crash. To children of the preschool age, daily snacks are even more important and can be a challenge. Many preschoolers get as much as one-third of their total daily calories from snacks. It is almost impossible for kids to get all the nutrients they need in just three meals. Some easy tips, recipes and plans can make your preschoolers’ snacking go smoothly.
Pairing carbs with proteins makes a long-lasting energy snack. Start your snack with a carbohydrate like sliced fruit, crackers, or bread and add a protein like peanut butter, bean dip, or a slice of cheese.
Crunchy Apple Snacks
1 crisp apple
3 tbs. orange juice
1/4 cup crunchy peanut butter
2 tbs. honey
1. Cut the apple into 1/4-inch-thick slices. Dip the slices in the juice to coat each side (this prevents the apple from browning). Shake off the excess juice.
2. In a small bowl, blend the peanut butter and honey together. Spread half the slices with the peanut-butter-and-honey mixture; then top with a second slice.
3. Seal with plastic wrap and keep chilled until ready to eat.
Mixing tastes and textures is a great way to get children to explore new food combinations. Put jam on salty crackers for an adventure into the combinations of salty and sweet. Create an interesting texture experience by mixing a chewy food, like raisins, with something creamy, like cream cheese. Then add to it by combining this with something crunchy, like celery. Try mixing crunchy and chewy together in granola bars or trail mix.
Homemade Granola Bars
3/4 cup pumpkin purée
1 egg
3 tbs. brown sugar
1/4 cup butter, melted
1/4 cup honey
2 cups old-fashioned rolled oats
1/2 cup finely chopped nuts, such as peanuts, walnuts, toasted almonds
1/4 cup raisins or chopped dried fruit, such as pears, apricots, or apples
1/4 cup wheat germ
1/2 tsp. cinnamon
Zest of 1 orange
Preheat the oven to 350°F.
1. Spray a 9- by 13-inch baking pan with nonstick spray.
2. In a mixing bowl, combine the pumpkin, egg, brown sugar, butter, and honey.
3. Add the oats, nuts, dried fruit, wheat germ, cinnamon, and orange zest.
4. Scrape the batter into the baking pan, and bake for 40 minutes.
5. Cool completely before cutting into 1- by 2-inch sticks. These bars firm up as they cool, so wrap them individually and freeze.
If your days are busy, make it easy to remember snack time by putting it on the schedule. Schedule two snacks in between the three main meals. Make sure that there is at least two hours between snack time and meal time or your child may not eat well during meals.
Children have smaller stomachs than adults, so pay attention to portion size. Stock up on kid-sized yogurts and juice boxes. When children are extremely active their metabolism rises. Meet this calorie need by giving them foods higher in calories instead of increasing their portion size because this could encourage overeating.
Smoothie
1 cup orange juice
4 tbs. powdered milk
8 oz. non-fat vanilla yogurt
1 ripe banana
Fresh fruit for garnish (orange slices, strawberries, or a cherry)
1. Help your child measure the ingredients and add them to a blender. Kids can slice the banana with a plastic knife and sprinkle the banana pieces on last.
2. Blend just until smooth and creamy. Give the smoothie a stir with a spoon to see if it is the right consistency for pouring and, if needed, thin with a bit more orange juice.
3. Pour into glasses and serve immediately. Garnish with fresh fruit.
A light snack before bed, if your child is hungry, is a good idea. Offer a half-cup of yogurt or a cup of hot chocolate. These will fill your child up but not make them feel uncomfortable.
Snack time can be stress-free and easy if you have a plan. One thing to avoid is making food a reward. Offering food for good behavior may lead to bad eating habits down the road. Enjoy and have fun with snack time. It can be a wonderful time for both of you.
http://kalynsprintablerecipes.blogspot.com/2009/09/fattoush-lebanese-crumbled-bread-salad.html
Thursday, September 10, 2009
Fattoush (Lebanese “Crumbled Bread” Salad with Sumac and Pita Chips)
Fattoush (Lebanese “Crumbled Bread” Salad with Sumac and Pita Chips)
(Makes 4 large main-dish salads or 6 small side salads; slightly adapted from recipe sent to me by a reader named Lori. Thanks Lori, I love the salad!)
2 whole wheat pita pocket breads, cut into strips about 3/4 inch wide, then toasted and crumbled
1 tsp. chopped garlic (2-4 cloves garlic)
1 tsp. salt (I used fine grind sea salt)
1/2 cup fresh squeezed lemon juice, about 2 large lemons (I love lemon, so adjust the amount to your own taste)
1 tsp. powdered Sumac, plus more for sprinkling on individual salads if desired)
1/2 cup extra virgin olive oil
2 heads Romaine lettuce, chopped
1/2 cup thinly sliced green onion
1 cup diced tomatoes (let drain a minute or two if extra juicy)
1 cup diced cucumber (same size as tomatoes)
1/2 cup coarsely chopped fresh mint leaves
1/2 cup coarsely chopped flat-leaf parsley (leaves only, no stems)
optional ingredients: chopped green pepper or radishes (I didn’t use either of these but Lori’s recipe had green peppers and I saw several recipes that added chopped radishes.)
Preheat oven or toaster oven to 400F/200C. While oven heats, mash together the chopped garlic and salt using a mortar and pestle, or the side of a knife or spoon. Put garlic-salt paste in a small bowl, then add lemon juice and 1 tsp. Sumac. Whisk in olive oil and set dressing aside. (You can also make the dressing in a glass jar and shake to combine.)
Cut whole wheat pita into strips about 3/4 inch wide and arrange on baking sheet. (Some recipes call for brushing the pita with olive oil, but I didn’t do that.) Bake until pita strips are crisp but only barely starting to brown, less than 10 minutes. Watch carefully because they can go from crisp to overly brown rather quickly.
Remove outer leaves from Romaine, trim stem end, then wash and spin dry or dry with paper towels. Cut Romaine into fourths lengthwise, then turn and chop crosswise into small pieces. (If you have a salad spinner, you can chop the Romaine first, then wash.) Put chopped Romaine into salad bowl large enough toss all ingredients.
Chop tomatoes, green onions, cucumbers, mint, and parsley and add to lettuce. Add about half of the dressing and toss, then add crumbled pita chops and toss again with more dressing. (You may not want all the dressing, but this salad should be quite wet.) At this point the salad should sit for a few minutes (or longer) to let flavors blend and so the pita chips absorb some of the dressing. To serve, arrange salad on individual plates and sprinkle with a bit more Sumac. You can also serve it in a large bowl with the Sumac sprinkled over.
When I first tested the recipe I made enough for two large salads, ate one for dinner, and put the rest in the fridge overnight. I was surprised how great it still tasted the next day, even though the vegetables were fairly wilted. When I made this for guests I tossed the salad together before they arrived, and it was perfect when I served it about 30 minutes later.
This printable recipe from KalynsKitchen.com.
Posted by Kalyn at 10:23 AM
http://kalynsprintablerecipes.blogspot.com/2009/09/zucchini-and-green-chile-breakfast.html
Wednesday, September 9, 2009
Zucchini and Green Chile Breakfast Casserole
(This recipe makes 4-6 servings. See below for original recipe which makes 10-12 servings)
1/2 cup low-fat cottage cheese, rinsed and drained well
1 medium zucchini, about 8 inches long (or more)
1-2 tsp. olive oil for sauteing zucchini and chiles
1 tsp. Spike Seasoning (optional but recommended, or use any seasoning mix you like on eggs)
salt and fresh ground black pepper to taste
1 can diced green Anaheim chiles (4 oz. can)
10 eggs, beaten well
1 T cream, half and half, or milk (use milk for South Beach Diet, or you can leave this out)
1 cup grated sharp cheddar cheese (use low fat cheese for South Beach Diet)
Preheat oven to 375 F/190C. Spray 7X11 inch or 8X8 inch casserole pan with nonstick spray or olive oil. Put cottage cheese in a colander placed in the sink and rinse thoroughly with cold water to wash off the “cream”, then let drain.
Wash zucchini, cut lengthwise into fourths, then cut away the inner white part of the zucchini, leaving not over 1/2 inch thickness of white still on the skin. Discard white part, and cut remaining zucchini strips crosswise into same-size strips.
Put olive oil into nonstick saute pan and saute zucchini over low heat for 4-5 minutes, seasoning with Spike seasoning, salt, and pepper. Then add undrained green chiles and saute another 4-5 minutes. (Zucchini should still be pretty firm when you turn off the heat, so be sure you have it on low.)
Layer zucchini/green chile mixture, drained cottage cheese, and cheese into casserole dish. Beat eggs with cream or milk and pour over other ingredients. Use a fork to gently stir so that zucchini, green chile, cottage cheese, and cheese is evenly distributed in the egg mixture.
Bake at 375 for 20-25 minutes, or until mixture is set and top is nicely browned.
Zucchini and Green Chile Breakfast Casserole
(Larger size from original recipe - makes 10-12 servings)
16 oz. low-fat cottage cheese, rinsed and drained well
1 large zucchini, about 12 inches long (or more)
2-3 tsp. olive oil for sauteing zucchini and chiles
2-3 tsp. Spike Seasoning (optional but recommended, or use any seasoning mix you like on eggs)
salt and fresh ground black pepper to taste
1 can diced green Anaheim chiles (7 oz. can, or use two 4 oz. cans)
18 eggs, beaten well
1/4 cup cream, half and half, or milk (use milk for South Beach Diet, or you can leave this out)
1 1/2 cup grated sharp cheddar cheese (use low fat cheese for South Beach Diet)
Follow the same preparation method as above, but use a 10x14 inch casserole dish for this larger size, and bake 40-45 minutes.
This printable recipe from KalynsKitchen.com.
Posted by Kalyn at 7:46 AM
http://kalynsprintablerecipes.blogspot.com/2009/08/grilled-middle-eastern-turkey-burgers.html
Grilled Middle Eastern Turkey Burgers with Yogurt Sauce
(Makes 4 large or 6 medium turkey burgers, recipe slightly adapted from Fine Cooking Grilling Volume 2.)
1 1/2 lb. ground turkey
1 tsp. finely minced garlic
1 1/2 tsp. salt (I used fine sea salt)
1/4 cup finely chopped fresh mint
1/4 cup finely chopped fresh parsley (I used curly parsley, but either type will work)
2 T olive oil
2 tsp. sweet paprika
1 1/2 tsp. ground cumin (recipe called for 1 tsp., but I love cumin so I used a bit more)
1/2 tsp. ground coriander
1/4 tsp. Aleppo pepper (recipe called for cayenne, and any type of ground red pepper would work)
Remove ground turkey from the fridge and break into pieces in a bowl, then let it come to room temperature on the counter while you chop the herbs. Mix together the minced garlic and salt and sprinkle over the surface of the ground turkey. Chop mint and parsley and add to bowl, add the 2 T olive oil, then use your hands to gently mix the garlic, salt, chopped mint, chopped parsley, and olive oil into the meat. One at a time, measure specified amounts of sweet paprika, ground cumin, ground coriander, and Aleppo pepper and sprinkle over the surface of the meat, then mix again with your hands, just enough to combine mixture and distribute spices. (Don’t overmix.)
Put a piece of cling-wrap on a small cutting board and divide the meat into 4 or 6 same-sized balls, then flatten each ball into a patty and smooth the edges. Cover patties with another piece of cling-wrap if desired, and refrigerate 30 minutes or longer. (The recipe says refrigerate up to 4 hours, and next time I’d chill for at least an hour.)
Use a paper towel to wipe surface of grill with olive oil, then heat charcoal or gas grill to medium heat. (You can hold your hand over the grill for 3-4 seconds at that temperature.) When grill is hot, remove patties from the fridge and brush the top of each one with olive oil if desired. (You may not need to do this if your grill is well-seasoned.) Put oiled side down on grill grate and grill with lid closed. If you want criss-cross grill marks, check after about 4 minutes, and rotate patties. Cook about 5-6 minutes per side, or until temperature of patties reaches 165 F /75C when tested with an instant-read thermometer.
Burgers can be served plain, on a regular hamburger bun, or inside pita or flatbread like I did. I served my burgers with Tzatziki Sauce that had some added chopped mint and parsley. You could also serve these with Yogurt Tahini Sauce, Creamy Cucumber Sauce, Tartar Sauce, Ranch-Style Dip, or even Cafe Rio Style Creamy Tomatillo Dressing.
http://kalynskitchen.blogspot.com/2009/08/recipe-for-tomato-cucumber-and-radish.html
Tomato, Cucumber, and Radish Salad with Yogurt and Tahini Dressing
(Makes 2 salads, with enough dressing for another time. This does not keep well, so just make what you’ll eat immediately. Recipe inspired by Jerusalem Salad at Old Jerusalem Restaurant in Chicago.)
2 cups chopped cucumber (about 2 small cucumbers, cut into pieces about 3/4 inch)
1 cup chopped tomato (cut into pieces about 3/4 inch if using whole tomatoes)
1 cup chopped radishes (cut into half-moon slices)
(Any proportion of cucumber, tomato, and radishes can be used, or use just cucumber and tomato if you don’t have any radishes)
1 tsp. salt (for salting cucumbers) plus more to taste
1/2 cup Greek yogurt (I used Chobani fat-free Greek yogurt I received as a sample and liked. You can also make your own Greek yogurt if you can’t find it.)
1/4 cup tahini paste, also called tahina (This can be hard to find, but almond butter or natural peanut butter would be a pretty good substitute, especially with a little sesame oil added.)
2 T fresh squeezed lemon juice
1/2 - 1 tsp. ground cumin (start with 1/2 tsp. and taste)
1/2 tsp. finely minced garlic
2-3 pinches Aleppo pepper or cayenne pepper
ground Sumac (optional, for sprinkling on salad)
Wash cucumbers and peel if desired. (If you can get fresh garden cucumbers, they don’t have to be peeled.) Cut cucumbers into same-size pieces about 3/4 inch and place in a colander sitting in the sink. Sprinkle with about 1 tsp. salt, mix with your hand so all the cucumber pieces are salted. Let cucumbers stand and release water while you prep other ingredients, or if you have time, let cucumbers drain in the sink for 20-30 minutes. (The salad will be more watery if you skip this salting step, but if you’re eating it right away it probably doesn’t matter too much.)
While cucumbers drain, put Greek yogurt, tahini paste, lemon juice, 1/2 tsp. ground cumin, minced garlic, and Aleppo pepper in a small bowl or measuring cup and mix together. (I found a fork worked best for mixing.) Taste and see if you want to add more ground cumin or a pinch of salt, then set aside to let ingredients blend.
Wash tomatoes and cut in half (if using cherry tomatoes) or cut into 3/4 inch pieces (if using whole tomatoes.) Wash radishes, cut off stem and root ends, then cut in half and slice into half moon pieces.
Blot cucumbers dry with a paper towel (most of the salt will have rinsed off if you’ve drained them long enough.) Combine cucumbers, tomatoes, and radishes in a bowl, then stir in enough dressing to moisten (I used about half the dressing, save the rest in the fridge for another salad.) Sprinkle salad with Sumac if desired and serve immediately.
This printable recipe from Kalynskitchen.com.
Posted by Kalyn at 6:53 PM
I do thank you for your kind words, for there is always the danger that I shall become a dottering old babe, not telling interesting stories.
The beauty is there, it is in all God’s creations, if we look.
Maybe the fact that there was little beauty in my childhood, is the reason I am still fascinated by all the world holds, for it is all new to me and often some great fact that I learn, is common knowledge to the rest of you.
One of the facts in my geology book, was that water and wind will make the same patterns in sand.
The water in a sandy creek will leave the sand in the same patterns that the wind leaves the sand dunes.
Having driven thru the Yuma sand dunes so many times, they are a fantastic example of what a little wind will do.
My early trips were on the old wooden road that laid on top of the sand dunes.
Now I marvel at the way you can go through them and they will be falling on to the pavement and yet a few days later, they are blown away and it is nice and flat near the roadway.
If you look at polished stones or even jewelry rock, you will find the same patterns in the stones, as in the water and sand dunes.
Then take a look at the clouds and let your mind roam free.
In the 1970’s, when the man walked on the moon, a photo was in the Yuma paper, we have all seen it.
A couple days later a Rockhound brought his stone to the newspaper, so they could have a photo as proof and they printed it........He had found and cut open a stone, and the pattern looked exactly like the man walking on the moon looked.
And then there is treasure hunting, there is one dry wash that can only be found, IF you are at the right place on the right day and you see a mirage of a sailing ship, which you head for and that is where the gold is, a man in the Jacumba, Calif area, lived off it for years, he brought out only what he needed for a year and did not get greedy, but they were nuggets in a dry wash.
No, I couldn’t find them, but it was fun looking and at the time I did not know as much about mirages as I do now.
We once raced a train mirage, a full steam engined train, on its tracks......for several miles...
But there was no track there, it was on the other side of the freeway and not even that close to the freeway.
It was flat land, but the train acted like it was on mountain curves.
Might have been the narrow gage train from Silverton, Colorado.
We did a little searching for the ship full of black pearls, it should have been within 40 to 60 miles of our place in Wellton, Az.
There is also a pioneer wagon train and a German military army that attempted to invade the U.S. from Mexico in the same area.
They got caught in the sand dunes, the south end of the same ones you drive through at Yuma, that is why they are found and then when the wind blows, lost again.
The mirage/gold nuggets that were found, may have been a part of the Peralta gold that was transported through the area on mules, the Indians often killed them off.
Other sites have been found, with Spanish armour, swords,etc and about 18 “ down bags of gold nuggets.
Amazing how the land changes in 3 or 400 years.
Kilwin’s Quality Confections, Inc. Conducted Nationwide Recall of Chocolate-Covered Peanuts
Because of Possible Health Risk
Contact Person:
Joe Audia 231-347-3800
Kilwin’s Quality Confections Inc.
355 North Division Road
Petoskey, MI 49770
FOR IMMEDIATE RELEASE - September 10, 2009 - Kilwin’s Quality Confections, Inc. of Petoskey, MI, is recalling all of our 7 ounce packages of chocolate-covered peanuts, and bulk chocolate-covered peanuts, sold in our retail stores, which were sold prior to April 1, 2009, because they have the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.
The recalled chocolate-covered peanuts were sold in Kilwin’s retail stores located in the following states: Michigan, Florida, Illinois, Wisconsin, Colorado, Rhode Island, Georgia, Maryland, Pennsylvania, Tennessee, North Carolina, and South Carolina.
The product comes in a 7 ounce, gold foiled plastic package with a clear center section, and is labeled “Milk Chocolate Peanuts” and “Fresh dry roasted peanuts covered in creamy milk chocolate”, Kilwin’s Quality Confections, Petosky, MI 49770. The barcode on the package is 001615. Additionally, the product was sold in bulk bins, by weight, at Kilwin’s retail stores.
No illnesses have been reported to us in connection with this problem.
The potential for contamination was noted after our peanuts supplier voluntarily recalled their product because these peanuts were subject to the PCA Texas facility recall.
Any of these products purchased at our stores on or after April 1, 2009 are not subject to this recall.
Consumers who have purchased these products from a Kilwin’s retail store prior to April 1, 2009 are urged to return them to the place of purchase for a full refund. Consumers with questions may contact Kilwin’s at 1-231-347-3800, Monday – Friday from 9 a.m. until 4:30 p.m.
###
http://www.fda.gov/Safety/Recalls/ucm182067.htm
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