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
The dinosaur media isn’t talking about it at all. And with this short paragraph, you know more about the matter than most Americans. Fox News, Andrew Breitbart’s new biggovernment.com site, YouTube, and Glenn Beck have talked about it, but not ABCNNBCBS. Very sad.<<<
I haven’t checked the news today, but did read several threads on acorn last night.
I hope the rest of the tapes are as good as the first were.
Forgive me for laughing, but i have to ask:
“What is about a liberal that cost them their common sense?”
First it was video’s of a young girl at the abortion clinics, proving that they do not care about child rape and will not report it and now this one, what a sad bunch of trained fools,
to keep hamming it up in front of the camera.
Howdy, good to see you are here.
http://www.freerepublic.com/focus/news/1429926/posts?page=319#319
Your link is a good one and we all need to be reminded from time to time, on the always lurking threat of a nuclear attack.
I would add this to the post, quoting Dr. Bill Wattenberg, a nuclear physicist.
Take your contaminated clothing off outdoors, do not allow them in the house, bag them and throw away, for there is no way to save them.
Wash your hair with laundry soap and use laundry soap for your shower.
He says with that, you stand a good chance of surviving and have already shown you were meant to survive, if you escaped the attack and are not buried under a building some place, or beat to death with flying debris.
GRRRRRRRRRRR........
Life is just wonderful, isn’t it? I don’t think it is ever going to stop raining. I’m truly sick of flooded roads and I won’t even get into my flooded fields. I knew I should have planted rice, but if I had done that we most likely would have gotten no rain.
I currently have 20 ice cube trays full of water in my big freezer, trays that had been purchased and used for seed starting. I didn’t need them for ice cubes because my refrigerator had a mechanism for making that commodity for me. At least it did until Monday.
Granted the refrigerator croaking is a really good reason to clean it out, but there are some thing I really do use on a regular basis that should be kept cold and living out of coolers is going to become a royal pain in the arse real quick.
DH is outside right now seeing if he can get the dorm sized fridge that has been out in the barn for years working so that at least we can have milk, juice and lunch stuff kept cold without constant restocking of ice in coolers.
OK, enough of my whining. Hi folks!!!!
http://www.freerepublic.com/focus/f-chat/2341195/posts
Australian cat strays 2,400 miles, [in Outback Queensland] returns home
hostednews ^ | September 16, 2009
Posted on Wednesday, September 16, 2009 10:22:26 AM by JoeProBono
HOBART, Australia — A cat named Clyde was reunited with his owner on Wednesday after a mysterious three-year odyssey in which the long-haired Himalayan strayed 2,400 miles (3,800 kilometers) into the Australian Outback.
(Excerpt) Read more at google.com ...
Sustainable Agriculture News Briefs - September 16, 2009
Weekly sustainable agriculture news and resources gleaned from the Internet by NCAT staff for the ATTRA - National Sustainable Agriculture Information Service Web site. The Weekly Harvest Newsletter is also available online (http://attra.ncat.org/newsletter/archives.html#wh).
Share The Harvest: Please forward this newsletter to friends and colleagues who might be interested in the latest sustainable agriculture news, funding opportunities, and events.
News & Resources
* USDA Seeks Input on ‘Natural’ Label of Meat and Poultry
* Survey Being Conducted to Address Marketing Risks
* USDA to Launch ‘Know Your Farmer, Know Your Food’ Initiative
* Study Finds Farmers Have No Plan to Retire
* Nominations for Beginning Farmer and Rancher Advisors Being Sought
* Iowa Program Helps Farmers Plant Buffers
Funding Opportunities
* New Mexico Aquaculture Grant
* Hansen’s Natural and Native School Garden Grant
* Minnesota Clean Energy Resource Teams Grant
Coming Events
* Growing Grains on an Organic Dairy Workshop
* Agriculture in Uncertain Times Webinars
* Food Safety, Security, and Sources Conference
News & Resources
USDA Seeks Input on ‘Natural’ Label of Meat and Poultry
http://www.fsis.usda.gov/News_&_Events/NR_091109_01/index.asp
The U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) announced that it will solicit further public comment as the Agency seeks to define the conditions under which it would permit the voluntary claim ‘natural’ to be used in the labeling of meat and poultry products. The Agency is seeking comments to clarify and resolve issues surrounding the ‘natural’ claim, including how best to coordinate FSIS’ regulation of ‘natural’ claims with the Agricultural Marketing Service’s (AMS) voluntary ‘naturally raised’ marketing claim standard. Comments on the proposed rule must be received by November 13, 2009. Comments can be sent to Docket Clerk, U.S. Department of Agriculture, Food Safety and Inspection Service, 5601 Sunnyside Ave, Room 2-2127, Beltsville, Md. 20705; or through the Federal eRulemaking Portal at http://www.regulations.gov.
Survey Being Conducted to Address Marketing Risks
http://www.uark.edu/ua/mngrisk/surveyenglish.htm
The University of Arkansas Division of Agriculture is conducting a nationwide survey to gauge the interests of producers in marketing horticultural and other agricultural products directly to large retailers. Additionally, the Division wants to know what information and tools producers need to better assess such marketing avenues and make well informed decisions. Producers are encouraged to complete the survey to help guide the development of these marketing tools. Those who complete the survey will be entered to win $100 prizes.
USDA to Launch ‘Know Your Farmer, Know Your Food’ Initiative
USDA will be unveiling the ‘Know Your Farmer, Know Your Food’ Initiative this week-a new campaign that emphasizes vibrant local and regional food systems. Starting on Monday, September 14, each day will have a different theme underscoring the importance of regional food system development: Monday will focus on ‘Rural Revitalization’ and economic development, Tuesday will focus on ‘Farm to Institution’ (including Farm to School programs), on Wednesday the focus is ‘Healthy Eating’ and will include a celebrity chef cooking at USDA, Thursday will focus on ‘Direct Marketing’ and will be the day the White House launches its own farmers market in downtown D.C., and Friday the theme is ‘Ag is Back!’ and will be the launch for the new USDA website and a live facebook chat with Deputy Secretary Kathleen Merrigan.
Study Finds Farmers Have No Plan to Retire
http://www.kansasagconnection.com/story-state.php?Id=761&yr=2009
Farming is less a job than it is a way of life for the Kansas farmers who watch their peers retire from office and factory jobs without intentions of quitting themselves. They also often don’t have plans for the farms after they’re gone. That’s what a Kansas State University sociologist has found in a study of farmers in Rush County. Although such a work ethic and commitment may be admirable, it leaves the future of family farming and the culture surrounding it up in the air, said Laszlo Kulcsar, a K-State associate professor of sociology and director of the university’s Kansas Population Center.
Nominations for Beginning Farmer and Rancher Advisors Being Sought
http://www.fsa.usda.gov/FSA/newsReleases?area=newsroom&subject=landing&topic=ner&newstype=newsrel&type=detail&item=nr_20090909_rel_1477.html
USDA Farm Service Agency (FSA) Administrator Jonathan Coppess announced that nominations for individuals to serve on the Advisory Committee for Beginning Farmers and Ranchers are being accepted through October 5, 2009. ‘As we look to build a new generation of farmers and ranchers throughout the country, this committee will work to update or develop policies and programs that will hopefully make it easier for beginning producers to enter the agricultural industry,’ said Coppess. ‘This committee will help strengthen our nation’s food supply for the coming decades, and I urge qualified individuals to apply.’
Iowa Program Helps Farmers Plant Buffers
http://www.iowaagconnection.com/story-state.php?Id=881&yr=2009
Safeguarding the state’s air, soil and water quality is an obligation farm families who raise livestock share with all Iowans. To help livestock farmers even better fulfill that commitment, the Coalition to Support Iowa’s Farmers (CSIF) announces the availability of a new on-farm environmental program focusing on the planning and installation of vegetative environmental buffers. The Green Farmstead Partner program is sponsored by CSIF along with the help of Trees Forever and the Iowa Nursery and Landscape Association. It offers timely and cost-effective assistance to farmers wanting to plant trees and shrubs around new and existing cattle feedlots, hog barns and poultry buildings.
More Breaking News (http://attra.ncat.org/news/)
Funding Opportunities
New Mexico Aquaculture Grant
http://nmdaweb.nmsu.edu/quick-reference/2008%20Aquaculture%20Grant%20Program.html
New Mexico Department of Agriculture (NMDA) will administer financial assistance to eligible aquaculture producers in New Mexico who produced an aquaculture species for which 2008 feed costs represented at least 25 percent of the producer’s total input costs for the aquaculture operation, as certified by the producer. New Mexico will have a one-month application period beginning August 31, 2009, and ending September 30, 2009, during which eligible aquaculture producers must complete an application that includes self-certification of species, aquaculture feed purchases (NMDA tonnage report filed by feed registrant or an affidavit from the feed manufacturer stating tonnage purchased) and feed price data for the year 2008.
Proposals are due September 30, 2009.
Hansen’s Natural and Native School Garden Grant
http://www.kidsgardening.com/grants/naturalandnative.asp
To promote the benefits of using native plants and foster the installation of naturalized gardens in San Francisco Bay schoolyards, Hansen’s is sponsoring the 2009 Hansen’s Natural and Native School Garden Grant. Through this program, 3 schools in the San Francisco Bay area will receive a Hansen’s Natural and Native Planting Kit valued at $1,500, including a variety of native plants and gardening supplies.
Proposals are due September 14, 2009.
Minnesota Clean Energy Resource Teams Grant
http://www.cleanenergyresourceteams.org/community-projects/request-for-proposals
The primary objectives of this funding project are to (1) Encourage the implementation of community-based energy efficiency and renewable energy projects in CERT regions; and (2) Provide a forum for community education about energy efficiency and renewable energy technologies and their economic, ecological and community benefits.
Proposals are due November 2, 2009.
More Funding Opportunities (http://attra.ncat.org/funding/)
Coming Events
Growing Grains on an Organic Dairy Workshop
http://www.nofavt.org/upcoming-event-details.php?e_id=1853
September 21, 2009
Shoreham, Vermont
Joe Hescock will talk about his cropping system revolving around corn and soybean production, along with how he is integrating it into his dairy operation, where he milks over 200 cows.
Agriculture in Uncertain Times Webinars
http://www.farmmanagement.org/aginuncertaintimes/?page_id=12
September 9, 16, 17 & 23, 2009
Webinar
The Ag in uncertain times . . . webinar series resumes on September 9 with Operating in the face of uncertain markets. The September “markets” series will cover commodity as well as direct, niche, and alternative markets and strategies.
Food Safety, Security, and Sources Conference
http://uwadmnweb.uwyo.edu/consumerconference/
September 24-25, 2009
Laramie, Wyoming
Planned sessions include: Local Foods: Safety, Freedom, and Other Values in Conflict (invited panelists represent epidemiology, food production, food science, policy making, regulation, and retail)
+ Community Supported Agriculture Efforts
+ Labeling & Safety
+ Food or Fuel? An Analysis of Systems in Conflict
+ Sustainable Practices in Modern Life
+ Food Fight: Balancing Nutrition and Health Choices
+ A screening of the movie Food, Inc., and discussion following
More Events (http://attra.org/calendar/)
New & Updated Publications
Biodiesel: Do-it-yourself Production Basics
http://attra.ncat.org/calendar/new_pubs.php/2009/08/27/biodiesel_do_it_yourself_production_basi_1
Procesamiento de Aves a Pequeña Escala
http://attra.ncat.org/calendar/new_pubs.php/2009/08/20/procesamiento_de_aves_a_pequena_escala
Finding Land to Farm: Six Ways to Secure Farmland
http://attra.ncat.org/calendar/new_pubs.php/2009/07/30/finding_land_to_farm_six_ways_to_secure
Question of the Week
Can ducks be used in a rotational grazing system?
http://attra.ncat.org/calendar/question.php/2009/09/14/can_ducks_be_used_in_a_rotational_grazin
Website of the Week
Beginningfarmers.org
http://attra.org/wow/
Ask a Sustainable Agriculture Expert
Submit questions to our professional staff online
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ATTRA Spanish Newsletter
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(Monthly Harvest), ATTRA’s Spanish-language e-newsletter
ATTRA on the Radio
Topics discussed this week include organic small grain production, weed control, soil nutrient management, crop rotation, and organic grain marketing strategies. Listen to the show: (http://www.attra.ncat.org/radioshow2009/).
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Thank you!!!
He is perfect for your sig. tagline, now how do you get it in it, for his mouth looks like he will never tell all his secrets.
The article good find on your part, we were talking a few days ago here about the tales a cat could tell, if he could talk.
Do come back and join in the thread, if you find it of interest to you..
[Smile]
Bookmark
I would think that you have a just cause to whine a little and you are welcome here, in what ever condition you arrive.
The last time I dealt with a dead refrig, I froze bottles of ice in the freezer, as in milk jugs, soda plastic bottles, etc.
and then used the top part to keep the things that I had to have cold and the frozen bottles, as the cooler.
Yes, ice chests are always a pain, and with kids a disaster.
Beware that toddlers will fall into an ice chest, we had it happen here in the valley, about 4 years ago.
He managed to fall in on his head, the ice had melted and it had water in it and he drowned.
Looking back, I am amazed that any kid survived, for I would never have thought of it as a drowning source.
Did you have a good garden this year?
I do hope the barn refrig will work for you, LOL, once I read something about standing the refrig on its top to get the freon to start moving in the coils again.
Don’t stay away so long, we miss you here.
Did you read about the traveling Australian cat, link in #2384 to the thread and a good cropped photo in #2385.
BTW TAC, do you know if Rush is covering this as well?
LOL!
Beautiful cat - is she/he a Himalayan?
Yup
See post 2,384
1. Italian Cookies
Posted by: “Dorie”
Italian Cookies
1/2 lb. butter softened
1/2 C. sugar
6 eggs
2 t. vanilla or anise extract
4 C. all purpose flour
4 t. baking soda
Icing:
3 3/4 C. confectioners’ sugar
5-6 T. milk
2 t. vanilla extract
Decorations:
Flaked coconut or assorted sprinkles
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extract. Combine flour and baking powder; gradually add to creamed mixture and mix well.
Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 350 for 9-11 minutes or until bottoms are lightly browned. Remove to wire racks to cool completely.
For icing, in a small bowl combine the confectioners’ sugar, milk and vanilla until smooth. Dip cookies allowing excess to drip off. Place on waxed paper; decorate as desired. Let stand until set.
Dorie
http://groups.yahoo.com/group/DoriesRecipeBox/
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2. Best Potatoes Ever!
Posted by: “Dorie”
Best Potatoes Ever!
4 large potatoes, peeled and cubed
1 1/2 tablespoons ghee (clarified butter)
1 teaspoon cumin seeds
2 green chile peppers, chopped
1 (1 inch) piece fresh ginger root, finely chopped
1 teaspoon chili powder
1 teaspoon coriander, ground
1 teaspoon amchoor (dried mango powder)
1/2 teaspoon salt
1 bunch fresh cilantro, chopped
Place the potatoes in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, until tender. Drain and allow to cool slightly.
Heat the ghee in a large skillet over medium heat. Lightly toast the cumin seeds in the ghee. Mix in the green chile peppers and ginger. Season with chili powder and coriander. Stir in the potatoes, and cook about 5 minutes. Season with amchoor and salt, and continue cooking about 15 minutes. Garnish with cilantro to serve.
Dorie
http://groups.yahoo.com/group/EthnicAndInternationalRecipes/
From the iChef.com website...
~~~~~
Baker’s Holiday Trifle
8 servings
Ingredients
1 pk (6-serve size) Jello Vanilla
Pudding and Pie Filling
3 c Milk
6 Squares Baker’s White
Chocolate, coarsely chopped
500 ml Cool Whip Frozen Whipped
Topping, thawed
1/2 Frozen pound cake, thawed
1/4 c Orange liqueur or Orange
Juice
2 1/2 c Sliced and sweetened fresh
Strawberries
5 Squares Baker’s White
Chocolate, grated
6 Whole strawberries for
Garnish
1 Square Baker’s White
Chocolate, melted and cooled
Instructions
1. Prepare pudding according to package directions with milk. Remove from heat; stir in chopped chocolate until melted and smooth. Cover with plastic wrap. Chill. Fold in 1 cup (250mL) whipped topping. Cut cake into small cubes and drizzle with liqueur. In the bottom of a deep glass bowl, layer half the cake cubes, half the berries, half the pudding and half the grated chocolate. Repeat layers, ending with chocolate. Top with remaining whipped topping. Garnish with berries. Drizzle melted chocolate over top.
Prep. Time: 30 minutes plus chilling time
Source: Baker’s chocolate ad, Chatelaine magazine, December 1993,
~~~~~~~~~~
Rhonda G in Missouri
.
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2. Pittsburgh Potatoes
Posted by: “Ginny
Pittsburgh Potatoes
By Diana Rattray, About.com
See More About:
a.. potato casseroles
b.. holiday side dish recipes
c.. potato recipes
Ingredients:
a.. 4 cups diced potato
b.. 1/4 cup chopped onion
c.. 1 teaspoon salt
d.. 2 tablespoons chopped pimiento, drained
e.. 4 tablespoons butter, melted, divided
f.. 3 tablespoons flour
g.. 2 cups milk
h.. 8 ounces shredded American process cheese
i.. salt and pepper, to taste
j.. 1/2 cup soft breadcrumbs
Preparation:
Cook first 3 ingredients in boiling water to cover in a saucepan 15 minutes; drain and add pimiento . Combine 3 tablespoons of butter with 3 tablespoons flour in a saucepan over low heat, stirring until smooth and bubbly. Gradually add milk, then stir in cheese. Continue cooking and stirring until thickened and smooth. Taste and add salt and pepper, if needed. Pour cheese sauce over potato mixture; spoon into a 2-quart baking dish. Toss bread crumbs with remaining 1 tablespoon butter; sprinkle over casserole. Bake at 350° for 20 to 30 minutes.
Makes 6 servings.
http://groups.yahoo.com/group/RecipesLostandFound/
Mexican Tostada
This recipe details how to fry up corn tortillas to make the tostada shells. If you are using packaged shells, before serving them, spread them out on a baking sheet, or directly on oven racks, and heat them at 350°F for 4-5 minutes, or until you can smell the aroma of them cooking. Don’t keep them in the oven too long, or they will get burnt. Just heat them enough to lightly toast them.
Ingredients
* Grapeseed oil, canola, or other high smoke-point cooking oil
* 12 corn tortillas
* Salt
* Refried beans (2 15-ounce cans, or you can make your own refried beans)
* 1/2 head iceberg lettuce, sliced thin and seasoned with salt and vinegar (no oil)
* 2 medium tomatoes, chopped
* 1-2 chopped peeled and pitted avocados or guacamole
* 8 ounces grated Monterrey Jack, Cheddar, or crumbled queso fresco and/or cotija cheese
* 1 cup of Salsa or 1/2 cup sliced pickled jalapeños
* A handful of chopped fresh cilantro
Method
1 Heat refried beans in a frying pan, until warm. If you are using regular canned beans, drain them, then add them to the pan with a little water, mash them as you heat them. For extra flavor for the beans you can stir in a tablespoon of bacon fat to them and/or a big slice of cheddar cheese. Keep the beans on warm while you prepare the tortillas, adding water to them as necessary to keep a creamy consistency.
tostada-making-1.jpg tostada-making-2.jpg
2 Optional pre-frying step: to help the tortillas fry up better, dry them in the oven by laying them out on an oven rack and cooking them at 250°F for 10 minutes or so. Pour enough oil into a frying pan so that you have a quarter inch layer of oil. Heat the oil on medium high heat until sizzling hot, but not smoking. One at a time, fry the tortillas in the oil. Bubbles should form in the tortilla immediately as you put the tortilla in the oil, otherwise the oil is not hot enough. Fry until golden brown on both sides, cooking about 30 seconds to a minute per side. Use metal tongs or a spatula to push the tortilla down in the oil, and to turn and lift the tortilla out of the pan, draining the excess oil as you do so. (The tortilla should be fairly stiff and crisp. If not, the oil is not hot enough.) Place the tortilla on a paper towel-lined plate, to absorb the excess oil. Sprinkle with a little salt. Put the cooked tortillas on a rimmed baking sheet and place in a 250°F oven to keep warm.
Add more oil to the pan as needed, taking care that the oil heats sufficiently before adding a tortilla to the pan.
3 To serve, place toppings in separate bowls, with a larger serving dish for the beans. Bring out the tostada shells in batches, keeping those unused warm in the oven. To prepare one’s tostada, spread a large spoonful of mashed beans over a tostada shell. Sprinkle on cheese and other toppings (sliced lettuce, avocados, salsa, etc.) Don’t load the tostada too much or you’ll find it difficult to eat. Eat by picking up the tostada with both hands (like a pizza slice).
Serves 4-6.
Simply Recipes http://simplyrecipes.com
http://simplyrecipes.com/recipes/mexican_tostada-print/
Is this the recipe you were looking for?
Syd’s 2 cents worth
Special note from Ginger
I do question the amount of water in that recipe. One cup water is too much
for 2 to 2 1/2 cups flour. Rule of thumb is 1/3 cut water for each cup of
flour. To get a dough ball that’s not sticky, you will wind up adding a lot
more flour!
12 Cent Pizza Bread
1/2 teaspoon yeast
1 tablespoon oil
1 tablespoon honey
1 cup warm water
Approx 2 and half cups flour
1/2 t. salt
Put yeast, oil, honey, warm water in bowl. Let “proof” for five minutes.
Add flour and salt in half cup portions, mixing until no longer
sticky. Add flour until smooth. Knead four minutes. Put in oiled bowl
and let rise till doubled, usually hour and half. Place bowl in a warm
place, cover with a damp cloth. I put mine in the oven because it has
a gas pilot. (For electric ovens, turn on oven for 45 seconds, TURN
OFF. This will warm oven enough for the rising.)
Spray pizza pan or cookie sheet with the non-stick stuff. I flatten
out the dough as much as possible and smooth on to the pan. You can
also use a rolling pin... I turn the oven on to 400 degrees, put the
toppings on the pizza and bake until golden brown.
Even with a couple bucks for the cheese you can make an awesome pizza
for very little over the cost of the cheese. It will be so tasty you
will never want to call you know what store.
I also use this recipe for one small loaf of bread or one pan of
dinner rolls or bread sticks. For loaf, after first rising, punch
down, place in oiled or sprayed loaf pan and let rise for about 45
minutes or until about doubled. Bake at 400 degrees for about 15
minutes or top is golden brown.
Consider visiting www.refundcents.com. It is the best site for getting tips on coupons and rebates. They do charge for a membership, but it is only about $1 per month. It is well worth it for all of the money-saving ideas and links that you will get. I think you can get a trial membership of a few months for cheap. If you visit this site regularly, you will save more for sure. And no, I am not a relative or employee of this site. :) Just a satisfied customer.
Mary in MI
Coupons to print for Joann’s crafts and sewing:
http://groups.yahoo.com/group/Frugal-Folks-Life/
Food cooking and history:
http://foodcookway.blogspot.com/
Lavender in the Kitchen: Recipes
Posted by: “Judith
Need to harvest mine!
Lavender in the Kitchen
From sweet dishes to savory meals, this versatile herb is a kitchen essential.
June/July 2004 By Kris Wetherbee
Lavender Lemonade
Lavender Lemon Cookies
Lavender Apricot Scones
Lavender-Ginger Poached Pears
Lavender Fudge Brownies
Lavender-Rosemary Chicken and Red Potatoes
If you’re familiar with lavender’s intoxicating fragrance and colorful flowers, but haven’t experienced its appealing taste, a treat is awaiting. From cookies, breads and ice cream to savory dishes, sauces and the famous herbes de Provence seasoning, a hint of lavender enlivens recipes in delightful ways. Many trendy restaurants have begun to capitalize on its sweet mingling of floral, fresh pine and rosemary with citrus notes to accentuate sweet and savory dishes. But don’t let the restaurants have all the fun. Try one of these relatively simple recipes for yourself.
Essential oils that infuse lavender with fragrance also contribute to its flavor, with characteristics varying among species and cultivars. French lavender (Lavandula dentata) tends to be bolder, somewhat medicinal and more pungent in flavor; Spanish lavender (L. stoechas) is more astringent and perceptibly more camphorlike; the lavandins (L. ¥intermedia) are sharper and slightly camphorous, though some varieties, such as ‘Provence’, are mild-flavored.
Though any species will suffice in a pinch (given the right recipe and amount), English lavender (L. angustifolia) possesses the best culinary flavor. The complexity of flavor will vary slightly depending on the potency and composition of its essential oils. A few of the better culinary varieties of English lavender include ‘Hidcote’, ‘Sharon Roberts’, ‘Loddon Blue’ and the pink-flowering ‘Melissa’.
With its distinct aroma and relaxing properties, Lavender is a popular herb to grow. Bring this be...
While both flowers and leaves can be used in cooking, the essential oils are most concentrated in the buds and flowers, which means they have the best flavor. A word of caution: The perfumy flavor of lavender can overwhelm foods when too much is added. The key to cooking with lavender is to use a light hand — just a hint to impart a subtle nuance. You can use flowers and buds whole (be sure they have not been chemically treated). You also can make lavender sugar by layering flowers and sugar in a jar with a tight-fitting lid and letting it sit for several weeks. A faster method is to grind the buds with the sugar to form a fine powder.
Lavender is delightful in all kinds of baked products and desserts — from cookies, muffins and breads to cakes and ice cream. Steep it in sauces, marinades and dressings, or create flavored oils, vinegars and butters. Its flavor complements most fruit, nuts and many vegetables (especially potatoes), and can be used to season fish, poultry and other meats. Vary lavender’s appeal by mixing it with other aromatic herbs like rosemary, fennel, oregano or thyme to bring a new dimension to spice rubs and savory dishes. Better yet, why not experiment and create your own lavender delights?
Fresh or Dried?
Fresh lavender buds and flowers make foods come alive with flavor, but their culinary magic becomes more potent when dried. You’ll need to adjust the quantity used whenever you substitute dried lavender in a recipe that calls for fresh. When fresh lavender is listed, replace it with one-third the amount of dried: for example, one teaspoon of dried lavender instead of three teaspoons of fresh.
If you discover or create a great lavender recipe, how about sharing it with other Herb Companion readers in our online discussion forum? You’ll find the forum at www.herbcompanion.com. Thank you! — HC Editors
Huggs,
Judith in Bama
God is not mad at you, no matter what!
Spotlight on Turmeric
Posted by: “Judith
Spotlight on Turmeric
Tasty turmeric can improve arthritis symptoms, reduce your risk of heart attack and prevent cancer.
July/August 2007
By Lynda McCullough
Roasted Onions
Ras Al Hanout
Green Beans with Turmeric Glaze
An ancient spice with the air of exotic intrigue, turmeric has enamored cooks and herbalists all over the world for years. In its native homes of India and China, it has long been used as a cooking spice and medicine. In the United States, it is known for giving mustard its yellow color. And recently, it also is being touted in the Western media for its many health benefits.
Turmeric (Curcuma longa), a flowering plant in the ginger family, grows 3 to 5 feet high in the tropical regions of southern Asia. The spice is made from drying the plant’s root and grinding it into a fine powder. In Ayurveda (Indian medicine) and Traditional Chinese Medicine, practitioners historically have prescribed the spice to reduce inflammation and joint problems; treat digestive disorders and liver problems; treat skin diseases; and improve wound healing.
Karta Purkh Singh Khalsa, an Ayurvedic practitioner who also is a nutritionist and national officer in the American Herbalists Guild, points out that curries were originally created as a tasty way to offer medicinal herbs. The dishes had five to 10 ingredients with healing benefits, and turmeric often was one of those ingredients.
“It’s thought in Ayurveda that cooking turmeric activates its medicinal properties and it’s usually suggested to use the herb cooked,” Khalsa says. Turmeric also can be taken as a supplement (usually the ingredient curcumin is isolated in supplements).
Turmeric’s Rich Medicinal History
Turmeric is a good herb to support the digestive system, Khalsa says. It is warming for the digestive tract and increases secretions. Its astringent qualities enable the herb to tighten up the mucous membranes of the digestive tract, which prevents “leaky gut” and treats the inflammation in diverticulitis. In addition, it contains a small amount of essential oils that are carminative (anti-gas). Turmeric’s anti-inflammatory and astringent effects also make it helpful for treating ulcers. The astringent effects tighten the surface of ulceration, are hemostatic (stop bleeding) and protect the ulcer surface from further tissue damage and fluid loss.
“It’s also a stupendous liver herb,” Khalsa says. “It has a general benefit across the board for the liver.” It detoxifies the liver and protects it from damage. It increases secretion of bile, and is used for gallstones and gallbladder stasis.
In Asia, turmeric is used topically as well as internally. It often is found in acne creams or poultices for inflammatory injuries. It also is used to reduce inflammation in the mouth and to heal gums. Asians traditionally have used turmeric as a beauty treatment that tightens skin and reduces inflammation. To try it, apply it like a lotion, massage into the skin, then rinse off in a bath. Because of its astringency, turmeric also can be applied as a poultice (or taken internally) to reduce hemorrhoids, Khalsa says.
In using herbs to treat various disorders, an Ayurvedic practitioner considers the constitution of the individual. Ayurvedic practitioners believe all people are some combination of three basic types of metabolic forces, or doshas. “Turmeric is almost tridoshic,” Khalsa says, meaning it is useful for people of all constitutional types as defined in Ayurveda. Believed to govern all bodily processes, the doshas are called vata, pitta and kapha. (Ayurvedic practitioners and books can help you determine your dosha. Many internet resources, such as www.WhatsYourDosha.com, also are available.) Vata is related to the element of air or space; pitta is the fire element; and kapha is related to water and earth. Most people have one or two dominant doshas, which can get out of balance. Spices with warming properties, for example, could cause irritability or other issues for particular individuals. Although turmeric acts as an anti-inflammatory in the short term, which is a cooling action, in the long term it is warming and drying.
“Turmeric usually is considered to be slightly increasing for pitta and slightly reducing for kapha and vata,” Khalsa says. Because turmeric acts as a warming remedy in the long term, it only should be used short term (three or four days) for pitta conditions (warm conditions, such as inflammation). “It’s just not a good herb to use in excess over long periods of time, like years, for a pitta person,” Khalsa says. And turmeric can be drying for someone with a vata constitution. On the other hand, a person with kapha constitution can take turmeric as a supplement long term.
Where it really stands out is for joint conditions,” Khalsa says, “either in modest doses over time for joint rebuilding and rejuvenation, or as a short-term anti-inflammatory for acute injuries. People who have joint difficulties often have a vata constitution, and turmeric can be used as long as the dryness and astringent issue is offset by using almond oil, ghee or marshmallow root for lubrication.”
Tradition Backed by Science
The results of scientific studies on turmeric, as reported by the media, are the driving factor sending Americans in search of curcumin supplements. A search for turmeric on PubMed, the database of the National Institutes of Health, produces a list of 1,300 studies. Most of these studies have been done on animals to understand the medicinal properties of curcumin, the active ingredient in turmeric. These studies show that curcumin provides a protective effect on the liver, has anti-tumor action, reduces inflammation and fights infection. The recommended dose is 1 gram daily for maintenance, and up to 30 grams for acute inflammation.
Christine Horner, a physician/surgeon based in Taos, New Mexico, and author of Waking the Warrior Goddess (Basic Health, 2005), incorporates a natural and Ayurvedic approach into her work as a health coach. She recommends turmeric supplements for everyone. According to Horner, “It has unbelievable health-promoting qualities, including being a COX-2 anti-inflammatory and antioxidant.”
Horner says research has shown that in most chronic disorders, from arthritis to Alzheimer’s to heart disease and cancer, inflammation is a contributing factor. “If you take a COX-2 anti-inflammatory, which is an enzyme involved in inflammation, it helps to diminish the risk of virtually every chronic disorder,” she says.
Horner writes and educates extensively about turmeric and breast cancer. She says the herb can block breast cancer-causing toxins, such as DDT and chlordane, which mimic the estrogen molecule in our body (too much estrogen has been found to be the primary cause of breast cancer). Turmeric can reduce the estrogenic effect of these pesticides and help block them from attaching to the estrogen receptors in the breast. In addition, turmeric “down regulates” the estrogen receptor so the response isn’t as great, and breast cells don’t divide as rapidly as they normally would. It also inhibits or blocks the COX-2 enzyme, which has been found to play a key role in the initiation and progression of some cancers. The enzyme causes cells to divide, prevents tumor cell death, stimulates the growth of new vessels into the tumor and has many other dangerous effects.
In fact, a substantial amount of the research on turmeric has focused on its anti-cancer potential. Studies suggest curcumin has potential in the treatment of various forms of cancer, including prostate, breast, skin and colon. In addition, animal studies show that turmeric can protect the liver from a number of damaging substances, such as carbon tetrachloride and acetaminophen, partly by helping clear toxins from the body and by protecting the liver from damage.
Turmeric’s anti-inflammatory effects make it a good choice for skin conditions that involve inflammation, such as psoriasis, as well as for arthritis, Horner says. Scientific studies, including one from the University of Arizona, Tucson, in 2006, validate the effects of turmeric for preventing joint inflammation.
Another aspect of turmeric’s healing properties is the antibiotic quality of its oil, which can help prevent bacterial infection in wounds. Laboratory studies also suggest that curcuminoids may reduce the destructive activity of parasites or roundworms.
According to the University of Maryland Medical Center’s website, early studies on animals suggest that turmeric might prove helpful in preventing the buildup of atherosclerosis (blockage of arteries that can eventually cause a heart attack or stroke) in one of two ways. An extract of the spice lowered cholesterol levels and inhibited the oxidation of LDL (“bad”) cholesterol, which prevents LDL from depositing in the walls of blood vessels and contributing to the formation of atherosclerotic plaque. Turmeric also might prevent platelet buildup along the walls of injured blood vessels. Such buildup can cause blood clots to form and arteries to block.
Resources
Frontier Natural Products Co-op
(800) 669-3275
www.FrontierCoop.com
Herb Pharm
(800) 348-4372
www.Herb-Pharm.com
Monterey Bay Spice Company
(800) 500-6148
www.HerbCo.com
Mountain Rose Herbs
(800) 879-3337
www.MountainRoseHerbs.com
Natural Factors
(800) 322-8704
www.NaturalFactors.com
San Francisco Herb & Natural Food Co.
(800) 227-2830
www.HerbSpiceTea.com
Some Turmeric Cautions
The University of Maryland website notes that turmeric, taken in medicinal doses, might increase blood-thinning effects and therefore increase risk of bleeding from drugs, such as warfarin and aspirin. The site recommends consulting your physician if you have conditions requiring you to take these medications. (The herb still is safe to use as a culinary spice.)
From ancient India to modern Western science and medicine, turmeric seems to stand out for its range of benefits. “There’s one fun fact about turmeric that I like to tell people,” Horner says, “and that is that it has its own intelligence. If turmeric is given to someone with cancer, it will shut off the blood supply to the tumor, but if you put it on a wound, it stimulates the growth of blood vessels to accelerate healing. So it knows the difference between wound tissue and tumor tissue, and it has the opposite effect on each.”
Cooking with Turmeric
The main medicinal compounds in turmeric are antioxidant molecules called curcuminoids. But cooking easily destroys these fragile molecules. The following recipes are designed to retain the best of both taste and health benefits from this ancient spice.
Turmeric Tips
• Protect it from the elements. Store turmeric in a dark, cool place, away from light. A foil-wrapped, tightly capped bottle stored in the refrigerator is ideal.
• Stabilize it with acids. When possible, use turmeric in acid-containing recipes, such as salad dressing and tomato-based dishes. Or add a little vinegar or lemon juice to stews or vegetables, just enough to lend a faint, pleasing tartness that will stabilize the curcumin, as well.
Lynda McCullough is a freelance writer and yoga teacher living in Loveland, Colorado.
Huggs,
Judith in Bama
Herbs: stocked up today!
Posted by: “Judith
Well, for ME this is stocking up! Will get more to freeze for winter. My haul today was from
a company in the next state ran by ...I think...an Amish family. Their site is here:
www.swisspantry.com I have visted there many years ago and it is a VERY clean store/farm/houses/etc. Quality products. ANYWAY...they deliver herbs to our local farmers market each week. They sell like hotcakes so you have to grab them fast. I noticed on their website they don’t offer them so it must be local only. They also bring a lot of their products to sell their, too, jellies, pickles, chow chow, and fresh veggies. I got the following. I was amazed at small quanite LISTED when you really get ...oh...about three huge heaping hands full of each!
Chives: .08 oz
Oreganio Flakes .26 oz
Dill seed .42 oz
Crushed red pepper .15
Rosemary & bay leaves...can’t tell amounts as they are at work. These amounts sound small but are actually a lot in the bags!
And a sweet guy in a simple living group sent me two LARGE bowls of Masala Garam. Now I have NO excuses not to cook healthy! lol
Huggs,
Judith in Bama
_________________________________________________________________
________________________________________________________________________
7b. Re: Herbs: stocked up today!/Garam Masala
Posted by: “Judy
For those of you that have never used Garam Masala (I was first introduced to it when I was part of an international book club, and I was cooking dishes for each of the countries using foods mentioned in the books) there is a recipe to make the blend at http://indianfood.about.com/od/masalarecipes/r/garammasala.htm and a simpler version at http://www.rwood.com/Recipes/Garam_Masala.htm
To use the spice, try the chicken masala recipe at http://www.andreasrecipes.com/2008/04/16/chicken-tikka-masala/
I found the notes about the garam masala recipe at http://www.recipezaar.com/Garam-Masala-82644 more interesting than the recipe! The chicken shwarma recipe in the notes sounds simple and tasty. Take chicken breasts and pound thin, rub in garam masala, olive oil and crushed garlic and grill.
There are actually 42 recipes to make or use garam masala at Recipezaar, the list is at http://www.recipezaar.com/recipes.php?s_type=%2Frecipes.php&q=garam+masala&Search=Search&Searcht=Search As I’m hoping to pick up a new bag of Basmati rice, I think I may try the basmati masala recipe in the list.
Judy
To visit group on the web, go to:
http://groups.yahoo.com/group/AnHerbGarden/
Tied Quilt Tutorial: Sewing
Posted By TipNut On September 16, 2009 @ 1:13 pm In Sewing | No Comments
Today’s feature is from Cicada Daydream with this Simple Tied Quilt Tutorial [1]:
Tied Quilt Tutorial By cicadadaydream.blogspot.com
Because of the linens, this has a very nice heft to it- more like a thick coverlet. Can easily be made with ANY fabrics.
You can make this any size you want- with our without piecing obviously, but to keep in the spirit of “easy”, I just used a single panel of fabric on both sides.
Just like the title says, this is a nice ‘n easy quilt to make. No fussing with binding tapes as this quilt is self-bound. All you need for supplies are fabric for the top and bottom of the quilt, a skein of embroidery floss (to tie the quilt) and quilt batting.
If you’re not experienced in quilt making but have always wanted to give it a shot, this is the one to try as it couldn’t be simpler to make.
Please visit the site above for the project details, great job!
Don’t Miss These Tips:
* Dollhouse Potholders: Sewing Tutorial [2]
* Crochet Hook Case – Sewing Tutorial [3]
* Piano Shoulder Bag: Sewing Tutorial [4]
Article printed from TipNut.com: http://tipnut.com
URL to article: http://tipnut.com/tied-quilt/
URLs in this post:
[1] Simple Tied Quilt Tutorial: http://cicadadaydream.blogspot.com/2009/06/simple-tied-quilt-tutorial.html
[2] Dollhouse Potholders: Sewing Tutorial: http://tipnut.com/dollhouse-potholders/
[3] Crochet Hook Case – Sewing Tutorial: http://tipnut.com/crochet-hook-case-sewing-tutorial/
[4] Piano Shoulder Bag: Sewing Tutorial: http://tipnut.com/piano-bag/
Click here to print.
Copyright © 2008 TipNut.com. All rights reserved.
Posted by: “*~Tamara~*” angelchef.tamara@yahoo.com angelchef.tamara
Blueberry Cottage Cheese Pancakes
presented by The Inn Keeper’s Place Bed and Breakfast
Makes 18 pancakes (4”)
1 1/4 cups all-purpose flour
1/3 cup sugar
1 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
1 cup cottage cheese
2 eggs
1 tsp. vanilla
2 cups blueberries
Butter for griddle or Pam spray
Whisk together flour, sugar, baking soda, and salt in medium bowl.
Stir together sour cream, cottage cheese, eggs, and vanilla in large
bowl.
Add flour mixture, stir until just combined.
Gently stir in blueberries.
Heat oven to 200. Heat a griddle over medium heat. Butter griddle
lightly.
Spoon level 1/4 cup batter onto griddle for each pancake.
Cook until lightly brown and bubbles begin to form 3-4 minutes.
Turn and cook other side. Keep in warm oven on baking sheet until
ready to serve.
Garnish with berries and citrus wedges.
http://groups.yahoo.com/group/breakfast-n-brunch/
Is breakfast your favorite meal?
Several Emergency documents, fill them out and give to the family members and store for that needed time:
http://emergencybinder.com/complete-document-list/
Documentation Book [for emergencies]:
http://www.theideadoor.com/index.php?option=com_content&view=article&id=979&Itemid=1598
http://emergencybinder.com/complete-document-list/
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