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
Ahhh, another of my planned retirement projects... <<<
I thought it would be.
You might as well go all out, use them to protect your plants from frost.
They used them in the orange groves around Yuma, in the 1970’s, if we heard the roar, we knew they were expecting a hard freeze.
As I recall they were giant fans and had a diesel motor to run them.
>>>You might as well go all out, use them to protect your plants from frost.<<<
Better than one County in Florida. (true story) The citrus growers used to burn old tires for frost damage prevention - County outlawed the practice and sent workers out and confiscated all the farmers stockpiles of tires.... Not knowing what to do with all the used tires, they took them to the landfill - where they were piled up and burned - the following Summer!
Long live the all-knowing governments! Makes you feel all secure, knowing they are in charge with all their wisdom. /s
Britain’s Garden Museum to exhibit - The Good Life - 100 Years of Growing Your Own
Our winter exhibition traces the story of growing food in Britain over 100 years.
Starting with the Allotment Act of 1908 and visiting key moments such as the Dig
For Victory campaign of the Second World War and the Self-Sufficiency movement
through the 1970s, paintings, photographs, personal memoirs and even the odd home-spun
sweater will tell the story of why, how and what we have grown.
Veggie Trader - backyard trading of excess food - USA
“We believe a bonanza of fruits, vegetables, fresh herbs and more are found right
in your own backyard-and your neighbors’ yard too.
“It’s local, affordable and sustainable, but we’ve noticed a lot of it goes to waste.
You plant too many tomatoes, or your plum tree has a bumper crop, most of which
is enjoyed by the sidewalk and the grass.
Artan Gardens in the middle of downtown North Bay, Ontario
Mr. and Mrs. Artan came to North Bay with their family over 35 years ago. Mr. Artan
built a cottage at the end of Judge St. The foundation is still there in the back
parking lot. Mr. Artan came with many skills; his talents in stone masonry, cement,
and permacultural design came from his long career as a General Contractor, at the
age of ten, Artan was laying ceramic shingles on Mediterranean homes. Artan Contracting
was a thriving business and employed many in the community.
City Farmer Pressings - Grape Juice
My dad makes this juice every year from our small, Alberta grown purple grapes.
We then freeze it. At Christmas time, we take it out and have it with Christmas
dinner or at New Years. Sometimes, we add sparkling water, soda or ginger ale to
it for fizz and flavour.
Potager (Kitchen Garden) in a French Village
Location: Paris, MuCEM, Musée des Civilisations de l’Europe et de la Méditerranée
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
All stories here:
City Farmer News [http://rs6.net/tn.jsp?et=1102725787840&s=1304&e=001ruAaWx3Ni4K0-pyPcKcJRQCmS1T5nsFgvPvzSemsveLL0oA0FqgXnVyku0Dz8oa9aU18mlioQWU4uFz9cY_GbImGSDkfvdSwlFbVTa9pQjXs0SuCsUeD5Q==]
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Michael Levenston
City Farmer - Canada’s Office of Urban Agriculture
Long live the all-knowing governments! Makes you feel all secure, knowing they are in charge with all their wisdom. /s<<<
Yes!!!
and more on the way.
http://forum.agriscape.com/?read=28015
What is Capsicum(Cayenne,Red Pepper)and Capsicum e
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Posted By: michael derrida
What is Capsicum(Cayenne,Red Pepper)and Capsicum extracts(Cayenne powder extracts,Red Pepper extracts)?
Definition,constitution,Narrative History and modern application of Capsicum(Cayenne,Red Pepper).Capsicum P.E.(La Jiao P.E.) (10:1)Cayenne powder extracts[Capsaicin,Capsicum extracts,Cayenne powder extracts,Red Pepper extracts,Capsicum Frutescens P.E.,Bird Pepper P.E.,African Bird Pepper Extracts,African Pepper Extracts,Chillies Extracts,Bird Pepper Extracts,African Chillies
Extracts,Capsaicin,Description of Capsicum,Cayenne,Capsicum,Digestive,Circulatory,bites back,Capsicum assists in lowering blood pressure and breaking down cholesterol buildup,warming properties of Capsicum ,Capsicum has been used as a digestive aid,stimulate protective mucus membranes of the stomach,relieve pain caused by ulcers,Capsicum is commonly used to buffer pain from other ailments,including arthritis,varicose veins,headaches,menstrual cramps and respiratory conditions such as asthma,Cayenne or Capsicum derives its name from the Greek,to bite,in allusion to the hot pungent properties of the fruits and seeds,Cayenne pepper was introduced into Britain from India in 1548,appeared in Miller’s Garden Dictionary in1771Properties of Capsicum,Alterative,Antispasmodic,Astringent,Rubefacient,Sialoguge,Stimulant,Spasmolytic,Carminative,Diaphoretic,Constituents of Capsicum,Cayenne,Red Pepper,Capsaicin,a red colouring matter, oleic, palmitic and stearic acids,Primary Uses:Arthritis,Bleeding,Blood Pressure,Bronchitis,Circulation poor, Heart Problems,Kidney Problems,Lung Disorders,Phlebitis,Rheumatism,Shock,Tumors,Asthma,Blood Impurities,Bruises,Burns,Fevers,Capsicum,Cayenne,Red Pepper prevent and rid the body of the effects of serious infectious disease,Capsicum,Cayenne,Red Pepper help normalize blood pressure,Capsicum,Cayenne,Red Pepper slow fat absorption in the small intestines,Capsicum,Cayenne,Red Pepper Promotes perspiration,Capsicum,Cayenne,Red Pepper could Influences the flow of digestive secretion from salivary and intestinal glands,Capsicum,Cayenne,Red Pepper anti-inflammation,Capsicum,Cayenne,Red Pepper Improves the ratio of HDL cholesterol to LDL cholesterol]
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Composition:
Properties:Alterative, Antispasmodic, Astringent, Blood Purifier, Carminative, Diaphoretic, Rubefacient, Sialoguge, Stimulant, Vulnerary Stimulant. Spasmolytic. Carminative. Diaphoretic.Externally - Counter- Irritant. Antiseptic. Rubefacient.
What is Capsicum(Cayenne,Red Pepper)and Capsicum extracts(Cayenne powder extracts,Red Pepper extracts)?Definition,constitution,Narrative History and modern application of Capsicum(Cayenne,Red Pepper).
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Botanical Basic Data:Cayenne
Herbs: Herbs: Cayenne (Capsicum Frutescens)
Botanical: Capsicum Frutescens
Common name:Capsicum(Cayenne,Red Pepper)
Synonyms:Red Pepper, Bird Pepper, African Bird Pepper ,African Pepper,Chillies,Bird Pepper,African Chillies,Cayenne,Capsicum
Part Used:Fruit, ripe and dried.
Habitat:Zanzibar,but now grown in most tropical and sub-tropical countries.
Definition:Capsicum consists of the dried ripe fruits of Capsicum minimum Roxb. (Fam. Solanaceae), a small erect shrub indigenous to tropical America and cultivated in South America and Africa. Capsicum contains a crystalline pungent principle capsaicin, traces of a liquid alkaloid, red colouring matter and a fatty oil. B.P.C. (1973., p. 72,Martindale, 26th Edn., p. 1235.)
Herb Almanac:Asthma, Arthritis, Cardiovascular Disease, Circulation, Headaches, High Blood Pressure, Inflammation, Intestinal Inflammation, Menstrual Cramps, Ulcers, Varicose Veins
Narrative Explain:Cayenne or Capsicum derives its name from the Greek, ‘to bite’. The dried fruit is a powerful local stimulant with no narcotic effect, it is most useful in atony of the intestines and stomach. ... Capsicum - Capsicum frutescens.
Botanical Basic Data of Capsicum(Cayenne,Red Pepper)
Description of Capsicum(Cayenne,Red Pepper).
Narrative History of Capsicum(Cayenne,Red Pepper).
Properties and Constituents of Capsicum(Cayenne,Red Pepper).
Common Uses of Capsicum(Cayenne,Red Pepper).
Medicinal Action and Uses of Capsicum(Cayenne,Red Pepper).
Description of Capsicum(Cayenne,Red Pepper):
Macroscopical:
Fruits dull orange-red in colour, oblong-conical in shape,obtuse at the apex;two-celled varying from 12-25 mm in length and up to 7 mm wide at the centre. Sometimes attached to a five toothed, inferior calyx and a straight slender pedicel up to 2-3 cm long. Pericarp shriveled, translucent and leathery enclosing 10-20 flat reniform seeds 2-4 mm long.Odour characteristic and powerful; taste extremely pungent.
Brown-red powder, outer epidermal cells of pericarp in rows of 5 to 7, walls straight and uniformly thickened with a striated cuticle; droplets of red oil in pericarp parenchymatous cells, characteristic inner epidermis with groups of sclerenchymatous cells separated by thin-walled parenchyma. Seed epidermis of large sinuous cells, thin outer walls and thickened and pitted radial and inner walls.
Capsicum (Digestive, Circulatory),aptly described as the plant that bites back,is a common condiment in certain diets. The plant grows in warm climates and is added to many herbal formulas as a catalyst for the other herbs.
It’s red color is partly due to its high vitamin A content. Capsicum has been used for decades as a catalyst for other herbs. Because Capsicum stimulants circulation and enhances blood flow, it is considered food for the circulatory system, a common condiment to the diet.
As a cardiovascular stimulant,Capsicum assists in lowering blood pressure and breaking down cholesterol buildup. The warming properties of Capsicum are useful for people suffering from poor circulation to the hands and feet and other related conditions.
Capsicum has been used as a digestive aid to ease intestinal inflammation,stimulate protective mucus membranes of the stomach, and also relieve pain caused by ulcers.
Capsicum is commonly used to buffer pain from other ailments,including arthritis,varicose veins,headaches,menstrual cramps and respiratory conditions such as asthma.
Narrative History of Capsicum(Cayenne,Red Pepper):
Cayenne or Capsicum derives its name from the Greek, ‘to bite,’ in allusion to the hot pungent properties of the fruits and seeds.
Cayenne pepper was introduced into Britain from India in 1548, and Gerard mentioned it as being cultivated in his time. The plant was described by Linnaeus under the name of C. frutescens proper. This species appeared in Miller’s Garden Dictionary in 1771. It is a shrubby perennial plant 2 to 6 feet high. Branches angular, usually enlarged and slightly purple at the nodes; petioles medium; peduncles slender, often in pairs, and longer than the fruit; calyx cup-shaped, clasping base of fruit which is red, ovate, and long; seeds small and flat, from ten to twenty-nine. The cuticle of the pericarp is uniformly striated and in this particular is distinct from other species. Taste very pungent and smell characteristic. It is difficult to determine the source of true powdered Capsicum, as the colour is affected by light, so that it should always be kept in dark receptacles. African pepper is generally light brownish-yellow colour and very pungent; its pungency appears to depend on a principle called Capsicin. Cayenne is sometimes adulterated with oxide of red lead, which may be detected by digesting in dilute nitric acid. Other adulterants are coloured sawdust which can be found by the aid of the microscope. The British Pharmacopceia requires that capsicum should yield not more than 6 per cent of ash, and this test detects the presence of most adulterants.
Properties and Constituents of Capsicum(Cayenne,Red Pepper):
Properties of Capsicum(Cayenne,Red Pepper):
Alterative, Antispasmodic, Astringent, Blood Purifier, Carminative, Diaphoretic, Rubefacient, Sialoguge, Stimulant, Vulnerary Stimulant. Spasmolytic. Carminative. Diaphoretic.Externally - Counter- Irritant. Antiseptic. Rubefacient
Primary Nutrients: Calcium, Iron, Magnesium, Phosphorus, Potassium, Rutin, Selenium, Sodium, Sulphur, Vitamins A, B-complex, C, G, and Zinc
Constituents of Capsicum(Cayenne,Red Pepper):
Capsaicin, a red colouring matter, oleic, palmitic and stearic acids.
Common Uses of Capsicum(Cayenne,Red Pepper):
Primary Uses:Arthritis, Bleeding, Blood Pressure/high/low, Bronchitis, Circulation/poor, Colds, Congestion, Diabetes, Fatigue, Gastric Disorders, Heart Problems, Kidney Problems, Lung Disorders, Phlebitis, Rheumatism, Shock, Tumors, Throat/sore, Veins/varicose, Ulcers.
Secondary Uses:Arteriosclerosis, Asthma, Blood Impurities, Bruises, Burns, Fevers, Gas, Infections, Jaundice, Lock Jaw, Malaria/ague, Mucus/excessive, Pain, Pancreatic Problems, Pus Discharge, Sinus Problems, Skin Disorders, Spasms, Sunburns, Wounds.
Capsicum(Cayenne,Red Pepper) prevent and rid the body of the effects of serious infectious disease. It helps to improve the functions of the circulatory system and regulate the flow of blood to the heart.
Capsicum(Cayenne,Red Pepper) help normalize blood pressure, whether high or low and increase circulation preventing cold hands and feet.
Capsicum(Cayenne,Red Pepper) slow fat absorption in the small intestines and increase the metabolic rate and thermogenesis helping to promote the burning of fat in the body.
Capsicum(Cayenne,Red Pepper) Promotes perspiration.
Capsicum(Cayenne,Red Pepper) could Influences the flow of digestive secretion from salivary and intestinal glands.
Is excellent for warding off diseases and equalizing blood circulation, which helps to prevent strokes and heart attacks.
If taken internally, will work to heal an ulcerated stomach.
Capsicum(Cayenne,Red Pepper) anti-inflammation: used as a poultice for any inflammation.
Capsicum(Cayenne,Red Pepper) Improves the ratio of HDL cholesterol to LDL cholesterol.
Medicinal Action and Uses of Capsicum(Cayenne,Red Pepper):
Capsicum(Cayenne,Red Pepper) is A powerful local stimulant, with no narcotic effect largely used in hot climates as a condiment, and most useful in atony of the intestines and stomach. It should not be used in ordinary gastric catarrh. For persons addicted to drink it seems to be useful possibly by reducing the dilated blood-vessels and thus relieving chronic congestion. It is often added to tonics and is said to be unequalled for warding off diseases. Herbalists use it largely in pill form and powdered. Externally it is a strong rubefacient and acts gently with no danger of vesication; is applied as a cataplasm or as a liniment; it can be mixed with 10 to 20 per cent of cotton-seed oil. The powder or the tincture is beneficial for relaxed uvula. A preparation in use in the West Indies called Mandram, for weak digestion and loss of appetite, is made of thinly sliced and unskinned cucumbers, shallots, chives, or onions, lemon or lime juice, Madeira, and a few pods of bird pepper well mashed up in the liquids. It can be used as a chutney.
The Healing Power of Cayenne Pepper describes remedies using cayenne alone or in mixtures with ordinary items like lemon, vinegar, olive oil, honey, garlic , aspirin and more for common health problems like:
*Angina:This recipe for Angina pain was developed by master herbalist John R. Christopher.
*Arthritis:See why an ingredient in cayenne can stop the destruction of cartilage and relieve pain and stiffness.
*Asthma:Read USA Today reporter’s account of how a friend travelling in the jungle survived an asthma attack with a pinch of cayenne in this drink.
*Clogged Arteries:See how one man was cured with a simple cayenne concoction.
*Bruises and Sprains:Make this healing ointment right in your kitchen.
*Colds and Flu:Stop a cold in its tracks with this doctor’s home remedy.
*Cough:This recipe from a leading hospital cures a cough fast.
*Diabetes:Discover the recommended dose for lowering blood sugar naturally.
*High Cholestero:The cholesterol lowering effect of cayenne has been reported in medical literature.
*Fatigue:Give tired blood a blast of energy.
*Headache:Not a powder or a pill but these creams can knock out a headache fast.
*Neuralgia:Try this safe and effective treatment proven in studies to relieve the pain.
*Obesity:Researchers in England discovered cayenne can burn calories virtually as fast as exercise.
*Pain:Learn how cayenne works on the body to stop pain.
*Pleurisy:Make this rub and smooth it on to feel better fast.
*Sinusitis:This remedy begins with a can of soup and ends with quick relief.
*Sore Throat:This potent gargle washes it away.
*Toothache:An ancient remedy still works today.
*Ulcers:Cayenne has been shown to actually protect against peptic ulcers when taken properly.
Doses-—For a gargle: 1/2 drachm of powder to 1 pint of boiling water, or 1/2 fluid ounce of the tincture to 8 fluid ounces of rose water. If the throat is very sensitive it can be given in pill form - generally made with 1 to 10 grains powder. The infusion is made with 2 drachms to 1/2 pint boiling water taken in 1/2 fluid ounce doses. The tincture is used as a paint for chilblains.
Scintific References:
1.What is Capsicum(Cayenne,Red Pepper)and Capsicum extracts(Cayenne powder extracts,Red Pepper extracts)?Definition,constitution,Narrative History and modern application of Capsicum(Cayenne,Red Pepper).Via Michael Derrida
powder available:
¡¤Capsicum P.E.(La Jiao P.E.) (10:1)Cayenne powder extracts
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Processor and Deliver:
MDidea Group
Area: New-Tech Economic Zone,YinChuan City.China
General Division
Charger:Michael Derrida
E-mail: Contact Free:derrida@vip.163.com
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FAQ: Frequently Asked Questions
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How does cayenne pepper work on hemorrhoids?
Odd site, importer/exporter, anyone can place an ad and some of them are odd as all get out.
http://forum.agriscape.com/?#28015
This page does have birds for sale and it also has computer hacking programs or is it folks for hire?
http://forum.agriscape.com/birds/
granny, that IS an odd site.
Many pages of questions and answers on herbal healing questions:
http://www.herbs.org/qaarchive1.html#growing
There may be interesting info to be found here:
Remember, always consult your own medical personal, never accept the word of the internet as the last word.
http://www.herbs.org/qaarchive2.html#respiratory
Q: elderly male with Hyperhydrosis (sweating) - wake up at night the bed is soaking wet from sweating, also during the day at any time and any where. Is there a herb remiedy ?????????
Mark
St. Petersburg, Fl. USA - Wednesday, May 30, 2001 at 08:47:28 (PDT)
A: The common culinary herb sage was historically used for excessive sweating. You can make a tea from the fresh or dried herb using one teaspoon dried or one tablespoon of the fresh herb per cup of boiling water. Let steep, covered, for 5 minutes and drink three cups a day. There are also many natural deodorants with sage that are available at the health food store. You might also want to check with a naturopathic physician in your area to see what nutritional supplements might also help you.
http://www.herbs.org/greenpapers/zinc.html
The Herb Research Foundation: Herb Information Greenpaper
Zinc
Doctors and nutritionists have long known that zinc is needed by the human body for optimal well-being, especially for maintaining a healthy immune system. Now, promising scientific research demonstrates that zinc offers an effective treatment for the common cold. In fact, studies show that zinc can cut the duration of cold symptoms by about half. Although zinc may not work for everyone, thousands of Americans have come to rely on zinc lozenges to speed recovery during cold and flu season.
Primary uses of Zinc
To shorten the duration of colds
To reduce cold symptoms
To improve immune function
To enhance wound healing
To improve male reproductive health
To maintain overall health and well-being
History
Zinc is recognized as an essential mineral for maintaining a healthy immune system and a variety of other important body processes. These include protein synthesis and cell growth, tissue growth and repair, enzymatic reactions, and the proper function of hormones such as insulin and sex and growth hormones. Zinc is necessary for the prevention of infections, wound healing, sexual development and function (especially for males), bone growth, and the senses of vision, taste, and smell. Zinc also helps the body utilize vitamins, such as E and A.
The adult US RDA for zinc — the amount recommended by researchers for maintaining health — is 12 mg a day for women and 15 mg a day for men. Although zinc is found in many different foods, low levels may be seen in people with certain health conditions and in those with poor diets, such as some elderly people. Some signs of zinc deficiency are frequent infections, slow wound healing, lack of appetite, loss of senses of taste or smell, skin problems, and impotence. Good food sources of zinc include fish, oysters, whole grains, legumes, nuts, and seeds, especially pumpkin seeds.
Health Benefits of Zinc
In addition to the immune-boosting and cold-fighting properties of zinc, research has revealed that it has antioxidant properties. Antioxidants are believed to help the body maintain its defenses against cell damage that is implicated in aging as well as cancer and other serious diseases. Zinc has also shown potential in the treatment of disorders such as prostatitis (inflammation of the prostate gland) and recurrent herpes infections.
Perhaps most interesting for the millions who get colds each year is the discovery that zinc is an effective treatment for the common cold. In a number of clinical studies, zinc (in the form of zinc gluconate) significantly shortened the length of time people suffered from cold symptoms, including headache, congestion, runny nose, sore throat, coughing, and hoarseness. Laboratory studies (in vitro) show that zinc interferes with the reproduction of viruses known to cause colds, such as rhinoviruses and herpes simplex viruses. On the other hand, some clinical studies have reported that zinc is ineffective in treating symptoms of the common cold.
State of Knowledge
Clinical (human) research
Laboratory research
History of use / Traditional use
Safety record
International acceptance
Stars indicate level of knowledge on a scale from 0 - 5
Research Findings
A number of well-controlled clinical trials support the use of zinc lozenges for the treatment of colds. These studies were placebo-controlled and double-blind, meaning that the zinc lozenges were tested for effectiveness against an inactive substance (placebo) and that neither the researchers nor the study participants knew who received which substance until the end of the study. Listed below are a number of clinical studies that demonstrated the effectiveness of zinc against colds as well as two that showed it is ineffective.
Specific Studies:
Clinical Study: In a placebo-controlled study involving 100 volunteers, cold symptoms lasted only 4.4 days for people taking 13.3 mg of zinc every two hours, as compared to 7.6 days for those taking placebo (Mossad, et al. 1996)
Clinical Study: Results of this double-blind, placebo-controlled study showed that 86% of 37 people who took zinc tablets reported that their cold symptoms were gone in seven days, compared to only 46% of the 28 people who took placebo. The dosage of zinc was 23 mg every two hours (Eby, et al. 1984).
Clinical Study: In 35 people who began treatment with zinc lozenges one day after cold symptoms began, the duration of symptoms was 4.3 days, as compared to 9.2 days for the 38 who took placebo. Zinc dosage was 23.7 mg taken at two hour intervals (Godfrey, et al. 1992).
Clinical study: Results of two studies involving a total of 77 people showed that zinc gluconate lozenges were ineffective in reducing the duration or severity of cold symptoms (Farr, et al. 1987).
Results of human studies: Significantly reduces the duration of symptoms of the common cold. Anecdotal reports as well as the results of one study suggest that the sooner the zinc treatment is started, the sooner cold symptoms improve.
Laboratory Study: Inhibits the reproduction of viruses known to cause colds.
Safety
At recommended dosages, zinc is generally well tolerated by most people. The most common side effects reported in the clinical trials using zinc lozenges for colds were unpleasant taste, minor mouth irritation, and gastrointestinal upset such as nausea and/or vomiting.
Using Zinc
Zinc is most commonly available in the form of tablets and lozenges. In tablet form, zinc may be supplied alone or in combination with other supplements as part of a multivitamin or multimineral formula. Most zinc supplements combine pure (or elemental) zinc with another compound. Examples include zinc acetate, zinc gluconate, and zinc picolinate.
* For health maintenance: Adult US RDA is 12 mg a day for women and 15 mg a day for men.
* To shorten the duration of colds: The dose used in clinical studies was between 13.3 mg and 23.7 mg of zinc gluconate, taken as lozenges every two hours while awake. Researchers recommend taking no more than eight lozenges a day, and not exceeding seven days of use.
Important Note:
Taking more than 100 mg a day of zinc for extended periods of time could result in problems such as depressed immune function and imbalances in levels of copper. The use of high doses of zinc for longer than seven days at a time is not recommended.
This page and all contents are © 1997 by The Herb Research Foundation, Boulder, CO, USA.
http://www.herbs.org/greenpapers/calendula.html
The Herb Research Foundation: Herb Information Greenpaper
Calendula
Calendula officinalis
by Carrie Mayes
In recent years we’ve heard a lot about the benefits of herbal hot shots like ginkgo, echinacea, and St. John’s wort, which seem to capture most of the popular limelight. After my delightful experience growing and using calendula (Calendula officinalis) this summer, I think it is time to give this lesser-known and perhaps under-appreciated healing plant its 15 minutes of fame. Calendula has a long history of safe use as both medicine and food, and recent scientific research supports its use for many ailments. As an added bonus, calendula is beautiful and easy to grow in your own garden, even for inexperienced gardeners.
Calendula is perhaps best known for its effectiveness in healing skin problems such as wounds, burns, insect bites, eczema, skin ulcers, and rashes. It has also been used internally to soothe and heal gastric and duodenal ulcers, as a wash for varicose veins and hemorrhoids, as a rinse for toothaches, and as an eyewash for conditions like conjunctivitis. In vitro (test tube) research has shown that calendula contains antimicrobial compounds that inhibit certain strains of Staphylococcus and Candida, as well as E. coli and some protozoa, such as Trichomonas. Its wound-healing properties may also be attributed to its high content of natural iodine, carotene, and manganese, which promote skin cell regeneration.
As if all of that isn’t enough, experimental in vivo (in the body) research suggests that calendula gently stimulates the immune system and promotes lymphatic drainage, reduces inflammation and pain, lowers cholesterol and triglycerides, and inhibits tumor growth. The bitter green calyx that surrounds the flower head stimulates digestion by increasing bile secretion. Calendula also contains lycopene, which has recently been shown to be beneficial to prostate health.
Growing and using your own
Perhaps one of the best things about this attractive plant is that it is not fussy about soil conditions and can be grown from seed in almost any sunny area, meaning that you can enjoy the experience of growing your own medicine. To harvest, pick the flowers as they open and spread them to dry in a place that is out of direct sunlight and free from moisture. Store the dried flowers in jars and use as needed. Calendula reseeds easily, so at the end of the growing season simply leave some of the flowers on the plants to form seed heads. Scatter the dried seeds wherever you would like to see calendula pop up next spring.
To make a simple skin oil, place a handful of dried calendula flower heads or petals in a glass jar and add enough oil (such as sweet almond or apricot kernel oil) to completely cover the plant material. Seal the jar and allow it to infuse for 4 to 8 weeks, shaking daily. When the oil is golden, strain and store it in a dark bottle in a cool dark place. (Keeping the oil in the refrigerator will extend its shelf life.) Use this oil freely for any skin condition, or add some melted beeswax and a few drops of tea tree or lavender essential oil to make a healing and soothing salve.
To use internally, make a tea from the dried flowers using about 3 or 4 flower heads per cup of boiling water-be sure to remove the bitter green calyx. For a soothing bath, make a strong tea by bringing 3 cups of water to a boil. Add 12 to 15 flower heads, reduce the heat, cover, and simmer for 10 to 15 minutes. Strain and add the liquid to your bath. If you’re not inclined to make your own medicines, you’ll find a variety of products containing calendula at your local natural food store.
Calendula is believed to have originated in or near the Mediterranean and is now naturalized all over the world. The herb is also known as common marigold or “pot marigold” because the dried flowers were traditionally used in soups and stews to help ward off illness. Ancient Egyptians and Romans valued calendula highly, and, noticing that in their temperate climates it was always in bloom on the first day of each month, called it “calends,” after the calendar. Don’t confuse Calendula officinalis with the French or African marigolds (Tagetes species) commonly planted as ornamental borders and pest deterrents in vegetable gardens. Calendula can be distinguished by its bright golden orange or yellow flower heads, its sticky calyx, the hairy texture of its leaves, and its height of eighteen inches to two feet.
This page and all contents are © 2001 by The Herb Research Foundation, Boulder, CO, USA.
http://www.fda.gov/Safety/Recalls/ucm183709.htm
Price Rite 25 Ct Beef Bouillon is Being Voluntarily Recalled Due to Allergy Alert
Company Contact:
Jennifer Welch, 585-798-6534
FOR IMMEDIATE RELEASE - Sept 24, 2009 - associated Brands Inc. of Medina, New York is voluntarily recalling 320 cases (3,840 selling units) of “Price Rite Beef Flavored Bouillon Cubes”, lot code 22 JUL 11, as the lot has the potential to contain a dairy allergen which is not declared on the label. Consumers who have an allergy to milk may run the risk of a serious or life-threatening allergic reaction if they consume this product.
Price Rite 25 count Beef Bouillon Cubes were distributed in Pennsylvania. Consumers would have purchased this product through Price Rite retail stores.
The product is packaged in retail plastic bottles with a UPC Code of 41190 75581 on the label. The front of the label is printed with “Price Rite Beef Flavored Bouillon Cubes”. There are 25 individually wrapped bouillon cubes per bottle. The top of the bottle is printed with lot code 22 JUL 11.
No other Associated Brands products, or other lots of this beef bouillon product, are affected by this voluntary recall.
No illnesses or allergic reactions have been reported to date.
This voluntary action is a result of a routine quality audit of bills of material by Associated Brands Quality Assurance in which the Company noticed that a new label design was used with an old product formula, resulting in an allergen labeling issue. Associated Brands has developed a new product formula so that all newly packaged product will not include a milk allergen.
Consumers who have purchased this product are urged to return it to the place of purchase for a full refund. Consumers with questions may contact Associated Brands Inc. at 1-800-283-4447 during the hours of 8:00 am through 4:30 pm EDT Monday through Friday.
But my heart still belongs to silvers. I’m just glad you caught that and didn’t think I was referring to the middle east. ;)<<<
Never entered my mind, after all, I know how beautiful your babies are.
How does cayenne pepper work on hemorrhoids?<<<
Welcome to the thread.
To answer your question, I am not a doctor, but first started reading about cayenne pepper many years ago and “Back to Eden” by Kloss, says that when one puts it on their food, a few minutes later there is a ‘heat or hot flash’ [true], he says that purifies the blood with that flash.
Wouldn’t that also help them?
I see no reason that it would not help, for anything that is good for the system, has to be a help.
No, I don’t expect extreme burning to happen after eating the pepper.
Imagine my surprise, when I grew up and discovered that everyone did not use cayenne pepper on the table, we did and I know the Uncle and his team of Cowboys did, for when he came in from the range, he put it on half his plate, so that I would not as a small child get it when he let me eat with him.
I always put hot peppers in my bean pot or soup pot.
Keeping them always oiled and clean is most important.
1. Red Raspberry Russian Cream
Posted by: “Lynnda”
Red Raspberry Russian Cream
1 cup whipping cream
3/4 cup sugar
2 1/2 t. plain gelatin (1 envelope equals 2 t.)
1/2 cup cold water
1 cup sour cream
1 t. vanilla
Raspberries, fresh or frozen, if frozen, sweeten lightly
Warm whipping cream and sugar in double boiler until lukewarm. Soak gelatin in cold water for 5 minutes. Add to warm cream mixture and continue to heat and stir until gelatin is completely dissolved. Chill until slightly thickened. Add sour cream and vanilla. Beat thoroughly. Pour into individual serving dishes or small molds and chill. Unmold and top with raspberries. Add a sprig of mint for color.
Source: Elena Page
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2a. Five Minute Creamy Coconut Pie
Posted by: “Lynnda”
Five Minute Creamy Coconut Pie
1 graham cracker pie shell
1 pkg. cream cheese, softened, 3 oz
1/2 cup milk
2 T. sugar
1 1/3 cups flaked coconut
8 oz. cool whip, thawed
1/2 t. almond extract
In medium bowl, mix cream cheese and milk until smooth. Add sugar, coconut, and almond extract; beat well until blended. Fold in whipped topping. Spoon into crust. Freeze until firm. about 4 hours. Sprinkle with more coconut, toasted, if desired.
Source: My Old Recipes
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3. Stir Fried Cherry tomatoes and Snow Peas
Posted by: “Lynnda”
Stir Fried Cherry tomatoes and Snow Peas
1 T. margarine
1 small clove garlic and/or fresh herbs to taste (basil, dill, etc)
1 basket cherry tomatoes, stemmed
4 oz. snow peas
Salt
Pepper
In large skillet, melt margarine; cook garlic and herbs for a minute or so. Add tomatoes and snow peas and toss until heated through. Sprinkle with salt and pepper. Serve at once. 45 calories per serving.
Source: My Old Recipes
Serves 4
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4. Mel’s Chili (from the T.V. show “Alice”)
Posted by: “Lynnda”
Mel’s Chili (from the T.V. show “Alice”)
2 lbs. lean ground beef
1 onion, chopped
2 cans tomato paste, 6 oz each
1 clove garlic, minced
1 large can chili beans
2 pkg. chili seasoning mix
Salt and pepper
Brown meat, add onion and sauté until tender. Stir in tomato paste, water and garlic. Simmer until thick, about 2 hours. Add remaining ingredients and cook about 15 minute more. Top with grated cheese
Source: My Old Recipes
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5. Coke Bbq Crock Chicken
Posted by: “ny14467”
Coke Bbq Crock Chicken
1 Fryer-Cut up- 3-4 lbs.
1 Medium Onion, thinly sliced
1 Lemon, thinly sliced
1 18 oz bot. Barbecue sauce
3/4 cup regular Cola
Place chicken in the slow cooker. Top with onion & lemon slices.
Combine bbq sauce and cola. Pour over all. Cook on low, 8-10 hours.
Serves 6
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6. Toffee and M&M Monster Cookies
Posted by: “ny14467”
Toffee and M&M Monster Cookies
4 1/2 cups old-fashioned rolled oats
1/2 cup all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
3 large eggs
1 cup packed brown sugar
1 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon corn syrup
1/2 cup unsalted butter, melted
1 1/2 cups chunky peanut butter
3/4 cup chopped bittersweet chocolate or bittersweet chips (about 4 1/2 ounces)
3/4 cup toffee bits
3/4 cup dark chocolate M&Ms
Preheat oven to 350
In a medium bowl, whisk together oats, flour, baking soda and salt.
In a large bowl, mix together eggs, sugars, vanilla and corn syrup until combined. Stir in melted butter and peanut butter. Add dry ingredients and mix until thoroughly combined. Cover and set the dough aside to rest for 30 minutes.
Using a 1/4 cup measuring cup, drop the dough onto parchment lined baking sheets - slightly flatten each piece of dough. Bake until the cookies are lightly browned, about 10 to 12 minutes. Remove from the oven and transfer the cookies to a wire rack to cool.
Makes about 24 large cookies.
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7. Double Chocolate Banana Muffins
Posted by: “ny14467”
Double Chocolate Banana Muffins
1 1/2 c. flour
1 c. sugar
1/4 c. cocoa
1 t. baking soda
1/2 t. salt
1/4 t. baking powder
1 1/3 c. mashed ripe bananas
1/3 c. oil
1 egg
1 c. mini choc. chips
In large bowl combine first 6 ingred. In small bowl, combine bananas, oil and egg, stir into dry ingred. just until blended. Fold in choc. chips. Fill greased (or sprayed) muffin tins 3/4 full. Bake at 350 for 20-25 mins.
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8a. Red Hot Fusilli
Posted by: “luvmygroops”
This was posted by Nancy on
Rhondas_Recipe_Exchange (group is closed)
~~~~~
Red Hot Fusilli
Serves: 4
Serving Size: 1-cup
This lively low-saturated fat pasta dish contains lots of tomatoes
and herbs and very little oil.
INGREDIENTS
1 tablespoon olive oil
2 cloves garlic, minced
1/4 cup freshly minced parsley
4 cups ripe tomatoes, chopped
1 tablespoon fresh basil, chopped or 1 teaspoon dried basil
1 tablespoon oregano leaves, crushed or 1 teaspoon dried oregano
1/4 teaspoon salt
ground red pepper or cayenne pepper to taste
8 oz. uncooked fusilli pasta (4 cups cooked)
1/2 lb. cooked (or ¾ lb. raw) chicken breasts, diced into 1/2-inch
pieces (optional)
DIRECTIONS
1. Heat oil in a medium saucepan. Sauté garlic and parsley until
golden.
2. Add tomatoes and spices. Cook uncovered over low heat 15 minutes
or until thickened, stirring frequently. Add chicken and continue
cooking for 15 minutes until chicken is heated through and sauce is
thick.
3. Cook pasta in unsalted water. Drain.
4. To serve, spoon sauce over pasta and sprinkle with coarsely
chopped parsley. Serve hot as a main dish and cold for the next day’s
lunch.
.
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9a. Yum-a-Setta
Posted by: “luvmygroops”
From the Recipe Goldmine website...
~~~~~
Yum-a-Setta
This is a good recipe for a potluck dinner or reunion.
2 pounds hamburger
Salt and pepper, to taste
2 tablespoons brown sugar
1/4 cup chopped onion
1 can tomato soup
1 can cream of chicken soup
1 (16 ounce) package egg noodles
1 (8 ounce) package processed cheese, such as Kraft or Velveeta;
Brown hamburger with salt, pepper, brown sugar and onion. Add tomato soup. Cook egg noodles according to package directions. Drain. Add cream of chicken soup. Layer hamburger mixture and noodle mixture in a 13 x 9-inch casserole with processed cheese between layers. Bake at 350 degrees F for 30 minutes.
~~~~~~~~~~
~~~***Rhonda G in Missouri***~ ~~
.
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10a. White Cheese and Macaroni
Posted by: “luvmygroops”
From the Cooking.com website...
~~~~~
White Cheese and Macaroni Recipe
Source: Cooking at a Glance - Pasta
Makes 4 side-dish servings
RECIPE INGREDIENTS
1 cup elbow macaroni or ditalini (4 ounces)
1 large clove garlic, cut lengthwise into slivers
1/3 cup milk
1 tablespoon margarine or butter
1 cup shredded sharp white cheddar cheese
1/4 teaspoon white or black pepper
1 tablespoon snipped fresh parsley
RECIPE METHOD
In a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta and garlic slivers. Reduce heat slightly. Boil, uncovered, for 8-10 minutes, or till al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain.
Return pasta and garlic to warm pan. Add milk. Cook on low heat for 2-3 minutes, or till all of the milk is absorbed by the pasta. Add margarine or butter, cheese, and pepper. Stir mixture gently till cheese is melted. Garnish with parsley and serve immediately.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
The pasta can be cooked ahead, if you prefer. Drain, toss in a little oil, cover, and set aside for up to 2 hours or until needed. When preparing the sauce, return the cooked pasta to the saucepan, add the remaining ingredients, and finish the recipe as directed.
~~~~~~~~~~
~~~***Rhonda G in Missouri***~ ~~
.
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11. Coffee with Rum and Chocolate
Posted by: “Lynnda”
Coffee with Rum and Chocolate
6 oz. unsweetened or dark chocolate
1/2 t. cinnamon
1/2 t. vanilla
2/3 cup rum
2 1/2 cups strong black coffee, cold
6 T. whipping cream, lightly whipped, optional
sugar, optional
Melt chocolate in a bowl over pan of boiling water. When it is melted, stir in the cinnamon and vanilla. Gradually add the rum and then the coffee, stirring all the time. Chill in refrigerator then serve topped with whipped cream and sugar if using
Makes 4 cups
Source: The Bittersweet World of Chocolate
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12. Chocolate Cocktail
Posted by: “Lynnda”
Chocolate Cocktail
Ice cubes
2 oz. chocolate liqueur
1 1/2 oz. vodka or rum
A little grated chocolate
Crush 2 ice cubes and put in a glass. Pour chocolate liqueur and vodka or rum over ice. Stir well and then either garnish with chocolate before serving, or strain into a chilled glass to remove ice and then garnish with chocolate.
Serves 1
Source: The Bittersweet World of Chocolate
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13. Fruit and Chocolate Bars
Posted by: “Lynnda”
Fruit and Chocolate Bars
1 cup flaked almonds
1 cup walnuts, chopped
1 1/2 cups coconut
1 cup currants or raisins
1 cup apricots, chopped
1 T. flour
8 oz. chocolate
1/2 cup honey
1/2 cup apricot jam
Put almonds, walnuts, coconut, raisins, apricots and flour into a large bowl. Stir well. Break chocolate into small pieces and put in another bowl over a pan of boiling water. Heat until melted and then mix with honey and jam. Stir mixture into dry ingredients and transfer to a greased and lined baking pan. Use a knife to score cutlines. Bake at 325 for 40-50 minutes or so. When ready, cut through into small squares and remove form pan to cool on a rack. Makes 20 to 24
Source: The bittersweet world of chocolate
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14. Chocolate Fruit Snacks
Posted by: “Lynnda”
Chocolate Fruit Snacks
2 oz. dark chocolate
1/2 cup dried apricots, finely chopped
2/3 cup raisins, chopped
2 t. grated orange zest/rind
For the coating, optional:
6 oz. dark chocolate
1/4 cup margarine or butter
Melt the 2 oz. chocolate in bowl over pan of boiling water. When melted, remove from heat and add chopped fruit; combine well to make a stiff mixture. Take up teaspoons of mixture and shape into balls. Place on plate and put in fridge to cool for 2 hours or overnight if possible. If making coating, break the extra chocolate into pieces, place with margarine or butter in basil above a pan of boiling water. Stir until smooth. Dip each ball of fruit in chocolate until evenly coated. Place on a plate and leave to set in a cool place.Makes 10 to 15
Source: The Bittersweet World of chocolate
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15a. Chicken & Hashbrown Bake
Posted by: “ny14467”
Chicken & Hashbrown Bake
one 2# pkg. frozen hashbrowns
1 tsp. salt
1/4 tsp. black pepper
4 cups cooked diced chicken
1/2 cup sliced sautéed mushrooms
1 cup sour cream
2 cups chicken broth
1 can cream of chicken soup
1 small finely chopped onion
1 clove minced garlic
dash of paprika
1/4 cup sliced almonds
Thaw hashbrowns and layer in ungreased 13x9 inch baking dish. Sprinkle with salt & pepper. Arrange chicken & mushrooms on hashbrowns. Combine soup, broth, sour cream, onion and garlic; pour over all. Sprinkle with paprika and almonds. Bake uncovered at 350° until heated through, about 45 minutes
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16. ALABAMA POUND CAKE
Posted by: “Nell
Alabama Pound Cake
Ingredients:
3 sticks butter
3 cups sugar
3 cups flour
1/2 teaspoon soda
6 eggs
1 8-oz. cream cheese
Directions:
Cream butter and sugar until light and fluffy. Add eggs, one at the time.
Add soda to flour and gradually add to butter and sugar. Mix well. Add cream
cheese and mix well. Pour into tube pan. Start to bake in a cold oven. Set
oven at 325 degrees. Cook for 1 hour and 15 minutes, or until done.
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17. Angel Hair Pasta with Plum Tomatoes and Fresh BAsil
Posted by: “Lynnda”
Angel Hair Pasta with Plum Tomatoes and Fresh Basil
6 oz. angel hair pasta
1 T. extra virgin olive oil
1 garlic clove, crushed
6 plum tomatoes, peeled, seeded and chopped
1/2 cup minced fresh basil
1/2 t. salt
ground pepper to taste
2 t. balsamic vinegar
1 1/2 oz. Parmesan cheese
Cook pasta as pkg. directs. Drain; set aside and keep warm. In large nonstick skillet, heat toil. Add garlic and sauté until fragrant, about 30 seconds. Add tomatoes and cook, stirring as needed, until softened, about 5 minutes. Stir in basil, salt and pepper; cook until tomatoes are very soft, about 5 minutes. Pour over pasta; toss with vinegar. Seve, topped with Parmesan. 268 calories per serving.
Source; Weight Watchers
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18. Pumpkin Seed Trail Mix
Posted by: “Lynnda”
Pumpkin Seed Trail Mix
1 cup raw pumpkin seeds
1 T. extra virgin olive oil
Coarse salt
1/2 cup large unsweetened coconut flakes
1/2 cup whole almonds, toasted
1/2 cup dried cranberries
1/4 cup candied ginger
Preheat oven to 375. Mix pumpkin seeds and olive oil on a rimmed baking sheet. Season with the coarse salt. Toss to mix. Spread in a single layer. Toast, stirring halfway through, until golden, about 8 minutes. Place toasted pumpkin seeds, the coconut, whole almonds, dried cranberries and candies ginger (cut into 1/4 inch pieces) in a bowl. Mix to combine. Divide among jars, container or bags. Trail mix can be stored at room temperature for up to 2 weeks. Makes 3 1/2 cups.
Source: Martha Stewart
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19a. Piperade
Posted by: “Lynnda”
Piperade
1 lb. ripe tomatoes
2 green peppers
2 onions
1 garlic clove
5 T. oil
Salt and pepper
1/4 t. dried marjoram
Hot pepper sauce
8 eggs
Blanch, peel and chop tomatoes. Seed and chop peppers. Peel and slice onions. Peel and crush garlic. Heat oil in skillet. Add onions and garlic and cook until golden. Add peppers and tomatoes and cook over a high heat for 5 minutes. Season with salt, pepper, marjoram and pepper sauce. Reduce heat, cover and simmer to 30 minutes or until mixture is reduced to a puree. Lightly beat eggs in a bowl. Season and pour over vegetable puree. Cook over increased heat, stirring for 2 to 3 minutes until creamy. Serve with buttered toast and a green salad.
Serves 4
Source: Unknown
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20a. Corn Souffle
Posted by: “Lynnda”
Corn Soufflé
3 T. butter, divided
2 T. flour
1 cup heavy cream
2 T. sugar
1 t. salt
1/4 t. ground white pepper
4 cups frozen white creamed corn, thawed
5 large eggs, separated
Preheat oven to 325. Grease a 2 1/2 quart soufflé dish with 1 T. butter; set aside. In heavy Dutch oven, melt 2 T. butter over medium heat. Add flour and cook for 2 minutes, whisking constantly. Gradually add cream and bring to a simmer, whisking constantly. Add sugar, salt and white pepper. Add corn and simmer for 1 minute. Whisking constantly, gradually add lightly beaten egg yolks and cook for 3 minutes, until mixture begins to thicken. Remove form heat and cool for 5 minutes. In large mixing bowl, beat egg whites at high speed with mixer, beating until stiff peaks form. Gently fold egg whites into corn mixture. Pour into prepared soufflé dish placed on a baking sheet, and bake for 45 to 50 minutes on bottom rack of oven. Serves 10 to 12
Source: Entertaining
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21a. Dark Chocolate Brownies
Posted by: “Lynnda”
Dark Chocolate Brownies
6 oz. bittersweet chocolate
1 cup margarine or butter
1 1/2 cups brown sugar
4 eggs
1 T. vanilla
1 cup flour
1 cup walnuts, chopped
Pinch salt
Melt chocolate with margarine or butter in small bowl over pan of boiling water. Remove form heat and let cool a little. Whisk in sugar together with eggs and vanilla. Lightly mix 1 T. of flour with the walnuts. Stir remaining flour and salt into the sugar mixture. Add walnut mixture. Spread mixture into a lightly greased ovenproof 9 x 13 pan. Bake for 30 to 40 minutes at 350. Remove from oven and cut into shapes. Leave to cool and serve.
Makes 12 to 15
Source: The Bittersweet World of Chocolate
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22. Orange Chocolate Muffins
Posted by: “Lynnda”
Orange Chocolate Muffins
2 cups flour
3 t. baking powder
1/2 cup brown sugar
1/4 t. salt
1/2 cup orange juice
1 t. orange peel/zest
1/2 cup oil
1/2 t. vanilla extract
1/4 cup milk
1 egg, beaten
3/4 cup chocolate chips
Mix the flour, baking powder, sugar and salt in a bowl. In another bowl, mix together orange juice and zest, oil, vanilla, milk and egg. Gradually pour the orange mixture into the flour bowl and mix lightly before folding in chocolate chips. Lightly grease muffin pans and fill each two thirds full with batter. Bake for 20 minutes at 400. Remove from oven and leave in pans for a few minutes to cool before turning out on a rack to cool. Makes 12
Source: The Bittersweet World of Chocolate
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23a. Stuck in a Rut!!! Dinner Ideas Needed!!
Posted by: “recipe.junky”
Stuck in a Rut!!! Dinner Ideas Needed!!
Do you ever feel like you cook the same thing over and over again? That’s me right now!
I am looking for your go to meal . .. what you cook when you can’t think of anything else.
I will also share w/ya’ll my go to meal.
Very simple . . . some type of sausage, I normally use Eckrich Beef Sausage. I will cut it into 4 sections then slice them in half (so that you have a flat side) cook (heat) them up in the oven.
I will then take a few strips of bacon in a sauce pan, cook them until done, remove add a chopped onion, once the onion is cooked, I will add a head of cabbage that has been sliced, chopped, depending on my mood. Let that cook down a bit and I will then add a diced tomato or two, depends on how many I have . . . place the chopped bacon back in the pan and season with red pepper.
I will also cook up some type of bean, I try to have lima or pintos on hand for this. Along with cornbread.
Sometimes I will also dice some potatoes and onions and pan fry.
This taste really good, yet it’s not that healthy! Lots of fried food in there.
Again, I am looking for your go to meal . . . we don’t have any dietary restrictions so feel free to share any type of meal with me.
Thanks!!
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23b. Stuck in a Rut!!! Dinner Ideas Needed!!
Posted by: “Beth
I like all of those too...We all (I think) Here’s one my mother always would make when we got down to nothing left. I never knew that when I was young it was just good.
1 Large white or yellow onion chopped
5-6 good sized potatoes
1 can corned beef
Saute onion in about 1-2 tablespoons conola oil or vegtable oil until transparant. Add potatoes that have been peeled and cut in large bite size pieces. Add water or stock to cover potatoes and cook on medium til good and soft - almost coming apart but not exactly.
Take corned beef from can and break apart with fingers into pot of potatoes and onions. Stir until all is mixed.
Hint: you want the potatoes to come apart a little.
This looks ucky but tastes oh so good.
Serve with cole slaw and cornbread.
EXCELENT on a cold night
Beth
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24. Blueberry Banana (Muffins)-—with Nuts (optional)
Posted by: “RUSSIE-—— >^..^<”
BLUEBERRY BANANA MUFFINS
3 cups all purpose flour
1 cup sugar
1 tbs baking powder
1/2 tsp baking soda
2 large eggs
3/4 cup milk
3/4 cup margarine, melted
1 large banana, mashed
1 tsp vanilla
2 cups blueberries
1 cup chopped walnuts (optional)
Heat oven to 375 degrees. Grease 18 muffin cups, set aside. Combine flour, sugar, baking powder and baking soda in a bowl, set aside. Beat eggs, milk, margarine, banana and vanilla in a bowl until smooth.
Stir egg mixture into flour mixture until blended. Fold in blueberries and walnuts. Spoon batter into pans. Bake 20 min. or until done. Cool 10 min. remove from pans and cool completely, then serve.
MAKES 18 SERVINGS OF MUFFINS..
To visit group on the web, go to:
http://groups.yahoo.com/group/SimpleMeals/
Printable seed packets:
http://www.designsbyelizabeth.com/greenjeans.htm
Garden site:
http://gardenaddicts.googlepages.com/
LOL, not earth shaking, but interesting page on food:
http://davescupboard.blogspot.com/
Vintage Sunday: Moxie
I wouldn’t normally feature a current product on Vintage Sunday, but I just have to make an exception for Moxie, the signature soft drink of New England.
Introduced in 1876 - ten years before Coca Cola - Moxie was one of the first mass-produced soft drinks in the US. It’s distinctive bitter flavor comes from gentian root extractives, and it is very much an acquired taste (I’ve heard it described as “medicinal root beer” and “root beer + ass.”)
Moxie was wildly popular in the early part of the 20th century, regularly outselling most other soft drinks, including Coke and Pepsi. But the drink’s sales began to slip in the 1930’s. The company, reacting to broad fluctuations in the sugar market, diverted money into its sugar reserves and away from advertising. It was a mistake from which the company never recovered.
Today, Moxie is found on store shelves mostly in New England. It’s most common in Maine, New Hamphire, Vermont, and on Massachusetts’ North Shore, but I’ve occasionally found it in Western Massachusetts, Connecticut and Rhode Island as well. Getting it elsewhere is spotty at best. I enjoy it because of its unusual flavor (especially Diet Moxie, in which the gentian flavor is even more strongly pronounced) but I’m the only one in my family who does. As I said, it’s an acquired taste.
The bottle at right is an early-1960’s Diet Moxie bottle; it’s part of a small collection of antique, vintage, and local-company soft-drink bottles kept on display at the Hosmer Mountain Soda Shack in Manchester.
Links:
Moxie is owned by Cornucopia Beverages in New Hampshire. They, in turn, are owned by the Coca-Cola Bottling Company of Northern New England, which in turn is owned not by Coke but by Kirin Holdings LTD of Japan (think: Kirin Beer.)
Hosmer Moutain Soda Shack from Steven Wood’s Connecticut Museum Quest blog.
One for the Dogs: Alpo Chop House Originals
In a bit of a departure today, I’m going to review a dog food: Alpo Chop House Originals. Now, my dog Zim has been raised on Pedigree dry kibble with a dollop of Pedigree canned food mixed in and I rarely buy any other brand. I made an exception this time because of the interesting flavors - filet mignon, New York strip, and ribeye no less - and the fact that displayed prominently on the front of the can is a badge that says “WITH ANGUS BEEF” thereby officially signaling that this whole “Angus beef” thing has totally jumped the shark and needs to die right now.
Believe me, the parts of an Angus-breed cow that wind up in a can of dog food are not going to be significantly better than any other cow chunks. And as far as the fancy flavors go, the ingredient list tells a different story: Water, chicken and beef “by-products,” soy, and cornmeal make up most of the composition. Way down the label, they list something called “filet mignon flavor,” or “ribeye flavor,” and so on. It’s hard for me to believe that anything other than the label design is “premium” here. Alpo’s website is of little help, by the way. I guess pet food companies aren’t required to offer actual ingredient lists for their offerings the way human foods are.
By the way, I did taste the filet mignon variety. It wasn’t anything special. It didn’t taste all that “filet mignony” to me - more liver-like than anything, with lots of mealy grit mixed in. I couldn’t get enthusiastic about it, but Zim got really excited by the smell; seems Alpo knows how to get a dog drooling.
Something in the mix didn’t agree with the poor boy, though. The day after I started mixing Alpo with his kibble he started scratching all the time - a kind of ridiculous “stop in the middle of everything you’re doing, stand there on three legs with a dumbass expression on your face, and scratch everything you can reach with that fourth leg” kind of scratch that was cramping his usual routine of chasing squirrels, barking at passing cats from the second floor windows, and sleeping on the couch. A couple days after going back to his usual rations, he was his old self again - we donated the leftover cans to the local food bank.
Alas, no more Alpo Chop House Originals for Zim, no matter how much he likes them. While I can’t recommend them as a “premium” dog food (Alpo seems to be relying a lot on weasel words and hype to sell this line) I know the pooch really loved the flavor and his seeming allergic reaction to them is probably unique to him; so, if you can find it on sale, you might want to give it a try. I mean, your dog might want to give it a try.
Link:
Alpo’s website.
Seasonings Part Four: Pork Salt
We all have our little kitchen “secrets” - little things we do or seasonings we use that make our dishes unique. My mom’s beef stew is a great example of that. I could never get my beef stew to taste as good as my mom’s, no matter what I did. So one day, I asked her how she made her stew gravy so damn delicious.
“Stir in a couple of tablespoons of ketchup after you thicken it,” she told me. “Nothing improves gravy like a hint of tomato.”
She’s right. Tomato is indeed a key component of awesome gravy. I nearly always include a tomato or two in with the “aromatics” when I make a non-poultry broth, stew, soup, or pot roast. If I’m in a hurry, though, I’ll use canned tomatoes, ketchup, or a dab of tomato paste. If you’ve never tried it you should.
My own little secret is for pork. I keep a shaker of what my family calls “Pork Salt” by the stove, and use it as kind of a universal pigmeat seasoning. Roast, chops, ribs, whatever - it’s a “base seasoning” for me that seems to bring out the best flavors of the meat, even if I’m later going to use the pork for chili verde, in a spaghetti sauce, or with barbecue sauce. I always use some Pork Salt for at least the initial browning.
Pork Salt
Makes about 1¼ cups.
1 cup salt
2 tablespoons Bell’s Seasoning*
1 tablespoon black pepper
1 teaspoon mustard powder
1 tablespoon powdered sage
1 tablespoon powdered thyme
1 teaspoon ground coriander
Mix all ingredients together in a jar or spice bottle with a shaker lid.
If the different spices and salt separate into layers because of non-uniform grain sizes, you can pulse them in a spice grinder or work them over with a mortar and pestle before putting them into the shaker.
Experiment with the blend to achieve your own favorite taste. Adding a bit of allspice and some powdered habanero pepper gives it a “jerk” taste. Or you could try adding cumin, chipotle powder and some powdered dried ancho peppers to give your seasoning a southwest flavor.
Link:
*Bell’s Seasoning is a New England-made poultry seasoning; they’ve been around since 1867, and as long as I can remember my family’s kitchens have had a box of Bell’s in the cupboard ready for use. If you can’t find it near you, there are links on Bell’s website that will let you mail order it (or you can use your own favorite poultry seasoning blend. But I bet Bell’s is better. LOL, alliteration.)
LOL, earlier, I was thinking about your solar lights and this just opened, someone said it was a good blog...granny]
Survivalist uses for solar landscape lights
By Joseph Parish
Here is an interesting thought that surely must have crossed many people’s minds in the past. As I sit on my patio I watch the solar lights that surround it and firmly believe that every survivalist should have several of these solar powered landscape lights for use at their bug out retreat or their home in the event of an emergency.
These little 21st Century wonders function from small LED which do not provide much light output but never the less it is enough so that you can safely see where your sidewalk is. Granted these units are not too good for heavy reading but they will provide you with light to function safely in the evening.
They actually can serve several purposes. If placed along the perimeter of your retreat area they will adequately provide sufficient lighting for which you can monitor the activities around your compound. If you are into using night vision equipment then these solar powered lights can enhance all your additional equipment. The light power output is usually small enough that they would not readily be noticed outside your immediate area or for any long distances avoiding the possibility of alerting the less desirable elements during those crisis times.
They are easily used indoors to provide sufficient light for safe movement in your retreat but once again not sufficient to attract undo attention. Imagine these lights outside during the day charging and retrieved for inside use at night. All you need to do is take them to your backyard in the morning and let them recharge for the following evening.
Generally these lights operate small high efficient LED’s which will last you from 8 to 10 hours on a single charge. That is more then enough to get you through the evening. Batteries used in these lights are usually the AA rechargeable. With a little experimentation on your part you may find that you can use these same units to operate a small fan or even a cell phone charger.
These patio lights are generally very inexpensive and are purchased in packs of four or more. Now is the time to start looking for the sales as they frequently go at discount prices near the end of the summer season. Family Dollar is a good place to locate them at very reasonable prices. You can usually find a package of 6 for less then $20 dollars. Yard sales and flea markets are another great place to find bargains on these useful accessories.
An interested note here is that you may wish to store these lights with the understanding that they can be damaged by EMP. The Light Emitting Diodes that are used to provide the actual light pass current in only one direction. When these electronic components are exposed to sources of EMP they receive a surge of current which quickly overloads and burns out the LED’s PN junction. In which case they should be stored within a metal trunk or metal garage which is properly grounded in order to survive any EMP situation.
Copyright @ 2009 Joseph Parish
http://www.survival-training.info
Making Tomato Powder for your food storage
By Joseph Parish
Whenever a survivalist considers starting their food storage plans one of the more important considerations that they must take into account is the amount of space that is available. Without adequate space one can not properly store a sufficient quantity of needed food supplies.
I have found that the best way to store food is in a dehydrated manner. Dehydrated foods take up less space and can be quickly re-constituted when it is needed. No refrigeration is required for these foods and their long life span contributes greatly to their value towards emergency food supplements.
After noticing the prices of dehydrated foods it rapidly hits home that we should be making a lot of our own products as opposed to purchasing them. Every time I look at the prices of dehydrated foods in the market place I rush home and take out my food dehydrated to make something else. It is best that we build up a sufficient supply of the foods that we use and not those that may be available but no one in the family ever eats them. That is simply wasteful.
One of the most useful dehydrated foods that I have found is tomato powder. It can be re-hydrated for use as tomato sauce or as a seasoning for a variety of different dishes. In the event that you are growing your own tomatoes this year you might wish to consider planting some of the Brandywine varieties as they make the best dried tomato powder you can find.
When you dehydrate your tomatoes you may wish to consider keeping it in a salt shaker. When filling the shaker you should add 3 parts of the tomato powder to 1 part of salt. Stored in this manner it contributes a great bonus flavor to your morning eggs or as a mixture to flavor oils or dressings. You can add it to the top of baked bread for an additional zest in flavor or as a spice on your evening rice or baked potatoes. You can also use it for your Sunday spaghetti sauce. The uses for this practical item are just about endless.
When you make the powder you will want to squeeze every last bit of juice from the tomato. In the end if you are left with only pulp then you know you did your job properly. Although you could dry the pulp you will find that most of the flavor is bound within the juice itself. The pulp is actually what we will be drying and ultimately powdering while the juice can be employed for anything that you would normally use the juice for.
Keep in mind that you will need to break the dried tomato leathers down very fine or you risk damaging your food processor. If you add canned tomato paste to your powder mix you will quite likely find that it dries with the consistency of mortar. It can destroy your kitchen appliances if you are not careful. It is best to break it up into small bits and powder it slowly a little at a time.
Copyright @ 2009 Joseph Parish
http://www.survvial-training.info
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from The Prepper E-Book by American Prepper
$100 Food Storage List
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Cut Expenses and Prep at the same time!
Five Steps To Avoid Getting Caught With Your Pants Down During The Great Depresson II
Food Storage Calculator From LDS
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Instant Survival Tip: Beans, Spam and Corn, Oh My!
Prepping for College Students Part 1
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Save Money and Build Your Food Storage With Coupons
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Make your own lip balm for cold sores
from Vermont Preppers Network by Confessions of an Overworked Mom
1 oz. Emu Oil
1 oz. Almond Oil
1 oz. Avocado Oil
1/2 oz. Shaved Beeswax or Beeswax Pellets
1/4 oz. Aloe Vera Gel
6 Drops Lavender Essential Oil
2 Drops Tea Tree Essential Oil
3 Drops Lime Essential Oil
Mix the almond, avocado, emu oil and beeswax together in a microwave-safe bowl.
Microwave for a couple of minutes or until the mixture is completely melted.
(Bowl may also be heated in a pan of water on a stovetop).
Stir the mixture often until the wax is melted.
Add the aloe vera gel.
Remove from heat and stir in the essential oils.
Stir again and set aside to cool completely.
When cool, transfer into small portable plastic containers or tins.
I generally find my ingredients at our local health food store but if you cannot find them near you, I’m sure you can find them on eBay.
Original: http://vermontpreppersnetwork.blogspot.com/2009/03/make-your-own-lip-balm-for-cold-sores.html
Posted by Bax at 12:17 AM 0 comments Links to this post
Homemade Mouthwash Recipe
from Vermont Preppers Network by Confessions of an Overworked Mom
2 ounces of water
1/4 teaspoon of baking soda or sea salt
1 drop of pure peppermint essential oil
1 drop of pure tea tree essential oil
Mix ingredients together well. It leaves a refreshing minty taste in your mouth and prevents bad breath.
Essential oils can be purchased at your health food store.
Original: http://vermontpreppersnetwork.blogspot.com/2009/03/homemade-mouthwash-recipe.html
Posted by Bax at 12:15 AM 0 comments Links to this post
Labels: Frugality
http://daily-survival.blogspot.com/search/label/Frugality
Make your own baby powder
from Vermont Preppers Network by Confessions of an Overworked Mom
1/2 cup baking soda
1/2 cup cornstarch
essential oil - optional - I like lavendar
Combine ingredients in a bowl and mix well. Let stand a few days and then sift through a flour sifter. Pour into a powder shaker/container.
Enjoy!
Original: http://vermontpreppersnetwork.blogspot.com/2009/03/make-your-own-baby-powder.html
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