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
Today’s Tips:
* When I boil my chicken for something like chicken salad and I don’t need the broth I always freeze the broth to use later in recipes like the Old Fashioned Chicken Potpie. To make things easier and faster I measure the broth in 1 cup containers or measure it in the amount I need for my favorite recipes.
* Add your own spices to canned foods to make them taste more homemade. In the second potpie recipe in today’s newsletter we add thyme to the canned soup. You could add some grated cheese to cheese soup or chunks of leftover chicken to chicken and rice soup. You can add vanilla, peppermint, orange or any flavor you like to canned frosting to make it taste more homemade.
* Add your own extras to frozen things too. Sprinkle a little extra cheese, pineapple, mushrooms, and olives or add some leftover hamburger, ham, and chicken to a frozen pizza or lasagna.
* Chicken Measurements:
o One 2 1/2 -3 lb chicken = 2 1/2 = 3 cups cooked
o Two chicken breast (1 1/2 lb. with skin and bones) = 2 cups cooked
Today’s Menu:
Today’s menu includes Chicken Potpie. Don’t be afraid of it. There really isn’t a big mystery in making this good old-fashioned dish and it is quite simple. If you need a recipe that is faster, I will also give you our instant version from the Dining on a Dime Cookbook. If you use leftover chicken, the quick version takes only 5 minutes to mix and pop in the oven.
Old Fashioned Chicken Potpie*
Marinated Tomato Salad*
Sour Cream Apple Squares*
Today’s Recipes:
*Old Fashioned Chicken Potpie
1 1/2 cups fresh mushrooms, sliced
1 cup fresh carrots, sliced
1/2 cup onions, chopped
1/3 cup butter or margarine
1/3 cup flour
1 /1/2 cups chicken broth
1 1/2 cups milk
4 cups chicken, cooked, cubed
1 cup frozen peas
1 tsp. salt
1 can refrigerator biscuits*
In a saucepan, saute mushrooms, carrots and onions in butter. Sprinkle with the flour and gradually add broth and milk. Blend, bring to a boil and cook 2 minutes or until thickened. Add chicken, peas and salt. Pour into well greased 2 1/2 qt. baking dish. Top with biscuits. Bake uncovered at 400° 15-20 minutes until biscuits are golden brown.
*You could make homemade biscuits to use in this recipe, if you like.
Chicken Pot Pie
This is the pot pie recipe from our Dining on a Dime Cookbook. In the book it calls for using biscuit mix biscuits but I am going to use canned biscuits today, which will allow you to make the whole thing in less then 20 minutes, including the baking time. This is a great way to use leftover chicken, turkey and veggies.
1 2/3 cups frozen veggies, thawed
1 1/2 cups chicken or turkey, cooked, cubed
1 (10 3/4 oz.) can cream of chicken soup
1/4 tsp. dried thyme
1 can refrigerator biscuits (8 biscuits)
Combine everything in a greased 9 inch pie plate. Top with biscuits. Bake 15-20 minutes at 400° until biscuits are golden and veggies tender. Serves 4-6
*Marinated Tomato Salad
Marinade
1/4 cup oil
1 Tbsp. sugar
3 Tbsp. vinegar
2 tsp. parsley, finely chopped
1 tsp. green onion, finely chopped
1/8 tsp. garlic salt
1/8 tsp. dried basil
Dash dried oregano
Dash pepper
Salad
12 cherry tomatoes
4 cups torn lettuce
1/2 cup croutons
2 oz. Swiss cheese slices, cut into strips
In a large bowl, mix marinade ingredients. Add tomatoes and stir to coat. Cover and chill 8 hours or overnight. Just before serving, drain tomatoes, reserving marinade. Add salad ingredients and add more marinade to moisten.
*Sour Cream Apple Squares
2 cups flour
2 cups firmly packed brown sugar
1/2 cup butter or margarine, softened
1 cup nuts
1-2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1 cup (8 oz.) sour cream
1 tsp. vanilla
1 egg
2 cups apples (2 med. apples), peeled and finely chopped
Preheat oven to 350°. Mix first 3 ingredients on slow speed until crumbly. Press 2 1/4 cups of the mixture into a ungreased 9x13 pan. To remaining mixture add everything else but apples and mix well. Stir in apples. Spoon over base. Bake 25-30 minutes until toothpick inserted in middle comes out clean.
You can serve this with whipped topping, ice cream, caramel sauce or all three.
The Living On A Dime newsletter is published by:
Kellam Media and Publishing, Inc.
P.O. Box 844, Andover, KS 67002
-Tawra
www.LivingOnADime.com
Tylenol.com
Sep 24, 2009 ... Therefore, as a precautionary measure, it was decided to recall all Children’s and Infants’ TYLENOL® liquid products listed below, ...
www.tylenol.com/page.jhtml?id=tylenol/news/subpchildinfantnews... - Similar
From www.foodnetwork.com
50 Easy Soups
1. Basic Chicken Chop 1 onion, 1 celery stalk, 2 carrots and 1 tablespoon thyme; sauté in butter until tender.
Season with salt and pepper. Add 6 cups chicken broth; simmer 20 minutes. Add 2 cups shredded cooked chicken,
1/3 cup mixed chopped dill and parsley, and some lemon juice.
2. Chicken Rice Make Basic Chicken Soup (No. 1); omit dill and add chives, chervil and tarragon.
Stir in 1/3 cup cooked basmati rice.
3. Italian Wedding Make Basic Chicken Soup (No. 1) with a rind of parmesan in the broth. Add 1 pound mini meatballs,
1 cup orzo and 3 cups torn escarole; simmer until the orzo is tender.
4. Chicken Dumpling Mix 2 tablespoons softened butter, 1 beaten egg, 1/2 cup farina cereal and 1/2 teaspoon salt.
Drop half-teaspoonfuls into simmering chicken broth; cook for 3 minutes after the dumplings float.
5. Escarole and White Bean Cook 3 chopped garlic cloves and some red pepper flakes in olive oil.
Add 3 cups chicken broth, 1 head chopped escarole and a parmesan rind; simmer 15 minutes.
Add 1 can white beans, parmesan and salt.
6. Butternut Squash Sauté 1/2 sliced onion with a pinch of thyme in butter until soft. Add salt, pepper,
2 pounds diced butternut squash and 5 cups chicken broth. Simmer until tender, then puree.
7. Squash and Sage Make Butternut Squash Soup (No. 6) using 2 shallots instead of onion. Fry sage leaves in the butter.
Replace 1 1/2 cups of the broth with apple cider; add nutmeg. Top with crème fraîche and the fried sage.
8. Parsnip-Bacon Make Butternut Squash Soup (No. 6); substitute 2 pounds parsnips for the squash.
Top with crumbled bacon and crème fraîche.
9. Asian Chicken Puree 2 garlic cloves with a 2-inch piece peeled ginger; fry in oil with 1 bunch sliced scallions.
Add 3 cups each chicken broth and water, 1 tablespoon each soy sauce and sherry, and a pinch of sugar; boil.
Add shredded cooked chicken, sliced carrots and snow peas; drizzle with sesame oil.
10. Spicy Dumpling Make Asian Chicken Soup (No. 9); add frozen dumplings instead of chicken. Top with Asian chili sauce.
11. Spicy Tortilla Puree 2 seeded, soaked ancho chiles, 1 onion, 2 tomatoes and 2 garlic cloves; fry in oil.
Add 6 cups chicken broth, 4 torn corn tortillas, some shredded cooked chicken and 1/2 cup cilantro; simmer
until thick. Add salt; garnish with crisp tortilla strips, Mexican cheese, avocado, cilantro and lime juice.
12. Stracciatella Beat 2 eggs with 1/3 cup grated parmesan. Drizzle into 6 cups simmering chicken broth; cook 2 minutes.
13. Egg Drop Cook 1 tablespoon chopped ginger and 3 chopped scallions in sesame oil. Add 6 cups chicken broth
and 2 tablespoons each soy sauce and sherry; bring to a simmer. Slowly pour in 2 beaten eggs and cook 2 minutes.
14. Sausage-Bean Make Escarole and White Bean Soup (No. 5); sauté 4 chopped sweet Italian sausages with the garlic.
15. Egg-Lemon Cook 1/2 cup pastina in 6 cups simmering chicken broth with 3 tablespoons lemon juice.
Beat 2 eggs, 2 yolks and 3 tablespoons lemon juice; whisk in a little hot broth, then stir the mixture into the soup.
Cook over low heat until thick.
16. Potato Chowder Sauté 4 ounces chopped bacon; add 2 tablespoons butter, 2 sliced leeks and 2 teaspoons each
sage and thyme. Add 4 cups chicken broth, 1 1/2 cups cream, a bay leaf and 3 chopped potatoes.
Simmer until tender; top with chives.
17. Potato Cheese Make Potato Chowder (No. 16); stir in 8 ounces grated sharp cheddar.
18. Clam Chowder Make Potato Chowder (No. 16); omit sage and use 2 cups each clam juice and water in place of broth.
Season with cayenne. Add 2 cups clams during the last 5 minutes of cooking.
19. Corn Chowder Make Potato Chowder (No. 16); omit sage. Stir in 2 cups corn during the last 5 minutes of cooking.
Garnish with diced roasted red peppers.
20. Minestrone Chop 3 garlic cloves, 1 carrot, 1 onion, 1 celery stalk and 1/4 head cabbage; sauté in oil.
Add 1 can each white beans and diced tomatoes, 4 cups chicken broth and a parmesan rind; simmer 20 minutes.
Add 1 cup ditalini pasta and simmer until tender. Add salt and pepper.
21. Fish Chowder Make Potato Chowder (No. 16) with just 2 ounces bacon. Omit sage; swap the cream with half-and-half.
Add 1 pound white fish chunks and 1/2 pound flaked smoked trout during the last 5 minutes of cooking.
22. Pistou Make Minestrone (No. 20); add 1 sliced zucchini and 1 cup diced butternut squash with the vegetables.
Swirl in pesto.
23. Tortellini Make Minestrone (No. 20); substitute 1 cup tortellini for the ditalini.
24. Sweet Potato Sweat 2 chopped onions, 4 chopped garlic cloves, 3 peeled and cubed sweet potatoes, and 1
teaspoon coriander in olive oil. Simmer with 6 cups chicken broth until soft. Puree; top with salsa.
25. Curried Sweet Potato Make Sweet Potato Soup (No. 24); use butter instead of oil and add 1 tablespoon curry powder
with the potatoes. Top with chutney.
26. Curried Red Lentil Cook 3 chopped garlic cloves, 1 each chopped onion and carrot, 1/2 tablespoon chopped ginger and a
pinch of cayenne in oil. Add 6 cups water, 1 can coconut milk, 1 cup red lentils and 1/2 cup rice; simmer 20 minutes.
Garnish with lime, cilantro and scallions.
27. Split Pea Simmer 1/2 pound split peas with 1 each chopped celery stalk, onion and carrot, a ham hock and a bundle of fresh
herbs in 5 cups water until tender. Remove ham and bone; pull off the meat. Puree the soup; stir in ham.
28. Vegetarian Pea Make Split Pea Soup (No. 27); omit the ham hock. Puree just half of the soup and mix it back in; add 1 cup
diced carrot. Top with croutons.
29. Cheddar-Horseradish Sweat 2 each diced carrots and leeks in butter. Add cayenne, salt, 3 tablespoons flour and 2 tablespoons
dry mustard; cook 2 minutes. Add 1 bottle beer, 1/4 cup horseradish, 3 cups water and a dash of Worcestershire; simmer until thick.
Whisk in 2 cups half-and-half and 1 1/2 cups cheddar.
30. French Onion Cook 4 sliced onions and 2 thyme sprigs in butter, covered, 20 minutes. Uncover; cook 1 hour, or until caramelized,
stirring occasionally. Add 6 cups beef broth; simmer 10 minutes. Add cognac, salt and pepper. Top with gruyère toasts.
31. Tomato Alphabet Boil 3 cups chicken broth, 2 cups tomato juice and a pinch of dried oregano. Add 1/2 cup alphabet pasta, and
season with salt and pepper. Cook until tender. Stir in grated parmesan.
32. Tomato Orzo Make Tomato Alphabet Soup (No. 31) with orzo instead of alphabet pasta. Omit parmesan; top with feta and dill.
33. Carrot-Ginger Sweat 2 sliced shallots and 3 tablespoons minced ginger in butter; season with salt and pepper.
Add 1 pound sliced carrots, 2 tablespoons rice, 2 cups chicken broth and 3 cups water. Simmer until the rice is tender, then puree.
34. Carrot-Dill Make Carrot-Ginger Soup (No. 33); omit the ginger and add chopped dill. Garnish with sour cream.
35. Pappa al Pomodoro Sauté 1 chopped onion in oil until tender; add 3 chopped garlic cloves, some red pepper flakes, 1
large can chopped tomatoes, 1 cup water and a basil sprig. Add 2 cups stale bread cubes; simmer 20 minutes.
36. Thai Coconut Sauté 3 sliced garlic cloves, 3 tablespoons grated ginger, 1/4 cup chopped lemongrass, 1 teaspoon each cumin
and coriander, and a Thai chile in oil. Add 1 sliced raw chicken breast and 1 sliced onion; cook 5 minutes. Add shredded bok choy,
4 cups water, 1 can coconut milk, cilantro and 2 tablespoons fish sauce; simmer 8 minutes.
37. Black Bean Soak 1/2 pound dried black beans overnight; drain. Sauté 1 each chopped celery stalk, onion and carrot and 2 smashed
garlic cloves in oil. Add beans, thyme, a bay leaf, a ham hock and 5 cups water; simmer 40 minutes. Remove ham and bone;
pull off the meat. Puree the soup; stir in the ham.
38. Mexican Bean Make Black Bean Soup (No. 37); omit thyme and add 1 teaspoon each chipotle chili powder and cumin.
Puree just half of the soup and mix it back in. Mix in the juice of 1 lime; top with sour cream, cilantro and salsa.
39. Curried Cauliflower Cook 4 sliced leeks with 1 tablespoon curry powder in butter. Add 1 head chopped cauliflower and 1
garlic clove; cook 5 minutes. Season with salt and pepper. Add 5 cups chicken broth; boil until soft, then puree.
Simmer with 1 cup cream.
41. Potato-Leek Sauté 3 cups each sliced leeks and cubed potatoes in butter. Add 1 sliced garlic clove and a pinch each salt,
pepper, thyme and nutmeg; cook 5 minutes. Add 5 cups chicken broth; boil until potatoes are tender, then puree.
Reheat with 1 cup cream.
42. Beef Borscht Sweat 1/2 head chopped cabbage and 2 each chopped celery stalks, leeks, carrots and parsnips in oil.
Add thyme, 1 tablespoon tomato paste, a bay leaf and 10 cups beef broth; simmer 30 minutes. Add 4 diced roasted beets
and 2 cups shredded cooked beef; simmer 15 minutes. Top with sour cream and dill.
43. Potato Broccoli Make Potato-Leek Soup (No. 41); add 3 cups broccoli and simmer 5 minutes before pureeing.
44. Vichyssoise Make Potato-Leek Soup (No. 41) with water instead of broth. Strain after pureeing, then chill.
Omit the cream; stir in half-and-half and top with chives.
45. Watercress Make Potato-Leek Soup (No. 41); add 2 bunches chopped watercress and simmer 3 minutes, then puree until smooth.
46. Garlic Broth Sweat 2 heads garlic (smashed and peeled) in olive oil. Add 8 cups chicken broth and a bundle of fresh herbs;
simmer 40 minutes. Season with salt and pepper.
47. Garlic-Chorizo Make Garlic Broth (No. 46); add 1/4 pound sliced chorizo during the last 10 minutes. Add chopped spinach.
48. Garlicky Broccoli Rabe Make Garlic Broth (No. 46); add chopped broccoli rabe and small pasta during the last 10 minutes.
Top with grated parmesan.
49. Tomato-Lime Make Garlic Broth (No. 46); add 3 chopped plum tomatoes during the last 3 minutes. Stir in lime juice and chopped cilantro.
50. Peas and Pesto Make Garlic Broth (No. 46); add 1 cup frozen peas during the last 5 minutes. Stir in pesto and grated parmesan.
40. Thai Shrimp Make Thai Coconut Soup (No. 36); omit the chicken and add 1/2 pound peeled small shrimp during the last 5 minutes of cooking.
________________________________________________________________________
________________________________________________________________________
2. Shepherds pie with leftover pot roast
Posted by: “morgan
from Foodnetwork.com/Paula Deen
(she mentions gravy in the directions which I dont see listed
as an ingredient, I suppose you could make your own, or buy
a packet of onion gravy)
Serves:
8 servings. Ingredients
•1 small onion, peeled and chopped
•14 tablespoons butter, divided (1 stick plus 3/4 stick)
•1 1/2 pounds leftover pot roast, cubed
•Salt and black pepper
•8 to 10 medium red new potatoes
•2 cups milk
•1/2 cup sour cream
•2 cups instant biscuit mix
•1 1/2 cups niblet corn or mixed vegetables, prepared according to package directions
Directions
Preheat oven to 350 degrees F.
Pot Roast Layer:
In a large skillet over medium-high heat, saute onion in 2 tablespoons butter. Add pot roast and
cook until browned. Season with salt and pepper, to taste. Set aside.
Potato Layer:
Peel and slice potatoes 1/4-inch thick. Place in a saucepan, cover with cold water, and bring to a boil.
Cook for approximately 15 minutes or until fork tender. Drain potatoes and transfer to a mixing bowl.
Whip potatoes with an electric mixer, mixing until moderately smooth. Don’t over beat them; a few lumps are nice.
Add 1/2 cup heated milk, 1 stick butter, and sour cream. Season with salt and pepper, to taste.
Whip again until mixed. Adjust thickness by adding more milk, if desired.
Biscuit Layer:
Combine biscuit mix and 1 1/2 cups of milk. The mix should be thinner than that of normal biscuit mix but not runny.
Spray a 9 by 9 by 2-inch pan (or any similar casserole dish) with cooking spray. Layer mashed potatoes halfway up
the sides of the dish. Next, spread a layer of corn or mixed vegetables on top of the potatoes. Then add the layer
of pot roast and onions with gravy. Pour the biscuit mix over the meat. Melt 4 tablespoons of butter and drizzle over top.
Bake for approximately 35 to 45 minutes or until top is golden brown. Let stand for a few minutes before serving.
To visit group on the web, go to:
http://groups.yahoo.com/group/Frugal-Folks-Life/
Medtronic Neuromodulation, INDURA 1P Intrathecal Catheter, Intrathecal Catheter, Sutureless Pump Connector Revision Kit, and Intrathecal Catheter Pump Segment Revision Kit
Audience: Physical medicine and rehabilitation specialists, anesthesia healthcare professionals, hospital surgical service managers
FDA notified healthcare professionals of the Class 1 recall of Medtronic SC Catheters and Revision Kit Models: 8709SC, 8731SC, 8578, and 8596SC when paired with the Medtronic IsoMed Pump Model 8472, due to a design incompatibility resulting in a physical interference between the SC catheter connector and the IsoMed pump. This may prevent the SC catheter from completely connecting to the IsoMed pump, even though it may appear to be connected and feel secure and may lead to disruptions of therapy and revision surgery, which pose a risk of serious injury or death.
SC catheters are not compatible with IsoMed pumps but are compatible with Medtronic SynchroMed II and SynchroMed EL pumps. To date, Medtronic has received ten reports worldwide related to improper connection of an SC catheter to an IsoMed pump. In all ten reports, medical intervention was required to correct the condition. Medtronic has provided recommendations in their Medical Device Correction Letter (see link in FDA Recall Notice).
Read the complete MedWatch 2009 Safety summary, including a link to the Class 1 recall notice, at:
You are encouraged to report all serious adverse events and product quality problems to FDA MedWatch at www.fda.gov/medwatch/report.htm
Tamiflu (oseltamivir) for Oral Suspension: Potential Medication Errors
Audience: Pharmacists, pediatrics healthcare professionals
FDA issued a Public Health Alert to notify prescribers and pharmacists about potential dosing errors with Tamiflu (oseltamivir) for Oral Suspension. U.S. health care providers usually write prescriptions for liquid medicines in milliliters (mL) or teaspoons, while Tamiflu is dosed in milligrams (mg). The dosing dispenser packaged with Tamiflu has markings only in 30, 45 and 60 mg. The Agency has received reports of errors where dosing instructions for the patient do not match the dosing dispenser. Health care providers should write doses in mg if the dosing dispenser with the drug is in mg. Pharmacists should ensure that the units of measure on the prescription instructions match the dosing device provided with the drug.
Read the complete MedWatch 2009 Safety summary, including links to the FDA Public Health alert, Dear Healthcare Professional letter [Roche] and Information for Pharmacists [CDC], at:
You are encouraged to report all serious adverse events and product quality problems to FDA MedWatch at www.fda.gov/medwatch/report.htm
It is the small things that keep me aware of what the o is really doing....to us.
No normal adjustment in the social security for the old, when prices are going sky high, that ads up to a lot more cost than the $15. a month would have meant.
He has cut small things, in many places, the Gov. newsletters and publications are disappearing, first it was the Library Resource newsletter and now I am finding it is farming newsletters, you find little one line notices on the sites........
And then I read something like this.
granny
http://www.state.gov/r/pa/scp/fs/2009/129552.htm
2009 Key Policy Fact Sheets
Global Food Security: U.S. Commitment to Action
Bureau of Public Affairs
Fact Sheet
September 24, 2009
“The question is not whether we can end hunger, it’s whether we will.” — Secretary of State Hillary Rodham Clinton
The Opportunity
Principles for Advancing Global Food Security
* Comprehensively address the underlying causes of hunger and under-nutrition
* Invest in country-led plans
* Strengthen strategic coordination
* Leverage the benefits of multilateral institutions
* Make sustained and accountable commitments
More than one billion people – one sixth of the world’s population – suffer from chronic hunger. Without enough food, adults struggle to work and children struggle to learn. Global food supplies must increase by an estimated 50 percent to meet expected demand in the next 20 years. Advancing sustainable agricultural-led growth increases the availability of food, keeps food affordable, and raises the incomes of the poor.
Global Action
Momentum is building for global action. Developing country leaders have recognized the need to invest in their own food security. At the 2009 L’Aquila G8 Summit, donors collectively committed $20 billion to agricultural development and a new approach to global food security.
U.S. Commitment
The U.S. is committed to working as part of a collaborative global effort centered around country-led processes to improve food security. We are working with stakeholders to advance action that addresses the needs of small scale farmers and agri-businesses, and harnesses the power of women to drive economic growth. We will increase our investment in agriculture development while maintaining our support for humanitarian food assistance.
Sustainable Solutions
We will work with other governments, multinational institutions, NGOs, private companies, and the poor themselves to:
* Reduce hunger sustainably
* Raise the incomes of the rural poor
* Reduce the number of children suffering from under-nutrition
To achieve these goals, we will:
* Advance sustainable agricultural-led growth through increased investment across the entire agricultural production and market chain, strengthen post-harvest infrastructure, and protect the natural resource base.
* Reduce under-nutrition by increasing access to diverse and quality foods, and strengthening prevention, identification and treatment.
* Increase the impact of humanitarian food assistance by strengthening government capacity to mitigate hunger crises and improving local and regional procurement.
Supporting Country Leadership
Country-led plans enable countries to identify their own solutions, increase the sustainability of investments, and strengthen local, regional and global coordination.
Benefiting from Multilateral Institutions
Multilateral institutions leverage greater global resources and complement bilateral assistance. The U.S. will invest in and encourage contributions to multilateral institutions.
Holding Ourselves Accountable
To increase transparency, we will establish public systems that inform the global community about our investments and their impact. Donors and other stakeholders must ensure their investments reach the poor and increase their efforts to eradicate the debilitating virus of corruption.
The Way Forward
The challenge of reducing global hunger and building sustained rural economic growth cannot be accomplished alone. Our actions and those of others must be sustained, transparent, measurable and inclusive.
For more information about the U.S. commitment to global food security please visit: www.state.gov/globalfoodsecurity.
http://news.ninemsn.com.au/world/867265/las-vegas-tunnel-people-reveal-us-decline
Las Vegas ‘tunnel people’ reveal US decline
14:00 AEST Thu Sep 24 2009
More world news:
Iran urged to open nuclear site opened
Sep 25, 2009
Pittsburgh G20 protests sees 66 arrested
Sep 25, 2009
Blast north of Baghdad kills 11 troops
Sep 25, 2009
G20 becomes main world economic forum
Sep 25, 2009
Explosion destroys Beijing restaurant
Sep 25, 2009
US strike kills 10 militants in Pakistan
Sep 25, 2009
Rudd puts global growth case to G20
Sep 25, 2009
Medvedev spreads the love in the US
Sep 25, 2009
Noordin’s body to return to Malaysia
Sep 25, 2009
UN embraces nuclear-arms free world
Sep 25, 2009
The emergence of a community of tunnel-dwellers living under the gambling mecca of Las Vegas is the latest indication of how hard the recession is hitting the US.
continued....
Sitagliptin (marketed as Januvia and Janumet) - acute pancreatitis
Audience: Diabetes healthcare professionals, patients
FDA notified healthcare professionals and patients of revisions to the prescribing information for Januvia (sitagliptin) and Janumet (sitagliptin/metformin) to include information on reported cases of acute pancreatitis in patients using these products. Eighty-eight post-marketing cases of acute pancreatitis, including two cases of hemorrhagic or necrotizing pancreatitis in patients using sitagliptin, were reported to the Agency between October 2006 and February 2009. It is recommended that healthcare professionals monitor patients carefully for the development of pancreatitis after initiation or dose increases of sitagliptin or sitagliptin/metformin. Sitagliptin has not been studied in patients with a history of pancreatitis. Therefore, it is not known whether these patients are at an increased risk for developing pancreatitis and the medication should be used with caution and with appropriate monitoring in patients with a history of pancreatitis. Considerations for healthcare professionals, information for patients, and a Data Summary are provided.
Read the complete MedWatch 2009 Safety summary including a link to the Information for Healthcare Professionals sheet, at:
You are encouraged to report all serious adverse events and product quality problems to FDA MedWatch at www.fda.gov/medwatch/report.htm
http://www.who.int/csr/disease/avian_influenza/guidelines/h5n1virus/en/index.html
Antigenic and genetic characteristics of H5N1 viruses and candidate H5N1 vaccine viruses developed for potential use as human vaccines
September 2009
This summary describes the current status of the development of new candidate H5N1 vaccine viruses and is meant to provide guidance for national authorities and vaccine companies on the selection of candidate viruses for use in vaccine development. The selection of H5N1 vaccine viruses should consider the geographical spread, epidemiology, and antigenic and genetic properties of recently circulating H5N1 viruses.
Clinical trials using both clade 1 and clade 2 viruses should continue as an essential element in pandemic preparedness.
Full text - September 2009 [pdf 146kb]
Previous summaries
February 2009 [pdf 51kb]
September 2008 [pdf 157kb]
February 2008 [pdf 741kb]
March 2007 [pdf 144kb]
August 2006 [pdf 42kb]
[More o money savings]
Source: http://www.cnsnews.com/news/article/54514
Administration Will Cut Border Patrol Deployed on US-Mexico Border
September 24, 2009
by Terence P. Jeffrey
Even though the Border Patrol now reports that almost 1,300 miles of the U.S.-Mexico border is not under effective control, and the Department of Justice says that vast stretches of the border are ‘easily breached,’ and the Government Accountability Office has revealed that three persons ‘linked to terrorism’ and 530 aliens from ‘special interest countries’ were intercepted at Border Patrol checkpoints last year, the administration is nonetheless now planning to decrease the number of Border Patrol agents deployed on the U.S.-Mexico border.
Border Patrol Director of Media Relations Lloyd Easterling confirmed this week—as I first reported in my column yesterday—that his agency is planning for a net decrease of 384 agents on the U.S.-Mexico border in fiscal 2010, which begins on October 1.
continued....
>> This is the poster formerly known as CottonBall. <<
‘Cuse me while I grin,, not at you , I also had that happen back in the hanging chad era and y2k, and although my original assigned password will forever be burnt into my memory, I could not for the life of me remember what I changed it to.. and email addresses were changed also.. anyway you will probably need to hit abuse and explain to admin mod and sort it out ...
newbie troll .../sarc
glad you are back and I’ve been gone for couple weeks with medical issues , but hopefully back and ready to roll...
But I Thought The Economy Was Improving?
(Excerpt)
Why is it that we’re told that economic conditions are “stabilizing” and that business outlook is “improving” when even large institutions still can’t pay their bills?
The answer is simple: The media and government are lying. Period.
There isn’t a bit of good news in here folks.
Told ‘ya so!
Full Article By Karl Denninger/Market Ticker
http://market-ticker.denninger.net/archives/1466-But-I-Thought-The-Economy-Was-Improving.html
>>>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.<<<
I am still impressed with the newer ones that I got - 3 LED’s and they put out a pretty nice bright beam. You would have no trouble at all reading by one of them.
I would highly recommend them to anyone. (Walmart - I think it was 2 for $19.
>>>But I Thought The Economy Was Improving?<<<
Hmmm, Let’s see:
Retail sales down...
Housing sales down...
Durable goods sales down...
Unemployment still high (and running out for many - Oh, wait - they just extended it - but only for those lucky souls in 22 big Union states)...
Commercial Real Estate - crashing...
It must be time to RAISE everyone’s TAXES (after all, people are slightly increasing savings - can’t have that).
Top Story
MORE DETAILS:
http://www.fox5vegas.com/tu/5K3HH5ZEM.html
School Nurse Shortage Slows H1N1 Response
As schools grapple with a resurgence of swine flu, many districts have few or no
nurses to prevent or respond to outbreaks.
MORE DETAILS:
http://www.fox5vegas.com/tu/5K3HH60Je.html
Which Condiments Hold The Calories?
If you need something to spice up your sandwich, will ketchup, mayo or mustard
do the most dietary damage?
MORE DETAILS:
http://www.fox5vegas.com/tu/5K3HH66nw.html
glad you are back and I’ve been gone for couple weeks with medical issues , but hopefully back and ready to roll...<<<
We missed you.
Hope you are indeed feeling better and keep improving.
The answer is simple: The media and government are lying. Period.<<<
Agree.
Thanks for the link, for he is always interesting.
I would highly recommend them to anyone. (Walmart - I think it was 2 for $19.<<<
My brother looked for them last spring, if he shows up tomorrow, as he might, then I will ask again.
[Your money at work!!!]
http://www.state.gov/r/pa/prs/ps/2009/sept/129580.htm
Press Releases: U.S. Contributes $6 Million to Extractive Industries Transparency Initiative Trust Fund Facility
Thu, 24 Sep 2009 13:01:14 -0500
U.S. Contributes $6 Million to Extractive Industries Transparency Initiative Trust Fund Facility
Office of the Spokesman
Washington, DC
September 24, 2009
Today, the United States enhanced its ability to promote revenue transparency around the world by contributing $6 million to the Extractive Industries Transparency Initiative (EITI) trust fund facility. The contribution is part of the administration’s commitment to foster good governance and cultivate effective development in resource-rich countries.
The EITI trust fund facility, administered by the World Bank, provides countries with grant resources to implement the EITI principles of revenue transparency. The trust fund finances technical assistance, capacity building, and global knowledge sharing activities in EITI implementing countries.
The trust fund also works with those countries considering EITI implementation, and currently has work plans in over 40 countries.
The EITI calls for full, public disclosure and verification of oil, gas, and mining company payments to host governments and disclosure of the host governments’ revenues from these industries. It is a voluntary process that brings together willing governments, businesses, and civil society organizations to improve governance so that citizens can reap the benefits of extractive industry revenues.
Currently, 30 countries are implementing EITI, each undertaking a multi-step process to strengthen resource revenue transparency. The Department of State represents the U.S. Government in the EITI Board. USAID manages the funding mechanism and is engaged in the technical agenda. With the contribution, the United States gains representation on the Management Committee, which has oversight of the trust fund.
Secretary of State Hillary Clinton has made clear that the United States strongly supports EITI and its revenue transparency goals, has proudly noted that the U.S. has been an active participant in EITI since its inception, and believes this contribution to the trust fund only intensifies America’s engagement and role in the promotion of transparency.
The State Department’s Coordinator for International Energy Affairs, David Goldwyn said, “We hope the U.S. contribution to the trust fund will help EITI candidates reach compliant status and help countries utilize their new-found resources in the best interests of their citizenry.”
PRN: 2009/959
[I am so dumb, that I never heard of them and after reading this, am sure it is also what in the old days we called “graft or a pay off”............my opinion...granny]
Exjade (deferasirox) - Early Communication
Audience: Hematology-Oncology healthcare professionals
FDA notified healthcare professionals of an Early Communication regarding an ongoing review of safety issues with Exjade (deferasirox). New safety data suggests there may be a greater number of adverse events and deaths in patients using Exjade who are over sixty years old who have myelodysplastic syndrome (MDS). Exjade, an iron chelator, is an oral medication approved in 2005 for patients aged two and older with chronic anemia (low red blood cell counts) and iron overload as a result of receiving blood transfusions.
FDA is working with Novartis to add new information in the Contraindications, Warnings, and Precautions sections of the prescribing information, to alert healthcare professionals of the risks and adverse events, including acute renal failure and gastrointestinal hemorrhages that in rare cases, especially in older patients with blood-related malignancies and/or low platelet counts, have been fatal.
Read the complete MedWatch 2009 Safety summary, including a link to the Early Communication document, at:
You are encouraged to report all serious adverse events and product quality problems to FDA MedWatch at www.fda.gov/medwatch/report.htm
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