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
Let’s see..... 0bama declared that he would not raise taxes on middle income families by one single dime...
Now comes the health care bill... $829 billion over 10 years.
That would be about $3.00 per day for a family of 4 - $90+ dollars a month...
We will know it is not a tax because previous house legislation declared that any tax imposed by this bill will not be considered a tax.
But, what will it cost you - $90.00 per month -
*your Cable TV, VOIP phone along with your high speed internet?
or
*Your entire heating bill for the winter. (average is about $900)?
or
* Shut off your electric - average bills run about that.
* Walk instead of driving your car - the gas runs about $900 a year.
*Maybe do without new clothing for the next ten years.
*Cut your groceries bill to about 2/3 normal.
But, whatever you do, don’t you dare call it a tax, because we have said it isn’t a tax.
And the straw man shall have a brain , the tin man a heart the lion shall have courage... you know the rest of the story...
But, but what about the 25 Million that OBM says still won’t be covered?
Maybe we can legislate that they shall be called covered when they are not - just like we said a tax is not a tax - that could work... See, legislating is easy. Just tell people that what is, isn’t and what isn’t is - so simple...
Does anyone else get the frustration I do?
Listened to Radio Iran this evening - did you know that 0bama’s problem is the press keeps telling him he is black. That they don’t hear all the good things he is saying because now the american people see him as black.
Hmmmmmm, I don’t see him as black or white but half of each - and both halves are wrong - dead wrong if he thinks we will not notice the doublespeak coming from their mouths.
DW
Guess this should be listed as //vanity
Exploding Pyrex
_http://whatreallyhappened.com/content/exploding-pyrex#comments_
(http://whatreallyhappened.com/content/exploding-pyrex#comments)
A long, long time ago in a country we all know and love was a company
named Corning. They made Pryex dishes. The material they used is called
borosilicate glass. This stuff is indestructible.
But like everything else, the Bottom Liners had a great idea: sell the
technology to another company. The Chinese discovered that using soda lime
glass was almost as good as borosilicate glass and a lot cheaper. Today,
Wal-Mart is the largest distributor of Pryex products. Corning not only sold the
technology to a company called World Kitchen, they also sold the rights to
the original Pyrex logo. Seamless. The consumer will never know.
Now it seems people are getting hurt using soda lime Pyrex. We were lucky
because the dish broke while the oven was closed and the damage was limited
to the oven cavity. Others have been less fortunate. Some dishes explode
when they are lifted from the heating rack in the oven with devastating
results. Some people are heavily scarred. World Kitchen is in denial. They say
that the dishes are another brand, not theirs. Contrary to their denials the
victims usually have more than one of these dishes and the Pryex logo is
clearly visible.
If you buy a Pryex dish beware. The label on the front says oven safe,
freezer safe, microwave safe. The instructions on the back tell another story.
You cannot move a soda lime Pyrex dish from the freezer to the oven and
expect it to survive. The fine print does on and on about what you are not
allowed to do with the Pyrex dish. The fine print has prevented World Kitchen
from being sued because they have warned the consumer that their Pyrex
dishes are junk from the get go. And they are the same price as the original
Corning dishes.
Will Introduce Resolution to Require 24-Hour Online Posting to Prevent Similar Deception in House, Allow Public to Read Bills Online After Committee Votes<<<
If the public is an informed public, they would have real problems and all be elected only one time.
It is possibly our last chance to stop this country from sliding away, soon we will have a king and queen, if we allow them to go on with all their plans.
Sicilian Butter<<<
Bet that is good with a pan of cornbread and a pot of beans.
And it would be good for you too, the entire recipe is full of “good for you” things.
in a coming new ice age by 2020.”<<<
Back to the ice ages are we?
At least with global warming, we could all do the moon dances ‘nakkid’.
How sad that they sold out their science degrees.
It is always nice to have some cooked beans canned and handy when mealtime sneaks up on you and you didn’t start soaking dry ones in time.<<<
Sure would be, then one could make all those “open a can of beans” recipes.
Next the Science Czar will be suggesting legislation to ban -
Dihydrogen monoxide:<<<
The only reason he has not, is that it is difficult to spell.
Guess this should be listed as //vanity<<<
No, it is not a vanity piece, it is the naked truth.
I doubt that many will have a clue as to the real cost of it all, just whip out the credit card, and worry about it later.
If they cancel their movies and tv, then they might take time to talk to themselves and the family, that can be deadly, as it might lead to ‘thinking’.
LOL, so maybe the ‘o’s’ downfall, will be that he forced folks to start thinking.
Good to know about Pyrex products. I’ll have to check the labels on any new purchases. I’ve been looking at garage sales and such for the older Corning ware. I got rid of mine years ago and upgraded to some of the French White cookware. It is not as versatile as the old stuff, which can be used on the cooktop. The new stuff can only be microwaved or used in an oven.
Audience: Infectious disease healthcare professionals, hospital risk managers
[Posted 10/09/2009] GlaxoSmithKline (GSK) and FDA notified healthcare professionals of a report of the death of a patient with influenza who received Relenza (zanamivir) Inhalation Powder which was solubilized and administered by mechanical ventilation. Relenza (zanamivir) Inhalation Powder is not intended to be reconstituted in any liquid formulation and is not recommended for use in any nebulizer or mechanical ventilator.
GSK is aware that Relenza Inhalation Powder is being removed from its FDA-approved packaging and dissolved in various solutions for the purpose of nebulizing zanamivir for inhalation by patients with influenza who are unable to take oral medications or unable to inhale Relenza Inhalation Powder using the Diskhaler. Relenza or zanamivir for nebulization have not been approved by the FDA. The safety, effectiveness, and stability of zanamivir use by nebulization have not been established.
Relenza Inhalation Powder should only be used as directed in the prescribing information by using the Diskhaler device provided with the drug product. Relenza Inhalation Powder is a mixture of zanamivir active drug substance and lactose drug carrier. This formulation is not designed or intended to be administered by nebulization. There is a risk that the lactose sugar in this formulation can obstruct proper functioning of mechanical ventilator equipment.
Read the MedWatch safety summary, including a link to the Dear Healthcare Professional Letter, 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.cdc.gov/H1N1flu/vaccination/statelocal/letter_template_HCP.htm
Template Letter for Healthcare Providers about the Vaccine Adverse Event Reporting System (VAERS)
October 06, 2009 3:30 PM ET
CDC created the following template for you to use as an email or standard mail letter to encourage healthcare providers in your area to report adverse events following vaccination to the Vaccine Adverse Event Reporting System (VAERS). You may use the letter in part or in full.
[Insert State or Local Health Department Logo]
[Insert State or Local Health Department Address]
[Insert Date]
Dear Healthcare Provider:
As a healthcare provider, you can help monitor the safety of vaccines by promptly and accurately reporting any clinically significant adverse event that occurs following vaccination to the Vaccine Adverse Event Reporting System (VAERS). Clinically significant adverse events are those events that are of concern to you or your vaccinated patients or their caregivers. Anyone can report to VAERS but vaccinated patients or their caregivers are encouraged to seek the help of their health care provider in filling out a VAERS form. Please report clinically significant adverse events after vaccination, whether or not the vaccine was administered in your practice, and even if you are not sure if the vaccine caused the adverse event.
VAERS is a U.S. vaccine safety surveillance system, co-managed by the Centers for Disease Control and Prevention (CDC) and the Food and Drug Administration (FDA). VAERS is the front-line monitoring system for collecting and analyzing voluntary reports of adverse events following vaccination. CDC and FDA analyze VAERS reports to identify potential vaccine safety concerns that may need further study or public health action.
There are three ways to report to VAERS:
1) Submit online via a secure website at https://secure.vaers.org/VaersDataEntryintro.htm
2) Fax a completed VAERS form to 877-721-0366, or
3) Mail a completed VAERS form to VAERS, P.O. Box 1100, Rockville, MD 20849-1100.
A VAERS form may be downloaded from the VAERS website at www.vaers.hhs.gov/pdf/vaers_form.pdf Adobe PDF file. Alternatively, you may request a VAERS form by sending an email to info@vaers.org, by calling toll-free 800-822-7967, or by sending a faxed request to 877-721-0366. For additional information on VAERS or vaccine safety, visit the VAERS website at www.vaers.hhs.gov or call 800-822-7967.
When submitting a report to VAERS, please include as much information requested on the form as possible to assist VAERS staff with analysis and follow-up of the adverse event. For example, please include information about vaccination location, date, vaccine type, lot number and dose. The form also includes a space to provide contact information for the person reporting the adverse event.
Influenza vaccination record cards http://www.cdc.gov/h1n1flu/vaccination/slv/pdf/h1n1vaxrecord.pdf Adobe PDF file will be given to people who receive 2009 influenza A (H1N1) monovalent vaccine. The information on this card may be helpful in completing a VAERS report for an adverse event that occurred after 2009 H1N1. It also can include information on seasonal influenza vaccines.
By reporting vaccine adverse events to VAERS, the public health system will continue to be able to rapidly detect potential risks for serious or new adverse events after vaccination. This knowledge facilitates improvements in the safety of vaccines. Thank you in advance for your participation. Together we can ensure that vaccination continues to be as safe as possible.
[Insert State or Local Health Department Official]
http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm186093.htm
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FDA NEWS RELEASE
For Immediate Release: Oct. 8, 2009
Media Inquiries: Stephanie Kwisnek, 301-796-4737, Stephanie.Kwisnek@fda.hhs.gov
Consumer Inquiries: 1-888-INFO-FDA
FDA Takes Enforcement Action against Ready-to-Eat Sandwich Manufacturer
Company allegedly failed to correct violations
The U.S. Department of Justice, on behalf of the U.S. Food and Drug Administration, has filed a complaint for permanent injunction against Rel’s Foods Inc. (Rel’s), of Oakland, Calif., seeking to stop the company from manufacturing, producing, and selling adulterated food products.
The complaint also names Rel’s Vice President, Peder Scott Sorensen, and two managers, Patrick O’Malley and Timothy E. Ault. Rel’s prepares, processes, and distributes a variety of ready-to-eat sandwiches to convenience stores, deli markets, liquor stores, mini-marts, and gas stations in Nevada and California.
The government’s complaint, filed this week in the U.S. District Court, Northern District of California, alleges that Rel’s has an extensive history of operating under insanitary conditions. The complaint states that Rel’s has produced and distributed ready-to-eat sandwiches contaminated with Listeria monocytogenes (L. mono). Listeriosis, the illness caused by L. mono, can cause fatal infections in young children, the elderly, and individuals with weakened immune systems, and pregnant women may suffer miscarriages or stillbirths as a result of the infection.
The complaint alleges that FDA investigators have found L. mono inside Rel’s production facility on numerous occasions since 2002. Additionally, routine laboratory testing by the Department of Defense and the California Department of Public Health, Food and Drug Branch (CFDB) found L. mono in the company’s processing plant and finished sandwiches. Based on recent laboratory analyses, CFDB has embargoed and seized all in-process and finished products inside the facility.
The FDA and CFDB inspections also revealed that the company repeatedly violated the current Good Manufacturing Practice (cGMP) requirements for foods. Investigators found poor employee sanitation practices and inappropriately maintained facility and manufacturing equipment, including excessive condensation dripping onto food contact surfaces.
“Rel’s lack of effective measures to bring its food processing operations into compliance with the law poses a serious public health threat,” said Michael Chappell, the FDA’s acting associate commissioner for regulatory affairs. “The company’s failure to comply with good manufacturing practice also demonstrates the potential for the company to continue to manufacture contaminated products.”
No illnesses have been reported so far from Rel’s products. Individuals who have eaten the products and who experience symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain, and diarrhea, should contact their health care professional.
Consumers can report problems with FDA-regulated products to their district office consumer complaint coordinator.
#
Audience: Radiological, Neurological and emergency medicine healthcare professionals
[Posted 10/09/2009] FDA notified healthcare professionals that it has become aware of radiation overexposures during perfusion CT imaging performed to aid in the diagnosis of stroke at a particular facility, the patients receiving radiation doses that were approximately eight times the expected level. While this event involved a single kind of diagnostic test at one facility, the magnitude of these overdoses and their impact on the affected patients were significant. This situation may reflect more widespread problems with CT quality assurance programs and may not be isolated to this particular facility or this imaging procedure (CT brain perfusion). If patient doses are higher than the expected level, but not high enough to produce obvious signs of radiation injury, the problem may go undetected and unreported, putting patients at increased risk for long-term radiation effects.
FDA encourages every facility performing CT imaging to review its CT protocols and be aware of the dose indices normally displayed on the control panel. These indices include the volume computed tomography dose index and the dose-length product. For each protocol selected, and before scanning the patient, carefully monitor the dose indices displayed on the control panel. To prevent accidental overexposure, make sure that the values displayed reasonably correspond to the doses normally associated with the protocol. Confirm this again after the patient has been scanned. Patients should follow their doctor’s recommendations for receiving CT scans. While unnecessary radiation exposure should be avoided, a medically-needed CT scan has benefits that outweigh the radiation risks.
Read the MedWatch safety summary, including a link to the FDA Initial Notification, at:
You are encouraged to report all serious adverse events and product quality problems to FDA MedWatch at www.fda.gov/medwatch/report.htm
“Congress Fails to Act as Thousands Collect Their Last Unemployment Checks’We’re Dying Out Here’ While Congress Stalls”
http://www.freerepublic.com/focus/f-news/2359196/posts
Meanwhile, unemployment compensation taxes in California for one have gone up several hundred percent discouraging hiring - numbers of unemployed keeps increasing - 6.1 workers for every 1 job opening nationwide now. (1.7 workers per job last year) Doesn’t look good.
I don’t see much progress - just lots of ‘hope’ from 0bama and his minions.
1a. Chicken Pineapple Oriental
Posted by: “ny14467”
Chicken Pineapple Oriental
1 to 1 1/2 pounds chicken tenders, cut in 1-inch pieces
2/3 cup pineapple preserves
1 tablespoon plus 1 teaspoon terriyaki sauce
2 cloves garlic sliced thinly
1 tbls. dried minced onion (or 1 bunch fresh green onions, chopped)
1 tablespoon lemon juice
1/2 teaspoon ginger
dash cayenne, to taste
1 package (10 oz) sugar snap peas, thawed
Place chicken pieces in slow cooker/Crock Pot. Combine preserves, terriyaki sauce, garlic, onion, lemon juice, ginger, and cayenne; stir well. Spoon over chicken, toss to coat. Cover and cook on low 6 to 7 hours. Add peas last 30 minutes.
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2a. Squash Casserole
Posted by: “Mary
Squash Casserole
5 pounds yellow squash,
sliced2 eggs, beaten1/2 cup margarine1/4 cup white sugar2 tablespoons chopped
onionsalt and pepper to taste1 cup dry bread crumbs
Preheat oven to 350 degrees. In a large saucepan over
medium heat cover squash with water and cook until tender, about 10 minutes; drain
and mash. To the squash add eggs, margarine, sugar, onion, salt and pepper. Mix
well and transfer to a 2 quart casserole dish. Sprinkle bread crumbs on top.
Bake for 20 to 25 minutes.
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3. Slow Cooker Chicken with Rosemary, Apples and Onions
Posted by: “~*Piper*~”
Slow Cooker Chicken with Rosemary, Apples and Onions
2 cups sliced onions
2 apples, peeled, cored and sliced
2 pounds cut up chicken pieces (with bone), with or without skin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh rosemary leaves
1 cup reduced-sodium chicken broth
1/2 cup cream of celery soup
2 cups cooked rice (white or brown)
Arrange onion and apple slices in bottom of slow cooker. Place chicken pieces on
top and season all over with salt and black pepper. Sprinkle rosemary over
chicken.
In a medium bowl, whisk together chicken broth and soup. Pour mixture over
chicken.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Serve chicken, sauce, apples, and onions over rice.
Yield: 4 servings
2005, Robin Miller
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4. Disappearing Chicken Casserole
Posted by: “*~Tamara~*”
Disappearing Chicken Casserole
Recipe By : Real Food for Real People
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Main Dish
O.A.M.C. Thrifty
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2 1/2 pounds Boneless Chicken
8 ounces Sour Cream
21 ounces Cream of Chicken Soup — (2 cans)
1 package Stuffing Cubes — (Stove Top)
1/2 cup Butter or Margarine — melted
8 ounces Sharp Cheddar Cheese — shredded
Place chicken pieces in bottom of a 9 X 13 inch baking pan that has been prepared with non-stick cooking spray; set aside. In a large mixing bowl, blend sour cream, cream of chicken soup, and shredded cheese together; spread evenly over top of chicken pieces in baking pan. Spread stuffing mix over top of soup mixture, and drizzle melted butter or margarine over stuffing mix as evenly as possible. Bake uncovered in a 350 degree F oven for 30 - 40 minutes (chicken must be cooked through- no pink showing). This dish will have your family coming back for seconds- it will literally disappear! No left-overs! Enjoy!
To freeze for later use: Cover casserole after butter is added, label, and
freeze for up to 3 months. To use, thaw overnight in refrigerator and bake for 30 - 45 minutes at 350 degrees F.
Per Serving (excluding unknown items): 532 Calories; 32g Fat (54.7% calories from fat); 44g Protein; 16g Carbohydrate; 1g Dietary Fiber; 159mg Cholesterol; 944mg Sodium.
Exchanges: 1 Grain(Starch); 5 1/2 Lean Meat; 0 Non-Fat Milk; 5 1/2 Fat.
This is another great group owned by *~Tamara~*
To visit group on the web, go to:
http://groups.yahoo.com/group/casseroles_and_crockpots/
>>>
Know Your Farmer, Know Your Food
October 7, 2009
By Steve Baragona
Washington, DC
Voice of America
U.S. agriculture officials have launched a program to reconnect Americans with knowledge about the source of their food supply and boost business for local farmers.
Urban dwellers disconnected from sources of food
As farmland has given way to cities and suburbs, most Americans today have very little contact with farms and farming. As a result, Roger Johnson, president of the National Farmers Union, says farmers find that consumers no longer know where their food comes from.
“They think it comes out of the grocery store,” he says. And, he adds, “They think milk comes out of a carton. They don’t know that there’s a cow behind it.”
Media raises interest in agriculture
But a series of food-borne disease outbreaks and a string of books and movies blasting big U.S. agriculture have put food and food safety on the national agenda.
Meanwhile, celebrity chefs and even some big grocery store chains are embracing locally grown food, and small neighborhood farmers’ markets are becoming increasingly popular.
USDA campaign aims to help consumers and farmers
Now, the U.S. Department of Agriculture (USDA) has launched a program called, “Know Your Farmer, Know Your Food,” that seeks to strengthen the ties between consumers and local farmers and help those farmers stay in business.
U.S. Agriculture Secretary Tom Vilsack announced the program’s launch in a YouTube video.
“By reconnecting consumers with local producers,” he says in the video, “we will create new income opportunities for farmers, we can promote sustainable agricultural practices and we can help generate wealth that will stay in rural communities. We can also provide families’ children with a healthier food supply and we can decrease the amount of energy we use to ship food all over world.”
Meat processors are a focus of the program
One part of the program will promote local farmers’ markets. Another is expected to benefit small meat processors. Many of them are inspected by state health boards. Roger Johnson, President of the National Farmers Union, says that has meant locally produced meat was at a disadvantage compared to imported meat, which receives a federal inspection for sale nationally.
“That imported meat, once it hits our border, can go anywhere inside the United States,” he says. He adds, “But if you have a state inspected meat processing facility, many of these small operations, they’re not allowed to sell their product outside the state lines. What a foolish restriction that has been.”
USDA announced new regulations to loosen that restriction as part of the Know Your Farmer, Know Your Food program. Also, the department is helping schools connect with nearby farmers who can provide fresh produce for their cafeterias.
A growing appetite for fresh produce helps everyone
Johnson says demand for fresh produce from a school, hospital, business or any operation with substantial and regular needs is not just good for farmers. “I think it’s just good for everyone,” he says. “It’s good for business, it’s good for community relations, it’s good economically in the local area and it’s good for the consumers to have more direct knowledge about where their food comes from.”
USDA and small farmers nationwide are hoping that when Americans know who grows their food, they will help keep local farms in business for the long term.
http://www.voanews.com/english/Science/2009-10-07-voa27.cfm
<<<
Well, it is about time that Christi get the treatment that my other two girls got... Dairy farm at milking time... Let her wash a few udders, strip a few teats and follow the milk to the cooling tank. Help feed and water them too. Amazing how letting them do this and then bring it home, add some rennet and make some cheese, pasteurize the rest and drink a glass all builds a real respect for not only the process, but the product. Gotta get Christi over there soon. She already has helped field dress, skin chill and cut up a deer all the way through to wrapping and freezing, canning and drying it. She loves to work the hand grinder - specially making the sausage. DW
TNT Recipe -— Impossible Ham and Swiss Pie
Posted by: “Starkoski Peg”
Hi...
I made this a couple of nights ago and it was great! I found that it needed to cook more like 50 to 60 minutes instead of the 40 minutes stated in the recipe. I did make it over at my mother-in-law’s house and haven’t used her oven before, so it may just be a difference in ovens.
Enjoy!
hugs,
peg
Impossible Ham and Swiss Pie
2 cups fully cooked ham
1 cup shredded Swiss cheese
1 / 3 cup chopped green onions
4 eggs
2 cups milk
1 cup Bisquick
Dash of pepper
Heat oven to 400 degrees. Grease 9” pie plate. Sprinkle ham, cheese, and onion in pie plate. Beat remaining ingredients until smooth. Pour into plate. Bake for about 40 minutes until golden brown and knife inserted in middle comes out clean. Cool 5 minutes before serving.
Peg’s Note:
I found that I had to cook it longer…about 50-60 minutes before it was done.
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4a. Re: Spaghetti Sea Salad-—REVIEW
Posted by: “pstarkoski”
My hubby had to teach tonight so I had to have something ready early...I made this up this morning and it is served chilled.....it’s a nice twist to plain tuna salad. I thought it was very good.
Enjoy!
hugs,
peg
-— In all-simple-recipes@yahoogroups.com, Richard Lee
>
> Spaghetti Sea Salad
>
> 1 (1 lb.) pkg. spaghetti
> 1 lg. can tuna, drained
> Mayonnaise
> 1 c. chopped celery
>
> Cook spaghetti in boiling salted water in lg. kettle until tender, drain.
> Add tuna and enough mayonnaise to moisten.
> Add celery, mix well.
> Serve chilled.
>
> Makes 12 servings
>
> Source : The Recipe_Friends_Global_Cooks Mailer
>
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5. TNT Recipe -— Asparagus Side Dish
Posted by: “Starkoski Peg”
Hi...
This is a great way to fix asparagus...it is quick and easy too!
Enjoy!
hugs,
peg
Asparagus Side Dish
1 bunch fresh asparagus, trimmed
2/3 cup water
1 / 4 cup olive oil
1 / 2 cup grated Parmesan cheese
10 grape tomatoes, halved
Combine the asparagus and water in a 10 inch skillet and place over medium heat; cover. Allow the asparagus to steam until tender, about 10 minutes; drain. Reduce heat to low and return the skillet to the heat. Drizzle olive oil over the asparagus; sprinkle with Parmesan cheese. Add the grape tomatoes to the skillet and replace the lid. Allow to sit covered until the cheese melts and the tomatoes are slightly steamed, about 2 minutes.
Recipe source: ALIA Cooking Corner, submitted by Dorie
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6. TNT Recipe -— Pumpkin Perfect Oatmeal Cookies
Posted by: “Starkoski Peg”
Hi...
This is the other batch of cookies I made for the “cookie monsters” this week....another winner! .... Now that I can find pumpkin again (I haven’t been able to find any for months) I am going crazy with pumpkin before it is all gone again. These cookies are terrific!
Enjoy!
hugs,
peg
Pumpkin Perfect Oatmeal Cookies
1 pkg. (17.5 oz.) oatmeal cookie mix
1/2 cup LIBBY’S® 100% Pure Pumpkin
3 tablespoons vegetable oil
1 large egg
1 cup sweetened dried cranberries, raisins or nuts (optional)
PREHEAT oven to 375º F.
COMBINE cookie mix, pumpkin, oil and egg in large bowl. Stir in dried cranberries, if desired. Drop by rounded teaspoonfuls, about 2 inches apart, onto ungreased baking sheets.
BAKE for 10 to 12 minutes or until lightly browned and set in centers. Cool on baking sheets for 1 minute; remove to wire racks to cool completely. Store cookies in covered container.
Makes 3 dozen cookies
Recipe source: Cookie Recipes yahoo group, submitted by Piper.
This is another great group owned by *Beth*
To visit group on the web, go to:
http://groups.yahoo.com/group/all-simple-recipes/
Good to know about Pyrex products.<<<
It is upsetting to me, to find out that after all these years of one knowing what the product was...as in a good product and now, it is not.
A cup of coffee will give one serious burns, imagine what a half gallon of boiling...something in a sauce would do, for the sauce would stick and cling and keep burning.
I am getting tired of all the alerts, there was a time when they were rare, today, it is several a day.
I like cast iron, best of all.
numbers of unemployed keeps increasing - 6.1 workers for every 1 job opening nationwide now. (1.7 workers per job last year) Doesn’t look good.<<<
Yes, the unemployed are adding up and kept hidden, they do not want to talk about the street people, which so many of us can be at the drop of job.
My sister is hunting like crazy and not finding anything, she is in insurance.
She gets a few good interviews, but they have so many people to choose from, that she hasn’t gotten hired, that is how the game is played for those past 60.
Instead of dinner, we will all celebrate the ‘o’s winning of the prize today, it should fill us up, it sure does fill my craw up.
Know Your Farmer, Know Your Food<<<
This is the one thing, some of the tree huggers are pushing, the number of farms that sell a weekly box of produce to regular folks is growing, I find them talking about it all the time and often asking how to cook this or that.
It is also a help that they are all wanting to farm, even if only in a pot on the roof top.
Yes, teaching the young is important, our most important job, and not all are willing to learn.
When they are living on the street, under a tree in the river bottom, they will wish they knew more about surviving.
I read several interesting articles last night, from the lefty view point, they think we will have to go all the way to the bottom and will do so, in the rest of the world.
Wish there were food producers in this area, we have none.
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