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
04.11.2009 19:00
Press office of President Victor Yushchenko
President's address to the Ukrainian people on the occasion of flu epidemic in Ukraine
http://www.president.gov.ua/en/news/15609.html
Dear fellow citizens!
I address you in performance of my constitutional duty under the Article 106 of the Basic Law of the state.
The reason is the emergency epidemic situation in the country.
Infections of viral origin, including the A/H1N1 flu, are rapidly spreading across Ukraine.
The emergency is evident in the scale of the epidemic: the speed and the geography of its spreading, rapid progress of the illness and the exceptional number of deaths.
People are dying. The epidemic is killing doctors. This is absolutely unprecedented and inconceivable in the XXI century.
All the limits have been exceeded - even those under the Constitution that determine my actions as the President. Therefore I am motivated by the most important: the security of your life and your health.
Therefore I give clear and frank assessment of the situation. And you should know that.
We have special risk factors that aggravate the epidemic in Ukraine.
The conclusions of the National Security and Defense Council of Ukraine, my numerous consultations with national and international experts show that.
First. Unlike similar epidemics in other countries, three pathogens of viral infections came to Ukraine at the same time: two of them are seasonal flu and the third is the A/H1N1.
According to virologists, such a combination of infections due to mutation may produce a new, even more aggressive virus.
That's why I have addressed the United Nations with the request..... [continues in full at link]
http://www.freerepublic.com/focus/news/2278371/replies?c=5315
Welcome to the thread and I hope you find a lot of stuff here of value. The first two threads have been archived, just let us know if you want to download them and we will refer to you to the source.
We make spaghetti with sausage instead of ground beef. I don’t eat meat any more but it is quite tasty, much better than beef.
Thank you. I might want to check out the archives. How are they downloaded PDF’s or are the files still available?
Lots of good information. Limiting factor is time, for all of us of course.
Wow, your sour sounds delish! and looks easy. I am hungry... didn’t get dinner yet..
1. Apple Chicken Slaw Recipe
Posted by: “Beth
Apple Chicken Slaw Recipe
Coleslaw mix and leftover cooked chicken make a quick salad combination for
a busy-day dinner.
This recipe is:
Quick
4 Servings
Prep/Total Time: 10 min.
Ingredients
1/4 cup poppy seed salad dressing
5 teaspoons mayonnaise
2 cups cubed cooked chicken breast
2 cups coleslaw mix
1 medium apple, chopped
Lettuce leaves, optional
Directions
In a small bowl, combine salad dressing and mayonnaise. In a large bowl,
combine the chicken, coleslaw mix and apple. Drizzle with dressing and toss
to coat. Serve on lettuce-lined plates if desired. Yield: 4 servings.
Nutritional Analysis: 1 cup equals 266 calories, 14 g fat (2 g saturated
fat), 67 mg cholesterol, 193 mg sodium, 11 g carbohydrate, 2 g fiber, 22 g
protein.
Apple Chicken Slaw published in Weeknight Cooking Made Easy Annual 2005,
p85
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2. Apple-Cinnamon Coleslaw Recipe
Posted by: “Beth
Apple-Cinnamon Coleslaw Recipe
When the weather starts turning warmer, this coleslaw is often a welcome
change from ordinary pasta or potato salads. I often double the batch...much
to everyone’s delight.
This recipe is:
Quick
4-6 Servings
Prep: 15 min. + chilling
Ingredients
2 cups shredded cabbage
1-1/2 cups chopped apple
1/2 cup raisins
1/2 cup chopped walnuts, optional
1 cup (8 ounces) vanilla yogurt
2 tablespoons apple juice
1/4 teaspoon ground cinnamon
Directions
In a medium bowl, toss the cabbage, apple, raisins and walnuts if desired.
Combine the yogurt, apple juice and cinnamon. Pour cover cabbage mixture and
toss to coat. Chill until serving. Yield: 4-6 servings.
Nutrition Facts: 1 serving (1/2 cup) equals 101 calories, 1 g fat (1 g
saturated fat), 4 mg cholesterol, 30 mg sodium, 21 g carbohydrate, 2 g
fiber, 3 g protein.
Apple-Cinnamon Coleslaw published in Home-Style Soups, Salad and Sandwiches
Cookbook , p71
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3. Apple Coleslaw Recipe
Posted by: “Beth
Apple Coleslaw Recipe
Chopped apple, celery and green pepper add extra crunch to this crisp
cabbage salad shared by Ann Main of Moorefield, Ontario. The lemony homemade
dressing has plenty of celery seed and a hint of honey.
This recipe is:
Quick
4-6 Servings
Prep/Total Time: 10 min.
Ingredients
2 cups coleslaw mix
1 unpeeled tart apple, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup vegetable oil
2 tablespoons lemon juice
2 tablespoons honey
1 teaspoon celery seed
Directions
In a large bowl, combine the coleslaw mix, apple, celery and green pepper.
In a small bowl, whisk remaining ingredients. Pour over coleslaw; toss to
coat. Yield: 4-6 servings.
Nutrition Facts: 1 serving (3/4 cup) equals 128 calories, 9 g fat (1 g
saturated fat), 0 cholesterol, 15 mg sodium, 12 g carbohydrate, 2 g fiber, 1
g protein.
Apple Coleslaw published in Quick Cooking January/February 1999, p52
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4. Asian Chicken Recipe
Posted by: “Beth
Asian Chicken Recipe
This recipe was originally a recipe from another family member, but one
night I added some ingredients I had on hand. Everyone really enjoyed
it.—Lucille M. Gendron, Pelham, New Hampshire
This recipe is:
Quick
4 Servings
Prep/Total Time: 20 min.
Ingredients
4 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons butter
1 cup teriyaki sauce
1/2 cup water
1/2 cup orange marmalade
1/2 to 1 teaspoon minced garlic
Directions
In a large skillet, brown chicken on both sides in butter. Combine the
teriyaki sauce, water, marmalade and garlic; pour over chicken. Bring to a
boil. Reduce heat; cover and simmer for 10-15 minutes or until juices run
clear. Yield: 4 servings.
Nutrition Facts: 1 serving (1 each) equals 240 calories, 6 g fat (4 g
saturated fat), 31 mg cholesterol, 2,534 mg sodium, 35 g carbohydrate, trace
fiber, 10 g protein.
Asian Chicken published in Quick Cooking July/August 2005, p9
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5. Asian Chicken Grill Recipe
Posted by: “Beth
Asian Chicken Grill Recipe
Since my husband and I are empty nesters, this recipe is great for just the
two of us, although it could be increased. We both love these tasty
sandwiches—especially my husband, who “lives to eat” rather than “eats to
live”!
This recipe is:
Quick
2 Servings
Prep: 10 min. + marinating
Grill: 15 min.
Ingredients
1/2 cup orange juice
2 tablespoons soy sauce
2 tablespoons honey
1 teaspoon lemon-pepper seasoning
1 teaspoon ground ginger
1/2 teaspoon garlic powder
2 boneless skinless chicken breast halves
2 hamburger buns, split
Lettuce leaves and tomato slices, optional
Directions
In a small bowl, combine the first six ingredients. Set aside 1/4 cup for
basting chicken; cover and refrigerate. Pound chicken breasts to 3/8-in.
thickness. Place in a resealable plastic bag; pour remaining marinade over
chicken. Seal bag and refrigerate overnight. Discard marinade.
Grill chicken, uncovered, over medium heat for 6-8 minutes on each side or
until chicken juices run clear, basting several times with reserved
marinade. Serve on buns with lettuce and tomato if desired. Yield: 2
servings.
Asian Chicken Grill published in Home-Style Soups, Salad and Sandwiches
Cookbook , p79
Quick Homemade Croutons
I hate to waste the heel from a loaf of bread or a few leftover hot dog or
hamburger buns. So I cube them into a bowl, spray them with nonstick cooking
spray and season with garlic powder, parsley and basil or oregano. Then I
bake them on a cookie sheet at 250° until they’re crisp and brown. My family
loves the quick homemade croutons. —Nancy C., Windermere, Florida
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6. Apricot Pineapple Jam Recipe
Posted by: “Beth
Apricot Pineapple Jam Recipe
Dried apricots, crushed pineapple and grapefruit juice create a memorable
jam. “The juice is what makes the jam taste so good,” says Carol Radil of
New Britain, Connecticut.
40 Servings
Prep: 10 min.
Cook: 1 hour 20 min. + standing
Ingredients
12 ounces dried apricots
1 cup water
1 can (20 ounces) crushed pineapple, undrained
1/2 cup grapefruit juice
3 cups sugar
Directions
In a large saucepan, bring apricots and water to a boil. Reduce heat; cover
and simmer for 15 minutes or until apricots are very tender. Mash. Add
pineapple, grapefruit juice and sugar. Simmer, uncovered, for 1 hour or
until thick and translucent, stirring frequently.
Pour into jars or freezer containers; cool to room temperature, about 1
hour.
Cover and let stand overnight or until set, but no longer than 24 hours.
Refrigerate for up to 3 weeks or freeze for up to 1 year. Yield: 5 cups.
Editor’s Note: This recipe does not use pectin.
Nutrition Facts: 1 serving (2 tablespoons) equals 89 calories, trace fat
(trace saturated fat), 0 cholesterol, trace sodium, 23 g carbohydrate, 1 g
fiber, trace protein.
Apricot Pineapple Jam published in Country Woman July/August 2003, p41
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7. Asian Shrimp Soup Recipe
Posted by: “Beth
Asian Shrimp Soup Recipe
A package of store-bought ramen noodles speeds up assembly of this colorful
broth with shrimp and carrots. “My mother passed the recipe on to me,” notes
Donna Hellinger of Lorain, Ohio. “It’s delicious and so quick to fix.”
This recipe is:
Healthy
Quick
4 Servings
Prep/Total Time: 15 min.
Ingredients
3-1/2 cups water
1 package (3 ounces) Oriental ramen noodles
1 cup frozen cooked small shrimp
1/2 cup chopped green onions
1 medium carrot, julienned
2 tablespoons soy sauce
Directions
In a large saucepan, bring water to a boil. Set aside seasoning packet from
noodles. Add the noodles to boiling water; cook and stir for 3 minutes.
Add the shrimp, onions, carrot, soy sauce and contents of seasoning packet.
Cook 3-4 minutes longer or until heated through. Yield: 4 servings.
Nutritional Analysis: 1 cup (prepared with reduced-sodium soy sauce) equals
148 calories, 4 g fat (2 g saturated fat), 83 mg cholesterol, 857 mg sodium,
17 g carbohydrate, 1 g fiber, 12 g protein. Diabetic Exchanges: 1 starch, 1
lean meat.
Asian Shrimp Soup published in Quick Cooking September/October 2005, p57
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8. Avocado Tomato Salad Recipe
Posted by: “Beth
Avocado Tomato Salad Recipe
“We have a pitch-in lunch at work once a month,” writes Dawn McKnight of
Zionsville, Indiana, “and this easy, garden-fresh salad has made several
popular appearances.”
This recipe is:
Healthy
Quick
4 Servings
Prep/Total Time: 10 min.
Ingredients
2-1/2 cups torn mixed salad greens
1 cup cherry tomatoes
1 medium ripe avocado, peeled and sliced
1/4 cup real bacon bits
2 tablespoons vegetable oil
1 tablespoon cider vinegar
1/2 teaspoon salt
Directions
Divide the greens, tomatoes and avocado among four salad plates; sprinkle
with bacon. In a jar with a tight-fitting lid, combine the remaining
ingredients; shake well. Drizzle over salads; serve immediately. Yield: 4
servings.
Nutrition Facts: 1 serving equals 171 calories, 15 g fat (2 g saturated
fat), 5 mg cholesterol, 535 mg sodium, 7 g carbohydrate, 4 g fiber, 4 g
protein.
Avocado Tomato Salad published in Simple & Delicious July/August 2008, p23
This is another great group owned by *Beth*
To visit your group on the web, go to:
http://groups.yahoo.com/group/all-simple-recipes/
[The Devil made me post this...granny]
Re: Berkeley Permaculture Design Course - Early Registration
Posted by: “Vladislav Davidzon” vladislav.davidzon@gmail.com vladislav_davidzon
Date: Wed Nov 4, 2009 2:07 pm ((PST))
Just a quick note that the early registration deadline for our first
weekend permaculture design course is coming up — just $495
for the full course!
The Berkeley Sustainability Institute of Common Circle Education
is thrilled to present our Weekend sub/Urban Permaculture Design
Course taking place on twelve consecutive Saturdays starting
January 16th.
What: Weekend Sub/Urban Permaculture Design Certificate Course
(more info @ www.commoncircle.com).
Cost: just $495 (sign up before November 15)
$695 (sign up before December 15)
$995 (regular rate afterwards)
Payment plans available - only $95 required to hold rate.
Who: Berkeley Sustainability Institute of Common Circle
Education is a school of ecological design and holistic
living rooted in natural principles. We grow healthy
communities.
When: Twelve consecutive Saturdays, starting January 16, 2010
Where: Downtown Berkeley, California
This workshop is an incredible opportunity to experience
sustainable holistic living, have loads of fun, and learn
practical skills you can apply in the real world in your own
home, backyard, and in your community.
You’ll learn how to create sustainable, thriving human systems,
from green houses and organic gardens, to local micro-
economies and eco-communities, using sustainable design
principles rooted in nature, that are applicable to every human
system — from businesses, communities, and cities to personal
relationships.
Upon successful completion of this course and meeting the
requirements, you’ll leave with an internationally recognized
Permaculture Design Certificate as the course will build upon
the standard 72-hour permaculture curriculum.
More information is available at www.commoncircle.com
To visit your group on the web, go to:
http://groups.yahoo.com/group/PaganPermaculture/
Cal, do you think they will teach anything that we have not talked about here?
Maybe we can give our readers a discount and invent a “Certificate” for them, for it took a lot more than ‘72 hours’ to read the 3 threads..................[grin]
OK, so I will admit, it would be fun to take the course....
granny
P.S. Free Republic is known around the world.....
Herbed Pizza Bread
Posted by: “Lynnda”
Herbed Pizza Bread
Three-quarter cup unsalted butter, softened
¼ cup olive oil
3 tablespoons breadcrumbs
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
1 tablespoon fresh basil or tarragon, chopped
One or two cloves garlic, finely minced
Salt and pepper to taste
12 inch, ready-made pizza crust
Parmesan cheese, optional
Mix butter, olive oil, bread crumbs, parsley, chives, basil, garlic, salt and pepper until well blended. Preheat oven to 375. Spread 3 to 4 tablespoons Herb butter mixture over pizza crust. Bake for 8 to 10 minutes or until golden brown. Sprinkle with fresh Parmesan cheese, if desired. Makes 1 cup spread
Source: Edwina Gadsby
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2a. Bacon and Cheese Waffles
Posted by: “Lynnda”
Bacon and Cheese Waffles
One egg, beaten
1 cup milk
1 cup sour cream
1 tablespoon butter, melted
2 cups biscuit baking mix
6 to 8 slices bacon, crisply cooked and crumbled
1 cup shredded cheddar cheese
In medium bowl, blend together egg, milk, sour cream and butter. Stir in biscuit mix.; blend well. Mix in bacon and cheese. Pour in enough batter to fill a preheated waffle iron and cook until steaming stops and waffles are crisp and golden. Makes 12 waffles
Source Jennifer Ash
To visit your group on the web, go to:
http://groups.yahoo.com/group/SimpleMeals/
1a. Easy Rice Pilaf
Posted by: “Rhonda G”
This is from the RecipeZaar website...
~~~~~
Easy Rice Pilaf
SERVES 2 (change servings and units)
Ingredients
* 1 cup rice
* 2 tablespoons oil
* 1 chicken bouillon cube
* 1 big onion, finely chopped
* pepper
* water
Directions
1. Rinse the rice under water about 2 or 3 times.
2. Add the oil to the pot and add the rice.
3. When starting to get a light brown color add the rice.
4. Add water to just cover the top of the rice.
5. Add chicken cube and pepper.
6. The pot is covered and is left on medium heat for 30 minutes.
7. The rice should be checked on to insure the water has not boiled off.
8. If the water is low, add more.
9.. After 30 minutes, the rice should be done.
10. If there is too much water , leave the cover off and leave on heat for a few more minutes to allow the water to boil off. ~~~~~
Rhonda
Autumn is a second spring when every leaf is a flower. ~Albert Camus
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2. Gingerbread Cake in a Mug
Posted by: “Rhonda
This is from the RecipeZaar website...
~~~~~
Gingerbread Cake in a Mug
SERVES 1 (change servings and units)
Ingredients
* 4 tablespoons flour
* 2 tablespoons dark brown sugar
* 1 teaspoon unsweetened cocoa powder
* 1/4 teaspoon ground ginger
* 1/4 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1/8 teaspoon cinnamon
* 1 pinch nutmeg
* 1 pinch clove
Gift Tag Directions
* gingerbread cake mix (the ingredients in the baggie)
* 2 tablespoons molasses
* 1 small egg
* 2 tablespoons warm water
Directions
1. In a small bowl, combine all dry ingredients. Mix well and place in a sandwich-size ziplock bag and seal. Place sealed bag in a mug. Make sure the mug holds a volume of at least 1-1/2 cups.
2. Decorate mug and attach a gift tag with the following directions on how to prepare the cake.
3. The gift tag should read: Gingerbread Cake. Then list the ingredients under Gift Tag Directions above, followed by these instructions.
4. “Preheat oven to 350 degrees F. In a small bowl, place Gingerbread Cake Mix from bag. Add molasses, egg and warm water and blend until thoroughly mixed, about 1 minute. Pour mixture into lightly greased mug. Bake in oven for 20 minutes. Enjoy!”. ~~~~~
Rhonda
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3. Fresh Herb-Topped Mini-Focaccias
Posted by: “Rhonda
This is from the Pillsbury website...
~~~~~
Fresh Herb-Topped Mini-Focaccias
Restaurant-fancy bread is ready to serve in just 20 minutes, a perfect side to a meal for two.
Prep Time: 10 Min
Total Time: 20 Min
Makes: 2 mini-focaccias
INGREDIENTS
2 Pillsbury® Grands!® frozen buttermilk biscuits (from 25-oz bag)
2 teaspoons olive oil
2 cloves garlic, finely chopped
2 tablespoons chopped fresh basil leaves
2 tablespoons shredded fresh Parmesan cheese
DIRECTIONS
Heat oven to 375°F. Place biscuits on microwavable plate. Microwave uncovered on High 30 to 40 seconds, turning biscuits over halfway through microwave time, until soft enough to press into rounds.
Spray cookie sheet with cooking spray. On cookie sheet, place biscuits 3 inches apart. Press or roll each to 4-inch round. Brush tops of biscuits with oil. Sprinkle with garlic, basil and cheese.
Bake 12 to 16 minutes or until edges are golden brown. ~~~~~
Rhonda
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4. Crazy Chicken
Posted by: “ny14467”
Crazy Chicken
6 chicken thighs
3/4 cup apple jelly
3/4 teaspoon dry mustard
3/4 teaspoon salt
1/8 teaspoon pepper
1 can Dr. Pepper or Cherry Coke, divided
Remove skin from chicken, rinse and pat dry. Place into skillet and set aside.
In a medium bowl, mix jelly, mustard, salt and pepper until well blended. Slowly add 1 cup of soda and mix well. Add this mixture to the chicken. Bring chicken to a boil. Once this has reached its point, turn down and cook for 10 minutes over medium high heat. After the time is up, baste chicken again and cook, covered, for 15 minutes. If sauce thickens, add soda until of desired consistency.
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5. Rancho Chili - CP
Posted by: “ny14467”
Rancho Chili - CP
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
1 1/2 pounds beef stew meat, cubed
1 can kidney beans
1 medium onion, chopped
1 to 2 tablespoons chili powder
1/2 to 1 teaspoon Tabasco or hot sauce
Place all ingredients in crockpot. Mix well and cover. Cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.
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6. Rainbow Blondies
Posted by: “ny14467”
Rainbow Blondies
1 (12 ounce) package M&M’s® Semi-Sweet mini chips
1 1/2 cups firmly packed light brown sugar
1 cup butter or margarine
1 cup chopped walnuts or pecans
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
2 cups all-purpose flour
Preheat oven to 350 degrees F (325 degrees F if using a glass pan).
Cream butter and sugar until light and fluffy. Add egg and vanilla extract.
Combine flour and baking soda. Add to creamed mixture just until combined. Dough will be stiff. Stir in baking bits and nuts. Spread dough into a greased 13 x 9-inch baking pan. Bake for 30 to 35 minutes or until a wooden pick inserted in center comes out slightly moist with crumbs.
Cool completely before cutting. Store in a tightly-covered container.
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7a. Hidden Valley Ranch Shrimp Salad Pita Pockets
Posted by: “ny14467”
Hidden Valley Ranch Shrimp Salad Pita Pockets
1 cup cooked small salad shrimp
1 cup prepared Hidden Valley Ranch salad dressing
1/2 cup chopped cucumber
1/2 cup sliced olives
2 or 3 pita pockets
2 tomatoes, chopped
Lettuce, shredded
Mix shrimp, cucumber, olives and tomatoes. Add salad dressing. Stuff into pita pockets with lettuce.
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7b. Hidden Valley Ranch Shrimp Salad Pita Pockets
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To visit group on the web, go to:
http://groups.yahoo.com/group/SimpleMeals/
[A fun frugal craft, no reason the coil could not be woven between the spokes for a real basket, as in twigs and small branches, wire spokes, or use a single crochet stitch or slip stitch and crochet the coils together, using some exotic twines.
Nice photos,
ruth]
http://howtomakedo.net/167/recycled-magazine-bowls
Recycled Magazine Bowls
magazine bowls
Tara Prigge
If you have a stack of magazines that you don’t want any more, recycle them into a funky Recycled Magazine Bowl, like this one, designed by Tara Prigge.
Tara folded each sheet into 1-1/2 inch strips, using a glue stick to stick down the outside fold. Then the strips were joined together with clear tape and rolled in a coil that was gradually curled around itself to form a bowl. You can find her photos and instructions here.
recycled magazine bowl
Patricia Zapata
Different crafters like different ways of doing things, but who’s to say which is best. There’s a great Magazine Bowl tutorial by Patricia Zapata, with step-by-step photos of her technique, using strips rolled to about 1/2 inch, fastened by hot glue. Although the bowls look wonderful just as they are, Tara is thinking of spray painting one orange to use as a candy bowl for Halloween, or making a set of magazine bowls in assorted sizes.
coiled bowl
Esprit Cabane
Esprit Cabane make this Coiled Magazine Basket from one inch vertical strips foiled into thirds. This method sounds a bit more fiddly because you need to paste two strips together with rice glue, or white glue thinned with water, before coating the strip with more glue and rolling it into a coil. However, the effect is very pretty and this project also has step-by-step photos to follow - always a bonus.
I’ve heard that Craftster.org has a good recycled magazine bowl tutorial, although I haven’t seen it, because I can only get dialup internet service in my area, and Craftster pages aren’t very dialup-friendly, taking forever to load. However, you could use their search feature to find it, if download time isn’t an issue for you.
magazine coil stars
Coiled paper strip stars
magazine coil bracelet
Coiled Bracelet
I love the creativity shown in a self-titled Half-Baked Idea on Craftypod.com. Using the basic instructions from Patricia’s tutorial, the author played around with the magazine coils and came up with a colorful bracelet. By fan-folding the paper strips, she also made these wonderful stars; they would lovely hung in a window or from a Christmas tree!
By draping the coiled paper strips over a bowl or other container as you work, you can vary the shape of your creation. Decoupage medium, Mod Podge, paint or spray sealer will provide a protective coating.
Vitamin C as a Natural Hair Dye Remover
I started coloring my hair a decade ago. At the time, I spent many long hours at the back of lecture halls, bored enough to study the heads of the people in front of me. It was kind of a revelation — at least half the women in class had “probably dyed” hair, and overall the dyed stuff looked so much brighter and more interesting than natural hair.
I usually stay within one shade of my natural color, so I’ve made it surprisingly far without any crazy results. Until now. I bought the dye online, didn’t pay enough attention to the box, and voila — dark burgundy hair:
Dark hair
The photo isn’t terrible, but believe me — it was worse in person. Time to research dye removers. The standard option seems to be Color Oops, but I worried about chemical-frying my hair still further. Eventually, I came across an article suggesting Vitamin C as a natural dye remover. I was a bit skeptical that Vitamin C could work, but it’s cheap and sounded gentle, so it seemed harmless for a first attempt.
To use Vitamin C as a hair dye remover, first buy the cheapest Vitamin C you can find (mine was $2.99 for 100 store-brand tablets). Drop some tablets into a plastic sandwich bag (I used roughly 30) and crush them with a hammer. Mix the powder with your regular shampoo, apply to slightly damp hair, cover the mess with a shower cap, and wait 30+ minutes.
It worked! My hair is now 2 shades lighter:
After Vitamin C
Somehow it seems to have lightened the dye as opposed to “removing” it. (Which is actually a good thing — it didn’t take me back to my visible roots.) I’m not sure the trick would work for too-light bleached hair, and it seems to have left most of the red in place. But too-dark dye is easily removed with this handy trick.... Heaven forbid anyone ends up with a similar disaster, but if you do I highly recommend Vitamin C!
http://howtomakedo.net/357/medicinal-uses-of-geraniums
Medicinal Uses of Geraniums
geraniumsDiscover the healing power of geraniums and learn how to make geranium tea, geranium oil infusions or a geranium compress.
The geranium is not only a beautiful garden plant, but is also useful for its healing properties. Native to South Africa, the plant produces essential oils in small glands around the foliage and flowers. Geranium oil can be harvested when the plant starts flowering and can be taken 2 or 3 times a year.
The oil of the Geranium makes a good astringent and can be diluted with water and used topically to help clean the face or in a bath . It also has great antiseptic properties and is said to help restore the balance to dry or oily skin and hair. You can also make a tea with the leaves and flowers or an oil infusion. The geranium is considered to be safe for most people (those with an autoimmune disease and those who are pregnant should avoid it) and can be used as an herb in cooking as well.
In addition to its astringent qualities, the geranium also has soothing qualities and is helpful in relieving symptoms of anxiety as well as PMS and menopausal symptoms. The geranium is reputed to help heal bruises, cuts and scrapes, eczema, hemorrhoids, nail fungus and sunburns as well as help with insomnia and varicose veins. It is also said to be a great natural insect repellent and is well known in the ancient world as a tick repellent for dogs and humans alike!
How to Make Geranium Tea:
teaYou can make a tea from dried or fresh geranium leaves. For dried leaves, use 2 teaspoons, for fresh use /14 cup. Pour 1 cup of boiling water over the leaves and let sit for 5 minutes. Strain the leaves out and drink.
How to Make A Geranium Compress:
Pour boiling water over the dried geranium herbs. Cover tightly and let sit for 15 minutes. Strain out the herb so that you are left with the infused water. Soak a cotton cloth in the infusion and squeeze it out so it is only damp. Apply the compress.
How to Make a Geranium Oil Infusion:
Fill a jar with the dried herbs almost to the top. Pour in extra virgin olive oil – make sure the oil covers the herbs and goes 1” above the volume of the botanicals. Put in the sun for two weeks shaking it daily. Strain out the flowers. You can store this infusion in the fridge for up to three months.
Growing Geraniums Indoors
You already know that geraniums thrive outdoors, in summer flower beds or containers, but did you know that geraniums can be grown successfully indoors all year round?
You can over-winter geraniums that you have in your garden by bringing them indoors. There are two common ways to do this: you can take top-growth cuttings about four to five inches long and root them in a suitable cutting medium, then transplant the rooted geranium cuttings to grow in pots in a sunny windowsill. Or you can dig up the whole geranium from your garden, cut the growth back to six inches, and let it grow back naturally in a suitably sized pot.
Geraniums prefer to dry out somewhat between watering and will benefit from bi-weekly fertilizing, either soluble fertilizer added to the water, or slow-release fertilizer added to the pot soil.
First. Unlike similar epidemics in other countries, three pathogens of viral infections came to Ukraine at the same time: two of them are seasonal flu and the third is the A/H1N1.
According to virologists, such a combination of infections due to mutation may produce a new, even more aggressive virus.
<<<<<<<<<<
This is what WHO has been warning about.
I fear that the soviet leaners/supporters who are and have always been against the President, will not do anything to help him control this.
It is pretty dark, when the President issues orders and they are ignored.
Thanks for the link, I am glad I read the article.
Thanks for the tip, makes sense that it would work, good thinking on your part.
Welcome to the thread, hope you will hang around and join in, for there is much to be learned, from peoples own experiences...........
are the files still available?<<<
Howdy, glad to see you are back.
The link to the first two threads is in post #1 or the next,
of this thread.
I really like this thread.. one of my fav’s here (see how political I am??? LOL)
Lots on my plate right now and it is NOT food
INFLUENZA PANDEMIC (H1N1) 2009, ANIMAL (21), USA (IOWA) FELINE
**************************************************************
A ProMED-mail post
http://www.promedmail.org
ProMED-mail is a program of the
International Society for Infectious Diseases
http://www.isid.org
[1]
Date: Wed 4 Nov 2009
Source: American Veterinary Medical Association (AVMA) News, press release
[edited]
http://www.avma.org/press/releases/091104_H1N1_Iowa_cat.asp
H1N1 flu confirmed in Iowa cat
The cat, which has recovered, is believed to have caught the virus from
someone in the household who was sick with H1N1. There are no indications
that the cat passed the virus on to any other animals or people.
Prior to this diagnosis, the 2009 H1N1 influenza virus had been found in
humans, pigs, birds, and ferrets.
The American Veterinary Medical Association (AVMA) and the American
Association of Feline Practitioners (AAFP) are reminding pet owners that
some viruses can pass between people and animals, so this was not an
altogether unexpected event. Pet owners should monitor their pets’ health
very closely, no matter what type of animal, and visit a veterinarian if
there are any signs of illness.
The AVMA is actively tracking all instances of H1N1 in animals and posting
updates on our website at
http://www.avma.org/public_health/influenza/new_virus For more
information, contact Michael San Filippo, AVMA media relations assistant,
at 847-285-6687 (office), 847-732-6194 (cell), or msanfilippo@avma.org
—
communicated by:
ProMED-mail rapporteur Mary Marshall
******
[2]
Date: Wed 4 Nov 2009
Source: Iowa Department of Public Health (IDPH) News [edited]
http://www.idph.state.ia.us/IdphNews/Reader.aspx?id=8FBE90B3-4667-4960-9AF5-1B9B477A3805
Protecting pets from illness
The 13 year old indoor cat in Iowa was brought to the Lloyd Veterinary
Medical Center at Iowa State University’s College of Veterinary Medicine,
where it tested positive for the H1N1 virus. The diagnosis is the
culmination of collaborative efforts between IDPH, Iowa State University
College of Veterinary Medicine, Center for Advanced Host Defenses,
Immunobiotics and Translational Comparative Medicine, USDA, and IDALS
Animal Industry Bureau.
“Two of the 3 members of the family that owns the pet had suffered from
influenza-like illness before the cat became ill,” said IDPH Public Health
Veterinarian, Dr Ann Garvey. “This is not completely unexpected, as other
strains of influenza have been found in cats in the past.” Both the cat and
its owners have recovered from their illnesses.
People can keep their pets healthy by washing hands, covering coughs and
sneezes, and minimizing contact with their pets while ill with
influenza-like symptoms. If your pet exhibits signs of a respiratory
illness, contact your veterinarian.
“Indoor pets that live in close proximity to someone who has been sick are
at risk and it is wise to monitor their health to ensure they aren’t
showing signs of illness,” said Dr David Schmitt, state veterinarian for Iowa.
For more information about H1N1, visit http://www.idph.state.ia.us/h1n1/
or call the Iowa Influenza Hotline at 1-800-447-1985. Contact information:
Polly Carver-Kimm at (515) 281-6693.
—
communicated by:
Mark Liao
Stanford University
markliaohk@gmail.com
[WHO reported on avian influenza H5N1 in cats in Germany in 2006
http://www.who.int/csr/don/2006_02_28a/en/index.html
H5N1 was also
reported in cats in 2004
http://www.ncbi.nlm.nih.gov/pubmed/15345779
It should come as no surprise that cats in close contact with infected
family members are likely to succumb to the same disease as their owners. -
Mod.TG
The Midwestern state of Iowa can be seen on the HealthMap/ProMED-mail
interactive map of the US at
http://healthmap.org/r/00ZS
Sr.Tech.Ed.MJ]
You are welcome anytime.
I have had enough politics to last me for this lifetime and still read it.........LOL
Crafts interest me far more.
>>>Cal, do you think they will teach anything that we have not talked about here?
Maybe we can give our readers a discount and invent a “Certificate” for them, for it took a lot more than ‘72 hours’ to read the 3 threads..................[grin]<<<
LOL - You’re going to get my imagination going here....
Let’s see - We could call it the FRI (Free Republic Institute) Then we could post project weekend assignments (from previous posts) on ‘FRIday’ and they could post pictures of their completed projects and best could be chosen by all competitors and lurkers with an online vote...
Maybe even Citizen’s Achievement Medals (maybe wooden nickels with a different ribbon for each project) for Achievement for outstanding work in the tradition of old European culture. Sort of like the Volksmarch sports.(Daughters still have their medals and patches from those)...
See, give me an idea and I can get totally dangerous.
Seriously, I am sure you have more in your archives than they could ever present in their classes!
Fascinating!
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