Weekly Roundup - Living On Nothing Edition [Survival Today - an On going Thread #3]

Frugal Dad .com ^ | July 23, 2009 | Frugal Dad

[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

[TenthAmendmentChampion]

By the way, this subpoena was filed three days after 0’s inauguration.

[DelaWhere]

>>>By the way, this subpoena was filed three days after 0’s inauguration.<<<

Hmmm, somebody must have really hit too close to home on that website...

[CottonBall]

Big Brother....

[nw_arizona_granny]

Christmas Bread Recipe

Meet the Cook: Some of my friends prefer this slightly sweet bread to
fruitcake. My family enjoys it at Christmastime. I’ll make it for
potlucks, too, and I’ve found that friends like it for brunch and
breakfast. Recently, my husband and I marked our golden anniversary.
We’re the parents of two and grandparents of two. -Betty Jean
McLaughlin, Nebraska

This recipe is:
Contest Winning

16-20 Servings
Prep: 15 min. + rising
Bake: 30 min. + cooling

Ingredients
1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
3/4 cup evaporated milk
1/3 cup sugar
1/3 cup shortening
1/2 teaspoon salt
2 eggs
4 to 4-1/2 cups all-purpose flour, divided
1 cup chopped mixed candied fruit
1 cup confectioners’ sugar
1 to 2 tablespoons milk
1/4 teaspoon vanilla extract
Additional candied fruit, optional

Directions
In a bowl, dissolve yeast in water. Add evaporated milk, sugar,
shortening, salt, eggs and 2 cups of flour; beat until smooth. Stir in
mixed candied fruit and enough remaining flour to form a soft dough (do
not knead). Place in a greased bowl. Cover and let rise in a warm place
until doubled, about 1-1/4 hours.
Punch dough down. Turn onto a floured surface; knead 3-4 minutes. Pat
evenly into a greased 10-in. tube pan. Cover and let rise in a warm
place until nearly doubled, about 45 minutes.
Bake at 375° for 30-35 minutes or until golden brown. Remove from pan
to cool on a wire rack. Combine confectioners’ sugar, milk and vanilla;
drizzle over bread. Garnish with additional candied fruit if desired.
Yield: 1 loaf.

Nutrition Facts: 1 serving (1 slice) equals 214 calories, 5 g fat (1 g
saturated fat), 24 mg cholesterol, 87 mg sodium, 40 g carbohydrate, 2 g
fiber, 4 g protein.

Christmas Bread published in Country Woman November/December 1996, p29

________________________________________________________________________
________________________________________________________________________

Christmas Braid Recipe

[Christmas Braid Recipe]

This holiday bread is easy to make, although the braiding takes a bit of
practice. I serve it for evening coffees, then use the rest toasted for
breakfast. I also give it as gifts—it’s delicious with
cheese—and it always goes over big at Christmas bake sales. My
husband’s a dairy farmer. I work as a bank teller and stenographer. At
home, I enjoy cooking and crafts.

This recipe is:
Contest Winning

30 Servings
Prep: 40 min. + rising
Bake: 20 min.

Ingredients
5 to 5-1/2 cups all-purpose flour, divided
1 package (1/4 ounce) active dry yeast
2 cups milk
1/2 cup sugar
6 tablespoons butter, cubed
1 teaspoon salt
1 egg
1 cup raisins
1 cup finely chopped mixed candied fruit
1/2 cup chopped nuts
1 egg yolk
1 tablepoon water

Directions
In a large bowl, combine 3 cups flour and yeast. In a saucepan, heat
milk, sugar, butter and salt to 120°-130°; add to flour mixture.
Add egg. Beat on low speed with electric mixture for 30 seconds;
increase speed to medium and continue beating for 3 minutes. Stir in
raisins, candied fruit, nuts an enough remaining flour to form a stiff
dough. Turn out onto a floured surface and knead until smooth and
elastic, about 8-10 minutes. Place in a greased bowl, turning once to
grease top. Cover and let rise in a warm place until doubled, about
1-1/2 hours. Divide dough in thirds, then divide each into thirds again.
Roll each piece into a 15-in. rope. Place 3 ropes 1 in. apart on greased
baking sheet. Begin braiding loosely in the middle and work toward the
ends. Pinch ends together and tuck under. Repeat with remaining ropes.
Cover and let rise until doubled, about 30-40 minutes. Combine egg yolk
and water; brush over braids. Bake at 350° for 20-25 minutes or until
browned. Cool on wire racks. Yield: 3 breads.

Nutrition Facts: 1 serving (1 slice) equals 175 calories, 5 g fat (2 g
saturated fat), 23 mg cholesterol, 121 mg sodium, 31 g carbohydrate, 1 g
fiber, 4 g protein.

Christmas Braid published in Country Woman November/December 1990, p31

Another Group Owned By *~Beth~*

---

To visit group on the web, go to:
http://groups.yahoo.com/group/breadsanddoughs/

[nw_arizona_granny]

Spinach Pesto and Pasta

Make the pesto and transfer it to a freezer container or bag; freeze for
up to 3 months. When you’re ready to use it, thaw the container in a
bowl of cold water or overnight in the refrigerator. Follow the recipe
instructions for the pasta and sprinkle with the lemon zest and 1/4 cup
Parmesan.
Or try the pesto on chicken, fish, pizza, or sandwiches

Serves 6

Hands-on Time: 15m Total Time: 20m

Ingredients

1 pound fettuccine
1/4 cup walnuts
2 cloves garlic
1/2 pound baby spinach (about 10 cups)
1/3 cup olive oil
1/2 cup grated Parmesan
kosher salt and black pepper
1 tablespoon grated lemon zest

Directions

1. Cook the pasta according to the package directions. Drain and return
it to the pot.
2. Meanwhile, in a food processor, pulse the walnuts and garlic until
chopped.
Add the spinach, oil, 1/4 cup of the Parmesan, and 1/4 teaspoon each
salt and pepper.
Puree until smooth, scraping down the sides of the processor bowl as
necessary.
3. Add the pesto to the pasta and toss to combine.
Sprinkle with the lemon zest and the remaining 1/4 cup of Parmesan
before serving.

To freeze: Make the pesto and transfer it to a freezer container or bag.
Freeze for up to 3 months.

To use: Thaw in a bowl of cold water or overnight in the refrigerator.
Follow the recipe instructions for the pasta and sprinkle with the lemon
zest and 1/4 cup Parmesan.
Or try the pesto on chicken, fish, pizza, or sandwiches.

Nutritional Information

Calories 471; Fat 19g; Sat Fat 4g; Cholesterol 7mg; Sodium 311mg;
Protein 16g; Carbohydrate 62g; Fiber 5g

Source : RealSimple.com

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________________________________________________________________________

Slow Cooker Borscht

1 pound beef stew meat,
cut into 1/2 inch pieces4 beets, peeled and
chopped1 (28 ounce) can diced
tomatoes2 potatoes, peeled and
chopped1 cup baby carrots, cut
into 1/2 inch pieces1 onion, chopped3 cloves garlic, minced2 cups beef broth, or
more1 (6 ounce) can tomato
paste6 tablespoons red wine
vinegar3 tablespoons brown sugar1 1/2 teaspoons dried
dill weed1 tablespoon dried
parsley1 bay leaf1 teaspoon salt1/2 teaspoon ground black
pepper3 cups shredded green cabbage1 cup sour cream, as
garnish

Place
beef, beets, tomatoes, potatoes, carrots, onion, and garlic in a slow cooker.
Whisk together the beef broth, tomato paste, vinegar, brown sugar, dill weed,
parsley, bay leaf, salt, and pepper. Pour mixture over the beef and vegetables,
adding more broth to cover as needed. Cover and cook on Low for 8 1/2 hours, or
High for 4 hours. Set heat to High, then stir in the shredded cabbage. Cover
and continue cooking until the cabbage tender, about 30 minutes. Remove bay
leaf. Serve in a bowl with a dollop of sour cream.

________________________________________________________________________
________________________________________________________________________
Re: Zesty Italian Crescent Casserole

This sounds like a tasty casserole, but I think part of the recipe is missing. What do you do with the other half (one cup) of spaghetti sauce? Half is added to the ground beef and onion, but there is nothing said about the other half. The mozzarella or Monterey Jack cheese is also divided, but is only used once.

Thanks, Jim

-— In casseroles_and_crockpots@yahoogroups.com, ~*Piper*~ wrote:
>
> Zesty Italian Crescent Casserole
>
> 1 lb. lean ground beef
> 1/4 cup chopped onion
> 2 cups prepared spaghetti sauce, divided
> 12 oz. (3 cups) shredded mozzarella or Monterey Jack cheese, divided
> 1 cup dairy sour cream, divided
> 1 can (8 oz.) Pillsbury® refrigerated crescent dinner rolls
> 1/3 cup grated parmesan cheese
> 2 tbsp. butter oe margarine, melted
>
> Heat oven to 375 F. (185 C). In large skillet, brown ground beef and onion until beef is thoroughly cooked; drain. Stir in half of spaghetti sauce, heat thoroughly. In medium bowl, stir mozzarella cheese and sour cream. Pour hot meat mixture into ungreased 12x8” (2-qt.) baking dish or 9-1/2 or 10” deep dish pie pan. Spoon cheese mixture over meat mixture. Unroll dough over cheese mixture.
> *In small bowl, combine parmesan cheese and butter; spread evenly over dough. Bake 18 - 25 minutes or until deep golden brown. Makes: 6 servings.
>

________________________________________________________________________
________________________________________________________________________
5. SZECHUAN PEANUT CHICKEN

Source: Pace Recipes
-
Pace Szechuan Peanut Chicken
Pace Picante Sauce provides the flavor punch to this peanut sauce
seasoned with soy, ginger and garlic. Stir-fried chicken and spaghetti
are tossed with this Szechuan-inspired sauce for an out-of-the-ordinary
dinner dish.

Serves: 4
Prep. time: 5 minutes
Cooking time: 20 minutes
- 1 lb. skinless, boneless chicken breasts, cut into strips
- 2 tbsp. soy sauce
- 1 tsp. ground ginger or 1 tbsp. minced fresh ginger root
- 1/8 tsp. garlic powder or 1 clove garlic, minced
- 1 tbsp. vegetable oil
- 1/2 cup Pace Picante Sauce
- 2 tbsp. creamy peanut butter
- 3 green onions, thickly sliced
- 4 cups hot cooked thin spaghetti
- Sliced green onions (for topping)

MIX chicken, soy, ginger and garlic.
HEAT oil in skillet. Add chicken mixture and stir-fry until browned.
Remove chicken mixture.
STIR in picante sauce, peanut butter and onions. Return chicken mixture
to skillet and heat through. Serve over spaghetti. Sprinkle with
additional onions.

---

To visit group on the web, go to:
http://groups.yahoo.com/group/casseroles_and_crockpots/

[MarMema]

Thank you for typing this in for us. I am going to try at least one of these this week.

[nw_arizona_granny]

The photo that is in my newsletter did not load for me, this is a section of the site that has printable ‘s for you to print out.

When I saw the McCaw, my mind went into gear, paint it on glass, sheets, windows, bottles, with acrylics you can go wild.

I was thinking of my needs, as in a pretty suncatcher...LOL

The kids could paint them on sheets of plastic, there is so much of the clear hard plastic used in packages today, it could be saved, even the plastic from the packages of bacon.

It could still be a suncatcher, an ornament, the front of a card.

Then there are pirate chests to be made, how would it work, under a package bubble on top of a box, that was meant to be uses for treasures.

Treasure: anything that you want, rocks to cookies........
granny

http://crafts.kaboose.com/brain-animals-color.html

Get out your crayons and paints, and color away!

Be sure to visit our main printables index for more fun including animal word puzzles, animal mazes, animal clip art and more.

Click on ‘Mac’ or ‘PC’ to get full sized pages to print. ‘PDF’ pages will work for both Mac and PC, but require a .PDF reader. So if you can’t open them you will need to ask your parents to download a .PDF reader. To download Adobe Acrobat Reader, click here.

dolphin
Dolphin clownfish
Clownfish

toucan
Toucan macaw
Macaw

bison
American Bison panda
Panda

chimp
Chimpanzee giraffe
African Giraffe

puppy
Prince Puppy kangaroo
Kangaroo

koala
Koalas gecko
Gecko

horses
Horses pig
Pig

Cheetah coral
Coral Snake

orca
Orca Whales shark
Great White Shark

mockingbird
Mockingbirds bird
Early Bird Gets the Worm

Elephant
Elephant
Tiger

Giraffe
Giraffe Fox
Fox

More fun printables to enjoy:

* Main Printables Index
* Animal Printables
* Sports Printables
* Dinosaur Printables
* Birthday Cards and Coloring

Holiday Links
Christmas Crafts:

* New X-Mas Crafts
* Tree Ornaments
* Homemade Cards
* Christmas Printables

Fall Crafts:

* Leafy Door Hanger
* Leaf Stamps
* Fall Coloring Pages
* All Fall Crafts

Popular Crafts:

* Classic Crafts
* Animal-Themed Crafts
* Camp Crafts
* Cub and Scout Crafts

[nw_arizona_granny]

http://theherbgardener.blogspot.com/2009/11/save-money-over-holidays-make.html

Monday
Save Money Over the Holidays - Make Inexpensive Herbal Gifts

With the holidays fast approaching, it’s time to sit back and devise a strategy for gift giving. With so many people on a tight budget, the prospect of holiday gifting may seem daunting, but it doesn’t have to be.

Gifts From the Heart

One of the most wonderful aspects of this or any other holiday season is giving of yourself, and what better way to show you care than in making Christmas, Hanukkah and Kwanzaa presents with an herb theme. In past posts, I’ve offered instructions for making many herb crafts and food items. Use the links below to explore a few projects that are easy to put together and make wonderful gifts. From lavender bath salts to a homemade batch of specialty herb blends, you’ll be able to find a project that will fit your taste and budget.

Lavender Bath Salts

Bath salts are inexpensive to make, and you don’t have to use lavender, either. Armed with a bottle of your favorite essential oil or oil blend, you can make up a batch of bath salts in minutes with a little food dye, Epsom salt and the fragrance of your choice. Let the mixture dry and place in a decorative jar, tin or muslin bag (you can even buy the bags inexpensively in bulk).

Herb Blends

What you would pay handsomely for in the market, you can make inexpensively at home by growing your herbs or buying them in bulk from online suppliers. With a few key herbs, you can make a number of seasoning mixtures that will be a hit as stocking stuffers for the budding chef on your list or as a thoughtful hostess gift.

That’s not all. Flavored oils, carpet fragrances and fresheners, and even homemade herbal shampoos and bubble bath are wonderful gifts.

With some planning and an afternoon’s work, you can craft baskets or individual items that you’ll be proud to give. They’ll be thoughtful, homemade and inexpensive. For years, I’ve given baskets with a lavender theme. I use lavender from my garden, but you can find lavender buds online or use the link below.

Take a look at these URLs for some guidance. There are more projects on The Herb Gardener and across the web, so if you don’t see what you’re after, keep looking:

Herbal Gifts to Make

Bubble Bath - Lavender (or other scented)

Herbal Shampoo

Bath Salts

Carpet Freshener and Deodorant (Eco-Friendly)

Lavender Sugar Include this Lavender Cookie Recipe

Tea Rub Meat Preparation

Cajun Spice Blend

Old Bay Type Seasoning

5 Star Herb Vinegar

Herbs De Provence

Garlic Oil

Flavored Mayonnaise (Keep Refrigerated)

---

Above are live links to the recipes on the site, below is from the side bar links to recipes...granny

Make Your Own Herb Blends

* Bouquet Garni.
* Cajun Spice Blend
* Herbed Croutons
* Herbes de Provence
* Lemon Balm Vinegar
* Mayonnaise (With Herb Variations)
* Old Bay Seasoning
* Tea Rub
* Vinegar - Dill
* Vinegar - Five Star Herb Vinegar

Basic Herb Growing Info

[nw_arizona_granny]

This message consists of the following:

1. Gehl Foods Recalls Nacho Cheese and Chili Sauce Dispensers Due to Fire and Burn Hazards,

http://www.cpsc.gov/cpscpub/prerel/prhtml10/10034.html

2. Rechargeable Batteries Used with Touch Panels for Audio/Visual Systems Recalled by AMX Due to Fire and Burn Hazards,

http://www.cpsc.gov/cpscpub/prerel/prhtml10/10035.html

[nw_arizona_granny]

and Indymedia readers’ Social Security Numbers, bank account numbers, credit card numbers, and so on.<<<

Next comes the tax audit and all of a sudden the credit cards will not work, so no extra money available to hire a lawyer and fight the tax audit.

The clintons enjoyed tax audits.

The clintons had their FBI files, by the thousands, the ‘o’ will have them by the millions.

My opinion of course.

[nw_arizona_granny]

Mmmmm that sounds good... Maybe I will bypass my standard oyster dressing and try that... On second thought - I’d really miss those oysters.... Maybe I’ll try it on the ‘next’ turkey... LOL<<<

I had my stuffing, just not in the turkey.

We always fixed an extra pan and it is just as good, for we boiled the neck, gizzards and liver and used that in the dressing.

Well that is, except the time that I cooked one, after a hard day at work and forgot to remove the paper package from the inside of the turkey.....

How was I to know that is where they were? Until mom asked if I had made the extra dressing with the neck, etc.

Now I never fail to check the insides, for they use the large turkeys for transporting dope and guns.

Yes, I washed the inside of the turkey, with running water, just did not stick my hand in and find out what I washed...LOL

Thanks for thinking of me at Thanksgiving, we always had extra for folks who did not have family.

One year it was boot camp Navy, I had 3 relatives in at the same time and picked up so many of them [4 or 5 car loads], that the guard even commented on how good business was that day....LOL.

Hey I was YOUNG, ok to look at, long brown hair and had a hot car, a 41 Ford, lowered, fender skirts and pipes that sang a sweet song.

[nw_arizona_granny]

Welcome to the thread, glad you found something that you want to try.

When you get through this thread, there are 2 more before it, you will find them linked in the first post of this thread.

Join in, when you like.

[upcountry miss]

Turkeys have been a leader here at several stores for $.40 a pound . Never thought I would see them again for that price!!! So much that you can do with them. Would love to have a good recipe for oyster stuffing.

[DelaWhere]

Here is how I make mine.

3-4 stalks diced celery
1 large chopped onion
1 large chopped red sweet pepper
1 1/2 sticks softened butter
1 pint shucked oysters with the liquid
1 large package seasoned stuffing mix (sometimes I make my own, but usually just buy the Stouffers bag)
1 tsp. thyme
1 tsp. sweet basil
1 cup broth
2-3 eggs

At least that is how I like it - topped with giblet gravy...

[DelaWhere]

>>>we boiled the neck, gizzards and liver and used that in the dressing.<<<

Well, I put water in the bottom of my roasting pan along with some diced onion and all the giblets, then that becomes the base for my gravy. (Which I particularly like on my dressing)

>>>forgot to remove the paper package from the inside of the turkey.....<<<

I couldn’t find the package one time - thought they had forgotten to include it - till I was taking the dressing out - It was jammed way back inside and I just didn’t see it. OK, I was in a hurry to get everything done and didn’t check too closely... LOL

>>>we always had extra for folks who did not have family.<<<

Amazing how things have changed over the years... So impersonal now... Used to be we would know that Miss Chisholm liked sweet potatoes and loved cranberry relish and that Oscar Blair really liked the boiled onions and turnips and that Jim Harrington preferred dark meat and lots of dressing and white potatoes but no sweet....

Nowdays, you check with the Church and they just say come out and we cook and deliver meals, or just contribute and we will take care of it - all the meals the same to needy. I even thought about the local Veterans home and they seemed insulted - WE prepare a Thanksgiving meal that meets all their dietary needs... So, there are still three that are in nursing homes who still look forward to my home cooked Thanksgiving dinners, but the numbers are dwindling. Guess I’m just getting old...

>>>Hey I was YOUNG, ok to look at, long brown hair and had a hot car, a 41 Ford, lowered, fender skirts and pipes that sang a sweet song.<<<

LOL, I’ll bet you didn’t need the hot car to get their attention!

[Joya]

3566 BTTT.

PLAGUE TONIC

http://www.godlikeproductions.com/forum1/message529664/pg1

Recession Proof GLP - “Plague Tonic” with apple cider vinegar and hot peppers, etc.
Quote

I made this once before and liked it, I only have half a bottle left so today I made a new batch. Here’s how I did it:

It’s supposed to be equal parts of the following,

3 onions (strongest ones)

3 heads of garlic

a lot of hot red peppers - you could use habaneros, but not me

a lot of fresh ginger root

two big horseradish roots

You chop these very fine or grate them and cover them with organic apple cider vinegar in a big glass gallon jar with a good lid. I used two quarts of Hain vinegar.

The last time I made this I chopped these things fine with a chef’s knife, except the horseradish and maybe the ginger, which I grated. I kind of couldn’t face the fumes again and thought I would use my Jack LaLanne juicer instead this time

It worked pretty darn well, but I was still overwhelmed with fumes even with all the windows open. I had to peel and quarter the onions, peel the horseradish and cut it small (kind of a dull blade in my older juicer, it was secondhand and has seen hard use), that horseradish is something else. Had to peel all the garlic.

Running that stuff through the juicer generated some awesome fumes. The tears were running down my face and I could barely open my eyes. But I’d rather run the juicer with my eyes mostly closed, than use a grater or a big sharp knife.

Anyway you take the chopped, grated items or the pulp and juice from the juicer, and put it in a big gallon size glass jar and add organic apple cider vinegar to cover it (to fill the jar is what I did).

(edited to add - I ended up getting another gallon glass jar and splitting the batch so I could add more vinegar to it, and so that there was room in the jar to shake it.)

Then you let it age for at least two weeks, but you can let it go a month. You’re supposed to shake it vigorously every day.

After that you strain it and put it in bottles. I was saving the smaller pint size vinegar bottles that I used last time. Those work better for decanting it than the big quart size bottles that are a better deal.

I’ve been taking it the way Ted says to take apple cider vinegar at Earth Clinic, two tablespoons of vinegar tonic with 1/8 teaspoon baking soda, then add some water and drink it, it tastes good, kind of fruity. I suppose I use a little more than 1/8 teaspoon baking soda.

This batch is going to be prettier than the old batch I made, you should have seen that hot red pepper juice come out of the juicer, it was gorgeous, blood red, the whole batch is a better color.

Anyone else ever try this? I think I saw this recipe first here at GLP, but someone here found it at another forum. Not sure what the origin of it is. It’s supposed to be antibiotic, antiviral, antifungal.

3,566 posted on Sun 25 Oct 2009

[Joya]

3242 ping.

MIRACLE TONIC PING.

Post 3242 on this thread or go to link at

http://curezone.com/forums/fm.asp?i=1387241

**************************

Your FRiend,
J

[upcountry miss]

Thanks for the recipe. Have copied it and put it in my small recipe box (try not to cook much anymore.Let hubby do it.)Probably won’t get to try it for Thanksgiving, maybe for Christmas. Sounds delicious-love oysters (cooked, not on the half shell)

Stopped having Thanksgiving here two years ago when the crowd numbered over 30 with all the children, grandchildren, great-grandchildren, widowed aunt and my widowed sister. After 40+ years of hosting the holiday, I still miss it.

Will be making all the pies you mentioned, plus apple and blueberry and a hugh grapenut pudding. A lot of these desserts will go to relatives in nursing homes who look forward to them every year, especially the mince pie and grapenut pudding.

Have to confess, hubby makes all the pies and I make the pudding.

[yorkie]

Thank you~! Sounds like we all should take this every day!

[DelaWhere]

>>>Stopped having Thanksgiving here two years ago when the crowd numbered over 30 with all the children, grandchildren, great-grandchildren, widowed aunt and my widowed sister.<<<

We finally came to the conclusion that we will have Thanksgiving Breakfast for kids, grandkids, etc. because when they have more than one set of parents and grandparents, it really is hard on them... LOL they were trying to eat 3 different Thanksgiving dinners to keep everyone happy, so we opted out and I still cook a ton of food, but also have about three types of quiche, cinnamon rolls,sticky buns, fruit cup, etc.. for a big breakfast - then they have one less dinner to eat. Of course they find a thing or two that they want me to save them some leftovers from too.

>>>love oysters<<<

Same here... along with crab and clam too. Big thing around here are fried oyster sandwiches and crab cakes... Wish we had scallops and lobster like you do up your way... I think I could eat my weight in scallops...

Here we are starting the third month of oyster season and I still haven’t had any yet... Good oyster stew sounds particularly good with the cold rainy weather we are having (supposed to last well into the weekend).