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
Mastering the Art of French Cooking Recipies
Posted by: “Dijitize
Julia Child recipies courtesy of The Chef at Worldwide Recipies
Camembert Biscuits
8 oz (225 g) ripe Camembert cheese, crust removed
6 Tbs (90 ml) butter at room temperature
2 eggs
Salt and freshly ground pepper to taste
Cayenne pepper to taste
2 cups (500 ml) all-purpose flour
1 egg yolk, beaten
Mash together the cheese and butter with a fork. Beat in the eggs, salt, pepper, and cayenne. Add the flour and knead until a firm dough is formed. Wrap in plastic wrap and refrigerate for 30 minutes. Roll out the dough to a thickness of about 1/4 inch (5 mm) and cut into 2-inch (5 cm) rounds. Place on a greased baking sheet and brush with
the egg yolk. Bake in a preheated 350F (180C) oven until lightly browned, about 15 minutes. Makes about 30 biscuits to serve 8 to 10 as an appetizer.
Garlic and Egg Soup
1 head of garlic, separated into individual cloves (about 16 cloves)
6 cups (1.5 L) water
2 Tbs (30 ml) olive oil
6 sprigs parsley
1 bay (laurel) leaf
1/2 tsp (2 ml) dried sage
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
4 - 6 eggs
4 - 6 rounds of French bread, toasted
Grated Swiss or Parmesan cheese for garnish
Boil the garlic in a small amount of water for 1 minute. Drain and peel. Combine the garlic and the water, olive oil, and seasonings in a large pot and bring to a boil over moderate heat. Simmer for 30 minutes. Strain the soup into a wide shallow saucepan, pressing the garlic to extract the juices, and gently add the eggs. Simmer (do not boil) for 4 to 8 minutes, until the eggs are done to the degree you prefer. Place a round of toast in each soup bowl and top with a poached egg. Ladle the soup over the eggs and serve with grated cheese. Serves 4 to 6.
Creamed Brussels Sprouts
1 lb (450 g) Brussels sprouts, trimmed
2 Tbs (30 ml) butter
3/4 cup (180 ml) heavy cream
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
Drop the Brussels sprouts in boiling salted water and boil for 6 to 8 minutes. Drain the Brussels sprouts thoroughly. Smear the butter in the bottom of a casserole large enough to hold the Brussels sprouts in a single layer. Pour the cream over them, season with nutmeg, salt, and pepper, and bake covered in a preheated 350F (180C) oven for 20 minutes. Serves 4 to 6.
Chicken Breasts Archduke
4 Tbs (60 ml) butter
1 medium onion, finely chopped
1 Tbs (15 ml) paprika
4 - 6 skinless, boneless chicken breast halves
1/4 cup (60 ml) chicken stock
1/4 cup (60 ml) dry vermouth
1 cup (250 ml) heavy cream
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish
Heat the butter in a skillet large enough to hold the chicken in a single layer. Saute the onions until tender but not brown, about 10 minutes. Stir in the paprika. Lightly brown the chicken in the butter mixture, about 2 minutes per side. Place the skillet in a preheated 400F (200C) oven until the chicken is firm to the touch, about 6 to 8 minutes. Remove the chicken and keep warm. Add the chicken broth and vermouth to the skillet and reduce over high heat until the liquid is almost evaporated. Add the cream and reduce until the sauce has thickened slightly. Season with salt and pepper. Spoon the sauce over the chicken and garnish with chopped parsley. Serves 4 to 6.
Pêches Cardinal
4 cups (1 L) water
1 1/2 cups (375 ml) sugar
1 vanilla bean, split, or 1 Tbs (15 ml) vanilla extract
4 - 6 firm ripe peaches, unpeeled, halved and pitted
1 pint (500 ml) fresh raspberries
3/4 cup (180 ml) sugar
Combine the water, sugar, and vanilla in a saucepan and bring to a simmer over high heat, stirring to dissolve the sugar. Add the peaches and enough additional water to cover if necessary. Simmer for 8 to 10 minutes and allow the peaches to cool in the syrup. Drain the peaches and remove the skin. Meanwhile, force the raspberries through a fine sieve. Discard the seeds and remaining pulp. Combine the raspberry puree and the sugar in an electric blender or food processor and process until the puree has thickened slightly and the sugar is dissolved. Arrange the peaches in a serving dish and pour the raspberry puree over them. Serve chilled. Serves 4 to 6.
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2. ISO - Chicken Ala King
Posted by: “fsweeda”
Went to a shower and she made Chicken Ala King with the topping made of crushed Ritz crackers. Of course, we all asked for the recipe and nothing thus far.
I was hoping that someone had this recipe. She mentioned something that it was cream of chicken soup, etc and definitely the topping was crushed Ritz crackers. That made it delicious !
Thank you in advance.
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4. Easy-Bake Cheddar Biscuits-I love Cheddar Cheese Buscuits
Posted by: “Vadith
Easy-Bake Cheddar Biscuits “These easy, cheesy, biscuits bake up tender and delicious.”
~1 cup flour ~2 tsp baking powder ~1/4 tsp cream of tartar 1/4 tsp sugar ~1/4 tsp salt ~1/4 cup cold butter, cubed ~1 cup shredded double cheddar cheese ~1/3 cup milk, ~ plus 2 tab milk ~9 tab Chive & Onion Cream Cheese Product, divided
Heat oven to 450. Mix flour, baking powder, cream of tartar, sugar and salt in medium bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Stir in cheddar. Add milk; stir until mixture forms soft dough. Place on lightly floured surface; knead 8-10 times or until smooth. Pat dough into 6-inch sq; cut into 9 smaller squares. Place, 2 inches apart, on baking sheet. Bake 10 to 12 min or until golden brown. Cut in half; spread with cream cheese product. Notes: Parmesan-Garlic Biscuits: Prepare as directed, adding 1/4 tsp garlic powder along with the flour and substituting 1/4 cup 100% parmesan grated cheese for the cheddar cheese. Sun-Dried Tomato-Mozzarella Biscuits: Prepare as directed, substituting part skim mozz-arella shredded cheese for the cheddar cheese & stirring in 1/4 cup chopped drained sun-dried tomatoes packed in oil along with the mozzarella cheese. Spread w-plain cream cheese spread. Bacon-Cheddar Biscuits: Prepare as directed omitting salt and stirring in 1/4 cup Real Bacon Bits along with the Cheddar cheese. Spread with plain PHILADELPHIA Cream Cheese Spread.
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5. Pie-Sour Cream Apple Pie
Posted by: “Vadith
SOUR CREAM APPLE PIE
1 cup sour cream 1 egg (beaten) 1 tsp vanilla 1/8 tsp salt 3/4 cup sugar 2 Tab flour 2 cups thin-sliced apples 1 (9 inch) pie shell
Beat egg and add to sour cream, vanilla and salt. Add sugar, flour. Mix again. Add sliced apples; mix again. Bake for 10 minutes @ 450 degrees. Reduce heat to 350 degrees and bake for 30 minutes. TOPPING
Mix together; 1/4 cup sugar 1/4 cup flour 3/4 tsp cinnamon 3 Tab butter ( chopped up)
Makes a crumbly topping. Sprinkle above mixture on pie and bake for 25 more minutes at 325 degrees.
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——————————————————————————————————— To visit your group on the web, go to:
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Using your canning - Creamy Mini Tarts
Posted by: “KittyHawk”
Creamy Mini Tarts
1 - 8 oz package cream cheese, softened
1 - 14 oz can sweetened condensed milk
1/3 cup lemon juice
1 tsp vanilla extract
4 - 1.9 oz boxes mini fillo shells
2/3 cup blueberry preserves
Beat cream cheese in large bowl until fluffy. Gradually beat in
sweetened condensed milk until smooth. Stir in lemon juice and vanilla
until blended. Spoon about 2 tsp into each mini shell. Refrigerate 2
hours or until firm.
Make a slight indentation in the filling using the back of small round
measuring spoon. Fill with 1/2 tsp preserves. Refrigerate until ready to
serve.
Makes: 60
VARIATIONS:
FRESH FRUIT: Top mini tarts with fresh fruit such as strawberries,
blueberries, bananas, raspberries, cherries, kiwi, grapes or pineapple.
Garnish with mint leaves.
HOT FUDGE: Place 2 tablespoons hot fudge topping into corner of
resealable plastic bag. Cut small corner off bag. Squeeze to drizzle
over top of mini tarts.
PRESERVES: Use different flavors of preserves or orange marmalade to
create a colorful assortment. Garnish with mint leaves.
SPECIAL OCCASIONS: Top with various decorator sprinkles or chocolate curls.
CHOCOLATE: Melt 1 cup semi sweet chocolate chips. Stir into filling
until blended. Fill mini shells. Sprinkle with mini chocolate chips.
PEANUT BUTTER: Stir 1 cup creamy peanut butter into filling until smooth
and blended. Fill mini shells. Top with foil wrapped milk chocolate
pieces, unwrapped.
MOCHA: Dissolve completely 2 tablespoons instant coffee crystals in
lemon juice before adding to cream cheese mixture. Fill mini shells. Top
with chocolate curls.
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5. Make your own - Nutri Grain Bars
Posted by: “KittyHawk”
Nutri Grain Bars
1 package yellow cake mix
3/4 cup butter. melted
2 1/2 cups quick oats
12 oz preserves or jam
1 Tbsp water
Preheat oven to 375 degrees F.
Combine cake mix and oats in a large bowl then stir in the melted butter
until the mixture is crumbly.
Measure half of this mixture (about 3 cups) into a greased 13 x 9 x 2
inch pan. Press firmly into pan to cover the bottom.
Combine the preserves (or jam) with the water and spoon over crumb
mixture in the pan, and spread evenly.
Cover with the remaining crumb mixture. Pat firmly to make top even.
Bake at 375 for 20 minutes or until the top is a very light brown. Cool
completely before cutting into bars.
——————————————————————————————————— To visit your group on the web, go to:
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http://www.mytartelette.com/2010/05/recipe-apricot-almond-tart.html
When friends of ours living on an island nearby stopped by the house with a couple of handfuls of perfectly ripe and juicy apricots, I knew exactly what would become of their fate. The first apricot almond tart of the season! One we could all share together around a tall glass of iced tea, talking about our families.
There is nothing complicated or fancy about this tart. A simple crust filled with an almond cream and topped with deliciously ripe apricots. A drizzle of honey, some time in the oven, a couple of friends and you’ll want to make the hours slow down for a long while. What I love about it is that any stone fruit will work perfectly well with it and you will still get the same tingle down your toes as you bite into it. Plums, peaches, mirabelles, nectarines, etc...
Apricot Almond Tarte
Come to think of it, any fruit will work with this tart! More reasons to make it throughout the year and gather friends and family on a sunny afternoon.
Apricot and Almond Tart:
Serves 6 to 8
Notes: if you are not baking gluten free, replace the rice, millet, sorghum flours and cornstarch with 1.5 cups of all purpose flour and omit the xanthan gum.
For the crust:
5 tablespoons (70gr) unsalted butter, at room temperature
3 egg yolks
pinch salt
1/2 cup (80gr) superfine sweet white rice flour
1/2 cup (60gr) millet flour
1/4 cup (30gr) sorghum flour
1/4 cup (40gr) corn starch
1/2 teaspoon xanthan gum
2 tablespoons to 1/4 cup cold water (optional if the dough seems too dry)
For the filling:
1 stick (115 gr) butter, softened
1/3 cup (115gr) honey
1 cup (100 gr) ground almonds (blanched, slivered, whole, your call)
2 eggs
1/4 cup (60gr) heavy cream
8-10 apricots, halved and pitted
Prepare the crust:
In a mixer, whip the butter on medium speed until light and airy. Add the egg yolks, one at a time and beating well after each addition. Mix until incorporated. Add the salt, and all the different flours, and the xantham gum and mix briefly. Add some water, one tablespoon at a time if the dough feels too dry. Dump the whole mixture onto a lightly floured (use more rice flour) board and gather the dough into a smooth ball. Flatten the dough into a disk, wrap it in plastic wrap and refrigerate for an hour.
Preheat oven to 350F and position a rack in the center.
When the dough is nice and cold, roll it out on a lightly floured board or in between two sheets of plastic to fit your prefered pie pan. If the dough tears while you roll or/and transfer into the pan, just patch it with your fingertips. Line the dough with a piece of parchment paper, fill with pie weights or dy beans and par bake for 10-15 minutes until almost completely baked. Remove the weights and parchment paper. At this point you can refrigerate the baked crust for up to 3 days before using.
Prepare the almond filling:
Place the butter, honey, ground almonds, and the eggs in a large bowl and whisk until smooth (can also be done in a food processor). Add the cream but stir in it instead of whisking not to emulsify it or it will rise while baking.
Arrange the apricots halves at the bottom of the pie crust and pour the cream over them. Bake 25-30 minutes at 350F. Drizzle with a bit of extra honey if desired when still warm.
http://2besatisfied.blogspot.com/2010/05/shhhh-silent-saturday_16.html
Blueberry Orange Cornmeal Pancakes
½ Pint fresh blueberries (1 Cup)
1 Cup unbleached all-purpose flour
Zest of 1 large orange
1 Tablespoon sugar
2 Tablespoons stone-ground cornmeal
½ Teaspoon salt
½ Teaspoon baking powder
¼ Teaspoon baking soda
¾ Cup buttermilk
¼ Cup milk +3-4 Additional Tablespoons to thin out
1 Large egg
2 Tablespoons unsalted butter – melted- cooled to warm
½ Teaspoon vanilla extract
In a small bowl toss blueberries in 2 teaspoons of flour
In a larger bowl mix together flour, zest, sugar, cornmeal, salt, baking powder, and baking soda
In a Pyrex measuring cup whisk together milk, buttermilk, egg, cooled butter, and vanilla extract
Add wet ingredients into dry ingredients mixing with a spatula until just combined- add in extra milk to thin batter out if too thick- batter should be on the thinner side
Carefully fold in blueberries
Heat a griddle or large skillet over medium/high heat
Brush pan vegetable oil, butter, or cooking spray
Pour pancakes ¼ cup at a time
When bubbles appear in the top of the pancake and the bottoms are golden brown about 2-3 minutes , then flip
Continue cooking for an additional 1-2 minutes
Serve hot with butter and maple syrup
http://2besatisfied.blogspot.com/2010_04_01_archive.html
Turkey Monday Meatballs
Makes 20 (1 ½ oz scoop) meatballs
1 pound lean ground turkey (7% fat)
½ cup white or yellow onion- finely chopped
2 fat cloves of garlic - minced
1 Tablespoon dry Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 teaspoons Worcestershire sauce
½ teaspoon dry fennel seed
1/8 teaspoon crushed red pepper
Zest of ½ of a lemon
½ cup bread crumbs
¼ cup grated Parmesan cheese (1/2 oz)
1 Tablespoon olive oil
1 large egg
Preheat oven to 375 degrees
Break up turkey in a large bowl and set aside
In a medium bowl combine remaining ingredients, combine thoroughly and add to turkey
Fold the seasoning ingredients in together with the turkey until just combined- do not over mix
Form balls with a 1 ½ oz ice cream scoop and evenly space on to a lined baking sheet
Bake for 20-25 minutes
Serve warm or add into sauce
Beef Stroganoff always reminds me of Hamburger Helper but I dare you to compare this recipe to something out of a box. Steak, mushrooms,onions and red wine ...mmmmm - tell me that alone doesn’t sound like a delicious dinner. Stir in some sour cream for some velvety richness and spoon over a mound of buttery egg noodles for a incredibly satisfying family style Stroganoff.
Beef Stroganoff
serves 8-10
1 1/2 Tablespoons olive oil for sauteing the mushrooms
1 6-8 oz package of white mushrooms- wiped clean and sliced
1 1/4 pound of Top Sirloin steak
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 Tablespoon flour
2 Tablespoons oil for browning the meat
1 Small onion- thinly sliced
8 oz of red wine
1 1/4 cup of low sodium chicken broth -
1 teaspoon Dijon mustard
2 teaspoons of Worcestershire sauce
2 cloves of garlic- minced
2 teaspoons of dried tarragon (optional without or substitute rosemary or Italian seasoning)
8 oz light sour cream
To Thicken
1/4 cup low sodium chicken broth
1 Tablespoon corn starch
1 pound of large egg noodles
1 Tablespoon of salt in boiling water
Tablespoon olive oil
1/2 teaspoon salt
fresh cracked pepper
1/4 cup fresh flat leaf parsley
Thinly slice steak into strips about 1/4 inch thick and 2-3 inches long
Season with salt and pepper and dust with flour- set aside
In a large nonstick skillet heat 1 1/2 Tablespoons of olive oil over medium heat
When oil is hot add in sliced mushrooms and saute until golden on both sides- then season lightly with salt and pepper- remove from pan and set aside
Add to saute pan 1 Tablespoon of olive oil and brown 1/2 the meat- about 3 minutes-remove from pan and set aside with mushrooms- reduce heat if necessary to keep flour from burning on the bottom of the pan.
Add the remaining Tablespoon of oil to the pan and brown the other 1/2 of the meat- (the second batch will not brown as nicely as the first batch because of the flour that is sticking to the bottom of the saute pan) remove from pan and set aside with meat and mushrooms
Add onion to the pan lightly sprinkle with salt and stir scraping up the brown bits as the onion begins to cook down -about 3 minutes
Add in wine and bring to a simmer scraping the bottom of the pan to release all the flour and brown bits-reduce by half
Return meat and mushrooms to pan and add 1 1/4 cups stock, Dijon, Worcestershire garlic and tarragon
Cover and allow to gently simmer for 20-25 minutes over low heat
Stir in sour cream and adjust seasoning to taste
To slightly thicken the sauce, combine 1/4 cup cold broth with corn starch until the corn starch is dissolved, add into Stroganoff and bring to a simmer. Sauce should thicken slightly
Boil 1 pound of egg noodles in salted water to aldente, toss with olive oil, salt and cracked pepper
Serve beef Stroganoff over seasoned noodles and garnish with fresh parsley
Parmesan Basil Tomatoes
4 large, firm, ripe tomatoes, 1/8 inch sliced off stem end, cored and seeded
2 teaspoons kosher salt
¾ cup coarse homemade bread crumbs
3 Tablespoons olive oil
1/3 cup freshly grated Parmesan (about 1 1/2 ounces)
1/3 cup chopped fresh basil leaves
2 Tablespoons of chopped fresh flat leaf Italian parsley
2 medium garlic cloves, minced (about 2 teaspoons)
Ground black pepper
Preheat oven to 375 degrees
Line a baking sheet with parchment paper or foil
To make homemade bread crumbs -
Cut day old stale bread into large cubes and place into food processor with a blade attachment, pulse into crumbs allowing some pieces to remain larger.
With a sharp knife cut off the top of each tomato on the stem end about 1/8 inch
With a small paring knife cut around the inside of the tomato to remove the center flesh and seeds, leaving an 1/8 inch in diameter around the outside edge. With a spoon scoop out center.
Sprinkle the inside of each tomato with kosher salt and place down onto paper towels to drain out excess liquid, about 10- 15 minutes.
In a small bowl toss the bread crumbs with 2 1/2 Tablespoons of olive oil, Parmesan, basil, parsley, garlic and freshly ground black pepper- reserve a small amount of basil to sprinkle over the tops when done baking.
Roll up 2 or 3 paper towels into a ball and gently wipe out any extra moisture from the inside of the tomatoes.
Sprinkle remaining 1 teaspoon of kosher salt into tomatoes
Fill each tomato lightly packing in the mixture to the top
Brush the outside of each tomato with remaining olive oil and place into preheated oven.
Bake for approximately 20 minutes
Garnish with extra grated Parmesan cheese and chopped basil
Serve warm
Wednesday, March 31, 2010
It’s All About the Shoes...
Move aside bunnies and chicks, to me Spring is all about those lovely little lambs. Ahhh, come here little lamb, give me those chops! I found these at Bristol Farms down in Newport Beach and could not resist. Is it me or does it seem like it is more and more challenging to find “American” lamb? So when I saw them sitting daintily in the meat counter, well I ignored the price. It’s always been puzzling to me why Australian lamb is everywhere and cheap, but here - in America the lamb is pricey.
I was so excited to eat these lamb chops that I became obsessed with what to serve them with. It had to be just right. Simply prepared like the chops, but definitely not an afterthought. Like if you buy a new dress and spend a little more than you had planned, you just can’t wear your new dress with just any old shoes you have in the closet. The excitement that started off with my dress, I mean my lamb turned out to be all about the shoes... the tomato.
I stuffed these tomatoes with day old sourdough baguette, fresh basil, parsley and nutty sharp grated Parmesan. You know you have a good block of Parm when you can’t resist eating every crumble that falls to the side. Warm out of the oven they were a perfect compliment to the lamb. The sharpness of the cheese mellowed in the oven and although baked, the tomatoes kept their fresh tomato flavor. I marinated the chops overnight in a handful or garlic, fresh rosemary and thyme with a good soaking of olive oil and balsamic vinegar. A little salt and pepper and a quick sear in a hot pan they were done in 3 minutes. The lamb was slightly sweet and aromatic from all the herbs, the closer your got to the bone, the juicier - both tender and succulent.
I can’t tell you what was better, the lamb or tomatoes, but together they were the perfect outfit.
Parmesan Basil Tomatoes
4 large, firm, ripe tomatoes, 1/8 inch sliced off stem end, cored and seeded
2 teaspoons kosher salt
¾ cup coarse homemade bread crumbs
3 Tablespoons olive oil
1/3 cup freshly grated Parmesan (about 1 1/2 ounces)
1/3 cup chopped fresh basil leaves
2 Tablespoons of chopped fresh flat leaf Italian parsley
2 medium garlic cloves, minced (about 2 teaspoons)
Ground black pepper
Preheat oven to 375 degrees
Line a baking sheet with parchment paper or foil
To make homemade bread crumbs -
Cut day old stale bread into large cubes and place into food processor with a blade attachment, pulse into crumbs allowing some pieces to remain larger.
With a sharp knife cut off the top of each tomato on the stem end about 1/8 inch
With a small paring knife cut around the inside of the tomato to remove the center flesh and seeds, leaving an 1/8 inch in diameter around the outside edge. With a spoon scoop out center.
Sprinkle the inside of each tomato with kosher salt and place down onto paper towels to drain out excess liquid, about 10- 15 minutes.
In a small bowl toss the bread crumbs with 2 1/2 Tablespoons of olive oil, Parmesan, basil, parsley, garlic and freshly ground black pepper- reserve a small amount of basil to sprinkle over the tops when done baking.
Roll up 2 or 3 paper towels into a ball and gently wipe out any extra moisture from the inside of the tomatoes.
Sprinkle remaining 1 teaspoon of kosher salt into tomatoes
Fill each tomato lightly packing in the mixture to the top
Brush the outside of each tomato with remaining olive oil and place into preheated oven.
Bake for approximately 20 minutes
Garnish with extra grated Parmesan cheese and chopped basil
Serve warm
Strawberry Buttermilk Ice Cream
Fruit flavored popsicles, fruit flavored skittles, fruit flavored -fruit roll ups, fruity pepples, fruit filled pop tarts. Could we possibly have any more fruit flavored “treats” for our kids? Do our kids even know what real fruit tastes like, looks like, feels like in their fingers? How can we ever expect them to choose real fruit if all they are offered are these fraudulent immitations?
Lately I have become increasingly agitated and concerned by the amount of junk food that is pushed on my kids, like drugs in the inner city, except the dealer isn’t some shady low life on the street. It’s good intentioned, friends, coaches, teachers, and day care workers all offering my kids junk food loaded with chemicals, fats, and processed sugars. Sometimes I feel like it’s a loosing battle but watching my children consume fake food that I know will eventually cause them physical harm down the road isn’t something I can stomach. It’s the same as not wanting them to smoke, do drugs or have the wrong friends. It’s my job as a mother to lay a foundation of good health and respect for their bodies. Don’t get me wrong, I’m a sucker for a Cheeto every now and then, and allow my children the same freedom.
However, educating my kids on what they are putting in their mouth and how to make the best choice for themselves is a battle I’m willing to fight. Sometimes I end up looking like the bad guy when I’m throwing their “ treats” straight into the trash. I stand firm and tell them it’s going in the trash because IT IS trash.
In my effort to introduce real food to my kids and begin to teach them the difference between how delicious natural food is compared to processed, we prepared homemade buttermilk strawberry ice cream.
Saturday morning at the farmer’s market I found the most intensely sweet strawberries. They were dark red and full of pure condensed strawberry flavor. Then as soon as I saw the farm fresh eggs I knew the strawberries were becoming ice cream. Ice cream is so simple to make and owning your own ice cream machine makes it a fun family experience in the kitchen. It’s by no means fast food, you have to cook, chill and freeze but somehow the anticipation and effort makes it taste even better. The addition of buttermilk in this recipe gives the ice cream an every so slight tang that balances the sweetness. Strawberry ice cream flavored with actual strawberries, imagine that.
Strawberry Buttermilk Ice Cream
1 ¾ cup whipping cream
6 large egg yolks
½ teaspoon kosher salt
½ teaspoon pure vanilla extract
½ cup organic sugar
¼ cup cold buttermilk
1 ½ baskets of fresh ripe to over ripe strawberries
¼ cup sugar
Pinch of kosher salt
In a heavy bottom sauce pan bring the cream to a simmer
In a standing mixer whisk eggs yolks, salt, vanilla, and sugar until thick and creamy –about 5 minutes
Remove cream from heat and slowly pour into the eggs and sugar on low speed until completely combined (careful to not add the hot cream to quickly or you will scramble your eggs)
Return mixture to sauce pot and continue to cook over low heat until thickened, stirring constantly – about 10-15 minutes or until thermometer reads 180 degrees. DO NOT BOIL
Pass through a fine mesh strainer and stir in cold buttermilk
Cover with plastic wrap to keep a skin from forming over the custard. Leave a small vent for the heat to escape and place into the freezer to chill completely
Meanwhile remove stems and core 1 basket of strawberries (remaining ½ basket will be added later) in a food processor or blender puree strawberries until smooth- about two cups of puree
Pass through a fine mesh strainer to remove seeds
In a small sauce pot bring strawberry puree, ¼ sugar and pinch of salt to a slow simmer and reduce by half- about 10-15 minutes
Remove from heat and chill completely
When the ice cream and strawberry puree are chilled combine them and place in the ice cream machine according to manufacturer’s directions.
5 minutes before ice cream is done add in remaining ½ basket of strawberries, stemmed and cored and sliced into large chunks.
Remove ice cream from machine and pack into sealable container- return to the freezer until set and frozen
I was delighted to hear from Deanna the other day, and that she loves cheese grits, it’s a family favorite on Christmas Morning.
These cheese grits are light and airy - almost like a cheese souffle. The soft texture is created by first cooking them stove top and then baking them in the oven with the cheese and eggs. And although they are quite rich, I couldn’t quite stop eating them. This time around I made them with sharp cheddar, but think they would be just as good with a white cheddar or even a smoked one. I also might try the adding an herb next time, steeping it in the milk, perhaps thyme. However you choose to mix it up, if you like grits, these are creamy goodness.
Left overs would be perfect for breakfast with bacon and eggs.
Baked Cheese Grits
2 Tablespoons unsalted butter
½ small onion or ¾ cup – small dice
1 cup heavy cream
3 cups water
½ teaspoon hot pepper sauce- Tabasco
½ teaspoon kosher salt
1 1/8 cup old-fashion grits NOT INSTANT (I used Bob’s Red Mill Grits-Albertsons)
6 ounces of sharp-cheddar cheese grated (about 1 ½ cups)
3 large eggs, lightly beaten
Ground black pepper
Preheat oven to 350 degrees
Spray the bottom of a 9x9 square baking dish or a round 9 inch cake pan with nonstick cooking spray
Heat a medium sauce pan over medium heat and melt butter
Add in onions and cook for about 3 minutes or until the onions are fragrant and translucent
Add in water, cream, hot pepper sauce and salt –bring to a boil
Sprinkle in grits incorporating them with a whisk
Reduce heat to low and continue stirring with a wooden spoon for approximately 15 minutes.
Heat should be low enough that the grits are barely puffing up a small bubble now and again
Remove from heat and stir in cheese, keeping ¼ cup reserved for the top.
Stir in eggs and add desired amount of black pepper
Pour into baking dish and smooth out the top- place into oven
Bake for 30 minutes remove and top with cheese
Return to the oven for an additional 15 minutes
Let rest for 10 minutes and serve warm
http://2besatisfied.blogspot.com/search?updated-max=2010-04-03T09%3A41%3A00-07%3A00&max-results=10
I was tickled to hear Sandra Bullock thank her neighbor during her Oscar acceptance speech for the “snicker doodle cake.” I delight in baking for my neighbors, I don’t know who enjoys it more, my kids who get to ring the doorbell, my surprised neighbors, or me. Needless to say I baked a lemon cake for my new neighbor and he thanked me with a grateful smile and a warm welcome into his yard anytime for as many lemons as I need.
It’s a neighborly day in this beauty wood
A neighborly day for a beauty
Would you be mine
Could you be mine
I’ve always wanted to have a neighbor just like you
I’ve always wanted to live in a neighborhood with you
This cake is ever so dainty, soft, and delicate in your mouth. The distinctive lemon flavor is incredibly fresh and vibrant. I’m sure this has everything to do with the lemons being picked straight off the tree. Long after you swallow, your mouth is still salivating from the first sweet and then tart taste of the lemon. The cake itself is generously loaded with lemon juice and zest, then soaked with a simple syrup made with even more juice, and then there is the icing that glazes each slice and slightly crunches in your mouth.
So, let’s make the most of this beautiful day
Since we’re together we might as well say
Would you be mine, could you be mine
Won’t you be my neighbor
Won’t you please, won’t you please
Please won’t you be my neighbor
Mr. Roger’s Lemon Cake
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature or (9oz of egg)
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
2 teaspoons pure vanilla extract
For the glaze
2 cups confectioners’ sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice
¼ tsp vanilla
Pinch salt
Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans.
In the bowl of an electric mixer fitted with a paddle attachment cream the butter and 2 cups granulated sugar until light and fluffy, about 3 minutes.
With the mixer on medium speed, add the eggs, 1 at a time adding the next after each egg is incorporated
Add the lemon zest
In a separate bowl sift together the flour, baking powder, baking soda, and salt
In another bowl, combine ½ cup lemon juice, the buttermilk, and vanilla.
Add the flour and buttermilk mixtures alternately to the mixing bowl, beginning and ending with the flour.
Divide the batter evenly between the prepared pans, smooth the tops, and bake on the center rack for 40 to 50 minutes or until a cake tester comes out clean.
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves.
When the cakes are done, allow to cool for 10 minutes.
Remove the cakes from the pans and set them on a cooling rack set over a tray or sheet pan
With a wooden skewer or toothpick poke holes into the top of the cake (the more holes the better) with a pastry brush soak the lemon syrup over the tops of the cakes allowing time for syrup to absorb into the holes
Combine the confectioners’ sugar, salt, vanilla and the lemon juice in a bowl, mixing with a wire whisk until smooth. If mixture seems to thick to spread, pop in the microwave for about 30 seconds
Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
Once completely cooled slice into 1 inch slices
Can also be made into cupcakes and or miniature cupcakes
12 minutes for miniature cupcakes
20 minutes for regular size cupcakes
http://2besatisfied.blogspot.com/search?updated-max=2010-04-03T09%3A41%3A00-07%3A00&max-results=10
I’ve been on so many low fat disappointing diets in my life that left me feeling deprived. Ever encounter a starving chef on a diet? It’s not a pretty site. Walking away from the table hungry is no way to live. It’s important that all our meals have a sufficient amount of protein and fat. The low fat diet craze promoted lower fat foods but they replaced the fat with sugar. The result, everyone got fatter. Before I made a decision to change my life and the way I eat, the biggest lie I told myself was that there was no way I could love food, work as chef and eat healthy. The truth is our bodies need fat for energy and to absorb fat soluble vitamins such as A, S, E, and K. Fat is good for us and the reason we crave it is because our bodies need it. When I’m feeling the need for fat, I think wild salmon.
Wild salmon is loaded with heart healthy fat, omega 3 fatty acids that are essential to good health. Most importantly it tastes fabulous and will indulge your fat craving. It’s my version of the classic French nicoise salad that is commonly made with tuna. By using a heavy blackening seasoning it adds another dimension of flavor to the dish. The greens are bitter, the lemon vinaigrette is sour & tart, and the salmon is salty & fatty with a little spice. All together it is incredibly satisfying, good for you comfort food. Do we need bacon, carnitas or duck confit? I say yes, but how much and how often? Find the balance, enjoy your life and the rest of the time choose a healthy fat like salmon.
Day two with our lemon vinaigrette and it tastes even better today.
Blackened Salmon Nicoise - Serves 4 - dinner size portions
1 Tablespoon extra virgin olive oil
4 Wild salmon fillets 6-8 oz each
Blackening Seasoning
1/4 teaspoon cayenne pepper
2 Tablespoons garlic powder
2 Tablespoons black pepper
2 Tablespoons paprika
12 fingerling potatoes (red, purple or gold) - halved
8 oz French green beans - trimmed
1 pint grape or cherry tomatoes-rinsed
1/4 cup capers - rinsed
1/2 cup pitted Kalamata olives
16 cups organic mixed greens
lemon vinaigrette (recipe in previous post)
Preheat oven to 450 degrees
Remove salmon from refrigerator and allow to come to room temperature about 15- 20 minutes
Halve potatoes and place in cold salted water (salt water to taste like the ocean)
Bring to a boil without a lid and cook until fork tender -approximately 5-6 minutes.
Remove potatoes with a slotted spoon and place in a bowl- save boiling water
Toss with 2 Tablespoons of lemon vinaigrette-
set aside
Place trimmed green beans in the same pot of boiling water and cook for one minute
Remove green beans from boiling water and toss with potatoes in vinaigrette
Toss tomatoes, olives, capers, greens in a large bowl with cooled potatoes and green beans
On a flat plate mix together blackening seasoning
Heat a large nonstick - stove top to oven saute pan over medium to high heat
Salt salmon on both sides with kosher salt
Place one side of the salmon onto the blackening seasoning and press down to coat
Once pan is hot add in olive oil and place the salmon into pan blackened side down
Cook for 2 1/2 minutes and turn. Salmon should appear dark brown to black in color
Place saute pan into preheated oven for 5 minutes- remove and allow to rest for 3-4 minutes
Place salad mixture on individual plates and top with warm salmon
Serve with lemon vinaigrette
I have a thing for food, dream of food, daydream about recipe ideas on the treadmill, I guess that’s why I became a chef and consequently joined the gym. My house is filled with yoga magazines, health and fitness magazines and of course Bon Appetite. People often ask how I can stay thin being a chef, good question. I decided my love for food had to be balanced with my love for good health and exercise. Despite popular belief you don’t have to stop eating well to... well, eat well. In fact it’s the opposite. I’ve found by cutting out all the chemicals, preservatives, sugars, high fructose corn syrups and stabilizers in my food I am left with the cleanest flavors. Real food tastes better. Real butter, real fruits, vegetables, nuts, grains, organic meats and poultry. And in case you were wondering truffles are real food- nothing but cream and chocolate.
This is a flavor packed all natural salad dressing that my family and clients love. It’s simple and easy to make, stripped down to the basic flavors. I use citrus in so many dishes because it brightens and adds tons of flavor without adding calories. I will use it a lot in upcoming recipes, as a dressing and a marinade. Remember fat (like olive oil) is your friend, it just matters who your friend is hanging out with that makes all the difference.
Lemon Vinaigrette
Place all the ingredients in a food jar with a lid
1/2 Cup fresh squeezed lemon juice
Zest of 2 lemons
1 Tablespoon of onion or shallot- finely chopped
4 teaspoons of Dijon mustard
2 small to medium sized garlic cloves - minced
1 Cup extra virgin olive oil
1 Tablespoon honey
2 teaspoons kosher salt
1 teaspoon black pepper
Shake well and refrigerate
My family loves chili and the smell that lingers as is bubbles on the stovetop. I should say they love it the first day. Second day chili and baked potatoes, third day chili and chips, fourth day time to freeze the rest for later in the month.
This chili is loaded with flavor and hits the spot for your comfort food fix. The best part is it is low fat and super healthy. Stock your pantry with canned beans and tomatoes and you’ll have chili at hand for when it actually gets cold, like 70 degrees.
-
4 Bean Turkey Chili
Makes 24 8oz servings
2 pounds of lean ground turkey
4 teaspoons kosher salt
1 teaspoon ground black pepper
2 teaspoons ground cumin
1 Tablespoon dried thyme
2 teaspoons garlic powder
2 Tablespoons chili powder
-
1/2 large white or yellow onion -diced
1 large yellow bell pepper - diced
1 large red bell pepper - diced
-
4 cups low salt chicken broth
2 cups water
1 40 oz can pinto beans - drained
1 30 oz can dark red kidney beans - drained
30 oz can black beans - drained
30 oz can white beans - drained
28 oz can diced tomatoes
15 oz can tomato sauce
2 Tablespoons apple cider vinegar
1/4 cup ketchup
1 Tablespoon chili powder
1/2 teaspoon ground black pepper
1 large bay leaf
-
In a large soup/stock pot brown turkey meat over medium to high heat with salt, pepper,cumin, thyme, garlic powder, and chili powder.
Once meat is browned and cooked through add in diced onions and peppers.
Stir and continue cooking onions and peppers for 2-3 minutes.
Add in the remaining ingredients, stir to combine and simmer over low heat for 30-40 minutes.
ping 7553 vit/min deficiencies
Happy Father’s Day!
Coloring Pages
~ I Love my Dad
http://www.janbrett.com/i_love_my_dad.htm
~ Happy Father’s Day
http://www.janbrett.com/father_hedgehog.htm
~ Father Bear
http://www.janbrett.com/mural_tsb/mural_tsb_father_bear.htm
~ Download, Personalize and Print Father’s Day Cards
http://www.janbrett.com/pdfcards/pdfcardgenerator_fathers_day.htm
~ Send your Dad and Email Postcard
http://www.janbrett.com/vcards/gbrowse.php?cat_id=40
~ Bookmarks for Father’s Day
http://www.janbrett.com/bookmarks/bookmarks_fathers_day.htm
It’s a pleasure to be in touch.
Sincerely,
Jan Brett
Download a Free Jan Brett How to Draw Video -
http://janbrett.com/video/video_main_page.htm Read all about Jan Brett’s
books and get the best bookstore prices -
http://www.janbrett.com/bookstores/hedgies_lets_go_shopping.htm
Chinese drug regulation official fired amid probe
Deputy director of China’s drug regulator dismissed amid investigation
On Sunday June 13, 2010, 3:25 am EDT
http://finance.yahoo.com/news/Chinese-drug-regulation-apf-4045567302.html?x=0
BEIJING (AP) — The deputy head of China’s food and drug regulator is being
investigated and has been dismissed from his post, a state news agency said
Sunday, citing an anti-corruption agency.
The move comes three years after the former chief of the drug agency was
executed after a bribe-taking scandal in which several deaths were blamed on
medicines the agency approved.
snip...
China said in April it would step up monitoring of a faulty rabies vaccine
that was recalled last year but could have still been on the market. It was
the latest in a series of quality problems in China in recent years,
including tainted infant formula and other milk products that sickened
children.
China’s pharmaceutical industry is lucrative but often poorly regulated.
Local manufacturers and other players along the drug supply chain have been
blamed in recent years for deaths linked to counterfeit or shoddy
medications at home and abroad.
Check the keywords “gold” and “silver” for articles I include in the Goldbug Ping List, or mail me to get on the list itself. <<<
Thank you, I told them you were wise, LOL and you are, you are even able to find yourself.
Thanks for the added information, several on this thread are interested in gold and silver.
Have fun and stay safe,
granny
when our air conditioning stopped. Miserable, miserable.<<<
You didn’t learn from Mary, she would have had you stripped and wearing a wet towel, with another on your head.
You can use the wet towel method, with light clothing, but the air on the skin is better.
You hang your dress on the door knob, in case of company.
She also served lemons in the water for the field hands and in the years she could not afford lemons, she used vinegar.
Vinegar in a milk goats water will give you sweeter milk, LOL, yes I have tried it.
I started playing with my cokes in the cans, if you wrap one in a wet handtowel, it will cool down and be a nice drink, it is wrapped and laying on the desk, in a big lid to catch the drips.
One should not drink ice cold drinks, in extreme heat.
In the old days, the farm workers, who walked the 40 miles from Mexico, could do so on about 2 gallons of very strong Nescafe instant coffee, in milk jugs.
Did you know that barrel cactus, with the head cut off, contains a liquid that can be squeezed from the inside pulp and you can stay alive on it.
Our local Wellton Doctor, [Dr. Kline], told me that when the men came in in bad shape and wanted ice water to NOT give it to them and if they were really dehydrated to give them salt water.
The day I tried it on a man, he asked for water, and wanted more, he also asked for help for the rest of his party/family, they were dying and several did.
I called for help for them and he kept wanting too much water.
So as Dr. Kline had ordered, if they are wanting to drink too much, make them take a salt bath, or at least get as much on them as you can.
Here is a 40 year old man, who has walked more than 40 miles in 115 to 120 degrees and I order him to get in the wash tub of salt water in the patio.
By then, he knew I was insane, salt water to drink and bathe in.
LOL, he did not remove his clothes, but was afraid of me and so stood in the tub saying over and over “Muy Loco, Senora, Muy Loco.”
If he thought that was crazy, he should have stuck around.
When it is hot, the lemon water is the best idea, and cold coffee, which I sip all day.
Stay away from ice cold any thing and super sweet drinks, beer will really do a number on you in the extreme heat.
Oh, well a motel works....LOL Think of it as a mini-vacation.
vit/min deficiencies<<<
Thank you for visiting the thread.
Yes, I thought that was one of the best lists that I had found, maybe because so much of me was listed in it.
I am trying, to get started on taking mine every day again.
Years ago, I asked Dr. Kline about taking them and he said
“A few years ago, I would have said it was a waste of your money......”
“Today Katy lays out the ones I am to take each morning and I take them.....”
Katy was his wife of many years and his nurse.
http://news.ufl.edu/2009/06/25/yaupon-drink/
Native holly can provide caffeinated, antioxidant-rich beverage, UF experts say
Filed under Agriculture, Business, Health, Research on Thursday, June 25, 2009.
Video | Audio
GAINESVILLE, Fla. — Coffee and tea drinkers, take note — a University of Florida study says a beverage made from a native holly tree might be just the thing to give you a caffeinated kick-start, plus a dose of antioxidants.
Yaupon (YO-ponn) holly is the only U.S. plant that produces substantial amounts of caffeine, said Jack Putz, a botany professor affiliated with UF’s Institute of Food and Agricultural Sciences. A popular ornamental species, yaupon grows wild throughout the Southeast and can be grown in most coastal states.
Centuries ago, American Indians and Spanish settlers steeped yaupon leaves and twigs in hot water to make a stimulating beverage, but that use of the plant is virtually unknown today.
The resulting brew is dark brown and tastes much like green tea. If it makes a comeback, yaupon may spawn a cottage beverage industry, Putz said. And the antioxidants might be useful in nutritional supplements.
“A few years ago we were contacted from a pharmaceutical company in Texas,” he said. “At first, we thought their interest was in caffeine but they said that with all the decaffeinated beverages around, caffeine is cheap. What they were interested in was the antioxidants.”
Nitrogen fertilizer can boost yaupon production and caffeine content, according to a paper Putz co-wrote, published in this month’s issue of the journal Economic Botany. Nitrogen had little effect on antioxidant content.
The researchers focused on a popular ornamental yaupon variety called Nana, said Matt Palumbo, a botany master’s graduate and co-author of the paper. After receiving nitrogen fertilizer, Nana plants yielded 35 percent more leaves; caffeine concentration in the leaves shot up 265 percent.
Nana had about half the antioxidant content of green tea, he said.
“I have found genotypes with antioxidant concentrations at least as high as green tea,” Palumbo said.
Similarly, Nana’s caffeine content was low compared with concentrations reported in previous studies, he said.
Dry, unprocessed yaupon leaves contain between .65 percent and .85 percent caffeine by weight. Coffee beans are about 1.1 percent caffeine by weight and tea leaves about 3.5 percent caffeine.
More research is needed to learn which yaupon varieties have the greatest caffeine and antioxidant content, Palumbo said. Afterward, new cultivars can be developed.
One point seems clear — if U.S. residents begin drinking yaupon tea it could reduce demand for coffee, which may ease ecological pressure on coffee-farming regions of South America, Africa and Southeast Asia, he said.
It’s uncertain whether large-scale yaupon farming would be economically feasible in the U.S., but the antioxidants appear to have commercial potential, he said. And home gardeners might enjoy growing and using yaupon.
One caveat — before making yaupon tea it’s critical to obtain the correct plant, Putz says. There are numerous U.S. holly species, many of them not safe for consumption.
The taste of yaupon tea will be the make-or-break factor for potential users, says Dan Austin, an ethnobotanist based at the Arizona-Sonora Desert Museum in Tucson.
If they don’t like the flavor — something Austin says is quite possible — then they’re unlikely to drink the beverage regardless of the health benefits.
Still, he says, “if the proper spin is put on it, the potential is there.”
-30-
Credits
Writer
Tom Nordlie, tnordlie@ufl.edu, 352-392-0400
Source
Matt Palumbo, mattjp@ufl.edu, 352-514-6854
Related Posts
* Multimedia: Native holly can provide caffeinated, antioxidant-rich beverage, UF experts say
The MedWatch May 2010 Drug Safety Labeling Changes posting includes 23 products with safety labeling changes to the following sections: BOXED WARNING, CONTRAINDICATIONS, WARNINGS, PRECAUTIONS, ADVERSE REACTIONS, PATIENT PACKAGE INSERT, and MEDICATION GUIDE.
The “Summary Page” provides a listing of drug names and safety labeling sections revised:
http://www.fda.gov/Safety/MedWatch/SafetyInformation/ucm214902.htm
Clicking on a drug product name in the Summary View will take you to the “detailed view” page, which identifies safety labeling sections and subsections revised, along with a brief summary of new or modified safety information.
The following drugs had modifications to the CONTRAINDICATIONS and WARNINGS sections:
Camptosar (irinotecan HCl)
Cervidil (dinoprostone)
Droxia and Hydrea (hydroxyurea)
NovoLog Mix 70/30 (70% insulin aspart protamine suspension and 30% insulin aspart [rDNA origin])
Parnate (tranylcypromine sulfate)
PrandiMet (repaglinide/metformin HCl fixed-dose combination)
Remeron (mirtazapine) tablets and RemeronSolTab (mirtazapine)
Selzentry (maraviroc)
Tekturna HCT (aliskiren/hydrochlorothiazide)
Vaprisol (conivaptan)
Zyprexa (olanzapine)
You are encouraged to report all serious adverse events and product quality problems to FDA MedWatch at www.fda.gov/medwatch/report.htm
Foreclosure proceedings begin on downtown Sacramento railyard
An Illinois-based real estate investor today initiated foreclosure proceedings on the downtown Sacramento railyard after the yard owner failed to pay off $187 million worth of loans.
http://www.sacbee.com/2010/06/15/2824482/foreclosure-proceedings-begin.html
This message consists of the following:
1. Risk of Strangulation Prompts Recall to Repair Roll-Up Blinds by Chicology, http://www.cpsc.gov/cpscpub/prerel/prhtml10/10263.html
2. Crate and Barrel Recalls Succulent Plant-Shaped Candles in a Pot Due to Fire Hazard, http://www.cpsc.gov/cpscpub/prerel/prhtml10/10264.html
***************************************************************
1. Risk of Strangulation Prompts Recall to Repair Roll-Up Blinds by Chicology
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs
Washington, DC 20207
FOR IMMEDIATE RELEASE
June 15, 2010
Release #10-263
Firm’s Recall Hotline: (866) 999-6188
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
Risk of Strangulation Prompts Recall to Repair Roll-Up Blinds by Chicology
Chicology has added its name to the retailers joining the voluntary recall in December 2009 of ALL Roman shades and roll-up blinds.
WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission, in cooperation with the firm named below, today announced a voluntary recall of the following consumer product. Consumers should stop using recalled products immediately unless otherwise instructed. It is illegal to resell or attempt to resell a recalled consumer product.
Name of Product: Roll-up blinds
Units: About 6,200
Importer: Chicology of Ontario, Calif.
Hazard: Strangulations can occur if the lifting loop slides off the side of the blind and a child’s neck becomes entangled on the free-standing loop or if a child places his/her neck between the lifting loop and the roll-up blind material.
Incidents/Injuries: None reported
Description: This recall involves the French Antique Gold, Zen Moss, Tropic Ginger, and Kansas White roll-up blind models. The roll-up shades are gold, green, tan and white and are made from natural fiber-paper, jute, and polyester.
Sold at: Online retailers including Overstock.com, Bestwindowtreatments.com, Bedbathstore.com, Unbeatablesale.com, Bonton.com, Linensource.com, and Solutions.com from April 2006 through March 2010.
Manufactured in: Taiwan
Remedy: Consumers should immediately stop using the roll-up blinds and contact Chicology to obtain a free retrofit kit
Consumer Contact: For additional information, contact the company toll-free at (866) 999-6188 or visit the company’s website at www.chicology.com. You can also e-mail the company at info@chicology.com
To see this recall on CPSC’s web site, including pictures of the recalled products, please go to: http://www.cpsc.gov/cpscpub/prerel/prhtml10/10263.html
***************************************************************
2. Crate and Barrel Recalls Succulent Plant-Shaped Candles in a Pot Due to Fire Hazard
NEWS from CPSC and HC
U.S. Consumer Product Safety Commission
www.cpsc.gov
Health Canada
www.hc-sc.gc.ca
FOR IMMEDIATE RELEASE
June 15, 2010
Release #10-264
Firm’s Recall Hotline: (800) 451-8217
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
HC Media Contact: (613) 957-2983
Crate and Barrel Recalls Succulent Plant-Shaped Candles in a Pot Due to Fire Hazard
WASHINGTON, D.C. - WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission and Health Canada, in cooperation with the firm named below, today announced a voluntary recall of the following product. Consumers should stop using products immediately unless otherwise instructed. It is illegal to resell or attempt to resell a recalled consumer product.
Name of product: Succulent plant-shaped decorative candles in a pot
Units: About 5,400 in the U.S. and about 90 in Canada.
Importer: Crate and Barrel, a division of Euromarket Designs Inc., of Northbrook, Ill.
Hazard: The wax in this candle melts quickly inside and overflows outside the pot and can ignite, posing a serious burn and fire hazard to consumers.
Incidents/Injuries: The firm has received one report of the wax igniting. No injuries or property damage were reported.
Description: This recall involves a set of nine succulent plant-shaped green candles in clay pots that were sold in a black container with a SKU number of 557-806. The SKU numbers are on the bottom of the original packaging.
Sold at: Crate and Barrel stores and online at www.crateandbarrel.com from February 2010 through April 2010 for about $7.
Manufactured in: China
Remedy: Consumers should immediately stop using the candles and return the product to any Crate and Barrel store for a full refund. Consumers who purchased the recalled candles through Crate and Barrel’s catalog or on the firm’s Web site should contact Crate and Barrel to arrange to return the candles for a full refund.
Consumer Contact: For additional information, contact Crate and Barrel at (800) 451-8217 between 7 a.m. to 9 p.m. CT Monday through Sunday or visit the firm’s website at http://www.crateandbarrel.com
Note: Health Canada’s press release is available at http://cpsr-rspc.hc-sc.gc.ca/PR-RP/recall-retrait-eng.jsp?re_id=1071
To see this recall on CPSC’s web site, including pictures of the recalled products, please go to: http://www.cpsc.gov/cpscpub/prerel/prhtml10/10264.html
********************************************************
‘CPSC 2.0’ Launches Product Safety Agency into Social Media — Learn more at http://www.cpsc.gov/cpscpub/prerel/prhtml09/09346.html
Visit our new blog, OnSafety at www.cpsc.gov/onsafety
See our videos on YouTube at http://www.youtube.com/uscpsc
Follow us on Twitter at http://twitter.com/OnSafety
See our photos on Flickr at http://www.flickr.com/photos/uscpsc
The U.S. Consumer Product Safety Commission is charged with protecting the public from unreasonable risks of serious injury or death from thousands of types of consumer products under the agency’s jurisdiction. The CPSC is committed to protecting consumers and families from products that pose a fire, electrical, chemical, or mechanical hazard. The CPSC’s work to ensure the safety of consumer products - such as toys, cribs, power tools, cigarette lighters, and household chemicals - contributed significantly to the decline in the rate of deaths and injuries associated with consumer products over the past 30 years.
To report a dangerous product or a product-related injury, call CPSC’s Hotline at (800) 638-2772 or CPSC’s teletypewriter at (800) 638-8270. To join a CPSC e-mail subscription list, please go to https://www.cpsc.gov/cpsclist.aspx. Consumers can obtain recall and general safety information by logging on to CPSC’s Web site at www.cpsc.gov.
Vitamin D Supplement Products: Medication Use Error
Audience: Pediatrics, Family Practice, Consumer
ISSUE: Some liquid Vitamin D supplement products are sold with droppers that could allow parents to accidentally give harmful amounts of Vitamin D to their infant. Excessive amounts of Vitamin D can be harmful to infants, and may be characterized by nausea and vomiting, loss of appetite, excessive thirst, frequent urination, constipation, abdominal pain, muscle weakness, muscle and joint aches, confusion, and fatigue, as well as more serious consequences like kidney damage.
BACKGROUND: The American Academy of Pediatrics has recommended a dose of 400 International Units (IU) of Vitamin D Supplement per day to breast-fed and partially breast-fed infants (AAP Pediatric Nutrition Handbook, 6th edition, p.466).
RECOMMENDATION: The easiest way to insure that an infant will not get more than the recommended dose is to use a product supplied with a dropper that will give no more than 400 IU per dose. If a caregiver cannot clearly determine the dose of Vitamin D that should be given to an infant or has any other questions, FDA recommends consulting with a healthcare provider before giving any of these products to an infant.
Healthcare professionals and patients are encouraged to report adverse events or side effects related to the use of these products to the FDA’s MedWatch Safety Information and Adverse Event Reporting Program:
* Online: www.fda.gov/MedWatch/report.htm
* Phone: 1-800-332-1088
* Mail: return the postage-paid FDA form 3500, which may be downloaded from the MedWatch “Download Forms” page, to address on the pre-addressed form
* Fax: 1-800-FDA-0178
Read the complete safety alert, including links to the FDA Note to Correspondents and the FDA Consumer Update, at:
You are encouraged to report all serious adverse events and product quality problems to FDA MedWatch at www.fda.gov/medwatch/report.htm
Weekly Harvest Newsletter
Sustainable Agriculture News Briefs - June 16, 2010
Weekly sustainable agriculture news and resources gleaned from the Internet by NCAT staff for the ATTRA - National Sustainable Agriculture Information Service Web site. The Weekly Harvest Newsletter is also available online.
http://attra.ncat.org/newsletter/archives.html#wh
Share The Harvest: Please forward this newsletter to friends and colleagues who might be interested in the latest sustainable agriculture news, funding opportunities, and events.
News & Resources
* Honey Bee Pest and Disease Survey Underway
* Food Sovereignty Prize Seeks Nominations
* Publication Helps Agribusinesses Deal With Floods
* Wood to Energy Report Released
* New Leopold Center Research Reports Available
* Glynwood Launches Blog
Funding Opportunities
* Georgia Conservation Innovation Grant
* Rural Micro-entrepreneur Assistance Program
* Vermont Conservation Innovation Grant
Coming Events
* Farm Succession Workshop
* USDA Red Meat Mobile Slaughter Unit Information Session
* Small Producers Marketing Conference
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News & Resources
Honey Bee Pest and Disease Survey Underway
http://bit.ly/dAe313
WASHINGTON, June 7, 2010 — The U.S. Department of Agriculture today announced the beginning of a 13-state survey of honey bee pests and diseases conducted cooperatively by USDA’s Animal and Plant Health Inspection Service (APHIS), USDA’s Agricultural Research Service (ARS) and Pennsylvania State University (PSU). The survey will help USDA scientists to determine the prevalence of parasites and disease-causing microorganisms that may be contributing to the decline of honey bee colonies nationwide.
Food Sovereignty Prize Seeks Nominations
http://www.foodsecurity.org
The 2010 Food Sovereignty Prize, sponsored by the Community Food Security Coalition (CFSC) and other organizations, will be awarded at the CFSC Conference in New Orleans, Louisiana, to an individual, organization, or movement that has significantly promoted food sovereignty through on-the-ground actions or developing/implementing programs and policies. The Food Sovereignty Prize Task Force is seeking nominations until Friday, June 18.
Publication Helps Agribusinesses Deal with Floods
http://www.purdue.edu/newsroom/outreach/2010/100608WhitfordPublication.html
WEST LAFAYETTE, Ind. - A Purdue University Cooperative Extension Service publication can help agribusinesses prepare for - and survive - floods that pose major challenges to the industry. “Plan Today for Tomorrow’s Flood: A Flood Response Plan for Agricultural Retailers” contains tips for creating a flood response plan, putting the plan into action, evacuating when flooding occurs, recovering from floods and rebuilding permits.
Wood to Energy Report Released
http://www.wood2energy.org/ReportRelease.htm
KNOXVILLE, Tenn. — A new report by the University of Tennessee Office of Bioenergy Programs and the U.S. Endowment for Forestry and Communities Inc. reviews the current state of research and development of technologies for utilizing wood for the production of energy. The peer-reviewed report entitled “Wood to Energy: A State of the Science and Technology” characterizes industry process designs, stage of development or commercialization, and suitability for the marketplace. It also provides an analysis of market sustainability, including opportunities and barriers, of wood to energy production.
New Leopold Center Research Reports Available
http://www.leopold.iastate.edu/research/topics.html
The Leopold Center has operated a competitive grants program since 1988 for research, education and demonstration projects that now cover three initiatives: Marketing and Food Systems, Ecology, and Policy. Summaries are available for all grant projects completed in 2009. These documents show major findings, impact and outreach from each project, condensed from the final project reports submitted by principal investigators.
Glynwood Launches Blog
http://GlynwoodBlog=glynwoodblogs.org
Glynwood is a not-for-profit organization located in the New York Hudson Valley. The Glynwood mission is to help communities in the Northeast save farming. This blog presents news and updates on Glynwood’s work, along with photos, videos, and notes on efforts to promote locally grown food and sustainable agriculture.
More Breaking News: http://attra.ncat.org/news
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Funding Opportunities
Georgia Conservation Innovation Grant
http://www07.grants.gov/search/search.do?&mode=VIEW&oppId=54966
The purpose of Conservation Innovation Grants (CIG) is to stimulate the development and adoption of innovative conservation approaches and technologies, while leveraging the Federal investment in environmental enhancement and protection in conjunction with agricultural production. CIG projects are expected to lead to the transfer of conservation technologies, management systems, and innovative approaches (such as market-based systems) into NRCS policy, technical manuals, guides, and references or to the private sector. CIG promotes sharing of skills, knowledge, technologies, and facilities among communities, governments, and other institutions to ensure that scientific and technological developments are accessible to a wider range of users. CIG funds projects targeting innovative on-the-ground conservation, including pilot projects and field demonstrations.
Proposals are due July 9, 2010.
Rural Micro-entrepreneur Assistance Program
http://www.grants.gov/search/search.do?mode=VIEW&oppId=54969
The Rural Micro-entrepreneur Assistance Program is a new program that will invest $45.1 million for 2010 in organizations that provide training, technical assistance or small loans to new and existing rural small businesses. RMAP’s goal is to help new & existing rural micro-entrepreneurs by providing funds to micro-enterprise development organizations for micro-lending and technical assistance to their micro-loan prospects & borrowers.
Proposals are due July 16, 2010.
Vermont Conservation Innovation Grant
http://www.grants.gov/search/search.do?&mode=VIEW&oppId=54894
The Natural Resources Conservation Service (NRCS) in Vermont is announcing availability of Conservation Innovation Grants (CIG) to stimulate the development and adoption of innovative conservation approaches and technologies. NRCS anticipates that the amount available for support of the Vermont State CIG competition in Fiscal Year 2010 will be $201,000. Funds will be awarded through a statewide competitive grants process. Only projects to be implemented within the state of Vermont will be considered.
Proposals are due July 6, 2010.
More Funding Opportunities: http://attra.ncat.org/funding
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Coming Events
Farm Succession Workshop (PDF)
http://www.extension.iastate.edu/bfc/Aglink/SiouxCountyWorkshop.pdf
June 23-24, 2010
Orange City, Iowa
This workshop, a condensed version of the Iowa State University Ag Link Conference, is delivered locally for the convenience of rural families. During the two sessions, participants will take steps necessary to draft a family statement of intention and a vision of the future.
USDA Red Meat Mobile Slaughter Unit Information Session
http://bit.ly/apqH0C
June 24, 2010
Boonsboro, Maryland
The U.S. Department of Agriculture Food Safety and Inspection Service (FSIS) is hosting a red meat mobile slaughter unit information session on June 24. The goals of this information session are to educate farmers, ranchers and processors on how to set up mobile slaughter units, receive the federal grant of inspection and meet USDA food safety requirements. The session is being held in response to interest in USDA’s efforts to support local/regional slaughter through the “Know Your Farmer, Know Your Food” initiative.
Small Producers Marketing Conference
http://wrdc.usu.edu/htm/programs/swmn-2010
June 29-30, 2010
Lehi, Utah
This conference will stress farm to institution marketing ideas and strategies for our producers so they can learn how better to approach and do business with institutional food buyers in their region. We will talk about aggregating producers and products for greater marketing power. We will talk about the importance of understanding institutional food buyer’s needs.
More Events: http://attra.ncat.org/calendar
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New & Updated Publications
Montana Farmers Market EBT Manual
http://www.attra.org/attra-pub/summaries/summary.php?pub=337
Worms for Bait or Waste Processing (Vermicomposting)
http://www.attra.org/attra-pub/summaries/summary.php?pub=256
Aquaponics—Integration of Hydroponics with Aquaculture
http://www.attra.org/attra-pub/summaries/summary.php?pub=56
Question of the Week
What are some resources for developing a whole farm plan for organic beef cattle production?
http://attra.ncat.org/calendar/question.php/2010/06/15/what-are-some-resources-for-developing-a-whole-farm-plan-for-organic-beef-cattle-production
Feature of the Week
Sustainable Agriculture Publications
http://www.attra.org/publication.html
Ask a Sustainable Agriculture Expert
Submit questions to our professional staff online
http://attra.ncat.org/ask.php
__________________________________________________
Subscribe to the Weekly Harvest
https://www.thedatabank.com/dpg/427/personal2.asp?formid=signup
ATTRA Spanish Newsletter
Subscribe to Cosecha Mensual (Monthly Harvest), ATTRA’s Spanish-language e-newsletter
http://attra.ncat.org/espanol/boletin.php
Comments? Questions? Contact us.
http://attra.ncat.org/management/contact.html
Weekly Harvest and ATTRAnews Archives Available Online
http://attra.ncat.org/newsletter/archives.html
Digital versions of recent Weekly Harvest and ATTRAnews newsletters are available online. ATTRAnews is the newsletter of ATTRA - National Sustainable Agriculture Information Service.
The National Sustainable Agriculture Information Service - ATTRA - was developed and is managed by the National Center for Appropriate Technology (NCAT). The project is funded through a cooperative agreement with the United States Department of Agriculture’s Rural Business-Cooperative Service (http://www.rurdev.usda.gov/rbs/index.html). Visit the NCAT Web site (http://www.ncat.org/sarc_current.php) for more information on our other sustainable agriculture and energy projects.
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http://www.fda.gov/Safety/Recalls/ucm215921.htm
Mcneil Consumer Healthcare Recalls Four Product Lots of Benadryl® Allergy Ultratab™ Tablets, 100 Count, and One Product Lot of Extra Strength Tylenol® Rapid Release Gels, 50 Count
Contact:
Bonnie Jacobs
215-273-8994
Marc Boston
215-273-7649
FOR IMMEDIATE RELEASE - Fort Washington, PA - June 15, 2010 - McNeil Consumer Healthcare, Division of McNEIL-PPC, Inc., is recalling five product lots as an addition to the list of products included in the company’s January 15th, 2010 product recall. The additional lots involved are four product lots of BENADRYL® ALLERGY ULTRATAB™ TABLETS, 100 count, sold in the U.S.; and one product lot of EXTRA STRENGTH TYLENOL® Rapid Release Gels, 50 count sold in the U.S., Trinidad and Tobago, Bermuda, and Puerto Rico (FULL RECALLED PRODUCT LIST BELOW). This recall is a follow-up to the product recall that McNeil Consumer Healthcare announced on January 15th, 2010 and is being taken because the products were inadvertently omitted from the initial recall action. McNeil Consumer Healthcare identified the omission and informed the U.S. Food and Drug Administration (FDA) of its decision to add these product lots to the recall list. All these products were produced before the January 15th, 2010 recall. Since January, McNeil Consumer Healthcare has continued to analyze and evaluate 2,4,6-tribromoanisole (TBA) and has shared that information with the FDA. This further analysis confirms that the risk of serious adverse medical events is remote. This recall is being conducted with the knowledge of the FDA.
BENADRYL® ALLERGY ULTRATAB™ TABLETS is sold over-the-counter and is indicated for the relief of allergy associated symptoms such as sneezing, runny nose, itchy throat, and itchy and watery eyes. EXTRA STRENGTH TYLENOL® Rapid Release Gels is sold over-the-counter and is indicated for the temporary reduction of fever and for the temporary relief of minor aches and pains due to headache, muscular aches, backache, minor arthritis pain, the common cold, toothache, pre-menstrual and menstrual cramps, and flu.
The January 15th, 2010 recall was initiated as a result of consumer complaints of a musty or moldy odor that has since been linked to the presence of trace amounts of a chemical called 2,4,6-tribromoanisole (TBA). After a thorough investigation, it was determined that the source of TBA was the result of a breakdown of a chemical that is applied to wood used to build wooden pallets that transport and store product packaging materials.
Consumers who purchased product from the lots included in this recall should stop using the product and contact McNeil Consumer Healthcare for instructions on a refund or replacement. For these instructions or information regarding how to return or dispose of the product, consumers should log on to the internet at www.mcneilproductrecall.com1 or call 1-888-222-6036 (Monday-Friday 8 a.m. to 8 p.m. Eastern Time, and Saturday-Sunday 9 a.m. to 5 p.m. Eastern Time). Requests for reimbursement can be made at www.mcneilproductrecall.com2. Consumers who have medical concerns or questions should contact their healthcare provider.
Any adverse reactions may also be reported to the FDA’s MedWatch Program by fax at 1-800-FDA-0178, by mail at MedWatch, HF-2, FDA, 5600 Fishers Lane, Rockville, MD 20852-9787, or on the MedWatch website at http:www.fda.gov/safety/medwatch/default.htm.
The product lot numbers for the recalled products can be found on the side of the bottle label.
FULL RECALLED PRODUCT LIST:
Product Name Product Form Lot Number NDC Number UPC Code
BENADRYL Allergy ULTRATAB Tablets 100 count Ultratab Tablet AJA008, ADA194, ABA022, ABA264 50580-226-10 312547170338
EXTRA STRENGTH Tylenol Rapid Release Gels 50 count Rapid Release Gelcap ASA202 50580-488-50 300450488503
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RSS Feed for FDA Recalls Information3 [what’s this?4]
Links on this page:
1. http://www.mcneilproductrecall.com
2. http://www.mcneilproductrecall.com
3. /AboutFDA/ContactFDA/StayInformed/RSSFeeds/Recalls/rss.xml
4. /AboutFDA/ContactFDA/StayInformed/RSSFeeds/default.htm
Page Last Updated: 06/17/2010
Campbell Soup Recalls 15M Pounds Of SpaghettiOs
Campbell Soup Co. is recalling 15 million pounds of SpaghettiOs with meatballs
due to possible underprocessing.
MORE DETAILS:
http://www.fox5vegas.com/tu/5Qzf2WKKn.html
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