tag:blogger.com,1999:blog-5376682334045825052024-03-21T16:32:36.108-04:00Practically Proverbs 31Creative ways be a wise steward of my resources and my health. My thoughts on home management, health and vitality, recipes and product reviews.
Join me as I attempt a metamorphosis into a (practically) Proverbs 31 woman!Mamosahttp://www.blogger.com/profile/01918718161959941516noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-537668233404582505.post-45061658139495972902017-06-14T21:32:00.002-04:002017-06-15T07:19:26.247-04:00It's all about the chemicals...I've always been somewhat of a crunchy mama. It wasn't until I was driven for answers to my own health dilemmas that I got down to the nitty gritty of finding the missing puzzle pieces. <br />
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I'll post about the health issues (and what finally clicked for me) at a later time. <br />
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I'm more about sharing my solutions, because I'm about helping others. It's what I love to do.<br />
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In 2005, I was diagnosed with an autoimmune disorder and its resulting downward spiral of my health. More on that later and how I went about learning more about alternative medicine and restorative nutrition. It was a process that took many years, and many years wasted being angry at doctors for their lack of initiative in learning more about alternative solutions.<br />
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In 2007, I started eliminating commercial cleaning products and personal care products from my life, and replacing them with the "less toxic" commercial versions of the same products. I moved to a new state and a new home and began to love the locally grown and CONVENIENT food options that came with the area farms, farmers' markets and food cooperatives. More on that later, and how to find fresh, local, organic non-gmo foods to fit your budget.<br />
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In 2013, I started purging the less-toxic-but-still-not-great cleaning products and personal care products from my home, and I started replacing them with essential oils. More on that later and how I chose my oils.<br />
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In 2014, I started the journey of having my amalgam fillings removed and replaced, and restoring the health of my mouth. Amalgam is bad, y'all. It's mercury. More on that later and how I went about the research and restoration process. I still didn't feel wonderful and young and vibrant like I thought I should, and started looking again at my nutrition. More on that later, and how I discovered all about food sensitivities, and even more about environmental toxins that were hindering my health.<br />
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In 2015, I completed the dental restoration process and discovered a local functional medicine doctor who took me deeper into answers. More on that later, and how functional medicine is good, and different in its approach to restoring health.<br />
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Here I am in 2017, working hard to finish out this season of life and homeschooling my youngest with a bang...and I'm still learning more and more as I go. I'm feeling better, but still struggling with occasional autoimmune flareups. I've discovered some products that help me deal with the flare-ups..."my rescue remedies", I call them. More about my rescue remedies later.<br />
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I try as best I can to make my home a place of tranquility. I treasure peace and joy as added bonuses of living a life of simplicity. I guard my home and body from the onslaught of daily toxins that come at us from our environments (did you know that indoor air quality much poorer than the outdoor quality in the average home?) and by what we put on and in our bodies.<br />
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I still use the oils. I still eat well. I haven't seen my favorite functional medicine doctor in almost two years because I haven't needed to. I still do my best to live clean. And I've also invested my time into sharing Norwex products, home-healthy ideas, nutritional hacks and health related new research that I uncover with others as an extension of who I am and what is important to me.<br />
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More on that later...but for now</div>
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<u style="background-color: white;"><span style="color: #6fa8dc;"> <span style="background-color: #3d85c6;"> <span style="color: #3d85c6; font-size: x-large;"><a href="http://michelleossmann.norwex.biz/">CLICK HERE TO CLEAN WITH WATER!</a></span></span></span></u></h2>
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<br />Mamosahttp://www.blogger.com/profile/01918718161959941516noreply@blogger.com0tag:blogger.com,1999:blog-537668233404582505.post-35551527804654031202012-12-04T22:10:00.000-05:002013-05-27T17:56:18.426-04:00Bananas over coconut productsSeveral months ago, I ventured to experiment with homemade body wash and shampoo. At the prompting of my 17 year old son, we have completely made the switch to all natural and homemade personal care products...including deodorant. Coconut oil has anti-fungal, anti-viral and bacteriostatic properties. My son had second degree chemical burns from a deodorant product that is still on the market, unfortunately. To my surprise, there are many complaints circulating about this particular deodorant. We've decided <i>not</i> to use the money off coupons that we were compensated for our complaint. <br />
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This recipe has been put to the true test of three potentially stinky males in our home as they went two days without a shower while roughing it at hunting camp. Eww. You did read that correctly. <i>Two days</i>. Interestingly, they did not have body odor. It's not that we're immune to stinky smells like that. In fact, I have a very overly sensitive sniffer. Their trial passed my test, so I decided to give it a go. Much to my surprise, I didn't feel all sticky-like under my arms as I expected I would. In a moment of weakness, I decided to go back to my regular anti-perspirant/deodorant for my weekend at work. <i>Guess what?</i> The national leading brand that I'd relied on all these years did not work as well. I was feeling sticky and unconfident by the end of my ten hour work day.<br />
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I've now made the decision to switch to my own concoction permanently.<br />
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Here's my recipe:<br />
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3 tablespoons virgin coconut oil<br />
2.5 tablespoons cocoa butter (I use NOW brand)<br />
4 tablespoons arrowroot powder or cornstarch<br />
2 tablespoons baking soda, aluminum free</blockquote>
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5 drops (optional) essential oil</blockquote>
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Directions: </blockquote>
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Melt down in a sauce pan. Pour into an old (but cleaned!) deodorant container and cool. The cocoa butter will solidify the entire stick.</blockquote>
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<br />Mamosahttp://www.blogger.com/profile/01918718161959941516noreply@blogger.com0tag:blogger.com,1999:blog-537668233404582505.post-10703735272020103862012-10-08T11:30:00.001-04:002017-06-15T07:00:10.746-04:00My healthier version of a kitchen stapleI'm not a big mayonnaise fan, but on occasion I have need for it in a recipe and the men in our home love it slathered on sandwiches, burgers and french fries. It was easy to feel a little disappointed when I needed some yesterday for some artichoke dip...and lo, the container was empty. That's okay! We had intentions of abandoning the store bought mayo in lieu of something without the soybean and hydrogenated oils. This was our chance.<br />
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If you've ever tried vegenaise, you'll understand why I made it a mission to find an alternative. The other requirement was that it had to delight the discriminating taste buds of my husband who is, and always has been a mayo and ketchup snob. Many years ago, I tried to sneak generic into the leading national brand's empty jar but he knew right away.<br />
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Mayonnaise can be a little tricky to make. As if it's not enough to have just the correct blend of flavors to match that of the national brand, texture is very, very important. I did attempt to make mayonnaise some years ago, but it had a very runny texture and BOO! I used canola oil. Back in the day, canola oil was considered healthy. Now I know better. Before we get to the secret recipe, let me explain a bit on why canola oil is NOT a good choice: most of the rapeseed from which canola oil is derived is genetically modified. That's a different hot button for me and a post for another day. Secondly, canola very easily goes rancid in processing. Rancid oils are high in Omega 6 fats, which are inflammatory. That also is another post. I suppose I'll be busy posting this month...<br />
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For the recipe, you'll need the following ingredients:<br />
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1 whole organic egg (free range if you are so fortunate to find them!)<br />
2 organic egg yolks<br />
1 Tablespoon yellow mustard<br />
1/2 Tablespoon FRESH lemon juice<br />
1/2 Tablespoon apple cider vinegar (I used Braggs, but use what you have)<br />
1/2 teaspoon salt (we use Celtic sea salt or RealSalt, not processed and iodized)<br />
1/2 teaspoon of pepper<br />
3/4 cup organic coconut oil, gently melted to liquid form<br />
1/4 cup avocado oil, preferably cold pressed<br />
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Place eggs, egg yolks, mustard, lemon juice, apple cider vinegar, salt and pepper in a blender or food processor on LOW for a few seconds. This will vary with the power of your blender.<br />
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Next is the trick that will make or break your efforts...<br />
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With blender running on LOW speed, start adding the oils very, very slowly beginning with a few drops at time and over the course of several minutes pouring only a thread-thin stream of oil at a time. Take a break if you need to. Several minutes feels like forever when holding a heavy glass measuring cup higher than your shoulders, but trust me, you do NOT want to rush this step or your mayonnaise will fail! This step is critically important to give the oils time to emulsify and blend with the other ingredients. You will see the mayonnaise thicken as the oils blend in. Voila! You have a healthy mayonnaise that can replace one of the most dangerously unhealthy foods in your refrigerator!<br />
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Disclaimer: Mayonnaise preference is highly personal. Some people like Hellman's (Best Foods), some people prefer Miracle Whip, some can use generic without issue. This mayonnaise recipe was created to most closely resemble the first listed. With that said, some people simply don't like the taste of olive oil (I'm one of those people!) and this recipe has a very faint taste of olive oil. There are milder olive oils available, and one that was suggested by my WAPF nutrition group is Napa Valley Naturals EVOO. If the taste of olive oil absolutely repulses you, you may substitute that portion with an organic sunflower oil. As usual, I improvised with what I had available.<br />
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Also, know the source of your eggs. Much has been in the media about the occurrence of salmonella and food borne pathogens in eggs. I remember when Rocky Balboa put RAW eggs in his protein drink. I even have a 1980's recipe that calls for raw eggs in homemade egg nog! As our food supply becomes more and more industrialized, its safety declines due to the farming practices and mass production. I have no hesitation in using FARM FRESH or organic raw eggs for this recipe when I know the source.<br />
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<br />Mamosahttp://www.blogger.com/profile/01918718161959941516noreply@blogger.com0tag:blogger.com,1999:blog-537668233404582505.post-4289158698927696312012-08-27T15:53:00.001-04:002012-08-27T15:53:20.674-04:00What to do with a garden surplusMy first inclination is to give it away! However, my neighbors are likely as tired of cucumbers and tomatoes as I am. Two years ago, we had a crop of 1,800 tomatoes. This year was not as abundant, probably due to the inconsistent weather that we've had. We still ended up with a LOT of tomatoes. Our best producing tomato bush is the one that we have tilled under year after year, and it keeps coming back in the same place! It was an heirloom tomato bush that we purchased from a farmer on the side of the road for $1. It looked rather straggly and we felt sorry for it. Three years later, I now refer to it as Father Abraham.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz4J5RuAioNA5YldK_wzS1f2iOPeEjsPou2JpAsFgtiXyuE_712UbOtvE8lu4997b0de6OO5s71P24egD7iX0Z2Ae8p3jLAghDfCEvd7LbHFGpZhw3Bba4Rrxq31JjuVYeJR9zzrQL5lfk/s1600/tomatoes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz4J5RuAioNA5YldK_wzS1f2iOPeEjsPou2JpAsFgtiXyuE_712UbOtvE8lu4997b0de6OO5s71P24egD7iX0Z2Ae8p3jLAghDfCEvd7LbHFGpZhw3Bba4Rrxq31JjuVYeJR9zzrQL5lfk/s640/tomatoes.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Last night's crop.</td></tr>
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Just about the time this morning that I began to wonder what to do with all of these tomatoes, my 11 year old son begged me to make homemade tomato soup. Here's my favorite, <i>oh-so-simple</i> recipe.<br />
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<b>Tomato Soup for Two</b></div>
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2 cups of pureed, fresh tomatoes (skin and all, I throw them into my blender)<br />
1 tablespoon of butter (I use ghee, which is an excellent grass fed source of vitamin K2)<br />
1 tablespoon of flour<br />
1 cup of milk or cream<br />
1/2 teaspoon of sugar<br />
1 teaspoon of dried basil (or fresh, if available)<br />
1/2 teaspoon oregano<br />
1/2 teaspoon sea salt or garlic sea salt (if you use iodized table salt, cut back the amount slightly)<br />
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In a saucepan, heat the butter until melted. Add the flour and stir to blend. Quickly add the cup of milk or cream and whisk until smooth. <i>This is your classic white sauce</i>. Add the 2 cups of pureed tomatoes and the remaining ingredients. Heat through, then remove from heat. Cover and allow the soup to sit for five minutes before serving to allow the flavors to blend.<br />
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<b>You can substitute nearly any vegetable for the tomatoes in this recipe</b>, I just used what I had in abundance. In the past, I have made cream of asparagus, cream of broccoli and even cream of celery when needed for a recipe. Some vegetables require steaming them to soften them before pureeing.<br />
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Enjoy!<br />
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<br />Mamosahttp://www.blogger.com/profile/01918718161959941516noreply@blogger.com1tag:blogger.com,1999:blog-537668233404582505.post-87435909710250219082012-08-21T20:00:00.002-04:002012-08-21T20:17:39.860-04:00How to make expensive Greek yogurt for less than $5 a gallon<br />
Greek yogurt has been all the rage for the past several years, and for good reason. It's a power house of nutrition, especially protein. If you factor in the additional benefits of probiotics (beneficial bacteria for your gut), Greek yogurt is a health bargain, <i>even at full price</i>.<br />
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But you can successfully make it for less than $5/gallon (your mileage may vary depending on that you are willing to pay for a gallon of milk). Here in our home, we prefer "real" milk, purchased directly from the farmer. We have been consuming "real" dairy products since 1998, and have never, ever had a food borne illness from consuming non-pasteurized or non-homogenized milk products. The concern is trumped up, <i>but that's a different blog post</i>.<br />
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To make your fancy yogurt you'll need a large slow cooker, a wooden spoon, approximately 1/2 cup of plain yogurt with live cultures (just about any commercial yogurt on the market and you can be as discriminating as you want), a gallon of milk, some cheesecloth to line your strainer, and a pot to catch the yellow liquid (called <i>whey</i>) that will drain off of the yogurt.<br />
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Pour your milk into your slow cooker. Turn it on to "LOW" and allow to warm up for several hours until you see many tiny bubbles on the surface. You do not want to boil your milk. I have, in the past, accidentally overcooked the milk until it turns a light tan color. It didn't affect the quality of my yogurt, it just looked bad to those in the family who prefer their milk "white". Because there is no true standard amongst slow cooker temperatures, I cannot tell you how long your slow cooker might take to reach the tiny bubble stage, but mine took 3 hours to reach approximately 140F degrees on my digital thermometer. <br />
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I then turned off the heat and removed the lid to cool my milk to 110F degrees. This took about two hours, and will vary depending on your room temperature.<br />
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When my milk reached 110F degrees, I added my 1/2 cup plain yogurt (I used <i>Fage</i> plain Greek).<br />
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Stir the yogurt in until completely dissolved. Now your milk is ready to "incubate". There are different methods to achieve this. My inner crock from my slow cooker can be removed, so I take it out, put the lid on, and put in my unheated oven with the light on. The light is sufficient to create just enough warmth to maintain the temperature at 101F degrees. The idea is to maintain the temperature between 100F and 110F degrees for at least six to ten hours, or until your yogurt is thick. Another method is to set your pan or crock on a heating pad on the counter and wrap with a towel.<br />
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Your yogurt should thicken up nicely if kept in the correct temperature range. If it still has not thickened, cover it back up and continue to incubate it for several more hours. Don't worry, there is a large margin of error before you could actually ruin the yogurt.<br />
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When your yogurt is thick, congratulations! You now have yogurt!<br />
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<b>But don't stop there</b>, Greek yogurt requires a few more steps...<br />
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Line your strainer with cheesecloth and position over a pan large enough to catch the precious yellow liquid (called whey). Pour your yogurt into the strainer and let sit for about an hour or more. As the liquid whey drains off, your yogurt becomes even thicker. If left to strain for days, it will eventually become a very soft, spreadable cheese, resembling cream cheese. But if you stop the process after only straining for about an hour, you will have Greek yogurt at a fraction of the cost of store bought Greek yogurt.<br />
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<b>Do not throw away the whey</b>! It's an excellent medium for soaking grains and flour or for adding to to baked goods for added nutrition. I've also used whey to make dill pickles using a process called lacto-fermentation. They were a big hit here in my home, and fermented foods will be a topic for another day.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLX1l2NLkNlYliK51D9Rl_Ms7OPp3QRHXg34HShkJzEhQ6rHrdYbXCf4-00OtR4aBtXy7LDObXgDPYAVYbO_4hqWGATMb9KUGK32JUyHdyHQwWyk9qyL_YpjBkXveY3C2ipKZVX4k2Mo3a/s1600/2012-08-21+19.07.42.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLX1l2NLkNlYliK51D9Rl_Ms7OPp3QRHXg34HShkJzEhQ6rHrdYbXCf4-00OtR4aBtXy7LDObXgDPYAVYbO_4hqWGATMb9KUGK32JUyHdyHQwWyk9qyL_YpjBkXveY3C2ipKZVX4k2Mo3a/s320/2012-08-21+19.07.42.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is the yellow liquid that was strained from my yogurt. It's called "whey" and is packed full of nutrition. Whey lasts a long time in the refrigerator without spoiling, and usually our demand is more than our supply.</td></tr>
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A gallon of Greek yogurt<i> barely </i>lasts a week in our home as we use it to substitute for sour cream and I use it for baking. <b>Remember to save a half cup of your yogurt creation to use as a starter for your next batch!</b><br />
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<br />Mamosahttp://www.blogger.com/profile/01918718161959941516noreply@blogger.com0tag:blogger.com,1999:blog-537668233404582505.post-14399053160523446132012-08-19T15:01:00.000-04:002012-08-19T15:01:48.051-04:00Frugal and natural personal care productsFor thirty days, I've been an experiment in making and using my own body wash and shampoo. It all started when my husband went to visit a friend of a friend who lives off-grid in the mountains of Georgia. He came home from that trip so excited about the possibility of making our own body wash and shampoo. I'm a woman who enjoys the delightful smells of life, so my first inclination was to brush off the suggestion and hope that the idea would fade. Yet my husband kept on about how the major corporations in the personal product industry peddle harmful chemicals in a deceitful way: they sell you a shampoo that chemically strips the dirt and grime out of your body and hair, leaving it void of moisture, and in turn market conditioners and lotions to you to replace the moisture. They most usually have to add fragrance back<i> into</i> the product to cover up the chemical concoction's unpleasant smell. Thus, they've snagged you not once <i>but two or three times</i> in a very cleverly orchestrated campaign for your dollars.<br />
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It turns out that my husband's own marketing campaign was successful. He knew exactly how to appeal to my practical tendencies. Aside from resisting any product that contains ingredients that are proven be carcinogenic, as well as hormone disruptors...quite frankly, I'm cheap. </div>
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And so it began. We use this simple recipe for both our hair and our bodies. I've also been using it to bathe our dogs and they <i>smell so fresh</i> after their baths!</div>
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For this recipe, you'll need:</div>
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1 bar of <a href="http://www.kirksnatural.com/">Kirk's Original Coco Castile Soap</a>, grated</div>
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6 cups of water</div>
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several drops of <a href="http://www.iherb.com/Nature-s-Answer-Pure-Vegetable-Glycerin-Alcohol-Free-Extract-4-fl-oz-120-ml/7962?at=0">vegetable glycerin</a> (optional, for added moisture retention)</div>
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several drops of your favorite natural essential oil for fragrance<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjART2y7K00BeL11ET6sY184BXFymzmX7nawBx-Z_ulCezbIhOe1cTPaJzQuLcWN4AW0U_M70TyqTkSfStXl85SZu7F0PaNCEQbraoEOYOGlekriOPOrKA4KyQ2w-6JPnKC7Wf5FlLyuakZ/s1600/soap1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjART2y7K00BeL11ET6sY184BXFymzmX7nawBx-Z_ulCezbIhOe1cTPaJzQuLcWN4AW0U_M70TyqTkSfStXl85SZu7F0PaNCEQbraoEOYOGlekriOPOrKA4KyQ2w-6JPnKC7Wf5FlLyuakZ/s640/soap1.jpg" width="640" /></a></div>
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<li>Heat the water on the stove, but do not boil. While your water is heating, grate your bar soap. I like to use my Salad Shooter, which makes the job of grating go much more quickly. The bar soap is fairly soft, so a manual grater would work well also.</li>
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<li>Add your grated soap to the water and stir until dissolved. This process only takes five minutes at the most. Remove from heat after the soap is dissolved.</li>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_12xKkWlkaTPL7RCTrG6CTxNNMhzcWc0fkaUSbFqRqeA_CcDsd_l8LeDD59WKTjGyPeq9AHpR5oySwb74CxAhy-pogRRAvWzV1OCuLS5AlP3bnGwuDdtM6GpDE_Vws7ZRmLH8xq6gT2Ar/s1600/soap6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_12xKkWlkaTPL7RCTrG6CTxNNMhzcWc0fkaUSbFqRqeA_CcDsd_l8LeDD59WKTjGyPeq9AHpR5oySwb74CxAhy-pogRRAvWzV1OCuLS5AlP3bnGwuDdtM6GpDE_Vws7ZRmLH8xq6gT2Ar/s400/soap6.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>My hair is noticeably softer after thirty days using our body wash/shampoo. Once per week, I deep condition with pure extra-virgin coconut oil. I give special attention to the ends. If you have dandruff, apply the coconut oil to your scalp. I leave it in my hair for 10-15 minutes, then shampoo with my liquid soap. My hair texture continues to improve with each use. No, this does not make my hair greasy.</i></td></tr>
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<li>Allow to cool before adding the vegetable glycerin and/or essential oil. This step is completely optional. My husband and I both have middle-aged hair, and as it grays it becomes coarse. To counteract the coarseness and keep it smooth, we like to add the glycerin. As far as essential oils, we opted out because we actually like the <i>pure, clean smell</i> of the Kirk's soap.<br /></li>
<li>Transfer to a container of your choice. We recycle a pump type dispenser to use for our soap. One recipe has brought us 30 days of daily use. Your soap will be very thin and will gradually thicken as it ages. Coconut has antibacterial properties, so no preservatives are needed.</li>
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Just a note: Any castile soap will work. We chose Kirk's because of the simple, natural ingredients and the price. On sale, a bar of this soap will cost less than $1. I order other products frequently from <a href="http://www.iherb.com/Kirk-s-Original-Coco-Castile-Soap-4-oz-113-g-Pack-of-3/21083">iHerb</a> and <a href="http://www.swansonvitamins.com/q?kw=kirks&x=0&y=0">Swanson</a>, so my shipping is usually free. Kirk's has also been spotted from time to time in Dollar Tree stores in the Southeast. You could also substitute any castile bar soap for this recipe, but the other "name brand" castile soap (bearing the name of a certain Doctor) has a higher price per bar and fundamental beliefs of the company do not align with our family's.<br />
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Mamosahttp://www.blogger.com/profile/01918718161959941516noreply@blogger.com5tag:blogger.com,1999:blog-537668233404582505.post-46069722342884479192009-02-07T18:34:00.003-05:002012-08-14T16:59:55.315-04:00Mama's Pizzeria!When we first moved to our little corner of Northwest Georgia two years ago, we almost immediately discovered an authentic pizzeria that became a Sunday afternoon habit. Giovanni's Pizza was the best. The service wasn't always great, but we could get two large pizzas overloaded with stringy, stretchy, full-fat version mozarella for $10. The middle of last year brought a disappointment when, without warning, Giovanni's disappeared. So began my quest to duplicate his recipe. The secret, I think, was in the cheese. Pizza is not a good choice for curtailing culinary indulgence...so no part skim mozarella, if you can help it.<br />
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As a family, we prefer a thin crust. Yes, you <em>can</em> have really, <em>really</em> good homemade pizza on the table in 35 minutes (not including oven preheat time to 425 degrees).<br />
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Starting with the dough...<br />
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In your Kitchenaid, using your dough hook, following ingredients:<br />
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3 cups all-purpose flour or freshly milled wheat flour<br />
1 (.25 ounce) package active dry yeast<br />
2 tablespoons olive oil<br />
1 teaspoon garlic salt<br />
1 tablespoon honey<br />
1 cup warm water (110 degrees F/45 degrees C)<br />
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You may need to add water to the dough one Tablespoon at a time, depending on the humidity. Your dough should be very pliable, but NOT STICKY!<br />
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After you've mixed your ingredients for three minutes on low, separate the dough into two balls and roll out onto your two pizza pans. I prefer to cook on baking stones, well seasoned. I prebake the rolled dough at 425 for 8-10 minutes, then add my toppings. Toppings are an individual preference, all the way down to the sauce. I use whatever sauce I have on hand, but prefer tomato puree seasoned with oregano, basil and thyme. After you've loaded your pizza with toppings and cheese, bake in oven again for 15 minutes or until cheese is golden and bubbly.<br />
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So easy! And you read that recipe correctly...no rising time for the dough.<br />
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Some other variations (think CiCi's!) that we've tried:<br />
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Sauteed onions, bell peppers and black olives (for the grownups, of course)<br />
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Mexican Pizza: I've been known to use leftover taco meat, but you can fry one pound of ground beef and add an envelope of taco seasoning, prepared according to directions. Replace the mozarella with Jack or cheddar cheese, and after cooking, load on the taco toppings: lettuce, sour cream, chopped tomatoes...whatever you like!<br />
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Philly Cheesesteak Pizza: Fry one pound of ground beef, add one envelope of onion soup mix, and one cup of water with two tablespoons of flour (hint: whisk in flour well to the cold water before adding to the meat) . You can grill some more onions, bell peppers and mushrooms for a topping and finish with melted velveeta!<br />
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YUM!Mamosahttp://www.blogger.com/profile/01918718161959941516noreply@blogger.com0tag:blogger.com,1999:blog-537668233404582505.post-43795153891620503152009-01-18T21:54:00.002-05:002012-08-19T16:44:57.543-04:00How not to be frugalLesson learned the hard way. I'm not sure how it works for you, but tonight I discovered why I should not take my husband shopping. The last time we went together was over a year ago, when I first embarked on my frugal journey. I've had a year of training in frugality, he hasn't. He simply impulse buys whatever he wants! It really disturbs me to watch someone pay full price (especially when I share the wallet).<br />
Let me back up...<br />
This week has been a week of reading frugal cookbooks, and frugal living books. It's not like basic training for me since I've been doing this for a while, but I am honing my skills in preparation for the worsening economy. I truly do believe that it is going to get much worse. There's one thing that I <em>have </em>learned, and that is that you have to actually USE what you stockpile, otherwise frugality is an exercise in futility. We've spent the past two weeks eating from the pantry and freezer, just as we always do twice a year in January and July. Notice that our yearly cleanouts come at times when pinching a penny helps (right after the holidays and again at curriculum purchase time). We could probably eat from the stockpile for another week or two if necessary, but I fear that it's becoming tiresome for my crew. Now it is time to stock up again!<br />
Normally, I am not a warehouse club shopper. The $40 yearly membership is too steep to recoup for what we actually BUY there. Not all of their prices are so wonderful! However, Sams Club is running a <a href="http://www.samsclubmemberservices.com/02_PNG_10041_PGMicrosite/Media/PDF/ROP_Final%20010609.pdf">dea</a>l through January 21st: if you purchase an annual personal or business membership for $40 ($35 for businesses), you get a $25 Sams gift card on the spot! That makes a year of membership only $10 or $15. Definitely worth it!<br />
Be forewarned...you have to have discipline to shop at Sam's, and you have to know your prices to really know if you are getting the best deal. An impulse buy at the regular grocer may cost you $2 per item. At a warehouse, impulsivity may cost you $8-$10 or more per item!<br />
Here are some good buys at Sam's, based on what we actually use a lot of and price comparison at Publix and Aldi:<br />
<ul>
<li>Nearly all of their spices are majorly discounted. For instance, 20 ounces of onion powder for $3.48 (I use this as a base in nearly all of my homemade mixes for taco seasoning, spaghetti seasoning and homemade Shake N' Bake).</li>
<li>Pure Vanilla (not imitation!) 16 ounces for $6.67. I go through a lot of vanilla!</li>
<li>Mrs. Butterworth's Syrup, one gallon for $6.34.</li>
<li>Trash bags, 13 gallon with drawstring, 150 for $8.86.</li>
<li>Butter, $1.94 pound</li>
<li>Mozarella Cheese, 5 pounds for $10.87. I shred this into 2 cup portions and freeze.</li>
<li>American Cheese, 160 slices for $11.28. Yes, this'll last a while!</li>
<li>Basmati Rice (the only brand/type we like) 15 pounds for $16.77. Not the cheapest TYPE of rice, but we do eat only this kind. It doesn't get mushy and we use it as a base for fried rice often.</li>
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<li>Organic Raw Spinach, huge tub for $3.84. We'll munch on it raw for a few days, in salads, then cook what's left in chicken broth with the Basmati Rice and a handful of shredded cheddar! Yummy side dish!</li>
<li>Cream Cheese, 3 pounds for $6.67.</li>
</ul>
As you can see, the dairy products are a terrific deal. Cheese rarely goes on sale, and when it does, you still can't beat the price of Sams. Hard cheeses freeze well when shredded. I have a Salad Shooter gadget which can quickly shred mounds and mounds of cheese.<br />
Happy stockpiling...and remember to be truly frugal, leave the family at home!Mamosahttp://www.blogger.com/profile/01918718161959941516noreply@blogger.com0tag:blogger.com,1999:blog-537668233404582505.post-44398131516997437532008-11-17T20:25:00.004-05:002008-11-17T20:45:39.814-05:00Pear Honey...well, kind of<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.countryclipart.com/countrykitchen.htm"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 89px; height: 103px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBsDOdc2XLWdMeIOgWgN6LVHVHxex_NDStoeSwvYenmegrWmLSzEGBysYzFk_mmAhkhonhSjKXdHd5bjVZSeEp4M_wZT9BVeNYTbknCebg8AgLhKVNiD0SzrP44mpsOYPgUp6V1l7E7_hk/s400/preservedwithlove.gif" alt="" id="BLOGGER_PHOTO_ID_5269807031584761234" border="0" /></a><br />I like to give credit for the recipes, especially since this one is not my own. I found it at <a href="http://www.recipezaar.com/Pear-Honey-38275">Recipezaar</a>. I have been craving it for weeks, and I am not especially fond of any kind of cooked fruit! I tried to be diligent and respond to a post on our local craigslist.org for free pears being offered before the freeze, but the lady never responded to me. I purchased some pears at a 99 cents/pound price. I did learn a lesson about purchasing something for a specific recipe: hide it! My fruit foragers of the family devoured my pears in one day! I grumbled a little bit when I noticed this, because I had already combined the pineapple with the sugar and lemon juice...no turning back now! I improvised and used apples instead, but the result was still scrumptious!<br /><br /><div style="text-align: center;"><span style="font-weight: bold;font-size:130%;" >Pear Honey</span><br /></div><ul><li>3 lbs <a href="http://www.recipezaar.com/library/getentry.zsp?id=275">fresh pears</a>, peeled,cored,and finely chopped </li><li> 5 1/2 cups <a href="http://www.recipezaar.com/library/getentry.zsp?id=139">sugar</a> </li><li>1 (8 ounce) can <a>crushed pineapple in juice</a> </li><li> 1 tablespoon <a href="http://www.recipezaar.com/library/getentry.zsp?id=55">lemon juice</a> </li></ul><ol><li>In a 6 quart stainless steel kettle combine all ingredients.</li><li>Bring to boiling, stirring occasionally.</li><li>Simmer 40 mins.</li><li>Spoon into sterile jars, leaving a 1/2 inch head space.</li><li>Wipe jar rims, adjust lids.</li><li>Process in boiling water for 10 mins.</li><li>Makes 7 half pints.</li></ol><span style="font-style: italic;">Just a note: In my opinion (and I have a terrible sweet tooth too), this is way too much sugar. I would reduce it to 3 1/2 cups the next time. I only made 1/3 of this recipe, because I'm not into canning preserves and had none of the canning supplies (I usually make freezer jam!). Therefore I only went through step 3 of the recipe.</span>Mamosahttp://www.blogger.com/profile/01918718161959941516noreply@blogger.com0tag:blogger.com,1999:blog-537668233404582505.post-23658915162075991882008-11-03T17:23:00.003-05:002008-11-03T17:41:41.309-05:00What's the big deal about $25?Due to some unforeseen medical expenses over the past few months, we have had to pull from other budget areas to keep up with our obligations. For instance, our lawn needs to be reseeded and the gardens need to be mulched, but that will have to wait due to the medical bills. I was feeling a little bit grumpy about it because it needs to be done in the Fall of the year. We missed it again this year.<br /><br />My older son's pants seem to be unable to keep up with the length of his legs, and my youngest son's hand-me-down pants need to be altered to keep up with his waist. So, I pulled out the sewing machine and learned to hem. Still, there have been some clothing expenses this month as the weather changed. They both need shoes, but only because of extreme wear and not for lack of fit, thankfully.<br /><br />That's just one example of the many wants and needs that seem to be waylaid due to the struggling economy. More than once recently, I've felt more gripey than thankful, thinking that things never seem to go my way and I never really have been able to get ahead.<br /><br />And then...<br /><br />The mail came today with $25 in an envelope as payment from an in-depth survey that I had taken about television viewing. That $25 came on a week that is 4 days shy of my paycheck, but just in time to pay for my son's music lesson payment due on Wednesday. A $20 payment, I might mention, that had the potential to put a crimp on an already strained budget.<br /><br />And there's enough left over to buy a gallon of milk :)<br /><br /><div style="text-align: center;"><span id="en-NLT-23289" class="sup"></span> <woj style="font-style: italic; font-weight: bold;">Matthew 6:31-32</woj><br /><woj style="font-style: italic;"></woj></div><woj style="font-style: italic;"><br />“So don’t worry about these things, saying, ‘What will we eat? What will we drink? What will we wear?’</woj><span style="font-style: italic;"> </span><span style="font-style: italic;" id="en-NLT-23290" class="sup"></span><span style="font-style: italic;"> </span><woj style="font-style: italic;">These things dominate the thoughts of unbelievers, but your heavenly Father already knows all your needs.</woj>Mamosahttp://www.blogger.com/profile/01918718161959941516noreply@blogger.com0tag:blogger.com,1999:blog-537668233404582505.post-10630930116246052322008-07-11T21:55:00.002-04:002008-07-11T22:40:17.010-04:00Redmond RealSaltMy dear friend, Jackie, asked me to post about my use of sea salt, as opposed to iodized table salt. I suppose I should make a disclaimer by stating that my use of sea salt is based on none other than the testimonies of other <a href="http://www.realsalt.com/customer_testimonials.cfm">like-minded individuals</a>, and a little of my own rationale. I prefer any food that I take to be minimally processed, salt being no different. Some sea salts are not as heavily processed as table salt, so they retain trace minerals that are usually removed in the refining process (a health benefit!). Also, most commercial salt manufacturers add iodine (which we get enough of already due to the highly processed American diet) or anti-caking additives like silica or bleaching agents. Since I've been using Redmond Sea Salt for four years, I have developed a discriminating palate. Commercial iodized salt actually tastes bitter to me now. Also, with Redmond RealSalt, I don't have to use as much, which means my sodium intake is naturally decreased. There are many forms of sodium that will raise blood pressure and cause edema (fluid retention) if you have issues with those things, sea salt included. However, based on testimonies, sea salt seems to have less of an adverse effect. Still, as in all things, moderation.<br /><br />Lastly, salt is essential to life. Our blood is made up of 0.9% saline, which is why it is given via I.V. infusion to normally increase blood volume in ill patients. God amazingly designed our bodies! Sea salt soaks are recommended for a variety of ailments and wound healing. It is a effective treatment for psoriasis and eczema, and well known for its cleansing properties.<br /><br />Try it!Mamosahttp://www.blogger.com/profile/01918718161959941516noreply@blogger.com2tag:blogger.com,1999:blog-537668233404582505.post-43425107320555636882008-07-10T21:32:00.003-04:002008-07-10T21:48:06.147-04:00Egg blessing!I received a phone call from a friend tonight that she was on the way home from the nearby dairy farm with milk...and 15 dozen eggs that the farmer offered to her. FOR FREE! I love free, and I love farm fresh eggs. So many people have a difficult time imagining me as a Florida farm girl, but I was for three years, just to try it out and have access to food where I could control its integrity. It was a fun hobby, but a lot of work. My chickens were my favorite. It was always a thrill to go out and lift the fanny of a hen to find an egg. I know, it doesn't take much to excite me.<br /><br />Imagine my excitement to crack open some of those FREE eggs tonight and notice that they were all double yolked eggs. Betcha' never see those from the grocery store!<br /><br />I am making big plans for my FREE eggs. Currently, I have four loaves of pumpkin-zucchini bread in the oven. The house smells like a farm house, the air laced with pumpkin, cloves, nutmeg and cinnamon. Mhmmm.<br /><br />Tomorrow I will make popovers. If you've never experienced a <a href="http://allrecipes.com/Recipe/Popovers/Detail.aspx">popover</a> (hollow puffy rolls), you should!<br /><br />Also, eggs can be whipped up and frozen, defrosted for use in a later recipe. For convenience, I freeze the eggs in two-egg portions.<br /><br />Yes, this was an egg blessing! They will be put to good use!Mamosahttp://www.blogger.com/profile/01918718161959941516noreply@blogger.com1tag:blogger.com,1999:blog-537668233404582505.post-47200860947922385482008-07-09T23:10:00.004-04:002008-07-10T00:30:28.309-04:00My, how spoiled I have becomeMy bread machine paddle is missing. This has happened before, many years ago. I most likely pitched it out by accident with the end of a loaf. When this happened 5 years ago, I was able to buy an identical bread machine at a local thrift store for $5, from which I scavenged the paddle. Pretty thrifty, considering that a new paddle from a parts warehouse would have cost $20 plus shipping!<br /><br />I am in the same position again, except that my bread machine is now 15 years old, and I have to wonder if I should just replace the entire unit. I used to see them all the time at thrift stores, or yard sales, but not so much now that I am looking to buy. And I am spoiled. I have a Kitchenaid with a dough hook, and I have the stoneware baking pans. The only problem with that, is that I have to heat up the entire oven to make it the old fashioned way, and I have to be here to babysit the loaf.<br /><br />So, what should I do? Replace with another machine, or buy a paddle for $20, or just buckle down and do it the old fashioned way?<br /><br />Or...should I delegate the job to Jordan, who has taken a fancy to bread making?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAP29HstlEh-m2gbQH08d3AuNVU5Xrg4s2vOFNce4oLPuVMr3D0h6S4QRGyacuKQKM62NGHpKm_B4iyB7MqRaLtPxc2jLM7bE0dlPFIH5QCZMSgqU0I9T9l4mUuuaxtI5gNTANPDyc-BcO/s1600-h/IMG_7738.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAP29HstlEh-m2gbQH08d3AuNVU5Xrg4s2vOFNce4oLPuVMr3D0h6S4QRGyacuKQKM62NGHpKm_B4iyB7MqRaLtPxc2jLM7bE0dlPFIH5QCZMSgqU0I9T9l4mUuuaxtI5gNTANPDyc-BcO/s320/IMG_7738.JPG" alt="" id="BLOGGER_PHOTO_ID_5221236652072307762" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA74BFGJDRdwUfPimQs_pyRCfBu_fYr4AAW-XPanYCc6PuhhxpFxmXJFhMI01GuosgNSE6cuFpHZxOrqgu68vWr3E-UkBB8laBxSmHLIx1plj-KqbnSxMLw9ykI9ZcVMZZlxnOk4qPyA5C/s1600-h/IMG_7740.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA74BFGJDRdwUfPimQs_pyRCfBu_fYr4AAW-XPanYCc6PuhhxpFxmXJFhMI01GuosgNSE6cuFpHZxOrqgu68vWr3E-UkBB8laBxSmHLIx1plj-KqbnSxMLw9ykI9ZcVMZZlxnOk4qPyA5C/s320/IMG_7740.JPG" alt="" id="BLOGGER_PHOTO_ID_5221237500936743650" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1-hD8Q05ezuHTS1e-oZTJ1O6P9PxZVtV1snE5K-w1kaRkan2dwcMvVvZv_I02V6Oyyb9VWzTybwfiUSYnE9yCUVeRBehyphenhyphenk1b-Q2z3B8GcJw-xXsos4FII5hVk-hCkeQ1TiZ41-zivbkQO/s1600-h/IMG_7739.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1-hD8Q05ezuHTS1e-oZTJ1O6P9PxZVtV1snE5K-w1kaRkan2dwcMvVvZv_I02V6Oyyb9VWzTybwfiUSYnE9yCUVeRBehyphenhyphenk1b-Q2z3B8GcJw-xXsos4FII5hVk-hCkeQ1TiZ41-zivbkQO/s320/IMG_7739.JPG" alt="" id="BLOGGER_PHOTO_ID_5221237239979143090" border="0" /></a>Mamosahttp://www.blogger.com/profile/01918718161959941516noreply@blogger.com1tag:blogger.com,1999:blog-537668233404582505.post-58630778054349458982008-06-17T20:38:00.002-04:002008-06-17T20:51:15.197-04:00It takes very little to excite me<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiJ1PC8Goxw3K3v1GVeQxGUCDlK7Narv1kEhJSZR2XQRhyphenhyphenqnwrGilDn-ScgyERAnn3IQg2mTNSuAHMsDqhnvQ8PNmm5xM81AXbRDiDxQkIE8ueOqOuo5sN6u5kWW2v1ugni8wTDOm3rIqD/s1600-h/IMG_7566.JPG"><img id="BLOGGER_PHOTO_ID_5213014827532266578" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiJ1PC8Goxw3K3v1GVeQxGUCDlK7Narv1kEhJSZR2XQRhyphenhyphenqnwrGilDn-ScgyERAnn3IQg2mTNSuAHMsDqhnvQ8PNmm5xM81AXbRDiDxQkIE8ueOqOuo5sN6u5kWW2v1ugni8wTDOm3rIqD/s400/IMG_7566.JPG" border="0" /></a><br /><div>See? And I AM excited! There is nothing that compares to cooking with fresh herbs, and I usually buy them already lopped off the plant at Publix. For years, I have wanted my own herb garden or at least a garden window over my kitchen sink to have my own supply of fresh herbs readily at hand. This is even better, considering that I paid only $6.50 each for these herb gardens in a pot. The pot on the left contains rosemary, parsley, oregano, mint and basil. It is so fragrant smelling, I wish technology could support scratch and sniff blogging! The second pot contains sage, lemon thyme, garlic chives, rosemary and dark opal basil (that's the purple, large leafed plant). I don't want to move them from their temporary home on the kitchen table, but they need full sun so they will have to be moved to the back deck where I keep my container gardens.</div><div> </div><div>How did I get these so frugally? Our local garden center, Holcomb's, issues Bonus Bucks throughout the year for purchases made at their store. Customers earn 10% back in Bonus Bucks for every purchase. Then, for five days in June, you can shop and redeem your Bonus Bucks for up to 50% off your purchase. Example: these herb gardens were $12.99 each times 2. The total sale was $26 and some tax, for which I paid $13.xx in cash and $13 in Bonus Bucks. This is one of my happiest frugally purchases ever, I feel like a kitty that found the catnip!</div><div> </div>Mamosahttp://www.blogger.com/profile/01918718161959941516noreply@blogger.com0tag:blogger.com,1999:blog-537668233404582505.post-9730830008545575102008-06-08T20:49:00.003-04:002008-06-08T21:00:51.935-04:00Recalled tomatoes...and a recipe for Black Bean Salsa that does not use those recalled tomatoes.<br /><br />I was in Publix tonight looking for more of those wonderful grape tomatoes that were on sale for $1/pint. When I couldn't find them, I asked the produce manager and he informed me that there was a <a href="http://www.fda.gov/bbs/topics/NEWS/2008/NEW01848.html">recall on some tomatoes</a>, so Publix decided to pull the grape tomatoes as a precautionary measure. He also told me that they plan on offering that sale again in the very near future, or I could get a rain check. I'll just wait and enjoy some of my own home-grown, salmonella-free tomatoes in a few weeks.<br /><br />Here is my recipe for the Black Bean Salsa that was on our <a href="http://practicallyproverbs31.blogspot.com/2008/06/peculiar-photographs-her-food.html">salad of several days ago</a>:<br /><br /><div id="recipe-ingredients"><ul><li>1 (15 ounce) can of black beans, thoroughly rinsed, and drained<br /></li><li>1 1/2 cups frozen corn, defrosted<br /></li><li>1/2 cup chopped green onions (I used red)<br /></li><li>2 Tbsp chopped picked jalapeno (I throw in a little extra jalapeno pickle juice or vinegar)<br /></li><li>1 cup chopped tomato<br /></li><li>1/2 cup fresh chopped cilantro</li><li>1/4 cup fresh chopped basil (or 1 tsp dried)<br /></li><li>2 Tbsp lime juice (about the amount of juice from one lime)</li><li>1 Tbsp olive oil</li><li>1/2 to 1 teaspoon of sugar (to taste)</li><li>Salt and pepper to taste<br /></li></ul> </div> <div id="recipe-method"><p>In a large bowl, combine the beans, corn, onions, jalapeno peppers, tomatoes, cilantro, basil, lime juice and olive oil. Add sugar and salt and pepper to taste. Chill before serving.</p> <p>Serves 6 to 8.</p> </div>Mamosahttp://www.blogger.com/profile/01918718161959941516noreply@blogger.com1tag:blogger.com,1999:blog-537668233404582505.post-7674088530111392052008-06-04T21:30:00.005-04:002008-06-04T21:41:10.408-04:00Peculiar: photographs her foodI wonder if others would describe me like that. It's true. I have a food photo fetish. I love pretty pictures of the food that I create. I wonder if that's how Martha Stewart launched her own empire?<br /><br />Anyway, here's our dinner for tonight, and it was scrumptious.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2UeR-VEBeboRmfhwIQ5gIrFRfUQs3Ks1_1edMkQw0Luvw1ikrydWHNgtfrdc82lDvtrcGFfQVeMQfCYapFCELSZAJ490cWbOl9Gr43BPImZPx_7SMgXO9ySNME01tVVRta12BhCzktlNb/s1600-h/IMG_7479.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2UeR-VEBeboRmfhwIQ5gIrFRfUQs3Ks1_1edMkQw0Luvw1ikrydWHNgtfrdc82lDvtrcGFfQVeMQfCYapFCELSZAJ490cWbOl9Gr43BPImZPx_7SMgXO9ySNME01tVVRta12BhCzktlNb/s320/IMG_7479.JPG" alt="" id="BLOGGER_PHOTO_ID_5208205965452138722" border="0" /></a>Mamosahttp://www.blogger.com/profile/01918718161959941516noreply@blogger.com5tag:blogger.com,1999:blog-537668233404582505.post-30566020378187128572008-06-02T20:44:00.003-04:002008-06-02T20:57:48.956-04:00Hamburger Buns of the homemade kind<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghhSW0iNJiTgxsyL6MueKWasEH3Lt558iQZI1VKknB4JAj-cj5iHQ2myETtyC4h8rj6NacHadRA54bWMzSn7n9YxrO95w8S7Dv6wmp6ha-6NhcbZoWkDVSg9Wse9dKDJWdkU3FJglvRJE2/s1600-h/zIMG_7472.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghhSW0iNJiTgxsyL6MueKWasEH3Lt558iQZI1VKknB4JAj-cj5iHQ2myETtyC4h8rj6NacHadRA54bWMzSn7n9YxrO95w8S7Dv6wmp6ha-6NhcbZoWkDVSg9Wse9dKDJWdkU3FJglvRJE2/s320/zIMG_7472.JPG" alt="" id="BLOGGER_PHOTO_ID_5207453057685149906" border="0" /></a><br />I decided to try some homemade hamburger buns tonight rather than run out to the store just for buns (which I thought I had in the depths of my freezer). Besides, have you priced hamburger buns lately at regular retail?! $2.39! I tried this recipe, but I used whole wheat flour instead. They were <span style="font-style: italic;">good</span>. My family raved about them. The grilled turkey burgers that went<span style="font-style: italic;"> in</span> them, however, were not a big hit. I thought the burgers were good, but my husband prefers beef and my little vegetarian was not happy with tonight's dinner.<br /><br /><br /><ul><li>1 cup milk</li><li>1 cup water</li><li>2 tablespoons butter</li><li>1 tablespoon white sugar</li><li>1 1/2 teaspoons salt</li><li>4 1/2 cups all-purpose flour</li><li>1 1/2 tsp. active dry yeast</li><li>1 egg yolk</li><li>1 tablespoon water</li><li>I added 4 1/2 tsp. vital wheat gluten<br /></li></ul> <ol><li><span> Combine the milk, 1 cup of water, butter, sugar and salt in a saucepan. Bring to a boil then remove from the heat and let stand until lukewarm (110-115 degrees F). If the mixture is too hot, it will kill the yeast.</span></li><li><span> In a large bowl, stir together the flour and yeast. Pour in wet ingredients and stir until the dough starts to pull together. If you have a stand mixer, use the dough hook to mix for about 6 minutes. If not, knead the dough on a floured surface for about 10 minutes. Place the dough in a greased bowl, turning to coat. Cover and let stand until doubled in size, about 1 hour. </span></li><li><span> Punch down the dough and divide into 12 portions They should be a little larger than a golf ball. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet lined with parchment paper or aluminum foil. After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. You may want to oil your hand first. Set rolls aside until they double in size, about 20 minutes. </span></li><li><span> Preheat the oven to 400 degrees F (200 degrees C). Mix together the egg yolk and 1 tablespoon of water in a cup or small bowl. Brush onto the tops of the rolls. Position 2 oven racks so they are not too close to the top or bottom of the oven. </span></li><li><span> Bake for 10 minutes in the preheated oven. Remove the rolls from the oven and return them to different shelves so each one spends a little time on the top. Continue to bake for another 5 to 10 minutes, or until nicely browned on the top and bottom. </span></li></ol>Mamosahttp://www.blogger.com/profile/01918718161959941516noreply@blogger.com3tag:blogger.com,1999:blog-537668233404582505.post-49202780658842430842008-05-21T00:01:00.001-04:002008-05-21T00:09:16.579-04:00How to save up to $600 on groceries every yearHave you ever been overly ambitious about eating fresh foods? Did you realize it after you came home from the store and crammed your refrigerator full of fruits and veggies only to discover them again weeks later: a cellophane bag of moldy, slimy mush? Yeah, me too. And it makes me mad because fresh food is so expensive! I received this article via e-mail today from Sparkpeople.com<br /><br /><h1>How to Keep Fruits and Veggies Fresh</h1> <h2>Proper Storage Prevents Spoilage, Saving You Hundreds</h2> <h6>-- By Liza Barnes, Health Educator and Stepfanie Romine, Staff Writer</h6> <div id="article_ad_w"><div id="article_ad_caption">SparkPeople Sponsors help keep the site free!</div><div id="article_ad"><div id="ad_hide_for_menu"> <div style="width: 300px; height: 250px;"><nobr> <!-- begin DFP ad tag --> <script language="JavaScript" src="http://ad.doubleclick.net/adj/sp.test/hl;sz=300x250;tile=1;pos=tr;u=sp;ord=5212008120804?" type="text/javascript"></script> <script type="text/javascript" src="http://pagead2.googlesyndication.com/pagead/show_ads.js"> </script><iframe name="google_ads_frame" src="http://pagead2.googlesyndication.com/pagead/ads?client=ca-pub-4256596292467410&dt=1211342894187&lmt=1211342892&prev_slotnames=4409818346&output=html&slotname=0595750621&correlator=1211342893921&url=http%3A%2F%2Fwww.sparkpeople.com%2Fresource%2Fnutrition_articles.asp%3Fid%3D1103&frm=0&cc=77&ga_vid=857889363.1211291155&ga_sid=1211342893&ga_hid=1062009426&ga_fc=true&flash=9.0.124&u_h=768&u_w=1024&u_ah=738&u_aw=1024&u_cd=32&u_tz=-240&u_his=1&u_java=true&u_nplug=33&u_nmime=119" marginwidth="0" marginheight="0" vspace="0" hspace="0" allowtransparency="true" frameborder="0" height="250" scrolling="no" width="300"></iframe> <noscript><a href="http://ad.doubleclick.net/jump/sp.test/hl;sz=300x250;tile=1;pos=tr;u=sp;ord=5212008120804?" target="_blank"><img src="http://ad.doubleclick.net/ad/sp.test/hl;sz=300x250;tile=1;pos=tr;u=sp;ord=5212008120804?" width="300" height="250" border="0" alt="" /></a></noscript> <!-- end ad tag --> </nobr></div></div> </div></div> Eating more fruits and vegetables is a requirement for every healthy eater. But when you buy more fresh produce, do you end up throwing away more than you eat? You're not alone.<br /><br />According to the U.S. Environmental Protection Agency, Americans throw away nearly 31.6 million tons of food every year. And a recent University of Arizona study found that the average family tosses 1.28 pounds of food a day, for a total of 470 pounds a year! That's like throwing away $600!<br /><br />Storing fresh produce is a little more complicated than you might think. If you want to prevent spoilage, certain foods shouldn't be stored together at all, while others that we commonly keep in the fridge should actually be left on the countertop. To keep your produce optimally fresh (and cut down on food waste), use this handy guide.<br /><br /><b>Countertop Storage Tips</b><br />There’s nothing as inviting as a big bowl of crisp apples on the kitchen counter. To keep those apples crisp and all countertop-stored produce fresh, store them out of direct sunlight, either directly on the countertop, in an uncovered bowl, or inside a perforated plastic bag.<br /><br /><b>Refrigerator Storage Tips</b><br />For produce that is best stored in the refrigerator, remember the following guidelines. <ul><li>Keep produce in perforated plastic bags in the produce drawer of the refrigerator. (To perforate bags, punch holes in the bag with a sharp object, spacing them about as far apart as the holes you see in supermarket apple bags.) </li><li>Keep fruits and vegetables separate, in different drawers, because ethylene can build up in the fridge, causing spoilage. </li><li>When storing herbs (and interestingly, asparagus, too), snip off the ends, store upright in a glass of water (like flowers in a vase) and cover with a plastic bag.</li></ul> <b>What to Store Where: A Handy Chart</b> <span style="font-size: 10pt; font-family: "Arial","sans-serif";"><br />Use this color-coded key along with the chart below:<o:p></o:p></span> <ul><li><b style=""><span style="font-size: 10pt; font-family: "Arial","sans-serif"; color: rgb(0, 112, 192);">Store unwashed and in a single layer<o:p></o:p></span><span style="font-size: 10pt; font-family: "Arial","sans-serif"; color: rgb(0, 176, 80);"></span></b></li><li><b style=""><span style="font-size: 10pt; font-family: "Arial","sans-serif"; color: rgb(0, 176, 80);">Store unwashed and in a plastic bag<o:p></o:p></span><span style="font-size: 10pt; font-family: "Arial","sans-serif"; color: rgb(152, 72, 6);"></span></b></li><li><b style=""><span style="font-size: 10pt; font-family: "Arial","sans-serif"; color: rgb(152, 72, 6);">Store in a paper bag<o:p></o:p></span></b><span style="font-size: 10pt; font-family: "Arial","sans-serif";"></span></li><li><span style="font-size: 10pt; font-family: "Arial","sans-serif";"><b style=""><span style="color: rgb(112, 48, 160);">*Ethylene producers (keep away from other fruits and vegetables)</span><o:p></o:p></b></span></li></ul><br /><table align="" border="1" cellpadding="1" cellspacing="1" width="400"> <tbody> <tr> <td> <p style="text-align: center;" class="MsoNormal" align="center"><b style=""><span style="font-size: 10pt; font-family: "Arial","sans-serif";">Store in Refrigerator</span></b></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Arial","sans-serif"; color: rgb(112, 48, 160);">Apples (storage >7 days)<br /><o:p></o:p>Apricots<o:p></o:p><br />Cantaloupe<o:p></o:p><br />Figs<o:p></o:p><br />Honeydew</span></p> <p class="MsoNormal"> </p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Arial","sans-serif";">Artichokes<o:p></o:p><br />Asparagus<o:p></o:p><br />Beets<o:p></o:p></span><br /><span style="font-size: 10pt; font-family: "Arial","sans-serif"; color: rgb(0, 112, 192);">Blackberries <o:p></o:p><br />Blueberries <o:p></o:p></span><br /><span style="font-size: 10pt; font-family: "Arial","sans-serif"; color: rgb(0, 176, 80);">Broccoli </span><span style="font-size: 10pt; font-family: "Arial","sans-serif";"><o:p></o:p><br />Brussels sprouts<o:p></o:p><br />Cabbage<o:p></o:p></span><br /><span style="font-size: 10pt; font-family: "Arial","sans-serif"; color: rgb(0, 176, 80);">Carrots <o:p></o:p><br />Cauliflower <o:p></o:p></span><br /><span style="font-size: 10pt; font-family: "Arial","sans-serif";">Celery<o:p></o:p><br />Cherries<o:p></o:p></span><br /><span style="font-size: 10pt; font-family: "Arial","sans-serif"; color: rgb(0, 176, 80);">Corn <o:p></o:p></span><br /><span style="font-size: 10pt; font-family: "Arial","sans-serif";">Grapes<o:p></o:p><br />Green beans<o:p></o:p></span><br /><span style="font-size: 10pt; font-family: "Arial","sans-serif"; color: rgb(0, 176, 80);">Green onions <o:p></o:p></span><br /><span style="font-size: 10pt; font-family: "Arial","sans-serif";">Herbs (except basil)<o:p></o:p><br />Lima beans<o:p></o:p><br />Leafy vegetables<o:p></o:p><br />Leeks<o:p></o:p></span><br /><span style="font-size: 10pt; font-family: "Arial","sans-serif"; color: rgb(0, 176, 80);">Lettuce <o:p></o:p></span><br /><span style="font-size: 10pt; font-family: "Arial","sans-serif"; color: rgb(152, 72, 6);">Mushrooms <o:p></o:p><br />Okra <o:p></o:p></span><br /><span style="font-size: 10pt; font-family: "Arial","sans-serif"; color: rgb(0, 176, 80);">Peas <o:p></o:p></span><br /><span style="font-size: 10pt; font-family: "Arial","sans-serif";">Plums <o:p></o:p></span><br /><span style="font-size: 10pt; font-family: "Arial","sans-serif"; color: rgb(0, 176, 80);">Radishes <span class="text1"><o:p></o:p></span></span><br /><span style="font-size: 10pt; font-family: "Arial","sans-serif"; color: rgb(0, 112, 192);">Raspberries <o:p></o:p></span><br /><span style="font-size: 10pt; font-family: "Arial","sans-serif";">Spinach<o:p></o:p><br />Sprouts<o:p></o:p></span><br /><span style="font-size: 10pt; font-family: "Arial","sans-serif"; color: rgb(0, 112, 192);">Strawberries <o:p></o:p></span><br /><span style="font-size: 10pt; font-family: "Arial","sans-serif";">Summer squash<o:p></o:p><br />Yellow squash<br />Zucchini</span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Arial","sans-serif";"><br /></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Arial","sans-serif";"></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Arial","sans-serif";"><br /></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Arial","sans-serif";"></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Arial","sans-serif";"></span></p> <span style="font-size: 10pt; font-family: "Arial","sans-serif";"></span> </td> <td> <p style="text-align: center;" class="MsoNormal" align="center"><b style=""><span style="font-size: 10pt; font-family: "Arial","sans-serif";">Store on Countertop<br /></span></b></p> <p class="MsoNormal"> </p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Arial","sans-serif"; color: rgb(112, 48, 160);">Apples (storage < 7 days)<br />Bananas<o:p></o:p><br />Tomatoes<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Arial","sans-serif";"><o:p></o:p>Basil<o:p></o:p><br />Cucumbers<o:p></o:p><br />Eggplant<o:p></o:p><br />Garlic<o:p></o:p><br />Ginger<o:p></o:p><br />Grapefruit<o:p></o:p><br />Jicama<o:p></o:p><br />Lemons<o:p></o:p><br />Limes<o:p></o:p><br />Mangoes<o:p></o:p><br />Oranges<o:p></o:p><br />Papayas<o:p></o:p><br />Peppers<o:p></o:p><br />Persimmons<o:p></o:p><br />Pineapple<o:p></o:p><br />Plantains<o:p></o:p><br />Pomegranates<br />Watermelon</span></p> <p class="MsoNormal"> </p> <p class="MsoNormal" style="text-align: center;"><b style=""><span style="font-size: 10pt; font-family: "Arial","sans-serif";">Store in a Cool, Dry Place<o:p></o:p></span></b></p> <p class="MsoNormal"> </p> <div style="text-align: left;"><span style="font-size: 10pt; font-family: "Arial","sans-serif";">Acorn squash<o:p></o:p></span><br /><span style="font-size: 10pt; font-family: "Arial","sans-serif";">Butternut squash<o:p></o:p></span><br /><span style="font-size: 10pt; font-family: "Arial","sans-serif";">Onions (away from potatoes)<o:p></o:p></span><br /><span style="font-size: 10pt; font-family: "Arial","sans-serif";">Potatoes (away from onions)<o:p></o:p></span><br /><span style="font-size: 10pt; font-family: "Arial","sans-serif";">Pumpkins<o:p></o:p></span><br /><span style="font-size: 10pt; font-family: "Arial","sans-serif";">Spaghetti squash<o:p></o:p></span><br /><span style="font-size: 10pt; font-family: "Arial","sans-serif";">Sweet potatoes<o:p></o:p></span><br /><span style="font-size: 10pt; font-family: "Arial","sans-serif";">Winter squash</span><br /></div> <p class="MsoNormal" style="text-align: center;"><b style=""><span style="font-size: 10pt; font-family: "Arial","sans-serif";">Ripen on Counter,<br />Then</span></b><span style="font-size: 10pt; font-family: "Arial","sans-serif";"> <b style="">Refrigerate<o:p></o:p></b></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Arial","sans-serif";"><o:p></o:p></span><span style="font-size: 10pt; font-family: "Arial","sans-serif"; color: rgb(112, 48, 160);">Avocados<o:p></o:p><br />Nectarines<o:p></o:p><br />Peaches<o:p></o:p><br />Pears<o:p></o:p><br />Plums<o:p></o:p></span></p> <span style="font-size: 10pt; font-family: "Arial","sans-serif";">Kiwi</span> </td> </tr> </tbody> </table><br /><p class="MsoNormal"><b style=""><span style="font-size: 11pt; font-family: "Arial","sans-serif"; color: rgb(112, 48, 160);">*More about Ethylene:<o:p></o:p></span></b> Fruits and vegetables give off an odorless, harmless and tasteless gas called ethylene after they're picked. All fruits and vegetables produce it, but some foods produce it in greater quantities. When ethylene-producing foods are kept in close proximity with ethylene-sensitive foods, especially in a confined space (like a bag or drawer), the gas will speed up the ripening process of the other produce. Use this to your advantage if you want to speed up the ripening process of an unripe fruit, for example, by putting an apple in a bag with an unripe avocado. But if you want your already-ripe foods to last longer, remember to keep them away from ethylene-producing foods, as designated in the chart above.<br /></p><br />Food is expensive, and most people can't afford to waste it. Print off this handy chart to keep in your kitchen so you can refer to it after every shopping trip. Then you'll be able to follow-through with your good intentions to eat your 5-9 servings a day, instead of letting all of that healthy food go to waste.Mamosahttp://www.blogger.com/profile/01918718161959941516noreply@blogger.com0tag:blogger.com,1999:blog-537668233404582505.post-30386707412310661132008-05-19T15:31:00.002-04:002008-05-19T15:46:15.605-04:00Getting an accurate idea of grocery spendingTrying to get a snapshot of our budget at any given moment has been a challenge, to say the least. I use MS Money to manage my accounts and I can generate a report, but there have been so many<span style="font-style: italic;"> unusual</span> scenarios over the past several months that I am having difficulty determining what we are actually spending on groceries. For instance:<br /><br />We decided to use some of our economic incentive rebate to stockpile some food items, mainly grass-fed beef. So those are actually grocery costs for more than this month, and I have no idea how long a 1/4 side of beef will last us.<br /><br />Feeding an extra adult in our home has not really impacted our bottom line...or has it? He contributes $100 a month for food, but his renal diet also requires me to purchase specialty items like rice milk (which is pricey), but something I would not normally buy.<br /><br />Theoretically, I am feeding five adults (myself, my husband, my teenage daughter, my father-in-law, and my 12 year old son who eats double portions of meat) and one child, a vegetarian. That means I am also buying some specialty items for my 7 year old to ensure that he gets enough protein and B12*.<br /><br />*I also include all supplemental and vitamin items as a grocery cost: cod liver oil, vitamin C, fiber supplements and multivitamins. I don't practice overkill on the vitamins and supplements, because we do eat a very balanced diet. I order from iHerb, which keeps the costs way down. What we do take in the way of supplements actually helps to reduce expenditures in other areas, such as healthcare and prescriptions.<br /><br />It appears as though I am spending an average of $125-135 per week on groceries, but I'm not sure if that is an accurate picture, or if I am spending less. With my personality, I have a need to know :)Mamosahttp://www.blogger.com/profile/01918718161959941516noreply@blogger.com1tag:blogger.com,1999:blog-537668233404582505.post-16296655075407085152008-05-15T11:51:00.002-04:002008-05-15T12:07:06.328-04:00The most wonderful thing about biscotti is...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZr4RDcJz0taxiWqc-Sk9yo1iV2CCjpFI0ZaLx57Ndb7eNAtO86PQ0i3gxlEgmQD3m15yPLa_sgCSBPpTwgquYB0Z3Xk2WG8n5S_tDNIhkXcm5MxrQPJHVqU6IQmdCn909L8CqUiSbNyVa/s1600-h/biscotti_final_1.jpg"><img id="BLOGGER_PHOTO_ID_5200636778239565618" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZr4RDcJz0taxiWqc-Sk9yo1iV2CCjpFI0ZaLx57Ndb7eNAtO86PQ0i3gxlEgmQD3m15yPLa_sgCSBPpTwgquYB0Z3Xk2WG8n5S_tDNIhkXcm5MxrQPJHVqU6IQmdCn909L8CqUiSbNyVa/s320/biscotti_final_1.jpg" border="0" /></a><br /><div>it's biscotti! Aside from that, the next best thing is the ends of the biscotti. I got to eat all six biscotti ends for breakfast this morning. Here's the <a href="http://www.recipezaar.com/254584">biscotti recipe </a>that I used. The next time I will add more anise.</div><br /><div></div><br /><div>This is an untimely find, since I have just made the decision to give up coffee. For years, I have been aware that coffee aggravates some of my medical issues (rosacea, tummy troubles and inflammation), but I haven't taken the drastic step to give it up...until now. I am doing everything right for my health now, with coffee being the last vice. Ah well, I will eat my biscotti with my green tea.</div><br /><div></div><br /><div></div>Mamosahttp://www.blogger.com/profile/01918718161959941516noreply@blogger.com3tag:blogger.com,1999:blog-537668233404582505.post-53317403870753368362008-04-29T19:48:00.003-04:002008-04-29T21:10:37.889-04:00Oops, there it wentMenu Plan Monday came and went, see my penance recipe for Sticky Chicken at the end of this post.<br /><br />My reason was this: I got a heads up from I-don't-remember-where that Food Lion had whole chickens on sale for 49 cents/pound. Wow! I hadn't seen that price in a while, so it was worth the trip three miles away for the deal. This was Monday morning, early, when I was the only person awake in my house. That way, I didn't detract from our regular schedule. I entered Food Lion with the intent of purchasing 10-15 chickens. However, when I got back to the meat department I quickly realized that I had stumbled on a jackpot of reduced meat. Now, if you remember the Food Lion meat scandal of the early 90's, you're probably thinking "ew, gross", but I think after that, Food Lion probably became one of the safest places to buy meat because of the scrutiny they received. Anyway, I got so many good bargains to last a while. The reductions were just taken (the date said 4/28, which was yesterday). I got several 5 pound Boston Butt roasts for 87 cents a pound. I got beef ribs, which my family adores. We normally wouldn't eat beef ribs because of the price. I also got a few Chuck Roasts, which can be slow cooked in a way that they are tender and juicy. I will be going back to Food Lion again on another Monday for more meat deals.<br /><br />Sunday - leftover spaghetti dinner<br />Monday - Southern Barbecue Pulled Pork Sandwiches in the slow cooker, cucumber salad, pasta salad, <a href="http://www.bobsredmill.com/recipe/detail.php?rid=1131">Bob's Red Mill Whole Grain Apple Cinnamon Muffins</a><br />Tuesday - Lentils and Vegetable Soup, leftover pulled pork sandwiches, Green Leaf Salad<br />Wednesday - Sticky Chicken, Rice Pilaf, Steamed Vegetables, Butter Flake rolls<br />Thursday - Day Old Bread Casserole (using leftover chicken), rolls, peas<br />Friday - Pizza night<br />Saturday night - out of town company = out to eat!<br /><br /><br />and, now, from the family archives:<br /><br /><br /><span style=";font-family:Times New Roman;font-size:180%;color:black;" ><b>Sticky Chicken</b> </span><hr /> <p align="right"><span style=";font-family:Times New Roman;font-size:180%;color:black;" ><span style="font-size:85%;">Serves: 4</span></span></p> <span style=";font-family:Times New Roman;font-size:180%;color:black;" ><span style="font-size:85%;"><i>This chicken is an absolute family favorite. My family would eat this once per week, but I wait until I get a really, really good deal on whole chickens to keep it special by not serving it so often. Cooked, these resemble those tiny Tyson Rotisserie Chicken, or the expensive rotisserie chickens at the certain Market store. The skin is crisp, the inside is so moist! For my family I make two, so we have a little leftover.<br /><br /></i> <b> 2 teaspoons salt<br /> 1 teaspoon paprika<br /> 3/4 teaspoon cayenne pepper<br /> 1/2 teaspoon onion powder<br /> 1/2 teaspoon thyme<br /> 1/2 teaspoon white peppers<br /> 1/4 teaspoon garlic powder<br /> 1/4 teaspoon black pepper<br /> 1 whole chicken<br /> 1 cup chopped onions<br /></b><br />Combine all spices (first 8 ingredients) in small bowl.<br /><br />Rinse chicken, inside & out. Drain well.<br /><br />Rub spice mixture over skin and the inside of the chicken. Place in a resealable bag, seal and refrigerate overnight.<br /><br />When ready to roast, stuff cavity with onions. Place chicken breast-side-up in roasting pan.<br /><br />Roast, uncovered, at 250°F (that's not a typo...it's really 250°F). Baste occasionally with pan juices or until pan juices start to caramelize on bottom of pan and chicken is golden brown, about 5 hours.<br /><br />Anything over 225°F is safe as long as the chicken reaches an internel temperature of at least 180 F, which this does, and more for about 5 hours.<br /><br />OR<br /><br />Following regular chicken roasting instructions as follows: Pour melted butter over chickens. Place on roasting rack in shallow dish. Roast at 475 degrees for 30 minutes, then reduce heat to 375 degrees. Roast an additional 30-45 minutes, or until internal temperature is 180 F.<br /><br /><br /><br /><br />Recipe formatted with the <a href="http://www.dvo.com/index.html?CID=export_to_html_feature">Cook'n Menu Planning Software</a> from DVO Enterprises.</span></span>Mamosahttp://www.blogger.com/profile/01918718161959941516noreply@blogger.com2tag:blogger.com,1999:blog-537668233404582505.post-89051734524342478322008-04-26T23:29:00.003-04:002008-04-26T23:35:52.672-04:00Save $5 off your first orderIf you buy any type of vitamins, natural products, supplements, homeopathic remedies or personal care products, you need to check out iHerb. I've been a faithful (and satisfied) customer for 2 years.<br /><br />Free shipping on orders over $60. Save $5 off your first order.<br /><br />Referral program (and I get 4% in account credit if you order using my account referral code).<br /><br />You cannot beat<a href="https://www.iherb.com/"> iHerb</a> prices. Test me on this, you'll see!<br /><br />Use code <b><span id="ctl00_ctl00_StorePageContents_AccountsContentPlaceHolder_lblCouponID">HEL260 .<br /></span></b>Mamosahttp://www.blogger.com/profile/01918718161959941516noreply@blogger.com0tag:blogger.com,1999:blog-537668233404582505.post-51641539543541145222008-04-20T15:50:00.003-04:002008-04-20T16:00:37.389-04:00Going MediterraneanWe all have those friends in our lives. You know the ones who inspire us with their motivation or talents? Today I was reminded by the thoughts of one such friend...I need to eat right. Learning about nutrition is something that I enjoy doing. I don't always hop on the latest trend, but I do know a good diet when I see one. On the menu this week: we are going Mediterranean. Our top foods, according to the <a href="http://www.mediterraneanbook.com/2007/08/18/top-10-meal-ideas-for-mediterranean-diet-to-live-longer-how-you-should-eat-to-arrive-at-100-years/">Mediterranean Book</a> (as well as other successful campaigns like the South Beach Diet) should be:<br /><br /><ol><li><span style="font-family:Verdana,sans-serif;">TOMATOES – cooked, they are rich in the antioxidant lycopene </span> </li><li><span style="font-family:Verdana,sans-serif;">OLIVE OIL </span> </li><li><span style="font-family:Verdana,sans-serif;">RED GRAPES </span> </li><li><span style="font-family:Verdana,sans-serif;">NUTS - full of Omega-3 Fatty Acids </span> </li><li><span style="font-family:Verdana,sans-serif;">WHOLE GRAINS (fiber!) </span> </li><li><span style="font-family:Verdana,sans-serif;">FISH (or fish oils, as my case may be. I cannot find a decent, mild fish in this area!) </span> </li><li><span style="font-family:Verdana,sans-serif;">BERRIES (blueberries, blackberries, strawberries, any berries!) </span> </li><li><span style="font-family:Verdana,sans-serif;">GARLIC </span> </li><li><span style="font-family:Verdana,sans-serif;">SPINACH (we like this raw, but we'll eat it steamed also) </span> </li><li><span style="font-family:Verdana,sans-serif;">ORANGES (rich in folic acid, and vitamin C) this week, we'll be doing lots of lemons!</span></li></ol>Mamosahttp://www.blogger.com/profile/01918718161959941516noreply@blogger.com0tag:blogger.com,1999:blog-537668233404582505.post-52308739120577374652008-04-17T22:40:00.003-04:002008-04-17T23:28:30.497-04:00When life gives you lemons...there's so much more to do with them than make lemonade! I talked to my sister yesterday. She'll be 46 in a few days, and is starting a regimen of nutritional counseling with her chiropractor. What advice did her chiropractic physician give to her? Eat lemons! Why? Lemons are one of God's most beneficial creations. I know that lemon juice is an excellent stain remover and air freshener. Cosmetic reasons aside, take a look at the health benefits:<br /><br /><blockquote style="font-style: italic;">Lemon juice is one of the best detoxifying agents/cleansing agents ever known to man. The vitamin C in lemons is a potent antioxidant. Antioxidants are necessary to rid the body of damage caused by free radicals.<br /><br />Lemon juice can resolve nausea, as well as cure heartburn when mixed with hot water.<br /><br />Lemon scent is a good "pick-me-upper".</blockquote><br /><br />For more on the benefits of lemons, <a href="http://health.learninginfo.org/health-benefits-lemons.htm">click here</a>.<br /><br />Tonight, while shopping for a new set of salt and pepper shakers in Bed, Bath & Beyond, I came across this nifty gadget. Had to have it (extremely rare impulse buy), and I'm happy I did! The price on the gadget was $9.99, but it rung up as $19.99. They <span style="font-style: italic;">ALL</span> said $9.99, which was a misprice, so the store gave it to me for that price. Then, I pulled out my nifty 20% off any item coupon, for a final price of $7.99! That may seem like a splurge, but we go through so many lemons during the summer, it really was a bargain! This will be a real time saver! Why didn't I know about this before? Culinary life begins at 41, I guess!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://ecx.images-amazon.com/images/I/31HGA3fjteL._SL500_AA280_.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 314px; height: 314px;" src="http://ecx.images-amazon.com/images/I/31HGA3fjteL._SL500_AA280_.jpg" alt="" border="0" /></a>Mamosahttp://www.blogger.com/profile/01918718161959941516noreply@blogger.com2tag:blogger.com,1999:blog-537668233404582505.post-69170747525583194762008-04-14T12:27:00.003-04:002017-06-15T07:05:00.191-04:00PrioritiesOne of the biggest challenges to being a mom is scheduling and managing our lives. In life class yesterday, the pastor's wife read an excerpt from Ed Young's <a href="http://www.edyoung.com/series.php?id=1547">Outrageous, Contagious Joy</a>.<br />
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Here are our three priorities: (1) relationships (2) worship (3) work . My project for the week is to write down everything that I have to do in the course of the week and to analyze if I am living according to these priorities. I can tell you, I don't think that I am...and I want to! How about you?<br />
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Take some time to prayerfully consider your schedules. What works, what doesn't? Why? Are you joyful?<br />
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<a href="http://www.edyoung.com/series.php?id=1547"> </a>Mamosahttp://www.blogger.com/profile/01918718161959941516noreply@blogger.com0