Growing Older.... in my later days!

The Scoop on the Mediterranean Diet

2009-10-16T12:36:00.006-05:00

Jim stated to me this is his perferred diet from the literature he has read on what should we be eating.

The Mediterranean Diet is the style of eating found in the cities surrounding the Mediterranean Sea. The diet is loaded with many fruits, vegetables and legumes that give us antioxideants to fight free radicals that have been proven to decrease the signs of aging.

The Mediterranean Diet has a high consumption of fruits, vegetables, beans, nuts, seeds, bread, and other cereals. Traditionally, fruits and vegetables are locally grown in the Mediterranean Diet. Fruits and vegetales often are consumed raw or minimally processed. Fruits and vegetables contain many essential vitamins and minerals as well as antioxidants that are crucial for good health.

The Mediterranean Diet's primary source of fat is in the form of a monounsaturated fat. Olive oil is a monosaturated fat that is a rich source on antioxidants including vitamin E. Olive oil is used instead of butter, margarine, and other fats. In fact, butter and cream are only used on special occasions. Olive oil in the Mediterranean Diet is used to prepare tomato sauces, vegetable dishes, salads and to fry fish.

The Mediterranean Diet encourages moderate intake of fish but littel to no intake of meat. Red meat and poultry are consumed only sparingly. Fish is the meat of choice. About 5-15 oz of oily fish, in particular are consumed weekly. Oily fish include tuna, mackerel, salmon, trout, herring, and sardines. Oily fish are a great source of omega-3 fatty acids.

Dairy products are consumed in low to moderate amounts. Dairy products from a variety of animals such as goats, sheep, buffalo, cows, and camels are primarily consumed in the form of low fat cheese and yogurt. Very little fresh milk is consumed. Meals are usually accompanied by water. Low consumption of wine is tolerated. Among the phytonutrients of wine, polyphenoils especially are powerful antioxidants. Longevity is longer for the light drinker than the nondrinker.

If you are looking to incorporate the Mediterranean Diet into your life, here are a few suggestions. Fruits and vegetables should be of a wide variety. You should try for at least 7-10 servings of whole fruits and vegetables daily. You should avoid any vegetables that are prepared in butter or cream sauces. High fiber breads, cereals and pasta are consumed daily. This includes brown rice, bran, whole grain bread and cereal. You should avoid sweets, white bread, biscuits, breadsticks and any refined carbohydrates.

Protein intake is low in saturated fat. Protein intake from red meat is of lean cuts, poultry without the skin, and low fat dairy foods (skim milk, yogurt). You should avoid bacon, sausage, and other processed or high fat meat. You should also avoid milk or cheese that is not low fat.

Intake of fish is 1-2 times weekly from oily fish, flaxseed, walnuts, and spinach. Healthy oils (EVOO, canola oil, flaxseed oil) are used for cooking, salad dressings and other uses. You should avoid omega-6 oils such as corn, sunflower, safflower, soybean, and peanut. Your diet should also include peas, beans, soybeans, lentils, tree nuts (almonds, pecans, walnuts, Brazil nuts), and legumes. You should avoid heavily salted or honey roasted nuts.

The diet emphasizes WHOLE NATURAL foods. This means avoiding fast food, fried food, margarine, chips, crackers, baked goods, doughnuts, or any processed foods that contain trans fatty acids.

The Mediterranean style diets are very close to the dietary guidelines of the American Heart Association. Diets of the Mediterranean people contain a relatively high percentage of fat calories, about 40%. The American Heart Association endorses a diet that contains about 30% fat intake. However, the average Mediterranean Diet has less saturated fat than the average American diet.

Researchers are now trying to deduce the components of the Mediterranean Diet that are responsibile for the Mediterranean populations' longer life expectancy compared to other European populations. However, the combined effect of different ingredients such as a relaxed eating attitude, plenty of sunshine, and more physical activity are likely to be contributing to the overall healthy lifestyle of the Mediterranean region. The Mediterranean Diet has a lower incedence of heart disease and cancer, which makes the Mediterranean Diet an overall good choice in health.

The following calorie-free drinks are allowed anytime: water, flavored seltzer, diet ice tea, or diet soda. Try not to exceed three cups of regular caffeinated coffee per day or 4 cups of tea. Less is even better. There is NO LIMIT to decaffeinated drinks. Limit the sugar and cream consumption.

Check out the blog for recipes that are specific to this diet in future days.

Two.....another cute grandbaby!

2009-10-14T16:17:00.003-05:00

The other grandbaby is growing. She is in K4 classroom, learning what they learned in my children's K classroom. Schools keep uping their expectations, don't they? I am glad she is doing so well in her classroom. I visited on grandparents day last week. She does a good job and is very excited about school. When a child plays school when she gets home, you know she loves it. In this picture she is venturing out to become a ballerina and taking classes after school!

One cute Grandbaby!

2009-10-14T16:10:00.002-05:00

Meet my grandchild, Stephen's child, is 5 months old now! She is soooooooooooo cute!

Up Close and Personal: My Evening Snack

2009-10-14T15:50:00.002-05:00

Walmart has the best container of prunes. Have you noticed that Walmart has returned to noncolor packaging? All GreatValue brands have the white packaging now! Jim and I eat three a night! They are so sweet, soft and smooth that they are like a piece of candy to us. They pack them in cylinder container called ONES as a treat. It's a healthy choice! Nuts are our second choice of snack: walnuts, almonds, pecans, cashews. Third choice is a popcorn bag. Dried fruit is our fourth choice.

Homecoming Parade---this SATURDAY at ISU!

2009-10-14T15:16:00.001-05:00

Rise and shine and come see the Rock the Red parade! Jim's organization has a float each year. He comes to view the float display the college students put together. It is rather early (9:30 am) to see the parade traveling down College Avenue in front of Milner Library; they have to do that to get everyone to lunch and onto the stadium for gametime. Jim and I haven't attended to many games or entertainment at ISU since we have been in Normal. But this we go to and enjoy! Today ISU had a faculty staff appreciation luncheon for us with Elvis impersonator seranading us during eating.

Take Along Lunches

2009-10-14T14:59:00.004-05:00

On Sunday, I prepare the lunch options I take to work. Among some of the options I recently choose because of carb counts are:

Salad with veggies

Applesauce cup or other fruit

Probiotic yogurt cup or yogurt with 1c thawed strawberries, sweetener, and grape nuts

Hot dogs (5g) with mustard on lite bread or without
1/2 c Tuna Salad or Chicken Salad with crackers
Low carb soup options microwaved or leftover soup from MON pm.

Diet pop

Our office lunch group plays cards...right now we are becoming skillful in playing Canasta! Its a stress reliever and allows us to space out the eating longer through lunchtime. On weekends, things are not defined so well.

Making the Pills Go Down at Breakfast!

2009-10-14T14:39:00.003-05:00

I will tell you what I have found the best breakfast for me. The major reason why instant oatmeal is my breakfast of choice is:

It provides fiber in my diet.

It can be combined with various fresh or dried fruits, sugar free jams or what I like currently-----Amaretto cream (I only use a little in the bowl).

Ease of preparation in the microwave can't be simplier.

It lowers the blood sugar

It eases the pills I take to go down for assimilation into my body.

It lowers cholesterol

The warmth of the cereal is filling and keeps me warm.

To supplement with egg white eggbeaters would satisfy my hunger longer until lunch.

To supplement the AM break would be "Constant Comment" Decaffeinated Tea!

Snacks for me during AM or PM midbreak include: pretzels with cheese, 1 fruit, 1 yogurt cup, or one boiled egg

Alternative to oatmeal include applesauce. During summer months, I do switch to a cold cereal. On weekends, I microwave a frozen Jimmy Dean egg turkey sausage muffin for quick breakfast.

Making Evening Meals Easily!

2009-10-14T13:14:00.005-05:00

Let me tell you about my simplified meal plan for the week's nightly meals.

MONDAY: Because my husband traditionally stays later to work with AMA students and has meetings, this is soup night for me. I make creamy to clear broth soups and my "canned chili" recipe. I have more time to prepare the soup. Clear broth soups are healthier for us. Jim prefers soup and bread to most meaty meals. It is a way to incorporate leftovers from the week before.

TUESDAY: Today is a meat meal with veggies. Therefore, items made in the crockpot or baked items fall into this night for preparation. Starchy foods are left out of this meal; vegetables comprise half of the meal.

WEDNEDAY: Today is the night we meet to go out to eat. At least this fall, we have been going to Rosati's Pizza every night after work and water aerobics. Jim has found a place he likes their italian beef sandwiches....so far, that is all he has ordered. The second time we went there he convinced me to eat this with the hot peppers. Wow, when the sandwich came, it was so hot that I could only eat a sixth of the sandwich without removing the hot peppers. Jim continued to eat his to the end but found sweat coming from under his eyes. He admitted it was a little to hot for him too! Now the sandwich is ordered with sweet peppers. Anyway we have this 2fer coupon book that is used regularly this night. We can get there in two minutes...like walking to a neighbors for dinner!

THURSDAY: Since this is our Bible Study night, I have declared it as our $2.17 Wendy Chili night. The consitution trail shopping center that has recently built a Wendy's. Jim loves the chili.....so we eat that and go to Bible Study. Everyone brings one thing to pass around the table so the meal gets completed later in the evening.

FRIDAY: Fridays are steak and salad night....sometimes with potato. It is really a fast with low carb meal; healthy for both of us. I have studied hard what it takes to make a great steak from the "experts". Therefore, I am progressing in this area of preparation.

SATURDAY: I regularly edit Food Network recipes and have piles of recipes in waiting to try. Anyway, this is the day to do cooking from groceries obtained at stores or farmer's market. I have committed myself to try one new recipe and one recipe to use up the staples in the house. I wake at 6AM to clean the house which also includes recipe preparation and viewing my favorite cooking shows thanks to expanded basic cable TV.

SUNDAY: The main meal of the day is at noon, after church. Both of us grab a $5 pizza at Little Ceasars and go home to TV sermons/bible classes the rest of the afternoon (sometimes into the evening). We look at many of the religious channels on Direct TV. Many are on prophecy. The evening are appetizers or using up the leftovers.

Next step for me to to count out the carbs used each of these nights. I am avoiding large pasta preparation because of the carb count. I include more veggies in the SAT cooking day as well as the other days.

Instructional YOU tube?

2009-04-29T12:24:00.003-05:00

As I went through the cooking blogs, I had noticed a YOU tube instructional segment on How to Make Roti. Roti is an Indian flatbread made of 1/2 cup flour, pinch of salt and 1/2 cup flour.

http://www.youtube.com/watch?v=jD4o_Lmy6bU

Look at the processing of the dough to make Roti flatbread and add it to you next dinner!

If you google....www.youtube.com you will find many demonstrations of cooking in other countries. Pick your favorite country and learn how to make an international food.

Cooking Bloggers

2009-04-28T14:29:00.003-05:00

Research on google gave me a cooking directory rated from viewers of the blog. To blog about one subject like foods in Paris, baking, cooking for kids, is nice to read on topics. To find this directory go to http://www.blogged.com/directory/family-home/cooking and find one that interests you. Blogs are rated from 1-10. They usually take a picture of the food they made and briefly describe how the recipe went as well as the recipe. It might be nice to create many blogs on one topic. Happy cooking!

Prioritizing Life's Tasks

2009-04-27T09:39:00.005-05:00

Grouping Priorities in Life

Below you will find a grid of what constitutes what must be done in your life. Ask yourself, is this task important and urgent to be done now or is it not important and not urgent that can be placed at the bottom of your to-do list.

_______________Important ____Not Important

Urgent ____________1 ______________2 or 3 _____________________________

Not Urgent _________2 or 3_____________ 4 ______________________________

To prepare your to do list begin listing the #1 priority task first based upon where the task lies in this grid.

Rain, Rain, Go Away! Come again some other Day!

2009-04-24T15:34:00.003-05:00

April has been a rainy month. There has been at least 6 weeks of rainy weekends! This week I noticed the hosta plants emerging through the soil. The ground is ready for transplanting. Hopefully, I can tackle this job this weekend. It is a task I enjoy doing. Every five years hostas need to be divided and replanted in an area that makes it more productive. This year I will be transplanting some in the shady area between the houses. Last time I did the transplanting of hostas I gave a bunch away. This is the second year since I transplanted Grandpa Cox's daylillies which reproduce themselves easily. I do not have any irises yet, but those are hardy in reproducing themselves too! Hostas come in many varieties; they grow in any soil conditions.; hot weather burns the leaves during summer months. The hostas to the rear of the yard get quite stately by the end of August! I like all the variations of green and with one or two red flowers......WOW! Hostas are a winning plant in my book.

Back On Again!

2009-04-06T12:33:00.004-05:00

I see it has been almost 4 1/2 months since I have blogged! With the holidays, new procedures on my job, writing a manual for job, and planning a kitchen redo, there as been very little time to reflect on my thoughts. I have invested probably over 24 hours with the kitchen design process alone! Things are settling down a bit, so stay tuned for more blogging.

I found out over the weekend my neice, Amber, had a baby girl called Abigail Grace . The baby was over 10 lbs....10 lbs 1 oz to be exact! Way to go Amber and Jason! The baby was born on my fathers birthday, 04-04-09 at 4:37 pm! She is very long measuring in at 21". They waited until the baby was birthed to discover the sex of the child; a very uncommon thing in recent years. The expense was exciting! They have now a 15 month boy and newborn girl.

Saturday, Jim and I finally selected the range and microwave to go into our new kitchen while the Sears Kenmore Elite line was at 20% off. We are getting costing of various plans. I keep altering and altering from the original, mostly for cost savings. I have learned the following during this entire kitchen designing process:

It is most wise to determine the top dollar amount your house could sell for in your neighborhood. Determine what the value of your house is worth. The difference is the amount for your upgrade budget. Determine the major upgrade areas you need to concentrate on and begin the remodel there. Shop for the % off weeks for various cabinetry lines. Vary the design, compare similar plans in different designs; discover where the house builders go for good deals. Home improvements should not exeed 15% of the house value.....so for $200,000 the budget is $30,000 for repairs. Otherwise, you are overbuilding and could not get it in the resale of house.
Go to the design centers early in the morning. There is less interuptions, the salesperson and yourself is more alert, and the designers are the more experienced. The last two times I went to the home improvement centers it was 7AM! In the final analysis, compare "same" to "same" features. I taped the floor plan to the kitchen floor to be sure it will all fit. Each cabinet line has similar items, but style features do differ. Some lines have more assessories to work with. If you are adding more cabinets, then you are doing a kitchen remodel and cabinet refacing is not the best option.
Paying the contractor: Fees for any remodel job should come to less than half the cost of supplies. Otherwise, you are paying too much for the remodel. Doing your own legwork saves time on the remodel as well as contractor fees, thus money is saved too.
Outline the steps that need to be done and allow prep time to get those done before the project start day. The task always takes longer and cost more than expected.
There is a stimulus package out this year that if you get windows/doors with a special coating you can deduct from taxes $1500. I found that you can reframe over windows with siding from an unseen side of the house and makes for more uninterupted design, but may make for darker kitchen. Removing ceramic tile is needed to change to hardware flooring; building up may make it difficult to open and close the doors. The interlocking hardwood flooring (like Pergo) is easiest to install. The larger ceramic tiles can cover wall /or floor space faster on the wall. To avoid over use of expensive tile on wall use a little around a 12 x 12 tile. to get same effect with less expense. Check out the warehouses of open stock items for deals.
Granite becomes not pourous when a coating is applied to the surface every year and half. Quartz stone is not pourous and is around $90 linear foot. High resolution laminate has the look of stone for $24 a linear foot. Laminates are around $5 a linear foot. Granite transformations is a company that does granite looking counters for half cost. Check out what is available at the Builders Warehouse on Washington St in Peoria at $64 a linear foot.
There are cabinet builders out there and can be found in outlying towns on the internet. They are excellent in millwork jobs, creating the furniture piece to the exact need, etc. I have not got the costing sheet back from them.
Putting TREX in will last forever without discoloration over time. It is easy to install. Saddle color is 15% less cost (and grey). Menards has their own version of the same material and a cost reduction. We have only three official trex dealers in town: RP Lumber, Alexander Lumber and Home Depot. The TREX material is used for skirting. It is better to keep it 15 pts to center rather than 18. TREX can warp or flex.....so it keeps it sturdier. Boards come in 12-16 or 20 foot lengths. Small doors on skirting allow you to get to water supply, electrical supply and store items under decking. Screened in porches can be assembled over the decking materials. Chemicals are not good for TREX; soap and water with brushing will clean surface. Avoid high pressure washing. Allow some spacing between TREX lumber when nailing so lumber can expand.
They have now what is called a shower surround with doors that curve from center and can be installed over mosaic tile shower stall.

It has been quite the consumer education! Getting excited about the potential kitchen and remodeling attempts.

Empathizing Series: Bipolar Disorder

2008-11-18T12:48:00.002-06:00

Bipolar disorder is when an individual has extremes in behavior. It can range from a high-flying mood to a depressed mood. Both are at extreme opposites on a spectrum. These mood swings can cause reckless behavior; their judgement is sometimes impaired. Irritability, excessive talk, inflated self-esteem, extra energy, impulsivity, hallucinations or delusions are sytems of this mood swing. It can be destructive if the individual chooses to drive fast, spend all his money and the like. The mood swing into depression can cause thoughts of suicide. This mood swing has symptoms of reduction of activity or interests, low energy level, apathy, loneliness, helplessness, slow speech, fatigue, insomnia, poor concentration or coordination. Often stress in ones life triggers the mood swing behaviors. There is often a genetic tendancy for this disease and doctors ask this first when diagnosing this disease. It is very hard to diagnose someone bipolar, but we are hearing about this disease more and more. Even to hear of the problems of others will trigger the bipolar person. Diagnosis to bipolar depends on the frequency of the occurance between the extremes, what kind of risk behavior was seen or thoughts thought. It is thought that in a bipolar a chemical imbalance has occured in the brain. If the level of norepinephrine is too high, mania occurs; if too low, depression occurs.

The doctors will give a urine test to see if the individual is on drugs, for drugs can trigger bipolar activity. Doctor will take the person off drugs, alcohol and even caffeine. He will encourage the bipolar subject to exercise, eat healthy diet, and to get rest and relaxation. He will inquire about the genetic family tendancy to these mood swings. He will talk with them on feelings, thoughts and behaviors. He will suggest ways to decrease stress in ones life and how establishing a routine for eating, sleeping and activity. Journaling may be suggested to learn of things that contribute to the onset of bipolar activity. He will encourage the development of making relationships. He will review the meds you take and give you some new ones to create a balance. The bipolar family looks for changes in sleep, energy levels, alcohol or drug use, sex drive, self-esteem or concentration.

Ways I can empathize with a bipolar:

Knowing the friend is bipolar will allow you to look for things that would trigger the bipolar activity. Talking as friend to the person will help them through decisions during their mood swing. Realizing that the mood swing is apart of the disease and not to take the bipolar actions too personal. Prevent improper thinking that occurs from "too high" thinking or "deathly low" thinking.

Encourage exercise and exercise with the bipolar.

Beware of creating more stress for the individual. Create a restful environment. Increase the soothing music.

Don't dump all your problems on the bipolar; the bipolar can't handle it.

Immunizations for Adults, Children

2008-11-11T16:10:00.002-06:00

Quick Guide to Preventative Health by Age http://www.preventiveservices.ahrq.gov

Infant and Children:

screen newborns for metabolic diseases and sickle cell disease
Newborn hearing
Height, weight, head circumference
Development/behavioral assessment and discuss injury/violence prevention/sleep postion/nutrition
Iron deficiency at age 9-15 months
Vision, hearing screen and urinalalysis ages 3-5
Lead and tuberculosis screening in high risk populations
Vitamin D supplementation in breast fed babies
Fluoride supplementation ages 6 months-16 years with inadequate water supplies

Adolescents:

developmental/behavioral assessment and discuss injury/violence prevention
check blood pressure, screen for obesity, and check cholesterol in high risk patients
depression, sexuality, drug, alcohol, tobacco use
screen all sexually active teens for STD/HIV
females age 11 and older should get adequate amount of calcium

Adults:

Pap smears for cervical cancer screen in all sexually active women with a cervix at least every 1-3 years
mammogram every 1-2 years starting at age 40, earlier for strong family history
STD/HIV screening in all sexually active women 24 and under and high risk groups
Osteoporosis screening for women 65 and older unless strong family history then at age 60
Prostate cancer screening is controversial but typically begins at age 50 or sooner if family history
Screening for abdominal aortic aneurysm is all men ages 65-75 who ever smoked
Screening all adults 50 years and older for colon cancer (every 10 years), earlier if family history
Blood pressure screening beginning at age 18
Screen for diabetes in patients with elevated blood pressure (greater than 135/80)
Screen for obesity, discuss nutrition, aspirin use, tobacco and alcohol use, screen for depression

IMMUNIZATIONS

Birth to 24 mo: Hepatis A & B, DTaP, Polio, Vericella, MMR, Hib, Pneumococcal, Influenza, Rotavirus

Influenza immunization begins at age 6 months and goes yearly through age 18

Tetnus booster every 10 years

Kindergarten shots: DTaP, Polio, Vericella, MMR

Adolescent shots: Meningococcal, Human Papillomavirus vaccine (HPV), Tdap

HPV vaccine for girls only between 9-26 years old

Tdap is one time immunization against pertussis, diphtheria, and tetnus in place of tetnus booster

Adults shots: Influenza, Pneumococcal, Zoster

Yearly influenza immunization over age 50 and any age with high risk (diabetes, asthma, etc)

Pneumococcal after age 65, one time before 65 with high risk

Zoster after age 60

Empathizing: Bulimia

2008-11-11T15:49:00.003-06:00

Bulimia is an eating disorder. The bulimic individual binges on food then vomits (or called purging). They use forced vomiting, laxatives, use excessive exercise or fasting in attempts to loose weight that might be gained from eating food or binging. For example, a bulimic may binge eat twice a week over a three month period to become labeled "bulimic". They feel they have loss of control over their eating as well as guilt over their behavior. Bulimic is more "normal" in weight than an anorexic. Often the person learns the habit from other family members or friends. A lack of seratonin levels in the brain will lead to depression too. People who seek the acceptance of others by appearances are prone to this disorder. Complications from chronic condition is dehydration, low sugar, low potassium, or depression. Social stress triggers this eating disorder.

The disorder has a good chance of recovery to normalcy with a healthy eating plan, psychotherapy for good self-esteem and depression. IVs are given immediately to supply fluids to the body and make proper electrolyte level in body. A supplement of selenium might be beneficial.

Ways to show how to empathize with a bulimic:

Develop a healthier eating pattern in your family.
Make statements that boost the bulimic's self esteem.
Monitor your eating habits. Family member to observe any changes in behavior.
Reinforce the attendance to therapy sessions.
Push the fluids so they do not become dehydrated. Make jellos and broths for them.
Do not have a lot of one kind of food to binge on. Eat in smaller quantities over the day.

Empathizing: Panic & Anxiety Disorders

2008-11-07T14:54:00.004-06:00

As individuals perceive intense fear or stress it increases a "panic attack" mentality and symptoms that must be treated. An increase in physical pain can increase depression. Feelings of prolonged anxiety can cause physical problems over time too. The repetition of these feelings could cause heart palpitation, shortness of breath, dizziness or abdominal distress. Individuals have fear of impending doom or loss of control. People with obsessive compulsive disorder have persistent upsetting thoughts and use rituals to control anxious thoughts. Some people have past experiences that cause "fear" or give perceived harm to individual. People can become overwhelmingly anxious or excessively self-conscious; they have intense, persistent and chronic fear of being watched and judged by others. It can interfere with work, school, or ordinary activity or speaking tasks. It could be that individuals have excessive worries about health, money, family or job performance.

The panic or anxiety disorder is treated by:

Identification of stresses in life and what could be altered to relieve the stress either by 1) exercise, 2) meditation, 3) relaxation exercise, 4) visualization , or 5) interpersonal skills. Cognitive behavior therapy to face their fears is recommended.
Habits in daily life are revisisted: diet, exercise, rest, stimulants (caffeine, drugs, medicines, smoking), dependency on medicines. Aerobic excersise increases the oxygen to the brain.
Stress Mangagement Techniques: Deep breathing is encouraged to increase oxygen to the brain. Increase massage. Develop a regular sleep schedule. Rethink the areas you are worried and have tension about.
Support of family should not increase the tension and symptoms of having an attack.
Careful regulation of medications given to control panic attacks under a physicians care. Antidepressant drugs are issued to keep it under control, but does not get rid of the disease. Selective serotonin reuptake inhibitors [SSRI: Fluoxetine (Prozac), Sertraline (Zoloft), escitalopram (Lexapro), paroxetine (Poxil) citalopram (Celexa), venlafaxine (Effexor)] are given to alter interaction of brain cells to cause communication with other brain cells. Ask doctor for procedures to stop the use of the drug. Doctors give tricyclics, MAOIs, anit anxiety drugs and beta blockers for certain scenarios.

Ways to empathize with a panic anxiety disorder individual:

Do not create a stressful environment.
Increase exercise. Ask to exericise with them.
Develop a responsible approach to the use of the drug and procedures to get off the drugs prescribed.
Remove stimulants that would keep the individual from deep sleep.
Eat a balance diet three meals a day.

Empathizing: Anorexia

2008-11-07T14:17:00.004-06:00

Individuals with an eating disorder of anorexia have an intense fear of gaining weight. They take steps in becoming dangerously thin. Signs of anorexia include less than normal weight, negative body image and obsession with food. They typically play around with their food and have specific procedures they must do when they eat. Mainly females and teenagers get anorexia. It is found among wealthy families. Anorexia individuals get their dieting way out of control; almost obsessive in that they strictly limit food intake constantly. They think about their weight and food all the time. They look in the mirror and see a fat image. Years of this lifestyle can lead to starvation, bone thinning, kidney damage or heart problems. Individuals who are perfectionists, who have jobs that stress thin weight for appearances or who have perceived pressures from family members trigger anorexia mentality. To force the food out of body and thus not gain weight, anorexics use laxatives or vomitting as strategies.

The treatment that is prescribed to an anorexia is:

emotional healthcare: the depression, anxiety or obsessive compulsive behaviors that the anorexic display may need mental renewal and rethinking. Various antidepressant medicines are prescribed.
diet counseling: the anorexic needs metabolism readjustment to turn from the starvation mode to regulate dehydration, starvation and the electrolyte imbalance on improper eating behaviors.
coping strategies for stress and the unique challenges they face

Ways to empathize with an anorexic:

Develop your social network with the individual. They must need this social approval and your trust to even help them with their playful eating habits.
Increase their self esteem by not falsifying compliments, but show genuine support in accurate help with their struggle. Remind them they do not need to please you. Reassure your friendship with them. Reassure them they do not need to be perfect for them to receive your love and concern. Reassure them they are accepted. Maturity is praised. Healthy eating habits is encouraged. A controlled disciplined eating plan is praised. A predictable routine and goals in their eating habits are encouraged.
Remove stress to the individual that causes them to think inaccurately about their body image. Do not highlight the "perfectionism" you desire, but steps toward mastery that are desired to be healthy. Reduce the references to the "top model" imagery; or "performance" competencies.
Play imagery tapes of the healthy way to think about your self.

Empathizing: Arthritis

2008-11-03T13:05:00.002-06:00

Arthritis is when tissues of the individual become inflamed at joints or connective areas and the general overall feeling is pain. Sometimes the pain is severe, and other times it may be sporadic. The general area may show signs of swelling, inflamation, nerve pinching, achiness, or stiffness. There are many different types of arthritis. Rhuematoid arthritis begans at earlier onset and becomes more chronic. Bursitis is a form of arthritis. Osteoarthris occurs when wear and tear on joints occur; bones sit upon bone without cartlidge padding between joint areas. Jobs that have weight lifting, or athletes or overweight individuals have this type of arthritis. Psoriases leads to arthritis. Skin lesions turn into arthritis; a genetic nature. Gout is a form of arthritis; uric acid builds up in the body; a fat-free diet is recommended. MRI's can detect arthritis around bones. People who have had old injuries are prone to getting arthritis.

The following has been recommended by doctors in eliminating pain:

Drugs: Non steroidal anti-inflammatory drugs or ibuprofen, naproxen, celecoxib are ofen prescribed over the counter. Doctors may prescribe DMARDS which are disease modifying anti-rheumatic drugs that target immune system and slows the progression of arthritis. Corticosteroids are steroids to reduce inflamation; use sparinly as these tend to thin the bones; low dose is under 20 mg/day. Increasing amounts of calcium, vitamin D, chondroitin sulfate, glucosamine sulfate, ginger, tumeric, omega 3 (fish), or green tea is recommended. Do not take glucoseamine sulfate with chondroitin as they work against each other. New drugs for the arthritic is on the horizon.
Rest and Relaxation: Learn how to destress your life. Get regular rest. Vacation in the sun as it gets rid of skin lesions and provides extra Vit D from the sun. Elevating feet will keep the area more rested. Use RICE therapy: Rest, Ice, Compression, Elevation. Give pressure to painful area. Where a elastic banage to provide relief. Do not wrap too tight as it would cut off circulation of leg.

Exercise is a must. Begin at 5 min stage and work your way up to 45-60 min 4 x weekly. Weight bearing exercise is recommended: walk, jog, stair climb, or lift weight. Elipitical exercise is recommended for osteoarthritis. Water aerobics is a great way for an artritic sufferer to get excersise. Water exercise reduces the weight required for moving joints. The idea is to keep your body moving to increase overall flexibility. Generally, exercising the area around the painful area (joint) is key in padding up and developing the muscle tissue of the affected. Choose aerobic, strength training and stretch training and incorporate activity in areas you enjoy!

Alternating Hot and Cold Packs is wise strategy to reduce pain twice a day. Use frozen veggie bags on the pain for 20 minutes; off for 20 minutes. Heating pads, disposable heating wraps, hot showers, hot baths are all strategies to mask the pain.
Eating Plan for three meals that maintains a normal weight is recommended. Eat a variety of foods. Dairy, leafy dark green vegetables, calcium and Vit D fortified foods are recommended. Do not smoke or drink.

Coping Strategies include doing tasks during your more flexible hours; establishing a routine, simplifying life, chunking tasks together, prioritize most important to accomplish first thing, empty your handbag to bare minimum,

Build Support System

To become empathetic you begin to understand the state of a person. You are aware of the needs, feelings, thoughts, and experiences the person has. They have literally "walked in their shoes" for awhile in their actions and thinking.

What can I do to empathize with a arthritic:

Learn the pain tolerance level of the one you are with.

Exercise is not an option; it is necessary to heal and strengthened arthritic area. Ask to do exercise with the arthritic.

Monitor pain level and dosage of medicine to avoid over taking of drugs. Supplement with calcium and Vit D.

Go to the beach for rest and relaxation. The extra Vit D from the sun will help the arthritic. Take a cane with you if you find arthritic is in pain. Scooters in grocery store will help the arthritic do tasks more easily.

Plan an eating strategy to maintain normal weight.

Beware of constraints in tight quarters may make it more painful for an arthritic.

Don't forget to suggest RICE: Rest-Ice-Compression-Elevation as options.

Hidden Treasure Found!

2008-11-03T08:12:00.003-06:00

As Jim's brother, Brian,was cleaning out the basement of the old homestead, he found a recipe for pickles that his father made regularly in his own handwriting. It was a recipe Jim liked because it was pickles with a hot kick to it. This recipe is for 14 quarts of pickles. Grandpa didn't mess around when he made pickles.

10 1/2 cups of white vinegar

12 cups of cold water

1 cup of canning salt

Bring to a boil and add 1/2 c of sugar to mix.

After small pickles are washed pack into quart jars (cleaned) with dill weed (a few sprigs).

Add to each jar of pickles:

1/4 tsp crushed red pepper

1/2 tsp garlic powder (dry)

1/2 tsp chopped onion flakes

3/4 tsp pickling spice

1/2 tsp mustard powder or regular mustard

Add the pickle brine to 1 inch from top of jar. Put lids and rings on tight. Add enough water to cover jars in canner. Put in big canner and bring to boil for 10 minutes. Start timing after starting to boil. Set off and cool.

The only pickles on the market that compare to this recipe are the pickles with Texas Pete at Schnucks in town.

Empathizing: Diabetes

2008-10-31T09:10:00.005-05:00

Diabetes disease is of two types. Type 1 is found early in life and Type 2 is found with adult onset. The body of a diabetic person cannot make insulin to take care of the food intake of the affected. To avoid problems the diabetic person is aked to do four things: 1) eat right (50-50-50 carb plan), 2) exercise regularly, 3) take prescribed medicine [gluclaphage (metaformin), glyburide, januvia, byetta, etc] or insulin in more severe cases and 4) take blood readings. A diabetic is asked to take yearly eye exams to keep monitor over any progressive eye deterioration. A diabetic works with a diabetic counselor to develp an eating plan and to monitor progress. The doctor desires a new three month profile of bloodwork on a diabetic. They are looking for an overall score less than 7. It is not good for diabetic to consume too many carbs (for it converts to sugar) or sugar as their internal system cannot assimulate. It is better for a diabetic to eat small amounts all through the day rather than sitting down to a "Thanksgiving" meal prototype. If the individual has blood readings over 125, they move the affected from borderline status to a diabetic state. The diabetic chooses foods with a low glycemic index score. A suggested plate should consist of 1/2 fruits and vegetables, 1/4 starch and 1/4 lean meats. Therefore, pastas, rice, pizza, yeast breads are not a good food choice for diabetes. Meats have better scores if they are leaner, but in general are low in carbs. It has to do with fat content. Fat content should not be greater than 3 g on the food label. Diabetics with advance problems can suffer from neurological problems. It takes the diabetic body longer to heal if punctured. Good protective shoes is suggested. Feet and hands are the most often affected. Kidney problems often develop causing dialysis machine in advanced stages. Artificial sweetners are good substitutes for a diabetic, but be aware that too much sugarfree items cause diaharrea. In the food conversion, one carb is 15 g. The plan is to each 50 g for breakfast (including morning snack), 50 g for lunch (including afternoon snack) and 5o g for dinner (including evening snack). Exercise make more receptors to receive the insulin your pancreas does make. Loosing weight as much as 10% can dramatically affect the overall scores in blood reading. Several foods that definitely help the diabetic lower blood readings are avacados and oatmeal. Type one diabetics have more severe reactions due to lack of insulin. Seizures, blindness, diabetic comma, kidney dialysis are some of the complications. Sometimes the medications make the diabetic hyperglycemic in that the blood sugar level goes below 80 and finds himself shakey or in need of sugar. To remedy this eating sugary foods or drinking sugar pop gets sugar back to the bloodstream quickly. It is a regulation and proportion maladjustment to have diabetes. A diabetic must renew their thinking about eating...eating a whole box of cookies or crackers is suicidal. Overweight contributes to this state...blood cannot make sugar consumed good for well being. Diabetics can increase the rate of gum disease in mouth so a diabetic needs to keep up with that also.

What can I do to empathize with a diabetic:

Don't push the sugar consumption (keep a balanced option).

Exercise 3 x per week (include things you can do at home, work and group). Ask to exercise with them.

Pray for appropriate eating plan to develop with accurate carb portions. Make a dish for them that is in their eating plan (low carbs).

Become sensitive to changes the diabetic feels (shakiness, correct food choices at the restaurant, etc)

Become tolerant for the increase in doctor/diabetic counselor or lab visits necessary to control the disease and do not treat diabetes as a bad thing.

Supplement support for loosing weight by making sugar free items and emphasizing fruits and vegetable options.

Suggest restaurants that serve low carbs when going out to eat with them.

Emphasizing Series: Lack of Expertice Care in Hospitals

2008-10-30T13:17:00.005-05:00

Last night on the way home from work I listened to a commentator state that many of the hospitals were dismissing RN's and hiring aides to assist at bedsides. The primary reason is the cost. Hospitals were dismissing patients much earlier than the customary stay. He encouraged people to know the diseases and know what is appropriate treatment to the problem, because the aides may not know what is customary or appropriate.

Therefore, during November I am going to concentrate my blogs in addressing different diseases so to know how to empathize or treat different diseases.

I have found a useful website to be WebMD found at http://www.webmd.com/ and http://www.healthcentral.com/

So I will research a bit and consolidate my thoughts on various physical problems.

Savings on Eyewear!

2008-10-29T09:21:00.003-05:00

Since I have been in the mode of telling you ways to save on your dollar. I do not want to overlook my optical choice. I get my yearly checkup with my regular optomistrist, but I transfer my prescription for lens to Sears Optical Department for the actual lenses. I wait for the 2 for $99 special or one for $99 special to order my favorite choice of lenses allowed in their special. I have saved quite a bit of money and have double the glasses. It is better for me to have many lenses since I go off and on with my lenses regularly. It saves me at least $300 at previous orders at a local lens company found at your mall! I do not loose my lenses either with this strategy.

Angel Food Ministries

2008-10-28T12:45:00.002-05:00

Need to stretch your buck for food this month. Consider Angel Food Ministries as an option. Angel Food Ministries gathers food for a $30 box charge. Angel Food Ministries is a non-profit, non-denominational organization dedicated to providing food relief and contributing to benevolent outreaches in communities throughout the United States. To find a distribution site in your locality look it up on the site finder on their home page at http://www.angelfoodministries.com/. A sample of what is included in the different boxes are found at this website.

I work a our distribution site in Normal, IL (Grace Church) and it is a good value for the price point with a variety of groceries that are often used in an average family. Check it out for yourself, participate at the monthly distribution site, or consider it as a ministry in your church.

I remember BANKET!

2008-10-24T15:57:00.002-05:00

I remember this recipe from a friend of my mother's and sister's friend. The recipe was called Banket. I believe this was the recipe. Annetta took the time to show us how to make this pastry. Since then, almond paste has been a favorite of mine. In this recipe almond paste is rolled up in pastry dough and baked off. Watch out, there is alot of butter. It does not stop Paula Deen.

Ingredients:

4 c flour

2/3 c ice water

1 pound butter

1 pound almond paste

2 eggs

2 cups sugar

1 tsp lemon extract

Cut butter into flour until mixture is coarse and granular. Add ice water and mix. Refrigerate overnight. For filling, crumble almond paste; blend in sugar and add effs and lemon extract. Refrigerate overnight. Divide crust and filling into eight sections. Roll dough into oblong pieces about 14 x 5 inches. Roll each section of filling into a rope and place on rolled out pastry. Bring ends of pastry up to cover filling; then the sides. Brush edges with water to seal and place on greased cookie sheet, seam side down. Brush with egg white and prick at intervals. Bake at 425 degrees for 20-25 minutes until golden brown.

This is g-o-o-d stuff!

Rx Discount: Walgreens Savings Club

2008-10-24T15:26:00.003-05:00

Are you taking any of these drugs listed on this page?https://webapp.walgreens.com/MYWCARDWeb/pdf/Value-PricedGenericsList.pdf

https://webapp.walgreens.com/MYWCARDWeb/servlet/walgreens.wcard.proxy.WCardInternetProxy/RxSavingsRH?

If so, Walgreens has a 90 day savings club. With a $20 purchase for individual or a $35 purchase for family plan you can get the three month supply of certain drugs for $12. Ask you pharmacist if your drugs apply to this savings plan. You also get 10% off over counter drugs and vitamins with this plan. One of my drugs was $10 per month and with this plan I would pay $12 for 3 month supply. That is good savings.

Also, if you live in rural area or cannot pick up your perscriptions, Walgreens will mail you your pills! Saves gas, time and keeps you on schedule! If you have found a better deal on RX meds, send me a comment. Thanks.

A Southern Tea Fit for the King!

2008-10-24T12:32:00.002-05:00

My niece, Jodi, brought this wonderful "concoction" to our last family get-together! It was totally delightful! She has been living south of Nashville near Franklin, TN and was given this recipe from a southern cook. It is simply the BEST tea I have ever had! And southerners KNOW their tea!

The secret is revealed: 2 tea bags are steeped in water (sorta like sun tea) and is combined with 2 cups gingerale, 1 cup sugar (or little less), 1-2 tsp of almond extract with one tiny can of limeade. Add water to fill up your pitcher and cool before serving. I suppose you could serve it hot, but not sampled it that way. Give a comment to me if you have tried a HOT version of this recipe.

YUM-YUM. Thanks Jodi for sharing!

Chocolate That's Not So Bad!

2008-10-24T12:16:00.003-05:00

According to the Real Age skin expert, Dr Amy Wechsler, the darker the chocolate the better for your skin! This recipe for "dark" hot chocolate during the late fall and winter season will make your face gleaming. Chocolate with 70% or more cacao is full of antioxidants called flavonols. You will see the difference in 12 weeks! Buy some squares for Christmas gifts and enjoy your hot chocolate!

1 1/2 tsp unsweetened cocoa powder with 70% or more cacao (Ghirardelli unsweetened cacao or Scharffen Berger natural cocoa powder)
2 tsp sugar
pinch of salt
1 cup skim/low-fat or soy milk

Combine all ingredients in a saucepan and heat gently (do not let boil), stirring frequently, until cocoa is just beginning to steam. Pour into a mug and enjoy! With use over time you can look younger!

Found Something that Strengthens My Nails!

2008-10-23T07:29:00.003-05:00

After taking this vitamin by Andrew Lessman, Healthy Hair, Skin and Nails, I have definitely seen an improvement in my nails! Usually by this time of year when days get colder my nails break off one by one. So far it has not done that and nails are growing longer again and the nail feels thicker! Other testimonials from this product are found at http://reviews.hsn.com/andrew-lessman-healthy-hair-skin-nails-250-capsules_p-3724149_xr.aspx . I bought the product in July from HSN (www.hsn.com) and started taking 1 capsule regularly with my other pills in August. I see results. It has a biotin dose in it that they said they might remove in future configurations.

To buy this vitamin or discover the details to this product in a video, go to http://health-fitness.hsn.com/andrew-lessman-healthy-hair-skin-nails_m-10029831_xp.aspx?web_id=3724149&sf=hf&dept=hf0035&cat=hf0092&attr=129&ocm=hfhf0035hf0092129&prev=hp!sf!129&ccm=hfhf0035hf0092129

Thank you Andrew Lessman.

Ice Box Cookies

2008-10-22T12:59:00.003-05:00

A type of cookie in which the dough is prepared, rolled into a log shape, and refrigerated until the dough is firm is considered an ice box cookie.

Because you can make these cookies 1-2 months prior to baking off the cookie, you can make several batches a day and by Christmas you have quite the assortment of cookies for that cookie platter! Many of these recipes are the slice and bake variety that keeps each batch as though you just made them fresh. Make them into logs for freezing if greater than one week's wait or store them in the refrigerator until use. Be sure you do not over mix the dough once the flour has been added for that makes a stiffer cookie. When the ingredients begin to hold together; it is ready to create the log. It is good however to mix the butter with the sugar until light and fluffy.
After mixing, shape the dough into a log on a large sheet of plastic wrap or parchment paper. Roll the wrap around the dough, forming a long log. Wrap completely then freeze for one hour, then slice and bake. For longer freezer storage, wrap a piece of heavy duty foil around the wrapped log and freeze for up to two months. Slice them while still frozen for even, thin slices and turn the log every few slices to avoid flattening the dough. Bake them according to recipe directions, adding a minute or so if still fully frozen.

I may make these for our small group and make a gift pack of three together for them this holiday season.

Sand Cookies

1. 1/2 cup confectioners' sugar, sifted
2. 1/2 cup butter, softened
3. 1/2 teaspoon vanilla extract
4. 2 tablespoons lemon zest, grated
5. 2 cups cake flour
6. 1/4 cup milk
7. 1/2 cup coarse sugar

Makes 42 cookies

Using an electric mixer with the paddle attachment, cream together the sugar, butter, vanilla extract, and lemon zest on medium speed until smooth and light, about three to five minutes.
Add the flour all at once and mix on low speed until combined.
Divide the dough in half and roll into six-inch long cylinders, about 1 1/4-inch in diameter. At this point, the cookies may be tightly wrapped in plastic wrap and frozen or refrigerated for later use, or they may be prepared for baking.
To bake the cookies, preheat the oven to 350 degrees F. Brush the cylinders of cookie dough with milk and roll them in coarse sugar.
Cut the logs into one-quarter-inch thick slices, sprinkle the tops with additional coarse sugar, and place them on parchment-lined baking sheets.
Bake for 12 minutes or until light golden brown.

Nutrition analysis per cookie: 50 calories, 0g protein, 8g carbohydrate, 2.5g fat, 0mg sodium, 5mg cholesterol, 0g fiber.

Cherry Icebox Cookies
·
· 1 c. butter, softened
· 1 c. sugar
· 1 large egg
· 1 tsp. vanilla extract
· 2 3/4 c. all-purpose flour
· 1 tsp. baking powder
· 1/2 tsp. salt
· 1 16-ounce jar maraschino cherries, drained and finely
· chopped
· 1 c. finely chopped pecans
· 1/4 c. red decorator sugar (optional)
·
· Beat butter at medium speed of an electric mixer until
· creamy.
· Gradually add sugar, beating well. Add egg and
· vanilla, beat well.
· Combine flour, baking powder and salt, add to butter
· mixture, beating well. Pat cherries between paper
· towels to remove excess moisture. Stir cherries and
· pecans into the dough. Cover and chill for 2 hours.
· Shape dough into two 1 1/2-inch diameter, 8-inch long
· rolls. Roll in colored sugar, if desired. Wrap rolls
· in waxed paper and freeze until firm. Unwrap frozen
· dough and slice into 1/4-inch thick slices, using a
· sharp knife. Place on lightly greased cookie sheets.
· Bake at 400 degrees for 8 to 10 minutes or until
· golden. Let cool 1 minute on cookie sheets. Transfer
· to wire racks to cool completely.
·
· Makes 4 dozen cookies

Lemon Icebox Cookies

1-1/2 cups all-purpose flour

1 cup yellow cornmeal

1/2 teaspoon cardamom

1 cup butter, softened

3/4 cup granulated sugar

2 large egg yolks

1 teaspoon lemon peel, grated

1 tablespoon fresh lemon juice

Lemon Icing

1-1/2 cups confectioners' sugar, sifted

5 tablespoons fresh lemon juice

3 to 4 teaspoons water

1/3 cup shelled pistachios, finely chopped

Make Cookies: Combine flour, cornmeal and cardamom in medium bowl.Beat butter and granulated sugar in large bowl on medium speed of electric mixer until light and fluffy. Beat in egg yolks, lemon peel and the 1 tablespoon lemon juice until well blended. With mixer at low speed, beat in dry ingredients just until combined.Divide dough in half. Shape each half into a 10-inch log. Wrap each log in plastic wrap and freeze until firm, 1 hour. Heat oven to 350 degrees F. Unwrap and cut each log into 1/4-inch-thick slices. Arrange slices 1 inch apart on ungreased cookie sheets. Bake 10 to 12 minutes or until firm and golden at edges. Transfer cookies to wire racks and cool completely.Make Lemon Icing: Whisk confectioners' sugar, the 5 tablespoons lemon juice and 3 teaspoons of the water until smooth and spreadable, adding remaining 1 teaspoon water to thin icing if necessary.Spread top of each cookie with Lemon Icing, sprinkle with pistachios. Let cookies stand until icing is set, 15 minutes. Makes 6 dozen cookies.

Cream Cheese Refrigerator Cookies

1/2 cup butter
1 cup sugar
1 well beaten egg
3 ounces cream cheese, softened
2 tablespoons buttermilk or yogurt
1 teaspoon vanilla
2 cups sifted flour
1/8 teaspoon baking soda
1/2 teaspoon baking powder (double acting)
1/2 teaspoon salt

Blend until creamy the butter, sugar and egg. Beat cream cheese into this mixture, mixing in the buttermilk and vanilla also. Beat in the flour, baking soda, baking powder and salt. After being chilled (a couple of hours or so) this dough may be rolled to paper thinness, cut into shapes and baked. Sprinkle before baking with sugar and cinnamon. Preheat oven to 350ºF and bake from 12 to 15 minutes.

Macadamia Coconut Icebox Cookies

1 1/2 C. butter, softened

1 1/4 C. sugar

1 T. vanilla extract

2 C. all-purpose flour

1 t. baking soda

1/4 t. salt

2 C. oatmeal

2 C. chopped macadamias

1 C. sweetened flaked coconut

In a large bowl, cream butter and sugar together until fluffy. Beat in vanilla. Sift together flour, baking soda and salt, and add to butter mixture. Beat until smooth. Add oatmeal, macadamias and coconut, and beat until well blended. Divide dough into 3 portions. Place each portion on a piece of plastic wrap, and form into a log about 10 inches long. Wrap and freeze for at least 2 hours, and up to 2 months. Preheat oven to 325° F. Line baking sheets with parchment paper. Remove frozen dough and let stand at room temperature for 5 minutes. Slice each log crosswise into 24 rounds. Place on prepared baking sheets about 1 inch apart.
Bake for 12 to 15 minutes or until golden brown. Makes 72 cookies.

Date-Nut Icebox Cookies
1 C. brown sugar

1 C. white sugar

1 C. Crisco

Mix well and add:3 eggs

Mix 2 level teaspoons of baking soda with 1 T. boiling water.

Add to above mixture and blend in.Add:4 C. flour

1/2 t. salt

Mix well.

Cut up 1 12 ounce package of dates.

Add with 3/4 C. nuts and 1 t. vanilla.

Place dough on wax paper and roll into a log.

Chill at least 3 hours.Bake at 350°F. about 10 minutes.Cool.

Orange Coconut Refrigerator Cookies

1/2 c Unsalted butter
1/2 c Packed brown sugar
3/4 c Granulated sugar
1 Egg
2 ts Orange peel -- grated
1 t Vanilla extract
1 3/4 c Flour
2 ts Baking powder
1/4 t Salt
1/3 c Coconut

In large bowl, cream butter. Gradually add sugar and continue beating until blended. Beat in egg, orange peel and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture. Blend in coconut. On a lightly floured surface form into rolls 1 - 1/2 inches in diameter. Wrap in wax paper. Chill several hours or overnight. Preheat oven to 400ºF. Cut rolls into 1/8 inch slices and place on buttered cookie sheets. Bake 5 to 6 minutes. Remove to wire racks to cool. Yield 11 dozen.

Almond Refrigerator Cookies
2 C. Butter
2 C. Sugar
1/3 C. Sour cream
4 C. Flour
1/2 t. Salt
1/2 t. Baking soda
1/2 t. Ground cloves
1/2 t. Nutmeg
1 C. Sliced almonds

Cream butter and sugar until fluffy. Dissolve soda in sour cream. Sift flour, salt, cloves and nutmeg together.
Add dry ingredients gradually to sour cream, mixing after each addition. Add almonds.
Form rolls of dough about 2" in diameter. Wrap rolls in waxed paper and chill overnight.
When ready to bake, cut into 1/4" slices and bake in preheated oven at 400ºF for 12 minutes or until golden brown.
This dough may be kept refrigerated about 2 weeks or frozen for later use.

Brown Sugar Refrigerator Cookies

1/2 C. Soft butter or margarine
1 C. Brown Sugar
1 Egg unbeaten
1 t. Vanilla
2 t. Grated orange rind
1 3/4 C. Sifted all-purpose flour
1/4 t. Salt
1 t. Baking powder

Beat together butter, sugar, egg, vanilla, and orange rind. Combine flour, salt, and baking powder; sift into first mixture and mix well. Chill dough, then shape into roll about 2-1/2" in diameter. Wrap in waxed paper or foil. Store in refrigerator or freezer. To bake, unwrap and cut in 1/8" slices; lay on greased cookie sheet, then use floured cookie cutters to cut slices into fancy shapes. (Gather up scraps of dough, press together and chill again.) Bake cookies at 400 degrees for 6 to 8 minutes. Makes 4 to 5 dozen crisp, "butterscotchy" cookies.

Overnight Cookies

3 cups brown sugar
1 cup sugar
1 1/4 cups Crisco
4 eggs
6 cups flour
1/4 cup milk
1 tablespoon baking soda
3/4 teaspoon salt
1 tablespoon baking powder
1 tablespoon vanilla

Cream shortening and sugar. Add eggs and vanilla. Heat milk and add baking soda, adding to first mixture alternately with dry ingredients. Mix well and chill.
Drop onto cookie sheet and bake at 350ºF for 10-12 minutes

Oatmeal Refrigerator Cookies
1/2 cup margarine

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 egg

1/2 tablespoon grated lemon rind

1 1/2 tablespoons molasses

1/2 teaspoon vanilla extract

3/4 cup plus 2 tablespoons sifted flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups rolled oats

Combine margarine and sugars in mixing bowl. Add egg, lemon rind, molasses and vanilla. Mix well. Sift together flour, baking soda and salt. Add oats. Combine the two mixtures. Dough will be sticky. Lay out sheet of wax paper and dust with flour. With floured hands, shape dough into a roll about 5 inches by 2 1/2 inches on wax paper. Enclose dough in wax paper, then wrap with plastic wrap and chill or freeze well. When ready to bake, preheat oven to 375 degrees. Slice into thin pieces. The thinner you cut them the better, they should be no thicker than about 1/4 inch. Place on lightly greased cookie sheets, 1 to 2 inches apart.
Bake in preheated oven 8 to 10 minutes or until golden brown. Let cool on cookie sheets 30 seconds to 1 minute before removing.
Makes about 20 to 24 cookies.

CHERRY ICE BOX COOKIES

1/2 cup butter

1/2 cup butter flavored shortening

1 cup white sugar

1 egg

1 teaspoon vanilla extract

1/4 teaspoon almond extract

2 3/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt 2 (10 oz) jars maraschino cherries, drained and chopped

Red Food Coloring

In a medium bowl, beat together the butter and shortening. Add the sugar and cream well. Mix in the egg, vanilla and almond extract. Sift together the flour, baking powder, and salt; stir into the creamed mixture. Pat the cherries between paper towels to remove excess moisture. Stir cherries and red food coloring (Enough to make light pink) into the dough. Cover and chill for 2 hours. Shape cold dough into 2 logs. Wrap in wax paper and chill again until firm (about 1 hour in refrigerator, or 20-30 minutes in freezer). Preheat oven to 400 degrees F (200 degrees C). Spray cookie sheets with non-stick cooking spray. Unwrap dough and slice into 1/4 inch slices. Place on the prepared cookie sheets, and bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool 1 minute before removing from cookie sheets to cool on wire racks.Yield: 4 Dozen

Old-Fashioned Ice-Box CookiesDiabetic Recipe
Ingredients:

1/2 cup margarine

1/3 cup granulated sugar replacement

1/4 cup granulated fructose

2 tablespoons skim milk

1 egg

1 teaspoon vanilla extract

1-3/4 cup all-purpose flour

Dash salt

1/4 cup finely chopped pecans

Using an electric mixer, thoroughly cream together margarine, sugar replacement, and fructose. Beat in skim milk, egg, and vanilla. Gradually add flour and salt. Stir to completely blend. Divide dough in half.
Shape each half into a 6-inch roll. Roll dough in the chopped pecans. Wrap each roll in wax paper. Chill dough in refrigerator overnight.
Cut each roll into 18 slices. Place slices on a greased cookie sheet. Bake at 350 degrees for 10 to 12 minutes.
Remove from cookie sheet, and cool on rack.

Chocolate Ice Box Cookie

Pair two of these thin rounds with your favorite frosting (or a thin layer of raspberry jam) to make some very classy sandwich cookies.
SERVINGSMakes about 10 dozen cookies

INGREDIENTS

1 2/3 cups all-purpose flour

1/2 cup unsweetened cocoa

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup butter or margarine (1 1/2 sticks), softened

1/2 cup packed light brown sugar

1/2 cup granulated sugar2 squares (2 ounces) semisweet chocolate, melted and cooled

1 teaspoon vanilla extract

1 large egg

PREPARATION

1. On sheet of waxed paper, stir together flour, cocoa, baking powder, baking soda, and salt.
2. In large bowl, with mixer at medium speed, beat butter and brown and granulated sugars until light and fluffy. Beat in chocolate and vanilla until well combined. Beat in egg. Reduce speed to low and beat in flour mixture until well combined.
3. Divide dough in half. On separate sheets of waxed paper, shape each half into 12" by 1 1/2 " log. Wrap each log in the waxed paper and slide onto small cookie sheet for easier handling. Refrigerate dough at least 2 hours, or overnight until firm enough to slice. (If using margarine, freeze overnight.)
4. Preheat oven to 350 degrees F. Keeping remaining log refrigerated, cut log into scant 1/4-inch-thick slices. Place slices, 1 inch apart, on 2 ungreased large cookie sheets. Bake 10 to 11 minutes, rotating sheets between upper and lower racks halfway through baking. Cool on cookie sheets on wire racks 1 minute. With wide spatula, transfer to wire racks to cool completely. Repeat with remaining cookie dough.
NUTRITIONAL INFORMATION(based on individual servings)Calories: 25Total Fat: 1 gCholesterol: 5 mgSodium: 25 mgCarbohydrates: 4 gFiber: 0 gProtein: 0 g

Swedish Ice Box Cookie

INGREDIENTS
1 cup butter, softened
2 eggs, beaten
4 tablespoons caraway seed
1 1/2 cups confectioners' sugar
2 teaspoons vanilla extract
3 cups sifted all-purpose flour
2 cups chopped walnuts
DIRECTIONS
In a medium bowl, cream the butter and sugar together until light. Stir in the eggs and vanilla.
In another medium bowl, combine the caraway seeds, flour and nuts. Add to the butter mixture and blend well.
Form dough into a long roll and wrap with plastic wrap or waxed paper. Chill for 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheet.
Thinly slice the chilled dough and bake for 10 to 12 minutes.

Pistachio Cranberry Ice Box Cookie
Servings: Makes about 3 dozen cookies.
Ingredients
1 1/2 cups all-purpose flour1/2 teaspoon cinnamon1/4 teaspoon salt1 1/2 sticks (3/4 cup) unsalted butter, softened1/4 cup plus 2 tablespoons granulated sugar1/2 teaspoon finely grated fresh orange zest 1/2 cup shelled pistachios (2 1/4 oz; not dyed red)1/3 cup dried cranberries (1 1/4 oz)1 large egg, lightly beaten1/4 cup decorative sugar (preferably coarse)Special equipment: parchment paper
Preparation
Make dough: Stir together flour, cinnamon, and salt in a bowl. Beat together butter, granulated sugar, and zest in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low and add flour mixture in 3 batches, mixing until dough just comes together in clumps, then mix in pistachios and cranberries. Gather and press dough together, then divide into 2 equal pieces. Using a sheet of plastic wrap or wax paper as an aid, form each piece of dough into a log about 1 1/2 inches in diameter. Square off long sides of each log to form a bar, then chill, wrapped in plastic wrap, until very firm, at least 2 hours.Slice and bake cookies: Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.Brush egg over all 4 long sides of bars (but not ends). Sprinkle decorative sugar on a separate sheet of parchment or wax paper and press bars into sugar, coating well. Cut each bar crosswise into 1/4-inch-thick slices, rotating bar after cutting each slice to help keep square shape. (If dough gets too soft to slice, freeze bars briefly until firm.) Arrange cookies about 1/2 inch apart on lined baking sheets.Bake cookies, switching position of sheets halfway through baking, until edges are pale golden, 15 to 18 minutes total. Transfer cookies from parchment to racks using a slotted spatula and cool completely.Cooks' notes: • Dough bars can be chilled up to 3 days or frozen, wrapped in plastic wrap and then foil, 1 month (thaw frozen dough in refrigerator just until dough can be sliced).• Cookies keep in an airtight container at room temperature 5 days.

Pecan Refrigerator Cookies
· 1 cup shortening
· 2 cups sugar
· 2 eggs
· 2 tablespoons vanilla (yes, this is correct)
· 3 cups flour
· 1 teaspoon baking soda
· 1 teaspoon salt
· 1 cup chopped pecans
Cookie Stuff:
Use an electric mixer to cream the shortening and sugar until fluffy. Add eggs one at a time and beat well after each. Add the vanilla. Combine the flour, baking soda and salt in a separate bowl. Use a spoon to stir the flour mixture into the sugar mixture. Add the pecans, mixing well. Shape into three rolls about 2 inches in diameter and wrap in wax paper. Refrigerate at least two hours or up to three days.
When you're ready to bake, preheat the oven to 375°F. Cut the dough into 1/4-inch slices and arrange 2 inches apart on greased cookie sheets. Bake about 10 minutes until lightly browned. Remove from the pan and cool on a wire rack. Store in an airtight container.
Yields about 6 dozen cookies.

MEYER LEMON AND PEPPER COOKIES

INGREDIENTS
2 cups all-purpose flour
1/4 cup finely grated Meyer lemon zest
2 teaspoons baking powder
1/2 teaspoon finely ground black pepper
1/4 teaspoon kosher salt
8 tablespoons unsalted butter (1 stick), at room temperature
1 cup granulated sugar
1/4 cup whole milk
1/2 teaspoon vanilla extract
1 large egg, at room temperature

INSTRUCTIONS
Whisk together flour, lemon zest, baking powder, pepper, and salt in a medium mixing bowl to aerate and break up any lumps. Set aside.
Combine butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and mix on medium speed until light and fluffy, about 3 to 5 minutes. Add milk and vanilla, and mix well. Scrape down the bowl, add egg, and mix well. Reduce mixer to low, add flour mixture, and mix until just incorporated.
Turn dough onto a piece of plastic wrap, shape it into a log (approximately 12 inches long and 1 1/2 inches in diameter), and wrap tight. Place in the refrigerator until firm, at least 1 hour but preferably 8 hours.
When ready to bake the cookies, heat the oven to 350°F and arrange the rack in the middle. Remove dough from the refrigerator and slice into 1/4-inch-thick rounds. Place on an ungreased baking sheet and bake until golden brown on the bottom, about 12 minutes.

Butter Crunch Slices

Filling:

1 cup (6-ounce package) butterscotch pieces, melted

1 cup finely chopped salted peanuts

1/4 cup peanut butter

1/3 cup sweetened condensed milk

1 tablespoon softened butter

1 teaspoon vanilla extract

Dough:

1/4 cup peanut butter

1/2 cup softened butter

1 cup flour

1/2 cup sugar

1/2 teaspoon salt

1/2 cup quick-cooking rolled oats

Combine all filling ingredients. Chill while preparing dough.In large mixing bowl, combine ingredients for dough. Blend well with mixer . Divide dough in half. Pat out each half on wax paper to a 12 x 6-inch rectangle. Spoon filling down center of each rectangle. Fold one side of dough around filling and then the other. Gently shape into a log. Wrap; chill at least 2 hours.Heat oven to 350 degrees F. Cut dough into 1/4-inch slices. Place on ungreased cookie sheets. Bake for 12 to 15 minutes. Cool 1 minute before removing from cookie sheets.Makes about 6 dozen.

Cranberry Icebox Cookies

1 1/4 cups butter, softened (no substitute)

1 cup firmly packed brown sugar

2/3 cup granulated sugar

2 eggs

1 teaspoon vanilla extract

1/4 teaspoon almond extract

3 1/4 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon baking soda

1 cup chopped walnuts

2 cups fresh or frozen cranberries, chopped, or 1 cup dried cranberries, chopped

Cream butter and sugar. Add eggs and beat well. Add flavorings. Add dry ingredients, walnuts and carefully fold in cranberries. Shape into 3 rolls and refrigerate for at least 4 hours or overnight.Slice into thin slices and bake at 375 degrees F for 10 to 12 minutes.Yields about 5 1/2 dozen.

Chocolate Chip Ice Box Cookie

Ingredients:
· 1 cup butter (8 ounces)
· 1/2 cup granulated sugar
· 1/2 cup light brown sugar
· 2 eggs
· 1 1/2 teaspoons vanilla
· 1/4 teaspoon salt
· 3 cups all-purpose flour
· 3/4 cup ground or very finely chopped semisweet
· chocolate morsels
Preparation:
In large mixing bowl cream butter and sugars together; add eggs, vanilla and salt and beat until light and fluffy. Gradually add flour; stir in ground chocolate chips (use a food processor or chopper to chop or grind). Divide dough into 2 portions; form each portion into a log and wrap in plastic wrap or waxed paper. Refrigerate dough for at least 4 hours, until very firm. Cut in 1/4-inch slices and place on a greased baking sheet about an inch apart. Bake at 350° for 8 to 10 minutes.

Lime Slice Cookies

1/2 cup butter, softened

1 cup granulated sugar

1 large egg

1 tablespoon fresh lime juice

Grated rind of 1 lime

1 1/3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

Sugar for sprinkling on cookiesBeat together butter, granulated sugar , and 2 tablespoons lime sugar with an electric mixer until light and fluffy. Beat in egg, lime juice and grated rind.Sift flour, baking powder, and salt together then add to egg mixture.Form dough into a 10-inch log and wrap in wax paper. Chill dough until firm, at least 4 hours.Heat oven to 375 degrees F. Foil- or parchment-line cookie sheets.

Resources:
http://www.thatsmyhome.com/hannahs/cookies/Refrigerator_Cookies.htm
http://www.recipegoldmine.com/cookicebox/cookicebox.html
http://southernfood.about.com/od/chocchipcookies/r/bl21218d.htm
http://www.chow.com/recipes/10792
http://dishnthat.blogspot.com/2007/10/keep-stash-of-ice-box-cookies.html
http://www.texascooking.com/features/july2003refrigeratorcookies.htm
http://www.epicurious.com/recipes/food/views/PISTACHIO-CRANBERRY-ICEBOX-COOKIES-236664
http://allrecipes.com/Recipe/Swedish-Ice-Box-Cookies/Detail.aspx
http://www.thedailygreen.com/healthy-eating/recipes/6281
http://www.mail-archive.com/cookie-recipe@yahoogroups.com/msg01411.html
http://www.fitnessandfreebies.com/diabetic/diabcookies.html

Make Ahead: Peach Cobbler Mix

2008-10-22T06:14:00.003-05:00

I took this recipe on the last family trip and it worked out great as a fix ahead dessert with fresh baked results. Make a basket of these ingredients for gifts to make and label with instructions. This would be great to have on hand for last minute guests or just to take to a church potluck.

Here is what I did: 1) I made a premixed baggie packet of dry ingredients (1 c flour, 1 c sugar, 2 tsp baking powder and 1/4 tsp salt), 2) I brought a 28 oz can of sliced peaches, 3) I handled the 1/2 c melted butter, 2/3 c milk and 1 egg to mix w dry pack onceI got to the meal I was to eat this recipe, and 4) I made a premixed topping baggie packet consisting of 1 c sugar, 1 tsp cinnamon and 1/2 tsp nutmeg.

To assemble:

Mix dry pack with butter, milk and egg until thoroughly mixed.

Pour into 9 x 13 pan that has been coated with cooking spray.

Arrange the drained peaches on top of the batter. DO NOT MIX THESE INTO BATTER.

Add the topping packet.

Bake 35-45 min at 350 degrees until golden brown.

Serve while still warm. Good with ice cream.

Enjoy!

Podcasts: Sermons for Listening Time

2008-10-21T06:41:00.002-05:00

This site will be my ongoing site for finding sermons/speakers on religious topics. Fill your iTunes with tapes you need to listen to in your free time!

http://www.gracepres.org/resources/audio.asp Grace Presbyterian Church, Peoria, IL

http://www.gracenormal.org/podcasts/ Grace Church, Normal, IL

http://www.kenboa.org/audio_and_video/mp3teaching Ken Boa Ministries

http://trbc.org/new/resources.php?speaker=Jonathan Thomas Road Baptist Church, Lynchburg, VA

http://www.coralridge.org/default.aspx Coral Ridge Presbyterian Church- Ft Lauderdale, FL

Allerton Park (Monticello, IL)

2008-10-19T19:35:00.002-05:00

Did you know that at Monticello, IL just off Bridge Street exit of I72 (first right traveling south of exit ramp) is the entrance to Allerton Park? The park has many trailed area. Pick up a map at their visitor center. Hike through their formal gardens and over 10 trails that feature statues. Allerton House has a restaurant with chef but is found closed when weddings occur. The grounds is maintained by the University of Illinois. The 4H camp is located within the properties on the Sangamon River.

Jim and I went there this weekend, but we need some colder weather to force the leaves to change. Good weekend getaway location. Pack a lunch to eat in their picnic area.

Acrostic: F A L L

2008-10-16T08:00:00.002-05:00

The word fall reminds me of...

F- freezing temperatures are around the corner

A-Activities without coats

L- leaves, leaves and more leaves to rake

L-logs ready for winter fires

Low Carb Recipes: Internet Findings

2008-10-14T13:27:00.002-05:00

Red Pepper Soup
Ingredients:
· 4 medium roasted red peppers - either from a jar or roasted yourself
· ¼ cup minced onion
· 2 cloves garlic - chopped or pressed
· ¼ teaspoon chipotle powder (or see alternatives below)
· ¼ cup water
· ¼ cup wine
· ½ cup heavy cream
· 1 Tablespoon butter
· Salt to taste
Preparation:
1) If using jarred peppers, drain. If there is sugar in the brine, consider rinsing them. Tear peppers into large pieces.
2) Melt butter, and add onion. Cook until softened, about 4-5 minutes. Add garlic and spices, and sauté for another 30 seconds.
3) Add peppers and water. Blend with stick blender, or put in blender or food processor. Blend until smooth (if you need more liquid, add some of the cream).
4) Add wine and cream. Heat to a simmer and cook for 2-3 minutes.
5) Adjust seasonings. If it tastes harsh, try adding a bit of sweetener (just a touch can really bring out the flavor of the peppers). This is a dish where balancing the flavors really comes into play.
If desired, garnish with a dollop of sour cream or a drizzle of olive oil.
Makes about 5 servings

Nutritional Information: Each serving has 6 grams effective carbohydrate plus 2 grams fiber, and 141 calories.

BROILED FISH W/CHEESE
12 oz flounder2 T melted butter
1/2 c cheddar
shredded
1 T mustard
1 T ketchup or chili sauce
Brush fish with melted butter and broil 8-10 min til flaky. Combine remaining ingr and spoon onto fish. Broil 2-4 min til cheese bubbly and lightly browned.
Serves 2 @ 1 carb, trace fiber, 379 Calories, 23 fat, 40 protein

CRAB STUFFED SOLE
1 1/2 lb sole
6 oz can crab
2 oz cream cheese
2 T mayo
1 t tabasco
1 T chives
1 egg
Mix all ingredients. Lay fillets flat and top with generous amount of filling. Roll up fish and bake at 350 for 20-25 minutes.
Serves 4 @ 1 carb, trace fiber, 309 Calories, 14 fat, 42 protein

I had extra filling that wouldn't fit on the fish, so I just spooned it into the baking dish, and cooked along with the fish. It was great, and could be used as a main dish by itself!

ZUCCHINI-BEEF BAKE
3/4 lb ground beef
1/4 cup chpd onion
1 1/2 cups tomato sauce
1 cup shredded cheddar (or other)
1 med. Zucchini, sliced
1/2 cup sliced mushrooms
1 T oil
1/2 t ea: oregano, basil, salt
Saute zucchini, onion and mushrooms in oil til tender. Brown ground beef in pan and add tomato sauce with seasonings. Mix beef with vegetables and put in baking dish. Top with cheese. Bake, uncovered, at 350 for 30 min.
Serves 3 @ 10 carbs, 3 fiber (7 NET carbs), 592 cal, 47 fat, 31 protein.
This is fairly high in carbs, but includes your vegetable.

SPAGHETTI SQUASH CREATIVITY
3 cups spaghetti squash
1 beaten egg
1/3 cup parmesan cheese
1 cup ricotta1 beaten egg
1/2 lb ground beef
1/2 cup onion, chopped
1/4 cup green pepper, chopped
2 cups tomato sauce
garlic powder, oregano, basil, parsley
1/2 cup mozzarella, shredded
Preheat oven to 350. Mix squash, 1 egg and parmesan. Press evenly into 9" pie plate. Mix ricotta and other egg and spread over squash mixture. In skillet, brown ground beef with onion and green pepper. Drain excess fat. Add tomato sauce and spices and simmer for few minutes. Spoon over ricotta mixture in pie plate. Bake approx. 15 min. Sprinkle with mozzarella and make 10 min. more to brown cheese. Remove from oven and let sit 5-10 min before cutting.
Serves 6 @ 11 carb, 1 fiber, 322 cal, 23 fat, 18 protein.

SAVORY SWISS STEAK
3 T oil
2 lbs round steak, 1" thick
1/4 cup Atkin's bake mix
1 env. Dry Lipton's Onion Soup
Mix1/2 t garlic powder
8 oz can Hunt's tomato sauce
water
Preheat oven to 350. Heat oil in heavy fry pan. Pound steak on both sides with heavy meat mallet, and cut into serving size pieces. Combine bake mix and garlic and pound into meat pieces. Fry in hot oil til browned on all sides. Layer in 13x9x2 baking dish and sprinkle soup mix over meat. Mix tomato sauce and 1/4 cup water and pour over all. Cover tightly with foil. Bake 2-3 hours til tender. Check each hour, will need to add water.
Serves 4 @ 12 carbs, 1 fiber (11 NET carbs), 600 Calories, 40 fat, 48 protein
You could probably cut the carbs by using powdered beef broth, minced onions and spices instead of the Lipton's Onion Soup Mix. One envelope has 34 carbs.

SOUTHWEST CHICKEN BURGERS (www.lhj.com)
1 lb ground chicken
1/2 cup zucchini, shredded
2 T green chiles, chopped
1/2 t ea. cumin & salt, pepper
1/2 cup salsa
2 T green onions, chopped
2 T fresh cilantro, chopped
1 T plain nonfat yogurt
Combine chicken, zucchini, chiles, & spices. Shape into 4-5 patties and fry til no longer pink in center. Combine remaining ingredients in small bowl and serve over patties.
Makes 4 @ 4 carbs, 1 fiber, 187 cal, 10 fat, 21 protein

SAUSAGE, MUSHROOM CREAM CHEESE CASSEROLE
3-4 chicken breasts, pounded even but not too thin
salt, pepper, garlic powder
2 tbsp olive oil
1/4 lb. sausage
4 oz cream cheese, soft
1 cup shredded cheddar, divided
8 oz fresh mushrooms, sliced
Season chicken, brown 3 minutes each side in oil. Set aside. Crumble and cook sausage til brown. Drain well. Preheat oven to 350. Spray casserole dish and place mushrooms in bottom. Place chicken on top. Mix sausage, cream cheese, 1/2 cheddar and spoon (and smooth) over chicken. Cover and bake 30 min. Remove cover, sprinkle with remaining cheese and bake 15 min until chicken completely cooked.
Serves 3 @ 5 carb, 1 fiber, 972 Calories, 69g Fat, 77g Protein

BUTTERSCOTCH FLUFF
8 oz soft cream cheese
1 cup heavy whipping cream
1 cup cold water
dash vanilla
2 t pumpkin pie spice
sm. pkg SF/FF Butterscotch pudding mix-powder
Beat soft cream cheese with electric mixer til smooth. Add cream and beat. Add cold water and beat til thickens a little. Add pudding powder, vanilla and pumpkin pie spice and beat til blended well. Pour into individual cups and refrigerate at least 2 hours.
Total: 42 carb, 1 fiber (41 NET carbs), 1745 Calories, 161 fat, 21 protein. Serves 6 LARGE @ 7 carb, 291 cal, 27 fat, 4 protein, or 8 small @ 5 carb, 218 cal, 20 fat, 3 protein.

PUMPKIN CHEESECAKE
1 pkg plain gelatin
1/4 c water
8 oz soft cream cheese
1 c heavy cream
1 t vanilla
1/2 c pumpkin puree
1 t cinnamon
dash nutmeg, cloves
12 pkts of sweetener
Whip 3/4 c cream til very stiff; set aside. Dissolve gelatin in cold water. Heat 1/4 cup cream in a medium bowl in the microwave til very hot. Cut cream cheese in small pieces and add to cream. Add gelatin, vanilla, spices, pumpkin, and sweetener. Beat well with electric mixer. Fold in whipped cream. Line regular size muffin cups with paper and divide mixture evenly among the 12 cups. Refrigerate about 2 hours til firm.
Total: 28 carb, 2 fiber (26 NET carbs) 1713 Calories, 161 fat, 28 protein. Makes 12 @ 2.1 carbs, 143 Calories, 13 fat, 2 protein.

ALMOND FLOUR PANCAKES
5 tbsp almond flour
1 tbsp sour cream
1 tbsp water
1/2 tsp baking powder
1 tsp cooking oil
1 pkt splenda
1 splash SF french vanilla syrup
Mix all ingredients. Spray skillet with non-stick spray and heat. Spoon pancakes into pan (about 3) Cook on just under medium heat til one side bubbles. Turn, cook for few minutes til done.
Serves 1 @ 7 carbs, 3 fiber (4 effective carbs), 299 cal, 26 fat, 34 protein.

A Gift for You Awaits your Reading!

2008-10-13T15:55:00.001-05:00

United Marriage Encounter is an organization devoted to enrichment of marriages, to sign up for the next marriage encounter weekend, go to http://www.unitedmarriage.org/register. There is a charge of very little cost to this weekend. It is a free gift offered to you and your spouse for a weekend together.

Jim and I were encountered in 1998, and attended core biweekly sessions from then until last year. We recommend this weekend for you and your spouse. Check it out the next weekend in your area at their website.

The primary mission of United Marriage Encounter is to build and strengthen marriages. Any married couple, regardless of age, length of marriage, or faith can enjoy and ﬁnd great beneﬁt from a United Marriage Encounter Weekend. United Marriage Encounter is non-denominational and part of the Weekend will discuss Christ-centered marriages. The ideas and methods you will learn have the power to enrich even the best marriage and make it more satisfying on many levels.

The cost of attending a Weekend (room, meals and other expenses) has already been paid for you through the donations of other couples. Others have paid this cost (nearly $500 per couple) as a gift to you. There is a one-time $80 registration fee to cover other costs. The future of United Marriage Encounter has always been dependent on donations. Near the end of the Weekend, you will be invited to contribute to future Weekends for other couples. You are free to decide how much you want to give so others can have the same opportunity. Your donation is tax-deductible in the United States. (United Marriage Encounter is a non-proﬁt organization and is a member of the Evangelical Council for Financial Accountability which reﬂects the highest standards of Christian stewardship.)

Editor's Choice: Eating Out- Low Carb Counts on Menus

2008-10-10T09:16:00.004-05:00

Overall recommendation for eating out with low carb counts: any Steakhouses, Red Lobster (by far outstanding carb counts)/ Outback/ Lone Star

Taco Bell
Crunchy regular taco 13
Taco Supreme 15
Spicy Chicken soft taco 20
Beef soft taco 21
Pintos n cheese 4.5 oz 20

Applebees
Onion au Gratin Soup 12
Shrimp & spinach salad 14

Arbys
Croissant sausage & egg 23

Atlanta Bread
Soups: Chicken Tortilla 20, chunky baked potato 30, chicken noodle 21, cream broccoli 19, tomato 10, French onion 16, chicken gumbo 16, Wisconsin cheese 21

Blimpie
Seafood Salad 16
Tuna Salad 8
Chef Salad 9
Cream of broc & Cheese 15
Garden Veg 14
Chicken Noodle 18
Vegetable Beef 13

Bob Evans
Pot Roast Hashbrowns 35
Scrambled Egg Beaters 3
Meatloaf 9
Slow Roast Turkey 1
Cobb Salad 14
Spinach Salad 12

Burger King
5 Chicken Tenders, no sauce 13
6 ½ oz garden salad 7
3 ½ oz garden salad 3
Tender grilled chicken garden salad 8
Regular roast beef sandwich 29
Charbroiled Chicken Club 33
Lo Carb Breakfast bowl 6
Lo Carb 1/3 lb Thickburger 5

Chili
Citrus fire Chicken & shrimp Fajita 34
Skillet Queso w tortilla chips 30
Sirloin, no sides 1
Chicken Caesar pita, no fries 31

Chipotle
Meat and cheese burrito 24

Chuck E Cheese
12 buffalo wings 3

Cosi
Salads: Bombay 13, Cobb 8, Greek 9, Mixed Greens 9, Vinaigrette 2

Culvers
Lo Carb Burger 1
Beef Pot Roast 33
Turkey Sourdough BLT 39
Chicken Caesar Salad 15
Chicken Cashew 17

DQ
Double Cheeseburger 34
Chili n Cheese Dog, regular 24
½ c soft serve vanilla or chocolate 22
Fudge bar No sugar added 13

Dennys
All American Slam, no toast 21
Ultimate omelet 26
Chicken Noodle 15
Vegetable Beef Soup 18
Nine Buffalo Wings 11
Steakhouse Strip Dinner w/o sides 0
T Bone Steak Dinner w/o sides 0
5 oz mashed potatoes 23

Dunkin Donut
French Cruller 17

Fazoli
Grilled Panini: Chicken 53; Smoked Turkey 54

Golden Corral
Whitefish Cajun 0
Bourbon St Chicken 5

Great Steak & Potato
Phillyburger 23

IHOP
Old Fashioned Pot Roast 30 with mashed potatoes 65

KFC
1 breast chicken 15

Krispy Crème
Whole Wheat Glaced donut 19

Lone Star
Many meat entrée are 0 carbs
Chili 8
Black bean soup 31

McDonalds/OCharley
Salad options

Outback
Grilled Shrimp on the Barbie 32
Steaks, no sides 0
Fresh Veggies 14

Panera
Soups: all between 12-19

Popeye Chicken
1 chicken breast 8
Cajun rice 22
Coleslaw 14
Mashed potatoes w gravy 18

Red Lobster
Many 0-2 carb options

Shoneys
Grilled Cod/Samon Lite 0

Sonic
Jr Cheeseburger 30
Ham Egg & Cheese burrito 35
Grilled Chicken Sandwich 32
Grilled Chicken Salad 19

Steak n Shake
Grilled Chicken Breast Sandwich 34
Double Steakburger with cheese 29
Chicken Chef Salad, no dressing 10

Subway
Mini Sub is 30 carbs: Tuna, Ham, Beef, Turkey
Sweet Onion Chicken Teriyaki Salad 26
Salads: Ham 14, Oven Roasted Chicken 11, Roast beef 12, Club 12, Turkey 13 Turkey & Ham 14, Veggie 11 (Ranch dressing 3)

Target Food Court
5 Chicken Fingers 14
Bowl of Chili 32

Wendys
Jr Bacon Cheeseburger 34
¼ lb double stack 34
Chicken BLT Salad with dressing 30
Chili 24
Mandarian Orange cup 19

White Castle
One burger 13; 4 burgers 52
½ fry pack 20

Its Leaf Time

2008-10-09T08:10:00.002-05:00

A method to use for mulching all those leaves is a lawn mower. Simply spread the leaves out about one foot deep, hold the mow over at an angle, and then run over them a few times.
In all cases, keep your leaves dry. Ooolah, mulch layer for your lasagna garden!

Book Recommendation: More with Less Cookbook

2008-10-08T14:34:00.003-05:00

More-With-Less Cookbook
(World Community Cookbook) (Paperback)
by Doris Janzen Longacre (Author)

Out of 91 Reviews, 83 have rated it five star. I have this cookbook and it was very helpful during the period of time my children were small. I see it is still available as a used paperback or new book order! It is basically what the title says, you can feed more by making these inexpensive recipes. I recommend it.

--------------------------------------------------------------------------------
List Price: $13.99 Used $7.99 Find it at Amazon.com

Snopes.com

2008-10-07T13:07:00.002-05:00

Have you ever wondered if an email is ligitimate? If in doubt, let me introduce you to a website that will answer your question. If you have wondered if little Mikie is alive or did he pass away from combining his Rock candy with his cereal, Snopes.com can answer that question and many more. Check it out!

Financial Advisor: Dave Ramsey

2008-10-06T08:23:00.002-05:00

Dave Ramsey from TV has taught these principles to millions via radio, The Total Money Makeover, Financial Peace University, and on daveramsey.com. His show is helpful in assisting people to become debt free; Jim and I think he gives out very good advice. He is very much like the Suze Orme show. People share stories of how they took the road to becoming debt free. It is exciting to see family shout that they are DEBT FREE!

Now its your turn! Use the Baby Steps to get your finances in order and on track. Then pass them on to someone you know and help change their life!

* $1,000 to start an Emergency Fund

* Pay off all debt using the Debt Snowball

* Three to six months of expenses in savings

* Invest 15 percent of household income into Roth IRAs and pre-tax retirement

* College funding for children

* Pay off home early

* Build wealth and give!

* Invest in mutual funds and real estate

S-T-R-E-T-C-H-I-N-G your

2008-10-03T16:20:00.002-05:00

• Household: dilute your laundry and dish/hand soaps; make your own cleaning supplies; line dry clothing; heat your house with fires in your fireplace; block off rooms from heat; bring used magazines to your break room or have a magazine swap; Swap baby toys; cut your own hair; arrive at end of garage sale times to bargain for cheaper deals; sell books on Amazon.com; sell household items on eBay; turn your thermostat down during work hours; form a preschool care coop; create logs from your newspapers or use for lasagna gardening; regulate water level to washing load size; keep windows curtains closed during winter months; use door stops at base of house entry doors to prevent cold airflow;

• Cooking: stretch meats with fillers; prepare own beverage mixes; assign the cooking responsibilities for get-togethers; leave the meat out of buffet-have a pasta bar; month in advance freeze cookies or appetizers in baggies; freeze leftover diced onion/pepper in ice cube tray and bag it; make your own baby food; save coupons of food items you know your family will use (swap the rest);

• Decorating: Save fashion designs or room designs you like and duplicate them for a fraction of cost (decorating with a plan in mind)

• Travel: Swap houses with friends in different localities for a vacation in a new town; skip the travel rest daily in a new hot tub; ask those with time shares to rent vacation time; Group vacation together by age, interests, or family; plan more frequent shorter 4 day weekend vacation get-aways;

• Gift giving: wrap in comics, aluminum paper, grocery sacks, large leaves, fabric; use baskets for gift giving (spray them the color you want); white elephant/ pantry/ beauty aid gift exchange; paper shred comics for fillers in baskets; repackage gifts given to you to gifts you give (be sure they do not know the original giver); make your own cards for gifts; collect grocery sacks/colored lunch bags for small gift giving.

• Car: Exchange scrap metal for money to pay for gas; buy car in auto auctions; buy car online; drive under 55 mph to get better gas mileage; use engine oil of low viscosity; buy more fuel efficient cars (a used car may guzzle more gas); double up on errands and garage sales (instead of daily-go out once a week); bike to work

• Car repair: exchange a service you can do (housecleaning or cooking) for car repair or house repair.

• Low cost entertainment: Fly a kite; window shop; free activities sponsored by Chamber of Commerce; movie marathon parties; bike down the Constitution Trail; school/park & rec programs or theatre productions; attend hospital/campus lectures; fish/hunt (provides food too-double benefit); go to Big Screen to see sports events or parades or special concerts (you will think you are there); camp for the day before the concert (tailgate with others)

• Medical: Walgreen generic medical plans (expand to 90 day supply); home delivery of Rx saves gas; whiten your own teeth; WalMart $4 charge for common prescriptions; Ask doctor to select Rx from the WalMart “generic” list; drink with straw to avoid staining teeth; use blanket to keep warm during working hours or watching TV at night.

Forever Young ISU Wellness Seminar

2008-10-02T07:47:00.001-05:00

Gustov Galue, MD. came to ISU wellness yesterday to speak on topic staying young. Some points made during his talk were that to stay young takes more exercise, eating less, eating right, eating smart, abstaining from alcohol, smoking and obesity are factors that affect how long we can live. Life expectancy has increased to 77 yrs in 2004. As we age and changed nothing differently, over time we would gain 1.5 pounds. Our metabolic rate slows down as we age. Eighty percent of later life adults can expect to have one chronic illness; 50% have 2 chronic illnesses. In 2005, 46 million are uninsured to pay for the increased cost of healthcare (1.7 trillon). Gus recommended taking care of yourself. Married people live longer.

For exercise he recommends gradual increase in the following activity:

Aerobic: 30 minutes of moderately intense exercise 3 x week or 20 min vigorous intensity exercise 3 x week
[Suggestions: 1.5 mi/30 min walk; 5 mi/30 min bicycle; 20 min lap swim; 45 min gardening; 15 min
stairwalking/day; 10,000 steps per day walking.]
Muscle training: both weight bearing and weight training; resistance training; calesthenics
Flexibility: 10 minutes static stretching to maintain ROM
Balance: Static or Dynamic (tilting, balance, platform; Tai Chi or yoga)
Learning: take courses or learn; keep your mind active (crossword a day)
Develop Social Network: women more likely to be depressed; older males more likely to be suicidal

His recommendation included an individualized plan for increasing levels. Ask for initial input from a physical therapist or rehabilitation. An EKG routinely administered is suggested. Establish goals for exercise. Do what you like to do. Do exercise with music. Do exercise with others.

He recommended a diet of 1400 calories per day. Diet needs to be rich in fiber, fruits and vegetables, and 2 meals per week fish and poultry. Diet should limit cheese, yogurt and wine. High calcium (1200 mg daily) and Vit D (800 IU daily)and omega 3 fatty acid. Oatmeal is highly recommended. Gus suggested Vit B12 supplements for symptoms of nerves, leg pain, fatigue and anemia. He noted that a person taking megadoses of Vit A & B is not good.

Physical changes as we age changes muscle to fat. Even the fat redistributes in the body. Keep the calcium up to avoid osteoporosis.

Recipes: Back to the Basics

2008-10-01T11:56:00.002-05:00

These recipes were selected to give homes a jumpstart on significant savings if they find time to make the following for household consumption. Recipes will be added to this blog over time, send me your favorite cost saver recipe!

Homemade Yogurt by Crystal Miller
http://www.allfreecrafts.com/giftinajar/homemade-yogurt.shtml

Yogurt takes a little bit of time to make. Not actual working time but time for it to sit and culture. Yogurt is a cultured product, much like cheese. It is a very easy and economical to make. Before you begin there are a few things to make sure you have on hand and a few things to know and understand about the process. Most of what you need you will be able to find in the grocery store. You need to begin with starter yogurt. Starter yogurt is yogurt that has been made with active live cultures; this is the friendly bacteria that will turn your milk into yogurt. You can buy a small container of yogurt at the grocery to use for this purpose. Make sure that the container says Made with live cultures or something of this nature. You want to buy plain yogurt, not flavored. Each time you make yogurt you will need some starter. You can use your own starter, but over time it looses its potency and your yogurt will not turn out. So I always begin with store bought yogurt. You can freeze your starter yogurt in ice cube trays so that it is convenient to have on hand.

As far as tools for making yogurt go, you will need a thermometer. A candy thermometer bought from the grocery store will work just fine. You will need a large pot to heat up your milk and then something to incubate your yogurt for about 12 hours. The temperature of the yogurt must stay between 90 and 110 degrees during this incubation time.

There are a variety of ways of maintaining this temperature. If you have a gas stove, putting your yogurt in the stove and leaving the pilot light on may be enough. Make sure you have a thermometer in the oven so you can keep an eye on the temperatures. If you have a stove that you can set at around 100 degrees, this works also.

Another method that works is to use a small styrofoam ice chest. While you are making the yogurt fill up the ice chest with hot tap water.

Right before you set the jars in the ice chest empty the water, place filled jars in the ice chest, and fill with 110 degree water up to the bottom edge of the lids. Put the cover on and place a blanket over this.

After about 4 hours check to make sure the water is still the right temperature (between 90-110 degrees). If the water is cooling down, dump half of it out and replace with 110 degree water and cover again.

Check every 1 1/2 hours or so to make sure the water is staying warm. If the temperature of your yogurt gets to high or to low then it will kill the culture. So it is important that during the incubation period that your temperature stays between 90 and 110 degrees.

Homemade Yogurt

8 cups milk, cow or goat (I raise Nubian goats and use my own goat milk most often, but have made lots of yogurt with ordinary milk from the store) -
1/3 cup powdered milk (this is optional but will make a thicker yogurt) -
1/4 cup pure maple syrup, optional for sweetened yogurt -
1/2 cup starter yogurt

Before you begin wash 2 quart-sized canning jars. If you want to use 4 pint-sized jars instead that would be fine too. Have the metal rings and lids ready to cover the jars when you are done. Pour your milk into a large cooking pot. Heat the milk up to 185 degrees.

Allow the milk to cool down to 110 degrees. The cooling can take a long time. If you want to speed the process up fill your sink with cold water and place the pot of hot milk in the water and stir and stir. The temperature drops fairly quickly this way, so make sure to have your thermometer handy to keep checking.

After you reach 110 degrees add the remaining ingredients and stir until everything is dissolved very well. Pour this mixture into your ready and waiting jars. Put the lids on and put them into what ever place you are planning to incubate and culture them.

Leave them there for 10 to 12 hours. Try not to disturb the jars to much. When the yogurt is firm it is time to remove them and put them in the refrigerator to get nice and cold. Usually 12 to 24 hours. If you make and incubate the yogurt during the day it can refrigerate overnight and be ready for breakfast the next day.

If you would like flavored yogurt, just add fresh cut up fruit or a little bit of flavored jam when you are serving your yogurt.

Deb's Homemade Yogurt (oven style)

Alternative method of yogurt making
Makes 1/2 gallon

1/2 gallon milk (I use fat free)
2 cups instant dry milk powder
1 cup sugar or your choice of sweetener
1 Tablespoon good vanilla (I use Mexican)
1 6-8 oz. container yogurt with active cultures (first batch after that save some of your own)

Thermometer, heavy pot, electric stove with light or gas stove with non-auto pilot light. Can also use a heating pad/towel/and box to cover)

Place milk in pot and add dry milk powder. Stir well.
Heat milk to 180 degrees, stirring now and then so bottom doesn't burn.
Fill sink with ice cold water and place pot insde sink, Add sugar and stir well.
Cool down to 110-115 degrees. Add vanilla.
Add yogurt and stir well.
Fill containers of your choice and seal. ( I use jelly canning jars) Place on cookie sheet or heat proof tray.Heat oven to 110-115 and turn off. Turn on oven light.Place yogurt in oven on upper rack and check oven periodically to make sure it stays between 110-115.
Yogurt will be "done" in 4-6 hours but you can let it incubate for up to 12 depending on how tart you like it and how much beneficial bacteria you wish it to have.Serve plain or with any kind of fruit.
Suggestions: Top with sliced bananas, peach or cherry pie filling, or stir in plain vanilla.

Mitch's Pizza Dough
http://www.fabulousfoods.com/index.phpoption=com_resource&controller=article&category_id=46&article=17753

This dough is easiest to make in a food processor or bread maker. You can, however, make it by hand (there's just a lot of mixing and kneading that way). Feel free to add ingredients to the dough to make it more interesting. I've often added minced garlic or rosemary or basil. It's your pizza, be creative.

Ingredients:
3 1/2 cups flour
1 cup warm water
2 tablespoons yeast
2 tablespoons honey
1/4 cup olive oil
1/2 teaspoon salt

Instructions: Three choices in mixing your dough:
In A Food Processor
In A Bread Machine
By Hand

By HandMixing Dough in a Food Processor:
Some Food Processors come with a dough blade. If you have it use it. If you don't, just use the standard cutting blade. My dough blade broke from over use (some would call it pizza abuse, but that's another story) and the regular blade works fine. Pour in warm water. The water should be about 85 to 115Â° F. Test it with your hand. It should feel very warm, but comfortable. Add the honey and salt. Mix on low for about 20 seconds. Add the yeast and mix on low for another 5 seconds. Add 1 cup of flour, mix on low for 10 seconds. Add the olive oil and mix until blended (about 15 or 20 seconds more). Add the rest of the flour (and any other additions) and mix on high for about a minute or two. The dough should turn into a ball and roll around the processor. If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts. Once the dough is balled up, place the ball on a floured board and knead for about a minute. This builds the gluten which helps the dough to rise and become fluffy when cooked. Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise. After about 45 minutes the dough should have about doubled in size. Show it who's the boss and punch it down. That's right, give it a good smack so it deflates. Let it rise for another hour to an hour and a half. The dough is now ready to be rolled out. You can punch the dough down one more time if you want and wait another hour or two before rolling out. The choice is yours.

You're now ready for the next step: Rolling out the dough. This dough can also be made in advance and refrigerated for a day or so, or even frozen. Be sure to let the dough come to room temperature before using.

To Mix Dough in a Bread Machine:
Throw all the ingredients in, set to dough only setting, push start and walk away. That's it! No work, no hassle. If you don't work for something is it really worth having? In this case, you bet! Once the machine "beeps" and your dough is ready, it's time to go on to the next step - Rolling Out The Dough procedures below.

This dough can also be made in advance and refrigerated for a day or so, or even frozen. Be sure to let the dough come to room temperature before using.

To Mix Dough by Hand:Pour warm water into a bowl. The water should be about 85 to 115Â° F. Test it with your hand. It should feel very warm, but comfortable. Add the honey and salt. Mix on low until well blended. Add the yeast and mix. Let this mixture sit for about 5 minutes. Add 1 cup of flour and the olive oil and mix until well blended. Add the rest of the flour (and any other additions) and mix well. The dough should turn into a ball. If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts. Once the dough is balled up, place the ball on a floured board and knead for about a minute. This builds the gluten which helps the dough to rise and become fluffy when cooked. Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise. After about 45 minutes the dough should have about doubled in size. Show it who's boss and punch it down. That's right, give it a good smack so it deflates. Let it rise for another hour to an hour and a half. The dough is now ready to be rolled out. You can punch the dough down one more time if you want and wait another hour or two before rolling out. The choice is yours. Proceed with the remainder instructions.

1. Make the dough.Bread flour is what I use, it produces a dough that's a little thicker, lighter and fluffier. If you prefer a thinner and crisper crust, use regular flour. 2. Make the sauce (not always necessary).Some pizzas have sauces some don't. Not only does a sauce add flavor, it helps keep the cheese on the pizza.

2. Cut the cheese (Not the way you're thinking, Beavis!).Cheese is probably the single most important ingredient. Don't be cheap when it comes to buying cheese. Buy fresh, whole cheeses. You and your taste buds will be glad you did. It's OK to grate the cheese in advance (I use the food processor for this) and keep refrigerated or frozen for later use.

3. Prepare the toppings.I like to have all the toppings cut and ready prior to assembly. This makes the assembly fast, which is important.

4. Roll out the dough.Roll out the dough on a clean dry surface. Use lots of flour so it won't stick. One mistake most people make when working with dough is not using enough muscle. Dough fights back. You push it, it pushes back. Don't be afraid of the dough. It won't bite you and you can't really damage it, either. When working with dough, use plenty of flour, but don't let it get too dry. It should be fun to work with, not too sticky and not too crumbly.

Form it into a flat ball about six to eight inches wide. Using both hands, one on top of the other, press from the center outwards on it to start stretching it out, turning the dough a bit on each push. You can also pick up the dough and squeeze the edges of it while turning it like a steering wheel. This allows the weight of the dough to stretch it.

Once the dough is about 1/2" thick all the way around, use a rolling pin to flatten it out to about 1/4" thick. I usually run the pin over once or twice, flip the dough over and give it a quarter turn and roll it again to make it even.

Take a fork and put puncture holes all over the dough. This keeps it from bubbling up while cooking and it also helps to hold the sauce on as well.

Transfer dough to pizza peal sprinkled corn meal or place it on a lightly greased cookie sheet.

Top with sauce, cheese and/or toppings and bake in a 400° F. oven until the crust is light brown.
Bake on either baking stones or on the cookie sheet or a pizza pan.

6. Assemble and bake.Place the dough on a cookie sheet or on your pizza peel. If using a peel, first sprinkle it with a little corn meal. The cornmeal acts like tiny "ball bearings" that helps the pizza to slide off into the oven. Put the sauce on leaving a quarter to half inch border around the edge. This gives your pizza that pizzeria look. Cover with cheese. Also leaving a quarter to half inch border. Place toppings on top.

Put pizza in a 450° F. degree oven for about 15 minutes or until the crust is golden brown. If you are using a pizza stone or bricks, always sprinkle corn meal on stone just before the pizza goes in. This helps the pizza not to stick here too. Remove and let cool on cooling rack for 10 minutes. If you don't let it cool a bit before cutting the molten hot cheese will flow like lava off your pizza and on to your counter.

7. Slice it up and share with family and friends.Slice it up any way you like and be sure to have enough people around to tell you how great it is. Every pizza is pretty much made the same way. Any technique unique to a particular pizza will be described within the recipe. Enjoy!
This dough can also be made in advance and refrigerated for a day or so, or even frozen. Be sure to let it come to room temperature before using.

Moms Basic Bread Crystal Miller
Makes 3 loaves

3 cups warm water
2T yeast
1/3 cup sugar
1/3 cup oil
3 t. salt
9 cups flour

Let rise once for 1 hour. Punch down and shape into 3 loaves. Place in 3 greased loaf pans and let rise about 30 to 40 minutes. Bake at 350 for 30 to 35 minutes.

For now here are the basic instructions as to what to do. I will give the ‘by hand’ instructions first and then follow with any changes that need to be made if you are using a mixer. First in a large bowl put your 3 cups of warm water. Without having to get the thermometer out to make sure your water is just the right temperature I will tell you how I gauge it. I get the water so that is a warmer than baby’s bath water. You want it to be a tad more than comfortably warm on your wrist. If your kitchen is cool then you can warm up you measuring cup first and even your bowl by running them under warm water to get them warm enough so when you put your water in there it does not cool the temp down.
O.K. now you have your warm water in your bowl.
Sprinkle your yeast and sugar in the bowl and let it sit for about 5 minutes. It should get foamy and bubbly. If it does not then your yeast is not working. You can try again or get some new yeast. Old yeast sitting in a cupboard will eventually not work (that is open packages of yeast, sealed ones should be fine).
After it has bubbled it is now time to add your oil and salt and begin to add your flour. At first you can mix with a large wooden spoon but soon as you add flour it will get much too thick for that.

As soon as it can not be mixed with a spoon, dump it all out on a clean counter that has been dusted with flour.

Keep adding flour and mixing and then kneading the dough.

Kneading is the process that develops the gluten in the bread. . You knead your dough by pushing the heels of your palms into the dough and then grabbing your dough and folding or pulling it forward and pushing with your hand again. You can rotate the position of your dough and continue the process. You will need to do this for about 12 to 15 minutes. If you do not your bread will not rise and be light and delicious.

After your bread has been kneaded it is time to let it rise. Put a dishtowel over it and let sit for about 1 hour.

After your hour is up you punch the down and knead it some more to get all the air bubbles out.

Now it is time to cut the dough into 3 pieces and shape them into loaves. I don’t do anything really fancy for this. I simply roll and shape and make it look like a loaf. Kind of like playing with play dough.

Then put your dough in a greased loaf pan (I spray with non-stick cooking spray) and do this for the next 2 loaves. Then it needs to rise once again.

This time you let it rise for 30 to 40 minutes. When the bread is almost done rising you can pre-heat your oven to 350 degrees.

Bake the loaves for 30 to 35 minutes.

Now if you have a mixer the process is a little easier. If you have a Kitchen Aid type mixer then you can proceed as stated above only using the dough hook for the mixer and letting the mixer do the kneading for you. You will need to let the machine knead the dough for about 7 to 10 minutes. I like to just leave the dough in the mixer and when the rise time is over then simply turn it back on to punch the dough down and continue on as above.If you have a high powered mixer like a Bosch then the process gets easier. Simply put all ingredients in the bowl (start with about 7 cups of flour an add flour as needed until the dough cleans off the sides of the mixer). Knead on the setting 1 or 2 for 5 to 7 minutes and that is it. You can take the dough out and proceed to form loaves and let them rise and then bake. The reason is that the Bosch incorporates a lot of air into the mixing process and the additional rise time is not needed.

Small Batch Jams

Ingredients:
Diced or crushed fruit and flavor
1/2 cup sugar
1/2 tsp. butter or margarine

Prepare the fruit and place in an 8 cup glass measure with a spout (or a 2½ to 3 quart casserole dish). Let stand until juices form - about thirty minutes. Microwave on High for 10-14 minutes, stirring every 2-3 minutes.Spoon out 1 tbsp. of jam, refrigerate for 15 minutes and test consistency. If you like thicker jam, re-heat to boiling then microwave for 2 more minutes. Makes 2 cups.

Storage:These jams will keep for several months in the fridge; freeze for longer storage. Use any small, clean jam jars with tight-fitting lids.
Canning:For pantry storage, use 2 one-cup canning jars. Scald jar lids and bands for 5 minutes, and keep lids in scalding water until ready to use. Steralize the jars by boiling for 15 minutes; fill immediately with hot jam, leaving ¼ inch of head space.Pour jam into hot jars, skim off foam and add more jam, if needed, to maintain ¼ inch headspace.Wipe rims clean with damp cloth. Place lids on jars and screw down tightly. Let cool. Press lids to test seal - if they stay down the jars are sealed. (If you feel that a jar hasn't sealed properly, stay on the safe side and store in the fridge or freezer.)Label jars, decorate lids as desired, and store.

Fruit and Flavor Combinations:

Apricot:Remove pits from 1lb of apricots and chop to make 2 cups. Add 1 tbsps lemon juice.

Apricot-Pineapple:Remove pits from 3/4lb apricots and chop to make 1-1/2 cups. Combine with 1/2 cup crushed pineapple and 1 tbsp. lemon juice.

Berry: Crush 3 cups or raspberry of blackberries or a combination of both, to make 2 cups, and add 1 tbsp lemon juice.

Strawberry:Crush 3-1/2cups of strawberries to make 2 cups. Add 1-1/2tbsps lemon juice.

Peach or Nectarine: Remove pits from fruit, peel and chop to make 2 cups. Add 1 tbsp. lemon juice.

Chicken Stock

http://www.foodnetwork.com/recipes/alton-brown/chicken-stock-recipe/index.html
Ingredients 4 pounds chicken carcasses, including necks and backs 1 large onion, quartered 4 carrots, peeled and cut in 1/2 4 ribs celery, cut in 1/2 1 leek, white part only, cut in 1/2 lengthwise 10 sprigs fresh thyme 10 sprigs fresh parsley with stems 2 bay leaves 8 to 10 peppercorns 2 whole cloves garlic, peeled 2 gallons cold water

Directions
Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.

Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.

Being More Frugal with Eating, Clothes and Gas Buying

2008-09-30T08:28:00.004-05:00

In the light of the economic instability of recent weeks, I thought some tips for us to become more frugal in our daily lives might be options for consideration.

1. Eating out: Split your order in half [some to eat now and half to eat at the next meal at home]. My parents like to go to Culver’s and split one fish dinner between the two of them and they feel satisfied. Order from the .99 cent menu for a sandwich option and supplement it at home with vegetables. Ask for iced water instead of pop option. Meier’s will give you a cup to get iced water any time; ask at the checkouts. It fills you up before you shop or makes you feel like not eating a lot at your next mealtime. Plus the drinking of water is much more healthy for you. Avoid the vending machines; pack a fruit snack and pop on your way to work. Buy a coupon book with 2fers (buy and entrée, get an entrée free). Dinner clubs allows you to prepare one special meal out of four meals each month. Find foods that give you same sensations that drinking provides. Family style serving for one price may be cheaper than individual tickets. Eat only twice a day if going to buffet. Early bird dinners are less expensive (ie.,Jumers). Adults can order the children’s happy meals too! Eat out with the kids (cheaper than getting a baby sitter). Use your parents for babysitting to go out to eat or form a kid coop for babysitting for dates. Kids eat free restaurants allow you to have your kids with you as you eat out. Sign up for birthday club certificates at your favorite restaurants. Give “eating out” credit coupons for gifts to family. Reduce the coffee breaks; order decaf options in coffee and tea.
2. Cooking in: Lentils, beans and rice are options to stretch your money. Combining meal plans with these foods adds more fiber and more nutrition. Farm n Fleet is a good resource for low nut prices. Have a day off work? Begin some pizza dough at beginning of day. Keep it ready for lunch, snack or supper meal in refrigerator once risen. There is a high markup for pizzas in stores! Use what you have in your freezer and be creative in preparation of stir-fries or the pizza toppings. Put leftover veggies in a frozen container to add to soups! Prepare your own broth….Freeze them in cubes to add to cooking for flavor enhancements. Use chicken tenders in large zip top bags as you need them in recipes; they defrost and separate more easily than the chicken piece bags! Because of their consistent size they uniformly cook to combine to favorite recipes. Make recipes more exact to servings you need (counts)to avoid leftovers and waist. Making your own plain vanilla yogurt is quite a savings. Combine it with koolaide, fruit pieces, fruit juices, grape nuts (for fiber & crunch), jams or marmalades for a different taste. Buy the 20# sack of potatoes and make meals in variety of ways. Cream beef over mashed potatoes, breakfast fritattas, hashbrown potato pancakes, baked potato, potato salad, potato annas, home fries (oven baked), colcannon, English boiled dinner of potatoes, cabbage and carrots, Parsley buttered potatoes, scalloped potatoes with ham bits (use dried ham slices), seasoned green beans n potatoes and seven layer casserole will use up that bag mighty fast! Shop stores only for the 2fers. Watch for the “lead in” items on weekly sale flyers. Krogers does a good job in posting the unit cost per serving. Back up your meals with a “poorer” family to receive fresh leftovers on regular basis. Store leftovers in store n save bags that take air out before freezing. Debbie Meyer “green bags” extend the life of fruits and veggies that deteriorate normally from the oxidation process. Fresh veggies seem to be least expensive at Aldi’s. Don’t forget those dollar stores….a bag of pretzels for a buck is a great snack. I can get corn on the cob for $4 for bakers dozen during corn season. Eat some; give some and store some for fall meals. Have a few fruits leftover? Make some jams, jellies, preserves, marmalades, or ice cream sauces. Angel Food Ministries provides people with $30 of groceries monthly [box contents slightly vary]. Check out in your local for this food cooperative (http://www.angelfoodministries.com/) and help yourself stretch your dollars. Refill reusable bottles with juices; freeze them and allow to melt in lunch to keep the lunch cool as well. Unite and swap items: white elephants, baked goods, coupons, etc. Cook on the weekend for the entire week. Grill all fish at once and bag it up for nightly meals (ie, fish tacos, fish sandwich, fish n chips, fish chef salad; fish casserole with pasta; fish steamed with veggie pouches). Robin Miller on Food Network demonstrates this concept very well in her weekly show. Ellie Krieger on Food Network demonstrates healthy foods for preparation. Go to food network.com to find recipes for items found in your refrigerator! Make smoothies from your fruit selections: mix strawberries (frozen), bananas (frozen), peaches (frozen), berries (frozen) with ice cubes, milk (we use soy) and whip up with splenda packet in a Magic Bullet. I think it is ice cream…the healthy way! To make it thicker, keep adding the ice cubes. Frozen water filled old milk bottles can be used for keeping foods cold in coolers.
3. Gasing up: Shop for the lowest gas in town. Gas up when the tank is low and the gas price is lowest. Gas cards or certain gas stations advertise a 10 cents price reduction for fill-ups as price incentives. Plan your trips to states with low gas prices. Car pool to work.
4. Clothing: Wear the jeans with holes. Find new combinations with outdated clothes. Learn to mend your clothes. Sewing is not always least expensive; shop for fabric sales. Sew home furnishings. Keep blankets in car to keep warm while traveling in those bitter winter months. Make capris out of longer pants. Buy at garage sales or thrift marts; swap clothing with others; shop end of season clearance sales. Make crazy quilts out of fabric of clothes your family wears. Layer your clothes to keep warm. A cotton poly blend will always be a more lasting fabric choice over 100% cotton or linen that wrinkles and has to be sent to the dry cleaners. Develop a basic color wardrobe in which you add assessories to mix and match other outfits.

Fats and Cholesterol

2008-09-29T09:48:00.003-05:00

Harvard School of Public Health has a series of well written articles on the topic of keeping the cholesterol low. In brief, the general idea is to keep reducing the saturated fats found on grocery labels that are often found in beef or animal products and increase the good fats of monosaturated and polysaturated fats that help us rid of cholesterol. Cholesterol is that which clogs our arteries and leads to heart disease. Most monosaturated and polysaturated fats are from plant sources. Nuts of all kinds are good source. A handful of nuts a day is a good dietary habit. We keep sacks or cans of various nuts by us for our nightly snack. Avacados are one of those vegetables that may be high in calories, but are good in cutting cholesterol. Onward with the guacamole! Canola oil or olive oil are the best choices for frying foods. It is better not to fry food at all. Restaurants that have used and reused their oil in deep fat fryers are good at giving us trans fatty foods that are bad for those watching cholesterol. It was advised to keep this under 2 g daily or better yet, none at all. If you smell or sense any oil to be rancid....destroy or toss the food. Hydrogenated oil like Crisco shortening is not a good choice. Consuming oil that reaches high temperatures in the cooking process is not a good choice. Eat your egg whites; go sparingly on the yolks. Yolks are where your cholesterol is stored. You are allowed one egg per day, however, not the three-egg omelet! If making omelet with three eggs, use the whites of all eggs and the yolk of one. Jim eats his eggwhites with fat free cheese in his egg mcmuffin. Eat one or more good sources of omega-3 fats every day—fish, walnuts, canola or soybean oil, ground flax seeds or flaxseed oil. Replace the beef and pork meals with fish or chicken without skin meals to three times a week.

Lasagna Gardening

2008-09-22T13:59:00.003-05:00

Answers of the cooking terms vocabulary: BAADCBABAC

It is time again to build garden beds for spring, several has asked me what is lasagna gardening. Sounds like the cooking process one does when you cook lasagna but you are layering to the ground various substances that will help you grow things in your garden the next planting season.

The following are notes that were taken from a book I read on the topic. Other books have been written if you cannot decifer the how to's I recorded at the time of reading. I have tried it, but save up alot of papers before you attempt these procedures!

LASAGNA GARDENS: a neat and organized system of layering organic material in a raised bed that decomposes without mess or smell in your garden beds!

Compost Materials: Smaller pieces break down most quickly…so chop it up w/ blender, lawn mower or mulcher, shredder for paper
Adding carbon: BROWN, dry materials such as leaves, straw, hay
Adding nitrogen: GREEN, grass clippings, kitchen waste, lettuce, vegetable trimmings and manure (do not add fat, meat or bones, oil)

Create two wire bins (use one to build and the other in baking process). This is best done in fall when leaves are falling. Mix one part NITROGEN material with 4 part CARBON and layer to 3-4 ft high. Allow at least two weeks before the heating up process (soil will be HOT) has completed and you can use to mix with your soil. Covering it with plastic will help the process along. Fluff it up before adding to the soil in containers, when you plant the plants. Distribute using gloves. Carry in large bucket to area you need it. Collect more materials for composting with a tarp.

Layer in this order: Peat is Sphagnum peat moss
Newspaper, 2” PEAT, 4”compost, 2”peat, 4”grass clippings, 2”peat, 4”chopped leaves, 2”peat, (optional: 4” of barn litter –sawdust and manure)…..and on and on with dusting of wood ashes on top.
Sprinkle some bonemeal on pile…..it adds PHOSPHOROUS
Sprinkle some bloodmeal on pile…..adds NITROGEN
Sprinkle some lime on pile……..adds CALCIUM, raises pH level
Sprinkle some powdered sulfur ….lowers pH level

Find out pH level of soil….test it yourself or send it away for analysis. 7 is the perfect number…above is alkaline, below is acidity soil.

Draw your plan of where the garden is to go. Create it so you do not have to step in the garden to care for it. Usually 3-4 foot is enough! Use climbing plants toward the back of the bed.

To start a garden that has grass on it: Begin when soil has dried out a bit in spring. Wet a thick pad of newspaper overlapping in your design plot (this will smother the existing grass and weeds. Then add 2-3 inch layer of peat moss to cover newspaper. Add 4-8” of the organic mulch you made above. Repeat layers. Looks somewhat like lasagna. Sprinkle some bonemeal and wood ashes on top. You can plant and water the day you create the garden. Make the garden beds in fall and plant in spring is a good strategy. The method is easy and helps the plants grow healthy and big. This type of garden beds is easy to maintain. Remulch the bed in the fall after each year’s growth. A tiller is absolutely unnecessary with this method!

From weekend after Labor Day to Thanksgiving: Proceed with one marked off area at a time! 1) Lay down thick pads of wet newspaper on top of sod, 2) 2” layer of peat moss (use wood chips in area that will be used for paths), 3) 4-6” layers of chopped leaves, grass clippings, compost, manure, other organic materials and sand (alternate each layer with peat moss). You can raise the beds from 18-24” high. 4) use the wood ashes from your winter fires to top off the bed (just a sprinkle)…I believe this is an optional step. Your bed is now ready for planting in spring.

After planting: add manure/sawdust mixture to mulch in and around plants.

Climbers: tomatoes, cucumbers, scarlet runner beans, nasturtiums

Self-Sowing Flower Garden: Perennials: Yarrows (3-4 ft), Hollyhock (4-6 ft), Columbines (18-30 inches), Silver King Artemisia (24-30 inch), Sweet William (12-18”), Foxglove (3-4 ft), Purple Coneflower (2 ft), Dames rocket (2-3 ft), Blue Flax (1-2 ft), Lupines ( 2-3 ft), Rose campion (2-3 ft), Oriental poppy (3 ft), coneflowers (2-3 ft)- all can be in full sun! In the garden bed place sand lines around one kind of plant; sow different seeds in the sections; design can take on any configuration.

Herb Gardens: Use lasagna method in raised beds; likes to be mulched after planting and throughout the summer. Try some herbs like: Angelica plant from stores can grow 3-7 ft tall and 3 ft wide in cool moist soil (partial shade) shows a giant greenish white flower (this is grown a lot in France for flavoring), Basil grows to 18” height; choose Spicy Globe or Purple Ruffles as choice; pinch off shoots of basil every week or two and it will get bushier, Chives get about 1 ft tall; perennial, divide every 3-4 years; sow indoors, Dill will grow to 30” and have yellow flower; likes full sun; plant outdoors when danger of frost is over 8-10 inches apart; mulch around, Florence Fennel can grow to 5 foot from plant state 6-12 inches apart;

NEEDS SUPPORTING
Beans: plant every two weeks for 6 weeks. Blue Lake Venture, Golden Rocky or Jade Royal Burgundy are good bush beans; pole beans are climbers that grow up trellises poles or strings. Blue Lake, Kentucky Blue, Kentucky Wonder, Blue Lake, Violet Podded Stringless. They grow up anything! Beans grow best in pH level of 7-7.5 or 6.5. Have the trellis in place when planting. Beans grow best in HOT weather. Don’t plant beans or peas in the same place two years in a row to avoid buildup of soil dwelling pests and diseases.

Peas: plant in cool area of garden that drains well; add bonemeal and wood ashes; can grow in cool weather; add supports (every 3 foot) for vines; stake each end with string from pole to pole and zigzag to top string and ground; keep by a plant that is south of this plant to keep it cool; mulch, keep weeded; help vines to grow up poles; keep them picked every day. Good choices are Oregon Sugar Pod 11, Mammoth Melting Sugar, Dwarf Gray Sugar, Sugar Snap, Sugar Daddy, Sugar Ann.

Cucumbers need good drainage; plant on mound so can drain; needs rich soil with manure; do not plant in same spot as year before; a HOT loving plant; plant indoors 3 weeks before planting; set seeds 1 inch apart; have poles for support in place; no cultivation necessary; keep soil moist (1” a week); picking the fruit keeps more fruit coming. Lemon and Marketmore are two good choices.

Squash: need good drainage; plant on mound so can drain; one to two planted in a hill; need 3 foot square for growth; start indoors with two seeds per peat pot; sow in garden three feet apart; check daily for harvesting of flower to 4-5” growth. Good choice is Early Prolific Straightneck or Hybrid Jackpot or Hybrid Crescent.

ROOT VEGGIES
Beets: prefer full sun; pH level of 7; likes bonemeal; do not like manure; plant 2” apart; plant short rows every two weeks; give them plenty of mulch; do not allow to dry out. Kleine Bol or Little Ball, Monopoly and Chioggia Striped and Golden and Sangria are good beet choices. Similar care to that of a bean!

Onions: keep well drained; like 6-8 hrs sun; plant bulbs one inch deep with 4-6 inches apart. Onions like to have their tops out of ground; keep mulching and weed free; spray with water if you find little black bugs; harvest when leaves are just turning yellow; cure on top of soil after pulling for a few days; clean off dirt. Perennial Welsh onions are dependable and prolific; Egyptian onions are another good choice.

Shallots: keep well drained; use as edger; plant depth of 1 inch 4-6” apart; sprouts in two weeks

Radishes: keep soil evenly moist; likes cooler weather. Plant one inch apart 2” depth in a short row every two weeks; use fine mulch around plant when you see 1-3 leaves. Easter Egg variety is a nice choice.

LIKES COOLER WEATHER; DOUBLE HARVEST
Broccoli: prefers full sun; can start indoor 4 weeks before planting; they can grow in colder climates; plant 18-24” apart; make a 2” deep trench along the rows, adding a sprinkling of bonemeal to the trench, and cover with soil. Add a 2” layer of mulch, and lay a sheet of floating row cover over the plants to protect them from the cabbage looper moth.

Spinach: like a more nitrogen rich soil; likes cool environment; wilts down a lot when cooked; plant seed ½ inch deep and 2 inches apart; thin plants to stand 4” apart; water in dry season.

Turnip: plant early spring on peat moss/seed/ more peat; Water with fine mist; thin plants to 3” apart; add more mulch to keep soil cool and moist; water more in dry weather; harvest greens when 4” high; root at 3 “ round.

Endive: easy to grow! Plant in partial shade or sun; Make good border plant; plant near end of frost date; thin plants to 8-10 inches apart; keep constant moisture; mulch heavily; water once a week; harvest outer leaves first when few inches long.

Lettuce: like cooler weather; plant indoors ¼ “ deep in early spring. Can double crop this in garden! Thin to 10-12 inches apart; harvest in early morn or late evening. Good choices are Italian Red Perella, Merveille des Quatre Saisons, Red Oakleaf, Rouge, Rubens Romaine.

Radicchio: does not like to stand in water; grows in cooler shaded area; space 8 inches apart in transplanting after sowing; keep soil moist with grass clippings. Tamp soil down during sowing.

Potatoes: Place your potato bed in full sun; avoid too much lime; lay the wet newspaper down, then pototoes then cover them with layers of hay through the summer. Use halfed 30 gallon garbage cans and plant 4 containers of potatoes for planters in SUN; place drainage holes in the bottom
PLANT LAST

Rhubarb: Plant in a depression in bed and set in roots; Fill in around the roots with compost to cover them. Give them lots of water in FULL SUN; mulch heavily. ; First year, do not pick harvest; second year pick half to harvest; next year you can harvest all of them; Never take more than 1/3 of the stems at one time. Allow for 3 ft spread for plant!

Tomatoes: buy the plant to save time or sow 8 weeks before planting indoors; wire cage or trellis in place for growth and tie for support on extra weight of tomatoes; continue to add more mulch; keep it watered; use liter pop for dripless watering system; add fish emulsion diluted according to package directions; harvest in 55 to 100 days after you set plants in garden. Good for cool climate is Sub-Artic Plenty, Oregon Spring, Prairie Fire, Cold Set or Stupice. Midseason ripeners Carmello, Porter Improved, Delicioius, Long Keeper, Big Beef Beefsteak, Taxi. Others Old Flame, Oregon Star, Sweet 100, Sweet 1,000 or Sweet 1,000,000

Pepper: they like HOT radiant weather; sow indoors or by plants; add bonemeal and dolomitic limestone to soil; plant when night temperatures reach 50 degrees; plant 2 feet apart; water well when planting, then mulch. Add black paper to go over plant in soil, add aluminum foil circle at base to reflect heat to the leaves on mulch as base of each plant; if in windy area, you may stake; needs steady supply of water; likes the drip irrigation. Put a pinhole in bottom of empty plastic milk jug and plant near the plant; top of milk container shows at top and can refill with water in opening; leave stake in container to measure fullness; keep the cap off; refill weekly using funnel; could poke four holes for four plants at each corner and just refill more frequently.

Carrots: scatter seed evenly; do not crowd; takes long time to mature. Baby Spikes and Little Fingers can grow in normal planting season. They have short roots.

Eggplant: plant in FULL sun; well drained soil; make add some sprinkles of dolomitic lime; don’t plant all plants in one area in garden; plant after no chance of frost. Give extra compost when the flower appears. Little Fingers and Rosa Bianca are good choices.

Kale: full sun; pH7; likes dolomitic lime; space 12-18” apart; keep soil mulched, cool, moist and weed free. Red Russian variety is pretty

Mini Pumpkins: Need full sun; plenty of water; well drained soil; plant three in one hill; remove the weaker looking vines on each hill. Pretty Mini choice is a Jack Be Little or Small Sugar or Hybrid Bush Spirit pumpkin. Allow the biggest ones to flourish.

FALL CROP

Garlic: MUST have good drainage; full sun; give a lot of compost and mulch; allow three years inbetween planting of garlic plants; use seed garlic; plant in late summer to early fall in rows; harvest when stems turn brown; gather in bunches and tie with string or rubber band and hang to dry.

Watermelon: takes 80-120 days to harvest. The Sugar Baby variety will be ready in 80-90 days.

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I'm Back Again!

2008-09-10T15:53:00.002-05:00

It has been one fast-paced six months at my work! I have changed supervisors and our office has responsibility for the ECE Clinical I, II and III placements as well as ELED clinical placements. Next week we are getting ready for Fall 2009 placements for ECE and ELED. The office has given up the ML placements to another office in return for the increase. With changes more work was required in anticipation of change. Today I worked on making a self-governing Application scripts for a Camtasia program, which may or may not work out.

I will try better to keep up with my blogging. I am usually more active during the summer months! The family is getting ready for a trip to Wisconsin Dells, the waterpark capital of the USA at the Glacier Canyon Wyndam. It should be a good time!

Cooking: Building your Vocabulary 4

2008-03-25T16:08:00.003-05:00

Pick the best definition of the word provided:

1. bisque a. cracker b. thick soup c. beverage d. circular biscuit
2. gnocchi a. potato dumpling b. pasta c. lasagna noodle d. layer of bread
3. fricasse a.very curly lettuce b. poultry dish c. gravy d. tenderizing meat
4. tempering a. tantrum of chef b. towel drying c. dish washer cylce d. slowing melting chocolate over double boiler
5. potsticker a. turnover b. calzone c. steamed asian dumpling d. tartlet
6. shiitake a. breading b. type of mushroom c. morel d. pouring hot water over foods
7. profiteroles a. cookie wrapped around spoon b. rossette c. any powdered sugar cookies d. shortbead cookie
8. plantains a. big garden b.type of banana c. mango d. persimmon
9. empanada a. mexican turnover b. torte c. bread pudding d. flan
10. chow chow a. a chinese greeting b. jam c. cooked vegetable relish mixture d. reduction sauce

Good Friday Memorial

2008-03-20T09:58:00.005-05:00

Answers to yesterday's blog: ACBABDCADC

On Good Friday at 3 PM we remember one of the most important acts ever done in human history, Jesus died on the cross. It was the Friday after he walked into Jeruselem on a donkey with people praising Him as he entered. He walked the road to Calvary and faced his death with several other thiefs facing crucifixion. At one point, Simon the Ciren asked to take his cross. Jesus was given a crown of thorns, given mockery by the sign they hung on the cross with him, tormented with people casting lots for his clothes, given vinegar based hyssop branch to burn into his wounds, and was eventually pierce in his side to make sure he was dead. Jesus did his fathers plan for me and you. He actually suffocated on the cross. It took awhile for him to die (from noon to 3PM). Immediately after the cross, all the earth was darkened and the vail was split in two in the temple.

The last words he said were the following:

(As Jesus walked to the cross)

Daughters of Jerusalem , do not weep for Me, but weep for yourselves and for your children

Woman behold your son. (to Mary at cross). Behold your mother (to disciple at cross).

(To the people preparing him for the cross)

Forgive them, for they know not what they do,

(To one of the two being crucified next to Jesus)

Assuredly, I say to you, today you will be with Me in Paradise.

Father, into your hands I commit My spirit.

Eloi, Eloi lama sabachthani (means My God, My God, why have you forsaken me?)

I thirst (then given a sour wine hyssop)

Cry out in loud voice, It is finished! (just before he gave up his spirit.)

But never fear, Jesus rose by Sunday morning, the third day after his death. Mary Magdalene went to annoint Jesus' body with some precious oils, but the stone was rolled away. The stone was extremely heavy cause it took multiple soldiers to move it in place. The soldiers were ordered to stand guard of the tomb cause government thought something like this might happen. When the women did arrive, they were met by an angel telling them not to weep for Jesus had arose. They immediately told the disciples. The disciples had to check it out for themselves. It was true, and they spent the next years telling others and making inspired scriptures about the event (at least Matthew, Mark, Luke and John did). Jesus did appear later to the disciples before he finally stayed there. This is a true story, but many try to make it false, even today.

I thank you Jesus.

Irish Words

2008-03-19T08:35:00.003-05:00

Soda a. basic ingredient of irish loaf of bread b. donut c. irish beverage d. favorite irish song

Ring of Kerry a. ruby ring found in Dublin museum b. religious cult c. road to travel around Kerry d. ring given to princesses

Blarney Stone a. something used for sport of cricket b. stone to kiss for goodluck c. Freeform stone in middle of Ireland d. place where irish flags are placed

Celtic a. people group name for the irish b. bagpipers c. beer drinkers d. chefs of ireland

Guiness a. a pie b. brand of beer c. smile of an irish d. Town near Belfast

scone a. scarf b. twig c. instrument d. biscuit for tea

Shepherd’s Pie a. thick stew b. pub grub c. lamb pie d. pie only shepherds eat

Kelt a. skirt of irish b. shirt of irish c. irish hat d. Celtic belt

Bagpipe a. smoking tool b. song c. music d. instrument

brogue a. leprechaun's hat b. scorcerer c. irish accent d. big gemstone

Answers appear tommorrow.

Getting the Green Inside!

2008-03-17T11:03:00.002-05:00

Changing your behavior to "think green".

· Eat twice the servings of vegetables as starches per meal (i.e, 2 c vegetables with 1 c pasta/rice/potato) Half of your plate should be veggies.

· Pack a salad each day with lots of color. Incorporate some spinach. Prepare for the entire week on weekend.

· Prepare at least two meatless meals per week. For example, broccoli n cheese sauce over baked potatoes.

· Put garlic cloves in olive oil to be used during cooking process.

· Increase steam, stir-fry, oven roasting methods of cookery in vegetable selections.

· Eat more raw foods or buy fresh foods to cook. Make a Tupperware divided lazy susan of variety of toppings.

· Post picture reminders on refrigerator and in office of favorable vegetables.

· Think veggie first, then add meat to the dish.

· When going out to eat, divide your protein serving in half and add it to your next day’s veggies.

· Plain marinara sauce or vegetable soup would give you extra vegetable boost. Keep these always in the refrigerator. Avoid the creamed sauces, if you have them, prepare with soy milk.

· Eat as much as you want of the zero point veggies on Weight Watchers.

· Increase the normal amount of veggies to broccoli/rice casseroles, Rotini and Brocolli Cheese, Veggie Soups.

· Locate creative new recipes for vegetable combinations your family like to eat.

· Juice your veggies and fruit for drinking. Make various combinations of mixed juice drinks.

· Keep baggies of fresh CHOPPED veggies ready to fix into meals. Clean celery and carrots immediately. Freeze pepper slices for omelets, etc. as needed. Onion chopping or shaving will save time in the process.

· Use olive oil or canola oil in sauté of veggies.

· Place uneaten veggies in soup container to freeze. When full, it is time to make soup.

· Visit the farmer’s market or neighboring farmstands for fresh veggies. Make more frequent stops to use up veggies.

· Use a cover on pans veggies. The cooking time will decrease.

· When you think your veggie is right tenderness, take and submerge veggie into ice cold water to preserve green color (ie., broccoli).

Amounts to Eat:

· Select two veggie servings per night; one salad per day (use spinach more in salad -4 x weekly)

· Select 3-4 servings of crucifers per week: broccoli, cauliflower, cabbage, bok choy, kale, brussel sprouts

· One daily tomato or choose tomato juice (or V8) to drink. Combine it with fruit in a smoothie. Make some salsa for night snack.

· Keep packets of quick low calorie snacks: sugar snap peas, raw veggies, tomato juice

· Select a variety and cook together in soups, etc./ assemble variety in sandwiches/ meat salad dishes

· Select veggie or bean soup recipes.

I have Irish descendants!

2008-03-13T14:07:00.009-05:00

I have roots from Ireland; Milligan is the irish name. My maternal grandfather, Henry Milligan, came by himself from Ireland to America and married a well-to-do widow English women, Mahedable Albright, who recently lost her husband in Hoopston, IL from pneumonia. My Irish grandfather and grandmother had two twins (Leo & Lena) born together on 4/26/86 and a boy named Jack 2 yrs older. A girl named Viola was her child from the first marriage. In the late 1800’s, it was not uncommon for women to have several mates due to death. To make a better life, the couple set out west in 1887 in a covered wagon with their one-year old twins (my grandmother) and 3 year old Jack to homestead or claim a piece of land for ownership in 7 years. The U.S.homestead act made it possible to stake out 160 acres of land to claim your own if you stayed on the land for 7 years and improved that land. The daughter Viola “Vollie” from her first marriage, age 11, stayed behind with Mathilda’s parents. The Milligan’s found 160 acres in the Ogalla, NE area that they began to farm to homestead and they built a sod house to live in. Lena, my grandmother, did not have a normal childhood. They were very poor; in fact, Lena’s mom would split one egg three ways with the children to keep them from starving; great grandmother Mahedable was a waitress in the town to to get extra money. Stories had it that the children would go to the North Platte River to catch frog legs and throw back the rest in hope more legs would reappear. Lena told her children that “she raised herself” and did a fine job of it. Lena had accepted Christ during her NE years; she was baptized in a river they had to cut the ice to do so. After Lena turns age 11, the family headed back to Hoopston, IL after selling the homestead, to where the Albrights (great grandmother’s side) lived. The Albrights were highly educated and both girls went to college. Aunt Nellie was an accomplished piano player and sang opera and eventually married Judge Atwood from Danville, Il. Lena seemed to have a closer connection to her mother than her father. Volie died a few weeks after giving birth to her second little girl. She died of TB. Volie’s husband later married Ethel’s grandmother’s stepmother’s daughter.

Lena met John on a blind date arranged by Lena’s girlfriend who was dating John’s best friend. Lena was a pretty girl that wore the long dresses and eventually married in 1912. To show an ankle would be unthinkable in their time. Lena was bound and determined that her children would have food to eat, clothing and roof over their heads. She worked very hard daily in providing for the needs of her family….a motivation from a deprived state in her younger years. She was full of praises for John and told him so on a regular basis. She would say, “I could look the whole world over and not find a better man than my John, he is a good provider.” The farm they purchased was lost and they had to start over later to purchase other land. The family still ate very well, in fact the post outside the farm was marked by individuals traveling the rail who sought a meal. The train depot (swithching depot-Hustle) was about one mile from their farm. They had three children, two girls and one boy. Grandma Milligan, a small lady, stayed with Lena after the death of Grandpa Milligan, 1 year before Ethel’s birth. Harold (Lena's only son) worked the fields. My mother, Ethel, loved to run home to eat on homemade yeast rolls or washing day dinner. My mother loved her mothers cooking and gardening. She made the best Sour Cream Apple Pie in the world. She helped with projects around the house with her sister, Esther.

John died near age 65 from a heart attack in the fields; Lena had 20 years by herself after that. She eventually moved to rural town house, where she continued a much smaller garden, preserving to age 80. As Lena aged her feet began to slant and appeared crippled because of arthritis and the freezing of her feet during her young years. She listened to WMBI on the radio to many different religious preachers from Moody Bible Church. She loved to rock in her rocker and listen to George Beverly Shea and read her Bible. Lena referred to my sister, Mary, as the “little mouse” and told both of us to not wear shorts. She appeared to very religious and even though her hands were crippled with arthritis she wanted to make our family the finest meal she could put together when we would visit. It hurt her so in her 80’s she could not do those tasks as in past years. She was very happy when I told her I collected recipes! Her last years was in a nursing home in Paxton, IL. She died in 1974 at the age of 87.

Destination: New Orleans, LA

2008-03-12T08:25:00.002-05:00

This is what I remember about New Orleans (do not know if it still there because of the flooding):

Garden District and West of Town:

The Garden District is just off the Streetcar Route heading west. Streetcar goes to and from Canal Street/St Charles Street and circles back to the west. Streetcar goes to a stopping point then returns back to the city. Along the way are businesses and many stately houses. You may find in the garden district nannies taking care of younger children. Commander’s Palace and the graveyards can be found near there. The huge Audubon city park is beautiful with its majestic trees lined up and is a good place for walking. At the base near the river is the zoo area. Also there is a paddlewheeler that travels to Canal St from zoo area. Across from the Audubon Park is Tulane University. Within a couple of streets north of the park is shopping. Just as the streetcar takes a right turn, to the left is Camille’s. This is a nice stopping point for eating. It is crowded there and usually a line, but it displays southern food and hospitality. You can watch the cooks cook and all sit along the counter hubs to request their favorites. It is rather nostalgic and was rated a must see in a magazine read. Not too much is north at this point, but you can travel couple more miles on the trolley line. To make a stop on the trolley you pull the cord. Magazine Ave (nearer the zoo) has buses that allow you to travel this street lined with second hand shoppes and antiques until you reach Canal St. So that is another alternative to taking the streetcar back into town. [Note: If traveling there around St Patrick’s Day, many people line the streetcar boulevard at Garden District area for a Saint Paddy’s Day Parade where the locals bring their laundry basket to load up on beads, cabbage, cornbeaf, potatoes, carrots and the like tossed from floats and walking pedestrian males gave out green flowers perdiodically throughout the parade route. People left with full boxes of these beads….probably to feature at their own party.]

Downtown is along Canal St:

All along this street are department stores. One Canal Street has a nice high-quality shopping center. Major hotels line each side of the major thoroughfare. Small and large department stores can be found. Some side streets have shops too. The French Quarter streets are just off this main street to the east. If you walk to the base of Canal you are very near the RiverBend (multi-shopping enclosed building along the river). There is a second Café du Monde in the center of this shopping mall. Eating food court allows the hungry to stop and eat. Within the north of town you can see the Superdome. The AMTRACK rail lines go to the area near the Superdome. Also the bus stop is just southwest of the Superdome. The airport is by Lake Pontchartrain.

French Quarter:

Many eateries are located in these streets. Most are from the river up to Bourbon St. and parallel each other going east of Canal Street. There a lot of tshirt shops and Xrated joints. Nightlife goes on in the area until late at night. Yes, there are those who go to drink but many walk the streets. There are some European looking shops. New Orleans is unique for the creole cooking and has origins of a Spanish-Caribean mixture in décor. There is much wrought iron fences and balconies in the French Quarter. Many of the restaurants have chefs. Food is obtainable at all price ranges. Jackson Square is rather unique in that they have mimes at various locations. Shows or jazz players are common in this area. Carriage rides originate from this area. It is cool to eat beinets at the Café du Monde or eat a muffeletta or pralines found near this area. JAX brewery stores are near there and allow you to see over the river. A train extends all along the riverfront. New Orleans has a farmers’s /flea market that can be reached by this train. I believe it to be during the weekend days. Hard rock Café is around this area too. [NOTE: From the stories I have heard, things get carried away during MardiGras and the festivities of that festival.]

Ninth Ward: This is the area that was devastated by Hurricane Katrina and water breaks in Lake Pontratran. No building is going on here, nor is there business. The area is vacant.

My favorite IRISH food!

2008-03-11T08:56:00.003-05:00

On Monday will be St Patrick's Day. I noticed in the Pantagraph this weekend that St Louis has a big St Patrick's Day parade in the downtown area. Chicago celebrates the day (see picture above) by tinting the Chicago River in the downtown area green. This is an annual event. It must look awesome.

I am going to share a recipe I have made other Irish days. It is called Colcannon. Hope you like it too. I serve it with crockpot corned beef and cabbage. Additionally, I will add a couple of desserts that would make a nice addition to any St Patricks Day celebration.

Colcannon

Ingredients:
2-2 1/2 lbs of floury potatoes
1 small head of green cabbage
1 cup milk
2 or more tablespoons chopped green onions
1/2 stick butter
Salt and pepper to taste

Method of preparation:
1. Scrub potatoes and leave skins on. Place in cold water with a generous pinch of salt, cover and bring to a boil.

2. When the potatoes are about half done, (about 15 minutes), strain off two thirds of the water. Replace lid and place on a gentle heat and allow potatoes to steam until they are cooked.

3. Discard the dark outer leaves of the cabbage. Wash the rest and cut into quarters; remove the core and cut finely across the grain. Cook in a little boiling salted water until soft. Drain, then season with salt and pepper and a little of the butter.

4. When the potatoes are cooked, put the milk into saucepan with the green onions and bring to the boil. Pull the skins off the potatoes, mash quickly and beat in enough of the hot milk to make a fluffy purée.

5. Stir in the cooked cabbage and taste for seasoning.

6. Serve in a heated dish; make a well in the center and add the remaining butter.

Note: Today, many an Irish mother persuades her children to eat their colcannon by wrapping coins in heat-proof paper and hiding them in the dish; in the old days, the rural folk often placed a wedding ring in the colcannon; the first single person to get the ring would marry within the year. It was also customary, before going to bed on Halloween, to put out a plateful of colcannon with a lump of butter in the center for the fairies and the ghosts.

Creme de Menthe Cake

This is a very easy recipe and tastes yummy. Drizzle a little more Hershey syrup just before serving. Store in refrigerator.

1 box white cake mix (prepared as box indicates)
1/4 c creme de menthe
green food coloring (if you aren't satisfied with color after adding creme de menthe)

Prepare cake with above additions. Cool cake. Drizzle the top of the cake with Hershey Chocolate Syrup until covered. Mix more creme de menthe with one large tub of cool whip (lite). Add all to the top of cake and refrigerate before serving.

No Bake Grasshopper Pie
20 minutes to prepare, 4 hours in refrigerator, serves 12

Crust:
1 bag (7 oz) oval chocolate and mint-filled sandwich cookies.
1/2 cup slivered almonds
2 T unsalted butter, softened

Filling:
8 oz mascarpone cheese, softened
1 envelope unflavored gelatin
1/2 c creme de menthe syrup
2 T confectioners sugar
1 3/4 cup plus 1/3 cup heavy cream

Garnish:
mint and chocolate curls

Slice one inch off one end of each sandwich cookie. Pulse these trimmed pieces in food processor with almonds until crumbs are formed and almonds ground. Add softened butter, pulse until evenly combined. Press crumbs onto bottome of 9" pie plate, covering your hand with plastic wrap to avoid sticking. Prop remaining cookies, cut side down, around rim of plate. Refrigerate until ready to fill.

Filling: Beat mascarpone slightly with hand mixer until smooth. Meanwhile, sprinkle gelatin over 1/4 cup water in 1 cup glass measuring cup. Let soften 2 minutes, microwave 15 seconds untnil gelatin is dissolved. Cool slightly.

Gradually beat creme de menthe syrup and sugar into mascarpone until blended; mixture will look curdled. While mixture is running, add 1 1/4 cup heavy cream. Beat until soft peaks form. Gradually beat in gelatin; beat until medium-stiff peaks form. Pour into prepared crust, swirling top decoratively. Refrigerate 4 hours or until set.

Once pie is set, beat remaining 1/3 cup cream to soft peaks. Dollop on top of pie. Sprinkle with chocolate curls and mint sprigs.

I have not tried this recipe, but looks like a good easy one you do not have to use the stove!

The Importance of Water

2008-03-10T13:22:00.003-05:00

Are you drinking enough? About 75% of all people are chronically dehydrated. In 37% of us, the thirst mechanism is so weak that it is often mistaken for hunger. Even mild dehydration will slow down one's metabolism as much as 3%. One glass of water shuts down midnight hunger pangs for almost 100% of the dieters of a University study. The lack of water is the number one trigger of daytime fatique. Preliminary research indicates that 8-10 glasses of water a day could significantly ease back and joint pain for up to 80% of sufferers. A mere 2% drop in body water can trigger fuzzy short-term memory, trouble with basic math and difficulty focusing on the computer screen. Drinking 5 glasses of water daily decreases the risk of colon cancer by 45%, plus it can slash the risk of breast cancer by 79% and one is 50% less likely to develop bladder cancer.

Makes you wonder why they do not incorporate beverage drinking as apart of the school day to allow for the drinking you need to consume in a day!

Add Extra Years to Your Life!

2008-03-07T10:18:00.002-06:00

Summary of the Real Age Plan of Diet and Nutrition

It was recommended that everyone:

Begin taking vitamins daily (supplements of calcium, folic acid, Vit C and E.)

Dietary intake of:
3,000 mg potassium
1,000-1,200 mg calcium
600 mg folate
4 fruit servings and 5 vegetable servings (1,200 mg Vit C)- best to spread out the Vit C (because it is water soluble)
400 IU of Vit E
Two nonfried fish meals per week
Decrease the saturated fats and choose polyunsaturated and monounsaturated fats
6-11 servings of whole grains (good to choose high in fiber choices)
Gradually work up to 210 minutes of cardiovascular exercise a week in 3 or more times. (30 minutes daily is best)
Drink 6-8 glasses of water daily (with meals preferred)
Sleep 7 hours nightly (avoid vigorous exercise within 2 hours of going to sleep to keep relaxed state).
Wear you seat belt.
Floss your teeth.
Keep traveling speed to no more than 5 mph over speed limit.
Analyze your medicines with your doctor to see if adverse drug reactions.
Restrict diet no less than 1,200-1,500 calories to be safe until you get to the range.
Stop smoking, lower the salt intake, limit alcohol consumption to less than one serving per day.

www.realage.com/RALong/planner/myplan.aspx?p=1

Easter is Early this Year- March 23!

2008-03-06T10:32:00.003-06:00

Answers for 3-5-08 vocabulary quiz. [ABBCACBACA]

I just received this email which is informational for you.

Easter is always the 1st Sunday after the 1st full moon after the Spring Equinox (which is March 20). This dating of Easter is based on the lunar calendar that Hebrew people used to identify passover, which is why it moves around on our Roman calendar.

Based on the above, Easter can actually be one day earlier (March 22) but that is pretty rare.

Here's the interesting info. This year is the earliest Easter any of us will ever see the rest of our lives! And only the most elderly of our population have ever seen it this early (95 years old or above!). And none of us have ever, or will ever, see it a day earlier! Here's the facts:
1) The next time Easter will be this early (March 23) will be the year 2228 (220 years from now). The last time it was this early was 1913 (so if you're 95 or older, you are the only ones that were around for that!).
2) The next time it will be a day earlier, March 22, will be in the year 2285 (277 years from now). The last time it was on March 22 was 1818. So, no one alive today has or will ever see it any earlier than this year!

Something to cherish rather than complain about the early date!

Cooking: Building Your Cooking Vocabulary 3

2008-03-05T12:57:00.002-06:00

Answers to yesterday's blog 3-4-08 [BAABCABABA]

Some more terms to determine meaning:

1. terrine a.geld mold b. paper doily c. to dust with powdered sugar
2. conserve a.wild game b. thick jam c. to bottle up
3. tarte tatin a. small pie b. to make from raw ingredients c. beverage
4. cous cous a. thick crackers b. square bars c. thick porriage like grain
5. brie a. cheese b. chef hat c. specific casserole pan for souffle
6. trifle a. to divide recipe in half b. knife c. to layer dessert in bowl
7. chipotle a. peach type b. pepper type c. mushroom type
8. calamari a. optopus fingers b. mixing ingredients c. flaming dish
9. panzanella a. brushetta b. a carafe c. mixing big bread croutons with salad
10. orecchiette a. disc shape pasta b. napkin fold c. european bread

Answers on tomorrow's blog 3-6-08.

Cooking: Build Your Cooking Vocabulary

2008-03-04T14:00:00.003-06:00

Answers will appear in tomorrows blog. Match the word with its definition.

1. marscapone a. candy b. italian cheese c. macaroni
2. frittes a. french fries b. fried dough c. french toast
3. picatta a. fried meat pounded very thin b. pudding c. cookie
4. andouille a. biscuit b. hot sausage c. herb
5. serano a. milk from goat b. thick paste c. very hot pepper
6. linguine a. flat spaghetti noodle b. cream sauce c. polish bread
7. truffle a. chocolate sauce b. mushroom c. tree bark
8. tiramisu a. italian dessert b. angelfood cake c. gelato
9. tempura a. cake with milk b. batter fried food c. gelatin mold
10. colcannon a. potatoes with cabbage dish (irish) b. English pie c. French stew

Soaring Eagles

2008-03-03T13:48:00.004-06:00

We visited Steve and Nicole last weekend. Amongst the shopping and cooking of over 100 meatballs, 5 pizzas and 3 stomboli rings I did, we viewed the bird sanctuary on the Mississippi River at the bridge near Alton, IL. It is amazing how the eagles can see fish coming to the surface of the river and swoop down to catch the fish with their claws. In the little time we were there, five fish were caught. Amazing to view! Guess that is why they say they have eagle eyes; they can see something in water at distance of 1/4 mile. I am glad to hear they are not on the extinct list anymore.

Destination: St Louis, MO

2008-02-28T08:35:00.003-06:00

St Louis is any an enjoyable place to travel. I will attempt to explain some enjoyable places to visit on a short trip to St Louis, at least in my eyes. You are very near the arch by the time you reach the Collinsville exit on I55 toward St Louis. We usually get a Little Castle burger fix there. Little Castle is a fast food chain created from St Louis origins. There are many other eating places there. As you approach the Mississippi River the arch is to your right. See the picture above.

Things in the downtown area: The first exit to the right beyond the bridge will take you to the downtown area. Streets just west of the arch are considered the downtown area. The St Louis Mall has a large variety of stores with an anchor store of Dillards. Union Station has unique shops, entertainment and a theatre nearby. McLedes Landing area just north of the arch has smaller converted warehouses for arts and crafts, pubs, entertainment and a favorite eating place, The Old Spaghetti Factory. I believe it does not open until 4 PM daily. Of course, there are games at Busch Stadium and the Annhauser-Bush Plant offers tours and samplings. The arch area has a museum, building and tram to the top of the arch to explore. There is a major theatre hall with productions and concerts. There is a farmer’s market regularly at the Solarde district.

Things in the Florrisant area: Of recent visits we now use the I270 corridor from I55 to north St Louis. A bridge will join to the Alton IL area where my son Steve lives if you take 367 North. I enjoy a lot of the mini strip malls along the interstate. Old Time Pottery is a favorite spot to shop, TJ Maxx and gas is 10 cents cheaper than IL always. Take I170 south to get the Lambert International Airport or connect to other interstates south.

Things on St Charles Rock Road area: There is a big mall located at the intersection of St Charles Rock Road and Lindenburg Rd. It is just off I70 just before you hit the I270 corridor going west. Anchor stores of Dillard, Sears, Pennys and others are located there. Thrift stores are all along the Lindenburg Road just south and east of the mall. Across from the mall to the west off St Charles Rock Rd is Value City Furniture that seems to have an afordable selection of furniture. Of course, the Lambert International Airport is near this area.

Things in the I70 toward Wentzville area: It is a fun place to stop at the historical town of St Charles. There are many art and craft stores in this quaint area. If you travel awhile on I70 going west to Kansas City, there is a mall at St Peters, Big Lot furniture store, strip malls, Sams, and another Old Time Pottery before Wentzville at the Lake Saint Louis exit 210.

Things in the Page Ave area: When I270 curves from going west to south just after the I70 turnoff, you will be getting close to the Page Ave exit in Maryland Heights. There is a Fudruckers nearby and a unfinished furniture store near exit south. There is a good quiet hotel location to stay overnight at the intersection of I270.

Things in the Maryville University area: If you take I270 clear around the west side it will intersect with I64. Take I64 West and Maryville University is located to right in couple of exits. They have a good quiet location to stay overnight very near the college, a Courtyard I believe. At the intersection on all sides of I64 and I70 corridors is a lot of shopping including a mall with anchor stores of Dillards, Macy and others. Crate and Barrel is nearby, Trader’s Joes and Whole Foods Grocery all of which are fun to shop. I have been wanting to shop along Clayton Rd. Near this area is Grant’s Farm, a must for the young children. It has a petting zoo and tram- just a fun day! The museum of transportation is in this town.

Things in Forest Park area: The St Louis Zoo is the biggest zoo for the cheapest I have every gone to. There is no charge to this zoo located in the Forest Park area. The zoo has a railroad all along its exterior parameter. A St Louis Science Center is in this area. The Missouri Botanical Gardens is in this area. I enjoy going to the Italian ethnic area for specialty foods. It is called THE HILL and is marked by flags on the poles just off I44/Hampton Blvd. I buy sausages at the Volpi Meat Market, breads at the bakery, and tortolini/parmesan and noodles at a grocery on Shaw St. The area is also loaded with authentic Italian restaurants.

Looking for a teachers job? Try the ISU job fair!

2008-02-27T10:39:00.002-06:00

[BCAACBCBAB] Answers.

Yesterday Illinois State University had their annual Educators Job Fair at the Bone Student Center Ballroom from 9:30 am -3:30 pm. School districts from within IL and other states line up at tables to recruit teachers at major universities like Illinois State. The major job fair is in late February and another recently has been created in October. To see the listing of districts who participate based on needs in the district can be found off of the Career Center’s home page (www.careercenter.ilstu.edu). Postings will have other universities they will be traveling to in addition to Illinois State and the openings in their district. In Fall 2008 the Educators Job Fair is scheduled for October 1. Career Center exists to help the student find a job and make them more employable. Career Center is located in the basement of the Student Services Building (438-2200). Check it out!

Cooking: Word Power Vocabulary Building

2008-02-26T13:28:00.002-06:00

Pick the answer that defines the term:

1. roux - a. a piece of equipment b. cooked mixture of flour and fat c. an attachment.

2. deglazing - a. icing on fondant cake b. food with irredescent color c. adding liquid to remove particles from pan.

3. brulee- a. burnt crispy coating b. punching of dough c. beverage

4. cerviche- a. cooking meat without adding heat b. cut of meat c. a way to cut fish

5. flambeed- a. a rolled pastry b. knife c. to ignite

6. brine- a. irish drink b. to soak in water and vinegar c. a herb

7. braise- a. grilling meat b. pot of fondue c. to cook with liquid

8. compound- a. meat pounder b. new formation from binding things together c. soup

9. remoulade- a. sauce b. mexican cheese c. drink

10. filet- a. a clump of dough b. to slice thin crosswise c. bag used for holding knives.

[Answers appear in tomorrow's blog.]

Get a Jump on Next Year!

2008-02-25T11:56:00.004-06:00

According to Webster dictionary, leap year adds one extra day every four years. That day is Feb 29th, this Friday.

Jim and I got a leap of news this weekend from a Verizon gent from Portland. The entire towns of Bloomington-Normal will be totally changing to digital transformation for TV cable, phone by 2009. They are offering a year package of 200 cable channels for the TV, caller ID, and call waiting and DSL line of the highest quality for $95 plus tax for one month, then goes up $10 after one year. The fiber optic lines they will be installing will allow people to get Direct TV (an extra 150 channels), unlimited calls on the phone and a faster connection for the internet. There will an additional charge $5 for each TV box once the digital signals are installed. Digging for those will begin sometime this year by Verizon. At the end of the year, this Verizon package freezes forever. If you still have cable the price can fluctuate because the cable company cannot be deregulated. After comparison with the additional boxes for conversion it is very near or even less than what we currently pay. But we have a leap in benefits for choosing this package! Additionally, they will give you a $100 Circuit City Card for participating in the sale.

Prepare now for the changes that will occur. Take the extra leap. If interested to know more, call Doug at 971-732-2597.

It's Tax Preparation Time!

2008-02-22T09:30:00.003-06:00

When I worked for the calling center for the IRS over a decade ago, there would be a ton of questions and requests for forms during this time of year. By the end of January, I should have all those year-end statements to calculate how much over or under we paid in taxes. Jim will be taking the figures to our tax preparer today to find out our adjusted gross income. As I sort through the receipts for items of deduction, I gather the significant ones for reference of my itemized deductions. As I get older, I get this job over with soon; when we had family that task often was pushed to April 15th….or even an extension was applied for which gave you a couple more months to complete. The IRS problem solving line is 1-800-829-1040! Use it; they have a person ready to answer your questions. Documentation details are the key to a successful tax return year!

Some reminders to my children who haven’t completed these IRS forms as long as I have:Did you know that you can deduct the mileage to health care services? To charitable services? Keep track of how far places are to your house and the frequency of trips.

Did you know that your medical facility can generate a list in review of the year at your request?

Did you know you can call the credit unions or bank for statement transactions for the year at your request?

Did you know that items that support a business are deductible? (ie, paper, printing cartridges, paper clips, envelopes, stamps, small equipment (usually put on a 5 yr deduction plan if a large item) An additional form is attached to the 1040 if you own a business. 1040A’s are for those you have no itemized deductions.

Did you know that a percentage of the total utility bill can be deducted if you have a specific sq foot of space that is used for a business? Did you know this also includes the car if that is used in the operation of the business?

Did you know that everyone can deduct courses with the Lifetime Learning Credit each year? If you are in the first 60 hours of undergraduate, you can use the Hope Learning Credit in those years? Did you know that if the student loan is in the name of someone other than you, they get the deduction?

Did you know that your required “uniform” clothing at work is deductible? (ie, safety equipment, nurse uniforms, tools)

Did you know that you can deduct a trip if that trip has some aspect related to business including meal allowance and travel expenses? A trip to check on property you own some other place is deductible.

Did you know that you can deduct your real estate property tax you pay in June and September (in B/N) for the year?

Did you know that filing electronically and having your refund electronically deposited into a bank account will get it to you weeks earlier than choosing to receive it by government check?

Mortgage insurance is required by government and private lenders on home purchases in which the buyer pays less than 20 percent as a down payment. For 2007, taxpayers can deduct mortgage insurance premiums on home acquisition debt that was new or refinanced in 2007. If you simply continued paying premiums on a mortgage that predated 2007, you can't deduct those. This is good for income less than $100,000.

Did you know there is an 800# to call if you have questions on any form like Child Care Deductions, energy credits or Moving expenses? 1-800-829-1040

Did you know that you can deduct a safe deposit box and the amount you pay for a tax preparer to do your taxes?

Did you know that medical deductions must be over 7% deduction of the adjusted gross income? That is often very difficult to do unless you have had a major illness or operation.

Website for paper documentation: http://www.detnews.com/apps/pbcs.dll/article?AID=/20080201/BIZ01/802010306/0/BIZ01

Clergy have special tax deductions….Here is a book written about these laws:
http://www.amazon.com/Clergy-Tax-2007-Preparation-Cooperation/dp/0830743006

Here are some changes of this year over past tax preparations:

There's a new wrinkle in effect for 2007 charitable contributions: tighter record-keeping requirements for smaller cash contributions. Previously, for amounts under $250, a taxpayer's notes or personal check register reflecting the donations was sufficient documentation. Now, all cash donations must be backed up by official records such as a check, bank copy of the check, electronic funds transfer record, credit card or credit union statement. These must list the charity, donation amount, date paid or transaction posting date. A charity's written acknowledgment showing that information is also OK. http://www.detnews.com/apps/pbcs.dll/article?AID=/20080201/BIZ01/802010311/0/db.php?commonpath=http:

The Hope credit, worth up to $1,650 per student in 2007, can be taken only in the first two years of post-secondary education, providing the student is enrolled at least half time. For each student you can claim 100 percent of the first $1,100 in qualified education expenses and 50 percent of the next $1,100.

The Lifetime Learning credit is worth up to $2,000 per return -- not per student, so you can combine expenses from more than one student. This credit isn't limited to college expenses -- non-degree work is OK, even if it's just a course or two. There's also no limit on the number of years in which the Lifetime Learning credit can be claimed. The calculation is 20 percent of the first $10,000 of qualifying education expenses.

Both credits phase out -- gradually decrease -- as income goes up. A taxpayer who has over $57,000 in modified adjusted gross income (AGI), $114,000 for joint filers, can't claim a credit. http://www.detnews.com/apps/pbcs.dll/article?AID=/20080201/BIZ01/802010308

There are different standard mileage rates depending on for what purpose a car was driven.

Standard Mileage Rates

Business mileage

48.5 cents per mile

Taxpayers ordinarily can deduct car expenses if the car is used for business purposes. Taxpayers can use either the standard mileage rate or actual car expenses. For more information, see the section on Car Expenses in IRS Publication 463, Travel, Entertainment, Gift, and Car Expenses.

Medical or Moving mileage

20 cents per mile

Taxpayers can deduct car expenses if the car is used as transportation for medical care. Taxpayers can deduct either the actual car expenses or a standard mileage rate. Medical expenses are an itemized deduction. For more information, see the Transportation section of IRS Publication 502, Medical and Dental Expenses.

Taxpayers can deduct car expenses if they move or relocate for a job. The car expenses are claimed as part of the moving expenses deduction.

Charity mileage

14 cents per mile

Taxpayers can deduct car expenses if the car is used for charitable purposes. The car expenses are claimed as part of the charitable donation deduction.

Sources: IRS Standard Mileage Rates for 2007 were set in Revenue Procedure 2006-49 (PDF document). The IRS also announced the standard mileage rates in IR-2006-168. http://taxes.about.com/od/2007taxes/qt/IRSMileageRate.htm

Moving Expenses are deductible if you move greater than 50 miles away from the previous job. http://www.bankrate.com/brm/itax/tips/20010302a.asp

Yiks, It's Cold Outside!

2008-02-21T10:48:00.001-06:00

It is that time of year again where the days seem colder and more and more coworkers are absent from work because of flu and colds. I do believe that when I was younger the weather was much colder than winters of current years. It would snow at least one to two major snowfalls before Christmas in the 1950-1980. The snow would not melt away until Easter time. It was the unusual to not have snow at Christmas, but now it is the end of January before we have the severe weather. Today we have the rain and the slushy problems. Is this global warming or what? In one more week the warm weather emerges, so as I age I look forward to those warmer days.

If you are ill today, may I offer you this advice I found on the internet to get you well:

Options for Controlling Influenza

The most effective strategy for reducing the effect of influenza is annual vaccination. Strategies that focus on providing routine vaccination to persons at higher risk for influenza complications have long been recommended, although coverage among the majority of these groups remains low. Routine vaccination of certain persons (e.g., children and HCP) who serve as a source of influenza virus transmission might provide additional protection to persons at risk for influenza complications and reduce the overall influenza burden. Antiviral drugs used for chemoprophylaxis or treatment of influenza are adjuncts to vaccine but are not substitutes for annual vaccination. Nonpharmacologic interventions (e.g., advising frequent handwashing and improved respiratory hygiene) are reasonable and inexpensive; these strategies have been demonstrated to reduce respiratory diseases (86) but have not been studied adequately to determine if they reduce transmission of influenza virus. Similarly, few data are available to assess the effects of community-level respiratory disease mitigation strategies (e.g., closing schools, avoiding mass gatherings, or using masks) on reducing influenza virus transmission during typical seasonal influenza epidemics (87,88). http://www.cdc.gov/MMWR/preview/mmwrhtml/rr5606a1.htm

Can you tell the difference between a cold and the "flu"?

You cannot really tell the difference between a cold and the flu (from the word "influenza") from the symptoms alone. Flu symptoms usually occur very quickly after one is infected but the onset of cold symptoms can be up to a couple of days or so. Symptoms like headaches, fever and muscle aches and pains are usually associated with influenza but someone with a severe common cold can also have these symptoms.

Do chills or exposure to cold temperatures cause colds?

In a word - no. Some people may sneeze if their skin is cooled. More people catch colds when the weather temperature is cold than when it is warm outside because they tend to be inside more often and longer. People tend to blame cool temperatures for getting a cold rather than being in closer, prolonged contact with people who have a cold.

Some people associate exposure to the cool air from air conditioners as a cause of colds. Again, it is not the temperature that is the culprit. Air conditioners remove moisture from the air which, in turn, can dry the mucous on the nasal membrane. Without a sufficient mucous layer covering these membranes, the nose becomes more susceptible to viruses that cause the common cold.

How can we control the spread of common colds?

You cannot cure a cold but you can help protect yourself from getting a cold by following good personal hygiene practices. Good hygiene practices include:

washing hands properly and frequently
covering the mouth when coughing or sneezing
wiping noses using disposable tissues in a way that secretions are contained by the tissue without contaminating the hands
avoiding rubbing the eyes with dirty hands
avoiding nail biting (especially important for infections that are transmitted orally)
A healthy diet and getting sufficient sleep are also important in helping to prevent colds. Our immune system is also affected by stress. Studies have shown that people are more susceptible to getting colds after times of psychological stress. http://www.ccohs.ca/oshanswers/diseases/common_cold.html

In my learning I have discovered that elderly people have a harder time to adjust to very cold and very hot weather. I sit at work with a blanket to keep warm. I believe the flu shot offered at ISU in the fall does help ward off the flu bugs. I use santizer on my hands to prevent bugs transfering with all the paperwork I do at my desk. Therefore, keep warm and take precaution!

As I Read Those Missionary Letters in Retrospect!

2008-02-20T15:51:00.002-06:00

Every couple months, I group my written summaries of what our supported missionaries are doing at Grace Church in Normal and send them off to a publishing newsletter, GraceVine. It is interesting to read these missionary letters.

Many are often underfunded in support. A few new insights why. Insurance has increased for the missionaries making it more difficult to work with existing budgets. Still others are “required” or “expected” to attend summer training or training at the headquarters that consume a chunk of financial support. Yet other parent organizations have restructured how they distribute the funds to their missionaries or simply inflation has taken its chunk of the support required. It costs more to travel to gain the support from churches too when home on furlough. In some cases, this has made some missionaries go to the pastorates or take an extra long furlough or the short-term mission opportunity becomes more enticing. They have not planned sufficiently for retirement, thus keep working that much longer. They are most greatful when given surprise support checks, like Grace’s check from the mission’s sale in summer!

In many situations their family is extremely important to them. They delight when their children choose missionary or Christian endeavors. They choose many times when in America on furlough to live with family or make visits with family members. They are concerned with their normal development in different culture or that they are removed from the parent in a missionary kid’s school. Even in retirement, they still have the sense that their job is not done and their mission work goes on. When missionaries get sick, they retreat to America, it must be more comforting to be closer to family and medical facilitites.

Many of them have to overcome inconvenient circumstances to do the job. Dwight and Ginny Sharp in Philipines share good descriptions of their remote travels to do interpretation work- taking boats, walking, being stranded by airplanes, etc. Neil and Joyce Coulter do without conveniences like washers to do daily tasks in Papa New Guinea. Only recently did they have the Bible translated in the language. They used the making of music to communicate and learn the language. They seem to make a way to do without and take life at a slower pace to anticipate obstacles to overcome. Most Americans live like kings and queens with their conveniences and thus would have a good amount of time to be able to devote to missions or compassionate causes. The amount to ship items to them is very costly, so giving to them is most useful in terms of money. It would help all missionaries on furlough to fill their suitcase with “their favorite things” or several outfits in their exact size or one size up. Leave the material things to distribution in your own country/ American missions/ and regions.

Many of them have an interest in advanced technology. In their news letter they speak of new advancements in terms of items that will facilitate their ministry. The learning of computer and programs are key interests of missionaries. To put their message on printed paper is important. To put their message on the air is important. To establish training more from the internet is important. Having cars that get them around is important. Having tape recorders to facilitate language communication is important. Thus people that know how to regulate these technologies are important people to them.

Many of them have a “people” focus. Personalities range all dimensions….some are extravertive, yet other works are monumental with the quiet type; some preach with the fire and brimstone approach, yet others are soft spoken and brief in words; some are extremely technology minded and diverse in their ministry, yet others feel their verbal message is supreme; some are optimistic; yet others are pestimistic. In some cases, to reveal their situations is dangerous to their existence as a missionary. Missionaries are humans too and from time to time need more knowledge in dealing with their situations…..they do have a love of learning that is motivation.

Many have come to know reliance on the supremacy of God in doing the work. The message of Christ is very simple and remains the same no matter what culture the missionary goes to. Christ died for your sin, he was buried and rose again to asend to heaven. He gives eternal life to those who believe in Him.

If I find new insights as I read more I will edit this entry in the future to reflect those insights.

Curt's Retirement Party!

2008-02-19T08:04:00.002-06:00

During this past weekend our family went to my aunt Esther’s house in Morton, IL. She invited us to Curt’s surprise retirement party. Curt has retired since January 31st. Curtis is 3 months younger than I am, he is 56 last October 2007. He has been working as a microbiologist at Bayer in Kansas city for the last 30 years. Curt is one of four male cousins I have. Esther is my mother’s sister. Curtis has worked at this job since he graduated from his masters degree at South Dakota State in Brookings, SD in microbiology in 1973 (minus a couple years). He has lived at the same house residence in Merriam, a suburb of Kansas City most of that duration of time. We visited Curt at Kansas once when our children were young, Jamie was age 8, Steve age 6 and Kari age 4. It was the year our family camped all the way to and from a Provo, UT conference Jim was attending.

Curtis was around age 35 when he married his wife, Tammy. Since that time they have had three children, Amy, Motts and Jacob. Amy graduated from high school last year and is currently in college at UT State University majoring in interior design. Motts is in his junior year at high school and Jacob a freshman.

Some significant things Curt has worked on at his job are: 1) developed animal vaccines 2) took samples of agriculture stock for development of vaccines in other countries and the like. Congratulations Curt on a job well done!

Future plans include expanding his hobbies of furniture restoration, tennis, bicycling, airplane model construction. He plans to guide his boys through their high school and college experiences in the upcoming years.

Definitely, Curt does not look like “the bum” he vocalized he expired to in his elementary days! Way to go, Curt, we are proud of you!

A Salute to the Presidents in My Lifetime!

2008-02-18T07:53:00.003-06:00

I have had the following presidents during my lifetime: Truman (to 53), Eisenhower (53-61), Kennedy (61-63), Johnson (63-69), Nixon (69-74), Ford (74-77), Carter (77-81), Regan (81-89), Bush (89-93), Clinton (93-01), and Bush (01-08). That’s a total of 11 presidents. Our Bible Study has the president on our prayer list and I believe we pray for him each week since its beginning in 1992. They have a big responsibility, but each, I know, has to rely on support positions for debriefing and help in making those important decisions for our country. Thank you for your dedication and devotion to our country and those things you promote for its betterment! Thanks to those presidents who do acknowledge God as the founding forefathers of our country did in many documents of the origin of the USA.

Read current interviews with the President:

Sep 24: http://www.msnbc.msn.com/id/5866571/
Jan 14: http://www.cbsnews.com/stories/2007/01/13/60minutes/main2358754.shtml
Jan 30: http://www.pbs.org/newshour/bb/white_house/jan-june07/bush_01-16.html
Jan 30: http://blogs.wsj.com/washwire/2008/01/30/excerpts-from-interview-with- president-bush/
Feb 8: http://www.msnbc.msn.com/id/4179618/

The following website will show you the biography, picture and a brief description of their period of service [http://www.whitehouse.gov/history/presidents/].

Application Day for Student Teachers!

2008-02-15T09:52:00.002-06:00

See my stack of work received today! It generates the longest working task that my job has to complete. I keep track of student teachers in ELED-ML-ECE-Bilingual placements in this current Spring 2008 semester in file folders, in database and on ISU mainframe. I track the deficiencies of students who will be student teaching in the Fall 2008 and record the placement from University Supervisors all over the state of IL. Today is when I receive the applications for Spring 2009. There are more student teachers in spring semesters than the fall semesters due to program sequences. Today will be a full day of busy work….I am not complaining. I am very greatful for the work I have to do.

History of Valentine Giving

2008-02-14T08:50:00.004-06:00

Jim, thank you for the eight roses on Valentines Day. You are very thoughtful and it was executed all by yourself! I am greatful and very surprised!

"People in most Western countries celebrate Valentine's Day on February 14.
Many schools hold Valentine's Day parties when the children make special
decorations for their classrooms. Old and young alike exchange Valentine cards
with their friends. The custom of exchanging greetings on Valentine's Day goes
back hundreds of years. Scholars have found records of Valentine notes that
date from the 1400's.

Valentine's Day is a special day observed on February 14. On this day, people
send greeting cards called valentines to their sweethearts, friends, and members of their families. Many valentines have romantic verses, and others have humorous pictures and sayings. Many say, "Be my valentine."

For weeks before February 14, stores sell valentines and valentine decorations
. Schoolchildren decorate their classrooms with paper hearts and lace for the
occasion. On Valentine's Day, many people give candy, flowers,
and other gifts to their friends.

Valentine's Day Around the World
In the United States and Canada, children exchange valentines with their
friends. In some schools, the children hold a classroom party and put all the
valentines into a box they have decorated. At the end of the day, the teacher
or one child distributes the cards. Many children make their own valentines
from paper doilies, red paper, wallpaper samples, and pictures cut from
magazines. Sometimes they buy kits that include everything needed to
make valentines. Many children send their largest, fanciest
cards to their parents and teachers.

Older students hold Valentine's Day dances and parties. They make candy
baskets, gifts, and place cards trimmed with hearts and fat, winged children
called cupids. Many people send flowers, a box of candy, or some other gift
to their wives, husbands, or sweethearts. Most valentine candy
boxes are heart-shaped and tied with red ribbon.

In Europe, people celebrate Valentine's Day in many ways. British children sing
special Valentine's Day songs and receive gifts of candy, fruit, or money. In
some areas of England, people bake valentine buns with caraway seeds, plums,
or raisins. People in Italy hold a Valentine's Day feast.

In Britain and Italy, some unmarried women get up before
sunrise on Valentine's Day. They stand by the window watching for a man to pass. They believe that the first man they see, or someone who looks like him, will marry them within a year. William Shakespeare, the English playwright, mentions this belief in Hamlet (1603). Ophelia, a woman in the play, sings:

Good morrow! 'Tis St. Valentine's Day
All in the morning betime,
And I a maid at your window,
To be your valentine!

In Denmark, people send pressed white flowers called snowdrops to their
friends. Danish men also send a type of valentine called a gaekkebrev (joking
letter). The sender writes a rhyme but does not sign his name. Instead, he
signs the valentine with dots, one dot for each letter of his name. If the
woman who gets it guesses his name, he rewards her with an Easter egg on
Easter. Some people in Great Britain also send valentines signed with dots.

Different authorities believe Valentine's Day began in various ways. Some trace
it to an ancient Roman festival called Lupercalia. Other experts connect the
event with one or more saints of the early Christian church. Still others link it
with an old English belief that birds choose their mates on February 14.
Valentine's Day probably came from a combination of all three of those
sources--plus the belief that spring is a time for lovers.

The ancient Romans held the festival of Lupercalia on February 15 to ensure
protection from wolves. During this celebration, young men struck people with
strips of animal hide. Women took the blows because they thought that the
whipping made them more fertile. After the Romans conquered Britain in A.D.
43, the British borrowed many Roman festivals. Many writers link the festival
of Lupercalia with Valentine's Day because of the similar date and the
connection with fertility.

The early Christian church had at least two saints named Valentine. According
to one story, the Roman Emperor Claudius II in the A.D. 200's forbade young
men to marry. The emperor thought single men made better soldiers. A priest
named Valentine disobeyed the emperor's order and
secretly married young couples.

Another story says Valentine was an early Christian who made friends with many
children. The Romans imprisoned him because he refused to worship their gods.
The children missed Valentine and tossed loving notes between the bars of his
cell window. This tale may explain why people exchange messages on
Valentine's Day. According to still another story, Valentine restored
the sight of his jailer's blind daughter.

Many stories say that Valentine was executed on February 14 about A.D. 269.
In A.D. 496, Saint Pope Gelasius I named February 14 as St. Valentine's Day.

In Norman French, a language spoken in Normandy during the Middle Ages,
the word galantine sounds like Valentine and means gallant or lover. This
resemblance may have caused people to think of St. Valentine
as the special saint of lovers.

The earliest records of Valentine's Day in English tell that birds chose their
mates on that day. People used a different calendar before 1582, and
February 14 came on what is now February 24. Geoffrey Chaucer, an English
poet of the 1300's, wrote in The Parliament of Fowls, "For this was on St.
Valentine's Day, When every fowl cometh there to choose his mate."
Shakespeare also mentioned this belief in A Midsummer Night's Dream.
A character in the play discovers two lovers in the woods and asks,
"St. Valentine is past; Begin these woodbirds but to couple now?"

Early Valentine Customs
People in England probably celebrated Valentine's Day as early as the 1400's.
Some historians trace the custom of sending verses on Valentine's Day to a
Frenchman named Charles, Duke of Orleans. Charles was captured by the
English during the Battle of Agincourt in 1415. He was taken to England and
put in prison. On Valentine's Day, he sent his wife a rhymed love letter from
his cell in the Tower of London.

Many Valentine's Day customs involved ways that single women could learn who
their future husbands would be. Englishwomen of the 1700's wrote men's
names on scraps of paper, rolled each in a little piece of clay, and dropped
them all into water. The first paper that rose to the surface
supposedly had the name of a woman's true love.

Also in the 1700's, unmarried women pinned five bay leaves to their pillows
on the eve of Valentine's Day. They pinned one leaf to the center of the
pillow and one to each corner. If the charm worked,
they saw their future husbands in their dreams.

In Derbyshire, a county in central England, young women circled the
church 3 or 12 times at midnight and repeated such verses as:

I sow hempseed.
Hempseed I sow.
He that loves me best,
Come after me now.
Their true loves then supposedly appeared.

One of the oldest customs was the practice of writing women's names on slips
of paper and drawing them from a jar. The woman whose name was drawn by a
man became his valentine, and he paid special attention to her. Many men gave
gifts to their valentines. In some areas, a young man gave his valentine a pair
of gloves. Wealthy men gave fancy balls to honor their valentines.

One description of Valentine's Day during the 1700's tells how groups of
friends met to draw names. For several days, each man wore his valentine's
name on his sleeve. The saying wearing his heart on his sleeve
probably came from this practice.

The custom of sending romantic messages gradually replaced that of giving
gifts. In the 1700's and 1800's, many stores sold handbooks called valentine
writers. These books included verses to copy and various
suggestions about writing valentines.

Commercial valentines were first made in the early 1800's. Many of them were
blank inside, with space for the sender to write a message. The British artist
Kate Greenaway became famous for her valentines in the late 1800's. Many of
her cards featured charming pictures of happy children and lovely gardens.

Esther A. Howland, of Worcester, Massachusetts, became one of the first
U.S. manufacturers of valentines. In 1847, after seeing a British valentine,
she decided to make some of her own. She made samples and took orders from
stores. Then she hired a staff of young women and set up an assembly line to
produce the cards. One woman glued on paper flowers, another added lace,
and another painted leaves. Howland soon expanded her business
into a $100,000-a-year enterprise.

Many valentines of the 1800's were hand painted. Some featured a fat cupid
or showed arrows piercing a heart. Many cards had satin, ribbon, or lace trim.
Others were decorated with dried flowers, feathers, imitation jewels,
mother-of-pearl, sea shells, or tassels. Some cards cost as much as $10.

From the mid-1800's to the early 1900's, many people sent comic valentines
called penny dreadfuls. These cards sold for a penny
and featured such insulting verses as:

'Tis all in vain your simpering looks,
You never can incline,
With all your bustles, stays, and curls,
To find a valentine.

Many penny dreadfuls and other old valentines have become collectors' items.

Valentine, Saint, is the name associated with two martyrs of the early Christian
church. Little is known about them. The Roman history of martyrs lists two
Saint Valentines as having been martyred on February 14 by being beheaded.
One supposedly died in Rome and the other at Interamna, now Terni, 60 miles
(97 kilometers) from Rome. Scholars have had great difficulty in finding
historical fact among the Saint Valentine legends.

The Saint Valentine who died in Rome seems to have been a priest who suffered
death during the persecution of Claudius the Goth about A.D. 269. A basilica
was built in his honor in Rome in A.D. 350, and a catacomb containing his
remains was found on this location.

Another history of martyrs mentions a Saint Valentine who was bishop of
Interamna and who may have been martyred in Rome. By being remembered
both in Rome and in Interamna, he may have come to be considered as two
people, but this is not entirely certain.

The custom of exchanging valentines on February 14 can be traced to the
English poet, Geoffrey Chaucer. He mentioned that birds began
to pair off on that day."

~Above information taken from The World Book Encyclopedia 1998~

"Grandma, What is a Rose?"

2008-02-13T07:51:00.005-06:00

Last time I saw Haven I asked her if she knew what a rose was. She said "no", so here is the internet research on what is a rose?

With their far-reaching popularity, roses are the queens of flowers. After buttercup, the roses are the second oldest variety of flowers on the planet. Biologists can trace roses back some 200 million years! The ancient Greeks and Romans identified rose with Aphrodite and Venus – goddesses of love. There was a tradition in Rome where a wild rose was placed on the door of a room where secret or confidential matters were discussed. The phrase ‘sub rosa’ (under the rose), meaning, “to keep a secret”, is derived from this ancient Roman practice. Early Christians identified the five petals of rose with the five wounds of Christ. Roses also signify the symbol associated with the Virgin Mary.When Aphrodite cried about the death of her lover Adonis, she had red "Adonis Roses" grown with his blood, - thus red roses are the symbol of never-ending love. Cleopatra filled an entire room with rose petals when her love, Anthony, returned home.

The giving of a single rose is a practice that has long been popular and the gift of flowers has not only become synonymous with romantic holidays like Valentines Day but also as a gesture of love, friendship or care . The poignancy and simplicity of a single rose is indicative of true love and literally means “I love you”. The most traditional time to give a single rose is on Valentine’s Day. The rose is quite unique as far as gifts for loved ones go. The rule that less is more works equally as well as giving a dozen or even more roses. A single rose signifies love at first sight or that you still love someone whereas a dozen roses means “be mine”. On the other hand 15 roses means that you are truly sorry. Two dozen roses signifies “forever yours”. The number of roses you buy someone really does have a deep meaning.

No single flower has the kind of universal appeal as that enjoyed by roses. Love is considered as the global language and rose is historically considered as the medium of expressing love and beauty. As a result, in addition to assisting the expression of love through gifts, roses are used in the manufacture of famous perfumes and other products to freshen up their essence.

Roses come in hundreds (and maybe thousands!) of varieties and it is believed that there is a rose for every human emotion. Rose is called the “Queen of Flowers”! According to the Victorian “language of flowers”, different colored roses have their own symbolic meaning. See the chart below.

Roses come in almost every color but contrary to popular belief, there are no blue or black roses. A true blue rose has so far been proved elusive for the rose breeders. Roses do not have the genes to produce a blue color. Similarly the black roses (as they appear) are very dark reds, or dark purples, and some red varieties even have petals that burn to black in the sun, but there are no true black roses.

red

Red roses are the traditional symbol for love and romance, and a time-honored way to say "I love you." The red rose has long symbolized beauty and perfection. A bouquet of red roses or a single rose is the perfect way to express your deep feelings for someone special.

pink

As a symbol of grace and elegance, the pink rose is often given as an expression of admiration. Pink roses can also convey appreciation as well as joyfulness. Pink rose bouquets often impart a gentler meaning than their red counterparts.

yellow

The bright, sunny color of yellow roses evokes a feeling of warmth and happiness. The warm feelings associated with the yellow rose are often akin to those shared with a true friend. As such, the yellow rose is an ideal symbol for joy and friendship.

white

White roses represent innocence and purity and are traditionally associated with marriages and new beginnings. The white rose is also a symbol of honor and reverence, and white rose arrangements are often used as an expression of remembrance.

orange

With their blazing energy, orange roses are the embodiment of desire and enthusiasm. Orange roses often symbolize passion and excitement and are an expression of fervent romance. A bouquet of orange roses will send a meaningful message.

lavender

The unique beauty of the lavender rose has captured many hearts and imaginations. With their fantastical appearance, lavender roses are a perfect symbol of enchantment. The lavender rose is also traditionally used to express feelings of love at first sight.

Meaning of the color of roses

http://www.rkdn.org/roses/colors.asp

So you want to make your valentine a wrist corsage, here are steps to do this task:

First, be sure the rose picked are not large ones, because the general sized person needs a cluster of three smaller ones. The roses should be cleared of green leaves and thorns (there is a thorn remover gadget that can be used). Cut stems at a slant. Keep in water or watered oasis foam until ready to use.
Using a 22 gauge floral wire, insert the floral wire at the rose base bump through one side to and outside the other side to a length of 3 inches.
Twist the short length along with the long length along the cut stem. Keep the entire length no greater than 5 inches.
Using floral tape above the wire level, begin twisting it around and around overlapping slightly to the base of the wire. NOTE: you will be twirling the rose with your left hand and controlling the tape with your right hand. Floral tape can be torn off…look for no gaps and taunt coverage and tape that sticks to each other. Do all the roses the very same way and place three smaller roses in row.
You will need circles of a correlating fabric. These circles of netting should be around 3 inches. Do up a lot of these BEFORE the assembly as this is a tedius task. Once the circles are cut, fold each circle in half, in quarters and half again. Holding the netting in the left hand, wrap a 6” floral tape wrapped wire (22 gauge) and twist a couple time at the point end of the folded netting circle. You can tape both ends together if you wish.
A good filler like wax flowers (whitish/purplish) is better than baby’s breath for filler in a corsage. Any way, the cuts off this should be no more than 2-3 inches in stem with the leafs removed off the stem, each corsage will use will use up at least one-two stems to each rose used. Arrange 1-2 stems to the back of each rose and tape the wire length again. Place these cluster again in a row on your workspace.
Behind the rose/filler cluster place one netting twist as prepared in step 5. Again go over the wire taping length again. Arrange your clusters together in a pleasing triad arrangement or two with stems down at top and one with a stem up. This time you will need to cut the base off with a wire cutter to a length needed to tape these flowers together at the center. To cover the ends of the rose clusters wire: use the floral tape with raw edges going toward the top at a 1” level at the base. Bring the tape under the base of the stem and up to the level of tape where it started and begin rewrapping the end of stem. In center leave enough room to insert a bow.
You are ready to put the wrist corsage mechanism on before the bow. It just clamps on both sides of the center with pinching.
Bows can be made ahead of the assembly process: To do this it is much easier with a wire edged ribbon because if it gets smashed no problem or if you want to cover and arrange the bow loops it is much easier! I think you know how to do these, but be sure it is much smaller and have a 6” floral tape wrapped wire (22 gauge) ready to tie through the loops, cut the ends of the bow at a slant. Tie the loose ends around the center of the corsage and bring down against the other stems, cut and rewrap…this should not be showing at all to the back.
In the final application, I like to apply leaves or like to finish the back and cover all the wiring mechanism. To add a leaf, take each leaf leaving a short stem, Using a wire like you are sewing take a stitch up ½” and cross over the center stem and stitch down the other side of the stem until you have two wires parallel. Using the floral tape again, wrap the stems covering your wire stitching to a length of 3 inches. It all depends what type of leaves you have to work with as to how this all is arranged, but in the end it must be FLAT on the back! Again cover the work you add in the back.

NOTE: In the wrapping process you are trying to eliminate bulk---stems leaves, extra wires, etc. The corsage will become more streamlined. In general, the thinner the stem and the more twiggy the filler the better to work with.

Here is the supply list for wrist corsage (or corsage): couple sacks of 22 gauge wire, cluster of wax filler flowers, cluster of leaves/ferns (one per corsage), three small roses (or mini carnations or asteomeria stem) per wrist corage/ corsage, netting circles (one per each rose), three rounds of floral tape (green); wire cutter, rolls of ¼” wired edge ribbon (each roll will do couple bows), wristlet elastic-clamp on type (one per wrist corsage), baggies for bagging, sharp knife, I think that’s all.

To keep the roses healthy: there is rose powder at florist shops in packets or bulk that keeps roses fresh when applied to water; wristlets for wrist corsages are sold there too! The rest you can get at hobby lobby or walmart.

Bag-It Ministry

2008-02-12T07:26:00.000-06:00

One of the biggest decisions I face each week is which item goes into this bag for the Bible Study members will take home. I have put a serving of cake, pie, brownies, cookies, snack foods, dips, etc. in these bags. I have invested in collecting these type of pastry bags for quick wrap-up during our fellowship/eating time. One extra serving is a nice addition to these senior citizen’s meal plan during the week. They seem to enjoy these, but sometimes it creates a challenge for me to find the time to prepare them in time before our regular Thursday Bible Study. I have compiled a list of potential items for this ministry and will attempt to attach the recipes gathered for a year’s focus. Enjoy some of these recipes yourself and fit them in your lifestyle!

Platinum Blondies

Prep Time: 20 minutes
Cook Time: 30 minutes
Inactive Prep Time: 1 hour
Yield: 16 (2-inch) squares
Difficulty Level: Easy

3/4 cup plus 2 tablespoons packed light brown sugar
1 large egg
2 teaspoons vanilla extract
8 tablespoons (1 stick) unsalted butter, melted
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup chopped pecans, toasted
4 ounces white chocolate, chopped, or 3/4 cup white chocolate chips

Position a rack in the center of the oven and preheat the oven to 325 degrees F.

Lightly butter an 8-inch square baking pan with sides at least 1 1/2 inches high. Using an electric mixer or mixing by hand, beat together the sugar and egg until light and fluffy, about 3 minutes. Add the vanilla and butter and beat to mix well. In a small bowl, stir together the flour, baking soda, and salt and add to the butter mixture, beating until just incorporated. Do not overmix. Using a spoon, stir in the pecans and white chocolate.

Spoon the batter into the prepared pan and use a flat metal spatula or a butter knife to smooth the top. Bake the blondies for 25 to 30 minutes, until the top is dry and golden and a knife inserted in the center comes out with just a few crumbs attached (not wet, but not perfectly dry). Remove the pan from the oven and place on a wire rack to cool. Cut the blondies into 2-inch squares. The blondies can be stored, well wrapped, at room temperature for up to 3 days (these seem to get better as they sit) or frozen for up to 2 months (thaw before serving).

Gooey Toffee Butter Cake

Cake:
1 (18.25-ounce) box yellow cake mix
1 large egg
1/2 cup (1 stick) unsalted butter, melted

Filling:
1 (8-ounce) package cream cheese, softened
2 large eggs
1 teaspoon pure vanilla extract
1 (16-ounce) box confectioners' sugar
1/2 cup (1 stick) unsalted butter, melted
1 cup almond toffee bits or chocolate toffee bits

Preheat the oven to 350 degrees F. Lightly grease a 13 by 9 by-2-inch baking pan.

For the cake: In the bowl of an electric mixer, combine the cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.

For the filling: Still using an electric mixer, beat the cream cheese until smooth. Beat in the eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce the speed and slowly pour in butter. Mix well. Fold in toffee bits.

Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point!

Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful cakes are very, very rich, and a little will go a long way.

Czechoslovakia Cookie Rolls

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 4 hours
Cook Time: 45 minutes
Yield: 40
User Rating:

The best thing about these rolls is that they taste the same as Czechoslovakian Koloche, but take about half the time, and this is why I love them so much. They are really becoming a tradition in our house at the holidays and especially at the annual cookie swap.

Dough:
1 cup unsalted butter, plus extra for greasing baking sheets
8 ounces sour cream
2 cups all-purpose flour
1 teaspoon salt

Filling:
12 ounces apricot preserves
3 ounces sweetened flaked coconut
1/2 cup pecans or walnuts, coarsely chopped
12 maraschino cherries, chopped

For the dough:
Preheat the oven to 350 degrees F. Grease 2 baking sheets and set aside.

In a mixer, beat the butter and sour cream until smooth, about 2 minutes. Gradually add the flour and salt until the dough comes together and pulls away from the side of the bowl. Refrigerate for at least 4 hours or overnight.

Divide dough into 4 even pieces and roll into 9 by 12-inch pieces about 1/4-inch thick. Set aside.

For the filling:
In a medium bowl, combine all 4 ingredients and mix until smooth. Divide the filling into 4 even portions, and spread even amounts of filling on each piece of rolled out dough, leaving a 1-inch border. Roll lengthwise and transfer to a cookie sheet. Repeat with remaining pieces of dough, placing 2 rolls on each cookie sheet.

Bake until golden at the edges, about 35 to 45 minutes. Slice while still warm into 1 to 2- inch slices. Cool completely on wire racks.

A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Orange Banana-Nut Bread

Orange rind and juice delicately flavor this bread. For a quick breakfast, spread toasted slices of this bread with reduced-fat cream cheese and top with thinly sliced strawberries, peaches, or kiwi.

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1 1/2 tablespoons grated orange rind
3 tablespoons fresh orange juice
1/3 cup chopped walnuts
Cooking spray

Preheat oven to 350º.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add eggs, 1 at a time, beating well after each addition. Add banana, rind, and juice; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in walnuts; spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Yield: 1 loaf, 16 servings (serving size: 1 slice)

Honey Oatmeal Cookies
Recipe courtesy Gale Gand

These cookies are a slightly sweeter twist on a traditional treat. Add in chopped dates, figs, raisins, currants, chocolate chips, chopped nuts -- whatever you like!

3 tablespoons butter, room temperature
1/2 cup brown sugar
1/4 cup honey
1 egg
1 tablespoon water
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups rolled oats
Any amount of the following: chopped dates, figs, raisins, currants, chocolate chips, chopped nuts

Preheat oven to 350 degrees F. Grease a cookie sheet. Using a mixer with the paddle attachment, mix together the butter, brown sugar, honey, egg and water thoroughly. Sift together the dry ingredients then stir in the oats. Add the dry ingredients to the wet and mix. Add any additional ingredients you've chosen. Drop by heaping teaspoonfuls onto the cookie sheet. Bake 12 to 15 minutes. Cool on a wire rack.

Yield: about 30 cookies
Prep Time: 20 minutes
Cook Time: 45 minutes

Homemade Bagel Chips with Garden Vegetable Dip

4 plain bagels
1/4 cup olive oil
2 cloves garlic, peeled and smashed
1/2 teaspoon Essence, recipe follows
Creamy Garlic and Vegetable Spread, recipe follows

Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper.

With a sharp knife, very carefully slice the bagels one at a time as thinly as possible, for 8 to 10 thin slices per bagel. Spread in 1 layer on the prepared sheets.

Heat the oil in a small saucepan over medium heat. When oil starts to get warm, about 1 minute, remove from the heat and add the garlic and Essence. Let sit until the garlic perfumes the oil, about 10 minutes. Remove the garlic from the oil.

With a pastry brush, lightly brush the oil on the bagel chips. Bake until golden brown. Turn and bake on the second side until just crisp, about 5 minutes. Remove from the oven and cool on wire racks.

To serve, arrange the bagel chips on a platter with the creamy garlic and vegetable spread.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Creamy Garlic and Vegetable Spread:
1 (8-ounce) package cream cheese, softened
1/4 cup sour cream
1 1/2 teaspoons minced garlic
2 ounces sun-dried tomatoes, softened in hot water, drained and chopped
3 tablespoons chopped black olives
2 tablespoons chopped chives
1/2 teaspoon fresh lemon juice
Salt, to taste

In a bowl, cream together the cream cheese and sour cream. Add the remaining ingredients and mix well. Adjust the seasoning, to taste.

Serve immediately, or cover and refrigerate until ready to serve. Bring to room temperature before serving. (The spread will keep for 3 days refrigerated.)

Yield: about 1 1/4 cups

June-July (6)

Fruit Relish

20 ripe tomatoes
8 pears, diced
8 peaches, diced
6 large onions, chopped
2 red peppers, chopped
4 cups sugar
4 cups white vinegar
2 tablespoons salt
2 tablespoons pickling spices (in a bag)

Put all ingredients in a large, heavy bottomed pot. Cook over high heat until it begins to thicken then reduce heat. Stir frequently to prevent sticking and burning until very thick. (3 to 5 hours in all). To speed up this process, place fruit in a colander overnight to allow some of the juices to drip out first.

Pineapple Chutney

1 medium onion, diced
2 tablespoons ginger, small dice
6 jalapenos, diced
1 tablespoon cumin, toasted and ground
1/2 cup rum
1 pineapple, diced

1/2 cup fresh lime juice
1/2 cup raw sugar
1/4 cup cilantro, chopped
Salt and fresh ground pepper

In saucepan over medium heat, saute onions, ginger, jalapenos, and cumin for 6 minutes. Add rum, cook until almost all is evaporated. Add pineapple, lime juice, and sugar, bring to simmer and remove from heat. Add cilantro, salt and pepper, to taste.

Strawberry-Apricot Preserves
Recipe courtesy Paula Deen

3 cups mashed ripe apricots
3 cups sugar
2 (3-ounce) packages strawberry gelatin mix

Special Equipment: 8 (1/2-pint) canning jars with lids

Mix all ingredients together in saucepan and cook for 4 minutes at a rolling boil, stirring frequently. Skim the surface. Pour into sterilized jars and seal*.

*Cook's Note: Follow USDA guidelines for proper sterilization and canning procedures.

Tips on Sterilizing Jars

Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.

Sterilizing Tips:

Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.

To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 degree F oven for 25 minutes. Or, boil the jars and lids in a large saucepan, covered with water, for 15 minutes.

Use tongs when handling the hot sterilized jars, to move them from either boiling water or the oven. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.

As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.

After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.

Fruit Butter

Recipe courtesy Paula Deen

1 cup sugar
1 cup water
2 cups desired fruit (fresh, frozen or dried)

In a medium saucepan over medium-high heat, bring the sugar and water to a boil to make simple syrup. Add your favorite fruit and cook over medium-low heat until the desired thickness, 30 minutes to 1 hour. Use immediately or follow USDA guidelines for proper canning.

Tips on Sterilizing Jars

Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.

Sterilizing Tips:

Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.

To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 degree F oven for 25 minutes. Or, boil the jars and lids in a large saucepan, covered with water, for 15 minutes.

Use tongs when handling the hot sterilized jars, to move them from either boiling water or the oven. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.

As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.

After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.

Peach Chutney

1 firm-ripe peach
1/4 cup golden raisins, chopped fine
1 fresh serrano or jalapeno chili, seeded and chopped fine
1 tablespoon finely chopped, peeled fresh gingerroot
1 1/2 teaspoons finely chopped shallot
1/4 teaspoon ground cumin
1 tablespoon sugar
1 tablespoon fresh orange juice
1 teaspoon fresh lemon juice

Halve and pit peach and cut into 1/8-inch dice (about 1 1/4 cups).

In a bowl combine peach, raisins, chili, gingerroot, shallot, and cumin. Chill chutney, covered, at least one hour and up to 2 hours.

About 1 hour before serving, stir in remaining ingredients and salt and pepper to taste. Serve chutney at room temperature.

White Bean and Pita Chips

1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper
6 pitas
1 teaspoon dried oregano

Preheat the oven to 400 degrees F.

Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.

Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.

Serve the pita toasts warm or at room temperature alongside the bean puree.

Parmesan Crostini with Carmelized Onion Confit

Carmelized Onion Confit (2 cups)

¼ c olive oil

6 c thinly sliced red onions

1/3 c red wine vinegar

1 bottle beer

½ c packed brown sugar

1 T chopped fresh thyme or rosemary

½ tsp salt

½ tsp freshly ground black pepper

In a large dutch oven, heat oil over medium high heat. Cook onions, stirring often, for 15-20 minutes or until wilted and lightly covered.

1 cup freshly grated parmesan cheese

¼ c cream cheese, softened

1 tsp chopped fresh rosemary (opt)

½ tsp freshly ground black pepper

32 crostini

In a bowl, blend parmesan with cream cheese, rosemary, if using, and pepper. Can be covered and refrigerated for up to 5 days or frozen for up to two weeks.

Spread each crostini with a scant 1 tsp of the parmesan mixture. Arrange on baking sheets. Bake in preheated oven for 10-12 minutes or until golden. Top warm toasts with a spoonful of the Caramelized onion confit and serve.

Amaretto Chocolate Chip Cookie Sandwiches

1/2 cup old-fashioned oats
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 cup (packed) golden brown sugar
1 cup granulated sugar
2 large eggs, room temperature
3/4 teaspoon pure almond extract
1 (12-ounce) bag semisweet chocolate chips
1 cup whole almonds, toasted and chopped
3 pints vanilla ice cream, softened slightly
1/3 cup amaretto liqueur

Line heavy large baking sheets with parchment paper and set aside. Preheat the oven to 325 degrees F.

Finely chop the oats in a food processor. Mix in the flour, baking powder, baking soda, and salt. Set aside.

Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Scrape down sides of mixing bowl. Beat in the eggs and almond extract. Add the flour mixture in 3 parts and stir just until blended. Stir in the chocolate chips and chopped almonds.

For each cookie, drop 1 rounded tablespoonful of dough onto the prepared baking sheets, spacing 1-inch apart (do not flatten dough). Bake until the cookies are golden (cookies will flatten slightly), about 13 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. The cookies can be prepared 1 day ahead. Store airtight at room temperature.

To make the ice cream sandwiches: Place the ice cream in a large bowl. Mix in the amaretto. Cover the ice cream mixture and freeze until firm, at least 3 hours.
Arrange 12 cookies, flat side up, on a baking sheet. Top each with a scoop of ice cream, then another cookie, flat side down, pressing slightly to adhere. Cover and freeze the sandwiches until they are firm, at least 3 hours. Sandwiches can be made up to 4 days ahead. Wrap each sandwich with plastic wrap and keep frozen.

Thumbprint Cookies
Recipe courtesy Gale Gand

Made with liberal amounts of chocolate, peanut butter and chopped peanuts, these fun treats pack a flavorful punch!

1/2 cup butter
1/2 cup light brown sugar
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon salt
2 tablespoons milk
1/4 cup semisweet chocolate chips, chopped
1/4 cup chopped skinless peanuts

For the filling:
3/4 cups semisweet chocolate chips
2 tablespoons peanut butter
2 tablespoons corn syrup
1 tablespoon water
1 teaspoon vanilla

Preheat oven to 375 degrees F.

In a mixer with a paddle attachment, cream the butter. Add the sugar and continue creaming, then add the vanilla and mix. Mix in the flour and salt. Add the milk and chopped chocolate and mix. Roll into 1 1/2-inch balls and dip the top of the ball in chopped peanuts. Place on a cookie sheet 1 1/2 inches apart and push your thumb in the middle to make a depression. Bake until light golden brown, about 10 to 12 minutes. Let cool while you make the filling.

To make the filling, melt the chocolate over hot water. Then stir in the remaining ingredients. Cool 5 minutes then fill the centers of the cookies. Allow to slightly set, approximately 10 minutes.

Yield: 30 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Easy

Sept-October (8)

German Chocolate Cake (box and icing tub)

Easy Raw Apple German Cake

Ingredients:

2 cups sugar
2 cups flour
2 tsp. cinnamon
1/2 tsp. salt
4 cups thinly sliced, peeled tart apples
2 Tbs. baking soda
1/2 cup oil
2 beaten eggs
1/2 cup chopped walnuts
1/2 cup raisins or dried cranberries

Preparation:

Mix all ingredients. The batter should be very thick. Place in a 9 x 13-inch pan that has been greased and floured. Bake at 350 for 35 minutes. Frost with cream cheese icing, if desired.

Yield: 12 servings

Peanut Butter Rice Bars

Ingredients:

6 cups rice cereal
40 marshmallows
1 stick of margarine
1 cup chocolate chips
1 cup peanut butter(creamy)
Confetti candy decorations( according to the holiday for colors)
Directions:
Melt margarine in a medium size sauce pan over low heat. Drop in marshmellows and melt together. Until a creamy texture. Then pour in rice cereal, slowly and stir until well coated.Pour mixture into a cake pan and flatten out mixture. Spread peanut butter over top. Melt chocolate chips in microwave for 1 min. then spread over top. Add confetti sprinkles over top according to the holiday for colors to use.

Creamy Mushroom Walnut Toasts

Preheat oven to 375 degrees

1 lb mushrooms (an assortment coarsely chopped)

2 T butter

1/3 c finely chopped green onions

2 cloves garlic, minced

½ tsp dried thyme leaves

4 oz cream cheese ; cut into pieces

1/3 c freshly grated parmesan cheese (extra for topping)

1/3 c finely chopped walnuts

2 T finely chopped fresh parsley

Salt and pepper to taste

40 crostini

In a food processor, finely chop mushrooms in batches using on-off turns. In a large skillet, heat butter over medium-high heat. Add mushrooms, green onions, garlic and thyme; cook for 5-7 minutes or until mushrooms are softened. Cook 1-2 minutes more, if necessary, until all moisture has evaporated. (Mixture should be dry and almost crumbly) Remove from heat. Add cream cheese, stirring until smooth. Add parmesan cheese, walnuts and parsley. Season with salth and pepper to taste. Transfer to a bowl; cover and let cool. Spread crostini with a generous teaspoonfuls of mushroom mixture. Arrange on baking sheet. Sprinkle tops with additional parmesan cheese. Bake in preheated oven for 8-10 minutes or until edges are toasted.

Carrot Cake

1 c corn oil
2 c sugar
3 eggs
1 ½ c shredded carrots
2 c flour
One 8 oz can crushed pineapple, drained
1 tsp baking soda
1 tsp salt
1 tsp vanilla
1 tsp allspice
1 tsp cinnamon
1 cup chopped walnuts

Preheat oven to 350 degrees. Combine all ingredients and blend well. Pour into a 9 x 13 pan lined with waxed paper and bake for one hour. Let cool and frost with cream cheese frosting of: 3 oz butter/margarine, 3 oz cream cheese, 1 c powdered sugar, ½ tsp vanilla, 1 tsp lemon juice. Beat all ingredients for frosting until fluffy. Spread on cake.

Loaded Potato Skins

Delicious crispy potato skins are filled with bacon, scallions and cheese. Serve with sour cream for dipping.

Servings: 8

Ingredients:

4 large potatoes, washed
4 tablespoons olive oil
4 tablespoons thinly sliced scallions
8 tablespoons Cheddar and/or Monterey Jack cheese
4 slices of bacon, cooked and crumbled
16 ounces sour cream
Salt

Directions:

1. Preheat oven to 400 degrees. Pierce potatoes with a knife and bake 45 minutes, or until tender. Cool.

2. Cut potatoes in half lengthwise and scoop potato out, leaving a 1/4" of potato on the skin.

3. Halve potatoes again then brush the inside of the potatoes with olive oil and sprinkle with salt. Place under broiler for about 5 minutes or until light brown.

4. Fill skins with cheese, scallions and bacon. Broil until cheese melts and serve with sour cream.

Pumpkin Dump Cake

Two 15 oz cans of pumpkin
1 (13 oz) can evaporated milk
½ cup brown sugar
1 TBSP Cinnamon
3 eggs
1 box yellow cake mix (I’ve also used spice cake mix in the past, and that works really well)
1 cup chopped pecans (I used walnuts yesterday just because that’s what I had)
1 cup melted butter
Blend together pumpkin, milk, sugar, cinnamon, and eggs.
Grease 9 x 12 glass baking dish with vegetable spray and pour the mixture in evenly. Sprinkle the dry cake mix evenly over the mixture and then cover with nuts. Drizzle the melted butter over the top. Bake at 350 for about 1 hour or until golden. Best if served warm, with Cool Whip or real whipped cream.

Cranberry Pear Chutney (3 cups)

3 cups fresh or frozen cranberries
1 ½ c peeled, finely diced pears, such as Anjou
1 small onion, finely chopped
1 cup packed brown sugar
½ c orange juice
½ cup cider vinegar
½ c golden raisins
1 T grated orange zest
1 tsp ground ginger

In large saucepan, combine cranberries, pears, onion, brown sugar, orange juice, vinegar, raisins, orange zest and ginger. Bring to a boil over medium heat. Simmer, uncovered, stirring occasionally, for 15-20 minutes or until mixture has thickened and fruit is tender. Serve over brie.

Balsamic Glazed Chicken Wings w/ dip

1/4 cup soy sauce
1/4 cup honey
1/3 cup balsamic vinegar
4 tablespoons Irvine Spices Cajun Blackening Spice
2 tablespoons Irvine Spices Smokey Rotisserie Blend Seasoning
40 small chicken wings, wing tip removed and separated at joint

In a mixing bowl, combine the soy sauce, honey, balsamic vinegar, blackening spice and rotisserie blend, mixing well. Add wings to mixture and let marinate for 1 hour.

Preheat oven to 375 degrees F. Arrange wings on a baking sheet and bake for 25 minutes, brushing the remaining marinade on the wings as they cook in order to create a glaze. Serve with your favorite dip and veggies.

January-March (8)

Basic Cheese Pizza

1 cup warm water (105 to 115 degrees F)
1 (1/4-ounce) envelope active dry yeast
1 teaspoon honey
2 tablespoons extra-virgin olive oil
3 cups unbleached all-purpose flour
1 teaspoon salt
Yellow cornmeal, for sprinkling the baking sheet

In a large bowl, combine the water, yeast, honey, and 1 tablespoon of the olive oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.

Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. You might not need all of the flour. Turn the dough out onto a lightly floured surface and knead until the dough is smooth but still slightly tacky, 3 to 5 minutes.

Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.

Variations:

Parmesan Pizza Dough:
Substitute 2 3/4 cups unbleached all-purpose flour and 1/2 cup finely grated Parmesan cheese for 3 cups unbleached all-purpose flour. Use a pinch of salt instead of 1 teaspoon. Proceed as directed above.

Oregano Pizza Dough:
Stir 2 tablespoons chopped fresh oregano in with the flour and proceed as directed above.

Apple Streusel Loaf Cake-
350 degrees; loaf pan for 1 hr 10 min. Alternate cake dough; apples, streusel; cake dough in 8 x8 pan.

Streusel

1 cup flour
½ c packed brown sugar
1 stick butter, melted
2 tsp cinnamon

Cake part:
2 c. flour
¾ c sugar
2 tsp baking powder
½ tsp salt
2 large eggs (stir liquid first, then add to above dry ingredients
1 stick melted margarine (cool)
½ c 1% milk
2 medium Granny Smith apples (peeled, halved, cored, cut in ½” dice)

Molten" Flourless Chocolate Cupcakes

Recipe courtesy Michael Chiarello

Cooking notes: Be certain to add the chocolate chunks while the cakes are still quite hot from the oven otherwise the crust will form and you will damage the appearance. The mayonnaise is here to add moisture to the cake. You could omit it with out adjusting the recipe but it is has an amazing effect. Entertaining Notes: You could serve this as a plated dessert by removing them from the paper and adding Warm Bananas.

Vegetable spray, for greasing liners
8 ounces bittersweet chocolate, preferably Scharffen Berger
1 stick unsalted butter
1 cup heavy cream
4 large eggs, room temperature
1 1/3 cups sugar
1/2 cup mayonnaise
1/2 cup cornstarch
1/2 teaspoon ground cinnamon
1/2 teaspoon gray salt

Preheat the oven to 300 degrees F.

Line the cupcake pan with paper liners and spray the liners with vegetable spray.

Shave 5 ounces of chocolate and put it into a bowl. Cut the remaining 3 ounces of chocolate into roughly 1/2-inch pieces, set aside.

Combine the butter and cream in a small saucepan over medium-high heat. When the cream mixture comes to a simmer, pour it over the shaved chocolate and stir gently to melt the chocolate.

In a medium bowl, whisk together the eggs, sugar, mayonnaise, cornstarch, cinnamon, and salt just until the sugar has dissolved. Pour the chocolate mixture into the egg mixture and gently mix just until combined. (Mixing too much will prevent the eggs from rising in the oven.) Scoop about 1/4 cup of the batter into each mold, it should come about 3/4 of the way up the sides. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Do not over bake. Immediately while hot, add a chunk of the remaining chocolate in the center of each, by gently pushing it through the top of the cupcake in the center. Cool the pan on a rack for 10 minutes and then unmold them. Dust with powdered sugar and serve warm.

Cream Cheese Cookies

1 pound butter (not oleo – you can tell the difference)
6 ounces cream cheese
1 cup sugar
2 tsp vanilla
½ tsp salt
4 cups flour

Cream the butter, cream cheese, sugar, vanilla and salt together. Add the flour one cup at a time. The fourth cup will be difficult to fold in – I use my dough hooks on the mixer.

If you buy an 8-oz package of cream cheese, you can use the left-over two ounces in the butter frosting for an added cream cheese flavor in frosted cookies.

Bake at 350 for 10-12 minutes, depending on how your oven works till very light tan around the edges. You can put as many as you can fit close together on a cookie sheet. They will not spread and they keep their shape.

Makes lots – as many as you saw in the kitchen (minus about 15 I gave to my neighbor).

You can make the dough ahead of time and refrigerate it to bake for later celebrations – or for a non-celebration – or just for snarfing purposes.

These cookies are very simple to make and versatile. They can be rolled out and cut into shapes or they can go through a cookie press. I’ve used them for the wreath cookies that I make at Christmas (frosted), and they may also be dipped in chocolate as the Valentine heart cut-outs were done. And, they’re pretty yummy just plain.

These cookies are definitely not sugar free or fat free.

NEIMAN-MARCUS COOKIES (Recipe may be halved)

> 2 cups butter
> 24 oz. chocolate chips
> 4 cups flour
> 2 cups brown sugar
> 2 tsp. soda
> 1 tsp. salt
> 2 cups sugar
> 1 8 oz. Hershey Bar (grated)
> 5 cups blended oatmeal
> 4 eggs
> 2 tsp. baking powder
> 2 tsp. vanilla
> 3 cups chopped nuts (your choice)
> Measure oatmeal, and blend in a blender to a fine powder.
> Cream the butter and both sugars. Add eggs and vanilla, mix together with
flour, oatmeal, salt, baking powder, and soda.
> Add chocolate chips, Hershey Bar, and nuts. Roll into balls, and place two
inches apart on a cookie sheet.
> Bake for 10 minutes at 375 degrees.
> Makes 112 cookies.

Date Bar Cookies

Prep Time: 25 minues
Cook Time: 35 minutes
Yield: 30 (2-inch) bars
Difficulty Level: Easy

These treats are sure to cause a sweet sensation.

For the filling:
3 cups coarsely chopped dates
1/4 cup granulated sugar
1 1/2 cups water

For the crust and topping:
1 cup firmly packed brown sugar
1 3/4 cups flour
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups old-fashioned rolled oats
3/4 cup (1 1/2 sticks) very cold butter, cut into small cubes

Preheat oven to 400 degrees F.

In a nonreactive medium saucepan over low heat, combine dates, granulated sugar, and water. Cook, stirring constantly, until thickened, about 15 minutes. Cool completely. In a large bowl or bowl of an electric mixer, place brown sugar, flour, baking soda, salt, and oats. Mix on low speed until combined. While mixer is running, add butter, 1 piece or 2 at a time. Mix until crumb like, with some lumps of butter no larger than pea size.

Using your hands, press and flatten half of crumb mixture into a greased 9 by 13-inch pan. Spread cooled filling over crust. Cover with remaining crumb mixture, patting lightly. Bake until lightly browned, 25 to 35 minutes. Cool slightly and cut into bars while still in the pan. Gently remove cut bars from pan. Serve warm or at room temperature. Date bars, stored in an airtight container, refrigerate and freeze well.

Jam Thumbprint Cookies

Prep Time: 20 minutes
Cook Time: 25 minutes
Inactive Prep Time: 1 hour 30 minutes
Yield: 32 cookies
Difficulty Level: Easy

Ina Garten adds a tasty twist to traditional shortbread by dressing it up with coconut and jam.

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam

Preheat the oven to 350 degrees F.

In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

Almond Snowball Cookies
From Food Network Kitchens

Prep Time: 20 minutes
Cook Time: 20 minutes
Inactive Prep Time: 1 hour 30 minutes
Yield: About 30 cookies

Almond extract and finely ground almonds create a distinct flavor while confectioners' sugar adds a festive element.

3/4 cup sliced almonds
3/4 cup sugar
3/4 cup unsalted butter, sliced and softened (1 1/2 sticks)
1/2 teaspoon pure vanilla extract
1/8 teaspoon almond extract
1 2/3 cups all-purpose flour
1/2 teaspoon fine salt
1 cup confectioners' sugar

Pulse the almonds and sugar in a food processor until very finely ground. Add the butter and process until smooth, about 1 minute. Scrape the dough off the inside of the bowl, if needed. Add the vanilla and almond extracts and pulse to combine. Add the flour and salt and pulse to make a soft dough. Turn the dough out onto a large piece of waxed paper and roll into a log about 15 inches long and 1 1/2 inches wide. Wrap and refrigerate for 30 minutes. Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.

Cut the chilled dough into 1/2-inch pieces and roll by hand into balls. Space the cookies evenly on the prepared baking sheets and bake until slightly golden, rotating the sheets once, 15 to 20 minutes. Put the confectioners' sugar in a pie plate. Briefly cool the cookies on a rack, then gently toss in the confectioners' sugar until evenly coated. Return to rack, cool to room temperature, and then toss again in the confectioners' sugar.

Southwest Georgia Pound Cake
Recipe courtesy Paula Deen

1 cup (2 sticks) unsalted butter, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup heavy cream
2 teaspoons pure vanilla extract (you may use lemon or almond flavoring instead)

Generously grease and flour a 10-inch bundt pan. Do not preheat the oven.

Using an electric mixer, cream the butter and sugar together until fluffy. Add the eggs one at a time, beating well after each addition. Sift together flour, baking powder, and salt. Alternately add flour mixture and heavy cream to butter-sugar mixture, beginning and ending with flour. Stir in flavoring.

Pour batter into prepared pan. Put into a cold oven and set the temperature to 325 degrees F. Bake for 1 hour 15 minutes without opening the oven door. Bake for an additional 15 minutes if necessary. Remove from the oven and cool in pan for 15 minutes. Invert cake onto cake plate. For a real treat, serve yourself a slice while it's still warm.

My Mississippi Mission Trip

2008-02-11T09:12:00.002-06:00

Pass Christian, MS is approximately 850 miles from Bloomington Normal (see middle picture above)and was the hardest hit area of the Katrina hurricane in 2005. Members from the Grace Church in Normal left Saturday, January 19 at 4 AM in the morning to travel with a 15 passenger van, truck and trailer along I57 cooridor to Memphis,TN and jog over on I20 in Jackson, MS to Rt 49 south all the way to I-10, turning west to Menge Rd exit and traveling south approximately 4-5 miles on the left to Pass Christian Bible Fellowship Church. The twenty workers arrived around 8:30 PM to unpack and settle in our rooms. We had stopped a total of two potty breaks and three meals during the entire trip. The women were placed on mattresses on wood panel floor in the "Daniel's Den". All kitchen equipment and food were situated by 9PM where we gathered in the Fellowship Hall for the schedule of the next day. Since we found out Fred Moffit was going to give us all a tour during our shopping time on SUNDAY which we did not want to miss, .....so Jo Martin and I decided to set out yet that night for the first food buying trip. The nearest WalMart was approximately 20 minutes away in Gulfport, MS. Thank God I did a google search prior to going on the nearest food shopping location. We arrived back that evening around midnight to a facility sound in sleep. Thank God for a 24 hour WalMart. The team leaders were: Len Thebarge, Warren Schaffer, Mark Albright and Mike Parker.

Sunday, January 20
We woke to the men of church preparing the food for a breakfast in the Daniel's Den to be served at the Pass Christian Bible Church. Grace donated the yeast rolls for the Breakfast. Their church meets in the fellowship hall to eat, then have Sunday School (a video series on difference of Men/Women viewpoints), then their worship service of singing and sermon. The church has new sanctuary (picture above) and AWANA concrete game area in back of their facility. Jo and I slipped out inbetween SS and worship to put on the meal in oven that we had unthawing in Daniel's Den. I believe we ate around 1 PM that afternoon. I was able to talk with a lady and her mother to give them 4 large bags full of plus sized clothes for their decretion in distribution- Grace had plenty of room in the small trailer for these! Fred Moffit took the twenty workers for a tour around the town of Pass Christian, the relief headquarters, Bay St Louis bridge, the houses they were rebuilding and a sunset before return to Daniel's Den around 6PM. House steps and concrete are what remains at many sites after Katrina (see first picture)! Thank God again for us being prepared to reheat frozen pizzas for Sunday night, the easiest prep of the week. Somewhere during early afternoon we did alot of preprep for the week which helped several dinner meals during the week. I organized the pantry and food into days ingredients and that definitely helped. Bath in evening was the norm, because we were up and going in the morning.

Monday, January 21- Friday, January 25

The team one was ready for work at site by 7:45 AM. Breakfast cooks were up by 5:45AM to serve by 7AM. Breakfast buffet was typical of the week. New entrees and pastries were added each breakfast meals. I was noticing today my feet were swelling, guess I did extra amount of activity the inital days...took advil.

Lunch was served anywhere from 12-1 daily. The team opted to come back to Daniel's Den to eat. We were prepared to take the sack lunches to the site. This allowed us to think of more hot sandwiches and soups to keep the workers warm. The temperature Monday was nice and sunny, but the other days were on the cool/cloudy side, around 40 degrees. Couple nights it reached around 32 degrees. I believe the night we pulled in to MS the temperature was 31 degrees. Still better weather than what IL had that week! There were a couple of hours in the afternoon we could rest, but around the cooking to be done was a great deal of cleaning of the Daniel's Den. Jo, I and Dick did much on this and we could honestly say it was cleaner when we left than when we arrived. Guests were a norm at the lunch hour, Connie(the person whose house we were to build), pastor's kids, pastor,etc. Freqently, in the mid morning/mid-afternoon different individuals from church or The Chapel stopped by the Daniel's Den for conversation and a snack.

A full balanced dinner was served at 6PM. Jane Lillpop prepared yeast products three of those meals-yummy treat. Thank God for all the table service we could throw away. Preprep for overnight breakfast entrees were the norm. Meetings for organization, work assignments, review of the day, bible study were often scheduled in the eveing hours. Individuals played games (cards or Train dominoes), sat by the bonfire or snacked during the evening. Cooks were usually in bed by 10 PM. Wednesday was the only night we were to leave the premises due to AWANA that evening. The group traveled to across the Bay St Louis bridge to second stop light on right behind the Burger King in a strip mall, a restaurant called Rickey's where all sorts of regional delacies were ordered. I ordered gumbo soup and had an fried eggplant lighthouse with marinara sauce. They were all good. I tasted a poor boy and gator strip! I bought jimbalaya mix, the only souvenir I brought back from the region. We were too busy or tired to shop during the day. Because of preprep the later meals of the week were easier, my feet swelling went away. We were able to do the weeks menus with only two shopping trips and I believe when others said they were going to shop they bought us ice, coffee or green peppers and incidentals. The last day, I raked the front, side and back of the Daniel's Den to clean up the thick layer of leave coverage. Felt that the day as we returned, Saturday, January 26th, 4AM and arrived by 7PM along the same route stopping only 3 times, once to eat around Memphis.

The Construction Site Mon-Friday by 4PM accomplishments:

There were four divisions of labors amongst team leaders and workers. One group was assigned to the church for repair/new construction/installments. They accomplished new stove installation, concrete walkway, steps to second floor, raking, window washing. One group was to work on Connie's site (linoleum installation, moldings, door hanging, painting, closet doors, hardwood floor, cabinets, electrical, ceiling fans, plumbing and ordering to specifications). Note: the second week finished the job. One group was to work Stephanie's house for drywalling; second week did drywalling on Connie's neighbors house built by the Apostolic relief. The final group was sent to Pastor Don's house for rebuilding of fireplace in an unfinished family room. There was a mixture of EXPERIENCED and UNEXPERIENCE people working in the houses....but soon learned their job. There was a COFFEE/treat BREAK sponsored by the Chapel during the AM and afternoon hours. One day the cooks sponsored cookies for the Chapel. The Chapel had clean-up crews who cleaned debri from houses so the construction process would not be delayed.

Restoration of Connie to her Father and Connie to her house!

Jan. 22, 2008 Connie invited Christ into her heart. Mike Parker and Mark Aldridge took time to speak with Connie about the reasons for coming to Pass Christian, for her to know about Jesus and believe in him and to complete her house. It just happened both were inbetween jobs waiting for a part that was damaged from the part purchasing van. This was on the first day she was actively working with the workers at her house site. So the angels in heaven were rejoicing as she prayed to receive Christ.
Grace Church in normal gave $8000 to buy the shell package to her house, Hudman lumber or B/N donated the lumber, Connie was selected to receive the following funding grants: 10K from Salvation Army, 20 K from Red Cross and 20 K from a Mississippi organization and Connie was to work 125 hours in house construction. Grace also bought the applicances for her building. All in all, her house would cost around 40,000 to build. They started on her house Dec 26 and she moves into the house today!
Previous to this time, Connie lived in a FEMA trailer (feds buy these for $202,000, found in a FEMA trailer park in the town, not far from her land. Others of the area purchased MIMI trailers ($53K)to live in. And yet others departed the area for jobs at other places. There is an expiration of the trailers in 2009 sometimes where it forces all individuals out of the FEMAs and MIMIs. About half of the parks are still need of housing replacement. It is a slow regrowth process. Construction can only occur from Oct-April as it get much too hot during the summer months in the area.
Her house dedication day was touching, she could not stop the tears of joy in receiving her house. By 4PM Friday we had complete what the first team could and the second group came M-F of the following week to finish up.

Rebuilding and ReGrowth

The beach area is pretty well cleaned up. It took the first year just to get rid of debris in the town. The past two years the The Chapel, a relief outreach from Akron OH church; a 19,000 church congregation. There are no governmental buildings in area- the city square was wiped out; they have relocated the one university-MS State to another area; they are now just rebuilding a new school very near Connie's house. Currently, DeLisle houses the Pass Christian students in AM hours and the DeLisle students in the PM hours. The Bay St Louis bridge was completed last summer and the lights were added the week before we came. At the base of the bridge was the camp of Samaritan Purse. A couple of business have constructed in the area: Waffle House and one fast food place. Many houses are on the market for sale. Many houses are abandomned. Some houses have boats and travel trailer parked just outside house, ready for another occurance of Katrina. The land is very swampy...and has bajyou places. Vegetation or green plants are growing now. The first year, it was so still---no pets, no insects, no nothing survived this event. There are a few houses that survived. The water did cover every house within several miles of the shore because of the surge that lasted approximately one hour. In some cases, 4 hours. Down the road from the church, Jo and I stopped at an antique shop. The lady's shop had been covered to the light sockets on ceiling. She was greatful for a christian lady who came everyday to clean her stuff and the scum off the structure. She was able to recover 90% of glassware, but all the original furniture had been destroyed and replace. Even at the church parking lot there was 4 ft of water. It was all dependent on the topography of the area. The Bay area had the most lingering water. Many people are gone in this area. The Bible Fellowship was the only church on the main route (Menge Rd) to area and became a large distribution center for the area during Katrina year! The area mostly found under water was from the coastline to I-10. Destruction beyond that area was due to the winds of Katrina and heavy rains. Pass Christian Bible Fellowship Church struggled those initial years in attendance and funds, but now are a becon church in the area with a new program, AWANA, never done before Katrina and influences of Grace Church.

I was encouraged by the trip, the teamwork amongst Grace Workers and the united relief effort of the Mennonite, Apostolic, American Baptist and The Chapel camps!
Praise God, for one more house in Pass Christian, MS. I will post my testimony I prepared for the church and any pictures I can gather from the picture takers in future. See the following website http://www.mcleancountyfair.org/MS/ for these pictures.

http://www.the-chapel.org/mission/disaster

http://passchristian.net/

http://www.hurricane-katrina.org/cities_ms_pass_christianlong_beach/index.html

Shot Day: Our Road to Travel

2008-02-08T08:37:00.000-06:00

Today is shot day for Jim. Away we go to Oak Park to get these expensive shots that will hopefully make Jim better in his back. We have invested a lot of time in commute to Chicago and expense to receive these shots. Last time the quantity was reduced to whopping 75 shots.

!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! (He has gotten 135 of them in one session.)

Jim takes these shots like a trooper each and every visit at a frequency rate of every six weeks. Jim says to the doctor “he feels about 50% less pain”. I think in total Jim has received approximately 750 shots! Pray that his lower back illio ligament would heal up-this is where the most concentrated pain is located. We liken it to a rubber band that has been stretched and stretched and will not return back to the normal ligament. Thus, Jim experiences pain. He is faithful to do his water therapy and home exercises prescribed by Carle doctors. Praise God for what improvement he has experienced!

Meet my granddaughter, Haven, at age 3!

2008-02-07T09:49:00.000-06:00

Haven is a sweet girl of age three. She is a very loving girl to her grandparents, filled with hugs and kisses. I have thoroughly enjoyed the role of grandparent, a fun role to receive in your later years! I like going weekly to play with Haven at her house. Haven relates well with adults. She runs the whole gammit of emotions from sweet and loving to testing the limits to silly and carefree! Wish we could bottle up some of her energies for the grandparents. She is smart, loves to play and act-out and her favorite toys are her "people" toys and her cooking toys in her house. She has a good sense of music and rhythm. Last week she was talking in full sentences with subject-verb and noun. She even had a group of 28 mini dolls teaching them to count to 15! She has the ability to take risks like when we were fingerpainting Sunday while the rest were watching the SuperBowl. Check out more stories featured about Haven (like her new snowman) at http://thesmallestblessings.blogspot.com , Rebecca's blog. It is with much thanksgiving and celebration with rejoicing that her grandparents can experience each milestone. We wish for more grandchildren, but for now Haven has our undivided attention!

What, an empty sink!

2008-02-06T08:26:00.000-06:00

Surprises can happen at my age. I got home and found my sink empty and all dishes cleaned and put away. What a nice surprise Jim had given me, unfortunate the fairy godmother cannot sprinkle the wand daily for this is a chore that is not the most desirable for me. Thanks again, Jim! xxoo

This is the most lively presidential campaign/debates America has had in a long time! Super Tuesday was yesterday and I hoped you voted, it is an American priviledge. They made the comment on FOX news that the under 30 age group was 18% of their potential. If anyone could get to the polls and bring someone who had troubles getting there, it would be them. The results could totally change, if they would vote.

Water Aerobics After Work

2008-02-05T11:14:00.001-06:00

Since early January on Monday, Wednesday and Thursday each week I walk across the University Street to Metcalf Lab School where I have been participating in a water aerobics class until 6 PM. I look forward to this time. I am surprised at how much less taxing exercising in the water can be for my joints! We have done many different types of exercises with noodles, boeys (sp)and floating belts! The people participating are very nice and participate to the level they can tolerate. Alot of them have had surgeries or joint/back/leg/foot problems that require regular exercise. One side of my body is more flexible than the other because I cannot touch my fingers behind my back or hold my foot behind my back to my hand on one side. We look like chorography group for an "Esther Williams" film. Jim is there in the class just before me doing his prescribed pool therapy sequence for his back. Our class is growing in number. The water is very warm and has been a delightful time!

Taking Perspectives Course on Missions

2008-02-04T15:59:00.000-06:00

Finally, I have enough time to begin blogging again. I thought I would post my response to the first five lessons I have learned about missions and God. This course is offered throughout the state from Trinity in Chicago. I think it is in the 8th year at Bloomington, it is in the 3rd year at Peoria. My class is every Tuesday pm and goes until May at Evangelical Free Church in Bloomington. I will copy and paste my first response here. Hopefully, it will be valuable to you. We had to prepare personal applications from the lessons.

Personal Reponse One: A Summary
RE: Lessons 1-5: Biblical Base for Misssions
Date Submitted: 2/5/2008

Question: On this page, describe some to the things you have sensed to be most important to you after the first five lessons of Perspectives. You can organize your response in any number of ways. You may describe content items that have been particularly surprising or challenging. You may want to describe how you sense God has been speaking to you. Or you may choose to present something like a personal journal entry describing changes you are experiencing because of this course. There is no right or wrong answers.

God is on a mission of restoration throughout history for believers in Him. He began with Abraham just one family, but the blessings affect us today. If believers worshipped Him properly, the mission of restoration would not be necessary. In future lessons we may see what this God-like worship looks like.

Even in spite of the believer’s inadequacies, God shows much grace and mercy in the process, but does still expect the standards, but rejoices with each progression to the perfection (standards). Prayers should be asked toward this progression, not only for self but for those around me. God desires everyone to join the mission no matter what the race. He patiently waits for everyone to join His mission, not Satan’s. It is our privilege, because God really does not need our praise. God always has been great. Abraham had the land, his people and the blessing restored to Him. God promises those very same things today all because Abraham found continued faith in God at every turn. The sovereign God allows the ups and downs in how we act out our “call” to His mission. We perform or do to show our love to God and we find it not burdensome. We ultimately are to give God the glory and praise. As we draw nearer to Him we literally “cast all our cares” to Him. Because of Jesus’ work at the cross and ascension he has freed us from any burden. He conquered death. An empty tomb in Jerusalem is proof of it. This is the gospel of the kingdom. Therefore, we do and keep on doing because we love what He did for us at the cross. We shed light on His kingdom until the end when Jesus comes for the believers (a time which we do not know, but have signs the time is near). Since the cross, the Church Age goes on, increasing in numbers, but have absence of true worship. God’s mission is done through Israel- his chosen people. This is saddening to the New Testament believer because the people of Israel keep waiting for their Messiah which really already came at the cross. God will come again. That is our hope and will be a crown we eventually cast at God’s feet. He has all the power he will when he wants to come.

Abstaining from evil and Satan’s strongholds are something Christians need to overcome. Change is possible. Satan brings on and encourages persecution on God’s people. Practicing sin makes you heading against His kingdom, not toward it. Drawing near to God will happen if the Christian stays close to His inspired scriptures, fellowship with believers, and prayers of communion with the Father. Pray that you do not concentrate on things that do not enhance the kingdom of God. Actions toward Godly righteousness, honesty and godliness you choose to accept show that you are a called chosen child of God with a “royal priesthood” with a purpose for His kingdom. It will be difficult to change the world, but your action is controllable. A transformation is possible- brokenness to God may be necessary for Him to get your attention. Encouragement , your presence, teaching, fellowship and support will help you keep an optimistic viewpoint; especially those of other believers. Keep focus on God and do with a correct motivation. Beware of “your traditions” or laws that may prohibit involvement. God will manifest his reign on earth in and through His church. Seek to heal others “felt” needs and assist them in removing Satan’s strongholds- a cure for an infirmity (i.e., demonic captivity, oppression, hatred, hostility, poverty or blindness). Hands and minds need to be outstretched to receive a problem and seek to solve it. A Christian needs to be constantly be finding ways to equip themselves to help (i.e., reading books or Bible, attending Godly instruction, problem-solving think through) and seek to find a way to use what they feel equipped with. Some obstacles to overcome may require linguistic, cultural, social, economic, geographical, religious and political factors. In the early church, the home (like today’s small group) was the starting place of a living community.

God will ultimately in the end judge those who do not believe Him. It breaks his heart that believers are not about rescuing the LOST of any culture. Perhaps the commitment level of the average Christian is too low. Following as a disciple of Christ is not a neat, logical or coherent plan. It is not exclusive, nor arrogant, nor triumphalistic in appearance. Rather it is a life marked with humble confession, repentance and obedience. Do you have the relationship with Christ or are you a member of tradition or a religious system? Then speak about Him and give insights in the words of God because it is a reflection that the “Father is in me”. Cast your cares on the creator who has the ability to forgive, redeem, justify, reconcile, propitiate , sanctify, and serve as our substitute! God is the absolute supreme king. If I die for this supreme being, then I am a martyr for my faith. This method will open the eyes of the unbeliever to His truth, defeat Satan and give glory to God. We need not fear death but have a fear of the Lord because that is the beginning of all learning.

In terms of immediate application of the first lessons in perspective, I must increase my passion or zeal, give more, do more, care more, serve more, love more and sacrifice more as I seek to bring His kingdom closer. I must anchor my soul with the hope I have in Him. I must accept orders from His authority, His church, as they are offered and my schedule is “cleared off” to allow. I need to be flexible and accept some of these marching orders. There will be no “cookie cutter” approach- for I am unique. In the meantime, I need to refine my life to that which knows God and to that which looks more and more like His kingdom. I need to remember, I or no one cannot out give God- for he did the ultimate on the cross. I am just given the privilege to help. God is not dependent on me, but I need to choose reachable goals and plan to become obedient to them. I need to focus on people; I might need more people relationship courses to feel more equipped to meet the needs around. I need to identify a people group I can reach, and then become bolder to approach. I need to increase a public ministry. Communication and knowledge of the cultural differences will help persuade or convince others. Remember, I am the one with the message, not my people group. I need to know the scriptures better for it is a higher spiritual gift to relate about the person of God in factual form. I need to ask myself daily what spiritual gift can I do to use in my church or people group to reconcile people back to Jesus and yet bring others to Him? It may mean going out of my safety zone of believers huddle to do the accomplished task. I must be devoted, committed and determined to the end just as Jesus is and his disciples, stubbornly obedient. In the end, I must be found faithful to God for His mission is not an optional event in my life. “More of Him and less about me” is to be my focus- a life of worship to God for I am a partner with God. I love Him and he is my friend. This will give me eternal joy.

PS In this course I read readings from a book, take quizzes, listen to a multitude of lecturers (one each night), and take a midterm and final which includes a "unreached people" project.

This course is good for all people to get a grip on God's mission. I recommend it to you too!