Monthly Archives: October 2009

Snow Treats

So here in my neck of the woods we received a bit of snow yesterday…and who doesn’t love eating snow treats?? My family loves to make “snow bowls” by getting a packet of koolaid powder and mixing it with a cup of sugar. We then fill our bowls with good, clean snow and sprinkle the koolaid mixture on top. It’s delicious! I came across a fun, yummy looking recipe for snow ice cream over at Utah Deal Diva as well. Check it out!

Free Coloring Pages = Easy Children’s Mail!


I don’t know if anyone else has a child that LOVES to get mail…

My daughter is so sad when she gets the mail, because there is rarely anything for her. It’s silly, it’s cute, it’s heartbreaking! So I decided to start “sending” her stuff. I’ve got a couple of envelopes that I rotate with her name and address on it, and I put fun things like stickers (bought from Oriental Trading) and coloring pages in them, always along with a note. Unfortunately, she recognizes pages from her coloring books, so to make it a little more fun, I just use these fabulous free coloring page sites. Check them out, there are literally THOUSANDS of coloring pages available!!

Fisher Price

Free-Coloring-Pages

Here is Another Great Site

Free Printable Coloring Pages.Net

Coloring Book Fun

Happy coloring!!

Freezer Cooking – Baked Potato Soup

I posted awhile back about freezer cooking with potatoes. Here’s the baked potato soup recipe that I mentioned.  This was adapted from 30 Day Gourmet:

8 baking potatoes
12 Tbsp butter
1 cup flour (I use a gluten free kind)
8 cups milk

2 cups low sodium chicken broth
3 cups shredded cheese (cheddar is suggested, but other kinds work too!)
2 tsp salt

freshly ground black pepper

12 oz sour cream

 

Wrap potatoes in aluminum foil, and bake in a 350 degree F oven for 2 hours, or until they’re soft when you squeeze them. Let them cool a bit, then unwrap them and cut them in half lengthwise Scoop out the flesh and put into a large bowl. (You can save the skins for something else, to make potato skins for example.) Mash the potato flesh up really well…you don’t want hardly any “lumps”.  Melt the butter in a LARGE saucepan; add the flour and stir until smooth. Turn heat to medium and add the milk slowly while constantly stirring. Continue to stir until the mixture is thick and bubbly. IF YOU DON’T STIR, YOU RISK THE MILK BURNING, YUCK! Once thick and bubbly, add the cheese and salt, stir to incorporate. Add the potato to the pan. When it is heated through, add the sour cream and stir to mix it well.

This makes a ton, and so I usually freeze a bunch. Freeze it it freezer bags or containers.

 

Optional On hand for serving day:
bacon, cooked and crumbled
shredded cheese
green onions
ham, di

On serving day, thaw it out, and then put the soup in a saucepan to heat. If you’d like, you can add more milk to make it a thinner consistency (I usually do this). Once it’s heated through, go ahead and serve. You can sprinkle it with bacon and cheese, bits of ham, green onions, or whatever else sounds good!

Simple Ways to Prevent Influenza

Go HERE for the full article.

Simple ways to prevent influenza/H1N1 (Swine Flu)
Posted September 28th, 2009 by Sarah N

Following are Prevention Tips to minimize getting H1N1 (Swine Flu)…

Dr. Vinay Goyal is an MBBS,DRM,DNB (Intensivist and Thyroid specialist)
having clinical experience of over 20 years. He has worked in
institutions like Hinduja Hospital, Bombay Hospital, Saifee Hospital,
Tata Memorial etc. Presently, he is heading the Nuclear Medicine
Department and Thyroid clinic at Riddhivinayak Cardiac and Critical
Centre, Malad (W). The following is a message given by him:

The only portals of entry of the H1N1 virus are the nostrils and
mouth/throat. In a global epidemic of this nature, it’s almost
impossible not coming into contact with H1N1 in spite of all
precautions. Contact with H1N1 is not so much of a problem as
proliferation is.

While you are still healthy and not showing any symptoms of H1N1
infection, in order to prevent proliferation, aggravation of symptoms
and development of secondary infections, some very simple steps, not
fully highlighted in most official communications, can be practiced
(instead of focusing on how to stock N95 or Tamiflu):

1. Frequent hand-washing (well highlighted in all official
communications) . This is not a joke. Make it a ritual habit…make it
part of your daily routine… DO NOT BE LAZY…!

2. “Hands-off-the- face” approach. Resist all temptations to touch any
part of face (unless you want to eat, bathe or slap).

3. Gargle twice a day with warm salt water (use Listerine if you don’t
trust salt). H1N1 takes 2-3 days after initial infection in the throat/
nasal cavity to proliferate and show characteristic symptoms. Simple
gargling prevents proliferation. In a way, gargling with salt water has
the same effect on a healthy individual that Tamiflu has on an infected
one. Don’t underestimate this simple, inexpensive and powerful
preventative method.

4. Similar to 3 above, clean your nostrils at least once every day with
warm salt water. Not everybody may be good at Jala Neti or Sutra Neti
(neti pot available at health food stores), but blowing the nose hard
once a day and swabbing both nostrils with cotton buds dipped in warm
salt water is very effective in bringing down viral population.

5. Boost your natural immunity with foods that are rich in Vitamin C
(such as citrus fruits). If you have to supplement with Vitamin C
tablets, make sure that they also have Zinc to boost absorption.

6. Drink as much warm liquid as you can (such as teas, soups and
broths). Drinking warm liquids has the same effect as gargling, but in
the reverse direction. They wash off proliferating viruses from the
throat into the stomach where they cannot survive, proliferate or do any
harm.

LET’S ALL BE HEALTHY AND HAPPY…!

http://countrylife.lehmans.com/2009/09/28/simple-ways-to-prevent-influenzah1n1-swine-%20flu/

Bonds….a simple overview

Bonds are a common investment, but not everyone knows exactly what they are, and how they work. To put it simply, when you buy a bond, you are essentially loaning the company/government money, and they pay it back at an interest rate that has been set. Once your bond reaches maturity, you receive the amount you “loaned” out, plus the interest. What a fabulous idea!!!

Here are some common bond types:

Discount bonds: Treasury Bills, are purchased at less than face value. Then, at maturity, the bondholder is paid the full face value.

Coupon bonds: These are issued with interest payment coupons attached; they pay interest at specified intervals (quarterly, yearly, etc.)

U.S. Treasury bonds: These are usually thought of as the safest form of investment. They include: savings bonds, Treasury Bills (T-Bills), Treasury Notes, Treasury Bonds and Treasury Inflation-Protected Securities (TIPS).

Municipal bonds: These are issued by state and local governments. Interest income is often exempt from federal income tax and income tax in the issuing state, and who doesn’t like to be exempt from tax income??

Corporate bonds: These are issued through a representative bank or by the company directly. They are considered riskier than government-issued bonds, but usually pay higher interest rates. “Junk” bonds are issued by companies at the highest risk of failure. So, while the payoff can be good, there is definitely a risk, something to think about.

Frugal Friday…breadcrumbs

Every time I walk down the aisle of the grocery store that has bread crumbs for sale, I get annoyed. Honestly, do people buy those??? Unfortunately, yes. It’s SO easy, however, to make your own!

 

 

Do you ever have a loaf of bread go stale? Does your family despise eating the ends? There’s your breadcrumbs source. You can make them many different ways, and as usual, I choose the easiest.

 

Grab whatever bread is starting to go stale, ends, etc. and toss them in a food processor. When they’re ground up good, freeze them in a container! Mine are in an old baking cocoa container. I don’t season them, cook them, dry them, or anything else, because I use these bread crumbs for everything, from adding to my meatloaf, to topping a casserole, to making bread crumb cookies.  When I take them out of the freezer I season them according to my need.
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Won’t ever make bread crumb cookies? You can use the ends of garlic bread if they don’t get eaten up as well! No one will mind having pre-seasoned bread crumbs available for stuff!