This week may be historic as a turning point for the American consumer. In the sports world in the U.S., today marks the opening of baseball season. Economically, the bases are loaded and many young adults may soon be hoping to make a home run--straight back to their parents' house, if that's an option.
None of us have witnessed an economic triple play like what we're about to face and there's no easy way to level the playing field. First base has the government in financial crisis with tax hikes and anti-union bills aimed at working people and time running out for the overtaxed poor. Second base has a rising unemployment rate with unemployment benefits running out for many people. Third base, rapidly increasing inflation.
While I shopped at Community Markets in Chillicothe this last week, a sign in the produce section caught my eye about anticipated changes. According to Community Markets, the consumer is to expect produce costs to jump since California and Mexico have both recently experienced the worst cold spell in over 50 years. Also, expect reduced quantities, reduced quality, and the absence of some produce. Then, just today, Bill Simon, chief business executive for Wal-Mart, announced that consumers should expect sharply inflated prices in food, clothing and other items over the next few months. Wal-Mart will be increasing their prices sharply and immediately, the effects showing up in a few weeks as food, clothing and other items with older pricing leave the shelves. This is worth noting since both Community Markets and Wal-Mart pride themselves on their ability to hold prices down.
Inflation won't stop there. For example, if the cost of raw cotton is on the rise, that will likely add to the cost of clothing and other textiles across the board. Additionally, Japan has been a leading supplier of plywood but, with their recent series of disasters, the cost of building supplies can also be expected to jump considerably.
Hardest hit by this economic triple play will be young people, senior citizens on a fixed income, and the un- or under-employed, particularly when they have no safety net. I suggest anyone who can should do some fruit and vegetable gardening, plant heavily, and preserve and share your excess produce. Identify the people closest to you who are in need. Then reach out to others. Start community gardens where it's feasible.
Senior citizens can save 5% on Tuesdays at Community Markets. They won't tell you, and it might not be advertised, so speak up politely and ask for the senior citizen discount on Tuesdays. Everyone should clip coupons and use them. Also, online coupon sources can add to your savings. Consider donating a portion of your savings to food banks.
Don't give up. We're still in the game but we're reluctant participants in the historic reduction of the middle class and we're losing ground fast. Talk to, email, or write a letter to your representatives. Especially, talk to them about expecting the wealthy to share the tax burden. Let them know what you, your friends or family members are facing and what you're trying to do. Gather your team around you and stay in it to win! Good luck!
Thursday, March 31, 2011
Wednesday, March 30, 2011
Tuesday, March 29, 2011
Caring for Tomato Seedlings
I encourage everyone to raise their own tomatoes, at least a few to supplement your meals. They are so much tastier than store-bought! Plus, you control what goes into them. After all, if harmful chemicals go into your tomatoes, they also go into you.
Tomatoes are easy to germinate but, during that period after germination and before planting outdoors, pay attention to your watering methods as well as light and temperature. My little plants were turning yellowish-white on the tips of their leaves and starting to curl. As careful as I had been to set up a grow light and control their temperature, I had been using our tap water for the little plants. After all, we drink it so it can't be that bad, can it? Well, yes it can. Two of the chemicals in our tap water seem to be the culprits that were killing our little plants: chlorine and calcium chloride. Although lime is good for them, the chlorine/ides could ruin them. The solution for us: Catch rain water. Not as pure as distilled water, rain gathers nitrogen (great for tomatoes!) and other seemingly harmless elements from the air, actually filtering the air we breathe. On the other hand, if you live in a smog-ridden area or happen to be near a faulty nuclear power plant, rainwater may not be your best option.
Now onto another question: How to remove the chlorine and calcium chloride (that limy residue) from our tap water without breaking the bank--any suggestions?
Tomatoes are easy to germinate but, during that period after germination and before planting outdoors, pay attention to your watering methods as well as light and temperature. My little plants were turning yellowish-white on the tips of their leaves and starting to curl. As careful as I had been to set up a grow light and control their temperature, I had been using our tap water for the little plants. After all, we drink it so it can't be that bad, can it? Well, yes it can. Two of the chemicals in our tap water seem to be the culprits that were killing our little plants: chlorine and calcium chloride. Although lime is good for them, the chlorine/ides could ruin them. The solution for us: Catch rain water. Not as pure as distilled water, rain gathers nitrogen (great for tomatoes!) and other seemingly harmless elements from the air, actually filtering the air we breathe. On the other hand, if you live in a smog-ridden area or happen to be near a faulty nuclear power plant, rainwater may not be your best option.
Now onto another question: How to remove the chlorine and calcium chloride (that limy residue) from our tap water without breaking the bank--any suggestions?
Monday, March 28, 2011
Passion, Pasta, and Plenty of Pizazz!
Losing family members and friends and the tragedies of world events can be overwhelming. At times like this, it's important to pull family and friends together and just bond together while you make memories to warm you for a lifetime. To accomplish this, my husband and I recently hosted a dinner mystery for some of our family and friends.
Using one of the vintage dinner mystery kits, I carefully assigned roles in my invitations. Apparently, this didn't scare anyone away. The guests showed up in fabulous costumes and ready for lights, cameras and action! For this particular mystery we had a priest, a barmaid, an Italian businessman, a soccer player, a clairvoyant, a French winemaker, a young woman willing to take over the FAMILY business, and a widowed "godmother". Lines were scripted but left consider room for adlibbing~and the guests got surprisingly into character. Those without speaking parts, the children, took photos, provided some sound effects, and enjoyed the show until, frankly, the little ones chose something more active to do.
For this dinner, the setting was an Italian bistro. I made a paper sign for the bistro, brought in some patio furniture, and displayed vines and homemade wines to depict a winery.
This kind of entertaining is DIY at its finest. The guests were invited based on their willingness to ham it up, and ham it up they did! Well-chosen costumes, one in particular handmade that very day, and props added to the event, making it free and enjoyable live action, complete with the occasional mis-read and do-overs. Lots of laughs and good clean fun! For dinner, the tomatoes were last summer's canned harvest. Some of the wine I offered was homemade. Guests showed up with additional wine, appetizers, and desserts while I supplied an endless salad bar, lasagna, and some home-baked bread.
All of us do charity work. Sometimes you just have to do something for yourselves, a special reward for the sharing and caring you do. The satisfaction of participating in this kind of event is indescribable! With handmade and imaginative costuming, homegrown or homemade food and drink, cost is minimal and the memories are priceless!
Using one of the vintage dinner mystery kits, I carefully assigned roles in my invitations. Apparently, this didn't scare anyone away. The guests showed up in fabulous costumes and ready for lights, cameras and action! For this particular mystery we had a priest, a barmaid, an Italian businessman, a soccer player, a clairvoyant, a French winemaker, a young woman willing to take over the FAMILY business, and a widowed "godmother". Lines were scripted but left consider room for adlibbing~and the guests got surprisingly into character. Those without speaking parts, the children, took photos, provided some sound effects, and enjoyed the show until, frankly, the little ones chose something more active to do.
For this dinner, the setting was an Italian bistro. I made a paper sign for the bistro, brought in some patio furniture, and displayed vines and homemade wines to depict a winery.
This kind of entertaining is DIY at its finest. The guests were invited based on their willingness to ham it up, and ham it up they did! Well-chosen costumes, one in particular handmade that very day, and props added to the event, making it free and enjoyable live action, complete with the occasional mis-read and do-overs. Lots of laughs and good clean fun! For dinner, the tomatoes were last summer's canned harvest. Some of the wine I offered was homemade. Guests showed up with additional wine, appetizers, and desserts while I supplied an endless salad bar, lasagna, and some home-baked bread.
All of us do charity work. Sometimes you just have to do something for yourselves, a special reward for the sharing and caring you do. The satisfaction of participating in this kind of event is indescribable! With handmade and imaginative costuming, homegrown or homemade food and drink, cost is minimal and the memories are priceless!
Lasagna
This recipe fills two large baking dishes, enough for a crowd.
For the beef marinara:
2 pounds very lean ground beef
2 T. olive oil
4 garlic cloves, finely chopped
2 tsp. sea salt
2 cups tomato sauce
1 quart of diced tomatoes
4 T. oregano
1 tsp. marjoram
1 cup water
Mix together the following ingredients for the cheese filling:
1 pound ricotta
4 cups shredded mozzarella
1/2 cup grated parmesan
2 eggs
1 tsp. salt
2 tsp. dried savory
1/2 tsp. dried parsley
Noodles:
1 1/2 pounds lasagna noodles, cooked to just pliable
Sprinkle the tops with:
2 cups shredded mozzarella
1/2 cup shredded parmesan
1 tsp. blended Italian seasoning
1/2 tsp. salt
Preheat oven to 350 degrees. In the olive oil gently brown the meat and crumble as it cooks. Add the garlic and salt and cook over low heat until garlic is tender. Add tomato sauce and oregano and bring to a simmer. Continue simmering being careful not to boil the sauce while you cook the lasagna and mix the cheese filling.
Oil the baking dishes, then layer the ingredients. Fill each dish to 1/2" from the top with added water. Bake at 350 degrees F. for 40 minutes or until cheese begins to brown.
Note: Because of dietary restrictions, I do not use onion or peppers in this recipe but love the flavor, texture and color they add. If you can use them, I suggest adding 1/2 finely chopped onion and 1 cup chopped green pepper, more or less to suit your taste, when you add the garlic.
For the beef marinara:
2 pounds very lean ground beef
2 T. olive oil
4 garlic cloves, finely chopped
2 tsp. sea salt
2 cups tomato sauce
1 quart of diced tomatoes
4 T. oregano
1 tsp. marjoram
1 cup water
Mix together the following ingredients for the cheese filling:
1 pound ricotta
4 cups shredded mozzarella
1/2 cup grated parmesan
2 eggs
1 tsp. salt
2 tsp. dried savory
1/2 tsp. dried parsley
Noodles:
1 1/2 pounds lasagna noodles, cooked to just pliable
Sprinkle the tops with:
2 cups shredded mozzarella
1/2 cup shredded parmesan
1 tsp. blended Italian seasoning
1/2 tsp. salt
Preheat oven to 350 degrees. In the olive oil gently brown the meat and crumble as it cooks. Add the garlic and salt and cook over low heat until garlic is tender. Add tomato sauce and oregano and bring to a simmer. Continue simmering being careful not to boil the sauce while you cook the lasagna and mix the cheese filling.
Oil the baking dishes, then layer the ingredients. Fill each dish to 1/2" from the top with added water. Bake at 350 degrees F. for 40 minutes or until cheese begins to brown.
Note: Because of dietary restrictions, I do not use onion or peppers in this recipe but love the flavor, texture and color they add. If you can use them, I suggest adding 1/2 finely chopped onion and 1 cup chopped green pepper, more or less to suit your taste, when you add the garlic.
Wednesday, March 23, 2011
Pleasantville Meets Farmville
The notion of sustainable living is catching on and many people are going beyond the tomato pot on the patio! Despite zoning regulations and city council grumblings, American people throughout the country and into the suburbs, from Boston to Minneapolis and far beyond the midwest, are stretching their arms, using their muscles, testing their freedom and independence, and discovering that chickens make great pets. They're easy to care for and, added benefit, they lay eggs! The craze is spreading so much that Chickiwiki is looking for contributing writers to keep up with demand. Check them out at http://raisingchickens.wetpaint.com/.
When I think of this, I am reminded of Foghorn Leghorn, that big lovable barnyard rooster of the cartoon era of days gone by. Not so, this new breed of farmers. The ones who want eggs can't get eggs from a rooster, and a rooster can upset the eggbasket in more ways than one! Instead, some are turning their backyards into a chicken run. That shed in the backyard may actually be a chicken coop. And an extra bathtub may be where they incubate their chicks!
Largely, this suburban farming is in response to the light shed on egg production by humane societies and chicken rescuers. Ironically, some chicken rescue farms become overloaded in autumn when people realize that chickens may not be that easy to care for and they have no way to protect their laying hens or banty rooster during the cold winter months.
I thought my husband had had enough of both eggs and chickens, having grown up on a 2500-chicken farm, where hens had reign over a full barn with a small barnlot to roam, minus good old Foghorn. No, just recently my husband decided a couple of dozen laying hens would take care of our growing family. He is now turning the farm back to the chickens, nonprofit this time. He's resurrected the old farming how-to books and compared them with the new-fangled internet sites that talk about chickens as pets, complete with names and accessories, and will soon be ready to start up his "chicken farm".
Whether you've had chickens or an anecdote, please share with me and my other readers.
When I think of this, I am reminded of Foghorn Leghorn, that big lovable barnyard rooster of the cartoon era of days gone by. Not so, this new breed of farmers. The ones who want eggs can't get eggs from a rooster, and a rooster can upset the eggbasket in more ways than one! Instead, some are turning their backyards into a chicken run. That shed in the backyard may actually be a chicken coop. And an extra bathtub may be where they incubate their chicks!
Largely, this suburban farming is in response to the light shed on egg production by humane societies and chicken rescuers. Ironically, some chicken rescue farms become overloaded in autumn when people realize that chickens may not be that easy to care for and they have no way to protect their laying hens or banty rooster during the cold winter months.
I thought my husband had had enough of both eggs and chickens, having grown up on a 2500-chicken farm, where hens had reign over a full barn with a small barnlot to roam, minus good old Foghorn. No, just recently my husband decided a couple of dozen laying hens would take care of our growing family. He is now turning the farm back to the chickens, nonprofit this time. He's resurrected the old farming how-to books and compared them with the new-fangled internet sites that talk about chickens as pets, complete with names and accessories, and will soon be ready to start up his "chicken farm".
Whether you've had chickens or an anecdote, please share with me and my other readers.
Monday, March 21, 2011
Sulfites in Food and Drink
While sulfites are naturally-occuring in some foods, sulfites are often added as a preservative during processing and can be found in a number of edibles and potables. This can be a dangerous additive for some people.
Beginning in the 1980's, the FDA requires that sulfites at a level of >10 parts per million have to appear on the food label. When you read an ingredient label, sulfites can be listed as: sulfur dioxide, sodium sulfite, sodium bisulfite, potassium bisulfite, sodium metabisulfite or potassium bisulfite.
Sulfites prevent browning on fruits and vegetables and have been used in restaurants at salad bars. They are found in many processed foods:
*baked goods
*condiments such as horseradish, relish, pickles, olives, vinegar
*grapes
*dried fruits, trail mix, shredded coconut, maraschino cherries
*juice, jams, and jellies
*molasses
*guacamole
*tofu
*shrimp, scallops, lobster, clams, crab
*gravy, soups, noodles, rice mixes
*potato chips, processed potatoes in all forms
*wine, wine coolers, beer, hard cider, cocktail mixes
I'm not necessarily a chemophobic (those having a "fear of chemicals"), but it's reported by Suite 101 that 1% of the population is sensitive to sulfites. Those who have asthma have a heightened sensitivity and could be at high risk. Reactions for most sensitive people can be breathing difficulties, chest tightness, dizziness, nausea, cramps, hives, wheezing.
However you slice it, this humble pie gives you just one more reason to grow your own fruits, veggies and, yes, especially grapes! If you are one of the sensitive ones, and you like an occasional glass of wine, consider making your own.
When it comes to sulfites, wine is a particular problem, especially grape wine. Nature gives sulfites to grapes. Winemakers in all countries, even home winemakers, use yeast which produces additional sulfites as the yeast interacts with the fruit. Additionally, winemakers all over the world add sulfites to finish the wine, as a preservative. This stops any further action in the wine.
In the U.S., wines with sulfites > 350 mg per liter are illegal and any U.S. wine with sulfites > 20 parts per liter must have a warning label. This standard is not world-wide.
Organic wines are made (1) without added sulfites and also (2) naturally occuring sulfites must be at < 20 parts per million. These organic wines last up to 18 months. Aww! If you make your own, yours can be organic and would probably pass the test. In order to produce a more organic wine, I have begun cleaning utensils with boiling water rather than a bisulfite solution and pouring boiling water over the fruit instead of cooler water with the addition of sulfites to kill impurities in the fruit. It's the way the old-timers did things and apparently it works!
Beginning in the 1980's, the FDA requires that sulfites at a level of >10 parts per million have to appear on the food label. When you read an ingredient label, sulfites can be listed as: sulfur dioxide, sodium sulfite, sodium bisulfite, potassium bisulfite, sodium metabisulfite or potassium bisulfite.
Sulfites prevent browning on fruits and vegetables and have been used in restaurants at salad bars. They are found in many processed foods:
*baked goods
*condiments such as horseradish, relish, pickles, olives, vinegar
*grapes
*dried fruits, trail mix, shredded coconut, maraschino cherries
*juice, jams, and jellies
*molasses
*guacamole
*tofu
*shrimp, scallops, lobster, clams, crab
*gravy, soups, noodles, rice mixes
*potato chips, processed potatoes in all forms
*wine, wine coolers, beer, hard cider, cocktail mixes
I'm not necessarily a chemophobic (those having a "fear of chemicals"), but it's reported by Suite 101 that 1% of the population is sensitive to sulfites. Those who have asthma have a heightened sensitivity and could be at high risk. Reactions for most sensitive people can be breathing difficulties, chest tightness, dizziness, nausea, cramps, hives, wheezing.
However you slice it, this humble pie gives you just one more reason to grow your own fruits, veggies and, yes, especially grapes! If you are one of the sensitive ones, and you like an occasional glass of wine, consider making your own.
When it comes to sulfites, wine is a particular problem, especially grape wine. Nature gives sulfites to grapes. Winemakers in all countries, even home winemakers, use yeast which produces additional sulfites as the yeast interacts with the fruit. Additionally, winemakers all over the world add sulfites to finish the wine, as a preservative. This stops any further action in the wine.
In the U.S., wines with sulfites > 350 mg per liter are illegal and any U.S. wine with sulfites > 20 parts per liter must have a warning label. This standard is not world-wide.
Organic wines are made (1) without added sulfites and also (2) naturally occuring sulfites must be at < 20 parts per million. These organic wines last up to 18 months. Aww! If you make your own, yours can be organic and would probably pass the test. In order to produce a more organic wine, I have begun cleaning utensils with boiling water rather than a bisulfite solution and pouring boiling water over the fruit instead of cooler water with the addition of sulfites to kill impurities in the fruit. It's the way the old-timers did things and apparently it works!
Saturday, March 19, 2011
One of the Pleasures of Home Winemaking
Last night my husband and I sampled an ounce of our blackberry wine, not yet bottled but no longer bubbling in its airlock. I observed, took copious notes, and then turned to my husband to ask his opinion of the taste and whether it's time to bottle. We were both delighted with the flavor, warmth, color, aroma and complexity of this apparently simple wine. When you handle the fresh berries, either from cultivating your own or getting them from a local farmers' market, they become a part of you. Seeing the flaws of the wine may be difficult. The fact that grapes and berries turn into wine has its own mysticism. Any homemade wine has a kind of halo effect for me!
The timing surprises me. It's sooner than I thought this blackberry wine would be ready. Good wine, void of chemicals to speed the process, shouldn't be rushed. So, my plan is to head out someday soon with one bottle of wine, taken from the carboy before bottling the rest, to have a very honest but wine-loving friend give an unabashed reaction to this blackberry wine. I plan to post her comments which may be a few days away. The wine can wait with no damage to it. My husband and I both think it's ready. Will our friend? I know some of you would be willing to try it and give me your opinion as well. If so, let me know! I plan to keep on making wine for a long time and I love getting the opinions of others.
The timing surprises me. It's sooner than I thought this blackberry wine would be ready. Good wine, void of chemicals to speed the process, shouldn't be rushed. So, my plan is to head out someday soon with one bottle of wine, taken from the carboy before bottling the rest, to have a very honest but wine-loving friend give an unabashed reaction to this blackberry wine. I plan to post her comments which may be a few days away. The wine can wait with no damage to it. My husband and I both think it's ready. Will our friend? I know some of you would be willing to try it and give me your opinion as well. If so, let me know! I plan to keep on making wine for a long time and I love getting the opinions of others.
Friday, March 18, 2011
In Trying Times
When you're down, weary from fear, from pain and suffering of others or your own and you recognize human frailty, those times when you feel you have no control, trust.
Know that your physical body houses a spirit that will endure~it was designed to be that way. Practice age-old wisdom:
*Live simply and share what you can.
*Love generously and know that you are loved.
*Care deeply and find ways to lift up others.
*Speak kindly and let yourself be heard.
*Laugh often in the face of adversity to heal the wounded soul.
Give thanks continually for your ability to do any of these things. Be at peace with God, however you conceive Him to be, and keep peace with your soul. Live the best life you can. Sing your best song. Strive to be happy. Leave the rest to fate.
Know that your physical body houses a spirit that will endure~it was designed to be that way. Practice age-old wisdom:
*Live simply and share what you can.
*Love generously and know that you are loved.
*Care deeply and find ways to lift up others.
*Speak kindly and let yourself be heard.
*Laugh often in the face of adversity to heal the wounded soul.
Give thanks continually for your ability to do any of these things. Be at peace with God, however you conceive Him to be, and keep peace with your soul. Live the best life you can. Sing your best song. Strive to be happy. Leave the rest to fate.
Thursday, March 17, 2011
Irish Potato Salad
Chill for two hours after cooking before adding other ingredients (if you can wait):
4 medium potatoes, peeled, cubed, and steamed 15 minutes, and drained
4 hard-boiled eggs, peeled and whole
After cooling, chop the eggs. Add to well-drained potatoes. Then add the following ingredients and mix well:
1 cup chopped celery
3 tsp. mustard
1 tsp. dillweed, dried, or a little less if minced fresh
3/4 tsp. salt
4 T. mayonnaise
7 tsp. hot sauce
Spoon into serving bowl and top with:
2 green onion tops, chopped
2 T. bacon bits
4 medium potatoes, peeled, cubed, and steamed 15 minutes, and drained
4 hard-boiled eggs, peeled and whole
After cooling, chop the eggs. Add to well-drained potatoes. Then add the following ingredients and mix well:
1 cup chopped celery
3 tsp. mustard
1 tsp. dillweed, dried, or a little less if minced fresh
3/4 tsp. salt
4 T. mayonnaise
7 tsp. hot sauce
Spoon into serving bowl and top with:
2 green onion tops, chopped
2 T. bacon bits
Tuesday, March 15, 2011
A Country Boy Can Survive? He's not the only one.
Whether you're a man or a woman, here's a 10-step plan for the new year.
In pioneering days, the role of woman became elevated as her strength, wisdom and skills proved necessary for survival. To survive in the thirties and forties, for the duration of the Great Depression and beyond, women proved again the importance of their contributions to the household. Luckily, at that time, large numbers of people were rural. The working poor who had their gardens and often a few animals were somewhat inconvenienced by hard times while city dwellers starved unless they found ways to become self-reliant. Think "The Country Mouse and the City Mouse" where the role of "hard times" was played by the cat. The Country Mouse worked a little harder but survived without too much worry.
In response to hard times of the Great Depression, the government established some social safety nets not only to get people back to work but also to provide some sustenance to ward off starvation and homelessness.
Today, some of those programs no longer exist and others are losing funding. Today's young adults are roughing it in monumental ways, often the first to lose jobs in the current market downturn and unable to get financing or develop a support system for the things they need. Today, more than half of the young adults over twenty-five receive help from their parents, and many more need help, falling through the cracks of a flimsy safety net. The ones who can't make it sometimes turn to crime as their only means of survival. Politicians may seem out-of-touch or, worse, simply uncaring. As a result, the court system and prisons are overloaded and are now turning many criminals loose.
In scary times like this, many people, especially the young, want to live for the immediate pleasures of today (drugs, alcohol, and other forms of escape) since they feel no promise of a tomorrow. For most of us, there will be a tomorrow. Plan for it. When times are this tough, we need to make every dollar count toward necessities of life: food, clothing, shelter, transportation, LOVE AND LAUGHTER. Yes, I said love and laughter. They help sustain us during hard times. I believe the nation's economic woes will improve when we take steps that begin at home.
Therefore, in a pioneering spirit then, I offer a list of 10 things we can do today to assure we live abundantly tomorrow:
1. Look hard at the difference between spending and investing. Spent money may leave us with memories but the money is gone, like a wild goose in winter. Worse, unlike the goose, it's not coming back. Invested money brings money back in the form of savings, income or value added. Think of anything that depreciates in value as spent money. That includes most cars and mobile homes, fancy electronics, clothing fads and, yes, even rent. When it's gone, it's gone. Investing, on the other hand, has the potential for increasing in value or bringing more money into the home. (See number 3.)
2. Plan to make every spent dollar count. While the memories may warm you when times are rough, you don't want to be the grasshopper who plays while the ants are storing away food~eventually the grasshopper has none. Put off spending and playing. Instead, go for some deferred gratification. Picture what you want. Eventually you can make that home, or degree or dream vacation come true or get that "thing" that's now out of reach. And you'll be able to do it without putting your livelihood at risk. In the meantime, be happy deep in the very core of who you are. You yourself have value, more than anything than you could buy.
3. Instead of spending, INVEST. Place discretionary money in investments close to home where you see its benefit and can convert it to cash if needed. Invest in yourself with time, maybe money, to learn new skills, new ideas or to do new things. Your knowledge and skills could become indispensable to you or someone you know.
4. If you don't already have it, consider buying or renting a small piece of land or join a gardening partnership so that you can grow and share your own fruits and veggies. This money falls on the investment side since has potential to save you money.
5. Clip coupons for groceries with a plan to save at least 20% over retail every time you shop. This is a much better payback than most savings plans or investments offered by banks.
6. When you shop, avoid highly processed foods and fancy packaging, non-nutritional snack foods and candy. Stick to the outside perimeter of the store where the most essential foods are generally found, those with the least processing and packaging (produce, meats and dairy). Eat whole farm-fresh foods more than highly processed food products. But even with food, really good food, remember to practice moderation in all things. An occasional candy bar is good for the soul!
7. Learn to preserve foods and find ways to organize them. Home canning is wonderful for some things, and a vacuum sealer really does well to protect foods for the freezer. After you preserve the foods, plan to have at least one food a day from your stash. That will bring down your grocery bill.
8. Eat more fruits and vegetables than meat. A good rule of thumb is 1/4 of the plate for meat, 3/4 for the rest (fruits, vegetables and bread).
9. Supplement your diet with rice, beans and nuts. By doing this, while you reduce the amount of meat, you will still be enjoying much-needed usable protein at a lower cost.
10. Take really good care of yourself, starting with what you eat. Then learn to control how you think. Start taking greater care of others. Share and barter. You may be able to fill the gap for others, and likewise. The notion comes from the Pauli Exclusion Principle, a physics term for electron-sharing. While each element is unique, something greater than the sum of the parts is created when sharing occurs between elements. They bond! Think chemistry. That's what The Pauley Principle is: scientific notions applied to humans. The result? When we share what we have in order to fill the gaps for others, we all gain from the experience and are transformed.
In summary, my pioneering friend, value who you are! You are unique and you have a right to be here. You are part of a movement in inventing a new reality. There's adventure in that. Develop a support system by gathering up those friends and family members who are also positive and like-minded. Believe in the higher power. Feel the strength that comes from sharing your laughter, faith, experiences, skills, and your own harvest.
In pioneering days, the role of woman became elevated as her strength, wisdom and skills proved necessary for survival. To survive in the thirties and forties, for the duration of the Great Depression and beyond, women proved again the importance of their contributions to the household. Luckily, at that time, large numbers of people were rural. The working poor who had their gardens and often a few animals were somewhat inconvenienced by hard times while city dwellers starved unless they found ways to become self-reliant. Think "The Country Mouse and the City Mouse" where the role of "hard times" was played by the cat. The Country Mouse worked a little harder but survived without too much worry.
In response to hard times of the Great Depression, the government established some social safety nets not only to get people back to work but also to provide some sustenance to ward off starvation and homelessness.
Today, some of those programs no longer exist and others are losing funding. Today's young adults are roughing it in monumental ways, often the first to lose jobs in the current market downturn and unable to get financing or develop a support system for the things they need. Today, more than half of the young adults over twenty-five receive help from their parents, and many more need help, falling through the cracks of a flimsy safety net. The ones who can't make it sometimes turn to crime as their only means of survival. Politicians may seem out-of-touch or, worse, simply uncaring. As a result, the court system and prisons are overloaded and are now turning many criminals loose.
In scary times like this, many people, especially the young, want to live for the immediate pleasures of today (drugs, alcohol, and other forms of escape) since they feel no promise of a tomorrow. For most of us, there will be a tomorrow. Plan for it. When times are this tough, we need to make every dollar count toward necessities of life: food, clothing, shelter, transportation, LOVE AND LAUGHTER. Yes, I said love and laughter. They help sustain us during hard times. I believe the nation's economic woes will improve when we take steps that begin at home.
Therefore, in a pioneering spirit then, I offer a list of 10 things we can do today to assure we live abundantly tomorrow:
1. Look hard at the difference between spending and investing. Spent money may leave us with memories but the money is gone, like a wild goose in winter. Worse, unlike the goose, it's not coming back. Invested money brings money back in the form of savings, income or value added. Think of anything that depreciates in value as spent money. That includes most cars and mobile homes, fancy electronics, clothing fads and, yes, even rent. When it's gone, it's gone. Investing, on the other hand, has the potential for increasing in value or bringing more money into the home. (See number 3.)
2. Plan to make every spent dollar count. While the memories may warm you when times are rough, you don't want to be the grasshopper who plays while the ants are storing away food~eventually the grasshopper has none. Put off spending and playing. Instead, go for some deferred gratification. Picture what you want. Eventually you can make that home, or degree or dream vacation come true or get that "thing" that's now out of reach. And you'll be able to do it without putting your livelihood at risk. In the meantime, be happy deep in the very core of who you are. You yourself have value, more than anything than you could buy.
3. Instead of spending, INVEST. Place discretionary money in investments close to home where you see its benefit and can convert it to cash if needed. Invest in yourself with time, maybe money, to learn new skills, new ideas or to do new things. Your knowledge and skills could become indispensable to you or someone you know.
4. If you don't already have it, consider buying or renting a small piece of land or join a gardening partnership so that you can grow and share your own fruits and veggies. This money falls on the investment side since has potential to save you money.
5. Clip coupons for groceries with a plan to save at least 20% over retail every time you shop. This is a much better payback than most savings plans or investments offered by banks.
6. When you shop, avoid highly processed foods and fancy packaging, non-nutritional snack foods and candy. Stick to the outside perimeter of the store where the most essential foods are generally found, those with the least processing and packaging (produce, meats and dairy). Eat whole farm-fresh foods more than highly processed food products. But even with food, really good food, remember to practice moderation in all things. An occasional candy bar is good for the soul!
7. Learn to preserve foods and find ways to organize them. Home canning is wonderful for some things, and a vacuum sealer really does well to protect foods for the freezer. After you preserve the foods, plan to have at least one food a day from your stash. That will bring down your grocery bill.
8. Eat more fruits and vegetables than meat. A good rule of thumb is 1/4 of the plate for meat, 3/4 for the rest (fruits, vegetables and bread).
9. Supplement your diet with rice, beans and nuts. By doing this, while you reduce the amount of meat, you will still be enjoying much-needed usable protein at a lower cost.
10. Take really good care of yourself, starting with what you eat. Then learn to control how you think. Start taking greater care of others. Share and barter. You may be able to fill the gap for others, and likewise. The notion comes from the Pauli Exclusion Principle, a physics term for electron-sharing. While each element is unique, something greater than the sum of the parts is created when sharing occurs between elements. They bond! Think chemistry. That's what The Pauley Principle is: scientific notions applied to humans. The result? When we share what we have in order to fill the gaps for others, we all gain from the experience and are transformed.
In summary, my pioneering friend, value who you are! You are unique and you have a right to be here. You are part of a movement in inventing a new reality. There's adventure in that. Develop a support system by gathering up those friends and family members who are also positive and like-minded. Believe in the higher power. Feel the strength that comes from sharing your laughter, faith, experiences, skills, and your own harvest.
Live your life abundantly.
Monday, March 14, 2011
Reinventing the Potato Patch
Thinking you don't have room for potatoes? Think again! Look around. Shopping malls are beginning to use Oriental sweet potatoes in their landscaping and in their potted flowers at street corners. The vine is very pretty and spreads rapidly. Underneath that beautiful, soft, light-green foliage is a collection of tubers that have white flesh, sweet, smooth and succulent when cooked, making it great for baking or boiling. I enjoy the addition of maple syrup to this potato.
The Pauley potato patch generally contains four kinds of potatoes: Russet, Kinnebec, Pontiac red, and one or more varieties of sweet potato. Each type of potato seems to excel at some preparation and the Kinnebec seems to be suitable for all. Red potatoes, especially when very young, are great mixed in with peas or green beans or roasted. The Russet holds its shape well and won't fall apart so easily in soup. Yukon Gold is said to be a terrific French Fry potato. All have great flavor.
Consider where you might plant potatoes: garden, flowerbeds, an upset wheelbarrow, large hanging baskets and patio pots. Potatoes need good drainage and direct sunlight. Mixed with marigolds, you can cut down on insect invasion. Water them regularly. One vine can yield several pounds of fresh-tasting organic potatoes for minimal investment.
When to plant? The farmers of long ago would say to plant potatoes on Good Friday. Apparently the moon is right for root vegetables at that time.
Enjoy your own potato patch in whatever form you choose to give it. This is just one more way to live your life abundantly!
The Pauley potato patch generally contains four kinds of potatoes: Russet, Kinnebec, Pontiac red, and one or more varieties of sweet potato. Each type of potato seems to excel at some preparation and the Kinnebec seems to be suitable for all. Red potatoes, especially when very young, are great mixed in with peas or green beans or roasted. The Russet holds its shape well and won't fall apart so easily in soup. Yukon Gold is said to be a terrific French Fry potato. All have great flavor.
Consider where you might plant potatoes: garden, flowerbeds, an upset wheelbarrow, large hanging baskets and patio pots. Potatoes need good drainage and direct sunlight. Mixed with marigolds, you can cut down on insect invasion. Water them regularly. One vine can yield several pounds of fresh-tasting organic potatoes for minimal investment.
When to plant? The farmers of long ago would say to plant potatoes on Good Friday. Apparently the moon is right for root vegetables at that time.
Enjoy your own potato patch in whatever form you choose to give it. This is just one more way to live your life abundantly!
Friday, March 11, 2011
Farm Fresh Produce Without the Work?
It's true! Well, partially. It's a matter of who does the labor. Community Supported Agriculture (CSA) might provide the gardening option you want if you prefer fresh, local produce, but have no land and farming tools, can't form a gardening co-op with family or friends, or perhaps have a debilitating illness or you have more money than time. Unlike the local farmer's market, the CSA allows you to actually invest in the farming. You may be given opportunities to suggest and impact what is grown.
Typically, here's how a CSA, such as Johnson Farms at Wilmington, works. A farmer offers shares to the general public. You purchase a share or a membership from the CSA. A share consists of a box of produce. A membership would provide you with a box of seasonal produce each week throughout the farming season. A variation of this is the market-style CSA membership plan that allows you to pick and choose what goes into your box. Some CSAs have additional offerings such as eggs, poultry, bread, cheese, fruits and flowers. Many CSAs have an agreement with food banks and donate excess foods.
Advantages to membership are:
*Eat ultra-fresh locally-grown food, higher in nutrients and flavor than the produce grocery stores can offer, and it's likely to be organically grown.
*Expose your palate to varieties and new methods of preparation.
*Receive invitations and opportunities to visit/tour the farm.
*Have fruits and veggies from "your farm", something children and adults both enjoy.
*Build a trusting relationship with the farmer who grows your food.
Additionally:
*You don't have to spend time out in a garden and get all sweaty and dirty.
*You avoid overhead costs such as the investment in tools and land.
As with all good ventures, there are risks involved. For example, it could be a bad weather year for growing corn and that would directly impact what goes into your box.
If this might work for you, check it out, looking at both the advantages for you and the disadvantages. You may find this gives you and your family a connection to the land, so good for the soul, that you could not otherwise have. You may also find the foods on your table to be more flavorful and nutritious. I urge you, in one way or another, to connect with the land and live your life abundantly!
Typically, here's how a CSA, such as Johnson Farms at Wilmington, works. A farmer offers shares to the general public. You purchase a share or a membership from the CSA. A share consists of a box of produce. A membership would provide you with a box of seasonal produce each week throughout the farming season. A variation of this is the market-style CSA membership plan that allows you to pick and choose what goes into your box. Some CSAs have additional offerings such as eggs, poultry, bread, cheese, fruits and flowers. Many CSAs have an agreement with food banks and donate excess foods.
Advantages to membership are:
*Eat ultra-fresh locally-grown food, higher in nutrients and flavor than the produce grocery stores can offer, and it's likely to be organically grown.
*Expose your palate to varieties and new methods of preparation.
*Receive invitations and opportunities to visit/tour the farm.
*Have fruits and veggies from "your farm", something children and adults both enjoy.
*Build a trusting relationship with the farmer who grows your food.
Additionally:
*You don't have to spend time out in a garden and get all sweaty and dirty.
*You avoid overhead costs such as the investment in tools and land.
As with all good ventures, there are risks involved. For example, it could be a bad weather year for growing corn and that would directly impact what goes into your box.
If this might work for you, check it out, looking at both the advantages for you and the disadvantages. You may find this gives you and your family a connection to the land, so good for the soul, that you could not otherwise have. You may also find the foods on your table to be more flavorful and nutritious. I urge you, in one way or another, to connect with the land and live your life abundantly!
Wednesday, March 9, 2011
Why Grow Grapes?
For anyone who can manage it, I recommend a grape trellis. Here's why:
My husband had an awful bout with cancer a few years ago. Prognosis: Stage 3 in two systems, 2 months to live. During his chemo treatments there were only three things he could manage to keep on his stomach or even swallow: a tiny bit of steak, a couple bites of ice cream and grape juice. He craved just those foods but could only manage small amounts.
While he was in the hospital, repeatedly over several months, he kept thinking/dreaming about planting a little vineyard. It became like, hmmm...well, a spiritual mission of his! He realized the foods he craved and could eat helped him survive. Many prayers were made on his behalf. He had a strong sense that God brought all the technology, knowledgeable and helpful medical staff, food, me-- everything--together! Chris is strong and well now. And our grapes provide us with grape juice and wine that we enjoy regularly, in moderation.
Grapes provide our bodies with tremendously powerful nutrients: Vitamins C & K, the minerals copper and potassium, and phytosterols. Think FIGHT! These nutrients help our bodies fight not only free radicals but, also, cholesterol in our bloodstream. And they help our bodies heal.
Grapes on a trellis offer a bit of old-world charm to an entry way. If this isn't possible where you live, consider planting on the shares with someone. The aesthetics and rhythm of a grapevine's beauty in the changing seasons is good for our very souls. And for our bodies, a few grapevines can provide several containers of pure delectable grape juice!
My husband had an awful bout with cancer a few years ago. Prognosis: Stage 3 in two systems, 2 months to live. During his chemo treatments there were only three things he could manage to keep on his stomach or even swallow: a tiny bit of steak, a couple bites of ice cream and grape juice. He craved just those foods but could only manage small amounts.
While he was in the hospital, repeatedly over several months, he kept thinking/dreaming about planting a little vineyard. It became like, hmmm...well, a spiritual mission of his! He realized the foods he craved and could eat helped him survive. Many prayers were made on his behalf. He had a strong sense that God brought all the technology, knowledgeable and helpful medical staff, food, me-- everything--together! Chris is strong and well now. And our grapes provide us with grape juice and wine that we enjoy regularly, in moderation.
Grapes provide our bodies with tremendously powerful nutrients: Vitamins C & K, the minerals copper and potassium, and phytosterols. Think FIGHT! These nutrients help our bodies fight not only free radicals but, also, cholesterol in our bloodstream. And they help our bodies heal.
Grapes on a trellis offer a bit of old-world charm to an entry way. If this isn't possible where you live, consider planting on the shares with someone. The aesthetics and rhythm of a grapevine's beauty in the changing seasons is good for our very souls. And for our bodies, a few grapevines can provide several containers of pure delectable grape juice!
Monday, March 7, 2011
Racking in the Winery!
A full book of winemaking can still leave several unanswered questions. Therefore, I can't offer in the confines of a blog a recipe for making wine but I can relate my experience. Last summer, while I was up to my elbows in tomatoes, Chris (bless his heart) brought me over 20 pounds of freshly picked blackberries. Because I was too busy to work with them at the time, I cleaned and froze the luscious berries and thought happily about what I would do with them.
Being the schoolie that I am, freezing them gave me time to study about winemaking with blackberries. I had heard that it was harder than making grape wine. I've known people who just put blackberries, sugar and water into a crock, covered it and left it until it stopped working. Looking for something more scientific, a wine that would be semi-sweet and full-bodied as well as safe to drink, I studied C.J.J. Berry's book First Steps in Winemaking since God had blessed me not only with the berries but, also, the gift of time to let a bottle of wine finish properly. I studied others who thought wine was only made from grapes. I also studied E.C. Krauss for a basic online guide that can be downloaded. To make this wine, I blended ideas from both Berry and Kraus.
I recently went to the winery. Like every time before, I took meticulous notes(remember the schoolie in me) and can tell you that I started the wine with boiled water poured over the blackberries to purify the fruit and utensils, hoping not to use chemical additives, chemicals found in Campden tablets such as sodium metabisulfite. Pectic enzyme was added. It is safe and increases the release of juice from the berries. I wanted a pure product and have grown increasingly concerned about the array of chemical additives that may be found, only after deep searching, in mass-marketed wine. Many of these additives are uncontrolled and are used in an effort to speed up production and increase profits, not to give you a better wine experience, although it might taste good. There I go again. I'm a big DIYer! I believe you can make better wine at home. After the first day, I added winemaking yeast. A few days later, I strained the juice onto sugar.
Six weeks into my blackberry winemaking project now, I have racked the wine into carboys for the second time. Racking takes the wine off the sediment caused by yeast action and results in a clearer wine. Time filters out suspended particles. You don't need chemicals to do this. You don't need a winery, a basement or a cellar to make wine. You can easily use a hallway or the kitchen counter. Scroll down through the sidebar for items you may need to make wine.
Each time I rack this wine, I record my observations as to color, clarity, aroma, legs (or viscosity) and flavor in my attempt to reach the perfect balance in a semi-sweet, medium bodied wine. I also use a winemaking hydrometer that indicates the sugar/alcohol content. My readings of winemakers tell me that a thicker, sweeter wine is preferred by those who don't know wine. HA! OK, I believe that. My observations of wineMAKING tell me that, if you make your own, you can have whatever suits you, and for pennies on the dollar! I will continue this racking and observing process until all the CO2 escapes and the flavor and feel of the wine suits me. The water in the airlock has to remain perfectly still, no more bubbling. This may take many months but, judging from my experience in the winery yesterday, I don't think so! Everything in its own time.
Winemaking is a fun hobby! A delicious hobby! But not for everyone. Sorry I can't give you a recipe for wine but, like teaching a child to read, you can't explain how to do it in just a post! Bon appetit!
Being the schoolie that I am, freezing them gave me time to study about winemaking with blackberries. I had heard that it was harder than making grape wine. I've known people who just put blackberries, sugar and water into a crock, covered it and left it until it stopped working. Looking for something more scientific, a wine that would be semi-sweet and full-bodied as well as safe to drink, I studied C.J.J. Berry's book First Steps in Winemaking since God had blessed me not only with the berries but, also, the gift of time to let a bottle of wine finish properly. I studied others who thought wine was only made from grapes. I also studied E.C. Krauss for a basic online guide that can be downloaded. To make this wine, I blended ideas from both Berry and Kraus.
I recently went to the winery. Like every time before, I took meticulous notes(remember the schoolie in me) and can tell you that I started the wine with boiled water poured over the blackberries to purify the fruit and utensils, hoping not to use chemical additives, chemicals found in Campden tablets such as sodium metabisulfite. Pectic enzyme was added. It is safe and increases the release of juice from the berries. I wanted a pure product and have grown increasingly concerned about the array of chemical additives that may be found, only after deep searching, in mass-marketed wine. Many of these additives are uncontrolled and are used in an effort to speed up production and increase profits, not to give you a better wine experience, although it might taste good. There I go again. I'm a big DIYer! I believe you can make better wine at home. After the first day, I added winemaking yeast. A few days later, I strained the juice onto sugar.
Six weeks into my blackberry winemaking project now, I have racked the wine into carboys for the second time. Racking takes the wine off the sediment caused by yeast action and results in a clearer wine. Time filters out suspended particles. You don't need chemicals to do this. You don't need a winery, a basement or a cellar to make wine. You can easily use a hallway or the kitchen counter. Scroll down through the sidebar for items you may need to make wine.
Each time I rack this wine, I record my observations as to color, clarity, aroma, legs (or viscosity) and flavor in my attempt to reach the perfect balance in a semi-sweet, medium bodied wine. I also use a winemaking hydrometer that indicates the sugar/alcohol content. My readings of winemakers tell me that a thicker, sweeter wine is preferred by those who don't know wine. HA! OK, I believe that. My observations of wineMAKING tell me that, if you make your own, you can have whatever suits you, and for pennies on the dollar! I will continue this racking and observing process until all the CO2 escapes and the flavor and feel of the wine suits me. The water in the airlock has to remain perfectly still, no more bubbling. This may take many months but, judging from my experience in the winery yesterday, I don't think so! Everything in its own time.
Winemaking is a fun hobby! A delicious hobby! But not for everyone. Sorry I can't give you a recipe for wine but, like teaching a child to read, you can't explain how to do it in just a post! Bon appetit!
Friday, March 4, 2011
Mixed Greens and Strawberry Salad with Maple-Walnut Vinaigrette
This recipe will make one large dinner salad or two to four side salads. For a dinner salad, consider adding diced grilled chicken or crumbled bacon and a boiled egg.
2 T. olive oil
1/2 cup walnuts
2 T. apple cider vinegar
2 T. maple syrup
3 cups mixed leafy greens or lettuce
1/2 avocado, cubed
6 strawberries, halved
Lightly brown walnuts in the olive oil over low hear. Remove walnuts and turn off the heat. Salt.
Whisk in the vinegar and maple syrup quickly. Spoon 1/3 of this dressing onto the serving platter. Then stir the walnuts into the remaining dressing just enough to coat them.
Arrange lettuce or mixed leafy greens onto the platter. Place the cubed avocado in the center. Then arrange the strawberry halves. Spoon the remaining maple-walnut vinaigrette over the salad.
2 T. olive oil
1/2 cup walnuts
2 T. apple cider vinegar
2 T. maple syrup
3 cups mixed leafy greens or lettuce
1/2 avocado, cubed
6 strawberries, halved
Lightly brown walnuts in the olive oil over low hear. Remove walnuts and turn off the heat. Salt.
Whisk in the vinegar and maple syrup quickly. Spoon 1/3 of this dressing onto the serving platter. Then stir the walnuts into the remaining dressing just enough to coat them.
Arrange lettuce or mixed leafy greens onto the platter. Place the cubed avocado in the center. Then arrange the strawberry halves. Spoon the remaining maple-walnut vinaigrette over the salad.
Thursday, March 3, 2011
Ohio's Senate and S.B.5, Defeated with Issue 2 on Election Day!!!
Old NEWS:
S.B. 5, with its union-busting intent, passed the Ohio State Senate.
The way in which the votes were counted is questionable as the senate committees were suddenly rearranged to get the necessary majority vote.
I asked someone, "What if there was an organized state-wide strike?"
The answer, "They can't. That would be illegal."
Oh? And what the Ohio State Senate did was not illegal? Someone explain that to me.
I've urged my readers that they can live more abundantly through planning and working for themselves in their own spare time. With the passing of Senate Bill 5 and its eventual law signed into play, working harder will become a necessity, not an option. Those "leaders" who want to appease big money corporations over the people they serve are not living by the Pauley Principle or any other principle other than greed and power, further pushing us into a modern day feudal system.
S.B. 5, with its union-busting intent, passed the Ohio State Senate.
The way in which the votes were counted is questionable as the senate committees were suddenly rearranged to get the necessary majority vote.
I asked someone, "What if there was an organized state-wide strike?"
The answer, "They can't. That would be illegal."
Oh? And what the Ohio State Senate did was not illegal? Someone explain that to me.
I've urged my readers that they can live more abundantly through planning and working for themselves in their own spare time. With the passing of Senate Bill 5 and its eventual law signed into play, working harder will become a necessity, not an option. Those "leaders" who want to appease big money corporations over the people they serve are not living by the Pauley Principle or any other principle other than greed and power, further pushing us into a modern day feudal system.
Wednesday, March 2, 2011
Top Foods for Energy
The sidebar link is to Richard Todd's article in which Sarah Gaspari of Whole Foods Market in Cincinnati tells her favorite foods for energy. Not surprisingly, fruits and vegetables, particularly leafy greens, top the list! A HUGE thanks to my daughter Jessi for the referral!
The article comes at a great time. Sunshine streaming in through windows reminds me that my coldframe for leafy greens waits for tending, to prepare it for sewing mixed lettuce and kale seeds. Mine is a 4' X 8' frame with rich, loose soil that I'll mix with some vegetable compost. Like lettuce, kale doesn't mind chilly nights as long as the seeds get enough warmth to generate. With strong sunshine, warmer days, adequate water and a glass lid, the soil will retain enough heat to yield plenty of greens before I can begin regular gardening.Suddenly, I'm thinking Mixed Greens and Strawberries with Maple-Walnut Vinaigrette.
The rest of Ms. Gaspari's list of top energy foods reportedly includes fresh ground peanut butter, oatmeal with maple syrup, lean meats, soft cheeses, yogurt, eggs and seeds. So eat well and get an energy boost because you're gonna need it!
Whether you have land or not, remember the benefits of co-op gardening and consider planting with a friend or relative, co-oping with veggies, berries, grapes and fruit trees to share. Happy gardening!!!
The article comes at a great time. Sunshine streaming in through windows reminds me that my coldframe for leafy greens waits for tending, to prepare it for sewing mixed lettuce and kale seeds. Mine is a 4' X 8' frame with rich, loose soil that I'll mix with some vegetable compost. Like lettuce, kale doesn't mind chilly nights as long as the seeds get enough warmth to generate. With strong sunshine, warmer days, adequate water and a glass lid, the soil will retain enough heat to yield plenty of greens before I can begin regular gardening.Suddenly, I'm thinking Mixed Greens and Strawberries with Maple-Walnut Vinaigrette.
The rest of Ms. Gaspari's list of top energy foods reportedly includes fresh ground peanut butter, oatmeal with maple syrup, lean meats, soft cheeses, yogurt, eggs and seeds. So eat well and get an energy boost because you're gonna need it!
Whether you have land or not, remember the benefits of co-op gardening and consider planting with a friend or relative, co-oping with veggies, berries, grapes and fruit trees to share. Happy gardening!!!
Tuesday, March 1, 2011
We Really REALLY Like Salsa
A month ago I thought I'd used up all of the canned salsa I had put up but just yesterday, as I was inventorying my canning jars, I found a box of, not just jars, jars with salsa from last summer's garden! Yes, 100% pure YUM!!! And I won't even get into the nutrition factor with all the anti-oxidents salsa has. As the title says, we like our salsa. Really.
Now my mouth waters as I look at my seedling tomatoes for this year and think about their promise of more salsa. Granted, I planted early. In years past I had to so that I'd have time to re-seed. Germination, however, has been excellent this year since I took over my basement to make a mad scientist's laboratory. I've discovered that the addition of a grow light is paying off with tall and very leafy plants. So tall, as Chris pointed out, that we're going to have a little problem. It will be a long time before our weather and the cold, saturated soil will allow me to get them outside. And, as they continue to grow, when I start to put them in the hotbed as a little nursery for conditioning to the elements, I may need to add on and build up the sides of the frame! The abundant growth is a side effect of improved sprouting conditions that I hadn't considered!
In early March, there's still plenty of time to start tomato seedlings inside. I rushed the season but how could I help it? We really REALLY like salsa. If you like salsa, try my recipe. Adjust it to taste and dig in!!!
Now my mouth waters as I look at my seedling tomatoes for this year and think about their promise of more salsa. Granted, I planted early. In years past I had to so that I'd have time to re-seed. Germination, however, has been excellent this year since I took over my basement to make a mad scientist's laboratory. I've discovered that the addition of a grow light is paying off with tall and very leafy plants. So tall, as Chris pointed out, that we're going to have a little problem. It will be a long time before our weather and the cold, saturated soil will allow me to get them outside. And, as they continue to grow, when I start to put them in the hotbed as a little nursery for conditioning to the elements, I may need to add on and build up the sides of the frame! The abundant growth is a side effect of improved sprouting conditions that I hadn't considered!
In early March, there's still plenty of time to start tomato seedlings inside. I rushed the season but how could I help it? We really REALLY like salsa. If you like salsa, try my recipe. Adjust it to taste and dig in!!!
Tomato Salsa, spicy but good enough to drink!
8 cups or more of tomatoes, Roma or a mix of different varieties, chopped
1 cup of cauliflower, finely chopped
1 cup of onions, chopped
1/2 cup of carrots, finely chopped
1/2 cup celery, finely chopped
Several sprigs of fresh cilantro, snipped
3-4 green onion tops, snipped
4 hot peppers, about 3/4 cup, mixed jalapeno and chili, finely chopped
1/3 cup sugar
2 T. balsamic vinegar
2 T. apple cider vinegar
1/2 cup olive oil
3 T. salt
Chop by hand if possible and mix together. Serve fresh with chips or on a Mexican salad. Use within two weeks. You can also make multiple batches and can. Roma tomatoes are meaty, less juicy than some, but other tomatoes may have the flavor you want.
1 cup of cauliflower, finely chopped
1 cup of onions, chopped
1/2 cup of carrots, finely chopped
1/2 cup celery, finely chopped
Several sprigs of fresh cilantro, snipped
3-4 green onion tops, snipped
4 hot peppers, about 3/4 cup, mixed jalapeno and chili, finely chopped
1/3 cup sugar
2 T. balsamic vinegar
2 T. apple cider vinegar
1/2 cup olive oil
3 T. salt
Chop by hand if possible and mix together. Serve fresh with chips or on a Mexican salad. Use within two weeks. You can also make multiple batches and can. Roma tomatoes are meaty, less juicy than some, but other tomatoes may have the flavor you want.
Friday, February 25, 2011
Why CO-OP Gardening?
Ever consider eating organically? Ever try it? Organic foods, or even just whole foods, cost more money and for several reasons. For one thing, laws governing the production of organic foods make it difficult to comply. The mass marketing of whole foods also presents a problem since crop varieties that can handle storage and transportation often lack flavor and nutrients.
My alternative: gardening, CO-OP gardening!
Not everyone has a garden space. Apartment dwellers are sometimes lucky if they can have a pot of flowers. And yet it is my belief that, within us all, is this deep-rooted attachment to the land. It's positively unnatural to be away from it. My solution then is that people with a gardening area unite with others who love fresh produce. The added value of being with friends outside in the fresh air, of knowledge imparted to children who participate, and healthy physical activity are things you cannot buy in stores.
If this appeals to you, whether you have a garden now or not, I suggest advertising your willingness to form a gardening co-op by posting on Facebook, Twitter, and public bulletin boards that can be found at colleges, libraries and local stores. Consider sharing the love, labor and fun of your fresh garden produce, done as organically as suits you, in your very own co-op adventure.
My alternative: gardening, CO-OP gardening!
Not everyone has a garden space. Apartment dwellers are sometimes lucky if they can have a pot of flowers. And yet it is my belief that, within us all, is this deep-rooted attachment to the land. It's positively unnatural to be away from it. My solution then is that people with a gardening area unite with others who love fresh produce. The added value of being with friends outside in the fresh air, of knowledge imparted to children who participate, and healthy physical activity are things you cannot buy in stores.
If this appeals to you, whether you have a garden now or not, I suggest advertising your willingness to form a gardening co-op by posting on Facebook, Twitter, and public bulletin boards that can be found at colleges, libraries and local stores. Consider sharing the love, labor and fun of your fresh garden produce, done as organically as suits you, in your very own co-op adventure.
Wednesday, February 23, 2011
Maple Syrup--100% Pure YUM!!!
Think about making your own sometime. Maple syrup is made from sap gathered from sugar maple trees. There are no other ingredients, not even water. The taste is incredibly delicious. Maple syrup that is large-scale marketed and not organic may contain a number of additives: high fructose corn syrup and gluten make production cheaper and faster, adding to profits. Added food coloring allows them to market a consistent color. Done naturally, organically, your maple syrup will darken on its own and differences in color will vary.
This year we're hoping to do another round of maple syrup before the daffodills are in bloom. If you'd like to try it, gather your supplies together, find a good sugar maple tree, and watch for the weather to cooperate. Use trees that are greater than 10 inches in diameter for best results. You'll tap into the cambrium layer and damage to the tree will be minimal, very minimal.
We use food safe plastic jugs, buckets, large 30-gallon cans and pcvc waterline for spouts. Ten to fourteen trees can yield 100 gallons of sap over a week. Figure at least a gallon a day on a productive tree. Your cookdown can be in the range of 40 to 80 gallons of sap for one gallon of pure maple syrup. It depends on weather conditions and the density of sugar content within the sap. Sap gathered early in the season, right at the end of the coldest of winter, seems to have a higher sugar content than the sap that is gathered on toward spring. For example, our first gathering this year gave us a 33:1 ratio but last year's March sap was 67:1, a huge difference and a lot more work!
Steaming off the sap can be hazardous to a kitchen, making it a sticky mess. We've even removed wallpaper with the steam! Not our intended outcome, of course, but we learned from our mistake. Now we cook our sap down outside over an open fire. Like I said, plan ahead. Firewood, a tripod and a cooking pot may be added to your list of needs. Or, you could try a method we did one year: a turkey fryer and propane gas! This is a very clean method for a small batch of syrup. Since you can add sap a little at a time in your process, choose the size cooking vessel to suit your needs. Proceed slowly and with caution. When the sap thickens, it can bubble up and over the edges of your pot, and it can boil at a temperature higher than boiling water when it thickens.
Tap in late winter when the days are above freezing but nights are still very cool. The sap should be running. We use a drill size that matches our pipe. The pictures will give you an idea of a method that works for us. When we finish tapping the trees, we plug the holes with short pieces of dow rod.
Making maple syrup is work but the end result is 100% pure YUM!!! Try Stephanie's Sticky Bun Tea Ring for a quick and delicious treat!
This year we're hoping to do another round of maple syrup before the daffodills are in bloom. If you'd like to try it, gather your supplies together, find a good sugar maple tree, and watch for the weather to cooperate. Use trees that are greater than 10 inches in diameter for best results. You'll tap into the cambrium layer and damage to the tree will be minimal, very minimal.
We use food safe plastic jugs, buckets, large 30-gallon cans and pcvc waterline for spouts. Ten to fourteen trees can yield 100 gallons of sap over a week. Figure at least a gallon a day on a productive tree. Your cookdown can be in the range of 40 to 80 gallons of sap for one gallon of pure maple syrup. It depends on weather conditions and the density of sugar content within the sap. Sap gathered early in the season, right at the end of the coldest of winter, seems to have a higher sugar content than the sap that is gathered on toward spring. For example, our first gathering this year gave us a 33:1 ratio but last year's March sap was 67:1, a huge difference and a lot more work!
Steaming off the sap can be hazardous to a kitchen, making it a sticky mess. We've even removed wallpaper with the steam! Not our intended outcome, of course, but we learned from our mistake. Now we cook our sap down outside over an open fire. Like I said, plan ahead. Firewood, a tripod and a cooking pot may be added to your list of needs. Or, you could try a method we did one year: a turkey fryer and propane gas! This is a very clean method for a small batch of syrup. Since you can add sap a little at a time in your process, choose the size cooking vessel to suit your needs. Proceed slowly and with caution. When the sap thickens, it can bubble up and over the edges of your pot, and it can boil at a temperature higher than boiling water when it thickens.
Tap in late winter when the days are above freezing but nights are still very cool. The sap should be running. We use a drill size that matches our pipe. The pictures will give you an idea of a method that works for us. When we finish tapping the trees, we plug the holes with short pieces of dow rod.
Making maple syrup is work but the end result is 100% pure YUM!!! Try Stephanie's Sticky Bun Tea Ring for a quick and delicious treat!
Tuesday, February 22, 2011
Stephanie's Sticky Buns, Gluten Free Version
Maple syrup is really good for you! Some scientists believe that, combined with foods that have baking soda, it is a natural cancer-fighter. Walnuts are also good for you so I encourage everyone to have a sticky bun now and then. Hint: If you buy your maple syrup at the market, however, and you are gluten intolerant, watch ingredients closely. Some marketed maple syrups contain wheat gluten that may be couched in other terms. For further info, see my blog on eating great food gluten free!
Just substitute the biscuit recipe from the GF Bisquick box for the two tubes of buttermilk biscuits. Use buttermilk or add a tablespoon of butter to the recipe. Then knead and roll into balls. Proceed with Stephanie's recipe that is within this blogsite.
Just substitute the biscuit recipe from the GF Bisquick box for the two tubes of buttermilk biscuits. Use buttermilk or add a tablespoon of butter to the recipe. Then knead and roll into balls. Proceed with Stephanie's recipe that is within this blogsite.
Saturday, February 19, 2011
Take It OFF! Take it ALL OFF!!!
That's right! Take it off, take it all off. Peel away stress and worry like the skin of an onion, right down though the juicy layers, all the way to the stinky little core. Then, remove the bad smell, that sadness deep inside, that feeling of having no control, of not being able to make a difference. You know what I'm talking about. The world is ever-changing, sometimes volatile, sometimes deadly and downright tough. Darwin claimed "survival of the fittest". Well, it's hard to survive: emotionally, financially, and health-wise. There is also a better side to life, one that we need to stretch to see sometimes.
If we want to arrive at the place where we live life abundantly, our frame of mind has to be in the right place. Peal away the anger, resentment, the sadness, the fears of the unknown. Imagine gentle music playing within you, deep within. Listen to your newly clean inner core. Really get in touch with your body. Think spiritually.
There are a number energy therapies available for however much money you're willing to pay and I believe there is validity in many of them. There is certainly no known risk. According to minddissorders.com, from the Encyclopedia of Mental Disorders (yes,really), our bodies can benefit with most of these therapies. Those benefits include "increased vitality...lowered blood pressure...a sense of calm or relaxation...improved sleep at night...a strengthened immune system".
That's where I come in. I'm already pretty calm and I sleep well. I need to improve my immune system. When I taught in the classroom, I was unable to develop an immune system that kept me from picking up the children's germs, although I washed my hands like Lady Macbeth! You'd think I had a guilt complex!
Energy therapies generally require a practitioner who has been trained to work with your body's energy field. It's not just an accident or a lucky coincidence that this blogsite is called The Pauley Principle. The Pauli Exclusion Principle was developed in 1928, a theory about atoms and what happens when neutrons go the wrong direction. Well, sometimes the energy in our body gets tangled up or goes the wrong direction too, as I discovered from a technician with Healing Touch. With its emphasis on energy flow, using magnets and various other techniques, our energy flow or magnetic field can be improved.
First, some things have to occur and some of this you can do yourself. Our mind's state needs to be relaxed and then our body can relax. That's where pealing away the onion comes in. Take off all the layers that have you stressed. Peal away one layer at a time. This may take time but is an important first step. Soft music can help. Maybe candles and natural oils can help. When your mind and body are in this relaxed state, your energy field is better able to work properly.
Silva Healing Mind Exercise works on the same relaxation principle. First, you get your mind and body in a state that is "conducive to healing". Jose Silva claimed that this is the state in which "cells repair...the immune system is strengthened...physical symptoms are reduced". Then your mind has to be retrained to "eliminate unhealthy habits like smoking, drinking, and overeating". I would guess that excessive worry or tension could be added to their list. The next step is to "transform negative thought patterns into positive ones." Finally, re-set goals by "creative visualization". Maybe people need a trainer but I'm guessing that with some support system, a little encouragement, most people can do this by themselves. What do you think? Check into it. I don't know what they charge, but try the steps for yourself. If it works, you've saved some money and put yourself in a happier place.
In the March 2011 issue of Natural Health, Barbara Welcer, R.N., a certified nurse and Healing Touch practitioner, is quoted as saying, "The therapist's role is to act as a conduit to self-healing, similar to the way a midwife guides a mother in labor."
Peggy Massie, who is a Healing Touch practitioner with the Southern Ohio Center for Positive Energy, agrees and says Healing Touch "works with modern medicine so that your body can heal faster and utilize your medicines more effectively". Peggy can be reached at socfpe@gmail.com. She works with an array of techniques that can improve your body's energy flow and promote self-healing.
God Bless. Wishing you improved health and a life of abundance!
If we want to arrive at the place where we live life abundantly, our frame of mind has to be in the right place. Peal away the anger, resentment, the sadness, the fears of the unknown. Imagine gentle music playing within you, deep within. Listen to your newly clean inner core. Really get in touch with your body. Think spiritually.
There are a number energy therapies available for however much money you're willing to pay and I believe there is validity in many of them. There is certainly no known risk. According to minddissorders.com, from the Encyclopedia of Mental Disorders (yes,really), our bodies can benefit with most of these therapies. Those benefits include "increased vitality...lowered blood pressure...a sense of calm or relaxation...improved sleep at night...a strengthened immune system".
That's where I come in. I'm already pretty calm and I sleep well. I need to improve my immune system. When I taught in the classroom, I was unable to develop an immune system that kept me from picking up the children's germs, although I washed my hands like Lady Macbeth! You'd think I had a guilt complex!
Energy therapies generally require a practitioner who has been trained to work with your body's energy field. It's not just an accident or a lucky coincidence that this blogsite is called The Pauley Principle. The Pauli Exclusion Principle was developed in 1928, a theory about atoms and what happens when neutrons go the wrong direction. Well, sometimes the energy in our body gets tangled up or goes the wrong direction too, as I discovered from a technician with Healing Touch. With its emphasis on energy flow, using magnets and various other techniques, our energy flow or magnetic field can be improved.
First, some things have to occur and some of this you can do yourself. Our mind's state needs to be relaxed and then our body can relax. That's where pealing away the onion comes in. Take off all the layers that have you stressed. Peal away one layer at a time. This may take time but is an important first step. Soft music can help. Maybe candles and natural oils can help. When your mind and body are in this relaxed state, your energy field is better able to work properly.
Silva Healing Mind Exercise works on the same relaxation principle. First, you get your mind and body in a state that is "conducive to healing". Jose Silva claimed that this is the state in which "cells repair...the immune system is strengthened...physical symptoms are reduced". Then your mind has to be retrained to "eliminate unhealthy habits like smoking, drinking, and overeating". I would guess that excessive worry or tension could be added to their list. The next step is to "transform negative thought patterns into positive ones." Finally, re-set goals by "creative visualization". Maybe people need a trainer but I'm guessing that with some support system, a little encouragement, most people can do this by themselves. What do you think? Check into it. I don't know what they charge, but try the steps for yourself. If it works, you've saved some money and put yourself in a happier place.
In the March 2011 issue of Natural Health, Barbara Welcer, R.N., a certified nurse and Healing Touch practitioner, is quoted as saying, "The therapist's role is to act as a conduit to self-healing, similar to the way a midwife guides a mother in labor."
Peggy Massie, who is a Healing Touch practitioner with the Southern Ohio Center for Positive Energy, agrees and says Healing Touch "works with modern medicine so that your body can heal faster and utilize your medicines more effectively". Peggy can be reached at socfpe@gmail.com. She works with an array of techniques that can improve your body's energy flow and promote self-healing.
God Bless. Wishing you improved health and a life of abundance!
Tuesday, February 15, 2011
Maple Sap, Ready to Tap!!!
Alright, everybody! The firewood is gathered and stacked. The maple sap is ready to tap. Chris has some tips for first-time maple syrup makers. Then, once you try it a few times, you'll be hooked and you will develop a rhythm and method of your own.
First, get permission to tap sugar maples that a friend or neighbor has if you don't have your own trees. Then plan to share your syrup as a thank-you.
Each year you'll wait in happy anticipation for the weather to break, about the time you see the first robin. In southern Ohio, that's NOW!!! Warm days above freezing and cool nights hovering around or just below freezing make great sap gathering days. The sap isn't always running so fast. I counted drops coming out of our spouts this morning at 2 to 3 per second!
When you drill into a tree, match your drill bit to the size of your spout for tapping. We use clean cpvc plumbing pipe, cut about 5 inches long. Chris tapers the spouts down on the end to fit snugly in the tree. You can also, if you have access to them, use elderberry spouts which you make yourself, or purchase the maple syrup industry's standard spout. Chris says to drill the hole so that the spout will point downward. Otherwise, the sap can run back into the tree and freeze or, worse yet, attract ants.
Gallon water jugs make an excellent container to hang on the tree. Leave the lid on and just cut a small hole near the top big enough for the tap to poke into but not so large that debris will get into the jugs. Secure with a strap that can slip over a nail that is secure but not deep into the tree. (Chris plugs holes after sap season.) Plan to check jugs about three times a day.
The jugs of sap, looking as thin and clear as mountain stream water, are then emptied into clean food-safe plastic buckets. These are carried to a tank for safe keeping until they are added to the cast iron kettle. The sap will naturally turn darker as it thickens but can be as light as honey. With cast iron, expect it to reach a rich brown. With stainless steel, it will be more like dark honey. The sap can boil but we like to keep it at an even simmer, feeding the wood fire carefully, and then adding sap to the pot as it cooks down. We keep a tally of every gallon we add. As the sap gets close to the syrup stage, we check its thickness more often and clean off the foam that forms naturally and any debris from ash as it collects. When the kettle is almost full with a thickening sap and we're ready to shut down the sap cooking, we heat to boil. It's important to get to the right temperature, 219 degrees, (7 degrees about the boiling water temperature here in southern Ohio) and the right sugar content, 66 to 67 Brix on the hydrometer. Then it's ready to filter into cute little maple syrup containers or jars. We filter through a thick wool felt that I found at a fabric store and boiled.
About the hydrometer--useful to check the sugar content--66-67% solids in the syrup when it's just right. Above 67% can yield a syrup that turns crystalline in storage containers. A hydrometer is handy but unnecessary. The old-time method of taste and feel works pretty well.
Plan to gather 35 to 45 gallons of sap for every gallon of syrup you make. This means the process will take a few days. It's work, but so fun and the end product is absolutely 100% pure YUM!!!
First, get permission to tap sugar maples that a friend or neighbor has if you don't have your own trees. Then plan to share your syrup as a thank-you.
Each year you'll wait in happy anticipation for the weather to break, about the time you see the first robin. In southern Ohio, that's NOW!!! Warm days above freezing and cool nights hovering around or just below freezing make great sap gathering days. The sap isn't always running so fast. I counted drops coming out of our spouts this morning at 2 to 3 per second!
When you drill into a tree, match your drill bit to the size of your spout for tapping. We use clean cpvc plumbing pipe, cut about 5 inches long. Chris tapers the spouts down on the end to fit snugly in the tree. You can also, if you have access to them, use elderberry spouts which you make yourself, or purchase the maple syrup industry's standard spout. Chris says to drill the hole so that the spout will point downward. Otherwise, the sap can run back into the tree and freeze or, worse yet, attract ants.
Gallon water jugs make an excellent container to hang on the tree. Leave the lid on and just cut a small hole near the top big enough for the tap to poke into but not so large that debris will get into the jugs. Secure with a strap that can slip over a nail that is secure but not deep into the tree. (Chris plugs holes after sap season.) Plan to check jugs about three times a day.
The jugs of sap, looking as thin and clear as mountain stream water, are then emptied into clean food-safe plastic buckets. These are carried to a tank for safe keeping until they are added to the cast iron kettle. The sap will naturally turn darker as it thickens but can be as light as honey. With cast iron, expect it to reach a rich brown. With stainless steel, it will be more like dark honey. The sap can boil but we like to keep it at an even simmer, feeding the wood fire carefully, and then adding sap to the pot as it cooks down. We keep a tally of every gallon we add. As the sap gets close to the syrup stage, we check its thickness more often and clean off the foam that forms naturally and any debris from ash as it collects. When the kettle is almost full with a thickening sap and we're ready to shut down the sap cooking, we heat to boil. It's important to get to the right temperature, 219 degrees, (7 degrees about the boiling water temperature here in southern Ohio) and the right sugar content, 66 to 67 Brix on the hydrometer. Then it's ready to filter into cute little maple syrup containers or jars. We filter through a thick wool felt that I found at a fabric store and boiled.
About the hydrometer--useful to check the sugar content--66-67% solids in the syrup when it's just right. Above 67% can yield a syrup that turns crystalline in storage containers. A hydrometer is handy but unnecessary. The old-time method of taste and feel works pretty well.
Plan to gather 35 to 45 gallons of sap for every gallon of syrup you make. This means the process will take a few days. It's work, but so fun and the end product is absolutely 100% pure YUM!!!
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