Thursday, August 30, 2012

Back Home from Indiana-my home state

     Usually when I spend my week with Mom in Indiana, I bring along a quilt project. This year I mailed off a big bag of my 1 ½” strips to sew together into strips of threes and then cut into 1 “ blocks, then sew into a 9 patch.  I had imagined  getting  much accomplished, like we had in years past.
   We worked on this project for the first few days until I finally realized that quilting was now too hard, too difficult for my Mom to grasp. Her dementia has worsened quite a bit since last September. She no longer knows how to use her sewing machine-the sewing machine she has used for over 10 years to make many gorgeous quilts. She no longer can grasp what light and darks in fabrics mean. She could not grasp that I wanted 9 different fabrics in my 9 patch block-not 5 of one color and 4 of another color fabric-the traditional way a 9 patch is sewn. We spent a lot of time ripping out seams one day, and I decided that evening when she was sleeping to pick up this project and put back into my bag, Mom didn’t notice that I had picked up the quilt fabric til a day and half later.
   What was really startling to me; I had a cousin on the Jones side of the family that stopped by to visit and to look thru old photos. She didn’t have any photos of our grandparents. This album contained both sides of the family and lots of photos of my mom and dad and me when I was a toddler thru 7 years old or so. Mom pointed  at her photo-who’s that?? So far this is the first incident I have come across that she did not recognize people.-this was especially sad.
  My brother had told me beforehand that this would be a special trip.
We didn’t do alot of things outside of her home, but we did have a couple very fun days. I love Shipshewana Indiana. It is an amish community with many shops, and one very large bulk food store that I wish was here where I live. The 4 of us-mom and me and my brother and his wife spent the whole day enjoying our favorite restaurant and shops. My brother took a couple of photos which I will post once he sends them to me: I had him take a photo for Nemo-all of our pies-lol
  Another day I met a new friend of Moms, who picks her up and takes her to church and also to bible study class. I didn’t have a way to get to the post office, since it closed before my brother got home from work, so I asked her if she could take me, and then we’d all go out to lunch. So that was a nice day too. Her friend is about the same age as Mom, yet she can still drive and do things for herself.
  On my last day there, we had a couple family members stop by. The most special one was my favorite cousin from childhood. We had gone our separate ways, I moved away from the area years ago, and wow had it really been 40 years?? My brother “tracked” her down, and we got together. We could not stop talking and catching up-a very special day.
  I had a good bus trip both going and returning home. For once the buses were not packed so I didn’t have to share a double seat-made the trip so much nicer.  I packed up lots of boxes-all of moms sewing patterns, most of her cookbooks, and two heavy boxes of foods from the amish store. A good trip for all of us.

Wednesday, August 22, 2012

Going Greyhound

   I am off early this morning to visit my Mom in northern Indiana-Notre Dame country. I'v been taking the bus off and on since college days-wow has really been that long-lol

   When I come home from these 17 hour bus rides with 2 transfers, I tell myself never again. but it is the best way for me, and if you buy your ticket in advance it is quite a savings-could not buy the gas to drive.

    As I grow older though, my luggage is much lighter-too hard to handle with all the transfers, and one never knows what intresting people one might run into for a visit along the way.

  See ya all in around a week

Monday, August 20, 2012

Gluten Free-some vegan -snack recipes for a road trip

I wanted to share this link-awesome recipes for take along snack foods when on the road. alot of these are vegan too. here are some of the photos of the recipes

do check out the recipes at the link-they all look so delicious.

Sunday, August 19, 2012

My "Doings in the Ozarks" Catch Up

Good morning Sunday. We have so been enjoying the cooler mornings here, and no more 100’s yeah!! They say we will stay in drought conditions thru November-so that means still very little or no rain.
We have been using 50 pounds a week of cracked corn to feed the wildlife-mostly the deer and the wild turkey flock that visits us every day now-sometimes twice a day- They have been such a joy to watch. Right now the corn is still just under 10.00 a bag but the price is steadily going up every day now.
Feel good about my faux walls so far in the bathroom-looking good. I need to take today off putting the tissue paper up cause my right arm and shoulder, and my neck are in much pain today. So I will be cleaning house, packing for my trip, and perhaps baking a cake today instead.
Some of my friends are checking out ipernity for a blog home. I signed in and checked it out but don’t like it. A few tech issues for me there too-can’t sign in most of the time, I have tried to verify my email addy several times now-and still not verified, and my friends are here or on blogger.
Soooooo I deleted the ipernity account and I finally felt good about doing this today-I deleted my multiply account. I had been there since 2007. My close friends are mostly here, and I have my blogger account set up to save posts that I want to keep and find again. I have helped several friends get set up over on blogster, and I have a few friends that do not want to pursue blogging any more so am keeping in touch with them thru emails. And I have another close friend that set up over on blogger.  So, all is good in my blog world right now.
When going to multiply now the posts are a lot about saving multiply or how to download their information without the copy and paste-so I don’t need to be there any more-too negative now. There is also talk about the development of a new blog site copying a lot of mulitply’s features. They are struggling to get the software written  within  a month I think they said.
When I get back home from my week  long visit with my Mom in Indiana, I don’t want to see negative stuff on multiply-want my blog world to be fresh-my new start.
   September will bring fall-yeah which means wild mushroom hunting, cutting firewood so we will have heat, back working on my bathroom project, and hoping my soap sales will start taking off too.

Art Sunday Civil War Artist

For more art-please take the art sunday tour with our host Nemo here

In the past when I featured a civil war artist, it was an artist during that
time period; today I feature a modern day civil war artist Mort Kunstler.
Here is more about him biography  If you browse around this site you will find
lots of information about him and his art.
"Southern Stars" by Mort Kunstler
"Battle of Chattanooga" Mort Kunstler
"Chamberlain's Charge, Little Round Top" By Mort Kunstler
Letters from Home

Paintings from here

Wednesday, August 15, 2012

I'm no Spring Chicken-lol

I am really liking my walls, now that I have more of the “hang of it” Its actually looking better as I go. When finished I will look over it and add more paper to even out some of the spots that need more texture.
Nikita and I took our walk early this morning, so I got started on this before 8am. I had to take little breaks thru out, but by 1pm my neck and right arm and shoulder were screaming at me to stop.
When I get into projects like this, I always would dive in and stay with it, at least 8 to 10 hours a day. But since I am no longer a spring chicken-lol  but In my 60s I need to pace myself. I really don’t like that about aging, having to pace myself to avoid major pains the next day, or perhaps not moving well at all-such is the way of it though.
How about you? I never think of myself as old or getting older. Perhaps it is because I never had children and then grandchildren to remind me of the years.  

Hump Day Handmade-Tissue Papered Walls

Or in this case DIY handmade. I thought I would share some links
on the how to of using tissue paper to faux design your walls.

I am using purchase tissue paper packets that I bought at my
big box store Lowes a few years ago and a tub of wallpaper
paste. I looked to buy more of the paper and they no longer 
carry it, but alot of the tutorials mention any tissue paper.

I think regular tissue paper though is really thin, so you would
need to be more careful with it. Mine is thicker, and it still will
tear on me.

Some tutorials use paint to stick the paper on the walls. What I am
doing is a primed the walls first than I paint with a brush (I don't
do rollers) the wallpaper paste onto a section. I tear pieces of
the tissue paper that have been crumpled up tightly, and then
overlap the next piece. 

I tried using the large sheet as it was, but too difficult for me
to manage. When the wall is finished I will prime again, and
then paint, and then play with glazes, and stencils. and then
use a special product to seal it all.

Here are some links  from here

  from here

from here  and here   I like to get a general idea of the technique and then just "do it" and have fun with it. These projects are allot of work-but I find them fun and a creative outlet too

Tuesday, August 14, 2012

Make New Soap With all of Those Little Slivers

I finally got around to trying this out a few weeks ago. When we are not using 
my soap in the shower, we have pure ivory soap. For years we have been
tossing out those last slivers of soap,
   So several months ago I set a small wicker basket in the bathroom and
tossed those ivory slivers of soap in there. When it wad filled I decided to make 
up two batches of rebatched soap.
    I used a double boiler and put half the soap in there that I had grated, add a 
little water to cover the bottom, and then stirred from time to time as it,
melted down. Thru the process I needed to add more water. This takes
 awhile so something to do when you are in the kitchen anyways. When it is 
melted it looks like a thick glue. 
   I saved a thick plastic small container that had mushrooms in them-and
poured the melted soap in there-pressing it down to pack it.
   I left it in the mold til the next morning, got it out of the mold and then
sliced it into the bars. The soap is pretty soft cause of the added water,
so I have it drying on a cookie rack and covered it with wax paper. When
I walk by from time to time I flip the soap over.
   It has been a couple weeks now, and the soap is drying, getting harder, 
and feels more like a bar of soap.
I made up the 2nd batch and did the same. We ended up with about a
dozen bars of soap. 
  I had read about this, but just never tried it  Pretty cool

Wild Turkeys Come for a Visit and my Faux Walls

 We are really enjoying the wildlife. We have a large turkey flock that has discovered the bird seed, so I have been spreading out a little corn for them-they stop by for a visit every day-their flock has 3 hens and 20 youngsters. Thought this was neat that 3 families are working together

   I am planning on a  trip to visit my Mom in Indiana this month which will be a very long greyhound bus ride. Last week was so busy with the demise of my multiply blog and getting settled in here and on blogster, and watching the olympics that I totally thought I had two weeks yet before I go-wrong--I just realized I am leaving next week. so lots to do before I go.

 I had started working on faux walls in my bathroom. I am using the tissue paper technique, and I got back to that today. It is fun, but is also taking allot more time than I thought it would-and my body-especially my neck is not liking this task. So I can not stick with it an entire day like I had hoped. about 4 hours is all I can do in a day. If I keep at this, I am hoping to have this first wall finished with the tissue paper and then hoping to get the primer over it before I go.

Monday, August 13, 2012

Healthy Mondays

Good morning Monday,

   I like to share healthy on Mondays on occasion Here in the ozarks we are beginning to feel that fall air come in, we are still in the 90s most days now but early in the morning and the evening we can start to feel the change-a welcome change here, since we have had such an extreme summer

     With September coming that reminds me of apples.

Eating Well is one of my go to sites for healthier recipes   tip with apples

EarTwiggles has a fun page of apple recipes for kids

I took this photo a couple of years ago when I had an abundance of apples given to me. I  canned, dried, juiced, and made several pies to freeze.  The dried apples make up into healthy snacks, and they also make awesome pies. I always love to can sliced apples in a very very light syrup using organic sugar or honey or the stevia sugar blend.  These taste awesome just warmed up and sprinkled with baking spice or cinnamon..  I am hoping we can find some fresh apples soon at the Amish produce auction near here.

If you like to share a healthy Mondays post-just post to your blog and send me a link in comments.  have an awesome Monday.

Sunday, August 12, 2012

Hi all

       I have completed my task of bringing over allot of my information blogs. I went thru them one by one, and deleted most;. went down memory lane of blogging since 2007.they were from 360 and then to multiply. multiply has been sold and the blogging is being shut down in december.

I have not checked out my settings here on blogger for over 5 years at least. and in there I discovered they have an import tool-oh wow that would have saved me allot of time lol   that is ok though I enjoyed the process of going thru them.

   So, I believe I am finally set in my new blog world. I hope to be able to get connected with friends here, allot of times on this site I get no interaction from my blog posts, so that is pretty lonely at times. I understand that though, and have decided to blog also on blogster. It has very old software so not able to blog the way I am use to-easily post lots of information and share recipes and hand dyed fabrics and such-so I will be doing that here. I have a way to tag my posts so we can all find information here too. I love that and is important to me-I need to be able to organize some what.

so needless to say this has been a long week-with very long hours on the computer-I am glad I am all set now.

so what's up?? I will be getting back to working on my faux walls in my bathroom-photos soon

Saturday, August 11, 2012

Import blog jeans market bag

Blog EntryMay 14, '08 3:14 PM
for everyone

Well what do all think? I started out with the jean bag pattern I recently posted, and modified it a bit. After I cut the pieces I thought it looked kinda small and not as big as the picture shown. So, I cut pieces to add 6 more inches in length and sewed them all together. Anyone that knows me and my quilts, will know I do alot of raggy-soooo I thought this project would look great in the raggy look. I made all seems raggy except when I put in the bottom piece.
   Now I am kind of wondering about putting in a possible lining, not sure if I want to mess with that though-but I like the way it turned out.These two jean pieces came from that big big stash I got last summer. there were several neat colors in that stash
Oh and here is the link to the jean bag pattern  (just click on jean bag pattern)

Import blog jean market bag

Blog EntryMay 9, '08 8:42 PM
for everyone
BYOB market tote made from jean scrapsYou’ve now cut your old jeans to make a sexy upcycled mini skirtcraft supply organizer or I-pod case- what do you do with all those…well, leg scraps laying around? In a few simple & experimental steps you can have a super eco craft  that has double the earth loving power-  an upcycled denim BYOB (bring you own bag) tote! Not only is it eco savvy to reuse your old jeans but this crafty shopper will help stop the plastic bag litter that is poisoning ground water & soil.  This sassy project deserves 2 green stars!
byobjeanlegs.jpgYou Will Need:
  • legs left over from your last denim craft project
  • scissors
  • sewing machine or turn of the century hand sewing skills
  • thread of a fun contrasting color
 STEP #1: Choosing - I chose legs from two different stone washed jeans to make subtle contrasting stripes, but you can use any number scrap colors. You can also go for the mono color look, and let the thread be your main contrast.
STEP #2: Cutting - Now is the time to lay out those jean legs and cut them open. You will want to save the thick seams for the straps of the bag, so cut directly up the seams on both sides and remove them. Then cut 9 rectangles at 13inch X 5 inch  ( you can make them larger or smaller if you’d like to change the size of the bag, as long as every rectangle is the same exact size.)
STEP #3: Sewing- This is the fun part, that you can be experimental with! I took this as an opportunity to try out every bizarre stitch on my sewing machine, you know all those stitches that are zig zaggy, wavy and you don’t always know what they are for. I laid each jean strip right edge on top left edge, and then used a new (yet tight) stitch to sew each of the four front panels together. Repeat this step for the back four panels also. All eight stitch lines are totally different and unique, which makes the bag extra attractive. Now you have two pieces (each made of four panels), which you will turn inside out and prepare to sew the left and right sides, leaving the bottom and top completely open. (Kind of like making a pillow.) The one left over panel can now be sewn into the bottom. I put this in by centering the panel in the middle of the front piece and then simply sewing an inner seam by following along the edges (including the sharp turning edges).
STEP #4: Finishing Touches - The last of your finishing touches will be the straps and a snazzy decorative item. I turned the seam-line straps with the inside facing out, and placed them on the very inside corners of the bag (right and left) & used a very tight stitch over them. Make sure they are not twisted when you do this (cause that would stink). Now throw this BYOB baby in your wash & dry cycle with your next laundry load and let it make the 80’s fray. For the perfect finishing touch put an old and preferably gaudy broach from the thrift store on it and use as a clasp. Adorable!
Now go out and flaunt your eco craftin’ style at your local grocery & farmer’s market!
this is from crafting a green world

Import blog peach brandy

Blog EntryJul 22, '08 3:38 PM
for everyone

  I checked several recipes, in my books and online, and settled with this one-as it was the easiest one to put together right now-and I think it will be really good. I found it at recipezaar
Peach Brandy # 98912
Use only fully ripened unblemished fruit. I saved peaches that were very ripe-not bruised and just a couple days from spoiling-to get all the natural fruit sugars
makes 1 quart
5 cups fresh peaches, washed, pitted and mashed
1 1/2 cups granulated sugar-I used fine granulated organic sugar
1/2 cup honey-I still had some wild honey my friend got me from the woods last year
1 (750 ml) bottle of vodka or brandy
Note-I used vodka and it took me awhile to find information to know how many cups this was. I think this is equal to the 1/5 bottles
I made a batch and half of this recipe
1. use only fully ripened, unblemished fruit
2. wash and remove pits
3. chop and mash fruit-I just realized I took the skins of the peaches without reading closer
4. Place in a plastic container or large glass bottle
5. Dissolve sugar in the vodka or brandy
6. Pour over the fruit
7. Cover and let sit in a cool dark place for 4 to 6 months
8 Strain out the fruit and bottle
9. Your peach brandy is ready to drink!

   I use the food grade buckets you get get for a dollar from wal marts bakery
  Have fun-I tasted it to see if it needed more sugar-this will be really goo.

Import blog apple brandy

Blog EntryAug 16, '08 2:38 PM
for everyone

  I think a surplus of apples calls for experimenting with a new recipe and making a batch of apple brandy-lol
  I still have a nice clean bucket with lid left (I found out the bakery department at wal mart sells them for 1.00-and they are food grade buckets with lids and handles-nice)
  I found this recipe online:
Apple Brandy
I made a double batch.
In a medium saucepan, combine 2 cups chopped unpeeled red apples, three 3" long pieces of cinnamon sticks, and 2 tablespoons of water.
Cover and cook this over medium heat for 10 minutes. Now add 2 1/2 cups of sugar and stir until dissolved.
Remove from heat, cool.
In a large glass container (I used the plastic bucket) combine this mixture with 2 cups brandy and 3 cups of dry white wine.
Cover tightly and store 3 weeks in a cool, dark place. Shake the container every 3 days to blend.
After 3 weeks drain the liquid through a strainer and into a glass bottle. Cover bottle tightly and store in a cool, dark place for a least 2 weeks. Makes about 1 1/2 quarts of apple brandy.
My notes:
The apples I am using are similar to granny smith so skins not red. The apples we are going to pick tomorrow will be sweeter and red skinned, so I am thinking of cooking up a couple of cups of those, cool down and add to my mixture. (This is a pretty strong and sweet liqueur already)
Brandy is expensive so I used vodka instead. for the wine I used Beringer 2007 pinot grigio-it is what I had on hand. The bottle had 3  1/4 cups in it. so since I doubled the recipe-I used vodka for the rest instead of using 2 bottles of wine.
I placed the bucket into a small garbage bag and tie, and I put the lid on loose not tight-to prevent explosions-lol
  I think this will be quite good-has a nice rich flavor already
If you know someone that drinks the grolsch beer in glass bottles with the cool porcelain tops-ask them to save them for you, also can be found at garage sales. these make the best containers for your homemade liqueurs. Here is a link to see the bottles
I will keep you posted on these brandys-thought they would make nice gifts for friends this holiday season.

Import Blog Herbs apple mint

Blog EntryAug 20, '08 2:05 PM
for Kathy's friends & their friends and Kathy's family & their family

Since I am putting up apples this week, I decided I will do a search on apple mint.
This one will definately take over your entire garden if you don't control it by growing in big pots, or just digging up and giving away, or throwing extras on your compost pile-from experience this is an awesome plant-but will definately rule your garden if you are not the one in control-lol
A little background info here
and here too

Apple Mint Plant

Mentha suaveolens

To add extra zip to peas, just before serving, or potatoes, or the most flavoursome mint sauce you ever did taste. You can grow in pots on the window sill in the kitchen for regular sprigs. Helps to deter flies in the kitchen in Summer.
Thrives in most soil types.
Supplied as a pot grown plant grown in a 7cm pot.

from here
This is a very cool site with a list of recipes with herbs. It is not set up so I can copy and paste-scroll down to the mints and you will find an apple mint julep recipe
    Uses:It is used mainly for culinary purposes and its milder taste makes it ideal for use in fruit salads and fruit cups and punches. Dried apple mint leaves retain their scent and make excellent pot pourri.
    Legends:In ancient Greece it was the custom to perfume every part of the body with a different scent; mint was used on the arms.
Medicinal: Mint leaves are said to relive the pain caused by bee and wasp stings.
found here  they indicated this was not real invasive-however mine took over completely in just a couple seasons
Apple Mint, also referred to by my kids as "Fuzzy Mint," is an old fashioned standard. We love our "Fuzzy Mint!" Try bruising the leaves and letting them rest in your pitcher of ice water for a refreshing treat. We make our favorite tea with Apple Mint and Chamomile. It relaxes the mind and the tummy! The leaves of this plant can be used to make Apple mint jelly, as well as a flavoring in dishes such as Apple mint couscous. It is also often used as a garnish, or in salads. Easy to grow, can be invasive. Folks with small yards should consider growing Apple Mint in a container or raised bed.
this excerpt was from here
most any recipe you have including mint-try some apple mint too

Import Blog Herb clove

Blog EntrySep 24, '08 8:29 AM
for Kathy's friends & their friends and Kathy's family & their family

This week a study on clove and clove essential oil

Herb of the Month
Clove / Eugenia Aromatica

Origin of Herbs:

Clove is the dried unopened flower bud obtained from a handsome, middle sized, and evergreen tree. The tree has a straight trunk and grows up to a height of 10 to 12 meters. The clove has been used in India and china, for over 2,000 years as a spice to check both tooth decay and counter halitosis that is bad breath. In percia and china, it was considered to have aphrodisiac properties.
The clove tree is a native of the Molucca islands. The clove buds, stem and leaves, on steam distillation yield a substantial amount of essential oil. The clove bud oil derived from the dried buds by steaming distillation contains free eugenol, eugenol acetate and caryophyllene.

Healing options:  

Cloves have many medicinal virtues. They are stimulant. They are useful in counteracting spasmodic disorders and in relieving flatulence. They help stimulate sluggish circulation and thereby promote digestion and metabolism .In the Indian system of medicine cloves are used in various conditions either in the form of powder or a decoction made of them. Clove oil applied outwardly, has stimulating effects on the skin, producing heat and redness.

Digestive disorder:

Clove promotes enzymatic flow and boost digestive functioning. They are used in various forms of gastric irritability and dyspepsia. Licking the powder of fried clove mixed with honey is effective in controlling vomiting. The anesthetic action of clove numbs the gullet and stomach and stops vomiting.

Cloves are very useful for treating cholera. About 4 grams of cloves are boiled in 3 liters of water until half the water has evaporated. This water, taken in draughts, will check severe symptoms of the disease.
Coughs:Chewing a clove with a crystal of common salt eases expectoration, relieves the irritation in the throat and stops cough in the pharyngitis that is, inflammation of the pharynx. Chewing a burnt clove is also an effective medicine for coughs caused by congested throat and pharyngitis.
Asthma:Clove is an effective remedy for asthma. A teaspoon of decoction prepared by boiling 6 cloves in 30 ml of water can be taken with honey thrice daily as an expectorant.
Teeth disorder :

The use of a clove in toothache decreases pain. It also helps to decrease infection due to decayed tooth, also relieves toothache.
Muscular cramp :

Muscular cramps are often relieved when the oil of clove is applied as a poultice near the affected portion.

A paste of clove and salt crystals in milk is a common household remedy for headaches. Salt as a hygroscopic agent, absorbs fluid and decreases tension.
Other uses:

Clove are used as table spice and mixed with Chillies, Cinamon, turmeric and other spices in the preparation of curry powder. Clove oil is used in the manufacture of perfumes, soaps, and bath salts and as a flavouring agent in medicine and dentistry.  from here

Clove Bud Essential Oil

Clove Bud Essential Oil
Vial depicting Clove Bud Essential Oil
    Botanical Name: Eugenia caryophyllata
Common Method of Extraction: Steam Distilled
Color: Golden Yellow/Brown
Consistency: Medium, Slightly Oily
Perfumery Note: Middle
Strength of Initial Aroma: Strong


Aromatic Description: Spicy, warming yet slightly bitter, woody, reminiscent of true clove buds, but richer.
Possible Uses: Arthritis, asthma, bronchitis, rheumatism, sprains, strains, toothache. [Julia Lawless, The Illustrated Encyclopedia of Essential Oils (Rockport, MA: Element Books, 1995), 59-62.]
Constituents: Eugenol, eugenyl acetate, caryophyllene, isocaryophyllene. [B. Lawrence, "Major Tropical Spices - Clove," Essential Oils, 1977, 84-145, cited in Salvatore Battaglia, The Complete Guide to Aromatherapy (Australia: The Perfect Potion, 1997), 157.]

More Information here too

Safety Information: Mucous membrane and dermal irritant. Avoid in alcoholism, in haemophilia, in prostatic cancer, with kidney and liver problems and if taking anticoagulants. [Robert Tisserand, Essential Oil Safety (United Kingdom: Churchill Livingstone, 1995), 131.]

Clove Buds Clove Essential Oil has the highest anti-oxidant capability of any essential oil, perhaps one of the highest known for a food or supplement (read cautions before ingesting) - it has been included in some 'longevity' formulas for this reason.

Clove is a medium sized evergreen tree native to Indonesia. Clove buds are a widely used spice and flavor ingredient. Our Clove Bud essential oil is made from the immature buds and is the safest type of clove oil, but still should be use with caution (use in low dilution of 1% or less). The oil is a yellow liquid has a spicy, warm, sweet aroma with a fresh top note.

Clove essential oil is strongly antimicrobial, antiseptic, hemostatic and anti-inflammatory. Because of it's strong anti-parasitic action, Clove is also included in
Dr. Hulda Clark's protocol for elimination of parasites from one's own digestive system (ground cloves are called for in the recipe - though we have found the oil to also be effective). It has also been found that a 0.05% solution of eugenol (clove oil's primary component) was sufficient to kill the tuberculosis bacillus.

Clove is also commonly used for numbing tooth pain, and may be effective in speeding the healing of mouth and gum sores. It is included in blends for joint pain, for its analgesic and warming properties. Clove oil can also be used to assist breaking of tobacco addiction by placing a drop on the tongue with one's finger.

More good reading here on clove
and here too
this site is always good read
For recipes here are some teas with clove: lots of good read and recipes here  this is chai recipe-way too much sugar for me in this, but cut down the amount use stevia or splenda to sweeten, or organic sugars  very simple just cloves and water   this is a tea to help relieve phlegm and mucus from the lungs, tone the intestines, relieve gas, and stimulate the digestive system. The cloves also add a delicate aphrodisiac energy to this tea.

Import Blog recipe

Blog EntrySep 27, '08 3:30 PM
for Kathy's friends & their friends and Kathy's family & their family

I wanted to share with you the results of my supper last night, as it turned out so well.
  I got the following recipe from our friend Sea Nymph

3c. hot rice
1 lb. lean beef round steak,cut 1/2 in. thick
1tb. paprika
2tb. butter
2 cloves garlic, crushed
1 1/2c. beef broth
1 c. sliced green onions, including tops( I use a reg. onion when I dont have these)
2 green peppers, cut in strips
2tb. cornstarch
1/4c.each water and soy sauce
2 lg. fresh tomatoes, cut into 8 pieces each

While rice is cooking, pound steak to 1/4in. thickness. Cut into 1/4in. wide strips. Sprinkle meat with paprika and allow to stand while preparing other ingred. Using a lg. skillet, brown meat in butter. Add garlic and broth. Cover and simmer 30min. Sitr in onions and peppers. Cover and cook 5min. more. Blend cornstarch, water and soy sauce. Stir into meat mixture. Cook stirring till clear and thickened - about 2min. Add tomatoes and stir gently. Serve over rice.

I haven't made this in a long time! But it was one of my exs favorites.
What I did a little different was I made brown rice and cooked it in beef broth for the water, this really brought out the nuttiness of the brown rice.
  My beef was high quality sirloin or something I got from Angel Foods-so was super tender already-so didn't need the extra cooking time for it that round steak would need. So what I did was I grilled up the green peppers, and then onion rings, and then the garlic and placed that in the pan with a little olive oil. I added in a can of drained mushrooms too, added the beef broth and let come to a good simmer before adding the cornstarch mixture. While I did that I grilled the steaks that had been sprinkled with the paprika as in Seas recipe-and I really liked that with the steak, and then sliced them into pieces after it rested for 5 minutes, added that to the finished sauce, and I found a half of a fresh tomato that I forgot I had in the frig.-so cut that up in chunks and added for garnish.
   Excellent supper-Thank you Sea for the recipe, and for The Witch too for suggesting the grilling.

Import Blog My fruitcake recipe

Blog EntryOct 17, '08 11:33 AM
for everyone

Black Fruitcake   this recipe is of English origin and is known as dark fruitcake, english fruitcake, black fruitcake or merry christmas cakes
1/4 pound candied citron
1/8 pound candied lemon peel
1/8 pound candied orange peel
1/2 pound candied cherries
1 pound candied pineapple
1 pound golden raisins
1/2 pound seeded raisins
1/4 pound currants
1/2 cup dark rum, cognac, sherry, or madeira
1/4 pound blanched shelled almonds slivered
1/4 pound shelled walnuts or pecans
2 cups sifted all purpose flour
1/2 teaspoon mace
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 cup butter
1 cup sugar
1 cup brown sugar
5 eggs
1 tablespoon milk
1 teaspoon almond extract
The fruits and nuts should be prepared a day ahead as follows: sliver the citron, lemon, and orange peel into very thin strips. Cut the cherries in half and the pineapple in thin wedges. Set aside. Pick over the raisins and currants to eliminate any stray stems or seeds, add spirits of choice and soak overnight. Chop the almonds and walnuts or pecans coarsely. set them aside in a seperate dish. The following day, prepare the pan. Grease a 10 inch tube pan, four 1 pound coffee cans, or 2 bread pans, measuring 9 x 5 x 3 inches. Line with brown paper.
To make the cake: Mix 1/2 cup of the sifted flour with all the fruits and nuts in a very large bowl. Sift remaining flour with spices and baking soda. Cream butter until soft, then work in the sugars a little at a time, until mixture is very smooth and creamy. Stir in the eggs, milk, extract and finally the flour mixture. Mix thoroughly. Pour over the fruit and nuts and work together with your hands until batter is very well mixed. Lift the batter into the pan or pans and press it down firmly to make a compact cake when cooked.
Bake in a preheated 275° oven. A tube pan that uses all the batter will take 3 1/4 hours, the bread pans which will each hold half the batter need 2 1/4 hours, and the coffee cans which each hold a quarter of the batter need 2 hours. Remove cakes from oven, let stand half an hour, then turn out onto cake racks. Peel off the brown paper very carefully.
The 4 small cakes make nice presents.

To age the fruitcakes: Allow at least 4 weeks. Wrap each cake in several layers of cheesecloth that have been well soaked in run, cognac, sherry, or madeira. Place in an airtight container, such as a large crock or kettle or tin, and cover tightly. Store in a cool dark place.
If cheesecloth dries out, moisten it again and rewrap. Do not overdo the spirits. The cakes should be firm, not soft, at the end of the aging period. This makes them easy to slice in neat compact slices.
If you wish to frost the fruitcakes after they have been properly aged, cover the top first with almond paste and then with milk frosting. To decorate make a garland of candied cherries, slivered angelica, and blanched whole almonds around the edge of the cake.
This recipe comes form my cookbook The American Heritage Cookbook 1964   This is one of my most favorite cookbooks. When I went to college and left home, I started to buy cookbooks that I enjoyed from home, this was one of my first purchases

Import blog Bears

Blog EntryOct 22, '08 4:10 PM
for everyone

Black bear Pictures, Images and Photos   We needed to  go to town this morning and when we pulled into our place up to the house, Larry saw a big brown animal get spooked and take off into the woods. He is thinking it could be one of the small black bears that are here in Missouri. Larry has hunted just about everything in his lifetime and he has hunted bear-so he is pretty sure that is what it is.
   Missouri conservation has acknowledged now that the bears are here, as are the cougars. Now the cougars we know for sure are here-and since they are in our woods here for sure, I haven't gone out on my walks deep in our woods by myself any more. This has been 2 years now.
  So early this afternoon, I took Nikita out for our walk, and we walked up behind the back pond, kinda where Larry saw the bear take off into the woods. Well, all of a sudden Nikita stopped-sniffed the air-and started growling-which she does not do very often. She usually howls instead little warnings. Well, now I am getting a little scared so I tell Nikita she is a good girl but I wanta go home Now!-lol

Import Blog pumpkin bread

Blog EntryOct 23, '08 4:47 PM
for everyone

Pumpkin Cranberry bread Pictures, Images and Photos This is my favorite recipe now, it comes from a long time friend of Larrys. She could never cook or bake much, and this is a one bowl method easy-and always comes out so excellent, even with all my changes and is always moist.
Patti's Family Recipe
3 cups sugar - I used 1 cup dark brown sugar and 1 cup splenda
1 cup oil - I used canola oil
3 1/2 cups flour- I used spelt flour /pastry whole wheat flour would be great too
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt-I omit the salt
2/3 cup water
1 small can of pumpkin puree
4 eggs
1 cup nuts-I used 1/4 cup raisins, 1/4 cup dried cranberries, 1/4 cup walnuts, 1/4 cup black walnuts

Use a big bowl; start your mixer and begin adding all of the liquid ingredients and the canned pumpkin until well mixed. The oil and water will not blend well, but when the dry ingredients are added it will all come together-as it should. Add all the dry ingredients except the nuts, and mix well. Now add the nuts in with a spoon.  (When I mix this-I put all the dry in a bowl, make a hole in the middle and add all the liquid plus the eggs and then mix away add in the nut mixture with a spoon)
   Pour into 3 well greased and floured loaf pans. Bake at 350° for about 55 minutes or until a tester comes out clean.
The loaves must be cooled in the pans for at least 45 minutes to an hour or they will stick to the bottom of the pan. This freezes well.  What I do here is to cut a piece of brown paper or parchment paper to fit the bottom of the pans, then add the dough.  I let cool in the pans for about 10 minutes, run a knife around the edge, and it will come right out of the pan. Let it cool completely.

This recipe was given to Patti by her mother. This is the best pumpkin bread I have found. It works up fast and you end up with lots of bread to use for gifts or the holidays. This has become a definate favorite.
(The picture above is from photobucket)

Import Blog Pumpkin Candy

Blog EntryOct 29, '08 9:36 AM
for everyone

PC Candy Corn Pictures, Images and Photos native american desserts, sweets

Pueblo Pumpkin Candy

This is an old Pueblo treat. Traditionally the strips of pumpkin are soaked in a bath of water and wood ashes to soften. Today many Indian cooks substitute baking soda for the ashes. If you prefer a less sweet candy, add the lemon juice and thin strips of lemon zest to the sugar syrup with cilantro. If you have a sweet tooth, roll the dried candy in coarse sugar.
1 (2- to 3-pound) pumpkin
1 1/2 teaspoons baking soda
2 1/2 cups granulated sugar
1/2 cup water
Juice and zest of 1 small lemon
3 to 4 sprigs fresh cilantro (optional)
Peel and seed pumpkin and cut it into 2 x 4-inch strips. Stir baking soda into enough water to cover strips. Add pumpkin strips and let stand 12 hours.
Drain and rinse pumpkin in running water. Drop strips into a pot of boiling water and cook until tender but not soft. Remove pumpkin strips, crisp in ice cold water, and drain.
Combine sugar with 1/2 cup water, lemon juice and zest, and cilantro in a saucepan. Heat, stirring, until sugar is dissolved, then boil slowly without stirring for 10 minutes. Add pumpkin strips, cover the pot, and simmer for about 20 minutes until syrup is thick and strips are brittle. Spread candy out on a rack or on a wax paper-covered tray to dry for at least 10 hours.
Roll in additional sugar if desired and store in an airtight container.
Makes about 1 pound.


Import Blog cold winter

Blog EntryNov 15, '08 3:06 PM
for everyone

 Our friends, all made it in safely late yesterday afternoon.  Did lots of feasting and catching up last night.
  Extreme wind still, and going down to the 20s tonight, but the hunters have been out most of the day. Not me-too cold for me-lol
  On a very sad note, my little kitty Autumn was missing yesterday morning, fearing the worst-a wild animal got him or maybe even a hawk-we figured we lost him. Larry found him in the shop this morning-but Autumn was really beaten up badly by some wild critter. he did come out of hiding for me this afternoon and ate the treat I gave him. Too cold to clean him up so next warmer day will clean him up with some peroxide. His one eye is very bad-he must have put up quite a struggle to get away, and he is off balance now too.
      So very depressing.I didn't see any open wounds.
   enjoy your weekend friends

Import Blog Peach Pie

Nov 26, '08 1:59 PM
for everyone
Blog EntryNov 26, '08 1:59 PM
for everyone
This has been one of those days where things don't go smoothly. I didn't want to take the fruit out of the freezer last night for pies. as I didn't want it to get too mushy.
  well, I should have taken it out and put in the frig, as it is taking forever. The peaches thawed enough so I could put that pie together, but my pears are another story
  I am glad I didn't freeze all my bartlet pears as I dont like the results. all my books suggested not to freeze but I wasn't in the mood to can this year, so I dried alot of them, and froze a bunch in a lemon water solution with a touch of sugar. They are taking forever to thaw and they will be mushy-like the books all said. So will see how they look after all the ice around finally thaws and may still make a pie for us out of them.  If not these will go in my protein shakes.
  I am also trying to finish up a quilt top-and having major tension problems on my machine so can't sew today-grrrr
  But a good note the weather is sunny and gorgeous here, got alot of wood in, and made this fabulous peach pie for tomorrow.
I wanted to share with you the pie recipe I used, as with my changes to the recipe-it turned out fabulous!  and thank yous go to Sea with her candied ginger flavor secret-shhhh
Peach Pie
1 1/4 cups sugar-I used not packed dark brown sugar
1/3 cup flour-I used instant tapioca instead-about 3 tablespoons
1/2 teaspoon cinnamon-I used a generous double strength cinnamon
1 tablespoon fresh lemon juice
1 tablespoon organic fair trade black strap  molasses (my input)
4 cups fresh peaches-sliced, and pealed-I used my frozen ones-6 cups
2 tablespoons butter-slivered
pastry for double crust 9 inch pie I use the recipe in the original betty crocker cookbook-standard recipe
to this recipe I also add about a teaspoon of candied ginger that I sliced very thin.
To the bowl of thawed peaches add all the ingredients except the butter and the ginger.
to the prepared pie crust-add the filling-sprinkle the ginger on top and then the slivered butter on top
cover with prepared pastry top and bake til bubbly in 375 degree oven for 50 to 60 minutes.
just awesome as it came out a little carmelized with the molasses, brown sugar and butter, and the ginger is so excellent

Peach Pie
1 1/4 cups sugar-I used not packed dark brown sugar
1/3 cup flour-I used instant tapioca instead-about 3 tablespoons
1/2 teaspoon cinnamon-I used a generous double strength cinnamon
1 tablespoon fresh lemon juice
1 tablespoon organic fair trade black strap  molasses (my input)
4 cups fresh peaches-sliced, and pealed-I used my frozen ones-6 cups
2 tablespoons butter-slivered
pastry for double crust 9 inch pie I use the recipe in the original betty crocker cookbook-standard recipe
to this recipe I also add about a teaspoon of candied ginger that I sliced very thin.
To the bowl of thawed peaches add all the ingredients except the butter and the ginger.
to the prepared pie crust-add the filling-sprinkle the ginger on top and then the slivered butter on top
cover with prepared pastry top and bake til bubbly in 375 degree oven for 50 to 60 minutes.
just awesome as it came out a little carmelized with the molasses, brown sugar and butter, and the ginger is so excellent

Import Blog old fashioned sugar cookies

Blog EntryDec 10, '08 9:24 AM
for everyone

When my friend Dawn posted her favorite sugar cookie recipe-I read the recipe and it was very similiar to a cookie I grew up with. My grandma made these alot and we made them at home too-so so good. One thing I miss not being able to eat wheat. I need to experiment with flours for me on this one.
Old Fashioned Sugar Cookies
My grandmas recipe it comes form one of the original Better Homes and Gardens  Cookbooks-the one I grew up with at home. My mom found me this exact cookbook at a church sale-a wonderful gift.
4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 cup shortening
2 cups sugar
2 egg yolks
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
2 egg whites
addtional sugar-colored sugar for holidays is wonderful here
Sift the flour soda and salt-set aside
Beat until light and fluffy  the shortening sugar and egg yolks. add in the extracts and mix well.
Add the flour mixture alternating with the buttermilk beat well after each addition
Beat stiff the 2 egg whites in a seperate bowl. Fold inot the batter
Drop by rounded tablespoon onto cookie sheet and flateen to 1/2 inch. Bake at 375 degrees for 20 minutes
Transfer to wire racks and sprinkle with sugar while still warm
soooo good!


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