Wednesday, December 30, 2009
Sharing Extras
If anyone is cleaning out, organizing, downsizing and has unneeded items that someone else might need, you can let Sue or Tiane know, or simply make a comment for this post. It's that time of year to get rid of extra items...
Wednesday, December 9, 2009
Recipes from Progressive Dinner
TOMATO SOUP
2 quarts tomato juice
1 cup chopped celery
1/8 cup dry onions
1/4-1/2 tsp. sweet basil
parsley
salt and pepper
Sprinkle of accent
1/2 cube butter
Put all ingredients together and cook in a crock pot all day.
HOT FUDGE SAUCE
1 lg. can carnation evaporated milk
3 squares bitter chocolate
1 square butter
2 cups sugar
1 tblsp. vanilla
Bring to boil on low heat and beat with electric hand mixer until desired thickness is achieved.
Note: Thickens immediately
PARMESAN CRISPS
These are an oven-baked version of the Italian frico. It's just basically thin rounds of baked cheese. One of the cool things about it is that they are moldable when still warm. If you drape them over an upturned glass, they will form a cup that you can fill with anything you like. It makes a really nice presentation for a party.
Ingredients:
1 cup grated hard cheese (such as Parmesean) - NOT the dried powdery stuff
½ teaspoon flour
Preparation:
Toss cheese and flour together.
Preheat oven to 350 F.
Note on type of cheese: You can use any kind, really, but the results will be different. Hard cheeses, such as Parmesan, Romano, Asagio, etc, will make a crisp "shell," whereas cheddar will be more chewy and "lacey" (the fat separates out), though still firm. Softer cheeses such as mozzerella will not work well.Toss cheese with any seasonings you'd like -- garlic powder (about half a teaspoon for a cup of cheese), hot pepper powder, even cinnamon. Or leave plain.Pile 1 to 4 Tablespoons of cheese (depending on the size you want) on a baking sheet covered with a silicone mat or parchment paper oiled on both sides. Flatten the tops so they are in more or less an even pile. There should be at least two inches between smaller mounds, 4 inches between larger ones.Bake 5 to 6 minutes until they are a light golden brown (they will be a little darker at the edges). It happens fast, so watch carefully.If you want to mold them into a shape, you want to "drape" them while still warm. You can make cups over an upturned glass, or "taco shell" shapes by draping over any cylindrical object that is at hand (rolling pin, side of glass)
RICOTTA COOKIES
1 cup butter (softened)
2 cups sugar
1 15 oz. carton ricotta cheese
2 tsp. vanilla
2 large eggs
4 cups flour
2 tblsp. baking powder
1 tsp. salt
1 ½ cups confectioner’s sugar
1 tblsp. milk
2 tblsp. fresh lemon juice
Red and green sprinkles
Preheat oven to 350 degrees and lightly grease large cookie sheets.
In a large bowl cream butter and sugar with an electric mixer until light and fluffy. Add ricotta, vanilla and eggs and beat until combined. Add flour, baking power and salt and beat until cough forms.
Using two tablespoons drop dough onto cookie sheets about 2 inches apart. Bake for 15 minutes or until cookies begin to turn golden. Remove cookies to a wire rack to cool.
In a small bowl stir confectioner’s sugar, milk and lemon juice until smooth. With a small metal spatula or knife spread icing on cookies and top with sprinkles. Set aside to allow icing to dry and harden.
Note: I’ve experimented with several toppings such as jam, M&M’s and cocoanut. I like cocoanut best.
2 quarts tomato juice
1 cup chopped celery
1/8 cup dry onions
1/4-1/2 tsp. sweet basil
parsley
salt and pepper
Sprinkle of accent
1/2 cube butter
Put all ingredients together and cook in a crock pot all day.
HOT FUDGE SAUCE
1 lg. can carnation evaporated milk
3 squares bitter chocolate
1 square butter
2 cups sugar
1 tblsp. vanilla
Bring to boil on low heat and beat with electric hand mixer until desired thickness is achieved.
Note: Thickens immediately
PARMESAN CRISPS
These are an oven-baked version of the Italian frico. It's just basically thin rounds of baked cheese. One of the cool things about it is that they are moldable when still warm. If you drape them over an upturned glass, they will form a cup that you can fill with anything you like. It makes a really nice presentation for a party.
Ingredients:
1 cup grated hard cheese (such as Parmesean) - NOT the dried powdery stuff
½ teaspoon flour
Preparation:
Toss cheese and flour together.
Preheat oven to 350 F.
Note on type of cheese: You can use any kind, really, but the results will be different. Hard cheeses, such as Parmesan, Romano, Asagio, etc, will make a crisp "shell," whereas cheddar will be more chewy and "lacey" (the fat separates out), though still firm. Softer cheeses such as mozzerella will not work well.Toss cheese with any seasonings you'd like -- garlic powder (about half a teaspoon for a cup of cheese), hot pepper powder, even cinnamon. Or leave plain.Pile 1 to 4 Tablespoons of cheese (depending on the size you want) on a baking sheet covered with a silicone mat or parchment paper oiled on both sides. Flatten the tops so they are in more or less an even pile. There should be at least two inches between smaller mounds, 4 inches between larger ones.Bake 5 to 6 minutes until they are a light golden brown (they will be a little darker at the edges). It happens fast, so watch carefully.If you want to mold them into a shape, you want to "drape" them while still warm. You can make cups over an upturned glass, or "taco shell" shapes by draping over any cylindrical object that is at hand (rolling pin, side of glass)
RICOTTA COOKIES
1 cup butter (softened)
2 cups sugar
1 15 oz. carton ricotta cheese
2 tsp. vanilla
2 large eggs
4 cups flour
2 tblsp. baking powder
1 tsp. salt
1 ½ cups confectioner’s sugar
1 tblsp. milk
2 tblsp. fresh lemon juice
Red and green sprinkles
Preheat oven to 350 degrees and lightly grease large cookie sheets.
In a large bowl cream butter and sugar with an electric mixer until light and fluffy. Add ricotta, vanilla and eggs and beat until combined. Add flour, baking power and salt and beat until cough forms.
Using two tablespoons drop dough onto cookie sheets about 2 inches apart. Bake for 15 minutes or until cookies begin to turn golden. Remove cookies to a wire rack to cool.
In a small bowl stir confectioner’s sugar, milk and lemon juice until smooth. With a small metal spatula or knife spread icing on cookies and top with sprinkles. Set aside to allow icing to dry and harden.
Note: I’ve experimented with several toppings such as jam, M&M’s and cocoanut. I like cocoanut best.
Saturday, October 31, 2009
WEBSITE RESOURCES FOR HEALTHY EATING
WEBSITE RESOURCES FOR HEALTHY EATING
http://allrecipes.com/Info/Family/Kid-Pleasers/Healthy-Snacks/Main.aspx?ms=1&prop25=23688002&prop26=HealthyBites&prop27=2009-09-16&prop28=Intro&prop29=Link_4&me=1
http://allrecipes.com/HowTo/Healthy-Snacks-Wraps/Detail.aspx?ms=1&prop25=23688002&prop26=HealthyBites&prop27=2009-09-16&prop28=Intro&prop29=Link_3&me=1
http://www.foodnetwork.com/healthy-eating/index.html
http://www.eatingwell.com/
http://www.realage.com/eat-smart/
http://www.everydayhealth.com/diet-nutrition/101.aspx?xid=GSLP&s_kwcid=TC6122nutritional%20requirementsSb3435066972&gclid=CLqe0si_o5oCFR0SagodVzy79w
http://allrecipes.com/Info/Family/Kid-Pleasers/Healthy-Snacks/Main.aspx?ms=1&prop25=23688002&prop26=HealthyBites&prop27=2009-09-16&prop28=Intro&prop29=Link_4&me=1
http://allrecipes.com/HowTo/Healthy-Snacks-Wraps/Detail.aspx?ms=1&prop25=23688002&prop26=HealthyBites&prop27=2009-09-16&prop28=Intro&prop29=Link_3&me=1
http://www.foodnetwork.com/healthy-eating/index.html
http://www.eatingwell.com/
http://www.realage.com/eat-smart/
http://www.everydayhealth.com/diet-nutrition/101.aspx?xid=GSLP&s_kwcid=TC6122nutritional%20requirementsSb3435066972&gclid=CLqe0si_o5oCFR0SagodVzy79w
Pumpkin Roll from Visiting Teaching dinner
1 C. chopped nuts
3 eggs1 C. sugar
2/3 C. pumpkin
1 t. baking powder
1 t. ginger
1/2 t. nutmeg
1/2 t. salt
1 t. lemon juice
2 t. cinnamon
2 3oz. ceam cheese
1/4 C. butter
1/2 t. vanilla
1 C. powdered sugar
Beat eggs, add sugar, pumpkin and lemon juice. Si flour and spices and baking powder, add to pumpkin mixture. DO NOT OVER MIX. Spread into greased and floured 15 x10 x1 jelly roll pan. Sprinkle nuts on top. Bake at 375 degrees for 15 min. Turn onto towel sprinkled with powdered sugar. Start at the narrow end and roll up with towel. Cool seem side down. Mix remaining ingredients. Unroll and spread cream cheese mixture. Do not put clear to edge. Reroll without the towel. Chill or freeze at least 2 hours.
3 eggs1 C. sugar
2/3 C. pumpkin
1 t. baking powder
1 t. ginger
1/2 t. nutmeg
1/2 t. salt
1 t. lemon juice
2 t. cinnamon
2 3oz. ceam cheese
1/4 C. butter
1/2 t. vanilla
1 C. powdered sugar
Beat eggs, add sugar, pumpkin and lemon juice. Si flour and spices and baking powder, add to pumpkin mixture. DO NOT OVER MIX. Spread into greased and floured 15 x10 x1 jelly roll pan. Sprinkle nuts on top. Bake at 375 degrees for 15 min. Turn onto towel sprinkled with powdered sugar. Start at the narrow end and roll up with towel. Cool seem side down. Mix remaining ingredients. Unroll and spread cream cheese mixture. Do not put clear to edge. Reroll without the towel. Chill or freeze at least 2 hours.
Sunday, October 25, 2009
Saturday, October 3, 2009
RS Soup Recipes from Broadcast Dinner
Potato Soup - Kristen Smith Dayley
3 Tbs. Butter c. finely chopped onion
2 Tbs. Flour1 pound (2 medium) baking potatoes, peeled and cut into 1/2" cubes (to avoid peeling, can use red potatoes)
2 c. chicken broth
1/2 tsp. Salt
1/4 tsp. white pepper
1/4 tsp. black pepper
1 tsp. dried basil
1/2 tsp. garlic salt
1 c. half and half (or whole milk)Garnish with:
Grated cheddar cheese, sour cream, crumbled bacon and chopped green onion
Melt butter in a 2-quart saucepan on medium heat. Add onion and saute for 2 minutes. Sprinkle flour over the onions and cook about 5 minutes, stirring often. Gradually add chicken broth. Add potatoes, salt, white and black pepper, basil and garlic salt. Bring to a boil, reduce heat to low and simmer 20 minutes. Stir occasionally. Stir in half and half. Heat through. Serve with garnishes.
Note that this recipe only serves 4. I ALWAYS double it when I make it.
Broccoli Cheese Soup – Sheila Mackey
1 ½ pounds fresh broccoli, chopped
3 Tbs margarine or butter
¼ cup chopped onion
3 Tbs flour
2 cups chick broth
2 cups half and half or light cream
1 tsp salt
¼ tsp nutmeg
1 cup cheddar cheese
Cook broccoli in small amount of salted water until tender, drain and set aside. Make a roux by melting butter in a heavy soup pot over medium heat. Add onion and cook until translucent. Stir in flour. Slowly add broth and milk, cooking and stirring until thickened. Add salt, nutmeg, and cooked broccoli. Warm through. Just before serving, stir in cheese. Makes 6 servings.
Tortilla soup – Sindy Montague
½ bunch cilantro, well washed (leaves only)
2-3 cloves garlic
½ medium onion, chopped
2 large carrots, pealed and sliced
2 large stalks of celery sliced
1 jalapeño, seeds and veins removed and sliced
2 small cans of green chilies
8 cups of chicken stock/broth
1 (14.5 ounce) can of stewed tomatoes
2 tsp. Cumin
1 tsp. Salt
3 cups cooked chicken breast, chopped and shredded (may be canned)
2 cans black beans drained and rinsed
Tortilla chips for garnish
1 cup grated Monterey Jack cheese for garnish
Sour crème for garnish
Sliced avocado for garnish
Preparation: Sauté in small amount of olive oil or chicken broth - garlic, onion, carrots, celery and jalapeño until onion in clear and carrots are tender. Puree sautéed vegetables, tomato, chilies and cilantro in blender or food processor. Heat chicken broth; add pureed mixture, cumin and salt. Bring to a boil, reduce heat and simmer about 20 minutes. Add chicken and beans; simmer another 10-15 minutes. Garnish with shredded cheese, tortilla chips, avocado and sour crème.
Chicken Noodle Soup – Bonnie Stowell
3 chicken breasts, cook in 3 c. water
1 c. chopped onion
1 c. chopped celery
1 c. thinly sliced carrots
1 can chicken broth
1 ½ tsp. Sage
1 tsp. Marjoram
1 tsp. garlic powder
1 can cream of chicken soup
salt and pepper to taste
1 c. uncooked noodles
After boiling chicken breasts for 20-30 minutes, cut up. Add the vegetables and seasonings and cook for 20 minutes. Add the noodles and cook for another 20 minutes. Stir in cream of chicken soup last.
3 Tbs. Butter c. finely chopped onion
2 Tbs. Flour1 pound (2 medium) baking potatoes, peeled and cut into 1/2" cubes (to avoid peeling, can use red potatoes)
2 c. chicken broth
1/2 tsp. Salt
1/4 tsp. white pepper
1/4 tsp. black pepper
1 tsp. dried basil
1/2 tsp. garlic salt
1 c. half and half (or whole milk)Garnish with:
Grated cheddar cheese, sour cream, crumbled bacon and chopped green onion
Melt butter in a 2-quart saucepan on medium heat. Add onion and saute for 2 minutes. Sprinkle flour over the onions and cook about 5 minutes, stirring often. Gradually add chicken broth. Add potatoes, salt, white and black pepper, basil and garlic salt. Bring to a boil, reduce heat to low and simmer 20 minutes. Stir occasionally. Stir in half and half. Heat through. Serve with garnishes.
Note that this recipe only serves 4. I ALWAYS double it when I make it.
Broccoli Cheese Soup – Sheila Mackey
1 ½ pounds fresh broccoli, chopped
3 Tbs margarine or butter
¼ cup chopped onion
3 Tbs flour
2 cups chick broth
2 cups half and half or light cream
1 tsp salt
¼ tsp nutmeg
1 cup cheddar cheese
Cook broccoli in small amount of salted water until tender, drain and set aside. Make a roux by melting butter in a heavy soup pot over medium heat. Add onion and cook until translucent. Stir in flour. Slowly add broth and milk, cooking and stirring until thickened. Add salt, nutmeg, and cooked broccoli. Warm through. Just before serving, stir in cheese. Makes 6 servings.
Tortilla soup – Sindy Montague
½ bunch cilantro, well washed (leaves only)
2-3 cloves garlic
½ medium onion, chopped
2 large carrots, pealed and sliced
2 large stalks of celery sliced
1 jalapeño, seeds and veins removed and sliced
2 small cans of green chilies
8 cups of chicken stock/broth
1 (14.5 ounce) can of stewed tomatoes
2 tsp. Cumin
1 tsp. Salt
3 cups cooked chicken breast, chopped and shredded (may be canned)
2 cans black beans drained and rinsed
Tortilla chips for garnish
1 cup grated Monterey Jack cheese for garnish
Sour crème for garnish
Sliced avocado for garnish
Preparation: Sauté in small amount of olive oil or chicken broth - garlic, onion, carrots, celery and jalapeño until onion in clear and carrots are tender. Puree sautéed vegetables, tomato, chilies and cilantro in blender or food processor. Heat chicken broth; add pureed mixture, cumin and salt. Bring to a boil, reduce heat and simmer about 20 minutes. Add chicken and beans; simmer another 10-15 minutes. Garnish with shredded cheese, tortilla chips, avocado and sour crème.
Chicken Noodle Soup – Bonnie Stowell
3 chicken breasts, cook in 3 c. water
1 c. chopped onion
1 c. chopped celery
1 c. thinly sliced carrots
1 can chicken broth
1 ½ tsp. Sage
1 tsp. Marjoram
1 tsp. garlic powder
1 can cream of chicken soup
salt and pepper to taste
1 c. uncooked noodles
After boiling chicken breasts for 20-30 minutes, cut up. Add the vegetables and seasonings and cook for 20 minutes. Add the noodles and cook for another 20 minutes. Stir in cream of chicken soup last.
Saturday, September 5, 2009
Family History Resources for Beginners
Starting Your Family History? Resources for Beginners:
1) First, ask your Ward Clerk for your membership number and confirmation date.
2) Second, register at http://www.new.familysearch.org Be sure to write your ‘UserName’ and ‘Password’ down somewhere, and store it in a safe place.
3) Contact one of your Ward Family History Consultants if you have questions about how to use New FamilySearch
4) If you’ve done no prior research obtain a family group sheet and pedigree chart, write down what you know; your research will fill in the blanks. Or download PAF5.2 at http://www.familysearch.org/eng/default.asp?page=home/welcome/simplePAFRegistration.asp
5) Number 5 is very important! Please do not overlook this step. Write your life history and family history. Interview older family members and write a brief life history from your interview. (sample questions to ask can be found at the end of this document). If you like to scrapbook, or create photo albums on computer or online, you may try adding a paragraph about the people in the pictures and presto! you’ve started a family history.
1) Don’t know how to use the Family History Catalog? Follow the instructions below to access three very short and easy lessons to unlock this wealth of information! Go to http://www.familysearch.org . Place your cursor over the Library tab. Click Library Catalog. A new page will appear. The three new online lessons will be listed near the bottom of the page. The three lessons include: Lesson 1: Family History Library Catalog Navigation Lesson 2: How to Use the Catalog Lesson 3: Tips for Using the Catalog
2) Like to watch on television and have the BYU Channel at home? Watch “Questions and Ancestors” weekdays, at 11:30am, and before long you’ll become an expert! Or listen to any episode online here: http://www.byub.org/questionsandancestors/episodes.asp “A weekly series that focuses on genealogy questions submitted by the broadcast audience...”
3) Family History Research Lessons, free and online, offered by FamilySearch. These lessons are short and painless: http://www.familysearch.org/eng/default.asp?page=home/welcome/site_resources.asp%3FwhichResourcePage=fhlessonseries
4) Want something a bit more in-depth? Try these free speed lessons at BYU.org Try one of these links: http://ce.byu.edu/courses/pe/999015068001/public/start.htm if that link doesn’t work try http://ce.byu.edu/is/site/courses/freecourses.cfm click on “Finding your Ancestors” Another course option can be found here: http://ce.byu.edu/is/site/courses/select.cfm?type=pe
5) Research Wiki http://wiki.familysearch.org forms a community of research experts and interested genealogists that share up to date information on how to research sources for information about your ancestors. The larger the community the more useful the data is, so come and be a part.
Sample Interview Questions and web links to aid you in your quest:
Links: http://www.familysearch.org/eng/default.asp?page=home/welcome/site_resources.asp%3FwhichResourcePage=fhlessonseries
http://www.familysearch.org/eng/default.asp?page=home/welcome/site_resources.asp%3FwhichResourcePage=fhlessonseries
http://www.familysearch.org/eng/default.asp?page=home/welcome/site_resources.asp%3FwhichResourcePage=fhlessonseries
http://grandpatellme.com/
1) First, ask your Ward Clerk for your membership number and confirmation date.
2) Second, register at http://www.new.familysearch.org Be sure to write your ‘UserName’ and ‘Password’ down somewhere, and store it in a safe place.
3) Contact one of your Ward Family History Consultants if you have questions about how to use New FamilySearch
4) If you’ve done no prior research obtain a family group sheet and pedigree chart, write down what you know; your research will fill in the blanks. Or download PAF5.2 at http://www.familysearch.org/eng/default.asp?page=home/welcome/simplePAFRegistration.asp
5) Number 5 is very important! Please do not overlook this step. Write your life history and family history. Interview older family members and write a brief life history from your interview. (sample questions to ask can be found at the end of this document). If you like to scrapbook, or create photo albums on computer or online, you may try adding a paragraph about the people in the pictures and presto! you’ve started a family history.
1) Don’t know how to use the Family History Catalog? Follow the instructions below to access three very short and easy lessons to unlock this wealth of information! Go to http://www.familysearch.org . Place your cursor over the Library tab. Click Library Catalog. A new page will appear. The three new online lessons will be listed near the bottom of the page. The three lessons include: Lesson 1: Family History Library Catalog Navigation Lesson 2: How to Use the Catalog Lesson 3: Tips for Using the Catalog
2) Like to watch on television and have the BYU Channel at home? Watch “Questions and Ancestors” weekdays, at 11:30am, and before long you’ll become an expert! Or listen to any episode online here: http://www.byub.org/questionsandancestors/episodes.asp “A weekly series that focuses on genealogy questions submitted by the broadcast audience...”
3) Family History Research Lessons, free and online, offered by FamilySearch. These lessons are short and painless: http://www.familysearch.org/eng/default.asp?page=home/welcome/site_resources.asp%3FwhichResourcePage=fhlessonseries
4) Want something a bit more in-depth? Try these free speed lessons at BYU.org Try one of these links: http://ce.byu.edu/courses/pe/999015068001/public/start.htm if that link doesn’t work try http://ce.byu.edu/is/site/courses/freecourses.cfm click on “Finding your Ancestors” Another course option can be found here: http://ce.byu.edu/is/site/courses/select.cfm?type=pe
5) Research Wiki http://wiki.familysearch.org forms a community of research experts and interested genealogists that share up to date information on how to research sources for information about your ancestors. The larger the community the more useful the data is, so come and be a part.
Sample Interview Questions and web links to aid you in your quest:
Links: http://www.familysearch.org/eng/default.asp?page=home/welcome/site_resources.asp%3FwhichResourcePage=fhlessonseries
http://www.familysearch.org/eng/default.asp?page=home/welcome/site_resources.asp%3FwhichResourcePage=fhlessonseries
http://www.familysearch.org/eng/default.asp?page=home/welcome/site_resources.asp%3FwhichResourcePage=fhlessonseries
http://grandpatellme.com/
Pandemic Pandemonium
http://pandemicflu.gov/professional/pdf/individuals.pdf
http://www.doh.wa.gov/phepr/handbook/hbk_pdf/prevent.pdf
And here's a list of other resources you may find helpful:
http://www.doh.wa.gov/phepr/handbook/hbk_pdf/prevent.pdf
And here's a list of other resources you may find helpful:
Centers for Disease Control & Prevention
National Information: 800-232-4636 / 888-232-6348 TTY
National Information: 800-232-4636 / 888-232-6348 TTY
General Information: http://www.cdc.gov/h1n1flu/general_info.htm
· H1N1 Flu & You: What is swine flu?
· What to Do if You Get Flu-like Symptoms
· Antiviral Drugs
· Taking Care of a Sick Person in Your Home
· Novel H1N1 Vaccine: Questions & Answers
· Facemask & Respirator Use
Information for Special Groups: http://www.cdc.gov/h1n1flu/groups.htm
· Parents and Caregivers
· Pregnant Women
· Day and Residential Camps
· Child Care Programs, Schools, Colleges and Universities
· Travelers and Travel Industry
· Clinicians
· Laboratory staff
· Adults with HIV Infection
· People with Diabetes
· People with Cardiovascular Disease
· Businesses and Employers
· Deaf and Hard of Hearing
· People in Contact with Pigs
Washington State Department of Health
Information Line: 888-703-4364
Swine Flu (H1N1) information page: http://www.doh.wa.gov/swineflu/default.htm
- Includes questions & answers, status report, outreach materials in several languages
Public Health – Seattle & King County
Hotline: 877-903-KING (5464), TTY Relay: 711. Available in English and Spanish/Español.
Swine Flu website: www.kingcounty.gov/health/h1n1
- What is Public Health – Seattle & King County doing now?
- Information for the general public
- Frequently Asked Questions (FAQ) about H1N1 virus (Translation to 12 languages)
- Toolkit for Schools and Parents
- Information for King County healthcare provider
Saturday, August 1, 2009
Treating Bee Stings
I just got this information about Bee Stings. I thought it was worth trying - it seems easy enough and it certainly can't hurt.
--Lois N.
"It is that time of year when wasps, yellow jackets, and other stinging creatures are on the move and ornery. Make sure you carry a penny or two in your pocket. Read the information below:
A couple of weeks ago, I was stung by both a bee and a hornet while working in the garden. My arm swelled up, so I went to the doctor. The clinic gave me cream and an antihistamine. The next day the swelling was at the sting progressively worse, so I went to my regular doctor. The arm was infected and needed an antibiotic. The doctor told me - ' The next time you get stung, put a penny on the bite for 15 minutes'.
That night, my niece was stung by two bees. I looked at the bite and it had already started to swell. So, I taped a penny to her arm for 15 minutes. The next morning, there was no sign of a bite. We decided that she just wasn't allergic to the sting. Soon, I was gardening outside. I got stung again, twice by a hornet on my left hand. I thought, here I go again to the doctor for another antibiotic. I promptly got my money out and taped two pennies to my bites, then sat and sulked for 15 minutes. The penny took the sting out of the bite immediately. In the meantime, the hornets were attacking, and my friend was stung on the thumb. Again the penny. The next morning I could only see the spot where the hornet had stung me. No redness, no swelling. My friend's sting was the same; couldn't even tell where she had been stung. She got stung again a few days later upon her back---cutting the grass! And the penny worked once again. Wanted to share this marvelous information in case you experience the same problem. We need to keep a stock of pennies on hand. The doctor said that the copper in the penny counteracts the bite. It definitely works!"
--Lois N.
"It is that time of year when wasps, yellow jackets, and other stinging creatures are on the move and ornery. Make sure you carry a penny or two in your pocket. Read the information below:
A couple of weeks ago, I was stung by both a bee and a hornet while working in the garden. My arm swelled up, so I went to the doctor. The clinic gave me cream and an antihistamine. The next day the swelling was at the sting progressively worse, so I went to my regular doctor. The arm was infected and needed an antibiotic. The doctor told me - ' The next time you get stung, put a penny on the bite for 15 minutes'.
That night, my niece was stung by two bees. I looked at the bite and it had already started to swell. So, I taped a penny to her arm for 15 minutes. The next morning, there was no sign of a bite. We decided that she just wasn't allergic to the sting. Soon, I was gardening outside. I got stung again, twice by a hornet on my left hand. I thought, here I go again to the doctor for another antibiotic. I promptly got my money out and taped two pennies to my bites, then sat and sulked for 15 minutes. The penny took the sting out of the bite immediately. In the meantime, the hornets were attacking, and my friend was stung on the thumb. Again the penny. The next morning I could only see the spot where the hornet had stung me. No redness, no swelling. My friend's sting was the same; couldn't even tell where she had been stung. She got stung again a few days later upon her back---cutting the grass! And the penny worked once again. Wanted to share this marvelous information in case you experience the same problem. We need to keep a stock of pennies on hand. The doctor said that the copper in the penny counteracts the bite. It definitely works!"
Sunday, May 24, 2009
Family Home Evening suggestions
Thanks to Suzanne and others for presenting helpful ideas for Family Home Evenings. Here's a link to the handout.
Sunday, April 26, 2009
"Perfect" vs Celestial
The Girl in a Whirl
by "Dr. Sue" (a.k.a. Vickie Gunther)
Look at me, look at me, look at me now!
You could do what I do if you only knew how.
I study the scriptures one hour each day.
I bake and I garden. I scrub and I pray.
I always keep all the commandments completely.
I speak to my little ones gently and sweetly.
I help in their classrooms! I sew all they wear!
I drive them to practice! I cut all their hair!
I memorize talks by the General Authorities.
I focus on things to be done by priorities.
I keep our home organized, clean and attractive.
I drop by with goodies and see the less- active.
I play the piano! I bless with my talents!
My toilets all sparkle! My checkbooks all balance!
Each week every child gets a one- on- one date.
I attend all my meetings (On time! Never late!)
I'm taking a class on the teachings of Paul,
But that is not all! Oh, no. That is not all . . .
I track my bad habits 'til each is abolished.
I floss everyday! And my toenails are polished!
Our family home evenings are always delightful.
The lessons I give are both fun and insightful.
I do genealogy faithfully, too.
It's easy to do all the things that I do!
I rise each day early, refreshed and awake.
I know all the names of each youth in my stake!
I read to my children! I help all my neighbors!
I bless the community, too, with my labors.
I write in my journal! I sing in the choir!
Each day, I write "thank you's" to those I admire.
I exercise and I cook menus gourmet.
My visiting teaching is done the first day!
(I also go do it for someone who missed hers.
I love filling in for my cherished ward sisters.)
I chart resolutions and check off each goal.
I seek each "lost lamb" on my Primary roll.
I bottle our produce each summer and fall.
But that is not all! Oh, no. That is not all . . .
I went back to school to update my degree.
My studying earned me a new PhD
I split with the Sisters who cover our ward
To spread the glad truth that the Gospel's restored.
I go to the temple at least once a week.
I make my girls' prom dresses-- modest, yet chic.
My sons were all Eagles when they were fourteen!
My kids get straight A's! And their bedrooms are clean!
I have my own business to help earn some money.
I always look beautifully groomed for my honey.
I grind my own wheat and I bake all our bread.
I plan our nutritious meals six months ahead.
I make sure I rotate our two- year's supply.
My shopping for Christmas is done by July!
(It's out of the way early on for a reason.
I then can prepare for the real Christmas season.)
These things are not hard. It's good if you do them.
You can if you try! Just set goals and pursue them!
It's easy to do all the things that I do!
If you plan and work smart, you can do them all too!
"It's easy!" she said . . .
. . . and then,
she dropped dead.
Let's pause for a moment in our guilt-fest and ask this important question, "What is required to enter into the celestial kingdom?"
Do I have to be a size six to qualify? Don't think so.
Will the Lord ask if I had an "important" calling? Definitely not.
But what if I'm not married? Isn't that a deal breaker? Well, no, even the prophets have said it isn't.
Do I need to can, quilt, bake, sew, and organize to get in? Guess not.
So let go of some of your anxiety and give yourself credit for the good things you do.
Wednesday, March 18, 2009
Thursday, March 5, 2009
Bargains
Here is a website that you might find useful as you plan your weekly grocery shopping. It compares grocery sales with some stores in our area. It even lets you know if you need a coupon, and where to find the coupon. Go to www.pinchingyourpennies.com and click on the section called "grocery guide." Enter your zip code and the stores signed up for this service will pop up, and you mark the ones you're interested in. If you have any questions, you can go to the part of the site where they have forums, and the lady who moderates the website will handle them.
The outlets at North Bend have better prices than most stores in Bellevue. It's a great place to get gifts for kids and grandkids, and there's a good selection of kitchen wares.
There's a supermarket in Kent with great low prices: WinCo.
Comment here if you know of other great bargains you'd like to share with your sisters.
Wednesday, February 25, 2009
Emergency Preparedness on the internet
(taken from the handout at the last preparedness open house)
Community Sites:
Commercial Sites:
FirstAidProduct - wholesale
NationalSurvivalSupply - solutions for home, business, and church
Emergency Essentials - little bit of everything
Meals Ready to Eat "Smorgasbord"
Brigade Quartermaster - survival equipment
PrepareSmart - local company
First Aid Supplies available in bulk or individual sizes
CA-based company specialing in earthquake solutions, kits, equipment, etc.
Self-proclaimed "Disaster and Survival Superstore"
GetReadyGear - kits, equipment, and disaster information
LifeSecure Emergency Solutions - kits, equipment, and disaster information
Thursday, February 19, 2009
Cooking With Beans
Lois taught Thursday about cooking dry beans. She "pillaged Safeway" to bring packages of lots of different kinds, and made some hefty packets with information about beans and lots of recipes. Click on the links to view the packets digitally.
Thursday, January 29, 2009
Cooking and Eating Whole Grains
Belinda and Melanie taught Thursday night about using whole grains. They can probably get you a copy of the handout if you missed it. It includes descriptions and cooking instructions for more than 17 kinds of whole grains, tips for incorporating them in your diet and storing them, and 9 recipes.
The Whole Grains Council website has lots of great information, including links to other sites with recipes using whole grains.
Please start looking for these grains where you shop (PCC and Whole Foods are obvious, but Trader Joe's, TOP, Albertson's, and others also carry many) and post the prices you find (for example: pearled barley, Bob's Red Mill brand, $2.75 for 30 oz at Amazon.com) to help others know where to go for each kind of grain. This should make it easier to get started using them more. We learned Thursday night about the many health benefits of eating whole grains, so let's encourage each other to try it at home!
Click the Comments link to post a price you found.
The Whole Grains Council website has lots of great information, including links to other sites with recipes using whole grains.
Please start looking for these grains where you shop (PCC and Whole Foods are obvious, but Trader Joe's, TOP, Albertson's, and others also carry many) and post the prices you find (for example: pearled barley, Bob's Red Mill brand, $2.75 for 30 oz at Amazon.com) to help others know where to go for each kind of grain. This should make it easier to get started using them more. We learned Thursday night about the many health benefits of eating whole grains, so let's encourage each other to try it at home!
Click the Comments link to post a price you found.
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