Aunty B's Place

Iced Coffee

2011-10-12T08:23:00.001-05:00

I'm a coffee addict. I admit it. For quite some time I've really enjoyed visiting the local coffee shop ( Lakes Latte) for an iced Americano. YUM!! I'm not really into those sweet drinks, so I always order mine a little more on the bitter side. It tastes like a stronger coffee rather than a dessert. I do have them 'doctor it up' a little, tho. They take a glass of ice, add the espresso, and the rest of the cup is filled almost to the top with water. On top of that they add about a half a squirt of vanilla syrup and just a tad bit of half and half. PERFECTION at its best!

While on Facebook I happened to catch a new show that was coming up...it's called The Pioneer Woman.

She also loves her iced coffees and has a neat recipe she makes herself, so awhile back I gave it a try. OMGoodness! Is that ever good!! You have to be a true coffee junkie to do this because the preparation gets quite messy, but for me it's definatly worth it! I've made a 2-gallon batch of this stuff about 4 times so far, and each time I am totally amazed! I can't believe that I can now make my own iced coffee that tastes every bit as good as I get at the coffee shop! I'm not saying I don't still visit the coffee shop, however...It's a great place to go just to hang out and visit awhile, with friendly staff and neighbors. So I still buy their coffee and other goodies while I'm there. (they have really good food, too!) I just enjoy having my iced coffees available to me at home....any time or the day or nite...whenever I'm craving one!

Check out her recipe and tweek it however you wish. She has some different ideas on her website on how to change it up a bit for those who like a more dessert type of coffee. But here's how I've tweeked the recipe for myself:

Iced Coffee

I take 1 pound of the darkest, cheapest coffee I can find, and dump it in a big stock pan. Then I add 2 gallons of cold water to that, making sure I get all the coffee grounds good and wet. Put the lid on the pan and let that sit overnight. (8-10 hours) After that time has passed, I grab a 5 quart ice cream bucket, a fine mesh strainer, and a flour-sack towel. I put the towel over the strainer and put the strainer on the bucket, and start pouring the coffee grounds and water mixture thru that. If you don't use the towel you'll still get coffee grounds that will come thru the strainer, and you don't want those in your iced coffee, so use the towel. Ü When the bucket gets almost full I remove the strainer and dump that liquid into the container I store it in, in the fridge. (I have one of those cheap plastic containers from Walmart with the plastic spout so I can just put my cup up to it and press the spout handle to pour into my cup when I want it.) Just keep repeating that process until you've dumped all of your soaked coffee and liquid into your own pitcher or dispenser. This coffee tastes better when it's ice cold, so don't be tempted to try it until it's been in the fridge another 8 hours.

When you want an iced coffee, fill a glass with ice cubes, then pour the coffee over the ice. At this point, what I do is add a couple teaspoons of vanilla syrup (they have different flavors in the grocery store by the coffee), and on top of that I add just a little bit of half and half. I don't add any sweetener because like I said, I don't like a dessert-type of coffee. The vanilla syrup adds just enough sweetness for my taste, and the little bit of half and half takes away just enough of the bitterness of the strong coffee to make it just right, in my opinion. Ü

Pioneer Woman also has some variations on this recipe you might like better. Chek out her website! She's also on Facebook. Some people like to add Sweetened Condensed milk or use other flavored syrups like hazelnut, caramel, etc. It's all in what you like. Experiment! Once you have the recipe for the basic iced coffee, the things you can add to it are limitless!

Enjoy!! I think I'll go make me a glass right now.....

~AuntyB~

The Storage Life of Food

2011-10-08T10:52:00.000-05:00

Most of you know I like to 'stock up' on foods when I can, and since you've asked me how long you can keep certain foods I thought I'd share with you what (little) I do know about the shelf life of some of them. Keep in mind that there are websites devoted to this sorta stuff and those folks are probably a lot smarter than I am! (besides the fact that the government seems to keep changing the rules!) *lol*

Before I get started I'd like to tell you about a really neat website I found that's actually a search engine that tells you the storage life of just about any food. It's called "Still Tasty", and it really is the Ultimate Shelf life guide! You'll find it at: http://www.stilltasty.com

The shelf life of your food actually depends on a few factors: The food, its packaging, the temperature, and the humidity level where it's stored. Also, if the food isn't sterilized, it can grow cooties (also known as microorganisms) which will spoil your food.
Dairy products, meat, poultry, eggs, fresh fruits and veggies will spoil real fast if they're not stored at the right temperature! Dairy products need to be stored in the fridge between 34-38°F, Eggs need to be kept between 33-37°F. Your meats need to be stored between 33-36°F, and Fresh fruits and Veggies need to be between 35-40°F. Just remember the general rule: Keep all your refrigerated foods under 40°F to be safe! Everything in your freezer needs to be kept below 0°F, and in plastic wrap or freezer wrap that won't allow any moisture into it. You can eat your frozen goodies past the storage time but the quality might not be as good. You can also freeze your leftovers (do it within 48 hours for the best quality!), but make sure you label them well with the date in full view, and try to keep them up on the top where they're easier to get at and harder to forget! Always make sure the containers you use to store them in are clean and sanitized, too. The leftover food in your fridge should be eaten within 3 days to be safe, if you're not going to freeze it. If the leftovers from supper have been sitting on the counter or the stove more than 2 hours at room temperature, throw it out! The general rule: If in doubt, Throw it out!! (It's just not worth the risk.)

Dry stuff like flour, sugar, cake mixes, canned foods, crackers and seasonings should be stored in their original packages or airtight containers (I use 5-gallon buckets with tight-fitting lids for stuff like flour and sugar, my seasonings are kept in gallon jars), and the temperature should be between 50-70°F. Keep the humidity level below 60% so they don't absorb moisture. Wheat flour is treated a little differently than white flour. Wheat flour can go rancid because of the natural oils in it, so if you're stocking up on that, try to store it in a fridge or freezer to be safe.

Always Always Always keep your food and anything you eat with separate from any cleaning products, paper products, bug killer, etc. You'd be surprised how easily you can contaminate that stuff and poison yourself or someone you love!

Bread, Cereal, Rice, and flour...

In its original package, bread should be stored at room temperature and used within 5-7 days. If you store it in the fridge it will last a LOT longer because at fridge temperatures, it takes longer for mold to grow. Your bread will probably be a little firmer, too. If you store your bread it the freezer it's suppose to last 2-3 months. I have a little personal problem with that one, however. I seem to get ice and freezer burn in the bread bag when I try to freeze it. I've tried several things to prevent it, but always the same results...Freezer Burn!

If you buy any bakery goodies that contain eggs, cream cheese, custard or whipped cream be sure to keep them in the fridge and use them up within 3 days, tops.

Keep your cereals in a sealed-tight container at room temperature to keep the bugs out and avoid moisture. White rice also needs to be in a tightly sealed container at room temperature, and you're suppose to use it within one year, altho I've had it 2 years with no problem. We've kinda gotten away from the white rice over the past couple of years and tend to eat more of the brown rice or wild rice. Brown and Wild rices have a shorter shelf life if they're kept at room temperature (about 6 months), because of the natural oils getting rancid, but the general rule for all these rices is to keep them in the fridge or freezer, which keeps them a LOT longer. If you cook the rice first, you can keep it in the fridge for 6-7 days, or the freezer for 6 months. I like to make a big ole batch of wild rice and then keep it in the freezer. Comes in real handy when we get a craving for wild rice soup....no waiting to cook that rice first! (and I'm all for saving time!)

Fresh Veggies...

To really extend the life of your fresh veggies store them in the fridge wrapped as well as you can to remove as much oxygen as you can from the package. (I personally like to use ziplock storage bags for this so I can squeeze out all the air easier). The humidity should be about 95-100%. Since there's no nutritional value in iceberg lettuce, we switched to Romaine a couple years ago. Romaine lettuce has a LOT more vitamins in it, PLUS it lasts a LOT longer in the fridge than iceberg does. Romaine prefers to be dry to last longer...It always keeps about 3 weeks in my fridge if I store it in a baggie. If the romaine is a little wet when I bring it home from the store, I put several folded paper towels in the baggie with it, and when the papertowels look a little moist, I remove them and replace with new ones. It really does last longer if you keep it dry!

Potatoes, Sweet potatoes, Onions, Eggplant, and Rutabagas should be stored in a cool, well-ventilated area with the temp between 50-60°F. Keep your tomatoes at room temperature. They'll last a lot longer on your counter than in your fridge!

Remove the tops off your carrots, beets, and radishes to lessen the amount of moisture-loss and they'll last a lot longer, too.

Corn and peas need to be stored in a well-ventilated container in the fridge because they're high in starches, and even then they only last a couple days before they taste funny.

Processed Veggies...

Canned Vegetables need to be stored in a cool, dry area between 50-70°F, for up to one year. After that they can still be eaten, but the overall quality and the nutritional value won't be as great. And of course, if your cans have deep dents in them or they're rusty or swollen anywhere, throw those suckers out...they're not safe anymore!

Frozen Veggies are good for 8 months. Dehydrated Veggies need to be stored in a cool, dry place to last 6 months. They tend to lose a lot of flavor and color after that.

Fresh Fruits...

Keep your fresh fruits in the fridge so they'll last longer, and keep them in a covered container to help avoid losing moisture. Also try to keep them in a separate drawer in the fridge so they don't contaminate and absorb odors from the other foods in your fridge. ICK.

Apples should be stored separately from other food and eaten within a month. If you keep your apples at room temperature they'll soften within a few days.

Pears and Apricots will last about 5 days in the fridge. If they're not fully ripe when you buy them, ripen them at room temperature first. They don't seem to ripen well when they're in the fridge.

Make sure your Peaches are ripe before you put those in the fridge, too. Eat them within 2 days.

Your Grapes and Plums should be in the fridge and will last up to 5 days, depending on their quality when you buy them. Also store these separately.

Strawberries are also stored in the fridge, and separately. They'll last up to 3 days....again depending on the quality when you buy them.

Melons like Honeydew, Cantaloupe, and Watermelon should be ripened at room temperature within 2-7 days. Once they're ripe, store them in the fridge, too.

Lemons, Limes, Oranges, and Grapefruit can be stored in the fridge for up to 2 weeks!

Bananas and Avacados need to be ripened at room temperature for about 3-5 days. Don't try storing the unripened bananas in your fridge...the cold will make them turn black a lot faster.

Processed Fruits...

Canned fruit and Fruit juices will last a year if they're stored in a cool, dry place between 50-70°F. And if the can looks funny, throw it out!!

Dried fruits have had all the moisture sucked outta them, so they'll last up to 6 months if they're stored at room temperature.

Dairy...

Milk is a little "iffy", in my opinion. We all know to keep it in the fridge, but it can last between 8-20 days. It all depends on the manufacture date, the storage conditions from the time it travels to the store, sits in the store, and then reaches your fridge. If you live out in the boonies like I do, it might take a half-hour to get from the grocery store to your fridge!...and that's not counting how long it sat in the store before the guy actually put it in the fridge there! I like to take a cooler along to store it in my car when I can. It should NEVER get to room temperature and ALWAYS make sure that lid is on tight! They say you're not suppose to freeze milk, but the grocery shopper where I work has done just that for years, and we haven't noticed anything different about it. It's suppose to separate and then taste 'funny' if you freeze it, so they don't reccomend it. Dry milk can be stored between 50-60°F in an air-tight container for up to a year, altho I've kept mine in the freezer for several years. We don't drink it tho, so I can't tell you what it tastes like after that long. I just use it in a few recipes. Sweetened Condensed and Evaporated milk can be stored at room temperature for up to 2 years. If it's opened, store in an air-tight container in the fridge for 8-20 days. Processed or Natural Cheeses should be kept in an air-tight container or wrapping that resists moisture with the temperature below 40°F. You can use a knife to cut off the mold from the outsides of the hard cheeses. Don't eat the moldy part...just throw it away. Ü Try to prevent as much moisture loss as possible, but don't encourage more moisture. Ice cream is kept in the freezer, of course, and after 2 months the quality goes down. Don't keep the ice cream out of the freezer too long when you're getting a bowl, either. The longer that ice cream is out of the freezer, the more it encourages ice crystals!

Meat, Poultry, Fish, and Eggs...

These spoil really easily and can be dangerous to eat if they spoil. If your meat has any slime on it, throw it out. That means the spoiling process is starting and it's just not worth getting sick over! Fresh cuts of meat are usually good up to 3 days if kept in the fridge and not allowed to get at room temperature. I personally like to use my fresh meat the same day...otherwise I freeze it. Ground meats are even more risky because they've got a higher amount of surface area for bacteria to grow, because more of the meat surface has been handled with the equipment at the butcher's. Keep it on the lower shelf in your fridge and use it within 24 hours. The best fridge temperature for any meat is between 33-36°F. I tend to freeze all my fresh cuts and ground meat. They can be kept in the freezer up to a year, easily. They do suggest only up to 3-4 months for ground meat, but I know when we've bought part of a cow that meat will sit in the freezer over a year, sometimes 2 years, and it's been just fine. Just make sure it's wrapped tight so you don't get freezer burn. Bacon and other 'cured' meats should be kept in the fridge and sealed tight so the air doesn't get to them. Oxygen makes them go rancid faster. Only keep those in the fridge for a week. If they're still in their vacuum packaging (like lunch meats) they'll last up to 2 weeks. Poultry needs to be cooked within 24 hours or put it in the freezer. It can stay there up to a year, sometimes more in my freezer. Ü Always Always Always thaw your poultry in the fridge or under COLD RUNNING water. Cook it so it's between 170-180°F on the inside. You don't want to under-cook this stuff! Not a good thing!! You can store the leftovers in the fridge and eat it within 3 days. They say not to save your leftover gravies or broths, but if you do you're suppose to re-heat them to a temperature of 212°F before you eat it. (that's boiling!) If I save mine, I just heat it in the microwave (usually over potatoes!) so I'm not sure what temperature that actually gets to. I'm still alive, tho! *lol* Your poultry broth or gravy shouldn't be kept more than 2 days in the fridge. Fresh fish, crab, and shrimp should be kept in the fridge just slightly above 32°F and eaten within 1 or 2 days. I only buy the fake crab in the vacuum-packaging, and it'll last a few weeks un-opened, and over a week after it's opened as long as I re-seal it right. You can also freeze the fish and seafood for up to 6 months. Some of the fish in my freezer is a little older than that and it's still good. Ü Frozen shrimp is good for a year. Eggs are almost as "iffy" as milk, in my opinion. I prefer raising my own. Ü They should be refrigerator-cold the entire time, and keep them in their carton. Some people like to put them in their fridge door, which is a definate No-No. Opening and closing that door makes the temperature fluctuate too much. Also the eggs tend to take on the flavors of the other stuff in the fridge if they're not kept in that carton. ICK. You can use those eggs within 3-5 weeks from the packaging date. You can store egg whites and yolks in a covered container in the fridge and use them up to 4 days. The yolks should be covered with water so they don't dry out and harden. Another ICK. Hard-boil those eggs and you can keep 'em in the fridge for a week! Those liquid eggs you buy can be stored in the fridge up to 10 days. You can also freeze those liquid eggs and your egg whites and they'll keep for a whole year. The dried eggs you can buy can be stored in a tightly sealed container in your fridge for a year, too. Don't ever freeze your shell eggs.

Bottled Water...

The bottled water you buy in the store can be stored in a cool, dry, dark place for up to 2 years. I don't waste my money on that stuff unless I'm out and about and really thirsty. I don't trust where it comes from, no matter what the bottle claims....but that's another story. Ü I do buy the gallon jugs of distilled water, tho. I use that for my cleaning product recipes and my little water-fall thingies I have in the house. My well-water tends to clog up the tubes on those things. I also keep the gallon distilled jugs for storage, in case of emergencies. That water lasts a lot longer than your tap water does, because it goes thru a process that gets rid of the stuff that makes cooties grow. That's why I don't just bottle my own tap-water and store that. Tap water is only good for a few days because of the possibility for those cooties to breed.

Well...That's the extent of my own knowledge/opinion on the subject! Like I said earlier...Chek out that website called "Still Tasty" for more and even better food shelf life information!! http://www.stilltasty.com
Until Next time!...
AuntyB

Homemade Vicks Vapor Rub

2011-10-07T06:37:00.001-05:00

'Tis the Season, folks!! Seems almost everyone I know is having some sorta chest cold lately. Since we all know how expensive this stuff is getting I thought you might enjoy this recipe to make your own:

Homemade Vicks Vapor Rub

12 drops eucalyptus essential oil

5 drops peppermint oil

5 drops thyme essential oil

3 drops rosemary essential oil

3 drops of wintergreen essential oil

4 ounces organic coconut oil

Warm the coconut oil until it melts. Stir in the essential oils. Chill to firm up the rub. Test this on the inside of your arm before you apply it to a large area.
Do not apply this to babies under 2 years old!!

National Pasta Association

2011-10-07T06:31:00.000-05:00

Okay....Now, who knew there was such a thing as a National Pasta Association? *lol* Not ME!!! But....here it is:

http://www.ilovepasta.org/shapes.html

Acini di Pepe ("Peppercorn") Acini di Pepe is perfect to use in soup recipes. These shapes are ideal to include in broths.	Alphabet Pasta: This favorite kids' shape is usually used in soups for a fun meal anytime.
Anellini - Tiny rings of pasta. Anellini is a smaller version of Anelli pasta. It is used in various soups and is also a compliment to a number of salads.	Angel Hair, Capellini ("Fine Hairs") These thin, delicate pasta strands are best if used with thinner, delicate sauces. Other uses: break in half and put in soup; use in salads or stir-fry meals.
Bow Ties, Farfalle ("Butterflies") Bow Ties brighten any meal with their interesting shape. Thick enough for a variety of sauces, or a perfect addition to a number of salad or soup recipes.	Buctani - Thick Spaghetti shaped pasta that is hollow in the center, similar to a thin straw. Bucatini is the perfect choice for nearly any sauce, or it can be used to make casseroles or stir-fry dishes. Go beyond tomato sauce and see what your favorite becomes.
Campanelle ("Bells") Campanelle pasta resembles a small cone with a ruffled edge. Pair Campanelle pasta with meat, cream, vegetable or oil based sauces. Also, these shapes are great when used in pasta salads.	Cappelletti Cappelletti pasta is folded and then twisted to form the shape of a small hat. On occasion, this pasta is sometimes referred to as an alpine hat.
Casarecce - Casarecce pasta is shaped like a very narrow, twisted and rolled tube. This pasta is best used when serving a meat sauce and can be used in a variety of casserole dishes.	Cavatappi ("Corkscrew") - The tight spiral locks-in the flavor allowing the shape to pair with both simple and sophisticated sauces. Pair Cavatappi with meat, cream, vegetable or oil based sauces. Also, these shapes are great when used in pasta salads.
Cavatelli Cavatelli resemble tiny hot dog buns. These shapes are commonly served with thick, chunky sauces or in pasta salads. Cavatelli pairs nicely with meat, cream, seafood or vegetable sauces.	Ditalini ("Little Thimbles") This versatile shape can be used as the base of any dish. Bake it, stir it into soups, or create great salads and stir-fry dishes.
Egg Noodles (Medium) - (From "Nudel," German meaning paste with egg) This size of Egg Noodle can be baked, tossed in soups or salads, or topped with cream, tomato, cheese or meat sauces.	Egg Noodles (Wide) (From "Nudel," German meaning paste with egg) Go beyond the traditional Stroganoff and use, Wide Egg Noodles to create soups, salads and casseroles. Or, top with a variety of sauces.
Elbow Macaroni A highly versatile shape that can be topped with any sauce, baked, or put in soups, salads and stir-fry dishes. Elbow Macaroni is traditionally used to make Macaroni and Cheese.	Farfalline Farfalline is s small version of the bow tie or butterfly shaped pasta. This versatile shape can be used as the base of any dish. Bake it, stir it into soups, or create great salads and stir-fry dishes.
Fideo Short thin strands of pasta that are slightly curved. Fideo pasta is commonly used in various soup recipes.	Fusilli ("Twisted Spaghetti") This long, spiraled shape can be topped with any sauce, broken in half and added to soups, or turned into a beautiful salad. Fusilli also bakes well in casseroles.
Gemili ("Twins") - Add a touch of style to any dish with this distinctive shape. Gemeilli pairs nicely with meat, cream, seafood and vegetable sauces.	Gigli ("Lilies") Gigli is a fluted edge piece of pasta that has been rolled into a cone shaped flower. Gigli is perfect for heavier sauces, like cheese, meat and tomato or it is a perfect addition to a number of casseroles.
Jumbo Shells Best when stuffed with your favorite mixtures of cheese, meat and vegetables. Stuff with meat flavored with taco seasoning, top with salsa and bake for a delicious Mexican dish, or create your own stuffed treat.	Lasagna (From "lasanum," Latin for pot) Create original Lasagna casseroles by using chopped vegetables, cheeses and any kind of sauce. You can also assemble your casserole and freeze it for later meal.
Linguine ("Little Tongues") - A great shape to compliment a variety of sauces. Also a good choice for salads and stir-fry dishes.	Macaroni ("Dumpling") A highly versatile shape that can be topped with any sauce, baked, or put in soups, salads and stir-fry dishes.
Manicotti ("Small Muffs") Stuff Manicotti with a mixture of meat, cheese and vegetables, top with your favorite sauce, and bake.	Medium Shells, Conchiglie ("Shells") Shells make a great addition to soups or as the base of a wonderful salad. Try remaking your favorite Macaroni and Cheese using Shells, for a fun twist on a time-honored tradition.
Orecchiette ("Little Ears") These "little ears" are commonly served with thick, chunky sauces or in pasta salads.	Orzo ("Barley") This small, grain shaped pasta can be topped with any sauce, added to soups, or baked as a casserole. Perfect as a side dish as well as a main course.
Penne, Mostaccioli ("Quills" and "Small Mustaches") This tubular pasta compliments a variety of sauces, is frequently used in salads, baked in casseroles, or made into stir fry dishes.	Penne ("Quills" or "Feathers") Penne compliment virtually every sauce and are exceptional when paired with a chunky sauce. Penne pairs nicely with chunky meat, chunky vegetable, cream, or oil based sauces. Also, these shapes are great for baking dishes.
Penne Rigate ("Quills" or "Feathers")- Penne compliment virtually every sauce and are exceptional when paired with a chunky sauce. Penne Rigate are ridged and ideal to lock-in flavor. Penne Rigate pairs nicely with chunky meat, chunky vegetable, cream, or oil based sauces. Also, these shapes are great for baking dishes.	Pipe Rigate - A hollow curved pasta that resembles a snail shell. This shape has a wide opening at one end and the other end is flattened. Pipe Rigate pairs nicely with chunky meat, chunky vegetable, cream, or oil based sauces.
Pipette Rigate This shape is a smaller version of Pipe Rigate. Pipette Rigate pairs nicely with chunky meat, chunky vegetable, cream, or oil based sauces. Also, these shapes are great for baking dishes.	Radiatori ("Radiators") This ruffled, ridged shape adds elegance to any sauce. It also works well baked in casseroles, or used in salads and soups.
Ravioli - Ravioli are square round pillows of pasta that have a filling consisting of ingredients such as cheese, meats, vegetables and seasonings. Ravioli can be served with a red sauce or it can be served with butter, oil or cream.	Reginette Reginette is wide, flat ribbon pasta that has rippled edges on both sides. This shape is similar to Lasagna.
Riccioli ("Curl") -Riccioli's twisted shape holds bits of meat, vegetables and cheese, so it works well with a variety of sauces, or you can use it to create fun salads, baked casseroles, or stir-fry meals.	Rigatoni ("Large Grooved") - Rigatoni's ridges and holes are perfect with any sauce, from cream or cheese to the chunkiest meat sauces.
Rocchetti ("Spool") This short pasta is perfect for preparing casseroles and salads.	Rotelle ("Little Wheels") -The cartwheel is not a classic Italian shape, but due to the variety of color and entertaining shape they are crowd favorite. Because the spokes of the wheels are good for capturing flavor, these shapes are easy to pair. Rotelle pasta pairs nicely with meat, cream, seafood or vegetable sauces.
Rotini ("Spirals" or "Twists") Rotini's twisted shape holds bits of meat, vegetables and cheese, so it works well with any sauce, or you can use it to create fun salads, baked casseroles, or stir-fry meals.	Small Shells - Shells make a great addition to soups or as the base of a wonderful salad. Try remaking your favorite Macaroni and Cheese using Shells, for a fun twist on a time-honored tradition.
Spaghetti ("A length of Cord") America's favorite shape, Spaghetti is the perfect choice for nearly any sauce, or it can be used to make casseroles or stir-fry dishes. Go beyond tomato sauce and see what your favorite becomes.	Thin Spaghetti Thin Spaghetti is very similar to Vermicelli. Each one is slightly thinner than Spaghetti. Thin Spaghetti is perfect topped with any sauce, or as a salad or stir-fry ingredient.
Tortellini Tortellini is a ring-shaped pasta typically stuffed with meat, cheese or vegetables. Tortellini is commonly served in a broth or cream sauce.	Tortiglioni Tortiglioni is narrow, tubular pasta. This shape is commonly used to add decoration to salads or paired with a simple sauce.
Tripolini Tripolini is a tiny bow tie shaped pasta used in soups and salads or paired with a simple sauce.	Tubini - A medium-sized, tubular pasta shape, Tubini is perfect for chunky sauces and meat dishes. It also makes wonderful salads, baked dishes and stir-fry meals.
Vermicelli ("Little Worms") Slightly thinner than Spaghetti, Vermicelli is good topped with any sauce, or as a salad or stir-fry ingredient.	Wagon Wheels, Ruote ("Wheels") Wagon Wheels make interesting salads, casseroles and stir-fry dishes. Add to soups, or simply top with sauce and enjoy.
Ziti ("Bridegrooms") A medium-sized, tubular pasta shape, Ziti is perfect for chunky sauces and meat dishes. It also makes wonderful salads, baked dishes and stir-fry meals.

Animal Treat Recipes

2010-01-18T23:57:00.001-06:00

An animal-lover friend of mine has a little home-based business making pet treats. She's a great gal and makes yummy, healthy treats for our pets that are even safe enough for humans to eat! I thought I'd share her website with you. I'm also including a couple recipes you might want to try yourself!! Ü

Store these in freezer.

Can take out 10 day's worth to store in an airtight jar on counter:

Saesars Lip Lickin Brownies

3 to 3 1/2 lbs of liver, beef or chicken (I use Chicken, beef tends to be stringy)
1 C whole wheat flour
2 C white flour
1/2 C corn meal
1 med shaker of grated parmesan cheese

Preheat oven to 350 degrees.
Cover cookie sheet with foil, coat with cooking spray, sprinkle lightly with corn meal and set aside. Process liver and garlic in food processor or blender until it looks like milk chocolate. Pour into large mixing bowl and blend in the rest of the ingredients. Spread evenly onto cookie sheet (the mixture will be thick) and sprinkle lightly with corn meal. Bake until no pink is left. I usually bake them for about 30 min for one pan and then turn the oven off but leave the brownies inside until they are cool. Cut in pieces and be ready to be loved by your dog(s). I have yet to meet a dog that doesn't like SLLBs and I think that this is about the greatest bait on earth... Enjoy!!!

DPB Signature Treats

1 cup whole wheat flour
1 cup unbleached or all-purpose flour
1/2 cup cornmeal
1/2 cup dry powdered milk
1 tablespoon sugar
1 teaspoon salt
(optional)
1/4 cup peanut
butter
1/2 cup chicken
stock
1 egg, slightly beaten

Preheat oven to 350 degrees.
In a large bowl, combine flours, cornmeal, powdered milk, sugar and salt. With a pastry blender or fork,
cut in peanut butter until mixture is crumbly. Stir in chicken stock and beaten egg. Add cold water, 1
tablespoon at a time, until dough forms a ball. On a lightly floured surface, knead dough for 2 to 3
minutes. Pat or roll dough out to a 1/2-inch thick circle. Using a round cookie cutter, cut out treats
and place on ungreased baking sheets. Bake 30 to 35 minutes, until golden. Remove from oven and
transfer biscuits to a wire rack. Let cool completely.

Have Fun!!
~AuntyB~

The New Year: 2010

2010-01-18T23:26:00.003-06:00

We're well into the new year, and I've decided I'm going to make a few things priority from now on. For one, I'm going to keep this blog updated!...I've neglected it far too long!! (I'm sorry for that!) I also need to be a little better at keeping in touch at my yahoo group with information on home and garden topics.
The second thing I'm working on is my health. I've kept it on the back-burner for too many years now and it's finally catching up with me, so it's time I make some changes. Since Dr. Oz is the one I trust most, I'm going to follow his advice with what pertains to me as well as I can. I'll probably fail off and on....I'm a sweet junkie....and a carb junkie....and a, well, you get the idea. *lol* But I'm going to do my best to work on my bad habits and make some changes for the better.
As you know, I'm a diabetic. I'm also overweight. I've considered applying to be on the show, "The Biggest Loser", but I'm afraid the first day would kill me! hehe So....I'm on my own. Wish me luck!! Ü

~AuntyB~

Tippy Flower Pots

2009-04-19T00:54:00.001-05:00

Tip-Top Flower Pots: Maximize limited space to grow plants and flowers! - More DIY How To Projects

Plans for My Monarch Butterfly Habitat

2009-04-12T22:37:00.000-05:00

Every year I like to plant a few things to attract Monarch butterflies to my gardens, and since it's part of my plan again this year, I thought I'd share this with you....

Butterflies need a couple types of plants for their life-stages. The butterfly egg & caterpillar need what's called a 'Host' plant to start off. When the egg hatches, it'll eat it's own eggshell, then it'll eat on the leaves of that plant until it grows larger and creates a caccoon.

For the host plants, I'm going to be planting some Milkweed (the wild kind) and what's called Butterfly weed. Butterfly weed is in the milkweed family, but prettier. I've bought some that have orange flower heads and some that are pink. I just love them! They're a perennial so they come back up every year, but I usually buy more of them each year to add to what I've already got. Milkweed is the chosen plant for the Monarch. If you want to attract other kinds of butterflies, you'll have to do a search on their specific needs.

Once the caterpillar becomes a butterfly, they no longer eat the plants. They drink nectar. I furnish that in a couple of ways...

For one thing, I have a birdbath in my garden that I put butterfly food in. It's just a mixture of mud, water, sometimes a little manure, and sometimes I'll put a piece of old fruit in it. Have you ever noticed how butterflies seem to go crazy over mud puddles after a rain? Just make it like a mud-puddle...not too deep, and not to clean. They love that dirty water! Ü Oh....and they also like a little gravel in it, like sand. And make sure you have little rocks sitting in the butterfly bath so they can keep their feet out of the water while sipping!

Here's another recipe you can mix together & hang here & there:

Butterfly NectarOver-ripe fruit of some kind
1/2 to 1 cup of Molasses
1 can of beer
1/2 cup of fruit juice (any kind)
Brightly colored cloths

Mix all ingredients together until it's gooey and liquified. (use your food processor if you want). Then dip the bright colored cloths into the mixture and let it soak for a few minutes til the cloth is good and soaked all the way through. Hang the cloths onto tree branches to attract the butterflies. That's it!

As for plants to furnish the nectar, they love pretty much any kind of flower, and the more vibrant the color, the better. I have Purple Coneflower, Coreopsis, Black eyed susans, Asters, Blazing Star, Bee Balm, Oregano, Columbine, Astilbe,and Goldenrod to name a few. These flowers should be planted in groups of the same color because the butterfly is near-sighted and you'll want to make sure he sees where your flowers are.
Zinnia's are suppose to be another favorite, but I've never had much luck growing those. They want to get all black-spotty on me. Ick.

How to tell male from female? The adult males have thinner veins in their wings and a large dot on one of their inner veins of the hind wing. Females have thicker veins and no dots. The dot is a scent gland the males use to attract the females.

Every year I have Monarch's in my garden, but I still don't have as many as I'd like. And they don't seem to stick around as long as I'd like. I still have a LOT to learn about this butterfly.
Hopefully this summer I'll see even more!

Have a Great Day!!
~AuntyB~

Getting Seeds Started Indoors

2009-04-12T19:37:00.002-05:00

How to Make Sturdy Recycled Newspaper Pots | eHow.com

2009-04-10T20:47:00.002-05:00

How to Make Sturdy Recycled Newspaper Pots | eHow.com

Posted using ShareThis

Sutton Center Bald Eagle Nest Camera Spring 2009

2009-04-06T22:07:00.002-05:00

Sutton Center Bald Eagle Nest Camera Spring 2009

Posted using ShareThis

How to test your garden soil - Fine Gardening

2009-04-06T21:17:00.001-05:00

How to test your garden soil - Fine Gardening

Posted using ShareThis

Video: Attracting Hummingbirds - Fine Gardening

2009-04-06T21:08:00.001-05:00

Video: Attracting Hummingbirds - Fine Gardening

Posted using ShareThis

Pantry and Quilters Parlour

2009-04-02T10:09:00.003-05:00

I just wanted to share with you about one of the local places I go to. It's called "Pantry Quilters Parlour". I'm not a quilter, but my Mom is. I just go there for the coffee & atmosphere...or for material if I have something I want my mom to make for me! Ü

This coffee & quilt shop is a locally-owned, community-orientated coffee shop & quilting store.

You'll find it on the North side of Main Street in Pine River, close to the dam. Right before you get to the Pine River clinic, on the same side of the street.

You can buy fabric and all sorts of quilting supplies as well as take quilting classes there....so if you're into quilting, you should check it out. They've always got something going on!

The coffee shop area is very comfy, with several tables and a nice fireplace, and room for lots of people to gather and visit together. They have complementary computers with internet and wi-fi access, so if you like to play while you drink your coffee, go for it!

Their coffee and esspresso beans come from StoneHouse Coffee Roasters in Nisswa, and they also offer organic/fair trade!

While you're drinking your coffee or tea, you can also try out some of their yummy baked goods, fresh fruit, and other foods.

It's really a great place to meet with your friends & neighbors. I love it! Ü

~AuntyB~

Amish Friendship Bread

2009-03-31T19:47:00.002-05:00

Amish Friendship Bread Starter (and recipe for bread)

I LOVE this bread!! I only make it about once a year, usually around Christmas time, but since it really goes well with coffee, I'm making some now! Ü

If you don't have a start from a friend to make the Amish Friendship bread, you can start your own. Here's How:

Amish Friendship Bread Starter

1 tablespoon Active Dry Yeast
2 cups warm water (need to be 110 degrees)
1 cup all-purpose flour (I use pastry wheat flour that we grind ourselves)
1 cup sugar
1 cup milk

Dissolve the yeast in 1/2 cup of warm water in a glass bowl. Stir in the remaining water, then add in the flour, sugar, and milk. Beat the mixture with a wooden spoon until smooth. Cover with a lid or wrap.

Don't use metal spoons or bowls during the 10 day fermentation process!

I usually just put all this into a gallon size plastic baggie and keep it that way because I can seal it as well as mix it easier with the bag.

Don't think your starter has gone bad when it starts smelling like beer. It's supposed to do that. Your first batch of starter contains fresh yeast so it will get a fermentation going.

Do NOT refrigerate your starter!

Day 1- Begin your starter (this is the day you mix the above).

Day 2- Do Nothing

Day 3- Mash & squish the baggie for 30 seconds or so.

Day 4- Mash & squish the baggie for 30 seconds or so.

Day 5- Mash & squish the baggie for 30 seconds or so.

Day 6- Add in 1 cup flour, 2 cups milk, and 1 cup sugar (squish the baggy to mix it well)

Day 7- Let the air out of baggy and squish again.

Day 8- Let the air out of baggy and squish again.

Day 9- Let the air out of baggy and squish again.

Day 10- Pour and squeeze the mixture into a big bowl.

Add in:

1 cup sugar

1 cup flour

2 cup milk

Put 1 cup of the mixture into 4 ziploc bags and give to friends along with the directions above as well as the directions on how to make the bread (below).

To make the Amish Friendship Bread:

With remaining mix, Add in:

1/2 cup milk

3 eggs

1 tsp vanilla

In a separate bowl, mix:

2 cups flour

1-1/2 cups sugar

3 tsp cinnamon

1 large or 2 small boxes of vanilla pudding

1 cup oil

Add this mixture to the bowl. Spray two loaf pans with oil spray. Mix additional cinnamon and sugar and dust the bottom of the pan and top of the batter with it. Divide the batter into the two pans, sprinkle with the cinnamon and sugar, then bake at 325 degrees for 1 hour.

Makes 2 loaves.

Kitchen Substitutions & Measurement Equivalents

2009-03-30T09:57:00.004-05:00

Kitchen Substitutions & Measurement Equivalents

Kitchen Substitutions:

Buttermilk
Substitute 1 tablespoon vinegar or lemon
juice plus enough milk to equal 1 cup for 1 cup of buttermilk. Let stand 5
minutes.

Substitute 1/2 cup plain yogurt plus 1/2 cup milk for 1 cup
buttermilk.

Cardamom, ground
Substitute 1/2 teaspoon
ground cinnamon and 1/2 teaspoon ground ginger for 1 teaspoon ground cardamom.
(Flavor may vary.)

Chicken Broth
Substitute 1 cup
boiling water and 1 teaspoon instant chicken bouillon granules (or 1 bouillon
cube) for 1 cup broth.

Chocolate Chips, Semi-Sweet
Substitute 6 ounces semi-sweet baking chocolate, chopped,
for 1 cup (6 ounces) semi-sweet chocolate chips.

Chocolate, Bittersweet
Substitute 1 (1-ounce) square semi-sweet baking
chocolate for 1 (1-ounce) square bittersweet baking chocolate.

Chocolate, Semi-Sweet
Substitute 3 tablespoons
chocolate chips for 1 (1-ounce) square semi-sweet baking
chocolate.

Substitute 1 (1-ounce) square bittersweet baking chocolate for
1 (1-ounce) square semi-sweet bittersweet baking chocolate.

Substitute 1 (1-ounce) square unsweetened baking chocolate and 1 tablespoon granulated sugar for 1 (1-ounce) square semi-sweet baking chocolate.

Substitute 6 tablespoons unsweetened cocoa powder, 7 tablespoons sugar and 1/4 cup butter, margarine or shortening for 6 ounces semi-sweet baking chocolate.

Chocolate, Sweet Baking
Substitute 3 tablespoons
unsweetened cocoa powder, 4 teaspoons sugar and 1 tablespoon butter, shortening or vegetable oil for1 - ounce German's sweet baking chocolate.

Chocolate, Unsweetened
Substitute 3 tablespoons
unsweetened cocoa and 1 tablespoon butter, margarine or shortening for 1- ounce
unsweetened baking chocolate.

Chocolate, White
Substitute 1- ounce milk chocolate for 1 ounce white chocolate. (Color and flavor will vary.)

Cinnamon, Ground
Substitute 1/2 teaspoon ground allspice or 1 teaspoon ground
cardamom for 1 teaspoon ground cinnamon.

Cocoa, Unsweetened
Substitute equal amount of Dutch-processed cocoa for
unsweetened cocoa.

Coffee
Substitute 1 cup hot water and 2 teaspoons instant coffee granules or espresso powder for 1 cup strong brewed coffee.

Cooking Spray, Non-stick
Substitute for shortening to prepare baking sheets and baking pans.

Corn Syrup, Dark
Substitute 1 cup light corn syrup for 1 cup dark corn
syrup. (Flavor will be affected somewhat.)

Substitute 3/4 cup light corn syrup and 1/4 cup light molasses for 1 cup dark corn syrup.

Corn Syrup, Light
Substitute 1 cup dark corn syrup for 1 cup light corn syrup (Flavor will be affected somewhat.)

Substitute 1 1/4 cups
granulated sugar dissolved in 1/4 cup hot water or liquid used in recipe for 1 cup light corn syrup.

Cornstarch
Substitute 3 tablespoons all-purpose flour for 1 tablespoon cornstarch.

Coffee Cream
Substitute 3 tablespoons melted butter and whole milk to equal 1 cup for 1 cup coffee cream.

Cream, Heavy Whipping Cream
Substitute 1/3 cup melted butter and 2/3 cup whole milk for 1 cup whipping cream. Do not whip.

Cream of Tartar
There is no recommended substitution for cream of tartar.

Cream, Half & Half
Substitute 3/4 cup whole milk and 1/4 cup whipping cream for 1 cup half & half.

Substitute 1 tablespoon melted butter and enough milk to equal 1 cup for 1 cup half & half.

Egg Whites
Substitute 2 teaspoons meringue powder and 3 tablespoons water for1 large egg white.

Substitute powdered egg whites for most recipes requiring egg whites. Follow directions on powdered egg whites container.

Substitute 2 tablespoons liquid egg whites for 1 egg white in applications except meringue and angel food cake recipes.

Eggs
Substitute 1/4 cup refrigerated egg product for 1 whole egg.

Espresso Instant Coffee Powder
Substitute 2 to 3 teaspoons instant coffee granules for 1 tablespoon espresso coffee powder.

Substitute 2 1/2 tablespoons instant cappuccino drink mix for 1 tablespoon espresso coffee powder.

Flour, All-purpose
Substitute 1 cup plus 2 tablespoons cake flour for 1 cup all-purpose flour.

Substitute self-rising flour minus the salt in yeast bread recipes for all-purpose flour.

Substitute self-rising flour minus the salt and baking powder in
quick bread recipes for all-purpose flour.

Substitute 3/4 cup all-purpose flour and 1/4 cup soy flour for 1 cup all-purpose flour in recipes such as quick breads and pancakes to reduce the carbohydrates.

Flour, All-purpose (as thickener)
Substitute 1/2 tablespoon cornstarch,
potato starch, rice starch, arrowroot starch, or 1 tablespoon quick-cooking tapioca for 1 tablespoon all-purpose flour.

Flour, Bread
Substitute 1 cup all-purpose flour plus 2 teaspoons gluten
flour for 1 cup unsifted bread flour.

Flour, Cake
Substitute 1 cup minus 2 tablespoons all-purpose flour for 1
cup cake flour.

Flour, Gluten-Free Blend
Substitute Gluten-Free Flour Blend for regular flour. To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid.

Flour, Pastry
Substitute 2/3 cup all-purpose flour and 1/3 cup cake flour for 1 cup pastry flour.

Flour, Self-Rising
Substitute 1 cup all-purpose
flour plus 1 1/2 teaspoons baking powder and 1/4 teaspoon salt for 1 cup self-rising flour.

Flour, Whole Wheat
Substitute 1 cup minus 3 tablespoons all-purpose flour and 3 tablespoons wheat germ for 1 cup whole wheat flour.

Substitute 1/2 cup whole wheat flour and 1/2 cup
all-purpose flour for 1 cup whole wheat flour.

Garlic
Substitute 1/2 teaspoon instant minced garlic or 1/8 teaspoon garlic powder for 1 clove minced garlic.

Garlic, Salt
Substitute 1/4 teaspoon garlic powder and 3/4 teaspoon salt for
1 teaspoon garlic salt.

Ginger, Fresh
Substitute 1/8 teaspoon ground ginger for 1 tablespoon minced or grated fresh ginger.

Ginger, ground
Substitute 1 teaspoon ground allspice for 1 teaspoon ground ginger. (Flavor will vary.)

Half & Half
Substitute 3/4 cup whole milk and 1/4 cup heavy whipping cream
for 1 cup half & half.

Substitute 1 tablespoon melted unsalted butter
and enough whole milk to equal 1 cup for 1 cup half & half.

Herbs
Substitute 1 teaspoon dried herbs for 1 tablespoon fresh herbs.

Honey
Substitute 1 1/4 cups granulated sugar plus 1/4 cup liquid (use whatever liquid is called for in the recipe) for 1 cup honey.

Substitute 1/2 cup granulated sugar and 3/4 cup
maple syrup, light or dark corn syrup or light molasses for 1 cup honey.

Italian Seasoning
Substitute 1 teaspoon dried oregano leaves, 1/2 teaspoon dried basil leaves and 1/2 teaspoon dried thyme leaves for 2 teaspoons Italian seasoning.

Ketchup
Substitute 1/2 cup tomato sauce and 2 tablespoons sugar and 1 tablespoon vinegar for 1/2 cup ketchup.

Lemon Juice
Substitute 1/2 teaspoon vinegar for 1 teaspoon lemon juice.

Maple Syrup
Substitute 1 cup honey for 1 cup pure maple syrup.

Substitute 1 cup minus 3 tablespoons light molasses for 1 cup pure maple syrup.

Marshmallow Creme
Substitute 16 large or 160 miniature marshmallows plus 2
teaspoons light corn syrup for 1 cup marshmallow creme. Place in double boiler or stainless steel bowl over simmering water; stir until smooth.

Marshmallows
Substitute 10 miniature marshmallows for 1 large marshmallow.

Substitute 8 to 10 large marshmallows for 1 cup miniature marshmallows.

Milk, Evaporated
Substitute 1 cup half & half or whole milk for 1 cup evaporated milk.

Milk, Sweetened Condensed
Substitute 1 cup instant nonfat dry milk plus 2/3 cup granulated sugar, 1/2 cup boiling water and 3 tablespoons melted butter for 1 (14-ounce) can sweetened condensed milk.

Milk, Whole
Substitute 1/2 cup evaporated milk plus 1/2 cup water for 1 cup whole milk.

Substitute 1 cup fat free skim milk
plus 2 teaspoons melted butter for 1 cup whole milk.

Molasses
Substitute 1 cup honey, dark corn syrup or maple syrup for 1 cup molasses.

Substitute 1 cup light molasses for 1 cup dark molasses.

Substitute 3/4 cup light or dark brown sugar dissolved
in 1/4 cup hot water (or liquid in recipe) for 1 cup molasses.

Mustard, Dry
Substitute 1 tablespoon prepared mustard minus 1 teaspoon liquid from recipe for 1 teaspoon dry mustard.

Mustard, Prepared
Substitute 1 teaspoon dry mustard plus 1 to 2 teaspoons vinegar or water for 1 tablespoon prepared mustard.

Nutmeg, Ground
Substitute 1 teaspoon ground allspice or 1 - 1 1/2 teaspoons ground cinnamon or 1 teaspoon ground mace for 1 teaspoon ground nutmeg.

Oats
Old-fashioned oats and quick-cooking oats can be used interchangeably in baking recipes.

Oil
Substitute 1 cup melted butter, margarine or shortening for 1 cup oil. (Recipe results may vary. Texture and appearance may
be affected.)

Onion
Substitute 1/4 cup instant
minced onion or flaked onion for 1 cup (1 medium) chopped
onion.

Substitute 1 teaspoon onion powder for 1 cup (1 medium) chopped
onion.

Orange Juice
Substitute 3/4 cup water plus 1/4 cup frozen orange juice concentrate for 1 cup orange juice.

Poultry Seasoning
Substitute 1/4 teaspoon ground thyme plus 3/4 teaspoon ground sage for 1 teaspoon poultry seasoning.

Preserves
Substitute 1/4 cup jelly for 1/4 cup preserves. Consistency will be thinner with jelly.

Pumpkin
Substitute cooked pumpkin for an equal amount of canned pumpkin.

To cook fresh pumpkin: Heat oven to 375° F.
Place small whole pumpkin onto ungreased baking sheet. Poke top of pumpkin several times to let steam escape while baking. Bake, uncovered, for 45 to 60 minutes or until fork tender. Cool 30 minutes.
Cut pumpkin in half.
Scoop out seeds and discard or roast separately for a snack. Scrape pumpkin
flesh from skin into food processor bowl fitted with a metal blade.
Puree pulp in food processor or blender or mash thoroughly with a potato masher. Place pumpkin puree in a strainer and drain at least 30 minutes to make sure fresh cooked pumpkin becomes as thick as canned pumpkin. It is very important to remove as much moisture as possible. Refrigerate or freeze remaining puree.

Pumpkin Pie Spice
Substitute 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves for 1 teaspoon pumpkin pie spice.

Raisins
Substitute equal amount of other chopped
dried fruit for raisins. Golden raisins, dark raisins, dried cranberries and currants can be used interchangeably in baking recipes.

Rice
Substitute 1 cup uncooked brown rice for 1 cup uncooked white rice.

Salt
Substitute Kosher salt, iodized salt or sea salt for table salt in baking.

Shortening
Substitute 1 cup butter or margarine for 1 cup regular or butter-flavored shortening.

Sour Cream
Substitute 1 cup plain yogurt for 1 cup sour cream.

Sugar, Dark Brown
Substitute 1 cup firmly packed light brown sugar plus 1 tablespoon molasses for 1 cup dark brown sugar.

Substitute 1 cup granulated sugar plus 2 to 3 tablespoons molasses for 1 cup dark brown sugar.

Sugar, Granulated White
Substitute 1 cup firmly packed brown sugar for 1 cup granulated sugar. (Works in a pinch! Altho flavor is changed a bit.)

Sugar, Light Brown
Substitute 1/2 cup firmly packed
dark brown sugar and 1/2 cup granulated sugar for 1 cup firmly packed light brown sugar.

Substitute 1 cup granulated sugar plus 2 tablespoons
molasses for 1 cup light brown sugar.

Sugar, Powdered (Confectioner's)
Substitute 1 cup granulated sugar plus 1/8 teaspoon
cornstarch & process in a food processor for 1 cup powdered sugar.

Sweetened Condensed Milk
Substitute 1 cup instant
nonfat dry milk plus 2/3 cup granulated sugar, 1/2 cup boiling water and 3 tablespoons melted butter for 1 (14-ounce) can sweetened condensed milk.

Tomato Juice
Substitute 1/2 cup tomato sauce and 1/2 cup water for 1 cup tomato juice.

Tomato Paste
Substitute 1/2 cup tomato sauce for 1/4 cup tomato paste. Cook
until sauce is reduced to 1/4 cup.

Tomato Puree
Substitute 2/3 cup water and 1/3 cup tomato paste for 1 cup
tomato puree.

Tomato Sauce
Substitute 1/2 cup tomato paste plus 1/2 cup water can be substituted for 1 cup tomato sauce.

Vanilla Bean
Substitute 2 to 3 teaspoons vanilla extract for 1 8-inch vanilla bean.

Vanilla Extract
Substitute imitation vanilla flavoring for vanilla extract.

Substitute other flavorings, such as almond, peppermint, rum or
lemon for vanilla extract (Works, but will change the taste a bit)

Vegetable Oil
Substitute equal amounts melted butter or margarine for vegetable oil.

Vinegar
Substitute 2 teaspoons lemon juice for 1 teaspoon vinegar.

Wine
Substitute 1/2 cup fruit juice for 1/2 cup wine in desserts.

Substitute 1/2 cup chicken broth for 1/2 cup wine.

Yeast
Substitute 1 (.0.6-ounce) cake of compressed yeast for 1 (1/4-ounce) packet active dry yeast.

Substitute 2 1/4 teaspoons quick rise, bread machine yeast or instant dry yeast for 1 (1/4-ounce) packet active dry yeast.

Yogurt
Substitute 1 cup buttermilk or sour cream for 1 cup yogurt.

This Chart is from the USDA
Nutrient Data Laboratory:

Measurement
Equivalents:

1 tablespoon (tbsp) = 3 teaspoons (tsp)
1/16 cup (c) = 1 tablespoon
1/8 cup = 2 tablespoons
1/6 cup = 2 tablespoons + 2 teaspoons
1/4 cup = 4 tablespoons
1/3 cup = 5 tablespoons + 1 teaspoon
3/8 cup = 6 tablespoons
1/2 cup = 8 tablespoons
2/3 cup = 10 tablespoons + 2 teaspoons
3/4 cup = 12 tablespoons
1 cup = 48 teaspoons
1 cup= 16 tablespoons
8 fluid ounces (fl oz) = 1 cup
1 pint (pt) = 2 cups
1 quart (qt) = 2 pints
4 cups = 1 quart
1 gallon (gal) = 4 quarts
16 ounces (oz) = 1 pound (lb)
1 milliliter (ml) = 1 cubic centimeter (cc)
1 inch (in) = 2.54 centimeters (cm)

Metric Conversions:

Multiply Fluid Ounces By 29.57 To Get grams

Multiply Ounces (dry) By 28.35 To Get grams

Multiply Grams By 0.0353 To Get ounces

Multiply Grams By 0.0022 To Get pounds

Multiply Kilograms By 2.21 To Get pounds

Multiply Pounds By 453.6 To Get grams

Multiply Pounds By 0.4536 To Get kilograms

Multiply Quarts By 0.946 To Get liters

Multiply Quarts (dry) By 67.2 To Get cubic inches

Multiply Quarts (liquid) By 57.7 To Get cubic inches

Multiply Liters By 1.0567 To Get quarts

Multiply Gallons By 3,785 To Get cubic centimeters

Multiply Gallons By 3.785 To Get liters

Adopting a Soldier

2009-03-29T00:56:00.001-05:00

Adopting a Soldier

No matter what your political views are on the current war, our men and women are risking their lives and living in not-so-comfy conditions (to say the least), so our world might gain a little peace. A lot of these soldiers have nobody 'back home' to write to them and let them know our hearts and our prayers are with them, or that 'somebody back home' might actually care if they die. It can be very lonely for them. Imagine yourself being in a dangerous, unfamiliar place and not having contact (or very little contact) with anyone from home.....knowing you could die there, never making it back home to experience the beauty and safety or the warm, cozy bed you once knew. It's hard to imagine being in their situation!

That's why I'm a member of Adopt a US Soldier. All I have to do is write a letter to my soldier once a week. If he or she is able, they'll email me or write me back. I send them pictures sometimes (but you don't have to!), and sometimes (if they can) they'll send pictures to me, too! If I can afford it, I'm allowed to send them a care package of some kind. Sometimes all they need are a couple magazines, maybe some Ritz crackers, simple things like that can make them feel special! It's free to sign up and get your own soldier. All it costs you is one stamp a week and the price of your paper & envelope!

Why not check out their website for yourself and give this some serious thought?! There is a long L-O-N-G list of soldiers who signed up for this who still need someone to write to them!

I help care for some challenged folks, and as a way of helping them show some support to our troops, I signed up for a soldier for each of them. They can't write on their own, so my co-workers and I hold their hands and help them write the letters. It gives a great satisfaction when you can help somebody do something good for someone else! So if you know someone who's not able to write, maybe you could offer to do the same thing for them? Think about it!!

Here's a picture of a friend of mine helping one of our friends write a letter to the soldier he adopted:

Please go check out their website at: http://www.adoptaussoldier.org/

You'll be glad you did! (and so will they!)

~AuntyB~

Diabetes Sucks!...and other happy thoughts...

2009-03-25T08:57:00.009-05:00

Wow! I can't beleive it's been so long since I wrote anything here! I'm really going to have to get better at keeping up with things!
Let me try to catch you up:

I've been battling a few health problems over the last several months...
I started having 'spells' from low blood-sugars. At one point, I was having low blood sugar AND low blood pressure PLUS kidney stones (for the 2nd time within a year!)....all at the same time! *lol* (yeah, I can laugh NOW...but I sure wasn't laughing during the culvusions!) Turns out my kidney stones were caused my eating too much dark green, leafy vegetables. Go figure! *lol*

For those of you who don't know, I'm a diabetic. My blood sugars are either too high or too low...I just can't win! And if I get sick with ANYTHING else, it effects my blood sugars and makes me seriously ill.

Blood-sugar meter on left, Pump on right.

They started me on an insulin pump that I have to wear 24/7 and only take off for showers. A tube from the pump connects to me and pumps the insulin I need into my body. I have to change the tubing and re-fill my pump every 3 days. In this picture, the blood glucose monitor is on the left & the pump's on the right. When I test my blood with the monitor, it sends the results to the pump, and the pump does the math and gives me the insulin it thinks I need.
It's not as bad as I thought it would be, and when used correctly (as in, remembering the pump is smarter than I am and letting it do what IT wants to do! Ü), it really does wonders for keeping my blood sugars under control. I still have a hard time when I catch another bug, tho. Over the winter I've gained some weight, (which is a side effect to using insulin), so at this point they're starting me on Symlin, which is suppose to control the hunger effects I get from the insulin. Like everything else in life, it goes in circles. (The circle of life, of course!) I take insulin when I eat to control my blood sugars, which in turn makes me hungry so I'll eat something and take more insulin to cover that....which again makes me hungry....and so on and so on. The Symlin is suppose to cut out the hunger part. I'm just on a low dose right now. They're gradually working me up to where I should be. To adjust the Symlin, we have to adjust the amount of insulin I'm getting at the same time, so it takes a little while to get it all mastered. (One thing effects the other, ya know!) Then when I get sick, (even just a touch of something from all the cooties I pick up during the winter...and I've picked 'em up several times this past winter!), that screws up my blood sugars and won't let my insulin work the way it needs to, so I've also been fighting that battle. Sheesh. Good thing I've got excellent doctors now!!

When I'm not battling my health demons or at work, I've been trying to get things done inside the home. I'm a bit of an organizing nut and I like everything in its place and properly labeled so it's easy to find if it's put away somewhere, so I wanted to try to get everything inside the home just the way I want it during the winter months, so when spring gets here I can spend most of my free time outside in the gardens. And you know how I love to garden!! Ü

Here's what the insides of my kitchen cabinets look like, some minus a few supplies:

This one's a lot emptier than usual:

It took me most of this winter to get everything done, and besides washing windows...I think I may be finished! I still have my craft room in the basement to clean out, but I'll need a dumpster for that!...so that project HAS to wait til it's warmer outside. I plan to get rid of most of my crafting stuff, and just keep the things I'll need to use when I re-decorate a room or furniture or make something useful for the home. I'm not going to do regular crafts anymore, so I won't be needing that kind of stuff. And don't worry, what can be donated or recycled WILL BE. Ü

I re-stocked my basement pantry, re-organized all my kitchen cupboards, sorted thru & organized closets (need to do my bedroom closet again, tho!), painted my kitchen, livingroom, dining room furniture, re-decorated a couple walls, you name it! I'm not real happy with the way the color turned out in my kitchen, but I only did two walls in that color, so I'm going to live with it for awhile until I get another urge to re-do that.

My little Kitchen Hutch re-painted:

Living Room I painted, then hand-painted saying on it & added photos:

Bedroom walls didn't get re-painted, I just hand-painted this saying above bed:

My hubby is putting up cedar on the walls of my fitness room in the basement right now, and it's looking beautiful so far! I'll post a pic of it when he's finished.
As far as my job goes, I'm still working at the group home and loving it! It's a challenge sometimes, but it's a very satisfying job.
Money is a little tighter than I'd like, (as it is for everyone right now), but we're hanging in there! I've been working hard on controlling my spending, and for the most part I'm doing pretty good. We both still have our jobs, so we're thankful for that!
All in all, life is pretty good in my neck of the woods. I really can't complain about anything and I have a lot to be thankful for.
Now to start planning those gardens!!!.....

The Price You Pay for Cheap Meat

2008-08-25T22:56:00.002-05:00

I just saw this video today and wanted to share it with you. It's not for the squeemish, tho. And keep in mind that although this particular video is talking about KFC, it can also be said about other large slaughterhouses and stores/restraunts who buy from them. Ick. Makes me sick to my stomach....and glad that I'm now raising my own or buying locally!

AuntyB

Video of baby chick hatching in incubator...

2008-08-22T22:28:00.000-05:00

Jenkins Community Garden

2008-08-05T00:05:00.004-05:00

Jenkins has a community garden! I just 'happened' upon it one day awhile back and I was so impressed! I was even more impressed the other morning when I stopped by to check out its progress!
It's located on Pine Tree Street if you'd like to go check it out. Looks like it's really getting neighbors together in this little community. I wish Pequot Lakes would do a community garden! Maybe next year they will, once they see what a success the Jenkins garden is. Ü
The Woodland Bank in Jenkins came up with the idea and they're providing the land, the cost and labor to keep the garden tilled, and the water to keep it growing. They stake out different plots in the garden, and all folks have to do is request a plot for themselves, and then it's up to them to keep their own plot weeded. Sounds like even the seeds are being donated for this project!
They also have a section that's going to be donated to the local food shelf. What a neat idea!! Folks who sign up for their own plot in the garden also have to share in the responsibilities of taking care of the food shelf plot. I'd say that's a pretty fair trade! It's bringing neighbors closer together and helping them be a little more self-sufficient, and they're also giving back to the community by helping the local food shelf. That's a win-win, if you ask me!!
So far it sounds like over a dozen people have gotten involved this year, and they plan to expand on it quite a bit next year with two full acres of land. (this year it's only about 3/4 of an acre, if that)
If you're interested in participating in it or just want more information on it you can call Larry Hendershott at Woodland Bank at 568-5700 or email him at larryh@woodlandbank.com .
Here's a couple pictures I took of it when I stopped by to check it out again:

Until Next time!

~AuntyB~

My Happy Place.....

2008-07-24T09:46:00.002-05:00

A friend of mine has never understood why I 'bother' taking a day or two off work to get caught up at home, or why I choose to spend my regular days off at home doing something rather than going anywhere else. I'm a homebody and I like it. I always have. Probably always will. She couldn't see the point in that.
We chat almost every day, and I'm always talking about something I need to get done at home like it's really important to me that I do it (and it is!) and she always had the opinion that I was just wasting my time, and what I planned to do was just 'frivolous'. Like, why bother?

Until the other evening....
She came over to visit so she could check out my gardens and see for herself what I've been up to at home. We enjoyed a cup of coffee together while we leisurely strolled all around the yard and through my different gardens, looking at the seating areas I have set up in different spots, the pond and its plants, floating ducks, a goose and other critters around it, the waterfall and fountain (that makes a sound you can't help but relax around!), the plants and the different 'cutesies' I have displayed here and there for decoration. As she looked around with eyes wide-open, she was amazed. While we kept walking and looking, she just kept screaming in excitement, "It's beatiful! It's beautiful!" "I had no idea this would be so nice!" Then she said "No wonder you'd rather stay home than go somewhere else! I would too if I had THIS to come home to!" I smiled while a feeling of relief came over me. My best friend finally understood. I felt vindicated.

You don't have to leave home to enjoy yourself or have a good time. Just surround yourself with the things you love! That's what I do! It can be something really simple, or something really big. Whatever it is you love. Ü Sometimes 'life' can get us down, wear us out, and make us feel like there's no light at the end of the tunnel. We deal with negative things, sometimes negative people, and lots of other stresses in our day-to-day lives and it's easy to feel depressed or wonder just what the point is. We need a retreat. A place where we can re-focus on the things that are important to us, a place we can replenish our spirits and either find or create that light ourselves. My retreat is my home. My yard. My jeep. And sometimes even my job. Ü

Happiness doesn't always just come to us. Sometimes we have to create it ourselves. No matter where I am, I try to surround myself with the things that bring some form of happiness to me. I avoid negative people. I just won't deal with them. Don't have the time or energy to waste on them. Some people seem to 'enjoy' being negative about things. Those people have a very tiny space in my life, if at all. I walk away from as much negativity as I can. IF I can. I still have different stresses in my life, and life isn't all peaches and cream for me, either. Through the years I've had a million reasons to get depressed. And sometimes I do get depressed, but it doesn't last long. I won't let it. I know I can retreat to my happy place. I just choose not to let those negative things in life control me or get me down....for long. Ü So I create my own happiness.

I really love chickens, so in my jeep I have a ceramic bobble-head chicken that sits on top of the backseat. I found her at a garage sale somewhere. I can see her in my rear-view mirror. She brings me happy thoughts. I don't know why. It's probably crazy, but that's okay. If it's crazy it's a happy crazy! Ü Everyone I know just shakes their head and says that chicken is the dumbest thing they ever saw...but I happen to enjoy having her 'ride' along with me, so there she sits. Velcroed to my back seat justa bob-bob-bobbin' along. *lol* I keep CD's of my favorite music to listen to in my jeep. When I go somewhere I listen to whatever I'm in the mood for at the time. Usually something soothing and relaxing, or at least easy-listening. My favorite scent is French Vanilla AND it relaxes me....so of course my jeep is scented with it! I try to keep my jeep clean (as much as possible!) on the inside and out, since that also gives me a good feeling. When I let my back-seats get filled with 'stuff' (usually stuff from garage sales or stuff I'm taking to donate or recycle), it bogs me down. So I clean it out.

It took me a few years to finally rid myself of the clutter I had built up in the house. I hated to get rid of anything. Once I started decluttering tho, I was addicted! You wouldn't believe how much clutter around the house can pull you down. Same with a messy house. It's easy to get depressed if things aren't where they should be, or if you have too much 'stuff' sitting around collecting dust, or if you have to step over something to avoid tripping on it. It's hard to sit and relax in a room you look around in and can't help but feel like you should be up and cleaning it or doing something to it. It's frustrating!! Once I finished getting rid of the things that weren't really that important to me, I only kept (and added a few!) things I enjoy. Things that give me a happy or content feeling. If I don't enjoy it or it doesn't bring me some form of happiness by looking at it or using it, it's GONE! And the more open your space is, the more content you'll be with it. And the more you de-clutter, the better you'll feel and the more you'll want to declutter again!

I started out one room at a time, taking absolutely everything out of that room, including what was on the walls. Then I started putting things back in the room, beginning with the things that HAD to be in there. After that, I started adding things back in one at a time, and after adding each item I stepped back and took a good look in the room to see if it 'felt' right. If it didn't give me a good feeling, I took it back out and went to the next item and did it all over again. Each time I decided something wasn't going to go back into the room, I put it in a bag to donate somewhere and never looked in the bag again. I didn't bother with a garage sale because I didn't want to be tempted to keep anything. Trust me, it works! Ü And to this day, I haven't missed any of it! If you can look into the room with the feeling you'd like to stay in it for awhile to enjoy it, that's when you'll know you did it right. Quit there. Ü I donated (and continue to donate) a lot of stuff to the local second-hand shops or freecycle or family and friends just to rid myself of the things I don't enjoy anymore, or things I haven't used in over a year. It's also a great feeling to give something to someone you know is going to enjoy it! Some things I'll store in the basement, but if I haven't dug it out to use it in a year, I get rid of it when I clean the basement the next year. (unless it's those holiday things that you only use once a year).

Since the smell of french vanilla relaxes me, I have several candles and oils of the same scent in each room of the house. When you walk in my front door, you can't help but smell french vanilla. I don't care if you enjoy that scent. I do. And it's MY retreat, remember? *lol* With the house (mostly) in order and things where you want them, it's easier to feel like 'up-grading' the room every once in awhile. Especially in the wintertime when I can't get out in the gardens, I find myself asking 'what can I do to improve this room?' Or, 'Is there anything in this room that doesn't make me happy anymore?' Just little touches here and there. Anything to make the room more inviting and relaxing. Maybe a different color on the walls. Maybe a picture. Maybe take something out of the room and replace it with something different. Or don't replace it at all! Maybe just move the furniture. And you don't have to buy new things. I like to visit the second-hand stores and garage sales. The really cheap stores! Ü (Not those antique places that charge a fortune!) Or buy something when it's on sale real cheap. If it's something I really really love and feel like I can't live without, I'll pay more for it. Sometimes too much! Ü I can't claim to always be frugal, altho I do try and I AM getting better at it! Ü

My love for chickens shows in my kitchen. I have chickens and chicken related things above my cupboards and here and there in the kitchen. I also love wild birds, birdhouses, and nature-related things, so my living room is decorated with those. The bathroom is decorated garden-style, where I hand-painted murals of birdhouses, picket fences, a tree, birds, butterflies, dragonflies, etc on the walls. It's light sagey-green, which is a relaxing color for me. I like to create my own special home spa by lighting my candles, putting in a relaxing CD, shutting off the lights, and soaking in a hot bath to relax. Then I sit around the house in my jammies, whether it's daytime or night. Ahhhhh.....

My bedroom is a place to totally relax. I have an old watering can and an old ceramic vase full of lavender on each side of the bed, french vanilla candles, lacey curtains, a patch-work quilt with different light colors of whites, blues, purples, tiny flowers, etc, and the walls are sky-blue. The only things in the bedroom are our bed, dresser, and our two night-stands. No t.v. in there. Just peace and quiet. I don't even bring a book in there. I don't want to 'think' in there. I want to relax. I love taking naps. It's another way I 'get away'.

I also enjoy feeding the birds, so I have bird-feeders right outside some of my windows to get a close-up view. Last nite I was actually feeding a few coon in one of them, too! *lol* I love the sound of water from my aquarium and watching the fish swimming around is relaxing! The aquarium sits in my kitchen, where I spend a lot of my time. I also feed the deer outside my office window. About a week ago a bear invited himself there, too.

In the wintertime when I don't want to be outside as much (I prefer hybernating to going out in the snow and cold), I mostly enjoy baking, cooking, re-organizing my pantry, misc. cleaning projects, and doing little crafty projects at home. Something to decorate the house or garden or improve it in some way. Those are the things I enjoy doing. (If you'd be happier outside sledding down your hill, then that's what you should do when you can). Ü

In the evenings (when I can!) I like to be snuggled up in a throw my daughter made for me in the recliner or on the couch while catching up on reading my magazines or books, or watching something good on t.v. while eating a bowl of popcorn or ice cream. YUM.

I know there are some people who'd rather spend their time out and about. I'm just giving you some ideas to make it more appealing to be at home, if that's what you'd like to try. You never know...You just might like it, too!

Until next time!
AuntyB

Chicken Saddles & My New Barn...

2008-07-23T08:15:00.005-05:00

Like I said in an earlier post.....Things have been pretty busy here at AuntyB's Place this summer. So many projects I wanted to get done, and so little time to do them in!

Since I'm caught up on my herb garden now and it's a little too wet outside this morning to weed-whack around my fruit trees, I thought I'd share the pictures I took of my new chicken barn and the saddles my mom made for my poor little hens.
The chickens are only a year old, and during the winter I noticed that the roosters were tearing up the backs of my hens and making them bald. A couple hens actually died before I noticed how bad it was. We butchered the meanest rooster, which I thought would solve the problem, but it didn't. And with one rooster to four hens now, the problem continues. I checked his spurs, and they're small so that can't be the problem. Seems like he's constantly breeding them, tho. I guess he's just too heavy for them or something. So....my mom made some chicken saddles! Don't laugh, now....they actually work!! *lol*

Here's a couple pictures of my hens wearing their new saddles....

They're made of heavy denim material and double-layered, with elastic that goes around their wings to hold them into place. They're so cute!!! Ü They've had them on a couple weeks now, and I've noticed that the pattern needs a little adjusting because they're just a tad too big for them, but as long as they're still working and I don't have the time to do new ones just yet, we'll keep these until we can get some new ones made. (or should I say, until MOM can get some new ones made!) hehehe (I'm not much for sewing...just by hand is all I can manage). Hopefully the problem with their sore backs is solved now. Ü

My barn was in horrible shape. It's actually more of a big shed than a barn, but I use it for raising animals, so I call it my barn. I don't remember how old that barn was, but it was falling apart in places and it wasn't sealed as tight for small breezes because it had also shifted or something. The frame was still in great shape...hubby made that all out of oak, so it'll probably last forever. Just the walls were bad. Anyhoo....hubby put up new walls and made a chicken run for me! When he was done, my mom and I painted it and decorated it a little. It's not completely finished yet.....The gate we're using is an old gate we had, and when hubby gets time he'll be making a new one that fits better. Then we discovered that a three-foot high fence wasn't going to keep the chickens in their run, so we're going to add another three feet of chicken wire above the one that's there so they can't get out. Here's a picture for you.....

Isn't it CUTE??!! Ü

It's such a great feeling to get some of these projects done around here. I'm trying to talk hubby into re-doing his garage, too....but he's not real enthusiastic about that idea....YET. hehehe

Until next time!

AuntyB

Look! No More Weeds!!!

2008-07-21T21:25:00.007-05:00

My Herb Garden is FINISHED!! Can you believe it?! ALL those icky, tall weeds are finally gone! And good riddance, I say! *lol* Thanks to my mom and hubby, the garden was completely finished by 5:00 p.m. Sunday evening. WOO-HOO!! Thanks, guys! Ü To reward ourselves, we went to Famous Dave's restraunt in Baxter and really pigged out on some great BBQ. (AFTER we all showered, of course!) hehehe

I went out this morning and took a bunch of pictures to share with you. Got lots of different angles cuz I was SOOO proud of what we accomplished! Now I feel sooooo relieved. I can relax a bit now before the garden club comes to tour it on the 29th. Whew!

Enjoy the pics!

Until next time,

AuntyB

First a couple views of my garden shed.....

For some reason, the bats in the bathouse (above the door) were squeeling like crazy Sunday!)

A couple views of my pond.....

Here's part of the garden.....

Another view.....

These kids sit under a crabapple tree in the garden.....

View of the garden from my living room deck.....

View from the backside.....

Another backside view.....

View from the back corner.....

Much more peaceful without all those weeds in the way.....

Fisherboy sits in a Butterfly bath.....

I made this garden globe out of a bowling ball and put frogs all over it.....

Another full view.....

This little girl sits in front of my French Tarragon.....

Feeding Wild Birds...

2008-07-17T10:07:00.002-05:00

Have you noticed the price of Black Oil Sunflower seeds? I can't believe how much they've gone up over the past couple of years!! This summer alone the price has gone up at least 3-4 times...so far! Sheesh! And in most stores all you get is a small bag!
After buying feed for my chickens, dogs, cats, wild deer (and an occasional bear, I've recently noticed!), and wild birds the other day, I thought I'd share with you how I save a little money with feed so I can continue this 'hobby'.

Here's what I do:
The cheapest I've found Black Oil Sunflower seeds in my area is at Bjerga Feed Store, in Pine River on Co Rd 1 SW, about 1/4 mile across the highway from Jerry's Super Valu. More than likely the price at other farm-feed stores is about the same, but Bjerga happens to be the one closest to where I live. It's almost 20 bucks for a 50 pound bag there, which in my opinion is still too much, but at least it's cheaper than buying those smaller bags in the stores. If you know of a cheaper place in the Pequot/Pine River/Brainerd area, let me know! But this is the best place I've found so far.

Don't waste it if you don't have to!
I don't waste my money on thistle seed or the mixed seed anymore. ALL the seed-loving birds love the black oil sunflower seeds, and most of them will throw out the other misc. fillers you get in those mixed bags. I use to buy the thistle seed for the finches until they kept leaving a big pile of them on the ground below the feeder and I noticed they were also pigging out on the sunflower seeds. So...it's just sunflower seeds for them now, and I have a ton of them still coming to my feeders!

Storing the Seed:
I store all my seed in metal garbage cans to keep them dry and safe from other critters. I've learned from experience not to use those plastic garbage cans....little critters can easily chew right through those! The metal cans seem to last indefinatly, too....I've had mine for more years than I can remember!

How about planting some feed?
Birds prefer natural food they find around your yard, so what about buying some plants for them to eat from? I have different berry bushes and vines, and fruit and nut trees for them to eat from, plus lots of trees surrounding my home for them to nest in. One side of my house is planted with Rosa Rugosa rose bushes. They get huge hips on them that I like to use myself, and there's always plenty left in those shrubs for the birds to eat. I bought them in bulk thru one of those cheap mail-order places and got plain, brown, bare-root, dead-looking twigs....but boy did they ever take off! They grew into huge shrubs in no time! I think I got about 50 of them for less than 20 bucks at the time. Plants with seeds, berries, nuts, nectar, sap, etc. will help supplement the food you buy for them PLUS give them a place to nest. Get plants that are native to your area, which will also encourage more native bugs for your mama birds to feed their babies. It might be a little costly at first buying the plants, but at least it should be a one-time expense. One thing I also like to do is plant a bunch of the sunflower seeds I buy for feed. I noticed they grow really easily and they don't seem to get as tall as regular sunflowers, so they're ready for the birds to eat sooner. Just leave the plants thru the winter...the birds will find them! It's cheaper than buying those little packets of sunflower seeds to plant, too. Ü

Make sure you have water available for your birds!
I have a small pond in my garden, plus I have several small birdbaths here and there. I like to buy those big plastic flower-pot bases and fill them up with water. It's cheaper than buying an actual bird bath, plus you can sit it anywhere! I also found a good buy on a used heated bird bath (at a garage sale somewhere) that I'll use this winter. I haven't used it yet, so not sure how well those work. Make sure you replace the water every few days to cut down on those mosquitos!

Don't forget the Orioles and Hummingbirds!
I use to have a separate waterer for the orioles and hummingbirds until I noticed that the hummingbirds were also drinking out of the oriole feeders. Now I only have oriole feeders hanging outside....that way both birds can drink from the same one if they happen to be in the area. Once you invest in an oriole waterer, don't waste your money on those packets of drink mix for them. It's so much easier (and cheaper!) just to make your own. They both like to drink the same thing, so you don't need separate drinks for them, either.

Here's the recipe I use:
1 part regular white sugar to 4 parts water.
(Example: 1 cup sugar, 4 cups water)
1. Boil the water.
2. Add sugar and stir until dissolved.
3. Let cool.
4. Refrigerate in a designated hummingbird feeder pitcher.

Using a microwave works too. Put the water in a microwave safe container and bring to boiling. Remove container and add the sugar. Stir until the sugar is completely dissolved. I fill my clean feeders and set them aside to cool and let the rest cool a bit before storing in the fridge.Don't add anything extra to the mixture like food coloring, honey, etc. It’s not necessary and it could be harmful to the birds. Honey will quickly ferment and become poisonous to the birds.

Storing the Nectar:
You can store this nectar up to two weeks in the fridge, if you don't use it before then. If the juice in the feeder becomes cloudy or mucky, dump it out and clean and refill with fresh nectar.

Cleaning your feeder:
You'll need to keep those feeders clean to prevent any ickies. When you need to add fresh nectar (every few days), just dump a little vinegar and hot water in the feeder and swish around. Rinse it well and add the new nectar.

Orioles LOVE fruit!
Just sit a small bowl of grape jelly (buy the cheapest brand, bigger jar) outside and watch the orioles go crazy over it! You can also lay some grapes out there when they're getting a little too old for YOU to eat, or take an orange and cut it in half.

Make your own suet:
In the past when I use to fry more things with grease, I'd put the leftover grease in a ziploc baggie with some sunflower seeds and freeze it, (or in a used, aluminum pie pan), then in the winter time just set it out for the birds. Sometimes I just put out the plain ole frozen grease, tho. They love it! I don't use much grease at all anymore, so I probably won't be using this idea in the future.

Okay...I know they're not a BIRD....but Butterflies need Nectar, too!

Here's a recipe to feed the butterflies. It's a little icky, but they'll love you for it! Ü

Butterfly Nectar

Over-ripe fruit of some kind
1/2 to 1 cup of Molasses
1 can of beer
1/2 cup of fruit juice (any kind)
Brightly colored cloths

Mix all ingredients together until it's gooey and liquified. (use your food processor if you want). Then dip the bright colored cloths into the mixture and let it soak for a few minutes til the cloth is good and soaked all the way through. Hang the cloths onto tree branches to attract the butterflies. That's it!

Well....this is about the extent of my knowledge on this subject. If you try these recipes or ideas, let me know how it turns out for you!
AuntyB