Howdy All!

Before I begin, I’d like to thank those of you who periodically send me links pertaining to “green” issues.  I’m building quite the research library and appreciate your support!  With your help, I should have enough material to “blither” for years!

Taking advantage of the non-stop rain we are having this weekend, since Mother Nature is forcing me to stay indoors,  I’d like to talk more about composting.  Hopefully, you’ll be more informed as to how to build a successful compost pile by the time Nature permits us to resume our outdoor activities.  So, without further ado, I bring you:

Green Tip #28: Successful Composting

As mentioned in previous tips, you need both brown material, rich in carbon, such as leaves, hay and straw, paper and cardboard, tree and shrub prunings, eggshells, tea bags and (even) corn cobs, in addition to green material, rich in nitrogen to build a successful compost pile.  Green materials can include vegetable and fruit discards, grass clippings, manure (poultry, sheep, horse and cow), coffee grounds, plant cuttings and, as I’ve since learned, feathers and hair!

All ingredients should be shredded or torn into tiny pieces before adding to the compost pile, to allow for ease of the decomposition process.  The recommended ratio of brown to green material is 30 to 1.  Layer your bin with alternating layers of brown and green materials.  Add enough water to make the mix moist but not wet.  If water is released when squeezing a handful, the mix is too moist.  Add more brown material if this is the case.  During rainy periods, cover the compost bin with a tarp to avoid saturating the mix.  Conversely, if the mixture crumbles apart when released from your hand, it’s too dry; add more water.  The compost components should be mixed and/or turned at least once a week to allow for aeration.  This releases oxygen which is key to activating the bugs (remember, bugs are good!) which aid in the break down of your material.  Once  your bin is about ¾ full, avoid adding additional materials, otherwise the decomposition process will be disrupted by having to go back to square one.  If you have the means, start a second compost pile instead.

Ok, so you’ve poke and prodded and churned and turned.  How do you know when your compost is ready for the garden?  There a couple of ways of determining this.  Visually, when the compost turns dark and crumbly (this is where the poking and prodding comes in) and has an earthy smell, the compost should be ready to incorporate into the garden.  Another way to test the mix for readiness, is to take a handful from the center of the pile, moisten it well and put it in a plastic baggie.  Keep it sealed, at room temperature for 5 to 7 days.  Upon opening the baggie, if the mix smells like dirt, it’s ready for use.  If it smells rotten, the decomposition process is not yet complete.

One final note for today:  when your compost is ready for the garden, spread it in your plant beds and mix well with the existing soil.  Let it sit for about a week before planting.  This will allow the amended soils to incorporate and cool down, with less chance of burning the new plantings.

That’s all for now, folks.  Until next time, keep a smile in your heart and never, ever let the music fade!

Howdy All!

Back in the 80’s, as a professional copywriter, I often feared my creative juices wouldn’t run parallel with the time constraints within which I was to produce.  After all, businesses hired the production house with whom I was employed, to write and produce television commercials in order to successfully market their service or product.  I was the only in-house copywriter.  Not only was it my job to write the copy, but layout the storyboards and aid in production for all of our clients!  It was an amazing career, but could my talent be brought forth on cue?  My creativity has always been spontaneous, brought on by a fleeting glimpse, a scent, a memory, a song, an emotion or even a breeze.  I’ve written poems on napkins, envelopes and paycheck stubs when a thought raced through my mind compelling me to put it on paper and my notebook wasn’t at hand. (I now carry a notebook with me at all times in case I have a creative spurt!)  However,  I shouldn’t have worried myself.  Earning a living doing what I love was exciting and kept my creative juices flowing rampantly.

Why am I telling you this?  I have once again been given the opportunity to do what I love, and that is write.  When I first began bringing you the green tips, by Thursday of each week I knew what my subject matter would be and what air I wanted the articles to release.  But creativity, at least the way it comes to me, is not subject to the regiments and schedules I’ve imposed on my life.  Even if I do have a topic planned, many times happenstance changes my course.  I’ve begun to believe happenstance, or the best laid plans of mice and men, as I lovingly call it, is God’s way of keeping my soul from becoming too regimented, of maintaining the life of my free spirit.

So, today’s topic is courtesy of happenstance.  As I was doing my weekly (scheduled!) grocery shopping yesterday, I had a conversation with a young man offering samples of pineapple, a featured special at the store.  To give you an idea of how much of my life is on “automatic pilot”, I’ve been shopping at the same grocery store, every Friday after work, since 1987!  My store is undergoing a tremendous remodeling (sure, now I have to learn where everything is all over again!) project.  It’s beautiful and they’ve expanded their produce department to include many more organic options.  The store really has improved tremendously.  Oh, shoot!  I’m getting off track again……  Anyway, a young man offered me a sample of pineapple as soon as I got my cart.  I tasted it, said it was wonderful and he proceeded to tell me they are on sale for only $2.99.  I politely declined, stating I grow my own.  He said, “Really?  In Florida?”  Absolutely!  And I proceeded to tell him how.  He’s going to buy a pineapple and start growing his own!  I don’t know how thrilled the store will be with his choice, but I felt good in passing on a green tip!   This leads me to:

Green Tip #26: Growing Your Own Produce

Isn’t it beautiful this weekend?  As I said last week, the fall planting season is just around the corner!  It’s cool enough now, that we can get back in the yard, clean it up and ready the beds for fall color!  I intend to add vegetables and herbs to my fall planting.  Before I get into what you can and should be doing for the landscape in October, I’d like to share with you how to add pineapple bearing plants to your landscape.  It’s really very easy:

Begin by simply twisting the spiny top off the pineapple, or if you prefer, you can cut if off leaving a small section of the fruit attached, then simply poke it in the ground!  You don’t need to dig a hole or put it several inches down; just make sure the base is beneath the surface.  I have 9 pineapple plants growing on the side of my house where grass won’t grow, partly due to tree cover, but mostly due to the extremely sandy soil located there.  I also have 4 plants in a grassy area of my backyard.  They really need no special treatment.  No need to fertilize or water.  I let Mother Nature take care of my pineapple plants and each year I’m blessed with beautiful, sweet pineapples!  The fruit is white, as opposed to yellow, and much sweeter than the store bought pineapples from which they originated.  Pineapple plants also self propagate, much like bromeliads, so make sure you have room for more!  However, they are slow to bear fruit, taking about 18 months between each harvest.  So, next time you buy a pineapple, start your own  garden from the spiny top. Once you’ve removed the spiny outer layer from the fruit, don’t forget to add it to your compost pile!

Ok.  So we’re now in October.  What is recommended for your landscape?  Today, I’ll address vegetable and herb planting only.  October is the time to plant beets, broccoli, Brussels sprouts, carrots, cauliflower, celery, collards, lettuce, mustard greens, onion, peas, potatoes, radishes, rhubarb, rutabaga, spinach, strawberries, Swiss chard and turnips.  It is also time to plant the following herbs, if you are so inclined:  anise, basil, cardamom, chervil, chives, coriander, dill, fennel, garlic, lavender, lemon balm, mint, oregano, rosemary, sage, sweet marjoram, tarragon, thyme and water cress.  My neighbor has a beautiful rosemary bush that graces her landscape but not her kitchen, as her husband doesn’t like rosemary.  I will be propagating my own rosemary “stash” from her bush, since I use it all the time!  One of my favorite uses of rosemary is with boneless pork chops.  I marinate them in a little sea salt, white ground pepper, olive oil and lots and lots of rosemary.  Toss them on the grill and brush with the marinade……. Major yum factor!  There I go again, getting side-tracked!  OK, time to throw out the fly rod and reel ‘er in!  So…

Before you begin your  Fall planting, clean up the yard.  Till any old mulch into the soil with a stiff rake or hand tool, disturbing, loosening and redistributing the soil.  This will help aerate the soil, as well.  Follow your seed packet directions.

If you’ve planted sweet potatoes during the summer, they should be ready for harvest.  Now is also the time to select large transplants of warm season tomatoes, eggplants and peppers for the garden.  If planting tall growing vegetables, add a trellis for them to climb.  This will help keep them pest free.

Here are some harvesting tips for a few of the veggies mentioned above:

Beets:  pick some when they reach 1 ½” in diameter and let others grow a little larger.  This will “keep ‘em coming”.

Broccoli:  harvest in the morning, when the heads are large.  Cut about half way down the stalk to encourage side shoots.

Carrots:  pull once they’ve reached a rich color.  Baby carrots can be picked once they reach ½” in diameter, round carrots at 1 ½”.

Chard:  harvest when the outer leaves are sturdy.  Leave 4 to 6 leaves intact to encourage continual growth.

Cucumbers:  pick when skin is glossy and smooth.

Eggplants:  pick when they’ve grown to size and are smooth and glossy.  If you let them sit too long beyond this stage, the skin thickens and they become bitter.

Lettuce:  pick in the early morning while the leaves are still crisp.  If cut about 4-5” above the soil line, you’ll reap additional harvests from each head as they grow.

Peppers:  pick when they reach full color on the vine.

Pineapple:  twist from the base of the fruit, where it is attached to the plant, when it turns yellow to yellow-orange.

Spinach:  use same method as lettuce to reap more than one harvest, leaving 5-6 outer leaves for re-growth.

That’s it for this week, folks.  My cats’ inner clock is beckoning me to feed them.  Until next time, keep a smile in your heart and never, ever let the music fade!

Howdy All!

With the Fall planting season just around the corner, I thought I’d take a break from the proffered green tips and give you a progress report instead.  Please humor me and open the attached photos when  instructed throughout this presentation.  They’ll make more sense if you know what you are looking at, since I didn’t’ have the forethought to name each photo!

In Green Tip #3, I showed you how to inexpensively make a composter from a plastic garbage can.  I made mine and began the compost process on March 26^th of this year.  I started the mix with grass clippings, leaves, weeds, newspaper, food scraps and enough water to moisten, mixing weekly with a folded up plastic encased metal stake (the can was too heavy for me to roll!).  After a couple of months, I placed two  old bathroom sized rugs over the lid to create and maintain more heat, which is necessary to the decomposition process.  A month or so later, when the sweltering heat and humidity was abundant, I removed the rugs and  added a small amount of Black Kow in order to provide nitrogen to the mix.  Nitrogen is integral to the composting process, as it adds heat, facilitating the transformation from a mish mosh of ingredients, to the organic,  nutrient rich soil additive we lovingly call compost.  Please open jpg number 103 to see what my garbage can compost looks like today.  The photo doesn’t really do it justice; it’s much more soil-like in person!  All in all, it took about 6 months for the matter to transform into compost, but it worked!  No more need to buy Black Kow!!  Woohoo!

Last Sunday, it was finally cool enough for me to get back in the yard and do more than mow and blow (before I got rained out, that is!).  I began weeding one of my plant beds and re-potted a Catalina Midnight Blue (jpg #110) and a Whirlwind Blue (jpg #112), transferring them from 3” pots to 6”.  I broke open the root ball of each in order to relieve  their root-bound condition and allow the roots to spread.  After placing each plant it it’s new 6” home, I added  garbage can compost to each, filling the pots and spreading it over the existing soil.  As you can see, they are thriving!  These particular plants require a lot of water; at least every other day.  Since I added the compost, I don’t need to water as often.  I’m guessing the compost is adding more nutrition and helping to maintain a better moisture level.  I’m just so tickled, I can’t wait to refurbish all of my plant beds!

A few weeks ago, my friend Randy surprised me with his version of a homemade composter.  He’s much more talented than I and has power toys, I mean tools(!).  His version is  more sophisticated than the $10 composter I made!  Open jpg #105.  Isn’t it cool?!  What an awesome gift!  Thank you, Randy!!  As you can see, his engineering prowess and creative mind came together and created an amazing addition to my yard.  It’s made from a 50 gallon steel drum.  He drilled several holes to allow air flow (and help Mother Nature do the watering for you!) and scored a hinged door for ease of adding material.  The drum is seated on 4 wheels, 2 on each end.  Each time you add material to the mix, you simply latch the door shut (he’s got a locking mechanism attached to the hatch) and spin several times.  No need for a shovel and no strain on your back!  His intuitivism led him to stretch thin wire rope inside the drum,  from end to end roughly 6” from the top and another spatially placed from the bottom, to aid in breaking up any clumps during the spinning process.  You’ll also notice he’s got the composter sitting atop a platform.  The platform has an opening to facilitate a wheel barrow, or in my case, Little Tykes wagon (don’t throw them out when your kids grow up, folks.  They make wonderful hauling tools when working in the garden!).  Simply drive the wheel barrow or wagon thru the opening, turn the drum until the door is on the bottom, unlatch and let ‘r rip!  Ingenious, huh?

The weekend after Randy delivered my composter, I began my second batch (garbage can being the first).  I’m curious to see how long this pile takes to “fester” compared with the garbage can version.  Anyway, I mowed my backyard with the bag on and dumped the collected grass, leaves and weeds into the bin.  I then added the vegetable scraps, coffee grounds and filters and egg shells I’d been saving all week, in addition to torn up newspaper, enough water to make it moist and gave it a turn or several.  All’s well.  I had a smile on my face!  (It’s the simple things in life that please me…) Then, lo and behold, a week later Randy surprised me again!  He brought me a quart baggie full of horse manure!  You probably think I’m a little strange being excited over someone handing me some —-, but that’s exactly what was needed!, organic nitrogen.  If you remember from previous tips, compost piles need a good dose of nitrogen, found in horse and  cow manure, to heat up the mixture and facilitate decomposition.

So, I’ve got one batch of compost ready for use and another one in the works.  I’m feeling good and getting back in the yard, which for anyone who knows me, is where I’d rather be!  As such, a couple of weekends ago, I was spreading  milorganite on my front lawn, in order to green it up.  As I was taking it back to my shed, I noticed the bag touts milorganite as “organic nitrogen”.  Ding, ding!  I added what was left in my spreader to the composter in the hopes of it helping  the horse paddies do their job!  So, that being said, please open jpg #107.  This is what the compost looks like today, September 25^th, after only a few weeks.  Lookin’ pretty good, huh?  At this rate, between my homemade composter and Randy’s awesome creation, I’ll never run out of compost!

That’s it for this week, folks.  As the weather cools, I hope to bring more gardening tips your way.  Until next time, keep a smile in your heart and never, ever let the music fade!

Howdy All!

I feel it slipping away!  It’s almost no longer within reach.  No, I’m not talking about my mind (although I’m sure some of you can vehemently argue the point!)!  I’m talking about the humidity, which has been particularly oppressive this summer.  That can only mean Fall is around the corner!  Hallelujah!  I can get back in the yard to my canvas and paint a beautiful picture in the landscape, which will give me much more pleasure and more  gardening  tips to share with my friends.  Nothing could please me more.  Well, I could think of a few, but I won’t go there!! 

A few weeks ago, my meandering cut short the intended topic of cold and flu remedies.  I’ll be straight up with you folks, sometimes (total understatement!) it’s hard to reel my many thoughts into the limited space of my cranial globe and stay on point, which is why I’m so anal about routine (those of you who know me well, know how anal I am!).  See what I mean?  I’m on the verge of getting side-tracked and I’m only on paragraph two!  Ok.  I’m throwing my fly rod out there and bringing in the one that’s trying to get away!  So, without further ado……

Tip #25: Recipes and Remedies for Everyday Living – Natural Cold and Flu Remedies Part 2

Everywhere you go lately, flu shots are being offered, whether the drug store, grocery store, or even in the workplace.  While flu shots are recommended, especially for those of us who are on the downside of the proverbial hill, I, frankly, have never had a flu shot.  I prefer to arm my immune system and deal with the malady if it invades my body despite the precautionary measures.

Before I get into remedies, I’d like to talk about prevention.  As with all ailments, especially those caused by airborne invaders, building your immune system is the best way to ward off illness.  At the very least, a strong immune system can help you to overcome cold and flu sooner than if your immunity is struggling to survive.  Many times, illnesses are brought on by stress, which is your body’s way of forcing you to shut down for a bit and regroup.  But that is not the issue I wish to address today.

You’ve heard me say it a thousand times:  Mother Nature knew what she was doing when she created our food supply!  While many practitioners will recommend supplements to keep your inner machine working properly, all of those supplements can and should be replaced by foods and herbs.  Most supplements do not give you the full benefit of natural foods because your body will discard much of what the supplements contain before  any biological benefit is realized.  Not to mention the gelatin or silica most supplements contain in order to ease their way down your esophagus.  By the time your body breaks down the foreign matter, not much of what the tablet is supposed to offer is available for absorption; your body’s natural reflex is to “flush” it away, bearing little benefit to your immune system.

That being said, how can we naturally build our immune systems in order to combat airborne “bad means” (that’s viruses in non-Shauna lingo)?  One of the most important measures, is to get enough sleep.  Your body works very hard all day long, dealing with movement (or lack thereof), poor diet and stress.  Your body needs a break, as does your mind, to regroup, repair and rebuild for the next hard day’s work.  Good, restful sleep of 6 -8 hours daily is imperative to helping your body’s immune system maintain it’s daily strenuous workout.

Consuming garlic daily, or as often as possible, is a tremendous boost to the immune system.  Garlic is so beneficial to the immune system that the ancient Egyptians gave it daily to the slaves who built the ancient pyramids.  The Romans, recognizing garlic’s strengthening powers,  also fed it to their soldiers before going into battle.  Garlic contains anti-bacterial properties that help fight infection and is an excellent boost to the immune system.  One of it’s many beneficial compounds is allicin, which is a natural, plant based potent antibiotic.  Allicin, according to Wikipedia, is an organosulphur compound (organic compounds containing sulphur, essential for life) with antibacterial and anti-fungal properties, which is a natural defense mechanism against pests.  Allicin, found in garlic, has been shown to decrease blood pressure, can reduce blood cholesterol levels and functions as an antioxidant and anti-inflammatory.  Holy Vampire!  And I thought it just tastes good!!  By the way, onion, a close relative of garlic, contains many of the same properties.  So, cook with garlic and onions.  Remember from a previous tip, eating parsley after eating, will help cleanse your breath, so have no fear!

Another antiviral herb is ginger, of which I spoke in detail in the first cold and flu remedy tip.  Ginger contains nearly a dozen antiviral compounds!  It provides pain relief, is an antiseptic and an antioxidant.  (Love those antioxidants!).  It reduces fever and can encourage rest through it’s mild sedative effect.  A tasty way to add ginger to your diet is to grate some into the blender when making a fruit smoothie.  Or, as added flavor to your coffee, put a couple of thin slices into the bottom of your pot when brewing coffee.  I always keep a cinnamon stick in my coffee pot, but I think I’ll switch it up a bit and add ginger next time I brew a fresh pot!

And don’t forget vitamin C!  Vitamin C is also an antioxidant and helps the body fight infection.  It is an essential nutrient required by the body for the development and maintenance of scar tissue, blood vessels and cartilage.  Your best natural sources, (again, Mother Nature knows best!) are red and green chili peppers, guava, bell peppers, thyme, parsley (also known as Nature’s toothbrush!), dark leafy greens, broccoli, cauliflower, Brussels sprouts, kiwi, papaya and citrus fruits.  Add citrus zest to your recipes for an added boost of vitamin C!

I’ve said it before, and I’m sure I’ll say it again, “ah, the best laid plans of mice and men”!  You’ve added the immune system strengthening foods to your diet, but alas!, you’ve come down with a cold or flu.  So what now?  I’m so glad you asked!!

One of my favorite remedies, is ginger root tea, as discussed at length in tip #23.  Here are some other suggestions:

• Combine fresh orange, pineapple, seedless grapes, lots of fresh ginger (remove the bark), banana, pink grapefruit and cantaloupe in a blender.  If more liquid is required, add a bit of oj.
• Stay away from junk food!  It takes too much of your body’s vital energy to digest.  Your energy is needed to fight infection, not the negative effects junk food has on your system!
• Add Echinacea to your diet when symptoms first occur and while they are present.  It increases your immune system’s defense mechanism.  Echinacea is actually a genus of flowering plants in the daisy family, commonly known as purple coneflower.  Who knew!  Not only are they beautiful in the garden, but they have medicinal purposes!  North American Plains Indians and the early settlers used Echinacea to treat snake bites, anthrax and pain relief from sore throats.  In the 1930’s it was discovered that Echinacea helped combat cold symptoms.  Today, it is used to treat influenza, colds, chronic fatigue syndrome, sinus infections, bladder infections, liver detox and even AIDS!  While Echinacea is available in tablet form, the green in me would like to provide you with a “recipe” for it’s use.  You’ll want to make this recipe as soon as you can, as it takes 2 weeks for it to “steep” but has a shelf life of 2 years, if kept out of direct sunlight.

Echinacea Tincture:
Fill a glass quart jar (preferably dark in color) 2/3 full with Echinacea flowers, fresh or dried.

Pour 80 proof alcohol over flowers, filling jar.  Vodka or rum is used.  Rum apparently hides the bitter taste of the herbs, according to my research.  If you’d rather not use alcohol, water, vinegar or glycerol can be substituted, although alcohol is used to extract and preserve the soluble material from the plant.

Cover the jar tightly and label.

Store in a darkened area, such as pantry or cabinet for at least 2 weeks, shaking the mixture daily.

After 2 weeks, tincture can be strained.

Repeat the above process using Echinacea (purple coneflower) roots.  Combine the two finished tinctures for a more powerful blend.

For acute cold or flu symptoms, take 1 teaspoon every one to three hours for the first day or two.  Reduce dosage to 2 teaspoons daily until symptoms are gone.

• Sage helps to sooth sore throats, as it has antiseptic and antibacterial qualities.  Gargle with a mixture of sage, apple cider vinegar and honey.  If feverish, make a tea and drink the mixture.
• Peppermint is a valuable expectorant.  It also reduces fever by causing the body to sweat, is a painkiller for headaches and migraines and is an effective decongestant.  It also treats  skin irritations, anxiety associated with depression, nausea, diarrhea, menstrual cramps and gas (more on those remedies in a future tip).  You can make peppermint tea by steeping 1 teaspoon dried peppermint leaves in 1 cup boiling water for 10 minutes.  Strain and cool.  Drink 4 to 5 times per day, between meals.
• Cinnamon tea will stop vomiting and relieve nausea.
• Lemon tea will help with sore throats and cold symptoms.  Make a tea out of honey and lemon.

Well folks, my day has gotten away from me, so I’ll leave you for now.  I hope you find these tips helpful.  Be healthy, stay healthy, keep a smile in your heart and never, ever let the music fade!

Howdy All!

Before I begin, I must apologize for not giving credit where credit was due.  While I had no problem acknowledging the inspiration behind Green Tip #8 -  Promoting a Friendly Eco-system, that being Lady Hummingbird, I’ve been remiss in not acknowledging the inspiration behind Green Tip #11 – Bugs in the Compost Pile and Green Tip #23 – Natural Cold and Flu Remedies.  To my dear friend and Vice President of HJH, Bart Sontag, I humbly apologize, as he was the inspiration behind both.

It is upon this reflection, along with the 10^th anniversary of 9/11, I base today’s tip:

Tip #24: Recipes and Remedies for Everyday Living – Promoting Self-Worth and Pride

The events of 9/11/2001 devastated the greatest nation in the world.  We were blind-sided.  Thousands of innocent people were killed; severing families, hearts and spirits.  In the past ten years, foreclosures, unemployment and suicide rates have escalated.  Whether the result of that devastating day, or the general mindset of mankind, we have become cold, hard, possession and wealth driven and have lost sight of what is important:  human nurturing.  We’re too busy making money and keeping up with the latest technology to remember it is people who are the driving force.  It is people who make the world turn, figuratively speaking of course.

We are all God’s creatures.  We have souls, hearts and spirits.  These are the driving force and absolutely need to be nurtured in the same way we nurture our bodies.  Perhaps even more so!  We humans are driven by recognition of a job well done, or kind deed.  We have no problem encouraging and rewarding our children and pets for unselfish behavior, learning a new trick, good grades, etc.  Why does it stop when we become adults?  Do we lose the need to please?  Do we cease the need to nurture our souls and those of others?  No, absolutely not!  In fact, reinforcement and recognition, appreciation are more necessary to maintain a healthy sense of worth as we age.  We take on more responsibility.  Not only the responsibility of maintaining a home, job, car, etc., but we become responsible for the well-being of our children.  It is our job to do God’s work in bringing good morals, love and responsible and kind behavior to the new additions to God’s Kingdom.  That’s a HUGE responsibility and can and does become overwhelming!  But we get wrapped up in material possessions, devoting time to our jobs instead of our families and selves.  God created our souls.  Man created the competitive nature with which we’ve become obsessed, to one up our neighbors or take a place on some superficial list.  Have we lost sight of what is, in the end, the only accomplishment  that matters?:  the health of our souls and the pride with which we were intended to share.  As I write this, it has dawned on me that sharing is the human condition that has been lost.  As a result, we no longer act as humans whose nature once was to share, whether feeding someone who hasn’t eaten, giving someone a warm bed when he has none, a shoulder to cry on or a hug when someone feels alone and unloved.

Call me an idealist, and I’m proud to say my rose-colored glasses put me in that category, but if we humans were to put fellow man’s spiritual needs first, the world would not be in the state it is in today.  We don’t think twice about helping those in need if we can deduct that help from our taxes, but what about helping those in need in order to deduct some of their pain or bring a smile to their faces or see tears of joy running down their cheeks?  How are we any different from the puppy who lives to please his owner who rewards him with praise?  Or our children?  It’s human nature to want to please.  Do we offer only words of chastise to our children and pets, or do we offer words of encouragement and appreciation?  At what age do we lose that right or need?  We NEVER lose that right or need, folks!  It’s so, so important to remember that and to put people – their spirits – first!  What do you get from a child who is only reprimanded and never praised?  You get a rebellious child who continues the negative behavior in order to gain your attention and grows into an adult who carries that mindset forward, often to illegal or harmful activity.  Is that any way to live?  Are you breeding a negative, destructive being because that’s all he’s seen and knows?  That’s not the job God gave us.  And our job is not over until we leave our earthly bodies!  We are putting our energies into the wrong values, or lack thereof!

We all experience hardships, whether physical, financial or emotional.  That’s why it is vital to our well being and living according to God’s plan, that we nurture each other.  Recently, my son and I were having hard times.  Ugly, stressful, resentful times.  We were constantly fighting and saying ugly things to each other.  As a single mom in today’s spirit-broken, bank account driven world, life can sometimes seem unbearable.  When my son told me he no longer feels loved, I regrettably saw I had become prey to society’s ill-driven mores.  It broke my heart to hear my son doesn’t feel loved.  He told me I’ve become cold and uncaring.  Wow!  God did not give me the blessing of this beautiful person for me to teach him the very behaviors  I abhor!  As a child, when I saw my son exhibiting selfish, mean, ill begotten behavior, I’d ask him, WWJD?  And look at me now!  I had to ask myself the same question and will continue to do so for the rest of my life!  Thank God – and I truly mean that – our relationship has been restored and we are here, today and every day we are given, to ask ourselves that question.  How many people who lost their lives on 9/11/2001 didn’t have that opportunity??

Live your life as if today is you last.  Let God know His efforts aren’t for naught.  Love each other.  Praise each other.  Share what you have.  Give your heart and nurture the hearts of others. Give credit where credit is due and keep your criticisms to a minimum if you can’t offer praise.  Let all who cross your path in life know they are worthy and appreciated for what they have to offer.  Let the people you love know they are important.  Tell them you love them – every day! Nurture your soul.  God rewards those who take up His challenge.

The topic of human nurturing is so important to me, I could on and on.  My intent here is to make you think, not harangue.  So, I will leave you with this:  what is it you expect to reap with the seeds you sow in this earthly life?

Keep a smile in your heart (and those of others!) and never, ever let the music fade!

God Bless You!

Howdy All!

Today’s topic is brought to you by Kismet.  As you know by now, many times my intended topic is diverted by the “best laid plans of mice and men”.  However, this week, upon learning many of my co-workers are suffering with unseasonable colds, I set out to bring you my home remedy to ease, if not erase, the symptoms.  When reading the Sunday paper this morning, the Chamberlain’s food flyer happened to feature the very component of my home remedy.  Awesome!  Kismet has reinforced my best laid plans!

Initially, I had intended to address this topic when the cold and flu season officially hit, but obviously (as I well know!) Mother Nature has plans of her own and cannot be second-guessed.  Also, what sense does it make for me to wait until we are all suffering from colds and flu?  Why not arm you ahead of time for the impending plight!?  So, here we go, folks.  I hope you find the following tips useful…

Tip #23: Recipes and Remedies for Everyday Living – Natural Cold and Flu Remedies
Many, many years ago a very dear friend of mine, who happens to be a vegetarian and refuses to take any kind of medication, including aspirin, turned me on to this trick.  (Thank you, Guy!).  I have since shared the recipe with many, over the years.  It really does work to ease the symptoms of the common cold, aches and pains of the flu and the resultant general discomfort and congestion.  First, I’ll give you the recipe, then I’ll go into the science and history of the main component, ginger root.  Afterwards, I’ll share some other remedies, along with natural practices to help build your immune system, in hopes of reducing the frequency and/or severity of this common attack on good health.

First, understand that the over-the-counter cold and flu remedies available do nothing but mask the symptoms.  They do not build your immune system, nor do they push the “bad means”, as I and my mother call them, out of your body.  The following  simple remedy helps your body fight the invasion, thus helping to rid your continental self of the enemy, through elimination and sweat. It also helps to alleviate nausea that so often accompanies flu symptoms.   Are you ready?  It’s very simple, very inexpensive and doesn’t introduce foreign substances or chemicals into your body!

Ginger Root Tea:
Slice fresh ginger root (available at the grocery store, produce stand or health food store for about $3.99/lb.). about ¼” thick, with outer skin on.  10 -15 slices ought to do for each batch.  Place the slices in a small pot (2 qt. works fine) and fill the pot about ½ to ¾ full.  Bring to a rolling boil, cover and take off the heat.  Let the tea steep for about 15 – 20 minutes.  Remove the lid and pour tea thru fine strainer to catch any of the skin that’s become dislodged.  Put any ginger slices caught in the strainer back into the pot.  Ginger tea is very potent.  In order to make the flavor more palatable, and  to fortify it with a bacteria fighting component, add a teaspoon of honey.  I use raw, organic honey.  Mix well until the honey is absorbed.  Raw honey is thicker than what you buy in the bear bottle, so be sure to mix thoroughly in order to incorporate.  Drink the tea as hot as you can stand it.  Do this several times a day.  You can re-use your ginger slices (simply add more water to the pot) until they take on a brownish color.  At this point, they’ve lost their strength and need to be replenished.   Simple, huh?!

Ginger is a rhizome, meaning it is “a somewhat elongated, usually horizontal subterranean plant stem that is often thickened by deposits of reserve food material, producing shoots above and roots below, and is distinguished from a true root in possessing buds, nodes and usually scale-like leaves”, according to Merriam Webster Dictionary.   Ginger is one of the oldest, most widely used plants in the world.  Native to Asia, ginger has been used as a culinary spice for over 4,000 years!  The Chinese discovered it also has medicinal properties.  It aids in digestion, nausea, upset stomach, diarrhea, motion sickness, morning sickness, constipation, colic  and even nausea from chemotherapy.  Preliminary studies have also shown that nine compounds found in ginger may bind to human serotonin receptors, possible helping to affect anxiety.  Ginger compounds are active against a form of diarrhea, which is a leading cause of infant death in developing countries.  Wow!  Additionally, ginger works in the body as a natural anti-inflammatory and can be helpful with arthritis, headaches and menstrual cramps.  Newer studies have shown ginger can be helpful in lowering cholesterol, preventing blood clotting and contains anti-cancer agents.  Mother Nature knows what she’s doing, folks!

When we had upset stomachs as kids, Mom would always have us drink room temperature ginger ale and eat saltine crackers.  I always thought it was just a Missouri thing, but it worked and now I know why!  (As we grow older, we realize Mother really does know best!)

Many weight loss articles I’ve read recommend adding “heat” to your diet in the form of cayenne pepper, paprika, cinnamon and – you guessed it! – ginger, in order to boost your body’s metabolism and fat burning properties.  Calories are determined by how much “heat” is required to convert the food consumption to energy.  Another benefit!

As you can see, ginger has many beneficial properties and deserves a place in everyday living.  Consider it as necessary to your pantry as salt and pepper.  Utilizing the foods, herbs, roots and plants Mother Nature has put on this earth will help to maintain a healthy body.  My mother always says, “if you color-coordinate your meals, you’re getting all the nutrition, vitamins and minerals your body requires.”  Of course, eating healthy and limiting, if not eliminating, processed foods, chemicals and preservatives from your diet, won’t keep you from getting sick.  Especially if you have young children who are exposed to those who do not choose to employ a healthy lifestyle, or co-workers who refuse to stay home when ill.  But eating as Mother Nature intended,  will build your body’s immune system and hopefully reduce the frequency and severity of the ills that do attack.

Also keep in mind  that many times our bodies shut down, by making us ill, when we refuse to give ourselves a break from stress, obligations and deadlines, as a way to force us to take care of our minds and souls.  Leave work at work.  Give work the 40 hours for which you are paid.  Considering drive time, sleep and household chores, we don’t have 40 hours a week for ourselves or family, so give them a quality “you”.  Eat healthy, live healthy and share yourself with family and friends.  Don’t live for work.  You work, unfortunately, to live because we no longer live off the land.  We no longer barter goods or services.  We are forced to make money to justify our existence.  So, keep yourself healthy in order to combat the 8 -5 stresses, eat simply and organically, and make the vessel of your being as outstanding as it can be.  Give forth of yourself!  Someone needs and loves you!

Ok, I’ve done it again.  I’ve gone off on a tangent.  But that’s OK.  The other cold and flu remedies I promised you earlier in this blither (what is a blog, anyway??), will give me something to talk about next week!

Until then, keep a smile in your heart and never, ever let the music fade!

Howdy All!

In last week’s tip, Healthy Choices, I got so wrapped up in the multitude of healthy alternatives available when cooking, I failed to mention one which, in and of itself,  is conducive to good health without compromising flavor.  It’s kind of like when you walk into a room for a specific purpose, get side-tracked by disarray (which bugs the hell out of you and must be fixed – now!) and leave the room without whatever it was you went there for in the first place!  Or going to the store for a specific item and leaving with everything but!  Just proves, once again, my mantra:  the best laid plans of mice and men!

Last week I intended to discuss the benefits of yogurt and how it can be incorporated into everyday living through substitution in recipes, in addition to the obvious means of consumption.  To give yogurt it’s due, I will devote this week’s tip to yogurt and yogurt alone.  (Hopefully, I won’t get side-tracked, but I won’t make any promises!)

Tip #22: Recipes and Remedies for Everyday Living – Yogurt

First, let’s discuss the science and nutritional benefits of yogurt.  Yogurt is made by bacterial fermentation of milk.  Sounds yucky, huh?  The fact is the “good” bacteria and yeasts found in yogurt serve the body.  For those who are lactose intolerant, the live cultures convert  milk sugar to lactic acid, which causes a decrease in lactose.  Most people who are lactose intolerant can consume yogurt without harmful effects.  Which is good news because one of the greatest benefits of yogurt is it’s probiotic properties.  Probiotic bacterial cultures aid the body’s present intestinal flora to re-establish themselves.  Probiotics help fortify the immune system to combat allergies, stress, exposure to harmful substances, aid in digestion and ridding the body of waste build-up, boosts the body’s level of glutathione, which is a cancer fighting compound,  and even encourages good gum health!  Yogurt is also nutritionally plentiful in protein, calcium, riboflavin, vitamins B6 and B12.  Wow!  What a powerhouse!

Ok, so now we know yogurt is good for the body.  And, as always, we have choices; specifically, American and Greek.  Greek yogurt has a thicker, smoother, pudding- like texture and is the one I prefer.  While both are beneficial, Greek yogurt has a higher level of live and active culture content than that of regular yogurt.  Also, because it’s more saturated (giving it the thicker consistency) it provides roughly double the protein of American style yogurt and a more concentrated level of probiotics.

Yogurt can be substituted for sour cream in many, if not all recipes.  Whether baking or cooking, if a recipe calls for sour cream, I substitute equal measures of plain Greek yogurt.  Plain yogurt has basically the same flavor as sour cream.  However, here are the nutritional differences in an 8oz serving of plain Greek yogurt vs 8 oz all-natural sour cream:  calories – yogurt 140, sour cream 480; calories from fat – yogurt -0-, sour cream 360; saturated fat – yogurt -0-, sour cream 28g;  trans fat – both are at zero; cholesterol – yogurt -0-, sour cream 160mg;  protein – yogurt 23g, sour cream 8g; calcium – yogurt 30%, sour cream 16%.  In addition, (Greek) yogurt contains 5 live active cultures, while sour cream contains none, unless specified on the label.

Replace sour cream with plain Greek yogurt when topping your baked potato.  It has the same flavor and consistency, but is much more healthy, as we learned above.

Yogurt can also replace certain soft cheeses.  This weekend I tried a new pasta recipe I’d seen on Food Network.  I love pasta.  Many people assume pasta isn’t good for you, when in reality, pasta contains complex carbohydrates, which your body converts to energy. Additionally, if you take it a step further and use organic or whole grain pasta, you have the added benefit of fiber.  I know, I know, I’ve gotten side-tracked again (remember, I made no promises!), but because my mind moves quicker than my mouth or fingers, sometimes I must digress in order to make a point.  So, back to the point.  The recipe called for mascarpone cheese.  I don’t have any in the house but wanted to try the recipe, as it also calls for  spinach as a main ingredient.  I love spinach (any “Florentine” recipe means it contains spinach) so I put my creative thinking cap on in order to try it.  I keep plain Greek yogurt in the house, as an alternative to sour cream, so I substituted what I have on hand for the mascarpone cheese.  The dish was fabulous!  Plus the yogurt gave me the added health benefit of probiotics, without compromising flavor or texture.

In closing, I’d like to remind you to use your imagination and knowledge of healthy options when cooking.  You can still enjoy the comfort foods you grew up with, while adding a healthy boost without compromising flavor!  Be inventive.  Be creative.  Eat well and enjoy!

As always, if you have any tips or suggestions for future ramblings, I mean articles, feel free to contact me.

I’ll see you next time and remember:  keep a smile in your heart and never, ever let the music fade!

Howdy All!

There was an article in today’s paper about churches going green.  Many are saving energy and recycling, while others are taking “green” a step further by growing and cultivating fruits and vegetables.  It seems the churches are now aware that  not only souls, but the planet needs saving!  Awesome!

As you know, sometimes I’m at a quandary as to which topic to tackle in the information I choose to share with you.  Many times, I have no idea until a fleeting moment brings clarity to my ever-racing mind.  Today’s article in the Orlando Sentinel was my inspiration.  In tip numbers 5 and 6 I spoke about eating whole foods as opposed to pre-packaged products.  A healthy way to tackle your weekly grocery needs is to shop the perimeter of the store.  This is where the fresh fruits and vegetables, fish, meats and dairy are located.  I’ve urged you to be creative in the kitchen, rather than eat out or buy pre-packaged, processed meals.  Today, I’d like to take this point a little further by sharing some alternatives I’ve adopted as a result of trying to eat as healthily as possible.

Tip #21: Recipes and Remedies for Everyday Living – Healthy Choices

The increasing trend of “going green”  in recent years is nothing new.  In fact, it is history repeating itself.  Once upon a time ago, it was a way of life, until technology came into play and virtually changed the world.  Not all for the good, in my opinion, but it’s not my intention to go off on that tangent today!  Our ancestors lived off the land.  They grew, raised or hunted what they consumed.  They bartered with their neighbors for whatever one had and the other needed.  Their minds and bodies were not polluted with chemicals and toxic substances or greed.  It was a cleaner, purer, kinder way of life.  Today, after realizing what we’ve done to our world in the name of profit and gain, having become diseased, obese, cold and uncaring, we’ve discovered if we don’t go back to “the way of the land” we and our planet will soon die.  I’ve always said I was born in the wrong era; I would have done just fine in the pioneer days!

I know, I know, I’m rambling again.  So, let me get back to the point and share with you some of the methods I employ in an effort to feed my body with as much nutrition as possible, without compromising flavor.

Many more people are growing their own fruits, vegetables and herbs.  As a result, more and more farmers markets are dotting the landscape.  When possible, support our local farmers and buy from their stands.  And please, support our country by buying American grown or raised foods!

When buying eggs and meats, opt for free-range, grass-fed or cage-free, in the case of eggs.  At the very least, buy certified organic products.  In certified organic farms, the animals are not fed hormones or steroids, which is not only healthier for them and what they provide, but for our consumption.

If you, as do I, prefer a little sweetener in your coffee, or tea, oatmeal, etc., use stevia instead of sugar.  Stevia is a genus of roughly 240 species of herbs and shrubs in the sunflower family.  Stevia, as extracted from the plant leaves, can be bought in boxes of individual packets, or loose.  Stevia has 300 times the sweetness of sugar, therefore you use less.  I get 3-4 cups of coffee out of one packet.  Because stevia has a negligible effect on blood glucose, it is safe for diabetics.  It also carries zero calories.  Sugar, on the other hand, even in raw form,  is a crystalline carbohydrate of mainly sucrose, lactose or fructose, derived from cane or beets.  We’ve learned in a previous tip “oses” are not good for the body.  Although sugar carries only about 16 calories per teaspoon, because it’s an “ose” is affects blood glucose levels, therefore it’s to be avoided by diabetics.  Additionally, excessive sugar consumption can lead to obesity and tooth decay.  You may not think you consume much sugar because you don’t consciously add it to your foods, but read the labels of everything you buy.  Almost everything processed, including breads, contains sugar!  Especially read the labels of “low-fat” or “fat-free” foods.  You’ll be surprised to find the manufacturers replace fat with sugar!  What’s up with that??  I, personally don’t see the correlation.   And, please, please, please never consume sugar substitutes such as saccharin or aspartame!  They are full of chemicals, carcinogens and have been linked to certain cancers and Alzheimer’s Disease!

Although our fruit requirements should come from, well, fruit!,  we also consume fruit juice.  After all, it’s a healthier alternative to sodas and other sugar-laden drinks.  When buying juice, look for 100% juice products, as opposed to those made from concentrate with added high fructose corn syrup.  Again, read your labels!  Many juice manufacturers today, display “sugar-free or no sugar added” on the front label.  Turn the bottle around and read the ingredients.  Many times, you’ll find sugar substitutes on the menu.  Big no no!  Even better, squeeze or peel and blend fresh fruit.  You can always add a little purified water to meet the desired consistency.

When cooking at high temperatures, such as baking or roasting, and you need to use oil, opt for extra virgin organic coconut oil.  Coconut oil, which actually has the consistency and appearance of shortening, is rich in medium chain triglycerides, a type of fat used by the body as fuel for energy.  Remember, we need the “good” fats.  Coconut oil contains no hydrogenated or trans fatty acids.  And a little goes a long way.  I put about a teaspoonful in the bottom of the dish when baking fish or chicken.

When a recipe calls for butter, or you’re frying eggs or just want some on your toast, do not use margarine or the popular spreadable vegetable oils.  They contain hydrogenated oils, which are processed by forcing hydrogen gas into the oil.  The process was introduced years ago to extend the shelf life of foods that normally spoil after short periods.  Hydrogenated oil contains toxic trans fatty acids and have been found to contribute to heart disease, cancer, Multiple Sclerosis and diabetes.  Again, read your labels!  Hydrogenated or partially hydrogenated oils are found in foods you would least suspect!  Oops!  I’ve told you what not to use but not what you should use!  You’ll be surprised to know, that although most fad diets will tell you to avoid butter, that is exactly what you should use!  Preferably organic so you avoid the hormones and steroids fed to many cows in order to increase production.  (There again, greed is a detriment to our health, in more ways than one!)  Please, read your labels.  I prefer a  more spreadable consistency, so rather than wait for stick butter to come to room temperature, I buy a brand that contains olive oil.  The ingredients on the brand I buy are sweet cream, olive oil and salt.  It can also be bought unsalted, but I prefer the flavor of salted butter.  Butter, while once thought to be a dietetic no-no, is rich in short and medium chain fatty acids.

When sautéing or using raw, such as in salad dressings, organic cold-pressed extra virgin olive oil is the healthiest option.  You should only consume olive oil packaged in dark-colored bottles.  Olive oil is high in the omega-3 fatty acids essential to good health.  Cold pressed means the oil was not heated over a certain temperature (usually 80 degrees F) during processing, thus retaining more nutrients.  First cold pressed is even better.  It means the olive was crushed exactly one time in processing.  Buying olive oil in dark bottles retards light from compromising it’s integrity and nutritional value.  When sautéing, combining olive oil with butter adds a creamy texture and buttery flavor.  Olive oil also has many other uses, which gives me food for a future topic!

Lastly, I’d like to talk about salt.  Many people avoid salt, due to it’s possible water retentive properties and links to high blood pressure.  I happen to love salt and have found, thru research, certain salts are not only OK, but contain properties essential to maintaining proper “interior” balance.  Of course, as with anything, moderation is the key.  Table salt, or refined salt, contains 99% sodium chloride.  This can have an adverse effect on your internal system if not monitored.  It is sodium intake that we are urged to reduce.  Unprocessed, unrefined sea salt, on the other hand is obtained by the evaporation of sea water.  Sea salt contains less sodium and naturally procured levels of  iodine, which is essential to proper thyroid function.  You can buy it in fine or course form.  Course sea salt is most natural, flavorful and you can use less of it in cooking, as it has a more prominent flavor.  As is best practice, in order to maintain good health and receive the vitamins and minerals our bodies need, eating several servings of fish a week can help maintain good iodine levels.  Be careful of the more oily fish, such as tuna, as they can contain high levels of  mercury.  Salt was considered such a commodity in early times, that it’s been said Roman soldiers were paid with salt.  Thus, the phrase, “worth his salt”.  Betcha didn’t know that, huh?

Well, I think I’ve rambled on enough for this week.  Make it SOP to  feed your body, mind and soul.   I’ll see you again next time and remember:  keep a smile in your heart and never, ever let the music fade!

Howdy All!

Those of you who know me, or have been following my weekly articles, know I have a tendency to become distracted, go off on a tangent, become sidetracked, or flat out ramble.  But that’s OK.  It gives me plenty to write about!  As such, this week’s green tip takes a twist in green living, but is no less pertinent  for living green than substituting vinegar or baking soda for conventional cleaning products.  So, without further ado……

Tip #20:  Recipes and Remedies for Everyday Living – Family
Family is the cure-all for stress, disappointment, feeling alone or misunderstood, or any other forces that mess with our psyche.  Unless, of course your family is entirely dysfunctional!  Face it:  every family is somewhat dysfunctional, given the different personalities and mindsets we as individuals possess!  But, for the most part, family is a refuge, a calm, a haven.  So, now you’re saying “OK, Shauna, get to the point, you’re rambling again!  How does family relate to living green?”  So glad you asked!  Living green is all about living a more healthy, environmentally friendly life.  In order to understand or strive for a healthier way of life, you must realize  the most important area in which to achieve and maintain good health is your mind, spirit and emotions.  Would you not agree?  (I know, you should never ask a yes or no question, but if you answered “no” to my question, you probably aren’t interested in bettering your life or environment anyway!)  Ouch!  Sorry, but that’s how I feel.

This weekend my sister, who is 10 ½ years younger than I, and my only niece came to visit.  I’ve not seen them in two years, although we speak on the phone regularly.  It was as if time and distance were never a factor.  We shared an extreme sense of comfort, well-being and “coming home”.  We laughed, played games (I haven’t played Scrabble in decades!), shared memories, anxieties, fears.  But most of all we shared Love.  God gave us family to act on His behalf in this earthly existence.  He makes us strong when someone needs our strength, when life seems to be too much of a burden (and because we are human we have all been there!).  And he allows us to take turns so we can be strong for each other, when needed.  He gave us arms to embrace those who may need help remembering how beautiful and worthy they are.  He gives us silliness and a sense of humor to help those in need to see the other, phenomenal side of life.  He give us tears to shed in happiness and sadness.  It’s His way of helping us to “empty out”, as I say, so we can “fill back up”.  He gave us family to indisputably recognize that we have a chain of existence, that we have a connecting genetic makeup.  When you think about it, genetics are an absolutely amazing reality!  Just look at the picture of my son and niece.  My sister does not have the paternal genes I possess, nor does my son have the paternal genes my sister possesses, but look at my son and niece!  They definitely share my sister’s and my  maternal genes!  How amazing and miraculous is Life??

To be honest with you, when I was young, as the eldest of three (and a total rebel!), I considered family an interruption in my life.  I thought I knew it all and didn’t need people telling me what to do.  But  now, as a rather seasoned adult, I see my family has been the fortitude behind the person I’ve become.  The genetic link God has given us is who I am.  And I’m very proud.  It’s because of family and what I’ve been taught through the years that I’ve had the strength to help myself, with enough left over to help those who need me and what I have to offer.  And we are all in the same boat!  God has given us all talents and compassion to be used where it is needed most.  And He’s created that through the vast family He has bestowed upon us!!  Simply amazing!

So, my point and green tip of this week is to strive for and maintain spiritual and emotional health.  Someone besides yourself needs you!

And it all starts with family.  God Bless You!

See you next week and remember to cry when you feel it, laugh often and wrap your arms around someone who needs a hug, even it it’s yourself!  And never, ever let the Music fade!

Howdy All!

Wow!  Can you believe it’s almost August?!  It’s amazing how something you can’t see, specifically time, whizzes us thru this life, huh?  Sneaky little phenomenon!  I think time must be an acronym for Traveling In My Existence!  Ok, I’m getting side-tracked again!  Oh, my mind is such a wandering vessel!

Coming back to the point, sneaky phenomena brings me to today’s tip:

Tip #19:  Recipes and Remedies for Everyday Living – Odors and Stains

You can’t go thru life without encountering, creating and combating odors and stains.  Unfortunately, many stain removers and air fresheners are not only toxic to pets and humans, but can damage your fabrics after repeated use, or in some cases, make the situation worse.

Once again, you can make use of everyday household items, which are safe for consumption, to eradicate offensive odors and stains.  Here are just a few:

• When vacuuming, rather than sprinkle commercial carpet deodorizers, dip a cotton ball in your favorite essential oil and put it in the vacuum bag.  The cotton ball will infuse the air with a pleasant scent and you’ll eliminate breathing carpet powder and/or the powder settling deep into the pile.
• Pour a cup of vinegar in a small dish and place in areas of the home prone to odors, such as the bathroom, laundry room, kitchen and under your sinks.  This works well in the microwave, also; just be sure to remove it before microwaving!
• A simple tip for offensive odors in the bathroom:  strike a wooden match and let the sulphur head burn off.  Blow out before the wood burns.  The sulphur immediately removes the odor.
• When a carpet stain occurs, blot the stain, then rub it with club soda and a clean cloth. Place paper towels over the wetness until dry.  Club soda won’t soak the carpet or produce stains in the padding underneath.
• To eliminate pet stains on the carpet, use the same premise as above, substituting equal parts vinegar and water.  The vinegar will erase the odor.
• To clean coffee stains from your china, use a mixture of salt and vinegar. Rub with a soft cloth and rinse.
• For coffee pots, fill the pot with water and ¼ cup salt.  Brew the mixture then discard the salt water near your garden to repel pests.  You can also run vinegar thru the brew cycle, but you’ll need to follow with several pots of plain water to remove the vinegar taste.
• If you have rusty hardware, such as nails, nuts and bolts, drop an effervescent tab in a bowl of water and add the hardware.  Swish the parts around and they’ll come out clean!
• When coloring your hair, rub conditioner around the hairline to avoid coloring your skin.  In the event the color drips, simply wipe with a cold wet cloth.  It’ll come right off and no one will know you’re a DYI-er!
• If you spill red wine on your clothing, dab with a clean cloth, then “spill” white wine over the stain.  Let dry for 30 minutes and rinse.  Ah, the old algebraic two-negatives-make-a-positive trick!  (remember Maxwell Smart?)
• And finally (for today, anyway), when cleaning your cast-iron skillets (never, ever use soap!), sprinkle course salt in the skillet and rub with a paper towel or cloth to remove stuck-on food.  Be sure to periodically re-season your skillets for best performance.

That’s about it for this week.  I gave myself a “lazy day” yesterday, so I need to hustle to catch up with myself!  As always, your tips and comments are welcome!  Enjoy your week…….