tag:blogger.com,1999:blog-21919809625077690152024-02-20T17:34:48.133-08:00Creative HomemakerMaryLuhttp://www.blogger.com/profile/01674780641656484010noreply@blogger.comBlogger271125tag:blogger.com,1999:blog-2191980962507769015.post-27813626234007789222023-02-27T15:13:00.001-08:002023-02-27T15:13:35.913-08:00Sprouted Whole Wheat Bread<p> </p><p class="MsoNormal" style="margin-bottom: 0in;"><b><span style="font-family: "Times New Roman",serif;">Whole
Wheat Bread-THM Style</span></b></p>
<p class="MsoNormal" style="margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif;">2
loaves<o:p></o:p></span></p>
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<p class="MsoNormal" style="margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif;">I
have been in the kitchen since I was able to stand on a chair next to my
mother. She was my 4-H leader from age 9, and I learned all of my kitchen
skills from her.<span style="mso-spacerun: yes;"> </span>She was an excellent
baker, canning aficionado and superb chef.<span style="mso-spacerun: yes;">
</span>Both of my parents felt, as I do, that homemade is best—homegrown even
better. <o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif;">We
raised chickens, turkeys, beef cattle, rabbits and a large garden of produce to
feed my brothers and sisters.<span style="mso-spacerun: yes;"> </span>We all had
certain tasks during one of our “putting up” sessions.<span style="mso-spacerun: yes;"> Mother was always telling me to be refined, and stop acting like the boys. LOL I had four brothers and two sisters, I think the masculine influence always outnumbered the feminine.</span></span></p><p class="MsoNormal" style="margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif;">We were a large family and we would buy large quantities of whole grains
to turn into flour with the grain mill in the basement.<span style="mso-spacerun: yes;"> </span>It stood on three legs with a heavy bag
underneath to catch the warm flour as it came through the mill.<span style="mso-spacerun: yes;"> </span>It smelled so good!<span style="mso-spacerun: yes;"> </span></span></p><p class="MsoNormal" style="margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif;">My mother taught me to count four pints of
wheat berries out into the hopper and plug the mill into the wall. A poof of
flour would become airborne as the grinder started up.<span style="mso-spacerun: yes;"> </span>I would watch carefully for the last of the
grain to go through the chute so that I could unplug the mill from the wall and
carefully carry the warm, heavy bag upstairs to my bread-making mother.<span style="mso-spacerun: yes;"> </span>She would have the yeast, honey and water
proofing in her mixer ready for the freshly milled flour. She added shortening,
powdered milk, salt and flour to make a perfectly soft, smooth dough.<span style="mso-spacerun: yes;"> </span></span></p><p class="MsoNormal" style="margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif;">Her hands flew over the dough as she quickly
divided, rolled and formed them into loaves, setting the four loaves aside in
their pans, tucked under a clean white dish towel.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif;">I
made her whole wheat bread for years and then recently tweaked it into a Trim
Healthy version of the same recipe.<span style="mso-spacerun: yes;"> </span>I’m
sharing the two-loaf version here: <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; mso-pagination: none;"><span style="font-family: "Times New Roman",serif;"><b>2 loaves</b><o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; mso-pagination: none;"><span style="font-family: "Times New Roman",serif;">In the bowl of a stand mixer combine:</span></p><p class="MsoNormal" style="margin-bottom: 0in; mso-pagination: none;"><span style="font-family: "Times New Roman",serif;">2 ½ cups warm water, (bathwater
temp)<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; mso-pagination: none;"><span style="font-family: "Times New Roman",serif;">1 ½ T yeast<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; mso-pagination: none;"><span style="font-family: "Times New Roman",serif;">3 T honey<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; margin-left: .05in; margin-right: 0in; margin-top: 0in; mso-pagination: none; text-indent: -.05in;"><span lang="X-NONE" style="font-family: "Times New Roman",serif; mso-ansi-language: X-NONE;">·</span><span style="font-family: "Times New Roman",serif;"> Proof these ingredients for
15 minutes to activate the yeast. If it is not bubbly after 15 minutes use
newer yeast or test your water temperature.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; mso-pagination: none;"><b><span style="font-family: "Times New Roman",serif;"> <o:p></o:p></span></b></p>
<p class="MsoNormal" style="margin-bottom: 0in; mso-pagination: none;"><b><span style="font-family: "Times New Roman",serif;">Add these to the stand mixer:<o:p></o:p></span></b></p>
<p class="MsoNormal" style="margin-bottom: 0in; mso-pagination: none;"><span style="font-family: "Times New Roman",serif;">3 T coconut oil<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; mso-pagination: none;"><span style="font-family: "Times New Roman",serif;">½ c unflavored whey protein<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; mso-pagination: none;"><span style="font-family: "Times New Roman",serif;">1 T salt<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; mso-pagination: none;"><span style="font-family: "Times New Roman",serif;">2 T vital wheat gluten or sunflower
lecithin* See Notes.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; mso-pagination: none;"><span style="font-family: "Times New Roman",serif;">4-9 cups of <b>sprouted</b> whole
wheat flour <o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; margin-left: .05in; margin-right: 0in; margin-top: 0in; mso-pagination: none; text-indent: -.05in;"><span lang="X-NONE" style="font-family: "Times New Roman",serif; mso-ansi-language: X-NONE;">·</span><span style="font-family: "Times New Roman",serif;"> Mix enough flour in to make
a soft, sticky dough, don’t add too much flour!**<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; margin-left: .05in; margin-right: 0in; margin-top: 0in; mso-pagination: none; text-indent: -.05in;"><span lang="X-NONE" style="font-family: "Times New Roman",serif; mso-ansi-language: X-NONE;">·</span><span style="font-family: "Times New Roman",serif;"> Knead the dough using your
stand mixer or by hand for 9-15 minutes or until you can use a small blob and
stretch out to perform the windowpane test</span><span style="font-family: "Garamond",serif;">.†<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; margin-left: .05in; margin-right: 0in; margin-top: 0in; mso-pagination: none; text-indent: -.05in;"><span lang="X-NONE" style="font-family: "Times New Roman",serif; mso-ansi-language: X-NONE;">·</span><span style="font-family: "Times New Roman",serif;"> Weigh out or divide evenly
into two loaves.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; margin-left: .05in; margin-right: 0in; margin-top: 0in; mso-pagination: none; text-indent: -.05in;"><span lang="X-NONE" style="font-family: "Times New Roman",serif; mso-ansi-language: X-NONE;">·</span><span style="font-family: "Times New Roman",serif;"> Roll out (no flour or oil)
into a rectangle about 9” x 12” and roll up tightly, pinching closed on the
ends and side.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; margin-left: .05in; margin-right: 0in; margin-top: 0in; mso-pagination: none; text-indent: -.05in;"><span lang="X-NONE" style="font-family: "Times New Roman",serif; mso-ansi-language: X-NONE;">·</span><span style="font-family: "Times New Roman",serif;"> Place seam side down in a
greased loaf pan and lightly spray the top with coconut or olive oil spray to
prevent drying out and splitting during baking. <o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; margin-left: .05in; margin-right: 0in; margin-top: 0in; mso-pagination: none; text-indent: -.05in;"><span lang="X-NONE" style="font-family: "Times New Roman",serif; mso-ansi-language: X-NONE;">·</span><span style="font-family: "Times New Roman",serif;"> Let rise until about 1”
above the edge of the pan.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; margin-left: .05in; margin-right: 0in; margin-top: 0in; text-indent: -.05in;"><span lang="X-NONE" style="font-family: "Times New Roman",serif; mso-ansi-language: X-NONE;">·</span><span style="font-family: "Times New Roman",serif;"> Bake in a 425 oven for 15
minutes, then turn down to 300 for 30 minutes.<span style="mso-spacerun: yes;">
</span>Turn out onto wire rack, and brush tops with butter. </span><span style="font-family: "Garamond",serif;">††<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; margin-left: .05in; margin-right: 0in; margin-top: 0in; text-indent: -.05in;"><span lang="X-NONE" style="font-family: "Times New Roman",serif; mso-ansi-language: X-NONE;">·</span><span style="font-family: "Times New Roman",serif;"> Finally, bag your read while
it is barely warm.<span style="mso-spacerun: yes;"> </span>The humidity it
provides also adds to the softness of your loaf.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; margin-left: .05in; margin-right: 0in; margin-top: 0in; text-indent: -.05in;"><span lang="X-NONE" style="font-family: "Times New Roman",serif; mso-ansi-language: X-NONE;">·</span><span style="font-family: "Times New Roman",serif;"> Store leftover slices or
loaves in the freezer.<span style="mso-spacerun: yes;"> </span>This bread
freezes beautifully.<o:p></o:p></span></p><p class="MsoNormal" style="margin-bottom: 0in; margin-left: .05in; margin-right: 0in; margin-top: 0in; text-indent: -.05in;"><span style="font-family: "Times New Roman",serif;"><br /></span></p><p class="MsoNormal" style="margin-bottom: 0in; margin-left: .05in; margin-right: 0in; margin-top: 0in; text-indent: -.05in;"><span style="font-family: "Times New Roman",serif;">This isn't the most perfect looking loaf, I got a bubble in the middle as sometimes happens. It still tastes delicious though!</span></p>
<p class="MsoNormal" style="margin-bottom: 0in; mso-pagination: none;"><b><span style="font-family: "Times New Roman",serif;"> </span></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidXRoeq2BkS5bnB9lus4nRhFgoIBeVrAmNnQNE57wgZYbWogO9esRFyWwW2jpJUKAzc5nC1mCfha2vOoto7UT8kSdbsokFTAExS7VRtJzXJ95EVP0X2xRKekzIF7Pp30deWXo3onXy0S5l7ZPZYHowOdJ-PfB4TTTxtRf1mG0l-GcFKQNUKxNx2fIdfQ/s1274/IMG_7325.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1274" data-original-width="987" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidXRoeq2BkS5bnB9lus4nRhFgoIBeVrAmNnQNE57wgZYbWogO9esRFyWwW2jpJUKAzc5nC1mCfha2vOoto7UT8kSdbsokFTAExS7VRtJzXJ95EVP0X2xRKekzIF7Pp30deWXo3onXy0S5l7ZPZYHowOdJ-PfB4TTTxtRf1mG0l-GcFKQNUKxNx2fIdfQ/s320/IMG_7325.JPG" width="248" /></a></b></div><b><br /><o:p></o:p></b><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: 0in; mso-pagination: none; text-align: center;"><b><span style="font-family: "Times New Roman",serif; font-size: 16.0pt; line-height: 115%;">NOTES:<o:p></o:p></span></b></p>
<p class="MsoNormal" style="margin-bottom: 0in; mso-pagination: none;"><span style="font-family: "Times New Roman",serif;">* Vital wheat gluten is what gives
your bread a light, spongy texture which is suitable for sandwich bread.<span style="mso-spacerun: yes;"> </span>If you don’t have it, your bread will still
be terrific, it may just have more of crumbly texture. Strong flour or bread
flour is best, but if you can’t find it, that’s ok, that’s why we add the
gluten or lecithin.</span><span style="font-family: "Times New Roman",serif; font-size: 10.0pt; line-height: 115%;"><o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; mso-pagination: none;"><span style="font-family: "Times New Roman",serif;"> <o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; mso-pagination: none;"><span style="font-family: "Times New Roman",serif;">** You want a dough that is
slightly sticky. It will become less sticky as the gluten develops.<span style="mso-spacerun: yes;"> </span>You can always add more flour, but you can’t
take it out.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; mso-pagination: none;"><span style="font-family: "Garamond",serif;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; mso-pagination: none;"><span style="font-family: "Garamond",serif;">† </span><span style="font-family: "Times New Roman",serif;">Windowpane
test: Take a small piece of dough and stretch it gently to see how thin it will
become.<span style="mso-spacerun: yes;"> </span>If you can see through it like a
windowpane, you have achieved proper gluten activation.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; mso-pagination: none;"><span style="font-family: "Garamond",serif;"> <o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; mso-pagination: none;"><span style="font-family: "Garamond",serif;">†† </span><span style="font-family: "Times New Roman",serif;">The
butter on top adds a barely significant amount of fat, but it keeps the tops
soft like a sandwich bread and it is an important step. Don’t leave this out.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; mso-pagination: none;"><span style="font-family: "Times New Roman",serif;"> <o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0in; mso-pagination: none;"><b><span style="font-family: "Garamond",serif;">© </span></b><b><span style="font-family: Vivaldi; font-size: 12.0pt; line-height: 115%;">Marvelous Mary Malone</span></b><b><span style="font-family: "Garamond",serif; font-size: 12.0pt; line-height: 115%;"><o:p></o:p></span></b></p>MaryLuhttp://www.blogger.com/profile/01674780641656484010noreply@blogger.com0tag:blogger.com,1999:blog-2191980962507769015.post-69925083499138617032023-02-05T13:09:00.002-08:002023-02-05T13:09:36.671-08:00<p> <br /></p><p align="center" class="MsoNormal" style="text-align: center;"><b><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 115%;">Five
Tips for Better Gut Health<o:p></o:p></span></b></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 115%;">We have talked and talked about why gut health is
important.<span style="mso-spacerun: yes;"> </span>The good bacteria help to
fight off the bad bacteria which can be the reason behind leaky-gut syndrome, IBS,
food allergies and even Crohn’s disease. The composition of bacteria in your
gut influences not only your digestive health but your weight, your skin, your
mental health, immune function, inflammation levels and more.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 115%;">What can you do to better your gut health? I think, as
a whole, Trim Healthy followers desire to do things in a more natural way;
through whole foods, supplements and fewer over-the-counter medicines.<span style="mso-spacerun: yes;"> </span>So, what are some tangible ways to do this
through our diet? <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBqmA3FZWSYSjHnUkFjlio13CqYdh9s6cTQbqN6_1oDIUuFE2gJ7JHrGbqBbRqQRR4LunPdP5cXyk4qZ5XX04AkVATJ0Y6aRIcV7dZAmMaZATkx4ldayt9ppcVE0U-H1WIpZfZRRpZ1h8HS1IsDFdOS646HGhreSE_k7dIALVi2QjwP3IMVbHSe5kIvg/s1000/nRainbow-Veggie-Salad-9921.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="667" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBqmA3FZWSYSjHnUkFjlio13CqYdh9s6cTQbqN6_1oDIUuFE2gJ7JHrGbqBbRqQRR4LunPdP5cXyk4qZ5XX04AkVATJ0Y6aRIcV7dZAmMaZATkx4ldayt9ppcVE0U-H1WIpZfZRRpZ1h8HS1IsDFdOS646HGhreSE_k7dIALVi2QjwP3IMVbHSe5kIvg/s320/nRainbow-Veggie-Salad-9921.jpg" width="213" /></a></div><p></p>
<p class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><b><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 115%;">Eat
more fiber-rich plant-based foods.</span></b><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 115%;"> You don’t have to be a
vegan to enhance the diversity and composition of your gut microbiome, but you
do want to up your intake of veggies, fruits, nuts, beans, whole grains and
other minimally processed plant-based foods.<span style="mso-spacerun: yes;">
</span>Plants are naturally rich in fiber and fiber is the fuel that your good
gut bacteria need in order to proliferate. When the good gut bugs break down
the fiber, they release beneficial compounds called short-chain fatty acids
(SCFAs). These healing compounds have been shown to repair damage to the
intestinal lining (“leaky gut”).<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 115%;">Below are some fiber-rich foods (and
their fuel type according to THM), to add to your weekly menu rotation. What a
variety! They fall into all fuel types!<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 115%;">Avocado-S<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 115%;">Raspberries-FP<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 115%;">Blueberries-FP<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 115%;">Pears-E<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 115%;">Apples-E<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 115%;">Peas, (Yes, KJ, even peas)-FP<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 115%;">Broccoli-FP<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 115%;">Brussels sprouts-FP<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 115%;">Sweet potatoes-E<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 115%;">Squash-E or FP <o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 115%;">Oats-E<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 115%;">Quinoa-E<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 115%;">Almonds, walnuts, pistachios-S<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 115%;">Chia seeds, flax seeds, pumpkin seeds-S<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 115%;">Beans, lentils and chickpeas or
garbanzo beans-E<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><b><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 115%;">Eat
a greater variety of plants</span></b><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 115%;">, too. Greater variety of foods and
not just the same can of green beans every night will increase the diversity of
bacterial species. Research by the American Gut Project suggests that the main
predictor of gut health is actually the variety of plant foods in someone’s
diet.<span style="mso-spacerun: yes;"> </span>Scientists found that people
eating more than 30 types of plants per week had a healthier biome than those
eating 10 or less.<span style="mso-spacerun: yes;"> </span>The fiber in each
type of plant foods seems to feed a unique species of bacteria in the gut—so eating
a greater array of plants results in a greater diversity of gut bacteria.
Eating fruits and vegetable <b>in season</b> can go a long way to improving
good gut health diversity.<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><b><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 115%;">Rid
your diet of refined sugars and carbohydrates.</span></b><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 115%;"><span style="mso-spacerun: yes;"> </span>Eating loads of refined carbs can push your
ratio of good to bad bacteria in the wrong direction and negatively affect gut
health.<span style="mso-spacerun: yes;"> </span>One “cheat-meal” can ruin your
gut health and cause your body a significant gut-health setback of a week or
more. “There’s no reason to go off-plan!” Your gut will thank you.<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><b><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 115%;">Supplement
foods with well-researched strains of probiotics. </span></b><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 115%;">While
eating more plant-based fiber-rich foods is important, probiotics can also be
very beneficial to promoting a diverse microbiome in the gut. They seem to be
especially important after a course of antibiotics or after an illness.<span style="mso-spacerun: yes;"> </span>It’s good to obtain them from natural sources
such as: yogurt, kefir, kimchi, naturally fermented sauerkraut, kombucha and
miso.<span style="mso-spacerun: yes;"> </span>Make your selection of fermented
foods as broad as possible as well.<span style="mso-spacerun: yes;"> </span>Each
fermented food will contain different strains of gut-healing bacteria.<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><b><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 115%;">Finally,
spend as much time outside in nature as possible.</span></b><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 115%;">
There’s more to gut-health than just what you put in your mouth.<span style="mso-spacerun: yes;"> </span>In fact, one of the biggest changes in day-to-day
life over the last century has been the drastic decrease in our contact with nature—plants,
animals, dirt, fresh air, etc. Many modern societies are literally walled off
from it; traveling by car to an office, up an elevator, back out to the car and
home to sit in front of a TV.<span style="mso-spacerun: yes;"> </span>The need
to get outside has never been so great! Taking steps to boost your contact with
the outside world; going for a hike, playing with your dog, walking barefoot in
the grass, digging in the garden soil, spending time with farm animals, can
expose you to millions, if not billions, of beneficial microbes that benefit
your overall health.<span style="mso-spacerun: yes;"> </span>Being active while
you are outdoors and getting in some intentional movement is always good too. It's
going to be spring soon, so take a sketchbook outside and make plans for your
garden, drag out your dog’s leash and head for the hills, go visit some baby
chicks and dream of the chicken coop you might build.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: .25in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 115%;">Gut health is so
important to our well-being.<span style="mso-spacerun: yes;"> </span>It shows
how masterful our Creator is; everything in perfect balance. When we partake of
a variety of God’s food choices, we see the beautiful array of colors, textures
and diverse nutrition that can be gained from those foods and how healthy they
can be to our bodies. Do these five things for your health—inside and out!<o:p></o:p></span></p>MaryLuhttp://www.blogger.com/profile/01674780641656484010noreply@blogger.com0tag:blogger.com,1999:blog-2191980962507769015.post-10087635235301750502023-01-15T13:18:00.001-08:002023-01-15T13:18:29.593-08:00<p> Superfoods! </p><p></p><p class="MsoNormal">Superfoods! What makes them Super, and how can we implement
them into our diets.<o:p></o:p></p>
<p class="MsoNormal">From Coffee to Turmeric, these foods can have great benefit
to our health and of course, our Trim Healthy journey.<span style="mso-spacerun: yes;"> </span>Check out this Good Housekeeping article to
read the benefits of superfoods.<span style="mso-spacerun: yes;"> </span>There’s
also a section on fermented foods.<o:p></o:p></p>
<p class="MsoNormal"><a href="https://www.goodhousekeeping.com/health/diet-nutrition/a42159185/superfoods-list-2023/?fbclid=IwAR0hDXTHj3vVZEo5_GaNUYtIsnjvAVe8n62c89D2dDsiN3TGOjtT58FWv9I">https://www.goodhousekeeping.com/health/diet-nutrition/a42159185/superfoods-list-2023/?fbclid=IwAR0hDXTHj3vVZEo5_GaNUYtIsnjvAVe8n62c89D2dDsiN3TGOjtT58FWv9I</a><o:p></o:p></p>
<p class="MsoNormal"><br /><br /><o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNMbi4d3Se7xZ2IvSJTQ7A8yA_NQ7IwNAkKsVMBIwPO523899JhrnCDX3L-fqS1bGgt1Tb-dvJzKe2CQfwBMs87XHflgAfvFEq-hgUUodhmbBD2mf7Q7rOD-FkvIaR79T5kfNVVR5QRWGykiseSn6C8YDoNo3rsljb9lJXis5yLfJFRcwPNnJXR0cJPQ/s981/turmeric-powder.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="981" data-original-width="980" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNMbi4d3Se7xZ2IvSJTQ7A8yA_NQ7IwNAkKsVMBIwPO523899JhrnCDX3L-fqS1bGgt1Tb-dvJzKe2CQfwBMs87XHflgAfvFEq-hgUUodhmbBD2mf7Q7rOD-FkvIaR79T5kfNVVR5QRWGykiseSn6C8YDoNo3rsljb9lJXis5yLfJFRcwPNnJXR0cJPQ/s320/turmeric-powder.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXOc3Szghp4EkP_urrJZGS-y5bAfpCmCgLlvma43geLiQaUT9GcZG3SsHxVB1Ffq4c0igmG0orKjBXxJttoeRJzGOZI88HF2CQQK8-0cQDnx9ZNx-uKgErpGCJiCO27pvp95XWxRPNN1ZQsfkgJSS0UJvF41vTJOF9SyZWKHfVZZHNremCsxmg8wAIng/s2964/coffee%20beans.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2964" data-original-width="2964" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXOc3Szghp4EkP_urrJZGS-y5bAfpCmCgLlvma43geLiQaUT9GcZG3SsHxVB1Ffq4c0igmG0orKjBXxJttoeRJzGOZI88HF2CQQK8-0cQDnx9ZNx-uKgErpGCJiCO27pvp95XWxRPNN1ZQsfkgJSS0UJvF41vTJOF9SyZWKHfVZZHNremCsxmg8wAIng/s320/coffee%20beans.jpg" width="320" /></a></div><br /><br /><p></p>MaryLuhttp://www.blogger.com/profile/01674780641656484010noreply@blogger.com0tag:blogger.com,1999:blog-2191980962507769015.post-35831662904796846332023-01-08T11:12:00.002-08:002023-01-08T11:12:25.806-08:00<p> </p><p class="MsoNormal">Sprouted Flour and Expensive Groceries<o:p></o:p></p>
<p class="MsoNormal">We’ve talked about sprouted flour before, how the sprouting
process lowers the glycemic index of the whole grain and helps to level your blood
sugar. Now you can buy your sprouted flour on-line at Thrive Market
(subscription), Vita-Cost, Azure Standard or Amazon.<span style="mso-spacerun: yes;"> </span>But did you know that you can make your own
sprouted flour? <br />
Recently I can across a post by Amber Smith on the main Trim Healthy Mama page describing
the process and just how those savings can add up.<span style="mso-spacerun: yes;"> </span>She compares the cost of purchasing sprouted
flour vs. creating your own.<span style="mso-spacerun: yes;"> </span>Wheat
berries (kernels) are cheaper than the sprouted flour so if you are able to do
your own, you can save money on your grocery budget.<span style="mso-spacerun: yes;"> </span>Some specialized household tools are needed, but
most you’ll already have: bowls, strainers, an oven or food dehydrator and
something to mill the wheat, a grain mill or strong blender will do the trick.<o:p></o:p></p>
<p class="MsoNormal">Check it out the FB post here: <o:p></o:p></p>
<p class="MsoNormal">https://www.facebook.com/groups/trimhealthymamas/permalink/8717001045039636<o:p></o:p></p>
<p class="MsoNormal">Also, here is another article on the web that describes how
to do it in detail.<o:p></o:p></p>
<p class="MsoNormal">https://www.theprairiehomestead.com/2011/01/making-sprouted-flour.html<o:p></o:p></p>
<p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUM6fAR0NF3plVXzhCDa0HT2RCMANIMPNsyiT8YefJWjnlP6OBCYRqdkRdx8puE7pmaqsyAAiMQYI0lAnBq0xU-8BA7sDQEZSfOdc8SwUoxLd0HRSA0x2785Za4pk-pWHpMjxfyyguB2wKu-uJrQKxQBPlzye7crO4_fjWmLtTUfBHpxcRkhglO8Odsg/s2380/sprouted_wheat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1738" data-original-width="2380" height="146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUM6fAR0NF3plVXzhCDa0HT2RCMANIMPNsyiT8YefJWjnlP6OBCYRqdkRdx8puE7pmaqsyAAiMQYI0lAnBq0xU-8BA7sDQEZSfOdc8SwUoxLd0HRSA0x2785Za4pk-pWHpMjxfyyguB2wKu-uJrQKxQBPlzye7crO4_fjWmLtTUfBHpxcRkhglO8Odsg/w200-h146/sprouted_wheat.jpg" width="200" /></a></div><br />This is what the
grain should look like after they are sprouted, just showing the tiniest of
little tails.<o:p></o:p><p></p>MaryLuhttp://www.blogger.com/profile/01674780641656484010noreply@blogger.com0tag:blogger.com,1999:blog-2191980962507769015.post-28518092888914967962022-12-11T12:51:00.000-08:002022-12-11T12:51:02.883-08:00<p> <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCI0WGFvZMORwTjUZkfQ0XHrGwg_V0ifM-tZLGcudBOuybd65oKpUOr7UdYpNT48LhYq5Gbzu718KYeCioCuu9vtLR98jIvg2vB2vbXnm8dY49rmzSFWpGH6FMQY1zA1pLCYGdUfw6LUw4_mTNMx-4Nnin_qGWe7fm0DZfJvH5igkLWDtNXZl3o7hYlA/s710/sourdough%20bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="470" data-original-width="710" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCI0WGFvZMORwTjUZkfQ0XHrGwg_V0ifM-tZLGcudBOuybd65oKpUOr7UdYpNT48LhYq5Gbzu718KYeCioCuu9vtLR98jIvg2vB2vbXnm8dY49rmzSFWpGH6FMQY1zA1pLCYGdUfw6LUw4_mTNMx-4Nnin_qGWe7fm0DZfJvH5igkLWDtNXZl3o7hYlA/s320/sourdough%20bread.jpg" width="320" /></a></div><p></p><p class="MsoNormal">Health benefits of eating sourdough.<o:p></o:p></p>
<p class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->It’s good for your gut<o:p></o:p></p>
<p class="MsoListParagraphCxSpMiddle" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l0 level2 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">a.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->The fermentation process creates properties
similar to prebiotics and probiotics<o:p></o:p></p>
<p class="MsoListParagraphCxSpMiddle" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l0 level2 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">b.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->The whole grain contains fiber which is gut
healthy as well.<o:p></o:p></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->It can lead to better digestion.<o:p></o:p></p>
<p class="MsoListParagraphCxSpMiddle" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l0 level2 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">a.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Fermentation-altered enzymes in the bread’s
wheat potentially help to counteract adverse reaction to gluten.<span style="mso-spacerun: yes;"> </span>Some gluten sensitive people can safely
consume sourdough bread.<o:p></o:p></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->It promotes healthy aging.<o:p></o:p></p>
<p class="MsoListParagraphCxSpMiddle" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l0 level2 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">a.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Habitual consumption of whole-wheat sourdough
bread may help lower the risk of various ailments in older adults.<o:p></o:p></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->It can help keep your blood sugars in a healthy
range.<o:p></o:p></p>
<p class="MsoListParagraphCxSpMiddle" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l0 level2 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">a.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Sourdough bread has a lower glycemic index and
glycemic load than breads that aren’t fermented.<o:p></o:p></p>
<p class="MsoListParagraphCxSpLast" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l0 level2 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">b.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Additionally the fiber in the whole-wheat sourdough
lowers the glycemic impact on your blood sugar.<o:p></o:p></p>
<p class="MsoNormal">What does this mean to a Trim Healthy Mama? We can enjoy a
variety of wonderful whole-grain foods such as quinoa, barley, oatmeal,
occasionally a bowl of popcorn.<span style="mso-spacerun: yes;"> </span>When you
can; souring, soaking and choosing sprouted varieties can help with the
glycemic index of those grains.<span style="mso-spacerun: yes;"> </span><o:p></o:p></p>
<p class="MsoNormal">Making sourdough breads with whole grains such as millet,
spelt, wheat, rye and others is a terrific way to make these breads easier to
digest. <o:p></o:p></p>
<p class="MsoNormal">Read more about sourdough benefits here: https://www.eatingwell.com/article/7904008/health-benefits-of-sourdough-bread-according-to-a-dietitian/<o:p></o:p></p>MaryLuhttp://www.blogger.com/profile/01674780641656484010noreply@blogger.com0tag:blogger.com,1999:blog-2191980962507769015.post-54828947180866454012022-10-03T07:56:00.001-07:002022-10-03T07:56:34.225-07:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifxqSnWJutSxaLBUnFuTw9GB5k4IFLdJHvFzGdcmbnZLeTeS4DIcf81uGPq1Fb5J7i0cxn78yOUr9Oqsp-YtzMyoF2BytSo6_0gRTAqu-uxcwYSSABtZq8T8GnVccI9Wc38FH9FVK30INtSgLgPrngD6QuXAeQr3_cxpJYhCFQp89N1FE8ToAllXRXzw/s500/milk-kefir-2-500x500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifxqSnWJutSxaLBUnFuTw9GB5k4IFLdJHvFzGdcmbnZLeTeS4DIcf81uGPq1Fb5J7i0cxn78yOUr9Oqsp-YtzMyoF2BytSo6_0gRTAqu-uxcwYSSABtZq8T8GnVccI9Wc38FH9FVK30INtSgLgPrngD6QuXAeQr3_cxpJYhCFQp89N1FE8ToAllXRXzw/s320/milk-kefir-2-500x500.jpg" width="320" /></a></div><br />Slow Your Roll, Kefir!<p></p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">Are you overrun with quarts and quarts of kefir? Is it
growing swimmingly, and now you’re swimming in it? You can slow down your
kefir, with no ill affects on your grains.<span style="mso-spacerun: yes;">
</span>This is how!<o:p></o:p></p>
<p class="MsoNormal">You’ll need:<o:p></o:p></p>
<p class="MsoNormal">3-4 quart jars, <o:p></o:p></p>
<p class="MsoNormal">3-4 airtight lids for refrigerator storage.<o:p></o:p></p>
<p class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -0.25in;"><!--[if !supportLists]--><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">1.<span style="font: 7pt "Times New Roman";">
</span></span></span><!--[endif]-->On the weekend, or whatever day you want to slow
it down, strain your grains and pour one quart of milk over the top.<span style="mso-spacerun: yes;"> </span><o:p></o:p></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -0.25in;"><!--[if !supportLists]--><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">2.<span style="font: 7pt "Times New Roman";">
</span></span></span><!--[endif]-->Place your kefir grains in the fridge with an
airtight lid.<span style="mso-spacerun: yes;"> </span>Leave them there until you
are ready for another quart of kefir. <o:p></o:p></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -0.25in;"><!--[if !supportLists]--><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">3.<span style="font: 7pt "Times New Roman";">
</span></span></span><!--[endif]-->The night before you want to start, pull them
out of the fridge and place on the counter overnight.<span style="mso-spacerun: yes;"> </span>In the morning, look for signs of separation,
small “rivers” of whey near the bottom of the jar.<span style="mso-spacerun: yes;"> </span><o:p></o:p></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -0.25in;"><!--[if !supportLists]--><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">4.<span style="font: 7pt "Times New Roman";">
</span></span></span><!--[endif]-->Strain your grains and place your kefir to
second ferment if desired.<span style="mso-spacerun: yes;"> </span>Then in the “grains”
jar, pour a quart of milk over and start it again.<span style="mso-spacerun: yes;"> </span><o:p></o:p></p>
<p class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -0.25in;"><!--[if !supportLists]--><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">5.<span style="font: 7pt "Times New Roman";">
</span></span></span><!--[endif]-->You can do this as many days/times as you’d like,
then start over with step #1.<o:p></o:p></p>
<p class="MsoNormal">Placing your grains in and out of the fridge won’t hurt them
and it keeps you from being overrun with too much kefir.<o:p></o:p></p>
<p class="MsoNormal">Enjoy! Get your gut health right and everything else will
follow!<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>MaryLuhttp://www.blogger.com/profile/01674780641656484010noreply@blogger.com0Marion, IN, USA40.5583739 -85.659144212.248140063821154 -120.8153942 68.868607736178845 -50.5028942tag:blogger.com,1999:blog-2191980962507769015.post-41653239223102258102022-09-27T06:21:00.000-07:002022-09-27T06:21:08.423-07:00<p><span style="font-family: times;"> Fermenting</span></p><p><span style="font-family: times;">I've started a new way of life. Actually it started in 2015, I just haven't written on the blog since a hundred years ago. Ha! </span></p><p><span style="font-family: times;">So, back in 2015 my doctor told me I was in the pre-diabetic category. So because it is hereditary and I don't want to be dependent on insulin, I decided it was time for a change in my diet. Controlling what goes into my body is easier than shelling out $$ for medicine.</span></p><div class="l7ghb35v kjdc1dyq kmwttqpk gh25dzvf jikcssrz n3t5jt4f" style="background-color: white; color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: times;">I’ve </span><a style="color: #385898; cursor: pointer; font-family: times;" tabindex="-1"></a><span style="font-family: times;">been a THM mama since 2015. I had a friend tell me about this way of eating when I reached out for help with my elevated blood sugar. The following year, I worked hard at losing weight and had lost over 30 pounds. Some challenging events happened, including my husband having colon cancer and us moving over 1700 miles across the country to start new jobs; and the weight came back on over three years.</span></div></div><div class="l7ghb35v kjdc1dyq kmwttqpk gh25dzvf jikcssrz n3t5jt4f" style="background-color: white; color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: times;">A year and a half ago I decided that enough was enough and I needed to regain control of the way I was eating. This time around, I paid more attention to the healing going on inside my body than what was happening on the scale. </span></div></div><div class="l7ghb35v kjdc1dyq kmwttqpk gh25dzvf jikcssrz n3t5jt4f" style="background-color: white; color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: times;">Twenty-some years ago I lost my father to diabetes related organ failure, my brother died from leukemia ten years ago so as I grow closer to the age they died I have become more aware of how every disease begins with the gut. Healing your insides is very important. </span></div></div><div class="l7ghb35v kjdc1dyq kmwttqpk gh25dzvf jikcssrz n3t5jt4f" style="background-color: white; color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: times;">Join me on this kinda-crunchy, sometimes weird, but wonderful journey to good gut health!
</span></div><div dir="auto"><span style="font-family: times;">Check out my kefir instructions <a href="file:///C:/Users/User/Downloads/Milk-Kefir.pdf">Here:</a></span></div></div>MaryLuhttp://www.blogger.com/profile/01674780641656484010noreply@blogger.com0tag:blogger.com,1999:blog-2191980962507769015.post-89685864902811877662018-03-12T12:53:00.028-07:002022-01-25T11:15:42.551-08:00Canning 101<br />
<div class="WordSection1">
<div align="center" class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; text-align: center;">
<span style="font-size: 16pt;">Beginning
Canning<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; text-align: center;">
<span style="font-size: 10pt;">With Mary
Malone<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; text-align: center;">
<span style="font-size: 10pt;">AbleQuilter@Gmail.com<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; text-align: center;">
<span style="color: white; font-size: 10pt;">208-705-9454<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 150%;">Overview:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0in 0in 0pt; text-indent: 0.5in;">
<div class="separator" style="clear: both; text-align: center;">
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</v:shape><![endif]--><!--[if !vml]--><!--[endif]--><span style="font-size: 14pt; line-height: 150%;">Canning your summer produce is not
rocket science but it is very specific.<span style="mso-spacerun: yes;"> </span>As
a beginning canner, now is not the time to improvise or create your own
recipe.<span style="mso-spacerun: yes;"> </span>There are literally thousands of
recipes out there on the web, but until you understand the science behind the
recipe it’s best to stick with recipes from a trusted resource.<span style="mso-spacerun: yes;"> </span>I recommend <b style="mso-bidi-font-weight: normal;">The Ball Blue Book</b> as a good beginning resource.<span style="mso-spacerun: yes;"> </span>(This will also be listed in the table of
resources.)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0in 0in 10pt; text-indent: 0.5in;">
<span style="font-size: 14pt; line-height: 150%;">There are two types of canning;
Boiling Water Bath canning or BWB and Pressure Canning. In this beginning class
we will be covering the first and most basic type of canning: Boiling Water
Bath canning.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0in 0in 10pt; text-indent: 0.5in;">
<span style="font-size: 14pt; line-height: 150%;">Acidic foods such as fruits or
pickles can be safely processed in boiling water. <span style="background: yellow;">Low
acid foods have a pH value higher than 4.6,</span><span style="background: white; color: black;"> they must be processed with a pressure canner unless you are
adding lemon juice or citric acid to increase the acidity level. Low acid foods
include red meats, seafood, chicken, and all fresh vegetables except for most
tomatoes. These foods</span> MUST be processed in a pressure canner under the
correct pressure and timing. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0in 0in 10pt; text-indent: 0.5in;">
<span style="background: yellow; font-size: 14pt; line-height: 150%;">High a<span style="color: black;">cid foods have a pH of 4.6 or lower.</span></span><span style="background: white; color: black; font-size: 14pt; line-height: 150%;"> They
include fruits, pickles, jams, marmalades and fruit butters. They can be
processed in a hot water bath canner.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0in 0in 10pt; text-indent: 0.5in;">
<span style="background: white; color: black; font-size: 14pt; line-height: 150%;">Here's a
brief list to give you an idea of what's appropriate for either method:</span><span style="color: black; font-size: 14pt; line-height: 150%;"><br /><strong><span style="background: white; color: black; font-size: 14pt; line-height: 150%;">Hot Water Bath Canning</span></strong></span></div></div><div class="WordSection2"><div class="MsoNormal" style="line-height: 150%; margin: 0in 0in 0pt;"><span style="color: black; font-size: 14pt; line-height: 150%;">
<span style="background: white;">Lemon</span><br />
<span style="background: white;">Apple</span><br />
<span style="background: white;">Apricot</span><br />
<span style="background: white;">Orange</span><br />
<span style="background: white;">Strawberry<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0in 0in 0pt;">
<span style="background: white; color: black; font-size: 14pt; line-height: 150%;">Berries, black, raspberries, blue, etc.</span><span style="color: black; font-size: 14pt; line-height: 150%;"><br />
<span style="background: white;">Cherry</span><br />
<span style="background: white;">Pear</span><br />
<span style="background: white;">Plum</span><br />
<span style="background: white;">Peach</span><br />
<span style="background: white;">Tomato<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0in 0in 0pt;">
<span style="background: white; color: black; font-size: 14pt; line-height: 150%;">Pickles</span><span style="color: black; font-size: 14pt; line-height: 150%;"><br style="mso-special-character: line-break;" />
<!--[if !supportLineBreakNewLine]--><br style="mso-special-character: line-break;" />
<!--[endif]--><span style="background: white;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0in 0in 10pt;">
<strong><span style="background: white; color: black; font-size: 14pt; line-height: 150%;">Pressure Canning</span></strong><span style="color: black; font-size: 14pt; line-height: 150%;"><br />
<span style="background: white;">Okra</span><br />
<span style="background: white;">Pumpkin-diced, not pureed</span><br />
<span style="background: white;">Carrot</span><br />
<span style="background: white;">Asparagus</span><br />
<span style="background: white;">Beans</span><br />
<span style="background: white;">Onion</span><br />
<span style="background: white;">Corn</span><br />
<span style="background: white;">Peas</span><br />
<span style="background: white;">Green Beans</span><br />
<span style="background: white;">Mushrooms</span><br />
<span style="background: white;">Olives</span><br />
<span style="background: white;">Meat-not bacon or sausage, too high of fat
content.</span></span><span style="font-size: 14pt; line-height: 150%;"><o:p></o:p></span></div>
</div>
<span style="font-family: "times new roman" , "serif"; font-size: 14pt; line-height: 150%;">
</span><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 150%;">Two things to remember:<o:p></o:p></span></b><br />
<br />
<div class="MsoListParagraphCxSpFirst" style="line-height: 150%; margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="MsoListParagraphCxSpFirst" style="line-height: 150%; margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="font-size: 14pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 14pt; line-height: 150%;">Low
acid foods <u>must</u> be pressure canned.<o:p></o:p></span></div><br /><div class="MsoListParagraphCxSpLast" style="line-height: 150%; margin: 0in 0in 10pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="font-size: 14pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">2.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman";">
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</v:shape><![endif]--><!--[if !vml]--><!--[endif]--><span style="font-size: 14pt; line-height: 150%;">Acidic foods can be processed in
Boiling Water Bath, (BWB)<o:p></o:p></span></div></blockquote>
<br />
<div class="MsoNormal" style="line-height: 150%; margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 150%;">Equipment:<o:p></o:p></span></b></div>
<br />
<div class="MsoListParagraphCxSpFirst" style="background: white; line-height: 150%; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l5 level1 lfo5; mso-outline-level: 3; text-indent: -0.25in;"><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhex0t7YfVSTbMHnLOaIr_IUENCv7-dDfX0NOJtFtqAoTS-Vo3NFc3LmQN_eDSObh0gI86WwaJGxxTVL_UImAGO2tBh-YwZWvEiOJ3kAN-qjg6HRWSznBVoQFth_-Rp2_VfwffagK9tjw3E/s1600/canning+kettle.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="156" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhex0t7YfVSTbMHnLOaIr_IUENCv7-dDfX0NOJtFtqAoTS-Vo3NFc3LmQN_eDSObh0gI86WwaJGxxTVL_UImAGO2tBh-YwZWvEiOJ3kAN-qjg6HRWSznBVoQFth_-Rp2_VfwffagK9tjw3E/s1600/canning+kettle.jpg" width="200" /></a></div>
<!--[if !supportLists]--></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="MsoListParagraphCxSpFirst" style="background: white; line-height: 150%; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l5 level1 lfo5; mso-outline-level: 3; text-indent: -0.25in;"><span style="font-size: 14pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman";">
</span></span></span><!--[endif]--><a href="http://erclk.about.com/?zi=7/1z4V"><b><span color="windowtext" style="font-size: 14pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;">Waterbath Canner
& Rack</span></b></a><b><span style="font-size: 14pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";">: </span></b><span style="font-size: 14pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";">A stock pot
or other very large pot can be used instead of a canning kettle, and rolls of
tin foil can stand in for the canning rack. But if you think you'll process
more </span><span style="background: white; font-size: 14pt; line-height: 150%;">than
1 batch of jam or preserves or pickles a year, having a waterbath canner and
fitted rack makes life infinitely easier.</span></div><br /><div class="MsoListParagraphCxSpMiddle" style="background: white; line-height: 150%; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l5 level1 lfo5; mso-outline-level: 3; text-indent: -0.25in;"><span style="font-size: 14pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">2.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman";">
</span></span></span><a href="http://erclk.about.com/?zi=7/3KiK"><b><span color="windowtext" style="font-size: 14pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;">Jar Lifter</span></b></a>: <span style="font-size: 14pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";">A
jar lifter helps move hot jars around smoothly and easily. Regular kitchen
tongs are an inadequate and dangerous substitute.<o:p></o:p></span></div><br /><div class="MsoListParagraphCxSpMiddle" style="background: white; line-height: 150%; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l5 level1 lfo5; mso-outline-level: 3; text-indent: -0.25in;"><span style="font-size: 14pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">3.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman";">
</span></span></span><!--[endif]--><b><span style="font-size: 14pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";">Canning Funnel: </span></b><span style="font-size: 14pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";">This
keeps as much of your jams or pickles in the jar, not on the counter.<o:p></o:p></span></div><br /><div class="MsoListParagraphCxSpMiddle" style="background: white; line-height: 150%; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l5 level1 lfo5; mso-outline-level: 3; text-indent: -0.25in;"><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div class="MsoListParagraphCxSpMiddle" style="background: white; line-height: 150%; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l5 level1 lfo5; mso-outline-level: 3; text-indent: -0.25in;"><span style="font-size: 14pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">4.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman";">
</span></span></span><a href="http://erclk.about.com/?zi=7/3KiM"><b><span color="windowtext" style="font-size: 14pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;">Lid Wand</span></b></a>: <span style="font-size: 14pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";">I
have used tongs for this in the past, but you want to keep the rubber ring
intact so you will get a good seal, a magnetic wand makes this an easy task.<o:p></o:p></span></div><br /><div class="MsoListParagraphCxSpMiddle" style="background: white; line-height: 150%; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l5 level1 lfo5; mso-outline-level: 3; text-indent: -0.25in;"><span style="font-size: 14pt; line-height: 150%; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">5.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman";"> </span></span></span><b><span style="font-size: 14pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";">Jars:
</span></b><span style="font-size: 14pt; line-height: 150%; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Canning jars come in two opening sizes,
regular and wide mouth.<span style="mso-spacerun: yes;"> </span>The contents
sizes range from 4 oz to half gallon with many shapes and sizes in
between.<span style="mso-spacerun: yes;"> </span>My favorites for gift-giving
are half-pint quilted crystal jars.<span style="mso-spacerun: yes;"> </span>They
can be found at hardware stores (really), Wal-Mart, Target, grocery stores and
even yard sales and estate sales.<span style="mso-spacerun: yes;"> </span>If you
are getting them used, second hand, make sure that the jars are free of cracks,
and nicks, especially the top sealing edge.<span style="mso-spacerun: yes;">
</span>I’m using jars from 1915 for some of my food storage.<span style="mso-spacerun: yes;"> </span>These are just for me; I don’t give these
away.<o:p></o:p></span></div><br /><div class="MsoListParagraphCxSpMiddle" style="background: white; line-height: 150%; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l5 level1 lfo5; mso-outline-level: 3; text-indent: -0.25in;"><span style="font-size: 14pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">6.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman";">
</span></span></span><!--[endif]--><a href="http://erclk.about.com/?zi=7/3KiR"><b><span color="windowtext" style="font-size: 14pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;">Extra Lids</span></b></a><b><span style="font-size: 14pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";">
and rings: </span></b><span style="font-size: 14pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";">Jars are endlessly reusable (well,
until they break!). Rings can be reused until they become dented or rusty,
whereas lids need to be replaced after each use. Having extras around and ready
to go is handy. I consider them part of my food storage, but only buy what you
will use in a year or so, the rubber seals get old after several years.<o:p></o:p></span></div><br /><div class="MsoListParagraphCxSpLast" style="line-height: 150%; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l5 level1 lfo5; text-indent: -0.25in;"><span style="font-size: 14pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">7.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman";">
</span></span></span><!--[endif]--><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 150%;">Basic kitchen tools</span></b><span style="font-size: 14pt; line-height: 150%;">: You will also need some sharp
knives, bowls, cutting boards, rubber spatulas, towels, clean wash cloths, etc.<o:p></o:p></span></div></blockquote>
<br />
<div class="MsoNormal" style="line-height: 150%; margin: 0in 0in 0pt;">
</div>
<br />
<div class="MsoNormal" style="line-height: 150%; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 150%;">Basic Method: </span></b><span style="font-size: 14pt; line-height: 150%;">Every recipe is different, but for the most part this will be
the method.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpFirst" style="line-height: 150%; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l2 level1 lfo4; text-indent: -0.25in;">
<!--[if !supportLists]--><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman";"> </span></span></span></b><!--[endif]--><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 150%;">Prepare your jars</span></b><span style="font-size: 14pt; line-height: 150%;">, count out more than the recipe calls for so that you will have enough.
Sterilize your jars by either placing them in your dishwasher on a heated dry
cycle or place them in your canning kettle and boil them for 10 minutes. You
can also put them on a cookie sheet in your oven set at 220 degrees for 20
minutes. Items that are to be processed longer than 10 minutes in the boiling
water bath need not be sterilized, just washed clean and rinsed.<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l2 level1 lfo4; text-indent: -0.25in;">
<!--[if !supportLists]--><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">2.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman";"> </span></span></span></b><!--[endif]--><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 150%;">Prepare your lids and rings</span></b><span style="font-size: 14pt; line-height: 150%;">, place the number of rings and lids you will need in a small
saucepan and cover with water.<span style="mso-spacerun: yes;"> </span>I bring
them just to a boil and then shut them off. Keep them handy near where you will
be filling the jars.<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l2 level1 lfo4; text-indent: -0.25in;">
<!--[if !supportLists]--><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">3.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman";"> </span></span></span></b><!--[endif]--><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 150%;">Prepare your produce</span></b><span style="font-size: 14pt; line-height: 150%;">, using whatever method your recipe calls for, peel, slice or cut the food
to fit in the jars and fill. I think about how I want to use the item once it
is opened and prepare the food in that way. <o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l2 level1 lfo4; text-indent: -0.25in;">
<!--[if !supportLists]--><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">4.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman";"> </span></span></span></b><!--[endif]--><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 150%;">Fill the jars with liquid</span></b><span style="font-size: 14pt; line-height: 150%;"> using either brine, syrup or boiling water. Fill the jars to
the proper headspace and using a long chopstick, wooden skewer or a “bubbler”
tool. Stick it down the inside edge of the jar to release the bubbles, and then
wipe the rims with a clean cloth or a damp paper towel.<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l2 level1 lfo4; text-indent: -0.25in;">
<!--[if !supportLists]--><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">5.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman";"> </span></span></span></b><!--[endif]--><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 150%;">Carefully place the lid on the jar</span></b><span style="font-size: 14pt; line-height: 150%;">, centering the sealing compound carefully on top. <span style="mso-spacerun: yes;"> </span>Screw the ring on just fingertip tight; screwing
it down too tight can cause the seal to fail.<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l2 level1 lfo4; text-indent: -0.25in;">
<!--[if !supportLists]--><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">6.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman";"> </span></span></span></b><!--[endif]--><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 150%;">Place the hot jars into the hot liquid</span></b><span style="font-size: 14pt; line-height: 150%;"> and bring the canner water up to a boil.<span style="mso-spacerun: yes;"> </span>Don’t set your timer for the processing until
the water begins to boil.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l2 level1 lfo4; text-indent: -0.25in;">
<!--[if !supportLists]--><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">7.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman";"> </span></span></span></b><!--[endif]--><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 150%;">Turn off the burner once</span></b><span style="font-size: 14pt; line-height: 150%;"> the timing is finished and let the jars sit in the canner to
cool for 5-10 minutes. Using the jar lifter tongs remove the jars to a
draft-free, towel-covered countertop to cool. Lift them straight up and out of
the canner! Do not tip them, or wipe off the liquid on top, it will evaporate.
Let them sit <b style="mso-bidi-font-weight: normal;">undisturbed </b>for 24
hours for the seal to cure.<span style="mso-spacerun: yes;"> </span><b style="mso-bidi-font-weight: normal;">Do not touch the seal, or retighten or
remove the rings during this time.</b><span style="mso-spacerun: yes;"> </span>You
should hear the “ping” as each jar cools. (You may not hear it, so check the
seal after 24 hours, the lid should be concave, pulled down. It should make a
nice plink sound when tapped with a spoon, not a thud.)<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpLast" style="line-height: 150%; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l2 level1 lfo4; text-indent: -0.25in;">
<!--[if !supportLists]--><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">8.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman";"> </span></span></span></b><!--[endif]--><span style="font-size: 14pt; line-height: 150%;">Once they are completely cool, <b style="mso-bidi-font-weight: normal;">remove the rings,</b> wash the jars, label,
and store.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 150%; margin: 0in 0in 0pt;">
</div>
<br />
<div class="MsoNormal" style="line-height: 150%; margin: 0in 0in 0pt; text-align: center;">
<span style="font-size: 14pt; line-height: 150%;">Removing the rings is an
important step because of these things:<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpFirst" style="line-height: 150%; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l3 level1 lfo3; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-size: 14pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 14pt; line-height: 150%;">It
keeps the ring from rusting with moisture underneath.<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l3 level1 lfo3; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-size: 14pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">2.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 14pt; line-height: 150%;">You
can easily see if the lid has sealed.<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l3 level1 lfo3; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-size: 14pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">3.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 14pt; line-height: 150%;">With
the ring on, you have a false sense of security in the seal. If the seal is
bad, the ring will keep it the lid on the jar causing you to think that the
seal is good when it’s not.<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpLast" style="line-height: 150%; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l3 level1 lfo3; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-size: 14pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">4.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 14pt; line-height: 150%;">It
also allows you to use your rings on your next canning project.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 150%; margin: 0in 0in 0pt;">
</div>
<br />
<div class="MsoNormal" style="line-height: 150%; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 150%;">Troubleshooting:<o:p></o:p></span></b></div>
<br />
<div class="MsoListParagraphCxSpFirst" style="line-height: 150%; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-size: 14pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 14pt; line-height: 150%;">Sometimes
the liquid will boil out of the jars too much and you have low-level
product.<span style="mso-spacerun: yes;"> </span>I test the seal, and mark that
jar to use first.<span style="mso-spacerun: yes;"> </span>Most of the time it is
just fine, it just may not last as long as the others. This happens for several
reasons; <o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin: 0in 0in 0pt 1in; mso-add-space: auto; mso-list: l1 level2 lfo2; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-size: 14pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">a.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 14pt; line-height: 150%;">You
may have removed the jars too soon after the processing time has finished.<span style="mso-spacerun: yes;"> </span>Let them cool for 5-10 minutes. <b style="mso-bidi-font-weight: normal;">Don’t tip the jars as you remove
them—straight up and out.</b><o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin: 0in 0in 0pt 1in; mso-add-space: auto; mso-list: l1 level2 lfo2; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-size: 14pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">b.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 14pt; line-height: 150%;">Your
headspace may not have been sufficient for the recipe, check your headspace
carefully. <o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin: 0in 0in 0pt 1in; mso-add-space: auto; mso-list: l1 level2 lfo2; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-size: 14pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">c.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 14pt; line-height: 150%;">Your
product may not have been cooked fully, apples really swell when they are
cooked, I once blew a lid completely off inside the canner.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-size: 14pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">2.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 14pt; line-height: 150%;">When
you open your newly canned foods, you should hear a sharp sucking sound when it
is opened.<span style="mso-spacerun: yes;"> </span>Take note when you hear that,
it means your food was sealed properly. <o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-size: 14pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">3.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 14pt; line-height: 150%;">A
bulging can or lid, or a broken seal means spoiled food, throw it out. (Home
canned or commercially canned.)<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-size: 14pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">4.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 14pt; line-height: 150%;">A
can or lid that shows signs of corrosion—the jar wasn’t stored properly, too
hot or moist may have caused the lid to rust.<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-size: 14pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">5.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 14pt; line-height: 150%;">Food
that has oozed or seeped under the jar’s lid, bacteria is still growing and the
food is not safe.<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-size: 14pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">6.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 14pt; line-height: 150%;">Gassiness--indicated
by tiny bubbles moving upward in the jar (or bubbles visible when you open the
can.) Again, bacteria growth is the cause, the food is not safe to consume.<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-size: 14pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">7.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 14pt; line-height: 150%;">Food
that looks mushy, moldy, slimy or cloudy<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-size: 14pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">8.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 14pt; line-height: 150%;">Food
that gives off an unpleasant or disagreeable odor when you open the jar<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpLast" style="line-height: 150%; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-size: 14pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">9.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 14pt; line-height: 150%;">Spurting
liquid from the can or jar when you open it<o:p></o:p></span></div>
<br />
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</div>
<br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 150%;">Exceptions to the Bad Food Rule:<o:p></o:p></span></b></div>
<br />
<div class="MsoListParagraphCxSpFirst" style="line-height: 150%; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l4 level1 lfo6; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-size: 14pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 14pt; line-height: 150%;">Pickles
may sometimes turn mushy if you have left them sitting too long before canning,
fresh pickles, (hours from the garden) work best to maintain firm, crunchy
pickles.<span style="mso-spacerun: yes;"> </span>Trim off the blossom end when
you make pickles, it contains an enzyme that makes the pickles soft.<span style="mso-spacerun: yes;"> </span>Cooking them too long and processing them too
long can cause them to be soft. Pickles in this state are still fine to eat,
they just aren’t as crunchy. <o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l4 level1 lfo6; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-size: 14pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">2.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 14pt; line-height: 150%;">Food
that floats: when you do a raw-pack, you will sometimes get separation of food
and liquid; the food floats to the top and liquid at the bottom. This is not a
sign that the food is bad, just shake it up and recombine the foods.<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l4 level1 lfo6; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-size: 14pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">3.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 14pt; line-height: 150%;">Jams
and jellies that do not set up: Sometimes the natural pectin level in the
fruits may cause the jelly to be in a syrup state for up to 2 weeks.<span style="mso-spacerun: yes;"> </span>Keep an eye on them, if they don’t set up,
call them syrup and use it on pancakes. You may open and reprocess using the
directions on the package of pectin.<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l4 level1 lfo6; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-size: 14pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">4.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 14pt; line-height: 150%;">When
pressure canning meats, (advanced technique) be <u>very</u> sure the fats or
oils are not present on the lid. It will cause the seal to fail. You can reheat
and reprocess or just put that jar in the fridge to eat within a week or so.<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpLast" style="line-height: 150%; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l4 level1 lfo6; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-size: 14pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">5.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 14pt; line-height: 150%;">Pressure
canned vegetables will be much softer than fresh or frozen, this is
normal.<span style="mso-spacerun: yes;"> </span>Corn, when pressure canned will
be darker, almost caramelized looking, this is normal.<span style="mso-spacerun: yes;"> </span>Corn takes a very long time to pressure can.
If you have room in the freezer, frozen corn is much better.<o:p></o:p></span></div>
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</div>
<br />
<div class="MsoNormal" style="line-height: 150%; margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 150%;">Table of Resources:<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: 150%; margin: 0in 0in 10pt;">
<a href="http://www.amazon.com/"><span style="font-size: 14pt; line-height: 150%;"><span style="color: blue;">www.Amazon.com</span></span></a></div>
<br />
<div class="MsoNormal" style="line-height: 150%; margin: 0in 0in 10pt;">
<a href="http://www.freshpreserving.com/home.aspx"><span style="font-size: 14pt; line-height: 150%;"><span style="color: blue;">http://www.freshpreserving.com/home.aspx</span></span></a><span style="font-size: 14pt; line-height: 150%;"><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 150%; margin: 0in 0in 10pt;">
<a href="http://www.canningbasics.com/"><span style="font-size: 14pt; line-height: 150%;"><span style="color: blue;">http://www.canningbasics.com/</span></span></a></div>
<br />
<div class="MsoNormal" style="line-height: 150%; margin: 0in 0in 10pt;">
<a href="http://www.organicgardening.com/cook/home-canning-basics"><span style="font-size: 14pt; line-height: 150%;"><span style="color: blue;">http://www.organicgardening.com/cook/home-canning-basics</span></span></a><span style="font-size: 14pt; line-height: 150%;"><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 150%; margin: 0in 0in 10pt;">
<a href="http://www.foodinjars.com/"><span style="font-size: 14pt; line-height: 150%;"><span style="color: blue;">http://www.foodinjars.com/</span></span></a><span style="font-size: 14pt; line-height: 150%;"> She also has several YouTube videos,
just put her name in the search box.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 150%; margin: 0in 0in 10pt;">
<a href="http://canninggranny.blogspot.com/"><span style="font-size: 14pt; line-height: 150%;"><span style="color: blue;">http://canninggranny.blogspot.com/</span></span></a><span style="font-size: 14pt; line-height: 150%;"><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 150%; margin: 0in 0in 10pt;">
<a href="http://www.savingtheseason.com/"><span style="font-size: 14pt; line-height: 150%;"><span style="color: blue;">http://www.savingtheseason.com/</span></span></a><span style="font-size: 14pt; line-height: 150%;"><o:p></o:p></span></div>
<br />
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<a href="http://www.pickyourown.org/canningresources.htm"><span style="font-size: 14pt; line-height: 150%;"><span style="color: blue;">http://www.pickyourown.org/canningresources.htm</span></span></a><span style="font-size: 14pt; line-height: 150%;"><o:p></o:p></span></div>
<br />
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</v:shape><![endif]--><!--[if !vml]--><!--[endif]--><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 150%;">Book Resources:<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: 150%; margin: 0in 0in 10pt;"> <b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 150%;">BH&</span></b><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 150%;"> </span></b><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 150%;">G “Can It!”</span></b><span style="font-size: 14pt; line-height: 150%;"> ISBN 978-1-118-21718-4 Amazon.com
list price $10.18<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0in 0in 10pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 150%;">“Food In Jars” </span></b><span style="font-size: 14pt; line-height: 150%;">by Marisa McClellan ISBN
978-0-7624-4143-3 Amazon.com list price $13.64</span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0in 0in 10pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 150%;">“Tart & Sweet”</span></b><span style="font-size: 14pt; line-height: 150%;"> by Kelly Geary & Jessie Knadler
ISBN 978-1-60529-382-0 Amazon.com list price $15.61</span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0in 0in 10pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 150%;">“Well Preserved”</span></b><span style="font-size: 14pt; line-height: 150%;"> by Mary Anne Dragon ISBN 1-55285-988-6
Amazon.com list price $16.44</span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0in 0in 10pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 150%;">“Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry”</span></b><span style="font-size: 14pt; line-height: 150%;"> by Liana Krissoff ISBN <span style="background: white;">978-1584798644 Amazon list price $15.02<o:p></o:p></span></span></div>
<h1 style="background: white; margin: 0in 0in 0pt;"><span style="font-size: medium;"><span style="font-family: "times new roman" , "serif";"><span style="color: #365f91;">“</span></span><span color="windowtext" style="font-family: "times new roman" , "serif";"><span>Ball </span></span><span color="windowtext" style="font-family: "times new roman" , "serif"; mso-bidi-font-weight: normal;"><span>Complete
Book of Home Preserving” </span></span><span style="font-family: "times new roman" , "serif"; font-weight: normal;"><span>By Judy Kingry ISBN </span></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: black; font-family: "times new roman" , "serif"; font-weight: normal;"><span>978-0778801313 Amazon list price
$12.47</span></span></span></h1>
<br />
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</div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 115%;">“The Complete Book of Small-Batch
Preserving”</span></b><span style="font-size: 14pt; line-height: 115%;"> by Ellie
Topp & Margaret Howard ISBN 978-1-55407-256-9 Amazon.com list price $7.98</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 115%;">“The Ball Blue Book”</span></b><span style="font-size: 14pt; line-height: 115%;"> Altrista Consumr Products ISBN <span style="background: white; color: black;">978-0972753708 Amazon.com list price $8.94</span><o:p></o:p></span></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 150%;"><o:p></o:p></span></b><br /><div class="MsoNormal" style="line-height: 150%; margin: 0in 0in 10pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 150%;">YouTube videos I like:<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: 150%; margin: 0in 0in 10pt;">
<span style="font-size: 14pt; line-height: 150%;"><span style="mso-tab-count: 1;"> </span><b style="mso-bidi-font-weight: normal;">The Prepper’s Wife</b> (She processes milk
products, but she seems to be very careful and her thought processes are
thorough. I’m not advocating processing milk or butter, but her other videos
are good.)<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 150%; margin: 0in 0in 10pt;">
<span style="font-size: 14pt; line-height: 150%;"><span style="mso-tab-count: 1;"> </span><b style="mso-bidi-font-weight: normal;">Katskradul </b>She is a long time prepper
and home canner.<span style="mso-spacerun: yes;"> </span>Some of her videos
aren’t good quality, but her methods are good.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 150%; margin: 0in 0in 10pt; text-indent: 0.5in;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 150%;">Jamesryanphoto</span></b><span style="font-size: 14pt; line-height: 150%;">
video series, “Shut Up, I’m Gonna Teach You Something!”-This guy is just funny.
The info here you can probably find somewhere else, but he reminds me of my
brothers and I like him.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 150%; margin: 0in 0in 10pt; text-indent: 0.5in;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 150%;">Noreen’s Kitchen</span></b><span style="font-size: 14pt; line-height: 150%;">- I love her recipes for yogurt, making your own vanilla extract, she
does great soups and stock recipes.<o:p></o:p></span></div>
<br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 150%;">Canning USA.com</span></b><span style="font-size: 14pt; line-height: 150%;">-David
Blackburn and Andrea Van Wallenburg. These guys are stiff on the camera, kind
of cheesy to watch, but the info is good.<span style="mso-spacerun: yes;">
</span>It’s one of the first canning videos I watched.<span style="mso-spacerun: yes;"> </span>I think they are in Europe despite the
Canning USA name, they use European jars and equipment.<o:p></o:p></span></div>
<br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 150%;">Things that CANNOT be
canned, no matter what other people tell you:<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: 150%; margin: 0in 0in 10pt; text-indent: 0.5in;">
<span style="font-size: 14pt; line-height: 150%;">Pasta, rice, flour products; stews
thickened with flour; creamed soups using milk products, butter, cheese, bacon.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 150%; margin: 0in 0in 10pt; text-indent: 0.5in;">
<span style="font-size: 14pt; line-height: 150%;">If you are canning a pie filling that
calls for thickener, you must use a product called Clear Jel, available
on-line. OR you can can the fruit and juice only and thicken it before putting
it into the pie. I have used corn starch but it has a tendency to break down
and become runny during the canning process, use at your own risk. It isn’t
unsafe, just not pretty.<o:p></o:p></span></div>
<br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 150%;">Unsafe Canning Methods:</span></b><span style="font-size: 14pt; line-height: 150%;"> Sealing jars in the <span style="background: yellow; mso-highlight: yellow;">oven,</span> <span style="background: yellow; mso-highlight: yellow;">dishwasher</span> or in a <span style="background: yellow; mso-highlight: yellow;">steam canner</span> are no longer acceptable practices.<span style="mso-spacerun: yes;"> </span>They are unsafe because you cannot regulate
the temperature of the food inside the jars as you can in a BWB or a pressure
canner.<span style="mso-spacerun: yes;"> </span>Also, the practice of filling
jars with hot jam, jellies or syrup and <span style="background: yellow; mso-highlight: yellow;">flipping the jar over</span> on its top is unsafe.<span style="mso-spacerun: yes;"> </span>Jams and jellies are quick, (5-10 minutes)
just take the time to do it right.<span style="mso-spacerun: yes;"> </span><span style="background: yellow; mso-highlight: yellow;">Sealing jellies with wax</span>
is no longer considered safe. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 150%; margin: 0in 0in 10pt; text-indent: 0.5in;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 150%;">Beware of “Outlaw canners,” </span></b><span style="font-size: 14pt; line-height: 150%;">those who say things like, “This is the way my grandmother
did it, and she lived to be 90 years old.” Or “Fifty to sixty years ago people
didn’t use a pressure canner, why do I need to do it that way?” Well, we don’t
use leeches and bloodletting anymore, so maybe times and techniques have
changed. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 150%; margin: 0in 0in 10pt; text-indent: 0.5in;">
<span style="font-size: 14pt; line-height: 150%;">I hope you have enjoyed our canning
session, if you have any questions feel free to give me a call or drop me an
email or a text.<span style="mso-spacerun: yes;"> </span>I’d be happy to walk
you through your f</span>irst project.</div>
<br />
<div class="MsoNormal" style="line-height: 150%; margin: 0in 0in 10pt; text-indent: 0.5in;">
<span style="mso-tab-count: 3;"> </span>Thanks for
coming!<br />
<span style="mso-tab-count: 3;"> </span>MaryLu<br />
<span style="mso-tab-count: 3;"> </span><a href="http://www.scrappermarylu.blogspot.com/"><span style="color: blue;">www.scrappermarylu.blogspot.com</span></a><span style="mso-tab-count: 3;"></span><br />
<span style="mso-tab-count: 3;"> </span>AbleQuilter@gmail.com</div>
MaryLuhttp://www.blogger.com/profile/01674780641656484010noreply@blogger.com0tag:blogger.com,1999:blog-2191980962507769015.post-70252576797592556172018-03-12T11:07:00.000-07:002018-03-12T12:51:22.046-07:00I'll make you look good<br />
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As a professional longarm quilter, in my opinion, it is my duty to make you look good. I've discussed this with several longarmers. They complain incessantly about how this client brought a quilt that has loose ends, threads, or a bit of animal fuzz. </div>
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I look at it this way; your bit of lint, or thread isn't any worse than my studio. We have a dog. He's not a dirty dog by any means, but he does shed. I use my lint roller constantly to remove fuzz from any quilt that get's quilted at Mary's Custom Quilting.<br />
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<br /></div>
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Loading your quilt on my Tin Lizzie is my job. Getting the edges straight is my job. Rolling the lint roller over your quilt to remove loose threads and lint is my job! And I'm darn good at it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDQI8pQV6SKIuxqUKMjJ-k8ZD2Ib5rkoqDp1XoVa4RJIsSneaFvirCD5dzn92SsWnmXpldJ5j9D6nIN5J7WdxUPvFLR2RAnDnDJy_Z04rIxTSu9aCwnh-RQBRPyNh9YFvyXyDjEJd8nFj7/s1600/IMG_3406.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="240" data-original-width="320" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDQI8pQV6SKIuxqUKMjJ-k8ZD2Ib5rkoqDp1XoVa4RJIsSneaFvirCD5dzn92SsWnmXpldJ5j9D6nIN5J7WdxUPvFLR2RAnDnDJy_Z04rIxTSu9aCwnh-RQBRPyNh9YFvyXyDjEJd8nFj7/s320/IMG_3406.jpg" width="320" /></a></div>
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<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Most of my customers are extremely tidy, and seams are pressed the correct way. One quilter even presses them all open so there is no bulk at the seams. Her quilts are a joy to finish!</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
But honestly, if pressing isn't really your thing, or if you have a few stray threads across your top, I'm not going to call you up and return the quilt so it comes to me perfect. That's just unreasonable. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAylBC8Vh4a6KscMIJyGU0nDvOfhp2jpNcwPONLjDR1-ANliLeKcr0e1Ng1V5I7vdRpE0jTJfq2xaztU5QMyHn4QPfNNb75QOn6FEGEdDKcoa8Msh1RuvIKsj44FW85GzLGS9hNDAjxt-e/s1600/IMG_3405.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="240" data-original-width="320" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAylBC8Vh4a6KscMIJyGU0nDvOfhp2jpNcwPONLjDR1-ANliLeKcr0e1Ng1V5I7vdRpE0jTJfq2xaztU5QMyHn4QPfNNb75QOn6FEGEdDKcoa8Msh1RuvIKsj44FW85GzLGS9hNDAjxt-e/s320/IMG_3405.jpg" width="320" /></a></div>
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Many of the quilts now days are including more interesting fabrics like Minky, flannel or Cuddle. These aren't your typical 100% cotton quilt fabrics. They make for soft and snugly baby quilts. And I'm prepared to quilt those for you too.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7vuzcrH_nrwiIHg6rwVqNv2HWkRII2OZWx51wXVrQsilS5mr9_0zXmLSwlX-oh8iEfCLBm6QBwYxgpTisKVUlhP_Kq1JchPLtLzRpppdWnFFydMPXLx7MLO4itK6F4j0lp1aCf9oy341C/s1600/IMG_3407.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="240" data-original-width="320" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7vuzcrH_nrwiIHg6rwVqNv2HWkRII2OZWx51wXVrQsilS5mr9_0zXmLSwlX-oh8iEfCLBm6QBwYxgpTisKVUlhP_Kq1JchPLtLzRpppdWnFFydMPXLx7MLO4itK6F4j0lp1aCf9oy341C/s320/IMG_3407.jpg" width="320" /></a></div>
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And let's talk about vintage quilt tops. Those amazing, unfinished quilt tops you may find at an estate sale! They're beautiful! They deserve to be finished! Bring them to me! I love finishing those pieces of history! I'll press, repair, smooth and finish them to perfection.<br />
No job too small, and no task to great. Let's get those projects completed!<br />
<br />
Mary's Custom Quilting</div>
<div style="text-align: center;">
Ablequilter@gmail.com</div>
MaryLuhttp://www.blogger.com/profile/01674780641656484010noreply@blogger.com0tag:blogger.com,1999:blog-2191980962507769015.post-24503194291238120022016-03-05T20:53:00.001-08:002016-03-05T20:53:20.350-08:00The making of ME!<div class="separator" style="clear: both; text-align: center;">
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For years I have been enamored with Mama CJT’s “Ladies”
series of quilts.<span style="mso-spacerun: yes;"> </span>You can see more of
her mini quilts <a href="http://mamacjt.blogspot.com.br/2011/09/ladies-and-swaps.html" target="_blank">here</a>.<span style="mso-spacerun: yes;"> </span>She makes the most
adorable ladies! I decided I wanted one for myself.<span style="mso-spacerun: yes;"> </span>This is how I created my “Quilt ME”</div>
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<br /></div>
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Enter, the "selfie" I'm not good at selfies, that's more of my teenage daughter's thing, not me, but I needed a good facial pic of me. I took dozens of photos. </div>
<img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5AWBU647MIeIchjRQxZ1TspMsFqZe_e23BK__TbO9lBxnO7NJUYkMT8xAKdK0GRUSveZE4wrwA6q8U1Dd_BiS6qylNePzvgMgM-HOnDiY3pXVYM0hfTcp_Mhitt8kFJjbTRYb0ILEcchd/s320/IMG_3660.JPG" width="240" /><br />
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I tried glasses up, and glasses down. Even though I always wear them up on my nose, I thought my eyes looked better over the tops of my lenses rather than through. So if you have glasses, try them both ways, I preferred them down.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVCpCbjx-DqiBMLVYyA0N7sJtTvaDqMGSRLik_M_l0YNrrSdUZo__Mb4eQYIQ0E8BvmVJspMpyVFKg_N_pxMiEajbGW3dbnG0j1d53rnOXOaRJigHYp_kwtglQCYeGOF2kBO_dcOqeW6-m/s1600/IMG_3664.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVCpCbjx-DqiBMLVYyA0N7sJtTvaDqMGSRLik_M_l0YNrrSdUZo__Mb4eQYIQ0E8BvmVJspMpyVFKg_N_pxMiEajbGW3dbnG0j1d53rnOXOaRJigHYp_kwtglQCYeGOF2kBO_dcOqeW6-m/s320/IMG_3664.JPG" width="240" /></a></div>
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I tried big smile, with teeth, and closed mouth. Closed mouth, slight smile worked for me. My ME quilt is almost serious, or mischievous.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJNXfOkxNsA7JTJIZAq0bec673Rq8xzhHYrNb6uxlJz6wF_pzcRr_EogsEencjrOHzzbDG-sx-or6iUWkn51nbfahHaQfABrOZfLRPTM0Q7zuxQFFQf6Fz8SxK5oKnGFg0uH4CeiNO_yNb/s1600/IMG_3665.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJNXfOkxNsA7JTJIZAq0bec673Rq8xzhHYrNb6uxlJz6wF_pzcRr_EogsEencjrOHzzbDG-sx-or6iUWkn51nbfahHaQfABrOZfLRPTM0Q7zuxQFFQf6Fz8SxK5oKnGFg0uH4CeiNO_yNb/s320/IMG_3665.JPG" width="240" /></a></div>
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I also took pics of my hand holding the scissors. I wanted the shape of my knuckles to be right.</div>
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Then I sketched. This is the part that I really can't help you with. I'm not a great artist, but if you know someone who does caricatures, now would be the time to call them up and ask for a favor.</div>
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I colored the sketch and made alterations to the hand. In the end I turned the scissors around.</div>
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I picked fabrics from my stash and matched my grey-blonde hair, hazel eyes and my lip color. </div>
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I used Steam A Seam 2, and laid all the parts out.</div>
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This part was a bit scary, once I ironed them down, there was no going back! Crooked smile! </div>
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I used my pattern underneath the white background fabric for placement purposes, lining up the little pieces to coincide with the pattern.</div>
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Then using a tiny zigzag stitch I carefully appliqued ever piece down and added nose stitching for a subtle nose. I added eyelash details with black thread and iris color with an Ultra Fine Point Sharpie.</div>
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I decided to flip the scissors over so the green handle would show better, and added spools for earrings.</div>
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Finally, and some years later, I put ME on the long arm and did the quilting. That part was a little scary for me, I didn't want to mess it up, so I practiced a lot on customer quilts and got better and better. </div>
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I finished my Quilt ME with a small label, hanging sleeve and binding. She hangs in my studio at <a href="https://www.facebook.com/MarysCustomQuilting/" target="_blank">Mary's Custom Quilting</a>. </div>
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Hope you enjoy the little tutorial! Let me know if I can answer any questions for you. You can use Facebook to message me at the above link or leave a comment here on my blog. Thanks for reading!</div>
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MaryLuhttp://www.blogger.com/profile/01674780641656484010noreply@blogger.com0tag:blogger.com,1999:blog-2191980962507769015.post-14766837976515548172015-10-13T09:35:00.003-07:002015-10-13T09:35:46.730-07:00A week of bundts.Bundt cakes remind me of fall for some reason. My daughter says it's the shape--that they look like pumpkins. Maybe that's it. I think it's because of the warm spicy flavors and smells I associate with those recipes. That and the reference to to one of my favorite movies. My Big Fat Greek Wedding (2002),
where Toula’s mother doesn’t know what a bundt cake is and she “fixes”
the hole in the cake with a potted flower."Ohh! It's cake!!"<br />
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Every morning for the past few days I've made a different variation of the humble bundt cake. I made a pumpkin, then banana, then apple. Today I wanted quick, so I pulled out an old recipe that I got from two different friends almost 20 years ago. <br />
Here's my altered version:<br />
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Fruit Cocktail Cake</div>
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1/4 cup butter</div>
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1 1/2 cup sugar</div>
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2 eggs</div>
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1 Tbl vanilla </div>
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2 1/2 cups flour</div>
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2 tsp. baking soda</div>
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1/2 tsp salt</div>
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1 qt home canned fruit, juice included, (older is better)</div>
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Preheat oven to 350, grease and flour your favorite bundt pan. I just ordered <a href="http://www.amazon.com/Nordic-Ware-Jubilee-Bundt-88337/dp/B00EA4BL96/ref=zg_bs_3736951_19" target="_blank">this beauty from Amazon!</a></div>
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Cream butter and sugar together until light. Add eggs one at a time and vanilla, then beat for a few minutes until creamy yellow.</div>
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Sift dry ingredients together and set aside. </div>
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Open the fruit and add to the creamed mixture, alternating with flour, carefully beating after each addition.</div>
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Pour into prepared pan and bake for 50-60 minutes until skewer inserted into the cake comes out clean.</div>
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Turn out onto a cake pedestal and dust with powdered sugar when cool.</div>
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Enjoy!!</div>
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MaryLuhttp://www.blogger.com/profile/01674780641656484010noreply@blogger.com0tag:blogger.com,1999:blog-2191980962507769015.post-1278507568877086342015-04-21T15:01:00.001-07:002015-04-21T15:01:18.553-07:00Removing a Pastor. Who is the call from anyway?I know many people who are impacted by this. Is this Biblical? You decide.<br />
<a href="http://steadfastlutherans.org/2015/04/repost-sinful-removal-of-pastors-let-me-count-the-ways/">http://steadfastlutherans.org/2015/04/repost-sinful-removal-of-pastors-let-me-count-the-ways/</a><br />
MaryLuhttp://www.blogger.com/profile/01674780641656484010noreply@blogger.com0tag:blogger.com,1999:blog-2191980962507769015.post-68015820884434941342015-01-21T13:09:00.000-08:002015-01-21T13:09:40.334-08:00Upcycle!! Feed Bag Tutorial<div class="separator" style="clear: both; text-align: center;">
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I love upcycling and using what would ordinarily be thrown away toward a good and useful purpose. Plus, chickens and bunnies are cute. So why not tote them with you to the grocery store?</div>
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Start with a 40-50 pound sack of feed. Feed the critters first and shake out all the extra feed. Some feeds are sweet and sort of sticky, so you may need to wash out the bag.</div>
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Using a roller cutter and a mat, cut the bottom, closed edge off straight. </div>
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You can also use a box knife to cut it, or draw a line with a pen and use scissors. A roller cutter will be infinitely easier.</div>
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Then, using a ruler, cut off a 2.5" strip across the bottom of the bag, this will be one handle.</div>
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Now move your ruler and cut another 2.5" strip for the other handle.</div>
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Turn the bag over and thinking about where you want the design to be, cut about 2 inches above that line, so you can hem the top of the bag. I chose to hem right above the words, "Nature Wise" for my bag.</div>
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Now, measuring from the top of the bag down about 20 inches, cut across the bottom of the bag at that mark, </div>
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making sure you are cutting at a perpendicular angle so your bag remains square.</div>
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Cut straight across the bottom.</div>
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Take the handle pieces, and cut apart at the inside seam. Cut on both sides of the glued portion and discard that piece.</div>
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Set your machine on a wide zig-zag setting. For my machine, it looks like this. width is 5.0, length is 3.0.</div>
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Fold both sides of the handle piece toward the center, overlapping both edges about a half an inch. Your handle should be about 3/4' wide.</div>
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Stitch right down the center of the handle catching both raw edges under your stitching.</div>
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Stitch down both handles, folding the edges in as you go.</div>
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Two handles done! We'll cut them to length a little bit later.</div>
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Now fold your bag inside out. It is a giant tube right now. We are going to sew the bottom closed.</div>
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Fold out the natural tucks/pleats in the sides of the bag, we will make boxed corners in a minute. </div>
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Set your machine back to a straight stitch, and sew the bottom of the bag using a half-inch seam allowance, backstitching at both ends. Pinning this "material" isn't easy unless you have strong pins, or you can use some clothes pins to hold the bottom edge in place. Or you can just "wing in" like the chickens do.</div>
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For this step, we are going to do a bit of origami, or think back to those newspaper hats everyone used to make. Fold the bottom of the bag up against the side fold and press it with your fingers. </div>
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Flip it over so the seam side is down and notice the folded lines where the bag sides are.</div>
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We are going to connect the ends of those fold lines and mark across them making a triangle.</div>
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Sew along that triangle-marked line. Back stitching at both ends.</div>
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Now move to the other side of the bag and fold the corner again. </div>
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Paying attention to the direction the bottom seam folds, make it fold one direction. Mine folds to the left. </div>
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Now, flip the bag over and mark that line again like you did on the other side. stitch across, back stitching both ends.</div>
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Fold your bag right side out, and gently push the corners out forming a box.</div>
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At the top of the bag, fold the edge down about 3/4" and finger press.</div>
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Fold again, to make a double fold. It should be just under an inch.</div>
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Stitch this down, close to the folded edge. If you have the option to use a "needle down" position, now is a good time to use it. The bag gets cumbersome.</div>
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You can use clips like this or clothespins to hold the folded edge while you stitch.</div>
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Since the bag is so bulky, I usually "tent" the end of my machine with the bag.</div>
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Take the bag out of the machine and refold the pleat at the side.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxu8z9WXc7KFGOs4U6XoH-GnpYyM8O0wxNGwfp8OyqahJYP0Yg6OwgWMuLfvix7qL0GUgViu2i0kExhOuwh6avwf5GhBAdpceWlhqsi8-UCTYFV8XNfERgeWM-0M-EWaBNJUMSuzQZficu/s1600/img_8254(rev%2B0).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxu8z9WXc7KFGOs4U6XoH-GnpYyM8O0wxNGwfp8OyqahJYP0Yg6OwgWMuLfvix7qL0GUgViu2i0kExhOuwh6avwf5GhBAdpceWlhqsi8-UCTYFV8XNfERgeWM-0M-EWaBNJUMSuzQZficu/s1600/img_8254(rev%2B0).jpg" height="200" width="150" /></a></div>
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Now we will attach the handles. Mark in from the outside edge a comfortable distance, 3-4 inches and make a small circle on the inside hemmed edge of the front and the back of the bag. </div>
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Repeat on the other side, using the same measurement. I did 4 inches, but I think 3 might be better.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0TmLqSaeKMcWUlEszf63IStybvpQgOfCddiAzVmYVlRw-Fd8zj9MgV-1WseYAoM_nrBOjJM0lIs8Z3nB8JWAO2kfqUKbN0-tPLL63BhVh0VZJKj6FL5Y9iUP-GNivrtdKouBjq7IB4kE8/s1600/img_8257(rev%2B0).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0TmLqSaeKMcWUlEszf63IStybvpQgOfCddiAzVmYVlRw-Fd8zj9MgV-1WseYAoM_nrBOjJM0lIs8Z3nB8JWAO2kfqUKbN0-tPLL63BhVh0VZJKj6FL5Y9iUP-GNivrtdKouBjq7IB4kE8/s1600/img_8257(rev%2B0).jpg" height="200" width="150" /></a></div>
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Cut your handles at about 24 inches, </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMbQGMGtvwoRtpRSf9lpp1XT5gkO0qVC3ac77Yf6CDZioBP10nL28fFKlyTkRQ9OvXfcirHaklC3mNfkCMOhjf_3jUB64tE5f6XbM9PoSKL56rZAFTgx02JBW3jScJa-5jHsb_wkFtyktJ/s1600/IMG_8263.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMbQGMGtvwoRtpRSf9lpp1XT5gkO0qVC3ac77Yf6CDZioBP10nL28fFKlyTkRQ9OvXfcirHaklC3mNfkCMOhjf_3jUB64tE5f6XbM9PoSKL56rZAFTgx02JBW3jScJa-5jHsb_wkFtyktJ/s1600/IMG_8263.JPG" height="200" width="150" /></a></div>
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and using a straight stich, sew the handles to the inside of the bag using a large X.</div>
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There you have it! A new tote bag to carry to the feed store, maybe you can bring home a new bunny inside. </div>
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MaryLuhttp://www.blogger.com/profile/01674780641656484010noreply@blogger.com2tag:blogger.com,1999:blog-2191980962507769015.post-65041584491902735022014-12-09T11:42:00.002-08:002014-12-09T11:42:08.903-08:00Beginning Quilting Tutorial--Log Cabin Style<div class="separator" style="clear: both; text-align: center;">
Quilting to me is the epitome of frugality. I'm not a Fabric Snob, and let me just say, there are NO Quilt Police! No one is going to look at your creation that you made with your own hands and tell you that "this is wrong, or you didn't match that, etc. etc." </div>
If they do, let them go, you don't need that kind of negativity in your life!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis2MwqIDM3Ghf1JG-s7ecCDKVrHYZ0UU-BpicZrCbHnCDAovVNxuYZ917PBAPBN_O65V_fJpmt-w14_MUXiZIht1dTRirsL6lkDIojRvdNUPRy8QMg2FceV2O0YBQ5UEaPH8kob0YTzGys/s1600/IMG_7615.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis2MwqIDM3Ghf1JG-s7ecCDKVrHYZ0UU-BpicZrCbHnCDAovVNxuYZ917PBAPBN_O65V_fJpmt-w14_MUXiZIht1dTRirsL6lkDIojRvdNUPRy8QMg2FceV2O0YBQ5UEaPH8kob0YTzGys/s1600/IMG_7615.JPG" height="240" width="320" /></a></div>
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So, to get started, you've got a pile of scraps. Maybe someone gave them to you, maybe you saved them from some crafty project, maybe they are clothes that you no longer wear. Whatever the reason, this is where we begin. I find it easiest to work with small squares and strips. I cut my scraps into usable sizes. I think of them like building blocks, or Legos. You are just going to take a small piece and sew it together to make a bigger piece, and so on, and so on. </div>
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<div style="text-align: center;">
Begin by finding a strip, and a handful of squares. Lay the strip face up, and the squares on top, facing down. Line them up in front of your needle and stitch, using the edge of the presser foot as a guide. We aren't going to be really persnickety about a 1/4 inch seam allowance. This is scrappy quilting!</div>
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<div style="text-align: center;">
Butt the next square up against the edge of the last one. In our example, lay the floral up against the bottom edge of the red. aligning that right raw edge. Stitch down the strip.</div>
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Continue on until you have stitched all your squares down to the strip. Remove the units from the machine.</div>
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<div style="text-align: center;">
"Finger press" them to one side. And cut in between each set using a rotary cutter or scissors. </div>
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<div style="text-align: center;">
Any of these blocks can be made with just scissors. Our ancestors didn't have cool tools like we have now, but they made some gorgeous quilts!</div>
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Lay your next strip out and lay your units from the previous set face down on top of the strip, aligning the raw edge on the right. If you have some bump-outs from previous seams, just trim those off. Eye-balling is fine. Accuracy is not an issue here.</div>
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Stitch, repeat. Laying each unit onto the strip as before. </div>
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Remove the piece from the machine and at the ironing board, press the piece with the seam going towards the strip you just stitched. </div>
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Cut this strip apart between each "unit."</div>
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<div style="text-align: center;">
If you happen to have a angled piece that needs squared up, fit the triangle in, making sure your triangle is BIGGER than the chunk that needs filling to allow for a seam allowance.</div>
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<div style="text-align: center;">
Lay it face down, matching the raw edge. Leave a "dog-ear" on each end of the seam.</div>
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Run your stitching line in the "valley" where the two pieces meet.</div>
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Fold the triangle back and press, finger press or press with an iron.</div>
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<div style="text-align: center;">
As you build your blocks, feel free to trim and straighten each building block as you go.</div>
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<div style="text-align: center;">
Again, with rotary cutter, ruler and mat or with scissors.</div>
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If you want to create a diagonal corner to create interest, lay your triangle piece on top and scoot it to the right to allow for a seam. </div>
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<div style="text-align: center;">
Cut off the triangle section of your block and remove.</div>
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<div style="text-align: center;">
Lay your new triangle piece on top, right sides together and make sure you allow for those dog ears on each end.</div>
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Stitch as before, fold back, press and trim off the dog ears.</div>
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<div style="text-align: center;">
Continue in this manner, adding strips, and making your block larger and larger until you are satisfied with the size. I'm cutting mine here at 6x6" square. Lay your ruler, or your square template if using scissors. Cut to size.</div>
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When using your rotary cutter, cut two sides and then turn the piece, and cut the other two sides.</div>
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Be sure to carefully line up the cut edge when moving your ruler.</div>
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Voila! Your finished block!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcLv-mVXP8gfPxfUyExnMJ9MetIZV6P09vqY6MHyl7zOa2iCzi7WLlb6o3gejNYoga26xSRnYmZvzJdZ7pEudi4-meyHZ9WQmXufQTgE8N1rHStNFOXf-JzSOS850XNopNqO67pC7lymPi/s1600/IMG_7651.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcLv-mVXP8gfPxfUyExnMJ9MetIZV6P09vqY6MHyl7zOa2iCzi7WLlb6o3gejNYoga26xSRnYmZvzJdZ7pEudi4-meyHZ9WQmXufQTgE8N1rHStNFOXf-JzSOS850XNopNqO67pC7lymPi/s1600/IMG_7651.JPG" height="320" width="240" /></a></div>
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I piece these when I'm bored or when I just have a few minutes to sew. They are stacked in a drawer in bundles of ten. I safety pin them together to help me count. </div>
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You can piece these together side by side or add solid colored squares. The possibilities at this point are endless.</div>
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Thanks for reading. I'll be posting what to do with these in an upcoming tutorial. Keep building those blocks and we'll create something useful and beautiful!</div>
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MaryLu at Able Farm!</div>
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If you have any questions, post a comment here and I'll answer as quickly as possible! Thanks!</div>
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MaryLuhttp://www.blogger.com/profile/01674780641656484010noreply@blogger.com1tag:blogger.com,1999:blog-2191980962507769015.post-43130319065531092682013-09-15T15:18:00.002-07:002013-09-15T15:18:31.983-07:00My family should totally thank Ree DrummondI love me some <a href="http://thepioneerwoman.com/">Pioneer Woman</a>! I have been a follower on her blog for a while now, but now that I have my own ranch--it pales in comparison to hers, but one can dream--I have been watching every episode. My DVR is full. Don't anyone touch the delete button, either. I'll have your hide.<br />
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I have implemented many of her ideas in my own homemaking. I store my staples in mason jars, (actually, I did that before I came to love her.) I love cowboy boots, horses and basset hounds. <br />
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I don't have a basset hound yet, but I'm working on it. I just have to reconcile the fact that the hound might actually sleep on my couch. I'm not ok with that yet. <br />
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I use handkerchiefs for napkins now just like she does.<br />
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I homeschool, just like she does. I'm a blogger, just like she is, I could go on and on!</div>
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We are practically twins!</div>
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But since I have begun watching The Pioneer Woman on Food Network, my cooking has really improved. I have made the most amazing <a href="http://thepioneerwoman.com/cooking/2013/03/drop-biscuits-and-sausage-gravy/">biscuits</a>.<br />
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Her four layer chocolate cake has nearly put me in a sugar coma, and put me in good standing with friends and family.</div>
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Her <a href="http://thepioneerwoman.com/cooking/2010/03/passover-brisket-i-think/">brisket</a> is to die for! I even nearly killed myself after making her <a href="http://thepioneerwoman.com/cooking/2008/02/the_meal_of_love_part_2_roasted_garlic_mashed_potatoes/">mashed potatoes</a>. Ok, not really. But the knife did get me pretty good. I blame it on the knife, not the recipe or the cook.<br />
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All I got say is, my family should all be writing thank-you letters to Ree. I obsess about her a lot, but she is the reason my family is eating so well.<br />
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Thank you, Pioneer Woman!<br />
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MaryLuhttp://www.blogger.com/profile/01674780641656484010noreply@blogger.com4tag:blogger.com,1999:blog-2191980962507769015.post-10648223343169772632013-07-29T14:00:00.000-07:002013-07-29T14:00:20.141-07:00My name may be Mary, but I'm a MarthaWe never outgrow the need for lessons. And we should constantly be learning. But sometimes we have to learn and relearn a particular concept over and over again.<br />
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A week ago I had out of town company. The first visit from these dear friends in my new home. I wanted everything to be perfect. I had cleaned the guest room, changed the sheets, set out a soft stack of towels for my guests, written out a menu and purchased all the food. <br />
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Our visit was going splendidly!! <br />
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Sunday morning though, in a rush to get the meal in the crock pot I was cutting potatoes<span style="color: red;"><span style="color: black;">--</span>"distracted with much serving"</span> and cut off the end of my finger. I don't want to be graphic but this was bad. I gave new meaning to the term "meat and potatoes." I grabbed a handful of paper towels and, (calmly? Can't remember) asked my friend to come see if she thought I needed to go see the Doc. Um, yes. We did.<br />
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Even while walking out the door to the Emergency room I was flinging instructions to my teenage girls, "Finish the potatoes, add carrots, add some water to the crock, do this, do that, hold down the fort." Oh, so distracted!<br />
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<em>Luke 10:38-42 "<span class="text Luke-10-38">Now as they went on their way, Jesus entered a village. And a woman named <sup class="crossreference" value="(<a href="#cen-ESV-25393A" title="See cross-reference A">A</a>)"></sup>Martha <sup class="crossreference" value="(<a href="#cen-ESV-25393B" title="See cross-reference B">B</a>)"></sup>welcomed him into her house.</span> <span class="text Luke-10-39" id="en-ESV-25394">And she had a sister called <sup class="crossreference" value="(<a href="#cen-ESV-25394C" title="See cross-reference C">C</a>)"></sup>Mary, who <sup class="crossreference" value="(<a href="#cen-ESV-25394D" title="See cross-reference D">D</a>)"></sup>sat at the Lord's feet and listened to his teaching.</span> <span class="text Luke-10-40" id="en-ESV-25395">But Martha was distracted with much serving. And she went up to him and said, “Lord, do you not care that my sister has left me to serve alone? Tell her then to help me.”</span><span class="text Luke-10-41" id="en-ESV-25396"><sup class="versenum"> </sup>But the Lord answered her, <span class="woj">“Martha, Martha, you are <sup class="crossreference" value="(<a href="#cen-ESV-25396E" title="See cross-reference E">E</a>)"></sup>anxious and troubled about many things,</span></span> <span class="text Luke-10-42" id="en-ESV-25397"><span class="woj">but one thing is necessary.<sup> </sup>Mary has chosen <sup class="crossreference" value="(<a href="#cen-ESV-25397F" title="See cross-reference F">F</a>)"></sup>the good portion, which will not be taken away from her.”</span></span></em><br />
<span class="text Luke-10-42"><span class="woj"></span></span><br />
<span class="text Luke-10-42"><span class="woj">Oh, Lord! This lesson? That must mean that my inner Martha is rearing her ugly head again.</span></span><br />
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You see, Martha is a do-er. Mary is a thinker. I have always been a do-er. Now, this is not to say that doing things is bad, not at all. The world needs Marthas. Otherwise, pot luck dinners would never happen, meals on wheels wouldn't get delivered, and quilt donations wouldn't get made. The world and the church need hospitable Marthas. <br />
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But Martha has a problem. She is very good at juggling. She isn't good at balancing. When you juggle, you have to keep moving, you toss this bowling pin up and while it's on its way up you toss another, then throw a spinning plate into the mix, then how about you take on a Sunday School project, or maybe a charity quilt, then surely you can take a meal to the homebound in your spare time. While they are all in the air above our heads everything is peachy! And maybe you can get off a few classy hand tricks and get them sailing again, but sooner or later it all comes crashing down.<br />
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Mary on the other hand is very good at balance. She knows her limits, she only has two hands. She knows that she can only do so much and she doesn't over commit. Balancing acts require quiet concentration. A balance artist doesn't move around very much. They stand still while they achieve the perfect harmony between movement and stillness.<br />
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Psalm 46:10 “<b>Be</b> <b>still</b>, and know that I am God. I will <b>be</b> exalted among the nations, I will <b>be</b> exalted in the earth!” <br />
<br />After I cut my finger, I was forced to be still. It took the nurses and the Doc quite a while to get the bleeding stopped and I was told in no uncertain terms to go home and sit. No running around the kitchen, no weeding the garden, no feeding or grooming animals especially! There was danger in doing any of these things. Bleeding could continue, infection could be introduced. The answer was to BE STILL!<br />
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Ok, God. I get it. Sit and visit with my friends. Stop all the busy-ness of trying to make everything perfect and just<strong> be.</strong> <strong>Being</strong> is hard for Martha. She gets so worked up watching Mary just SIT there. Lord, don't you know that there are disciples to feed, the kitchen is a mess and, these servant girls just don't do things the way I would, and, and, and...Make her help me!!<br />
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"Martha, Martha. (Can't you just HEAR His tender voice?) You are anxious and troubled about many things. Only one thing is necessary."<br />
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I'm sure you know of Stephen R. Covey and his Franklin Planner. I do. I have three of them! My husband has two of them. We are a Franklin Family! To a Martha, there is something cathartic in having all your ducks in a row. We love lists and check-boxes. Oh, it makes my heart sing!<br />
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Well, Mr. Covey has written a book called, "First Things First." In his book he talks about prioritizing. He uses a visual lesson with a large jar, rocks, pebbles, sand and water. I'm sure you have all seen a similar illustration, you must fit the rocks in first, then the pebbles, then the sand in order to get all of the items in the jar.<br />
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That is not to say that if you do the important things then you can do it all. It just means that the important things DO get done and then more of the lower-list items can squeeze into the spaces.<br />
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Jesus is the most important thing in our life. Our relationship with Him should come first. The pebbles would be the next layer of responsibility--our family. They will fit in pretty easily into those spaces because Jesus will wrap our family relationships with love. The next items on our list would be church/work/friendships. As long as our relationship with Jesus Christ is in our life-jar first, many other things can fit in.<br />
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So, my lesson? It's ok to be a do-er. It's ok to be a thinker. Jesus loves both Mary and Martha. He just wants our full attention when he is sitting in our parlor. No distractions, pull out some sandwiches and glasses of water. He'll transform the feast.<br />
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He is the Rock, all the rest will fit into the spaces.<br />
<span class="keywordresultextras"></span><span class="text Luke-10-42"><span class="woj"></span></span><br />
<span class="text Luke-10-42"><span class="woj"></span></span><br />MaryLuhttp://www.blogger.com/profile/01674780641656484010noreply@blogger.com3tag:blogger.com,1999:blog-2191980962507769015.post-71078906887959433782012-12-21T09:49:00.001-08:002012-12-21T09:49:24.979-08:00Aunt Emma's Chocolate Mint CookiesThis recipe has been a favorite in our home for years. Mom always made them every Christmas. Mom and Dad also had them made by the hundreds for their 40th wedding anniversary in 1988.<br />
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They are printed in The Durrant Family Cookbook "A Home-Cooked Heritage" page VIII-1 (cookie section) Book published in 1991, reprinted December 2010.<br />
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I don't know when they became a holiday staple in our house, but I have to make them every year too. These cookies just seem to say Merry Christmas to me. <br />
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This is a three-step cookie, but it really couldn't be easier. It has a brownie base, a creamy frosting filling and a bitter-sweet dark chocolate topping. Yum! I double this recipe to fit in a large, 12x14 sheet pan.<br />
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2 eggs, beaten<br />
1 c. sugar<br />
1/2 tsp peppermint extract or 5-6 drops of peppermint oil<br />
1/2 c. margarine melted (I use butter)<br />
2 squares melted unsweetened baking chocolate<br />
1/2 c. sifted flour<br />
1/2 c. walnuts, chopped small<br />
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Beat eggs, (but not like I did,) margarine and sugar together well. Add chocolate and flavoring. Then add flour and nuts. Pour into a 9" square pan. Bake at 350 for 25 minutes. Cool and ice with:<br />
1 c. Powdered sugar<br />
1 T. cream<br />
2 T. soft margarine (again, I used butter)<br />
3-4 drops of peppermint oil<br />
Put in the fridge for about 10 minutes until the icing is set, then cover with:<br />
1 square of bitter/sweet chocolate melted together with 1 T. melted butter.<br />
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When set, cut into small squares.<br />
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Maybe one of my relatives can remind me who Aunt Emma is and why we love her cookie so much.<br />
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MaryLuhttp://www.blogger.com/profile/01674780641656484010noreply@blogger.com0tag:blogger.com,1999:blog-2191980962507769015.post-60387096662556803602012-12-14T16:48:00.000-08:002012-12-14T17:02:59.324-08:00Mending Jeans<div style="clear: both; text-align: center;">
My cousin asked me today if people still really do this, well, yes, I still do.</div>
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My hubby regularly rips holes in knees and so do my four boys. Buying new jeans is just not an option for us. I have even been known to pick some up at the thrift store and repair them as well. Boys size 10-12 jeans are hard to come by so I'll take what I can get.</div>
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Here's a little tutorial on how I accomplish this task without the use of those yucky iron-on patches.</div>
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First of all, I keep any lower pant legs that I cut off from making denim shorts out of the "too-bad-to-mend" pairs. </div>
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This is my "patch" material.</div>
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Step one: Open up the leg seam about 8 inches past the seam on both sides. Give yourself plenty of room to get into the leg area.</div>
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Step two: Cut your patch about 1-2 inches bigger than the size of the hole. Make it a nice square or rectangle in proportion with the hole.</div>
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Step three: Turn your pant leg inside out and stick a large ruler inside or a piece of heavy cardboard so you have a surface to pin against. Placing the right side of the patch to the wrong side of the pant leg, pin the patch in place. Be careful, don't prick yourself, and now turn the pant leg right side out.</div>
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Step four: Using a wide zig-zag, stitch the patch down reaching underneath and removing pins as you come to them. Stay about 1 inch away from the hole and feeling with your fingers to be sure you are still on the patch as you sew. You should have plenty of room with that leg seam opened.</div>
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Step five: Now, clip diagonally into the corners of the pant leg and carefully trim away just the frayed edges. Turn this flap under and top stitch zig-zag over this edge holding it into place.</div>
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This shows me rounding the fourth edge and stitching all those edges down.</div>
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Step six: turn the pant leg wrong side out and carefully trim away the edges of the patch, being careful to only trim the patch and not the pant leg.</div>
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Finally, step seven: close the pant leg seam. I zig-zag the edge mimicking the serged factory edge and then I use a straight stitch on top of the former stitching line.</div>
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The finished patch! </div>
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These jeans have a lot of life in them still and I may be able to pass them on to the next two kids too!</div>
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MaryLuhttp://www.blogger.com/profile/01674780641656484010noreply@blogger.com4tag:blogger.com,1999:blog-2191980962507769015.post-76880702941752836692012-10-14T09:54:00.001-07:002012-10-14T09:55:43.873-07:00Beginning Canning ClassYesterday was my first beginning Canning class. I had three lovely ladies attend. We had such a good time learning and working together. <br />
I heard this quote this morning and I think it really applies, "Give a woman a jar of food and you feed her for a day, but teach her how to can an you feed her and her family for a lifetime!" <br />
What an amazing legacy. I'm honored to have the opportunity to impart some knowledge of the craft to these ladies. <div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj2jbz7So66lXIaGegIxHHtZt16AAgKiYKOVzRkguhjEQhMD6NQPsSFEDuvErC2mChshh4n8BH2tNk5Ih9YmiOdzOEyyk_FEuQqu4TZ-9uawmb1bbgR8oM9gixVQgMrMOPY1kZ5hbfCs6J/s640/blogger-image-1221702366.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj2jbz7So66lXIaGegIxHHtZt16AAgKiYKOVzRkguhjEQhMD6NQPsSFEDuvErC2mChshh4n8BH2tNk5Ih9YmiOdzOEyyk_FEuQqu4TZ-9uawmb1bbgR8oM9gixVQgMrMOPY1kZ5hbfCs6J/s640/blogger-image-1221702366.jpg" /></a></div>MaryLuhttp://www.blogger.com/profile/01674780641656484010noreply@blogger.com1tag:blogger.com,1999:blog-2191980962507769015.post-70145850295321160852012-09-28T11:18:00.001-07:002012-09-28T11:18:29.109-07:00Canning shelvesMy kids and I built these shelves after only one day of planning and one day of building. <div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs0ouUZGXjkJuJ9suq6H-EIwZoXK6r8M5im7sk5KcwQK2mSnD2_oFFjI6paThYfHanRf7MiWZmwDeLEjNjW5_88mWx5hhAY7qUQBSp8nR3aAvmAJ9Tl-rNdMq4MAqDFSExLlowAHzBaSG4/s640/blogger-image-2065511649.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs0ouUZGXjkJuJ9suq6H-EIwZoXK6r8M5im7sk5KcwQK2mSnD2_oFFjI6paThYfHanRf7MiWZmwDeLEjNjW5_88mWx5hhAY7qUQBSp8nR3aAvmAJ9Tl-rNdMq4MAqDFSExLlowAHzBaSG4/s640/blogger-image-2065511649.jpg" /></a></div>MaryLuhttp://www.blogger.com/profile/01674780641656484010noreply@blogger.com4tag:blogger.com,1999:blog-2191980962507769015.post-28105075884978737152012-09-04T17:06:00.001-07:002012-09-04T17:09:40.220-07:00Thrift store findI found this at the local thrift store and brought her home with me. <br />
I'm not good with anything other than dating the machine. Can anyone tell me what model she is and how I can get parts. <br />
Thanks!!<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3WjOOYHhjXjZ6Mdo0lWG2lH1Hymrea3v-NrP-HjEAvMaYk9AnPFl481DZTPgedHHIqya9lboW7TwL01ZUmCLJg6DVQE3Hut5snXRt2e9G4ulNmbQ1CLjm7WuDN1YlC5S5lgc0KEuxCMT9/s640/blogger-image-1968149669.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3WjOOYHhjXjZ6Mdo0lWG2lH1Hymrea3v-NrP-HjEAvMaYk9AnPFl481DZTPgedHHIqya9lboW7TwL01ZUmCLJg6DVQE3Hut5snXRt2e9G4ulNmbQ1CLjm7WuDN1YlC5S5lgc0KEuxCMT9/s640/blogger-image-1968149669.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjazcm1eKyZS1XzrvEGTKsCmssDsnveADfAl8VF2At8H_1gFOyNrlb3S5IjL-vwfI3v3N9rPdxk7QtS0CrbN-2ouC_5udbMd0J8Ar5L3cAATi9WWgfQjKPT71qTGSc3Pn4xsCK3l-q2wDEZ/s640/blogger-image--1399726024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjazcm1eKyZS1XzrvEGTKsCmssDsnveADfAl8VF2At8H_1gFOyNrlb3S5IjL-vwfI3v3N9rPdxk7QtS0CrbN-2ouC_5udbMd0J8Ar5L3cAATi9WWgfQjKPT71qTGSc3Pn4xsCK3l-q2wDEZ/s640/blogger-image--1399726024.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsGatvW6URcD511Ss5ADzwqaoEo8Lykupf-ln2aF1ohTLOUqrs7swKBh9whMbUU_sEOsHaNS355-j5uALT2LpJxOLxt7CDRsqMyD6LrtUXidcylfTO_uQrCK8GD93zYOKMNvg4YYSB8by5/s640/blogger-image-187346406.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsGatvW6URcD511Ss5ADzwqaoEo8Lykupf-ln2aF1ohTLOUqrs7swKBh9whMbUU_sEOsHaNS355-j5uALT2LpJxOLxt7CDRsqMyD6LrtUXidcylfTO_uQrCK8GD93zYOKMNvg4YYSB8by5/s640/blogger-image-187346406.jpg" /></a></div>MaryLuhttp://www.blogger.com/profile/01674780641656484010noreply@blogger.com1tag:blogger.com,1999:blog-2191980962507769015.post-21376570304044996572012-08-13T08:51:00.003-07:002012-08-13T08:53:29.090-07:00Durrant Cookbook-Powerhouse Pudding<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvvhUsJ36Skh7eFq2QShP2GccGhagysLe5t7BMZgtQIvqQMCWJoSd8pg42WQJFnE9NwbSRVzkyJVQDtHXnLmjIpHf9NzV-Z6zUcpJ0_WSggdxHc4rr3DshENvhBRXfheDW5GwGerCrF-6E/s1600/IMG_2228.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvvhUsJ36Skh7eFq2QShP2GccGhagysLe5t7BMZgtQIvqQMCWJoSd8pg42WQJFnE9NwbSRVzkyJVQDtHXnLmjIpHf9NzV-Z6zUcpJ0_WSggdxHc4rr3DshENvhBRXfheDW5GwGerCrF-6E/s320/IMG_2228.JPG" width="240" /></a></div>
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Here's another quick review from the Durrant Family Cookbook, A Home-Cooked Heritage.</div>
I believe this recipe originally came from the back of the Cream of Wheat container, but I have done research on the web and I can't seem to find any evidence of that. Maybe it's just lost to everyone but we Durrants who have the cookbook.<br />
So, here is our family-favorite breakfast.<br />
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It was originally published in the dessert section of the Durrant Cookbook because of the name pudding, but it's really hot cereal.</div>
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POWERHOUSE PUDDING<br />
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8 c. milk (I use 8 c. water and 2-3 c. powdered milk)</div>
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1 tsp salt.</div>
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1 c. Instant Cream of Wheat</div>
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4 eggs, beaten</div>
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Bring milk and salt to a boil. Slowly sprinkle in Cream of Wheat, stirring constantly. Keep stirring over medium heat for 1 minute. Remove from heat. Beat a little of the hot cream of wheat into the beaten eggs. Return egg mixture to pan, stir and cook 1 minute more. </div>
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Add your choice of flavoring and serve hot or chilled.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJB8BMYShunVdULfuH5slTqihtT7J08I23luhvIhOTnAGxQhonzgHKf55-_90W3UO62qsGshmLVAgveVDrC2EwGI50tAx2bO_qr7EypJp0iY6LbgTxT2tXSrd-kGLMGQKCGi-P2Pd2oESP/s1600/IMG_2226.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJB8BMYShunVdULfuH5slTqihtT7J08I23luhvIhOTnAGxQhonzgHKf55-_90W3UO62qsGshmLVAgveVDrC2EwGI50tAx2bO_qr7EypJp0iY6LbgTxT2tXSrd-kGLMGQKCGi-P2Pd2oESP/s320/IMG_2226.JPG" width="240" /></a></div>
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VANILLA FLAVORING</div>
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Stir in 1/3 c sugar, 2 tsp. vanilla, 1 tsp almond flavoring. Top with frozen strawberry jam.</div>
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CHOCOLATE FLAVORING</div>
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Stir in 1/2 c. sugar, 3/4 c. semi-sweet chocolate bits as Cream of Wheat cooks. Top with milk or cream.</div>
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When I make this, I beat the eggs into the sugar and the vanilla and almond extracts and then continue as directed. </div>
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Enjoy!!</div>
MaryLuhttp://www.blogger.com/profile/01674780641656484010noreply@blogger.com1tag:blogger.com,1999:blog-2191980962507769015.post-83521251082182865502012-07-28T16:03:00.000-07:002012-07-28T16:08:57.072-07:00Laundry soap revisited...<div class="separator" style="clear: both; text-align: center;">
I'm frugal. </div>
Some may call me down right cheap.<br />
That's ok. When you have a family as big as ours you have to find ways to be creative. When Bear bought me a new washer and dryer set, we stocked up on Arm and Hammer liquid laundry detergent. I like it, it works and it's pretty cheap too. <br />
But this month, our budget took a major hit. Big Blue, my '98 Suburban blew the engine. She was very sick. So, her new heart is costing us this month's grocery budget and then some. I had to find ways of cutting corners.<br />
We have been living off our food storage this month and doing without the "fun stuff" in order to pay for the "heart" transplant. <br />
I thought that since my laundry detergent supply was getting low I would save my pennies and buy the ingredients to make my own.<br />
I've done this before, and made the liquid kind but I really didn't care for the gloppy goop that I came up with. <br />
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I have no place in my laundry room for a large 5 gallon bucket to sit, and I didn't like having to shake and shake the smaller jugs in order to get it to congeal. When I would melt the soap on the stove, it would bubble up and once it boiled over and created a gross, soapy Mt. Vesuvius, not unlike <a href="http://scrappermarylu.blogspot.com/2007/10/molten-lava-or-how-not-to-make-apple.html">this mishap.</a></div>
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After a recent discussion on one of my quilt groups I decided to give the dry version of laundry soap a try. </div>
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It couldn't be any easier!! Finding the ingredients was the difficult part. I couldn't find washing soda at Walmart, though other bloggers say it is there--neither is the fels naptha bars. I found them today at the Ace Hardware store, all three simple ingredients, right there on the same ailse.<br />
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I had quite an interesting convo with the lady at the checkout. The guy behind me called me Betty Crocker, though I prefer Holly Homemaker, or Becky Home Ecky, I'll take what I can get.</div>
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Ingredients:</div>
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One bar Fels Naptha soap</div>
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2 c. Borax</div>
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2 c. Washing soda</div>
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1/4 Purex Color Safe Bleach (totally optional!)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSaBVgehWa9HA58aGxu1WRl9JT7ItXYf7v40ZNPSzOZ1cAsSyuNEjj-l_-hSb_ccKOLDFKapdAowCDhLTL5ILmtQzy5g5ij9A7wVMZAB0-y1FVoIzaPgUVUgMFvkudPAUeHvwql0NKBboL/s1600/555540_4445333617384_1898280319_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSaBVgehWa9HA58aGxu1WRl9JT7ItXYf7v40ZNPSzOZ1cAsSyuNEjj-l_-hSb_ccKOLDFKapdAowCDhLTL5ILmtQzy5g5ij9A7wVMZAB0-y1FVoIzaPgUVUgMFvkudPAUeHvwql0NKBboL/s320/555540_4445333617384_1898280319_n.jpg" width="320" /></a></div>
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I came home and grabbed my empty ice cream bucket and lid. Inside I found the trimmings from our home schooler's Ivory carvings from our "trip to India" last fall. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV68bUH-L6FKLQu4z6-PzUJgVTgafqRRlToyeV4-gKb15tQkxkMjXiQzB_uuuP-AjgPcQiWTvAYWYC361P_2f3vQWw06RaLpns85JRQYQQZaLB47UHZuDGSd-iQJ5zwWiT4udw4eEJjBpS/s1600/527136_4445424059645_2037459275_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV68bUH-L6FKLQu4z6-PzUJgVTgafqRRlToyeV4-gKb15tQkxkMjXiQzB_uuuP-AjgPcQiWTvAYWYC361P_2f3vQWw06RaLpns85JRQYQQZaLB47UHZuDGSd-iQJ5zwWiT4udw4eEJjBpS/s320/527136_4445424059645_2037459275_n.jpg" width="240" /></a></div>
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<br />
I threw them in the food processor and the new bar of Fels Naptha and set it to pulse, and pulse, and pulse--then I just turned it on and let it process for about a minute.<br />
Next time I'll grate the Fels Naptha soap first and then pulverize it with the cutting blade.<br />
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I dumped the washing soda in and then the borax. I also added a couple of scoops of Purex Color safe bleach powder because I have boys. You mothers with boys will appreciate that.<br />
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This is what my mixture looks like. You can see some little chunks of the fels naptha bar, but it is mostly a fine powder--sort of like cornmeal.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPCN1NsOAgbx9jODsQhtbpg0sPuMNgSk4uWliU6hmAUxwbqotHkavTUJYmSWRV45w8C6PFjzkXWlJd60Xh7IlJ01RoEAgTeswKXZvxZe0JwZLtEzRq3qoOKOlO-Ixztm64cdmJkgVBBmHO/s1600/527165_4445430619809_1014090301_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPCN1NsOAgbx9jODsQhtbpg0sPuMNgSk4uWliU6hmAUxwbqotHkavTUJYmSWRV45w8C6PFjzkXWlJd60Xh7IlJ01RoEAgTeswKXZvxZe0JwZLtEzRq3qoOKOlO-Ixztm64cdmJkgVBBmHO/s320/527165_4445430619809_1014090301_n.jpg" width="240" /></a></div>
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I use an old medicine cup to measure, it's about 1 1/2 tablespoons of soap. I have a top loading Whirlpool HE machine, and I poured it into the soap dispenser on the top of the machine. It runs water through it as the machine fills. I did notice the bigger chunks of the fels naptha bar stayed on top of the grate/screen portion of my washer. That might be a problem later.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyGTah6IzLwOsy0zU9ARl28v8QWsaaUCQJGNs7qkcgdzhA2UWXNMSbRwAs1Ou9wj17wfFA-ETuccqBxvIvTZuFluI1eZndh-B5a-K0hh3pDU7vgix7FxTH7gn6wwQPG8-SIbXROT_N373K/s1600/179505_4445428339752_1424419709_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyGTah6IzLwOsy0zU9ARl28v8QWsaaUCQJGNs7qkcgdzhA2UWXNMSbRwAs1Ou9wj17wfFA-ETuccqBxvIvTZuFluI1eZndh-B5a-K0hh3pDU7vgix7FxTH7gn6wwQPG8-SIbXROT_N373K/s320/179505_4445428339752_1424419709_n.jpg" width="240" /></a></div>
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I did read on a blog that if you leave your soap unwrapped in a warm dry place, (top of the water heater, on a sunny windowsill) it will help it to dry out and the soap will be more crumbly and less moist.</div>
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I'll update soon with a cost analysis. That is the point here isn't it?</div>MaryLuhttp://www.blogger.com/profile/01674780641656484010noreply@blogger.com11tag:blogger.com,1999:blog-2191980962507769015.post-1459955024916153162012-07-25T20:41:00.001-07:002012-07-25T20:41:05.505-07:00Something REALLY IMPORTANT to blog about...<a href="http://kristygriffard.blogspot.com/2012/07/meridian-speedway-fundraiser.html">http://kristygriffard.blogspot.com/2012/07/meridian-speedway-fundraiser.html</a><br />
The quilt was made by my sister Sylvia and me in memory of my brother Gordon who recently died of Leukemia.<br />
The money goes to the Leukemia and Lymphoma Society. My neice Kristy and my brother Brian are training to run in the City of Trees Marathon on October 14<sup><span style="font-size: x-small;">th</span></sup>.<span style="mso-spacerun: yes;"> The </span>goal is $4500 for our team ($1500 X 3)
and they are at almost $1500 right now.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Z73nwmfaNnAiHFgIzQuknZGlNrvfldX-q4JothXrGMafyhfflQWQQuy7rIRetDBiMytDpfPnuhjmGBe5BjBBbiKLD1JVfqeOr1S_VP512ifV2mte3ZsdJlZGNhrNEQXuAuoeEZHh0am1/s1600/IMG_1997.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Z73nwmfaNnAiHFgIzQuknZGlNrvfldX-q4JothXrGMafyhfflQWQQuy7rIRetDBiMytDpfPnuhjmGBe5BjBBbiKLD1JVfqeOr1S_VP512ifV2mte3ZsdJlZGNhrNEQXuAuoeEZHh0am1/s320/IMG_1997.JPG" width="320" /></a></div>
The quilt my sister Sylvia and I created is now being auctioned. Contact my neice Kristy at the above link, if you are interested. Tickets are $1. You don't need to be present to win, nor do you need to attend to purchase tickets.MaryLuhttp://www.blogger.com/profile/01674780641656484010noreply@blogger.com1tag:blogger.com,1999:blog-2191980962507769015.post-71897974212004383892012-06-04T10:50:00.000-07:002012-06-04T10:50:13.791-07:00Being satisfiedI find myself wishing a lot lately. <br />
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Wishing I were thinner, wishing my foot didn't hurt, wishing it wouldn't rain so much, wishing the laundry was finished--and would stay that way. I wish that summer was here already, wishing the kids were better at doing their schoolwork.<br />
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The thing I most wish is that were moving. Not necessarily packing and driving to a new place, but that we knew the direction God has planned for us--that we were actually going places, heading in a new direction.<br />
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God isn't finished with us here yet and I think that is what irritates me. I think in my own feeble mind that I have learned all I can here and it's time to move on. I long to be settled. I long to be able to plant an apple tree and see it grow from a young sapling to a productive tree. I long to plan and design a home that will be comfortable with my things in their places.<br />
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I'm ready, but God says wait. God has said that for a while now and I get so impatient just waiting. <br />
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In the movie "Fireproof" there is a John Waller song called "While I'm waiting" that really has made an impression on me. I think about it when I get impatient. I think to myself, am I still worshipping the God who is in control? Am I serving those around me? Am I supporting my Chaplain/husband? Am I teaching and instructing those children/gifts that God has given me? Am I preparing them for what God has in store for us next?<br />
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/4joxx9aRNi4?feature=player_embedded' frameborder='0'></iframe></div>
So, while I am impatient to go, while I want to move on and I'm feeling so dissatisfied with where we are, I will wait. I will serve and I will worship and I will learn to be prepared for the next step. Whenever it may come and wherever it may lead.MaryLuhttp://www.blogger.com/profile/01674780641656484010noreply@blogger.com2