Thursday, December 16, 2010

Trying to Lose Weight?

Losing weight is a matter of balancing your calories. You can’t eat
and drink more than you burn and lose weight. It takes approximately
3,500 calories to gain or lose one pound of fat. To lose about one
pound per week, you could eat 250 calories less per day and do extra
activity to burn 250 calories more per day. However, each person’s
body is unique. See how your body responds during several weeks of
eating less and/or being more active. A safe rate of weight loss is
generally considered one-half pound to 2 pounds per week.

Tuesday, December 14, 2010

Blood Pressure

Studies show that consuming too little potassium may be as big a risk factor for high blood pressure as eating too much sodium. To prevent high blood pressure, choose a healthy eating plan that includes plentyof foods rich in potassium and low in sodium.

For sodium, if you eat a lot of salted foods, processed foods and table salt, consider reducing your intake. Potassium-rich foods include many fruits and vegetables such as potatoes, bananas, cantaloupe and cooked dark green vegetables such as spinach.

Monday, November 22, 2010

Saturday, November 13, 2010

Healthy Dip for Veggies

Looking for a healthy dip for the holidays?

 For a quick and healthy dip, combine 1 cup plain nonfat or low-fat yogurt with 1 teaspoon lemon juice, a clove of minced garlic, and 1 tablespoon fresh dill.

Store in the refrigerator for several hours or overnight. Use as a dip for fresh veggies, including sliced red and green peppers, carrots, celery, broccoli, and cauliflower.

Tuesday, November 2, 2010

Sweet Potato Recipe for Thanksgiving

Mashed Maple Sweet Potatoes

I found this on the internet—it sounds so good! Perhaps one of my talented daughters will bring it to our Thanksgiving dinner….


A splash of cream and maple syrup add sweet richness, while black pepper adds kick. This serves 4-6 people, so if you have a crowd, you’ll have to double it (or more if it’s like our family!). It only takes an hour to cook. Or you can prepare it up to two days ahead of time—cover and refrigerate until ready to use. Reheat in a 350°F oven or in the microwave.

INGREDIENTS

3 pounds sweet potatoes

1/2 stick (1/4 cup) unsalted butter, melted
1/4 cup heavy cream, warmed
1/4 cup pure maple syrup, warmedPinch of ground cloves
Salt and pepper, to taste Additional black pepper and maple syrup (optional, for garnish)

INSTRUCTIONS

1. Preheat oven to 400°F. Pierce each potato with a fork, and bake until very tender, about 1 hour.

2. Remove and cool slightly. Halve potatoes lengthwise, and scoop out flesh into a large bowl. Mash with a potato masher or, for a smoother purée, force through a potato ricer. Stir in melted butter, warmed cream and syrup. Taste, and season with salt and pepper.

3. Transfer to a serving dish. Sprinkle a few grinds of black pepper and a generous drizzle of pure maple syrup. Serve.





Health Benefits of Spinach

Spinach is a nutritional powerhouse! It is low in calories but dense in nutrients including calcium, folate, iron, magnesium, vitamin C and vitamin A. Keep fresh spinach cool and minimize storage time.

Consider reduced-sodium canned and frozen spinach as other options if you can't eat it soon after buying it.

Thursday, October 28, 2010

Extra Calories from Soda


Don't forget the calories in sugared beverages. One 12-ounce soda contains about 150 calories. Drinking three cans of regular soda each day, without eating less food or doing more exercise, can add up to about a 1-pound weight gain each week.

If you regularly drink sugared beverages, try cutting back. Start by switching part or all of your consumption to sugar-free drinks. Consider making your own flavored
beverage by simply squeezing fresh lemon juice into your water.

Wednesday, October 27, 2010

Pumpkin Nutrition

Autumn is a great time to discover the versatility, flavor and nutritional benefit of pumpkin. Often the star ingredient in many sweet delights, such as pie and custard, pumpkin can also make a savory side dish. So don’t throw away your carvings; instead, roast, sauté, steam or mash…and enjoy! When you do, count on getting a good supply of vitamin A, beta-carotene, vitamin C, fiber, iron, potassium, and other nutrients. Hint: Small, 2- to 5-pound pumpkins are best for cooking.

Friday, October 22, 2010

How much water do you use?

Believe it or not, the average water usage per person per day is 200 gallons! 

Here's how...


  • Showering wet down, soap up, rinse off = 4 gallons  
  • Brushing teeth wet brush, rinse briefly, = ½ gallon
  • Shaving, fill sink basin = 1 gallon
  • Washing hands fill sink basin = 1 gallon Tub bath minimal water level = 10 to 12 gallons
  • Flushing toilet using a smaller tank = 4 to 6 gallons
  • Dishwashing washing and rinsing in the sink = 5 gallons
  • Automatic dishwasher short cycle = 7 gallons
  • Washing machine short cycle with minimal water level = 27 gallons
  • Outdoor watering average hose = 10 gallons per minute
  • Leaks - even a small drip can add up to 25 gallons per day

The above gallon usage is calculated minimally. You can count on using quite a bit more if you leave the water running while brushing your teeth, shaving, washing the dishes, using old toilets that require more water, running the dishwasher and washing machines on longer cycles and filling the bath tub to the top. Remember, water is not cheap or limitless. Please use this natural resource wisely and save on your water bill.

Sunday, October 10, 2010

Are you a Vegetarian?

It is important for vegetarians to eat plenty of iron-rich plant foods. The type of iron (non-heme) found in plant-based foods is not as well absorbed as the iron (heme) found in animal sources.

Good plant-based sources include lentils, kidney beans, black beans, dark green leafy vegetables, dried fruit and whole grains. Iron-enriched products such as cereals and breads are also good sources. To enhance iron absorption, consume vitamin C-rich foods at the same time you eat iron-containing foods. These include strawberries, green peppers, tomatoes, broccoli and citrus fruits.

Wednesday, October 6, 2010

Boring but Important!

According to the National Highway Traffic Safety Administration, nearly 6,000 people died in 2008 in crashes that involved distracted driving.

Distracted driving applies to anything that takes your eyes off the road, your hands off the steering wheel, or interrupts your concentration while driving. If you need to take a phone call or send a text, pull off the road safely and stop.

Establish family rules with your children as well, so that they understand the dangers of texting while driving. Visit the Governors Highway Safety Association  Website to learn more about cell phone usage laws in your state.

Tuesday, September 28, 2010

Fruit Flies Bothering You?

Yesterday Cyndi asked me on Facebook:  Do you have any ideas how to get rid of gnats in the kitchen from fruit?


I thought I had something on my website about it, but it was not there! So here are a couple of home remedies for you try:


The most popular home remedy is the vinegar bottle trap. Fill a bottle almost till the top with vinegar and close it. Poke several holes inside the cap and place it at a strategic corner or a place where you think the gnats are breeding. Gnats are attracted to the smell of vinegar; they will climb into the bottle through the holes but won’t be able to climb out. This method is very effective and you can place many such traps in the house.


Here's a second idea: In a bowl, mix some vinegar with a little bit of dish soap. The vinegar will attract the gnats and they will climb into the bowl. The dish soap will cease friction and even if the gnats try to wriggle out, they will keep slipping inside.

Pears

Gramps favorite fruit is a pear. I learned a bit about pears this week:

Pears are one of the few fruits that are actually much better when picked before they are ripe. Mature pears that are picked while still green ripen slowly—starches convert to sugars and the texture turns from dry and gritty to juicy and smooth. If you need pears for a specific occasion, it’s best to plan ahead several days.

Buy firm pears at the store and place them in a paper bag. Putting a banana or an apple in the bag will speed up the process.

Pears ripen from the inside out, so as soon as the stem end has a slight give to it when pressed, the fruit is ripe.

Refrigerate ripe pears to slow further ripening; they will stay good for 2 or 3 days.
Interesting tidbit: Pears are less allergenic than many other fruits—so pear juice is sometimes used as the first juice introduced to infants.

Thursday, September 23, 2010

Potato Power

The potato’s reputation as a high-carb, white starch has removed it from the meals of many who are trying to lose weight.

Did you know that potatoes are actually very healthful and can fit into even the
most calorie-conscious eating plan? A medium-size potato with skin contains only about 100 calories. They are not only fat and cholesterol-free but are also rich in antioxidants, dietary fiber, vitamin C and potassium.


The key is to choose toppings carefully. Top with low-fat, low-calorie options such as salsa, chopped veggies, herbs, beans, nonfat sour cream or low-fat shredded cheese.

Tuesday, September 21, 2010

Grades of Meat

Don’t be fooled by supermarket brand names like Butcher’s Brand, Rancher’s Reserve, and Blue Ribbon. The label to look for is USDA Quality Grade. Prime is the best (and most expensive), followed by Choice, select, then Standard.

Tuesday, September 14, 2010

Avocado--very healthy!

The healthy fats buried in the avocado’s flesh make it an ideal choice when you’re craving something rich and creamy.

The reasons? Monounsaturated (healthy) fatty acids, and potassium--both of which help combat high blood pressure. Avocado fat is 66 percent monounsaturated, and gram-for-gram, the green fruit has about 35 percent more potassium than a banana. Whip up a fresh guacamole or slice a few slivers over toast and top with fresh ground pepper.


If you are looking for other smart sources of potassium, try squash, papaya, spinach, bananas, or lentils.

Monday, September 13, 2010

Cabbage

Did you know that cabbage is great for losing weight?


One cup of cooked cabbage contains only 33 calories while supplying you with a wealth of health-promoting nutrients.

Like its other cruciferous cousins, broccoli, kale and mustard greens, cabbage is not only an excellent source of vitamin C and dietary fiber, but also contains many unique sulfur-containing phytonutrients, such as indole-3-carbinole (I3C) and sulforaphane. I3C and sulforaphane help activate and stabilize the body's antioxidant and detoxification mechanisms. Other sulfur compounds, which are produced as a result of cutting, chewing or digesting cabbage, increase the liver's ability to produce enzymes that neutralize potentially toxic substances.

Cabbage is easily available, inexpensive, and easy to prepare.

Thursday, September 9, 2010

Pumpkin Seeds Anyone?

Pumpkin seeds are loaded with stress-busting potential thanks to high levels of magnesium.

Only about 30 percent of us meet our daily magnesium requirements, placing the rest of us at a higher risk for stress symptoms such as headaches, anxiety, tension, fatigue, insomnia, nervousness and high blood pressure. A quarter cup of pumpkin seeds gives you half your day’s magnesium requirements.

Other smart sources of magnesium: Spinach, Swiss chard, black beans, soybeans, and salmon.

Tuesday, September 7, 2010

Healthy Burger Alternative


Did you know that a veggie burger can have as much as 82 percent less total fat and 75 percent less saturated fat than a hamburger made with lean ground beef? Generally, most frozen veggie burger varieties sold in the supermarket have about 100-120 calories, 2-4 grams of total fat, 10-14 grams of protein, up to 4 grams of dietary fiber and zero to 1 gram of saturated fat. Turkey burgers made with ground turkey breast and salmon burgers are also great options. Top with sliced onions, tomatoes, greens, and mustard for a healthier alternative to the traditional beef burger!

Sunday, September 5, 2010

Baking Powder? Baking Soda?

Baking powder and baking soda are two very different things.


Actually, baking powder is made of baking soda, a base, and an acid, usually cream of tartar. Baking soda only reacts and produces carbon dioxide when it is mixed with an acidic ingredient, like chocolate, yogurt, buttermilk, or vinegar. Baking powder produces carbon dioxide when mixed with water.



And there are two kinds of baking powder. Single-acting baking powder reacts just with liquid. You must get the dough or batter into the oven quickly with this type of baking powder, because it starts to lose its leavening power quickly. Double acting baking powder reacts with liquid and also with the heat of the oven. Using this product gives you more leeway in the kitchen.

Saturday, September 4, 2010

Easy Exercise Reminders

Are you trying to change a lifestyle or exercise behavior? If so,
sticky notes may help. Try leaving brief reminders on your car's
steering wheel, on the fridge, in your day planner, on the bathroom
mirror, and even in your desk drawer or closet. Make them positive
messages of encouragement and self-direction. These reminders are like
having your own personal wellness coach!

Tuesday, August 31, 2010

Potassium Helps Blood Pressure

A diet that includes natural sources of potassium is important in controlling blood pressure.

The recommended daily intake of potassium for an average adult is about 4,700 milligrams per day.

Potassium-rich foods include fruits and vegetables like sweet potatoes, bananas,citrus fruit, dried apricots, tomatoes, and dark green leafy vegetables.

Sunday, August 29, 2010

Do More

Do more than belong: participate.
Do more than care: help.
Do more than believe: practice.
Do more than be fair: be kind.
Do more than forgive: forget.
Do more than dream: work.


—William Arthur Ward (1921-1994)

Friday, August 27, 2010

Peppermint Tea


The mere scent of peppermint helps you focus and boosts performance, according to researchers. Another study discovered that peppermint tea makes drivers more alert and less anxious.


Other smart sources of peppermint: Peppermint candy and peppermint oil.


Tip: Beware of disastrous drinks that only pretend to be healthy. Avoid 2,000-calorie shakes and 1,500-calorie smoothies.

Tuesday, August 24, 2010

Bok Choy?

Bok choy, is classified as a cabbage. Nonetheless, bok choy bears little resemblance to the round European cabbages found in western supermarkets, or to Napa Cabbage for that matter. Its white stalks resemble celery without the stringiness, while the dark green, crinkly leaves of the most common variety is similar to Romaine lettuce. The Chinese commonly refer to bok choy as pak choi or "white vegetable." Another common name is white cabbage.


It is characterized by a loose, bulbous cluster of dark green leaves with firm stems, bok choy has a very mild flavor and a higher concentration of beta-carotene than any other variety of cabbage.


Cultivated in China since ancient times, bok choy is found in soups and stir-fries, appetizers and main dishes. Its popularity comes from its light, sweet flavor, crisp texture and nutritional value. Not only is bok choy high in Vitamin A, Vitamin C and calcium, but it is low in calories.


Because bok choy is a member of the cabbage family, you can cook it as you would a cabbage. When cooked, it has a sweet flavor and its stalks are firm. Baby bok choy is best when cooked whole and used as a side dish to a meat entrée. However, when cooking mature bok choy, do not cook it whole. Instead, first remove its leaves from their stalks and cut the stalks into pieces. Next, take the leaves that were removed and cut them into pieces as well. Both the stalks and leaves are edible. Common uses for mature bok choy include steaming or boiling it then adding seasonings to the bok choy such as soy sauce, ginger, or hot peppers. You can also eat the raw stalks of both the baby and mature bok choy.

Sunday, August 22, 2010

Eating Salads to Keep the Calories Down?

Many Americans are enjoying more salads these days. It can be an easy way to get more vegetables. Research shows that moderate amounts of regular or light salad dressing actually promote nutrient absorption more than fat-free varieties.


To help keep salads healthful, consider trying this way of applying the dressing:  Place just 1-2 tablespoonsof salad dressing in a large Ziploc bag or airtight container. Fill with salad, seal and shake away! A small amount of dressing will lightly coat your greens. Get the flavor without excessive calories.

Saturday, August 21, 2010

Moldy Cheese: Is it Safe?

If you notice a spot of mold on your cheese, what should you do? It depends on the type of cheese. Molds are used to make some kinds of cheese, such as Roquefort and Gorgonzola. These molds are safe to eat.

With hard cheese, such as cheddar, it is safe to eat if you cut away the moldy part. Trim off at least one inch of cheese around and below all moldy spots.

If you see mold on a soft, shredded, crumbled or sliced cheese, like cream cheese or cottage cheese, throw that cheese away.

Monday, August 16, 2010

Cucumbers!


Did you know that cucumbers have actually been found to be up to 20 degrees cooler than the outside air?

It's no wonder that we want to be "cool as a cucumber" during the hot summer months! Cucumbers are great for healthy skin—from both inside and out. While it may be recommended to add cucumbers to your diet to improve the complexion and health of the skin, cucumbers are also used topically to reduce swelling under the eyes and the effects of sunburn.

And for an extra boost of vitamin A, C and potassium, add cucumbers to your favorite summer salads and sandwiches. If you choose organic cucumbers, leave the skin on for extra nutrition—all you have to do is slice and serve!

Sunday, August 15, 2010

Oxymorons

1. Is it good if a vacuum really sucks?
2. Why is the third hand on the watch called the second hand?
3. If a word is misspelled in the dictionary, how would we ever know?
4. If Webster wrote the first dictionary, where did he find the words?
5. Why do we say something is out of whack? What is a whack?
6. Why does "slow down" and "slow up" mean the same thing?
7. Why does "fat chance" and "slim chance" mean the same thing?
8. Why do "tug" boats push their barges?
9. Why do we sing "Take me out to the ball game" when we are already there?
10. Why are they called "stands" when they are made for sitting?
11. Why is it called "after dark" when it really is "after light"?
12. Doesn't "expecting the unexpected" make the unexpected expected?
13. Why are a "wise man" and a "wise guy" opposites?
14. Why do "overlook" and "oversee" mean opposite things?
15. Why is "phonics" not spelled the way it sounds?
16. If work is so terrific, why do they have to pay you to do it?
17. If all the world is a stage, where is the audience sitting?
18. If love is blind, why is lingerie so popular?
19. If you are cross-eyed and have dyslexia, can you read all right?
20. Why is bra singular and panties plural?
21. Why do you press harder on the buttons of a remote control when you know the batteries are dead?
22. Why do we put suits in garment bags and garments in a suitcase?
23. How come abbreviated is such a long word?
24. Why do we wash bath towels? Aren't we clean when we use them?

Saturday, August 7, 2010

Greens That Boost Nutrition

 
Have you head of arugula?

It is a green, leafy vegetable that has more nutrients (such as beta-carotene and Vitamin C) than iceberg lettuce.  It also has about nine times more calcium. 

When making salads remember to choose a variety of leafy greens, such as arugula, romaine, and chicory.  Using these greens in salads and on sandwiches gives you more nutrition.  And, remember to always wash produce before eating.


Wednesday, August 4, 2010

Storing Olive Oil


Olive oil is not like a good wine; it does not improve with age.
According to our registered dietitian, once opened, you should use the
oil within three months for optimum flavor. Store it away from light
and heat, in a tightly sealed container. 
 
It is OK to store olive oil in the refrigerator.Some believe that this might affect its flavor a little bit, but it also improves the shelf life of your oil.
 
Substituting olive oil for other fats can be a heart-healthy cooking
strategy!

Monday, August 2, 2010

Is Rotisserie Chicken Healthy?


Rotisserie chicken sounds pretty healthy, but did you know that it is
only slightly lower in fat than fried chicken? 

You can save about 7 fat grams by removing the skin before eating. You can further cut fat and calories by choosing white meat, such as breast, over dark pieces
like legs or thighs.

Still, the hardest part for most of us is the recommendation that we stick to a 3-ounce portion—about the size of a deck of cards or an average-size palm.

Saturday, July 31, 2010

A Delicious Substitute


 
Although buttermilk’s rich-sounding name and creamy texture suggest
high-fat content, buttermilk is surprisingly low in fat and calories.
 
Low-fat buttermilk contains only 2.2 grams of fat per cup. This is far
less than the 8 grams contained in whole milk or the 5 grams in 2
percent milk. Consider using buttermilk as a low-fat substitute for
cream in your favorite soup, casserole or dairy-based recipe.

Friday, July 23, 2010

Mock Sour Cream

Try this recipe as a sour cream substitute! 

Blend one cup low-fat cottage cheese, 1/4 cup low-fat buttermilk and 1/2 tablespoon lemon juice in a blender until smooth. This makes 16 tablespoon-sized servings with only 14 calories and 0.3 grams of fat per serving!

Use as a topping for baked potatoes, gazpacho (a chilled soup) and low-fat tacos.

Thursday, July 22, 2010

Pancakes for Breakfast!

I love a lazy morning when I can have a stack of pancakes smothered in maple syrup! 

Here's a quick & easy recipe for basic Pancakes :

Whisk 1 1/2 cups flour, 3 tablespoons sugar, 1 tablespoon baking powder and 1/2 teaspoon salt. Whisk 1 1/4 cups milk, 1/2 stick melted butter, 2 eggs and a little vanilla, then whisk into the flour mixture until just combined. Ladle 1/4 cupfuls onto a hot buttered skillet and cook until bubbly. Flip and cook until golden on the bottom.

Wednesday, July 21, 2010

Today's Tip: Vegetable Oils

Vegetable oils such as olive and canola oil are rich in beneficial mono and polyunsaturated fatty acids. These fats can help lower your blood cholesterol level when you use them in place of saturated and trans-fat. Coconut, palm and palm kernel oils are high in artery-clogging saturated fat.

Since all oils have 125 calories per tablespoon, consider your portion size. But remember, even healthy fats can contribute to weight gain if used too freely.

Tuesday, July 20, 2010

Fruit Names



Granny Smith apples were first grown in Australia by Maria Ann (Granny) Smith of New South Wales.




Bartlett pears are named for Enoch Bartlett, a Roxbury, Massachusetts farmer.



Greengage plums got their name from Sir William Gage, an English botanist.



Macintosh apples came to us from a Scottish immigrant who discovered them growing wild on his newly settled Canadian farm.

Grass Stains?

Green knees are inevitable this summer for kids (especially ones who play sports). To banish those stains for good, pre-treat them with a solution of one part white vinegar to two parts water, scrub with a toothbrush, and wash with an enzyme-based detergent.

Saturday, July 17, 2010

Green Cleaning

Did you know that a “greener” home might also be a healthier home?

Many cleaning products can contain ingredients, such as chlorine,which can cause allergies, asthma attacks and even bronchitis. Reduceyour family’s risk by choosing “green” cleaning alternatives that arealso healthier for the environment.

White vinegar diluted with wateris a great window cleaner; baking soda mixed with water can be usedas a scrubbing agent; and 3 percent peroxide is a safe alternative tochlorine beach.

Because children can be more vulnerable to toxicchemicals, allow them to clean with soap and water, instead of toxiccleaners.

Friday, July 16, 2010

Too much Zucchini?

I'm not a big fan of zucchini, but I know many out there grow a lot of it.  Here's an easy recipe for a dinner side dish:

Zucchini Saute

1 lb. small zucchini
1 Tbsp. olive oil
1 onion, cut thin
1 clove garlic, chopped
1/4 tsp. thyme
salt and pepper to taste

Sauté zucchini in olive oil for 3 minutes. Remove from heat and add onion and garlic. Sauté 2 minutes. Add Zucchini to skillet and season with salt, pepper and thyme. Serve Warm.

Thursday, July 15, 2010

Make Your Own Butter

Butter is expensive…did you know you can make your own? We used to have a friend who would give us gallon jugs of fresh milk. The cream would be on the top, so we could skim that off to make our own butter!


Homemade Butter

The ingredients are simple:
1 pint of heavy cream or heavy whipping cream
Salt (optional)

The equipment list is even more simple:
A glass jar (quart size is best)

The directions:

1. Pour the heavy cream into the jar, tighten the lid, and shake! After about 7 minutes, the cream becomes whipped cream. After about 3 more minutes of shaking, the whipped cream begins to separate into butter and buttermilk.
2. Pour the buttermilk into a separate container. You can drink it or save it for cooking.
3. Now wash the remainder of the buttermilk off the butter by pouring enough clean water into the jar with the butter to cover it completely. Swish it around enough to rinse and then drain the water from the jar.
4. Place the butter in another container (such as a small bowl) and mix it around with a fork or knife to release any additional buttermilk and pour it off again.
5. Add salt to taste (not really needed, but do so if you like it that way). You're done! You've made your own butter. One pint of whipping cream yields almost exactly 1 cup of butter, equal to 2 sticks.

Interestingly, shaking works faster than a hand-held electric mixer, which can make whipped cream in about a minute, but take about 14 more minutes to turn it into butter.

One final consideration is where to get the cream: heavy cream is simply the cream that floats to the top of the milk (straight from the cow, that is). If you're lucky enough to live near a dairy farm, you've got that option. Or you could get your own cow and make butter truly from scratch!

Saturday, July 10, 2010

Fun & Healthy Summertime Snack

Hot summer months can leave you craving a cool refreshing treat. Instead of grabbing a high-calorie ice-cream bar, try a healthy frozen fruit pop.

Place berries, such as blueberries, raspberries and chopped strawberries, in a small cup. Add cranberry or pineapple juice to fill about 2/3 of the cup. Add a wooden popsicle stick and freeze. After freezing, run warm water over the cup to release the fruit pop and enjoy!

Thursday, July 8, 2010

Hot Enough for You?

Extreme heat is when summertime temperatures are substantially hotter and/or more humid than the average at that time of year.

Ways to protect yourself from the heat include: Drink plenty of fluids, replace salt and minerals, wear light-weight and loose-fitting clothing, wear sunscreen, and limit outdoor activity to mornings and evenings. When you work or play in extreme heat, use the buddy system and keep an eye on each other. Stay cool as much as you can. And above all, NEVER LEAVE CHILDREN OR PETS IN CARS!

Monday, July 5, 2010

Old Eggs?

Are you unsure how long that carton has been sitting in the back of the refrigerator?

Simply drop each egg into a bowl of water. If it lies on its side on the bottom, it’s fresh. If it stands on end, use it within a couple of days. Eggs that float to the top should be tossed on the spot.

Saturday, June 26, 2010

Do you like spicy foods?

Seasonings can add loads of flavor to reduced-fat recipes. Try basil
to spruce up poultry, cilantro or salsa with fish, and dill in low-fat
cottage cheese. Use cracked black or red pepper for more exciting
pasta, and add turmeric to rice dishes. According to an online registered
dietitian, a little spice goes a long way toward making fat-modified
dishes taste great.

Thursday, June 24, 2010

How to Remove a Tick

Summer is here and everyone is heading out to the great outdoors! But, one negative is the ticks that will soon be showing their heads. Here is a good way to get them off you, your children, or your pets. Give it a try.


This is great, because it works in those places where it's some times difficult to get to with tweezers: between toes, in the middle of a head full of dark hair, etc.

Apply a glob of liquid soap to a cotton ball. Cover the tick with the soap-soaked cotton ball and swab it for a few seconds (15-20), the tick will come out on its own and be stuck to the cotton ball when you lift it away. This technique is much less traumatic for the patient and easier for the person trying to remove the tick.

Unless someone is allergic to soap, I can't see that this would be damaging in any way. It works because insects breathe through their skin. The soap suffocates them.

SMILE!

Smile more often.

Whenever you get a grin on your face, your brain is releasing serotonin, the happy hormone. Smiling is the natural way to force yourself to be happy. Many people even smile for five minutes straight in the morning to get themselves in a great mood for the day. It is a very powerful tool that is utilized less and less as we grow older and need happiness more than ever.

Just remember that while happiness leads to smiles, smiles also lead to happiness.

Monday, June 21, 2010

How much pasta do you need?

Did you know that one serving of pasta is a ½ cup cooked, or a portion about the size of half a baseball or rounded handful?

Depending on gender, age and level of physical activity, most Americans need between four and eight servings of grains each day. Heaping plates of pasta may end up providing more calorie-dense carbohydrates than you need.

For a well-balanced meal, try limiting portions of pasta to ½- ¾ cup; consider whole wheat, if available; and include plenty of vegetables and lean meat, fish, chicken or tofu.

Park in the Shade

When you can, keep your car out of the sun. Not only will it be more bearable when you get back inside, but it will help you save on gas too. The fuel can evaporate right out of the tank of a hot car.

Tuesday, June 8, 2010

Concrete Brick Planter

Another great idea found on the Internet! Concrete Blocks used for succulent planters.  You could use it for an herb garden, too. 

Monday, June 7, 2010

Homemade Book Shelves

Here’s a fun idea I found while looking around the Internet: Homemade Book Shelves! It’s easy to do--just look at the picture and go buy the brackets!

Friday, June 4, 2010

Homemade Breakfast Bars

  • 1 large egg 
  • 1 1/4 cups lukewarm water
  • 1 box (14 oz) gingerbread mix 
  • 3 cups reduced-fat granola cereal
  • chopped nuts (optional)

 

 

 
Heat oven to 350° F. Coat a 12" × 8" baking pan with cooking spray.

 
In a large bowl, combine egg with water. Beat with a fork until blended. Stir in gingerbread mix just until moistened. Add granola. Stir to combine.

 
Pour into prepared pan. Bake about 25 minutes, or until bars spring back when pressed with fingertips. Cool in pan on a rack.

 
Makes 12 bars which will stay good in an airtight container for up to 4 days.

 

Thursday, June 3, 2010

Another Reason to Eat Bananas!

Anyone who has feasted for Thanksgiving knows turkey can induce some serious sleepiness, but bananas contain the same snooze-chemical, tryptophan.  Try one just before bed-time!

Sunday, May 30, 2010

Cure for Spicy Foods

Do you ever find your mouth on heat overload when eating spicy food? When this happens, don’t reach for a glass of water to cool down. Water actually spreads the hot sensation inside the mouth.

Your best bet is to drink skim or low-fat milk, which contains a protein that calms down the heat from peppers. Nibbling on a piece of dry bread,chips or plain rice can also help. All will help ease the pain and burning from too many hot spices.

Sunday, May 16, 2010

Too much Salt?

Have you been advised to limit your sodium intake? If so, try to eat a variety of fresh and plain frozen vegetables. Most of them are naturally low in sodium. Canned vegetables generally contain a significant amount of added salt unless the label states that it is low in sodium. Look for descriptions such as “no salt added” and
“reduced sodium” on the Nutrition Facts labels when buying canned vegetables.

For more information on your salt, see Granny's page on salt.

Saturday, May 15, 2010

CREAM ALTERNATE FOR COFFEE

Do you enjoy cream or half and half in your morning coffee? Each ounce provides about 40 calories with about half of these coming from saturated fat. If you want to save a few fat grams, try substituting soy milk. It has less total fat and saturated fat, is rich in nutrients, and adds a bit of a nutty taste.

Thursday, May 13, 2010

Did You Have an Easy Bake Oven?

The classic Easy Bake Oven first came out in 1963—that means in 3 years it will be 50! Wow—how time flies. Do you still have one? Here’s a quick and easy recipe for making your own cake mix:


 

 

 
Cake Mix for Easy Bake Ovens

 
  • 1 cup sugar
  • 1 1/2 cups flour
  • 1/2 tsp. salt
  • 3 tbsp. cocoa 
  • 1 tsp. baking soda 
  • 1/3 cup shortening

 
Combine all dry ingredients. Cut in shortening. Store covered for 12 weeks.

 
To use: Combine 1/3 cup mix with 4 teaspoons water. Bake in easy bake ovens only.

 

 

 
Check out other kid-friendly fun projects on Granny’s website at
 http://www.granny-green.com/Kids.html

 

Wednesday, May 12, 2010

Free Salad Shrimp at Super Saver!

Our local Super Saver has some online-only coupons each week.  This week one of them is for FREE Salad Shrimp!  Go to page 3 of the coupons for that one--but check the others out, too, for other great deals.  Bookmark that site and check back every so often because those online coupons are always great!

Saturday, May 8, 2010

Don't Choke!

According to the American Red Cross, the food items most frequently associated with choking include: hot dogs, grapes, peanuts and hard candy.

Here are some tips to help prevent choking: If you tend to eat fast, slow down a bit when eating. Enjoy one bite at a time, chew well and clear your mouth before taking a second bite! Also, avoid laughing and talking during chewing and swallowing.

Thursday, May 6, 2010

White Bread & Ketchup



Use white bread to: Dust an oil painting. Gently dab a slice of white bread over the surface to pick up dirt and grime.

Use ketchup to: Remove tarnish from copper and brass cookware. Squeeze ketchup onto a cloth and rub it on pots and pans. They should go back to their coppery color in minutes. Rinse with warm water and dry with a towel.

Wednesday, April 14, 2010

Granny's Deviled Egg Recipe

I like to keep some deviled eggs on hand for a quick snack for us. Here’s my basic recipe:

Granny’s Deviled Eggs


1 dozen hard-boiled eggs
1 Tablespoons sandwich spread
1 Tablespoon mustard
1 teaspoon sugar
Pinch of salt
Pinch of pepper
Paprika


  
Cut eggs in half, remove yolk and place in separate bowl and cut into tiny pieces.

 Add ingredients to chopped egg yokes and mix until smooth.

Adjust spice amounts to your personal tastes.

Fill each egg half with egg yolk mixture.

Sprinkle top of eggs lightly with paprika to garnish.

Keep refrigerated (covered) until ready to serve (if they last that long).

Tuesday, April 13, 2010

My Friend Laura Ritterbush

Take some time today to check out my good friend Laura Ritterbush from Kearney. She writes about coupons and saving money here in central Nebraska. She has so many great ideas that she shares with everyone on her blog: Good Deals & More

Monday, April 12, 2010

Checked your Eyes Lately?

Vision problems can sneak up on you so it’s a good idea to get your eyes checked every few years, at least. Whether you’ve been wearing glasses for a while or new to vision problems, contacts are a good alternative if you have an active life. If you’ve been thinking about getting contacts, you may want to get the Acuvue Oasys trial pair certificate and check out all the info before buying contacts.

Friday, April 9, 2010

Homemade Onion Soup Mix

I use onion soup mix for many things—mixed with sour cream, it makes a great chip dip, it also makes a great flavored base for beef gravy. Here is a simple recipe for making it yourself at home:


Dry Onion Soup Mix

1 cup dry minced onion
1/4 cup onion powder
1/4 cup parsley, freeze-dried
2 tablespoons onion salt (use less to make less salty)
1 teaspoon pepper
2 ounces beef bouillon
1/4 cup brown gravy powder

Mix together well, store in air-tight container.

1/4 cup = 1 envelope onion soup mix. Yields: about 2-1/2 cups mix

Thursday, April 8, 2010

Quick & Easy Snack Using Tortillas

Sweet Cinnamon Strips

1. In a pie plate, mix together 1/2 cup granulated sugar with 2 tablespoons cinnamon.


2. Cut 6-8 soft-taco size flour tortillas into 1-inch strips or into wedges. Meanwhile, heat 1/2-inch oil in a large skillet until hot enough for frying. (an electric skillet set at 350º is good for this)

Fry a few strips at a time until light golden brown. Drain briefly on paper towels, then dip each of the strips through the sugar-cinnamon mixture.

I can't remember where I found this idea on the Web--but wouldn't these would be great served with a scoop of vanilla ice cream?

Monday, April 5, 2010

Copycat KFC Mashed Potatoes Recipe

2 1/2 cups Idaho potato flakes
1/2 cup margarine
2 tablespoons butter
2 1/2 cups hot water
3/4 cup milk
1 teaspoon salt

Directions:

1. Heat water and add butter & margarine until melted.
2. Add the salt and cook for 2 minutes.
3. Add the flakes and mix till it looks like regular potatoes.
4. Add milk to proper consistency.
5. Serve with gravy.

Makes: 4 to 6 servings

Thursday, April 1, 2010

How to Freeze Eggs

With Easter coming up, you’ll see eggs are on sale in all the grocery stores. Pick up a few extra dozen and freeze them. Yes, it is ok to freeze raw eggs for later use. As the American Egg Board notes, fresh eggs will generally freeze well for up to a year.


For best results, you’ll need to do a little prep work before freezing whole eggs. First, always remove them from their shells — when a raw egg freezes, its contents could expand and cause the shell to break.

Once you’ve cracked open the eggs, pierce the yolks, mix them to blend with the whites, and then add in either of the following: (1) one-half teaspoon of salt for every cup of raw eggs, if you’re planning to use the eggs for main dishes; or (2) one tablespoon of sugar for each cup of eggs, if you’ll be using them for baking or desserts. The salt and sugar both work to prevent the eggs’ yolks from becoming too gelatinous once frozen.

Place the egg mixture in covered airtight containers or heavy-duty freezer bags and they’ll be ready for your freezer.

Thursday, March 25, 2010

Old Fashioned Extended Butter

During the World War II food shortages, people were forced to make the most of what they already had. With today’s grocery prices, using hints from that time still makes a lot of sense. Here’s an interesting one: how to turn one stick of butter into two. This extended butter has the same taste and texture as regular butter. It’s frugal… half the cost… but it’s also healthier… because it has half the fat and half the calories of regular butter.


You can use extended butter almost anywhere you would normally use butter, except baking. Since it contains only half the amount of fat, so you cannot use it in any dish that depends on a certain fat content. This is why you cannot use it for baking.

Extended butter is easy to make. Just beat one half cup of lukewarm water into one softened stick (one half cup) of butter. If you use a mixer, start slowly to prevent splattering. Add small amounts of water at a time and keep beating until the water is thoroughly incorporated into the butter. The mixture will be smooth and fluffy, and you will end up with one cup of soft butter.

After this soft butter is refrigerated, it will become as firm as regular butter. I make up only one stick at a time and usually store the butter covered in a stainless steel measuring cup that lost its handle some time back. If your preferences run to something fancier, try shaping it or putting it in a pretty dish. This butter will also pick up detail nicely from a mold.

Monday, March 22, 2010

Starbucks Freebie Tomorrow!

If you like to treat yourself to a Starbucks beverage every now and then, write this one on your calendar and share it with your friends. March 23 is Free Pastry Day at Starbucks! You’ll have to act fast because you’ll only have until 10:30 on that day to claim your free pastry (with the purchase of a handcrafted beverage.) No sleeping in on the 23rd because if you snooze you lose!




Grab your free pastry coupon now and then plan to meet a friend/co-worker or take a family member to Starbucks.

Sunday, March 7, 2010

Gutter Gardening

I love this garden idea! Great for tip for urban living. Attach gutters to the back of a house/building or to a fence. Gutters are available in many different sizes which makes them ideal for fitting into a small space.

Saturday, March 6, 2010

Granny's Cinnamon Toast Spread

This is easy to make!  Keep some in your refrigerator all the time for a quick breakfast or snack!

Quick Cinnamon toast


¼ Cup Butter
¼ Cup brown sugar (packed)
¼ teaspoon nutmeg
1 teaspoon cinnamon


Beat all ingredients until fluffy. Refrigerate in a covered jar. Spread on hot toast or muffins.

Friday, March 5, 2010

Quick & Easy Breadsticks

Make quick and easy bread sticks from your old stale hot dog buns! 

Cut each bun lenthwise into 3 or 4 sticks.  Brush each stick with melted butter and sprinkle with grated parmesan cheese.  Bake on a lightly greased cookie sheet at 350º for about 10 minutes or until sticks begin to turn golden brown.  Serve immediately!

Quick Baking Tip

Here's something my own mother taught me a long long time ago: Shortening can be measured exactly. If recipe calls for 1/3 cup, fill measuring cup two-thirds full of cold water, add enough shortening to bring water to top of cup, pour off water and you have exactly 1/3 cup of shortening.

Sunday, February 28, 2010

Chocolate Frosting--Make it in just one bowl!

One Bowl Chocolate Frosting

  •  6 tablespoons butter, softened to room temperature  
  •  2 & 2/3 cups confectioner’s (powdered) sugar  
  •  1/2 cup cocoa  
  •  1/3 cup heavy whipping cream
  •  1 teaspoon pure vanilla extract

In a medium-sized bowl, mix and beat all ingredients using an electric mixer. If icing seems too thick, add a touch more heavy cream until desired consistency is reached, taking care not to over-thin the icing. I have found these amounts enough to frost the top and center layer of two, stacked, 9-inch cake rounds (but not the sides) or the top of a 13×9x2-inch rectangular cake. If you are looking to frost the sides of the stacked cake rounds as well, consider doubling these amounts.

Wednesday, February 24, 2010

Charity Clicks

These won't cost you anything but a minutes of your time.


Cups of food for the hungry
http://www.thehungersite.com/


Help Find A Cure for Cancer
http://www.endcancernow.com/


Save The Rain Forest
http://www.saverain%20forest.net/


Food and medicine to Kids
http://www.freedonation.com/


Aid for Children in Crisis
http://www.childemergency.org/%20saveclick.%20asp

Saturday, February 13, 2010

Good Idea from the Heinz people

The design of the new Dip & Squeeze Heinz Tomato Ketchup package has a base that's more like a cup for dipping and also a tear-off end for squeezing, plus it holds three times as much ketchup as a traditional packet. (AP Photo/H.J. Heinz Co.)

Monday, February 8, 2010

Free DVD from Huggies

As a new parent, potty training may be unexplored territory for you. Even if you’re an old hand at potty training, what works for one child, may not work for another. Here is a free potty training dvd from Huggies that you can order to make sure you have several potty training techniques available when you need them.


While you’re waiting for the “big kid” stage to finally get here, you may also like to save a little money with this coupon for Huggies Pull-Ups. If you check out the fine print at the bottom, you’ll get a cool surprise. You can go back every month to grab a coupon. That would really be some nice savings if the grandparents would do the same.

Saturday, January 30, 2010

The Rules of Chocolate

If you've got melted chocolate all over your hands, you're eating it too slowly.

Chocolate covered raisins, cherries, orange slices and strawberries all count as fruit, so eat as many as you want.

The problem: How to get 2 pounds of chocolate home from the store in a hot car.
The solution: Eat it in the parking lot.

Diet tip: Eat a chocolate bar before each meal. It'll take the edge off your appetite, and you'll eat less.

If calories are an issue, store your chocolate on top of the fridge. Calories are afraid of heights, and they will jump out of the chocolate to protect themselves.

If I eat equal amounts of dark chocolate and white chocolate, is that a balanced diet? Don't they actually counteract each other?

Chocolate has many preservatives. Preservatives make you look younger. Therefore, you need to eat more chocolate.

Put "eat chocolate" at the top of your list of things to do today. That way, at least you'll get one thing done.

A nice box of chocolates can provide your total daily intake of calories in one place. Now, isn't that handy?

If you can't eat all your chocolate, it will keep in the freezer. But if you can't eat all your chocolate, what's
wrong with you?

If not for chocolate, there would be no need for control top pantyhose. An entire garment industry would be devastated. You can't let that happen, can you?

Tuesday, January 26, 2010

Freeze it!

You use the freezer for many foods that you wouldn’t normally think of putting in the freezer: I keep cheese, milk, nuts, and sometimes tomato paste in mine.


You can freeze many hard or semi-hard cheeses, such as Cheddar, mozzarella, muenster, provolone, Swiss and Parmesan. They may become crumbly after you thaw them, so plan to use them in cooking rather than to slice or place on sandwiches. Wrap cheese tightly in plastic wrap and place in a freezer bag for up to 4 months. Thaw in the refrigerator and use within a day or two of thawing.

Unless you know you’ll use a whole container shortly after thawing, it’s best to freeze milk in smaller portions. One-cup or pint-size portions are convenient. Freeze milk in freezer-safe containers or in well-sealed freezer bags – but be sure to include some extra space, as milk expands when it freezes. Use the frozen milk within 1 month. Defrost in the refrigerator, and shake it well before using it. Milk sometimes becomes grainy after it’s been frozen and defrosted – if the texture is too unpleasant to use for drinking or on cereal, use the milk for cooking or baking.

Place nuts in an airtight container, or wrap them tightly in plastic and place in a freezer bag and freeze for up to 6 months. Thaw at room temperature or in the refrigerator – or, if using them for baking, toss them into a recipe frozen (though you may need to add a few minutes to your baking time).

Spoon tomato paste into an ice cube tray, freeze until solid, then transfer cubes to a freezer bag and freeze for up to 3 months. Be sure to measure how much you’re putting in each compartment (1 Tbsp. is a convenient amount) and label it on the freezer bag.

Monday, January 25, 2010

Free Photo Software from GIMP

More free software (good for scrap booking or digital scrapbooking blogs): GIMP Free Graphic Software.  If you don’t want to spend big bucks to crop and edit an image or are just beginning to work with graphics, you may want to download GIMP. GIMP is free and can grow with you as your skills or needs grow. You can find out more about GIMP, its features,capabilities, and tutorials here.

Free Sample of Yo-Plus from Betty Crocker

You know yogurt is good for you. Well, it just got better. You can now get added fiber and probiotics in Yo-Plus (Yoplait-Plus). This is just one of the yummy coupons BettyCrocker is sending its newsletter members. There are some restrictions for several US states however they offer an alternate offer as well. This means that you won’t lose out just because of the state you live in. You can get more details here.

Sunday, January 24, 2010

Canned Beer is 75 Years Old Today

According to Yahoo News, today, Jan. 24, is the 75th birthday of canned beer.





New Jersey's Gottfried Krueger Brewing Company produced the world's first beer can in 1935, stocking select shelves in Richmond, Va., as a market test. The experiment took off and American drinkers haven't looked back since, now choosing cans over bottles for the majority of the 22 gallons of beer they each drink per year, according to the U.S. Census Bureau.

Canned beer may have only hit shelves in 1935, but the drink's history goes back much further - at least 6,000 years, in fact, to ancient Iraq.

The first archaeological evidence of beer comes from Iraq, where ancient Sumerians built the first agriculture-based cities approximately 6,000 years ago. A stone seal discovered and dated to that era actually details the beer-making process in a poem dedicated to Ninkasi, the Sumerian goddess of brewing.

Two thousand years later, Babylonians living in the same area had perfected at least 20 different brews. Brewing was a highly regarded profession and almost the exclusive domain of the society's women, as females were also responsible for turning grain into bread.

Beer was enormously popular with all early civilizations, historians believe, since grain was always available and the fermentation process relatively easy. It was also viewed as an important source of nutrition and often rationed as payment; the laborers that built the Great Pyrmids in Cairo, for example, were paid partly in beer.

During the Middle Ages, European monks began to make and drink their own stock during periods of fasting as a way to avoid malnutrition.

The pilgrims sailing from England to America aboard the Mayflower in 1620 originally intended to land at Virginia, but arrived badly off course in Cape Cod instead. Realizing their mistake, they debated continuing on to their original destination, but ruled against it due to a general lack of rations (including beer), according to historical documents. The colony of Plymouth, where pilgrims shared beer produced from barley crops during the first Thanksgiving, was the result.

Beer-making improved during the Industrial Revolution, when steam power and artificial cooling made beers quicker to produce and easier to store. Breweries became a big business across Europe and the United States - slowed only temporarily during the Prohibition years of 1919 to 1933.

The stronger beer that was the norm before Prohibition gave way to much weaker varieties afterwards, as people had become accustomed to bootlegged brews, which were often watered down for maximum profit.

The Gottfried Krueger Brewing Company capitalized on the reintroduction of alcohol in the United States in short order, introducing their beers in cans rather than bottles in stores in 1935.

So, pop open a can to celebrate the occasion!

My Next Big Project?

  I found this great looking chalkboard calendar by Pinch Design (a company in London). This is an idea that could work well with families with lots going on - teacher conferences, piano lessons, doctor appointments, soccer practices, and more. Everything is clearly written but can be changed at a moment's notice. Another good organizational idea: buy a box of colored chalk so everyone in the family could be represented by a different color on the calendar.





I think I could make my own: I know you can buy chalkboard paint, and I could use 2-foot square panels, and may-be just paint the name of each day on each one instead of above the panel like it shows in the picture. What a great project for my own “office” space!

Friday, January 22, 2010

Easy Raspberry Salad

This will remind you that Spring is just around the corner!

2 small packages raspberry gelatin
1 1/2 cups hot water
2 cups orange juice
1 jar cranberry-orange relish
1 small can crushed pineapple
1/2 cup chopped nuts (optional)

Disolve the raspberry gelatin in the hot water and then add the orange juice.  Chill until the mixture begins to set. 
Stir in the relish, pineapple, and nuts.  Chill until set. 

Ten Reasons You are Rich

  1. You didn’t go to sleep hungry last night.
  2. You didn’t go to sleep outside.
  3. You had a choice of what clothes to wear this morning.
  4. You hardly broke a sweat today.
  5. You didn’t spend a minute in fear.
  6. You have access to clean drinking water.
  7. You have access to medical care.
  8. You have access to the Internet.
  9. You can read.
  10. You have the right to vote.

 

Thursday, January 21, 2010

Betty Crocker's Desktop Calendar--It's Free!


Betty Crocker is giving a free desktop calendar for your computer--with great recipes for each month!  Download the calendar here.

Monday, January 18, 2010

Potato Fudge

Domino Sugar has this very interesting recipe on their website for
 Potato Fudge:


  • 3 ounces - (3 squares) unsweetened chocolate 
  • 1/4 cup - (1/2 stick) butter or margarine 
  • 1/3 cup - cold mashed potatoes 
  • 1 tsp. - vanilla 
  • Pinch salt 
  • 4 cups - Domino® Confectioners Sugar

Grease an 8x8x2-inch baking dish. In medium heavy saucepan, melt chocolate and butter. Remove from heat. Add potatoes, vanilla and salt. Beat in sugar. Turn out on work surface and knead until smooth. Press into baking dish; chill.

Makes 36 pieces.

Check out the Domino Web Site for lots more fun recipes. You also can be a Face Book fan, follow them on twitter, and sign up for the online newsletter.


Sunday, January 17, 2010

McDonald's has Free Wi-Fi Now

On Friday McDonald’s officially added free Wi-Fi to the menu at most U.S. locations. Now you can have your Big Mac, fries and free Wi-Fi at 11,500 McDonald’s across the country.



I was never pleased (and didn't use the service) that the fast food chain was charging $2.95 for two hours of Wi-Fi internet access, but it seems that AT&T swooped in to the rescue. By eliminating the cost, McDonald’s is taking yet another step to position their brand as an alternative to higher priced coffee retail chains.

Gramps really likes their Café Mocha, so I bet we will can take our mini computers for afternoon coffee now!

Sunday, January 10, 2010

Buttons

Have you ever wondered why are the buttons on mens' shirts are on the opposite side to those on ladies' garments?



Men have been using button on vests, coats, jackets and shirts since the 13th century. Women didn’t start using buttons until the late 18th to early 19th century. At that time, buttons were very costly; only Royalty and the very wealthy could afford such a fashion novelty.

Most people are right handed. Men have always dressed themselves, so the buttons have always been on the right. The Royalty and Aristocracy had maids to help dress the Ladies, so the buttons were on the left, so that the person doing up the buttons, facing the lady, had them on the right.

Saturday, January 9, 2010

A Short List of Vitamins

Here is a small list of main vitamins and their main functions in human body:



Vitamin A (aka retinol):

- Good vision

- Hair growth

- Healthy skin

- Acts as anti-oxidant

- Guards against bacterial & viral infections

- Lowers blood cholesterol level


Vitamin D:

- Maintains levels of calcium & phosphorus in blood

- Helps in developing strong bones

- Prevent Rickets


Vitamin E:

- Powerful antioxidant

- Helps in smooth blood flow


Vitamin K:

- Essential for blood clotting

- Helps in absorption of calcium


Vitamin C:

- Helps in repairing of body tissues

- Helps in treating cold

- Reduces risk of getting certain kinds of cancer

- Helps in preventing cataracts

- Can regulate blood sugar to some extent thus helping in diabetes


Please keep in mind that I'm not a health professional, this is the information that I've come to know about during normal day to day life. Please consult a qualified professional before making any decision.

Monday, January 4, 2010

Get a Free Board Book for LeapFrog

Did you purchase or receive a Leapfrog toy for Christmas? You may be able to get a free board book by linking the toy up. Check out the details here. This offer is good until the first of March.