Sticker Shock

Slowly, over time, many of the items we purchase on a regular basis have risen in price. By and large, with the exception of gasoline, not in huge jumps; just pennies here and nickels there. One becomes blind to the changes.

Today, I stopped by the old "dollar store" that I frequented for years - before they moved down the street - and was shocked by the changes. They still carry some of the items that I used to bring home on a regular basis - but at a 20% price increase. Many of the things that I knew I could buy for less, aren't there anymore. Probably because it's impossible for the owner to get them at a price he can afford.

Our president claims that the economy might be in trouble. Hey, George! Come shop with me on my budget!






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Jules

Top Diet Pills

My daughter is getting married at the end of May and I am trying to find something great to wear. It's not easy. The wedding takes place in the afternoon and isn't seriously formal. Everything I've found is either too formal or too not-my-body-shape.

Over the last year or so, I've put on some extra weight. Yes, I love my pasta and it has to be drowning in real butter. So, you can see I'm not a lo-cal person.

I've been looking at some of the top diet pills, in an attempt to take off a few inches. So far, they scare the daylights out of me, so I may just be doing the low-carb, more-exercise thing. One helpful aspect - I'm not really into bread.




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Jules

Artificial Sweeteners and Weight Gain

Did you happen to see this, in the news, a couple of days ago? Artificial sweeteners, it seems, actually alter the ability to regulate sweet intake by interfering with the natural link between sweetness and calories. Of course, these results are from rats, not humans. But there is emerging evidence that people who consume large amounts of no-calorie sweeteners may be at higher risk for obesity, abdominal fat, and diabetes, among other weight-related health problems.

Apparently, when you eat dessert or a candy bar, your body associates the sweetness with an impending influx of calories. It responds by increasing your metabolism and, generally, signals a need to cut back on other excess calories and/or increase exercise. When the sweetness comes from saccharin and the body doesn't receive the extra calories that it expected, it gets confused. So, the urge to cut consumption elsewhere or become more active isn't triggered.

Luckily, I can't use artificial / no-calorie sweeteners; they upset my digestive system. Not to mention, I've never found one with a taste that I could tolerate.






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Jules

Downer Cows Fed to Our Kids at School

I was absolutely shocked by this video and this story. Did you know that 'downer' cows, cows that are too ill / weak to stand on their own, are being forced to get up and walk to their death. Then, the meat from these sad, slaughtered animals is sold to school systems throughout this country - and fed to our kids as school lunches.

Please watch the video and ask your Congressperson to stop this insanity - for the good of the animals, and the good of our kids. It just MUST stop!






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Jules

Christmas Dinner

I am looking for help with Christmas dinner. We have tried ham for a couple of years, with mixed results. Even though the boys didn't complain, Mark and I weren't impressed with the hams. This year, we're thinking - standing rib roast.

Now don't get me wrong, I love prime rib. The one small problem I do have is that I have never actually cooked one. Add to that, Mark likes his beef fairly well-done, standing rib roasts are extremely expensive, and - best of all - our little gas oven just doesn't understand maintaining a consistent temperature. I would swear, when our backs are turned, it changes 5 to 20 degrees up and down from the setting we use.

So, if anyone has a fool-proof way to cook a standing rib roast, please let me know.






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Jules

Turkey Leftovers

I hope everyone had a great Thanksgiving. We definitely were more stuffed than the bird. Since I'm the only one in the family who eats stuffing, we've done away with that tradition. But we've added Pineapple Upside-Down Cake to our holiday table, which is so yummy. Somehow, I just don't miss the stuffing, when I'm munching on that cake!

Now, we've got leftovers to deal with. Mark makes a delicious turkey-and-gravy-over-biscuits that's good for one meal. But, when you start out with a 13 pound bird, that's a lot of turkey meals awaiting.

Any good recipes out there that you'd like to share?






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Jules

FreeRice.com

A friend of our sent us this link - FreeRice.com. For every definition you get right, they donate 10 grains of rice throughout the United Nations, in an effort to end world hunger. What a great way to practice your vocabulary!

Not all of the words are exactly easy. Some are older in usage, and some are medical. As you work through the list, your vocabulary level increases and decreases. Mine went up pretty fast, then went down even faster! lol

By the time my brain decided it had had enough, I had donated almost 2,000 grains of rice and gotten some well-needed mental exercise.






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Jules

Carrot Cake and Banana Bread

Even with Mark's diabetes, we keep cake (of some sort) in the fridge for dessert. One small piece of cake doesn't seem to have any more effect on his blood sugar than a plate of pasta would. And, this way, no one feels deprived.

Today he mentioned being hungry for carrot cake with cream cheese frosting or banana bread. I've made banana bread before (a long time ago) and it's really simple. But I've never tried carrot cake, so I went looking for a recipe. What a pain!

Since I love the shows, I decided to search FoodNetwork.com. The recipes were great - I found the 2 that I wanted - but the site is slower than molasses in January. Apparently, they have so many ads supporting their site, it takes forever for the pages to load.

Great food - crappy site.






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Jules

Thanksgiving Traditions

Every family has holiday traditions - whatever the holiday. What about Thanksgiving? Does your family shun the standard turkey for a standing rib roast? (If so, can I come for dinner?!) Or a luscious smoked ham?

We stay pretty traditional, with the good ol' bird. But Mark likes to make pineapple upside-down cake and we definitely don't do yams. I just have never developed a taste for them, even with melted marshmallows all over the top.

Have to have some pie - so I usually make at least one pumpkin for Mark and sometimes a fruit pie for me. (Not much of a winter squash person, myself.) I'm the only one who gets jazzed about cranberry sauce, so that's a bit of a debate every year. But I have faith that I'll get everyone hooked - eventually!

Both of our families did brown-and-serve rolls, so that's an easy part of our menu. We also put together a relish plate with carrot sticks, stuffed celery, pickles, olives, and whatever we can think of to throw on it. Can't forget the mashed potatoes and gravy, and some sort of veggie. I'm the only real veggie eater, so it's always fun trying to find something that everyone will eat.

Oh, and Mark's famous deviled eggs. I hate eggs and those things are so good I could make a meal out of them. Even the boys love them, and that's quite a feat.

So, as you can see - we put together a huge spread for Thanksgiving. We end up sharing with friends, so nothing goes to waste. It's just nice to be able to do it.






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Jules

Weight Loss Diet Help

Are you trying to lose weight? I am. Somewhere in the last 6 months, or so, I managed to put on about 30 pounds. Five of them I can live with, but the other 25 have got to go. My only problem is that I've never actually tried to lose weight or tried any kind of diet plans.

Luckily, Weight Loss Diet Help has the information I need to find a plan that will work for me. By reading through the different diet options and checking out the Medifast and Nutrisystem weight loss program discount coupon codes, I can see which diet suits my personality and saves me money. Because this is all new to me, I'm concerned that I won't stick with it, so I have to have something that comes naturally to me - and Mark.

Right now, I'm leaning toward the South Beach Diet. It's something that will help Mark, too. We both need to learn how to incorporate good carbs into our meals, not just the low ones. As a carb-loader, it wouldn't do me any harm to be a bit more selective. And I really like the idea that the diet is a step-by-step process. We don't have to make drastic, immediate, permanent changes.

There are also a number of articles at Weight Loss Diet Help, in addition to the diet information, that provide really helpful tips and facts. I like Exercise and Diet For Diabetics and Weight Loss Tricks and Healthy Diet Tips. The advice is simple, no-nonsense and easy to follow.

If you have been thinking about starting a diet, this is a good place to get the practical information that you need to pick a plan and be successful.




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Jules

Plastic and Food - Handy Tips

We've all read about the risk of microwaving food in plastic containers. I've never really done that, preferring glass containers for the microwave. But I do have a couple of containers in which, admittedly, I have 'nuked' food. It's just easier to go from fridge to micro in the same dish.

Today I was reading my latest Green Living email, the Care2 newsletter about healthy living ideas, and found an article about food and plastic. Not good news, my friends. But a lot of really helpful tips that I just have to share:

Many of these tips don’t exclude the use of plastic, but rather offer the safest options.

1. Know your plastics. Plastic items are marked with a resin identification coding system (the number surrounded by arrows), which stand for:
1 - polyethyelene terephthalate (PETE)
2 - high-density polyethylene (HDPE)
3 - vinyl, polyvinyl chloride (PVC)
4 - low-density polyethylene (LDPE)
5 - polypropylene (PP)
6 - polystyrene (PS)
7 - other (includes polycarbonate, acrylic, polylactic acid, fiberglass)

2. When you need to use plastic, these are the safer choices to use with food: 1, 2, 4 and 5.

3. Learn to recognize, and then avoid, polycarbonate (number 7) for food usage. Polycarbonate plastics are hard and clear. Common items made from this BPA-containing plastic are food storage containers, baby bottles, water bottles, bowls and tableware. (And the lining inside food and drink cans, by the way.)

4. If you don’t get rid of all of your plastic, at least retire old plastic containers, especially those that are heavily worn or scratched. Older plastics tend to leach increasing amounts of toxins as they age. Use them to organize and store non-food items.

5. Be careful of serving and storing hot foods or foods made with fats or oils in plastic containers. These foods more readily facilitate the transfer of plastic toxins.

6. Never microwave foods in plastic containers. “Microwave safe” means the container won’t melt or warp, but doesn’t mean it won’t leach. Heating plastics increases the potential for leaching of chemicals into your food.

7. Never microwave food in yogurt tubs, take-out bowls, or other one-time use containers. These containers can warp or melt, possibly causing harmful chemicals to migrate into the food.

8. Avoid using plastic sandwich bags or plastic wrap products.

9. If you must use plastic wrap, make sure it is a brand free of both BPA and PVC. Ziploc, Glad and Saran are promoted as being free of BPA and PVC—but remember that these plastics live for 1,000 years…in our landfills.

10. Avoid deli-wrap and similar generic packaging since you can’t ascertain the plastic type used. When sliced cheese and meats are sold in plastic bags and/or plastic deli wrap, transfer them as soon as possible to unbleached wax paper or a safe container.

11. Remember that if you are pregnant or nursing, BPA chemicals are passed through your bloodstream directly to your baby.

12. Instead of mixing petroleum (i.e. plastic) with your food, use inert alternatives such as glass and ceramic rather than plastic food storage containers. Reusing jars is a win-win—and you can often find glass storage containers at flea markets and thrift shops. Or simply store food in bowls covered with a plate.

I'm going to go check all of my bowls, storage containers, and that gallon-size pitcher that we keep in the fridge for tea. Wish me luck - I have a feeling I'm in for some serious surprises.






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Jules

Blood Sugar and the Hypoglycemic

It's interesting. Mark has hyperglycemia, abnormally high blood sugar levels, meaning his pancreas either doesn't make enough insulin or his system has forgotten how to use it. I, on the other hand, have hypoglycemia, abnormally low blood sugar levels, meaning my system over-produces insulin or has forgotten how to process sugars. Both conditions are greatly improved by eating several small meals and managing dietary carbohydrates.

I've been re-reading information about hypoglycemia, because I've been feeling funky recently. Check out this information I pulled from The Hypoglycemia Support Foundation. It's a bit scary.

Some of the symptoms of hypoglycemia are:

fatigue insomnia mental confusion nervousness mood swings faintness headaches depression phobias heart palpitations

a craving for sweets cold hands and feet forgetfulness dizziness blurred vision inner trembling outbursts of temper sudden hunger allergies crying spells

I hate to admit that at my age, I still have the horrible eating habits of the average teenager. Bad food choices, too many sweets, skipped meals - all of it. It's no wonder I have experienced virtually every symptom on that list at different times in the last few years.

Guess it's time to get back to that hypo diet again. It's not really difficult to follow. I am just so out of the habit of eating 3 times a day that I can't imagine eating several small meals or 3 meals plus snacks. Although - now that I'm thinking about it - I'm actually hungry.

Maybe if I stop stifling hunger with tobacco and soda - and actually eat - I'll start feeling better. What a concept!







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Jules

Budgeting

One thing you learn, when you have a fixed income, is how to stretch a dollar. It also helps if you prioritize your spending and stick, like glue, to your goals. Yes, it's much easier said, than done. But it can be done.

We start each month by immediately paying all bills that aren't set up on automatic payment - our phones, cable, and rent. Nothing gets done and not a single penny gets spent until those 3 bills are paid. Then, it's grocery time.

Because we invested in a small chest freezer a few years ago, we have the luxury of shopping sales quite aggressively. Given the price of . . . everything . . . we start our grocery shopping by comparing sale prices at the 4 different supermarkets where we have VIP or Club Cards. Knowing what we need, we create shopping lists by store.

Perhaps store 1 has the best prices on beef and canned goods, while store 2 has pork, chicken, and produce on sale this month. Because the two stores are within a mile of each other, we start at the closest and move on to the specials at the second store. If either of the other two has a sale that we can't miss, we'll hit them the next day; but we don't waste time and gas unless there are several items that are priced far below all of the other markets.

Store 2, which we frequent for produce and meat specials, offers home delivery. If there are sufficient items priced below store 1, we'll take advantage of this service and place an online order. By choosing the best delivery window possible, we can often have everything we want brought right to our door for $4.95. If you take into account the time and fuel it takes to get there, do the shopping, load the truck, get home, unload the truck, haul everything upstairs, and put it all away, $4.95 is an acceptable charge. (With Mark recovering from surgery and me still unable to bend my left leg, home delivery is a necessary luxury right now.)

Once the bills are paid and groceries restocked, we have a good idea of our remaining cash flow for the month. Now, it's time to 'pay' ourselves and move something into savings. This gives us a cushion, should we have an emergency. Right now, we've got to pull maintenance on the truck, which would be impossible if we didn't set aside something every month toward that inevitability. Not everything will get taken care of at once, but we're in a position to whittle away at what needs to be done.

Over the last couple of years, we've really started tightening our belts. We rarely eat out or order in; one of us is always able to prepare dinner, even if it's only hamburgers and tater tots. By keeping the pantry and freezer stocked, our options are usually pretty varied and there is always something that's quick and simple, even near the end of the month.

The key to managing any budget, whether you're on a fixed income or have a regular paycheck, is to not totally deny yourself some fun. I like to have my nails done. Since going to a salon is, to my mind, too expensive, I treat myself with kits from the corner drug store. For $6.00, I can have beautiful nails for an entire month.

If I were to use a salon, it would be about $20.00 to start, then $20.00 every 2-3 weeks to have the acrylic filled in as my nails grow out. Now, honestly, which makes more sense to you? Even if I had the $40.00, I think it makes more sense to do it the way I do now. Not to mention, I'd have to go out and waste gasoline getting to and from the salon. This way, I can do my nails whenever I want, in the comfort of my own home.

Now, if I didn't buy myself $6.00 worth of nails every month, I would feel I was deprived of something I enjoy and might just go out and spend more money on something else. But, because I give myself this treat, I feel that I'm getting a present every 30 days and I'm happy. So any other budget restrictions just aren't a big deal.

Budgeting is mostly psychological - psych yourself into feeling pampered, even when you're forced to cut back. Trust me, it really works.

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Jules

Eclectrics® All-Metal Stand Mixer

I have been making this French bread, off and on, for years. It's the first bread I learned to bake and it took me forever to get it right. My first husband, who spent 3 years in France and 3 years in Italy as an Air Force brat, swore it tasted just like the bread he used to get from the bakeries in Europe. You can imagine how proud I was to hear that!

It's a really simple recipe, most breads actually are. They don't have a lot of ingredients and you don't really have to be an expert to get a tasty result. But they do take time and practice, between mixing, kneading, and allowing the dough to rise twice. Don't even consider a bread machine! Yes, it's freshly made bread, but it's like comparing a fast-food hamburger to oven roasted prime rib. Not even close!

You can make bread without a stand mixer; our ancestors did it for centuries. But, I learned to make bread with a quality mixer, like a Hamilton Beach® Stand Mixer - complete with dough hook - and I don't think my bread is as good without it. Where I would normally mix the flour, yeast, and water with the attachment, I now have to start, as best I can, with a hand-held mixer. Then, I have to continue by hand, literally, until I get a smooth dough. It's a lot more work and, honestly, the dough just doesn't rise or bake the same.

Since I'm in the market, I started looking at the Hamilton Beach® Mixer options. I trust the Hamilton Beach® name and the quality of their appliances is outstanding. (My other stand mixer was a wedding gift and, although efficient, it just wasn't quite right. I tended to avoid using it, unless I had no option.) Today, I found and fell in love with the Eclectrics® Mixer.

You won't believe how much mixer you get for the price. All metal, you know they're going to last and the styling is just beautiful. It comes in 8 different colors, guaranteed to compliment any decor. Personally, I couldn't resist the Moroccan Red. It's such a dynamic color and so different from anything I've seen before. If that weren't enough, Hamilton Beach® carries a line of appliances from drink mixers to toasters to blenders - in the same vibrant colors.

If you're in the market for a quality, reliable stand mixer, start with Hamilton Beach® and you won't need to look anywhere else. Once you've added this award-winning mixer to your kitchen, be sure to try my French Bread recipe. I know you'll love it as much as the Eclectrics® Mixer you used to create it.




French Bread

2 cups warm water, divided (110 degrees F)
2 packages dry yeast
1 teaspoon sugar

5 - 7 cups bread flour
3 teaspoons salt
3 teaspoons sugar
5 tablespoons vegetable oil

In a small bowl mix 1 tsp sugar into 1 cup warm water until combined. Add yeast and mix gently. Cover and allow to proof.

Place 5-1/2 cups flour, salt, 3 tsp sugar, and oil in a large bowl. Add proofed yeast and remaining 1 cup warm water. Mix well, adding flour as necessary to make a smooth dough. (Dough will be slightly sticky.)

Gently knead into a ball and place in a large, oiled bowl. Cover with a clean towel and allow to rise in a warm area, out of any drafts, until the dough doubles in size. (About an hour.)

Punch down the dough and turn out onto a lightly floured surface. Divide the dough in half, cover with a towel, and allow to rest for about 5 minutes.

Using a rolling pin, roll each half out to a 9 x 12-inch rectangle. Starting at the long edge, roll up like a jelly roll; seal the edges and seam.

Grease 2 cookie sheets and sprinkle with cornmeal. Place each loaf diagonally on a cookie sheet, seam side down. With a sharp knife, make 4-5 evenly spaced slashes diagonally across each loaf. In a small bowl whisk an egg white with 1 tablespoon of water and brush over each loaf.

Cover with a clean towel and allow to rise for 30-45 minutes, until almost doubled in size again.

Preheat oven to 375 degrees F; bake for 30-35 minutes, until golden brown.

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God Bless!

Jules

America's Second Harvest

Have you visited America's Second Harvest lately? Remember, people aren't hungry only around the holidays. Some families have trouble, as Bill Murray said in Scrooged "making their dream happen."

A great deal of Second Harvest's work is getting donated supplies to food-rescue organizations and food banks. But did you know that they also support seven other programs:

* BackPack Program
* Community Kitchen
* Disaster Relief
* National Produce Program
* Kids Cafe
* Relief Fleet
* Seafood Initiative



Please stop by their site and learn how you can lend a hand.

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God Bless!

Jules

Avoiding Chinese Food Products

This article caught my attention, as it probably did that of many people who have been following all of the recalls and warnings about Chinese food imports. This particular family decided to go for one year without purchasing anything imported from China. What surprised me the most was that, due to the way the FDA regulates the food we buy here in the United States, it was virtually impossible to tell where ingredients came from. Only seafood is required to be labeled with the country of origin. One quote that was particularly telling:

[I]t is possible a frozen dinner, for example, could have 20 different ingredients from 20 different countries, food analysts say.

According to the article, the only way to reduce your consumption of foods with Chinese products is to avoid all processed foods. But, you'd be surprised just what some of those processed items are:

• Apple Juice
• Dried Berries
• Dried Garlic
• Instant Coffee
• Sausage Casings

The only way to change this situation is by giving the FDA back some power and increasing food inspections, which currently occur in about 1% of food imports, due to serious budget cuts by the government. If you would like to know where the food you eat is coming from; if you would like to see the FDA step up the inspection of imported foods; if you would like to make your voice heard, sign here:
Stop Starving Our Food Safety Syetem!

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Jules

Unseen Danger in Bagged Salads - Dateline NBC

I received this link from a friend - absolutely frightening.

We all worry about properly cooking and storing meats to avoid E coli or salmonella or botulism, but who would think that the salad we eat with our steak or burgers might make us sick.
Quote

Unseen danger in bagged salads - Dateline NBC - MSNBC.com

Be careful!

Jules