As Christmas draws closer (yes, I realize Thanksgiving isn't over yet), I thought this would be a good idea to share with everyone. Add the following address to your Christmas (Hanukkah or Kwanzaa, or whatever) card list. This is an easy way to share your joy with someone who could really use some joy in their life.
A Recovering American Soldier
c/o Walter Reed Army Medical Center
6900 Georgia Avenue,NW
Washington , D.C. 20307-5001
We do these meme's and awards and pass them on and get people to participate in that sort of thing. I was just thinking it would be really great if we could get something like this going around and get everyone to send at least one (prefearbly more) card to a soldier who really deserves to receive some mail from the citizens of the country he has served so bravely.
So if you are going to send out a card, please copy and paste this into your blog and ask others to join you. Me? I've written this address on the front inside cover of my address book so that I will remember to send a card every year and hopefully every holiday. Maybe even for no reason at all other than to say "Thank You" and let these men know we are thinking of them and thankful for all they have done.
Thanks for the information Linda. Apparently someone got their cards returned so they recommend sending it to this address,
Holiday Mail for Heroes
P.O. Box 5456
Capitol Heights, MD 20791-5456
To rush delivery, mailers should not send care packages, money or any inserts, including glitter.
Have a beautiful day.
Jill Marie
Wednesday, November 26, 2008
Tuesday, November 25, 2008
A quick laundry tip
Sometimes I wonder what in the world was I thinking? This past weekend Ray worked on a snowmobile with his brother. By the time he came home he was covered in grease and oil, but that wasn't the worse part. He stunk of gasoline...ewww! So I had him take his clothes off in the laundry area and I threw them in the washer right away.
Yeah...no fore thought or anything. Do you know what they smelled like after the cycle was done? Gasoline. Yep. Then I thought, "Hey! I have a remedy for that and why didn't I think of it before?" So I tried it...
Gasoline On Clothing: Gasoline is an oil based product, therefore, use another oil based product to pull out the odor (which is left because all the gas oil has not been removed yet). You can use any kind of oil that normally washes out of clothing, like baby oil. Put some of the oil into the washer along with the items, let it swish around for a while, then put in the detergent and all should come out okay.
Well, I didn't have any baby oil in the house but I did have some mineral oil. (Baby oil is basically just mineral oil with some scent) So I poured some of that in and let it agitate for a few minutes, then added detergent and let the machine run through. When it was done, there was absolutely no odor of gasoline left on the clothes. YEA!
An unforeseen benefit? I usually keep the lid on my washer closed because it has this "odor", it's kind of like a mildewy smell, sort of. However, since I washed the work clothes with mineral oil I have not smelled that odor. So if your machine has an odor you might want to try running a wash cycle with just water and approx. a 1/4 cup of mineral or baby oil.
I have a full day today and lots of things to fit into a few hours so I'm gonna get of off this machine and get started.
Have a wonderful day!
Jill Marie
Yeah...no fore thought or anything. Do you know what they smelled like after the cycle was done? Gasoline. Yep. Then I thought, "Hey! I have a remedy for that and why didn't I think of it before?" So I tried it...
Gasoline On Clothing: Gasoline is an oil based product, therefore, use another oil based product to pull out the odor (which is left because all the gas oil has not been removed yet). You can use any kind of oil that normally washes out of clothing, like baby oil. Put some of the oil into the washer along with the items, let it swish around for a while, then put in the detergent and all should come out okay.
Well, I didn't have any baby oil in the house but I did have some mineral oil. (Baby oil is basically just mineral oil with some scent) So I poured some of that in and let it agitate for a few minutes, then added detergent and let the machine run through. When it was done, there was absolutely no odor of gasoline left on the clothes. YEA!
An unforeseen benefit? I usually keep the lid on my washer closed because it has this "odor", it's kind of like a mildewy smell, sort of. However, since I washed the work clothes with mineral oil I have not smelled that odor. So if your machine has an odor you might want to try running a wash cycle with just water and approx. a 1/4 cup of mineral or baby oil.
I have a full day today and lots of things to fit into a few hours so I'm gonna get of off this machine and get started.
Have a wonderful day!
Jill Marie
Monday, November 24, 2008
Happy Birthday Grandma Corral
Turn off music playing on the right side to hear audio.
Okay, obviously I do NOT know what the haymaker I am doing. I go through all that and end up with the video in a new entry...then I copy the lil' embed code on that (the video here) and am able to post it to my last entry and it works! What the molasses is up with that?!
Ha! And now when I've typed after the video...the video disappears. . . Ohmahgosh! I don't know. Do I look like a techie to you? I'm baffled, but I have other things to do, so look below to see the video. I don't know where the heck this one went. LOL
Some yummy holiday desserts and a Happy Birthday Wish
Good Monday Morning! Only 3 days left to get ready before the big day. I'm going to post some cookie and other treat recipes. I'm sitting here wishing I had fully embrace my anal side and kept a list of what recipes I had posted so far. I hate to bore you with repeats, but I can't remember what I have and haven't posted so far. Oh well, here goes...
White-Chocolate cherry Shortbread
Ingredients
1/2 cup maraschino cherries, drained and finely chopped
2-1/2 cups all-purpose flour
1/2 cup sugar
1 cup cold butter
12 ounces white chocolate baking squares with cocoa butter, finely chopped
1/2 teaspoon almond extract
2 drops red food coloring (optional)
2 teaspoons shortening
White nonpareils and/or red edible glitter (optional)
Directions
1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.
3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.
4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.
5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.
6. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Spritz Blossoms
Ingredients
1-1/2 cups butter, softened
1 cup packed brown sugar
1 teaspoon baking powder
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
3-1/2 cups all-purpose flour
1 recipe Powdered Sugar Icing
Coarse sugar; silver dragees
Directions
1. Preheat oven to 375 degrees F. In large bowl beat butter on medium to high speed 30 seconds. Add brown sugar and baking powder; beat until combined, scraping sides of bowl. Beat in egg, vanilla, and extract until combined. Beat in as much flour as you can; stir in remaining flour.
2. Push dough through cookie press onto ungreased cookie sheet. Bake 7 to 9 minutes or until edges are lightly browned. Transfer to wire rack to cool.
3. Brush with Powdered Sugar Icing; sprinkle with sugar. Place a dragee in center. Dry 30 minutes on waxed paper. Makes 80 cookies.
4. Store in airtight container in single layer at room temperature up to 3 days. Freeze up to 3 months.
Brown Sugar Shortbreads
Ingredients
1 cup butter, softened
1/2 cup packed brown sugar
1/2 teaspoon apple pie spice or pumpkin pie spice
1/8 teaspoon salt
2-1/4 cups all-purpose flour
Nonstick cooking spray
Granulated sugar
Directions
1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper; set aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, apple pie spice, and salt. Beat until combined, scraping side of bowl occasionally. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
2. Shape dough into 1-inch balls. Place balls 2 inches apart on prepared cookie sheet. Coat the bottom of a cookie stamp with nonstick cooking spray and dip the stamp in granulated sugar. Flatten each ball of dough, imprinting the pattern.
3. Bake in the preheated oven for 12 to 15 minutes or until lightly browned. Transfer cookies to a wire rack; let cool. Makes about 36 cookies.
4. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Salty-Sweet Butterscotch Cookies
Ingredients
1/2 cup butter, softened
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 teaspoons vanilla
2 cups white whole wheat flour or all-purpose flour
3/4 cup coarsely chopped salted dry roasted cashews
2/3 cup butterscotch-flavor pieces
Directions
1. Preheat oven to 375 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, baking soda, and salt. Beat until combined, scraping side of bowl occasionally. Add eggs and vanilla; beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in cashews and butterscotch pieces.
2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in preheated oven for 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack; let cool. Makes about 48 cookies.
3. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Sugar Cookies
1 1/2 cups sugar
2/3 cup shortening or butter*
2 eggs
2 tablespoons milk
1 teaspoon vanilla extract
3 1/4 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
Early in the day or the day before:
In a large bowl cream the shortening and the sugar. Add the eggs, extract, and milk. In a medium bowl mix the dry ingredients with a wire whisk. Add the dry ingredients to the large bowl. Mix with mixer until well combined. With hands, shape dough into a ball. Wrap with plastic wrap and refrigerate for 2 to 3 hours.
Preheat oven to 400 degrees F. Lightly grease cookie sheets. Roll** half or 1/3 dough at a time, keep the rest refrigerated. For crisp cookies, roll dough, paper thin. For softer cookies, roll 1/8 " to 1/4" thick. With floured cookie cutter, cut into shapes. Re-roll trimmings and cut.
Place cookies 1/2 inch apart on cookie sheets. Decorate*** Bake 8 minutes or until very light brown. With pancake turner, remove cookies to racks; cool. Makes about 6 dozen cookies.
***To decorate with colored sugars: Prepare cookies by brushing with heavy cream or an egg white slightly beaten with 1 tablespoon of water. Sprinkle with decorative toppings.
***To decorate with food colors: Mix 1 egg yolk and 1/4 teaspoon water. Divide mixture among several custard cups. Tint each with different food color to make bright colors. (If paint thickens while standing, stir in a few drops of water.) Paint designs on cookies with small paint brushes.
Fruit-Filled Chocolate Meringues
Serves: 6
INGREDIENTS
2 egg whites, at room temperature
1/4 tsp. cream of tartar
Dash salt
1/2 cup sugar
1/2 tsp. vanilla extract
2 Tbsp. cocoa powder
3/4 cup fresh or frozen strawberries, halved or quartered depending on size
3/4 cup fresh or frozen whole raspberries
1 Tbsp. superfine or confectioners' sugar (for garnish)
DIRECTIONS
1. Preheat oven to 275 degrees. Line cookie sheets with parchment paper.
2. In mixing bowl, beat egg whites with cream of tartar, vanilla and salt until soft peaks form (tips of peaks will curl over when beaters are removed).
3. Beat in sugar a little at a time until soft peaks form (peaks will remain upright when beaters are removed). Sprinkle cocoa over top and fold in gently.
4. Drop meringue by 1/4 cup portions onto parchment paper that has been lightly coated with cooking spray. Indent center of each with back of tablespoon.
5. Bake 45 minutes or until dry to touch. Remove and cool. When completely cooled, store in air-tight container to prevent meringues from becoming soggy before serving time.
6. Just prior to serving, fill center of each meringue with mixture of fruit so berries mound slightly. Lightly dust fruit with sugar to garnish. If confectioners' sugar is used, sift lightly over berries using small strainer and spoon to move sugar through strainer. This technique achieves light dusting desired.
3-MINUTE FUDGE
2/3 cup evaporated milk
1 2/3 cups sugar
1/2 tsp. salt
2 cups miniature marshmallows
1 1/2 pkgs. (6 oz each) semi-sweet choc. chips (about 1 1/2 cups)
1 tsp. vanilla
1/2 cup chopped nuts
Mix milk, sugar and salt in 2 qt. saucepan. Heat to boiling over low heat. Boil and stir for 3 minutes (be exact about time, or until candy themometer registers 225degrees). Remove from heat; add marshmallows, choc. chips, vanilla and nuts. Stir until marshmallows and choc chips are melted. Pour in buttered sq. pan, 9x9x2 inches. Refrigerate until firm. Cut into 1 1/2" squares.
I used that sugar cookie recipe to make my sugar cookies the other day. Let me tell you, I have made probably a dozen or more different sugar recipes over the years. The test that tells me whether or not it's a good recipe...when I taste the dough just after it's been made. That takes me back to being a kid and tasting the dough as we were rolling out cookies. This one passed my little test and yes, it made some delicious (baked) cookies.
I only made about 18 cookies. Then I put the rest of the dough into a zippered bag and froze it. I have so many different desserts that I only need a bit of each one to put out. The rest I can freeze and use for Christmas. I need at least a dozen of each cookie. So why do I make a 18? Ray and Rylie! They seem to be under the impression that they are my official taste testers, lol.
Which reminds me, Rylie has a special message for you Grandma Corral! (((crossing my fingers and hoping I do this right))) Okay, first scroll down the right side of my blog and turn off the music playing. This little thing has audio and you'll want to be able to hear it.
(Mumble, grumble...mutterings a child shouldn't hear...grrrr) Okay, went to post the entry and everything after the above was gone and it didn't even publish it. Oh, I hope it's not because of the Motionbox thing I'm trying to put on here. Let's try this again.
Aw! SUGAR SHACK! What the haymaker am I doing wrong here?! Guess I better go find some tutorial on blogspot about posting video. I thought just pasting the html thingie would do it. I'm so (mumble grumble)... Okay, I think I found it. I just have to go into Edit Html mode and type this and put my video code into that. I think... No! The video embed code I already have has that in the code...SUGAR SHACK!
Wait...I think I have it with You tube now...
Okay, not...but it did post above, so I guess I'll just have to upload to youtube, click the post to blog and then come back and edit that entry to include whatever ramblings I want to add to it. LOL
"HAPPY BIRTHDAY MOM & I LOVE YOU!"
Have a great day everyone!
Jill Marie
White-Chocolate cherry Shortbread
Ingredients
1/2 cup maraschino cherries, drained and finely chopped
2-1/2 cups all-purpose flour
1/2 cup sugar
1 cup cold butter
12 ounces white chocolate baking squares with cocoa butter, finely chopped
1/2 teaspoon almond extract
2 drops red food coloring (optional)
2 teaspoons shortening
White nonpareils and/or red edible glitter (optional)
Directions
1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.
3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.
4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.
5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.
6. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Spritz Blossoms
Ingredients
1-1/2 cups butter, softened
1 cup packed brown sugar
1 teaspoon baking powder
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
3-1/2 cups all-purpose flour
1 recipe Powdered Sugar Icing
Coarse sugar; silver dragees
Directions
1. Preheat oven to 375 degrees F. In large bowl beat butter on medium to high speed 30 seconds. Add brown sugar and baking powder; beat until combined, scraping sides of bowl. Beat in egg, vanilla, and extract until combined. Beat in as much flour as you can; stir in remaining flour.
2. Push dough through cookie press onto ungreased cookie sheet. Bake 7 to 9 minutes or until edges are lightly browned. Transfer to wire rack to cool.
3. Brush with Powdered Sugar Icing; sprinkle with sugar. Place a dragee in center. Dry 30 minutes on waxed paper. Makes 80 cookies.
4. Store in airtight container in single layer at room temperature up to 3 days. Freeze up to 3 months.
Brown Sugar Shortbreads
Ingredients
1 cup butter, softened
1/2 cup packed brown sugar
1/2 teaspoon apple pie spice or pumpkin pie spice
1/8 teaspoon salt
2-1/4 cups all-purpose flour
Nonstick cooking spray
Granulated sugar
Directions
1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper; set aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, apple pie spice, and salt. Beat until combined, scraping side of bowl occasionally. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
2. Shape dough into 1-inch balls. Place balls 2 inches apart on prepared cookie sheet. Coat the bottom of a cookie stamp with nonstick cooking spray and dip the stamp in granulated sugar. Flatten each ball of dough, imprinting the pattern.
3. Bake in the preheated oven for 12 to 15 minutes or until lightly browned. Transfer cookies to a wire rack; let cool. Makes about 36 cookies.
4. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Salty-Sweet Butterscotch Cookies
Ingredients
1/2 cup butter, softened
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 teaspoons vanilla
2 cups white whole wheat flour or all-purpose flour
3/4 cup coarsely chopped salted dry roasted cashews
2/3 cup butterscotch-flavor pieces
Directions
1. Preheat oven to 375 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, baking soda, and salt. Beat until combined, scraping side of bowl occasionally. Add eggs and vanilla; beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in cashews and butterscotch pieces.
2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in preheated oven for 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack; let cool. Makes about 48 cookies.
3. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Sugar Cookies
1 1/2 cups sugar
2/3 cup shortening or butter*
2 eggs
2 tablespoons milk
1 teaspoon vanilla extract
3 1/4 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
Early in the day or the day before:
In a large bowl cream the shortening and the sugar. Add the eggs, extract, and milk. In a medium bowl mix the dry ingredients with a wire whisk. Add the dry ingredients to the large bowl. Mix with mixer until well combined. With hands, shape dough into a ball. Wrap with plastic wrap and refrigerate for 2 to 3 hours.
Preheat oven to 400 degrees F. Lightly grease cookie sheets. Roll** half or 1/3 dough at a time, keep the rest refrigerated. For crisp cookies, roll dough, paper thin. For softer cookies, roll 1/8 " to 1/4" thick. With floured cookie cutter, cut into shapes. Re-roll trimmings and cut.
Place cookies 1/2 inch apart on cookie sheets. Decorate*** Bake 8 minutes or until very light brown. With pancake turner, remove cookies to racks; cool. Makes about 6 dozen cookies.
***To decorate with colored sugars: Prepare cookies by brushing with heavy cream or an egg white slightly beaten with 1 tablespoon of water. Sprinkle with decorative toppings.
***To decorate with food colors: Mix 1 egg yolk and 1/4 teaspoon water. Divide mixture among several custard cups. Tint each with different food color to make bright colors. (If paint thickens while standing, stir in a few drops of water.) Paint designs on cookies with small paint brushes.
Fruit-Filled Chocolate Meringues
Serves: 6
INGREDIENTS
2 egg whites, at room temperature
1/4 tsp. cream of tartar
Dash salt
1/2 cup sugar
1/2 tsp. vanilla extract
2 Tbsp. cocoa powder
3/4 cup fresh or frozen strawberries, halved or quartered depending on size
3/4 cup fresh or frozen whole raspberries
1 Tbsp. superfine or confectioners' sugar (for garnish)
DIRECTIONS
1. Preheat oven to 275 degrees. Line cookie sheets with parchment paper.
2. In mixing bowl, beat egg whites with cream of tartar, vanilla and salt until soft peaks form (tips of peaks will curl over when beaters are removed).
3. Beat in sugar a little at a time until soft peaks form (peaks will remain upright when beaters are removed). Sprinkle cocoa over top and fold in gently.
4. Drop meringue by 1/4 cup portions onto parchment paper that has been lightly coated with cooking spray. Indent center of each with back of tablespoon.
5. Bake 45 minutes or until dry to touch. Remove and cool. When completely cooled, store in air-tight container to prevent meringues from becoming soggy before serving time.
6. Just prior to serving, fill center of each meringue with mixture of fruit so berries mound slightly. Lightly dust fruit with sugar to garnish. If confectioners' sugar is used, sift lightly over berries using small strainer and spoon to move sugar through strainer. This technique achieves light dusting desired.
3-MINUTE FUDGE
2/3 cup evaporated milk
1 2/3 cups sugar
1/2 tsp. salt
2 cups miniature marshmallows
1 1/2 pkgs. (6 oz each) semi-sweet choc. chips (about 1 1/2 cups)
1 tsp. vanilla
1/2 cup chopped nuts
Mix milk, sugar and salt in 2 qt. saucepan. Heat to boiling over low heat. Boil and stir for 3 minutes (be exact about time, or until candy themometer registers 225degrees). Remove from heat; add marshmallows, choc. chips, vanilla and nuts. Stir until marshmallows and choc chips are melted. Pour in buttered sq. pan, 9x9x2 inches. Refrigerate until firm. Cut into 1 1/2" squares.
I used that sugar cookie recipe to make my sugar cookies the other day. Let me tell you, I have made probably a dozen or more different sugar recipes over the years. The test that tells me whether or not it's a good recipe...when I taste the dough just after it's been made. That takes me back to being a kid and tasting the dough as we were rolling out cookies. This one passed my little test and yes, it made some delicious (baked) cookies.
I only made about 18 cookies. Then I put the rest of the dough into a zippered bag and froze it. I have so many different desserts that I only need a bit of each one to put out. The rest I can freeze and use for Christmas. I need at least a dozen of each cookie. So why do I make a 18? Ray and Rylie! They seem to be under the impression that they are my official taste testers, lol.
Which reminds me, Rylie has a special message for you Grandma Corral! (((crossing my fingers and hoping I do this right))) Okay, first scroll down the right side of my blog and turn off the music playing. This little thing has audio and you'll want to be able to hear it.
(Mumble, grumble...mutterings a child shouldn't hear...grrrr) Okay, went to post the entry and everything after the above was gone and it didn't even publish it. Oh, I hope it's not because of the Motionbox thing I'm trying to put on here. Let's try this again.
Aw! SUGAR SHACK! What the haymaker am I doing wrong here?! Guess I better go find some tutorial on blogspot about posting video. I thought just pasting the html thingie would do it. I'm so (mumble grumble)... Okay, I think I found it. I just have to go into Edit Html mode and type this and put my video code into that. I think... No! The video embed code I already have has that in the code...SUGAR SHACK!
Wait...I think I have it with You tube now...
Okay, not...but it did post above, so I guess I'll just have to upload to youtube, click the post to blog and then come back and edit that entry to include whatever ramblings I want to add to it. LOL
"HAPPY BIRTHDAY MOM & I LOVE YOU!"
Have a great day everyone!
Jill Marie
Sunday, November 23, 2008
ONLY 4 days! Oh my...
Okay, I was sitting down to type out a list of DONE and TO DO LISTS and figured I'd just go ahead and make an entry based on my lists. So here they are.
DONE LIST
Desserts & Candies:
Chocolate and Cherry center truffles
Cherry Walnut Balls
Pecan Tassies
Brownie Tassies
Ande's Mint Cookies
Roasted Peanut Chocolate Fudge
Chocolate Peanut Clusters
Peanut Butter Blossoms
Macaroons ready to dip in chocolate
Molasses Cookie dough-rolled and ready to bake
Sugar cookie dough mixed up and in fridge
Appetizers:
Cream cheese & Ham Crescent roll-ups
Cleaned:
Master Bathroom- do a quick touch up Weds. nite
Main Bathroom- do a quick touch up Weds. nite
Living Room
Kitchen
Dining area
All rugs shampooed
Cleaned Master bedroom- & washed bedclothes
Meal:
Turkey is now in the fridge & defrosting
TO DO LIST
Monday:
Wash bedroom curtains
Bake and frost Sugar Cookies
Re-shampoo tough stains in living areas
Do some laundry
Tuesday:
Sweep and mop linoleum floors
Clean Ray's office (okay, it's a disaster...at least vaccum)
Clean Rylies room & shampoo carpet
Wednesday:
Quick touch up on bathrooms
Vaccum carpets
Clean up this & that as Ray & Ry mess it up :)
Put side dish ingredients out and the cookware they'll be made in
Make sure I have enough soda and stuff
Plates, silverware and cups
Thursday Morning:
Take a deep breath because I won't have a chance to breath until after dinner is done and everyone is eating.
Okay, some may look at these list and think 1) She is soooo anal. (Uhh, yeah, that's my life in general.) 2) Looks like it's about all done. Well, I look at this list and think "Oh my gosh! I've only got one appetizer ready to go?!" Okay, calm down. I do have the stuff all on hand to make my hot spinach dip...uh, I take that back. I need the parmesan cheese and the nacho's for dipping. Stephanie is bringing cream cheese and ham roll ups. Aimee is bringing either a pie or a cheese cake I'll need to double check on that, because if she is bringing a cheese cake then I'll make some pumpkin pie.
Yeah, I already have the turkey in the fridge. It is a big ole 22 lb bird and I want to make sure it is not still frozen on the inside. I've had the problem before. I've also been thinking about brining the bird this year. It sounds like it would really add a lot of flavor to the turkey. Does anyone else brine their turkey, or have you ever done it? I'd really like to know what others think and if they would recommend it. LOL, like I need something more to do, right?
Yeah, I'm a gluten for punishment. I make myself crazy by over doing and making way more than is necessary. I just want everyone to have a good day and lots of food to enjoy. I want to make the day perfect for everyone else. I do my best but in the end I always feel like I messed up something or forgot to do something.
Well, that's my list as I have it...I'm sure I will be adding more things to my to do list as I think of them. Which reminds me...I was gonna make some White chocolate chip chocolate cookies. Okay...I've got things to do. See ya in the morning!
Jill Marie
DONE LIST
Desserts & Candies:
Chocolate and Cherry center truffles
Cherry Walnut Balls
Pecan Tassies
Brownie Tassies
Ande's Mint Cookies
Roasted Peanut Chocolate Fudge
Chocolate Peanut Clusters
Peanut Butter Blossoms
Macaroons ready to dip in chocolate
Molasses Cookie dough-rolled and ready to bake
Sugar cookie dough mixed up and in fridge
Appetizers:
Cream cheese & Ham Crescent roll-ups
Cleaned:
Master Bathroom- do a quick touch up Weds. nite
Main Bathroom- do a quick touch up Weds. nite
Living Room
Kitchen
Dining area
All rugs shampooed
Cleaned Master bedroom- & washed bedclothes
Meal:
Turkey is now in the fridge & defrosting
TO DO LIST
Monday:
Wash bedroom curtains
Bake and frost Sugar Cookies
Re-shampoo tough stains in living areas
Do some laundry
Tuesday:
Sweep and mop linoleum floors
Clean Ray's office (okay, it's a disaster...at least vaccum)
Clean Rylies room & shampoo carpet
Wednesday:
Quick touch up on bathrooms
Vaccum carpets
Clean up this & that as Ray & Ry mess it up :)
Put side dish ingredients out and the cookware they'll be made in
Make sure I have enough soda and stuff
Plates, silverware and cups
Thursday Morning:
Take a deep breath because I won't have a chance to breath until after dinner is done and everyone is eating.
Okay, some may look at these list and think 1) She is soooo anal. (Uhh, yeah, that's my life in general.) 2) Looks like it's about all done. Well, I look at this list and think "Oh my gosh! I've only got one appetizer ready to go?!" Okay, calm down. I do have the stuff all on hand to make my hot spinach dip...uh, I take that back. I need the parmesan cheese and the nacho's for dipping. Stephanie is bringing cream cheese and ham roll ups. Aimee is bringing either a pie or a cheese cake I'll need to double check on that, because if she is bringing a cheese cake then I'll make some pumpkin pie.
Yeah, I already have the turkey in the fridge. It is a big ole 22 lb bird and I want to make sure it is not still frozen on the inside. I've had the problem before. I've also been thinking about brining the bird this year. It sounds like it would really add a lot of flavor to the turkey. Does anyone else brine their turkey, or have you ever done it? I'd really like to know what others think and if they would recommend it. LOL, like I need something more to do, right?
Yeah, I'm a gluten for punishment. I make myself crazy by over doing and making way more than is necessary. I just want everyone to have a good day and lots of food to enjoy. I want to make the day perfect for everyone else. I do my best but in the end I always feel like I messed up something or forgot to do something.
Well, that's my list as I have it...I'm sure I will be adding more things to my to do list as I think of them. Which reminds me...I was gonna make some White chocolate chip chocolate cookies. Okay...I've got things to do. See ya in the morning!
Jill Marie
Friday, November 21, 2008
It's all about perception...
I receive these mailings which include a horoscope (which is often vague and could apply to absolutely anyone) from a place called The Daily OM. I like them because they are often thought provoking for me. For example, the following is one of the daily om's I received this morning.
November 21, 2008
Reversed Perceptions
Being Projected Upon
We all have issues, as well as undesirable qualities or traits that we don’t like about ourselves. Most of us realize that we are not perfect and that it is natural to have unpleasant thoughts, motivations, desires, or feelings. However, when a person does not acknowledge these, they may ascribe those characteristics to someone else, deeming other people instead as angry, jealous, or insecure. In psychological terms, such blaming and fault finding is called projection.
When we are the target of projections, it can be confusing and frustrating, not to mention maddening, particularly when we know that we are not the cause of another person’s distress. Even people who are well aware of their issues may find that sensitive subjects can bring up unexpected projections. They may feel insecure about a lack of funds and thus view a friend as extravagant. Or, if they really want to get in shape, they may preach the benefits of exercise to anyone and everyone.
While we can try to avoid people we know who engage in projecting their “stuff” onto others, we can’t always steer clear of such encounters. We can, however, deflect some projections through mindfulness and meditation. A useful visualization tool is to imagine wrapping ourselves in a protective light everyday. At other times, we may have to put up a protective shield when we feel a projection coming our way, reminding ourselves that someone else’s issues are not ours. Although it’s difficult not to react when we are the recipient of a projection, it is a good idea to try to remain calm and let the other person know if they are being unreasonable and disrespectful. We all know that it’s not fun to be dumped on. Likewise, we should be mindful that we don’t take our own frustrations out on others. When we take ownership of our thoughts, motivations, desires, and feelings, we are less likely to project our issues or disowned qualities onto others.
This got me to thinking about myself (and others). So I decided to analyze one of my latest "perceptions" of someone that I had actually done in front of ya'll. It was my post on Wednesday when I wrote about Rose's Reasonings. I actually had the gall (although I did question myself about it a bit at the time) to say that I thought Rose was a bit "preachy".
I've been back and re-read some of Rose's entries. I'm beginning to question myself on the fact that I thought Rose was "preachy". Here's the thing, the Bible is written in a way that is a bit hard for me to understand at times. Rose seems to be very knowledgable about the bible and religion and all the terms/phrases people use to discuss it. A lot of the discussion seems to go flying right over my head. I've found that on some of the entries, if I go back and re-read it a few times, some of it begins to make sense to me. And to top it off...I actually agree with some of it and am thankful for the clearer understanding!
Then there is the fact that a wee bit of political discussion was there too. It's hard to keep politics off your blog when it is where you share you opinions, thoughts, and ideas with people. I know that I put a few of my own thoughts on things that were happening during the Presidential race in my entries. Not to say that people shouldn't share their views and opinions in their blog if that is what they want to do. I tried not to because I did not want to offend anyone.
So between the talk that I may not have understood completely and the differing views on politics I may have come to the conclussion of Rose being "preachy" when I was really just projecting my own lack of understanding and differing views.
Wow...can you imagine if we were all able to dissect our feelings and analyze where they were coming from before we opened our mouths? Is another person really attacking us, or is it just our own (mis-)perception and feelings of inadequacy that makes us feel that way? Or is it their own perceptions about us that makes them feel the way they do about us?
Now, throw in a set of third perceptions if your hearing something from someone that they are telling you about another person, or what that person said. Holy Crickets! Can you see where things could just blow up into a big fiasco over nothing at all? Mis-perceptions, Mis-understandings, and Mis-spoken words...could all turn into a huge ole mess. I know...I've seen it many times over the years.
I've even been thrown under the bus by people I've had discussions with on topics we've agreed on. Then when that person became upset with me, for whatever reason, they went back and talked with someone else and told them I said all this crazy-ness that was actually a discussion that two of us were having and both felt the same way about at the time.
Which is a good example of why "if you don't have anything good to say, don't say anything". If you don't say anything, then nothing can be said about you, right? That is a problem for me, even though I often try to monitor what is coming out of my mouth. I've become better about it over the years, but I'm not quite "there" yet. I find that when I feel strongly about someting I often voice it right out, even if I should just keep my mouth shut.
I see this most clearly in my relationship with "the ole man". Just a few days ago I was in the kitchen and he said something that just hit me the wrong way. I don't even remember what it was that he said now. Well, that night he and Rylie wanted to order pizza. I didn't feel like having pizza so I ordered a fold-over sub. When he asked me how much the total was, I told him and he said something about the expense.
Well, I automatically took that as an attack on myself because it would have been cheaper if I had just eaten the pizza and not ordered a sub. The next thing you know we are in an argument and neither one of us really knew where it was coming from or what we were arguing about. It was because of my own perception of what he was "really" saying. He didn't say "You flippin' idiot, why did you order that instead of just eating pizza?" But that was my perception of the meaning of what was coming out of his mouth.
I have this thing with always feeling undeserving and responsible for almost everything that can possibly go wrong. I apologize for things I have no control over, for things that I had absolutely nothing to do with. For example, if Ray doesn't have a second helping at dinner I flippin' apologize to him for the dinner not being good. He looks at me and will say "It's good, I'm just not very hungry", and I will apologize to him for that! How crazy is that?
It drives him absolutely mad, although we've learned to laugh about it over the years. Sometimes he'll say "I'm sorry" when he knows I'm about to apologize for something totally out of my control, or whatever. Then we'll get into this silly game of "No, I'm sorry".
Perceptions (my own and others of me) and brain to mouth monitoring...a few things I want to keep in mind as I go through each day. Things I want to learn to keep in check and be mindful of each and every day.
Well, enough rambling from me. I hope everyone has a really great weekend. Remember, Thanksgiving is coming up real quick here. I'll be doing recipes on Monday, if anyone has a recipe that they would like to share please send me an email with "recipe" in the subject line.
Thanks and Hugs!
Jill Marie
November 21, 2008
Reversed Perceptions
Being Projected Upon
We all have issues, as well as undesirable qualities or traits that we don’t like about ourselves. Most of us realize that we are not perfect and that it is natural to have unpleasant thoughts, motivations, desires, or feelings. However, when a person does not acknowledge these, they may ascribe those characteristics to someone else, deeming other people instead as angry, jealous, or insecure. In psychological terms, such blaming and fault finding is called projection.
When we are the target of projections, it can be confusing and frustrating, not to mention maddening, particularly when we know that we are not the cause of another person’s distress. Even people who are well aware of their issues may find that sensitive subjects can bring up unexpected projections. They may feel insecure about a lack of funds and thus view a friend as extravagant. Or, if they really want to get in shape, they may preach the benefits of exercise to anyone and everyone.
While we can try to avoid people we know who engage in projecting their “stuff” onto others, we can’t always steer clear of such encounters. We can, however, deflect some projections through mindfulness and meditation. A useful visualization tool is to imagine wrapping ourselves in a protective light everyday. At other times, we may have to put up a protective shield when we feel a projection coming our way, reminding ourselves that someone else’s issues are not ours. Although it’s difficult not to react when we are the recipient of a projection, it is a good idea to try to remain calm and let the other person know if they are being unreasonable and disrespectful. We all know that it’s not fun to be dumped on. Likewise, we should be mindful that we don’t take our own frustrations out on others. When we take ownership of our thoughts, motivations, desires, and feelings, we are less likely to project our issues or disowned qualities onto others.
This got me to thinking about myself (and others). So I decided to analyze one of my latest "perceptions" of someone that I had actually done in front of ya'll. It was my post on Wednesday when I wrote about Rose's Reasonings. I actually had the gall (although I did question myself about it a bit at the time) to say that I thought Rose was a bit "preachy".
I've been back and re-read some of Rose's entries. I'm beginning to question myself on the fact that I thought Rose was "preachy". Here's the thing, the Bible is written in a way that is a bit hard for me to understand at times. Rose seems to be very knowledgable about the bible and religion and all the terms/phrases people use to discuss it. A lot of the discussion seems to go flying right over my head. I've found that on some of the entries, if I go back and re-read it a few times, some of it begins to make sense to me. And to top it off...I actually agree with some of it and am thankful for the clearer understanding!
Then there is the fact that a wee bit of political discussion was there too. It's hard to keep politics off your blog when it is where you share you opinions, thoughts, and ideas with people. I know that I put a few of my own thoughts on things that were happening during the Presidential race in my entries. Not to say that people shouldn't share their views and opinions in their blog if that is what they want to do. I tried not to because I did not want to offend anyone.
So between the talk that I may not have understood completely and the differing views on politics I may have come to the conclussion of Rose being "preachy" when I was really just projecting my own lack of understanding and differing views.
Wow...can you imagine if we were all able to dissect our feelings and analyze where they were coming from before we opened our mouths? Is another person really attacking us, or is it just our own (mis-)perception and feelings of inadequacy that makes us feel that way? Or is it their own perceptions about us that makes them feel the way they do about us?
Now, throw in a set of third perceptions if your hearing something from someone that they are telling you about another person, or what that person said. Holy Crickets! Can you see where things could just blow up into a big fiasco over nothing at all? Mis-perceptions, Mis-understandings, and Mis-spoken words...could all turn into a huge ole mess. I know...I've seen it many times over the years.
I've even been thrown under the bus by people I've had discussions with on topics we've agreed on. Then when that person became upset with me, for whatever reason, they went back and talked with someone else and told them I said all this crazy-ness that was actually a discussion that two of us were having and both felt the same way about at the time.
Which is a good example of why "if you don't have anything good to say, don't say anything". If you don't say anything, then nothing can be said about you, right? That is a problem for me, even though I often try to monitor what is coming out of my mouth. I've become better about it over the years, but I'm not quite "there" yet. I find that when I feel strongly about someting I often voice it right out, even if I should just keep my mouth shut.
I see this most clearly in my relationship with "the ole man". Just a few days ago I was in the kitchen and he said something that just hit me the wrong way. I don't even remember what it was that he said now. Well, that night he and Rylie wanted to order pizza. I didn't feel like having pizza so I ordered a fold-over sub. When he asked me how much the total was, I told him and he said something about the expense.
Well, I automatically took that as an attack on myself because it would have been cheaper if I had just eaten the pizza and not ordered a sub. The next thing you know we are in an argument and neither one of us really knew where it was coming from or what we were arguing about. It was because of my own perception of what he was "really" saying. He didn't say "You flippin' idiot, why did you order that instead of just eating pizza?" But that was my perception of the meaning of what was coming out of his mouth.
I have this thing with always feeling undeserving and responsible for almost everything that can possibly go wrong. I apologize for things I have no control over, for things that I had absolutely nothing to do with. For example, if Ray doesn't have a second helping at dinner I flippin' apologize to him for the dinner not being good. He looks at me and will say "It's good, I'm just not very hungry", and I will apologize to him for that! How crazy is that?
It drives him absolutely mad, although we've learned to laugh about it over the years. Sometimes he'll say "I'm sorry" when he knows I'm about to apologize for something totally out of my control, or whatever. Then we'll get into this silly game of "No, I'm sorry".
Perceptions (my own and others of me) and brain to mouth monitoring...a few things I want to keep in mind as I go through each day. Things I want to learn to keep in check and be mindful of each and every day.
Well, enough rambling from me. I hope everyone has a really great weekend. Remember, Thanksgiving is coming up real quick here. I'll be doing recipes on Monday, if anyone has a recipe that they would like to share please send me an email with "recipe" in the subject line.
Thanks and Hugs!
Jill Marie
Thursday, November 20, 2008
Common Cold Home Remedies
Good Morning! Well, it is definitely that time of year when we have to begin to worry about the flu and common cold. For the flu? Best bet is to try to avoid it altogether by getting a flu shot. The common cold is not as easy to avoid so here are some home remedies I've found that may help you out if you should catch the cold this year.
Colds & Flu
Here is a delicious recipe for a cold and flu soup: Sauté 6 crushed cloves of garlic in 1 tsp. vegetable oil until golden. Pour in a quart of beef or chicken stock and bring to a boil. Reduce heat and whisk in 2 egg whites. Beat together 2 egg yolks and 2 Tbs. distilled white vinegar; pour this mixture into the soup. Season with salt and pepper and top with croutons, if desired.
Lemon is the most important among the many home remedies for common cold. It is beneficial in all types of cold with fever. Vitamin C-rich lemon juice increases body resistance, decreases toxicity and reduces the duration of the illness. One lemon should be diluted in a glass of warm water, and a teaspoon of honey should be added to it. This should be taken once or twice daily.
Regular intake of vitamin C-75 mg for adults and 35 mg for children-will prevent the common cold. If, however, a cold has already appeared, large doses of this vitamin will relieve the symptoms and shorten its duration. One to two grams (1000 mg to 2000 mg) per day is approximately the optimum amount of this vitamin for this purpose. Swallow one or two 500 mg tablets of vitamin C at the appearance of the first sign of the cold and continue the treatment by taking one to two 500 mg tablets daily.
Ginger is another excellent remedy for colds and coughs. About ten grams of ginger should be cut into small pieces and boiled in a cup of water. It should then be strained and half a teaspoon of sugar added to it. This decoction should be drunk when hot. Ginger tea, prepared by adding a few pieces of ginger into boiled water before adding the tea leaves, is also an effective remedy for colds and for fevers resulting from cold. It may be taken twice daily.
If you have a stuffed up nose, that you just can't seem to get any relief from, I still believe in good ole Vicks Vapor Rub. When I'm sick and having trouble breathing I like to rub this on my chest and maybe a little under my nose. It may be just like hot tea and toast, or drinking ginger ale. Those are things my Mom use to do for me when I was sick and they always make me feel a wee bit better to this day.
You can also try putting some Vicks into a pot of steaming water and leaning over it with a towel draped over your head. Do I need to caution you that the water is HOT and not to get too close or stick you face into the hot water? Or to turn the stove off before leaning over it with a towel? LOL Well, just in case the woman who sued McD's over hot coffee is reading this, consider that your warning.
Last night I made more truffles, but instead of chocolate this time I made the centers cherry flavored. I also made some more Andes Mint Chip Cookies. Today I just might get around to making sugar cookies. The ones I made before with just colored sugar on top and frosting on the back went over really well.
I did get the Macaroons done the other day. I also made some chocolate fudge. I usually add some walnuts and marshmallows and make it a kind of rocky road thing. This time though I've been having this salt and chocolate craving, so I added Roasted Peanuts. Mmm, it is so good and satisfies that salty sweet craving just right.
Okay, yeah....so I tend to go a wee bit overboard during the holidays. However, keep in mind that most of what I make is freezable for up to 3 months. So I can put some of it out for Thanksgiving, and then if we have a get together, or something, I'll put some out then. Usually by the time Christmas rolls around I have to make some more of this or that. I give some of it as gifts and then put some out for Christmas day.
I just like having a wide variety of different things for everyone to try. Usually everyone has a favorite...which reminds me, I still need to make the Chocolate Saltines, they're one of Sammi's favorites. Oh! I can't forget to get some Pretzel Rods too. Those are real easy to dip in melted chocolate and then roll in whatever you happen to think sounds good. I do have the mini Ritz with peanut butter on hand. Maybe I'll melt some chocolate today and dip them.
There was some talk of everyone coming over to our house for either a Thanksgiving Eve or Thanksgiving Night karaoke party. I was thinking about doing the chocolate fountain for that but buying all the fruit and everything is so expensive. I don't know. I'll have to see where we are at that point. It's just a lot of money for food and soda and stuff when Christmas is right around the corner. I can get soda on sale, but it is still a lot when your buying enough for anywhere from 20-30 people. Then it is so annoying when you walk around after everyone has left and you find soda cans half full or nearly full that kids left lying around. That's like throwing money away.
If we do it Thanksgiving Eve then I have a mess to clean up before everyone gets here for Thanksgiving dinner, on top of all the cooking I have to do. If we do it Thanksgiving Night then I have to clean up after Thanksgiving dinner before everyone gets here. Either way, I'm going to be very busy and frantic on Thanksgiving Day. LOL As if that's anything new.
I don't know why I'm such a freak about trying to make everything perfect. It never goes perfectly smooth and it just leaves me stressing about everything. Either the rolls burn, or I forget to put them in the oven. Or I add too much milk to the mashed potatoes, or I forget to take something out of the fridge for the meal. Or I tell everyone a certain time and their either late or the turkey isn't ready yet. LOL
I can't even begin to imagine what the day is like for the kids. Ray's girls are rushing back and forth between here and their mom's or grandma's. My 3 older kids are going back and forth between here and Bowling Green, where their Dad is. And it's like that for those kids every holiday. I just hope the weather is good this year so they don't have to worry about the roads and all that mess. Little Miss Rylie just sits here and waits for her siblings and nieces and nephews to show up. I don't think the poor thing really understands yet about her sibs other mommy or daddy yet. How do you explain divorce or previous marriages to a 4 year old without confusing or scaring her?
Well, that's just the way things are around here. The kids scurry here and there...I get frantic over the food and it if all be good enough...Rylie sneaks cookies and doesn't eat dinner...and Ray...lol...well he sits and listens to Christmas tunes and just relaxes and enjoys the day and the food. Oh yeah...remember those days, back when we were kids and didn't have a care in the world? We just played with the other kids and sat down to this meal that we waited forever to get cooked and served. I never did realize all the work that went into that meal.
Thanks Mom! I don't know if anyone ever said Thank You to Mom or really appreciated everything that she did. Which reminds me...I need to call Mom.
Okay, enough rambling for one day. Have a good one!
Jill Marie
Colds & Flu
Here is a delicious recipe for a cold and flu soup: Sauté 6 crushed cloves of garlic in 1 tsp. vegetable oil until golden. Pour in a quart of beef or chicken stock and bring to a boil. Reduce heat and whisk in 2 egg whites. Beat together 2 egg yolks and 2 Tbs. distilled white vinegar; pour this mixture into the soup. Season with salt and pepper and top with croutons, if desired.
Lemon is the most important among the many home remedies for common cold. It is beneficial in all types of cold with fever. Vitamin C-rich lemon juice increases body resistance, decreases toxicity and reduces the duration of the illness. One lemon should be diluted in a glass of warm water, and a teaspoon of honey should be added to it. This should be taken once or twice daily.
Regular intake of vitamin C-75 mg for adults and 35 mg for children-will prevent the common cold. If, however, a cold has already appeared, large doses of this vitamin will relieve the symptoms and shorten its duration. One to two grams (1000 mg to 2000 mg) per day is approximately the optimum amount of this vitamin for this purpose. Swallow one or two 500 mg tablets of vitamin C at the appearance of the first sign of the cold and continue the treatment by taking one to two 500 mg tablets daily.
Ginger is another excellent remedy for colds and coughs. About ten grams of ginger should be cut into small pieces and boiled in a cup of water. It should then be strained and half a teaspoon of sugar added to it. This decoction should be drunk when hot. Ginger tea, prepared by adding a few pieces of ginger into boiled water before adding the tea leaves, is also an effective remedy for colds and for fevers resulting from cold. It may be taken twice daily.
If you have a stuffed up nose, that you just can't seem to get any relief from, I still believe in good ole Vicks Vapor Rub. When I'm sick and having trouble breathing I like to rub this on my chest and maybe a little under my nose. It may be just like hot tea and toast, or drinking ginger ale. Those are things my Mom use to do for me when I was sick and they always make me feel a wee bit better to this day.
You can also try putting some Vicks into a pot of steaming water and leaning over it with a towel draped over your head. Do I need to caution you that the water is HOT and not to get too close or stick you face into the hot water? Or to turn the stove off before leaning over it with a towel? LOL Well, just in case the woman who sued McD's over hot coffee is reading this, consider that your warning.
Last night I made more truffles, but instead of chocolate this time I made the centers cherry flavored. I also made some more Andes Mint Chip Cookies. Today I just might get around to making sugar cookies. The ones I made before with just colored sugar on top and frosting on the back went over really well.
I did get the Macaroons done the other day. I also made some chocolate fudge. I usually add some walnuts and marshmallows and make it a kind of rocky road thing. This time though I've been having this salt and chocolate craving, so I added Roasted Peanuts. Mmm, it is so good and satisfies that salty sweet craving just right.
Okay, yeah....so I tend to go a wee bit overboard during the holidays. However, keep in mind that most of what I make is freezable for up to 3 months. So I can put some of it out for Thanksgiving, and then if we have a get together, or something, I'll put some out then. Usually by the time Christmas rolls around I have to make some more of this or that. I give some of it as gifts and then put some out for Christmas day.
I just like having a wide variety of different things for everyone to try. Usually everyone has a favorite...which reminds me, I still need to make the Chocolate Saltines, they're one of Sammi's favorites. Oh! I can't forget to get some Pretzel Rods too. Those are real easy to dip in melted chocolate and then roll in whatever you happen to think sounds good. I do have the mini Ritz with peanut butter on hand. Maybe I'll melt some chocolate today and dip them.
There was some talk of everyone coming over to our house for either a Thanksgiving Eve or Thanksgiving Night karaoke party. I was thinking about doing the chocolate fountain for that but buying all the fruit and everything is so expensive. I don't know. I'll have to see where we are at that point. It's just a lot of money for food and soda and stuff when Christmas is right around the corner. I can get soda on sale, but it is still a lot when your buying enough for anywhere from 20-30 people. Then it is so annoying when you walk around after everyone has left and you find soda cans half full or nearly full that kids left lying around. That's like throwing money away.
If we do it Thanksgiving Eve then I have a mess to clean up before everyone gets here for Thanksgiving dinner, on top of all the cooking I have to do. If we do it Thanksgiving Night then I have to clean up after Thanksgiving dinner before everyone gets here. Either way, I'm going to be very busy and frantic on Thanksgiving Day. LOL As if that's anything new.
I don't know why I'm such a freak about trying to make everything perfect. It never goes perfectly smooth and it just leaves me stressing about everything. Either the rolls burn, or I forget to put them in the oven. Or I add too much milk to the mashed potatoes, or I forget to take something out of the fridge for the meal. Or I tell everyone a certain time and their either late or the turkey isn't ready yet. LOL
I can't even begin to imagine what the day is like for the kids. Ray's girls are rushing back and forth between here and their mom's or grandma's. My 3 older kids are going back and forth between here and Bowling Green, where their Dad is. And it's like that for those kids every holiday. I just hope the weather is good this year so they don't have to worry about the roads and all that mess. Little Miss Rylie just sits here and waits for her siblings and nieces and nephews to show up. I don't think the poor thing really understands yet about her sibs other mommy or daddy yet. How do you explain divorce or previous marriages to a 4 year old without confusing or scaring her?
Well, that's just the way things are around here. The kids scurry here and there...I get frantic over the food and it if all be good enough...Rylie sneaks cookies and doesn't eat dinner...and Ray...lol...well he sits and listens to Christmas tunes and just relaxes and enjoys the day and the food. Oh yeah...remember those days, back when we were kids and didn't have a care in the world? We just played with the other kids and sat down to this meal that we waited forever to get cooked and served. I never did realize all the work that went into that meal.
Thanks Mom! I don't know if anyone ever said Thank You to Mom or really appreciated everything that she did. Which reminds me...I need to call Mom.
Okay, enough rambling for one day. Have a good one!
Jill Marie
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