As We Approach September 11th

Oh, Beautiful for Spacious Skies. . .

May we never forget that tragic day         10 years ago. . .

May we always remember how strong our nation and its people are. . .

"I pledge allegiance to the flag of the United States of America,

and to the republic for which it stands,

one nation under God,

indivisible, with liberty and justice for all."

May we always remember what is most important in our lives.

“What is most important almost always involves the people around us. Often we assume      that they must know how much we love them. But we should never assume; we should let  them know.


"William Shakespeare wrote, They do not love that do not show their love. 


"We will never regret the kind words spoken or the affection shown. Rather, our regrets will come if such things are omitted from our relationships with those who mean the most to us.


"Husbands and Wives — Treat your spouses with dignity and with respect. Honor them. They need to hear a good word. They need a friendly smile. They need a warm expression of true love.


"Parents — Express your love to your children.  You know you love them, but make certain they know it as well. They are so precious. Let them know. Give compliments and hugs; always express your thanks. Pray that they may be able to withstand the evils of the world. Pray that they may pursue lives of goodness and of service to others. 


"Children — Let your parents know you love them. Let them know how much you appreciate all they have done and continue to do for you.


"Everyone —  Never let a problem to be solved become more important than a person to be loved. Friends move away, children grow up, loved ones pass on. It is so easy to take others for granted, until that day when they’re gone from our lives and we are left with feelings of ‘what if’ and ‘if only.’"
                                                                           Thomas S. Monson, August 2011 Ensign                                                                                              

Italian Salad Dressing Mix

Use in any recipe calling for dry Italian Salad Dressing Mix, including cheese balls and dip. Use  2-4 T. mix, according to taste.

Don't let the 12 ingredients in this recipe scare you off!  Many, you probably already have on hand.  If you have to buy some of them, check around to see if you have a store that sells bulk spices. We have a health food store that does and the savings are usually worth the time to track them down. Plus, you can buy any amount you want -- even an ounce!  And, for a lot of spices, like dried parsley, an ounce is a lot!

We get a group together and share the costs when we make multi-ingredient things like this. It is a fun reason for a short get-together. Just make sure everyone brings a container to take their mix home.

Update: I just came back from buying the bulk spices for next week's get-together. Nineteen women will be making this Italian dressing mix. Above, I told of the money you saved buying spices in bulk---even if you only buy an ounce or two. Here are some specifics. 

Just for the fun of it, check out the prices of the following bottled spices, generic and name-brand, the next time you go to the store. It is an eye-opener!

These prices are for the dried crushed product, not the powder.

Basil:  Bulk priced at $7.50 per pound---I paid  90 cents for .12 pound which is one full measuring cup's worth!
Oregano: Bulk priced at $8.65 per pound---I paid $2.94 for .34 pound (which is about 5-1/2 ounces) and filled five full measuring cups!
Parsley: Bulk priced at $11.50 per pound---I paid $2.53 for .22 pound (less than 4 ounces) and filled almost six full measuring cups!  Today at the big box store a generic brand of dried parsley worked out to cost $3.00 per ounce which equals $48 per pound!

Italian Salad Dressing and Seasoning Mix

The following recipe makes  14 Tablespoons at the approximate cost                                                        of $1.00 (which, at our big box store, is the price of one packet.)

Combine ingredients and store in air tight container.                  
Shake to combine before using.

4 Tablespoons dried oregano
2 Tablespoons white sugar
2 Tablespoons onion powder
2 Tablespoons dried parsley, crushed
1 Tablespoon garlic salt
1 Tablespoon garlic powder
2 tsp. black pepper
2 tsp. dried basil
1/2 tsp. marjoram or thyme
1/2 tsp. celery seed
1/2 tsp dried and crushed bell peppers, optional
Sprinkle of paprika

For cheese ball: Soften one block of cream cheese. Stir in 2 T. of mix.  Shape into one or two balls. Roll in dried parsley flakes or chopped nuts. Refrigerate for a couple of hours to blend flavors.

For dip: Stir 2 to 4 T. of mix (according to taste) into 16 oz. sour cream.

For salad dressing: Combine 2 T. mix with 1/4 cup vinegar, 1/3 to 2/3 cup oil, and  2 T. water (if desired).  Adjust measurements to taste.

My dictionary states that cheapskate is a slang term for a person who will not spend money. Yes, I am a cheapskate and proud of it!

'till we eat again ---
              Simply, Gail

Hearty Yummy Breakfast Cookies - a Healthy Send-Off. . .

Nutritious "cookies" that are perfect for a breakfast on the run---whether to school or work, as a pick-me-up following a work-out or while on a hike. 

Almost everyone that tries one wants the recipe, so I thought you might also.

I have passed out many packages of these in the past few weeks, to grandchildren returning to college and their parents as they have passed through, coming and going, as they transported them. For the two of us, I put them in packages of 8 - which gives us each two breakfasts of two biscuits/cookies. They freeze very well and defrost quickly.

I usually double the recipe, mainly because it is just as easy to 1) make the mess all at once, and 2) a double recipe takes a full 18 ounce jar of peanut butter so that makes one less thing to measure.

Don't let the number of ingredients scare you off!!
The ingredient list looks long but most are common already-have-on-hand items---and if you choose to double the recipe, the number of utensils you have to wash remain the same, only with a larger bowl!

As I list the ingredients for the single recipe (makes about 3 dozen) I will put the doubled amounts in (  ).

1/2 cup butter or margarine, softened (1 cup)

1 cup peanut butter (2 cups or one 18 oz. jar)        
1-1/3 cups packed brown sugar (2-2/3 cups)
2 teaspoons vanilla (4 teaspoons)
2 eggs (4)
1/3 cup water (2/3 cup)
1 cup white flour (2 cups)*
1 cup whole wheat flour (2 cups)*
2 cups oats (quick or regular) (4 cups)
1/2 cup wheat germ (1 cup)**
1 teaspoon salt (2 teaspoons)
1 teaspoon cinnamon (2 teaspoons)
2 teaspoons baking soda (4 teaspoons)
1 cup raisins (2 cups)***

1. In large bowl, using an electric mixer, beat together butter, peanut butter, brown sugar, and vanilla    until creamy.
2. Beat in eggs and water.
3. Combine flours, oats, wheat germ, salt, cinnamon and baking soda.
4. Mix into first mixture.
5. Stir in raisins---and chocolate chips and nuts if used
6. Drop by large spoonfuls about 2-1/2 inches apart on greased or parchment paper lined cookie sheets.

Flatten each cookie slightly.

Bake in preheated 350 degree oven for about 15 minutes (if you like them semi-soft) or about 18 minutes (if you prefer them harder).

Cool on cookie sheet about 2 minutes before transferring them to cooling racks. Store in airtight container or divide into freezer bags and freeze.

My other changes:

*In my double recipe I usually change the proportions as follows:  I use 2-1/2 cups white flour and 1-1/2 cup whole wheat. 
**Instead of wheat germ alone, I use a combination of wheat germ and flax meal
***In place of raisins, I use dried cranberries or other small pieces of dried fruit. I also add milk chocolate chips and, usually, chopped walnuts or pecans. 

And, I usually just take  dough portions the size I want, form them like I would small hamburger patties, and place them on the cookie sheet----skipping the dropping and flattening steps.


'til we eat again---
         Simply, Gail

Homemade Olive Oil Lamps: Safe, Cheap and Quick to Make . . .

with things you probably already have on hand.

It is important to have backup lighting available in case of emergency. While there are many different types available, this post is addressing what we feel is the safest, cheapest and most satisfactory.

From left: 1. Household emergency candle - burns about one inch per hour.
2. Olive oil jar light and 3. Canola oil jar light -
each used only 1/4 inch of oil after burning for 7 straight hours.
4.  Regular tea-light - burned for 4 hours and 45 minutes.
5. "Three match" oil light - see information in post

OLIVE OIL or CANOLA OIL WILL NOT BURN IF TIPPED OVER!
A major benefit of olive oil is it's high flash point. If one of these oil lamps gets tipped over the spreading oil will not burn. Not even if you hold a match directly to it. That makes an olive oil lamp far safer than a candle or kerosene lantern. We have found the very same results with canola oil, even though its flash point is slightly lower than olive oil.

Olive and Canola oils are odorless and safe to burn indoors. Kerosene is smelly, smoky and highly flammable!

These two oils do not smell. And except when extinguishing the lamp, or if the wick is too long, there is no smoke. If you are having problems with it smoking when you blow it out, use wet fingers to put out the flame, or just douse it with the oil in the jar.

HOW THEY WORK
The olive oil is drawn up the wick where it vaporizes and gets burned by the flame. A few ounces of oil will burn for several hours, so if you are concerned about the cost, it is much cheaper than most candles. Our 128 ounces (1 gallon)  of canola oil worked out to 6 cents per ounce.

Upper left: original oil lamp
Whelk sea shell used for oil lamp

Olive oil lamps have been used for thousands of years and people relied on oil lamps in general up until the last few generations. They are reliable. They burn bright and long.The most basic lamp used in ancient days was a small and simple vessel with an extended “lip.”  Oil was poured in the basin, a wick was laid along the lip and when it was saturated, the wick was lit. It was that simple. Using that concept we used a whelk sea shell approximately 4-1/2 inches long.          
It burned steadily for four hours before the oil needed replenishing.

There are many internet sites available showing different ways to create an oil lamp. Some of the instructions are pretty simple, some are complicated, and some strive for beauty along with light. Most are made from items you will already have on hand. If not, everything is easy to acquire, inexpensive and kind to the environment. Again, and most importantly, these lamps use olive oil or canola oil which both have high flashpoints and will not burn by themselves.

We tried different ones and combined some to come up the one we prefer.

WHAT IS NEEDED

• A  glass jar  or other clear glass container
• A small circle or square from a thin sheet (about 1/8 inch) of cork, and a piece of aluminum foil to wrap it in
• A wick
• Approximately 4" of flexible wire or a spring from an old retractable ball point pen
• Olive oil (or canola oil)

JARS: We like wide mouth pint canning jars but you can use most any clear glass container. We like a wide base for safety purposes and not too deep because the flame needs to be close to the oil ----unlike kerosene lamps.

If you use a deeper jar you can fill it part way up with pebbles and/or water so you do not need as much oil.

WICKS must be made from 100 percent cotton.  We have used cording, string, jute (single strands and braided), "official" flat braided wicking, and "sugar and creme" crochet cotton. Others report they have used strands from 100 percent cotton string mops, strips of old tee-shirts, tea towels and socks.

Some sites suggest salting the wick to ensure that it burns long. We have not done that ourselves, and have not seen the need to, but have included the directions at the bottom of this post.

WICK HOLDER: The spring or wire coil is what holds the wick upright.

• You can use a spring from an old dried-up ballpoint pens (the cheapskate way!) The springs in "fatter" ballpoint pens work better because the spring is a little larger, allowing for a thicker wick. 
• You can also buy springs at a hardware store.
• Or, fashion your own from flexible wire, made into a coil.

The coil needs to be tight enough to hold the wick upright, but not tight enough to pinch the wick----which would cut off the oil flow.*

ASSEMBLY: 
1. Cut one 1-1/2" to 2 " circle or square from the sheet of cork (this is the float)
2. Cover the cork completely with the aluminum foil  (to keep the cork from burning)
3. Punch a small hole* in the foil-covered float.
4. Push the coil through the hole.
5. Thread the wick through the coil, leaving about 1/4 inch above the top of the coil and enough length to reach just to the bottom of the jar.  (We have found if the wick coils on the bottom of the jar it may cause the float to tip a little.)
6. Add oil.

Note: In the photo, for  the third light from the left, we used an empty tea-light cup with a hole punched in it, as the "float." It tipped a little and, as you can see, didn't burn as bright----probably because of the metal rim of the cup deflecting some of the light.

It is wise to experiment before the time of need.


HINTS, HELPS AND OBSERVATIONS:

• You must be patient and wait for the wick to become fully saturated before lighting it for the first time. This is not the case for subsequent uses because the wick remains saturated. 
• Before each use you should trim off the previously burned black top part of the wick and pull up a new 1/4 inch section. 
• We found the greater the oil surface and the closer the wick is to the brim (but not clear to the top), the steadier the flame. This is because the flame can breathe easier. The same is true when using a wide shallow bowl, despite the depth of the oil. The advantage of jars is having the lid for storage purposes. Glass bowls with tight-fitting plastic lids are also available. We found ours at thrift stores.
• We have experimented with 100 percent cotton cording, jute, flat, braided commercial "wicking," and "Sugar and Cream" crochet cotton. 
• For a thicker wick we braided jute. The top raveled, producing a brighter light but also smoke. It also burned the oil at a faster rate, and the wick had to be trimmed about every two hours.
• Single strand jute burned at the same rate as the cotton cord---we burned the samples for approximately 7 hours each, and during that time they consumed 1/4 inch of oil.
• You can use recycled oil, either your own, or you can check with a restaurant that uses olive or canola oils to see if they will give it to you----or sell it to you cheaply.
• Any kind of liquid fat or grease can be used in a pinch, but-----and it is a big but----it will smell and smoke and can easily catch fire.
• Used oil must be strained before using. Paper coffee filters (about $1 for 100) make very efficient strainers and are an excellent addition to your emergency storage.  Fit a single paper strainer over the top of a wide-mouth jar, fold the top edges of the paper over the lip of the jar and secure with an elastic band.
• It has been reported that rancid oil works also, and nothing was said about it smelling rancid. We haven't tried it.
• We have made wire hangers for some of our jars so we can hang them. This "spreads" out the light even more as it reflects through the bottom of the jar.

THREE MATCH OIL LIGHT   (We didn't believe it until we tried it!)

One internet site shows how to make a tiny light by using a twist-tie to wire together three paper matches torn from a matchbook. After securing the paper matches together with one end of the twist-tie, they bent the rest of the tie for a base so the "wick" would stand up. (We found that fastening a small paperclip to  the twist-tie made a stable base.) We then placed our light into a clear tea-light holder.

Because of the small size of the container the olive oil had to be replenished frequently but it burned for almost five hours (until we added a little too much oil and "drowned" the wick!)

Since book matches are not readily available, we repeated the process using small wooden "strike on the box" kitchen matches and canola oil with the same success.

These tiny match lights provided enough light to be able to move around a room or for bathroom use.  In the photo at the beginning of this post you can see how much bigger the flame is on the match light, compared to the regular tea light.

WE'VE DONE OUR BEST
We have researched and experimented very thoroughly but cannot be responsible for the information provided. Some of the sites we found useful are listed below. I especially like the ones that offer comments from their readers. It is so great that we can learn from one another. 

http://www.worldwideflood.com/ark/technology/oil_lamps.htm - shows ancient lamps

http://www.motherearthnews.com/Do-It-Yourself/Make-Olive-Oil-Lamp.aspx?page=2 -

this site authored by Deanna Duke provided information for much of this paper, plus comments and suggestions from viewers. 

http://www.judyofthewoods.net/lamp.html

http://www.instructables.com/id/Oil-lamp-with-three-matches/ instructions, photos, and comments/suggestions from viewers.

Additionally, there are many other sites with instructions for using bottles, pop cans, and even an orange!

How to Salt a Wick
To salt your wick, take your cotton twine, put it in a bowl with a little water and then cover with table salt. Squeeze it dry and let it dry overnight, or until it is no longer damp (or bake it at 200F for 20 minutes). It will be crusty with salt but that's good and the wicking will still be reasonably flexible. Salt prevents the cotton from charring too early so you can burn your lamp for an hour or two without any adjustments. 


I AM SURE YOU GET TIRED OF ME SAYING THIS AGAIN AND AGAIN! 
PLEASE EXPERIMENT AND FIND OUT WHAT WORKS BEST FOR YOU  
BEFORE THE TIME OF NEED ARISES.

• Think about how dark it is in your your home when your turn out the lights. 
• In ours, there are still many, many tiny lights all around us ---- from all our various electronic things.               
• Our office looks like an airplane cockpit when we turn off the overhead light.
• Every time we lose power I am "re-amazed" at how really dark it is! Really, really dark!

PLEASE? !!!


    

      

What We THINK We Say . . . . . What Our Kids Hear

I couldn't resist using the actual "heading" to my article in
Desert Saints Magazine in April 2003

It was really late. We had just returned from a great family activity. I don't remember what this particular outing was. I do remember that by the time any of these events were over, no matter how great they were, I was the one that was tired and ready to pack it in.

I am sure my driveway speech was pretty much rote, something to the effect of "party's over, hurry in the house and get ready for bed."

Parents really know how to put the cap on an evening, don't they?

A few minutes later I discovered JR, in his zip-up-the-front fuzzy blanket sleeper, happily running and skipping through the living room, and I reacted as probably (and unfortunately) most end-of-the-day mothers would do-------I yelled at him!

I phrased it as a question, but delivered it as a demand, "What do you think you're doing!"

Our obedient and gentle three-year-old, taken aback by my outburst, replied,

"You told us to run and jump in our pajamas."

Little children are so completely honest --- we must be very careful --- they take our words at face value.

The "pj" story doesn't end there. Over twenty years after the occurrence, I was telling the story to a friend of mine and she added a completely new dimension: imagine the confusion of a three-year-old child who did exactly what he was told to do-----and still got into trouble.

While I had thought of that evening over the years, and had even recounted the event often, I had never once given thought to JR's understanding of it. 

Further, I'm afraid I have said more than once, "I mean what I say."

JR still loves me. It is amazing how patient and forgiving our kids are.  He now has two children of his own and they seem to be just as long-suffering and kind as he was, even when they don't understand him. 

Thanks to DSM for their wonderful graphics.

http://www.desertsaintsmagazine.com/magazine_articles/Apr2003/DSM%20apr%202003.pdf

Kids and the Art of Giving Them Control While Maintaining Control

There is no need to engage in power struggles or battles of will with young children who are seeking to exert their independence. 

1. Learning independence is a very important and necessary step for young children.
2. Allowing, and teaching, correct independence is a very difficult but necessary step for many parents.

With a little bit of forethought, you can help your kids learn decision-making skills and lessen verbal tug-of-wars at the same time ----- simply by offering choices.


Choices that are all acceptable and agreeable to you!

• Would you like to wear this outfit or this outfit?
• Would you like to take this toy with you or this toy?
• Would you like to have peanut butter and jelly or peanut butter and honey?
• Would you like to skip to bed, walk backwards to bed, or take giant steps?
• Would you like to take your nap now or after your bath?
• Would you like to eat your carrots or your salad before you have your French fries?
• Mommy needs some time to talk on the phone (or needs some quiet time, or whatever), would you like to look at books or listen to a tape?

You are showing respect for them by neither demanding --- nor asking them to decide from a "field" that may be too broad for them to even be able to cope with.   'What do you want to wear" or "What do you want to eat" may be beyond their ability to make a quick decision and may be even frustrating. It also leaves the door wide open for them to request something that is not acceptable to you. What happens then?

By giving specific choices between two or three acceptable choices, you are giving them the opportunity to make a choice. . .  at the same time you are staying in control of the situation.

Words are important and the seemingly little difference in what word you choose to use will make a BIG difference in the outcome.

Use the word "WHEN" instead of the word "IF."

"You may have ice cream when you finish your dinner" instead of  "You may have ice cream if you finish your dinner.

Do you see the difference?

WHEN is a reward! and  IF is a bribe.


Psychologists tell us we have lost our power when -----

• We act inconsistently.
• We let our children intimidate us.
• We let our children manipulate us.
• We let our children put us on guilt trips.
• We let our children learn they can out-argue us or at least out-last us.
• We try to be peers rather than parents.

Psychologist James Jones suggests that when a child disagrees with your request or decision, the simplest way to handle it is by saying "I know you don't like it but nevertheless (or regardless)...," then repeating the request or decision.  

And, he says to repeat the same phrase over and over (and over) as long as necessary, keeping your voice level and conversational. By doing this, you are acknowledging their dislike while at the same time closing the argument gap. They will probably be frustrated; you will be in control. 

If you implement these tools while your children are young they will quickly learn that:

you mean what you say. . .  

your rules and expectations are consistent. . .and 

so are the consequences. 

Your battles will be over, or over quicker, for the most part. Trust me----and the professionals on this.

If your kids are older and the battles are an everyday part of life, please don't give up. It is never too late to start, it will just be a little harder. Even when they fight it tooth and nail, and though they would never admit it in a million years, kids long for clarity and boundaries and the security both provide. 

Trite but True: It is never too late! Nothing is impossible; impossible just takes a little longer.

Those who do too much for their children, will soon find they can do nothing with their children. 
                                                                                                               Neal A. Maxwell

Cracking the Egg Myth---Using Substitutes, and More

Things Chickens Would Rather YOU DID NOT Know



They have never given us a straight answer on which came first. . . 
They have tried to stymie us with why one crossed the road. . . 

And, probably, they would croak cackle if they knew what I know . . .
and am about to tell you.

They might fear for their jobs--or being reduced to part-time like much of the rest of us.

Yes, it is true----cakes will rise and foods will thicken without an official egg. Many common pantry items can be used in place of eggs in baked goods, even though their added nutritional value will be lost. Each of the recipes below equals one egg. If two or three eggs are called for, increase the recipe accordingly.  Do NOT make a batch to keep on hand.


It would be wise to experiment now, before need arises and a variety of items are available, to see which you prefer.


Flax: 
For each egg needed, place  one heaping Tablespoon whole flax seed in a blender and blend until it becomes a fine meal. Add 1/4 cup cold water and blend 2 to 3 minutes until thickened and has the consistency of eggs.


Unflavored Gelatin:
Prepare right before starting recipe for cookies, cake, etc.
For each egg needed, combine 1 teaspoon plain unflavored gelatin (like Knox) with 3 Tablespoons cold water and 2 Tablespoons plus 1 teaspoon boiling water.

Other:
The following information was taken from http://www.pioneerthinking.com/cooking/solutions/eggsub.html


No one should eat foods containing raw eggs. This includes "health food" milk shakes made with raw eggs, Caesar salad, Hollandaise sauce, and any other foods like homemade mayonnaise, ice cream, or eggnog made from recipes in which the egg ingredients are not cooked.


To make a recipe safe that specifies using eggs that aren't cooked, heat the eggs in a liquid from the recipe over low heat, stirring constantly, until the mixture reaches 160 °F. Then combine it with the other ingredients and complete the recipe.


What is a good substitute for eggs?


Ener-G Egg Replacer - follow directions on box.
2 tbsp cornstarch = 1 egg
2 tbsp arrowroot flour = 1 egg
2 tbsp potato starch = 1 egg
1 heaping tbsp soy powder + 2 tbsp water = 1 egg
1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
1 banana = 1 egg in cakes.
1 tbsp milled flax seed and 3 tbsp water = 1 egg. Light, fluffy cakes!


 Homemade egg substitute recipe
Homemade egg substitutes are less expensive and just as satisfactory (as commercial products). They also have few calories. Here's a low cholesterol egg substitute recipe:


1 tablespoon of nonfat dry milk powder
2 egg whites from large eggs
4 drops of yellow food color


Sprinkle powdered milk over egg whites, then beat them with fork until smooth. Add food color, and beat until blended. This makes 1/4 cup, which is equal to 1 large egg. If you use this homemade substitute for scrambled eggs, cook it in vegetable oil or margarine so the eggs won't be too dry.


Thanks to Pioneer Thinking for the above.


Powdered Eggs
Eggs are an important source of high quality protein but to store long-term they need to be in powdered form.* Powdered eggs would be a good addition to a pantry. They can be purchased in cans, usually one-gallon, and stored in a cool room of your home, they will store for up to 10 years. After they are opened, they will keep for 12 months.


If you make any baked goods from commercial mixes, you are likely already using powdered eggs. Once you try using them, you'll find they are very handy for everyday use. They are less messy than fresh eggs and the possibility of the Salmonella bacteria is eliminated. Commercial bakeries use them to get consistent results from their baked goods. 


Since powdered eggs are pasteurized, they can be used to make your own mixes without worrying about spoilage. They are perfect for camping, also.


Measurements for Using Powdered Whole Eggs
To use them in your favorite recipes, just add the appropriate amount of egg powder** to the dry ingredients, and then add the additional water to your liquid ingredients. 
1 egg   use 1 T whole egg powder + 2 T water
2 eggs use  2 T + 1/4 cup water
3 eggs use 3 T + 1/3 cup water
4 eggs use 1/4 cup whole egg powder + 1/2 cup water
6 eggs use 1/3 cup  + 2/3 cup water
8 eggs use 1/2 cup = 1 cup water


*There are many Internet sites that will tell you different ways to keep fresh eggs for a long time but that is something you will have to check out for yourself if you are interested. 
**Often I will "smoosh" the egg powder through a fine strainer to make it finer, but I am not sure that is necessary. 


Powdered egg whites are also available. They are great for meringues and decorating icing.