9/8 MONDAY ~ Meatloaf & Scalloped Potatoes
9/9 TUESDAY ~ Stuffed Shells & Salad
9/10 WEDNESDAY ~ Seafood Salad & Parmesan Rolls
9/11 THURSDAY ~ Chicken Cacciatore & Salad
9/12 FRIDAY ~ Chicken Carbonara & Salad
9/13 SATURDAY ~ Lemon Lime Pepper Chicken & Rice Pilaf
9/14 SUNDAY ~ Hot Wings and Home made bleu cheese dressing
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I would like to tell you of the benefits of that plain little ole bottle of 3% Hydrogen peroxide you can get for under $1.00 at any drug store. What does bleach cost?
My husband has been in the medical field for over 36 years, and most doctors don’t tell you about peroxide. Have you ever smelled bleach in a doctor’s office? NO!!! Why? Because it smells, and it is not healthy! Ask the nurses who work in the doctor’s offices, and ask them if they use bleach at home. They are wiser and know better!
Did you also know bleach was invented in the late 40’s? It’s chlorine, folks! And it was used to kill our troops. Peroxide was invented during WWI in the 20’s. It was used to save and help cleanse the needs of our troops and hospitals. Please think about this:
1. Take one capful (the little white cap that comes with the bottle) and hold in your mouth for 10 minutes daily, then spit it out. (I do it when I bathe.) No more canker sores, and your teeth will be whiter without expensive pastes. Use it instead of mouthwash. e.g. Arm & Hammer baking soda & PEROXIDE
2. Let your toothbrushes soak in a cup of peroxide to keep them free of germs.
3. Clean your counters and table tops with peroxide to kill germs and leave a fresh smell. Simply put a little on your dishrag when you wipe, or spray it on the counters.
4. After rinsing off your wooden cutting board, pour peroxide on it to kill salmonella and other bacteria.
5. I had fungus on my feet for years until I sprayed a 50/50 mixture of peroxide and water on them (especially the toes) every night and let dry.
6. Soak any infections or cuts in 3% peroxide for five to ten minutes several times a day. My husband has seen gangrene that would not heal with any medicine but was healed by soaking in peroxide.
7. Fill a spray bottle with a 50/50 mixture of peroxide and water and keep it in every bathroom to disinfect without harming your septic system like bleach or most other disinfectants will.
8. Tilt your head back and spray into nostrils with your 50/50 mixture whenever you have a co ld, plugged sinus. It will bubble and help to kill the bacteria. Hold for a few minutes, and then blow your nose into a tissue.
9. If you have a terrible toothache and cannot get to a dentist right away, put a capful of 3% peroxide into your mouth and hold it for ten minutes several times a day. The pain will lessen greatly.
10. And of course, if you like a natural look to your hair, spray the 50/50 solution on your wet hair after a shower and comb it through. You will not have the peroxide-burnt blonde hair like the hair dye packages but more natural highlights if your hair is a light brown, faddish, or dirty blonde. It also lightens gradually, so it’s not a drastic change.
11. Put half a bottle of peroxide in your bath to help rid boils, fungus, or other skin infections.
12. You can also add a cup of peroxide instead of bleach to a load of whites in your laundry to whiten them. If there is blood on clothing, pour it directly on the soiled spot. Let it sit for a minute, then rub it and rinse with cold water. Repeat if necessary.
13. I use peroxide to clean my mirrors. There is no smearing, which is why I love it so much for this.
I could go on and on. It is a little brown bottle no home should be without! With prices of most necessities rising, I’m glad there’s a way to save tons of money in such a simple, healthy manner!
This information really woke me up. I hope you gain something from it, too.
You be the judge.
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*1 cup uncooked rice equals approximately 3 cups cooked rice
TRIVIA TIP: According to Better Homes & Gardens May 2008, the first recipe for chicken and rice casserole appeared in the 1896 Fannie Farmer’s The Boston Cooking School Cookbook.
CRANBERRY RICE PILAF
1/4 cup butter, melted
1 small bunch green onions, thinly sliced
1 stalk celery, chopped
1 cup sliced and chopped mushrooms
1/4 teaspoon thyme
1/4 teaspoon white pepper
1/4 teaspoon sea salt
1/4 cup craisins
1/2 cup brown rice
1 teaspoon chicken bouillon
1 cup water
Barbara over at Candy Hearts and Paper Flowers is hosting the Homemaking September Shape-up. It’s an all around comprehensive house to home style of posts to help us get our homes and lives whipped into shape.
She asked me to write some guest posts for the kitchen section and I’m so excited to help her kick off this whole idea.
FAMILY DINNERS & HOLIDAYS, ORGANIZING FOR A CROWD
Besides menu planning and doing everything you can to organize, my best advice is to use cutting boards to aid in stacking items in the refrigerator and use cookie sheets as lids in the oven so you can stack multiple dishes on each shelf and have room for the Turkey or Ham and all your side dishes so they’ll all be ready at the same time.
For a crowd that will be around for an extended amount of time, I also try to prepare dishes in advance and freeze them when possible so that I don’t spend all my ‘visiting time’ in the kitchen. I may have spent the better part of a day cooking now, but it was well worthwhile as it will save me tons of time while my company is here.
So to recap:
1) Menu Plan
2) Organize
3) Pre-make as much as possible
4) Stay organized or at least reorganize as necessary
for example:
12/17 ~ Spaghetti Bolegnese & Garlic Bread (sauce was made today and frozen)*
12/18 ~ Winter Soup & Beer Bread (soup was made today and frozen)
12/19 ~ Crock Pot Lasagne & Garlic Bread (sauce was made today and frozen)*
12/20 ~ Everything but the Kitchen Sink Soup & Buttermilk Biscuits & honey (soup made today and frozen)
12/21 ~ Garlic Shrimp Pasta
12/22 ~ Chicken Cacciatore (sauce made today and frozen)*
12/23 ~ Meatloaf Muffins & Cheesy Au Gratin Potatoes
12/24 ~ Pot Roast & Veggies & Mashed Potatoes & Corn Flake Wreaths & Peanut Butter Bourbon Balls
12/25 ~ Rum Raisin Glazed Ham, Holiday Carrot Casserole, Garlic Smashers, Black Bottom Banana Cream Pie
12/26 ~ Chicken Enchiladas and Chile Cornbread (enchiladas made today and frozen)
12/27 ~ CORN (Clean Out Refrigerator Night)
12/28 ~ Lemon Lime Pepper Chicken & Cranberry Rice Pilaf (Rice made today and frozen)
12/29 ~ Taco Ring Salad
12/30 ~ Out for mom’s 69th birthday
12/31 ~ Chicken Fried Chicken with Peppered Gravy & Mashed Potatoes
1/1 ~ Creamy Tomato Soup & Cheddar Cheese Biscuits
1/2 ~ Stuffed Shells & Garlic Bread (Shells made today and frozen)
1/3 ~ CORN
1/4 ~ Meatloaf with a kick & Maple glazed carrots
1/5 ~ out on the way to the airport
*I’m using the same sauce on all of these so I made a HUGE batch which will save me soooooooooooooooooooooooooo much time!!
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Barbara over at Candy Hearts & Paper Flowers is hosting the Homemaking September Shape-up. It’s an all around comprehensive house to home style of posts to help us get our homes and lives whipped into shape.
She has asked me to write some guest posts for the kitchen section and I’m so excited to help her kick off this whole idea.
COOKING WITH KIDS
My most recent experience of cooking with kids was with my girl scouts on some simple tasks or the time with Amber this summer. What readily comes to my mind is my grandma teaching me way back when. She’d let me wear her apron which she so cleverly converted into a size that fit me pretty well. Then she would bring a kitchen chair over to the counter and let me climb up on it. She would let me help her do simple measurements or read her the recipe (that she already knew by heart, but wanted me to learn to understand) or stir pancake batter. When she taught me to measure it was EXACT. You used a table knife to level off the top of the measuring cup. She also taught me how to make the best cakes with double sifting. These days they say you don’t need to sift, but I feel I get a better texture and moister cake by still sifting.
No matter how old they are, kids want to help in the kitchen and we should be glad and welcome their eagerness. Much of our life revolves around food and cooking in one way or another and boys as well as girls should learn at the very least, the basics. As Barbara pointed out, even finicky eaters become better eaters when they are a part of the process of making their own food.
You can include children of all ages in any food preparation. Just be aware of their capabilities and base their tasks on that. For example, every kid wants to wield the meat cleaver, but probably shouldn’t.
Start their tasks with simple ones like learning to measure correctly, snapping beans, washing vegetables, measuring rice, when to add the different ingredients and even simple things like cracking an egg which can certainly be messy, but every kid wants to do it! Grandma taught me to crack eggs into a separate bowl instead of directly into a recipe which turned out to be a very valuable lesson. You can always pick out egg shells if the only thing in the bowl is a single egg, but you don’t want to be doing it from a bowl with all your cookie makings in it. There was a point when I was using farm fresh eggs and let’s just say I was certainly glad I still used that separate bowl for eggs or my whole cookie batch would have needed to be tossed out. Kids can roll dough or meat into cookies or meatballs. They can use a fork to criss cross the tops of peanut butter cookies. Teaching them to clean up as they go will also be a benefit in so much of their life! If all goes well, this will also bleed over into cleaning up their toys and/or rooms.
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She didn’t particularly like where her bed was located.
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