Plants in the Heat

Do NOT attempt to fertilize your plants when it's hot!
These guys are just trying to survive, and to add fertilizer to their menu adds the stress of trying to grow, when they're already giving 100%.
If it's a new planting you're dealing with, the addition of ice cubes around the drip line will be welcome to the plant's need for thirst, as well as
providing it a bit of elementary air conditioning. The ice slowly melts, cooling down the soil, and keeping it moist.

Watering at night is a good idea, too, unless you're dealing fungus in your garden. At night, the water soaks into the soil better, and isn't lost thru
evaporation. You'll note that in the morning, your soil will still be damp, whereas if you water it in the monring, that dampness will only last a few hours
at most.

If your garden's prone to fungi, then water well in the morning.

Happy Gardening!
w

Chores

Gardening:
It's time in our area to clip the pansy blooms. Don't worry, they'll rebloom in the fall. If your snap dragons have finished blooming, cut the stalks off, too. Again, they'll
re-bloom in the fall.

Water consistently. Damage can be done by watering well, then allowing the plants or trees to dry out. Keep the water coming regularly. Otherwise, veggies split, or can develop all kinds of problems.

We're gathering beets, carrots, summer squash, zucchini, cabbage, broccoli, cauliflower, basil and other herbs. The season for sugar snap peas has ended, and we've pulled the vines. As we gather cabbages, we also pull up the plants. I don't want them to continue taking nutrients out of the ground when I don't intend to use the little cabbages this year.

Enjoy the season!!

Gardening Info/Household Info

In our area, the cherries are ripe, so this morning the birds of the neighborhood were much disturbed when I began picking their buffet. Ed's favorite pie is cherry, and fresh cherry pie is hard to beat!

Now is the time to start tying up your tomato plants. The selvage edges of fabric make wonderful ties. When I sew, I cut off these edges, about 1/2" wide, and save them for gardening season. They're soft enough they don't cut into the tender plant.

When you tie up your tomatoes, or stake them, or whatever you do to them, now's a good time to start removing their suckers. What are suckers? Where the leaf attaches to the stem, there'll be a sprout. Remove that sprout. Later in the season, after the plant has some good growth, I let the suckers grow, but for now, the plant needs to put its strength into growing a healthy stem and leaves, in order to support the tomatoes.

Now, don't throw away those suckers! Particularly the larger ones. Those little ones, you may discard with abandon. The larger ones, place in a glass of water. They'll root and you'll have more tomato plants.

It's also time to dust with Sevin those cole crops: broccoli, cabbage, cauliflower, collards, etc. The white butterflies didn't die over winter and they're particularly a nuisance in our area.

IN THE KITCHEN:

Buy a shaker...a large one, like your kitchen salt and pepper come in. Mine has a screen top, which I greatly enjoy. Put your flour in it, and when you need to dust a cake pan, flour a dough board, etc., it puts a nice even coat on it. Saves flour. Saves time.

When you are using a hand mixer, place your bowl in the kitchen sink. Most of the splatters will fall on the sides and bottom of the sink, thereby saving cleanup time and mess.

Let's talk about that hand mixer again. When you're mixing cake batter, and scrape the sides of the bowl with your spatula, don't rake the last of it off on the edge of the bowl, scrape it against the beaters. Then, when you put the beaters back in the batter, to finish mixing, it will get mixed in, too.

MY CURRENT FAVORITE GREEN SALAD:
Various salad greens-fresh sugar snap peas-quartered strawberries-Feta cheese-slivered almonds, sauteed in butter
This is yummy just as it is, with your favorite dressing (at the moment, mine is Girard's White Balsamic); but if you want to make this into a meal, add sliced fried or grilled
chicken.

CHICKEN:
We like chicken, but not the breading. When you fry your chicken (yes, even boneless, skinless breasts) get the shortening hot (Crisco, I think, works best) season your chicken and place it in the pan. Sear it on one side, uncovered (I place the cover slightly on, in order to keep the thing from spattering all over the kitchen!), turn, sear on the other side, then turn the fire as low as you can get it and continue cooking, COVERED, for 20 minutes. Your boneless, skinless chicken breasts will be fork tender, have a heavenly flavor and if you like gravy, the drippings make it best.

Enjoy your weekend!!
w

Rose Rosette Disease is Prevalent This Year

Folks,

The information below has been received from the Jackson County office of the MO Master Gardeners' Association.

Pay attention here.  

Rose rosette disease is a fatal virus-like disease of the Genus Rosa.  The host plant is the Multi Flora Rose which is an invasive plant in many of our open lands.  It is vectored by a very small eriophyid mite which can be blown by the wind. Prevention is not a viable option.  Typically infections occur in May with symptoms appearing in July.  With our accelerated season this is being seen earlier.

The symptoms of RRD are:

Sudden elongation of a stem or stems 

Vivid red leaves some of which can be distorted or curled

Yellowing leaves with a mosaic pattern

An abnormal amount of lateral stems referred to as the "Witches broom"

Abnormally large amount of thorns some of which are smaller than normal

This is ually present on one or two stems of the plant only and is taller than the remaining branches

Control

There is no control.  The plant should be dug up as soon as possible and put in the trash. Do not compost.  Pruning of the affected stem will not cure the disease.  

If you suspect this, cleanse all tools that touched the affected plant with rubbing alcohol or a 10% bleach solution.  

Making Your Own Deodorant

Folks,
Wendy sent me this from a personal website, so rather than copy the recipe, let me just give you the website:

http://littlehouseinthesuburbs.com/2009/03/quick-stick-deodorant.html

Wendy made this and gave it to me when I visited. Instead of tea tree oil, she used lavender and mint oils. This stuff
is wonderful! The one she made is very light, and refreshing (I'm not sure I'd use the tea tree oil...it has a rather antiseptic
odor).

Thought you might want to try this.

Enjoy today! Each moment is God's gift to us...what we do with it is our gift to Him,
w.

Make Your Own Laundry Detergent

I keep forgetting this blog thing! :-)

Would you like to be free from supermarket soaps? You can make your own laundry detergent for less, and it has none of the perfumes of the commercial detergents.
Jen downloaded these recipes, so I'm sharing them with you:

Powdered Laundry Detergent
8 c. baking soda-8 c. washing soda-8 c. grated bar soap
Mix all ingredients well and store in a sealed tub. Use 1/8 c. of powder per full load. (This is a coffee measure. Just get one
of those little coffee scoop thingys and use it! It's the same as you'd use for your HE washer)

Liquid Laundry Detergent Recipe #1:
2 gallons hot water-1 bar soap, grated-2 c. baking soda (yes, baking soda!)
Melt grated soap in saucepan with enough hot water to cover. Cook on medium-low heat, stirring frequently till soap is melted. In a large pail, pour 2 gallons hot water. Add melted soap, stir well. Add baking soda, stir well again. Use 1/2 c. per full load, or 1 c. per very soiled load (I'm a little hesitant about this
amount. This is an online thing, and I don't know if it applies to HE machines or not. I'd start with a smaller amount, and
if it doesn't clean your clothes, progress up from there.)

Liquid Laundry Detergent Recipe #2:
2 c. bar soap, grated-2 c. washing soda-2 to 2 1/2 gallons hot water
Melt grated soap in saucepan with water to cover. Heat over medium-low heat and stir will soap is dissolved. Pour hot water in large pail. Add hot soap and washing soda. Stir very well. Use 1 c. per full load (See usage suggestions for Liquid Laundry Detergent Recipe #1)

RABBIT FOR DINNER ANYONE??

Happy Spring!!
I've been scrambling to catch up...as my mother used to say, "The hurrier I go, the Behinder I get!" I understand that sentiment completely!
Finally, finally, I thought I was actually about to get my garden all planted! Yesterday, I planted broccoli, cabbage, collards and onions.

This evening I went out to water them, and half the row of broccoli has been eaten down to the ground, and one of my cabbages is missing too!!
I've seen a rabbit in the yard, but never connected the two. Hmmmm.....whaddaya think??

Does anyone have a remedy (yeah, it's fenced, and no, cayenne doesn't work, nor does human hair) for rabbits?? If so, please share it with me before I have to plant
the entire patch again!

In the whole scheme of things, I can't get too upset. Varmints do what they do, and we humans do what we do, and the two are sometimes in conflict.
On the other hand, I should have planted all that in the raised beds, for I've not had a rabbit problem there. One of these years, I'll remember that before planting time. :)

How to Grow Onions

Onion planting time is here!  Below is taken from a video my sweet husband had seen, and forwarded to me:

How To Grow Onions  3/7/2012

• Begin with seeds. They make stronger, more adapted plants.  OR buy the onion plant, not the bulb

• Transplant to a larger container (or to the garden) when the plant is 5" tall.
• When Setting in the garden (when they're about the thickness of a pencil), plant 1" deep in ground.  
• Plant in rows 1 ft. apart.
• Trim tops to 4" high.  This forces the strength of the plant to go into the roots.
• They need at least 1" of water each week
• As the bulb begins to develop, push away the soil, leaving only the lowest part of the bulb, and the roots.  This helps prevent rot, and helps the onion cure as it grows, prolonging storage time.
• Continue pushing back the soil whenever you see it washing back upon the onion bulb.
• Onions should be gathered in mid-late September, depending on the weather and where you live
• Brush the main soil off the bulbs and lay in a shady, dry place for about a week, to dry.  
• At this point, you may cut the top back to about 1".  (I don't cut mine back.  I braid the tops, and hang them up.  Then, when I need an onion, I simply cut the bulb out of the braid. w.)
• Store in a cool dry place (if you haven't braided them, that is)

Making Berries Last Longer in the Fridge

Folks,

Rita sent me this info this morning.  Buy those berries, and enjoy them, for now we know how to keep them longer!

Berries are delicious, but they're also kind of delicate.  Raspberries in particular seem like they can mold before you even get them home from the market.  There's nothing more tragic than paying $4 for a pint of local raspberries, only to look in the fridge the next day and find that fuzzy mold growing on their insides. 

 

Well, with fresh berries just starting to hit farmers markets, we can tell you that how to keep them fresh!  Here's a tip I'm sharing on how to prevent them from getting there in the first place: 

 

Wash them with vinegar.

 

When you get your berries home, prepare a mixture of one part vinegar (white or apple cider probably work best) and ten parts water.  Dump the berries into the mixture and swirl around. Drain, rinse if you want (though the mixture is so diluted you can't taste the vinegar,) and pop in the fridge.  The vinegar kills any mold spores and other bacteria that might be on the surface of the fruit, and voila!  Raspberries will last a week or more, and strawberries go almost two weeks without getting moldy and soft.  So go forth and stock up on those pricey little gems, knowing they'll stay fresh as long as it takes you to eat them. 

MAKING YOUR OWN CORNED BEEF BRISKET

Thought I'd share this with you.  I made it once when we lived in Mena, AR, and it was fun to do....takes a long time...but is delicious.  I'd thought to do this again for our 3/11 gathering, but the thought came too late...I only have 10 days.  :-)  PLUS, corned beef briskets are $1.20 per pound cheaper than regular beef brisket.  Go figure.  :-)

Enjoy today!  You're still alive, which means God still has a plan for you.  :-)

HOME-CURED CORNED BEEF (JEWISH METHOD)

I corned a beef when we lived east of Mena, Arkansas.  It was delicious, and fun to do...took a long time, but the experience was worth it!  The friend that gave me the recipe says it's the Jewish method, so I'm taking her word for it...what would I know, right?? :-)

In a large kettle, bring to boil:  4 qts. distilled water-1 1/2 c. salt-1 T. sugar-2 T. pickling spice-1/2 oz (3/4 T.) salt peter for color (we can no longer get this, but Morton's Tender Quick or Morton's Sugar Cure Mix is a good substitute)-8 large bay leaves

Boil for five minutes.  Remove from heat & allow to cool to room temperature.  Very important!!

In a large enamel, earthenware, or plastic container, place:

Beef brisket (5 lb. or smaller)-8 cloves garlic, peeled-Brine solution from above (including spices)

Put something heavy on brisket to keep it submerged (large dinner plate with a brick or other weight on top of the plate) and cover with a large cloth.  Set in a cool (not refrigerator) place for 12 days.  

After 12 days, remove from brine and wash under cold running water, thoroughly.

TO COOK:

ROAST:  Place fat-side-up in a roasting pan, add small amount of water, cover with foil and roast at 300* till tender (about an hour per pound).

SLOW COOKER:  Cover with water, 2 onions, chunked, 2 stalks celery (I omit) cut in large chunks. Cover and cook 6-8 hours.

STOVE TOP:  In large kettle, cover beef with water, 2 peeled and chunked onions, 2 stalks celery, chunked (again, I omit).  Bring to a boil, skimming any foam that comes to the surface.  Lower heat & simmer for appx. 3 hours, or till tender when pierced with the point of a knife.

The Year Without Winter...

Spring is almost upon us, and I'm still waiting for winter!

It's difficult to get in gardening mode, but I don't know that the season ever waited on me to get in the mood in order to start!
Our maple trees have little "mouse ear" leaves. Daddy always said that's when we plant potatoes, and peas. I don't know about potatoes, but I have planted peas, spinach, lettuces, carrots, and turnips.

In the plant room, we have broccoli, cabbage, and collards coming up. March 8 will be 8 weeks before our frost free date, so that's a good time to plant tomato, pepper, basil seeds, and any other warm-weather crop you intend to grow, indoors.
They should be just the right size by May 8.

If you'd like to plant by the moon signs, the rules are these:
Above-ground fruiting crops planted when the moon is "waxing", or growing from new to full. Below ground crops (beets, carrots, potatoes, etc) are planted when the moon is "waning", or going from full to dark. In the dark of the moon is when we prune trees, cut down trees, etc. It's a killing sign. Fence posts are set (wooden ones) in the dark of the moon, if you don't want the posts to rot.

Now, if you'd rather plant in the zodiac signs, then here's the rules for that:
In the signs of the twins, plant podded things: peas, beans, etc.
In the signs of the breasts, plant tomatoes, cabbages, peppers, etc.
The heart is the killing sign, so cut down trees, prune limbs that you don't want to re-grow, etc.
Potatoes, beets, carrots, and underground fruiting veggies are planted int he signs below the waist, the sign of the bowels being the most prolific.
Vining things are planted in the signs of the arms, unless it's a podded veggie such as peas, beans, etc.

Personally, I plant whenever I have the time. I do think the moon has some pull on the planting, just as it does with the tides; but my schedule is more of a dictator than the moon signs.

I'm also aware that there are as many theories about signs as there are stars, so do what works best for you.
The important thing is to find that optimum level and plant accordingly.

Just remember one hard and fast rule: If you want seeds to germinate better, plant them in the morning on a sunny warm day, and water well, keeping the ground moist until they sprout.
For plants, don't plant them outdoors in the sun. They'll go into transplanting shock. Plant them outdoors either on a cloudy day, or plant them in the evening, so they'll have the night hours to acclimate themselves to their new home. Keep them watered well till they settle in.

Enjoy! What a blessing it is to watch these little guys go from tiny seeds, to a shelf full of food for our family's winter needs. It's a miracle I never tire of seeing; and a privilege to be part of it all..

Why The Flavor?

Do You Know Why Salt Makes Foods More Flavorful?
I read this past week that salt un-binds the flavor molecule from the protein that keeps the flavor locked into the fruit, vegetable, meat, whatever.
With the flavor molecule released, our taste buds can savor the flavor, and enjoy the food!

God created with such intricacies, even the smallest details.

Each moment is God's gift to us...what we do with it is our gift to Him.
w.

Update Your Important Information...Exfoliants...Hair Treatments

Ladies,
At the beginning of every year, we need to copy, front and back, our Drivers' License, Credit Cards, Insurance Cards, and anything else that, if your purse were lost or
stolen, would need to be stopped or replaced. Then, make a file in which these are stored. Each January, remove last year's file and insert the current one. If you lose your purse,
it's easier to get out the sheet and take care of business, for you likely have the needed phone numbers right there on the back of the cards.

And while you're at it, do the same with your husband's billfold. It's amazing to me that more billfolds aren't stolen, when they could so easily be slipped out of a hip pocket and these
guys wouldn't know it till it was needed.

Recently, I asked my dermatologist about exfoliant creams. He said that while the OTC group doesn't usually have sufficient active ingredients to remove the dead skin cells, he does carry a few that can be had with a prescription. I asked him about the "old fashioned method" of just washing with a washcloth. So many times, we're cautioned to be careful of our skin cells, and while
that is true, particularly of aging skin, a good wash with a cloth, he admitted, is as good, or likely better than, the purchased products.

So what do we have here? A washcloth. No cost, there: unless you don't keep washcloths in your house. A good mild skin soap (buy French-milled soap. Your skin will be so incredibly soft!), rinse well; then add to a fresh basin about 1/3 full of tepid water, a couple "glugs" (maybe 2-3 Tbs?) of bottled lemon juice. Using a clean wash cloth, make this your final rinse. You won't need a night moisturizer (I'm saving you all kinds of money, here!). Probably apple cider vinegar would work as well, but I can't stand the smell; PLUS, the coldness of the lemon juice also closes the pores of your skin.

For a morning routine, a warm wash with the French-milled soap (don't scrub hard with this washcloth; just wash, using upward strokes), thoroughly rinse, then apply your favorite moisturizer as a barrier before applying your foundation.

Hair: When you wash your hair, first shampoo it (duh, huh? :-) well, rinse, then work through it a mixture of 3 Tbs. apple cider vinegar that's been dissolved in 2 c. warm water. massage it into your scalp, making sure to work it through the strands of your hair, too. Wrap it in a towel, and set the timer for 10 minutes. Rinse thoroughly, then finish with conditioner, or whatever, as you usually do.

I saw an ad on TV last night for Scalpicin. You likely won't need that if you use this. It also leaves your scalp feeling really tingly-fresh, and your hair squeaky-clean and shiny.

These techniques are older than me, and are still valid. :-)

Enjoy today!
w/Mom

Out With the Old...In With the New...Getting Organized

Folks, 

This is a long excerpt from a book that's helped me a lot in organizing my home and life.  I don't use all of it, and you probably won't either.  Just take what you need, and improve what you can.

Today's God's gift to us..what we do with it is our gift to Him.  Enjoy it!!

w.

Simply Organized

"Riches prick us with a thousand troubles in getting them, as many cares in preserving them, and yet more anxiety in spending them, and with grief in losing them."    St. Francis.

Less is best.  The less you have, the less you will have to take care of.  Really!  Material goods gobble your time and energy, so we urge you to have only what you use and love in your life.  Do not make decisions about buying and keeping stuff lightly.  Stop compulsive shopping!  Also, realize that your things make a statement about who you are and what you value.  Do you value quality or quantity?  Most of the people we know are slaves to their possessions and don't know it.  Here are some facts to ponder:

Possessions clutter  Possessions weigh you down emotionally, cluttering your mind.  Casually placed possessions clutter tabletops, closets, counters and garages.  Putting stuff away can take all day.

Possessions cost more than the original price.  You spend additional money storing, repairing, protecting and cleaning goods.  And it takes time to cater to them, and lost time is worth money.

Possessions need cleaning.  Do you enjoy washing, dusting, polishing, soaking, scouring and scraping?  Even minimal cleaning is time consuming.

Possessions create errands.  How many miles a year do you drive to buy, repair and clean your things?  How many hours do you spend waiting in store lines and looking for parking?  Shopping centers thrive on consumerism.

Possessions are worrisome.  Fretting about breakage, loss, theft, fire, repairs and insurance premiums clutters our minds.  Every item let go of is one less worry.

Possessions need organizing.  Things need to be alphabetized, color coded, sorted and grouped, for sanity's sake.  Woe to people who do not know how to organize their things.

Possessions get lost.  The less you have, the less you have to lose.

Possessions depreciate.  Things that spot, rust, crumble, dent fray and come unglued lose value.  Invest in  yourself, not things.

Possessions are climbed over, hidden, apologized for and argued over.  How much more do you need to know?

Possessions encourage greed.  Materialistic people tend to compete with their neighbors, brag, hoard and constantly desire more.  They are seldom satisfied with what they've got.

The price tag at the store is not the true price of possessions.  The true price is the original cost plus blood, sweat and tears.  Bottom line:  ownership is a prime cause of stress.

Working hard to maintain an over materialized lifestyle puts stress on your relationships, your sex life, and your finances.  It is a cause of divorce, bankruptcy, job dissatisfaction, and declining mental and physical health.  Do not become intoxicated or infatuated by, or addicted to possessions.  They have the power to own more of you than you own of them.

Bertrand Russell said, "It is the preoccupation with possession more than anything else, that prevents man from living freely and nobly."

Pack Rat Factor:

How little a man requires to maintain himself!  And how can a man who has any merit at all fail to have that little?   --Seneca

How many times have you heard people say, "If only I could get rid of more things."  It's tough throwing things away, and it's painful living with so much stuff. Why are we so weak when it comes to discarding?  kWhy does it take so much courage to let go of unwanted items?

Below is a list of rationalizations that keep people trapped by superfluous possessions.  These excuses keep people from being free of clutter, from leading simpler, more carefree lives.

PACK RAT RATIONALIZATIONS

"If I get rid of things, I'm throwing money away."

You lose more money keeping unused and unloved things around.  They occupy expensive space and valuable time.  And the cost of space in your home can exceed one hundred dollars per square foot!

"My things remind me of the past."

Relics from the past are attempts to keep it alive. Your present life, with its real people and potent sensations, is more alive.  There's a realistic limit on what to keep for memory's sake.

Life is dynamic.  To live means to outlive.  To grow is to outgrow and to let go.  Ideas behaviors, values, friends, and other facets of our lives that were useful at one stage may very well become a burden at another.

"I may use it in the future."

For every one hundred things you think you will use, you may use one.  You keep 99 to have one that may someday be useful.  Why not buy the one again?  It's cheaper in the long run.

"Everyone has one, so it must be important."

The new status symbol is to fill your life with things you love...not with what others have.  Develop your own personal style for people to admire.

"But it was a gift."

Gifts are symbols of love.  Keep the love and let go of the symbols.

"I'll keep it till I find someone to give it to."

Put it in a Goodwill box, where it will go to someone who truly needs it.  Don't spend your valuable time..the only truly precious and irreplaceable commodity in your life..looking for a suitable home for it.

"I identify with my things."

Possessions can become psychological appendages of one's personality.  Identify with things that truly define you and let the rest go.  You are defined by all you have, including the clutter you can't part with.

"Ugh!  It was a mistake."

If you bought it and made a mistake, keeping it around for a long time won't make it any less of a mistake.  Either love it, use it, or get rid of it.  It's okay to make mistakes.  

"I don't have time to sort through my things."

Start by getting rid of just one item.  Remember, a journey of a thousand miles begins with a single step.

DON'T SLEEP ON THE PORCH

If you'd like to simplify your life and have more free time, remember this rule:  "Whenever you buy something new, get rid of something unwanted."  The number of items that flow into your home should equal the number of items that flow out.  There must be a balance of old and new.  If you don't follow this rule, you may find yourself seeking a large home, renting storage space, or sleeping on the porch!

THE MECHANICS OF SIMPLIFYING

Step 1.  Sort your things into three piles

First, choose an area to simplify.  Then, sort your things into three piles.  Take the items out one by one. Hold each item up and ask yourself, "How do I feel about this?  Do I love and use it?  Am I ambivalent about it?  Do I want to discard it?"

Take your time with this step.

• Love and use pile.  Put the things you feel good about and use often in this pile.
• Ambivalence pile.  Ambivalence means to be attracted to something and repulsed by it at the same time.  You seldom use these items because you don't feel good about them, but you hang onto them because of pack-rat rationalizations.
• Discard pile.  Put the things you never use and are willing to get rid of in this pile.

After you've removed everything from the area, clean it thoroughly.  Notice how good it feels to see the scrubbed bottom of a drawer, a closet floor or counter-top that had been previously littered.

TIP:  Signs reading I Love It, I Don't Know, and Out, are especially handy when you help children sort their things. And the sorting process encourages children to become uncluttered adults! 

Step 2. Remove the Discard Pile.

There are two types of discarded items:  recyclables and throwaways.  Put the throwaways in a trash basket or rent a dumpster if you have tons of junk.

Recyclables--to be given to Goodwill, the Salvation Army, or a thrift store--can be kept in a recycle ben in the garage.  Stash things in it every chance you get and then make one giant run to the recycling center.  Don't drive from place to place to bestow your beloved castoffs.  If you must spread the wealth, choose one place this season, and next season, choose another.

Step 3.  Create an Ambivalence Center

Getting the items you're ambivalent about out of your living area--by creating a storage center for them...lets you experience the freedom of living only with the things you love and use.  It also lets you practice living without certain items before you make that irreversible decision to give or throw them away.

Imagine a corner of your garage with stacked and labeled cardboard storage chests, which you can buy in nearly any store.  Each contains possessions from your closets, drawers, cupboards and the rest of the house that were not being used, but which you aren't ready to get rid of yet.  The boxes in the garage give your things a transition zone.

In clothes closets, hang garments from your ambivalence pile at one end, away from the clothes you love to wear.  Force yourself to wear these items as soon as possible.  If they turn out to be things you love and wear, put them back in with your favorite clothing.  If not, recycle them immediately.

Sort through the lidded, labeled boxes in the ambivalence center at least every six months, and get rid of as much as possible.  Keeping up with materialism takes vigilance, and rewards are worth the effort.

GETTING ORGANIZED

Finally, it's time to deal with the things in the love-and-use pile.  These are the things that are important to you now.  Next week or month, they may be meaningless, but today, they are meaningful.  Love-and-use items are enjoyed more when they are organized.  Develop a systematic way of putting these possessions away, and your focus will be on the possessions, not on the maintenance of them. 

Makin' Sorghum

I got up this morning thinking of sorghum makin' time.  Might have been inspired by the need for breakfast, but it brings back a flood of memories.

All the natural syrups are but a small fraction of the juice that initially was pressed to make them; but I'm getting ahead of myself, here.

Daddy grew cane.  Tall stalks, 10' – 12' high.  In the heat of August, the seed heads turned a rusty red, and it was time to prepare them for the juicing process.  That's where a host of kids came in handy.  Every one of us was in the cane field, machete in hand, stripping those stalks of leaves, right where they grew.  Each of us took a row, and we made a game of it—mom was so good at turning work into play!  We couldn't leave that row till all the stalks had been stripped of leaves.  Being small, I could only reach so high with that weapon, but was expected to do my part.  Made me feel so grown up, to be included.    Mom came along behind me, stripping higher.  She didn't dare go in front.  I was dangerous!

There was no breeze, down those rows.  How very hot it was!  And yet, when we got to the end of the row, and held our heads up, how welcome was any slight stirring of air on our hot faces!  Those times gave us an appreciation for the simple pleasures of life.  

When the stalks were stripped, then the cutting began.  My brother and older sisters, and mom and dad did this.  The stalk was cut at a diagonal, about 6-8" above ground, the seed head removed, and the stalk was then placed in the wagon, pulled by Old Nell, who waited patiently in that heat till the wagon was loaded and ready to be taken to the sorghum mill.

You may remember seeing the remains of the sorghum mill, just down the road to the east from the house.  When I last went by the old home place, vestiges of it were still standing.  As you came through the fence and into the compound, to your right was the cooking pit.  It was roughly 4' x 8'—the fire pit—with block walls 3' high to hold the huge sorghum pan (he called it a cradle, and it did vaguely resemble a cradle, with sloped ends, and low sides) that Dad had made—again about 4' x 8', to set on the walls, above the fire.

To your left was the mill itself.  It consisted of two huge rollers, beneath which sat a 55 gallon barrel.  Atop these rollers was bolted a long skinny tree, stripped bare of branches and leaves.  

Nell pulled the wagon into the mill area and stopped, leaving the wagon in place beside the rollers.  Dad then hitched her up to the end of that tree, and the juicing process began.

Why Nell, and not Rex?  I've wondered about that.  Rex was, for one thing, older.  At that time, Nell was in her late teens, early 20's.  Old Rex was 25.  He also had a mind of his own.  Nell was more placid, easier to control.  She'd walk the circle, proscribed by being hitched to the end of that tree, all day long, with brief stops to return the empty wagon to the cane field, where stalks were still being cut, and a second wagon was being loaded.  This went on all day long, till there was enough juice to fill the pan. 

This was one time that Mom didn't worry much about lunch (dinner, we called it).  She'd prepared some kind of meat the day before, and we had biscuit-and-meat sandwiches for the noon meal.

My brother, or one of my sisters, or Mom, fed the rollers from the wagon.  About 6 stalks at a time were fed into the rollers, which squeezed the juice out, and spit the flattened canes out the other side, where they were picked up and put into a pile, out of the way.  This was all a really sticky process!!  

Dad and Wayne took the full barrel over to the cooking cradle and poured it in.  When the cradle was full, the fire was lit, and all day long, all night long, and as long as it took, the cooking process went on.  The men (by this time, we had neighbor volunteers "drop in" to help) would take turns, sleeping and keeping the fire going, stirring the mixture occasionally (Daddy had made a large shovel-looking paddle to stir with), to keep it from burning on the bottom.  The cane juice would be reduced to almost ¼ of its original amount, by the time it became sorghum.  In other words, it took four barrels of juice to make one barrel of sorghum.

(I always wondered how these good neighbors knew when Daddy was "sorghuming".  Maybe he told them the Saturday before, when everybody in the community went to town.  Maybe they'd watched the cane ripen as they drove by on their way to town.  I never did find out.)

There were the wet years, when the cane had more juice.  It took longer to cook down, but there was more sorghum at the end.  It had a tad less flavor, too.  There were the dry years, when the rains didn't come.  The juice was less, but stronger in flavor.  

You know, plants have so many lessons in them!  Humans would do well to pay attention.  It's the tough times that force us to hone our skills, to step up to the plate and be better than our natures normally demand.  In our times of drought, we become purer, more refined.  Or, conversely, we can whine about it, play the victim, and seek welfare.   (I'm a fortunate mom that my children aren't of that mindset!!  How demeaning that attitude!)

When the sorghum was almost ready, Dad would hand each of us a stalk that had been cut diagonally on one end, and was about 12" long.  This was a skimming stalk, used to skim off the foam from the top of the sorghum.  It was a real treat to taste the foam!  Dad wanted no foam in his sorghum buckets!  As we skimmed, we ate that foam.  Yummy stuff!  (yes, today's moms would worry about the germs.  We weren't so careful; and were a whole lot healthier for it! :-)

To this day, I don't remember how the sorghum got from that huge cradle to the sorghum buckets. But, at some point, Nell was relieved of her monotony, the cane field was now a field of stobs, the fire was put out, and sorghum buckets were stored in the cellar for the coming winter.  Neighbors went home satiated by the sweetness of foam, carrying buckets full of sorghum.  

There was something satisfying about having food stored, to carry us through to the next season.  Thoroughly satisfying, too, were the yummy sorghum popcorn balls, or taffy, that Mom would have for snacks, the next time the family gathered around the radio for the Friday Night Frolic, or the Grand Ole' Opry programs (Grand Ole' Opry was on Saturday night).

Okay.  Enough for today.

Of Salad Dressing and Scraps...

Folks,

I learned something by watching America's Test Kitchen last night, that is key to a salad dressing I'm trying to make...and indeed, to all vinegar and oil type dressings. Thought you might like this piece of information, too.

They were making a vinaigrette dressing. One of the things that is problematic to all vinegar and oil dressings is, in my opinion, the fact that the oil and vinegar separate, and you have to keep shaking the thing to make it combine, otherwise you get oil dressing.

They used 1/2 tsp. Dijon mustard and 1/2 tsp. mayonnaise, as they added ingredients to their recipe. These add very little flavor of their own, but they're perfect emulsifiers, and that's why they used them!

I had two dressings in my fridge that I'd just made...yeah, the separated kind. So, I hauled them out, and in turn, added the Dijon and mayo, ran each one thru the blender, and lo and behold!! Salad dressing that actually stays blended! The one dressing is still blended this morning. The other one held for about 3 hours, then separated, but 3 hours would get me thru a meal without having to shake it, to mix the ingredients again.

WooHoo!! Great little piece of information!!

FABRIC SCRAPS FOR GARDENING: Are you working on a fabric craft, or quilting project this winter? If so, when you cut off the selvedge edges, save them. These are wonderfully soft ties for staking tomatoes, bell peppers, or any other veggies (or fruit tree limbs) that need staking or tying. They don't cut into the plant. I wind my cut selvedges around my four fingers, and store them in a gallon plastic bag. In the spring, when I need them, they're all there together, ready for use. Tie up the plant, or limb, and cut off the excess fabric. Done! You don't have to buy those expensive plant ties.

Each moment is God's gift to us...what we do with it is our gift to Him...Enjoy it! You're His child.
w/mom

Our Thoughts Turn to Spring...

We began receiving seed catalogues in early December, giving us much more time than usual to look over the offerings for the coming year (or would have, if I'd been better prepared for Christmas!) !

One thing you need to be aware of is not all seed companies are created equal. Last spring, my sister, Laura, and I ordered seed from Totally Tomatoes. This was our first experience with this company, and likely, our last. Within the packets were seeds of tomato varieties we didn't order.

I understand from other gardeners that this experience isn't just limited to this company, but is more common than we'd like to believe.

One lady said the radish seed she'd ordered produced so many different types of plants she was certain the company from which she'd ordered had swept the floor under the radish seed bins, dumped the dustpan into a packet, and filled her order with it!

So, who can we trust? There are three good companies that readily come to mind:

1. Park Seed. Their phone number is 800-845-3369, if you wish to either order a catalogue or place an order. Their website is www.parkseed.com

2. Johnny's Selected Seeds. Their phone number is 877-564-6697. Their website is Johnyseeds.com

3. Baker Creek Heirloom Seeds. A wonderful company from which to order open-pollinated, heirloom varieties of seed. The caution here is, if you're going to go with open pollinated (heirloom) seeds, don't plant them alongside--or close to-- hybrid varieties. The seeds you save won't be of the heirloom quality, most likely. AND particularly NOT those GMO thingys!! Those aren't to be messed with!
One of the Baker Creek Facilities is located in Mansfield, MO. Delightful place to visit, if you have some time to go exploring. Just be aware that they're closed on Saturday, being Seventh Day Adventists. Sunday Thru Friday, they're open 8:00 AM - 4:00 PM. Phone: 417-924-8917 www.rareseeds.com

There's also a Baker Creek facility in Petaluma, CA, just 30 minutes north of downtown San Francisco. Their street location is 199 Petaluma Blvd. N.--on the corner of Petaluma and Washington Streets. Phone number is 707-509-5171. They, too, are closed on Saturday.

I highly recommend these companies.

4. Having said all that, if you're looking for hard-to-find, or unusual herbs (both culinary, medicinal, and crafting) the "Go To People" is:

Otto Richter's Herbs. This is a family-owned company located in Goodwood, Ontario, Canada. Their phone number is 800-668-HERB. Website is www.richters.com. Now run by second or third generation Richters, they still offer the same high quality that made them a trusted name in all things herbs.

They also offer classes in everything from growing and harvesting herbs, to making medicines, building your own drying equipment, beekeeping, etc. In addition, you can take classes on spinning and dyeing wool. Get acquainted with them. You'll be glad you did. Much of what they offer can be grown in our northern Missouri area.

It won't be long till we'll be planting our seeds indoors! Then, spring!

Wishing you a happy January,
w.

Comfort Food, Italian Style

Folks,

Now that we've had all the turkey and ham we can handle for awhile, let's turn to this satisfying Italian Sausage, onion, and pepper main dish.  All you need to complete the meal is a good crusty bread, and a side salad or fruit.

RACHAEL RAY'S SAUSAGE, PEPPER, AND ONION ONE-POT   Serves 4-6

2 lb. Italian sausage, hot or sweet-3 T. Extra Virgin Olive Oil, divided-1 1/2 t. fennel seed-1 red chili pepper, thinly sliced (I used just a sprinkle of crushed dried red chile pepper)-1 red bell pepper, cored & thinly sliced-2 large red or yellow onions, thinly sliced-4 cloves garlic, thinly sliced-salt & pepper-2 T. tomato paste-1/2 c. dry white wine (ANY white will do)-1 c. chicken broth-1 can tomato sauce or stewed tomatoes (15 oz)-a generous handful of flat leaf Italian parsley, finely chopped-1 loaf Ciabatta bread

Place sausages in high-sided skillet or Dutch oven, & add 1" of water & 1 T. EVOO to the pan. 

Bring mixture to a boil, then reduce the heat a bit & allow water to boil away.  Sausages will gently cook through in the water, & then the EVOO will crisp the casings to a deep brown. 

Remove sausages to a plate. Heat remaining EVOO, a couple turns of the pan to coat bottom, in the same skillet, over medium high heat. 

Stir in fennel seed & chili pepper, then add in peppers, onions, & garlic as you slice them. 

Season with salt & pepper & cook for 15 min. to soften. 

Stir in tomato paste for 1 min., 

Then, stir in wine for 1 min. more.  

Add chicken broth, and tomato sauce, or stewed tomatoes. 

Finish with parsley. 

Slice sausages on an angle, add them to the pot. 

Cover, cool completely & store for a make-ahead meal. 

Reheat, covered, over med. heat or in oven on moderate heat. 

Crisp up chunks of bread in warm oven just before serving, for mopping up your plate!

Enjoy!

W.