Christmas Mourning

No, that is not a spelling error.  This year many friends (myself included) are spending their first Christmas without a beloved someone; their child, their fathers, their mothers, their husbands...
Everyone grieves in their own way...some fill their time with helping others, some are so stricken that they can hardly get up in the morning.  
Those of us who are several years into the mourning are still facing a few tears, even now.  For me, the loss of my father is the grief that so easily besets me.  Although he passed away more than a decade ago, I still find myself in tears...not for extensive periods of time, but just a few minutes when I recall some pleasant memory--of which I have many.
One way we remember family members is to prepare one of their favorite foods.  For my dad, he always wanted us to make "Elf Cakes" (his name for a soft oatmeal cookie) especially at Christmas.  I couldn't bear the thought of making them for at least three years after he passed away...and the first time I brought out the recipe and made them I sobbed the whole way through the process.  I can make them now, without tears, and when I eat them, I think of my dad with every bite and what wonderful times we shared.  Fishing, collecting wild edibles, teaching classes about wild edibles at the library or to Scout troupes, gardening, making "lemon fudge"--a culinary failure of the highest degree, but brought us months of laughter over it.  
My dad often asked me to prepare a sandwich for him when I was a teen.  He would say something like--"Make me a ham sandwich?"  And my response was always "Poof! You are a ham sandwich!", while making "magic" motions in the air.  (Then I would play the part of the dutiful daughter and prepare the sandwich for him--and we always laughed about it.)
My grandfather was the person who would make penuche fudge (made with brown sugar), so when I make that I fondly remember him standing in the kitchen at the stove, stirring and stirring.  (I don't need the calories, so I don't make it often, but I really think I can remember him better while delighting in this confection.)
My husband's grandmother made Tallarini (her version of it) and whenever we eat that, it is a family thing.  
Recipes are a nice way to remember loved ones.  Sometimes we don't even have to prepare the recipe, but everyone in the family HAS the recipe for Aunt Mildred's Vinegar candy.  
My brother, still living, has a recipe that is assigned to him...Fresh Orange Cake.  Whenever I make that, I think of him.  
Your recipe cards or books may hold a treasure trove of memories.  It is a good way to keep that person "alive" to those who come after...children and grandchildren and great grandchildren are likely to pay more attention to Grandpa's recipe for penuche than just some random recipe.  
We seem to have lost our own family histories...reviving and passing on family recipes is a fun way to tell family stories and keep our history alive.  

Home: No More Santa Clause!

A wonderful wooden Santa Knodder from Poland

One might wonder why an avid Santa Clause collector, such as myself, would be pleading for no more Santa Clause?  
I am so very fond of Santa--as a "character"--just like Beatrix Potter's Peter Rabbit.  
Today just happens to be St. Nicholas Day.  St. Nicholas is the foundation of Santa Clause, after all.  If you have ever read Hans Brinker or the Silver Skates by Mary Mapes Dodge (or viewed one of the movies based on the story) there is a fine representation of the place that St. Nicholas plays as a courier of what is to come.  Good children were rewarded and the "naughty" children had a chance to mend their ways.  In Holland, an older family member or elder member of the community, who knows the children, or are advised by the parents of the child's behavior "plays" the part of St. Nicholas and will offer comments on each child's behavior by name--"naughty or nice".  Candy or cane!
Germany seems to get the proper perspective of how to handle Santa Clause; that St. Nicholas is like an advance man, coming to bring evidences of what is to come...from the the "Christkind" or "Christkindel"--the Christ Child.  Here is where we derive Kris Kringle...a corruption of Christkindel.  There is no ONE version of St. Nicholas, or Kris Kringle, or Santa Clause, or Sinter Klauss, but most agree it stems from the real personage of St. Nicholas, the Bishop of Myra.  I hear all the time about how we are not supposed to ruin the illusion of Santa Clause for the little ones, but I am opposed to the whole idea of telling our children to "believe" in something that doesn't exist...like the Easter Bunny.  Why choose to adopt that scenario, when it is much more relevant to explore the many stories surrounding the real person.  You don't have to give up "Santa", in order to do so.  We didn't.  We still have Santa's--I have them in all sorts of mediums.  But, should Santa be the giver of gifts??  Wouldn't it be more appropriate to let St. Nicholas have his day, but the focus of Christmas actually be the gifts from the Christ Child??  Actually, I can even make an argument to do away with both customs, but I realize they are customs and traditions and not really something Biblically based.  
There are many places on the web that will tell you the wonders of the "true" St. Nicholas, and these stories (for most are embellished and have been traded with other stories and customs) are quite interesting and can be used to teach morals.  Every country and region has their own version of Santa...but there is one story that doesn't change and is true--and that is the relation of the Christ, the Saviour's Birth.  So, I say Happy St. Nicholas Day!  but, let's not fuse and confuse the made up cute stories with the wonders of real life.
My youngest sister is totally of the opposite thought--she presents the idea that holding fantasy as reality is very appropriate and can support a child through difficult times.  I guess we will just have to disagree on this one.  I think she feels that when she actually found out that the "good deeds" were actually performed by our parents, that that increased her fondness and affection for our parents--that they would go to all that trouble in order to make things special for her.
 I still feel it sets up a disconnect between truth, and fiction.  I am not asking people to give up stories like Peter Pan or Pinocchio...fantasy is a wonderful thing...and I ask that parents are careful to keep truth and explore fantasy.  
I will encourage  readers to investigate the history of St. Nicholas.  Of course, there are stories I wouldn't share with little ones--about how children were cut up into pieces and thrown into a pot--and St. Nicholas called them forth from the pot and they came out whole...this one is a bit gruesome and scary.  There are many others.

Kitchen: Kale and White Bean Soup

Kale and White Bean Soup...good on a chilly day! recipe below

What I love about making soups and stews is that although there may be general guidelines, it's fairly hard to make a "bad" soup.  What you have on hand, and what you like a lot of or less of, probably won't ruin your soup.  I am not so crazy about carrots...raw--they taste like poison to me!  I can only tolerate them if they are cooked to the point of being able to mash them like a potato.  I am very fond of celery, and onions are alright, too. 
                                                        Mirepoix

• onions (or leeks)
• carrots
• celery

Mirepoix is the French term for this combination of vegetables.  Usually these are cooked and then the solids are strained and the resulting liquid is used as a stock.  However, since these three items are also the base for many recipes...why not make a large soup pot of this mixture and freeze it in meal sized portions to prepare a nutritious soup in a heartbeat?  You are controlling the salts, sugars, and other ingredients used so commonly in most canned soups available.  You can save money by tossing leftovers into your freezer until you have enough "tidbits" to throw a soup together or you can just save steps by keeping the mirepoix ready to go.  There are no hard and fast rules to this.  If you like your veggies on the small side, cut them small...if you prefer chunkier bits..cut them larger.  Try to cut the pieces about the same size so they will cook evenly, though.  The trick is to gauge how long to cook, and then cooling the mixture rapidly to prevent over-done veggies.  With a little practice, you will find your magic numbers.  I usually begin with a large stock pot, and heat about two tablespoons of olive oil in the pan...to which I add the onions (or leeks) and slightly brown.  Then the carrots and celery go in for a quick stir, until they are ever so slightly browned.  We are looking for a little boost in flavor, and I think this does a good job of it.  Have at the ready some warm broth or plain water...and if you don't feel like warming it first...don't.  It just lets you control the "done-ness" of the veggies a little more if you are adding the cooking liquid already warmed.  (Be prepared for splattering and steam.)  Test the veggies frequently with a fork...you don't want it to be all the way cooked...'cause then you will certainly have mush.  When the pieces are just barely starting to cook, turn off the stove and remove from heat.  If you are able, set the pan in an ice bath to quickly lower the temperature and stop the cooking.  When cool, ladle the mirepoix mixture into freezer safe containers or even plastic freezer bags.  The freezer bags may be laid out on a baking sheet to keep it flat...once frozen the bags can easily be stacked.  Label the contents and date it.  Then when the mood strikes, you can pull it out and add some rice or noodles or potatoes, or what have you.  The other day, I had some leftover brown rice and  leftover chicken in the freezer, along with the soup mix...didn't take very long before we had some lovely chicken rice soup.  We could also have chosen to use noodles or potatoes instead.  Designate a special plastic container or large plastic bag to place the smaller bits you are saving for soups so they won't get lost in the freezer.  Make sure you note whether you used onions or leeks, as some recipes work better than others with each choice, and if you used broth or water.

  Kale and White Bean Soup

• 1/2 pound pork roast or boneless country style pork ribs.  Remove as much of the fat as possible, and discard.  Cut meat into small cubes.  
• season meat with celery seed, dry mustard (powder), OR whole mustard seed), onion powder and garlic powder, salt and pepper.

Place a little olive oil in the soup pot to heat, add the small cubes of meat and stir while browning, being careful not to burn. If you do find it starts to burn, add a little water and lower the temperature. Since this is pork, I usually cook the meat through before proceeding.  Add the seasonings...start out with 1/4 tsp of celery seed and 1/2 tsp of dry mustard powder, onion powder, and garlic powder...I use a little more, but you have to season to taste. You can add salt and pepper to the meat if you wish or if you are eliminating salt--leave it out altogether.  Cover the meat with water and simmer for at least half an hour to make a seasoned "pork" stock, but don't throw out the meat!  Add the vegetables, and simmer for an additional 15 minutes.

• 1 medium onion, chopped
• 2 medium carrots, chopped
• 2 ribs of celery, sliced
• (OR--1 package of mirepoix (onions, carrot and celery cooked in water) from the freezer--place in pot with a little water and heat 'til thawed.)
• 1 medium bunch of kale, de-ribbed and cut or torn in small pieces
•  1 can white beans, drained and rinsed (I use precooked organic Great Northern beans.)

I prefer to wash the kale and remove the leafy part from the stalk/stem and then tear into pieces...although you could remove the stem and roll the leaf and slice through chiffonade style.
If you already have leftover pork roast, the soup will take only as long as it takes to get the kale into the pot and cook.  When the kale is done, serve with Arizona Cheese Curds in the soup and vegetable crackers!

I keep the leek based mirepoix on the ready for quick  
        Potato Leek with Cheese Soup.

• 1 package of leek based mirepoix
• 6 medium potatoes, cubed or roughly chopped
• water to cover and an inch above that
• 1/2 cup fresh or frozen corn (peas if you like, too)
• celery seed and dried parsley to taste
• 2-4 TB already cooked bacon bits

Cook until potatoes are done, but not mushy.

• 1/2 to 1 cup of milk

bring to boil and thicken

• thicken with cornstarch, or other thickening agents according to the package.

This also tastes really good with the Arizona Cheddar Cheese Curds...which are white, not yellow.

The mirepoix can be added to 

• rice
• stir-fried noodles
• black-eyed peas
• lentil or pea soup
• stews
• ground beef and mushrooms
• black beans and red rice with sausage

Use your imagination!!

Home: A Gift for the Orphans...

Christmas 1920 in Detroit was destined to be a hollow one for Edith (8)  and Mildred (6), orphaned* that year at Thanksgiving.  Their father had died on his way to working the midnight shift, but that wasn't the half of their troubles.  Both of these little girls had been accidentally blinded from repercussions of a simple game of Blind Man's Bluff.  Their mother had warned them never to wear a hat that belonged to someone else, but during the game they wore either a hat or blindfold shared with others...which led to both girls becoming infected with head lice. Treatment for said infection (administered by their mother), caused them both to be (temporarily) blinded--the curative medicine got into their eyes.  This blindness didn't last for mere hours or days, but weeks and months...
When Christmastime came around a charitable organization gathered toys and gifts for the little blind orphans.  The story is told that a "wealthy family" donated a music box with a broken cabinet to the cause.

  The original case was mended  before Edith received it.  The lovely gift of music for a blind orphan was perfect. (It has been forgotten what Mildred had received.) While Edith was yet blind, her grandmother read to her many poems, which became a lifelong love of hers.
Edith was shortly to be enrolled in a school for the blind, since her blindness lingered. Fortunately, though, sight was returned to her before that actually occurred.  Mildred's sight had returned earlier.
Edith grew up and married at a young age with limited schooling.  The man she married took the old music box and made a new cabinet for it.  This (or maybe one succeeding cabinet) is the cabinet which houses it today.    You see, Edith was my grandmother and Mildred my great Aunt.  This is the point in time that the music box became a treasured piece of our family history. 

The music box was a part of my mother's childhood, and mine also.  It was used in our family for the fourth generation with my son.  I was so glad when my grandmother let us have her music box.  I then began collecting music boxes and since I had so enjoyed turning the handle to produce the music, I am most fond of boxes that have hand cranks.  I thoroughly enjoy the ones that you can watch the works through glass or plastic.
This history is the "provenance" of the item.  "Provenance" refers to the chronology of ownership, location of a piece. 

Sometimes we struggle with gift ideas for birthdays or holidays...some of the best presents are the preservation of memories and family history.  So many of us already have STUFF, and we don't really want or need more STUFF. 

Preserving your family history...

• Photos, 
• family stories, 
• documenting heirlooms with photos, videos, and the impact an item may have had on your family.  
• I would encourage all of you to really talk about things with an elder relative while they are still available and have the capacity to tell family stories about their grandparents or friends and what it was like to live through the Great Depression or the War or coming to America.  Make a date with a favorite Aunt or Uncle or other family member and bring a camera and recorder (audio or video) and capture the stories of your family's life!  You will be glad you made the effort.

Both of my grandmothers were living at the time of the Spanish Flu epidemic...and neither of them EVER related anything about that time until I pointedly asked them about the subject.  They often related many other stories, but both of them had a story about that time.  Both had family members who had taken ill, and they (as children) had helped to nurse their parents and siblings...no deaths, only illness, in our families.  Make a video, assemble photos, track down names and dates of your ancestors...don't wait until your family has lost all it's history...it can be very difficult and very expensive to track your roots.  In the meanwhile, I hope you enjoyed a glimpse into my family's past.  *orphan--in it's original use, generally referred to the loss of (one) parent, most usually the father, but I have also seen it used as the loss of the mother while the father was still living.  

CRAFT: Simple Cat Toys

Cats are like little children...you buy big expensive fancy gifts for them...and THEY play with the boxes and papers it came in!  Try using 

• nylon cable ties 

for cats toys because they have a bit of firmness and provide lot of "give"...which makes "bouncing" a toy easy.

I bought these pretty colored ones at a dollar store, but I also use even larger black ones.  The colored ones came in a package of 100, so we can make a LOT of toys.  These work best on floors they can swish them around on, like tile or linoleum.

My cat loves to catch 

• wads of paper rolled into a ball. 

 
Newsprint is a softer paper and weighs less.  I recycle our grocery store ads.  She will catch them, and often grab them with her teeth and shake them. ( As a kitten, she would actually chase and fetch (like a dog) her balls and mice.  She's a little more lazy now!)

• Straws, just plain straws, are another simple toy to occupy your cat's time.  

 
My cat didn't get interested in straws 'til she was about a year old.  She will bat them around, and sometimes pick them up and run off with them.  She will chew a bit on them also.  If you are using a previously used straw, make certain that you clean it well.  Remember cats have problems with chocolate, cherries, dairy, and sweeteners.  


Never over-look the value of a 

• good box or brown paper bag...

keep lunch sack sizes away from your cat, as they can get temporarily stuck inside them.  The larger bags I leave standing upright, and place a few cat treats in them for her to discover.  She will knock the bag to it's side and crawl in, happily gnoshing in her darkened atmosphere.

Some cats go NUTS over catnip.  Mine just looks at me...so???  She does go crazy over 

• VALERIAN ROOT, though.  

If I want her to get interested in a toy, or a new scratcher...all I have to do is sprinkle a little VALERIAN ROOT powder on it.  Not too much, because she will actually lick it off the object, if possible.  FYI--if you have never smelled Valerian--hmmm--it is akin to stinky feet!!!  Humans (like me) use it to help induce sleep.   (It has the opposite effect on cats! Don't give it to them at night, unless you like your cat to increase it's midnight crazies!)
I often purchase my cat toy-making supplies at thrift stores in their craft or sewing departments.  Heavy duty cotton string (like balls of crochet threads) work very well.  I avoid using anything but 100% cotton for the cat, in case she does happen to ingest a bit of it.  You can find feathers, real or fake fur, and leather strips to make your own mice.  Since you don't need much to make a toy, you can take advantage of the partially used items at very low prices.  You can use stuff recycled from around your house too!  At times, the plastic pull strip from a gallon of milk has occupied my cat for 10-15 minutes.  I've never seen her try to eat them, but if your cat is into eating things, this might not be a good idea.  Always keep an eye on your pet!
Whenever you are making a toy for your kitties, keep safety first and foremost in your mind.  Can kitty swallow bits or pieces of this?  If they can, will it be harmful to them?
It's best to keep an eye on your cat when they first play with a toy, 'cause they may figure out how to do something you hadn't anticipated!  Best never to leave ANYTHING with a string on it left out for kitty.  Save those for your playtime together.  Make sure you schedule playtime TOGETHER with your cat.  They like to play by themselves, but they need your attention, too!

KITCHEN: Tomato Paste in a tube...

Adding just a bit of tomato paste can really increase the flavor

The first time I saw the tomato paste in a tube I thought it was a little bit on the weird side, but having used this--well, I have changed my mind about it.  There are many times that just a bit of tomato paste added to your recipe  will be just the little bit of "something" that you never realized you were missing.  The ease of use and lack of waste put this item on my regular pantry list.  Even though the cans of tomato paste are rather small, often all one needs is a tablespoon.  All you are trying to do is intensify the flavors of what you already have, not produce an overkill of "tomato".  When using a small can, the problem came with what to do with an open partially used can.  I tried placing the unused portions in tablespoonfuls in the freezer...but then they would get lost, or be too little or too much.  I stopped using it altogether.  One day, while watching Lidia Bastianich use just a dab of tomato paste from her (toothpaste tube look-alike) I decided to give it a try.  Yes!!  I had finally found the product that would enable me to add some tomato to 

• my afternoon pick-me-up cup of broth (low calorie)
• meat prepared for tacos, tostadas, enchiladas, etc. without adding too much moisture
• meatloaf--I prefer it over ketchup
• soups and stews
• gravies, especially beef or mushroom
• stir fries

Whenever you need just a smidge of tomato, just a squeeze or two and there you go! Keep it in the fridge and you should be able to use it up in about a month or so.  

This brand has 70 mg salt per 2 TB serving

Napolean Tomato Paste is available at Sprouts.  On sale, they were $1.64 each--that was at 25% off.  The tube contains 3.15 oz.  It is about the right size for me.

• According to the Napolean website, 1 TB = 1/4 cup of canned tomato sauce
• ingredients are: tomato paste, salt, citric acid
• 30 calories per 2 TB 
• tomato paste has lycopene, an antioxidant

Their website touts the health virtues of tomato paste.  The problem?  There were only ten volunteers in the test, and they consumed about FIVE TB per day to achieve the benefits...that is almost a whole tube per day!  However, I am sure that using even a lesser amount will still provide some good health benefits beyond improving the flavor of our foods.
(Walmart  carries Amore Tomato Paste in the 4.5 oz tube...about $2.50.  This is a larger amount than I can use in one month's time--at least in the summer.  When it's chilly, I can use more.  This product has less salt...only 15 mg per 2 TB.  As to recommendations, I haven't actually used this product, yet. )

soothing, warm, low cal, easy: Broth and a bit of tomato paste...enjoy!

Just an "aside"--this particular mug is one of my favorites.  I found a similar mug to this (with a Celtic pattern on it) at a thrift store.  I bought that one because of the pattern, but became fond of the shape and design of the cup itself.  Whenever I am at thrift stores or yard sales, I actually look for more of this mug.  It is made in England, (or Scotland) and is made by Dunoon.  Unfortunately, I broke my Celtic pattern mug, but found this plaid to replace it.  Most likely I would never have purchased a Dunoon mug, simply because looking at it, I thought I wouldn't like the design of it.  Finding it at a Thrift Store, (probably paid 99 cents), I could try it out and see if I actually liked the feel of it. I find this design from time to time, and if I like the pattern, I add it to our collection.

Home: The Honey Tap Facial

The Honey Tap Facial is relaxing.  The honey acts as a humectant.  In everyday language, honey promotes the retention of water--moisturizing your skin.  Honey  has another unique property on the skin...it feels warm and soothing.  The Honey Tap is a great way to use honey that may be too strong or has a flavor you don't care for.  This is best done while in the tub...or at least in the bathroom.  (It can be a little messy!)  Any honey can be used...and yes, I do use honey of all kinds and varieties.  For the honey tap, though, inexpensive honey is just fine!
 

• Make sure you pull your hair back...nothing is worse than honey in your hair. 
• Cleanse and dry your face.
• Once the honey is smoothed over your face, it will feel warm and "drippy".  Your skin temperature will "melt" the honey. 
• Begin tapping your fingers like you are typing all over your face. 
• The honey will become increasingly tacky.
• Tapping too long will pull the skin too much, becoming red and sore...go easy.
• A warm rinse and the honey has done it's work!

Note: If you haven't used a particular honey before, you may want to spread a little on the inside of your wrist and wait a few minutes, to make sure that you are not allergic to it!!

KITCHEN: Stock and Broth and Concentrates...ninth in a series

It seems that every company that produces the standard canned or aseptic box of broth and/or stock is now offering a version without the water…known as concentrate or seasoning packets, which look sort of like the mustard or ketchup packets from a fast food place.  The nice thing is that they take OH SO LITTLE SPACE in the cupboard compared to the cans and boxes of hydrated versions.   There are times that the packets are more useful, but I am still having problems with the amount of sodium they are using.

SWANSON’S “Flavor Boost” concentrated Broth comes in chicken, beef, and vegetable.  Packets , if reconstituted, are equal to 1 cup.  Both chicken and beef have a whopping 830 mg of salt--or 35% of daily intake…more if you don’t use a 2,000 calorie diet. (Vegetable is slightly less at 770 mg)  For the beef flavored version, the first two ingredients are 

• “water” and “salt”, 
• the next two are “yeast extract” and “maltodextrin”, 
• following those fabulous ingredients is BEEF STOCK.  
• The rest of the ingredients are “less than 2%”--”natural flavoring, onion juice concentrate, tomato paste, xanthan gum, beef fat, dextrose, spice, lactic acid, beef extract. 

The chicken version fares a little better in the ingredients.  It begins with 

• “chicken stock and chicken fat, followed by salt, 
• maltodextrin, sugar, yeast extract, natural flavors, and chicken broth.  
• The remaining ingredients are listed as “less than 2%”; dextrose, corn oil, dehydrated chicken broth, xanthan gum.

While they “taste” fine, (although incredibly salty), the ingredients are less than overwhelmingly shouting flavor at me…salt and sugar in all it’s various forms are lack luster.  The front of the package boasts “No MSG Added”, though they do let you know that a small amount of glutamate is naturally occurring in the yeast extract.  I have used them as a “flavor boost”, and (except for the added saltiness), they did a good job of that.  If I were to continue to use them, I would have to eliminate all other salt from the recipes…like no salt tomato sauce, etc.  However, if I just use the dripping from a roast and add a few spices and TONS of salt and sugar to my own recipes--it might be pretty much the same.

TRADER JOE'S is offering  a Savory Chicken Flavor (I only purchased a reduced sodium version for my test).  There were TWELVE pouches in the small package, compared to EIGHT packets in the Swanson packages.  Their first ingredient listed is actually 

• CHICKEN STOCK, followed by maltodextrin (corn), natural flavor, chicken fat, sugar, salt, yeast extract, xanthan gum.  

While I preferred this chicken both for flavor, when I used this product as an afternoon pick-me-up (a cup of broth to stave off hunger) I found the product to have too much fat to be enjoyable for this, though the sodium was much more tolerable at 360 mg… a reduced salt version.  It was great in chicken and rice recipes, as well as, stir fry.  It would be nice if they actually listed the ingredients in the stock, though.  Their label states it has no gluten, but it is made in a facility which uses wheat, milk eggs, peanuts, soy, fish, and shellfish, and the facility also processes tree nuts.  I’m not sure how people who are allergic to such things might be affected, but the info is there.  Since I have an allergy to barley, it’s nice to know that the maltodextrin is derived from corn, instead of barley.  Over all, I thought this was a good product also, and liked the fact that it had less sodium.
KNORR is offering a home style Beef or Chicken Stock.  This is a bit different from the other products, in that their product comes in a “tub” as they call it.  (It is a small plastic cup with a pull off lid, and each tub will make 3 ½ cups when reconstituted with water.  It is more of a gelatin product and must be “melted”.  There are FOUR tubs to a package.
I thought that this particular beef stock tastes most like a stock, compared to a broth.
The sodium level is slightly lower (per one cup serving) at 700 mg or 29%. (Chicken is at 30%).  Since it was not in a convenient form to make “one cup” at a time, I did not try it as a cup of broth in the afternoon.  Ingredients are listed as 

• water, salt, modified palm oil, maltodextrin (corn, tapioca), autolyzed yeast extract, sugar, carrots, beef extract, spinach, leeks, xanthan gum, disodium guanylate, disodium inosolate, citric acid, garlic powder, onion powder, locust bean gum, soy sauce powder (soybeans, wheat, salt), lactic acid, beef fat, caramel color, natural flavor, spice, beta carotene (for color).

Product is made in Mexico.  Note that there is no ADDED MSG, but that “small amounts” in the yeast and the soy sauce (naturally occurring).  The beef fat and beef extract add a “dietarily insignificant amount of cholesterol“.

I was unable to obtain the chicken version of this product--tried several stores, on separate occasions, and it was not stocked on the shelves, though there was an open space where it should be. 

The draw backs to this product is it is a little more difficult to introduce this product into your food since it has to “melt”, and it makes 3 ½ cups compared to the single cups of other products.  On the plus side, the flavor was pretty good and it had slightly less sodium.

 COSTCO'S private label KIRKLAND Chicken Stock comes in a large box containing six packages...which would be FOUR cups each aseptic container.  With no fat, and plenty of flavor, as well as, lower sodium, this is a good choice for the afternoon pick-me-up equally well to using for making soups and other meals.  

• Sodium is 360 mg or 15% 

With chicken stock as the main ingredient and vegetable broth the second ingredient, I think (for fully hydrated product) this one is the best choice.

                       
PROGRESSO offers a 100% natural Unsalted Chicken Broth, in the aseptic box, “no msg added“.  Of course, again, there is some naturally occurring in the yeast extract.
Ingredients:  

• chicken broth. (no ingredient list of that)  contains less than 1% of sugar, yeast extract, natural flavor, carrot puree.

The calories for this product are 25 calories per one cup serving.  (All the rest have
10-20 calories per one cup serving).  This one has no fat, no cholesterol, and only 125 mg of sodium.  It is listed as Gluten free.

Since this is in a two pound box--storage of 8-12 would take a LOT of space, compared to the concentrates. 

I have (on very FEW occasions) made my own beef stock, ala Julia Child-style…the time involved and the cost are not worth it to me, since “bones” are now a very expensive commodity.  I am not likely to make my own stock, but very often make my own broth--or just use the pot liquor the food is prepared in...I don't make the broth and then toss out the veggies either...that seems such a waste.  I realize that they are often discarded because their flavor has been imparted to the broth, and they are often "soggy"...but unless they are REALLY soggy, I just leave them in, and maybe add some "fresh veggies" for texture.  This is why I am not a chef in real life.  


Labels say a lot...these say how much salt, sugar, and misc. enhancers are showing up in our products.  None of them tasted "bad"...but, most of them are not really suitable for frequent use solely because of their sodium levels.  

• The concentrates would probably be a good choice for "survival"--if you have a source of water...or they can turn a wild root into something with a more familiar taste.  If water is scarce, the fully hydrated product would be the better choice--provided you are not on the move.

As an "aside"--here is a link to how they make the aseptic packaging.

CRAFT: Recycled Copper Wire

Sentimental Recycling Project

 Quite a few years ago, my husband took a job in Alaska which separated us for about six months. 
He was working in remote areas, and phone calls were often two weeks apart.  Our son and I really missed him.


At the time, I was home schooling our son.  My husband thought it might be fun to ship some of the plant and rock materials home for our science studies.  We had plenty of fun trying to determine what all the flora and rocks he sent home were.  
Fast forward to today.  I was clearing out some boxes and stumbled across the birch bark.  I couldn't make myself throw it out...but, I didn't want to just store it in a box.  In reading through one of the magazines I picked up at the thrift store, (I almost never buy "new" magazines), I noticed a picture of a leaf that someone had punched with holes to form letters--writing a short message.  Inspiration!!  I could use the bark to make a piece of wearable art!!  A few days later I was watching a segment on TV that mentioned recycling copper wire from old electric motors.  Since my husband was already recycling that sort of thing, I asked if he had any copper wire I could use.  He set up a little anvil and a hammer for me and told me to have a go.  Thus, was born my wearable recycled birch bark and copper wire "heart". 

This cuts very easily with scissors!

 The bark was originally rolled in a "scroll".  I had to soak it overnight in water; laying it flat, with a heavy object, to dry.

The curl of wire made by twisting on a pencil to form.

I used wire cutters to cut some strands of copper wire. Two to six strands worked best. (I actually used three strands in the heart.)  Twisting the ends together to get it started, I braced the started end under the anvil and used a pair of pliers to continue to twist all the way down.  

At this point, I began pounding the twist of wire with the hammer against the anvil; and in short order, I discovered that a lovely (almost Celtic) pattern appeared.  I went too far though, and the wire became thin and brittle, breaking off bits of the pattern.  Several tries later, shaping FIRST, pounding (a lot less) later, I had a heart shape that would work.  

Kind of fun to see how the wire will appear after pounding!

I traced the metal heart onto the bark, cut it, and trimmed to size.  Then I simply used wood glue to hold it together.  This is not a totally finished piece.  I am still trying to decide whether to make the heart into a pin or a pendant...but I am saving that knot in the bark for another project...maybe a barrette for my hair...The project took very little time and cost next to nothing, but the fun I had experimenting in making it and the sentimental value I derive from it are priceless!
Thursdays are the release days for my Craft projects and ideas...check back each Thursday!!  It is my intention to use recycled items,  thrift store purchases, and "dollar store" finds as often as possible.  Green Crafting!
Sundays are the release days for Kitchen and Cooking projects, ideas, and better food choices.  Please check back on Sundays for that.
Home projects and ideas are still "in progress", but tentatively will be slated for Tuesdays or Saturdays...please "stay tuned". 

KITCHEN: Green Garlic (eighth in a series)

Scrambled Eggs with green garlic and a bit of hot sauce!

 I'm not sure when I first heard the term "green garlic", but I know it was from my father, who had learned that it was a very popular thing in England.  I can't figure out why few people, even those who grow their own garlic don't take advantage of this.  It takes no special gardening technique and you can pick the garlic bulbs up at most grocery stores, so you don't even need to go to a nursery.  The taste is a mild garlic flavor which is often used in scrambled eggs and salads.  Snipped into small pieces, you can add it to mashed potatoes.

Easy to grow on your front porch...

 We tried growing some of the regular garlic from bulbs in the grocery store.  While they do eventually grow, we found out that organically grown garlic is NOT treated with an anti-growth product that other garlic often is.  For that reason, I recommend (if you choose  "grocery store" garlic), that you use "organic" for greater success.  To plant: Separate the garlic into cloves (do not remove the skin) root side down--tip up--bury in the soil about a 1/2 - 1 inch covering the tip at least 6 inches apart.  (We've even planted less deep, since we are NOT intending to grow the garlic for the bulbs, but for the green spears.)

just chop these and use like you would green onion

Within a couple of weeks or so, you should see "life" springing forth from the cloves.  The important thing to remember when harvesting the spears is to take small to medium length spears, one or two from each planting...the larger ones are tough, and may be dried and ground for yet another flavor from your garlic garden.  Taking more than one or two of the inner spears can cause the plant to die or affect it's growth.  Like green onions, you may need to replant for green garlic more often than for bulb garlic.  Normally you would harvest "outer leaves", but I want the most tender leaves, so harvest those sparingly.
I prefer green garlic in eggs, salads, "green drinks", topping for baked potatoes, and anywhere you think you might like a more mild addition of garlic.  Because it is so mild, kids may learn to like garlic this way.
Of course, my preferred brand of eggs is Great Day Farms Omega-3 eggs.  See last weeks blog about the eggs--
Great Day Farms Omega-3 Eggs 

CRAFT: Recycle Magnets!

Recycle Magnets from junk mail or your shower curtain!!

 How many of us have photos and business cards, and kids drawings, etc. on our fridges?  

In less than 5 minutes, you and your kids can craft some interesting magnets with stuff you are probably throwing away without thinking!

I use magnets from the bottom of shower curtain liners...and I have a cat who likes to shred the liner on occasion.  Instead of throwing away the magnets, I punch them out and save them for craft use.  While I already have plenty of buttons around the house, I happened across these "star" shaped buttons that I really liked at one of my oft-shopped thrift stores for only 75 cents!  

 While I did have to clip the shank off, that was easily done with a razor knife...would have been even easier with a flat clipper. (Save that for an adult...duh!)

 I used the white school glue just because it would be "kid friendly", but a glue gun or any other glue would have worked just as well.

 Left to dry...ready to go in about 5 minutes.

While you're at it...look around the house and you may find a few more sources for "free" magnets to craft with.  I pull off the flat magnets on the backs of the shopping lists, and from advertising magnets on telephone yellow pages...I pull them off and recycle the phone books.  
I keep them in my recycled craft supplies and have them to use when the mood strikes.  By the way...thrift stores are great places to look for things to stock your home craft center.   I find high quality needles (some from England) for pennies, lots of unopened needlecrafts, yarns, threads, ribbons, scissors, papers, fabrics, patterns...it's a section of the thrift store I make a habit of checking out!  If you think you might like to try a new craft...look at several thrift stores to see what's available...you may be able to try something new, for a lot less!
 

KITCHEN: Great Day Farms Omega-3 Eggs (7th in a series)

Great Day Farms Omega-3 Eggs with Lutein

Great Day Farms Omega-3 Eggs... 

• 350 mg Omega-3
• 300 mcg Lutein
• 6 g protein

Yes, eggs are notorious for having "cholesterol", but eggs are also notorious for being a healthy choice--and in my book--the yolk is the best part of the deal!   The yolk has lecithin (a phospholipid) in it that seems to hinder the absorption of the cholesterol inherent in the eggs.  Omega-3 oils are usually found in fish, but I need to limit my intake of those types of fish.  Lutein is good for your eyes.
This particular brand of eggs is one of the tastiest around, and locally I am able to purchase a DOZEN eggs for $1.77--that's less than .15 an egg!--at Walmart. Such a deal!!  
I bought another brand of eggs the other day, since I couldn't get to the store where the Good Day eggs were available.  My son insisted that I should not have purchased any eggs at all since no other eggs taste like the Good Day eggs!


Eggs are an easy solution to hunger at anytime of day.  We are well aware of 

• hard and soft boiled, 
• scrambled, 
• fried, and 
• omelets for breakfast.  

When we make a hot cereal for breakfast (other than oatmeal) we often whisk in an egg and some vanilla after it is cooked.  The egg fluffs up the cereal a bit. It's really good in purple corn meal or farina-type hot cereal. 


I also enjoy a quick "egg drop soup" for breakfast using

• chicken, beef, or vegetable broth...brought to a boil
• scallions, or carrots, etc...especially if the veggies are already cooked or dried.  (This is optional)
• Stir in a whisked egg for more of a "noodle" effect or drop in for a "bloom" effect.  Usually I opt for the whisked effect.

It is fairly quick and easy to have your breakfast in a cup.  Look for reduced fat/salt versions of your favorite broth or stock--home-made is great too, using drippings from a roasted chicken or roast beef.


Want something a little heartier??  Try Scottish Eggs

• hard boiled eggs
• finely ground sausage or other ground meat
• bread crumbs

Remove the shells from the eggs, cover them with a thin "blanket" of the sausage or ground meat.  Coat the covered eggs in bread crumbs and fry in oil, making sure the meat is fully cooked. [Not sure why they are called Scottish Eggs]


Whip the egg whites to a meringue and bake it in the form of no fat cookies...if you are a little crafty you can pipe the meringue to look like ghosts, kisses, hearts, or little sheep.
Save the yolks for some fantastic creamy rice pudding.  (Yes, raw eggs may be frozen [whole or separated] for a short period of time and used in cooking. But never freeze whole raw eggs in the shell.) If you make the meringue cookies you will have extra yolks--save them for the Creamy Rice Pudding


Back in the "good ol' days", egg whites were also used as a "glue" to put paper labels on glass bottles.


Try adding mashed avocado to mashed egg yolks instead of mayo...YUM!  I don't care for mayo or other spreads, so my deviled eggs are made with the avocado.  I will be doing a blog about avocados one of these days...please watch for it.


If you are tired and need a quick meal after dinner--eggs will not fail you there either.  You can whip up all types of omelets or frittatas.  


Scrambled eggs with country gravy in a flour tortilla, or scrambled eggs with peppers, onions, etc. and hot sauce and cheese in a flour tortilla will make a good quick to heat and eat meal.  When eggs are on sale or we have a coupon, we make a large batch and freeze them, individually wrapped in paper that can go in the microwave.  If heated from frozen state the eggs get a little hard, but still very edible.  Better if you can allow them to thaw in the fridge over night before heating in a microwave.


I like this company and I love their website--especially the EGG FUN--have a look!
Egg Fun 
They even have stuff you can do with the shells and the carton!!  Nothing goes to waste!