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euphrasyne

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About euphrasyne

Profile Information

  • Gender
    Female
  • Location
    East Coast
  • Interests
    risk management, cooking, historical cooking & recipes, crochet, reading, scrapbooking, playing DDO
  1. Chaos settling down

    I grew up with my grandparents and my grandfather was type 1; I'm type 2. There has never been a time in my life I haven't had to deal with someone one having it. I've prevliously done close to zero carb diets and my A1C was still high enough to be classified as diabetic. I've tried almost every diet under the sun. Nothing worked and I gave each plenty of time. Currently, my A1C and the 'glucose' test are not high enough to classify me as diabetic. ​The type of surgery I had changes the way my chemistry reacts and I'm very happy with it. I will continue to monitor everything and be careful, but this isn't something I could do without the surgery and I'm very glad that I did it. All of my physicians are taking the diabetic diagnosis off my current list. I'm glad that you found a diet that worked for you XD.
  2. Chaos settling down

    That pumpkin protein pie sounds good. I'll have to try it. My sugars have been 80-120 since the surgery. It definately worked. No oral meds and no insulin. Health prep is always on our minds and we are so glad to be slowly moving into a better situation.
  3. ~~Clutter Clearing Challenge #3~~

    We consolidated all the 'extra' supplies into a 'prep room/general store' upstairs. It already had floor to ceiling shelves (12 foot pitched ceiling) in one area and we added in some more shelving and a tables around the room. I made all the storage areas from 'oh we might need this someday' items from the garage so I'm killing two birds with one stone.
  4. Chaos settling down

    Things have been a bit topsy-turvy for a bit, but it is starting to settle down. DH has been working a lot and is going out of the country for a month right after thanksgiving. He is having some health issues and we are waiting on VA stuff. MIL has a lot of health issues and personal issues. I don't see her circumstances changing for the better, and she will most likely be living with us for the rest of her life. Originally she was going to be here for a few years to get back on her feet. DD1 is still waiting on the insurance to approve her hearing aid......since may. She does have an FM system for school and we have a loner aid, but I wish BCBS would quit dragging their feet. She has bilateral congenital loss severe R and moderate L. New meds have drastically improved her twitch, and we are back in special ed. DD2 made GATES which is the gifted class so she has extra work. I had a meeting with her teacher yesterday, and was told that she is a wonderful citizen, an all around good person with excellent manners, and a blessing to have in the classroom. She is very quiet and patient and understands more than she lets on. DSD (dear step daughter) so much going on there it keeps us up at night. I had gastric bypass surgery a month ago. My diabetes is gone, I am off all medications, and I'm down over 30 pounds. But everything makes me sick and I can pretty much only eat scrambled eggs and protein shakes. I still have to cook regular meals for everyone else. My computer died and DH accidentally wiped my back up external trying to fix it. I lost everything. My new computer is awesome, but it was a huge lesson in not relying on digital. DH and I have a plan and a timeline for moving further out into the country and plans are slowly falling into place for everything else. We cleaned out the tiny upstairs junk room (it is the size of a large walk in closet) and turned it into the 'prep' room. I moved all my extra supplies up there for easier inventory and climate controlled storage. It freed up a lot of room in the garage and sunroom as well as made the kitchen pantry look more organized. I'm still under a lifting restriction from the surgery, so I have to get DH or one of the kids to bring some things down, but overall it has really made things much easier to organize. It is like having my own little general store and I'm thinking about decorating it that way when I have the time. Our goal for the next year is to exercise more, put in a garden, visit local u-pic farms, and do some serious home canning. --euphrasyne
  5. Labels

    I keep a sheet of mini lables and a pen in my kitchen drawer to label items tossed in the fridge. It makes things a bit easier. I completely clean out my deep freezer about every 6-9 months and we eat everything so that I can be sure of proper rotation. If I come across something I'm not sure what is, I still know it is less than 9 months old and I just thaw it out and we have it for dinner one night if it looks ok.
  6. Orange jelly

    I make orange jelly all the time and it turns out fine. I usually make a quadruple recipe because my kids and MIL blow through all that I make. Spiced Orange Jelly 2 cups orange juice and grapefruit juice total (I usually use about 1/2 and half or 2/3 orange and 1/3 grapefruit) 1/3 cup lemon juice 2/3 cup water 1 package powdered pectin 2 tablespoons orange peel, finely chopped 1 teaspoon whole allspice ½ teaspoon whole cloves 4 sticks cinnamon, 2 inches long 3½ cups sugar Yield: About 4 half-pint jars To make jelly. Mix orange juice, lemon juice, and water in a large saucepan. Stir in pectin. Place orange peel, allspice, loves, and cinnamon sticks loosely in a clean white cloth; tie with a string and add to fruit mixture. Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down. Add sugar, continue stirring, and heat again to a full rolling boil. Boil hard for 1 minute. Remove from heat. Remove spice bag and skim off foam quickly. process 5m for pints or half pints.
  7. Squirrel anyone?

    The lady who kept my eldest used to fry it up like pork chops in a cast iron skillet. it smelled wonderful--just like smothered pork chops.
  8. Floating jars

    If you are using a light syrup or too loosely packed the jar, it can sometimes do that. It doesn't necessarily mean that it is bad. Other common causes are not boiling the apples long enough first (apples shrink because they contain a lot of air) or putting on bands too loosely (you'd see loss of liquid in that case.) For best results, I'd reprocess it.
  9. You Bet Butter is Better.......................

    Last 2 weeks, Kroger has buy 10 for 2.49 ea on 1lb Land o' lakes.
  10. FOOD EXTENDERS

    You can safely replace half the fat of any recipe with an equal measure of pureed beans. If you are replacing the fat, don't do more than half or it won't turn out. l use black, pinto, garbanzo, kidney, great northern, and lima most often. If you want to ditch the flour entirely, GF Black bean brownies usually turn out very well. You could bake them in a pie crust, but it wouldn't taste like pumpkin without the pumpkin. You know the consistency of store-bought or home canned pumpkin puree? That is what you need to process the beans to. it is thinner than refried beans. You could replace half the fat in your pumpkin pie with pureed beans. The beans can also replace half the pureed pumpkin or sweet potato in any dish. You can replace all of it, but it won't taste the same. Replacing half will leave the taste more intact. Use the normal amount of fat if you are replacing the pumpkin or sweet potato. No flour gluten free Black Bean Brownies 1 can black beans (about 2 cups cooked) 3 eggs 3 T oil or melted fat 1/4 c cocoa pinch salt 1 t vanilla 3/4 c sugar 1 t instant coffee powder 1/2 c add ins ( chocolate chips, chopped nuts, etc.) Combine all but add ins and puree. Pour into greased pan and top with add ins. Bake 350F *25m. I like sweet potato brownies better 2 c pureed sweet potatoes 1/2 cu sugar 1 t vanilla 3/4 c whole wheat flour 1/3 c cocoa 2 t baking powder 1/2 t baking soda 1/2 t salt 1t each cinnamon, cloves, ginger, & cayenne (yes cayenne!) 1 c water Mix all and bake 350F 28m.
  11. FOOD EXTENDERS

    Leftover mashed beans can be put into brownies and pies. I thin them with a bit of milk to get the consistency of pureed pumpkin.
  12. LACE "BLING" TOPPER

    There are two t's. I have fat fingers today. crochetpatterncentral
  13. LACE "BLING" TOPPER

    Hairpin lace would have a long instance of just yarn and would not hold the beads in place like this does, so it is easy to tell that it is just basic chaining by the way the beads are on the piece.
  14. LACE "BLING" TOPPER

    This is definitely crochet. It is a short, beaded poncho. The neck is done in the round and then the stitch is changed to a doily type stitch for the body. stitch pattern, chain (x), stitch pattern, chain (x) around. The beads are threaded onto the yarn before you start and you just crochet around them wherever you want them. You could use any short poncho pattern, Just do the top of a longer pattern, or make a neck and then use any doily pattern making sure you increase the amount you want for fullness. I can't get the link to work, but crochetpaterncentral website then chose free patterns at the top then either ponchos or doilies from the list. There are quite a few lovely and usable patterns there. Tatting leaves a more knot-like appearance and is usually much smaller, more delicate work. After a closer look, the established round pattern for this is: DC, ch2, DC in same space; ch 9 with beads in every other chain, DC, ch2, DC in same space. After you establish that stitch you will work this around [ch4, DC in ch 2 space] *ch 19 with beads in every other chain, dc, ch2, dc in chain 2 space* repeat around sl into ch4 The chains with the beads will increase by odd numbers every 2 or three rows. They will always be odd so that there is a beadles chain at either side of chain sequence between DC, ch2, DC. My eyes are bad, but it looks like it starts with 9 and ends with 19 chains between the pattern marker. So row 1 &2 =9, 3&4 =11, etc.
  15. FOOD EXTENDERS

    If I'm making something that is difficult to stretch, I 'extend' it by adding more side dishes. I'll decrease serving size of the main dish and add another vegetable, some fruit, or a loaf of homemade bread cut into hunks. If there are surprise extra diners, sometimes I'll whip up an 'appetizer' of some sort (cheese, crackers, olives, grapes, trail mix, nuts, etc.) and let them munch on that a bit while I get everything else together.
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