westbrook

I am spending my free time spring cleaning. Spring is almost here and I want to get ahead of the curve! The weather has been nice and opening the windows to let the fresh air in with the time change has given me spring fever. My sewing is everywhere! on my dining room table I have fabric ready to be cut out for my evening gown... well more of a cocktail dress for a Christmas Party actually while my sewing room has fabric ready to be cut out for a 'sloper' (basic pattern by which all designs can be made from). Needless to say... these projects for school are interfering with my spring cleaning! I took a walk outside and looked over my garden. My garlic and onions are doing nicely, the rhubarb is coming up as is the horseradish. I picked some flowers today and brought them in the house and my house smells so wonderful. I have a jasmine in my bathroom and it started opening up its blossoms and the fragrance fills the room. I realized I need to do some spring cleaning outside as well. It is time to fence another area so the goats can eat the brush, grass and weeds down. Later this spring and into early summer, cleaning out my sheds and pantry. So much to do.. so little time. I have made a list of things I want to do, need to do. I started with my walk around the yard, making a list of things I need. A new hose here, another timer there, looking at where I can squeeze more tomato plants or herbs in. I need to take an inventory of my gardening tools... shovels, rakes, hoes, and check out their handles. I know I need new handles on one of my wheel barrows. I broke my compost turner last fall and need an other. I am going to keep my eye on sales on gardening gloves. I like goat skin gloves, and put duct tape around the index fingers and thumbs of then as soon as I get them. I always wear a hole there and I hate taping after the fact so I take first! works great for me. I am also looking at a 'chase lounge chair'. You know the kind that can be a chair or a chase or a bed! LOL! these are easy to store, put in the house, porch, in a larger tent and comfortable. A sleeping bag on top and it is a bed! folded up and a chair. For those expecting some family in an emergency and you have the room, these are perfect. For those with little room, those blow up swimming pool mattresses also work well but are a little harder for us oldstrs to get up or get down on but great for kids and young adults. It is time for me to clean my misters and get them back up. I don't have air conditioning and use opening up windows at night and closing them and the blinds at dawn to help keep the house cool. The misters help cool the air around the house. Since I live in an area with little to no humidity misting the air is a cheap and effective way to stay cool. Putting sprinklers on the roof would also work but with the skyrocketing prices of water and the shortage... misters will do. We were given a 25' camping trailer that is fully contained. Oh so dirty! it has a leaky roof and some water damage in the front where the couch/bed is but not so bad it can't be repaired with a day. It is something my DH (remember the D in DH doesn't always stand for Dear!) brought home. I walked through it and the dirt ever where must be 5 inches thick from sitting! this is a great use for that stupid giant shop vac my DH (again the D isn't standing for dear) had to have! I am going to have him suck it up >wink< then blow it out with his air compressor before I even step one more foot inside. It sleeps 6 and is fully contained with bathtub, toilet, refrigerator, heater, stove and oven but no air conditioner or generator. I have a 12' cabover camper that is also fully contained with an air conditioner but again no generator. This sleeps 4. I also have a single wide mobile home, 1 bedroom but could sleep a family behind the barn.. it stores my fabric and patterns. I am mentioning this because many of you have large families and may needing to think about sleeping them somewhere. These also become a great quarantine area in the case of a contagious virus. I also like these trailers or campers because they run on propane and battery power (think solar or small windmill if necessary to recharge deep cycle marine battery(s)). If the power goes out or natural gas is disrupted, you can always run out to the RV and never skip a beat. I have a lot to do before summer arrives, when it is too hot to do much other then try to stay cool.

while we are on pine needles to provide Vit. C, I would like to introduce you to Rosemary tea. Rosemary Tea provides Calcium! here is a link providing the benefits of rosemary.. http://www.whfoods.com/genpage.php?tname=f...ice&dbid=75 do check out their link for nutritional values. (calcium 28mg) snippet from: http://www.greatamericanproducts.com/pages/Home/Glossary/R "Rosemary contains vitamins A and C as well as iron, calcium, magnesium, phosphorus, potassium, sodium and zinc. Its large concentration of magnesium gives it a mild tranquilizing effect." do check out their other herbs.. I love red clover! and this is only their "R" page! Snippet from: http://www.foodproductdesign.com/articles/0105da.html "the plant contains vitamins A and C, as well as calcium, iron, potassium, sodium, zinc and phosphorus. Rosemary contains antioxidant compounds, especially carnosol and carnosic acid, that can act as antioxidants in foods, much in the same way as artificial preservatives, such as BHA and BHT." this article talks about using it in cooking. FOR A COMPLETE ANALYSIS OF NUTRIENTS choose the measurement/weight http://www.nal.usda.gov/fnic/foodcomp/cgi-...y%2C%20driedxyz hit and miss on herbs... I tried pine needles and confer needles and nothing.. put in oregano and it had information on it... pretty impressive.. http://www.nal.usda.gov/fnic/foodcomp/search/

bloat http://mrssurvival.com/forums/index.php?showtopic=33490

raising goats for profit http://mrssurvival.com/forums/index.php?showtopic=33491

begining goats manual... put out by 4H and I loved it! http://www.das.psu.edu/pdf/4hmarketgoat.pdf

worms--- manual on meat inspection http://www.fao.org/docrep/003/t0756e/T0756E06.htm press control and then "F" on your computer... a window will pop up (on my one of my laptops it appears on the bottom bar, on another it appears on the upper right corner...look around for a box to type into) put in Lung Worms and hit enter. this will take you directly to the first place that liver worms comes up. Scroll down a bit to the drawing of the sheep and how it gets reinfected.

yeah, I have gagged on chunks too... but they were coming up not going down!!!

trying to link all the cheese/rennet since rennet means cheese threads some will be duplicated as we do and later we will delete the duplicates.. but numbers have changes so bare with us. http://mrssurvival.com/forums/index.php?sh...58&hl=78274 http://mrssurvival.com/forums/index.php?sh...72&hl=78274 http://mrssurvival.com/forums/index.php?sh...03&hl=78274

ROFL@Granny!

yes the kids are using presidents last names to name their children! LOL! their sense of humor. I have a short window between mid June to Mid August to go visit... or wait till Christmas when they come here. It is snowing in New York... too cold for me!

I am so glad you are here! We all love Darlene so much and appreciate everything she has done for us, I know you must be a very proud Mother. A HUGE Welcome, a [[[[[[[Hug]]]]]]], and have a cookie!

Carter was born March 2, 09. Reagan is 3-1/2

Today, another Westbrook landed! Meet Carter! I would also like to introduce Reagan, Carters BIG brother

here is a pattern and instructions for a swifter duster! http://www.flickr.com/photos/merwing/2057552929/sizes/o/

silly girl... the boot was too big! it needs to be a 3 inch boot and hung on a key ring! sheesh!

we have wild mushrooms here also... I have never harvested them but my husband has. pick some, have them tested!

I will be adding recipes as I find them and when I get several, I will start a new thread. This saves having all these little one liner posts. Meringue Powder Buttercream * 1/3 cup water * 3 T. meringue powder * ½ cup shortening * 4 ½ cups powdered sugar (1 lb. 3 oz. If you have a scale) * 1 tsp. vanilla extract (use clear vanilla if you want a pure white icing) * ¼ tsp. almond extract Place half of the powdered sugar and the meringue powder in the bowl of an electric mixer. Whisk together well. Turn on mixer (use whip attachment) and, while motor is running, slowly stream in the water. Mix until everything is incorporated. Turn mixer to high speed and whip until stiff peaks form. Add flavorings and mix well. Change to paddle attachment (for stand mixer) or dough hook (for Bosch). If using a hand mixer, use the same beaters you were using before. Add remaining powdered sugar and shortening and whip for 2-3 minutes more. Note: Don't skimp on the whipping time after adding the shortening. You really need to whip it well to prevent separation later. back to top Royal Icing * 3 T. meringue powder * 4 cups (1 pound) powdered sugar * 6 T. water * ½ tsp. vanilla extract (use clear vanilla if you want a pure white icing) * ¼ tsp. almond extract Beat all ingredients together until stiff peaks form (about 10 minutes). To vary the consistency, add water to thin and add powdered sugar to thicken. back to top Powdered Sugar Glaze * 2 lb. powdered sugar * ¾ cup less 2 T. water * 1 T. Vanilla (use clear vanilla for pure-white icing) * ½ tsp. almond extract * ¼ tsp. salt Put powdered sugar into large bowl. Mix water, flavorings and salt. Add to powdered sugar and stir until smooth. Add water at tsp. at a time until desired consistency. Can thicken up with additional powdered sugar to make simple outlines in a pinch. Cinnamon Spice Cookies * 1 ½ cup butter * 2 cups packed brown sugar * 1 egg * 4 cups all-purpose flour * 2 tsp. cinnamon * ½ tsp. nutmeg * ¼ tsp. cloves * 1 tsp. ginger * ¼ tsp. baking soda Cream butter and sugar. Add egg. Beat until light and fluffy. Stir flour with spices and soda; add to creamed mixture. Mix well. This is a stiff dough. Divide dough in half. Flatten each half into a disk and wrap in plastic wrap. Refrigerate several hours or overnight. Roll out to 1/4 inch thickness. Cut into shapes. Bake at 350 degrees for about 10 minutes. Pumpkin Peanut Butter Cookies Purchase a pumpkin shape cookie cutter to make these fanciful whole wheat trick or treats for Halloween. The molasses adds vital iron and other minerals to these whole grain goodies that have an extra helping of fiber. Makes about two dozen cookies Ingredients 3 1/4 cups whole wheat pastry flour or oat flour 2 teaspoons baking soda 1/2 teaspoon salt 1/2 cup trans-fat free margarine 1 cup peanut butter 3/4 cup brown sugar 2 egg whites 1 tablespoon molasses 2 teaspoon vanilla non-stick spray Directions In a medium bowl or zipper lock bag, mix 3 cups of whole wheat pastry flour or oat flour, baking soda, and salt. In a separate large bowl, beat margarine , peanut butter and sugar with a wooden spoon until smooth and well combined. Beat in the egg whites, molasses and vanilla. Stir in the flour mixture. Spread dough out onto a piece of wax paper about 18-inches long. Press another sheet of wax paper on top and roll the dough out so that it spans the entire sheet of wax paper. Fold in half. Refrigerate about 1 hour until firm. Preheat oven to 350°F. Coat 2 large cookie sheet s with non-stick spray. Peel back one of the sheets of wax paper. Dip the cookie cutter into the remaining flour and cut out your shapes. Transfer to baking sheets. Bake 9-10 minutes until the pumpkins are firm to the touch. Remove to a wire cooling rack. Cool completely before storing in an air-tight container for up to 3 days. http://skinnychef.com/recipes/pumpkin-cookies Peanut Butter Sandwich Cookies with Ganache Filling This is really a recipe for peanut butter yoyo cookies—thin peanut butter wafers sandwiched with a creamy chocolate filling. This recipe is bound to be a hit at your house. It’s one of our favorite recipes. For the very best cookies, use a quality chocolate though good quality chocolate chips will make a fine cookie. Ingredients 1/2 cup butter 1/2 cup granulated sugar 1/2 cup brown sugar 1/4 teaspoon salt 1 large egg 1 teaspoon vanilla extract 3/4 cup peanut butter 1 1/4 cups all-purpose flour 1 teaspoon baking soda Directions 1. Cream the butter and sugars together with the paddle attachment of your mixer. Add the salt, egg, and vanilla and beat until smooth. Add the peanut butter and mix. 2. Add the flour and baking soda and beat until combined. 3. Refrigerate the dough for 20 minutes to firm up slightly. 4. Divide the dough into two portions. Using wax paper, roll each portion into logs 1 1/2-inches in diameter. Refrigerate for two hours or until firm 5. Preheat the oven to 325 degrees. Cut cookies into slices just thicker than 1/4 inch. Place them on a greased baking sheet and bake 12 to 14 minutes or until the cookies just start to brown on the edges. Cool on a wire rack. For the filling: Mix 1/4 cup whipping cream, one tablespoons butter, and 2 tablespoons of light corn syrup in a heavy saucepan. Heat until it simmers. Remove the pan from the heat and immediately add six ounces of semisweet baking chocolate chopped into pieces. Stir until the chocolate is melted into a smooth sauce. The filling will thicken as it cools. This can also be made with one cup of semisweet chocolate chips though the lack of cocoa butter in the chocolate chips will affect the flavor. If you use chocolate chips, increase the butter to two tablespoons. http://www.preparedpantry.com/PBsandcookies.htm Peanut Butter Sandwich Cookies INGREDIENTS (Nutrition) * 1 cup peanut butter * 1 cup butter flavored shortening * 1 cup white sugar * 1 cup packed brown sugar * 1 teaspoon vanilla extract * 3 eggs * 3 cups all-purpose flour * 2 teaspoons baking soda * 1/4 teaspoon salt * 1/2 cup creamy peanut butter * 3 cups confectioners' sugar * 1 teaspoon vanilla extract * 5 tablespoons milk DIRECTIONS 1. Preheat oven to 375 degrees F (190 degrees C). 2. In a large mixing bowl, cream the shortening, 1 cup creamy peanut butter and white and brown sugars. Add vanilla and then eggs, one at a time. Beat well after each addition. In a small bowl, combine flour, baking soda and salt. Add slowly to creamy mixture. 3. Shape into 1 inch balls and place on an ungreased cookie sheet, 2 inches apart. Flatten balls with a fork. 4. Bake for 7-8 minutes depending on size (I tend to keep a close eye on them and remove them as soon as they start to get golden. This helps to make them chewy.) Cool on wire racks. 5. To Make the filling: Combine 1/2 cup creamy peanut butter, confectioners' sugar, vanilla extract, and milk in a small bowl adding enough milk to make for a creamy, frosting like texture. Spread frosting on one cookie and top off to make "sandwich". GERMAN BUTTER CHRISTMAS COOKIES This recipe was brought to this country by my Grandparents from Germany and has been in my family for hundreds of years. I have many fond memories of baking these cookies with my Grandmother as a child, and I continue to bake them for Christmas every year. It is truly a labor of love. 1 lb. butter 1 1/2 c. sugar 6 c. flour 4 eggs 1 lemon rind, grated Cookie cutters Combine lemon rind with one egg. Cream butter and sugar. Add lemon and egg mixture to butter and sugar. Add remaining eggs one at a time. Add flour, mixing together with hands until flour doesn't show. Dough must be refrigerated overnight. Flour the dough, rolling pin, rolling surface and cookie cutters. Roll dough thin and use cookie cutters to form cookies. Refrigerate dough when not in use. Bake cookies at 400 degrees for approximately 8 minutes - until lightly browned at the edges. Cool cookie sheets between uses. Makes over 100 cookies. Whole Wheat Cut Out Cookies INGREDIENTS (Nutrition) * 4 cups whole wheat flour * 2 teaspoons baking powder * 1 cup butter * 1 cup honey * 1 egg, beaten * 1/3 cup hot water * add to recipe box Add to Recipe Box My folders: * add to shopping list Add to Shopping List * add a personal note Add a Personal Note DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a large bowl, stir together whole wheat flour and baking powder. Cut in butter with a pastry tool or pinch in by hand until butter lumps are no larger than peas. Add honey, egg, and water, mix until the dough comes together into a ball. 3. Roll out dough to 1/4 to 1/8 inch thickness. Cut into squares or with a cookie cutter. Place 1 inch apart on cookie sheet and bake 10 to 15 minutes or until edges are light brown. cracker like cookie Whole Wheat Sugar Cookies 12 cookies (change servings and units) Change to: cookies US Metric Close Ingredients * 1 cup sugar * 1/2 cup butter, softened * 2 tablespoons milk * 1 teaspoon freshly grated lemon zest * 1 teaspoon vanilla * 1 large egg * 1 3/4 cups whole wheat flour * 1 teaspoon baking powder * 1/2 teaspoon baking soda * 1/2 teaspoon salt * 1/2 teaspoon nutmeg * 2 tablespoons sugar * 1/2 teaspoon cinnamon Directions 1.Mix sugar and butter in large bowl until fluffy. 2.Add milk, lemon rind, vanilla and egg; mix well. 3.Add flour, baking powder, baking soda, salt and nutmeg; mix well. 4.Cover and chill for 30 minutes. 5.Heat oven to 375°. 6.Mix the 2 Tbsp sugar with the cinnamon. 7.Shape dough into 1-inch balls. 8.Roll in the cinnamon mixture. 9.Place 2-inches apart on ungreased cookie sheet. 10.Bake for 7-10 minutes, or until light brown. 11.Cool for 1 minute before removing from pan. Whole Wheat Sugar Cookies MADE WITH WHOLE WHEAT FLOUR AND FLAVORED WITH CINNAMON AND ORANGE. ingredients 2 cups whole wheat flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt ½ teaspoon ground nutmeg ½ cup butter or margarine 1 cup granulated sugar 1 egg 1 tablespoon grated orange peel 1 teaspoon vanilla extract 2 tablespoons low-fat milk topping ½ teaspoon ground cinnamon 2 tablespoons granulated sugar 1 In small bowl, stir together whole wheat flour, baking powder, baking soda, salt and nutmeg. Set aside. 2 In a large mixing bowl, beat butter or margarine with an electric mixer on medium to high speed for 1 minute. Add the granulated sugar; beat mixture until combined. Stir in egg, orange peel and vanilla; beat mixture until well combined. 3 Stir in the flour mixture and milk just until combined. 4 Shape into 1-inch balls and place on ungreased cookie sheet 2 inches apart. Flatten slightly with bottom of a glass dipped in topping mixture. 5 Bake cookies in a preheated 375°F oven 8 to 10 minutes or until golden brown. Transfer cookies to a wire rack to cool. nutrition information per serving (one cookie): 74 cal, 3 g fat, 13 mg chol, 59 mg sodium, 12 g carbo, 1 g fiber, 1 g pro, 1 mcg folate. ah Ha! Darlene's English Muffin recipe! With the price of english muffins getting high (Thomas english muffins are $3.99), I decided to make some of my own today. I've made this recipe many times in the past and it's a great and simple english muffin recipe. It's Alton Brown's recipe. 1/2 cup non-fat powdered milk 1 tablespoon sugar 1 teaspoon salt 1 tablespoon shortening 1 cup hot water 1 envelope dry yeast 1/8 teaspoon sugar 1/3 cup warm water 2 cups all-purpose flour, sifted Non-stick vegetable spray Special equipment: electric griddle, 3-inch metal rings, see Cook's Note* Directions In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes. Preheat the griddle to 300 degrees F. Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve. ~~~~ Small pineapple/water chestnut cans with tops and bottoms removed work well for metal rings. One lady that wrote a review made rings out of aluminum foil: "I made "collars" out of aluminum foil, wrapping the foil around a tuna can to get the shape. Made them about 1" high, with about 4 layers of folded foil, and secured the 2 ends of the collar with a paperclip. They worked just fine and were easy to remove since I had also sprayed them with my Misto oil sprayer." Another lady used rice flour instead of regular flour to meet the needs of the gluten intolerant: "I made these for a friend who can't have gluten or soy. The only changes I made were that I used spreadable butter instead of shortening and I used 1 3/4C white rice flour. They were absolutely FANTASTIC! So, if you're looking for a good gluten-free recipe, this one works! The only issue I had is that they don't rise as much with rice flour so I had to fill the rings almost full." I just used my cast iron skillet on low and that worked perfect. One batch makes 8 english muffins, and everyone says they freeze great, although I haven't tried that yet. chocolate french toast Ingredients 14 slices bread stick (baguette) 3.5 oz melted dark chocolate 2.5 fl oz milk 2 lightly beaten eggs 2 tbsp sifted confectioners sugar 1/3 stick of butter extra confectioners sugar for decorating Spread melted chocolate over 7 of the slices of bread. Lay the remaining 7 slices on top to make 7 separate sandwiches. Mix the milk, eggs and sugar together in a bowl and dip the sandwiches in the mixture to thoroughly coat them. Melt butter in a large skillet and cook sandwiches on a medium heat until golden brown. Dust with extra sugar and serve warm. from sewing.com march newsletter From an old Russian Cookery Book Pickled Mushrooms (this recipe is not to be canned) To serve 6-8 1 cup red wine vinegar 2 whole cloves 1/2 cup cold water 5 while black peppercorns 1/2 bay leaf 2 teaspoons salt 2 cloves garlic, peeled, crushed with flat of knife or cleaver 1 pound small, fresh white mushrooms 1 tablespoon vegetable oil In a 1-1/2 - 2 quart enameled or stainless-steel sauce pan, combine the red wine vinegar, whole cloves, water, peppercorns, bay leaf, salt and crushed garlic. Bring to a boil over high heat, drop in the mushrooms, and reduce the heat to low. Simmer uncovered, for 10 minutes stirring the mushrooms occasionally, then cool to room temperature. Remove the Garlic from the marinade and pour the entire contents of the pan into a 1-quart jar. Slowly pour the vegetable on top, secure the top with plastic wrap, and cover the jar tightly. Marinate the mushrooms in the refrigerator for at least one week. Accompaniment to meat or fish. stolen from Leah! Pecan Pie Bars Makes 48 bars Recipe From: Karo Booklet FILLING 4 eggs 1 1/2 cups Karo Light or Dark corn syrup 1 1/2 cups sugar 3 Tablespoons margarine -- melted 1 1/2 teaspoons vanilla 2 1/2 cups pecan halves or coarsely chopped pecans CRUST Non stick spray 2 1/2 cups flour 1 cup cold margarine -- cut in pieces 1/2 cup confectioner's sugar 1/4 teaspoon salt Preheat oven to 350°. Prepare cookie crust (bottom ingredients). Spray a 15 x 10 x 1" baking pan with spray. In large bowl at med. speed, beat flour, marg, sugar and salt until coarse crumbs. Press firmly and evenly into prepared pan and bake 20 min. or until golden. Top with the filling (ing. above). Finish baking according to directions. Filling: In large bowl, beat eggs, corn syrup, sugar, marg. and vanilla until well blended. Stir in pecans. Pour over hot crust; spread evenly. Bake 25 min. or until firm around edges and slightly firm in center. Cool completely on wire rack before cutting. Homemade Thin Mints 2 1/4 cups all purpose flour 1/4 cup cornstarch 6 tbsp unsweetened cocoa powder 1/2 tsp salt 1 cup white sugar 1/2 cup butter, room temperature 1/3 cup milk (any kind) 1/2 tsp vanilla extract 3/4 tsp peppermint extract In a small bowl, whisk together flour, cornstarch, cocoa powder and salt. In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled. Gradually, add in the flour mixture until fully incorporated. Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm. Preheat oven to 375F. Slice dough into rounds not more than 1/4 inch thick - if they are too thick, they will not be as crisp - and place on a parchment lined baking sheet. Cookies will not spread very much, so you can put them quite close together. Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate. Dark Chocolate Coating 10-oz dark or semisweet chocolate 1/2 cup butter, room temperature In a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating. Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm. Reheat chocolate as needed to keep it smooth and easy to dip into. Makes 3 1/2-4 dozen cookies.

The only thing I would add to your bag.... a piece of nylon fabric, water proofed, perhaps a tent rain cover for a dome tent? A piece of nylon camo color, large enough to throw over your shoulders and head in the heat of the sun, when it is raining or to hide, or to throw over that nylon cording to create a mock tent. If one piece isn't wide enough then it can be sewn together using a flat felled seam, sprayed with waterproofing, rolled up and 'shoved' in your bag.. it is pretty full. I had a back pack which included tennis shoes, extra wool socks, environmentally friendly colors in my t-shirt and jacket (not camo but for me.. the colors or the desert). this way I didn't stand out like a sore thumb in public and still blended with the terrain I would be moving in. great and informative information. Thank you.

ran across this blog... how to make a swiffer cover! http://latelyreconstructed.wordpress.com/

how long before you get your results back?

be patient JCK88... today is day 2 and in a few days only the instructor will be on youtube... teaching us the new routine. I will post when listed.

It is cold. I ran out of propane a few days ago. I had to change companies that deliver propane and went from a metered system to a call for delivery. I hate the call for delivery! this means I have to check my tank. I ran out! oops! good thing I have an oil filled heater and a fire place. Today I will get filled. Lesson learned.. NEVER NEVER call and say "I am out of propane" the lady on the other end of the phone said "that will be another $45 charge for a pressure test" WHAT???? oh brother... told her the only time I ever had a leak on my tank was 2 months ago when YOU told me I needed to spend $110 to change all the valvues because that is what you do for all new customers to assure there isn't a leak! I told her after 60 years there has never been a problem! and if there is a leak, it is my money leaking out! so she agreed to not charge me a fee this time. So NEVER NEVER say you are out! say, you have a less then 5 gallons.. which is true and not a lie. Sheesh! oh and I will remember to call every 5-6 weeks for propane delivery. Why can't they just come out and fill me is beyond me.. I even said I will automatically pay them from my bank.. nope! I will put $500 on account! nope! new company. My old propane company that I was with 30 years... the driver doesn't want to come up my driveway any more. They had excuse after excuse why they weren't here and it was always my dogs! ROFL!!!! my dogs... are always locked up when he came. I even had the gate opened. Once he said I had a padlock on my gate! A PADLOCK? that would be dumb on my part cause my husband would loose the key! besides.. I have dogs! There is never a dull moment here! I have to leave in about 2 hours for class. I taking 3 classes at the college. Couture gowns, Pattern drafting, and a Tap class! <--- ROFL!!! It is sunny and 32 degrees, it is snowing! is this not weird.. the snow is blowing in from the West so it isn't sticking... pretty though. I noticed the goats broke out and are running around the back, climbing all over the hay that is stacked, some knocked off, and a mess! Tomorrow I have to go down to the City and get trained on a computer program for my husband's company. He moved and his secretary won't drive to the new facility. So until he finds a new secretary, I need to learn the program and write a procedure manual for it so his new secretary can get familiar with it. I told my DH he needed to learn this program and he started to go off on a tangent about how he is the CEO and blah, blah, blah.... after he was through.. I asked him.. if I don't feel well and can't go then what? he will be going with me! LOL! silly boy! he sort of forgot who wears the Levis in this family! Tomorrow is Friday.... get everything ready for Saturday, Valentine Day!

clip one wing on each... no flying, repair all holes in fence.. no straying.

<in a high pitched voice> Cocoa Cola??? ever see what that does the paint on a car? wonder if it could remove those wild hairs on a hog? ROLF... just kiddin' with ya PCS! if I ever get a wild hog... I am gonna PM you! wonder how it would taste on Mutton? mutton can get pretty gamey!

These Recipes are Ripped Off! <smile> emergency recipe for coleslaw rinse sauerkraut well and add a bit of sugar and mayonaise (like a cole slaw dressing) Pecan triangles 1/2 c. butter, softened 1/4 c. sugar 1/4 c. packed brown sugar 1/2 t. vanilla 1 egg, separated 1 c. flour 1/8 t. salt 1 t. water 1/2 c. chopped pecans 1 oz. semi-sweet or unsweetened chocolate, melted preheat and bake at 350^ Mix butter, sugars, vanilla, and egg yolk. Stir in flour and salt. Press dough in parchment lined 8x8x2 baking pan with floured hands. Beat egg white and water. Brush over dough. Sprinkle with nuts; press lightly. Bake until light brown, approx 25 minutes. Cool in pan 10 minutes, then remove and cut into 3# squares; cut each square diagonally into halves. Cool completely, then drizzle with chocolate. Let set until chocolate is hardened, approx 2 hours. makes ~32 Chocolate Pound Cake Cake: 1 package Duncan Hines Moist Deluxe Devil's Food Cake Mix 1 package (4 servings size) chocolate instant pudding and pie filling mix 4 large eggs 1 1/4 cups water 1/2 cup vegetable oil Glaze: 1/2 c. or more Duncan Hines Creamy Home Style Frosting (favorite flavor) Preheat oven to 350 degrees F. Grease and flour 10 inch bundt pan or tube pan. Combine all ingredients in a large bowl. Beat on medium speed with electric mixer for 2 mintues. Pour into pan. Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely. For Glaze, heat frosting in microwave on hight 10-15 seconds. Don not overheat. Drizzle over cake. Note: chocolate mint pudding mix? hummmmm Mini Pecan Pumpkin Pies Ingredients * Nonstick cooking spray For the dough: * 1/4 cup pecans * 1/4 cup sugar * 1/2 teaspoon salt * 3/4 cups all-purpose flour, plus extra for shaping dough * 6 tablespoons butter, ice cold * 2 to 3 tablespoons ice cold water For the filling: * 1 egg, plus 1 egg yolk * 1/2 cup dark corn syrup (I used light since that is what I had) * 1 tablespoon sugar * 1/2 cup canned pumpkin filling * 1 teaspoon vanilla * 1/4 cup pecans, chopped plus 24 halves for garnish * Special equipment: 2 (12-cup) mini muffin tins Directions Preheat oven to 350 degrees F. Spray the bottoms and sides of the mini muffin tins with cooking spray. For the dough: In a food processor, pulse pecans with the sugar, salt, and flour, until the nuts are ground and the ingredients are combined. Add in butter and pulse until dough resembles coarse meal. Slowly pour in ice water through the feed tube, pulsing, until the dough comes together. Remove from processor bowl onto clean work surface sprinkled with flour. Form dough into a ball and divide evenly into 24 pieces. Roll each piece into a ball and evenly press into each cup, until the bottom is covered. If the dough is sticky, dip your finger in flour first. Bake 15 to 18 minutes, until the crusts are very golden. Check periodically to make sure they don't get too brown. Meanwhile, make the filling: In a medium bowl, whisk the egg and yolk with the corn syrup, sugar, pumpkin filling and vanilla. Stir in the chopped pecans. Remove dough from oven and spoon 1 tablespoon of the filling into each cup. Top each with 1 pretty pecan half. Return the pans to the oven and continue baking, for 12 to 15 minutes more, until the pumpkin filling is set. Allow to cool before removing from the pans. Yield: 2 dozen Note: larger muffin pans will require a little longer cooking Peanut Butter Brownies Ingredients: 1 18 1/2 oz package Brownie mix 1 12 oz package peanut butter chips or 24 miniature peanut butter cups Directions: Preheat oven to 350 degrees. Line 24 regualr muffin cu ps with paper cupcake liners. Prepare the brownie mix according to package directions for cake like brownies. Fill the cups half full with brownie batter. Place about 1 tablespoon peanut butter chips in the center of the batter, or press 1 peanut butter cup into the batter in each muffin cup until the batter meets the top edge of the peanut butter cup. Bake for 18-20 minutes, until the cupcakes are set. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks. Store in an airtight container. Yield: 2 dozen. Sandwich Buns 1 1/4 cups milk 1 egg, beaten 2 tablespoons butter or margarine, softened 1/4 cup sugar 3/4 teaspoon salt 3 3/4 cups bread flour 1 1/4 teaspoons active dry yeast 1 tablespoon butter or margarine, melted In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface and punch down. Divide dough in half. Roll each portion to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on lightly greased baking sheets. Brush tops with melted butter. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 350 degrees F for 10-15 minutes or until lightly browned. Makes 12-18 buns depending on how big you cut them. Peanut Butter Cup Cookies Taste of Home magazine Ingredients 1 cup butter, softened 1/2 cup creamy peanut butter 3/4 cup packed brown sugar 1/2 cup sugar 1 egg 1 tsp. vanilla 2 cups all-purpose flour 1 tsp baking soda 1 pkg (13 oz) miniature peanut butter cups Drizzle 1 cup (6 oz) semisweet chocolate chips 1 T creamy peanut butter 1 tsp shortening Directions In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour and baking soda, gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1 1/4 inch balls. Press a miniature peanut butter cup into each; reshape balls. Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 12-15 minutes or until edges are lightly browned. Cool for 2 minutes before remvoing form pans to wire racks. For drizzle, in a microwave safe bowl, melt the chocolate chips, peanut butter and shortening; stir until smooth. Drizzle over cooled cookies. Yield: about 3 dozen. Pork Loin Rub from: Worm Guy I use this on pork, but it could be used on other meats as well. I usually taste the rub and the sauce and adjust it accordingly. Rub Mixture: 1-2 ounces salt 2 Tbls. Black Pepper 10 Ounces sugar A sprinkle of garlic if desired 1 Tbls. Worcestershire sauce Several sprinkles of Ginger Oil to bind ingredients Put ingredients in a bowl. Add enough oil to "wet" the ingredients. Rub mixture on roast. Cook fat side up. Add a very small amount of water to pan, cook at 325 for 1 ¼ to 1/12 hours, depending on the size of the roast. There is a sauce to go with it. Sauce: 2 Tbls. Cornstarch ¼ cup sugar 1 can pineapple juice (about 18-20 oz.) 1/3 cup vinegar 1 Tbls. soy sauce Red food coloring if desired Lemon PoppySeed Bread From: Serendipity 1 lemon cake mix 1-3 oz. pkg. instant lemon pudding mix (NOT cook-n-serve) 4 eggs 1/2 cup oil 1 cup water 1-2 Tbsp poppyseeds Mix. Bake @ 350 degrees for around 45 minutes or until done. (Grease and flour pans) Cake Brownies Courtesy of Wilton® Industries from the book ''Brownie Fun!'' Cake Brownies This luscious chocolate brownie with fudge icing is a free (limited time) preview from Wilton's brand new "Brownie Fun!" book of recipes and fun food crafting projects. Supplies * 1-1/2 cups cake flour * 3/4 teaspoon baking powder * 1/4 teaspoon salt * 4 ounces unsweetened chocolate, coarsely chopped * 3/4 cup (1 1/2 sticks) unsalted butter or margarine, softened * 1-1/2 cups granulated sugar * 3 eggs * 2 teaspoons Wilton® Clear Vanilla Extract Directions 1. Preheat oven to 350 degrees F. Spray 8" X 2" or 9" X 2" square pan with vegetable pan spray or Bake Easy! Non-Stick Spray. 2. In small bowl, combine flour, baking powder and salt. In small microwave safe bowl, melt chocolate; let cool slightly. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, vanilla and melted chocolate; mix well. Stir in flour mixture by hand; mix until just combined. Spread batter into prepared pan. 3. Bake 30-35 minutes or until toothpick inserted in center comes out almost clean. Cool completely on rack before cutting. 4. Brownies shown were decorated with Wilton® Brownie Fudge Icing using tip 2D, garnished with fresh berries, mint or chocolate curls. Makes about 16 brownies. Lavender Faerie Cookies 1/2 cup butter. 1 cup sugar. 2 eggs. 1/2 teaspoon vanilla. 1 1/2 cups flour. 2 teaspoons dried lavender, divided. 2 teaspoons baking powder. Directions: 1. Cream butter & sugar. 2. Add eggs & vanilla. 3. Ground 1 teaspoon of lavendar. Add with other teaspoon of whole flowers to butter mixture. 4. Stir in flour & baking powder until well blended. 5. Drop by HALF TEASPOONS on an ungreased baking sheet. Be sure to leave lots of room in between, because they spread quite a bit during baking. 6. Bake at 375 for 6-8 minutes. Makes 3-4 dozen.