Lois

Thank you all so very much

Consider that there is no shipping getting through with vital merchandice like food, shoes , and meds. Where do we go from here? Have you got what you need?

Sending prayers for MtRider and her family.

http://www.foodreference.com/html/artquince1.html QUINCE, The quince is a relative of the apple and pear and belongs to the pome fruit family. Quince is one of the earliest known fruits. For over 4,000 years, quince trees have grown in Asia and the Mediterranean. Today, quince is also found in Latin America, the Middle East, and the United States. The quince as we know it in the United States is a different fruit from that found in Western Asia and tropical countries, where the fruit is softer and more juicy. In colder climates, the fruit has a fine, handsome shape, a rich golden color when ripe, and a strong fragrance, judged by some to be heavy and overpowering. In the raw form, the rind is rough and woolly, and the flesh is hard and unpalatable, with an astringent, acidulous taste. In hotter countries, the woolly rind disappears and the fruit can be eaten raw. Because it’s rarely used in its raw form in the United States, the hard and dry flesh of the quince turns light pink to purple, becoming softer and sweeter when it’s cooked. Because of the astringent, tart flavor, quinces are commonly made into preserves and jellies. When prepared as jelly, it tastes like a cross between an apple and a pear. Sometimes the quince smells like a tropical fruit. Selection Select fruit that are large, firm, and yellow with little or no green. Quinces should be picked when full-yellow and firm. Quinces must be handled carefully as they bruise easily. Storage Wrap quinces in a plastic bag and refrigerate them for up to 2 months. Preparation Quinces are not eaten fresh because of their astringency (due to high tannin content). Because of its high pectin content, it’s particularly popular for use in jams, jellies, and preserves. Quinces tend to hold their shape, so they are ideal for poaching, stewing, or baking as a dessert. Availability This fragrant fruit is available September through January. Make Quince Part of Your 5 A Day Plan Use quince when a recipe calls for pears or apples. Serve cooked quince in your fruit compotes. Add quinces to your baked goods.

Subject: 831 - Blonde Password Thanks DS During a recent password audit, it was found that a blonde was using the following password: MICKEYMINNIEPLUTOHUEYLOUIEDEWEYDONALDGOOFY When asked why such a big password, she replied that it had to be at least 8 characters long.

DH's cardioligist told him to use policosanol (10 mg) morning and night, for cholestorol control along with all the things you are already doing.

Happy Birthday to you Happy Birthday to you Happy Birthday to all of you Happy Birthday to you!

If you need healing for the liver, check out Milk Thistle.

Feb. is when Dh has to decide if he is going to do Maple syrup this year or not. Other wise not much going on.

http://www.happystomach.com/scg.htm Leafy Green Vegetables Leafy green vegetables are perhaps the most important vegetable family in our diet. These dark-green vegetables provide fiber, Vitamins A and C, riboflavin, folic acid, iron, calcium, magnesium, potassium and oxygen. Several studies have shown their remarkable benefits. A team of researchers from the Harvard School of Public Health found that individuals who daily consume leafy greens had a 23 percent reduction in coronary heart disease. Scientists at the University of Liverpool have found that a diet rich in leafy green vegetables is associated with a significant reduction in the chance of developing colon cancer. Leafy greens include: Arugula, which has a peppery taste, is rich in vitamins A, C, and calcium. It is usually eaten raw in salads, but can be lightly steamed or used in stir-fry, soups, and pasta sauces. Ancient Romans considered arugula an aphrodisiac. Bok Choy is an oriental cabbage with long thick white stocks topped with shiny dark leaves. Its mild flavor is similar to cabbage. It can be steamed, stir-fried or added to soups. Chicory, a hardy green with a slightly bitter flavor, is rich in vitamins K, C, and calcium. It can be eaten with other greens in salad, or in soups and pasta sauces. Collard Greens, a hardy green with an earthy flavor, is rich in vitamin A and calcium. They can be steamed, added to soups or stir-fry. Chop the stems and steam for a few minutes before adding the greens. Daikon Leaves have been recognized by Oriental medicine for their health benefits for thousands of years. The dried leaves are used in hip baths as a natural home remedy that warms the body and helps restore the female reproductive organs to healthy conditions. They also help relieve skin problems, aid in extracting body odors, and draw out excess fats and oils from the body. Dandelion Greens, a hardy green with a bitter tangy flavor, is rich in vitamin A and calcium. Dandelion greens are best eaten raw in salads or steamed. Escarole has a crisp green head with large loose bunches of green ragged-edged leaves. It is used mostly raw in salads and salad mixes and can also be boiled or steamed. Kale, a hardy green with a slightly bitter cabbage-like flavor, is rich in vitamin A, C, calcium, folic acid, and potassium. It can be added to soups, steamed or steamed briefly than sautéed with coconut oil and garlic. The young leaves are sweeter. Mustard Greens, a hardy green has a hot spicy flavor. Young leaves add zest to salads and are delicious just steamed, while mature leaves add flavor to soups, stews and sautés. Rapini (also called broccoli rabb), is a slightly bitter green. Its stalks are topped with dark green, chard-like leaves. It can be stir fried with coconut or olive oil and garlic or steamed. Spinach, which has an earthy sweet flavor, is rich in vitamin A, C, iron and calcium. Spinach can be eaten raw in salads, soups, steamed or cooked then pureed. Swiss Chard, which tastes similar to spinach, is rich in vitamins K, C, and calcium. Both its leaves and stem can be eaten raw in salads, steamed or stir-fried. Watercress, a hardy green with a peppery, spicy flavor is known to be a blood cleanser. It is usually prepared as a salad with orange or tangerine slices. You can also briefly add it to boiling water, quickly remove it and cut into 3 sections, then add a few dashes of tamari Different leafy green vegetables provide different amounts of nutrients. Bitter greens such as dandelion, mustard, arugula and chicory are especially good for liver cleansing. Leafy greens include: Arugula, which has a peppery taste, is rich in vitamins A, C, and calcium. It is usually eaten raw in salads, but can be lightly steamed or used in stir-fry, soups, and pasta sauces. Ancient Romans considered arugula an aphrodisiac. Bok Choy is an oriental cabbage with long thick white stocks topped with shiny dark leaves. Its mild flavor is similar to cabbage. It can be steamed, stir-fried or added to soups. Chicory, a hardy green with a slightly bitter flavor, is rich in vitamins K, C, and calcium. It can be eaten with other greens in salad, or in soups and pasta sauces. Collard Greens, a hardy green with an earthy flavor, is rich in vitamin A and calcium. They can be steamed, added to soups or stir-fry. Chop the stems and steam for a few minutes before adding the greens. Daikon Leaves have been recognized by Oriental medicine for their health benefits for thousands of years. The dried leaves are used in hip baths as a natural home remedy that warms the body and helps restore the female reproductive organs to healthy conditions. They also help relieve skin problems, aid in extracting body odors, and draw out excess fats and oils from the body. Dandelion Greens, a hardy green with a bitter tangy flavor, is rich in vitamin A and calcium. Dandelion greens are best eaten raw in salads or steamed. Escarole has a crisp green head with large loose bunches of green ragged-edged leaves. It is used mostly raw in salads and salad mixes and can also be boiled or steamed. Kale, a hardy green with a slightly bitter cabbage-like flavor, is rich in vitamin A, C, calcium, folic acid, and potassium. It can be added to soups, steamed or steamed briefly than sautéed with coconut oil and garlic. The young leaves are sweeter. Mustard Greens, a hardy green has a hot spicy flavor. Young leaves add zest to salads and are delicious just steamed, while mature leaves add flavor to soups, stews and sautés. Rapini (also called broccoli rabb), is a slightly bitter green. Its stalks are topped with dark green, chard-like leaves. It can be stir fried with coconut or olive oil and garlic or steamed. Spinach, which has an earthy sweet flavor, is rich in vitamin A, C, iron and calcium. Spinach can be eaten raw in salads, soups, steamed or cooked then pureed. Swiss Chard, which tastes similar to spinach, is rich in vitamins K, C, and calcium. Both its leaves and stem can be eaten raw in salads, steamed or stir-fried. Watercress, a hardy green with a peppery, spicy flavor is known to be a blood cleanser. It is usually prepared as a salad with orange or tangerine slices. You can also briefly add it to boiling water, quickly remove it and cut into 3 sections, then add a few dashes of tamari Different leafy green vegetables provide different amounts of nutrients. Bitter greens such as dandelion, mustard, arugula and chicory are especially good for liver cleansing. This chart shows the amount of calcium, fiber, and iron in a 1/2 cup serving of each chopped raw green. You'll notice that the darker leaves have even more of these important nutrients. VEGETABLE CALCIUM FIBER IRON Chickory 90 MG 3.6 MG 0.8 MG Collard Greens 26 MG 0.7 MG 0.1 MG Arugula 16 MG 0.2 MG 0.2 MG Dandelion Greens 51MG 1.0 MG 0.9 MG Kale 45 MG 0.7 MG 0.6 MG Mustard Greens 29 MG 0.9 MG 0.4 MG Spinach 15 MG 0.4 MG 0.4 MG Although the more hardy greens can be eaten raw, proper cooking methods (not overcooked) can preserve over 90% of their nutrients while their flavor becomes more concentrated and sweeter. They are cooked the moment their color changes to a bright green color. Cooking also breaks down the cellulose structure allowing other nutrients to be more accessible, which makes it more digestible and strengthening. Cooked greens should be eaten the same day or within 24 hours; refrigeration reduces their flavor and their life energy. Fresh greens should be stored in the refrigerator in plastic bags or in a paper bag to absorb moisture, which causes them to mold or go limp. Clean well just before using.

Happy Birthday to you Happy Birthday to you Birthday dear Mother Happy Birthday to you! 

http://quake.usgs.gov/prepare/factsheets/NewMadrid/ The Mississippi Valley-"Whole Lotta Shakin' Goin' On" In the winter of 1811-12, the central Mississippi Valley was struck by three of the most powerful earthquakes in U.S. history. Even today, this region has more earthquakes than any other part of the United States east of the Rocky Mountains. Government agencies, universities, and private organizations are working to increase awareness of the earthquake threat and to reduce loss of life and property in future shocks. The 400 terrified residents in the town of New Madrid (Missouri) were abruptly awakened by violent shaking and a tremendous roar. It was December 16, 1811, and a powerful earthquake had just struck. This was the first of three magnitude-8 earthquakes and thousands of aftershocks to rock the region that winter. Survivors reported that the earthquakes caused cracks to open in the earth's surface, the ground to roll in visible waves, and large areas of land to sink or rise. The crew of the New Orleans (the first steamboat on the Mississippi, which was on her maiden voyage) reported mooring to an island only to awake in the morning and find that the island had disappeared below the waters of the Mississippi River. Damage was reported as far away as Charleston, South Carolina, and Washington, D.C. These dramatic accounts clearly show that destructive earthquakes do not happen only in the western United States. In the past 20 years, scientists have learned that strong earthquakes in the central Mississippi Valley are not freak events but have occurred repeatedly in the geologic past. The area of major earthquake activity also has frequent minor shocks and is known as the New Madrid seismic zone. Earthquakes in the central or eastern United States affect much larger areas than earthquakes of similar magnitude in the western United States. For example, the San Francisco, California, earthquake of 1906 (magnitude 7.8) was felt 350 miles away in the middle of Nevada, whereas the New Madrid earthquake of December 1811 (magnitude 8.0) rang church bells in Boston, Massachusetts, 1,000 miles away. Differences in geology east and west of the Rocky Mountains cause this strong contrast. There is much more at the site above. Well worth taking a look at. It scares the be jeebers out of me.

Sent to me by my son, who recieved it in an e-mail Subject: Political correctness "Political correctness is a doctrine, fostered by a delusional, illogical minority, and rabidly promoted by an unscrupulous mainstream media, which holds forth the proposition that it is entirely possible to pick up a turd by the clean end."

Happy Birthday to you Happy Birthday to you Birthday dear Snowmom Happy Birthday to you!