Midnightmom

When that happens try hitting CTRL+Z (that will "undo" the last command and hopefully restore what was just erased)

When Docs do "thyroid tests" all they are checking for is if you have the "correct amount" of T4 circulating in your blood. But how do they know if it is being converted to the bio-available T3??? Simple answer is, they don't! And the test for checking that is a bit on the expensive side so most insurances don't want to cover it. What's a girl to do? I requested an Rx for the other thyroid hormone too! She was willing to comply. So now I take both levothyroxine(T4) and liothyronine(T3) so I have all of my bases covered. See if your Doc will do that.

I was not looking forward to doing that at all! Guess what?!? You can buy a special cord that will plug into both comps and get it all down in a "jiffy." (Got mine at Best Buy) https://www.usbgear.com/how-to-use-a-usb-data-transfer-cable.html

The dog will not accept the blame.

Pressure canning is a great method for preserving meats ie- making them shelf stable. I added a link to the USDA site in a previous reply. Meats are pretty much the only foods I PC as I can buy canned veggies for "pennies" and not have to tie up my "expensive" canning jars. Plus, I have limited space for storing my jars once they are processed. That being said, I do not own an electic pressure canner so I have no idea how big or small they are. Just be aware of this: you cannot use it on stoves that are independent of working electricity. In other words, if the power goes out for an extended length of time and the meat in your freezer begins to defrost you will not be able to "save/rescue" those items by canning them. Having a "traditional" pressure canner means you can use it on a gas stove, a propane set up, or possibly even a wood burning stove (although maintaining the correct pressure might prove to be very difficult to do). (There are specific guidelines for using those energy sources that you can look up) The other concern that some people have about them is the unknown "life" of the appliance, and how reliable the guage is at reading and showing the pressure in the canner. Traditional canners that have a guage can be tested to make sure they are calibrated correctly, OR, you can bypass the need for the guage by using a "jiggler" on the steam vent. Most people prefer the jiggler as it also provides an audible verification of the pressure in the canner. I wish you much success on your "journey." Raw packed chicken breast >>>> shelf stable processed chicken

About meat: If the meat is uncooked and NOT minced/ground you can cut it into reasonably sized chunks and put it directly into jars and process for the size of the jar and your altitude. (Cold food, cold jars, cold water in the canner.) If you are going to process ANY form of ground meat - hamburger, sausage, pork, turkey, etc - the meat needs to be at least par cooked. You don't want it to form bug clumps inside of the jar as it is impossible to know whether the center of such a mass of meat was able to reach the correct temp for the right amount of time. (Hot food, hot broth/water, hot jars, hot water in the canner) All equipment etc should be as close to the same temp as possible to avoid thermal shock to your jars) USDA Complete Guide to Home Canning, 2015 revision https://nchfp.uga.edu/publications/publications_usda.html#gsc.tab=0

Another "guest" late to the party. Hope it was a wonderful day filled with family and friends.

Glad to hear your B-day was filled with love and fun.

I've been going to PT for a while now for hip/back issues that appear to stem from "bad posture." I have been learning to stand more upright by "tilting" my pelvis into a better position. It seems to be working. Perhaps you could look up "pelvis tilt" and see if working on that could also help with your back pain.

My DH used to work for the telephone company - not sure if it was AT&T at that time or one of the "Baby Bells." Anyway, he was working there at a time when you could still dial "0" and be able to talk to a real live person! He worked "Information" (4-1-1). He told me this story about how one day he got a call from a person who wanted the phone number for the "skeeter baters." He had no idea what they wanted! I think he had to ask a few questions and he was finally able to figure out that they wanted the phone number for the "Mosquito Abatement Dept."

Anyone here affected by the fires in Scottsdale or the newly erupted ones in Phoenix? If so, were you "prepared" for action due to what you've learned here at MrsS? Stay safe!

Check out this vid Our Outdoor Canning Station Inexpensive and utilitarian, our outdoor canning station does the job we need it to do for all the canning we do. It is off grid, so it works for us as long as we have some propane. Rose Red Homestead - https://www.youtube.com/@RoseRedHomestead

In what world do they think this is possible since the contractor won't start working w/o $50K in the bank??? Under these conditions there won't be anything to inpect! (I'm joining your rant. ) ETA: Read the rest of this thread since I posted this reply and am very happy to hear that your contractor is being a very reasonable guy in starting the project with only most of the money being released. (Wagons ho!)

The Biggest Storms Of The Summer So Far Are Coming... Latest from Brian Hall June 24, 2023 In this video we are talking about a multi day severe weather outbreak in the eastern US.

Despite the message on the roof I'll bet'cha the spiders survived!!!!

.......... how does your garden grow??? Once this "tree" is finished you never have to worry about watering it, pruning it, or trying to keep it "alive." Too bad the leaves don't provide any shade though.

Came across some info a few weeks ago. If you like to use herbal/natural remedies D-Mannose is the part of cranberries that is supposed to help yeast infections. You may need the Cipro to knock this one down, but perhaps the D-Mannose will help keep future outbreaks from happening. You should check into it.

It's not the seed, silly. It's the flowers.

Hope you have a wonderful day!

Comment from my dehydrating group on how to make "zucchinni flour:"

I don't know why the running joke is that zucchinni is so prolific that it will take over your garden. I planted several zukes last year and only harvested ONE tiny little veg. What I didn't know is that zucchinni plants have BOTH male and female flowers. If the pollen doesn't get to the stamen there ain't no babies! This means you have to attract pollinators such as bees and butterflies or pollinate the flowers yourself - with a paint brush or a Q-tip, for example. I wish you success.

Zucchinni truths!

Once upon a time, when Walmart had those boxes of prints, I purchased two that I absolutely loved. They are both landscape scenes, but the leaves on the trees look like they've grown outside of the "painted" area and onto the matt (which is actually a part of the print). I took them to Michael's (or was it a local mom&pop business???) to get framed. It was so much fun choosing the matt that I wanted and picking a beautiful frame from the multitudes of selections that were available. I LOVE those pictures, but sadly, when I move into this new apartment I was not able to re-hang them so they are sitting in a box in my closet. I don't think any of my children will want to inherit them, which is quite sad, so they will probably end up being donated or sold for pennies. THAT would make me very sad indeed.

Computer has been running as slow as molasses in the winter so I haven't been online much. Sorry I missed your B-day @Jeepers, I hope it was a good one!

..................... Yes, its a real product! I think we're in a lot more trouble than we think we are!