Sarah

Wait a minute. Those are still prescribed/available? Hmm... Did you know if diped in a certain household chemical, and dried, they make fire starters? Going to have to check on this. Thanks!

Spent the day upgrading the motherboard memory on our fleet of laptops, in preparation to converting them from WinXP to Linux mint. 512m to 2G. I did it so if they got messed up, it was my fault. Also tested the new 16g thumb drives. Lot of 20. Four not to full capacity. That took time. It is so frustrating, these are american made, but their QC is just as bad as china units. Spent a bit of time polishing the student sign-up sheets. Got a good crop of folks this time. Shame we do not have more husband seekers here. There is some prime stock on the hoof in this class, so to speak. Christy, my 'new' daughter, with me whole time. Timid, watching everything. The look on her face when she looked at the torx screwdriver... Precious. Got home to find Amos home early, his eye giving him more trouble. Looking forward to his appointment. Patched his eye, after cold vaporing. He had fired up the 'new' crock pot, and loaded it with beans this morning. He is about to learn why I do not normally do beans. After tonight I bet he will not do that again. Sarah

Quickie history... 'Old-old school' terminology, diabetes was detected and clinically defined as sugar/keytones in the urine and/or other body fluids. Then the hyper-hypo-diabetic terminology was brought in. These are 'old school' terms. Hypo = consistantly low blood sugar, body naturally produces too much insulin. Not diabetic. Hyper = consistantly high blood sugar, body naturally does not produce enough insulin. Not diabetic. Diabetic = 'out of control', 'high and low', 'bouncing'. Today those terms are not used and are 'depreciated'. Today, everybody is diabetic if not in 'bounds'. Any recording on a standard meter of above 180 or below 80. mg/dl. Or, new wrinkle, any recorded reading of a high (>6%) or low (<4%) A1c. (A stressment here, a STANDARD A1c. There are alternates with different scales.) Per an old ADA posting, the idea is/was to 'uncomplicate'. This was controvercial, but been accepted. I will shut down now. Sarah

Great! There is also the book "Cooking Wild Game 1915" on the main Librum site. Take that one with a left click too. Let me see if the forum software will let me do a good link. http://www.librum.us/stacks1/cwg cooking wild game 1915.exe Yes, that worked, even if it does display funny. Abbreviated. I got a chuckle with the mental image of me chasing a whale with a skillet. Sarah

Yep...the temp goes up to 450 so it get them REALLY hot, just leave them like that for 5 or 10 minutes, then turn the dial down to 350 and they're ready for canning. Umm... Carefull. I think that is above the maximum safe temp. But good idea.

I am working late again, playing catchup. This came in the In-Box. It is a zip file of text files of game recipes. I just dropped it into the paperback archive until I can get back to it. http://www.icsarchive.org/icsarchive-org/paperback/misc/game%20recipes.zip The '%20' is a space if yours does not display correctly. Depending on your browser, most will download and unpack from the zip archive and display with a left click. If not, right-click and save as. Possum anyone? Sarah

Thank you Becca. I dropped out of this thread as I felt I was being 'targeted' as Pro VA, which I am not. I also felt that what I was trying to say was not being understood. As you have read, I am oriented towards type 1. It is good to have somebody who is type two savvy. Good information for them. I only have one disagreement with what you posted. Type 1 is not always autoimmune, per the endocrine doctors.. Out of curiosity, any type 1's under your care? Especially ones that did not travel from type 2 to type 1. There i could use some help with ours. Sarah

Crockpot Hot Chocolate: 1.5 cups heavy cream 1 14oz can sweetened condensed milk. 2 cups milk chocolate chips (Hershey preferred) 5 cups milk. 1 tsp vanilla extract. I split between two 2qt crock inserts. One I put in the refrigerator, the other goes into the base. Simmer on low about an hour. Then put in dipper. When empty, put in other crock, and repeat. It does not last long. Looking forward to the three dipper unit. Sarah

Thank you Twilight. Jeepers, Insulting and rude? The books are rude. And you are obviously seeing a very limited range of that genre. I would say over half are, well, porn. I was not criticizing the clean ones, or your selections, or saying you have a fascination. I consider Beverly Lewis a 'clean' author, even if a bit loose with the facts. OK, more than a bit. I simply do not understand the apparent fascination we see from the English. Yes, we have a few of hers here. They sit on the shelves. See Twilights note that her library has a large section, that matches my experiences when visiting other libraries. There *is* a fascination. Do/have I read such? I have 'scanned' some, but I rarely read fiction, and I could say that our fiction section is very limited. I guess I could say that that is another, umm..., 'constant' among the brethrens. In my case, while I have a wider selection, being a librarian, I simply do not have the time. My nose is usually in older cookbooks, when it comes to 'light' reading. It is good you have such OOA contact, you have 'counter-slant'. And I too can point to other very negative press, such as 'XAmish'. And I could tell some stories too (the Librum site 'flies' the X-AM flag). I used to think that such were simple 'escapism', people wanting an escape from their English environments, but having had so many 'porns' shoved in my face I realize this is not the case. There is a lot of exploitation going on, which I do not understand. As to the last, ignoring your posts, I do find your opinions, 'interesting'. To the Others, Could I have some other opinions? Am I being overly sensitive, or 'too close to the candle'? Sarah

(sigh) Another one. Jeepers, please explain to me why the fascination of such romance. I am concerned that such 'targets' us, OOM and OOA. Please, can you explain it to me?

Wait a minute here please. Not justice in being scalded, no, but justice in that he should have known better, Frankly, he got off light. I often shake my head at 'experts' giving out outdated and dangerous 'gospel'. I live in an environment that is more resistant to innovation, so perhaps I am more sensitive to this. A quickie history lesson. -Originally 'jars' were glass on glass sealed. A 'water trap' or grease seal gave it a air tight seal. This is still the technology used in chemical laboratories, using chemically inert Vaseline or KY. Rubber introduces other chemicals. -Then came the glass dome clamp down jars, with separate rubber rings. These would commonly 'erupt', causing many injuries. Especially as folks often had to struggle to clamp and unclamp. The rubber rings lost their 'volitiles' and become brittle. One 'slicked' the rings before use to compensate. In fact you bought them in a light oil, and I was taught to never buy 'dry' rings. And lets not overlook the imperfect glass rims. -Glass dome was replaced with flat clamp down glass. This was to compensate for the glass edge issues. The flat disk were easier to grind to finer tolerances. The rubber rings became partially synthetic. -Atlas introduced the flat metal lid, with a dimpled rim, so that you knew which side to put to the jar glass edge. No rubber, but oil/wax/etc. This was a wartime issue (WWI?), rubber was scarce. There was also a media/press 'scare' of poisoning, as some folks used shellac to slick. Do you remember folks wax dipping sealed jars? This was to combat the rubber drying out. Same time period. -Universal developed a rubber dip that you would dip the whole lid in. This is in response to the scare. -Atlas developed the fixed rubber to lid. -Ball introduced the 'button' lid, and 'perfected' the synthetic fixed rubber. But Ball lids of this day were dangerous in another way, razor sharp. People wore gloves. I still do. -(psst... There is, in development, a new plastic lid with pop-up, which much less heat sensitive. It uses a brush on, then melt in bath seal.) In the video, the lid is clearly misshapen. Heat warped. He should have known better due to history and common sense. But perhaps you are right. Perhaps another trip down memory lane will save some folks from injury. Sarah Amendment. We are still very much 'can' people, real cans. People have often asked me why this is. While the 'cheap' home canning using jars has come a long way, it is not, in our elders views, perfected. Canned goods are much safer in so many ways. But I will concede, cost is a major factor to the 'home canner'.

??? He pulled a jar from the bath with the dimple up? Justice.

Thank you. I did not know that.

Twilight, I am sorry. I realize it is too late, but perhaps the tip I got may help others. http://www.va.gov/opa/choiceact/ Sarah

Resurrecting an old thread. It is that time of year for touchups. But what an offbeat recipe! Here is the original. 1 quart skim milk (room temperature) 1 lemon 4 tablespoons of desired pigments, if any. optional: 1 Ounce of hydrated lime. For outside paints, more colorfast and helps with sun bleaching. (Do not use quick lime, as it will react with the water and heat up. Hydrated lime has been soaked in water then dried.) optional: 1 to 2 1/2 pounds of chalk may also be added as a filler. optional: 1/2 teaspoon borax, makes creamer / more glue like, adds some pot life, used instead of chalk, do not use both. Mix the juice of a lemon with 1 quart of skim milk in a large bowl. Leave the mixture overnight at room temperature to induce curdling. Whole milk may be used. Pasteurization or homogenization is of no concern. Pour it through a sieve lined with cheesecloth to separate the solid curds from the liquid whey. Add your desired pigments. As a child, and for indoor use, we used kaolin, (fullers earth) for 'eggshell white'. Here a light chocolate brown is common, from local deposits. You can buy the pigments. I do not like the yellowed-white of no pigments. I have heard stories of using artists acrylic paint, but never have done that. Shade will be slightly lighter when dry. Add lime if desired, add borax if desired. Wear a mask, and stir until the pigment is evenly dispersed. Milk paint will spoil/separate quickly, so it should be applied within a few hours of mixing. The sour smell will disappear once the paint dries. The borax will give about an hour extra pot life at room temperatures. Even if 'spoiled' by smell, you will still have good coverage, but once the paint 'separates', make another batch. Kinder safe (think teething)(be aware of some pigments), animal safe (ditto), sticks to anything porous, lets wood 'gas' water moisture, a fair water barrier paint for block/brick. Hard to remove. No standard stripper will touch it, really only removable by sanding/grinding. Latex and some oil paints will not stick to it. This makes it even more kinder clean up friendly. I just finished refreshing the asphalt shingles on a coop (with no fear about them getting poisoned), And another 'shake' shingled outbuilding. Snow/ice is not an issue, but salt can be. A raw plywood outdoor floor plate is to be the next one. Waiting for these curds to drain... And for the guys, stable stalls and garages are often done this way, to include cement floors. I have no idea if anything does 'touch' it in that chemical environment, but is common, so must be something to it. Sarah

OTTOMH: Oregano. Garlic. Bay leaves. Basil. Sage? I do remember there was a list of herbs that would turn bitter if oversimmered, and it was in a mid 1900s cookbook. I am not sure where, what book, etc. I will check my go-to herb book, The Book of Herb Cookery. 1941. Drats. Sorry, Jeepers, the librarian is stumped.

Well it was to be acorn 'meats'. To make acorn meal. But almost all were wormed. I recognise the acorn weavil larva, and the acorn moth larva, but these are not. Stink bug? Cracked about four bushels. Sheesh. Sarah.

Sassenach, I am not doubting your verasity, but I have trouble believing that. How do they limit the prescription? Standard box or vial of strips is 50 count. For one strip every three days, that would be... umm... eleven strips a month? Do they 'break pack'?.. Well, I am glad you have an alternate source of supply. Keep fighting for your needs. Sarah

I gave my word in a private message that if I found the reference about herbals for type 2 diabetics, I would send it. I stumbled across part of it, but now can not remember who it was. Nor have I located the original internet site, or the name of 'JJ'. But it might give a good starting point for research by some type 2s here. Cite is

The star/dot click works too. Thanks.

Annarchy, My 'duh'. Thanks for being gentle with me. Sarah.

Have you tried rubbing 'gulf' wax on the rim?

Is there a way to have a link to 'last unread' in a message?

I think a forum called "Book Shelf" would be wonderful Twilight :-) Could be a "go to place" for all online e-books etc. as well as links to other online books...ie: pams pride etc. Darlene, perhaps you would like to visit our 'spin off' site, icsarchive.org. The Paperback Shelf. Be my guest, raid at will. I have quite a few regrets about the Cookbook Shelf, part of the Paperback Shelf. After we got all the pdfs verified as PD, it fizzled. Nobody wanted to help build the indexes. I was really looking forward to using the text search engine and have an 'ultimate' recipe search. Perhaps some folks here would enjoy doing that if you hosted your own. As far as links, I would pass on that. Like the Johnny Cash song lyric goes, "I've have seen them come and go, and I've seen them die, And long ago I stopped asking why". It becomes a nightmare to keep the links current, even if you do an automatic link tester. Thinking of some of the things I have found in them, there could by some lively discussion. Sarah