- Freshen bad breath. Gargle with lemon juice and water to kill odor-causing bacteria, or suck on the lemon wedge served with your water.
- Soften skin. Combine lemon zest with sugar and soak the mixture with olive oil for 30 minutes for a homemade body scrub. Give a little extra TLC to dry patches on the elbows, ankles and knees.
- Add sunny highlights. Want to lighten your tresses a notch or two? Mix lemon juice with your favorite conditioner and apply to damp locks before heading out to catch some rays.
- Fix a streaky tan. To lighten a botched self-tanning job, rub a halved lemon over the area.
- Whiten yellow nails. Soak fingers in lemon juice for five minutes. To prevent stains in the future, apply a clear protective base coat before nail polish.
- Zap Zits. Try lemon juice on blackheads at night to clear up skin
Tuesday, June 14, 2011
6 SURPRISING USES FOR LEMONS!
Lemons don't just belong in your fridge! You can save money by using this fruit from head to toe in place of expensive beauty products.
Thursday, May 12, 2011
EXPIRATION DATES EXPLAINED!
Confused by food expiration dates? Figuring out when to toss that packaged poultry can confound even the smartest women, and the wide range of labeling standards don’t make it easier. Lifescript’s Medical Detective is here to help. Whether it’s meat or dairy, fresh or canned, find out what a “use by” date really means – and how it can save you money…
That half-full container of milk in your refrigerator was date-stamped three days ago. A sniff test doesn’t turn your stomach and it hasn’t gone chunky. Should you take a chance and pour it over your kids’ cereal?
The experts say: Sure! In fact, many foods are just fine past their listed “sell by” dates.
“If it smells OK, the world won’t come to an end [if you eat it],” says Jeanne Goldberg, Ph.D., professor of nutrition at the Friedman School of Nutrition Science & Policy at Tufts University in Boston.
“It’s better to use food quickly before it expires – but a large part of your decision-making should be common sense,” she says.
In fact, expiration dates mean more to grocers than they do to consumers. Most packaged foods with dates stamped on them help store owners and manufacturers track the products. Dates and codes vary, and the government regulates almost none of it.
“Seventy percent of shelf-life dates on products are [manufacturer] guesses,” says Ted Labuza, Ph.D., professor of food science and nutrition at the University of Minnesota.
Yet most consumers would rather take a hit to their pocketbooks than eat food that’s “expired.”
“People don’t care what we say or if food smells fine,” says Kathy Bernard, a spokeswoman for the U.S. Department of Agriculture. “They can’t get past that date – if it’s expired, they throw it out.”
The labels aren’t easy to decipher either. Walking the aisles of a local supermarket recently, the Medical Detective found an “enjoy before” label on a carton of juice, a “sell by” label on refrigerated salad dressing, a “better if used by” label on a box of cereal, and a “use or freeze by” label on a package of ground turkey. (What does it all mean? See “Label Language” at the end of this article.)
Most of us sort through perishables at the market to get the latest possible use by date, Labuza says. But freshness often depends more on how quickly an item went from delivery truck to store-refrigerator case than the date on the package label.
“Ironically, the older product in a store may be the [fresher] one, depending how quickly it hit the refrigerator,” he adds. “[Reading labels] is no guarantee you’re getting a better product.”
Some foods last longer than their use by date, while others – such as meat – can go bad days before the label suggests it should.
Besides, the listed dates have more to do with a food’s quality than its safety.
“Safety is about avoiding the growth of pathogens [bacteria] that can cause infection or poisoning,” Labuza says. “Quality is about freshness, flavor and texture – whether your potato chips are crisp or soggy.”
How Long You Can Store Food
If you’re like most people, you care about flavor and safety. Wondering if that salmon is still OK, or if that Bush-era can of corn is edible? Here are expiration guidelines for 5 major food categories, along with a breakdown of what their labels really mean.
1. Steak, veal, pork and lamb (keeps for 3-5 days in the refrigerator after purchase).Ground beef (keeps for 1-2 days in the refrigerator after purchase).
Nothing’s more worrisome than fresh meat – and for good reason. It spoils quickly and no one wants to spend the night hugging the toilet.
Meat is likely to have a “use or freeze by” or “best if used by” package label, which lists the last date recommended by packagers or grocers for eating at peak quality, according to the United States Department of Agriculture (USDA). Often, you can still use the meat after that date, though it may not taste as good.
But label dates won’t help you with a more important consideration: meat safety.
“Growth of bacteria is the main concern about the shelf life of meat and fish,” Labuza says.
When meat is improperly stored, “the number of bacteria doubles every 15-20 minutes,” he says. “You start with 10,000 bacteria per square centimeter on the surface and get to a million rather quickly. At that number, if you eat it, you throw up.”
The rate of decay depends on the amount of moisture meat is exposed to (less is better) and the temperature at which it’s stored. That’s why you shouldn’t leave raw meat out of the refrigerator or wait too long to consume it.
“The cooler you keep it, the longer it lasts,” Labuza says.
All meat should be stored below 40°, but Labuza keeps his in a separate garage refrigerator set at 32° so it easily outlasts the expiration date by several days, he says.
As a general rule, refrigerated meat should be cooked within a few days of purchase.
The exception is ground meat, which has a shorter shelf life and should be stored for only 1-2 days. It’s more easily contaminated by harmful bacteria such as E. coli and Listeria monocytogenes during processing – so even if it’s fresh, you need to cook it to an internal temperature of 160° to avoid illness, according to the USDA.
And remember, Goldberg warns: “If you keep raw meat in your car while riding around doing errands, it spoils even faster.”
You’ll know if meat has gone bad by an unmistakable vinegar or ammonia odor. It may also be slimy and the color may have started to fade.
Frozen foods remain safe indefinitely, but can lose quality over time, according to the USDA. Uncooked roasts, steaks and chops last 4-12 months, uncooked ground meat is good for 3-4 months, and bacon and sausage can be frozen for 1-2 months.
2. Raw poultry (keeps for 1-2 days in the refrigerator after purchase).
This bird should fly off store shelves promptly, experts say.
“Chicken spoils quickly,” Goldberg explains.
Bacteria such as salmonella, Staphylococcus aureus, Campylobacter jejuni and Listeria thrive on raw or undercooked chicken, multiplying quickly at temperatures higher than 40°. Only cooking (to 160° all the way through) can kill them.
Although not federally required, many stores voluntarily provide sell-by dates on poultry, after which they’ll remove it from shelves. But whatever that date says, you should use or freeze it within two days of purchase.
If you purchase a warm, roasted chicken from a market or food chain, make sure it’s hot when you buy it and use within two hours. Otherwise, cut it into pieces and refrigerate it in shallow, covered containers that don’t leave much space for air; then eat it within 3-4 days.
In the freezer, uncooked poultry lasts 9-12 months. But while freezing can stop further contamination, it won’t kill bacteria that’s already there.
That’s one reason to defrost frozen poultry in the refrigerator, Goldberg says: “Bacteria grow fast on the outside of the chicken or turkey, even when it’s frozen on the inside.”
3. Fish (refrigerate for 1-2 days after purchase; store frozen for 3-8 months).Shellfish (refrigerate for 1-2 days; store frozen for 3-12 months).
Fish and shellfish leftovers (refrigerate for 3-4 days; store frozen for 3 months).
Raw fish, like meat and poultry, often has a use by date on the package label, and you shouldn’t ignore it because “fish has a short shelf life,” Labuza says.
But you shouldn’t depend only on that date either. Use your nose – smell that salmon before you grill or bake it.
You’ll know it has gone bad if it produces a strong fish odor and turns brown or gray around the edges. Fresh fish springs back when you press it; spoiled fish is mushy.
4. Dairy products (usage depends on the product and the geographical state in which it’s sold).
The federal government has no requirements for milk, yogurt, cheese and other dairy foods. About 20 states impose their own labeling rules.
Pasteurized milk, if stored in your refrigerator at the right temperature (below 40°) immediately after purchase, can last 3-7 days after the “sell-by” date. But there’s no guarantee – and it sometimes starts to smell before the expiration date, Goldberg says.
If it’s left out at a temperature above 40°, it can go sour fast. No matter when you bought it, if it smells bad, toss it, Goldberg says.
What about cheese? Hard varieties, such as Swiss, cheddar or blue, are good for up to six months after their sell-by dates. Cream cheese lasts about two weeks.
If there’s a little mold on the outside of a block of hard cheese, you don’t have to trash it. Save money by scraping it away (about 1/8th of an inch deep) and enjoying the rest.
5. Eggs (store in the refrigerator 3-5 weeks after purchase).
Fresh eggs have a long shelf life, as long as you refrigerate them quickly. Expiration or sell by dates are sometimes state-required, and USDA-graded eggs (AA, A or B) will display a pack date (the day the eggs were washed, graded and placed in the carton).
A while after the expiration date, the yolk may not stand at attention when you crack it open, but it’s still safe to eat, experts say.
“I’ve used eggs two months past the date on the carton,” Labuza says. “Just be sure to keep them cold.”
Egg shells are porous, so as moisture leaks out of them, the quality diminishes, Goldberg says. To help prevent this, she recommends storing them in the carton.
Throw away a cracked egg if you don’t know how it happened. If you’re the culprit, store the egg in a container, then use it in a baked recipe within a couple of days.
Hard-boiled eggs that are cooled before storing in the refrigerator last up to a week, according to the American Egg Board. But discard them if the shell color changes or feels slimy.
6. Canned, jarred and packaged foods (keep up to five years at room temperature).
Canned foods often are your safest food bet. They’ll last as long as five years past the “pack date” (usually printed as a code on the bottom), if your pantry is cool enough – ideally about 50°-70°, according to Texas A&M University. (Hint: Don’t put your pantry next to your oven, or even the refrigerator – it throws off a lot of heat.)
“I found a can of chicken in my pantry that was seven years old, and it was great,” Labuza says. “But another time I opened a can of condensed milk – not that old – and it was a solid brown gel. I dumped it.”
Foods with a high acid content, such as tomatoes and pineapple, don’t last as long. Use them within 12-18 months of the pack date.
If a can is sharply dented – or, especially, if it bulges outward – toss it immediately because there’s a good chance it has been infected with botulism, a potentially life-threatening bacteria.
Dry packaged foods also stay fresh a long time if they’re packed and stored well and aren’t exposed to moisture. For example, canned Pringles potato chips can last “2 or 2-1/2 years,” Labuza says.
Pasta and rice maintain their taste for about a year. Unopened bags of cookies are good for a few months.
Label Language
Confused by the language of food dates? This guide breaks down the codes:
(Re-printed from a Lifescript article)
That half-full container of milk in your refrigerator was date-stamped three days ago. A sniff test doesn’t turn your stomach and it hasn’t gone chunky. Should you take a chance and pour it over your kids’ cereal?
The experts say: Sure! In fact, many foods are just fine past their listed “sell by” dates.
“If it smells OK, the world won’t come to an end [if you eat it],” says Jeanne Goldberg, Ph.D., professor of nutrition at the Friedman School of Nutrition Science & Policy at Tufts University in Boston.
“It’s better to use food quickly before it expires – but a large part of your decision-making should be common sense,” she says.
In fact, expiration dates mean more to grocers than they do to consumers. Most packaged foods with dates stamped on them help store owners and manufacturers track the products. Dates and codes vary, and the government regulates almost none of it.
“Seventy percent of shelf-life dates on products are [manufacturer] guesses,” says Ted Labuza, Ph.D., professor of food science and nutrition at the University of Minnesota.
Yet most consumers would rather take a hit to their pocketbooks than eat food that’s “expired.”
“People don’t care what we say or if food smells fine,” says Kathy Bernard, a spokeswoman for the U.S. Department of Agriculture. “They can’t get past that date – if it’s expired, they throw it out.”
The labels aren’t easy to decipher either. Walking the aisles of a local supermarket recently, the Medical Detective found an “enjoy before” label on a carton of juice, a “sell by” label on refrigerated salad dressing, a “better if used by” label on a box of cereal, and a “use or freeze by” label on a package of ground turkey. (What does it all mean? See “Label Language” at the end of this article.)
Most of us sort through perishables at the market to get the latest possible use by date, Labuza says. But freshness often depends more on how quickly an item went from delivery truck to store-refrigerator case than the date on the package label.
“Ironically, the older product in a store may be the [fresher] one, depending how quickly it hit the refrigerator,” he adds. “[Reading labels] is no guarantee you’re getting a better product.”
Some foods last longer than their use by date, while others – such as meat – can go bad days before the label suggests it should.
Besides, the listed dates have more to do with a food’s quality than its safety.
“Safety is about avoiding the growth of pathogens [bacteria] that can cause infection or poisoning,” Labuza says. “Quality is about freshness, flavor and texture – whether your potato chips are crisp or soggy.”
How Long You Can Store Food
If you’re like most people, you care about flavor and safety. Wondering if that salmon is still OK, or if that Bush-era can of corn is edible? Here are expiration guidelines for 5 major food categories, along with a breakdown of what their labels really mean.
1. Steak, veal, pork and lamb (keeps for 3-5 days in the refrigerator after purchase).Ground beef (keeps for 1-2 days in the refrigerator after purchase).
Nothing’s more worrisome than fresh meat – and for good reason. It spoils quickly and no one wants to spend the night hugging the toilet.
Meat is likely to have a “use or freeze by” or “best if used by” package label, which lists the last date recommended by packagers or grocers for eating at peak quality, according to the United States Department of Agriculture (USDA). Often, you can still use the meat after that date, though it may not taste as good.
But label dates won’t help you with a more important consideration: meat safety.
“Growth of bacteria is the main concern about the shelf life of meat and fish,” Labuza says.
When meat is improperly stored, “the number of bacteria doubles every 15-20 minutes,” he says. “You start with 10,000 bacteria per square centimeter on the surface and get to a million rather quickly. At that number, if you eat it, you throw up.”
The rate of decay depends on the amount of moisture meat is exposed to (less is better) and the temperature at which it’s stored. That’s why you shouldn’t leave raw meat out of the refrigerator or wait too long to consume it.
“The cooler you keep it, the longer it lasts,” Labuza says.
All meat should be stored below 40°, but Labuza keeps his in a separate garage refrigerator set at 32° so it easily outlasts the expiration date by several days, he says.
As a general rule, refrigerated meat should be cooked within a few days of purchase.
The exception is ground meat, which has a shorter shelf life and should be stored for only 1-2 days. It’s more easily contaminated by harmful bacteria such as E. coli and Listeria monocytogenes during processing – so even if it’s fresh, you need to cook it to an internal temperature of 160° to avoid illness, according to the USDA.
And remember, Goldberg warns: “If you keep raw meat in your car while riding around doing errands, it spoils even faster.”
You’ll know if meat has gone bad by an unmistakable vinegar or ammonia odor. It may also be slimy and the color may have started to fade.
Frozen foods remain safe indefinitely, but can lose quality over time, according to the USDA. Uncooked roasts, steaks and chops last 4-12 months, uncooked ground meat is good for 3-4 months, and bacon and sausage can be frozen for 1-2 months.
2. Raw poultry (keeps for 1-2 days in the refrigerator after purchase).
This bird should fly off store shelves promptly, experts say.
“Chicken spoils quickly,” Goldberg explains.
Bacteria such as salmonella, Staphylococcus aureus, Campylobacter jejuni and Listeria thrive on raw or undercooked chicken, multiplying quickly at temperatures higher than 40°. Only cooking (to 160° all the way through) can kill them.
Although not federally required, many stores voluntarily provide sell-by dates on poultry, after which they’ll remove it from shelves. But whatever that date says, you should use or freeze it within two days of purchase.
If you purchase a warm, roasted chicken from a market or food chain, make sure it’s hot when you buy it and use within two hours. Otherwise, cut it into pieces and refrigerate it in shallow, covered containers that don’t leave much space for air; then eat it within 3-4 days.
In the freezer, uncooked poultry lasts 9-12 months. But while freezing can stop further contamination, it won’t kill bacteria that’s already there.
That’s one reason to defrost frozen poultry in the refrigerator, Goldberg says: “Bacteria grow fast on the outside of the chicken or turkey, even when it’s frozen on the inside.”
3. Fish (refrigerate for 1-2 days after purchase; store frozen for 3-8 months).Shellfish (refrigerate for 1-2 days; store frozen for 3-12 months).
Fish and shellfish leftovers (refrigerate for 3-4 days; store frozen for 3 months).
Raw fish, like meat and poultry, often has a use by date on the package label, and you shouldn’t ignore it because “fish has a short shelf life,” Labuza says.
But you shouldn’t depend only on that date either. Use your nose – smell that salmon before you grill or bake it.
You’ll know it has gone bad if it produces a strong fish odor and turns brown or gray around the edges. Fresh fish springs back when you press it; spoiled fish is mushy.
4. Dairy products (usage depends on the product and the geographical state in which it’s sold).
The federal government has no requirements for milk, yogurt, cheese and other dairy foods. About 20 states impose their own labeling rules.
Pasteurized milk, if stored in your refrigerator at the right temperature (below 40°) immediately after purchase, can last 3-7 days after the “sell-by” date. But there’s no guarantee – and it sometimes starts to smell before the expiration date, Goldberg says.
If it’s left out at a temperature above 40°, it can go sour fast. No matter when you bought it, if it smells bad, toss it, Goldberg says.
What about cheese? Hard varieties, such as Swiss, cheddar or blue, are good for up to six months after their sell-by dates. Cream cheese lasts about two weeks.
If there’s a little mold on the outside of a block of hard cheese, you don’t have to trash it. Save money by scraping it away (about 1/8th of an inch deep) and enjoying the rest.
5. Eggs (store in the refrigerator 3-5 weeks after purchase).
Fresh eggs have a long shelf life, as long as you refrigerate them quickly. Expiration or sell by dates are sometimes state-required, and USDA-graded eggs (AA, A or B) will display a pack date (the day the eggs were washed, graded and placed in the carton).
A while after the expiration date, the yolk may not stand at attention when you crack it open, but it’s still safe to eat, experts say.
“I’ve used eggs two months past the date on the carton,” Labuza says. “Just be sure to keep them cold.”
Egg shells are porous, so as moisture leaks out of them, the quality diminishes, Goldberg says. To help prevent this, she recommends storing them in the carton.
Throw away a cracked egg if you don’t know how it happened. If you’re the culprit, store the egg in a container, then use it in a baked recipe within a couple of days.
Hard-boiled eggs that are cooled before storing in the refrigerator last up to a week, according to the American Egg Board. But discard them if the shell color changes or feels slimy.
6. Canned, jarred and packaged foods (keep up to five years at room temperature).
Canned foods often are your safest food bet. They’ll last as long as five years past the “pack date” (usually printed as a code on the bottom), if your pantry is cool enough – ideally about 50°-70°, according to Texas A&M University. (Hint: Don’t put your pantry next to your oven, or even the refrigerator – it throws off a lot of heat.)
“I found a can of chicken in my pantry that was seven years old, and it was great,” Labuza says. “But another time I opened a can of condensed milk – not that old – and it was a solid brown gel. I dumped it.”
Foods with a high acid content, such as tomatoes and pineapple, don’t last as long. Use them within 12-18 months of the pack date.
If a can is sharply dented – or, especially, if it bulges outward – toss it immediately because there’s a good chance it has been infected with botulism, a potentially life-threatening bacteria.
Dry packaged foods also stay fresh a long time if they’re packed and stored well and aren’t exposed to moisture. For example, canned Pringles potato chips can last “2 or 2-1/2 years,” Labuza says.
Pasta and rice maintain their taste for about a year. Unopened bags of cookies are good for a few months.
Label Language
Confused by the language of food dates? This guide breaks down the codes:
- “Sell by” date: Used by manufacturers to remind grocers when to remove products from shelves.
- “Best if used by” or “Use by” date: Refers to the flavor or quality, not food safety. Past that date, the taste and nutrient content may have diminished, but it may still be edible.
(Note: The use by date on infant formula and some baby food is set by the federal government and refers to the period in which the product must contain the full amount of nutrients described on the label.) - “Expires by” or “Expiration date”: You should throw the product out past that date. No wiggle room.
- “Pack date”: A code on cans and boxed foods indicating when the product was packed. It can be hard to decipher, but you can usually at least pick out a year.
(Re-printed from a Lifescript article)
Friday, May 6, 2011
Household Cleaners To AVOID
These days, we’re used to hearing that just about everything causes cancer, from cell phones to microwaves. So, how do we know what to believe? It’s no question that toxic chemicals are bad for us, and we’re surrounding ourselves with them every day in our homes.
Cleaning products contain many hazardous ingredients that we just shouldn’t be ingesting every time we wipe off the kitchen counter. Here are a few of the main offenders of potentially carcinogenous household items, and the chemicals to watch out for.
Carpet Stain Removers: To have the power to list serious stains, these products sometimes use percloroethylene, which isn’t only toxic but also can irritate the respiratory system.
Furniture Polish: This one is pretty scary – Most furniture polish achieves that shine with nitrobenzene, a central nervous system toxin that can be absorbed through the skin.
Air Fresheners: These generally contain formaldehyde and naphthalene, known carcinogens, and other chemicals as well. You don’t even need to use air fresheners! They simply mask the odor, when you need to be removing it.
The Solution: There are tons of green cleaners as well as natural green cleaners. There are even tons of DIY recipes for homemade cleaners. When it comes to air fresheners, baking soda does the trick. And if you want a delicious scent, light a candle or simmer natural spices like cinnamon or ginger.
Cleaning products contain many hazardous ingredients that we just shouldn’t be ingesting every time we wipe off the kitchen counter. Here are a few of the main offenders of potentially carcinogenous household items, and the chemicals to watch out for.
Carpet Stain Removers: To have the power to list serious stains, these products sometimes use percloroethylene, which isn’t only toxic but also can irritate the respiratory system.
Furniture Polish: This one is pretty scary – Most furniture polish achieves that shine with nitrobenzene, a central nervous system toxin that can be absorbed through the skin.
Air Fresheners: These generally contain formaldehyde and naphthalene, known carcinogens, and other chemicals as well. You don’t even need to use air fresheners! They simply mask the odor, when you need to be removing it.
The Solution: There are tons of green cleaners as well as natural green cleaners. There are even tons of DIY recipes for homemade cleaners. When it comes to air fresheners, baking soda does the trick. And if you want a delicious scent, light a candle or simmer natural spices like cinnamon or ginger.
Sunday, May 1, 2011
HOW TO MAKE A FRUGAL FOOT SCRUB!
Today’ I’ll be telling you how to make your own frugal foot scrub.
It’s quick and easy and only contains four ingredients: cornmeal, oats, salt, and essential oil.
Many of you are adept at couponing and can probably get the oats and cornmeal for next to nothing. If you are making your own natural cleaners, chances are you already have some essential oils on hand; making this an extremely in expensive gift or project.
Here’s the recipe:
Lemony Foot Scrub
Adapted from the foot scrub recipe in Organic Body Care recipes by Stephanie Tourles (page 272)
Makes enough for two applications.
Ingredients
1/2 cup cornmeal
1/2 cup oats
2 tablespoons sea salt or table salt
6 drops of lemon essential oil
Method
Place oats in a coffee grinder, food processor, or blender- Blend/grind until oats become a powder.
Place cornmeal, ground oats, and salt in a bowl.
Mix together to blend. Then add essential oil and stir to distribute throughout.
If giving as a gift, place in a jar or zip lock bag. If using immediately, follow the directions below.
To use: Place a ½ cup of scrub into a bowl and add water a little at a time (and stir),until a grainy paste forms.
Rub paste onto feet, paying extra attention to any rough areas.
Rinse thoroughly and pat dry. Finish by applying moisturizer or body oil to your feet.
Rinse tub immediately to be sure the cornmeal doesn’t swell and clog up the drain. (We wouldn’t want that!)
If you decide to give this gift in a ziplock bag, I suggest taping the instructions to the bag (so they don’t get lost):
Then put the ziplock in a brown paper sack or something similar and add some embellishments.
It’s quick and easy and only contains four ingredients: cornmeal, oats, salt, and essential oil.
Many of you are adept at couponing and can probably get the oats and cornmeal for next to nothing. If you are making your own natural cleaners, chances are you already have some essential oils on hand; making this an extremely in expensive gift or project.
Here’s the recipe:
Lemony Foot Scrub
Adapted from the foot scrub recipe in Organic Body Care recipes by Stephanie Tourles (page 272)
Makes enough for two applications.
Ingredients
1/2 cup cornmeal
1/2 cup oats
2 tablespoons sea salt or table salt
6 drops of lemon essential oil
Method
Place oats in a coffee grinder, food processor, or blender- Blend/grind until oats become a powder.
Place cornmeal, ground oats, and salt in a bowl.
Mix together to blend. Then add essential oil and stir to distribute throughout.
If giving as a gift, place in a jar or zip lock bag. If using immediately, follow the directions below.
To use: Place a ½ cup of scrub into a bowl and add water a little at a time (and stir),until a grainy paste forms.
Rub paste onto feet, paying extra attention to any rough areas.
Rinse thoroughly and pat dry. Finish by applying moisturizer or body oil to your feet.
Rinse tub immediately to be sure the cornmeal doesn’t swell and clog up the drain. (We wouldn’t want that!)
If you decide to give this gift in a ziplock bag, I suggest taping the instructions to the bag (so they don’t get lost):
Then put the ziplock in a brown paper sack or something similar and add some embellishments.
Saturday, April 30, 2011
Send your expired coupons to the military!
Did you know military families stationed overseas can use your expired coupons in their commissary’s (military grocery stores) for up to 6 months after their expiration date? YES they do! You see, unfortunately they don’t have access to a Sunday newspaper all nicely filled with coupons like we do.
So this is where you come in. Happymoneysaver readers can all come together and help help out the military while at the same time making use of our expired coupons. You can adopt a military base yourself or drop off your coupons at one of the locations of our specialists in the Pacific Northwest.
Acceptable Coupons:
You can only send MANUFACTURER’S COUPONS, no store coupons
Do not send coupons that are over 30 days expired
Sorting the Coupons:
The coupons that you are sending need to be separated into FOOD and NON-FOOD in plastic zipcloc style bags. Label them with a pen or marker as well.
If you or your family want to adopt a military base you can do so directly. Package up your coupons into Food and Non-Food and mail them to the military base of your choice. My favorite website with bases you can adopt is Grocery Saving Tips. They seem to keep updated lists going of military bases accepting coupons. Please try not to send coupons expired past 30 days because of shipping time, sorting time and other time factors.
If you would prefer to drop off the coupons locally you can do so at one of “happymoneysavers specialist” drop off locations. These will typically be at specialists homes where outside they will have a bin or box to collect the coupons. Once a month they will package them all up and mail them out.
Please make sure and add .50-$1.00 with your coupon donation to help with shipping costs.
Washington Drop Off Locations or send your coupons to:
936 McPherson Ave
Richland, WA
6628 193rd St SW
Lynnwood, WA
9221 N Coursier Ln
Spokane, WA 99208
Directions: Selkirk Lodge Apartments off Indian Trail Rd. Second level and there will be a box right outside the door with a small American flag on it.
511 91st Ave SE
Lake Stevens, WA 98258
Hopefully I will be able to add more locations in the near future. Thank you so much for supporting the military overseas members!
I have added this page to my toolbar for easy reference. Just go to Coupons<Expired Coupons and you will find this info at any time.
So this is where you come in. Happymoneysaver readers can all come together and help help out the military while at the same time making use of our expired coupons. You can adopt a military base yourself or drop off your coupons at one of the locations of our specialists in the Pacific Northwest.
Acceptable Coupons:
You can only send MANUFACTURER’S COUPONS, no store coupons
Do not send coupons that are over 30 days expired
Sorting the Coupons:
The coupons that you are sending need to be separated into FOOD and NON-FOOD in plastic zipcloc style bags. Label them with a pen or marker as well.
If you or your family want to adopt a military base you can do so directly. Package up your coupons into Food and Non-Food and mail them to the military base of your choice. My favorite website with bases you can adopt is Grocery Saving Tips. They seem to keep updated lists going of military bases accepting coupons. Please try not to send coupons expired past 30 days because of shipping time, sorting time and other time factors.
If you would prefer to drop off the coupons locally you can do so at one of “happymoneysavers specialist” drop off locations. These will typically be at specialists homes where outside they will have a bin or box to collect the coupons. Once a month they will package them all up and mail them out.
Please make sure and add .50-$1.00 with your coupon donation to help with shipping costs.
Washington Drop Off Locations or send your coupons to:
936 McPherson Ave
Richland, WA
6628 193rd St SW
Lynnwood, WA
9221 N Coursier Ln
Spokane, WA 99208
Directions: Selkirk Lodge Apartments off Indian Trail Rd. Second level and there will be a box right outside the door with a small American flag on it.
511 91st Ave SE
Lake Stevens, WA 98258
Hopefully I will be able to add more locations in the near future. Thank you so much for supporting the military overseas members!
I have added this page to my toolbar for easy reference. Just go to Coupons<Expired Coupons and you will find this info at any time.
Have you mailed off your expired coupons to the military overseas program? Any helpful tips or tricks?
Saturday, April 23, 2011
Bargain Easter Ham Recipe!
Around the holidays you see big canned hams on sale and you think- "Yuk! Who would eat that?" OK- I was one of those people- UNTIL this recipe! You will not believe how good this is! Start by purchasing a large canned ham- Dubuque brand or something like it. You can get it on sale at Easter, Christmas, etc- they are good to store for quite awhile in your fridge. The night befoe you serve it, open the can, and cut some large slits on the top. Put the ham in a container taller than the ham- pour a 2 liter of gingerale (Canada Dry, etc.) over the ham, covering it. Put a lid or plastic wrap over it and refrigerate overnight. Next day drain the ham, discarding gingerale. Cut some cheddar cheese to fit into your slits that you made in the top of your ham. Next, wrap several slices of bacon around the outside edges of the ham, securing with toothpicks. Bake 350 degrees until the bacon is crisp and cheese is melted. Slice,serve warm, Enjoy!
Wednesday, April 20, 2011
Homemade Soap Bars!!! Yes, you can make your own soap!!
Soaps should be made with fresh natural oils in small batches. These are made with lye (Sodium Hydroxide). Oil and water don't mix, but with the use of lye they will. The only job that the lye serves in the soap making process is to combine oil and water. This is called saponification. Once the soap is fully saponified, the lye is no longer active.
You may have noticed that in retail stores it's hard to find any body cleanser that is labeled 'soap'. You will find a lot of beauty bars. There's a very good reason for this. When you combine lye, liquid and oils to make soap, glycerin is produced naturally. Glycerin is a humectant which means it will draw moisture from the atmosphere and hold it on your skin. Beauty bars have been stripped of their glycerin to sell for a much larger profit than you can get from selling merely soap. Many people have reported complete relief from Exzema and Psoriasis by using homemade soaps. Below is a link to the recipe and instructions for making your own soap bars-
http://candleandsoap.about.com/od/soapmakingbasics/a/How-To- Make-Soap.htm
You may have noticed that in retail stores it's hard to find any body cleanser that is labeled 'soap'. You will find a lot of beauty bars. There's a very good reason for this. When you combine lye, liquid and oils to make soap, glycerin is produced naturally. Glycerin is a humectant which means it will draw moisture from the atmosphere and hold it on your skin. Beauty bars have been stripped of their glycerin to sell for a much larger profit than you can get from selling merely soap. Many people have reported complete relief from Exzema and Psoriasis by using homemade soaps. Below is a link to the recipe and instructions for making your own soap bars-
http://candleandsoap.about.com/od/soapmakingbasics/a/How-To- Make-Soap.htm
+1
Tuesday, April 19, 2011
BANANA NUT MUFFINS TO HELP YOU SLEEP!!!
This recipe will help you sleep! Banana Bran Muffins
by Sandi Hall on Saturday, March 5, 2011 at 6:05am
Preparation time: 30 minutes
Cook time: 1 hour
2 large eggs
2/3 cup packed light brown sugar
1 cup mashed ripe bananas (2 medium)
1 cup buttermilk
1 cup unprocessed wheat bran
1/4 cup canola oil
1 teaspoon vanilla extract
1 cup whole-wheat flour
3/4 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup chopped walnuts
2. Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in bananas, buttermilk, wheat bran, oil and vanilla.
3. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt in a large bowl. Make a well in the dry ingredients; add wet ingredients and stir with a rubber spatula until just combined. Stir in chocolate chips, if using. Scoop batter into prepared muffin cups (they’ll be quite full). Sprinkle with walnuts, if using.
4. Bake muffins until tops are golden brown and spring back when touched lightly, 15-25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.
Nutrition Facts
Per serving:
196 calories
6 g fat (1 g sat, 3 g mono)
36 mg cholesterol
32 g carbohydrates 5 g protein
4 g fiber
182 mg sodium
167 mg potassium
Nutrition Bonus: fiber (17% Daily Value)
Preparation
1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
Serves: 12
Wednesday, April 13, 2011
Easy Frugal Kitchen Substitutions!
Keep your grocery bill down with smart substitutions. Find the ingredient you need on this list, then switch it out for the cheaper (but just as tasty) alternative.
Red Wine: Pure cranberry juice
White wine: White grape juice or apple juice
Mascarpone: Cream cheese mixed with a bit of heavy cream
Buttermilk (1 cup): 1 cup milk plus 1 Tbsp. lemon juice or white vinegar (let stand for 10 minutes)
Crème fraîche (1 cup): ½ cup sour cream mixed with ½ cup heavy cream
Edamame: Green peas or black-eyed peas
Maple syrup: Brown sugar with a little water
Molasses:Honey
Cake flour (1 cup): 1 cup minus 2 Tbsp. all-purpose flour
Macadamia nuts: Walnuts, almonds or cashews
Fresh herbs (1 Tbsp.): 1 tsp. dried herbs Allspice (1 Tbsp.): 1 tsp. cinnamon plus 1 tsp. nutmeg plus 1 tsp. ground cloves Unsweetened chocolate (1 oz.): 3 Tbsp. cocoa powder plus 1 Tbsp. unsalted butter
Vanilla bean (1 inch long): 1 tsp. vanilla extract
Chives: Scallion greens
Boneless, skinless chicken breasts: Boneless, skinless chicken thighs
Wednesday, April 6, 2011
SUPER EASY CURRY CHICKEN!
I LOVE my crockpot! With four kids and a hubby, plus working part time, my crockpot was a lifesaver! Here is an easy meal that will make yourfamily feel they are eating in a restaurant!
PLACE chicken in slow cooker.
Put curry in dish and microwave 30 seconds.
Add and combine to next 2 ingredients; pour over chicken. Cover with lid.
COOK on LOW 8 to 10 hours (or on HIGH 5 hours).
REMOVE chicken to serving platter; cover to keep warm. Add sour cream to slow cooker; stir until well blended. Serve over chicken. You can spoon this over steamed vegetables, or cooked rice- why not over both? Happy eating!
What You Need
10 chicken thighs (2-3/4 lb.), skins removed
1 jar (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 onion, chopped
2 Tbsp. curry powder
1 cup BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream
Make It
PLACE chicken in slow cooker.
Put curry in dish and microwave 30 seconds.
Add and combine to next 2 ingredients; pour over chicken. Cover with lid.
COOK on LOW 8 to 10 hours (or on HIGH 5 hours).
REMOVE chicken to serving platter; cover to keep warm. Add sour cream to slow cooker; stir until well blended. Serve over chicken. You can spoon this over steamed vegetables, or cooked rice- why not over both? Happy eating!
Monday, April 4, 2011
Homemade Dryer Sheets
Tired of buying dryer sheets to soften your clothes? Make your own! It's so easy AND economical! I go to my local DollarTree store and buy liquid fabric softener for $1. Pour this into a container with a lid. Fill your original fabric softener package with water 3 times, add to your solution, stir. Cut a cellulose sponge in two pieces, add to container of watered down fabric softener. Put your wet clothes in the dryer, add your softener soaked sponge to the load and dry. When your clothes are dry, take out dry sponge and put back into your softener solution for the next load! This will last months! If you have sensitive skin, be sure to buy unscented fabric softener. Give it a try and SAVE! - Frugal Frau
I have always looked for ways to save money- My first husband had me on a SUPER tight budget, and with four kids and a hubby who loved to eat, I was challenged! However, I LOVE a good challenge! These blogs will be small helpful hints, recipes, and coupon tips to S T R E T C H your money just a bit further! Feel free to share your tips, reviews and opinions!
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