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Home Fire Escape Plan

I heard on a podcast from a local fire chief that with most home fires the occupants have only two minutes to get out safely. The reason is the smoke. Therefore, working and sufficient smoke alarms are so important to timely warn.

Having a plan of escape is the other important factor. This includes the ability to exit two ways from any room to the outside by door or window. The Red Cross has a helpful guide for people to read, discuss and document their escape routes, and post it in their home.

See American Red Cross Link for Tips

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Caraway Seed

 

It’s a seed with a nutty, anise flavor from the parsley family.

It can be stored up to 6 months in a cool dry place.

Goes well with: bread, cabbage, cheese, pork, potatoes, sauerkraut, sausages, soups, turnips

Caraway Recipes from allrecipes

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Slow Cooker Adobo Chicken


Slow Cooker Adobo Chicken

Recipe By:ADRIENNELAPP

An easy slow cooker recipe for a whole chicken. This is such a simple recipe for something SO good! Serve hot with steamed rice.”


Ingredients

  • 1 small sweet onion, sliced
  • 8 cloves garlic, crushed
  • 3/4 cup low sodium soy sauce
  • 1/2 cup vinegar
  • 1 (3 pound) whole chicken, cut into pieces

Directions

  1. Place chicken in a slow cooker. In a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. Cook on Low for 6 to 8 hours.
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Homemade Bird Suet

These Suet Recipes are from Birds & Blooms Website.

 

Tropical Treat:

Attract woodpeckers, as well as chickadees and nuthatches, with this suet recipe made with coconut. The best part is this suet mix won’t melt when it’s warm outside.

  • 1 cup lard
  • 1 cup peanut butter
  • 1⁄3 cup coconut
  • 2 ½ cups oats
  • 2 ½ cups cornmeal
  • Raisins, nuts or birdseed, optional

Melt lard and peanut butter. Stir in coconut, oats and cornmeal. Add optional ingredients. Pour the mixture into a pan and chill in refrigerator over-night. Cut into squares and wrap in plastic for easy storage and removal. -Rebecca Beiler, Lancaster, Pennsylvania

 

Out on a Limb:

  • 1 cup cornmeal
  • 1 cup sugar
  • ½ cup flour
  • ¾ cup water
  • 1 cup peanut butter
  • 1 cup lard
  • 1 cup raisins

In a medium bowl, mix the dry ingredients. Then add the water, and mix. Put peanut butter and lard in a small bowl and microwave for 2 minutes. Add to the cornmeal mixture along with the raisins. Refrigerate for about two hours. -Naomi Manalo, Middleton, Delaware

 

 

Bird Cake:

Make this “bird cake” treat and hang it from trees or bird feeders in mesh bags.

  • 1 cup lard
  • 1 cup crunchy peanut butter
  • 1 cup honey
  • 2 cups whole wheat flour
  • 1 cup oats
  • 2 eggs

Mix all ingredients and pour into a greased 9-inch square pan. Bake at 350° for 30 to 40 minutes or until a toothpick inserted in the center comes out clean. -Mary Hochstetler, Milford, Indiana

Virginia Bluebird Society Recipe

  • 1 cup crunchy peanut butter
  • 1 cup lard
  • 2 cups quick oats
  • 2 cups cornmeal
  • 1 cup flour
  • 1/3 cup sugar
  • Berries like currants optional.

Mix dry ingredients.  Melt peanut butter and lard together, and mix with dry ingredients.  Press into pan, cool, cut into squares and freeze until needed.

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How to make unsweetened chocolate bittersweet

Unsweetened chocolate, as its name indicates, contains absolutely no added sugar, while bittersweet chocolate has anywhere from about 10% to 50% sugar. Because of the difference in sugar content, these two types of chocolate are not interchangeable in recipes.

Can i add sugar to unsweetened chocolate to make it bittersweet?

YES! You adjust a tablespoon of sugar for each ounce of chocolate. In this case. If you’re using unsweetened instead of bittersweet, add 1 tablespoon of sugar per ounce of chocolate and vice versa.

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2 Red-Wine Vinaigrette Recipes

Yield  Makes 3/4 cup, or 6 servings
Ingredients:

1/4 cup red-wine vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
Salt and black pepper, to taste
1/2 cup extra-virgin olive oil

Prep:
Whisk the vinegar, mustard, sugar, salt and pepper together in a small bowl. Whisking constantly, add the oil in a slow, steady stream and continue whisking until thickened.

 

Marta Stewart’s Red Wine Vinaigrette Recipe

  • 2 tablespoons red-wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, minced
  • 1/3 cup extra-virgin olive oil
  • Coarse salt and ground pepper
 

In a small bowl, whisk together vinegar, mustard, garlic, and olive oil. Season with salt and pepper.

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Pre-Biotics

We all know that ProBiotics are good for you but here is an article and some information on PreBiotics and why you should take them too!

Smart Supplements by, Lisa Petty tasteoflife March, 2015
Smart Supplements
by, Lisa Petty
tasteoflife March, 2015

 

 

 

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Peppermint Bark

Candy Cane Chocolate Peppermint Bark (click image for full size) 

Candy Cane Bark

White Chocolate Peppermint Candy Bark 

White Chocolate Bark

This is a pretty way to wrap your Bark into Holiday Bins

 

 

 

 

 

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Strawberry, Quinoa, and Ricotta Salata Salad

Strawberry,Quinoa,& Ricotta Salata Salad: Photographer: Iain Bagwell, Food Stylist: Robyn Valarik, Prop Stylist: Sue Smith
Strawberry,Quinoa,& Ricotta Salata Salad: Photographer: Iain Bagwell, Food Stylist: Robyn Valarik, Prop Stylist: Sue Smith

Strawberry, Quinoa, and Ricotta Salata Salad

INGREDIENTS –SALAD:

  • 1 teaspoon olive oil
  • 1/2 small dried red chile, broken in half
  • 1/8 teaspoon kosher salt
  • 1/3 cup quinoa, rinsed well and drained
  • 1 qt. loosely packed watercress (about 1 1/2 bunches, trimmed to about 5 in. long)
  • 1 1/2 cups quartered or halved strawberries
  • 1 large Persian cucumber or 1/4 English cucumber, halved lengthwise and thinly sliced into half-moons
  • 1 small spring onion bulb or 2 green onions, cut into 2-in. slivers
  • 1/4 pound ricotta salata or feta cheese, thinly sliced

INGREDIENTS – DRESSING:

  • 3 tablespoons finely chopped strawberries
  • 1 1/2 teaspoons finely chopped shallot
  • 1 tablespoon finely chopped fresh basil leaves
  • 2 tablespoons white balsamic vinegar
  • 1/2 teaspoon kosher salt
  • About 1/4 tsp. pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons canola oil

PREPARATION:

1. Make salad: Heat oil with chile and salt in a small saucepan over medium heat until fragrant, 2 minutes. Add quinoa and toast, stirring often, until it starts to turn golden in spots, 4 to 6 minutes. Stir in 2/3 cup water, cover, and simmer 15 minutes. Turn off heat and let sit 5 minutes, then pour quinoa onto a plate and let cool. Discard chile.

2. Meanwhile, put remaining salad ingredients except for cheese in a wide bowl and set aside.

3. Make dressing: In a small bowl, combine 2 tsp. water with all dressing ingredients except oils. Set aside 10 minutes; whisk in oils.

4. Gently toss quinoa with 2 tbsp. dressing. Spoon onto 4 dinner plates. Mound salad mixture on top and tuck in cheese. Season generously with more pepper and serve with remaining dressing to add to salads.

NUTRITIONAL INFO:

Amount per serving

  • Calories 328
  • Caloriesfromfat 62 %
  • Protein 8.9 g
  • Fat 23 g
  • Satfat 7.7 g
  • Carbohydrate 18 g
  • Fiber 3 g
  • Sodium 307 mg
  • Cholesterol 7 mg
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