Category Archives: Health

Fried Green Beans – as a side-dish or healthy snack food

Fried Green Beans are a great, different way to serve green beans. Your family will love them.
They can be served as a side-dish or served as a healthy snack.
Hint: As a snack serve them with Ranch Dressing as a dipping sauce.

1 pound green beans
1-1/2 tablespoons butter
1-1/2 tablespoons extra virgin olive oil
Salt and pepper to taste

Time from start to table is about 30 minutes.

Leave beans whole do not cut into small sections.
Wash under cold running water.
Boil or steam green beans until crisp tender. Beans should still have a little bite to them. Do not overcook.
Error on being a bit under cooked.
Drain and pat dry with paper towels.
Heat the butter and olive oil in a large skillet until sizzling.
Add green beans and fried over medium-high heat until beans are lightly browned.
Season to taste with salt and pepper.
Serve as a side-dish or snack food while still warm.

Hint: Spoon a small amount of the butter and olive oil used during frying over the beans just before serving.

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Heirloom and Natural Hybrid Tomato’s

Tomato Growers would like for you to purchase seed from them.
With that said I present this site to you for reference and research purposes only. Purchase seed from your trusted supplier.

Disclaimer: I am not associated with Tomato Growers in anyway. I have never received money or gifts from Tomato Growers.
I have been satisfied with seed I have purchased in the past.
You must do your homework before sending any company money for their advertised products.

Tomato Growers website contains a ton of useful Tomato information including a picture and a detail description about tomato uses, size, days to harvest, disease resistance as well as other useful information.

650 varieties of hybrid and heirloom seed are sold by Tomato Growers supply company. Home page. Listings for tomato, eggplant, pepper, squash and more heirloom garden seed.

Tomato Growers promise to buyers is:
No GMO’s
All of our seeds come from natural hybrid or open-pollinated heirloom varieties.
Tomato Growers do not sell any GMO’s or genetically engineered varieties.

Go directly to Best site I have found to shop or simply learn more about Natural Hybrid and Heirloom tomato varieties.Tomato’s, natural hybrids and heirlooms page.

Never buy heirloom garden seed again. Become a seed saver and save your hard earned cash for other garden projects.

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Home Grown Salad – Seed To Fork

Lettuce is fast growing cool weather crop that quickly reaches maturity. It is a cool season plant best grown in the spring and fall of the year in most of the U.S. With so many loose leaf and head varieties your most difficult decision is which varieties to plant.

First plant the cold tolerant lettuce varieties in the cool early spring months, then sow the heat tolerant varieties in late spring to spread out your lettuce harvest as long as possible. Stage plant lettuce, planting pots and beds every 7 to 10 days.
Lettuce benefits from a rich well drained soil.
Fertilize lettuce using a nigh nitrogen based fertilizer, something like 10-5-5.

Hint Lettuce seed require exposure to sun light to germinate.
Sprinkle seeds on top of the soil, and lightly cover or scratch them into the bed just below the surface of the soil. It is helpful to cover pots and beds with clear plastic to prevent your soil from drying out before your lettuce seed germinate. For best performance, Lettuce must be kept moist, Not Wet, throughout its growing season.

Harvest Lettuce at any stage of growth, small, young plants are tender with a delicate flavor.

Some proven and reliable Lettuce varieties are listed for your consideration.

Cold-Weather Lettuce
Arctic King (green, semiheading)
Brune d’Hiver (green, semiheading)
Rouge d’Hiver (red, romaine type)
Winter Marvel (green, semiheading)

Cool-Weather Lettuce
Buttercrunch (green, semiheading)
Four Seasons (red and green, semiheading)
Lolla Rossa (red, leaf lettuce)
Royal Oakleaf (green, leaf lettuce)
Tom Thumb (green, semiheading)

Heat-Tolerant Lettuce
Black Seeded Simpson (green, leaf lettuce)
Craquerelle du Midi (green, romaine type)
Red Riding Hood (red, semiheading)
Two Star (green, leaf lettuce)

Kale is a hardy, cool season green that is part of the ‘cole’ cabbage family. It grows best in the spring and fall and can tolerate frosts. Kale is rich in minerals and vitamins A and C.

You can plant kale anytime from early spring to early summer. If you plant kale late in the summer you can harvest it from Fall until the ground freezes in Winter.

Spinach has similar growing conditions and requirements as lettuce, it is nutritious and can be eaten raw or cooked. Spinach is high in iron, calcium, vitamins and is a excellent source of vitamin A, B, and C.

Plant seeds when your soil temperature is 40%F to 75%F. Seeds may fail to germinate in warm soils. Plant seed 1/2 to 1 inch deep and 2 inch apart cover lightly with soil. After germination, thin plants 4 to 6 inches apart. Keep your seed bed damp ‘Not Wet’ to speed germination.

Swiss Chard Plant in full sun or particular shade. Chard prefers full sun early in the season, part shade in summer when it’s warm. Chars will Tolerate moderate frosts, but don’t plant in very early spring. Seed Germinates when your soil reaches 40%F to 95%F, but is best around 70%F.

Chard likes well drained moist (Not Wet) soil. It prefers deep, loose, fertile soil, high in organic matter, with pH 6.0 to 7.0. Needs consistent moisture, especially as plants grow large.
Chard will benefit from a mid season fertilization using a N-P-K of something like 10-5-5.

Beets like full sun and will handle light shade. Beets are not heavy feeders and tolerates low fertility soils. Plant beets in well drained loam to silt loam soil, high in organic matter. Beets tolerate low fertility and light frost but require consistent moisture.

Beet seed Germinates from about 40%F to 85%F but around 50%F is a good soil planting temperature. Seed will begin to emerge in 5 to 8 days. Don’t panic it may take two to three weeks in cooler soils.

Temperature, it’s all about the soil temperature.
Soil temperature is almost never to warm, however, soils that are to cool and damp at worst can cause your seed to rot in the ground and at best take many days to germinate. Seedling in cool soil grow slowly and often do not develop into healthy productive plants.

vegetable seed germination chart

herb seed germination chart

Words of wisdom: Never kick a fresh turd on a hot day. Harry S Truman

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Gardening By USDA Hardiness Zone’s

Gardening in USDA Zone’s 10 and 9. Your last frost date will arrive in the next 30 to 45 days allowing you to start planting your 2019 garden.

Zone 8 gardeners will need to plant seed indoors soon giving your seedlings time to reach outdoor planting size by the first or second week of March.

USDA Hardness Zones 5, 6 and 7 gardeners should be getting your 2019 garden seed on order and making plans to plant seeds in starter pots and trays to be planted in your garden starting about the first or second week of April.

First and Last Frost Dates by USDA Hardiness Zone

Find Your – First – Last Frost Date

USDA Hardiness Zone First Frost Date Last Frost Date
1 July 15th June 15th
2 August 15th May 15th
3 September 15th May 15th
4 September 15th May 15th
5 October 15th April 15th
6 October 15th April 15th
7 October 15th April 15th
8 November 15th March 15th
9 December 15th February 15th
10 December 15th January 31st (sometimes earlier)
11 No frost. No frost.

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Image

Merry Christmas – Tis the season

US Military Holiday Humor

Military Humor and something to think about – Don’t forget our Soldiers, Airmen, Sailors and Marines this thanksgiving day.

Humor in uniform
Stolen from Pacific Paratrooper blog

“And you were whining about sitting next to Uncle Milt!!”

Thanksgiving and food safety

This post has become an annual posting in hopes it will help keep you and your family safe. Food handling, thawing times, cooking time / temperatures and safe storing of any thanksgiving day food leftovers.

For some this is old information and is considered plain common sense. For others this will be their first time dealing with such a large bird and safely handling so many side dishes for one meal.
turkey
Butterball Turkey Talk provides a free service to answer your questions about proper handling, thawing and cooking Turkey.
You can reach them by telephone, email or via live chat line.
Butterball also has a informative page of FAQ’s that you may find useful.

Butterball said:
FROZEN WHOLE TURKEY
Thaw in refrigerator (not at room temperature). Place unopened turkey, breast side up, on a tray in refrigerator and follow our refrigerator thawing instructions. Allow at least 24 hours for every 4 pounds.

To thaw more quickly, place unopened turkey breast down in sink filled with cold tap water. Allow 30 minutes per pound. Change water every 30 minutes to keep surface of turkey cold.

When thawed, keep in refrigerator up to 4 days until ready to cook.

United States Department Of Agricultural (USDA) has a nice and very informative fact sheet as well as a useful PDF file on the safe handling, cooking, Storage and re-heating of Turkey.

United States Department Of Agricultural (USDA) A Consumer Guide to Safely Roasting a Turkey USDA’s information applies to any poultry, Turkey, Chicken, Duck, Goose and so on that you may plan on cooking and serving to your family.

For more information about food safety, call: USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854). 10:00 a.m. to 4:00 p.m. Eastern time, Monday through Friday or
E-mail: mphotline.fsis@usda.gov Or “Ask Karen,” FSIS’ Web-based automated response system – available 24/7 at http://www.fsis.usda.gov.

Hints:
Allow 1 pound of turkey per person.

Thawing In the Refrigerator (40 °F or below)
Allow approximately 24 hours for every 4 to 5 pounds
4 to 12 pounds 1 to 3 days
12 to 16 pounds 3 to 4 days
16 to 20 pounds 4 to 5 days
20 to 24 pounds 5 to 6 days
Roasting Time
4 to 8 pounds (breast) 1½ to 3¼ hours
8 to 12 pounds 2¾ to 3 hours
12 to 14 pounds 3 to 3¾ hours
14 to 18 pounds 3¾ to 4¼ hours
18 to 20 pounds 4¼ to 4½ hours
20 to 24 pounds 4½ to 5 hours

United States Department Of Agricultural (USDA) Alternate methods to cook Turkey / poultry Grilling a Turkey, Covered Gas Grill, Covered Charcoal Grill, Smoking a Turkey, Deep Fat Frying a Turkey.

United States Department Of Agricultural (USDA) Basics: Safe Cooking Turkey A PDF file. Great 1 page tip sheet on cooking Turkey / Poultry.

United States Department Of Agricultural (USDA) Turkey Roasting Chart Everything you will ever need to know about Roasting your Turkey.
Hint:
Reheating Your Turkey
In the Oven
Set the oven temperature no lower than 325 °F.
Reheat turkey to an internal temperature of 165 °F. Use a food thermometer to check the internal temperature.
To keep the turkey moist, add a little broth or water and cover.

United States Department Of Agricultural (USDA) Safe Minimum Cooking Temperatures Use this chart and a food thermometer to ensure that meat, poultry, seafood, and other cooked foods reach a safe minimum internal temperature.

Centers for Disease Control and Prevention. CDC 24/7: Saving Lives. Protecting People. Safely Prepare Your Holiday Meal Important cooking information to providing Safe food preparation information.

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s)

Cranberry Sauce – For your special holiday season table

harvesting cranberry's
New crop cranberry’s will soon be arriving in your local supermarket. Purchase cranberry’s early in the season to insure you are getting the best and freshest berries.

Cranberry sauce goes well with any type poultry or water fowl as well as many pork dishes.

Galaxy Class Cranberry Sauce

Cranberry’s – Tangerine – Cinnamon – Cloves – Nutmeg with or without added sugar, it’s still the best Cranberry sauce this side of Venus and Mars.

You can add either white cane sugar or dark brown sugar. Make this sauce as sweet or tart as you like.
If you like the tart bite of cranberry’s then omit most of the sugar.

If you do add sugar, start with 1/2 the amount given in this recipe and continue tasting and add sugar until you get the amount of sweetness that is to your liking.

Wash cranberries and tangerine’s well. Dump cranberries into a bowl of cold water, pick out any damaged berries.

In a large sauce pan add 1/2 cup of freshly squeezed tangerine juice with pulp, be sure to remove any seeds that may get into your tangerine juice. [Save tangerine rinds].
Note: Oranges are Not the same thing as tangerines! If your use oranges it will produce a totally different tasting sauce.

Add 1/2 cup cold water
Bring to a slow simmer
Add cranberries
Wrap in cheese cloth: 4 whole cloves, 1 stick cinnamon, 1 anise star add to pot
1/8 teaspoon grated fresh nutmeg
3/4 cup dark brown sugar – Start with 1/3 cup sugar – add more as needed to your taste
Simmer 5 minutes Note: stir pot often
Decide at this point by tasting if more sugar is needed.
Adding sugar until it is as sweet as you like.

At some point cranberries will start to pop open, this is a good thing, stir to prevent sticking to bottom of your sauce pan.

Cranberry sauce is ready when all or at least most of the cranberries have popped open and the juice has become very thick.

Grate 1 table spoon of tangerine rind into mix.

Remove from heat, remove whole cloves, star anise and cinnamon stick. ‘Carefully’ spoon cranberry sauce into hot sterile canning jar(s), seal and allow to cool.
Under Refrigeration this sauce will keep for several weeks.

Better yet process in boiling water bath for 20 minutes. Remove from water bath, allow to cool, check jar for proper seal. Will store well for 2 years or more in a cool dark pantry.

This sauce can be placed in zip-lock freezer bags and stored frozen for a year or more.

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Save Hundreds Of Dollars On Your Food Bill – Buy In Bulk ….. Pt-2

Produce packaged in large tin cans may cause storage problems after being opened.

When I find produce on sale in large 1/2 or 1 gallon size tin cans at a really low price I bring it home and spend a little time ‘re-packing’ into smaller more useful size jars. For me that means using pint size jars.
Any produce packaged in tin cans not consumed in one or 2 meals may become a storage problem. What do you do with a 1/2 tin can of pickled peppers?

Pack hot sterilized jar(s) with peppers. Fill jar to within 1/2 of the top with boiling vinegar, seal. Allow to cool to room temperature, check to see if jar is sealed, then store in refrigerator for up to 1 month. For longer term storage process your jar(s) in a boiling water bath for 10 or 15 minutes. Allow to cool, check to be sure your jar(s) are sealed and move them to a cool, dark place in your pantry.

Hint: When repacking discard liquid from the can and use fresh white or cider vinegar rated as being 5% acid content.
Customize your repacked produce. Add 1 o 2 peeled whole cloves of garlic in each jar.
Add color by adding a few carrot or red and yellow bell peppers sliced length wise.

Nuts packaged in large cans or bags or fresh shelled nuts will benefit being repacked in small more useful size containers. Store out of direct daylight in a dark cool place in your pantry.

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Save Hundreds Of Dollars On Your Food Bill – Buy In Bulk ….. Pt-1

Buying foods in large size containers or better yet buying in bulk is a real money saver. You can often buy a 10 pound bag of dried beans, rice or peas for the same price as a 1 or 2 pound bag of the same produce.
The same applies to large containers of coffee.
I often find 35-38 Oz containers of brand name coffee on sale for the same price as a 13 Oz can of the same name brand coffee. However coffee is sensitive to being exposed to air and those nifty plastic coffee containers are not air tight after being unsealed.

However before you run out an buy 25 pounds of dried beans you must do your part to be ready to place your bargain priced foods into long term storage.
The same rules apply whether buying large bags or bulk buying.

Sunlight, exposure to air and warm/hot temperatures are not you friends.
A glass container with a tight fitting lid also works well keeping insects and rodents from contaminating your food supply.

Soak jars over night in soapy water to make removing paper labels easy. Scrub jars with a green scrub pad to remove any residual glue that remains. Wash the inside of jars well.
Once air dry give them the smell test. If you still detect any aroma in the jar, wash them again.

To minimize food being exposed to light, affix a piece of 1 inch wide masking tape vertically from near the top to near the bottom of the jar. Put the jar lid on tightly and paint the jar(s) the color(s) you like.
Some people color code jars, white for rice, green for beans and brown for coffee. Anyway you see where I’m going with this color coding system.
If you are more talented than I, you can paint labels on your storage containers.
After the newly painted jars have air dried for 24 hours remove the masking tape. This sight glass will allow you to visually see what produce is in the jar as well as how much produce remains in that container.

The darker and cooler you pantry the better and longer you can safely store dry produce.
This also applies to noddles and pasta products.

Look and advertise for Free 1/2 or 1 gallon jars with lids on Craigslist.com
FreeCycle Advertise for free items you need.
Be sure you advertise for jars with lids.

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