Tag Archives: homemade

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Merry Christmas – Tis the season

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Brussels sprouts with a dash of maple syrup

Daisy Nichols | The Daily Meal said never boil Brussels sprouts take some cleaned Brussels sprouts with any woody stems and yellow or brown outer leaves removed and season them generously in a bowl with olive oil, salt and pepper.
Place them on a lined baking tray and into a preheated 375 degrees F (190 C) oven for a total of about 35 minutes, checking them and stirring them every 15 minutes or so.
In the last 15 minutes drizzle over a few tablespoons of good quality maple syrup (sorry no Mrs. Butterworth or Aunt Jemima, today) and finish them in the oven until roasted, golden brown and delicious.

NOTE: I did not have ‘real maple syrup’ in my kitchen, so I used a generic store brand ‘maple syrup’ and was pleased with the results.

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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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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Beet Root makes any meal special

If your a fan or maybe not of beet roots this pickled beet recipe will add a new twist to salads or as a side dish to many meals.

What you will need.
1 – can small whole beets. (well drained)
1 – pint canning jar with new lid and screw ring.
1 or 2 cloves (no more than 2)
1 whole garlic clove (optional) Do not crush. mince or slice
1/2 cup 5% acid vinegar of your choice (white, cider or wine vinegar)
1/2 cup distilled water (tap water will work)
1/2 teaspoon sugar
1/2 teaspoon salt

Preheat your canning jar.
Bring enough water to cover your jar to a boil and remove from the burner.
Place you jar in the water to preheat.

Canning mix.
In a small pan add vinegar, water, cloves, sugar and salt.
Bring to a boil, remove from heat an stir until salt and sugar is dissolved.

Packing you jar.
Remove your preheated jar from the pan of hot water.
Pack with small whole beets and garlic clove (if used).

When vinegar mix comes to a boil remove from heat and very carefully pour hot vinegar mix over your beets.
Leave 1/2 inch head space in your jar. (add more vinegar as required to fill canning jar)
Cap jar and tighten jar screw ring.

Allow beets to cool to room temperature.
Refrigerate for 24 to 72 hours before serving.
Pickled beets can safely be kept sealed up to 3 months. Consume within 1 month after opening jar.

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Better Late Than Never, Spring Is In The Air

It’s a week past my normal last frost date and maybe, just maybe I have had my last spring frost. A few nights ago it went down to 26 degrees F. and did a lot of damage to tender new plant buds and plants that had leafed out. It, the frost, has set my grapes back at least 1 if not 2 weeks.

Hummingbirds have started arriving. Everyday it seems that I have one or two more than the day before visiting my feeders.
Just my opinion but I think it is a good investment to buy feeders with what sellers call bee and wasp guards. After replacing my old style feeders with new feeders with bee guards having bees and wasp feeding at my hummingbird feeders is no longer a problem me and the hummingbirds must contend with.

The Purple Martin house is open and raise to a height of about 12 feet. My first pair of Martins arrived Saturday and have given their nod of approval.

Chicken have finished molting and have started laying about 1 egg per bird everyday. Just for the record I have 4 hens that are now 4 years old and 3 that are 2 years old.
Grin … now me and extended family have more eggs than we can eat every week and that’s a good thing.
Smiling… as my hens get to old to be useful egg producers, I keep putting out feed and they become yard ornaments for my viewing pleasure.

Cataract surgery on my left eye went well. I’m seeing things that I have not seen well for at least 4 or 5 years. I have a followup doctors visit set for the 18th and he will operate on my right eye on the morning of the 25th.

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Using the latest no carbon emission technology


Thank you Denny Home Place blog

Vinegar as a herbicide – Not what you may think

Available alternative products, non-glyphosate based products rarely generate 100% weed control. They perform better on broadleaf weeds than grassy weeds. They are best used in conjunction with optimizing cultural practices such as improving soil health, turf/plant nutrition, irrigation, cultivar election, proper moving, and seeding/plant establishment and overseeding. Avoiding conditions that favor weeds (compacted soils, overwatering, excessive or ill-timed nitrogen applications) and adjusting soil pH to favor desirable plants over weeds increased effectiveness. Most alternative herbicide products are not chemicals, so they are exempt from EPA pesticide registration.

Alternative herbicides fall into 7 product categories: Natural acids (vinegar + citric acids), Herbicidal soaps, Iron-based herbicides, Salt-based herbicides, phytotoxic oils (clove, peppermint, pine, citronella), corn gluten, and combination products (including ingredients from multiple categories).

Alternative herbicides may not be regarded as long term single application herbicides like glyphosate, but as short term “burn-down” products. An initial germination treatment followed by spot treatments later in the season is necessary to minimize persisting perennial weeds. A single application once (or twice) a year is not sufficient to keep “trim” areas (pavement, sidewalk cracks, skin surfaces on playing fields, etc) weed free. Moreover, the cost of alternative products may be higher compared to glyphosate:
higher per application and more applications per year , resulting in higher labor expenses. Alternative herbicides also require higher volumes of water, higher volume pumps and larger nozzles on sprayers.

Ways to improve effectiveness when using alternative herbicides include:
•Thorough spray coverage (to runoff); A large, flat nozzle (ie. 8006) is preferable in turfgrass production
•Add the high label amount of surfactant/adjuvant to improve control
•Treat when weeds are small (2-5 leaves)
•Repeat applications for larger weeds are necessary in most instances.
•Lower concentrations at high spray volumes (i.e. 10% concentration in 70 gallons per acre) appear to be more effective than high concentrations at low spray volumes (i.e.20% concentration in 35 gallons per acre).
From an economical perspective, alternative herbicides cost more than chemical herbicides due to the concentrations and number of applications required. For example, a lawn study in NY found that acetic acid herbicides were more than three times more costly on a square foot basis than glyphosate.

Another study by the U. Mass Transportation Center, showed that glyphosate cost ~$20/mile to control weeds along roadways. They also found that alternative materials (Citric Acid, Acetic Acid, Clove Oil, Scythe® , etc) varied in cost from $360 to $2400 per mile.

Vinegar – Acetic acid, commonly known as vinegar, but also known as ethanoic acid, affects the cell membranes of a plant, causing rapid breakdown/desiccation of foliage tissue on contact.
Herbicidal vinegar is stronger than household vinegar, the acetic acid concentration for herbicidal use is 10 -20%, compared to 5% (household) acetic acid. Acetic acids of 8% or less inert ingredient are exempt from registration by the EPA as a pesticide under EPA Minimum Risk Pesticide, FIFRA. Most states require registration for use of acetic acid as a pesticide.

PROs:
•Excellent control when contacting very small annual broadleaf weeds
•Rapid kill rate (Over 90% of treated plants should die within 24 hours).
•Acetic acid products break down quickly in the environment.
•Most useful for managing weeds in gravel and on patios/sidewalks.
•These contact herbicides fit into an integrated pest management program; although weeds require monitoring for best control timing.
•Non selective, but mainly kill broadleaf weeds. Burns back grasses temporarily.

CONS:
•No residual activity. Will kill or damage any plants they touch.
•Weeds must be small (timing is important – within 2 weeks of germination)
•Roots are not killed; repeat applications are needed for larger weeds and perennial weeds
•Good spray coverage is essential (70 GPA+)
•Sharp vinegar odor may be unpleasant
•Spray equipment must be cleaned after application, particularly metal equipment. Avoid using spray equipment with metal working parts such as metal spray lines or metal nozzles.
•Spray drift may damage desirable plants.
•Do not apply to reactive metals such as aluminum, tin, iron, and items such as fencing or lawn furniture. Avoid spraying the material onto masonry sidewalks and structures. If the product contacts these surfaces, staining, mottling, etching, or other harm to the finishes or surfaces may occur.
•Do not apply more frequently than every two weeks
•Treatments must be delayed 24-48 hours or more after rain
•Severe eye irritation, burns, and possible irreversible damage potential. Vinegars with acetic acid concentrations of 11% or greater can burn the skin and cause severe eye injury, including blindness.
•Severe skin irritation and possible allergic sensitization.
•Prolonged or repeated exposure may cause dermatitis, chronic bronchitis, and erosion of teeth.

SUMMARY
Research has found that 5-10% acetic acid herbicide products can give viable control of very small, young weeds that have only 1-2 leaves (or within 2 weeks of germination). Larger weeds (with 3-4 leaves) are likely to survive treatment, but using higher (20%) concentrations of acetic acid and increasing the application volume (from 20 to 100 gpa) can improve weed control. Total crabgrass and grass weed control in a 2006 USDA study occurred with 20% acetic acid applied at 100 gpa, resulting in weed control that ranged from 28 to 45%. Multiple applications improve long term control. Broadleaf and annual weeds tend to be more susceptible than grassy weeds and perennial weeds, which show initial signs of damage but generally recover. Nonetheless, using acetic acid on weeds with tap roots (dandelions, Canada thistle), may only result in top kill unless the weed is very young.

COMMERCIALLY AVAILABLE ACETIC ACID PRODUCTS
Check with your state to determine if a product is registered to be used as a pesticide.
Bradfield Natural Horticultural Vinegar – 20% vinegar (acetic acid) + yucca extract. (Bradfield
Organics) NOT OMRI Listed Burn-out – 25% acetic acid (St. Gabriel Laboratories).

Grotek Elimaweed Weed And Grass Killer – 7.15% acetic acid (GREENSTAR PLANT PRODUCTS)

Maestro Gro’s Organic Vinegar. 20% acetic acid (Ag Organics/Nature’s Wisdom) 1 gal %15.79

Natural Weed Control – 0.2% citric acid, 8% acetic acid + water. (Nature’s Wisdom/Ag Organics).

Soil Mender 10% Vinegar – 10% acetic acid (made from grain alcohol and not from glacial acetic acid), orange oil, molasses, and a natural surfactant.

Vinagreen Natural Non Selective Herbicide- 20% acetic acid (CMC Chemical)

Weed Pharm Fast Acting Weed And Grass Killer – 20% vinegar (acetic acid) (PharmSolutions.

Things you may or may not know about Glyphosate

Glyphosate was patented by Monsanto under the trade name ‘RoundUp’ in 1974. Glyphosate is now widely available from many manufacturers under numerous trade names after patent protection ended in 2000: RoundUp, KleenUp, Accord, Imitator, Eraser, Pronto, Rodeo, etc.. There are over 750 products containing glyphosate for sale in the U.S according to the National Pesticide Information Center.

As a non-selective herbicide, glyphosate will kill most plants it contacts. Accordingly, it can be used for vegetation cleanup prior to all types of planting, e.g. field/bed/turfgrass preparation or renovation. It can be spot sprayed for general weed control or sprayed directly over top of specific crops at certain times of year (e.g. over Christmas trees/conifers in the fall). No other herbicide works as well on perennial grasses as glyphosate particularly late in the season.

Glyphosate does not leach through soil like some herbicides and has low mammalian toxicity, it has been considered to be very safe toxicologically and environmentally, with hundreds of studies showing the active ingredient to be less acutely toxic than common table salt or aspirin.
The EPA does not consider glyphosate to be a human carcinogen.

If you have a problem with the Glyphosate information above, take your concerns to the USDA, FDA, EPA or Monsanto

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Home and garden flying pest – DIY fly trap

Food, fly bait for your fly trap.
Of the many species of fly’s in and around homes and barns you will most generally be faced with one or more of the most common three fly pest.

Feeding Habits of Flies

Adult flies feed and harvest their larvae on organic decaying material. This includes, fruit, vegetables, meat, animal, plant secretions and human feces. Both male and female flies suck nectar from flowers as well.

Flies are most active when it is warm, for this is when their larvae are most likely to hatch. They are attracted to buildings because of the heat and odors they may emit.

What Do Common House Flies Eat?

House flies are general feeders, which mean they will eat everything from food to animal and human fecal matter. Because of their sponging mouths, they only feed on liquids, which means they must liquefy food through regurgitation. They are attracted to a variety of substances such as:

Overripe fruit and vegetables
Animal feces
Sugary substances

What Do Fruit Flies Eat?

Fruit Flies are attracted to fermented food and liquid sources, which is why they are so common in homes and the food industry. Fruit flies search for foods such as:

Liquids: beer, wine, cider, vinegar
Fruits such as bananas, grapes, peaches, pineapples, tomatoes, mustard pickles, potatoes, onions, etc.
Sugary substances, like candy

What Do Blow (Bottle) Flies Eat?

Blow/bottle flies are fairly large flies with metallic blue, green, bronze or black sheen. They are infamously known for burrowing themselves into their food, which is where they develop. They are usually the first insects to arrive after an animal dies. These flies prefer:

Fresh or decaying meat
Animal carcasses

Traps can be baited with molasses, sugar, fruit, meat and/or rotting shrimp.
Bait and water mixture should be within 2 inches of the trap funnel opening. To make the liquid more effective in killing fly’s add a few drops of dish soap and a small amount of apple cider vinegar to your trap water.

Fly bait stinks so keep in mind you want to attract fly’s away from your home. Place your traps 50 to 100 feet distance from your home.

DIY – Fly Trap This link presents several pictures and hints on building your first DIY fly trap.

Not Politically Correct Seasons Greetings – Merry Christmas

Tis 21 days till Christmas.
A mess is all around the house.
Even my mouse is seeking a better house.

Think before you spend. Young children are more likely to play with the box your expensive gift came in.

Older children, like me, would prefer to be with family, sharing the warmth of the fire, laughing, getting kid hugs, hugs from older kids, like my 48 year old are some of the best.

Merry Christmas to all