Vinegar.....Don't You Love It?

Increase soil acidity. In hard water areas, add a cup of vinegar to a gallon of tap water for
watering acid loving plants like rhododendrums, gardenias, or azaleas. The vinegar will release iron in the soil for the plants to use.

Kill grass on walks and driveways. Pour full strength on unwanted grass.

Deter ants. Spray vinegar around door and window frames, under appliances, and along other known ant trails.

Keep cats away. Sprinkle vinegar on an area to discourage cats from walking,sleeping, or
scratching on it.

Relieve itching by using a cotton ball to dab mosquito and other bug bites with Vinegar straight from the bottle.

Cure for colds. Mix one-quarter cup Apple Cider Vinegar with one-quarter cup honey.
Take one tablespoon six to eight times daily.

Remove fruit stains from hands. Rub with vinegar.

Use in laundry to cut soap.

Keep bright colors from running. Immerse clothes in full strength vinegar for 10 minutes before washing.

Freshen up the washing machine. Clean the hoses and unclog soap scum.

Freshen vegetables. Soak wilted vegetables in 2 cups of water and a tablespoon of vinegar.

Boil better eggs by adding 2 tablespoons water before boiling. Keeps them from cracking.

Vinegar can help to dissolve mineral deposits that collect in automatic drip coffee makers. Fill the reservoir with vinegar and run it through a brewing cycle. Rinse thoroughly with water when the cycle is finished. (Be sure sure to check the owners manual for
specific instructions).

Brass, copper and pewter will shine if cleaned with the following mixture. Dissolve 1 teaspoon of salt in 1 cup of distilled vinegar.

Clean the dishwasher by running a cup of vinegar through the whole cycle once a month to reduce soap build up on the inner mechanisms and on glassware.

Make your own scouring cleanser by combining 1/4 cup baking soda with 1 tablespoon liquid detergent. Add just enough white distilled vinegar to give it a thick but creamy texture.

Clean counter tops and make them smell sweet again with a cloth soaked in undiluted white distilled vinegar.

Clean the shelves and walls of the refrigerator with a half-and-half solution of water and white distilled vinegar.

Cut the grime on the top of the refrigerator with a paper towel or cloth and full-strength white distilled vinegar.

Get rid of fruit flies by setting out a small dish of undiluted white distilled vinegar.

Create your own window cleaning solution by combining 1/2 cup non-sudsy ammonia, 1 cup white distilled vinegar, and 2 tablespoons cornstarch in a gallon of water.

What's your favorite vinegar tip?

Baking With Whole Wheat Flour -Part I

Part I - All Whole Wheat Flour is Not Created Equal

Here is an interesting article from recipetips.com describing the differences between different types of whole wheat flour. If you are trying to switch to whole wheat flour or just add more whole wheat to your recipes it is important that you understand the differences between hard wheat and soft wheat.

Whole-Wheat Flour

Whole-wheat flour is produced from grinding the full wheat berry (kernel). All parts of the wheat berry are used in the flour including the bran, germ, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour. Three granulations (particle size) of whole-wheat are produced: fine, medium, and coarse. The particle size influences the rate liquid is absorbed into the flour. Finer grained flour absorbs liquid at a faster rate than medium or coarse grains, thus affecting the preparation of the dough.

Fine grain whole-wheat flour is used for all types of baked goods, such as breads, rolls, and pastries. Medium grained can be used for the same types of foods, but will provide a coarser crumb. Coarse whole-wheat flour has a much larger bran particle and consequently is most often used to provide breads with natural, nutty flavors and rough textures.

Whole-wheat flour used for bread making is usually milled from red wheat. White whole-wheat flour is milled from hard white winter wheat and has a milder flavor, lighter color, and a texture that is not as course. Whole-wheat flour used alone in bread making results in a nutritious, but smaller and denser loaf due to the bran, which hinders the dough from rising fully. In order to create a bread loaf that is a bit lighter and of greater volume, it is often best to combine whole-wheat flour with all-purpose flour or bread flour. Whole-wheat flour may also be referred to as entire wheat flour or graham flour (although there are some differences).

Whole-Wheat Pastry Flour

Like refined white pastry flour, whole-wheat pastry flour is produced from soft-wheat and it has a fine-texture and a high starch content, however not all of the bran and germ portions of the wheat kernel have been removed during the milling process. Because of the presence of some of the bran and germ, pastry items made with whole-wheat pastry flour are more nutritious than pastries made with white pastry flour, but they are not quite as light and airy.

Stay Tuned- Part II- Recipes and Tips for Adapting Your Recipes

Blueberries!!! Muffins Anyone?

The blueberries are in and boy are they sweet. Some of my children helped me pick and between the seven of us we got 5 gallons and are planning to go back for more. The bushes belong to a neighbor of ours and we couldn't believe how loaded they were. You could stand in one spot and pick forever.

Here are two of our favorite blueberry muffin recipes. One is the sweet bakery type- white flour, white sugar- terrible for you but wonderfully fluffy and delicious.

The other is slightly sweet and much more hearty- made with whole wheat flour, oats and honey. Good for you and good tasting too.

What mood are you in?

Blueberry Streusel Muffins

1/4 cup butter, softened
1/3 cup sugar
1 egg
2 1/3 cups all purpose flour
1 Tablespoon plus 1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries

Topping:
1/2 cup sugar
1/3 cup all- purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter softened

Cream butter; gradually add 1/3 cup sugar, beating at medium speed of an electric mixer until light and fluffy. Add egg, beating well

Combine 2 1/3 cups flour, baking powder, and salt; add to creamed mixture alternately with milk, stirring well after each addition. Stir in vanilla extract, and fold in blueberries

Spoon batter into greased muffin pans, filling two-thirds full. Combine topping ingredients with a pastry blender until crumbly. Sprinkle on top of muffin batter. Bake at 375 degrees 25-30 minutes or until golden brown. Remove from pans immediately. Yield 1 1/2 dozen

Blueberry Oatmeal Muffins

Wet Ingredients:
2 cups rolled oats
2 cups milk
2 eggs
2/3 cup honey
2/3 cup canola oil

Dry Ingredients
2 cups whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon soda

1 1/2 cup blueberries

Combine the wet ingredients using a wire whisk.

In a separate bowl, mix the dry ingredients.

Add both mixtures together. Gently stir in the blueberries

Pour the batter into greased muffin cups

Bake 400 degrees for about 20 minutes or until light brown.


What's your favorite blueberry treat?

What is That Refreshing Smell?

We had a terrific time at the herb class held recently at the Cedar House. Olivia did an outstanding job teaching us about herbs- how to grow them; how to cook with them. She had herbs displayed everywhere and the minute you walked into the room the wonderful aroma hit you in the face. I thought-"wouldn't it be wonderful if we could get our house to smell like this?"

We came home with recipes, a pot of growing herbs, and a bag of dried spearmint. One of the ladies who attended the class bought a large bag of dried spearmint to share with everyone- the scent was wonderful. I came home heated a little on the stove to "scent" up the kitchen. Then the bag just kinda sat. Whenever I came into the kitchen I'd smell the spearmint through the bag. Then the thought occurred- what about herb sachets? We had some pretty little drawstring bags- I filled them with the dried herb and sat them around in the bathroom and kitchen- ahhhhh what a wonderful smell.

What about you what do you do with your dried or fresh herbs?

Monday Meditations

Refreshing Wonderful......Rain!

The rain has socked in, puddles are forming all over the pasture, and I'm feeling like crawling up with a good book. I don't think I realized until recently the impact that last year's drought had on me. I had never lived through a drought or even been in drought like conditions before. It was so sad to see everything so brown and dry. There were no all day rains and very few showers. There was dust everywhere. Any time spent outdoors was miserable because of the heat, dust, and continual reminders of dryness. Time that had been spent in the garden was a total waste as we watered what we could, but it still died in spite of our efforts. All the news was totally depressing- there was no forecast of rain in sight and water restrictions and shortages were reported everywhere- not to mention the risk of forest fires. There was nothing we could do- nothing, but God could make it rain. In our culture there are very few things we can't fix, but this was one of them- nothing and no one but God could make it rain, and rain is something we desperately needed.

This summer has been totally different. The grass and trees are green- the garden is growing- puddles are forming-and ...we've had rain. Not flooding mind you, but what we need. It still gets dry, but just about the time it gets really dry ...it rains.

There are not a whole lot of things these days that remind us of our total dependence on God. But shouldn't we really live all our days as if we were in a drought- totally dependent on God- for truly we are.

"I also will give you rain unto your land in due time, the first rain and the later, that thou mayest gather in thy wheat, and thy wine, and thine oil. Also I will send grass in thy field for thy cattle, that thou mayest eat, and have enough. But beware lest your heart deceive you , and lest ye turn aside, and serve other gods, and worship them." Deuteronomy 11:14

We Love the Sue Gregg Cookbooks

Can you tell?

Do any of y'all use Sue Gregg's cookbooks? We love her recipes and meal ideas. Her books are much more than just recipes- she has cooking tips, menu ideas, nutrition facts galore, and dollar amount per serving! Wow- so much information in one location. Here's one of our standbys-

Tuna Fettuchini

amount 6 servings

1. To cook pasta, add noodles, salt, and oil to boiling water and cook until barely tender, 5-6 minutes; drain and rinse in cold water
4 quarts boiling water
1/2 teaspoon salt
1 teaspoon oil
8 oz. whole grain noodles

2. Saute nuts and vegetables in butter:
1/4 cup melted butter, unsalted
1/4 cup almonds, slivered or chopped
1/2 cup celery, chopped
1/4 cup onion, chopped
1/4 teaspoon garlic powder
or 1 teaspoon ready to use cut garlic

3. Blend together in large bowl and fold in cooked noodles and sauteed ingredients:
1 cup sour cream or light sour cream
1/2 cup Parmesan cheese
1/2 teaspoon salt

4. Gently fold in:
6 1/2 ounce can tuna, water pack
1 teaspoon lemon juice
1/2 cup frozen peas (broken apart)

5. Pour into a 2 1/2 quart casserole and bake 350 degrees until bubbly.

taken from Casseroles Meals in Minutes by Sue Gregg

Now's The Time!!!

Pumpkin Time

It is time to get started for that perfect fall pumpkin.

We've also started some broccoli and lettuce. It maybe too early on the lettuce, we'll let you know. It has been in the nineties this week- I'm dreaming of fall :)