Archive for the ‘Household’ Category
Some days I just want to stay in bed curled up under my blankie. Unfortunately, I have a family that likes to eat and have clean clothes. I always wondered how this became Mom’s job. I understand that back in the day, the men worked and the women did home stuff. Now that women work too, how is it we still do everything else? Food for thought.
I really don’t recall how it happened but, it happened. In August I started canning our garden. I began with pickles because we had an over abundance of cucumbers. After canning over 50 jars of pickles and eating a cucumber everyday for 2 months, I went out and pulled the vines. I had officially been cucumbered out. I learned a valuable lesson for this year. I really don’t need 3 cucumber plants. I am going with only 2 this year. We have so many and there are still 12 jars in my pantry.
After the pickle craze, I decided to go to out local orchard and pick a few bushels of apples. The kids had so much fun doing this but, we will definitely go on a warmer day this year. Everyone wanted apple sauce, which I am not a huge fan of. 25 pints later, it was a hit! It was so good that I had to bring all of my supplies 500 miles to my Mom’s to make her some, per her demand.. ahem… request. read the rest of this entry »
Tis the season to be freezing, bur bur bur bur bur, bur bur bur bur. Yes, I am one of those people who yearns for the winter when it summer. However, once winter gets here, I wish it would warm up. I am good with 65 all year round. Why can’t we have that?
Since gas and electric are so expensive, I am grateful for our fireplace. One of the hardest things to do, in our house, is get the heat from the fireplace down the hall to the bedrooms. Over the years, many different ideas have been tried. They did an okay job but never really warmed things up…. until now.
Now I am obligated to tell you that I received a Ozeri Ultra 42” wind fan and was asked to write a review about it. The opinions and stories are both mine and truthful. I do not believe in recommending a product to you that I think is worthless. If I think it is junk, I will contact the brand before hand or I won’t even accept it at all. Now that I have that out-of-the-way, I can proceed.
I have owned many tower fans over the years. Most were pretty basic. They oscillated and had a speed setting. Yep, that was about it. For normal use, they were great but for my needs, they were not met. When I received the Ozeri Ultra 42” wind fan, I figured it would be a good product but again, didn’t feel it would meet my needs. read the rest of this entry »
Food poisoning is not simply an upset stomach; it is a serious public health threat in America. In fact, the CDC estimates that about 1 in 6 Americans (about 48 million people) could suffer from a food-borne illness this year. The result is approximately 128,000 hospitalizations and sadly, an estimated 3,000 deaths!
Because warm weather events often present an opportunity for bacteria to thrive and high temperatures cause bacteria to multiply more rapidly, the summer months typically see a spike in reports of food-borne illness and outbreaks.
Nearly two-thirds (64 percent) of families are not using a food thermometer regularly to check the temperature of meat and poultry and one-third (33 percent) are not using different or freshly cleaned cutting boards to prevent cross-contamination between different food products (such as raw meat and produce).
Have you ever heard the phrase, “Seeing Is Believing”? Guess what? Seeing ISN’T Believing! Too many people think that just because your cheeseburger is brown in the middle, that it’s done. Unless you are a human food thermometer, looking at the color and texture of food is not enough to tell if it has been properly cooked.
According to USDA research, 1 out of every 4 hamburgers turns brown before it reaches a safe internal temperature. Meat and poultry should be cooked to a safe temperature to destroy harmful bacteria that may be present. Color of meat and poultry is not a good indicator of safety. Use a food thermometer to make sure meats have reached a safe minimum internal temperature. When a hamburger is cooked to 160 F, it is both safe and delicious!
Top Tips for Healthy Summer Picnics and Camping Trips:
Bring water for cleaning if none will be available at the picnic or camping site. Pack clean, wet, disposable cloths or moist towelettes and paper towels for cleaning hands and surfaces.
Carry cold perishable food like raw hamburger patties, sausages, and chicken in an insulated cooler packed with several inches of ice, frozen gel packs, or containers of ice.
Be sure raw meat and poultry are wrapped securely to prevent their juices from cross-contaminating ready-to-eat food. If possible, store these foods near the bottom of the cooler, so that juices don’t contaminate other foods in the cooler.
If you can’t keep hot food hot during the drive to your location, plan and chill the food in the refrigerator before packing it in a cooler. Reheat the food to 165 °F as measured with a food thermometer.
A general rule of thumb for entertaining: keep hot foods hot and cold foods cold. Keep cold foods chilled to 40 degrees Fahrenheit or below and hot foods heated to 140 degrees Fahrenheit or above.
The two-hour rule is also in effect: food should not sit at room temperature for more than two hours. If bringing hot take-out food (like chicken fingers, wings etc.), eat it within 2 hours of purchase (1 hour if the temperature is above 90 °F).
Instead of using large serving bowls, serve dips and items with dairy in smaller containers. Make several in advance and keep them chilled in the refrigerator or coolers until you need them.
Offer serving spoons and small plates to reduce opportunity for guests to eat items like dip and guacamole directly from the serving container (double-dipping is a no-no and can increase the chances for food contamination).
Visit FoodSafety.govto learn about best food safety practices, utilize “Ask Karen,” an online database with nearly 1,500 answers to specific questions related to preventing foodborne illnesses, in both English and Spanish, or to call the USDA Meat & Poultry Hotline at 1-888-MPHotline. Also, check out USDA’s tips for Safe Grilling
JOIN US FOR A FOOD SAFETY TWITTER PARTY!
DATE: June 30
TIME: 1:00 PM EST
HOSTS:@martieparty @buzzmommy @usdafoodsafety
Disclosure: This post was made possible through the support of Element Associates. All opinions are my own.
Disclosure: I participated in an Ambassador Program on behalf of Mom Central Consulting for National Dairy Council and the LACTAID®Brand. I received product coupons from the LACTAID® Brand to facilitate my review as well as a promotional item to thank me for my participation.
The amount of dairy that I used to eat was ridiculous. I absolutely love milk, cheese, and of course, ice cream. Somewhere around my 31st birthday, I developed a slight sensitivity to dairy products. I would like to thank my Mom for this since she can’t drink milk. Thanks Mom!
It’s difficult to change your way of eating when it’s something you have done for 30 years. All I could think was, how will I every survive! At one point I thought I might die from malnutrition. Okay so maybe I am exaggerating just a tiny bit but, it sure did feel that way at the time. Like most of my generation, we grew up drinking milk with every meal. Soda was never an option except for “special” occasions. Unless I am eating out, I drink milk with just about every meal.
We all love our dairy. How would most women survive without ice cream and butter? Statistics have shown that many Americans consumption of things like whole milk and butter have declined. However, the increase of cheese and ice cream have gone up. Swapping out one high fat food for another are we? Sure we are but sometimes, who cares!
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