About Me

My photo
IN, United States
I love the Lord and my big crazy family. My husband and I have been together for 43 years. I am a mother of two grown children and a grandmother to four biological grandchildren and six others. I own and operate my own home care business primarily for the elderly. Many sites have been sold or did upgrades which messed up back links, if you find a broken link let me know and I will fix it.I have written online articles for Bubblews, Seekyt, TopicSpotter and Triond. You may still find some of my articles on Ehow/Demand Studio.

Wednesday, October 31, 2012

Halloween: Safety First

My nephew and niece as Bi-Polarism

Whether you are an adult going to a costume party, attending Light the Night or a child going from door to door trick or treating, it's Halloween: Safety First.  As parents or grandparents it's our job and responsibility to keep our children safe!
2 of my grandsons a few years back.
Common sense should tell you to purchase flame-retardant costumes that are roomy enough to allow a child to dress warmly, however, not too big as that could cause your child to trip or brush against a lit Jack-o-lantern. Also, take into consideration the color of the costume, the lighter in color the better for the visibility of the child. If the child is wearing a mask, instead of makeup, test it out before hitting the streets so you are certain the child can see in all directions well. 
Light the Night; couple of years ago

For years and years this treats inspection has been advised:
  1. An adult should check all treats before they are eaten. Explain why this is important to children. 
  2. Only eat treats in original, unopened wrappers. Throw away candy if wrappers are faded, have holes or tears, or if the candy has been unwrapped. 
  3. Check fruit and homemade treats for punctures or contamination. Allow your child to eat such items only if from someone you know and trust. Fruit can be cut into sections to check for sharp objects. 
  4. Consider giving non-edible treats such as stickers, crayons, coins etc.
 More trick-or-treating advise:
  1. Feed children before trick-or-treating and give them some candy from home while trick- or-treating to avoid the temptation to eat from their bags.
  2. Carry a flashlight or glow sticks, wear reflective clothing or tape, and watch for cars. Try to finish before dark.
  3. An adult should accompany young children, and visits should be limited to familiar well-lit homes.
  4. Avoid barking dogs or other upset animals.

Saturday, October 27, 2012

Fall Cottage Time

Usually when I visit the cottage in the fall there is vibrant colors. This year the weather being very strange and dry the leaves changed at a different rate. As you can see with my busy fall I have missed the peak season of the leaves turning here on the island of Dewart Lake. 

One good thing is the tree across the lake is still Orange and color rich. I get to enjoy the beauty of the cool blue lake from my living room window. 
I can also enjoy the birds on the lake. I did spot the eagle yesterday, however, with my camera acting up I did not have a chance to capture a shot. 

Thank goodness this Heron was not in a hurry, it was not letting the cool lake water distract him, while I got my messed up Canon camera  to get this picture.

Saturday, October 20, 2012

Digging Potatoes with Grandpa

While Grandpa used the fork, she used her hands
Grandpa loves gardening, potatoes and sweet potatoes are one of our biggest crop, therefore, when the grandchildren want to  help dig potatoes he is glad to show them how it is done.
Digging potatoes with grandpa is an annual event, 3-year old Zeely Jade was here last weekend so it was her turn to help.
Look at this big sweet potato
At first Z didn't get the hang of the potato fork, however by  the time they got done with the sweet potatoes and headed to the white and red potatoes she was a pro.
She's got a handle of the tater fork.

Thursday, October 18, 2012

Gluten-free Zucchini Pineapple Bread

Zucchini from the garden
When it comes to making breads and or meals, it is great to have an organic garden to get your supplies. For our family, the garden ends up in canning jars or freezer bags to use all year long. Since I have many family members either gluten or wheat intolerant I use zucchini for bread recipes.
Gluten-free zucchini pineapple bread is yet another quick bread people with gluten intolerance or celiac disease can enjoy. Gluten-free zucchini pineapple bread, because of the low calorie pineapple, is very high in vitamin C and Manganese. Pineapple is also a great source of vitamin B6, Copper, B1, folate and fiber.
According to the Worlds Healthiest Foods, “Excessive inflammation, excessive coagulation of the blood, and certain types of tumor growth may all be reduced by therapeutic doses of bromelain when taken as a dietary supplement. Studies are not available, however, to show these same potential benefits in relationship to normal intake of pineapple within a normal meal plan.”
The summer squash zucchini provides in 1 cup, a mere 18 calories yet contains 32% of your daily vitamin C. Zucchini also provides a variety of other nutrients right down to omega 3. WHF also explains, “No category of health benefits from summer squash is better researched than the category of antioxidant benefits. As an excellent source of manganese and vitamin C as well as a good source of vitamin A (through its concentration of carotenoid phytonutrients), summer squash provides us with a great combination of conventional antioxidant nutrients.”
Therefore, making gluten-free zucchini pineapple bread for the gluten intolerant in your family is necessary.
A popular blend of gluten-free flour is Bob Red Mills, the all-purpose flour contains; garbanzo flour, potato starch, tapioca flour, sorghum flour, and fava. I think that is why it is so good for breads and cookies. Most prepackaged gluten-free cookies and such start with the gritty rice flour.

Ingredients for making gluten-free zucchini pineapple bread:

  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt 2 cups rice flour
  • 2/3 cup potato starch
  • 1/3 cup tapioca flour
  • 3 tsp xanthan gum
 *I prefer to use Bob Red Mills all-purpose flour instead of purchasing all the individual flours.

Directions for making gluten-free zucchini pineapple bread: 

Gluten-Free Zucchini Pineapple Bread
Mix the following in a large bowl:
  • 3/4 cup oil
  • 2 cups granulated sugar
  • 3 eggs, large
  • 2 tsp pure vanilla extract

Add :
  1. 2-cups zucchini, shredded
  2. 1-20 oz can crushed pineapple drained completely
  3.  Preheat the oven to 350 degrees Fahrenheit
  4. Add the dry ingredients to the wet mixture.
  5. Pour the mixture between 2 greased loaf pans.
  6. Bake approximately 55-65 minutes, until golden brown and when a tooth pick inserted into the center comes out clean.
  7. Let the gluten-free zucchini pineapple bread rest in pans for 5 minutes.
  8. Cool on a rack or cutting board, slice and enjoy.

Wednesday, October 3, 2012

Roasted Pumpkin Seeds

No doubt you've seen pumpkins in fields, in grocery stores and at road side stands for sale. Maybe you are like we are and have grown your own. What are your plans for the pumpkins? Are you making pies, breads, sweet and easy pumpkin whip, pumpkin cake doughnuts or simply carving for Halloween? Whatever you make out of or do with the pumpkins don't forget to save the seeds for roasting. 

Pumpkin seeds not only taste good but they are also good for you. If you've never toasted or roasted pumpkin seeds that's OK there is always a first time.
To Read More: Seekyt

This post linked to: Frugal Food Thursday