Ann H. Banks, “Feeding Your Face the Natural Way,” New Era, Mar 1980, 48
Tom watched with interest as his sister carefully cracked an egg into a small, round bowl, placing the yolk into another container. She was a good cook, and Tom was hoping she might be going to make a batch of brownies. But when Sara measured one tablespoon milk and a teaspoon of honey into the bowl with the egg white, he became concerned.
“Honey in brownies, Sar?” he inquired.
“No brownies this time, Tommy,” she said, mixing the three ingredients thoroughly. She gave her brother an indulgent smile as she picked up the bowl and headed toward the bathroom. Tom followed, his curiosity piqued. “Why are you taking—” he stopped short. “Yech!” Sara was spreading the mixture all over her face.
“What are you doing, Sara?” Tom demanded, afraid his normally sensible sister had lost her mind.
“This is my new beauty treatment, Tom,” she explained. “It’s less expensive than cosmetics, and it works!”
Sara was right. It is less expensive than most commercial cosmetics and it does work. But eggs with milk and honey aren’t the only natural foods that are good for the skin; liquified fruits and vegetables, oatmeal, vinegar, and even yogurt have some equally healthful qualities.
To help you understand why natural cosmetics work, let me explain something about the skin and its function:
1. Our skin is approximately 98 percent protein.
2. It is covered with an acid mantle that retards bacteria and that can be removed by soap or cosmetics.
3. The outer layer of the skin is constantly flaking off. Removing the useless skin cells keeps the pores free from debris.
The egg, milk, and honey treatment described above is an excellent mask for tightening and toning the skin. Mix the ingredients together, apply the mixture to your skin, and leave it on for 15 or 20 minutes before rinsing it off. In addition, olive oil added to a beaten egg yolk is a good way to remove dry skin lines, and egg and sweet cream left on the skin for half an hour can be used to erase fine lines.
Another good skin toner is that little carton of yogurt in your refrigerator. To put it to its best use, eat half and put half on your face! It contains protein, calcium, and acid that is beneficial to the skin. Fruits and vegetables can also be used as practical and effective skin masks: pears and melons have an astringent effect; tomatoes have a cleansing, stimulating effect (because of their acidity); and a strawberry facial softens. When using fruits, liquify them in a blender, apply for 15 to 20 minutes, and rinse off.
A cucumber (peeled and chopped) with two teaspoons of powdered milk and one egg all put into the blender can whip into a very effective mask for stimulating sallow, dull skin.
But toning and tightening aren’t the only areas in which natural cosmetics and conditioners can be helpful. They also make excellent cleansers and softeners. In fact, a bottle of powdered milk in the bathroom can be of more value in removing makeup and cleansing the skin than creams and oils—and much less expensive. For oily skin use one teaspoon powdered milk with warm water. For dry skin use whole milk, add a few drops of oil, and shake well. To apply, dip cotton balls into either solution and cleanse your skin. In addition, milk added to bath water makes a nice skin softener.
Honey has long been known as a skin nutrient with excellent drawing power. Heated and gently tapped on the skin, it has a pulling power that draws the blood to the surface and helps purify the skin. Then gently wash off with warm water and rinse with cool water. Honey can also be mixed with warm wheat germ, ground oats, or brown sugar to make a good abrasive cleanser.
Meal made from almonds, oats, or corn is also a good abrasive and will aid in removing those dead cells that clog pores and cause blackheads. Grind some non-instant oatmeal into a powder and mix with milk to make a paste. Use as soap, and then rinse and blot dry. Oatmeal, almond meal, and cornmeal also can be used as dry shampoos. Sprinkle on hair and brush out to absorb dirt and excess oil.
One hair treatment you may already be familiar with is using lemon juice as a rinse after shampooing. A mixture of two cups water and the juice of one lemon has a slight lightening effect and removes all traces of shampoo.
Vinegar is also good as a rinse for both the hair and the skin, as it restores the acid mantle. You can make a vinegar and water mixture by using one part apple cider vinegar to eight parts water.
Now you know some of the natural cleansers, conditioners, and skin softeners that are available in your own kitchen. With that in mind, maybe the next time you head for the refrigerator, you’ll decide to whip up something for your face instead of your stomach!
2.28.2010
Make your own Yogurt!
Kay Bodily, “Make Your Own Yogurt,” New Era, Jul 1973, 50
Want to try a nutritious, versatile food? Make your own yogurt! Did you know it can be a drink, mixed with fruit for a dessert, set in jello, and used in place of sour cream in stroganoff, sauces, chip dips, and fruit salads? It’s not hard to make at home and the flavor can be varied from very mild to quite strong. This is an advantage over commercial yogurt.
Yogurt is a cultured milk product made with enriched milk to which a yogurt culture or start has been added, The milk has to be concentrated from 1/2 to 2/3 of its original volume. For this reason powdered milk is added when making yogurt at home. The milk with culture added is then kept at a temperature of 100 to 120 degrees for about three hours.
There are several ways of keeping the yogurt at the correct temperature. One of the easiest is a commercial dry yogurt maker available at most health food stores. However, I made my own yogurt maker and find it very satisfactory and inexpensive. You can make it by mounting a light socket on a 3/8-inch thick board that is about 4 1/2 inches in diameter, and using a 25 watt light bulb in the socket. (Be very careful with the wiring of your yogurt maker and have an experienced person help.) The light socket and bulb is then placed inside a three-pound shortening can with the opened end up. The covered pan containing jars of the yogurt mixture is placed on the open end of the can. (Decorate your yogurt maker as you wish.)
You can also put the yogurt mixture over a heat register, pilot light, or an oven-vented hot plate while using the oven. In using these methods you will have to test the temperature by setting a covered pan of warm water over the heat source for several hours, checking the temperature periodically to make sure you can maintain the needed 100 to 120 degrees.
The following are two yogurt recipes, one using fresh, raw milk enriched with powdered milk and the other using all powdered milk.
Yogurt (fresh milk)
4 cups fresh, raw milk
1/2 cup non-instant powdered milk
1 teaspoon yogurt (unflavored)
Boil fresh, raw milk in a saucepan for a few seconds (180 degrees). Cool until warm (100 degrees). Stir in powdered milk. Thoroughly mix a little warm milk with one teaspoon yogurt; then add to the rest of the warm milk and stir well. Empty mixture into jars or glasses and let stand in yogurt maker at a temperature of 100 to 120 degrees until set (about three hours). Chill immediately.
Powdered milk, canned milk, or pasteurized milk can be substituted for fresh, raw milk and need not be boiled because it has already had the bacteria that keeps yogurt from setting up killed during the processing. Have milk at a temperature of 100 degrees before adding yogurt start.
Yogurt (powdered milk)
2 2/3 cups water (100 degrees)
1 scant cup non-instant powdered milk
1 teaspoon yogurt (unflavored)
Pour water in the blender and turn on low speed; add powdered milk slowly. Blend until smooth. Put yogurt in and blend a few seconds. (This whole process can be done by hand, but be sure you beat all the lumps out.) Pour into jars or glasses. Place jars in pan with warm water up to their necks. Cover pan with lid. Set on yogurt maker or any place that can be kept at a temperature of 100 to 120 degrees. Check at the end of three hours to see if it has set up. If not, check every twenty minutes until set. Chill immediately when set.
In using powdered milk, whether it be instant or non-instant, reconstitute it just a little short of being double in strength. Use one teaspoon yogurt start for every three cups of doubly reconstituted milk. Using this guideline you can make as much or as little as you want.
Tips for Beginners
In the above recipes be sure you use plain, commercial yogurt for the start or use yogurt from your last batch (it shouldn’t be more than a week old). Also, a pure yogurt culture can be obtained from health food stores. Most authorities recommend that you get a fresh start every month or two.
Yogurt will keep in the refrigerator for a week or longer. You should make it at least once a week to keep your start fresh.
The longer your yogurt sets in the refrigerator the more pronounced the flavor becomes.
The lower the temperature, the longer the yogurt takes to set. Between 115 and 120 degrees will produce yogurt in about three hours.
When using commercial dry yogurt makers, the setting-up time is about eight hours. (Follow their instructions.)
If yogurt is bubbly and starts to separate, yogurt has set in yogurt maker too long.
When adding any flavoring to yogurt, stir lightly, because the more you stir it, the thinner it becomes.
If yogurt doesn’t set up properly, check the following: (1) yogurt was disturbed or stirred while setting; (2) yogurt maker was not plugged in or there was a power shortage while it was setting; (3) yogurt start was added to hot instead of warm milk; (4) temperature was too hot (kills yogurt bacteria) or too cool (causes ordinary sour milk bacteria to develop). Temperature must remain between 100 and 120 degrees; (5) yogurt start was too old or was inactive for some other reason; (6) jars or other equipment were not clean; (7) fresh, raw milk was not boiled.
Uses for Yogurt
The following are a few suggestions for using yogurt:
Flavored Yogurts. You can use jams, honey and vanilla, maple syrup, molasses, etc., for flavoring. It should always be added after the yogurt is set.
Gourmet Dressings. Just add individually preferred herbs and spices.
Yogurt with Fruit. Use fresh, canned, dried, or strained fruit in plain yogurt.
Chip Dips. Yogurt can be used in place of sour cream in any chip dip recipe.
Buttermilk-like Drink. Mix equal parts yogurt and water; blend in blender or beat by hand. This will replace buttermilk in any recipe.
Baked Potato Dressing. Use plain or add bacon chips, baco-cips, chives, or onions to yogurt and use in place of sour cream. Yogurt will replace sour cream in most recipes.
Cream Sauces. Yogurt is very good on vegetables such as asparagus, string beans, broccoli, and cauliflower. It is also good in stroganoff. (If you heat it, never boil or heat over 120 degrees as it kills the bacteria beneficial to health.)
Yogurt in Jello. Add one cup yogurt to a three-ounce package of partially set jello. Leave out one-fourth cup of the water when setting the jello. Drained, crushed pineapple can be added. Lime, orange, and lemon jellos are especially good with yogurt added.
Yogurt Popsicles. Mix two cups yogurt, one small can frozen orange juice, and two teaspoons vanilla together until smooth. Pour into paper cups and insert tongue depressors or other sticks. Freeze until firm. (Idea borrowed from Let’s Cook It Right by Adele Davis.)
At first you might forget to use yogurt freely, but in time you’ll find yourself using it every day. And remember, if at first you don’t succeed, do try again. Have fun, happy, and healthy eating.
Want to try a nutritious, versatile food? Make your own yogurt! Did you know it can be a drink, mixed with fruit for a dessert, set in jello, and used in place of sour cream in stroganoff, sauces, chip dips, and fruit salads? It’s not hard to make at home and the flavor can be varied from very mild to quite strong. This is an advantage over commercial yogurt.
Yogurt is a cultured milk product made with enriched milk to which a yogurt culture or start has been added, The milk has to be concentrated from 1/2 to 2/3 of its original volume. For this reason powdered milk is added when making yogurt at home. The milk with culture added is then kept at a temperature of 100 to 120 degrees for about three hours.
There are several ways of keeping the yogurt at the correct temperature. One of the easiest is a commercial dry yogurt maker available at most health food stores. However, I made my own yogurt maker and find it very satisfactory and inexpensive. You can make it by mounting a light socket on a 3/8-inch thick board that is about 4 1/2 inches in diameter, and using a 25 watt light bulb in the socket. (Be very careful with the wiring of your yogurt maker and have an experienced person help.) The light socket and bulb is then placed inside a three-pound shortening can with the opened end up. The covered pan containing jars of the yogurt mixture is placed on the open end of the can. (Decorate your yogurt maker as you wish.)
You can also put the yogurt mixture over a heat register, pilot light, or an oven-vented hot plate while using the oven. In using these methods you will have to test the temperature by setting a covered pan of warm water over the heat source for several hours, checking the temperature periodically to make sure you can maintain the needed 100 to 120 degrees.
The following are two yogurt recipes, one using fresh, raw milk enriched with powdered milk and the other using all powdered milk.
Yogurt (fresh milk)
4 cups fresh, raw milk
1/2 cup non-instant powdered milk
1 teaspoon yogurt (unflavored)
Boil fresh, raw milk in a saucepan for a few seconds (180 degrees). Cool until warm (100 degrees). Stir in powdered milk. Thoroughly mix a little warm milk with one teaspoon yogurt; then add to the rest of the warm milk and stir well. Empty mixture into jars or glasses and let stand in yogurt maker at a temperature of 100 to 120 degrees until set (about three hours). Chill immediately.
Powdered milk, canned milk, or pasteurized milk can be substituted for fresh, raw milk and need not be boiled because it has already had the bacteria that keeps yogurt from setting up killed during the processing. Have milk at a temperature of 100 degrees before adding yogurt start.
Yogurt (powdered milk)
2 2/3 cups water (100 degrees)
1 scant cup non-instant powdered milk
1 teaspoon yogurt (unflavored)
Pour water in the blender and turn on low speed; add powdered milk slowly. Blend until smooth. Put yogurt in and blend a few seconds. (This whole process can be done by hand, but be sure you beat all the lumps out.) Pour into jars or glasses. Place jars in pan with warm water up to their necks. Cover pan with lid. Set on yogurt maker or any place that can be kept at a temperature of 100 to 120 degrees. Check at the end of three hours to see if it has set up. If not, check every twenty minutes until set. Chill immediately when set.
In using powdered milk, whether it be instant or non-instant, reconstitute it just a little short of being double in strength. Use one teaspoon yogurt start for every three cups of doubly reconstituted milk. Using this guideline you can make as much or as little as you want.
Tips for Beginners
In the above recipes be sure you use plain, commercial yogurt for the start or use yogurt from your last batch (it shouldn’t be more than a week old). Also, a pure yogurt culture can be obtained from health food stores. Most authorities recommend that you get a fresh start every month or two.
Yogurt will keep in the refrigerator for a week or longer. You should make it at least once a week to keep your start fresh.
The longer your yogurt sets in the refrigerator the more pronounced the flavor becomes.
The lower the temperature, the longer the yogurt takes to set. Between 115 and 120 degrees will produce yogurt in about three hours.
When using commercial dry yogurt makers, the setting-up time is about eight hours. (Follow their instructions.)
If yogurt is bubbly and starts to separate, yogurt has set in yogurt maker too long.
When adding any flavoring to yogurt, stir lightly, because the more you stir it, the thinner it becomes.
If yogurt doesn’t set up properly, check the following: (1) yogurt was disturbed or stirred while setting; (2) yogurt maker was not plugged in or there was a power shortage while it was setting; (3) yogurt start was added to hot instead of warm milk; (4) temperature was too hot (kills yogurt bacteria) or too cool (causes ordinary sour milk bacteria to develop). Temperature must remain between 100 and 120 degrees; (5) yogurt start was too old or was inactive for some other reason; (6) jars or other equipment were not clean; (7) fresh, raw milk was not boiled.
Uses for Yogurt
The following are a few suggestions for using yogurt:
Flavored Yogurts. You can use jams, honey and vanilla, maple syrup, molasses, etc., for flavoring. It should always be added after the yogurt is set.
Gourmet Dressings. Just add individually preferred herbs and spices.
Yogurt with Fruit. Use fresh, canned, dried, or strained fruit in plain yogurt.
Chip Dips. Yogurt can be used in place of sour cream in any chip dip recipe.
Buttermilk-like Drink. Mix equal parts yogurt and water; blend in blender or beat by hand. This will replace buttermilk in any recipe.
Baked Potato Dressing. Use plain or add bacon chips, baco-cips, chives, or onions to yogurt and use in place of sour cream. Yogurt will replace sour cream in most recipes.
Cream Sauces. Yogurt is very good on vegetables such as asparagus, string beans, broccoli, and cauliflower. It is also good in stroganoff. (If you heat it, never boil or heat over 120 degrees as it kills the bacteria beneficial to health.)
Yogurt in Jello. Add one cup yogurt to a three-ounce package of partially set jello. Leave out one-fourth cup of the water when setting the jello. Drained, crushed pineapple can be added. Lime, orange, and lemon jellos are especially good with yogurt added.
Yogurt Popsicles. Mix two cups yogurt, one small can frozen orange juice, and two teaspoons vanilla together until smooth. Pour into paper cups and insert tongue depressors or other sticks. Freeze until firm. (Idea borrowed from Let’s Cook It Right by Adele Davis.)
At first you might forget to use yogurt freely, but in time you’ll find yourself using it every day. And remember, if at first you don’t succeed, do try again. Have fun, happy, and healthy eating.
There’s Wheat in This Meat!
Camille G. West, Salt Lake City, “There’s Wheat in This Meat!,” Ensign, Sept. 1990, 69
Beef was expensive the year my parents were in charge of feeding a large group and their families at a big dinner. So Mom and Dad bought ten pounds of hamburger and, following a Mexican tradition, added cracked wheat to the meat to make it go further. They were able to feed seventy-five people as many tacos as they could eat.
You can use the same method they did in almost any dish that contains hamburger. Not only is the mixture economical, it also contains less cholesterol than plain hamburger and tastes good.
To extend hamburger, crack whole grains of wheat in a wheat grinder or blender just as you would for cracked-wheat cereal. (You can also use bulgur—boiled cracked wheat that has been dried.) Cook the hamburger and drain the fat. For each pound of hamburger, add two cups of water and one-half cup of uncooked cracked wheat. Stir and simmer at least thirty minutes. Add seasonings.
The wheat will absorb water, the meat’s flavor, and any seasonings; the wheat-meat mixture has a texture similar to that of regular meat filling, and it can be refrigerated for later use. Because the wheat kernels will continue to swell, you may need to add additional water before reheating.
Beef was expensive the year my parents were in charge of feeding a large group and their families at a big dinner. So Mom and Dad bought ten pounds of hamburger and, following a Mexican tradition, added cracked wheat to the meat to make it go further. They were able to feed seventy-five people as many tacos as they could eat.
You can use the same method they did in almost any dish that contains hamburger. Not only is the mixture economical, it also contains less cholesterol than plain hamburger and tastes good.
To extend hamburger, crack whole grains of wheat in a wheat grinder or blender just as you would for cracked-wheat cereal. (You can also use bulgur—boiled cracked wheat that has been dried.) Cook the hamburger and drain the fat. For each pound of hamburger, add two cups of water and one-half cup of uncooked cracked wheat. Stir and simmer at least thirty minutes. Add seasonings.
The wheat will absorb water, the meat’s flavor, and any seasonings; the wheat-meat mixture has a texture similar to that of regular meat filling, and it can be refrigerated for later use. Because the wheat kernels will continue to swell, you may need to add additional water before reheating.
Finding Money around the House
“Random Sampler,” Ensign, Sep 1990, 67–69
Finding Money around the House
Lyle E. Shamo, “Finding Money around the House,” Ensign, Sept. 1990, 67–68
How many times have you wished for a little extra cash so that you can retire your debts and build your savings? You can find “excess funds” by looking around your house for ways to cut expenses. Here are some suggestions to get you started.
Turn the Screws
Learn to make your own repairs and improvements. How-to books and pamphlets and community education classes can help you obtain the necessary skills.
Fix leaky faucets.
Paint exterior wood surfaces to prevent deterioration. Preventive maintenance costs less than replacements or repairs.
Check want ads and garage sales for good buys on furniture and appliances. Be certain appliances are in good working condition, and have that fact stated in writing on the bill of sale.
Try to buy wholesale. Sometimes distributors will sell directly to you for their price plus tax.
Preventing Cold Feet
Ask local utility companies for pamphlets or counsel on ways to cut waste.
Clean furnace filters every two months, and replace them when they start to plug up.
Close vents in unused rooms or buy a programmable thermostat to turn down heat and air-conditioning when you are asleep or away.
Make sure your home is insulated properly.
During the summer, use a clothesline instead of a clothes dryer.
Turn your water-heater temperature down.
Teach your family—and yourself—to turn off lights, the television, curling irons, and other appliances they are not using.
If you don’t own a water-saver toilet, put a brick or bottle of water in your toilet tank.
Chewing the Fat
If you can, buy a phone instead of renting one.
Avoid phoning long-distance impulsively. Plan your calls when rates are lowest.
Write letters instead of making long-distance phone calls, and send a postcard rather than a letter whenever it will suffice.
When you ship packages, compare prices to find the least expensive method.
Keeping the Clothes on Your Back
Buy good-quality clothes that will wear well, that will not go out of style soon, and that can be mixed and matched with other items in your wardrobe.
Choose clothes that can be worn year-round to save the expense of having to maintain two wardrobes.
Shop around for quality “look-alikes” rather than buying name-brand apparel.
Shop at factory outlets or discount stores—but be wary. Some places that advertise themselves as discount stores are not. Know what various articles of clothing cost before you shop.
Ask for clothes and shoes with minor flaws in them. The quality is usually the same, and store managers will often give you a discount on them. Also, ask for seconds at outlet stores.
Call a six-month moratorium on buying clothes.
Trade clothes you don’t wear with family members and friends.
Learn to alter clothes so that you can wear them longer.
Learn to make your own clothing.
Bringing Home the Bacon
Remember that no one grocery store has all of the cheapest prices in town. As your time permits, shop around for the best buys.
Watch the ads, and plan menus to correspond with sale items. To help you determine good buys, keep a list of items you commonly buy and their prices in several different stores.
Use coupons only if they are for items you use or if the product is the lowest-priced brand.
Make a shopping list, and stick to it. Eat before you shop, and leave your children at home so you’re not tempted or coerced into buying extra items. If possible, shop only twice a month.
Use as few convenience foods as possible. Buy a cookbook that has recipes for homemade mixes so you can still make quick meals.
Avoid waste. Freeze leftovers in serving-size portions so you can eat them at a more convenient time.
Use less-expensive cuts of meat, and stretch meat by making more casseroles, skillet dishes, soups, and stews.
If you have a freezer, buy meat in bulk at good prices. Be sure to price the beef already cut and wrapped rather than “on the hoof.” Make certain that meat packers don’t substitute hamburger for steak.
Get day-old bakery goods from discount stores.
Buy 1-percent milk, or mix dried milk with whole milk.
Curb your consumption of junk foods. They are usually the most expensive and the worst for you.
Analyze whether it is more costly to buy hot lunches at school or work or to make sack lunches. If you decide to pack lunches, include foods that you know your family will eat.
Buy food in bulk or in “car-load” sales.
After you have acquired a year’s supply of food, maintain it. Then you need buy items only when they are on sale.
Within just a few months of implementing some of these ideas, you’ll find that looking for ways to save money comes almost automatically.—Lyle E. Shamo, West Jordan, Utah
Finding Money around the House
Lyle E. Shamo, “Finding Money around the House,” Ensign, Sept. 1990, 67–68
How many times have you wished for a little extra cash so that you can retire your debts and build your savings? You can find “excess funds” by looking around your house for ways to cut expenses. Here are some suggestions to get you started.
Turn the Screws
Learn to make your own repairs and improvements. How-to books and pamphlets and community education classes can help you obtain the necessary skills.
Fix leaky faucets.
Paint exterior wood surfaces to prevent deterioration. Preventive maintenance costs less than replacements or repairs.
Check want ads and garage sales for good buys on furniture and appliances. Be certain appliances are in good working condition, and have that fact stated in writing on the bill of sale.
Try to buy wholesale. Sometimes distributors will sell directly to you for their price plus tax.
Preventing Cold Feet
Ask local utility companies for pamphlets or counsel on ways to cut waste.
Clean furnace filters every two months, and replace them when they start to plug up.
Close vents in unused rooms or buy a programmable thermostat to turn down heat and air-conditioning when you are asleep or away.
Make sure your home is insulated properly.
During the summer, use a clothesline instead of a clothes dryer.
Turn your water-heater temperature down.
Teach your family—and yourself—to turn off lights, the television, curling irons, and other appliances they are not using.
If you don’t own a water-saver toilet, put a brick or bottle of water in your toilet tank.
Chewing the Fat
If you can, buy a phone instead of renting one.
Avoid phoning long-distance impulsively. Plan your calls when rates are lowest.
Write letters instead of making long-distance phone calls, and send a postcard rather than a letter whenever it will suffice.
When you ship packages, compare prices to find the least expensive method.
Keeping the Clothes on Your Back
Buy good-quality clothes that will wear well, that will not go out of style soon, and that can be mixed and matched with other items in your wardrobe.
Choose clothes that can be worn year-round to save the expense of having to maintain two wardrobes.
Shop around for quality “look-alikes” rather than buying name-brand apparel.
Shop at factory outlets or discount stores—but be wary. Some places that advertise themselves as discount stores are not. Know what various articles of clothing cost before you shop.
Ask for clothes and shoes with minor flaws in them. The quality is usually the same, and store managers will often give you a discount on them. Also, ask for seconds at outlet stores.
Call a six-month moratorium on buying clothes.
Trade clothes you don’t wear with family members and friends.
Learn to alter clothes so that you can wear them longer.
Learn to make your own clothing.
Bringing Home the Bacon
Remember that no one grocery store has all of the cheapest prices in town. As your time permits, shop around for the best buys.
Watch the ads, and plan menus to correspond with sale items. To help you determine good buys, keep a list of items you commonly buy and their prices in several different stores.
Use coupons only if they are for items you use or if the product is the lowest-priced brand.
Make a shopping list, and stick to it. Eat before you shop, and leave your children at home so you’re not tempted or coerced into buying extra items. If possible, shop only twice a month.
Use as few convenience foods as possible. Buy a cookbook that has recipes for homemade mixes so you can still make quick meals.
Avoid waste. Freeze leftovers in serving-size portions so you can eat them at a more convenient time.
Use less-expensive cuts of meat, and stretch meat by making more casseroles, skillet dishes, soups, and stews.
If you have a freezer, buy meat in bulk at good prices. Be sure to price the beef already cut and wrapped rather than “on the hoof.” Make certain that meat packers don’t substitute hamburger for steak.
Get day-old bakery goods from discount stores.
Buy 1-percent milk, or mix dried milk with whole milk.
Curb your consumption of junk foods. They are usually the most expensive and the worst for you.
Analyze whether it is more costly to buy hot lunches at school or work or to make sack lunches. If you decide to pack lunches, include foods that you know your family will eat.
Buy food in bulk or in “car-load” sales.
After you have acquired a year’s supply of food, maintain it. Then you need buy items only when they are on sale.
Within just a few months of implementing some of these ideas, you’ll find that looking for ways to save money comes almost automatically.—Lyle E. Shamo, West Jordan, Utah
A Year’s Supply of Fruits and Vegetables for $58.81?
by Nola Carlson, “A Year’s Supply for $58.81?,” Ensign, July 1982, 63
We have a large family, and feeding them is a challenge. Seven of our thirteen are foster children, so we have inherited all kinds of appetites. Most of them are teenagers and seem to inhale food as easily as air; so when my husband came home and proudly announced that we were going to can and store enough food for one year, we all were more than a little skeptical.
“We can do it,” he said. “We can do anything the Prophet has told us to.”
“It seems to me,” he continued, “the answer is simple enough. We know we are always short on money, so we must do it with a minimum of cost. I have figured out that we have $58.81 to spend. Now, what shall we spend it on?”
“Well,” said our little oriental foster daughter, “we need jars and lids if we are going to can.”
“Good point,” said sixteen-year-old Missy. “What about sugar? We can’t can without that.”
“Yes we can,” I answered. “Your grandmother used to do it all the time when I was a kid. We never had sugar, but mom used to say if the fruit was ripe and in good condition, the sweetness of the natural fruit would come out. I have canned like that for years.”
After an evening of discussion, the jars and lids for home canning won.
The girls began an earnest search for inexpensive jars. We haunted yard sales in our area and found a sale on lids at our local flea market. Before long we had over a thousand jars to fill for storage.
The boys’ job was to locate fruit and vegetables for canning. William, our eleven-year-old, found four cherry trees; the man who owned them was getting old, and each year the fruit went to waste. It fell to me to ask for the cherries. “Mom,” William said, “just tell him we can’t pay for them but maybe we can clean up the alley in back of his garage instead.”
This approach has turned out to be the key. We have pulled weeds for rhubarb, painted fences for strawberries, cut wood for raspberries, hauled paper for peaches, and raked leaves for apples.
One night my husband came home and informed us that we would have the privilege of gleaning a potato patch in the morning before work. “It’s simple enough,” he said. “We leave home at 5:00 a.m. and pick until 8:00. We ought to be able to pick enough to carry us through the winter.”
There were groans when morning came, but with all of us working as fast as we could (that was the only way to keep warm), we were finished by 7:30. And we had enough potatoes to keep us through the winter.
Onions, peas, tomatoes, and any vegetables that we could find went into our storage. All were bought with work as we expanded our food storage for the coming year.
One truck farmer, after hearing a report of the frost warning, called us and told us that if we would come and pick his produce that night we could have as much as we could pick, because by morning it would all be frozen. So, bundled against the cold, and by the beam of our car’s headlights, the whole family picked most of the night. We picked squash, cabbage, and a variety of other produce. It was hard work, but we laughed and sang until we were giddy. It was a night we still talk about.
When we made our fall survey, we found that we had canned 1,500 quarts of fruit and vegetables and had enough potatoes, turnips, and root vegetables to see us through the full year. We have continued this method of acquiring necessary storage items each year.
Our son Marty’s observation sums up the family’s experience: “If you’re really willing to work together, you can accomplish anything—even a year’s supply for $58.81.”Nola Carlson, Chicago, Illinois
We have a large family, and feeding them is a challenge. Seven of our thirteen are foster children, so we have inherited all kinds of appetites. Most of them are teenagers and seem to inhale food as easily as air; so when my husband came home and proudly announced that we were going to can and store enough food for one year, we all were more than a little skeptical.
“We can do it,” he said. “We can do anything the Prophet has told us to.”
“It seems to me,” he continued, “the answer is simple enough. We know we are always short on money, so we must do it with a minimum of cost. I have figured out that we have $58.81 to spend. Now, what shall we spend it on?”
“Well,” said our little oriental foster daughter, “we need jars and lids if we are going to can.”
“Good point,” said sixteen-year-old Missy. “What about sugar? We can’t can without that.”
“Yes we can,” I answered. “Your grandmother used to do it all the time when I was a kid. We never had sugar, but mom used to say if the fruit was ripe and in good condition, the sweetness of the natural fruit would come out. I have canned like that for years.”
After an evening of discussion, the jars and lids for home canning won.
The girls began an earnest search for inexpensive jars. We haunted yard sales in our area and found a sale on lids at our local flea market. Before long we had over a thousand jars to fill for storage.
The boys’ job was to locate fruit and vegetables for canning. William, our eleven-year-old, found four cherry trees; the man who owned them was getting old, and each year the fruit went to waste. It fell to me to ask for the cherries. “Mom,” William said, “just tell him we can’t pay for them but maybe we can clean up the alley in back of his garage instead.”
This approach has turned out to be the key. We have pulled weeds for rhubarb, painted fences for strawberries, cut wood for raspberries, hauled paper for peaches, and raked leaves for apples.
One night my husband came home and informed us that we would have the privilege of gleaning a potato patch in the morning before work. “It’s simple enough,” he said. “We leave home at 5:00 a.m. and pick until 8:00. We ought to be able to pick enough to carry us through the winter.”
There were groans when morning came, but with all of us working as fast as we could (that was the only way to keep warm), we were finished by 7:30. And we had enough potatoes to keep us through the winter.
Onions, peas, tomatoes, and any vegetables that we could find went into our storage. All were bought with work as we expanded our food storage for the coming year.
One truck farmer, after hearing a report of the frost warning, called us and told us that if we would come and pick his produce that night we could have as much as we could pick, because by morning it would all be frozen. So, bundled against the cold, and by the beam of our car’s headlights, the whole family picked most of the night. We picked squash, cabbage, and a variety of other produce. It was hard work, but we laughed and sang until we were giddy. It was a night we still talk about.
When we made our fall survey, we found that we had canned 1,500 quarts of fruit and vegetables and had enough potatoes, turnips, and root vegetables to see us through the full year. We have continued this method of acquiring necessary storage items each year.
Our son Marty’s observation sums up the family’s experience: “If you’re really willing to work together, you can accomplish anything—even a year’s supply for $58.81.”Nola Carlson, Chicago, Illinois
2.24.2010
Pre-soaked Wheat Blender Pancakes
1 cup wheat
1 1/2 T. Honey
1/2 t. Salt
1 cup Milk
3 eggs
1/2 t. baking powder
Cover wheat with about one cup water and soak in the refrigerator overnight. the next morning, drain the water and blend softened wheat with milk in a blender for 4 minutes. Add the rest of the ingredients and blend 3 more minutes. Cook on hot griddle.
1 1/2 T. Honey
1/2 t. Salt
1 cup Milk
3 eggs
1/2 t. baking powder
Cover wheat with about one cup water and soak in the refrigerator overnight. the next morning, drain the water and blend softened wheat with milk in a blender for 4 minutes. Add the rest of the ingredients and blend 3 more minutes. Cook on hot griddle.
For a healthy diet, your meals should contain the following portions...
For a healthy diet, according to Dr. Oz, your meals should contain the following portions:
1/2 of your meal should contain fruits and vegetables
1/4 of your meal should contain lean proteins (meats, legumes, dairy and/or whole grains make complete proteins so you don't have to eat any type of meat.)
1/4 of your meal should contain whole grains
1/2 of your meal should contain fruits and vegetables
1/4 of your meal should contain lean proteins (meats, legumes, dairy and/or whole grains make complete proteins so you don't have to eat any type of meat.)
1/4 of your meal should contain whole grains
2.15.2010
Join our Garden Group! We are 3 months ahead of last years Garden!
Our Garden Group this year is shaping up to be one of our best Garden years EVER! We are already a head of last years work by THREE months!! Due to a mild January, we started working outside in our Gardens by January 24. By Feb. 13, we have "transplanted" our little seedlings into our Greenhouses, which are growing very nicely. Also, by Feb. 13, we have planted peas, carrots, fava beans and beets outside our Greenhouses AND inside our greenhouses we have spinach, kale, swiss chard, romaine lettuce and a few other kinds of lettuce, broccoli and cabbage.
Our first Garden (Sheryl's garden) is nearly planted so we are currently working on planting in #2 and #3 Gardens in Holladay.
Last year at this time, we were still trying to clear the land and prepare the plots. This year, on Feb. 13, our plots have been already been cleaned up, tilled and planted!
It's not too late to get in on a VERY great HARVEST starting in APRIL and running through NOVEMBER!
Our first Garden (Sheryl's garden) is nearly planted so we are currently working on planting in #2 and #3 Gardens in Holladay.
Last year at this time, we were still trying to clear the land and prepare the plots. This year, on Feb. 13, our plots have been already been cleaned up, tilled and planted!
It's not too late to get in on a VERY great HARVEST starting in APRIL and running through NOVEMBER!
2.09.2010
Susan's Soaked Whole Wheat Bread - from our Feb. Pot Luck Dinner and Workshop
Susan’s Soaked Bread
Makes 4 (4 x 8 inch) or 3 (4 x 12 inch) loaves
Note: Soaking whole grains in an acidic medium makes whole grains easier to digest and neutralizes phytic acid, an anti-nutrient that binds minerals and takes them out of your body as you digest the whole grains. It also makes whole-grain baked goods softer and lighter. It takes a little planning ahead, but the end result is so worth it.
Mix in mixer bowl until blended:
5 cups warm water
1/3 cup lemon juice or white vinegar
1/4 cup melted butter
1/4 cup melted coconut oil (you can use veg. oil instead of butter and coconut oil if you prefer)
½ cup honey
14 cups freshly ground whole wheat flour
½ cup ground flax seed (if you don’t have this, just add another ½ cup of flour)
Let sit in bowl, covered, for 18-24 hours. After soaking period, sprinkle on dough:
2 tablespoons dry yeast
2 tablespoons salt
Mix in; let dough sit for 10 minutes to soften yeast.
Start kneading dough on high speed. After 4-5 minutes of kneading, stop the machine and check the dough. If it is a bit too wet and runny, add another ½ cup of flour (I usually don’t need this.). Dough should be about the consistency of cookie dough. Continue kneading until the total kneading time is 7-8 minutes, until gluten is fully developed, but not over-developed.
Gluten test: A golf-ball size piece of dough should stretch 4-5 inches without tearing when you pull it between your two hands.
Let rise in bowl until doubled in bulk, about 45-60 minutes. Punch down, then let rise again until doubled.
Shape dough into loaves, place in greased bread pans. Let rise until doubled, about 30 minutes.
Finger test: Gently poke your finger into the corner of the loaf. If it springs back immediately without leaving a slight indentation your bread needs more rising time. If it leaves just a slight indentation, it's ready to go into the oven.
Bake at 350 for 32-35 minutes.
Makes 4 (4 x 8 inch) or 3 (4 x 12 inch) loaves
Note: Soaking whole grains in an acidic medium makes whole grains easier to digest and neutralizes phytic acid, an anti-nutrient that binds minerals and takes them out of your body as you digest the whole grains. It also makes whole-grain baked goods softer and lighter. It takes a little planning ahead, but the end result is so worth it.
Mix in mixer bowl until blended:
5 cups warm water
1/3 cup lemon juice or white vinegar
1/4 cup melted butter
1/4 cup melted coconut oil (you can use veg. oil instead of butter and coconut oil if you prefer)
½ cup honey
14 cups freshly ground whole wheat flour
½ cup ground flax seed (if you don’t have this, just add another ½ cup of flour)
Let sit in bowl, covered, for 18-24 hours. After soaking period, sprinkle on dough:
2 tablespoons dry yeast
2 tablespoons salt
Mix in; let dough sit for 10 minutes to soften yeast.
Start kneading dough on high speed. After 4-5 minutes of kneading, stop the machine and check the dough. If it is a bit too wet and runny, add another ½ cup of flour (I usually don’t need this.). Dough should be about the consistency of cookie dough. Continue kneading until the total kneading time is 7-8 minutes, until gluten is fully developed, but not over-developed.
Gluten test: A golf-ball size piece of dough should stretch 4-5 inches without tearing when you pull it between your two hands.
Let rise in bowl until doubled in bulk, about 45-60 minutes. Punch down, then let rise again until doubled.
Shape dough into loaves, place in greased bread pans. Let rise until doubled, about 30 minutes.
Finger test: Gently poke your finger into the corner of the loaf. If it springs back immediately without leaving a slight indentation your bread needs more rising time. If it leaves just a slight indentation, it's ready to go into the oven.
Bake at 350 for 32-35 minutes.
2.08.2010
Breakfast - Why is it so important?
Breakfast - Often called the most important meal of the day, breakfast replenishes energy and nutrients depleted overnight. Grains, especially the wholegrain variety, are complex carbohydrates and provide plenty of long-term energy, and adding fruit, milk, eggs, or even meat or fish, makes up a nutrient-filled start to the day.
Excellent Resources that I displayed at our February Workshop
Just in case: How to be self-Sufficient When the Unexpected Happens, by Kathy Harrison. Prepare for an emergency, Assess your family's needs, Pack an evacuation Kit, Evaluate Your Food Supply, Develop a Communications System, Do without Electricity.
It wasn't raining when Noah built the Ark, Family Preparedness Hints, by Tami Girsberger
Month-to-Month Gardening: Tips for Designing, Growing, and Maintaining Your Utah Garden
Gardening When It Counts: Growing Food in Hard Times, by Steve Solomon
Growing your Own Vegetables: an Enclyclopedia of Country Living Guide, by Carla Emery and Lorene Edwards Forkner
The Compost Specialist/The essential guide to creating and using garden compost, and using potting and seed composts by David Squire
Newspaper, Pennies, Cardboard and Eggs for Growing a Better Garden, by Roger Yepsen and the Editors of Organic Gardening, More than 400 new, fun, and ingenious ideas to keep your garden growing great all season long
The Complete Idiot's Guide to Preserving Food, Karen K Brees, Ph.D. Can it. Freeze it. Pickle it. Preserve it. Here's how.
The ABC's of Home Food Dehydration, by Barbara Densley
A Cook's Guide to Grains: Delicious Recipes, Culinary Advice and Nutritional Facts, by Jenni Muir
The Solar Food Dryer: How to make and Use Your Own High Performance, Sun Powered Food Dehydrator, by Eben Fodor
Wonderful Wheat, Hearty Grains for Healthy Homes by Anne Casbeer
Pantry Cooking: Quick and Easy Food Storage Recipes, by Laura Robins
Wheat Cookin' Made Easy, by Pam Crockett
Whole Grains: Easy Everyday Recipes, by Betty Crocker
Bob's Red Mill Baking Book: More than 400 Recipes, Featuring Whole and Healthy Grains
Rice and Grains: The best-ever step-by-step Recipe Book, 80 Sensational High-Fiber, low-GI recipes shown in 400 colorful photographs. Supercharge your diet w/ nutritious rice, oats, wheat, barley, rye, corn and quinoa. Editor: Rosie Gordon
The Essential Food Storage Cookbook, by Tami Girsberger and Carol Peterson. Combining Food Storage with Everyday Ingredients for Delicious Food.
The Big Book of Preserving the Harvest, by Carol W. Costenbader
Veggie Lovers Cook Book - Animal-Free Vegetarian Recipes (Utah State Ext.)
Cooking with Food Storage, Made Easy, by Debbie G. Harman, Hundreds of tasty, money-saving recipes your family will love!
Bean Lovers Cookbook, A Bounty of Bean Recipes (Utah State Ext.)
Slow Cooker Recipe Collection, 3 cookbooks in 1,
Essentials of Home Production and Storage, $1.50 LDS Church Publication
"Bee Prepared", A Provident Living Resource (available through Sheryl, Cost $15)
It wasn't raining when Noah built the Ark, Family Preparedness Hints, by Tami Girsberger
Month-to-Month Gardening: Tips for Designing, Growing, and Maintaining Your Utah Garden
Gardening When It Counts: Growing Food in Hard Times, by Steve Solomon
Growing your Own Vegetables: an Enclyclopedia of Country Living Guide, by Carla Emery and Lorene Edwards Forkner
The Compost Specialist/The essential guide to creating and using garden compost, and using potting and seed composts by David Squire
Newspaper, Pennies, Cardboard and Eggs for Growing a Better Garden, by Roger Yepsen and the Editors of Organic Gardening, More than 400 new, fun, and ingenious ideas to keep your garden growing great all season long
The Complete Idiot's Guide to Preserving Food, Karen K Brees, Ph.D. Can it. Freeze it. Pickle it. Preserve it. Here's how.
The ABC's of Home Food Dehydration, by Barbara Densley
A Cook's Guide to Grains: Delicious Recipes, Culinary Advice and Nutritional Facts, by Jenni Muir
The Solar Food Dryer: How to make and Use Your Own High Performance, Sun Powered Food Dehydrator, by Eben Fodor
Wonderful Wheat, Hearty Grains for Healthy Homes by Anne Casbeer
Pantry Cooking: Quick and Easy Food Storage Recipes, by Laura Robins
Wheat Cookin' Made Easy, by Pam Crockett
Whole Grains: Easy Everyday Recipes, by Betty Crocker
Bob's Red Mill Baking Book: More than 400 Recipes, Featuring Whole and Healthy Grains
Rice and Grains: The best-ever step-by-step Recipe Book, 80 Sensational High-Fiber, low-GI recipes shown in 400 colorful photographs. Supercharge your diet w/ nutritious rice, oats, wheat, barley, rye, corn and quinoa. Editor: Rosie Gordon
The Essential Food Storage Cookbook, by Tami Girsberger and Carol Peterson. Combining Food Storage with Everyday Ingredients for Delicious Food.
The Big Book of Preserving the Harvest, by Carol W. Costenbader
Veggie Lovers Cook Book - Animal-Free Vegetarian Recipes (Utah State Ext.)
Cooking with Food Storage, Made Easy, by Debbie G. Harman, Hundreds of tasty, money-saving recipes your family will love!
Bean Lovers Cookbook, A Bounty of Bean Recipes (Utah State Ext.)
Slow Cooker Recipe Collection, 3 cookbooks in 1,
Essentials of Home Production and Storage, $1.50 LDS Church Publication
"Bee Prepared", A Provident Living Resource (available through Sheryl, Cost $15)
2.07.2010
Appliance of the Month - Coffee Grinder
Each month I feature an "appliance of the month" that will save you time and money while giving you GREAT health benefits IF it's used often.
In January, the "Slow Cooker" or "Crock Pot" was the appliance of the month. I have 2 Slow Cookers and use them often. They save me a TON of time in the kitchen which turns into a big money savings. Cost: $30
In February, the "Coffee Grinder" was the appliance of the month. While I don't drink coffee, it is a fantastic little appliance!! Cost: $20. I use it to make Freshly Ground Flax Seed, Freshly Ground Whole Wheat Cracked Cereal and Freshly Ground Oat Flour! The more you can make "freshly ground" whole grains, the better your food will taste and the more nutritious your meals will be! Invest in the great little appliance.
In January, the "Slow Cooker" or "Crock Pot" was the appliance of the month. I have 2 Slow Cookers and use them often. They save me a TON of time in the kitchen which turns into a big money savings. Cost: $30
In February, the "Coffee Grinder" was the appliance of the month. While I don't drink coffee, it is a fantastic little appliance!! Cost: $20. I use it to make Freshly Ground Flax Seed, Freshly Ground Whole Wheat Cracked Cereal and Freshly Ground Oat Flour! The more you can make "freshly ground" whole grains, the better your food will taste and the more nutritious your meals will be! Invest in the great little appliance.
2.05.2010
Creative Dates and Creative Dating Questions for February
In sharing these dating ideas I hope to encourage you to get away from the “dinner and movie” rut… or inspire you to start dating your significant other again. It’s exciting to try something new, which always leads to new conversation, perspective and insights.
· Find a place where there is an echo and have an instrumental and/or vocal jam session. The instruments may be improvised.
· Create a scavenger hunt date for cookie and cake ingredients. Then go home and make them together.
· Plan a tape-recording date. See who can come up with the most unusual sounds.
· Hula-hoop date. See how many things the two of you can come up with by using a hula hoop.
· Have a limbo contest for a date.
· Go for a bike ride on a bicycle built for two.
· Build a tree house together.
· Have a grass fight.
· Have a knot-tying contest. (If you don’t remember how to tie knots, consult a Boy Scout or a Boy Scout handbook.)
· Build a dam in the gutter on a rainy day and go wading in it.
· Run or walk through the sprinklers like you did when you were a kid.
· Find a large refrigerator box and have dinner in it.
· Have mini car races and competitions down a racecourse made of rain cutter for the track. Make the track as long as you like.
· Skip pebbles in a lake or pond. See who can make it bounce the farthest.
· Get on a raft or a big floatation devise on a lake and have lunch.
· Go swimming in a hot springs.
· Fill an entire room full of balloons – get an air pump ($3) and/or a helium tank. You can also do half with helium and half with air. For some of the non-helium balloons, write love notes and stuff in the balloon before they are blown up or fill with candy and goodies. See how many balloons it takes to fill a room.
· Be a kid again and play with dough. Pick one of many recipes to make from the "Kid Concoctions" collections. Examples include Peanut Play Dough, Woody Wood Dough, Plastic Dough, Java Dough, Salt Map Dough, Applesauce Cinnamon Dough, Fruity Play Dough. Have your own little contests in different categories such as: the craziest, tallest, most clever, most scientific, most realistic, most elaborate, etc. (From Kid Concoctions: ISBN: 0-9661088-0-9)
· Plan an Ooey-Gooey date! From the "Kid Concoctions" collections pick a paste, putty, clay such as: Gooey Gunk, Funny Putty, Magic Muck, Paper Clay, Oatmeal Play Clay, Paper Mache Paste, Cotton Clay, Jewel & Gem Goop, Crafty Clay, Sand Castle Clay, Super School Glue, Flower Petal Clay. Have contests and competitions complete with a certificate, ribbon or prize. (From Kid Concoctions: ISBN: 0-9661088-0-9)
· Buy birdseed to feed the birds in the park.
· Roast marshmallows or hot dogs over an open fire.
· Plan a THEME Date. A few ideas include BBQ Western, Hawaiian or Tropical, Sports, Carnival, Garden, Pirate, Wizard, Princess, Safari, Outer Space/Alien, Any Holiday such as; Christmas, Easter, Valentine, Patriotic, Thanksgiving, New Years Eve, St. Patrick’s Day, Cinco de Mayo, etc. Any era such as the 20’s, 30’s, 40’s, 50’s, 60’s, 70’s, 80’s, 90’s, turn of the century, or futuristic, etc. Or plan any culture or international date i.e. Italian, Mexican, Greek, Brazilian, Southern, Canadian, African, Asian, Alaskan, etc.
· Photography Date. Pick the backdrop and scenery at a number of great locations – Parks, Mountains, Lakes, Historic Buildings, Tourist Attractions, etc.
----------------------------------------
Find a quiet, secluded area with no cell phones, Internet, TV, or any other electronic distractions and ask your date these questions. If you've known each other for a long time, see if you can complete your dates answer correctly. Since some of these answers may change as we get older, try to think of how your date would answer these questions today.
· Where is your family heritage from?
· Where is your favorite vacation spot?
· What is your favorite color?
· What is your favorite book?
· What kind of trees would you love to have on your property?
· If you could build your house out of any kind of building materials, what would they be?
· What is the age you have enjoyed the most, so far, in your life?
· What is your favorite breakfast meal? Dinner meal? Snack?
· Who is your favorite basketball team?
· Who is your favorite football team?
· Who is your favorite baseball team?
· Who is your favorite singer or group of singers?
· Name a favorite teacher you have had in your life? What impact did they have on you?
· Throughout your life, name someone famous that has influenced you in your life.
· Name something you would like to receive for Christmas, Halloween, your Birthday, Easter, 4th of July, Valentine's Day, St. Patrick's Day, Memorial Day, Labor Day, Graduation Day, your Anniversary, when school ends, etc?
· Name one thing you would like to do for Christmas, Halloween, Birthday, Easter, 4th of July, Valentines Day, when school ends, etc?
· Name one place you would like to go for Christmas, Halloween, Birthday, Easter, 4th of July, Valentines Day, when school ends, etc?
· What was the best thing you ever did on Christmas, Halloween, Birthday, Easter, 4th of July, Valentines Day, when school was out, over Labor Day, Thanksgiving, St. Patrick’s Day, on your anniversary, in the winter, summer, spring, fall, etc.?
· Name the scariest, most unusual or most exciting thing you have ever done? Or a trip that you’ve been on?
· Name a time when you were locked out of your car or your house. What did you do and how long did it take you until you finally got in?
· What do or did you like most about…. your favorite animal, favorite relative, favorite teacher, favorite friend?
· What do YOU think is one of your BEST talents, sports, hobbies, skills?
· What is one of your favorite things to do when you are alone?
· Find a place where there is an echo and have an instrumental and/or vocal jam session. The instruments may be improvised.
· Create a scavenger hunt date for cookie and cake ingredients. Then go home and make them together.
· Plan a tape-recording date. See who can come up with the most unusual sounds.
· Hula-hoop date. See how many things the two of you can come up with by using a hula hoop.
· Have a limbo contest for a date.
· Go for a bike ride on a bicycle built for two.
· Build a tree house together.
· Have a grass fight.
· Have a knot-tying contest. (If you don’t remember how to tie knots, consult a Boy Scout or a Boy Scout handbook.)
· Build a dam in the gutter on a rainy day and go wading in it.
· Run or walk through the sprinklers like you did when you were a kid.
· Find a large refrigerator box and have dinner in it.
· Have mini car races and competitions down a racecourse made of rain cutter for the track. Make the track as long as you like.
· Skip pebbles in a lake or pond. See who can make it bounce the farthest.
· Get on a raft or a big floatation devise on a lake and have lunch.
· Go swimming in a hot springs.
· Fill an entire room full of balloons – get an air pump ($3) and/or a helium tank. You can also do half with helium and half with air. For some of the non-helium balloons, write love notes and stuff in the balloon before they are blown up or fill with candy and goodies. See how many balloons it takes to fill a room.
· Be a kid again and play with dough. Pick one of many recipes to make from the "Kid Concoctions" collections. Examples include Peanut Play Dough, Woody Wood Dough, Plastic Dough, Java Dough, Salt Map Dough, Applesauce Cinnamon Dough, Fruity Play Dough. Have your own little contests in different categories such as: the craziest, tallest, most clever, most scientific, most realistic, most elaborate, etc. (From Kid Concoctions: ISBN: 0-9661088-0-9)
· Plan an Ooey-Gooey date! From the "Kid Concoctions" collections pick a paste, putty, clay such as: Gooey Gunk, Funny Putty, Magic Muck, Paper Clay, Oatmeal Play Clay, Paper Mache Paste, Cotton Clay, Jewel & Gem Goop, Crafty Clay, Sand Castle Clay, Super School Glue, Flower Petal Clay. Have contests and competitions complete with a certificate, ribbon or prize. (From Kid Concoctions: ISBN: 0-9661088-0-9)
· Buy birdseed to feed the birds in the park.
· Roast marshmallows or hot dogs over an open fire.
· Plan a THEME Date. A few ideas include BBQ Western, Hawaiian or Tropical, Sports, Carnival, Garden, Pirate, Wizard, Princess, Safari, Outer Space/Alien, Any Holiday such as; Christmas, Easter, Valentine, Patriotic, Thanksgiving, New Years Eve, St. Patrick’s Day, Cinco de Mayo, etc. Any era such as the 20’s, 30’s, 40’s, 50’s, 60’s, 70’s, 80’s, 90’s, turn of the century, or futuristic, etc. Or plan any culture or international date i.e. Italian, Mexican, Greek, Brazilian, Southern, Canadian, African, Asian, Alaskan, etc.
· Photography Date. Pick the backdrop and scenery at a number of great locations – Parks, Mountains, Lakes, Historic Buildings, Tourist Attractions, etc.
----------------------------------------
Find a quiet, secluded area with no cell phones, Internet, TV, or any other electronic distractions and ask your date these questions. If you've known each other for a long time, see if you can complete your dates answer correctly. Since some of these answers may change as we get older, try to think of how your date would answer these questions today.
· Where is your family heritage from?
· Where is your favorite vacation spot?
· What is your favorite color?
· What is your favorite book?
· What kind of trees would you love to have on your property?
· If you could build your house out of any kind of building materials, what would they be?
· What is the age you have enjoyed the most, so far, in your life?
· What is your favorite breakfast meal? Dinner meal? Snack?
· Who is your favorite basketball team?
· Who is your favorite football team?
· Who is your favorite baseball team?
· Who is your favorite singer or group of singers?
· Name a favorite teacher you have had in your life? What impact did they have on you?
· Throughout your life, name someone famous that has influenced you in your life.
· Name something you would like to receive for Christmas, Halloween, your Birthday, Easter, 4th of July, Valentine's Day, St. Patrick's Day, Memorial Day, Labor Day, Graduation Day, your Anniversary, when school ends, etc?
· Name one thing you would like to do for Christmas, Halloween, Birthday, Easter, 4th of July, Valentines Day, when school ends, etc?
· Name one place you would like to go for Christmas, Halloween, Birthday, Easter, 4th of July, Valentines Day, when school ends, etc?
· What was the best thing you ever did on Christmas, Halloween, Birthday, Easter, 4th of July, Valentines Day, when school was out, over Labor Day, Thanksgiving, St. Patrick’s Day, on your anniversary, in the winter, summer, spring, fall, etc.?
· Name the scariest, most unusual or most exciting thing you have ever done? Or a trip that you’ve been on?
· Name a time when you were locked out of your car or your house. What did you do and how long did it take you until you finally got in?
· What do or did you like most about…. your favorite animal, favorite relative, favorite teacher, favorite friend?
· What do YOU think is one of your BEST talents, sports, hobbies, skills?
· What is one of your favorite things to do when you are alone?
2.04.2010
Join my Feed a Family Group...
In my Feed a Family Group, you'll learn how to cook your family delicious meals, using common ingredients in their most basic and simple forms. No fillers, no chemicals, no preservatives.
2.03.2010
Mark your calendars to attend each monthly Provident Living Dinner and Workshop
Dinner and Workshop
Provident Living Specialist/Instructor: Sheryl McGlochlin
Email: sheryl@liveandthrive.com
Cell: 801-278-5313
Home phone: 801-930-5411
Location: LDS Church Building (5400 So. Holladay Blvd.)
Saturday, Jan 9, 6 - 7:30 pm
Saturday, Feb. 6, 6 - 7:30 pm
Saturday, March 6, 6 - 7:30 pm
Saturday, April 17, 6 - 7:30 pm
Saturday, May 8, 6 - 7:30 pm
Saturday, June 19, 6 - 7:30 pm
Saturday, July 31, 6 - 7:30 pm
Saturday, August 14, 6 - 7:30 pm
Saturday, Sept. 18, 6 - 7:30 pm
Saturday, October 9, 6 - 7:30 pm
Saturday, November 13, 6 - 7:30 pm
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