Why do my son and husband wear light weight clothes in winter and then turn on the heat? Or, wear heavy clothes in summer and complain they’re hot? Don’t they realize it’s a lot cheaper to put on temperature appropriate clothing than use the fan or heater?
And, though I haven’t actually taken a survey, I think that this is pretty common in many homes. People either wake up in the morning and wear whatever is most attractive without thought for the weather or they wear what is comfortable in the morning and don’t change as the temperature fluctuates throughout the day. Either way, they give no thought to dressing for the weather.
For now on, I will not be accepting any requests for turning on heaters or fans from people wearing inappropriate clothing. You want to be comfortable? First change your clothes. Afterwards, if you are still too hot or too cold, then we will discuss it.
If they are annoyed with me, I don’t care. I’m betting my next utility bill will provide me with all the comfort I need.
I love to make baked potatoes. Not only do the kids adore them, they are very easy to throw together. Here are a couple of my favorite spuds.
The Everything Potato
Stuff a baked potato with everything you have in the house. This includes butter, salt, sour cream, chopped chives, veggie bacon and anything else you love. Yummy!
The Pizza Potato
Top a split potato with marinara or pizza sauce plus shredded cheese. Be sure to reheat the potato long enough for the cheese to melt.
The Sloppy Joe Potato
Slice a baked potato down the middle. Top with Vegetarian Almost Joes. Shredded cheese is optional.
The Double Cheesy
Combine drained cottage cheese, shaved Parmesan, chopped green onions, white pepper, basil, garlic powder and paprika. Mix well and add to your baked potato.
Stuff a potato with leftover cubes of meat or chicken, plus the sauce that originally accompanied it. If you have any veggies left from the meal, that’s a bonus.
Sweet Potato Deliciousness
Scoop out the insides of the potatoes. Combine the flesh with butter, brown sugar, a pinch of cinnamon, miniature marshmallows and chopped pecans. Re-stuff the potatoes and bake for 20 more minutes.
Here are some other quick ideas:
sauteed onions w/ or w/o garlic
lightly steamed cauliflower and cheese
ricotta (plain or seasoned with salt, pepper and fresh herbs of any kind)
lightly steamed broccoli and cheese
garlic salt, black pepper, paprika, red pepper, chives, butter, sour cream, or plain yogurt, grated cheese, black olives
butter and cream of celery soup
Parmesan cheese sprinkled over another topping
garlic, vegan chicken broth, sour cream, pepper, Parmesan and paprika mixed with mashed potatoes
cheese, sour cream and veggies
plain or herbed cream cheese (you can make your own)
fresh snipped herbs like parsley, tarragon, chervil, chives…don’t mix
feta with or without the addition of sour cream
salsa, shredded cheese and some sour cream
chopped leftover cooked veggies with some kind of creamy topping
grated cheese and grilled onions
tomatoes, green onion, pepper, salt and balsamic vinegar
butter, salt, pepper and lightly steamed, sauteed or microwaved bell pepper slices
cream cheese mixed with handful of hot cooked veggies
black beans and salsa
sour cream (low-fat is okay but non-fat won’t have enough creaminess)
sauteed peppers and onions
plain yogurt or plain yogurt seasoned with salt, pepper and garlic
broccoli or spinach dip
sauteed green peppers, onions, sour cream, butter, salt and pepper
If you have additional toppings to recommend please email me in the comment section. I will be happy to publish your suggestions along with your name.
source: Katie Inglis
1/2 cup uncooked spaghetti, broken into small pieces
3/4 cup rice
2 tablespoons oil
2 cups water
quantity of chicken bouillon powder to make two cups broth (I use vegan/parve)
garlic and pepper, to taste
Brown spaghetti in oil till it starts to turn slightly golden. Add rice and continue cooking a few more minutes. Add bouillon powder plus water and simmer till water is absorbed. Add garlic and pepper to taste. Stir well.
For a fancier dish, try all three variations at the same time. For an every day dish, try just one of the variations at a time.
1. When cooking is completed, add 1-2 tablespoons soy sauce to taste.
2. Add 1/3 cup chopped almonds with the water. Continue with recipe as directed.
3. Add a small, finely chopped onion with the spaghetti. Continue with recipe as directed.
source: Stan Wiechers
Assume the airline will lose your luggage. Mine was lost going to the US and coming back to the Middle East. Plan accordingly.
1) Be sure to mark all pieces carefully in at least two places.
2) Take your valuables with you in your carry on.
3) Get supplementary luggage insurance.
4) Divide clothing between pieces of luggage to insure you have something to wear.
5) Don’t be shy about calling the Lost and Found Department. It helps.
New security polices make air travel safer, but are hard for the traveler.
6) Don’t bring drinks, lotions, shampoos or mouthwashes in your carry on. They will be taken away by security.
7) Make sure your passport, ticket and ID are easily accessible. You will be asked for them several times.
8) Be sure to take your laptop and large electrical appliances out of you carry on and place them in one of the buckets that are provided, ahead of time. Otherwise, you’ll slow down the lines.
Maneuvering Through The Airport
I traveled through five airports this summer. Most were enormous, especially the international airports. Your carry on needs to be designed for a lot of trudging.
9) Try to take as little as possible in your carry on or make sure your carry on is on wheels.
Most airlines recommend that passengers arrive at the airport two hours ahead of time for domestic flights, and three hours ahead for international flights. In addition, may flights are delayed. You need to prepare carefully for the wait time.
10) Try to avoid buying anything at the airport. Prices are inflated 2-3 times normal.
11) Bring a few aspirin if you’re prone to aggravation headaches.
12) A book or two, plus a laptop and cell phone make the time go faster.
14) I find puzzle magazines and hand held games are also helpful.
15) Go to the bathroom a few minutes before your flight. You may not have access to a restroom for at least an hour, once you get on the plane.
Airline food is not always the tastiest or served in large enough portions. Plus, wait time between connecting flights can be several hours. Pack enough food to avoid having to purchase any at the airport.
16) Eat right before leaving for the airport, but avoid greasy foods.
17) I always bring a variety of foods to the airport. Chips, sweets, fruit and a sandwich are all good choices.
18) Drinks will be taken away by security, so get a drink from the water fountain, or bring money to buy drinks.
After reading over these tips, you may decide I’m being overly cautious. But after an entire month of heavy travel, I assure you, I’m not.
I adore book journals. I started collecting them about three years ago and I’ve never stopped. I have a ton of them, and this is my favorite.
Below, are some of the sections and activities that I particularly enjoy. Click on the photos for a better look.
This section is for writing your favorite passages from the book, plus listing topics that you’d like to learn more about.
Here is an activity page. I listed my favorite authors, current favorite books, favorite young adult books, etc.
This is one of my favorite parts. I enjoyed identifying what aspects of the book drew me to it and then finding more books of a similar type.
Another fun activity page to fill in. Actually, a lot harder than it looks, because I had to remember all the books I’ve read recently.
The book includes lists of award winning novels. It has space to check them off as you complete them. I was motivated by this to read books out of my usual genre, and wound up discovering some great new (for me) titles like Invisible Man and The Great Gatsby.
There it is, all the things I love about this book.
If you have a reading journal you’d like to recommend, please leave a comment with it’s name and an explanation of why you love it in the comments.
source: Nathanael Coyne
I’ve long made roasted potatoes, but mine always come out crispy instead of soft. While crispy is delicious right out of the oven, it becomes soggy after just a short while. Since I often make food several hours before serving it, this was a problem for me. I needed a recipe for a roasted potato that never developed a crust.
In stepped my sister-in-law to save the day.
I received this recipe after trying it out at her home. It’s easy to make, delicious and stays nice for days. The only problem is that it is higher in calories than my usual potato recipes, so I can’t make it as often as I’d like.
6 medium potatoes, cut into quarters or eights
6 tablespoons oil (I’ve used both olive and canola successfully)
1 1/2 tablespoons sweet paprika
1 tablespoons salt
pepper to taste
Preheat oven to 350 degrees.
Combine all ingredients in a large pan, making sure there is no overlapping.
Cook till soft (1 to 2 hours, depending on the size of the potato pieces).