So Long Microwave

My microwave oven was on it's last legs, but still hanging on by that proverbial thread, or wire, as the case may be. Fearful of killing it, we were cutting back on our usage, yet still trying to squeeze every drop of energy out of it before it went up in a puff of smoke (or a blaze of glory).

Then we noticed a strange thing happening. Certain jars that we store on a shelf above the microwave began popping... gently exploding. Semi-solids, like lard and peanut butter, were melting within their containers. It didn't take a genius to figure out that the five year old, lower end model, kitchen appliance was the culprit. I don't think it was ever meant to live this long, and as it lay on it's deathbed, it had begun belching radiation with every use. Not good. If it was causing damage to the food stored within its vicinity, then what might it be doing to our bodies when we are in its vicinity? So, in December, just days before Christmas, we tossed it out with the trash. I also decided that we were not going to replace it (not that we could have afforded to anyway).

Getting rid of your microwave is a lifestyle change, for sure. Just in the same way it was a lifestyle change when you first got that microwave. I'll bet you microwaved everything. The biggest benefit was the time you were saving by not "slaving over a hot stove". Working Moms could still serve a full sized home cooked meal. Holiday dinners were far less stressful. You could throw a casserole or a roast into the belly of the beast, and then go take a bath! Hot leftovers in two minutes flat. I'll bet you were even microwaving popcorn before microwave popcorn was even a thing (using the brown paper lunch bag method)! 

And then came a new generation of microwavable foods. Even foods that weren't microwavable suddenly had new microwavable instructions! We find ourselves no longer cooking, but really just heating things up. Two minutes for this, five minutes for that, and then you find yourself tapping your foot or drumming your fingers while waiting for the beep. "Come on, Man, I don't have all minute!" What happened to the glory of time saved? I just don't know.

Here's what I do know: the microwave uses much less energy than the oven. I mean, the oven has to preheat for fifteen to twenty minutes before it even reaches cooking temperature. But here's what I've learned: we are less apt to cook and eat frivolous foods when we have to prepare it, and cook it the old fashioned way. So in turn, the oven is being used far less than the microwave ever was. Which also means we're eating much healthier! Let's face it, most of those prepackaged, over processed microwavable things aren't really food. They're just microwavable things. Also keep in mind that you can buy all the fresh organic food in the world, but once you nuke it, you're reducing the nutritional value to that of a microwavable thing.

The worst part of this new lifestyle, for me, is that I have to plan our dinners one or even two days in advance so that I can thaw the appropriate meat, in the proper way (in the fridge, overnight). When I forget, then I thaw the meat in the second best way (in a dish of temperate water). And I have to consider the number of pots, pans, and stove top burners that I'll be using. Obviously I can't just throw the broccoli into a glass bowl and nuke it when all four burners are already in use.

But I also find that I'm actually starting to enjoy cooking again. When you actually cook, you become a chemist, a chef, an artist... not just a long fingered button pusher.

Here are some links to get you started on your microwave education and will hopefully result in your own anti-microwave revolution.

The Hidden Hazards of Microwave Cooking: (Health Science.com) This is an extensive, in depth article citing experiments and  case studies. Long and sometimes complicated, but well worth the read.

Hidden Hazards of Microwave Cooking : (Mercola.com) Another extensive article citing case studies.

Microwaves Are Bad For You : (MedicalDaily.com) Here's a brief top five list of the reasons to avoid microwave ovens.

A New Life For Your Holiday Leftovers

There is indeed such a thing as "too much on your plate", and "too much too soon", and oddly enough, "too much information", but it might just be impossible to have too much turkey on your Thanksgiving table. In fact, I always make sure to buy a much larger bird than my family has need for, and here's why:

Every year, during the holiday season, my food budget gets stretched so thin, you can see through it!

First, there's the appetizers; usually a raw vegetable platter consisting of broccoli, carrots, celery, aside a plate of pepperoni, pickles, and cheese. Then there's veggie accessories; blue cheese and ranch dressings, and maybe a french onion dip.

The main course, of course, is the big bird, and it's typical American Norman Rockwell side dishes. Sometimes they are traditional, and sometimes gently tweaked to make it our own. We might even serve a baked pasta because.. well... lasagna.

Then we finish it off with an variety of desserts; various fruit pies, cookies, and chocolate (in any one of it's glorious forms).

Let's talk about beverages;  cold sweetened green tea, home brewed, and an assortment of colas that I oddly enjoy, even though I firmly protest the consuming of colas. If we are having guests, we would also include something alcoholic that can be mixed with said colas. Best of all, a choice of french roasted coffee or a cup of Folgers Gourmet Caramel Drizzle (it's what regular coffee hopes to be when it goes to Heaven).

Man, it's a good thing I bought that extra large turkey, because we're going to be eating leftovers all the next week, or longer, and isn't that what this post is all about?

Most of the leftovers are devoured the following day through simple leftover dinner plates and a few, of what has come to be known as, Ross's Thanksgiving Sandwiches. After that, things get interesting.

What To Do With All That Leftover Turkey

First pick the living hell out of that turkey carcass. That reminds me... you should remind me to tell you a funny story about a turkey carcass. Turn that sucker upside down and inside out and remove every edible chunk of meat that there is. It's a good idea to separate the turkey meat into zipper lock bags or plastic storage containers, according to the meals you tend to make during the week, and pop them in the freezer for when you need them.

Now, boil the living hell out of that turkey carcass. Boil it until the bones are bare. You can even break a few in half and let the marrow boil right into your broth. Strain out all of the "stuff" and let your broth sit and cool. In the meantime, sort through all that "stuff" and separate any good usable meat from the bones, fat, and gristle. When your broth is completely cool, pour it into a covered container, and put it into the fridge. After a few hours, you can go back into it and scoop off much of the fat that has congealed on the top. Save the broth in the freezer.

BBQ Turkey Sandwiches : Thaw one or two of your zipper lock bags of frozen turkey. Simmer it in a pan of your favorite barbecue sauce. Add a little bit of water to make it just slightly more fluid. Throw in some chopped onion and a squirt of pickle relish, and slowly simmer uncovered until it thickens. Serve on burger buns, or sub rolls! 

Turkey Soup : Simmer up that broth you make while boiling up your carcass, or your turkey's carcass rather. Season it up with garlic and onion powers, salt, pepper, sage (I use lots of sage!), rosemary, thyme, basil (I use lots of basil!), add one of your frozen zip lock bags of turkey (I don't even both to thaw it). Add your veggies. I usually toss in a medium sized bag of a frozen mix (carrots, corn, peas, and green beans). If you'd like, then a few minutes before you're ready to serve, you can add some rice or noodles.

Turkey Alfredo : Thaw out one of your zipper bags of frozen turkey. Warm it up in a skillet with a dash of oil. Add veggies. It can be a bag of frozen Chinese stir fry veggies, or your own fresh chopped carrots, broccoli, onion, and red pepper. Add some butter for more moisture, if necessary. Add a jar of your favorite Alfredo, or Parmesan sauce. Serve over, or tossed with thin spaghetti noodles, or fettuccine.

Turkey Salad Sandwiches : Thaw out a zipper bag of frozen turkey or two. I like to shred and chop mine in the processor (or blender). Then add mayo, chopped onion and celery, a squirt of pickle relish, and some seasonings (sage, salt, pepper, basil, parsley, garlic powder and such.

Biscuit Recipe For More Than Just Biscuits

I found this biscuit recipe online, and used it for... well, biscuits... with homemade sausage gravy, and it was great.  But then I thought... "Hey, I'll bet I can use this biscuit dough for all sorts of things."  And what do you know,  I was right!

• Loosely mix together 2 cups of loose flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt
• Now use a fork to cut in 1/2 cup of shortening.
• When there is no more loose powdery flour, and it mix has the consistency of course bread crumbs, then stir in 3/4 cups of milk.
• Combine it with the fork until the mix turns to a sticky dough.
• With floured hands, pull the dough away from the bowl, and slightly knead together into a ball. Lightly flour the outside of the dough ball, until no longer sticky.
• Roll out, and cut into circles.
• Bake at 450 for ten minutes.

The thickness of the dough depends on what you're going to use it for. These biscuits really don't rise, so may I suggest cutting them a tad bigger than 1/4 inch thick. But they are slightly "dense", so roll it thinner if you're going to... say...

Have These... with ham & cheese!

Take your favorite lunch meat and cheese, roll it up into... well, rolls... and bake them for about the same amount of time.

I also rolled up some shredded chicken, that was sauteed in barbecue sauce and sweet pickles.

Other Ideas:

• butter the dough after rolling it out, and spread a cinnamon sugar mixture over the top. Roll up and slice, (before or after baking) for cinnamon buns!
• Spread pasta or pizza sauce over the rolled dough, and sprinkle with mozzarella cheese. Roll it up, baste it with garlic butter, then bake!
• Roll up some Sloppy Joe for a not so sloppy roll!
• Make a hot tuna roll!
• Roll up any of your favorite fruit pie mixture, and sprinkle with confection sugar after baking!

Shopping In The Neighbor's Grocery Garden

I know that I have barely begun to tell the story of why we love our new rental house so much, but I have to jump ahead for minute to pay homage to my neighbor... who just happens to be one of the things we love about our new rental house.

He stopped by yesterday to gift us with a jar of his homemade pickles. Pickles that are made from the abundance of cucumbers he's had in his garden, and using an old family recipe. Well, I thought it was just the sweetest, kindest thing... 

...Until he stopped by again  today and we got to talking about our fledgling veggie garden and how we are looking forward to building a raised bed, and somehow fence it in (to keep the local wildlife from enjoying it more than we will).  At that point, he invited me to his front yard to tour his expansive, fenced in garden, complete with a pond and a bullfrog that we often hear croaking on summer nights.

Before I knew it, he was pulling carrots, tomatoes, peppers, and squash, and layering them into my arms!  It felt like grocery shopping!  He then offered me all the materials we would need to create our raised bed.

Here's the kicker... he had no idea how much we are struggling right now... between our moving expenses, Hubsy's recent medical issues, and my son's inability to find employment in the area.  It was probably going to be another grilled cheese dinner tonight. But the Universe works in mysterious ways, and instead we ended up with this:

I wilted the carrot tops in some olive oil, salt, and diced garlic, and then paired them with some leftover crunchy garlic croutons.  I chopped the carrots, tomatoes, and squash, and stir fried them with butter, salt, pepper, oregano, and basil, and we ate this:

sure beats a grilled cheese sandwich

So, let me edit my previous statement.  Not to eliminate the "sweetest", but to upgrade to kind and generous.  Have I mentioned how much we love our new rental house?

Mini-Potted Pie Recipe Review

"Chicken Pot "Pie-Cakes" via "Sassy N Simple Facebook page

I shared this recipe on my own facebook page last week, with a promise that I would let you know how it turned out.  In case you missed it, here's the recipe again:

Chicken Pot "Pie cakes"

Ingredients:

• 1-2 chicken breast, cooked and diced
• 1 (14.5 oz) can cream of chicken soup
• 1 cup Green Giant Valley Fresh Steamers frozen mixed veggies
• 1 cup shredded cheddar cheese
• 1 teaspoon onion powder
• 1 teaspoon garlic salt
• Dash of black pepper to taste
• 2 (10 oz) cans Pillsbury biscuits

Directions:

Preheat your oven to 400ºF.
In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, pepper and spices. Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides. Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark. Let rest for about 3 minutes and dig in! 

_________

First of all, is it just me ... or is it NOT incredibly difficult to flatten out those pre-made canned biscuits into the muffin tin?  I'm sure they're putting elastic in those suckers to make them constantly and instantly revert back to their original shape.  Is there a secret to this task that I'm just not aware of.  Please, somebody clue me in.  I ended up having to combine two biscuits per pie, and rolling them out with a rolling pin on a floured board.  But I liked the result.  I had enough dough to drape over the edge of the tin, so that after filling the cups, I could fold the extra over the top.  The filling, by the way, was just dee-lish!

I did NOT take photographs of my finished product because they did NOT come out as cute as the photo above.  But they were cute, in their own way, and my family loved them ... even the ones who aren't particularly fond of pot pies.

I WILL make these again.  They are yummy, and they're very cost effective.  However, next time, I WILL roll my own biscuit dough and cut the rounds to a larger size.  If you decide to make them, let me know how they turn out for you.

Easy Enchiladas

Just a reminder to ya'll: I am no chef. In fact, I'm quite the lazy cook. But my shortcomings aside, I certainly do feed my family well.  I rarely follow a recipe, so I'll rarely give you one. These are merely ideas, and suggestions of what you can throw together to make something yummy and interesting.

All you'll need is a package of soft flour tortillas, a large jar of salsa, a package of shredded cheddar or Mexican style cheese, and a pound of ground beef.  Spread some salsa in the bottom of a large baking dish, to keep the tortillas from sticking. You can also use some kind of no stick spray, but the salsa is tastier.

In a large mixing bowl, combine the browned ground beef, the bag of cheese, and the jar of salsa.  

Be sure to set a little cheese and salsa aside, to spread over the top of the enchiladas before baking. 

Spoon your mixture onto a flour tortilla, and roll it up. 

Line up your enchilada rolls in the baking dish. Spoon the extra salsa lightly over the top, and then sprinkle the extra cheese on top.  Sometimes I run out of tortillas before running out of the ingredient mixture, so I sprinkle that on top of the cheese, that I've sprinkled on top.  Bake it in a 350 degree oven for about twenty minutes. You're really just trying to melt all the cheese, and get everything good and hot.

That's it! It'll give you about sixteen enchiladas. You'll have to adjust the amount of ingredients you use depending on how many people you intend to feed.  For my family of five, who loves this meal, I double up on everything. You can make it as spicy as you want by choosing either mild, medium, or hot salsa. For extra interest, add some black beans, or Mexican style rice (pre-made). Sometimes I add a can of black olives, mushrooms, or extra diced tomatoes.

My children cheer when I say that it's enchilada night, and I have to hold my husband back from sneaking some off of their plates! I hope you enjoy the same satisfaction.

Zucchini Carrots & Rice, Oh My

This is definitely one of my favorite meals to make, and hey, I think my family enjoys it too, but that's not important right now.  Right now let me tell you simple it is, and most importantly, how healthy!  Did I mention that it's also cheap-O.  Oh Lord, I'm being possessed by Rachel Rae!  (Yeah, in my husband's dreams).

Sausage, Carrots, Zuccini

Here's what I do...

I slice up some sort of prepackaged sausage, like a kielbasa, and I toss it into my big, hot, cast iron skillet with a little butter.  As it sizzles, I stir it around a little, you know, so it doesn't stick and stuff.  Then I slice up a couple of zucchinis, and toss them in.  Then I slice up... or sometimes ... dump in a bag of pre-washed, pre-shaved baby carrots. (I actually put the carrots in first, because they're harder, and will take longer to soften than the zucchini).  I add some salt, some pepper, and a little Italian seasoning mix (oregano, basil, garlic, parsley). 

While all of that simmers over a low heat, I start a couple of boxes of Zatarain's Garlic Butter Rice mix in another pot.  Hec, I'd really rather do it in the microwave!

By the time the rice is done, the veggies are a bit more pliable, but I have to be careful not to over cook it, or the veggies lose precious vitamins (but it'll still taste great).  Serve the rice on the side, or pile the veggies on top.  That's it.  It takes about twenty minutes.  Less, if you're a faster slicer than I am.  And you know what else is great?  It's even easier when you have the kids make it for you!  

served over rice

What To Do With Too Many Carrots!

I don't know what came over me when I saw that ten pound bag of carrots on sale for six bucks.  I do love a good deal, but I'm smart enough to walk away if it isn't practical.  I'd love to take advantage of all the advantages of buying in bulk, but with the limited storage space that I have at my disposal... whatever can't be used within a week and a half ends up down the disposal.

So, why was I so giddy, as I lugged that ten pound bag over to my grocery cart?  Maybe it was the idea of slipping some weight training into my day.  I would, after all, have to carry it out to the car, along with the other fifteen loaded plastic bags.  Then into the house, and lift it up onto the counter, and then over to the fridge.  Whew, I'm sweating already.  Just kidding... that's what husbands are for.

So, yesterday, I wrangled that bag out of the crisper ... how did we even get it in there?  It was like trying to pry Austin Powers' Fat Bastard out of a Volkswagen Beetle.  I mean, do you have any idea how much a single carrot weighs?  Now imagine ten pounds worth!  Since I was on my knees anyway, I said a little prayer that Bugs Bunny and Roger Rabbit would show up at my door, with the brims of their fedoras pulled down low, Tommy guns in hand, demanding a protection payment.  I ended up on Google learning how to freeze carrots.  Oh well... God works in mysterious ways.

Did you know that there's more to freezing carrots than just tossing them into the space between the ground beef, and the Hot Pockets?  Strap on your step counter, because there are steps.

Step 1:  Peel and cut the ends off of your carrots.

 

Step 2:  Chop them up however you like them.  I like the little circles.  Depending on the size of the carrot, you get little penny, nickel, and quarter sized pieces.  Some of my carrots were so big,  I had to stop chopping halfway through, or it would've been like eating half dollars.  I put those chunks aside for later.

Step 3:  Blanch them.  No, that doesn't have anything to do with The Golden Girls.  It means immerse them in some rapidly boiling water for no more than three minutes.  Then take them out and immerse them in some ice water to immediately stop the cooking process.  Then drain, and maybe even pat them down with some paper towels, just to remove a little excess water.

Step 4:  Pour them into some sort of storage container, like a ziplock freezer bag.  My zipper bags aren't freezer proof, so I wrapped them up in one of those Debbie Myer produce bags first, and then zipped them up.  Now they can be stored for up to six months.

So, what did I do with those huge carrots chunks that I set aside?  I cut them into sticks, and stored them in the fridge in several Glad food containers.  The kids like to take them in their lunch bags.  They also make good snacks in the evening.  It's healthier than all that microwave popcorn I typically munch on during Desperate Housewives.

Maybe I was channeling Bree Van de Kamp yesterday.  I wish I had her cookbook.  I still have about six pounds of carrots left in the crisper.  I wish that Barred Owl hadn't eaten that cute little bunny, that used to feed in my back yard last Spring.  I need him now.

Oniony Cheesey Stuffed Peppers

Green peppers are one of the easiest things to grow at home.  I can't seem to do it, but you can thank my nemesis tree for that.  (For those of you who don't know about my nemesis tree, you can catch up by reading this post from my nature blog).

Luckily, though, green peppers are on sale at the grocery store more often than not.  But what to do with them once I have them?

I like to slice them up and saute them in some butter, with sliced onions and smoked sausage. Hubsy likes that too, but he also likes to stuff them.

So last week Hubsy did just that.  The usual stuffing is some sort of rice and ground beef mixture in a tomato sauce ... but aaaah ... I hate that. So, we switched it up.  Instead of adding rice to boiling water, we added it to onion soup!  What a flavor boost!  After stuffing the rice and beef mixture into the peppers, Hubs topped them off with shredded mozzarella cheese before baking them.

As you can see, we served them with some fresh, sweet corn on the cob. First, we stuffed the peppers, and then we stuffed ourselves!

Homemade Spice Mixes In Recycled Jars

You would think that my recycling bin is a theme park ride, the way the cans, bottles, and jars are lining up to get in.  So much so, that I'm thinking of installing velvet ropes on the kitchen counter.  Let them do the same cattle dance that we all do, while waiting for the next available seat on Thunder Mountain.

But while staring at the row of clean, empty glass jars the other day, I got an interesting idea.  Recycling isn't just about sending these things off to be broken down, and smelted back into usable glass products.  It is also about reusing items, in new and different ways.

So how about filling large glass containers, like mayonnaise and peanut butter jars, with ready made spice mixtures?  You might spend four dollars at the grocery store to get less than an ounce of a specifically designed spice combo.  While I can spend the same four bucks on dollar store spices, mix them up myself, and fill a sixteen ounce pickle jar.  The dollar store often stocks basil, oregano, chopped and powdered onion and garlic, cinnamon, red pepper, meat tenderizer, paprika, and bacon bits.  Not to mention salt, pepper, and bouillon.  They even have specialties like lemon pepper, and Italian mix.  When spices at the grocery store go on sale, or if a coupon becomes available, then gather up things like thyme, rosemary, sage, cumin, bay leaves, and others.  You can save a lot of money, by stepping over to the international aisle, and buying certain spices, by the bag, in their whole natural form.  You can chop up a twig of rosemary yourself, can't you?  If you're handy enough to grow your own herbs, you can save even more.

So, what to put in these jars?  That depends on what you cook the most.  My family is a big fan of Italian food.  In fact, my kids know nothing about Cool Hand Luke and Butch Cassidy, but they sure know Paul Newman makes spaghetti sauce.  So, the biggest jar I have will hold a  mix of garlic powder, salt, black pepper, parsley, basil, oregano, sun dried tomato, red pepper, and even a touch of sugar.  This is my sauce jar.  Ready to just be poured into a large can of unseasoned tomato sauce.

A good mix for seafood or chicken might consist of a store brand lemon pepper combo, tossed with red pepper, garlic, onion, parsley, and dried lemon peel.

Okay the rest is up to you.  What do use in your beef stew?  Your chicken soup?  What would you rub onto your steak as it sizzles on the grill?  How would you season a roasted chicken or turkey?

An added bonus to this idea is that a large jar of mixed spices, makes a nice gift for anyone who cooks, and that's just about everyone.  You can design your own label on the computer, print it out, and secure it to the front of the jar with a large strip of clear packing tape.  Attach a tag, with a list of the ingredients, with a piece of ribbon tied around the neck of the jar.  Viola, you're Martha Stewart!      

How To Get Your Family To Bond Over Dinner

I have this idea, like many other mothers, that the evening meal should be a time when all members of the family gather together to feed not only our faces, but our need for togetherness. Sounds a bit sappy, but it's true.  All the experts agree.

So many times, my family's dinnertime routine has revolved around the television, and not in a good way. Sometimes "Dinner and a Show" is an awesome treat.  But often, we just end up vegging out, so mesmerized by the flickering, flashing screen, that we hardly notice the others are present. Well, unnoticed at least until The Boy spills the cherry Kool-Aid on the beige microfiber recliner.

So, once in a while we play The Dinner Game. It is merely a deck of homemade cards, easy and fun to make; a great project to do with the kids.

Cut them from construction paper and decorate with stickers, or design and print them on the computer!  The Punkin and Princess decorated ours, using our sizable rubber stamp collection. On the front of each card, pose a simple question, or designate a topic. Make it a good conversation starter. 

Here are some examples:

• What sucked about today?
• What was awesome about today?
• Tell us something that you like about your sister (or mom, dad, brother, grandma).
• Did you like what you were wearing today? Why or why not?
• FREE CARD (talk about anything you want)
• If a genie granted you one wish right now, what would you wish for?
• Talk about something that made you laugh today.

Use a card to remind the family of a certain memory or funny story that might spark laughter or conversation. Throw in some action cards, too.  Like these:

• "Who remembers the time that the old lady farted during the museum tour, and then turned around and blamed it on Dad?" Now just sit back and laugh!
• Ask if anyone needs a refill on their drink, and then get up and get it for them.

Chris Rock says that Dad gets the big piece of chicken, and I say he gets the first card too! Start with the head of the table, and work your way around, one at a time. Set a limit on the total number of cards, or play until mealtime is over.  Be sure to construct lots of cards, so that the family doesn't get bored of the same ones over and over. We even laminated our cards to protect them from gravy splatters and greasy fingerprints.  And who says you have to do them during dinner, anyway?  Family game night?

Make your own rules, and have fun with your family!

Why You Should Leave That Cola On The Shelf

It's important for everyone to rethink their consumption of carbonated soft drinks. Several years ago, I made the decision to stop buying soda for my family. Like many other American families, we had a special section in the kitchen, or garage, where we kept a stockpile of Cola 12packs, and we each drank two or three cans a day. Then through some special research, from medical sites, nutritional, and even spirituality sites, I learned just how detrimental this can be. Now, for my family, cola is a special treat, served only on special occasions, holidays, and restaurant visits. I'm offering the public some information that I have come across. Read it, and consider it. But please, don't take my word for it, research it yourself, and make a wise, informed decision.

• A research hospital in India had found a relationship between carbonated soft drinks and a documented increase in esophageal cancer, a fatal disease. Consumption of carbonated beverages in the U.S. has risen 450% in the last 50 years. From 10.8 gallons per person a year to 49.2 gallons for per person. The rate of esophageal cancer has increased by more than 570% in 25 years. The same trend is happening around the world. The Indian researchers say: "Soft drinks cause the stomach to distend, which in turn causes the gastric reflux associated with esophageal cancer".

• Trade in that can of soda for a bottle of water! Soda contains about 10 teaspoons of sugar and 150 calories per 12-ounce can. Perdue University reports that if you drink soda and you don't eat less food to make up for those extra soda calories, of course you will gain weight. Calories count. Plain old water is still the best way to quench your thirst fast. It's easy to digest and very accessible. Besides, it can help quell those hunger pangs so you'll eat less.

• Wait 30 to 60 minutes after drinking soda, before brushing your teeth! Cola is so acidic, that it can actually dissolve the upper layers of the tooth. Waiting to brush allows the tooth enamel to mount its own defense against acidic erosion, through protective agents in the saliva that repair and rebuild tooth enamel. Brushing too soon not only destroys this opportunity, but also brushes off the affected layers of the teeth. Drinking carbonated beverages from Dr. Pepper to Diet Coke, which are easily available in many middle school and high school vending machines, is the major cause of tooth erosion (when the protective enamel coating on teeth wears away) in teenagers. It's not tooth decay, which is due to lots of sugar. Instead, erosion is caused by acidic substances in drinks. Erosion not only weakens the teeth, but also can cause thinning or chipping of the tooth edges.

• Phosphoric acid in colas causes calcium to be pulled from the bones, and eliminated from the body through the kidneys. If your phosphoric acid intake is higher than your calcium intake, then this is a major concern. Even if you take calcium supplements, or consume calcium fortified foods regularly, this may not be enough. You see, there are also hidden phosphates in our meat products, and packaged meals. You may not have control over some things, but you have total control over whether or not to add that extra phosphate to your diet through cola products.

Let's take a look at the other uses for the cola that we've all been putting into the soft tissues of our bodies:

1. Many American highway patrol officers carry "Cola" in their trunks, to remove blood stains from the highway after a car accident.

2. A piece of meat will be nearly dissolved after soaking for two days in a bowl of "Cola".

3. Pour a can of "Cola" into the toilet bowl and let sit for one hour, then flush clean. The citric acid in "Cola" removes stains from vitreous china.

4. A crumpled piece of aluminum foil, dipped in "Cola", will remove rust spots from chrome car bumpers.

5. Pour A can of "Cola" poured over a car's battery terminals to bubble away the corrosion, allowing a better connection.

6. Loosen a rusted bolt by applying a cloth soaked in "Cola", let sit for several minutes.

7. "Cola" can be used to clean road grime from dirty windshields.

8. Empty a can of "Cola" into a load of grease stained clothes, add detergent, And run through a regular cycle. The "Cola" will help loosen grease stains.

9. The phosphoric acid in "Cola", at a level of 2.8 is enough to dissolve a nail in approximately 4 days.

10. Commercial trucks that carry concentrated "Cola" syrup, must display the hazardous material warning placards that are used for highly corrosive materials.

11. Truck drivers and mechanics have been using "Cola" to clean their engines for nearly 20 years, including those who drive "Cola" trucks!

(A particular popular brand of cola had been named in these statements, as I researched them from around the internet, but I have replaced the name with "Cola". Although all dark colas are harmful, perhaps this one particular brand may have more of those harmful ingredients than others. I will leave it to you to figure out which one.)

How To Make & What To Do With Breadcrumbs

Lately the park rangers in our area have been asking people to refrain from feeding the ducks and geese at the local lake. It seems that the abundance of potato chips and stale bread have interrupted the birds migration patterns. Where there's food is where they park themselves for the year. Of course, a steady and growing population of waterbirds in our area is affecting the health of the lake, which of course affects other plant and animal species.

So now, many of us are wondering what to do with that stale bread that sits in pantry. Nobody wants the last few slices in the bag, or that hockey puck we once called "hamburger bun". Well here are some ideas to keep it from going to waste. Who can afford to waste anything these days?

First, crumble your bread into pieces. Toast them on a baking sheet, in a 250 degree oven, for fifteen minutes. A little lobger if you've chopped your bread into larger chunks. Allow to cool, and store in an airtight container, in a cool, dry place. 

Veggie Topping

ingredients

2 C bread crumbs
1/2 C Parmesan cheese
4 TBS olive oil
2 TBS parsley
pinch of salt

instructions

Combine all ingredients together and mix well, until crumbs are evenly moistened by oil. Sprinkle over dish of lightly buttered broccoli, spinach, or other greens. Bake at 400 degrees for 10~15 minutes.

Chicken or Fish Coating

ingredients

2 C bread crumbs
4 TBS olive oil
3 TBS parsley
2 TBS thyme
grated zest of 1 lemon
pinch of salt

instructions

Combine all ingredients together and mix well, until crumbs are evenly moistened by oil. For best results, coat pieces with flour, dip into water or milk, then coat with bread crumb mixture. Bake or fry as you normally would.

Fruit Dessert Topping or Pie Crust

ingredients

1 C bread crumbs
1/2 C sugar
4 TBS butter
1/2 TBS cinnamon
1/2 tsp nutmeg (optional)

instructions

Melt butter in a skillet over medium heat. Stir in crumbs and toast until golden, stirring frequently. Stir in remaining ingredients, and mix well. Use mixture to top baked apples, or other fruit, or spread into pan as a pie crust.