Listerine Feet and Pennies--Oh, You Won't Want to Miss These Gems of Wisdom!

With the Internet ever present, ideas fly around the ether like greased lightning (think Facebook and Pinterest). I'm not immune, and I love to poke around on different websites and blogs to see if there might be something cool to try. My tendency in life is to find ideas that are easy, inexpensive, and relatively low-tech. As my sons like to remind me, I was born a hundred years too late, so the simple ideas are the ones I gravitate toward naturally.

Still and all, the Internet can be somewhat addicting--all that information at your fingertips! I get excited just thinking about it! But we all know (or at least we should all know) that all ideas are not created equal. So if you find something that sounds too good to be true, it most likely is. Still, it can't hurt to try new things. Within reason, of course.

Today I'll share with you two tips, and my opinion of the results.

The first tip has to do with this:

And this:

 

 

Summertime means someone is more than likely going to get stung by a yellow jacket or bee. Yellow jacket stings seem to be especially painful and they often swell up and cause great discomfort to the poor person unlucky enough to get stung.

 

But if you have a penny and a Band-Aid or some scotch or masking tape, you've got an easy, quick, and effective fix for the discomfort and swelling.

 

When someone gets stung, immediately wash and dry a penny (although if there's no place to clean a penny, I'd probably either spit on it and rub it dry on my clothes or just use it as is). Place the penny on the sting and tape it in place with the Band-Aid. Voila! That's all there is to it. Keep the penny taped on for several hours or overnight if possible, and when you take it off you'll notice there's no swelling. Several people in my little part of the world have used it successfully this summer (it's a dry year and we've had an extra mean yellow jacket population this summer), including my one-year-old granddaughter and a child who usually swells up pretty badly. Both of these wee ones were none the worse for wear by the next day after having worn the penny. Can't beat that for a success story.

 

But now we'll move on to the dark side of the Internet and it's fancy ideas. But first a bit of back story.



 

I pretty much spend my summer months either barefoot or in flip flops. The result is calloused feet that are hideous. While it's true that I don't much care what my feet look like (hey, I've reached "a certain age" and feet are the least of my worries!) I thought I'd try an idea for effortless soft feet that use ingredients I actually had around the house. And "everybody" seems to be ballyhooing this magic tonic, so what did I have to lose?

 

Here's the "recipe":

 

1 part white vinegar

1 part Listerine

2 parts warm water

 

Mix the ingredients together in a bowl large enough to get your feet inside and then soak your feet for 10-15 minutes. Wipe dry "and the tough skin will practically fall off!" according to one perky blogger.

 

Oh, boy, I thought! Dainty soft feet! Skin as smooth as a baby's bottom! This I've got to try!

 

 

Yeah, right.

 

Now to be fair, I got back on the Internet after my dismal failure and noticed that some acolytes were extolling using a pumice stone after the skin softening soak, but others said a brisk rub with a towel was all you needed to get that tough old skin to slough off. I decided to use the towel (no pumice handy)...And I had absolutely no luck. Well actually, that's not exactly correct.

 

When I was finished soaking my feet I rubbed them so long and so hard that they started feeling a bit tender, but when I took a good look and feel I still had crocodile skin. I finally gave up in disgust and put my flip flops back on. And only then did I notice.

 

My feet--and especially my toes--had turned a hideous shade of blue. Oh good grief! For one wild moment I thought I'd have to wear shoes and socks no matter how hot the days gets. But then I came to my senses: You win some and you lose some, and if having blue feet isthe price to pay for my sweet little granddaughter having an easy time with her yellow jacket sting, I'll take blue feet any day.

Old-Fashioned Amish Made Egg Beater

I recently purchased an old-fashioned egg beater. Called the Country Beater, it's made by King's Manufacturing in Leola, PA by an Amish manufacturer. The Amish use many hand-operated kitchen tools and I figured they would turn out a great product. I wasn't disappointed.

The Country Beater has stainless steel beaters and die cast gears and has a one-year warranty. If you know anything about antique egg beaters, you'll be pleased to know that it's built on the design of the old Dazee egg beaters. This is a workhorse!

I wanted to put it through its paces, so I promptly started beating things. I beat eggs and whipping cream and they both worked up incredibly easily. No surprise there.

The whipped cream took about three times longer than if I used electric hand beaters, but it was easy work and I probably could have gotten the cream whipped sooner if I had turned the beater handle faster. But I was in no hurry and took my time so I could watch the beating action. It was rather mesmerizing.

Next I decided to whip up a batch of buttermilk pancakes and they were easy-peasy as well:

Flush with easy success I decided to make mashed potatoes and use the egg beater. Ha! I did manage to mash the potatoes but what price glory! I first had to sort of smash the potatoes so they would go through the beaters. This, in my mind at least, somewhat negated the need for the beaters in the first place. I think I would have been better off using my old-fashioned potato rice/masher (which I love), and I plan on doing that in the future.

But all in all, I love my new egg beater. It's very well made and sturdy and I love that it's stainless steel and not aluminum. The beater portion is deep so you can process a large amount of food at one time, and the gear works are smooth. Although it's dishwasher safe, I've washed mine by hand and it's no problem at all to get the blades totally clean.

Would I recommend one? Yes--without hesitation I'd recommend the Country Beater. However, the price is steep so you'd best really want one before you plunk down the money. At $69.95 it's not something you'd purchase on a whim.

There are cheap egg beaters on the market and they will probably do just fine if you only plan to whip up a few scrambled eggs every once in a while. But if you want a serious manual egg beater, go with the Country Beater. You won't be sorry.

Now if you'll excuse me, I think I'll go whip up a cake.

Blessings!
Georgia

UPDATE: Here's a photo that better shows the heavy0duty metal gears. This egg beater has held up so well!

My Latest Book!

Hello, all! And a good morning to you.

It's hot here in the Pacific Northwest...well, at least we think so! We've been in the 90s for several weeks now, and that's considered hot, hot, hot. But with all this sunshine and warmth, the gardens are abundant (if we remember to water regularly) and harvest and canning season are upon us in earnest. I love this time of year, although I could do without quite so much heat.

I'm happy to announce that my latest cookbook is due out in just a few weeks--September 1, to be exact. I've written this book with  friend and fellow baker, Kathleen Kerr, and I'm confident you'll find lots of great recipes inside, no matter what your need or tastes might be. And with more than 300 recipes included, you'll be sure to find just the right goodie for any occasion.

Now isn't that a great-looking cover? Makes me want to stop right now and bake something! You can order the book at any of the usual online "book stores," such as www.amazon.com, www.christianbook.com, www.barnesandnoble.com, and in stores all across the country.

And don't forget to pick up a copy of my canning cookbook. Because after all--it's the season!

May you and your loved ones be blessed.

Georgia

Caramel Corn with Peanuts--An Old-Fashioned Treat

I'm going to share with you a family favorite for our homemade version of "Cracker Jacks." Now, if you're not a fan of peanuts or have an allergy to them, you can use another variety of nut or leave them out altogether. Any way you choose, this caramel corn is delicious!

Ingredients:

6 quarts popped corn (about 3/4 cup unpopped corn)
1 cup peanuts (or other nuts), optional
1 cup butter
2 cups firmly packed brown sugar
1/2 cup corn syrup
1 tsp. salt
1/2 tsp. baking soda

Preheat oven to 250 degrees.

Butter or spray with oil a very large mixing bowl and two rimmed large jelly roll pans.

Place the popped corn into the greased mixing bowl and set aside for now.

In a medium saucepan combine the butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat, stirring constantly. Lower heat and let the mixture boil for 5 minutes without stirring.


Caramel boiling in saucepan

Remove saucepan from heat and stir in the baking soda. (When you add the baking soda, the syrup with froth and grow for a few moments so don't be concerned when your syrup temporarily acts like a mini volcano.) Gradually pour the syrup over the popped corn, mixing well to coat all the kernels. (I use a very large wooden spoon and it seems to work well.) Spread the caramel corn evenly into the two prepared jelly roll pans. Bake the caramel corn for up to an hour, stirring every 15 minutes.

This is such a delicious, old-fashioned treat. It's a great take-along treat in the summer and equally good on a cold winter evening when you and your loved ones are curled up under a blanket or enjoying a cozy fire together.

I hope you give it a try soon. I think you'll be so glad you did!

Blessings,
Georgia

Canning Blueberries...and a Great Blueberry Muffin Recipe!

Well, first of all, I would like to apologize for my silence these last weeks. At some point in the future I may share the reasons why I was unavailable, but today I'll just get right to the fun stuff!

Here's a post I recently did for the Amish Wisdom website. Since we are fast getting into the high canning season I figured you'd love to read this post:

Georgia Varozza’s Canned Blueberries – Perfect for Summer!

July 4, 2014 

 

Blueberries are a favorite treat with my family, and I have plants enough to ensure all the fresh eating we could want plus a good supply to can and freeze for winter use. Added to pancakes, muffins, smoothies, yogurt or ice cream, canned blueberries are a tasty addition—and they’re good for you too!

 

If you are new to canning, blueberries are a great way to gain experience and confidence in the canning kitchen because they are so easy to process. Your best chance for success and to ensure safe methods is to get an up-to-date canning cookbook such as The Amish Canning Cookbook, but here’s the condensed version:

 

Choose fresh, ripe, blemish-free berries and gently rinse them in cool water; drain.

 

In a large saucepot, make a light syrup by mixing together 2¼ cups sugar and 5¼ cups water (more or less, depending on how much fruit you’re canning and how sweet you want the syrup—you can even use plain water although the berries will plump better with syrup); simmer.

Sterilize jars and lids.

 

Tightly pack berries into sterilized 4-ounce, half-pint, or pint jars.

Pour hot syrup over berries, leaving ½-inch head space. Run a knife around the inside of the jar to remove air bubbles.

 

Process in a water-bath canner for 15 minutes (20 minutes if using quarts). If you live above 1,000 feet, add five minutes to the processing time. And if you live above 6,000 feet, add 10 minutes.

Done!

 

Canned blueberries are such a delightful addition to many recipes. I’ve included one of my family’s favorites here. I hope it will become a favorite for you and your loved ones as well!

 

Blueberry Oatmeal Muffins

• 1 cup flour
• 2 tsp. baking powder
• ½ tsp. salt
• ½ tsp. cinnamon
• ½ cup brown sugar
• ¾ cup rolled oats
• 1 egg
• 1 cup milk
• ¼ cup melted butter
• ½ pint or 4-ounce jar canned blueberries (or you can use ¾ cup fresh or frozen berries), drained*
• sugar for sprinkling

Stir the flour, baking powder, salt, and cinnamon together. Add the sugar and rolled oats and mix well.

In a large bowl, beat together the egg, milk, and butter. Add dry ingredients and stir until just moistened. Fold in blueberries.

Fill muffin tins about 2/3 full and sprinkle a bit of sugar on top of each muffin. Bake at 375° for 20 minutes or until brown.

*Save the juice and add it to soda water or sparkling cider for a refreshing drink!


Georgia Varozza is the author of the popular book, The Homestyle Amish Kitchen Cookbook (more than 60,000 copies sold), enjoys teaching people how to prepare and preserve healthy foods, live simply, and get the most from what they have. She works in publishing and lives in a small Oregon community.

Purchase Georgia’s books here.

Easy Meat Pie--and a Reason to Learn to Can Foods

This post is in part an encouragement to all of you to try your hand at canning food. There are many foods that you can process using just a water bath canner. But if you really want to have full pantry shelves, a pressure canner (that's not the same as a pressure cooker!) is the way to go. With a pressure canner, you are able to process low-acid meats of all kinds, vegetables, and dried beans as well as soup, spaghetti sauce, chili, stew, and anything else your heart desires and your imagination can dream up.

Let me give you just one example from my kitchen: I eat a lot of organic dried beans. A can of organic pinto, kidney, navy, or black beans costs close to two dollars at my local grocery store. Spending that amount of money on a can of beans goes against my frugal nature. So instead, I buy my beans in bulk (usually around 25 pounds at a time because they store for years on my shelves), and always have a batch or two canned up and ready to eat. Those jars of home-canned beans--besides being ready to heat and eat, and healthy as all get out--cost me about 25 cents per jar.

So am I an advocate of home canning? Why yes, I am. And I'll also admit it up front: I have written a canning book. If you're interested I can assure you that I have made every effort to have the very latest safety recommendations in it, and the recipes are tried and true. You won't go wrong should you decide to get a copy:

 



 

I've been so busy lately because I'm finishing writing another book and the deadline is looming, and recently I needed desperately to eat dinner but didn't want to take the time to make anything elaborate. (Well actually, I didn't want to take any time at all, but to know me is to know I'm not much of a one for going out or buying premade food so I had to do something right at home if I was going to eat.) So to my pantry I went to "shop" for dinner. And in just a matter of a few minutes I had this: (Well, if you don't count the baking time.)

I had a pie crust ready to go already (see recipe below). I mixed together a pint jar of home-canned hamburger meat that I had canned with a bit of broth, and another jar of mixed veggies (peas, carrots, corn, and green beans). I cut a potato into small pieces so they'd cook while the meat pie baked.

I threw everything into a saucepan along with a bit of water and about 3 tablespoons cornstarch (maybe a wee bit less)and heated it to boiling so the cornstarch would thicken and turn the broth into gravy. Then into the prepared pie crust it went. I had preheated the oven to 400 degrees and as soon as I put the meat pie into the oven I turned it down to 350 degrees and baked it for about 25 minutes...until the crust looked done since the meat mixture was already cooked through and only needed a good heating.

Dinner was served. And it was good! Filling and comforting. Just what I needed on an extra busy day.

Okay, so now for the pie crust recipe. You can use any recipe you might prefer, but I think this particular recipe is a good one for meat pies or for handheld fruit or meat pies because it seems to hold together well. Plus, the recipe makes enough for about 3 crusts, so you can freeze two of them (pie plate and all) for use another day. And in fact, that's what I did with this crust. It was already in the freezer, so when I say this pie took me just a few minutes to make, I'm not exaggerating.

Pie Crust Pastry

4 cups flour
1 3/4 cups shortening or lard
1 tablespoon sugar
2 teaspoons salt
1/2 cup water
1 tablespoon vinegar (use regular white vinegar)
1 egg

With a fork, mix together the flour, shortening, sugar, and salt. You want the shortening to break apart and have the mixture look crumbly.

In another bowl, beat together the water, vinegar, and egg. Add this to the flour mixture and blend with a fork until moistened. Try to have a light touch when mixing. Using your hands, mold the dough into a ball, wrap it in plastic or a towel and chill the dough for at least 15 minutes.

Roll out into pie crusts and use one for dinner and freeze the rest.

That's it! Simple and satisfying. and completely homemade, which to me is the very best kind of meal.

I wish you and yours the very best day. Spring has sprung, and that means gardens will soon be taking much of our time. So go out and dig in the dirt and enjoy God's creation.

Blessings!

Georgia

 

 



Homemade from Scratch Corn Tortillas--Success!

I have been on a quest to make my own corn tortillas from scratch--that is, starting with dried field or dent corn, making nixtamal, grinding the processed corn, and then pressing and frying the tortillas.

I blogged about my efforts some time ago. (See Homemade Masa and Corn Tortillas--An Adventure)

The part that didn't work well for me was the actual grinding of the wet corn. I tried various grinders that advertised they could do the job, but to no avail. Further research indicated that I needed to buy a traditional wet corn grinder, such as Corona, Estrella, or Victoria. So I started haunting eBay and bought this:

I was so excited to try it out, but held my excitement somewhat in check because of my previous dismal experiences. Still...

I poured about 3 quarts of water into a large stainless steel pot and stirred in 2 heaping tablespoons of cal. Cal is calcium hydroxide, sometimes called slaked lime or pickling lime. You can pick up small packages of cal at Mexican grocery markets, or you can buy large bags (for cheap!) like this one:

Pour in a quart of dried field corn into the lime and water mixture and turn on the heat to medium high. Stirring regularly with a long-handled stainless steel spoon, bring the corn and water to a boil and boil for 5-10 minutes. Take the pot off the heat, cover it, and let the concoction sit on your stove for about 8 hours. (If you boil the corn at night, you can continue the process the next morning. Likewise, you can boil the corn in the morning and make the tortillas for dinner that evening.)

When it's time to grind, you first need to drain and rinse the corn. This is the process: rinse the corn and, while rinsing, rub the kernels through your hands. Your aim is to rub off the papery skin from the corn. Supposedly you'll get the corn looking white, but that has not been my experience--my corn still looks yellow even though I know I've rubbed and rinsed enough. (I know that because the rinse water is no longer cloudy.)

Now, I hate the thought of wasting all that running water while I'm rubbing and rinsing. So instead, I put the rinsed and drained corn in a large bowl and cover it with plenty of fresh water. Then I rub and rub the corn. When the water looks cloudy, I drain the corn and repeat the process. I find that about six rinse-and-rubs is enough. Here's my cleaned corn, covered with clean water:

When I'm satisfied, I rinse one last time and drain the corn and put it back into the bowl. Then I grind. This has always been the part where I'm unhappy with the results. But having the right type of grinder made all the difference this time. The nixtamalized corn ground effortlessly and it was way easier than when I hand grind my wheat into flour.

Hard to tell in the photo, but the ground corn (masa) was smooth, so when I made the tortillas, I was able to press them very thin:

I mix in a small amount of salt into my masa because I think it tastes better, but I've made it without added salt, so suit yourself.

The masa wants to stick to my tortilla press so I use a quart freezer bag: I cut off the zipper top and then cut down each side so only the bottom of the bag is hinged. I place half the bag on the press and then lay my dough ball on it. (The dough should be about the size of a golf ball. Place it a bit nearer to the hinged side of the tortilla press so it presses evenly.) Lay the other half of the bag on top of the dough ball before pressing. Gently peel the tortilla off the plastic bag and then fry it. I use a cast iron tortilla pan and because it's seasoned I fry the tortillas on fairly high heat (a few minutes each side) with no oil. Here's the result:

 

And finally, this (spicy refried beans, tomatoes, and avocado):

I realize that making corn tortillas from scratch isn't as quick as buying a readymade package. But the taste is out of this world, and I fill up much faster with my homemade ones. Two of those bean, tomato, and avocado tortillas were more than I could eat. Plus I love knowing how to make them...successfully, at last!