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    • Sat, Oct 02, 2021 - 10:49am

      #2
      Ilex-opaca

      Ilex-opaca

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      Joined: Apr 12 2009

      Posts: 13

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      Impact of C19 vaccines on pregnancy and unborn babies

    Because a woman’s immune system is somewhat muted in pregnancy, any infection is more dangerous. Pregnant women die more from Covid and flu.
    https://www.acog.org/news/news-releases/2021/07/acog-smfm-recommend-covid-19-vaccination-for-pregnant-individuals

    • Mon, Mar 09, 2020 - 05:56pm

      #12
      Ilex-opaca

      Ilex-opaca

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      Is there really a chance that this is being overblown?

    It is certainly not being overblown in Italy:

    https://www.weforum.org/agenda/2020/03/suddenly-the-er-is-collapsing-a-doctors-stark-warning-from-italys-coronavirus-epicentre/

    I have lived in the Washington DC suburbs all my life.  I tell people pay no attention to what politicians say, watch what they do.  The same can be said for governments.  The first DC resident to check himself in with COVID19 over the weekend.  Six Republican congressmen are now in self quarantine because they had contact with him.  Two had close contact with President Trump.  Let see what Trump does in the next few days…

    • Wed, Apr 04, 2012 - 03:30pm

      #1199
      Ilex-opaca

      Ilex-opaca

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      Recycled Gopher

    Haven’t read all 1100 comments, so hope this is not redundant.  You can make a chicken feed out of dead critters by cutting 1/2″ holes in the bottom and lower sides of a mud bucket, layer of straw, layer of dead critter, layer of straw, hang bucket near chickens, flies come and, viola, tastey maggots drop to the ground like manna from heaven.  the straw keeps the smell down, and you are left with a pile of bones and straw to add to the compost pile.  There’s a permaculture link to this idea with pictures on the web. 

    • Mon, Sep 05, 2011 - 03:01am

      #90
      Ilex-opaca

      Ilex-opaca

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      ginger pear jam

    I use   a commercial pectin like sure-gel.  Where the pear jam recipe says add lemon juice, I use totally unlocal prepared ginger- it’s shredded fresh ginger in vinegar by Ginger People.  It says 2 tablespoons of lemon juice and I use 3 tablespoons of ginger stuff instead.  Otherwise, I make it up the same.

    Someday I will grow my own ginger- it’s a lovely houseplant- but for now I buy the easy stuff, since I always let fresh ginger dry up.

    • Mon, Sep 05, 2011 - 03:01am

      #89
      Ilex-opaca

      Ilex-opaca

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      ginger pear jam

    I use   a commercial pectin like sure-gel.  Where the pear jam recipe says add lemon juice, I use totally unlocal prepared ginger- it’s shredded fresh ginger in vinegar by Ginger People.  It says 2 tablespoons of lemon juice and I use 3 tablespoons of ginger stuff instead.  Otherwise, I make it up the same.

    Someday I will grow my own ginger- it’s a lovely houseplant- but for now I buy the easy stuff, since I always let fresh ginger dry up.

    • Tue, Aug 30, 2011 - 06:27pm

      #86
      Ilex-opaca

      Ilex-opaca

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      Everything that is low acid

    Everything that is low acid or low sugar must be pressure canned.  Gifts gets around this b/c she adds vinegar to her low acid veggies, basicly making a kind of pickle.  A lot of the guidelines changed in 1993 (therabouts), so really we shouldn’t use canning instructions from before that.  I do fudge the rules a bit, but it is a risk.  Altitude above sea level is important, too-  must increase times+/or pressure.   I’m drying more in a totally thrown together solar drier that works great.  Zucchini does work well- it’s out there in the sun right now.  I’ve canned forever, even at college, and there is nothing like coming home from work and opening your own homegrown organic spaghetti sauce for supper. 

    My favorite time saver is to just whiz up the tomatoes whole in the food processor, seeds, skins and all.  Just cut out the bad spots and cores.  I figure it adds more fiber and protein and no one has ever said it looked or tasted different.  Then I can it up as whatever I want: soup, salsa, plain. or spaghetti sauce.  

    V-5 Tomato Soup:

    Process tomatoes a bit,  place in large pot with 1/2 inch diced carrots, peppers, zucchini, onions (etc).  Simmer ’til soft.  Add basil, garlic, thyme, salt, pepper, red wine vinegar (also makes more acid for safety) to taste.  Blend fine in food processor.   I can it at 10 pounds pressure for 15 minutes.   Awesome with grilled cheese or as starter for another  dish.

    Cat, you can come up to Staunton and we’ll have a canning party.   Ginger-pear jam is on for this afternoon!

    Holly

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