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Member since: Wed May 14, 2014, 06:18 AM
Number of posts: 5,972

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Anyone else feel like garbage?

Sneezing, coughing, headache, can't talk, sore throat, head feels stuffed with wool. Some kind of creeping crud is going around. My husband has been coughing for 2 solid weeks. The worst of his is over, mine's just stating. If I'm going to catch a horrible cold I always choose Christmas to do so.

I'm drinking water, taking C, Zicam, acetaminophen for fever. Not sure how much Zicam really helps, but it doesn't taste bad and I don't expect it'll hurt.

As least it isn't flu.
Posted by HerasHeaddress | Sat Dec 19, 2015, 10:27 AM (40 replies)

Making your own toiletries and cosmetics

I began making deodorant for myself a couple of years ago. I was buying homemade organic from Soapwalla and organic brand names like Kiss My Face and Jason. For the most part none of it did the trick and was costly to boot. Of them all the Soapwalla was best.

I hunted around the net and took note of the ingredients on the deodorants I bought and thought, "I can make this myself." I say that a lot and sometimes I fail miserably. With the deodorant I scored, though. It won't work for 24 hours and it isn't an antiperspirant, but it works for odor.

For the deodorant I buy the push up tubes on Amazon and refill as necessary. It also goes well in a a small container, but I prefer not having to use my fingers as an applicator.

Ingredients in order of amount : powdered sugar, cocoa butter or coconut oil, beeswax, cornstarch, lavender or lemongrass or whatever essential oil drops. I don't have the exact measurements. I mix it all in a stainless steel pot over very low heat until the beeswax melts. I take a bit out to let it cool and check the consistency. If I'm not happy I keep adding either the butter, oil or beeswax until I am. I still have 6 tubes left from the batch I made in the summer. I even supply my husband and neighbor with deodorant.
Posted by HerasHeaddress | Wed Dec 16, 2015, 01:24 PM (5 replies)

Mini Split Ductless Heating

We're moving in a few months and many of the houses we're looking at have this HVAC system:

You have to get used to looking at them. They're just a bit intrusive hanging up there near the ceiling. However, the homes we've entered that have them have been quite comfortable. Some of the houses we've seen built in the 50s never had duct work and the addition of the mini splits have made those homes easier to market.

The system is new to us, we know no one who uses it. The real estate agent has a favorable opinion, but he's trying to sell a house. I'd appreciate any input.
Posted by HerasHeaddress | Wed Dec 16, 2015, 09:43 AM (5 replies)

Attention everyone, please! (hits wine glass with spoon)

Most everyone knows that our own His Daughter will be leaving the single life to wed her sweetie this Saturday evening. She's a valued member here and her posts are informative, well reasoned and never snarky or mean spirited. I wanted to take this opportunity to wish her and her intended every happiness life can bring.

Marriage by Khalil Gibran

Then Almitra spoke again and said, 'And what of Marriage, master?'

And he answered saying:

You were born together, and together you shall be forevermore.

You shall be together when white wings of death scatter your days.

Aye, you shall be together even in the silent memory of God.

But let there be spaces in your togetherness,

And let the winds of the heavens dance between you.

Love one another but make not a bond of love:

Let it rather be a moving sea between the shores of your souls.

Fill each other's cup but drink not from one cup.

Give one another of your bread but eat not from the same loaf.

Sing and dance together and be joyous, but let each one of you be alone,

Even as the strings of a lute are alone though they quiver with the same music.

Give your hearts, but not into each other's keeping.

For only the hand of Life can contain your hearts.

And stand together, yet not too near together:

For the pillars of the temple stand apart,

And the oak tree and the cypress grow not in each other's shadow.
Posted by HerasHeaddress | Tue Dec 15, 2015, 06:16 PM (19 replies)

Fruit Pizza

It might sound yucky, what without pepperoni or ham, but if you haven't tried some version of this you don't know what you're missing. I'm lifting the basic recipe from another source and adding possible substitutes. I've found this doesn't really keep well, but we've never had it last more than 2 days anyway.

It's a little time consuming because of all the fruit washing and slicing, but the reward is great. I prepare everything, then start peeling and slicing the fruit. I can quickly get the fruit arranged and have the citrus sauce ready to pour over it all.

Homemade Crust:

2 C all purpose flour
1/2 C confectioner's sugar
1 C cold butter

Combine flour and confectioners' sugar in a bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Press into lightly greased pizza pan to make a crust. Bake at 350 12-15 minutes and let cool. (Making your own crust allows you to adjust the level of sweetness)

Easy crust:

1 roll refrigerated cookie dough (your choice of flavor; I use sugar cookie; this stuff is very sweet)

Slice dough roll into 1/4 inch rounds. Press rounds onto lightly greased pizza pan to make crust. Bake according to directions on roll. Let cool.


1 8 OZ package cream cheese, softened
1/3 C white sugar (adjust amount to taste)
1 tsp almond or vanilla extract

Beat cream cheese, sugar and extract until smooth; spread over completely cooled crust. Very important that the crust is cool.


Fruit! Here's where you can get creative. I always use standbys blueberries (whole), strawberries (halved), kiwi (sliced thin), bananas (sliced thin) and Granny Smith apples (thin sliced) and arrange attractively on top of the cream cheese base. You could use fruit you prefer, but I would advise letting any real juicy fruit sit on some towels to dry a bit before placing them on the base. And you don't need a lot because once you start adding it to the base the pile tends to get fairly large.


1 C citrus juice (I use orange, others use pineapple)
1/2 C white sugar (if you use sweetened juice you don't really need this unless you have a real sweet tooth)
2 TBS cornstarch or other thickener
1 tsp lemon juice (prevents fruit from browning)

Mix juice, sugar, cornstarch and lemon juice in a saucepan until smooth; bring to a boil. Cook and stir until thickened, about 2 minutes. Cool slightly and drizzle over fruit. Refrigerate until chilled.

You can even top it off with whipped cream and cherries after it cools, but the fruit arrangement turns out so attractive it's a shame to hide it. Enjoy!

Posted by HerasHeaddress | Tue Dec 15, 2015, 05:40 PM (14 replies)

Anyone know about wild birds?

Specifically, I'd like to hear any experiences anyone has with wild birds hanging around your windows.

I have a bluebird who will not stop flailing at my windows. He was here in the spring and would follow me from room to room, tapping wildly on the glass. He stayed around for most of the summer, then disappeared. He came back a couple of weeks ago and is back at the window tapping. His mate will sit somewhere nearby and watch.

I've tried the birds of prey window decals; he ignored them and kept flailing. My 3 dogs are on the deck sunning and he ignores them as well. The only thing that scares him off is when I come close to the window he's tapping on. As soon as I leave he's back at it. I'm upstairs right now and I can hear him hitting.

I've looked up info and am getting no real answers as to why he's doing this. There are all sorts of theories. He's kind of driving me a bit bonkers. I don't want him to get hurt and don't know how to stop him.
Posted by HerasHeaddress | Tue Dec 15, 2015, 01:19 PM (23 replies)

What's for lunch today?

I'm having Pacific brand tomato bisque soup poured over steamed basmati rice. All organic. Yeah, yeah, I know I might be getting ripped off with the organic labeling, but it makes me feel better. Plus, this stuff is yummy. I'll have it again this evening if I feel peckish.
Posted by HerasHeaddress | Tue Dec 15, 2015, 11:54 AM (29 replies)

Likker Puddin'

Most Southerners will recognize this. It's been a staple on my table during this season for years. Usually served with turkey or game I imbibe as a vegetarian. Again this comes from Nothin' Finer cookbook.

2 TBS butter
2 1/2 C milk
6 C yams or sweet potatoes, peeled
3 eggs
1 C sugar
2 tsp cinnamon
1/2 C blanched, slivered almonds
1/2 C bourbon or rum

Butter 9X13" oven proof baking dish. Add milk. Grate peeled yams or sweet potatoes directly into milk to prevent darkening.

In an electric mixer beat eggs, gradually adding sugar. Stir in cinnamon and almonds. Add mixture to yams/potatoes. Mix well. Dot casserole with butter. Bake at 300 for about 1 1/2 hours or until pudding is set.

To serve pour bourbon or rum over the top and serve hot.

Yield 8-13 servings.
Posted by HerasHeaddress | Mon Dec 14, 2015, 08:10 PM (0 replies)

The Apu Trilogy

I hope others got a chance to see this incomparable Indian trilogy by Satyajit Ray, based on book by Bibhutibhusan Bandopadhyay, when it was on TCM a couple of weeks ago. I bought the first installment, Pather Panchali, on eBay as a Christmas present for a friend. It was used and I simply had to try it out before I wrapped it just to ensure it was in good shape to give as a gift. Now I'm sitting here drying my eyes - again.

These movies will bring a new appreciation for what is an almost lost art form. It made me grateful for this life, at this time, despite everything I sometimes see as a burden or problem. It filled my heart with sadness and hope. It's a magnificent experience. The only thing that would have made them better would be a bigger screen.
Posted by HerasHeaddress | Mon Dec 14, 2015, 07:22 PM (1 replies)

Layered Zucchini

Obviously, this is a summer recipe, but if you can find decent produce this is tasty any time. It's from one of my most used cook books, Nothin' Finer, Chapel Hill Service League, CH, NC.

2 medium zucchini (I also use yellow squash) appx. 8" in length
1/4 C flour
2 Tbs OO
1 large onion, sliced thin
1 large tomato, sliced
Salt & fresh ground pepper, to taste
12 OZ Mozzarella, grated
Parmesan, to taste

Wash and trim zucchini. Slice into 1/4" slices. Dust rounds lightly with flour. Saute in OO quickly, stirring until light brown. Drain.

Lightly grease 8X8" casserole. Place 1/3 of the sauteed zucchini slices in bottom. Layer 1/2 of the sliced onions and 1/2 of the sliced tomatoes. Sprinkle with salt, pepper and 1/2 of the Mozzarella. Layer 1/3 of the zucchini, the balance of the sliced onions and sliced tomatoes. Top with remaining 1/3 of the zucchini. Sprinkle with salt, pepper and rest of the Mozzarella. Top with Parmesan.

Yield 6 servings

Cover and back at 350 for 1 hour. Remove cover and bake 10 more minutes to brown. Serve hot.
Posted by HerasHeaddress | Mon Dec 14, 2015, 05:51 PM (14 replies)
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