Ingredients:
2 c. Water (warm)
1/2 c. Honey
2 t. Salt
1/2 c. Canola oil
1/2 c Applesauce
1/2 c. Oats (cooked)
4 c. Whole-Wheat flour
2 T. Gluten flour
2 T. Yeast
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All-season Skin Care
Let’s face it. Tanned skin is gorgeous. Some even think it looks healthy. But no matter how stunning you may look walking around the office four shades darker than everyone else, you may be setting yourself up for a rather un-gorgeous future.
“Pigmentation is a response to injury,” says Henry A. Greenblatt, M.D., a dermatologist in Newburgh, New York. He says that your skin becomes tan “only to protect itself from further injury. I have patients who’ll go to a tanning booth and they’ll say, ‘Well, I’m going on a cruise to the Caribbean and I want to get some tan before I go so I don’t have problems down there.’ And I say, ‘Then you’re damaging you’re skin now and you’re damaging it later. Why don’t you skip both?’”
Greenblatt’s advice is simple and to the point. “Wear sunscreen, avoid the midday sun, and make sure you don’t burn. Do whatever that takes—whether that means covering yourself with clothing or staying in the shade. There are a variety of ways to avoid damage.”
Sage
There are about 900 different varieties of sage (Salvia). These lants—members of the mint family—offer interesting and diverse aromas, textures, and colors. Their flowers produce abundant nectar, making them a favorite destination of bees. Many varieties, such as the cardinal and painted sage, serve as picturesque ornamentals and combine well with other garden plants. Some varieties boast medicinal and culinary uses.
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Wild West Chili Pizza
Ingredients:
2 T. Canola or olive oil
1 med. Onion (chopped)
1 T. Garlic (chopped)
2 t. Cumin
2 t. Chili Powder
1 8-oz. can Tomato sauce
1 15-oz. can Kidney beans, dark red (drained)
1 15-oz. can Pinto beans (drained)
3 c. Cornbread batter (use your favorite recipe)
1/2 c. Sweet corn (frozen)
1 med. Red bell pepper (seeded and chopped)
3 T. Salsa (mild or medium)
Cinnamon
Cinnamon has been used for centuries both as a culinary spice and for medicinal and other purposes. The ancient Egyptians included cinnamon in their embalming mixture. Moses combined cassia (cinnamon) and other spices with olive oil to anoint the tabernacle and its furnishings.
Origins
The name cinnamon is derived from a Greek word meaning sweet wood. It’s made from the inner bark of the cinnamon tree—an evergreen of the Laurel family. The rolled bark is allowed to dry, forming a scroll or quill. The quills are then cut into two- to three-inch sticks or ground into powder. The ground cinnamon has a stronger flavor than the sticks and can stay fresh for six months, while the scrolls last longer. Both should be stored in a cool, dark, and dry place.
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Fireside Stew
Ingredients:
2 T. Olive oil
1 med. Onion (diced fine)
1/2 lb. pkg. Baby carrots (sliced)
1 12-oz. can Tomatoes (diced)
1 1/2 c. Salsa (mild)
2 15-oz. cans Black Beans
2 t. Vege Sal
1 med. Squash (buttercup or butternut squash, baked and cubed)
1 bunch Parsley (for garnish)
1/2 c. Tofutti Better than Sour Cream (for garnish)
Rose Hips
While the common rose originated in Iran, cultivation of the fragrant flower took off in Europe in the 1800’s with the introduction of roses from China that had an amazing ability to bloom repeatedly throughout the summer and into late autumn. Rose bushes have become one of the most popular garden shrubs, bearing flowers in a variety of colors: red, white, pink, yellow, orange, and burgundy. Currently, there are thousands of rose varieties and hybrids that have been developed for their bloom shape, color, size, and fragrance. Some even lack thorns.
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Thumbprint Cookies
Ingredients:
1 c. Florida Crystals
1⁄2 c. soy margarine
1⁄2 c. Better Than milk powder (vanilla flavored)
1 t. Rumford baking powder
1⁄2 c. water
2 c. white-wheat flour
1⁄2 t. almond or vanilla extract
fruit jam or jelly
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Timeless Thyme
There are about 350 species of thyme. Since they readily hybridize (blend with other species) in cultivation, their classification is quite complex. Many produce good garden plants, which are easy to grow and exhibit fragrant foliage and small pink or lilac flowers. Although the flowers are small, they’re numerous and produce copious amounts of bee-pleasing nectar. Some of the finest-flavored honey comes from thyme plants.
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Parsley
Parsley (Petroselinum crispum) can be grown year-round and usually stays green late into the fall and sometimes throughout the winter. The plant can reach six to eight inches in height the first year and up to three feet when it flowers the second. Young foliage is preferred for eating, since the leaves of the second-year growth tend to be somewhat tough and bitter.
While parsley is native to the Mediterranean region, it’s now one of the most widely cultivated garden herbs. In ancient Roman times parsley was a very popular culinary additive. Pliny complained that every sauce and salad contained it. The Romans spread parsley and soft cheese on bread—a predecessor of the modern parsley and cream cheese sandwich.
Read more about Parsley …