My sister-in-law gave me a book called Create Your Life…Strategies to Improve Your Life, Wealth and Relationships by Gina Sebastian. The information in the book is not new, but it is well laid out, easy to follow and a good read.
Sebastian is a speaker, trainer, coach and author. She offers workshops that suggest struggle is optional and life doesn’t have to be hard.
Sebastian writes that it can seem every day there are more challenges to deal with and less time to tackle them. The agriculture industry is tougher and more unpredictable. Even with a promising year like we are having in our area, the expenses seem to exceed the income.
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Stock dogs show off herding skills at Ag in Motion
Stock dogs draw a crowd at Ag in Motion. Border collies and other herding breeds are well known for the work they do on the farm.
Why does it seem there are always new issues to address or problems to worry about? What can you do to change this?
Sebastian writes that the most important tool to regain control is to recognize that there are choices because you control your mind. She speaks about us having choices: either resist the situation and find the experience stressful and forced, or accept it and let go of the negative energy around it.
You can also use the situation to benefit yourself and others. For example, if you have an accident or a machinery break, you can say “why me?” or you can find opportunities to learn more, meet new people or get creative with ways to work around the situation. Make the best of the situation, struggle or not. You create the result.
For more information, visit www.onpurposetraining.ca.
Fine dining
Recently I had the most pleasant experience dining at Broderick, Sask., in the Terrace Dining Room. It is a unique restaurant and less than an hour from our farm.
It was my last day working with the federal Canadian Agricultural Skills Service program in Outlook, Sask., so my colleagues took me for lunch. We drove to Broderick, and came to a newly renovated hall filled with antiques to see or buy, as well as crafts. We sat overlooking the prairie on what used to be the stage in the hall. The meals were tasty and ambiance was wonderful.
I am saving this surprise location to take my husband for our July anniversary. I wonder how many of our readers have unique little restaurants that they may like to share with us?
Homemade weed spray
I heard this recipe on the radio, and used it with success. It is intended to be used on weeds in patios, rock gardens, driveways and other places where it is safe for children and pets to walk and play. Since our little granddaughter Taryn is coming, I want to avoid chemicals where she will be.
Do not use this on weeds in the lawn, since it will also kill your grass.
Mix together:
4 cups vinegar 1 L
1/4 cup salt 60 mL
2 teaspoons liquid detergent 10 mL
Put it in a spray container and spray the weeds.
Get rid of ants
Going camping? Here’s a hint to rid your surroundings of ants. Mix equal parts baking soda and icing sugar and sprinkle on the ground near the ant infestation. They should leave the premises.
Barbecue season
The Atco Blue Flame Kitchen’s newest cookbook, Hall of Flame, has 150 recipes, 11 grilling menus and other useful information, such as barbecue safety, information on marinating foods and a griller’s glossary.
There are little boxes throughout the book that have tips, such as the following for cleaning a fridge:
- Keep refrigerator temperature set at less than 40 F (4 C).
- Date and refrigerate condiments upon opening.
- How long should opened condiments remain in the refrigerator?
Asian sauces, barbecue sauce 4-6 months
Chocolate syrup, jam, jelly 6 months
Horseradish 3-4 months
Ketchup 6 months
Mayonnaise 6-8 weeks
Mustard 12 months
Pickles, salad dressings 3 months
Relish 2 months
Salsa 2 weeks
Tomato-based pasta sauce 3-5 days
Whipped cream (aerosol can) 3-4 weeks
Here are two recipes from the book.
Berry good burgers
1/2 cup fresh or frozen 125 mL
blueberries
1 pound lean ground beef 500 g
1/2 cup soft fresh bread crumbs 125 mL
1 tablespoon balsamic vinegar 15 mL
1 teaspoon Worcestershire 5 mL
sauce
1 tablespoon Dijon mustard 15 mL
1/4 teaspoon salt 1 mL
1/4 teaspoon pepper 1 mL
2 cloves garlic
4 whole wheat hamburger buns
4 tomato slices
lettuce leaves
Place blueberries in a mini food processor
or blender; process until smooth. Combine blueberry puree with next eight ingredients (beef through garlic). Shape mixture into four patties. Grill patties over medium heat on barbecue until cooked. Serve in buns with tomato and lettuce. Serves four.
Pink sangria
This beverage was a delightful hit on a hot afternoon. When served in a decorative clear pitcher, it makes an attractive beverage for any special occasion.
3 cups dry white wine, chilled 750 mL
1 can (12 oz.) frozen pink 355 mL
lemonade concentrate, thawed
1/3 cup fresh lime juice 75 mL
2 cups club soda, chilled 500 mL
1 orange, thinly sliced
1 lemon, thinly sliced
ice cubes
Combine all ingredients except ice cubes in a large pitcher. Serve immediately over ice cubes. Serves six to eight.
Visit the website at www.atcoblueflamekitchen.com to sign up for a monthly newsletter and to access a large selection of recipes.
Barbara Sanderson is a home economist from Rosetown, Sask., and one of four columnists comprising Team Resources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@producer.com.
