HOW DO YOU MANAGE?: No time to procrastinate

I am back writing after the birth of our son, Carter. What an experience! As I settle into my new lifestyle I realize there is no room for procrastination. The following article caught my attention.

Do not use the phrase “I can do it later,” if you have a chance to do it now.
Tell other people about your goals and aspirations, since that will give you some extra motivation to accomplish them.
Minimize distractions. Let the answering machine handle your calls and make up some Do Not Disturb signs.

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Plan a schedule that requires you to complete your chores by a certain date or time. Set realistic deadlines.
If a project feels too large or complicated, break it down into smaller, more manageable parts.
Always ask yourself: “Is this the easiest, most efficient way to complete this task?”
Do not wait until you have time to complete the entire task. You may never get it done. Do what you can, whenever you can.
Make a list of everything that you need to do and don’t give up until everything on your list is checked off.
Do not try to be a perfectionist but complete one task before you start another.
Reward yourself after each deadline is met.

Always take time for:

Work – it is the price of success.

Thinking – it is a source of power.

Playing – it is the secret of youth.

Reading – it is the foundation of knowledge.

Helping and enjoying friends – it is the source of happiness.

Loving – it is the sacrament of life.

Dreaming – it hitches the soul to the stars.

Laughing – it helps us with life’s burdens.

Planning – it is the secret of being able to reach life’s goals successfully.

Cold eggs

Dear TEAM: Can I freeze egg whites, and if so, how are they prepared for freezing? Also, how does one make egg white powder? Can you use a dehydrator? – M.C.W., Sperling, Man.

Dear M.C.W.: After receiving your request TEAM contacted the Canadian Egg Marketing Agency to get correct and up-to-date information. Anne Kennedy of the agency responded.

She said both the white and the yolk may be stored frozen but they require different handling. Egg and egg components may be frozen and stored at 0-10 F (-17C to -12C) for up to three months without affecting their quality.

Whites: Break and separate the eggs, making sure no yolk gets in the whites. Pour them into freezer containers, seal tightly, label with the number of egg whites and the date, and freeze. For faster thawing and easier measuring, first freeze each white in an ice cube tray and then transfer to a freezer container. Substitute two tablespoons (25 mL) thawed egg white for one large fresh white.

Yolks: Egg yolks will thicken or gel when frozen and may become impossible to use in a recipe unless receiving special treatment. To retard this gelation, beat in either 1Ú8 teaspoon (0.5 mL) salt or 11Ú2 teaspoons (7 mL) sugar or corn syrup per 1Ú4 cup (50 mL) of egg yolk (four yolks). Label with the number of yolks, the date, and whether you added salt (for main dishes) or sugar (for baking or desserts). Substitute one tablespoon (15 mL) thawed yolk for one large fresh yolk.

Whole eggs: Beat just until blended, pour into a freezer container, seal tightly, label with the number of eggs, the date and freeze.

The question on dehydrating egg whites required some research, said Kennedy. While industry successfully dehydrates many egg products, there is little information on how consumers can dehydrate their own egg products.

Concerns over food safety and maintaining the functional properties of the egg white make it difficult for consumers to use dehydration as a preservation technique. This is because the egg white must be pretreated to remove the glucose prior to dehydration. That requires thorough microbial control, good quality raw material, control of fermentation conditions (temperature and acidity), and the appropriate healthy enzymes or yeast culture recommended for the particular procedure used. Because of the complexity of this process, the egg agency does not recommend consumers attempt to dehydrate their own egg products.

To conclude, we are still searching for your final request, a recipe for home-made low-fat peanut butter. If there are any readers who have a recipe, please send it along.

Washing away problems

Dear TEAM: How do I avoid white residue when I put dark clothes in the washing machine? It leaves streaks on the clothes and they have to be laundered again. – D.R., Saskatoon

Dear D.R.: To make sure clothes receive a thorough rinsing, add one cup (250 mL) of white vinegar to the rinse cycle. This will help to dissolve the alkalines in soap and detergents. You might also try liquid laundry soap.

With the upcoming farming season, some clothes may get contaminated with chemicals. To wash them, follow this procedure recommended by the Centre for Agricultural Medicine, University of Saskatchewan.

Preparation for laundering

When applicable, remove pesticide granules from cuffs and pockets outdoors in the field.

Discard (according to label instructions) any garment saturated with a full-strength chemical contaminant.

Handle soiled clothing with waterproof gloves.

Use disposable plastic garbage bags for temporary storage of pesticide-soiled clothes before washing.

Pre-rinse pesticide-soiled clothes before washing by:

Running in the presoak cycle of an automatic washer.
Presoaking in a suitable container and dumping the water out in the field.
Hosing the garment outdoors, away from children and pets.

Pretreat pesticide-soiled clothes with a laundry stain removal product intended for oily stains when an oil-based (emulsifiable) formulation has been used.

Pretreat heavily soiled areas with a spray-on type stain remover.

Read the label for information.