Time flies when we are having fun. It seems like just yesterday that the kids burst out the school doors for the summer, and we are now finalizing their supply list for another term.
People tell me that the older you get, the faster the time goes. Do you agree?
I have noticed our family’s transformations. Our eldest son goes off with his friends dirt biking and we recently took him to his first concert, Nickelback. It seems like I was just at my first concert, Streetheart.
Read Also
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.
Our middle child took off to Alberta to spend time with his cousins and when I arrived to pick him up, he wondered why I was there so soon. Jada, my baby, wears my makeup, goes off to play dates and asks if she can stay for a really long time. Where did my little cling-on go?
All these changes are part of moving gracefully through life, but I just wish at times that I had a pause button or even a rewind.
Speaking of moving gracefully through life, congratulations to my aunt, mentor, friend and fellow TEAM member, Alma Copeland, on being inducted into the Saskatchewan Agricultural Hall of Fame.
The ceremony took place on the long weekend in August. It was a proud moment for all of us who were there sharing in Alma’s special day. She is a deserving person, who humbly accepted the induction.
Her work includes developing and informing consumers about pulse crops and the nutritious use of these products, as well as writing, teaching and volunteering.
I saved the following clipping from a letter that a friend sent me because it reminds me of the kind of person we all strive to be. Alma is one of those special people.
Author Maya Angelou was interviewed by Oprah about her thoughts on growing older. She replied:
“I’ve learned that no matter what happens, or how bad it seems today, life does go on, and it will be better tomorrow.
“I’ve learned that you can tell a lot about a person by the way he/she handles these three things: a rainy day; lost luggage and tangled Christmas tree lights.
“I’ve learned that regardless of your relationship with your parents, you’ll miss them when they’re gone from your life.
“I’ve learned that making a living is not the same thing as making a life.
“I’ve learned that life sometimes gives you a second chance.
“I’ve learned that you shouldn’t go through life with a catcher’s mitt on both hands; you need to be able to throw some things back.
“I’ve learned that whenever I decide something with an open heart, I usually make the right decision.
“I’ve learned that even when I have pains, I don’t have to be one.
“I’ve learned that every day you should reach out and touch someone. People love a warm hug or just a friendly pat on the back.
“I’ve learned that I still have a lot to learn.
“I’ve learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel.”
Harvest recipes
Embrace life by noticing a harvest moon, the northern lights and new autumn beginnings. This also includes trying some new seasonal recipes.
My counter is decorated with bowls of peaches, blueberries, bright red grapes and zucchini that need to be used.
Pita pocket salad
2 cups cooked, cubed chicken 500 mL
11/2 cups chopped red grapes 375 mL
1 cup chopped cucumber 250 mL
1/2 cup sliced almonds 125 mL
3/4 cup shredded mozzarella 175 mL
cheese
1/2 cup poppy seed dressing 125 mL
6 pita breads (6 inches/15 cm), halved lettuce
In a large bowl, combine the chicken, grapes, cucumber, almonds and mozzarella cheese. Add dressing and toss to coat. Line pitas with lettuce and fill with the chicken mixture.
Source: Quick Cooking magazine.
Blueberries
Select firm, plump berries with an indigo blue colour and a silvery white frost. Avoid any with a green, red, or pink tint because they are underripe. If packaged in a carton, check to make sure there are no juice stains at the bottom of the carton or mouldy or crushed berries buried inside. Refrigerate fresh blueberries for up to one week. Do not thaw frozen blueberries before adding them to batters to prevent them from leaving blue streaks of juice.
Blueberry cake
2 cups all-purpose flour 500 mL
11/2 cups sugar 375 mL
1/2 cup cold butter or margarine 125 mL
1 teaspoon baking powder 5 mL
1 cup milk 250 mL
2 eggs, separated
2 cups blueberries 500 mL
In a mixing bowl, combine flour and sugar. Cut in the butter until crumbly. Set aside 3/4 cup (175 mL) for topping.
Add the baking powder, milk and egg yolks to remaining mixture; mix well. Beat egg whites until soft peaks form, then fold into the batter.
Pour into a greased nine by 13 inch (22 x 33 cm) pan. Sprinkle with blueberries and reserved crumb mixture. Bake at 350 F (180 C) for 30 to 35 minutes. If you are using frozen berries, do not thaw before using.
Simmering blueberry sauce
This recipe is great for berries that are too mushy to pop in your mouth.
2 cups fresh blueberries 500 mL
1/4 cup sugar 60 mL
1/4 cup water 60 mL
1 tablespoon cornstarch 15 mL
1/8 teaspoon cinnamon 0.5 mL
In saucepan, over medium heat, cook the berries, sugar, water, cornstarch and cinnamon until the sauce thickens slightly. Remove from heat, cool slightly and serve over ice cream.
Oh so easy fruit pie
1 frozen deep dish pie shell,
thawed (1/2 of 350 g pkg.)
1 teaspoon cinnamon sugar 5 mL
(3/4 teaspoon sugar and 1/4
teaspoon cinnamon)
11/4 cups milk 310 mL
1 package (4 serving size) Jell-O
vanilla instant pudding
1 cup whipped topping or 250 mL
whipped cream
11/2 cups fresh peach slices 375 mL
1 cup blueberries 250 mL
Preheat oven to 400 F (200 C). Remove pie shell from foil container. Gently flatten sides onto baking sheet; sprinkle with cinnamon sugar. Bake about 10 minutes or until lightly browned. Cool completely.
Pour milk into a medium bowl. Add dry pudding mix. Beat with wire whisk two minutes or until well blended. Gently fold in whipped topping; cover. Refrigerate until ready to use. Pour pudding mixture over crust just before serving; top with fruit. Cut into slices. Store leftover dessert in refrigerator.
Body and foot scrub
This scrub exfoliates like no other. My sister-in-law, Pav, gave me my first batch last Christmas. Your dry heels will not snag the sheets when you crawl into bed anymore.
1/2 cup brown sugar 125 mL
1/2 cup sea salt/epson salts 125 mL
1/4 cup almond or grapeseed oil 60 mL
5 drops of essential oil (lavender,
grapefruit, ylang-ylang)
Mix the above ingredients together and keep in a sealed jar. Put directly on wet skin and scrub, or add to bath water.
Eat right, look good
After using the scrub recipe your skin will feel smooth. How can we keep our skin healthy and glowing?
After the hot winds of summer, a simple smile can feel tight with a pulling sensation over the apples of your cheeks. Aside from applying scrubs, rich creams and getting a facial or manicure, have you ever thought about skin treatment from the inside out? A healthy diet can affect our outer beauty. Nutrition is the key and making the right food choices can aid the skin in renewal, leading to a glowing appearance. Here are some foods that can help:
- Water is the best way to keep hydrated. It gives the body moisture so that everything can keep running smoothly.
- Strawberries are wrinkle fighters that contain minerals and vitamins C and B3, silicon and antioxidants that offer protection from sun damage.
- Tomatoes are rich in lycopene, which helps undo environmental damage and purifies the blood.
- Apples and pears help cleanse, relieve eczema and contain enzymes.
- Carrots can improve the clarity of the skin and clear up spots. Rich in vitamins A and B and carotene, they can boost the skin’s natural sun protection factor.
- Lemons are detoxifying aids for the blood and liver. They help prevent broken veins, are rich in vitamin C and keep collagen in good condition. Warm lemon juice in hot water each morning helps your body clean up from the inside.
- Adding an oil supplement to your diet can bring healthy skin and shining hair. Try cod liver oil, evening primrose or eat some flaxseed.
- Sunflower seeds condition skin because they are rich in vitamins, protein and minerals.
- Oats are nature’s most nutritious cereals and are packed with energy and nerve fortifying ingredients. High in calcium, silica, manganese and magnesium, they strengthen skin from within. They can also be used as a natural cleaning scrub when applied directly to the face or body.
Weed off weight
According to the Canadian Health Network, gardening has been growing in popularity. Now research shows that you can exchange time at the gym for flowers and vegetables in your garden, and still get the advantage of a good workout.
Gardening uses all the body’s major muscle groups. Arms, legs, shoulders, stomach, neck and back are all used during an hour of raking, digging and planting. You may not end up with buns of steel but you will get a workout that stretches and strengthens muscles and promotes cardiovascular health. Gardening also improves co-ordination and burns calories.
Depending on the activity, working in the garden for 45 minutes can burn the same number of calories as 30 minutes of aerobics or jogging. For example, mowing the lawn with a push mower or tilling the vegetable patch uses the same energy as swimming or aerobics. Digging or turning compost can burn up to 400 calories per hour.
Experts recommend that if exercise is your goal, your total gardening time should add up to at least 30 minutes per day.
Anyone who has spent time tending a garden knows the soothing, stress-relieving effect that it has. It takes your mind off work, family problems and all the other troubling issues that prey on us.
When you grow herbs and flowers, you have no need for expensive aromatherapy oils for stress relief. Pick and dry some leaves and blossoms and the scents will soothe you all winter long.
What could be better for one’s self-esteem than knowing you have produced a beautiful bouquet or a delicious salad from a patch of plain, brown dirt?
Jodie Mirosovsky 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.
