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5 Tips to Simple Organic Gardening

May 31, 2009 in Gardening by Hanna Trafford

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organic-gardening-handsAs you step out onto your own little patch of Mother Earth, let me ask you something: How does your garden grow? And hope your answer is not: “with chemicals and sprinklers in the row”! As pesticide and water-shortage  continue, natural, organic based gardening has never been more the order of the day. But – how do we – ordinary people fight with tight budgets and hardly any time at all to improve the natural health of our green space?Easy and can by fun too!

So – do you want to shed pesticide and sprinkler dependency? Here are five little tips that will give you a good start and are actually kind of fun too!

1.Water with a Frisbee:

frisbee1img_0445

The image of lazy evening sprinklers working overtime  is, frankly pretty old. Grass and plants actually do much better when they are watered less often – it teaches the roots to grow down, away from predators and heat. To figure out how much water you need to give them, put an upside-down Frisbee on your lawn and turn the prinklers on. When the Frisbee is full, your garden or lawn should be satisfied for a week – or longer if it rains. And please – water early in the morning or after sundown – you will minimize evaporation and your green gems will love it !

2.Get into the mulch mantra:

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Mulch is the kind of word that almost makes you smile – no? And for sure – avid gardeners swear by it! It is simply a natural material that will hold moisture in the soil and protect plant roots against elements. You can take all those leaves you rake off your lawn in the fall, toss them into dark coloured garbage bag with a shovelful of dirt and leave them over the winter. When you open the bags in the spring, you will find a mucky (and free!) load of glorious mulch. You then easily spread it around the flower beds and around the base of trees. You can also visit your local garden centre and pay for the mulch of your choice if you need it right now – either way – it is a gardener’s must!

3.Put Mother Nature to work:

ladybug

Ladybugs are friendly bugs – they are like your natural pest control agents. can you believe that some gardeners actually order ladybugs in bulk? Apparently there are websites that will provide this unusual item – I didn’t go searching for it, because I have natural and fairly large groups of these little cute bugs in my garden naturally. But whatever you do – don’t kill them please, they are good for your garden! And keep watching this website – I am working on adding information about all the garden friendly insects that you are most likely chasing way now! (or worse!)

4. Turn your garbage into gold:

large_compost

Compose everyday kitchen scraps in an outdoor covered bin kept in a sunny spot. They will turn into “Gardener’s Gold”for you! That mean – rich compost loaded with nutrients. Mix this into your garden beds – it’s like sneaking vitamin pills into your child’s breakfast cereal – it will boost the overall health and it will keep pesky pets at bay.

5. Throw and dance party on the lawn

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Did I not promise that some of these basic tips will be fun? So here is the fun one – throw a party to celebrate your newly greened horticultural habits and tell invitees that they will be kicking up their heels – on your lawn. This of course will mostly apply to the ladies – but i bet you can find some guys who will have a few refreshments and participate in dancing on your lawn – wearing high heels! (take pictures, please!) So – dancing on your lawn, wearing high heels – those spikes will be doing some serious aeration for your lawn. The morning after? Follow with spreading some of your Gardener’s gold over your lawn – and watch! Beautiful green healthy lawn will be your reward!

I do hope you liked this – please let me know and you are more than welcomed to comment and add your experiences as always!

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How to Calm a Crying Baby

May 30, 2009 in Parenting by Hanna Trafford

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happy-baby

This little darling is my brand new grandson Jax - precious and beautiful even during this demonstration

First – let’s get one thing straight: Crying is your new baby’s only way to communicate with you. And for sure – at first, it can be very difficult and distressing for you, But remember that a large part of parenting is trial and error and you will soon learn to anticipate and interpret your baby’s needs. It is important to remember that no baby has ever cried himself to death. it will help you to know how to interpret what each cry means – and you will learn that very quickly the more time you spend with your baby.

Reasons babies cry:

I am hungry: Usually stops when food is in the mouth, but some babies will continue complaining so keep on feeding. Sometimes baby will cry instead of closing their mouth, so may help by gently pushing the lower jaw up to close the mouth.

I am wet or dirty: Some babies will let you know when their diaper is full and need changing – especially when they poop. Others are not bothered and can actually be quite comfortable for quite a while – the aroma will likely alert you to action.

I am cold – I am hot: Not all babies like to be naked and they cannot sleep comfortably when their feet are cold. Sometimes swaddling or just putting a blanket over their feet will stop them from crying. Sometimes a pacifier will help. Most babies are likely to complain when they are too hot – and you will only recognize it when you see that his face is flushed or that he is sweaty.

I want to be cuddled: All babies do not a lot of cuddling but they also vary a lot in how much they want to be held. There is no such thing as spoiling your baby by cuddling. Babies grow up so fast and before you know it, they are too big or too heavy to carry and cuddle.

I am not comfortable; This is usually due to the position or something that is irritating him. As the baby gets bigger, he will be able to push himself into different positions – but may need help when he ends up where he can’t get out of.

I don’t feel good: The cry of a sick baby is very disctinct form the cry of hunger or frustration and you will recognize when your baby does not sound right and needs medical attention.

I can’t take it anymore: Babies can become over stimulated from the noise and being passed from hand to hand and crying is the only way to say:”I have enough”. Some babies may even have nightmares during the night from over stimulation

It’s too quiet: Babies do not live in a silent world in the womb. Many new parents try to make it so silent that they whisper and tiptoe when baby is asleep and then they wonder why the baby wakes up crying. Babies will slepp better when there are soothing sounds so keep the radio on and let the DJ bore him to sleep.

None of the above: Pretty much all newborn babies have periods of fusiness when it is difficult to soothe them and you just cannot figure out what to do. And all mothers will confirm that if you decide to take the baby to the doctor, becuase you are totally sure that he is sick, the moment you walk into doctor’s office, your little darling will be perfectly OK.  That is not to say that you shouldn’t seek medical attention when your baby appears to be not well – just don’t run there every time you can’t figure out why your baby keeps on crying.

I do hope this little write-up will help – there is nothing better than a happy, content little person. Just keep remembering – all babies will cry, they will even scream their heads of at time – that is a part of life.

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Easy Father’s Day Menu

May 28, 2009 in Recipes by Hanna Trafford

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father21Treat dad, grand dad or any “father” guy to a make-ahead dinner – easy and all figured out right here for you! The key words being :”Make-ahead” – so here is Menu and the simple 4 Step plan:

The Menu:

Seven-layer Salad

Seven-layer Salad

Chili Barbecue Shrimp

Chili Barbecue Shrimp

Grilled T-Bone Steak

Grilled T-Bone Steak

French Fries with Mustard Mayonaise

French Fries with Mustard Mayonnaise

Steamed Green Beans

Steamed Green Beans

Chocolate Strawberry Shortcake

Chocolate Strawberry Shortcake

Step 1: Up to 2 weeks ahead:

  • Cut, blanch and freeze fries (you can wash the potatoes and leave skin on for extra potato flavour)

Step 2: 24 hours ahead:

  • Prepare ingredients for 7-layer salad and store individually in Ziploc bags in the fridge
  • Make your salad dressing and store in airtight container in the fridge

Step 3: 4 to 6 hours ahead:

  • Make shortcakes
  • Peel, devein and skewer shrimp
  • Make Chili Barbecue Sauce for shrimp
  • Fry and chop bacon for salad
  • Prepare and refrigerate romaine for salad

Step 3: 2 hours ahead

  • Macerate strawberries
  • Layer salad

Step 4: Dinnertime!

  • Grill Shrimp
  • Fry or bake french fries
  • Grill steaks
  • Assemble Strawberry Shortcakes

Here is where you will find the individual recipes and directions:

Chili Barbecued Shrimp

Chili Barbecued Shrimp

http://www.mama-knows.com/recipes/chili-barbecued-shrimp.html

Seven Layer Salad

Seven Layer Salad

http://www.mama-knows.com/recipes/seven-layer-salad.html

Grilled T-Boned steak

Grilled T-Boned steak

http://www.mama-knows.com/recipes/grilled-t-bone-steaks.html

French Fries with Mustard Mayonnaise

French Fries with Mustard Mayonnaise

http://www.mama-knows.com/recipes/crispy-french-fries-with-mustard-mayonnaise.html

Chocolate Strawberry Shortcake

Chocolate Strawberry Shortcake

http://www.mama-knows.com/recipes/chocolate-strawberry-shortcakes.html

Have fun making this great Father’s Day menu and let me know how much it was enjoyed!

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Chili Barbecued Shrimp

May 28, 2009 in Recipes by Hanna Trafford

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Big, juicy shrimp are especially appealing when they are grilled on skewers with spicy-sweet Chili Sauce:

chili-barbecue-shrimp2

2 lbs. of extra jumbo raw shrimp (about 32 shrimp)

Chili Sauce:

1/2 cup of thick chili sauce

1 tbsp. of packed brown sugar

2 teaspoon of cider vinegar

1 teaspoon of hot pepper sauce

3/4 teaspoon of paprika

1 clove of garlic, minced

Peel and devein shrimp, leaving tails intact. Thread lengthwise onto soaked wooden or small metal skewers.

To make sauce: In bowl, whisk together chili sauce, sugar, vinegar, hot pepper sauce, paprika and garlic.

Make shrimp skewers and sauce ahead of time, cover and refrigerate separately for up to 6 hours.

Brush shrimp with half the sauce. Place on a greased grill over medium-high heat; close lid and grill, turning once, for about 5 minutes. Brush with remaining sauce; grill, turning once for 2-3 minutes or until pink and glazed.

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Seven Layer Salad

May 28, 2009 in Recipes by Hanna Trafford

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This is a tradition potluck salad dish – but since it is always enjoyed , I added it to the Father’s Day Menu.

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The basic rule is to pick ingredients that you know your guy and your guests will enjoy.

Here are suggestions for seven of them, but please use your imagination and experience as well!

Seven Layer Salad:

  1. Romaine lettuce – torn into bite size pieces
  2. Spring greens – small size leaves
  3. Hard-boiled eggs – sliced
  4. Cherry tomatoes
  5. Fresh Sweet peas
  6. Bacon pieces
  7. Shredded Cheddar cheese

Prepare ingredients ahead of time – and package in ziplock bags until ready to assemble the salad. Romaine and spring green, as well as bacon pieces and hard-boiled eggs should not be prepared too far ahead – my suggestion would be a day ahead at the best.

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Grilled T-Bone Steaks

May 28, 2009 in Recipes by Hanna Trafford

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These are simple, yet really, really good and popular steaks. Using smoked sea salt delivers woody aroma and unbeatable flavour!

t-bone-steak2

Depending on size, choose number of steaks to satisfy number of people you will be treating to the Father’s Day dinner. Choose steaks that are about 1-1/2 inches thick.

Sprinkle both sides of the steaks with smoked sea salt and coarsely ground pepper. Place on the grill over medium-high heat;close lid a grill, turning once for about 15 minutes for medium-rare or check for desired doneness.

Transfer to cutting board, tent with foil and let stand for about 5 minutes, before cutting or serving. Arrange on a platter and drizzle with extra-virgin olive oil and serve with lemon wedges.

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Crispy french Fries with Mustard Mayonnaise

May 28, 2009 in Recipes by Hanna Trafford

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Blanching the fries before frying or baking will make them extra golden and crisp. They will be even better and crispier when fried of baked frozen just after blanching!

french-fries-with-mustanrd-mayonaise1

3 lbs. of baking potatoes

vegetable oil for deep frying

1/2 teaspoon of salt

Scrub potatoes. With paring knife, cut out any eyes or dark spots. Cut unpeeled potatoes into 1/4 inch thick slices. Stacking 2 or 3 slices at a time, cut lengthwise into 1/4 inch wide sticks.

Stir potatoes into large pot of boiling salted water; return to boil. Blanch for about 2 minutes (or until half cooked – but no longer raw to centre) Drain and pat dry on towel. If you are making these ahead of time, freeze on waxed paper-lined baking sheet. Transfer to resealable plastic bag and freeze for up to 2 weeks.)

Deep frying your potatoes:

In deep-fryer or deep pot, pour in enough oil to come at least two-thirds up side, heat to 375F. Working in batches, fry potatoes for 4-5 minutes or until golden-brown. Transfer to paper towel lined baking sheet and sprinkle with little salt. Serve immediately.

Oven Fries:

Toss fresh or frozen blanched potato sticks with 2 tablespoons of vegetable oil and 1/2 teaspoon of salt. Bake on large baking sheet at 450F oven, turning once, for about 35-40 minutes or until crisp and golden. Serve immediately.

Mustard Mayonnaise:

1 cup of mayonnaise

2 tablespoons of mustard of your choice

3/4 teaspoon of lemon juice

In a bowl, whisk together all ingredients, transfer to serving dish and enjoy!

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Chocolate Strawberry Shortcakes

May 28, 2009 in Recipes by Hanna Trafford

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Strawberries and ice cream  are a terrific way to top these rich, chocolate shortcakes.

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3 cups of strawberries

3 tablespoons of granulated sugar

4 cups of vanilla ice cream

1/2 cup of chocolate sauce

Chocolate Biscuits:

2-1/4 cups of flour

1.2 cup of cocoa powder

1/2 cup of granulated sugar

2-1/2 teaspoons of baking powder

1/2 teaspoon each baking soda and salt

1/2 cup of unsalted butter, cubed

1 cup of buttermilk

1 egg

1 teaspoon of vanilla

Topping:

1 tablespoon of whipping cream

2 tablespoons of granulated sugar

In a large bowl, whisk together flour, cocoa, sugar, baking powder, baking soda and salt. With pastry blender, cut in butter until crumbly. Whisk together buttermilk, egg and vanilla, add to the flour mixture, stirring with fork to make soft dough.

With lightly floured hands, press dough into ball. On floured surface, knead gently about 10 times. Pat into 1-inch thick round,cut out rounds, patting out scraps and making more rounds. Place on parchment-lined baking sheet.

Brush biscuits with cream and sprinkle with sugar. Bake in the centre of 400F oven for 15 – 20 minutes or until puffed and test toothpick comes out clean. Cool on pan on racks.

Meanwhile, mix:

3 cups of strawberries with 3 tablespoons of granulated sugar, cover and let stand for minimum of 20 minutes, until juices form (when making ahead, let stand for 2 hours)

Split cooled biscuits horizontally in half;place bottom half on each serving plate ot large platter, layer with berries, ice cream, chocolate sauce and biscuit top.

Enjoy!

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Growing a Healing Garden

May 26, 2009 in Gardening by Hanna Trafford

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hpsp08-09_herb_gardenWhat better way to enjoy spring then to get out and get active in your garden? One of the great ideas for gardening is to grow a healing garden. Translation – starting and cultivating herbs. For centuries, herb plants were the curative of choice across cultures.

Here are a few ideas for your own herb garden – easy to grow plants with medicinal properties. Most of these pants like full sunshine so make sure you place the taller plants to the north or east to prevent them from shading the shorter growing ones. A moderate to rich soil will be helpful for all of them.


Here are 12 the most popular herbs that are easy to grow:

Peppermint:

Peppermint

Peppermint

Peppermint tea is a traditional remedy for an upset stomach or gas,because it supposedly relaxes gut muscles. Growing tips: Peppermint is hardy but invasive, so always plant in a pot sunk into the soil to keep roots contained.

Echinacea or Coneflower:

Echinacea or Coneflower

Echinacea or Coneflower

Herbalists use an extract of this common cold preventive to boost the immune system and the production of white blood cells. For the home garden, plant them to enjoy the gorgeous flowers and the butterflies they attract. Echinacea is hardy and it is a good idea to regularly deadhead to encourage more flowers.

Sage:

Sage

Sage

In medieval herbals, sage is a cure-all, supposed to heal grief,fever and the nerves. Modern herbalists agree that the plant contains antibacterial and antiseptic properties, and may even ease hot flashes. Do not use while pregnant. Sage is hardy and will grow well in full sun and well-drained soil.

Rosemary:

Rosemary

Rosemary

Ancient herbalists recommended rosemary for headaches and claimed that its fragrance could ward off infections. In the language of flowers, this herb symbolizes faithfulness. Rosemary is hardy plant but northern region gardeners can bring it indoors for the colder weather – just keep it in full sun.

Dog Rose:

Dog Rose

Dog Rose

In ancient times. the wild dog rose was the most popular source of rose hips – tiny fruits related to apples. Rose hips are still a popular ingredients in herbal teas, and are powerhouse sources of vitamin C,iron and antioxidants. If you don’t spray your roses, you can harvest the naturally high in pectin rosehips after the frost and make jam. It is a good idea to grow Dog Rose tied to a trellis – it will make a very nice decor in your garden.

Lavender:

Lavender

Lavender

Aromatherapists use lavender to heal headaches and tension – try floating a few fragrant flowers in your bathwater. Lavender grows the best in a well-drained soil and is quite hardy.

Lemon Balm:

Lemon Balm

Lemon Balm

In the language of flowers, Lemon Balm means love and its traditional herbal uses were equally dramatic to renew youth, cure scorpion stings and make bees swarm. The fresh leaves make a relaxing tea with antiviral properties. Lemon Balm will do well in a hardy zone a needs well-drained soil.

Borage:

Borage

Borage

The old name of Borage is Herb of Gladness and fresh Borage flowers and leaf tea or Borage infused with wine were traditional rememdies for anxiety, stress and depression. Borage will self-seed each year and will grow in sun or partial shade.

Sweet Woodruff:

Sweet Woodruff

Sweet Woodruff

A lasting and sweet scent (it does attract bees) makes Sweet Woodruff a popular potpourri ingredient. Add dried springs to your stored linens as well. This plant spreads very easily and prefers a little shade.

Thyme:

Thyme

Thyme

Thyme is traditional desinfectant and the ancient Greeks used it the incense. Thyme tea, made with a tablespoon of the dried leaves is supposed to relax the throat and tame coughing. Just make sure you don’t overwater these plants.

Calendula or Pot Marigold:

Calendula or Pot Marigold

Calendula or Pot Marigold

The the herb world, the Marigold is relied upon for reducing inflammation and old wives use it as an oitment for diaper rash and acne. In the language of flowers, it stands for joy. You can toss small amoutns of the pretty edible petals into salads. It is quite hardy and grows well in either flower beds or containers in full sun or partial shade. Deadhead to keep new flowers coming.

German Chamomile:

German Chamomile

German Chamomile

Chemicals in this herb are supposed to reduce aggresion adn anxiety, which may be why chamomile tea has traditionally been used to encourage better sleep. However , it may worsen asthma and can be an allergen. Avoid while pregnant.Chamomile will tollerate almost any soil but does need a lot of sun.

Enjoying your Herbal Harvest:

Now that you have grown your herbs, you can harvest the leaves and/or flowers of those that are edible. Use them fresh, dried or frozen to cook, or to make herbal teas or whip up tasy homemade vinegars. Others can be thrown into a frarant pot pourri. Be sure that you keep a chemical-free garden if you plan to eat or brew your herbs, and always check with your medical practitioner, especially if you are pregnant or breast-feeding before ingesting herbs of any kind.

Delicious Brews:

Herbal tea can be made with fresh-picked herbs right from teh garden, or dry your harvest for comforting cups of teas all year round. You can experiment with the proportions but a good starting point is 1-2 teaspoons of fresh herbs or 1-2 teaspoons of dried herbs to 1 cup of boiling water. Steep for a few minutes, covered, so that essential oils released by the herbs don;t evaporate. Sip and savour!

Fragrant Flowers:

Commercial potpourri mixes often contain artificial fragrances, which can cause allergic reactions. Stay chemical free by making your own natural aromatherapy mixture.

Here is how:

  • Pick both the leaves and flowers from lavender, sweet woodruff and Rosemary plants on a fine day after the dew has burned off.
  • Scrub an orange and shave off the peel, cut peel into slivers.
  • Dry leaves,flower buds and peel, spread out in a dark, dry,well-ventialted place for three to four days. Turn every day.
  • Mix together 1 cup of each dried Lavender, Woodruff and Rosemary. Add the dried orange slivers and dozen whole cloves.
  • Sew into a sachet or display in a pretty bowl.


Hope you get your Healing Herb Garden organized and send me your comments and experiences – good luck!

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Homemade Rhubarb Sticky Buns

May 25, 2009 in Recipes by Hanna Trafford

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rhubarb-sticky-bunsThis recipe is a very nice alternative to the traditional cinnamon sticky buns and the rhubarb adds a great flavour. I also find that this time of year, with all the rhubarb available, this provides a great switch from the traditional rhubarb-strawberry pie.

You can serve Rhubarb Sticky Buns for breakfast, brunch or for dessert – I am sure they will be a great hit!

Homemade Rhubarb Sticky Buns:

Topping:

1/4 cup cold butter, cubed

1/2 cup of brown sugar

1 cup chopped fresh or frozen rhubarb, thawed

Batter:

1/3 cup butter, softened

1/3 cup of pure granulated sugar

1 egg

1-1/2 cups of flour

2 teaspoons of baking powder

1/2 teaspoon of salt

1/4 teaspoon of ground nutmeg

1/2 cup of milk

In a small bowl, cut butter into brown sugar until crumbly. Stir in rhubarb. Spoon evenly into 12 well-greased muffin cups; set aside.
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk and mix well.
Spoon over rhubarb mixture, filling cups three-fourths full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before inverting onto a serving plate. Serve warm.

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