ShE's NoT yOuR aVeRaGe MoM: TiP fOr TuEsDaY

Tuesday, July 20, 2010

TiP fOr TuEsDaY

I have hand sanitizer and I'm not afraid to use it!

I know we've had this conversation before, you know the one about me being a bit of a closet germ-a-phobe? Anyway, it's true. Germs are icky, germs make us smell, germs make us sick and deserve to be zapped! ZAP!! I'm all for hand washing and the use of hand sanitizer when necessary, but did you know that it has so many more uses than just on your hands? It's true! Read on and find out!

Hand sanitizer versus smelly armpits! TMI coming up... (sorry YOU'RE the one reading this!) I sweat, a lot. Not all over, but mostly my armpits. Yes, I know...ick! Not only do I sweat from being hot, I sweat when I'm too cold too. I sweat when I'm nervous as well, I use prescription strength deodorant, which helps mostly. At the end of the day though, it never fails, my armpits smell! If I'm just going to bed and not out on the town (okay, I never really do this but, I can dream right! ha!) I don't want to put on more deodorant because it builds up and is really hard to scrub out in the morning. I use a little hand sanitizer and voila! Smelly armpits zapped! Thank-you hand sanitizer!

Hand sanitizer versus the anti-glare lens! I wear glasses, I don't see anything anymore without them. I have both a scratch coat and an anti-glare coat on my lenses, which I love BTW... I have an astigmatism and live in a place with lots of bright sun and the anti-glare rocks for nighttime driving and had been a lifesaver for my astigmatism. The only annoying thing is they are a pain in the butt to get clean and streak free. I use a little hand sanitizer and a a dry cloth and ZAP! My lenses are clean and streak free, and no scratches either! Cool!

Hand sanitizer versus de feet! Sandals and hot weather were made for each other, right? As a hard core south-westerner, I know this well. People generally wear them year round, 'round these parts...spit-ding! =0) Now what do you do if your favorite sandals leave you feet not so fresh? Whip out yer hand sanitizer lil' Missy and wipe them down...spit-ding! Yer feet will be fresh again in no time! Hand sanitizer, my hero!

Curious as to why hand sanitizer works on smelly stuff? Well, germs are the culprit and that's what makes things smelly! You kill the germs and you kill the smell! Zap! Hand sanitizer, you've done it again! Here's your tip for Tuesday, it works for me...try it, I'll bet it will work for you too! =0)

2 comments:

Maharry Balls said...: Hmmm...I really enjoyed this post! I am the furthest thing from a germ-a-phobe and so I never think to use hand sanitizer...or any sanitizers really except while cleaning or showering- which I do daily btw! BUT I sweat so unbelievably bad and for me it's not just my armpits! Gross yes but not something I can help. I also have astigmatism and wear glasses at work. I generally use glass cleaner on my glasses but am going to have to try some hand sanitizer now.

Smelly sandals?! Brilliant! I definitely have reason to purchase some hand sanitizer now...I can relate to all three of your examples and can't wait to try it out on for myself! Thanks for the great tips!; July 20, 2010 at 4:26 PM
Maharry Balls said...: This comment has been removed by the author.; July 20, 2010 at 4:26 PM

qUiCk ReCiPe GuIdE

Being Gluten-free rocks!

Honey Lemon Barbecue Sauce (gluten-free)

3 tablespoons clover honey
1/2 cup lemon juice
3 tablespoons worcestershire sauce
3 tablespoons brown mustard
1 tablespoon garlic powder

Recycled Chicken Enchiladas (gluten-free)

2 to 3 pieces of leftover cooked chicken
small can of diced green chilies
1 lrg green onion (chopped)
1 can black olives (halved)
1 can black beans
1 can authentic red chile enchilada sauce (Las Palmas)
1 package corn tortillas or Frito's corn chips or 5 minute rice
2 to 3 cups of shredded Mexican blend cheese
sour cream

Heat chicken, green chilies, and onion in skillet over medium heat...stirring occasionally. Add black olives and black beans and red chile sauce, simmer for 10-12 minutes on medium/low heat. Wrap in corn tortillas and cover with cheese and bake at 350 for 25-30 minutes. Serve with sour cream. OR serve over bowls of Frito's corn chips, cover with cheese and sour cream. (kid friendly) OR serve over instant rice with shredded cheese and sour cream.

Ham and Potato Soup (gluten-free)

1/2 large onion (chopped)
1/4 margarine or butter (soy butter works as well)
2 tablespoons Bob's Red Mill all purpose flour (gluten-free)
1 tsp salt
1/2 tsp pepper
2 tsp garlic powder
1 tsp dill
2 cups water
4 to 5 medium red potatoes
1 lb cubed ham (or turkey ham)
2 cups milk (dairy or soy)

In the bottom of your large soup pot combine margarine and onion and saute till onion is translucent. Remove from heat and stir in flour, salt, pepper. Add water and potatoes and return to medium heat. Stir in milk and bring to a boil letting simmer about 5 minutes or until sauce starts to thicken. Add cubed ham and garlic and dill and reduce heat to low, cover and let simmer 25 to 30 minutes. Stirring occasionally. Serve when potatoes are no longer firm.

Pumpkin Bread (Gluten-free)

(I actually converted this recipe from a traditional pumpkin bread recipe, if you don’t need gluten-free just use regular all-purpose flour and enjoy)

1 can (15 oz) of pumpkin (not pumpkin pie mix)

1 2/3 cups sugar

2/3 cup vegetable oil

2 teaspoons pure vanilla (not imitation)

4 large eggs

3 cups Bob’s Red Mill Gluten-free All purpose Flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon baking powder

½ raisins or chocolate chips if desired

Move oven rack to lower position to ensure tops of loaves will be in the center of the oven. Preheat oven to 350 degrees. Grease bottoms only of (2) 8 ½ x 4 ½ x 2 ½ loaf pans or (1) 9 x 5 x 3 loaf pan, (Pam spray works)

Mix Pumpkin, sugar, oil, vanilla, and eggs in large bowl till blended. Stir in the remaining ingredients (minus raisins, or chocolate chips) until blended. Stir in raisins or chocolate chips. Divide batter evenly between pans.

Bake 8 inch loaves 50 to 60 minutes, 9 inch loaf 1 hour and 10 minutes to 1 hour and 20 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes on wire rack.

Loosen sides of loaves from pans. Remove from pans and place topside up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature for up to 4 days, or refrigerate for up to 10 days.

The best vegetable soup ever, no kidding (courtesy of the Today Show) *this recipe is naturally gluten-free as well!

Mark Bittman, New York Times columnist and author of "The Food Matters Cookbook"

Ingredients

3/4 cup olive oil, more or less
2 onions, peeled and chopped
2 carrots, peeled and chopped
2 celery stalks, peeled and chopped
Salt and freshly ground black pepper
1 bunch parsley, washed and chopped, thick stems discarded
2 or 3 cabbage leaves, chopped
1 bunch chard, preferably white, washed and chopped
1/4 cup tomato paste
2 cans white beans (such as cannelloni) with their liquid if possible

Preparation

Put about a third of the olive oil in the bottom of a deep pot and turn the heat to medium.

Add half the onion, carrot and celery and cook, stirring occasionally, until they soften, which takes about 10 minutes.

Add about half of the remaining oil and repeat the process, seasoning with salt and pepper as you go.

Add the remaining oil with the parsley, cabbage and chard and cook, stirring occasionally, until everything is softened but not browned.

Add the tomato paste and stir.

Mash the beans so that they're about half mashed and half more-or-less whole. Add this mixture to the pot, along with any bean cooking liquid and enough water to make the whole mixture stewy but not watery.

Continue cooking, tasting and adjusting the seasoning as necessary, until all the vegetables are very tender and the soup is hot. Serve hot or warm.

Serving Size

Makes about 10 servings

Impossible Pumpkin Pie

3/4 cup white sugar
1/2 cup gluten free baking mix ( I like Pamela's)
2 table spoons margarine
1 13 oz can evaporated milk (or 1 1/4 cups Coffee Rich)
2 tea spoons gluten free vanilla
2 eggs
1 16 oz can pumpkin
2 1/2 tea spoons pumpkin pie spice

Preheat oven to 350. Beat all ingredients until smooth-1 minute in blender. Pour into a lightly greased 9 or 10 inch pie pan. Bake until knife inserted in center comes out clean, checking at 45 minutes.
Optional: add 3/4 cup chopped pecans in mixture before pouring into pan. Garnish with whipped cream.

ShE's NoT yOuR aVeRaGe MoM

Tuesday, July 20, 2010

TiP fOr TuEsDaY

2 comments:

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