Apricot jam

http://owlhaven.wordpress.com/2008/07/24/easy-apricot-jam/


4-1/2 cups apricot puree (use food processer)
1/2 cup lemon juice (or vinegar, which is what I used– this keeps the apricots a good safe acidity)
1 box Sure-Jell pectin (or similar brand)
6 cups sugar
Wash and sort the apricots. It is OK to use apricots with small soft spots as long as they aren’t discolored or (duh) moldy. My 3 and 6 year old daughters helped me sort, and did a good job at it. Tear the apricots in halves to remove the pits. My 10 year old sons did this for me. Fill food processer with apricot chunks and puree for a minute or so. Repeat until you have enough puree.
Wash 5 pint sized canning jars and rings. Fill a boiling water canner half full of water and bring to a boil on the stove. Dip each jar in and out of the boiling water. If you do not have a canner, you can use a very large pot, something tall enough that your jars can be fully submerged in water during processing.
Measure your puree carefully and pour into a big pot on the stove. Immediately mix in the pectin using a wire whisk. Heat mixture to a full rolling boil, first stirring occasionally and then more frequently as mixture heats up.
Once the mixture has reached a full rolling boiling, add sugar a couple cups at a time, stirring continuously. When all sugar is added and mixture has returned to a full rolling boiling, cook for one minute.
Pour mixture quickly into jars leaving 1/4 inch of ‘headspace’, or airspace at the top of the jar. Wipe edges of jars clean. Set on lids and screw rings on tightly. Process in boiling water water bath for 15 minutes. Remove jars carefully and set on a towel on the counter to cool overnight.
Once cool, lids should seal down tightly so that you cannot push them further down when you press the center of the cap. If any of your jars do not seal, simply set them in the fridge and use within a couple weeks.
One batch of jam will probably take you an hour–more if you have an infant, and less if you have a kid or two over the age of 5 who is willing to give you a hand. And it is so darned pretty to look at when you’re done. One of the things I love about canning is that it is one of the few jobs that it doesn’t get UNdone immediately. Unlike laundry or vacuuming or dishes!
I’d love to hear if you decide to try your hand at this– it truly isn’t hard.


 http://www.simplycanning.com/apricot-jam-recipe.html

 Ingredients

• 2 quarts crushed, peeled apricots
• 6 cups sugar
• 1/4 cup lemon juice

Procedure

Wash your apricots. Place a spoon in the freezer. (yes you will need a cold spoon later.)
Blanch your apricots to remove the skins. This step is just like peeling peaches. Dip apricots into a pot of boiling water for 2 minutes. I use a blancher. Immediately remove the apricots to a sink or bowl with cold water or ice water. This stops the cooking. Slip the skins off. If your apricots are nice and ripe the skins will easily side off. If they are still a little green you may need to use a knife to help them along. Now slice the apricots in half and remove the pit.
When you have 2 quarts of apricots peeled and pitted,combine it with lemon juice and sugar in a large pot. It sure looks like a lot of sugar.... uhm that's because it IS a lot of sugar!
Stir until the sugar dissolves. Turn on the heat and bring to a boil. Stirring often to prevent scorching.
Cook Rapidly to the gelling point. I'll use a potato masher to mash up the fruit.
You can tell when the jam has reached the gelling point by taking your cold spoon and scooping up a bit of jam. The jam will cool quickly. Let it cool and tilt the spoon so the jam drips off. If it is still runny simply cook a bit longer. The jam should be thickened. Another probably easier way to tell if you're jam is ready is by temperature. First you'll need to figure out the gelling point for your elevation. Determine the boiling point temperature by holding a candy thermometer in boiling water. Add 8 degrees. This is your gelling point. When your jam has reached this temperature it is ready. Remove it from the heat.
Pour hot jam into hot jars. Leave a 1/4 inch head space. Wipe the rims clean. Place the lids on and process.

Mandu Recipe

http://www.maangchi.com/recipe/mandu 

The Pickings

Here is a list of how to pick and store most vegitables. The best rule of thumb for storing vegitables in the refrigerator is store them untill they discolor, turn mushy, slimy or smell bad then disgard. Here is a list from the University of Minisota Website. Pick all your vegetables in the coolest weather you can. Cloudy days, early mornings, and evenings are always best. Use a clean, sharp knife to cut your vegetables from the plant. Use clean containers to put your crops in. Be gentle when you handle your crops so they don't bruise. Put a clean, dry cloth at the bottom of each container to protect the crops. Keep your containers in the shade as you fill them. Then follow instructions for each vegetable to store it in the right way. If the vegetable needs to be moist when stored, cover it with plastic with slits or holes. Or, if you have a humidifier in your cooler, set it to 95%. Take your crops to the market as soon as you can. Then they will be fresh, healthy, and colorful. Some vegetables are still good a long time after you pick them. That is why it is important to pick and store these common American vegetables first: Cabbage. Pick cabbage when the heads are firm. Keep them cold and moist. Cabbage will spoil after about five months. Carrots. Pick carrots when the tops are one inch around. Take the tops off the carrots. Keep them cold and moist. Carrots will spoil after about eight months. Garlic. Pick garlic when about half the leaves are yellow. Dry bulbs at room temperature for about two to four weeks. Store them under dry and cold conditions. Garlic will spoil after about four months. Onions. Pick onions when their necks are tight and their scales are dry. First store them dry at room temperature for two to four weeks. Then store onions dry and cold, but do not freeze. Onions will spoil after about four months. Potatoes. Pick potatoes when the vines die. Keep them cold and moist and away from the light. Potatoes will spoil after about six months. Other crops will spoil soon after you pick them. That is why it is important to pick and store these vegetables last: Basil. Pick basil when the leaves are tender. Put stems in water. Keep at room temperature. Basil will spoil after about five days. Beans (snap). Pick snap beans two to three weeks after the plant blooms. Keep them moist and cool, but not cooler than 40 degrees. Beans will spoil after about one week. Cauliflower. Pick cauliflower when the heads are still white. Keep them cold and moist. Cauliflower will spoil after about three weeks. Corn (sweet). Pick sweet corn when the silks are dry and brown. Check a kernel by cutting it open with your thumbnail. If the inside of the kernel is milky, it is the right picking time. Keep corn cold and moist. Corn will spoil after about five days. Cucumbers. Pick cucumbers when they are six inches long. Keep them cool but not colder than 40 degrees. Do not store cucumbers with apples or tomatoes. Cucumbers will spoil after about one week. Eggplant. Pick eggplant when their color is bright. Keep them cool but not cooler than 50 degrees. Eggplant will spoil after about one week. Lettuce. Pick lettuce while the leaves are tender. Keep leaves cold and moist. Lettuce will spoil after about one week. Peas. Pick peas while the pods are still tender. Keep them cold and moist. Peas will spoil after about one week. Peppers. Pick peppers when they are the size and color you want. Keep them cool but not cooler than 45 degrees. Peppers will spoil after about two weeks. Radishes. Pick radishes when the roots are up to 1 and 1/4"inches around. Take the tops off the radishes. Keep them cold and moist. Radishes will spoil after about one month. Spinach. Pick spinach while the leaves are still tender. Keep the leaves cold and moist. Spinach will spoil after about ten days. Squash (summer). Pick summer squash when they are four to six inches long. Keep them cool. Summer squash will spoil after about one week. Tomatoes (red). Pick red tomatoes when they are pink or red all over. Keep cool but do not refrigerate. Tomatoes will spoil after about five days.

Sources: http://www.extension.umn.edu/distribution/horticulture/DG7619.html

Why does Lil' Rocky clear his throat so much?

http://www.kellymom.com/babyconcerns/reflux.html 


Ever since Rocky Jack was born he has cleared his throat after feeding.  He also really didn't spit up much, but if something came up, he would just swallow it back down.

I read this article and it made me wonder whether Rocky had a minor case of infant reflex.

I went to the doctor and she said that I needed to feed Jack in a more up-right position and that he did not have the infant reflex because he wasn't vomiting.  I was glad that it wasn't something serious, but also frustrated because it was something so simple.  I also seemed that he would swallow wrong and then have a hard time for days trying to get that stuff out of his esophagus.

It didn't make me feel so bad when Jan's baby, Lilly was doing the same thing and was just as paranoid as I was. 

Sudden redness all over the body

http://www.buzzle.com/articles/red-rash-all-over-body.html 

Sometimes, I get a very hot red rash all over my body.  Ironically, this usually occurs between 10-11 am.  I haven't found any consistencies besides this in them.  They usually disappear after a few hours or after a good nap. 

05/ 28/2012  Today, I took a vitamin and then an hour later after hitting my head on the desk while reaching for my glasses that Annabelle conveniently knocked off, the rest flair of heat started right where I hit my head.  It was very strange to me, but because I had experienced the red heat sensation before, I knew what was on my way.  So gradually my entire head and face and especially my neck became very hot and very red.  then it gradually drifted down my body, accentuating my bum, elbows and knees.  The strange thing about today was the fact that after I put a cool back on my neck, I had a very drastic cold spell.  I felt fine, but I definitely was chilly.  Strange!  I do believe that I am pregnant, but everything that I read about pregnancy hot flashes doesn't seem to match up with what I have.  I really wonder if I am just allergic to the Korean Vitamin that I am taking. It was sure and expensive one, if I might add.

 http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0001470/

A.D.A.M. Medical Encyclopedia.

Psoriasis

Plaque psoriasis

Last reviewed: November 22, 2011.

Psoriasis is a common skin condition that causes skin redness and irritation. Most people with psoriasis have thick, red skin with flaky, silver-white patches called scales.
See also: Guttate psoriasis

Causes, incidence, and risk factors

Psoriasis is very common. Anyone can get it,  but it most commonly begins between ages 15 and 35.
It is not contagious. You cannot spread it to others.
Psoriasis seems to be passed down through families. Doctors think it probably occurs when the body's immune system mistakes healthy cells for dangerous substances. See also: Inflammatory response
Usually, skin cells grow deep in the skin and rise to the surface about once a month. In persons with psoriasis, this process is too fast. Dead skin cells build up on the skin's surface.
The following may trigger an attack of psoriasis or make the condition more difficult to treat:

• Bacteria or viral infections, including strep throat and upper respiratory infections
• Dry air or dry skin
• Injury to the skin, including cuts, burns, and insect bites
• Some medicines, including antimalaria drugs, beta-blockers, and lithium
• Stress
• Too little sunlight
• Too much sunlight (sunburn)
• Too much alcohol

In general, psoriasis may be severe in people who have a weakened immune system. This may include persons who have:

• AIDS
• Autoimmune disorders (such as rheumatoid arthritis)
• Cancer chemotherapy

Some people with psoriasis may also have arthritis, a condition known as psoriatic arthritis.

Symptoms

Psoriasis can appear suddenly or slowly. Many times, it goes away and then comes back again and again.
Symptoms include:

• Irritated, red, flaky patches of skin
• Most often seen on the elbows, knees, and middle of the body
• Red patches may appear anywhere on the body, including the scalp

The skin may be:

• Itchy
• Dry and covered with silver, flaky skin (scales)
• Pink-red in color (like the color of salmon)
• Raised and thick

Other symptoms may include:

• Genital lesions in males
• Joint pain or aching
• Nail changes, including thick nails, yellow-brown nails, dents in the nail, and nail lifts off from the skin underneath
• Severe dandruff on the scalp

Psoriasis may affect any or all parts of the skin. There are five main types of psoriasis:

• Erythrodermic -- The skin redness is very intense and covers a large area.
• Guttate -- Small, pink-red spots appear on the skin.
• Inverse -- Skin redness and irritation occurs in the armpits, groin, and in between overlapping skin.
• Plaque -- Thick, red patches of skin are covered by flaky, silver-white scales. This is the most common type of psoriasis.
• Pustular -- White blisters are surrounded by red, irritated skin.

Signs and tests

Your doctor or nurse can usually diagnose this condition by looking at your skin.
Sometimes, a skin biopsy is done to rule out other possible conditions. If you have joint pain, your doctor may order x-rays.

Treatment

The goal of treatment is to control your symptoms and prevent infection.
Three treatment options are available:

• Skin lotions, ointments, creams, and shampoos. These are called topical treatments.
• Pills or injections that affect the body's immune response, not just the skin. There are called systemic, or body-wide, treatments. 
• Phototherapy, which uses light to treat psoriasis.

TOPICAL TREATMENTS
Most of the time, psoriasis is treated with medications that are placed directly on the skin or scalp. This may include:

• Cortisone creams and ointments
• Creams or ointments that contain coal tar or anthralin
• Creams to remove the scaling (usually salicylic acid or lactic acid)
• Dandruff shampoos (over-the-counter or prescription)
• Moisturizers
• Prescription medicines containing vitamin D or vitamin A (retinoids)

SYSTEMIC (BODY-WIDE) TREATMENTS
If you have very severe psoriasis, your doctor will likely recommend medicines that suppress the immune system's faulty response. These medicines include methotrexate or cyclosporine. Retinoids such as acitretin can also be used.
Newer drugs called biologics are used when other treatments do not work. Biologics approved for the treatment of psoriasis include:

• Adalimumab (Humira)
• Alefacept (Amevive)
• Etanercept (Enbrel)
• Infliximab (Remicade)
• Stelara

 PHOTOTHERAPY
Some people may choose to have phototherapy.

• Phototherapy is a medical treatment in which your skin is carefully exposed to ultraviolet light.
• Phototherapy may be given alone or after you take a drug that makes the skin sensitive to light.
• Phototherapy for psoriasis can be given as ultraviolet A (UVA) or ultraviolet B (UVB) light.

OTHER TREATMENTS
If you have an infection, your doctor will prescribe antibiotics.
AT HOME CARE
Follow these tips at home:

• Oatmeal baths may be soothing and may help to loosen scales. You can use over-the-counter oatmeal bath products. Or, you can mix 1 cup of oatmeal into a tub of warm water.
• Sunlight may help your symptoms go away. Be careful not to get sunburned.
• Relaxation and antistress techniques may be helpful. The link between stress and flares of psoriasis is not well understood, however.

Support Groups

See: Psoriasis support group

Expectations (prognosis)

Psoriasis is a life-long condition that can be controlled with treatment. It may go away for a long time and then return. With appropriate treatment, it usually does not affect your general physical health.

Complications

• Arthritis
• Pain
• Severe itching
• Secondary skin infections
• Side effects from medicines used to treat psoriasis
• Skin cancer from light therapy

Calling your health care provider

Call your health care provider if you have symptoms of psoriasis or if the skin irritation continues despite treatment.
Tell your doctor if you have joint pain or fever with your psoriasis attacks.
If you have symptoms of arthritis, talk to your dermatologist or rheumatologist.
Go to the emergency room or call the local emergency number (such as 911) if you have a severe outbreak that covers all or most of your body.

Prevention

There is no known way to prevent psoriasis. Keeping the skin clean and moist and avoiding your specific psoriasis triggers may help reduce the number of flare-ups.
Doctors recommend daily baths or showers for persons with psoriasis. Avoid scrubbing too hard, because this can irritate the skin and trigger an attack.

References

1. Gottlieb A, Korman NJ, Gordon KB, Feldman SR, Lebwohl M, Koo JY, et al. Guidelines for the management of psoriasis and psoriatic arthritis. Section 2. Psoriatic arthritis: overview and guidelines of care for treatment with an emphasis on biologics. J Am Acad Dermatol. 2008;58:851-864.
2. Menter A, Korman NJ, Elmets Ca, Feldman SR, Gelfand JM, Gordon KB, et al. American Academy of Dermatology guidelines of care for the management of psoriasis and psoriatic arthritis. Section 3. Guidelines of care for the management and treatment of psoriasis with topical therapies. J Am Acad Dermatol. 2009;60:643-659.
3. Menter A, Gottlieb A, Feldman SR, Voorhees ASV, Leonardi CL, Gordon KB, et al. Guidelines for the management of psoriasis and psoriatic arthritis. Section 1. Overview of psoriasis and guidelines of care for the treatment of psoriasis with biologics. J Am Acad Dermatol. 2008;5:826-850.
4. Stern RS. Psoralen and ultraviolet a light therapy for psoriasis. N Engl J Med. 2007;357(7):682-690.

Review Date: 11/22/2011.

Reviewed by: Kevin Berman, MD, PhD, Atlanta Center for Dermatologic Disease, Atlanta, GA. Review provided by VeriMed Healthcare Network. Also reviewed by David Zieve, MD, MHA, Medical Director, A.D.A.M., Inc.

A.D.A.M., Disclaimer

Copyright © 2012, A.D.A.M., Inc.

Meat chart

 http://www.foodsafety.gov/blog/meatinrefrig.html