Don't Forget Your Underwear

Today ,,, August 5th is National Underwear Day

Many of us all ready know the importance of underwear. They seem to complete any outfit and keep parts from moving that other wise should not. Nearly every culture around the world finds the importance to wear underwear. In addition, through out the centuries citizens have found it important to put on underclothes one form or another. 

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The time period in history known as the middle ages would find men putting on linen shorts known as "braies" and women would don what were known as "shift" under their dresses. The term "panties" derived from the British term drawers that were wore long in fashion under their pants. While men possessed underclothes years before women eventually women would find "knickers" quite important as well. Now, underwear comes in all colors, sizes and materials. 

The term underwear includes the boxer, briefs, panties, bikins and thongs that may be wore any given day but even more. Long John underwear  were created to help folks such as mountaineers who lived in extremely cold areas that needed a way to keep warm. Now these same long johns are used by those involved in winter sports, those who work outside in the cold weather or anyone that needs a bit of extra warmth. 

Whether you choose boxers, briefs, panties, tighty whities, you will be blessed with a bit more warmth and comfort than not wearing them.  Remember to always do as mama said "wear clean underwear as you never know when an accident may occur." Underwear is a hard working part of clothing ensuring it protects from sweat and protects the body from cold and chafing. In addition, underwear offers support and body shaping

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Cleft Palate Awareness

Many times there is no warning of the newborn being born with a cleft palate. The shock to the new mom and dad as well as the grandparents, other close relatives and friends may be a bit over whelming. But remember you are not alone. Your child is beautiful just as they are and the issue can be corrected. Several children have been helped with cleft palate surgery and after the surgery it is often unbelievable that they were ever born with the deformity. 

If you are faced with this issue know that you did nothing wrong and God does not make mistakes. There is a reason for all things and while that reason is not always known believe that it happened for a reason and have faith that all will be o.k. While it is believed that issues with the cleft may hint at other issues know that this has never been proven. In addition, there are no true known reasons as why a baby may be born with a cleft palate. 

Some suggest that a cleft palate may be the result of a diet, family history, or other personal choices made in life. There is no true evidence that it is directly related to any one reason or another. Thus, not even the doctor can for a fact tell you what caused the issue with the cleft 

When medical issues occur in my family the first thing after it seems crying and trying to hug it out is that we give it to God. The next thing I recommend is to research whatever the issue is and know for sure what it is that should be expected to occur, where and what to do and the best answer. This can occur as early as a 3D ultrasound. My own son and daughter in law was delighted today as they went to have their own sonogram performed. In the pictures you can see the shape of her nose and if any abnormalities were there the person in charge would be able to see that as well. Perhaps, knowing what may happen may help those around you as well to prepare.

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Peach Season In Illinois ==== check out the yummy recipes

   Taking a ride thru southern Illinois during the months of July and August you may take note of the many orchards. The Shawnee Hills feature peach orchards, whole sale packing houses and self pick orchards. The beauty of the peach blooms are evened out with the fresh fruit that is available. During the months of July and August 

peach season is alive and well in Southern Illinois.  

Illinois leads in peach production and taking a drive thru the area you will notice that much acreage has been taken up by peach orchards. One reason Illinois peaches are considered the best is taste. The sweet flavor of these peaches is tops. 

Earlier this year I shared a delicious peach recipe you can find it here. 

Another great recipe you should try goes with the delicious peach muffins and is made up of peaches as well. This recipe of Peach Butter taste so good its as if you are eating fresh picked peaches directly off the trees. The delicious fruity butter goes well with biscuits, yogurt, pancakes, muffins, French toast, cheesecake, cottage cheese, and most likely anything else you would like to try.

5 pounds peaches
2 cups sugar
1 cup water
10 (8-ounce) mason jars

Peach Butter:

Fill a large pot with water and bring to a boil. Add the peaches to the boiling water for 30 seconds, then remove. The skins will slide right off with the tug of your fingers.

Slice the peaches right off the pit and cut into fat chunks. Add the peach chunks to a large pot, then add the sugar and water. Simmer until peaches are tender, about 20 minutes, stirring occasionally. If you have an immersion blender, puree peaches right in the pot until very smooth. If you don’t have an immersion blender, transfer the mixture to a food processor or blender and pulse until smooth, then add the mixture back to the pot.

Bring the mixture to a gentle boil, and cook for 30-40 minutes, allowing the mixture to thicken. Stir frequently to ensure the mixture doesn’t burn on the bottom of the pot. The butter is done when there is a visible trace left with your finger on a wooden spoon.

Canning:

Wash your jars, lids, and rings in hot soapy water. Rinse well. Sterilize the jars and rings by boiling them in a large pot of water for 10 minutes (the water should cover the jars completely). Add the lids to a clean bowl and add a ladle of boiling water to the bowl. Remove the jars and rings onto a clean towel, placing the jars upside down to remove any excess water. Remove the lids from the bowl onto the clean towel. Divide the hot peach butter between the jars, leaving about a 1/2-inch space at the top. Wipe the rims clean with a paper towel and cover with lids and screw on the rings. Submerge the jars in the pot of boiling water, either in a removable basket (I recommend the basket. It makes the process easier, and you’re less likely to get burned) or with tongs. Make sure the jars are fully submerged and covered with at least 1 inch of water. Boil for ten minutes. Remove the basket or dip out individually with tongs. Let cool completely on the towel, leaving them there overnight, untouched (do not touch the lids or push on them). You’ll begin to hear a popping sound a few minutes after the jars have been removed from the hot water. This is completely normal and a good sign that you properly canned the butter. The next morning, check the lids by making sure they don’t make a popping sound when pressed with your finger. If they’re canned correctly, the lids won’t budge or flex. If they do flex, place the jar in the fridge and use right away. Label and date the jars and store at room temperature.

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No Churn Vanilla Ice Cream #recipe

1 can, 14 oz, sweetened condensed milk

2 cups heavy whipping cream

2 tablespoons pure vanilla extract

Place sweetened condensed milk, heavy whipping cream and vanilla in a large bowl. Cream mixture and beat with a whisk for 3-5 minutes or until stiff. Fold into a loaf pan or shallow baking dish and freeze for 6 hours or overnight. Scoop into cones or bowls as desired. Store covered in the freezer. (We love these ice cream scoops)

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Marshmallow Pumpkin Pie

1 1/2 cups crushed ginger snap cookie crumbs

1/3 cup butter, melted

2 tablespoons sugar

1 (10-ounce) package marshmallows

1 cup canned pumpkin

1 teaspoon ground cinnamon

1/2 teaspoon salt

1.2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1 (8-ounce) container frozen whipped topping, thawed

additional whipped topping, optional

Preheat oven to 350 degrees

Mix up cookie crumbs, melted butter 

In a medium bowl, stir together cookie crumbs, melted butter, and sugar. Press into bottom and up sides of a 9-inch pie pan.

Bake for 8 to 10 minutes and let cool.

In a large saucepan, combine marshmallows, pumpkin, cinnamon, salt, ginger, and nutmeg. Cook and stir over medium heat until marshmallows are melted. Let mixture col to room temperature.

Fold whipped topping into cooled pumpkin mixture until evenly mixed. spoon into prepared crust.

Refrigerate for at least 2 to 3 hours before serving.

If desired, serve with additional whipped topping.

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Penuche Fudge #recipe

Penuche is often considered by many to be a type of fudge. The truth is that it is a candy similar to fudge but does not host all the characteristics that fudge hold. Penuche is made up of brown sugar, butter, vanilla and milk. The brown sugar helps give the candy a maple like flavor. Penuche is popular in New England where nuts are also added to the candy. However, in the southern United States the candy is known simply as brown sugar fudge. 

• 1 cup light brown sugar packed
• 2 cups white sugar
• 1 cup whole milk
• 3 tablespoon unsalted butter
• 1 1/2 teaspoon pure vanilla extract

optional: 1 cup pecans or walnuts, coarsely chopped

1. In a 3-quart saucepan combine both sugars and the milk and bring to a boil over medium-high heat, while stirring constantly. Reduce heat to medium and continue cooking mixture, without stirring, until it reaches the soft-ball stage, 236F/113C degrees.
2. Remove saucepan from the heat and add the butter and vanilla, but DO NOT STIR. Let the mixture cool without stirring until it reaches 110F/43C degrees, about 20 minutes.
3. While the mixture is cooling, butter an 8-inch-square pan. Set aside.
4. Once the mixture has cooled down, beat with a wooden spoon until the butter is fully incorporated and mixture starts to thicken.  Quickly pour the fudge into the buttered pan before it becomes too solid.

   ***If using optional 1 cup chopped nuts, quickly stir them into the fudge right before pouring into the prepared pan*** 
5. Let cool completely before cutting into 1-inch squares. Store leftovers in a covered container in the refrigerator.

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