Custom Search

Friday, June 7, 2013

Potato Paste To Help Relieve pain of Summer

While the heat has not really reached us here yet. Now thats not to say that we have not had some overly warm days. I know that the real heat of the summer is yet to come. At times no matter what we do over exposure to the sun in something that happens. I have recently located this new idea to help deal with it. Potato Paste, really potatoes? Yes, why not if they work and potatoes have long been known to help relieve pain and irritations such as soothing scratches, insect bites, and burns.
1. Potato paste
You will need…
-2 potatoes
-A grater, blender, or knife
-Cotton balls, cotton pads, facial tissue, or gauze

Wash and scrub your potatoes thoroughly, and then either grate them over a bowl or cut them up and put them in a blender. There is no need to remove the peels. If you’re using a blender, give them a whirl until they’ve become quite liquid. If they seem too dry, you can add a small amount of water. Pour out the mixture, soak cotton balls thoroughly in it, and apply to sunburn. An easier perhaps more effective method would be to soak gauze and lay it over the burn.
If you’re using a grater, grate the potatoes over a bowl and apply the pulp, trying to get as much juice as possible. You can also try simply slicing the potatoes, and lying the slices directly on your burn.

source here

shared here

Thursday, June 6, 2013

A Bit Of History Yo-Yo Day


June 6 is considered the National Yo-Yo Day. The yo-yo is considered an historic toy. Today is the perfect day to get out your yo-yo’s and have some fun playing “Sleeper”, “Walk the Dog”, “Shooting the Moon”, “Around the World” or “Hop the Fence”. For one that has never seen a yo-yo its best description is

The yo-yo is an object that consists of an axle connected to two disks, and a length of string looped around the axle. It is played by holding the free end of the string, allowing gravity or the force of a throw to spin the yo-yo and unwind the string, then allowing the yo-yo to wind itself back again. This is called “yo-yoing”.

Some believe that the yo-yo was first invented in ancient Greece. The yo-yo was made popular in America by Donal Duncan Sr. in the early 1900s. The name yo-yo was first registered as a trademarke in 1932. The Duncan Yo-Yo was inducted into the national toy hall of fame at the Strong in Rochester, New York. There is also a National Yo-Yo museum in Chico, California.

Applesauce Cake Days

June 6 annually celebrates National Applesauce Cake Day. This food holiday is a day to enjoy a delicious piece (or two) of the moist and tasty applesauce cake.
In any cake recipe, applesauce may be substituted for the butter or oil for a healthier alternative. It is also said that one-half cup of applesauce may be substituted for one egg in some baking recipes for those who have egg allergies.

  • The cake:
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon salt
  • Pinch of ground cloves
  • 1 stick unsalted butter, softened
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar $
    Click to see savings
  • 1 large egg, room temperature $
    Click to see savings
  • 1 cup applesauce, room temperature $
    Click to see savings
  • 1 cup chopped walnuts
  • 3/4 cup raisins
  • The frosting:
  • 6 ounces cream cheese, softened $
    Click to see savings
  • 3 tablespoons unsalted butter, softened
  • 3/4 cup confectioners' sugar
  • 1 teaspoon pure vanilla extract
  • Preparation

    1. Preheat oven to 350°F. Butter an 8-inch square metal baking pan and lightly dust with flour, shaking out any excess.
    2. In a bowl, whisk together flour, baking soda, cinnamon, allspice, salt and cloves; set aside.
    3. Cream butter and sugars in bowl of an electric mixer, beating at high speed until fluffy, about 5 minutes. Add egg and beat well until blended. Mix in applesauce at low speed, then add flour mixture, mixing at low speed until incorporated. Stir in walnuts and raisins. Scrape batter into prepared pan and bake 40 minutes, until cake tester inserted in center comes out clean. Let cake cool completely in pan.
    4. Make frosting: Beat cream cheese and butter together until smooth. Add sugar and vanilla extract and mix until blended. Spread frosting on cooled cake and cut into 6 pieces.