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Wednesday, October 2, 2019

Taking Care of our Skin in The Autumn months

To many autumn is beautiful here in Southern Illinois. It is often like walking in God's coloring book with all the wonderful colors. Shades of red, yellows, oranges and even some browns appear as the leaves turns shades other than green. Fall offers a crisp like wind as the weather changes. However, there is one drawback with all the beauty of nature that is that our skin often pays the price for the beauty we get to enjoy

The itchy, scaly, flaky skin that appears in the fall is often due to the change in the weather. The air is one that will help to draw the moisture out of our skin. Less moisture in our skin leaves us with dry skin that can be very irritable. However, there are a few things that we can do. 

  • Ensuring that we have good health is one are that can help us during the cooler months of the year. Being active will help us keep us in high spirits but it will also help us to nourish our skin. Take walks, go to the gym, or take a bike ride it does not matter the key is to get active. 
  •  keep your skin covered when out in the open. Use a good moisturizer before heading out into the weather. The moisturizer will help to guard against the harsh weather as well as leaving your skin with a soft and comfy feeling. In addition consider the clothes that you will be wearing. 
  • Stay hydrated at all times. In every season there are reasons to stay hydrated. Water should be drank through out the day. Water helps the body wash out harmful toxins and helps offer the body a beautiful glow. 
  • A daily skin routine of cleansing, toning and moisturizing is important. The cold weather leaves the skin more delicate and open to all sorts of troubles. In addition to the skin routine add In a few fruits and veggies, juices and nuts to your daily diet. 

Caramel Pumpkin Poke Cake

1 box Spice Cake Mix 16 oz
3 Eggs
1/4 cup Water
1 can Pumpkin Puree 15 oz
9 oz Caramel Ice Cream Topping
8 oz Frozen Whipped Topping
1/2 cup Toffee Bits

  • Preheat oven to 350 degrees.
  • Pour spice cake mix into a mixing bowl. Add eggs, water, and pumpkin puree. Beat about 2 minutes.
  • Pour into lightly greased 9x13 cake pan. 
  • Bake 25-30 minutes until cake springs back when touched and a toothpick comes out clean.
  • Cool completely (you can place in the fridge or freezer to cool if desired).
  • When the cake is cool, use the end of a wooden spoon to poke about 30 holes in the cake.
  • Poke halfway down the cake, not all the way to the bottom. 
  • Pour ice cream topping in holes and over cake.
  • Spread whipped topping over cake and sprinkle on toffee bits.
  • Refrigerate 2 hours before serving.

Monday, September 30, 2019

Take a Mud Bath

A mud bath is exactly that taking a bath in mud. This is not just any dirt and water put together to make mud but it is mud taken from areas such as hot springs water combined with volcanic ash. For thousands of years individuals have taken mud baths. Perhaps you will also want to take a mud bath after you read what it can do for you.

  • the mud and warm water combine to make your body feel great by loosening your tense nerves
  • your body is relieved of stress and your mind is cleared
  • the mud and water together combine inflammatory properties that offer the bodies joints relief
  • this mud also possesses lots of minerals that help the body rid toxins which helps keep you healthy
  • volcanic ash works well as an exfoliant helping to remove dead cells on the body. Mud baths can help keep skin looking and feeling good
To take a mud bath at home fill the tub with warm water and add 2 cups of mud to the water. You can find mud to do this at specialty shops as well. Get in the tub and soak your body not your head. Soak for 20 minutes. but not more. After your bath take a warm shower.

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Pumpkin Corn Chowder ---- 2 Fall Veggies in One Great Dish

½ cup diced pancetta
4 tablespoons butter, divided
1 tablespoon minced garlic
1 cup diced onion
½ cup diced celery
1 cup diced carrots
1 quarts chicken or vegetable stock
1 ½ pounds diced pumpkin, see note
1 peeled and diced large Russet potato (1 ½ – 2 cups)
¼ cup fresh parsley chopped
¼ teaspoon Worcestershire sauce
3 tablespoons brown sugar
1 ½ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
  • 1 ½ teaspoons ground coriander
  • 1 teaspoon garam masala
  • 2 15-ounce cans creamed corn
  • 1 pound frozen corn
  • 1 15-ounce can pumpkin puree
  • 3 tablespoons flour
  • 2 cups heavy cream (one pint)
  • Optional toasted pumpkin seeds for garnish

  1. In a large pot, heat pancetta and 2 tablespoons of the butter over medium heat until pancetta is crisp, five to ten minutes.  Add garlic, onions, celery and carrot and cook 5 minutes. Add stock, diced pumpkin, diced potato, chopped parsley, Worcestershire sauce, brown sugar, salt , pepper, coriander, cream corn, frozen corn and pumpkin puree. Bring to boil, simmer 10 minutes or til veggies are tender.                                                                                                                            While soup is cooking, place 2 TBSP butter in medium sauce pan and let it melt. To the melted butter add flour and cook 2-3 minutes Add few ladles soup to the flour mix and stir til thick. Then place mixture back into soup and stir. Mix in cream and taste for seasoning. 
To toast seeds place in pan and heat over medium heat til roasted about 5 to 6 minutes

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