When you are single, it's easy to feel alone. Like you have no one to do something for you. Even though this sounds like a selfish thought, I know we've all had it. I've found there are many ways we can pamper ourselves or having some "me time." Here are some of my favorites:
1) Lavender Bubble Baths- Lavender is a relaxation aromatherapy. I buy a cheap gigantic bottle from Walmart. I also make sure to use candles so I can relax in dim light. I also have a "Bubble Bath" mix on my ipod. Or I'll listen to the "Rachel Portman" pandora station.
I also struggle with chronic tendonitis in both of my arms. On the days I'm in a lot of pain, a hot bubble bath always helps ease it. Yet another reason to take Bubble baths.
2) Yummy Treats- Yes, it's important to eat healthy. But it's also good to not deprive yourself completely. Pick your favorites and save them for a special occasion.
3) Exercise- I personally do not like running, but I know a lot of people who do. I do enjoy walking though. There is something cleansing about being in nature and having some thinking time. Find what you enjoy and make time for it.
4) Spiritual time- Make time everyday to connect to God and learn more about His plan for you. When the world seems to be overwhelming and crazy, go to Him. He will remind you what really matters. Pray to Him. Read His word. You will feel your soul be lifted of your burdens. I promise.
5) Your own relaxation habit- Find what you enjoy and what works for you.
Friday, September 21, 2012
A Blog About Love
One of the best blogs I've ever read is called "A Blog About Love." It's written by Mara Kofoed. Both her and her husband had previous marriages that ended in divorce. They have been through the worst of worsts and the best of bests.
You can also read their love story. It's better than any romantic movie I've ever seen. Mara gives some great advice on how to love, how to get over a lost love, and how to prepare for a future love. It's applicable to any stage of life.
Check it out!
* Side note: These gorgeous pictures made me want to buy that lovely necklace Mara is wearing. And I did. Such a favorite in my wardrobe currently!
You can also read their love story. It's better than any romantic movie I've ever seen. Mara gives some great advice on how to love, how to get over a lost love, and how to prepare for a future love. It's applicable to any stage of life.
Check it out!
 | |||
| Danny and Mara Kofoed, "A Blog about love" |
Tuesday, September 18, 2012
Food Safety 101
One of the most difficult things about being a single homemaker, I've found, is cooking for one. I don't know about you, but I hate eating the same thing every night for a week. Unfortunately, this has led to lots of frozen dinners and quesadillas.
But the few times I do get ambition and cook, I do save the leftovers to eat later. One thing I've learned over the years is not everyone know how to properly store food. This may seem silly, but it could be the difference between life and death. For real.
As a Family and Consumer Science Teacher I have these rules of thumb etched into my brain. Here are some quick tips to keep you safe:
1) Defrost meat in cooking, in the refrigerator, or under cold running water.- If you leave the meat on the counter or sitting in the sink the meat will be in "Temperture danger zone" and grow harmful bacteria. Stick to the 3 safe ways and you will prevent the most bacteria growth.
2) If food is left at room temperature longer than 2 to four hours, throw it out.- By four hours, there will be no temperature hot enough to kill the bacteria that has formed. You will more than likely get sick. I usually stick to 2 hours before throwing it out. It's just not worth the risk.
3) All chicken, pork, ground beef, and other meats should be cooked fully.- Beef Steak is the only meat that can be left a little pink inside, those areas were not exposed to the air. As long as the outside is cooked, it should be safe. Ground beef is beef that has been mixed around and air exposed parts are now mixed through out. Always cook ground beef in full. The other types of meat are a little more risky and should be cooked in full.
A meat thermometer would be a helpful tool to check for safety. You can even buy a thermometer that has the different meat temperatures on it. That is the type I would recommend.
4) Wash all fruits and vegetables before preparation or eating.- also pay attention to any recalls in the news due to Food Borne Illness outbreaks.
5) Wash hands for 20 seconds with hot soapy water.
6) Do not cross contaminate- do not use the same equipment (cutting boards, knives, etc) for fresh foods that you also used on raw meat. This will also cut down on illness.
7) Change Dishtowels and rags often.
8) Do not use a sponge in the kitchen- In all kitchen cleanliness tests and studies I've read, this is the worst offender. It's just a place to harbor germs. Stick to a brush or Brillo pad that is sterilized or changed often.
9) Wash raw meat equipment as soon as possible.- This will also cut back on germs.
10) Store food away from chemicals and other cleaning products.
11) Keep all food in airtight containers to ward off pests and air bacteria.
12) Sanitize all counters, sinks, and tables frequently. Preferably after each use or meal.
Here is a chart from the USDA about each of the Food Borne Illnesses I find helpful and informational:
But the few times I do get ambition and cook, I do save the leftovers to eat later. One thing I've learned over the years is not everyone know how to properly store food. This may seem silly, but it could be the difference between life and death. For real.
As a Family and Consumer Science Teacher I have these rules of thumb etched into my brain. Here are some quick tips to keep you safe:
1) Defrost meat in cooking, in the refrigerator, or under cold running water.- If you leave the meat on the counter or sitting in the sink the meat will be in "Temperture danger zone" and grow harmful bacteria. Stick to the 3 safe ways and you will prevent the most bacteria growth.
2) If food is left at room temperature longer than 2 to four hours, throw it out.- By four hours, there will be no temperature hot enough to kill the bacteria that has formed. You will more than likely get sick. I usually stick to 2 hours before throwing it out. It's just not worth the risk.
3) All chicken, pork, ground beef, and other meats should be cooked fully.- Beef Steak is the only meat that can be left a little pink inside, those areas were not exposed to the air. As long as the outside is cooked, it should be safe. Ground beef is beef that has been mixed around and air exposed parts are now mixed through out. Always cook ground beef in full. The other types of meat are a little more risky and should be cooked in full.
A meat thermometer would be a helpful tool to check for safety. You can even buy a thermometer that has the different meat temperatures on it. That is the type I would recommend.
4) Wash all fruits and vegetables before preparation or eating.- also pay attention to any recalls in the news due to Food Borne Illness outbreaks.
5) Wash hands for 20 seconds with hot soapy water.
6) Do not cross contaminate- do not use the same equipment (cutting boards, knives, etc) for fresh foods that you also used on raw meat. This will also cut down on illness.
7) Change Dishtowels and rags often.
8) Do not use a sponge in the kitchen- In all kitchen cleanliness tests and studies I've read, this is the worst offender. It's just a place to harbor germs. Stick to a brush or Brillo pad that is sterilized or changed often.
9) Wash raw meat equipment as soon as possible.- This will also cut back on germs.
10) Store food away from chemicals and other cleaning products.
11) Keep all food in airtight containers to ward off pests and air bacteria.
12) Sanitize all counters, sinks, and tables frequently. Preferably after each use or meal.
Here is a chart from the USDA about each of the Food Borne Illnesses I find helpful and informational:
| Bacteria | Associated Foods | Symptoms and Potential Impact | Prevention | |
|---|---|---|---|---|
| Campylobacter jejuni | Contaminated water, raw or unpasteurized milk, and raw or undercooked meat, poultry, or shellfish. | Diarrhea (sometimes bloody), cramping, abdominal pain, and fever that appear 2 to 5 days after eating; may last 7 days. May spread to bloodstream and cause a life- threatening infection. | Cook meat and poultry to a safe minimum internal temperature; do not drink or consume unpasteurized milk or milk products; wash your hands after coming in contact with feces. | |
| Clostridium botulinum | Improperly canned foods, garlic in oil, vacuum-packed and tightly wrapped food. | Bacteria produce a nerve toxin that causes illness, affecting the nervous system. Toxin affects the nervous system. Symptoms usually appear 18 to 36 hours, but can sometimes appear as few as 6 hours or as many as 10 days after eating; double vision, blurred vision, drooping eyelids, slurred speech, difficulty swallowing, dry mouth, and muscle weakness. If untreated, these symptoms may progress causing muscle paralysis and even death. | Do not use damaged canned foods or canned foods showing signs of swelling, leakage, punctures, holes, fractures, extensive deep rusting, or crushing/denting severe enough to prevent normal stacking. Follow safety guidelines when home canning food. Boil home canned foods for 10 minutes before eating to ensure safety. (Note: Safe home canning guidelines may be obtained from State University or County Extension Office). | |
| Clostridium perfringens | Meats, meat products and gravy Called "the cafeteria germ" because many outbreaks result from food left for long periods in steam tables or at room temperature. | Intense abdominal cramps nausea, and diarrhea may appear 6 to 24 hours after eating; usually last about 1 day, but for immune comprised individuals, symptoms may last 1 to 2 weeks. Complications and/or death can occur only very rarely. | Keep hot foods hot and cold foods cold! Once food is cooked, it should be held hot, at an internal temperature of 140 °F or above. Use a food thermometer to make sure. Discard all perishable foods left at room temperature longer than 2 hours; 1 hour in temperatures above 90 °F. | |
| Cryptosporidium | Soil, food, water, contaminated surfaces. Swallowing contaminated water, including that from recreational sources, (e.g., a swimming pool or lake); eating uncooked or contaminated food; placing a contaminated object in the mouth. | Dehydration, weight loss, stomach cramps or pain, fever, nausea, and vomiting; respiratory symptoms may also be present. Symptoms begin 2 to 10 days after becoming infected, and may last 1 to 2 weeks. Immune-comprised individuals may experience a more serious illness. | Wash your hands before and after handling raw meat products, and after changing diapers, going to the bathroom, or touching animals. Avoid water that might be contaminated. (Do not drink untreated water from shallow wells, lakes, rivers, springs, ponds, and streams.) | |
| Escherichia coli O157:H7 | Uncooked beef (especially ground beef), unpasteurized milk and juices (e.g., “fresh” apple cider); contaminated raw fruits and vegetables, or water. Person to person contamination can also occur. | Severe diarrhea (often bloody diarrhea), abdominal cramps, and vomiting. Usually little or no fever. Can begin 2 to 8 days, but usually 3-4 days after consumption of contaminated food or water and last about 5 to 7 days depending on severity. Children under 5 are at greater risk of developing hemolytic uremic syndrome (HUS), which causes acute kidney failure. | Cook hamburgers and ground beef to a safe minimum internal temperature of 160°F. Drink only pasteurized milk, juice, or cider. Rinse fruits and vegetables under running tap water, especially those that will not be cooked. Wash your hands with warm water and soap after changing diapers, using the bathroom, handling pets or having any contact with feces. | |
| Listeria monocytogenes | Ready-to-eat foods such as hot dogs, luncheon meats, cold cuts, fermented or dry sausage, and other deli-style meat and poultry. Also, soft cheeses made with unpasteurized milk. Smoked seafood and salads made in the store such as ham salad, chicken salad, or seafood salad. | Fever, muscle aches, and sometimes gastrointestinal symptoms such as nausea or diarrhea. If infection spreads to the nervous system, symptoms such as headache, stiff neck, confusion, loss of balance, or convulsions can occur .Those at risk (including pregnant women and newborns, older adults, and people with weakened immune systems) may later develop more serious illness; death can result from Listeria. Can cause severe problems with pregnancy, including miscarriage or death in newborns. | Cook raw meat, poultry and seafood to a safe minimum internal temperature; prevent cross contamination, separating ready to eat foods from raw eggs, and raw meat, poultry, seafood, and their juices; wash your hands before and after handling raw meat ,poultry, seafood and egg products. Those with a weakened immune system should avoid eating hot dogs, and deli meats, unless they are reheated to 165 ºF or steaming hot. Do not drink raw (unpasteurized) milk or foods that have unpasteurized milk in them, (e.g. soft cheeses). Do not eat deli salads made in store, such as ham, egg, tuna or seafood salad. | |
| Salmonella (over 2300 types) | Raw or undercooked eggs, poultry, and meat; unpasteurized milk and juice; cheese and seafood; and contaminated fresh fruits and vegetables. | Diarrhea, fever, and abdominal cramps usually appear 12 to 72 hours after eating; may last 4 to 7 days. In people with weakened immune system, the infection may be more severe and lead to serious complications, including death. | Cook raw meat, poultry, and egg products to a safe temperature. Do not eat raw or undercooked eggs. Avoid consuming raw or unpasteurized milk or other dairy products. Produce should be thoroughly washed before consuming. | |
| Shigella (over 30 types) | Person-to-person by fecal-oral route; fecal contamination of food and water. Most outbreaks result from food, especially salads, prepared and handled by workers using poor personal hygiene. | Disease referred to as "shigellosis" or bacillary dysentery. Diarrhea (watery or bloody) , fever, abdominal cramps; 1 to 2 days from ingestion of bacteria and usually resolves in 5 to 7 days | Hand washing is a very important step to prevent shigellosis. Always wash your hands with warm water and soap before handling food and after using the bathroom, changing diapers or having contact with an infected person. | |
| Staphylococcus aureus | Commonly found on the skin and in the noses of up to 25% of healthy people and animals. Person-to-person through food from improper food handling. Multiply rapidly at room temperature to produce a toxin that causes illness. Contaminated milk and cheeses. | Severe nausea, abdominal cramps, vomiting, and diarrhea occur 30 minutes to 6 hours after eating; recovery from 1 to 3 days — longer if severe dehydration occurs. | Because the toxins produced by this bacterium are resistant to heat and cannot be destroyed by cooking, preventing the contamination of food before the toxin can be produced is important. Keep hot foods hot (over 140°F) and cold foods cold (40°F or under); wash your hands with warm water and soap and wash kitchen counters with hot water and soap before and after preparing food. | |
| Vibrio vulnificus | Uncooked or raw seafood (fish or shellfish); oysters | In healthy persons symptom include diarrhea, stomach pain, and vomiting May result in a blood infection and death for those with a weakened immune systems particularly with underlying liver disease. | Do not eat raw oysters or other raw shellfish; cook shellfish (oysters, clams, mussels) thoroughly. Prevent cross-contamination by separating cooked seafood and other foods from raw seafood and its juices. Refrigerate cooked shellfish within two hours after cooking. |
The Jacket
I attended regional conference this weekend where this analogy was shared:
"The situation of a church member who is single can be illustrated by a simple analogy. Imagine that your favorite hobby is stargazing and you’ve just joined a stargazing club. You come to your first club activity eager to participate. It’s a cold night, but you’re not concerned: most of the club members are wearing club jackets, and you’ve been told you should be able to get one as well. But there is no jacket for you. You ask about it, and you are told to keep looking and that if you do your best, you will find a jacket when the time is right.
Meanwhile, you are getting pretty cold and a little worried. And you notice that most of the other club members are talking about how nice and warm their jackets are. In fact, throughout the evening the topic surfaces continually in various forms: how to wash and dry your jacket, how to add extra pockets, how to mend it, and so forth. Some of the club members notice you don’t have a jacket. “You really need a jacket for these activities,” they tell you. “Why don’t you have one yet?”
While this analogy should not be taken too far, it does serve to show how awkward it can sometimes feel to be a single member of a conventional ward. Fortunately, however, there are family wards in which single members feel included and know their contributions are valued." - Dallin H Oaks
"The situation of a church member who is single can be illustrated by a simple analogy. Imagine that your favorite hobby is stargazing and you’ve just joined a stargazing club. You come to your first club activity eager to participate. It’s a cold night, but you’re not concerned: most of the club members are wearing club jackets, and you’ve been told you should be able to get one as well. But there is no jacket for you. You ask about it, and you are told to keep looking and that if you do your best, you will find a jacket when the time is right.
Meanwhile, you are getting pretty cold and a little worried. And you notice that most of the other club members are talking about how nice and warm their jackets are. In fact, throughout the evening the topic surfaces continually in various forms: how to wash and dry your jacket, how to add extra pockets, how to mend it, and so forth. Some of the club members notice you don’t have a jacket. “You really need a jacket for these activities,” they tell you. “Why don’t you have one yet?”
While this analogy should not be taken too far, it does serve to show how awkward it can sometimes feel to be a single member of a conventional ward. Fortunately, however, there are family wards in which single members feel included and know their contributions are valued." - Dallin H Oaks
Very well said. Thank you Elder Oaks!
Saturday, May 19, 2012
Introduction
I'm a huge fan of blogs. I love blogging. I love reading others blogs. And finding a good blog, to me, is better than finding a good book.
There are so many homemaker blogs out in cyber world. And lots of single gal blogs too. I find that rarely do these two coincide. So I decided I would create a space where these two dwell together.
Although I am single in every sense of the word, (childless. husbandless. And currently, boyfriendless.) I am in every sense of the word a homemaker. I am a Family and Consumer Science Teacher by profession. This is a glorified name for "Home Ec" teacher. I've taught: Nutrition and Foods, Clothing Construction, Fashion Strategies, Interior Design, Careers and Technical Introduction, and Child Development.
Besides my professional qualifications, I enjoy making a home beautiful. I enjoy creating. I enjoying nurturing others, especially children. I enjoy my life as a single gal. Though I do hope to marry someday, I'm content with my state of life and have so much to be thankful for.
Any company, group, club, etc is only as good as it's objectives. Here are the objectives have planned for this blog:
* To promote creativity through craft projects, cooking, fashion, shopping, home decor, and other varieties in the art of homemaking.
* To give insight and support to those of single gal status.
* To share and discuss anything that would help one create a "beautiful life."
Comments and Suggestions are welcome!
Happy Homemaking!
Kate :)
There are so many homemaker blogs out in cyber world. And lots of single gal blogs too. I find that rarely do these two coincide. So I decided I would create a space where these two dwell together.
Although I am single in every sense of the word, (childless. husbandless. And currently, boyfriendless.) I am in every sense of the word a homemaker. I am a Family and Consumer Science Teacher by profession. This is a glorified name for "Home Ec" teacher. I've taught: Nutrition and Foods, Clothing Construction, Fashion Strategies, Interior Design, Careers and Technical Introduction, and Child Development.
Besides my professional qualifications, I enjoy making a home beautiful. I enjoy creating. I enjoying nurturing others, especially children. I enjoy my life as a single gal. Though I do hope to marry someday, I'm content with my state of life and have so much to be thankful for.
Any company, group, club, etc is only as good as it's objectives. Here are the objectives have planned for this blog:
* To promote creativity through craft projects, cooking, fashion, shopping, home decor, and other varieties in the art of homemaking.
* To give insight and support to those of single gal status.
* To share and discuss anything that would help one create a "beautiful life."
Comments and Suggestions are welcome!
Happy Homemaking!
Kate :)
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