Category Archives: Food/home improvement/business

Little-Known Business Facts: Did You Know That….., Part 1

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Products and Inventions

The zipper was invented in 1893; it was originally intended for shoes.

Kotex was first manufactured as bandages during World War I.

Levis were invented for the California gold miners in l873.

The first transcontinental phone call was from New York to San Francisco, in l9l5.

Chanel No. 5 is the most popular perfume in the world.

The “first electronic computer” was built in l889 for the U.S. Census Bureau.

Contact lenses were invented in l887.

The LaCoste shirt is named after French tennis star Rene LaCoste, the l927 Davis Cup winner.

The first bra was invented by a French designer in l902. But bras didn’t catch on until I9l3.

The first sound recording ever made was “Mary Had a Little Lamb“, in l877 by Thomas Edison.

The first all-talking movie was called “The Lights of New York.”

One company manufactures an edible set of Monopoly, made of chocolate and butterscotch.

The first sperm banks opened in l964; they were located in Tokyo and Iowa City.

The largest airline in the world is Aeroflot, the official Soviet airline.

The first known brothel opened its doors in 550 B.C. in Athens, Greece.

In l984, the National Coca Company of Peru introduced toothpaste with cocaine in it.

The first pay phone was installed in a Hartford, Connecticut bank in 1889. The price: 5 cents.

Thomas Edison demonstrated the first practical electric lightbulb on December 20th, 1879.

Alexander Graham Bell was 29 years old when he invented the telephone. Bell also installed the White House’s first telephone.

The name condom comes from Dr. Charles Condom (1630-1685). This product was originally made of linen and was invented in the early 1500s.

The first known contraceptive was crocodile dung (doo-doo, poop!), used by Egyptians in 2000 B.C.

A whopping 60% of all new cars sold in the 1980s were recalled for some defect.

It takes eight seconds to make a baseball bat in a bat factory.

The first chain store was the A + P; It was founded in 1842.

The patent for the ball-joint pen was awarded to John J. Loud of Weymouth, Mass. in 1888.

Ford Motor Co. manufactured a plastic auto-the first ever-in 1941.

Painting accounts for almost half the cost of auto assembly.

Scissors were invented by Leonardo da Vinci.

There are about 30,000 robots in the U.S.

The first advertisement to discuss body odor was a 1919 ad for the deodorant Odo-Ro-No.

There are 600 million phones on Earth.

A Brannock Device is the thing shoe salespeople use to measure feet.

Dr. Seuss designed the first animated color TV commercial in 1949, for Ford.

The all-aluminum can was introduced in 1964.

The first “streamlined swimsuits” of the early 1900s were made of wool and weighed as much as 20 lbs.

The first electric toothbrush was developed and tested on dogs. They reportedly enjoyed it.

On a typical day, your name is transmitted between computers five times.

The first rodeo wasn’t held until l847.

The U.S.

In Los Angeles, there are more cars than people.

Americans spend $8 billion a year on porn.

More Americans visit Tijuana than any other foreign city.

In l980, a secretary at John Deere and Co. was fired for “making a Xerox copy of her bottom.”

According to one poll, 50% of American kindergarteners believe TV commercials.

There are three times as many astrologers as astronomers in America.

About 96% of all American children can recognize Ronald McDonald. And 7% of all working Americans have worked at McDonald’s at some time.

Almost 90% of American doctors are male.

98% of American homes have at least one TV.

Only 53% of Americans have ever been to a dentist.

America’s first nudist organization was founded in 1929, by 3 men.

In l989, gamblers lost a record $4.43 billion in Nevada casinos.

The U.S. uses more steel making bottle caps than car bodies.

Before l863, mail service in the U.S. was free.

U.S. airports are busier on Thursdays than any other day.

The average American carries $27 on them. On the average, American men carry more cash than women do.

Casinos in Las Vegas don’t have clocks in them.

39% of Americans think the best way to get rich is to win a lottery.

In 75% of American households, women manage the money and pay the bills.

About 70% of Americans who go to college do it just to make more money.

63% of the Americans who earn minimum wages are women.

The U.S. bought Alaska from the Russians for about 2 cents an acre.

American kids’ allowances titled $8.6 billion in 1989.

Two-thirds of the world’s lawyers are in the U.S.

The U.S. Dept. of Defense spends about $6,000,000 on recruiting-every day.

One out of five American families doesn’t have a bank account.

Americans make $500 million worth of illegal long-distance calls annually.

90% of American businesses are family owned.

About half of American men polled say they enjoy money more than sex.

American teenagers spend over $70 billion a year.

A parking space in one New York City “condo garage” sells for $29,000.

There are about 30,000 robots in the U.S.

Among American cash crops, marijuana outranks corn in yearly value.

Nearly 50% of Americans read, work, or watch TV while they eat dinner.

In anonymous surveys, 40% of Americans confessed to cheating on their taxes.

Every year, Americans send three billion Christmas cards.

The average American kid will watch 30-40,000 TV commercials this year.

The number one use of gold in the U.S: Class rings.

Americans spend over $400 million on toys every day.

A cab ride from Los Angeles to New York costs $6,000.

Six billion pens are thrown away every year in the U.S.

Americans throw away around 10% of the food they buy at the supermarket.

Trash disposal costs the U.S. over $l0 billion a year.

More than 28 million Americans buy Christmas presents for their dogs every year.

Americans buy two billion disposable razors and razor blades every year.

An estimated 79% of all Americans have bought lottery tickets.

An estimated 70% of all Americans visit shopping malls at least once a week.

Each year, Americans consume 9 billion franks-an average of 87 per person.

The average American uses two pine trees’ worth of paper products each year.

According to recent surveys, 20% of American families don’t have a bank account.

70% of Americans have been to Disneyland or Disney World.

Americans spend $2 million a day on exercise equipment.

Source: “Uncle John’s 4-Ply Bathroom Reader” by The Bathroom Readers’ Institute, 2003

Five Common Kitchen/Cooking Mistakes (and Other Info)

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Cutting Meat Before It’s Had A Chance to “Rest” or “Set“

Allowing meat or poultry to sit for a while after it’s removed from the oven not only lets it finish cooking but ensures that the juices stay inside where they belong.

Also, waiting for at least 10-15 minutes (or longer if necessary) gives the meat a chance to “resettle“, making for easier cutting (for example, if you cut into a meatloaf right away, you’ll end up with crumbles or little pieces; that meatloaf will not hold).

Cooking thick steaks? Rest for 8-10 minutes before cutting.

For big roasts or whole birds, rest between 20-30 minutes.

  • Overcooking

This is an easy mistake to make; we all want the food to be well and done, but you can also cook all the flavor (or even texture) right out of it.

Even experienced cooks can still sometimes mess up, especially if they’re sick or very tired-which I can personally attest to.

As part of a Sunday dinner, I made a side dish of Stovetop Stuffing. I enhanced the flavor by adding a few spices and seasonings. As I stirred the stuffing contents into the seasoned, boiled water, it seemed like the stuffing was too dry, so in my very tired state of mind, I added more water-mistake!-before I let everything “settle“.

Result? The stuffing was delicious, BUT the texture accidentally changed to somewhat mushy.

What happened next was totally amazing; my three dinner guests not only liked the taste, they DEVOURED the whole thing!

They either didn’t notice that texture (or didn’t care) or I just got lucky.

But I know I messed up and will definitely be more careful, to the best of my ability. 

A Handy Tip: Often within or around 30 minutes of cooking meat, you can sometimes turn off the oven and the meat will continue cooking on its own, due to the internal temperature already in the oven.

  • Not Food Prepping

I’m a big food prep practitioner; it’s wonderful to have everything (or mostly everything) right there before you start and as you need it. 

Multi-tasking’s a good thing, too. 

  • Not Allowing for Extra Preheating Oven Time

According to Dorie Greenspan, author of “Everyday Dorie: The Way I Cook“, the beep that indicates your oven has reached the desired temperature is probably a bit early. “An oven repair person once told me that when the light on my oven indicated that it had reached temperature, I should wait for another 15 minutes before putting in whatever I was baking.”

The oven needs that time to be truly at temperature, to be able to hold its temperature when you open the door.

  • Distraction

If at all possible, Don’t Get Distracted.

I’ve come to realize that distraction isn’t just becoming or getting preoccupied with housework, kids, mobile devices, or TV. 

You can become just as distracted when you’re ill, upset, or very tired. None of this bodes well when you’re cooking. Focus is important!

Did You Know That…..

  • Eating more nuts, whole grains, and green leafy vegetables can help boost your metabolism (check with your doctor first).
  • To stay mentally alert, nuts are also good for improvement in short and long-term memory (they’re full of magnesium, which seems to promote new brain cell connections).
  • Eating a Mediterranean diet may improve cognitive function and lower the risk of cognitive impairment. Go for fish and veggies drizzled with olive oil. Also, consider a little meat and wine.
  • Estimated consumption at the 2023 Kentucky Derby included: 522,000 cans of beer, 142,000 hot dogs, and 120,000 mint juleps!

Sources: “Stop fiddling with the food” by Katie Workman, The Associated Press-The Vindicator, Oct. 30, 2019, Health-Healthy For Life pamphlet from Aetna, 2019, “Natural Ways to Energize” sidebar, “6 New Ways to Stay Sharp” by Susan Hall, and my own recollections

Rediscovering Science (and Some Female Groundbreakers)

Posted in Business, Science by

Special Note: This will still be the American Food/World of Business blog, but every so often, I’d like to feature a science article. One reason is because science can overlap into and with many diverse fields, including business and food.

The other reason? Please continue:

I have recently fallen in love with the field of science, realized during the COVID-19 pandemic lockdown, and continuing strong today.

It wasn’t always so; while growing up and attending school, I (like many women then-and a lot of men too) thought science was one of the most boring topics on the earth, comparable to “watching paint dry.”

I now know that the problem was the way the subject was taught and presented.

In my own humble way, a personal mission will be attempted to make science as accessible and interesting as possible.

To start off, here are a few Did You Know That…..

80 percent of all code breakers during World War II were female.

That paper bag your take-out comes in? It was invented by a female.

The process that made the shirt on your back possible, the first computer program, wireless tech, or nuclear fission? All were invented, discovered, or created by women.

A woman named Rosamund Franklin was also instrumental in the discovery of DNA, instead of only James Watson and Francis Crick. By January 1953, Franklin concluded that DNA takes the double-helix form (you’ve seen it). She then sent her findings to a prestigious science journal-a full day before Watson and Crick completed their model of the structure. No coincidence here; Watson and Crick’s model was based on a photo of the double helix that Franklin had taken, which they got their hands on through nefarious means. Watson even told Franklin to her face that he didn’t think she was smart enough to interpret her own photos correctly. Watson and Crick were awarded a Nobel prize in 1962; Franklin never was.

Jocelyn Bell Burnell actually discovered pulsars, but her male supervisor was awarded the 1974 Nobel Prize instead.

Ada Lovelace (1815-1852) was a British mathematician and programmer who created the first-ever computer program. She was a visionary, the first person to ever develop theories on the potential importance of computers. These theories and further notes influenced Alan Turing’s 1940s work on the first legit computers. The U.S. Dept. of Defense has a computer language named Ada in her honor, and there’s an Ada Lovelace Day every October 13th, to raise the profile of women in STEM (Science, Technology, Engineering, and Mathematics).

On January 23rd, 1849, Elizabeth Blackwell (1821-1910) became the first woman in America to earn a medical degree.

Her younger sister, Emily Blackwell (1826-1910) also became a doctor, earning her medical degree in 1854.

Of the more than five million U.S. patents that have been granted since 1790, only about 5 percent have a woman’s name on them.

White men often took credit for women’s inventions, sometimes at the request of women of color who feared that white consumers wouldn’t want to purchase their items. Or women of color would pass as “white” (inventors didn’t have to put their race on patent applications). Women in general were often denied access to education and tools that made it possible to invent stuff in the first place.

Mary Sherman Morgan (1921-2004) was one of the world’s first female rocket scientists.

She developed hydyne fuel, a combustion powerful enough to propel a satellite all the way into space (a feat the U.S. had not yet accomplished). Hydyne increased thrust by 12 percent and effectively launched the United States’ first satellite, Explorer I, into orbit on January 1, 1958 (but the spacecraft’s designer, Wehner von Braun, was credited and lauded as the savior of the space program; NASA was developed that July).

Morgan’s passing in 2004 received no major accolades, but that was about to change due to one of her four children, son George. A play (2008) and complete biography (2013) of his mom’s life and work, Rocket Girl, received wide acclaim.

Elizabeth Magie (1866-1948) actually invented the Monopoly board game. In 1903, Magie developed and patented what was then called the “Landlord’s Game.” But Charles Darrow is credited with the invention; he had played a version of Magie’s game, copied the rules, and then sold it to Parker Brothers. Darrow went on to make millions.

Ruth Wakefield (ca. 1903-1977) created the first chocolate chip cookie in 1938.

Wakefield was a dietician, food lecturer, and graduate of the Framingham State Normal School Department of Household Arts in Massachusetts.

She and her husband bought a tourist lodge near Boston in 1930. It was called the Toll House Inn and became famous due to Ruth’s cooking (her chocolate chip treat was originally called Toll House Cookies).

In 1939, Wakefield sold the recipe rights and the Toll House name to Nestle for $1.

She became a company consultant (hopefully, with really decent money) for many years.

Grace Hopper (1906-1992) developed COBOL, the most used computer programming language of all time, and created the first compiler (a program that translates high-programming language into machine code for computers to read. Hopper also worked at Harvard on one of the first computers as part of the Mark I programming staff and as a member of WAVES (Women Accepted for Volunteer Emergency Service) during World War II.

The late actress Hedy LaMarr (1914-2000) was best known as a sultry screen siren, but she was also an amazing inventor, often collaborating with composer George Antheil.

During World War II, LaMarr developed the technology to auto-target torpedoes.

At the time, an enemy could easily send the weapons off course by broadcasting interference at the same frequency as the signal that controlled them. 

LaMarr randomized the frequencies controlling the torpedoes, with Antheil assisting.

This same technology was later used to develop Wi-Fi!

For further interest in STEM, medicine, and exploration/adventure, check out:

girldevelopit.com-A nonprofit that provides affordable, accessible software-development programs across the U.S.

girlswhocode.com-Offers a wide variety of programs to help gain computing skills; the Summer Immersion Program has seven weeks of intensive training.

hackbrightacademy.com has a ten-week,women-only course that takes you from beginner to software engineer (90% of the graduates get job offers!). There are also scholarships for those from traditionally marginalized backgrounds.

girlsintech.org-for women interested in tech and entrepreneurship. There are conferences, a two-month bootcamp, mentorships, and much more.

Million Women Mentors; their website is mwm.stemconnector.com-If you’re interested in medicine or medical science, but not sure where or how to start, look here.

amwa-doc.org-This is the American Women’s Medical Association, which fights for improvements for women in medical science. Anyone in health services (doctor, nurse, resident, med student, health care worker, caregiver, for a few examples) or who is simply a supporter of women in medicine can join.

women.nasa.gov/outreach-programs/-Encouraging all women of any age to get involved in outer space.

exxpedition.com-Offers a series of all-women voyages that focus on data gathering concerning the harmful effects of toxins in our environment. The trips go everywhere and women with all kinds of skills are needed, from filmmakers, scientists, maintenance, cooks, etc.

Source: “Wonder Women-25 Innovators, Inventors, and Trailblazers Who Changed History” by Sam Maggs (female), and my own recollections

Harvest of Apples

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The Best “Picks” For:

Apple Pie

Jazz, Jonathan, Mutsu, and Granny Smith are excellent choices for their firmness and sweet-tart taste. Blending two (or a few) of these will provide a flavor complexity.

 Amy Traverso, author of The Apple Lover’s Cookbook, agrees with using at least two apple varieties for flavor balance and texture (she recommends 50 percent sweet-Honeycrisp or Golden Delicious, and 50 percent tart-Granny Smith or Cortland. Recommended specialty varieties include Jonagold or Crispin for the sweet, and Goldrush or Liberty for the tart).

Making a standard nine-inch pie? Plan on three pounds of apples. For a deep-dish one, use four pounds, according to Dawn Perry, Real Simple’s food director. Perry also recommends baking your pie for at least an hour; this will soften firm apples and create that golden crust on the top and the bottom.

Applesauce

Golden Delicious, McIntosh, Jonagold, and Cortland break down easily; you’ll get a smooth, butter-like texture.

Baked Apples

Pink Lady, Rome, Braeburn, and Honeycrisp are crisp varieties that will keep their shape. When baking, those fillings will stay in place!

(Recent) Newbies

From 2019 +, these fairly new additions have been on the market, widely coveted for their crisp textures, wonderful flavors, and extraordinary sturdiness when transported and stored.

Check out: Rave, a combination of Honeycrisp and MonArk; renowned for its crisp texture and juiciness, Rave is an early-season apple from Washington state. 

Cosmic Crisp-This is a combo of Honeycrisp and Enterprise. What makes this particular apple so cool is that it “goes bad” S-L-O-W-L-Y (Cosmic will hold up for a while in a salad or on a cheese board!).

Sugarbee is named after the honeybee (who pollinates it) and also because of its sweet flavor.

Opal-Its beautiful, bright yellow color comes from blending Golden Delicious and Topaz. This is also S-L-O-W to brown, which makes Opal a top “pick” for precut apple snacks.

Jazz apples are excellent for pies and other baked recipes. They’re also super juicy and have a sweet-tart taste that’ll remind you of a pear.

Evercrisp is exactly what the name says. It’s a mixture of Honeycrisp and Fuji.

Sweetango-A combination of Honeycrisp and Zestar, this apple has a lively, sweet-tart flavor and nice crispiness that works well with both raw and cooked recipes.

Envy-It’s super-crispy. It’s a cross between Royal Gala and Braeburn. And it was originally grown in New Zealand; it’s now domestically grown in Washington state.

Rubyfrost has great versatility; It’s not only sweet-tart but also packs a vanilla-type flavor with a sturdy texture. This selection is great for both snacking “as is” and baking.

And Now, A Few Recipes

Here’s a quick and easy one for breakfast:

Apple Pancakes

Ingredients

1 cup milk

2 eggs

1 Tablespoon sugar

1 Tablespoon oil

1 cup flour

2 teaspoons baking powder

One-fourth teaspoon cinnamon

1 apple, unpeeled, cored, cut into eighths

Place all ingredients except apples in a blender and blend well.

Add the apples and blend till the apples are finely grated.

Cook like any pancake batter.

Makes 10 pancakes

For lunch, dinner, or a side dish, how about:

Apple Turkey Salad

Ingredients

2 One-fourth cups cooked turkey, cubed

2 cups celery, diced

2 cups apples, cored and diced

One-fourth cup raisins

2 Tablespoons mayonnaise

2 Tablespoons plain yogurt

One-fourth teaspoon nutmeg

One-fourth teaspoon cinnamon

Salt and pepper to taste

Combine turkey, celery, apples, and raisins in a large bowl.

In a small bowl, combine the mayo, yogurt, nutmeg, and cinnamon; fold into the turkey mixture.

Season to taste.

Serve on a bed of lettuce.

Serves 4

For dessert, would you like Impossible Apple Pie?

Ingredients

6 cups of tart apples, pared and sliced

1 One-fourth teaspoon of ground cinnamon

One-fourth teaspoon of ground nutmeg

1 cup sugar

Three-fourths cup of milk

One-half cup of Bisquick

2 eggs

2 Tablespoons butter or margarine, softened

Mix the apples and spices; put them into a 9″ greased pie plate.

Beat the remaining ingredients for 15 seconds in a blender on high.

Pour it into the pie plate.

Now add the Streusel Topping:

Ingredients

1 cup Bisquick

One-half cup chopped nuts

One-third cup packed brown sugar

3 Tablespoons butter or margarine

Mix all the ingredients until crumbly.

Sprinkle over pie and bake at 325 degrees F. for 55-60 minutes, or until the knife inserted in the center comes out clean.

Or, perhaps you would prefer:

Applicious Sheet Cake

Ingredients

2 medium baking apples

One-third cup butter, melted

1 and two-thirds cups packed dark brown sugar

1 cup apple butter

2 eggs

2 teaspoons vanilla

1 and two-thirds cups of all-purpose flour

1 teaspoon baking powder 

1 teaspoon baking soda

One-fourth teaspoon salt

1 cup dried apples, finely chopped

1. Preheat the oven to 350 degrees F.

Grease a 13 x 9-inch baking pan.

Peel, core, and coarsely shred one apple.

Thinly slice the remaining apple crosswise, removing the seeds.

In a large bowl, whisk together butter, brown sugar, apple butter, eggs, and vanilla until smooth.

Add flour, baking powder, baking soda, and salt; whisk until combined.

Fold in dried and shredded apples.

Spread the batter into the prepared pan.

Arrange the apple slices over the batter.

2. Bake for 40 minutes or until golden and a toothpick inserted near the center comes out clean. Remove to a wire rack.

3. Cool completely. 

Dust with apple pie spice or ground cinnamon (or go for both!).

Prep Time: 20 minutes

Bake Time: 40 minutes at 350 degrees F

Makes 24 servings

Did You Know That…

Apples contain a lot of fiber, Vitamin C, and water for hydration. 

American apple producers grow more than 100 apple varieties yearly.

Sources: better/nutrition segment-“Serving Up Energy” by Katie Morford-Better Homes & Gardens, September 2020; “From the Test Kitchen” by Janet Taylor McCracken-rachael ray everyday, Thanksgiving Special issue, November 2019; the realist segment-“The Secret to the Best Apple Pie” by Sierra Guardiola-Real Simple, September 2019; “Fall’s Favorite Fruit” by Carrie Boyd-Better Homes & Gardens, October 2019; apple pancake, salad, and pie recipes from Speed Cooking by Pat McBride-Burris-published by Busy Bee Enterprises, 1997; and cake recipe from Good & Fresh sample issue, 2016.

Cutting Costs on (Some) Financial Expenses

Posted in Business by

 Here are a few simple, easy ways to save on personal expenses and make some extra money:

FINANCES

 Bank any unexpected or “windfall” money (but take some and get something you’ve always wanted to have or plan for something that you’ve always wanted to do; then bank the reminder).

If you have to use an ATM, only use those at your own bank to avoid service charges (if you’re able to; sometimes you have to use what’s closest).

Use cash as much as possible.

Buy printed checks from mail-order or online companies.

If you’re able to, try for a FREE checking account.

Prepare your own tax returns.

For those still employed, sign up for any automatic savings plans or deductions the company offers.

Open a savings account that compounds and pays interest daily.

If you use money orders, shop around. The charges vary (the banks tend to be the most expensive).

Keep a record of your spending to become aware of where your money goes.

FOR EXTRA INCOME

 At the end of each day, put aside all your loose change. Then deposit it regularly at week’s end. It adds up (especially pennies).

Have a garage sale.

Donate old clothes to a charity or one of the online thrift shops for a tax deduction.

Make craft items to sell at local, state, and county fairs.

If you have clerical skills, have a pleasant speaking voice, or both, you can work at home as an online office assistant, call center representative, online tutor, or an online content writer/producer for websites.

Kids who are old enough can work to earn extra cash-mowing lawns, running errands for neighbors, or pet sitting.

Sell old clothing, furniture, and other items through thrift or consignment shops

Cook meals for elderly people in your neighborhood. 

If you were good at a particular subject in school, or are currently a “mini-expert” on several topics, consider becoming a tutor at a local school, community college, or learning center.

 GENERAL 

Grow your own herbs (not necessarily “weed “!).

E-mail (or write) a fan letter to companies whose products you like; You may receive coupons, often for free items.

 Clean windows with newspapers instead of paper towels.

Go to the movies in the afternoon, instead of in the evening.

Enter all the contests you can, as often as possible as long as they’re FREE.

Dress up or add accessories to an outfit you already own instead of buying a new one.

Grow plants from seeds or cuttings to give as gifts.

 If possible, buy gifts and holiday decorations for the next season when they go on sale after the current holiday season ends.

Instead of eating out, buy take-out food and eat at home.

If you have just one or two (maybe three) pairs of underwear that need cleaning, use some dishwashing liquid and hand-wash them.

Get rid of unnecessary luxuries.

If feasible, use public transportation (it IS cheaper, but with that being said, not everyone enjoys riding and possibly dealing with masses of strangers. Use your own judgment).

Don’t buy on impulse.

Watch out for any “rent-to-own“; avoid them if possible.

Sew as much as possible. If you don’t know how, learn (It will come in handy).

How to Double Refrigerator Space (and Other Info)

Posted in American food by

Are you having trouble fitting everything in the fridge?
Tired of using a crowbar to squeeze those groceries in?
 Do you have to lean against the fridge door to close it
properly?
Please continue reading; help is on the way!

1. USE PLASTIC BAGS INSTEAD OF CONTAINERS-A self-sealing plastic bag
will take up at least 75% less space than a plastic container does.
This is my number one method of saving space, and it works!
I simply use regular Baggies, Zip-Locs, or store brands. I even use the plastic
bags enclosed in cereal boxes; once the cereal’s gone, just pull out the bag,
rinse, and dry. Boom, there’s a good size plastic baggie ready for you!
If you do this often enough, you also won’t have to buy as many baggies.
And if you want to save more, you can also wash or rinse out the baggie and
re-use it (Pitch it when a hole appears, though).


2. GET EXTRA SHELVES FOR THE FREEZER-Most freezers have little or no
shelving. You’ve seen or know of those wire baskets and shelf organizers for
closets and cabinets?
Create shelving by using those same items.
And I would check out some dollar, discount, or even thrift stores FIRST before
hitting a traditional houseware place (Crate & Barrel, etc). Will the food know
the difference?


3. PACKING SIDEWAYS-If possible, try to pack boxes, packages, containers and
food items on their sides to free up more room.


4. USE THE CRISPER ONLY FOR REALLY PERISHABLE ITEMS, like chicken,
fish, and fresh meats. Many fruits and vegetables, including celery, apples,
carrots, tomatoes, oranges, and other produce DON’T have to be stored in the fridge (A side benefit to this is juicier, more flavorable produce).
I have stored veggies on the kitchen counter and windowsills (arranged
carefully for easy access and tastefully as an art form) and fruit in small and
medium-sized paper bags or bowls on a large table in the breakfast nook.
Now I can’t speak for everyone, but I’ve had no problem!


Additional Info


Are you storing (or still storing) batteries, nail polish, or coffee in the fridge? Take them out-Now!
Batteries don’t need refrigeration, nail polish needs to be in a dry place (not the bathroom!), and coffee should be stored in an airtight container, out of bright light.

The fresh food trend has made not only an impact on American supermarkets; it’s also impacted refrigerator design.

Another freshness-enhancing feature that Consumer Reports has seen more of in its labs is dual-evaporative cooling; with standard refrigerator design, the fresh-food compartment is cooled with air from the freezer: “Dual evaporators let us create two different climates“, said Michael Mattingly, a product manager for refrigeration at GE. This process also enables fridges to maintain optimal humidity and prevent ice cubes from tasting like fish or other smelly foods.

So far, there aren’t many smart appliance features and hydroponics tech that has taken off with consumers as much as simpler kitchen tech innovations that don’t need or require the internet. For example, the air fryer and instant pot have become mainstream items.

Additional Info Source: “Keep it fresh with new refrigerator features”-From Consumer Reports-The (Sunday) Vindicator, Aug. 2, 2015

How Emotions Influence Financial Behavior

Posted in Business by

Here are a few ways:

Just because you can do almost anything with money doesn’t mean you can do everything.

Choices must be made; we must choose things not to do. When we spend money on one thing, it’s money that we cannot spend on something else, neither right now nor anytime later. These are Opportunity Costs.

Mental Accounting is operating our financial behavior much like organizations and companies do, allocating our money to categories, or accounts, and setting a budget for clothes, rent, bills, etc. These categories control what we spend and how we spend it, etc.

Receiving money from a negative source (drug dealing or selling guns, for example) that you don’t feel good about, so you try to “launder” it by donating the tainted money to charity or other good things or causes is Emotional Accounting.

The Pain of Paying is exactly what it implies; it’s some version of mental pain when we pay for things, at any price. If we happen to consume something while thinking about the payment, the pain of paying will deeply color the entire experience, making it far less enjoyable. Things like credit cards, auto-pay, debit cards, etc. are ways to “lessen” the pain, but the pain is still there.

To avoid the pain of paying, we increase the time between payment and consumption and decrease the attention needed to make payment (like paying for a trip or an item well in advance of enjoying or receiving it).

There are basically three types of times we can pay for a product or service: Before consumption or enjoyment; during consumption; or after consumption.

When we are drawn to a conclusion by something that should not have any relevance to our decision, Anchoring is what happens. This concept influences the price we are willing to pay (how much is it at the dollar store or the local Piggly Wiggly, for example? That’s what I’ll go by).

Herding is a part of anchoring; it’s the idea that we will go with the crowd, that we assume something is good or bad based on other people’s behavior. If they like it, do it, and pay for it, it must be good.

Basing our financial decisions on similar decisions we ourselves have made in the past is Self-Herding.

Confirmation Bias occurs when we interpret new information in a way that confirms our own preconceptions and expectations. It’s also when we make new decisions in ways that confirm our previous decisions.

The idea that we value what we have more simply because we own it is the Endowment Effect.

Ikea Effect-The harder it is to make something, the more we feel that we had some part in creating it, and our love for it increases even more. Investing effort creates extra love!

We don’t want to give up what we own partly because we overvalue it, and we overvalue it partly because we don’t want to give it up. This is the concept of Loss Aversion. Here’s an example:

  1. Could we live on 80 percent of our current income?
  2. Could we give up 20 percent of our current income?

The answers to both questions should be “yes,” because they’re the same question. But most people will say yes to no.1 and no to no.2. Why?

It’s the “give up” part in no. 2 that most will focus on.

Segregating Gains plays on loss aversion in this way: It’s one painful loss against many pleasurable gains. When a product has many features, it’s in the seller’s interest to highlight each one separately and to ask for one for all of them. To the consumer, this promotional practice makes the whole seem much more appealing than the sum of its parts.

The concept of Sunken Costs is finding that once we’ve invested in something, we have a hard time giving up on that investment. Therefore, we’re likely to continue investing in the same thing, not wanting to lose that investment. So often we throw good money after bad, adding a dash of wishful thinking.

Transparency reveals the work that goes into a product or service, allowing a company to show us that they’re working hard, earning our money. We don’t value things much unless we know there’s a lot of effort involved or at least the appearance of effort.

When we use specific terms to describe an experience, like the “bouquet” of a wine, that’s an example of Consumption Vocabulary. Consumption vocabulary gets people to think, focus, and pay attention, to slow down and appreciate an experience in a different way, and then experience the world in a different way.

Enjoyment of something comes from both the sensation of the thing (taste, the sound of a song, etc.)-and what’s happening in our brain to co-create the total experience of it, the full consumption experience.

Language can enhance or reduce the quality of the consumption experience-and that’s the primary reason it so powerfully influences the way we value something.

When language supports an experience, it changes and enhances that experience and how we value it.

When consumption vocabulary also describes the process of production, we appreciate the item even more.

Reward Substitution is a way to fight self-control. We value a reward in the future much less than we value a reward in the present even if the reward in the present is much, much smaller.

Source: “Dollars and Sense: How We Misthink Money and How to Spend Smarter” by Dan Ariely and Jeff Kreisler, 2017.

Finding Edible Food in the Woods

Posted in American food by

If you just look closely (and are careful), you’ll discover that the woods can offer a variety of edible delights.

 A good pair of sharp eyes (or glasses/contact lenses) are needed.

I would also recommend a guidebook with good pictures and a copy of the information below.

1. Cattails-They can be found in marshland everywhere. They’re tall, reed-like plants with sword-shaped leaves. The seed heads are like brown cylinders. After cattails are peeled, the roots (or pollen) can be reduced to flour that’s used for muffins, biscuits, or pancakes. The young shoots can be used in salad, sautéed with meat, boiled like green beans, or cooked like asparagus. In early spring, when these plants are one to two feet tall, they can be snapped off and the outer leaves peeled away; the tender white interior can be prepared and cooked. The bloom spikes are eaten like corn. In early summer, when the plant’s still green, there’s a pencil-like spike about six inches long above the bloom. These can be snapped off, boiled, and nibbled like corn on the cob. A little later in the summer, bright yellow pollen appears on these spikes. You can gather this by bending the spike head over a container and rubbing it off (each plant yields about a tablespoonful). Mixed with regular flour, the pollen adds a unique taste and golden color to muffins, flapjacks, and other items. There are ropelike root stems that crisscross just under the surface; you’ll find a snow-white core that can also be made into flour. Peel the root and crush the white core in your hands, then wash it in cold water to separate the flour from the fibers. Let the water stand for a few minutes; the flour will settle to the bottom. Carefully pour off the water. The wet flour can immediately be used. On the outer end of each submerged cattail root is a fat little sprout that will be next year’s plant. Cut these off, wash, and peel them. You can now fry or boil them.

 2. Poke-This is sold in many Southern supermarkets (Some of you may remember or have heard “Poke Salad Annie” by Tony Joe White, 1969. This is what he was singing about). The herb can reach a height of six to eight feet, have a thick green stalk, and leaves shaped like the head of a lance (a long wooden spear with a sharp iron or steelhead). It grows from Maine to Florida and west to the Great Plains. The best time for eating poke is in the spring when the sprouts are pushing through the ground. Pick them when they’re small. Then wash and trim. Leave the unrolled clustered leaves at the top. Boil for ten minutes in plenty of water (I would save the water, let it cool down, and feed it to your plants-You do have plants, right?). Now you can cook them with a little water, salt, and some seasoning (of your choice). Simmer slowly for a half hour and serve.

 3. Milkweed-It grows along roadsides and old fields. If you break the stalk, it should ooze a milky substance (If it doesn’t, run! Just kidding. Sort of.). The young sprouts can be prepared like asparagus and the leafy tops make a great spinach substitute. During May, the clusters of green buds can be boiled and served as a broccoli-like vegetable. The seed pods are gathered in July and August when they’re still firm and tender. They can then be cooked like okra. In their raw state, all milkweed sprouts, leaves, buds, or pods have a bitter taste. To make them edible, they must be cooked in three waters, which means this: Cover them with boiling water. Bring the water to a brisk boil for a few minutes, then remove it from the heat and drain. Repeat this three times. They’ll then be ready to eat.

4. Dandelions-Of French origin, this word means “lion’s tooth“. They’re high in vitamins A, B, and C, contain calcium, potassium, iron, phosphorus, and magnesium. The flowers are rich in vitamin D. The roots are said to be good for your liver and blood. The crowns (the blanched leaf stems on the top of the root), when cut off close to the root, can then be eaten raw or boiled. For dandelion greens, you’ll want to pick them in the early spring for the best eating results (boil lightly in salted water). If you wait until mid-summer, they’ll be tough. There are tiny white flower buds deep in the heart of the plant, better than the leaves. These can be boiled for a few minutes in salted water.

 5. Ground and Wild Cherries-The ground cherry grows from New York to Florida and from Minnesota down through the southwest to Mexico. It’s a soft herb related to the tomato; the fruit is in a paper-like husk shaped like a Japanese (or Chinese?) lantern. The fruit can be eaten fresh or cooked, made into preserves, or used as pie filling. The (sour) wild cherry (or Chok cherry) grows in abundance from Newfoundland to Georgia and west to Nebraska and Texas. It’s a pea-size light red fruit in symmetrical clusters and is not initially edible. Once you’ve gathered these, take four cups of cherries and boil them in two quarts of water until the fruit is tender. Put through a colander (or sieve) to remove skins and pits, then return pulp and juice (should be “soupy” now) to heat. Add a cup of sugar. Stir two tablespoons of cornstarch into a little cold water to make a smooth paste. Add this to the soup and cook for a few minutes, until it’s clear and smooth. The soup can be served hot or cold. And other wild fruits can also be prepared this way.

6. Blueberries-They can grow almost everywhere, on mountains and in swamps, and come in many varieties. They can be eaten fresh, made into a soup, or baked into cakes, muffins, or bread.

7. Day Lily-This can be found in abundance by roadsides throughout the Midwest and eastern states. They’re long-stemmed plants two-three feet tall, with trumpet-­shaped orange flowers. The unopened buds can be sautéed or cooked like green beans. The entire opened (in full bloom) flower can be dipped into a batter and fried.

 8. Watercress-It grows in thick clusters in shallow streams and springs, particularly where there’s shade and cold water. The small, tender leaves are green and oval-shaped; the stem is also green. They can be cooked as “greens” or used fresh in salads and sandwiches.

Did You Know That….

On the Pacific Coast, cattails are known as tule reeds.

The roots contain starch and are eaten by the Cossacks of Russia.

The English eat them under the name of Cossack asparagus.

Cattails produce a silky down used to dress wounds and for upholstering (During WWI, this down was used in the manufacture of artificial silk and was a substitute for cotton).

In some parts of Europe and India, people use cattail pollen for tinder; it’s highly inflammable.

The Milkweed flowers have a sweet odor that attracts insects.

This plant can also reproduce itself from its creeping roots.

In 1942, milkweed floss was collected as a wartime substitute for the kapok fiber used in life belts.

The juice of the milkweed contains small amounts of a rubber-like substance.

 Wine is sometimes made from Dandelion flowers.

. The sweet Bing Cherry is nearly black; some other varieties are flesh-colored.

. Cherries are a member of the rose family.

. All Blueberries grow best in acid soil.

. In some places, Carrots have been ground and roasted and used as a coffee substitute.

The ancient Greeks and Romans used carrots for medicine, but not for food.

Carrots belong to the parsley family.

The Watercress belongs to the mustard green family.

Roast Chicken

Posted in American food by

Roast chicken was a part of the menu (also mac and cheese, green beans, with cupcakes and ice cream for dessert) for Easter dinner, but this dish can be easily prepared and eaten any time of the year (ham is my usual meat of choice, but I received one just a month ago; it was thoroughly consumed and used in a variety of meals.

By the time Easter rolled around, I was “hammed out.” Therefore…..).

Preparing and cooking a roast chicken depends on how many you’re feeding and how much you want to “fix it up.”

Here’s what I did:

A 4-and-a-half or 5-pound bird was perfect for three people (my brother, my mother, and me). Make sure the label or tag says roaster, roasting chicken, chicken for roasting, or some variation. The general rule of thumb seems to be 20 minutes for every pound.

I cooked my nearly 5-pounder for technically 2 hours; I say “technically” because I actually cooked it for 90 minutes, then turned off the oven but left the bird in the oven, to cook further using the residual, or already built-up heat.

Before any cooking, I:

Preheated the oven to 375 degrees F (some say 350 F , but I think 375’s the best; you know for sure the entire bird’s being cooked thoroughly).

If possible, tuck the wing tips under, instead of leaving them out (prevents the top of them from being overdone). If this is not possible, don’t worry about it (you can still eat the wings; just skip the tips if you have to).

Check for gizzards and the packet (or packets) of chicken livers tucked inside the bird and take them out.

I do either one of two things with these: Cook them alongside the bird, or boil them down in water for 20-30 minutes, drain the water, then add them to chicken gravy and cook down a bit further with the gravy (know there’s also gravy and other things you can do with the pan drippings, basically the chicken fat and water. I don’t. What do I do? Drain it. If I use any, it’s just a dash added to chicken gravy. It’s because, to my particular taste buds, all I’ll taste will be grease. G-R-E-A-S-E.)

Season and/or Marinate. This is the fun part for me (besides eating the bird). And here’s where I do use some oil (or grease, if you will). I always lightly coat the roasting pan with cooking oil (any type’s OK). This keeps the chicken from sticking to the pan and prevents super cleaning on your part.

Now some say you should lightly coat the bird throughout in cooking oil. I’ll leave that up to you, as a matter of personal preference.

If you’re going to use seasonings and/or marinade, you won’t really need it.

If needed, I’ll take a paper towel (or two) and lightly pat it dry.

Then:

I love to use apple cider vinegar (two tablespoons) as a marinade base. Pour over the chicken, then get your hands in and massage the entire bird (inside and out) with the cider vinegar.

I’ll then use a combination of:

A few drops of Italian and Catalina (or French) salad dressing

A dash of regular black pepper

A dash of garlic pepper (or garlic powder, garlic salt, or a few cloves of garlic)

A dash of lemon pepper

A dash of Italian seasoning

Mix all together, pour over the chicken, then message that entire bird again (or you can just add the apple cider vinegar to the abovementioned combo).

Now pop that bird in the fridge and let it sit for at least 1-2 hours, longer, or overnight (time permitting) until you’re ready to cook.

Please Note: The above-mentioned ingredients are just a few of the many variations I use; there’s an abundance of options.

Or you can simply cook the chicken “as is” (though the flavor’s greatly enhanced by adding seasonings and/or a marinade).

The five-pounder provided enough servings for 2 days; the second one was cook-free!

Seven Business and Tech Firsts

Posted in Business by

The world’s first billionaire was John D. (Davison) Rockefeller; his net worth officially passed $1 billion on September 29th, 1916.

In 1870, he founded the Standard Oil Company, becoming an American industrialist, philanthropist, and petroleum industry icon. As gasoline’s importance grew, so did Rockefeller’s empire; he bought out smaller oil companies, eventually controlling more than 90 percent of the American oil market.

The first computer mouse debuted on December 9th, 1968, by inventor Douglas C. Engelbart and a research group from the Stanford Research Institute (Palo Alto, CA) at the Fall Joint Computer Conference in San Francisco.

On November 17th, 1970, Engelbart was given a patent for his computer “mouse” (named because the “tail” came out the end).

The first product was a 3-button hand-operated pointing device, originally called an X-Y position indicator.

1968 also marked the debut of the world’s first laptop computer concept; it was called the Dynabook and was created by Alan Kay of the Xerox Palo Alto Research Center, CA. His concept was indeed a notebook-size wireless portable computer, but for children. The Dynabook never got past some sketches and a cardboard model, although by 1972, Kay’s ideas did lead to a Xerox prototype called the Interim Dynabook; this project didn’t go much further either.

The first commercial laptop was most likely the GR-D Compass 1100, launched in 1972.

The world’s first mail-order business was created by Benjamin Franklin; yes, that Benjamin Franklin. In 1744, he produced and printed the first mail-order catalog of academic and scientific books.

The first Social Security check, no. 00-000-001 was issued to 65-year-old Ida May Fuller on Jan. 31st, 1940 for $22.54.

The world’s first website, nxocOl.cern.ch, debuted on August 6th, 1991. It was created by Tim Berners-Lee and Robert Cailliau, developers of the World Wide Web (www). The site explained exactly what the www. was and provided instructions on owning browsers and setting up a web server. And nxocOl.cern.ch also became the world’s first web directory.

The bar code, also known as the universal product code (UPC), was invented by Bernard Silver and Joseph Woodland in 1948, receiving a patent in 1952.

The first barcode item ever scanned was in Troy, Ohio (Marsh Supermarket) on June 26th, 1974, and was a 10-pack of Wrigley’s Juicy Fruit chewing gum. Why Wrigley’s gum? It just happened to be the first item the cashier picked up!

Source: “firsts-Origins of Everyday Things That Changed the World” by Wilson Casey, 2009