April 18, 2014
Hints and tricks to help during cold weather PDF Print E-mail

If we didn’t have the weather to talk about, what  would it be? I have some hints and tricks to share with you this week so you won’t get too bored if you have to stay in out of the bitter cold.
Let’s talk about eating good and what is good for you. There is lots of talk about organic now, and I certainly agree.
If you can peel it, buy conventional. You’re tossing the peel, which is exposed to the most chemicals.
Don’t buy bagged organics, you’re paying for pre-chopping which you can do cheaper yourself.
Buy store-brand dairy. It’s half the price of USDA organic, and many chains only buy from farmers who pledge to avoid artificial growth hormones.
Squeeze lemon juice in cracks or holes in cracks where ants enter your house. The bitterness keeps them from coming back.
Got a rip in your screen? Take some clear nail polish and dab the screen lightly. Apply a few coats, letting it dry between each one.
Did you know that turning up your heat by one little degree can increase your heating costs for the winter by 3%. So imagine your savings when you turn it down just 3 degrees.
Set your water heater temp. between 110-120 degrees. It could save you up to $40 per year.
You can also save up to $125 per year just by running full loads of laundry instead of smaller loads.
Double your milk’s shelf life. Just add a pinch of salt and store it on the bottom shelf near the back (where it’s the coldest) and a gallon jug will stay fresh for many days, or even weeks past the expiration date. This is one of my favorites, because I’m the only one drinking it, and I can’t drink a lot because I’m lactose intolerant.
Just a few hints for thought as how to save some coins, and Lord knows we all need that.
Here is this week’s recipe. Sausage Pizza Soup: 1/2 lb. Italian turkey sausage links, casings removed; 1 med. zucchini, sliced; 1 c. sliced fresh mushrooms; 1 small onion, chopped; 1 can (14 1/2 oz.) no-salt diced tomatoes; 1 c.p water; 1 c. reduced-sodium chicken broth; 1 tsp. dried basil; 1/4 tsp. pepper; minced fresh basil and crushed red pepper flakes, optional.
In a large sauce pan, cook the sausage, zucchini, mushrooms and onion over med. heat until meat is no longer pink, drain. Add the tomatoes, water, broth, dried basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered for 15 minutes. Sprinkle with fresh basil and pepper flakes if desired. Serves 4.
Let that keep you warm, and we'll see you next week, behind The Garden Gate.