Pink Popcorn Perfect For Valentine's Day

 Yes, the weather is still awful.  I am counting the days until Spring.  I am sure you are too.  It's been a really long winter and there is more to go.  So, why not make something cheerful and pretty to brighten your day?   Something that also tastes amazing!

Have you ever had pink popcorn?  The blogger who posted this recipe raved about it as a childhood memory.  I found it on Cravings of a Lunatic, but she found the recipe on Nan's Recipe Spot.  Evidently they had all enjoyed pink popcorn during childhood.  Guess that's another thing we didn't have.  Perhaps it's regional, I don't know.  But I will tell you this, it is REALLY good stuff.  Indeed.

We were invited to a Super Bowl Party Sunday evening and asked to bring something.  Decisions.  Decisions.  What would everyone else bring?  I had no clue and certainly hoped to not duplicate recipes.  So, to make myself happy I made 7 layer dip because I knew if no one else ate it, I could and possibly would eat it all because I love it.  Best.  Snack.  Dip.  Ever.

In case no one was a fan of the 7 layer dip, I made this pink popcorn to eat during the game.  I mean, come on, there has to be munchies for the game.  Something you don't have to go get a plate and fork for, right?  Well, this was a major hit and people kept asking what it was.  I heard one guy tell his wife he bet it tasted like bubble gum.  Ew.  I laughed and told them it did not taste like bubble gum.  They asked what it was.  I told them candied popcorn colored pink.  I don't know if they ever ate any, but someone else certainly did because it was gone, baby, gone.  Our grandson couldn't seem to get enough of it, so I know I will be making some for Valentine's day.

The recipe is really easy and if you like carmel corn, you will love this recipe.  The one thing you need is a candy thermometer.  If you don't have one, they are not expensive and you will be making this again, so go ahead and invest in one now.  It will also allow you to make lots of other candy recipes.

Here is what you need:

12 -16 cups popped popcorn (16 cups was two batches in my air popper)
2 cups granulated sugar
2/3 cup whole milk
2 TBSP corn syrup
1/4 tsp salt
1 tsp vanilla
2-3 drops red food coloring

Pop up your popcorn, just don't use microwave popcorn.  You can do it on the stove top in a pan, or use your handy dandy air popper if you have one.

Next, place the sugar, milk, corn syrup, and salt in a deep saucepan (cause it really bubbles up when cooking).  Cook over medium heat until the sugar dissolves.  Stir so it doesn't scorch.  Place the candy thermometer on the side of the pan.

Turn heat to low and boil and stir occasionally.  Cook until the temperature on the candy thermometer reaches 230 degrees which is soft ball stage.  Remove the thermometer and turn off the heat.  Add the vanilla and food coloring.  Stir until well incorporated.

Remove pan from heat and let cool a bit.  If you pour the hot candy over the popcorn right away, it will shrink your popcorn.

Using a large baking sheet with sides, cover with parchment or waxed paper.   I actually used two so the popcorn would dry faster.

After the candy cools a bit, pour it over the popped corn and mix with a large spoon until all the popcorn is coated with the candy.  Pour the popcorn out onto the lined baking sheets and let the popcorn dry.

Good luck not eating it all before it dries.  I could hardly keep Dan out of it (and I may or may not have eaten a little myself).

The 7 layer dip was totally consumed as well as the pink popcorn.  This recipe is a keeper and would look so pretty in clear bags or jars for Valentine's Day.   It's also amazingly good which is the best part.

Everyday Donna

Things to Remember:

Every once in a while, someone will mail me a single popcorn kernel that didn't pop.  I'll get out a fresh kernel, tape it to a piece of paper and mail it back to them.  Orville Redenbacher  (sorry, couldn't pass it up, it made me laugh - :)

Cuban Style Pork Butt In The Slow Cooker

Super Bowl is coming up fast - like this Sunday.  Are you having a party, going to a party?  Do you need to fix something for guests or take something to someone else's party?  Well, I have got a super delicious recommendation for you.  How about a pork butt or shoulder cooked Cuban style in a slow cooker?  It cooks all day and the meat literally falls apart when it is done.  It is easy, super delicious, and this recipe is a keeper!

You can use the meat as pulled pork, you can make a sandwich, eat it plain, you can make a Cuban style sandwich with it, you can add barbeque sauce or hot sauce, whatever you like.  How about sliders or carnitas which are pork tacos?  All you do for carnitas is put a little oil in a pan and cook the pork until it starts to crisp on the outside.  Serve with tortillas and your favorite toppings.  So good!

This recipe came from the Huffington post.  Yesterday I was in the house because of "the" cold and "a" cold, and I had this pork butt that I needed to cook.  I was going to do it low and slow in the oven and finish it on the grill.  Well, it was too dang cold, so I looked up some recipe options and found this slow cooker one.  Lucky me, because it is awesome and we will be having this again and again!

Here is what you need:

1 pork shoulder or butt, about 4 pounds
6 large garlic cloves, more if they are small
1 TBS coarse kosher salt (1 1/2 tsps table salt if that is what you have)
1 TBSP ground cumin
1 TBSP dried oregano
1/2 cup lime juice
1 cup orange juice

First, you are going to make a paste out of the garlic, salt, and herbs.  Using the flat side of a big knife, mash the garlic into the salt until you have a paste.  Add the cumin and oregano.

Lightly salt and pepper the outside of the pork butt.   Cut 2 inch slices into the skin side of the pork butt or shoulder.  Make them about 2 inches deep and 2 inches apart.  Rub the garlic/herb paste into the slits all over the pork.

Put the pork into the slow cooker and add the lime and orange juice.  Cook on high for 6 to 7 hours.

Carefully remove the pork from the slow cooker.  I had to remove it in pieces because it literally fell apart.  I put it in a 9 x 13 baking dish and pulled it with a fork to make smaller pieces.  Easiest pulled pork ever!  Is it good?  You bet it is!  Amazing flavor and texture - so tender and delicious.

We had guests for dinner last night and everyone truly enjoyed every last bite of this fabulous pork.  That is why I know it would be a major hit for a Super Bowl party.  You can do so many things with it or enjoy it in a simple fashion by spooning some of the au jus over the meat.

Have you ever had a Cuban sandwich?  They are DEEEEEElicious.  They have pork, deli ham, mustard, pickles, and swiss cheese on Cuban style bread (if you can find it).  If not, use an Italian loaf or something a little crusty like ciabatta .  You could use a baguette and make smaller sandwiches.  We simply ate this flavorful, tender pork like a barbecue sandwich on a bun.  Eat it any way you like and it will be delicious.

If you are not attending or hosting a Super Bowl party, you can still enjoy this recipe this weekend.  It is easy and worth every minute of those 6 hours cooking time.  Your house will smell amazing and you will be pacing the floor waiting for it to be done so you can dig in.  Yes, it's that good.  Dan highly endorses it.

Everyday Donna

Things to Remember:

The Super Bowl is Americana at its most kitsch and fun.  Sting

Make A Burlap Valentine Heart To Hang In Your Home

 Are you staying warm where you are?  I.  Am.  Over.  This.  Weather.  Bring on springtime.  I want flowers and green grass and warm sunshine.  I don't want to wear a coat, a scarf, or gloves any more.  Done.  Through.

Yesterday, I worked on this Valentine heart wreath made from burlap.  I happen to love burlap even though it sheds a lot and the little fibers get up your nose (which is really fun with a cold).  Burlap is inexpensive and relatively easy to work with.  Even though this burlap looks very red, it is actually a little darker.  Reds just seem to be hard to photograph.

I found some red burlap at Wally World a couple of weeks ago and bought two yards.  Red is not always available, so I always buy extra when I find it.  I seem to use a lot of it for some reason - perhaps because I like red and it is an accent color in my home.

I have this old piece of wood that hangs on the wall in our dining area that I use as sort of a gallery to keep from putting lots of holes in the wall.  It works out very well, and is an interesting art piece in and of itself.  It must have been part of a door at one time.  We found it at our favorite second hand store here in Nashville.  I like to hang interesting things on it.  This wreath is the perfect piece and may stay there after Valentine's Day - at least until spring.

For the wreath form, I used some 16 gauge wire that I bought at Christmas time to make the coiled wreath that you can find on my blog.  It is the one filled with yarn balls and Christmas ornaments.  This wire is sturdy and easy to shape at the same time.  You could use a coat hanger, but the heavier ones can be hard to shape and those awful white ones may be too flimsy.  I found this wire at Home Depot.  I just sort of formed the size I wanted and cut the wire and twisted the bottom.  The wire shape is about 14 x 14.

The form does not have to be perfectly shaped because you are going to cover it with the burlap ties.  Don't fret if the wire is wavy.

It is easy to cut strait lines in burlap because of the loose weave.  You simply pull a thread all the way across and cut in the open space that is left.

Pull a thread and try to pull it all the way across without breaking.  Go slow and good luck.  If the thread breaks, just simply find the break, pull out the lose end and go from there until you get all the way across the width of the burlap.  This burlap is 45 inches wide.

See the open space?  Just cut all the way across and you have a nice straight strip.  Make your strips the width that you want.  I made mine 1.5 inches.  That width works nicely with this project and is not too hard to tie.  If you make thinner strips, the burlap sometimes comes apart when tying and wider ones are hard to tie.  Guess how I know that?

I used about a half yard of fabric for this wreath.  I cut strips 4 at a time and then cut the strips into about 7 inch lengths.  These are easy to tie and not too long.  If you need more strips, cut a few more.  This way, you don't waste a lot of the burlap if you don't use it.

Take one of the 7 inch strips and tie an overhand knot around the wire form.  If you are not familiar with knots, that is just like you would tie the beginning of a shoe lace.  One tie is good and it will hold in place on the wire.  Push the ties as close together as you can.  Just keep filling in around the form, turning your knots in different directions so the wreath will look full when finished.  That's all you do.  Simple as can be.

This wreath should probably be an indoor wreath unless your door is covered by a roof that would protect it from snow and rain.  Otherwise, you may have a very sad and limp wreath.  That's just FYI.

This wreath is so cheerful and it adds a lot of color and texture to the room.  It could be made out of any color burlap or any shape for that matter.  It doesn't have to be just for Valentine's day.  I may leave this one up for a while.   I can remove the little banner below it and it is just a pretty wreath.

You could make this and use felt, ribbon, or fabric.  It would cost more, and make take more strips of ribbon or fabric, but would be just as pretty.  Your choice.  If you have scraps available, use those by all means.

You could also make these wreaths in different sizes, even quite small for gift giving.  As long as you can make a heart shape out of the wire, you can cover it with the burlap.

Add some color and whimsy to your home during these dull, gloomy winter days.  Even if you are not a big Valentine's fan, how could this beautiful heart not cheer up a room?   Have fun with this project.  I sure did.  It  only took about an hour to complete.  Easy.  Peasy.

Everyday Donna

Things to Remember:

Without Valentine's Day, February would be...well, January.  Jim Gaffigan

Swedish Woven Hearts To Hold Your Valentine Treats

 Hey, everyone.  I'm here to show you how to make those containers for the cinnamon sugared nuts I talked about last week!  I hope you had a great weekend.  I am a little under the weather with a very runny nose, but that's okay because it's too cold to go out anyway!  Hope you are all staying safe and warm during this winter siege.

Valentine's Day will be here in just a few short weeks, so I thought it was time to get busy making some things and decorating the house.  I know it's just a one day holiday, but who doesn't love some colorful hearts to cheer things up during these wintry doldrums?

The containers I am making are made from paper - you can use card stock, construction paper, or some of these cute acid free papers I found at Target in a package for $1.  Yes, you read that right.  There were 10 pieces of 12 x 12 papers in a package for uber cheapness.  They were in the front of the store in their dollar bin and they are adorable.  The package even showed the paper patterns inside.

I also have some 8 1/2 x 11 paper that I found at Michael's for $3.  That paper is a little heavier and a little harder to work with just in case you are interested, but is also perfect for Valentine's Day.

These are called Swedish woven hearts and you may have made them in elementary school, who knows?  I just discovered them on Pinterest a while back and knew they would be perfect for our grandsons for Valentine's Day.  There are endless options to making them.  They even learned how to make them last weekend.  Our 7 year old grandson liked them so much, he is going to make them for his first grade class at school.  Here is how one of the hearts looks "filled."

How cute is that?  You can also put handles on them for hanging.  Just cut some thin paper strips and use a glue stick to attach them to the inside of the paper hearts.

These are made by weaving the paper together and it is not hard once you get the hang of it.  You will want to work slowly so you don't tear the paper as you weave it together.  I say that because you weave the pieces through the centers, not just over and under.  The last row is tight and requires a little dexterity.  Don't be scared off by that last statement, it just means take your time.

First, you need to cut your paper strips.  They need to be 3 to 3 1/2 times longer than they are wide, so mine are 3.5 inches wide by 12 inches long.

The handy dandy paper cutter makes the job go faster.  If you don't have one, simply use a ruler and mark your strips and cut with scissors.

Fold the strips in half, end to end so they are half as long as they were.  

You need to make a curved top, so I used a tuna can placed on the OPEN end (not the folded end) and traced a semi circle.   Trace one on both pieces of paper and cut with your scissors.  I made a template to make things easier.

This became my template because I cut the strips on the open end instead of the folded end.  Duh.   You will want to mark the folded end in thirds, for 3 strips.  I put a small pencil dot at the appropriate places on the folded end.

Now, this is important and I learned this myself.  None of the tutorials I looked at told me this, but it makes weaving the hearts together so much easier if you will lay one strip on top of the other in a heart shape and mark the edge of the piece so you know how far to cut up.  If you don't cut far enough, you cannot weave the strips together and you will tear your paper.

Just make two pencil dots approximately 1/3 from the top and bottom.  Then, reverse the papers and do the same so you can cut both strips the same length.  See the pencil dots on the folded edge and the marks at the top?

Now, cut from the FOLDED edge toward the open edge.  You should have 3 strips.  Now the really fun part - weaving the two together.  I started with over/under/over because I think it's easier to do.  You will do this twice and under/over/under in the middle.  REMEMBER:  YOU ARE GOING THROUGH THE CENTER OF EACH STRIP WHEN YOU WEAVE, OTHERWISE IT WILL NOT LOOK LIKE THIS WHEN YOU ARE DONE.

This is a closed woven container that will hold something.  If you just weave over/under/over it will not hold anything.

To start, put the top strip on one half of the heart piece inside the first piece on the other half.

This is another picture of how it should look.  See how the strips go through the centers?  That's what you want to do.

This is easier to follow once you start doing it.  I know this makes no sense, but it really will and it should look like this when  you finish the first strip.  Over/under/over.

The weaving should look the same on both sides.  If not, you missed going through a center somewhere.  Take it apart and start over.  The next piece will go under, over, under.  You may have to bend your paper a little to make it work.  Just take your time.  Push the pieces to the top as you work, or you will not be able to weave your last piece through.  Go back to over/under/over and you are done.  Easy Peasy.  If a 7 year old can do it, you can do it.  If I can do it, you can do it!  

This is how I bent my paper to get it through the last section.  The center is a little tricker.  When finished,  it will look like this.

I know it sounds hard and I was confused when reading the directions the first few times.  Once I had the strips in my hand, it made sense.  It will for you too.  I can't figure a way to write it that is not confusing, if you get my drift.  

If you want to jazz up your hearts some more, cut thin strips of contrasting paper,  ribbon, or lace, and weave it through the strips.  I used a little dab from a glue stick to hold the pieces in place.  

See the difference?  The options are endless!  You can also cut a narrow strip, wide strip, narrow strip for your weaving pattern instead of 3 equal sized strips.  You can do all kinds of fancy things with these.

I used some pieces of nylon tulle and filled it with M&Ms (grandsons LOVE them) and tied a ribbon around the top because I didn't have any cinnamon sugared nuts at the time.  This will keep the nuts or candies from falling out of the hearts at gift giving time.  

  

Be imaginative and create all different kinds of hearts.  You could use sheet music.  If you use book pages, make sure they are really long ones or you could use magazine pages - the list is endless.  Felt is also a possibility.  How cute would those be?

Have fun with this project.  We sure did.  You can make a plethora of these hearts for next to nothing and everyone will love that you made them by hand.

Everyday Donna

Things to Remember:

All you need is love.  But a little chocolate now and then doesn't hurt.  Charles M. Schulz

Cinnamon Sugared Nuts - Oh My!

Hey, do you know what will be here in just a few weeks?  Two big events.  The first is the Super Bowl and the second is Valentine's Day.  It's time to start thinking about that Super Bowl party and what you will serve or take to share.  And what about that special someone, your Valentine?  Or in our case, many Valentines?  What will you do for them?  Well, I have an answer for you that is soooooo good and easy to make.

First, lets talk about nuts.  Do you like them?  We happen to LOVE them (maybe a little too much).  Did you know that eating a handful of nuts every day can help you live longer?  It's true!  Really.  Check this link - http://www.huffingtonpost.com/2014/01/20/foods-that-help-you-live-longer_n_4612048.html.  Studies show that eating 1/4 to 1/3 cup of nuts a day can increase your longevity.  I am not sure they are talking about THESE nuts in particular, but they are so good and surely they count a little.  Never mind the sugar and cinnamon coating.  Cinnamon is good for you at least.

I made these nuts at Christmastime for stocking stuffers and I almost forgot to take a picture of them.  This is what I had left when I remembered, so use your imagination just a bit.  I always make candies, cookies, carmel corn, and nuts to put in decorative bags to give as extras for everyone.  These are SO dangerously good and are always such a hit.

You know when you are walking through a shopping mall and smell those German roasted nuts that they sell at kiosks?  The ones that smell like heaven?  That's what these are like.  Oh Em Gee.  Delicious.  And, slightly dangerous because it is impossible to control the consumption of said nuts.  But, they would be perfect for a Super Bowl party and for Valentine gift giving.  Here is what you need:

5 cups pecan halves
1 cup almonds or cashews (I used cashews - delish)
2 egg whites
2 TBSP water
2 cups granulated sugar
2 and 1/2 tsp ground cinnamon
1 tsp salt

Preheat your oven to 300 degrees Fahrenheit

Line 2 large baking sheets (with sides) with parchment paper and spray with non stick cooking spray.  (You will understand why this is necessary after making them.  Don't skip this step.)

Mix nuts in a large bowl and set aside.

Using an electric mixer, beat the egg whites and water on medium high until stiff peaks form - about 4/5 minutes.  Add the sugar, cinnamon, and salt, stirring until well combined.  Put the nuts in the egg white mixture and stir to coat completely.  Spread nuts over the baking sheets and bake for 45 minutes, stirring every 15 minutes.

Allow to cool completely and enjoy - that translates to try not to eat them all at once.  Seriously.

You can store these at room temperature for a few weeks covered.  Like there will be any left in a few weeks.  That's funny.

You might want to make a test batch before the Super Bowl or Valentine's Day just so you will know how good they are.  Next blog post, I will show you a perfectly beautiful container you can make to put these in for gift giving.  Everyone will be so impressed and grateful for all your culinary and craft skills.  Y'all come back now.  You won't want to miss the tutorial.

Everyday Donna

Things to Remember:

I always loved Christmas time when we would have a bowl full of mixed nuts in the shell and we would spend time around the table with a nutcracker, eating the nuts.  I liked them all, especially filberts better known as hazel nuts.  donna

Brown Sugar Glazed Pork Loin

 Yes, it is really still winter.  No, we don't want it to be winter, we want the 60 degree weather we had yesterday, not the 30 degree and slipping kind of weather we are having today - with snow flurries.  No, this weather is not my favorite and never will be.  Gray, gloomy days make me gray and gloomy if I am not careful.  Tomorrow is supposed to be sunny - still cold - but sunny.  That is a good thing.

Since it is still winter, we truly appreciate some good comfort food.  I describe comfort food as things that make you feel comforted, satisfied, and feel good.  Sunday evening, the Nashville family came over for dinner and I made this fabulous pork roast with a brown sugar glaze.  It is SOOOO good and really quite easy.  I also made parmesan chicken sticks for the kids which they simply devoured.  You can find the recipe on my blog.

We have six adults and five grandsons who live in town, and food preparation requires some considerations.  We have one really picky eater who happens to be the oldest grandson at 10.  We have a son in love with Celiac, so that is another consideration.  Now, our second daughter has to eat gluten free also.  In the end, we all benefit from gluten free to some degree I am sure, but do you know how many recipes contain gluten?  Way too many.  We don't want anyone falling ill or feeling bad, so we do our best to accommodate.  The good news is there are so many more gluten free products on the market and recipes available.  This recipe called for flour, but I simply substituted corn starch.  To make that accommodation, you simply use 1/2 the amount of flour called for and substitute corn starch.  The recipe called for 2 tablespoons of flour, so simply substitute 1 tablespoon of corn starch.  Easy peasy.

I had a five pound pork roast and knew I wanted to fix it for dinner.  The chicken sticks were easy, but I wanted a different, yet delicious, recipe for the pork.  I found a hum dinger on About.Com in the Southern Food section.  It was easy, I had all the ingredients, so it was a go.  Here is what you need:

1 4.5 to 5 pound boneless pork loin
4 large cloves of garlic, peeled and cut in half
salt and pepper

Glaze

1 and 1/2 cups light brown sugar
1 TBSP corn starch
2 tsp Dijon mustard
3 TBSP balsamic or cider vinegar (I used cider vinegar)

Combine the ingredients in a saucepan, mixing well.  Cook over medium low heat until bubbly.  Stir and set aside.  You may have to reheat slightly before glazing the pork.  It becomes sort of crystalized, so I just spread it on with a spoon.  It will melt in the oven.

Pat the pork loin with paper towels to dry.  Cut the garlic cloves in half.  Make slits on the fat side of the pork loin and push the garlic cloves into the slits.  Lightly salt and pepper on all sides.  Place in a roasting pan, fat side up.  Heat the oven to 325 degrees fahrenheit.  Roast the pork loin for approximately 2 hours.  Remove the pan from the oven and coat the pork loin with the glaze.  Return to the oven for an additional 30 minutes, occasionally spooning the glaze over the pork until the internal temperature on a meat thermometer is 145 degrees for medium, 160 for well done.

The rule of thumb is to cook 1/2 hour for each pound, therefore, 2.5 hours.  Remove from the oven and let rest for at least 5 minutes before carving.  Spoon all the remaining glaze over the pork.  You don't want to waste a drop of it.

The pork was so juicy and tender, it was amazing.  The glaze provides a wonderful sweet flavor to the pork.  Yum.  Yum.  Dan LOVED this and our daughter asked for the recipe.  Nothing better than successful recipe choices.

Tonight, I used some of the left over pork to make Carnitas.  They were wonderful!!  What a great way to use some of that delicious left over pork and they are super easy to make.

FYI, rinse your roasting pan as soon as you have spooned the remaining glaze over the pork roast.  That stuff sets up like concrete otherwise.  To make cleaning the pan easier if that happens (don't ask me how I know this), reheat the pan and pour the remainder out.  I'm just trying to make your lives easier.  Experience is a good teacher.

There are still a lot of cold days ahead.  It's about 60 days until spring - sigh.  There is lots of time for a lot of good "comfort food" meals.  Give this recipe a try.  I really think you will like it.

Everyday Donna

Things to Remember:

Comfort food - food that reassures - is different things to different people.  David Tanis, A Platter of Figs and Other Recipes

Herbal Cough Suppressant Recipe That REALLY Works

 Sometimes I wake up in the middle of the night - usually about 3 or 4 am and I cannot go back to sleep.  What would any rational person do?  Watch television of course.  Usually Dr. Oz is on and  since I have missed the afternoon showing,  I watch it in the middle of the night.  Makes perfect sense doesn't it?  I do learn lots of interesting things.

Monday night, it happened again, I turned the TV on, and his guest was Dr. Tieraona Low Dog, who is an M.D. and is Native American.  She has written a book called Healthy at Home (which I have ordered on Amazon) and it is full of natural home remedies for all kinds of things.  On this episode, she was talking about sore throats, respiratory infections, and coughs.  I couldn't have seen this at a better or more opportune time.

My BFF had been in Evansville all last week because her mother was in the hospital.   Tonya had spent the entire week at the hospital with her.  By Saturday, she was getting sick.  She had a scratchy throat and didn't feel well.  By the time she got back to Nashville on Saturday evening, she was sick.  SICK.  Hacky cough, fever, malaise - the whole works sick.  She ran a fever all Sunday and Monday with the cough getting worse.  I told her what our daughter's pediatrician had told them about using honey for cough suppression.  He told her to give her boys a couple of teaspoons every few hours and Annie said it really worked.  So, Tonya was doing the honey thing and she said it was really helping.  I mean, coughing is the worst.

Back to Dr. Low Dog's herbal recipe for cough.  On the show, she made a concoction of thyme, lemon, and honey and she said it would really do the trick in suppressing a cough.  When the hour was civil enough, I sent Tonya a text and told her I was making her this concoction.  She had seen Dr. Oz on the afternoon showing and said THANK  YOU!

I cooked it up just like Dr. Low Dog said and sent it down with Dan to hand in the door.  That was yesterday.  This morning she sent me a text and said her fever broke during the night - finally - and that the concoction was really helping!  Yay!!  That is a first hand account that it really does work and it tastes good.  Here is what you do:

2 cups water, almost boiling
3 TBSP fresh or dried thyme
juice of one whole lemon
1 cup honey, preferably raw or at least local

DO NOT GIVE TO CHILDREN UNDER 1 YEAR OF AGE!!

Put the time in a bowl.  Pour the hot water over it and let it steep for 15 minutes.  Strain into a container that has a lid.  Add the juice of 1 lemon and the honey.  Stir to mix thoroughly  Put the lid on and store in the refrigerator for up to 1 week.  Take 1 or 2 Tablespoons every 3 to 4 hours.  Simple.  Easy.  And, it tastes good which is more than you can say for most commercial cough medicines which they have shown really do not work.

Seems like there is a lot of flu, congestion, upper respiratory kinds of things going around right now.  Coughing will wear you down and keep you awake.  Try this concoction and hopefully it will help you too.  There are no chemicals or additives.  All ingredients are natural which is never a bad thing and it's relatively inexpensive to make.  Give this a try for yourself or anyone you know who is hacking, wheezing, and coughing.  It could make things better in no time.  

Everyday Donna

Things to Remember:

Everything on the Earth has a purpose, every disease an herb to cure it, and every person a mission.  This is the Indian theory of existence.    Mourning Dove, Christine Quintasket (1888-1936)  Saiish