Safe sanitary napkins?
19 years ago
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- 19 years ago
- 19 years ago
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Tablecloths,Napkins and Rings, oh my
Comments (78)I am retired also, at the early age of 57 after 28 years working on a Navy base. It was hard to do because you give up that salary but it was the most exciting thing I think I have ever done. After 7 months it is still hard to believe that I do not have to get up and go to work every morning. I remember being a stay at home mom for many years and it was hard. You have to be housekeeper, cook, chauffer (sp?), teacher, laundress, etc., etc., etc. But remember how you got paid??? With those big eyes filled with love and those sloppy kisses? And that was just from the hubby - LOL. I worked at a daycare so I could have some spending money and have my kids with me and then after they started school I went to work full time. I have never liked being away from my children. I think there comes a time when you have to put everything on a scale - mine was - work at a job I was getting bored with and receive a very nice salary or on the other side, spend time with my husband, who is ten years my senior, and enjoy life while we can and see my grandkids more often. You guessed it, work did not stand a chance. OK, I am talkative this morning, better start getting some work around the house done....See MoreRomaine lettuce is not safe to eat amid a new outbreak of illness
Comments (28)Just noticed the couple of questions...No, no fillers needed. Last nights salad with a frittata. Easily 4 large salads. The rest put in a smoothy at work. this one was just a big blend. I've gotten so far ahead of myself I'm producing much more than we can consume. And a pic this morning of what is downstairs under lights. I have about 30 varieties I grow in rotation. Not always a blend but over-produced for the holiday long weekend. Sometimes just the daikon, red Rambo, china rose radish with fresh cucumber sliced. Simple lemon dressing. Or the crunchy sunflower shoots with the five blend pea shoots and a fresh sliced golden beet, different dressing. I will probably purchase once or twice a nice buttery Boston head for a avocado wrap at some point but the variety is so flavor punched I use mandolin paper thin veggies like a salad taco. No real need for any extra head lettuce. 10-12 days to harvest. And still fresh up to a couple weeks. Un-cut. Nothing fresher than a scissor snip an hour before brunch/dinner. Because these are young and not producing fruit, (like a tomato), a simple Ikea led light will grow macro greens. Last winter we had a month of gray snowy days. I set up a small shelf in my kitchen pantry and grew without issue....See MoreKenji Lopez-Alt: How to Shop and Eat Safely Now
Comments (12)Nice article. No exactly up to date but close. He is very busy. Last up-date was March 30th. I'm most respectful of those being cautious. Irresponsible to not be. And does not take much extra time at all. Once a system is in place. Too many un-knowns. Yes, every hour decreases the viral load if it can't find a host. We are not getting many deliveries but all delivery persons are wearing masks except for one last week and I was pissed. Fortunately not perishable so I left it outside for the remainder of the week. Not 100%. So extra precautions makes sense to me. Masks are mandatory here in NY. We are only no contact in my household. Even with lifted openings. My surrounding area north of the city is still no contact. Why our numbers are down. The risk takers may/could find themselves in horrid financial ruin after 2-4 weeks hospitalized, survive, and have some big bills. Or funeral costs and family/friends suffering the loss. I would be fine supporting hot food take-out. We will not because I like cooking at home. But a roast chicken with hot sides?. Easily re-heated. Then a nice healthy stock with misc crisper drawer veg. Only the exterior of any take out could ever be infected or the packaging. I have an outdoor folding table. We decide how to deal each delivery. So easy to be careful. I had an enormous head of red leaf lettuce come in my box last night. Pulled off the outer 5-6 big leaves, bagged, went into downstairs storage. I will quickly blanch, ice bath, and use for a warm salad maybe a few days in the future.. Also the veg box spent time in transit. The inner leaves are best anyway. Having some of that tonight. I wash as the bags come upstairs and straight to the sink/soap/wash station. Fruit, squash, avocado, etc, They get a soap scrub with a soft nail brush. At least my kitchen fridge is de-covided. Everything else is quarantined. Cold temps like a fridge can suspend the viral death time but I agree rather low at the time it gets to that point. A freezer can hold a virus for maybe a year but again most likely a low viral load by the time it hits the freezer. We know so much more now. Close indoor contact. Wear a mask. Just a simple dealing with pantry moths 8-10 years ago. What worked was using all two dozen suggested methods. Not just one or two. (safe organic)...what eventually worked I have no idea. Combo treatment was the best solution....See MoreI have a compost tumbler. How do I make sure it stays safe in winter?
Comments (3)What exactly are you worried about? Are you worried that the aerobic bacteria you’ve been growing will not survive the winter? It’ll be fine. The colder the microorganisms get the less active they are, and your rate of composting will likely slow way down. But when the winter is over you can return to feeding it (adding components) and it’ll start back up. That said, the bacteria decomposition itself will create heat if you have a sufficient volume of materials. So you can compost through cold weather, but you might need a larger pile to successfully build up heat, and you have to make sure your ratio of components is closer to optimal, with 4 key ingredients being carbon (brown organic materials like sticks, fallen leaves, sawdust, paper products) nitrogen (green organic materials like grass clippings, plant matter, or fruit/vegetable food waste.) water and oxygen....See More- 19 years ago
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