So many of these "internet miracles" aren't. There's some that might work but no way would I wipe an animal down with dryer sheets. Many people have reactions to them just from residual chemicals left in clothes from use. I wouldn't wipe myself with it. No way would I do that to a poor animal. Plus they start licking themselves and ingest that stuff? Nope. Burns are usually best left to air heal. Putting toothpaste, with an abrasive irritant in it on a burn? Not on my body! LOL Just like flavored mouthwash - why when there's alcohol or peroxide? My last bout with the flu, for which I had a flu shot but that's another story, I called the clinic and talked to them. They asked how I was dealing with congestion and stuffed up nose and I told them I took a washcloth, soaked it in hot water and inhaled that and used saline nasal spray occasionally. She told me that's the best thing I could be doing for it. For splinters, if there's enough splinter showing for glue to adhere to it, a tweezer will remove it faster. Alka-Seltzer for UTI? Gatorade for headache? A major cause of headaches is dehydration so water, milk, and other liquids probably do the same thing. Especially when taken with a 2â aspirin rather than a $2 bottle of sport drink. Oatmeal curing arthritis?? I'm dubious on a number of these things. Oatmeal has been used for a skin cleanser but to relieve arthritis, I think a copper bracelet has more credibility. For bugs, use hair spray on them. Works better than soap and those babies aren't moving for a long time. Just don't step on them barefooted. I'm also confident that other brands than Maybelline nail polish will secure a screw. You could also use LocTite, Glyptol or other items made to do the job. Even glue. As with tomato paste, I don't know it has to be Hunts. No sense going through all of them. I'm always skeptical of these email or website "cures" and other "send this to everyone you know" things when they have nothing to back it up. Not even a person who will say they use it. The best documentation they have is something like they don't advertise it as curing cancer...

Carol - Here's the short and long version of the recipe. I have it taped to my bread machine on a 3x5 card. It's our everyday bread, and I also use it for dinner rolls, cinnamon rolls, burger buns and hot dog buns. I've also included the long version of the recipe which includes instructions for making it in the bread machine, as well as by hand. I lovingly call the recipe "Mildred Bread". It was based on a recipe my friend, Mildred, got from Pleasant Hill Grain and some input from me. Sponge: 3/4 c. warm buttermilk (I use kefir) 3/4 c. warm water 2-1/2 c. milled whole wheat flour 1/4 t. ascorbic acid 2 t. instant yeast Mix on quick dough cycle for a few minutes. Stop machine and rest the sponge at least 2-1/2-hours. Stir in these ingredients: 1/3-1/2 c. chia seed goop (optional) 2 T. coconut oil (butter or vegetable oil can also be used) 2 T. agave nectar (or honey) 1 egg Add to the top: 2-1/4 c. whole wheat flour 2 t. salt (on top) Process on the quick dough cycle. Remove as soon as the kneading has stopped. Note: I sometimes add 1/3-1/2 c. multi-grain cereal at the add-in beep, and also add 2 T. flaxmeal. ----------------------------------------------------- The long version: 100% Whole Wheat Bread Bread Machine (changes for by hand in italic) Sponge: 3/4 c. lukewarm buttermilk (I use homemade kefir.) 3/4 c. lukewarm water 2-1/2 c. freshly-milled whole wheat flour (Prairie Gold from Wheat Montana is my favorite wheat) 1/4 t. ascorbic acid* 2 t. SAF-Instant Yeast Mix these ingredients in the bread machine pan and set the machine to QUICK DOUGH. As soon as the mixture is well mixed, unplug the machine and allow to sit (with the lid closed) at least 2-1/2 hours or up to 12 hours, or something in between. If you use a red variety of wheat, it will be less acidic-tasting if you use a 12-hour sponge. After the sponge has set, mix these ingredients into the sponge: 2 T. melted coconut oil (or butter or veg. oil) 2 T. agave nectar (or honey) 1 egg (I also add 1/3-1/2 c. chia seed gel. **) Add to the top of the sponge mixture in the pan: 2-1/4 c. freshly-milled whole wheat flour 2 t. salt (on top the flour) Set the bread machine on regular DOUGH cycle and process. Check the dough to make sure it's formed into a nice soft ball and adjust the hydration as needed. My changes: I process the dough in the bread machine until the dough is mixed and kneaded. I don't let it rise in the machine. I place the dough in a dough rising bucket, place the lid on the top and allow the dough to ALMOST rise to double. Whole wheat dough does NOT have the extensibility that white bread dough does, so try not to let it go more than double. Using a dough rising bucket helps you to accurately judge when dough has doubled. Place the dough into a dough rising bucket. It should come up to the 1-quart line. It's doubled when it reaches the 2-quart line. You can get plastic food storage containers (with a tight-fitting lid and graduated measures on the side) at restaurant supply stores (or through King Arthur Flour - aka dough doubler). For this recipe a 2-quart container works perfectly.) After the bread machine finishes the dough cycle (or has doubled in the dough rising bucket), dump the dough onto a Silpat and with oiled/greased hands deflate the dough by pushing it in the middle with your fist then drawing all edges of the outside dough into the middle (turning the dough inside-out so to speak). Divide the dough into portions (I scale the dough for accuracy.) Round each portion (make it into a smooth ball) so that all the gluten strands are going into the same direction. Cover and allow to rest 10-15 minutes so the gluten relaxes. Form dough, pan, cover with plastic wrap for the final proofing - etc.... I make this bread into 3 small loaves (7-1/2x3-1/2-inch pans - 350°F for 20-25 minutes), OR one 1# Pullman Loaf and use the other 1# of dough for 6 pecan rolls OR an 8-inch pan of dinner rolls - sometimes I use a portion of the recipe for hamburger or hot dog buns. A very versatile dough. ------------------------------------------------------ * ascorbic acid powder is available at most health food stores. It's a very important ingredient ANY time you make bread that includes wheat germ (which is in whole wheat flour). There is a substance in wheat germ called Glutathione. This substance breaks down the gluten and can result in a short loaf. The bran in whole wheat bread can also cut the gluten strands which results in a short squatty loaf. The sponge helps to soften the bran. The addition of 1/8 t. ascorbic acid per loaf of bread will counteract the negative effects of Glutathione. It will help prevent the gluten bonds from breaking down and will also help repair gluten bonds that have been broken. The ascorbic acid also helps sustain the leavening of bread loaves during baking. Yeast grows longer and faster when there is also ascorbic acid. Do not add it to sourdough recipes because they are naturally an acidic atmosphere. ** Chia seed gel is a mixture of chia seeds and water (1 part chia seeds to 9 parts water). This mixture thickens as the seeds absorb the water and adds hydration to the crumb of the loaf. It looks like poppy seeds in the bread after it's baked. Excellent nutritional boost and additional fiber. By hand, place sponge ingredients in a glass or plastic bowl and mix the sponge ingredients together with a Danish dough whisk or a wooden spoon and beat the ingredients about 100 strokes. Cover, and allow to sit at room temperature at least 2-1/2 hours. After the sponge is done: add the flour gradually to the sponge mixture using a Danish dough whisk (or wooden spoon) and carefully beat in each addition of flour before adding more. You may end up beating the dough 500-800 strokes, but do as much mixing as you have the strength to do. If you need to stop and rest, that's fine. The rest will allow the dough to hydrate. Towards the end of mixing, add the salt (DON'T FORGET!!!). The gluten will tighten up and make mixing harder after adding salt. The better job you do of mixing the dough and developing the gluten while it's in the bowl, the less time you'll need to knead it. When you knead the dough, avoid adding a lot of bench flour. If you have a problem adding too much flour during kneading, grease/oil your hands during kneading instead - especially during the last 2-3 minutes of kneading. -Grainlady

nothing like examining extreme close ups of the grass to see other issues. Please don't send the blade sharpener police to my house :-) My lawn generally looks good to me, these pics indicate that it's not as healthy as I had thought. I have two big dogs that romp through the area a lot, hence the bare patches. I was unable to see any of the chewing damage, apparently it was on the part that I mowed off or I was experiencing a flashback from the 70s. Now I'm thinking maybe eggs and nymphs maybe.

let me see if I can find my post where I posted my soil. Otherwise I will post it sometime this weekend. Off to work in a few.: Quickly not an exact recipe but I start with 50% Sphagnum Peat/ProMix/Premier Peat - whatever 25% compost and or earthworm castings or mix of both 25% aeration - lava rock/Perlite/Rice Hulls - etc. as a base mix. I know alot of folks dont like to use peat but it works for me Then I add in alfelfa, kelp, fish, bone, blood, meal. bat and seabird guano. some azomite and or rock phosphate(glacial rock dust, greensand). I use alot of rice hulls for areation. Probably missed a few things, but I mix all this up and let cook for about 4-6 weeks as its a HOT mix. I water using compost tea to keep moist during the process or just stick it outside. I have grown other high nute demanding plants and it works for years like I said. Just add water when needed. Like once a month for adenium. Kelp meal works wonders for all plants inside or out. I get 50 lb bags from my local elevator. Has worked for me. A few of these plants are 27 years old now. I have had them about 22 years.