Trina Spillman's Blog, page 6

"Thank God It's Friday"

Best saying for anyone who has had a really long week and needs time to relax and regroup, before it starts all over again on Monday.

Cottage Food Industry (Article #4): JAM! That’s Good!

As promised, we will be looking at the cottage food industry. In the past, regulations made it next to impossible to produce food items for sale to the general public, unless those food items were produced in a certified commercial kitchen. However, in the past few years several states now allow individuals to produce and sell food items made in unlicensed home kitchens, but that doesn’t mean there are no rules or regulations regarding the production of these goods. For example, in Florida, the law allows individuals to use their unlicensed home kitchens to produce for sale certain foods that present a low risk of foodborne illness. This makes products like jams and jellies ideal for the cottage food operator, but before launching a jam and jelly operation, it is imperative to understand how to properly process and preserve these food items, as well as any other food items you might consider selling. Jams and jellies are a favorite of mine, especially after winning two Grand Champion awards at the county fair in Indiana. Check out these award winning recipes in the File Share section of our website. So, what do future jam and jelly entrepreneurs need to know? According to The All New Ball Book of Canning and Preserving, the most important factor in determining which canning method must be used to safely preserve foods for storage at room temperature is acidity—the pH level of the food (or recipe). Foods having naturally high levels of acid, or those with a sufficient amount of acid added to decrease the pH level to 4.6 or lower, may be processed in a boiling-water canner. Foods and recipes having very little natural acid (pH higher than 4.6), such as vegetables, must be processed in a pressure canner to ensure a high enough temperature is reached to kill harmful bacteria. The most common types of foodborne illnesses are caused from bacteria, molds, and yeast. Bacteria are not easily destroyed by heat; in fact, certain bacteria actually thrive at temperatures that destroy molds and yeasts and will continue to survive in the absence of oxygen within a moist environment—exactly the conditions inside a sealed jar of food. Toxin-producing spores of both the bacterium Clostridium botulinum and staph bacteria must be destroyed by heating food in a sealed jar to 240°F (116°C). This high temperature can only be reached using a pressure canner, since the steam it creates can achieve temperatures hotter than the boiling water in a water bath canner. Although some mold is relatively harmless, certain molds can produce mycotoxins that are lethal. Yeasts can also make foods inedible. Foods of low pH are largely protected from bacterial growth; however, molds and yeasts are ever-present and, if left untreated, continue to grow. That said, they are easily destroyed when exposed to high temperatures (between 140° and 190°F/60°C and 88°C). Since boiling-water canners heat food to 212°F (100°C), high-acid foods can safely be preserved using this method. The traditional production of jams and jellies using real fruit and sugar that contain no additives or preservatives, as opposed to factory-produced products, provides the unique character and flavor sought by today’s consumer. Time-honored traditions in canning fruits for jams and jellies are reminiscent of yesteryear and remind consumers of grandma’s homemade apple butter, or spiced peaches. This is a taste that cannot be found in today’s “super centers.” A Roper survey states, “3 in 10 Americans say they are always looking for new and unusual flavors.” The increased interest in food, an appreciation by many consumers for craft-produced products, and the potential revenue-generating opportunities have led to more opportunities in the cottage food industry. Next article, CANDY!!!!! NEW FILE SHARE is available! Become a member and download printable jam recipes from our file share library.

Dear Bill Maher...

Dear Mr. Maher: In a recent airing of Real Time with Bill Maher, you queried whether you thought Trump was a blackmailer. The only answer I have for you is a resounding YES!!!! Am I the only one who remembers the emails from the National Republican Congressional Committee were hacked? Presumably by the Russians, but we never heard any more about it. Let me fill you in on what I think happened to those stolen emails. I think Papa Putin gave the dirt about every dirty Republican to Trump, who has been using the information to blackmail these pussies into being complacent, ass-kissing donkey dicks. I have prepared a fun little game. Can you correctly match the name to the behavior? Thanks for playing! Sincerely, Number2cynic P.S. “Number1cynic” was already taken; can you guess by whom?

Do not take life too seriously...

God, It's Me, Jimmy

A little boy named Jimmy was sitting in his room, looking at a picture of a new bicycle that he desperately wanted for his birthday. Every night for an entire month, Jimmy prayed to God right before bed that he would get a new bike for his birthday. The day of his 10th birthday, Jimmy rushed downstairs and almost started crying when there was no new bike. Jimmy didn’t understand what he had done wrong. That night he took his statue of the Virgin Mary, wrapped it in a blanket, and shoved it in the back of his closet. Calmly, the kneeled beside his bed, clasped his hands together under his chin, and looked skyward. “God, I hate to do this, but if I don’t get a new bike by tomorrow, you’re never going to see your mother again!”

Do You Know About Moringa?

Moringa is a superfood. The leaves of the Moringa tree can be dried in a food dehydrator, ground and added to any number of food items like soups and stews and smoothies. A Moringa paste can be made by adding a few drops of water to the dehydrated leaves. Moringa paste can be used on minor skin irritations and minor cuts and abrasions.

Creating a Cottage Industry (Article #4)

In the last article in the Creating a Cottage Industry series, we examined the health and beauty space and shared a perfume recipe. In this article, I wanted to continue examining health and beauty products, and share a few more of my favorite product recipes. Scented Rocks Ingredients • 1/2 cup flour • 1/2 cup salt • 1/4 tsp essential oil • 2/3 cup boiling water • food coloring • kitchen utensils • kitchen gloves Recipe 1. Mix the dry ingredients together in a bowl. 2. Stir in the boiling water and essential oil (or other fragrance). 3. Separate the mixture into balls that are the desired size of the individual rocks. Add food coloring by the drop to each ball, mixing or swirling until your color is achieved. Have fun! 4. Shape the balls place them on a silicone mat or piece of parchment paper and allow them to dry. Place them in a shallow dish or bowl for a fragrant decoration. Tips: 1. Substitute a small quantity of your favorite perfume for the essential oil. 2. Adult supervision is recommended. Gloves are also recommended, as essential oils and fragrances may be irritating to the skin or toxic. Fizzy Bath Bombs Ingredients • 2 tbsp citric acid • 2 T cornstarch • 1/4 cup baking soda • 1/4 tsp fragrance oil • 3-6 drops food color • 3 T vegetable oil • Mixing Bowl • Waxed Paper • Small Cup or Bowl Recipe 1. Mix all dry ingredients (citric acid, cornstarch, baking soda) in the bowl. 2. In a different bowl or a small cup, mix the vegetable oil, fragrance, and coloring together. 3. Slowly incorporate the oil mixture into the dry ingredients. Mix well. 4. Place 1" balls of the mixture on waxed paper. They will be semi-hard within 2-3 hours, but allow 24-48 for them to fully dry before storing them. 5. Store bath balls in a sealed container, away from moisture. 6. Add a few to the bath and enjoy! For gift giving, the balls may be placed in individual candy cups. Tips: 1. Fragrance and/or coloring is optional. 2. Suggested vegetable oils include coconut oil, avocado oil, apricot kernel oil, sweet almond oil, or olive oil, although any emollient oil is good! 3. Use small molds to make three-dimensional fizzy bath shapes. Bath Salts Ingredients • 2 cups Epsom Salts • 1 cup Sea Salt or Rock Salt • 1/4 tsp Glycerin • Food Colors • Essential Oils or Perfume • Jars with Lids/Stoppers Recipe 1. Combine Epsom and Sea (or Rock) salts 2. Stir in remaining ingredients. Generally, a drop or two of fragrance is sufficient. Use ingredients containing water with care (color, certain fragrances), since too much water will dissolve salt. 3. Spoon salts into the jars and seal them. Decorative labels listing ingredients are a nice touch! Tips: 1. Make certain jars are absolutely dry. Salts absorb moisture, so this project will work better if done in low humidity. 2. Kitchen fragrances work well. Try extracts of vanilla, lemon, orange, cinnamon, or mint. 3. Not all essential oils are appropriate for bathing! Some essential oils are naturally colored (e.g., chamomile is blue). Recommended oils for bathing include lavender, rose geranium, rosemary, or jojoba. 4. Colors or fragrances may be omitted, if desired, for persons with chemical sensitivities. Next week we will look at my favorite cottage industry: food!

Ridgway Blues - Installment #2

Charlie and Kay pull into a large medical complex. They pull around the building and park in a parking spot in front of a glass door with the name Dr. H. A. Ford, D.D.S. stenciled in gold letters. Below the doctor's name is a sign taped from the inside alerting patients that the office is closed. “What the hell is that?” “It's a sign, Charlie.” “I know it's a fucking sign, smartass, but why are they closed?” “I don't know, but since we're here, why don't we go next door and see if your internist can see you. Your back is getting worse, and you need something for the pain so you can finally get a good night's sleep.” “Alright, but I'm going to need a wheelchair.” A look of panic crosses Kay's face upon hearing her husband ask for a wheelchair. She quickly shuts off the truck's engine. She opens the driver's side door and heads toward the lobby of the building next to the dentist's office in order to find her husband a wheelchair. As she retrieves a chair, Charlie gingerly emerges from the truck and uses the open door to support his weight as he waits for her to return. Kay emerges from the lobby pushing the chair in a mad dash to the truck and stops it next to Charlie. He reluctantly accepts her help into the blue vinyl seat, and Kay begins to wheel Charlie toward the building. Kay wheels Charlie down a long sterile hallway and stops in front of the door leading to Charlie’s internist. She struggles to maneuver the wheelchair through the opening. Her purse is slung over her shoulder and keeps slipping as she kicks at the door, trying to keep it open while simultaneously attempting to push the chair through the door. A patient sitting in the waiting area leaps to his feet and holds the door open for her. Charlie mutters, “Oh, for Christ's sake.” Kay pretends not to hear him and pushes the chair to the receptionist's window. The receptionist looks up from her computer screen and asks, “May I help you?” “Well, yes. You see, my husband is in a great deal of pain and desperately needs to see Dr. Lawrence.” “I'm sorry, but the doctor is booked.” “No, no, no. You don't understand, he has to be seen. I had to wheel him in here. I live an hour and a half away. Look at him, something is wrong with him. He has to see a doctor, today!” “Ma'am, calm down. I'll call downstairs and see if he can be seen by one of the acute care physicians.” “Thank you, thank you very much.” The receptionist tells Kay where she can find the acute care waiting room. Kay wheels Charlie out of the doctor's office and down the hall to the elevators. Kay and Charlie emerge from the elevator directly into the lobby of an extremely crowded reception area where seats are full of the sick and injured, ranging in age from small infants wailing at the top of their lungs, to teenagers with knees packed in ice, to the elderly staring off into space, oblivious to the carnage around them. The clock on the wall reads one o’clock in the afternoon.

Ridgway Blues - Installment #3

Sitting in a crowded Acute Care waiting room, Charlie squirms in the wheelchair as he listens for his name to be called. “Forget this, let's just leave and make an appointment.” “No, goddammit,” Kay responds. “After 35 years of marriage, I know when something is wrong with you.” “Oh, bullshit. It's just a back strain. They will do what they've done for the past year and send me home with muscle relaxers and pain meds and tell me to lay off the golf.” “Well, that's going to be unacceptable this time, because there's more to it than a strained back.” The clock on the wall now reads 4:00 pm. Charlie is slumped over in the wheelchair, with barely enough strength to hold his head upright. Kay is reading a magazine while dangling a shoe from the end of her left foot. She continually looks up at the clock. A door opens, and a nurse, dressed in colorful scrubs and holding a chart, emerges. She calls out, “Dr. Drummand?” Leaping from her seat, Kay screams, “Right here!” Kay wheels Charlie into a small examining room. “The doctor will be right with you.” The nurse closes the door. “I fucking bet,” Charlie quips. Just then there is a rap on the door, and it opens revealing a fat, slovenly female doctor. She enters the small room and has difficulty positioning her fat ass on the stool reserved for the doctor. Sarcastically, she asks, “So, what seems to be the emergency?” Kay chimes in, “If you lived with this man over the past two weeks, you would know what the emergency was.” Rolling her eyes, the doctor says, “Uh-uh.” Turning toward Charlie, she asks, “So, you've strained your back?” Charlie has run out of patience, “Well, if I knew that, I sure as hell wouldn't be here. Yes, my back hurts, but I've also recently developed these knots under the skin on my right shoulder.” “Well, I don't think that's anything to worry about. I'll give you some pain meds and have you schedule a follow-up visit with your regular doctor in a couple of weeks.” Kay slams her hand down on the small desk in front of the blue vinyl stool the doctor is sitting on. “Bullshit you will! I'm no doctor, but I know damned good and well knots like that aren't fucking normal.” “There is no need for such language, Mrs. … ” she looks down at the patient file in her hand … “Drummand. But if it will make you feel better, I'll schedule a biopsy for some time next week.” Kay replies, “You do that.” The doctor makes some notes in the file and quickly departs the examining room. The nurse comes into the room. “Nurse, could you please wheel my husband back to the reception area after he has been checked out? I have to run upstairs.” “Sure, I'd be happy to.” “Where are you going?” Charlie asks. “I'm going to find Dr. Lawrence. I don't trust that bitch. In fact, I wouldn't take my dying cat to see her. You are going to see a real doctor!” Kay leaves the acute care examining room with a clear sense of purpose. She steps off the elevator and rushes toward the door at the end of the long sterile hallway she had just come from hours earlier. She barges into the reception area and slams her hand on the receptionist's counter. Pleading, Kay says, “My husband has got to see Dr. Lawrence.” A woman in white slacks and a colorful smock of spring flowers is looking at a patient's file and turns toward the receptionist’s desk when she hears Kay's voice. She approaches the receptionist counter and asks, “Kay, what's the matter?” “Oh, Mary, thank God! Charlie's downstairs and just saw the most incompetent doctor on the face of the planet. Something is wrong with him, terribly wrong. He has to see Dr. Lawrence today. Please, please won't you help me?” “Calm down, Kay, everything will be okay. Where's Charlie now?” “He's still downstairs.” “You go get him and come back here, and I'll try to catch the doctor before he leaves. He has a conference tonight at 5:30 and is the keynote speaker, so it's going to be cutting it close.” Kay makes a mad dash to the door. She emerges from the elevator into the now deserted acute care waiting room. Hunched in a wheelchair in the corner is Charlie. He weakly raises his hand and holds out a script for yet another pain medication. Charlie holds up the script. “We need to get this filled on our way home.” Kay grabs the piece of paper from Charlie's hand, wads it into a ball, and throws it on the floor. “Fuck that! You're going back upstairs to see Dr. Lawrence.”

Irish Beef Stew

It doesn't have to be St. Patrick's Day to enjoy a good Irish Stew. Ingredients 1/4 cup olive oil 1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces (NOT
extra-lean) 6 large garlic cloves minced 6 cups beef stock (recipe for beef stock included below) 1 cup Guinness beer 1 cup fine red wine 2 tablespoons tomato paste 1 tablespoon sugar 1 tablespoon dried thyme 1 tablespoon Worcestershire sauce 2 bay leaves 2 tablespoons (1/4 stick) butter 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups) 1 large onion, chopped 2 cups 1/2-inch pieces peeled carrots 2 tablespoons chopped fresh parsley
Salt and Pepper Directions 1. Heat olive oil in heavy large pot over medium-high heat. Lightly salt the beef pieces. Working in batches if necessary, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. Continue to cook in this manner until all sides are browned, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally. 2. While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour. 3. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Add salt and pepper to taste. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.) Servings: 6-8 Simple Beef Stock Ingredients: 3 pounds of beef bones 3 onions 2 carrots
1 bunch of celery 1 Bay leaf 1 can tomato paste
12 cups of water Directions: Place bones in pan and cover with tomato paste; place in oven and brown bones at 250 degrees for 1 hour. Take bones out of oven and place in pot and add remaining ingredients. Bring mixture to a boil and then reduce heat and simmer for 2 -3 hours. Strain mixture into a large container and discard bones and veggies. Servings: 4