Heather Solos's Blog, page 44

Lasagna: The Company Dinner

The hearty sauce for this lasagna recipe is made from scratch and provides enough for a very large pan of lasagna. However, if you’re going to go the trouble of preparing a pan of lasagna, double the recipe and freeze one to bake at a later date. Also, don’t get overwhelmed looking at the ingredient list. The only things that get chopped are onions, garlic, and parsley. Everything else is a simple shake, stir, or squash in.

This is one of those meals, where you could sneak a book into the kitchen and rattle pans once in a while and people will assume you’ve been hard at work the whole time, even though there is a significant down time while the sauce simmers.

If you don’t want to go to all the trouble of lasagna, serve the hearty meat sauce over spaghetti noodles or toss with ziti and mozzarella. Add some fresh spinach or sauteed mushrooms, bell pepper or zucchini and skip the immersion blender for some variety. It’s not rocket science, as long as you don’t stray too far from the bones of this recipe, you’ll have a fantastic meal.

Company’s Coming Lasagna

Sauce:

1 lb hot or mild bulk Italian sausage
1 lb lean ground beef
1 onion diced
3 cloves garlic – minced
1 28 oz can of crushed tomatoes
1 6oz can tomato paste
2 6.5oz can tomato sauce (or just use one 15oz one, it’s not critical)
2 TBSP white sugar (cuts the acidity of the sauce, omit if you use seasoned tomatoes as they frequently already contain sugar)
1 1/2 tsp dried basil (or use 2 – 3x as much fresh
1/2 tsp fennel seeds
1 tsp Italian seasoning
1 tsp salt
1/2 tsp fresh ground pepper
4 TBSP chopped fresh parsley – divided

In a large, heavy pot brown the beef and sausage over medium heat, drain and set aside. I set the meat on paper towels to soak up any remaining grease. Do not wash the pot, all of the browned bits from the beef and sausage add flavor to the final sauce. If you’d like, give the pan a quick wipe to remove any excess grease.

Place the pot back on the burner over medium heat and add the diced onion, dried basil (wait if you are using fresh), Italian seasoning, fennel, salt, and pepper. Once the onion begins to soften, add the minced garlic.

To the onions, garlic, and seasoning add the diced tomatoes, tomato sauce, tomato paste, sugar and if you choose, fresh basil. Return the meat to the pot, stir until well combined and lower the heat to low.

Cover and simmer for 1 – 1.5 hours. Alternately, place all the ingredients in a large crockpot and cook on low all day.

While the sauce simmers, boil 8oz of lasagna noodles according to the package directions.

Also, assemble the ricotta filling.

Add 2 TBSP of parsley at the very end of cooking, unless you skip the blender step. In this case, add all the parsley.

I don’t like big chunks of meat in spaghetti or lasagna sauce, except for meatballs. I never said it was rational, it’s just one of my quirks. So, I give the whole sauce a good whir with an immersion blender. I use this thing for everything from soups to smoothies; stick blenders can be found for as little as $25. I’m sure high-end ones are great, but I’ve been happy with my el cheap-o for several years. Add the rest of the parsley and stir.

Now it’s time to assemble the lasagna.

Ricotta filling:

16oz ricotta
1 egg
1/2 tsp salt
1/2 tsp fresh ground pepper
1 lb pkg frozen spinach, drained completely, squeeze the ever loving life out of it! I mean it

Mix all ingredients well.


That was rough, eh?





Other ingredients for lasagna assembly:

1 lb mozzarella – grated
1 generous cup grated Parmesan (use a Parmesan Romano mix if you’d like)
boiled lasagna noodles (the number depends on the size of your pan, use your judgement)

To assemble:

Preheat the oven 375F.

 Spoon just enough sauce to cover the bottom of the pan.

 Add a single layer of noodles.

 Spread with 1/2 the ricotta mixture, sprinkle with 1/3 the mozzarella and parmesan. Repeat layers and top with remaining mozzarella and Parmesan.

**optional tip** add a layer of thinly sliced zucchini, mushrooms, and summer squash.

Cover tightly, but do NOT let the foil touch the cheese or you’ll yank off all the yummy goodness when it is removed. Alternately, add a layer of parchment paper between the lasagna and foil, this works very well.

Bake for 25 minutes, remove the foil and bake for an additional 25 minutes. If the cheese isn’t nicely browned, broil just long enough to add some color.

**Warning, all the cheese makes this dish nuclear hot, allow it to cool some before serving.**

Enjoy.

Copyright Home-Ec101.com 2007-2014

               
CommentsUncooked, but make sure you cool and freeze it quickly. by HeatherSolosHow do yopu freeze? Cooked or uncooked? by ashley kelleyThe outcome was really impressive. Amazing indeed. Thank you ... by JollyJillBy: Menu Monday 11/16 | Home Ec 101 by Menu Monday 11/16 | Home Ec 101Caroline, I've been told that you can skip the boiling, if your ... by HeatherSolosPlus 14 more...   

Plan Your Thanksgiving Thaw and Cooking Timetable

Heather says:

The big day looms ever closer, but we’re well on track to getting ready. So far we’ve:

Found the dining room table and kept it clear Figured out who, where, and when Checked on seating and place settings Begun following the chore chart and getting the house company ready so it’s not a miserable whirlwind of stress the night before Created our Thanksgiving menu Created our Thanksgiving shopping list Begun shopping – no produce or fresh turkeys until next week, please Ensured we have enough serving dishes and utensils

Today you need to grab your Thanksgiving day recipes and look at the cook times and temperatures and figure out to get everything cooked and ready at the same time.

If you oven roast your turkey, know that you’ll probably only be able to fit a baking sheet beneath the turkey, unless you have one of those super cool ovens with the rack that morphs to allow a bird and another item in the oven. I’m not that fancy. Are you? If so, I’m kind of jealous.

Your turkey needs to be fully thawed by the morning of the 27th and since life is what it is, go ahead and actually aim for the 26th. A fully thawed turkey will be fine for more than 24 hours in the coolest portion of your refrigerator. Remember your turkey will need 24 hours in the refrigerator for every 5lbs.

Begin your timetable plan by adding 15 minutes of Oops factor into the scheduled serving time. If you want to eat dinner at 4pm, plan on 3:45. Remember the turkey needs to rest before carving, so plan on it coming out of the oven or fryer by 3:15.

Make sure you also have counter space or a table set up for the turkey to rest – Don’t be afraid to cover it  and set it out of the way somewhere like the laundry room or some other convenient surface, just make sure all family pets and scavenging children are accounted for before leaving the turkey alone.

You can often cook pies, dressings, and casseroles the day before, so all they’ll need is a quick warm up in the oven. Make sure you have enough racks and space to account for each dish and any refrigerated items should be taken from the fridge about an hour before they are scheduled for the oven. This will reduce the amount of reheat time needed.

Don’t be scared to utilize your stove, a roaster oven, toaster oven or crockpots on the big day. Some slow cookers have a warm setting that will hold gravy, so it won’t have to be made at the last second.

Use this information to create a schedule.

Start with the time you should get the turkey ready for the oven to get it in with the expectation it’ll be done 45 minutes prior to serving time.

Add each recipe name, the time it needs to be started, and its scheduled time and temperature in the oven. Put these in order so on the big day, you don’t forget a dish or procrastinate anything with a long cook time.

WATCH FOR CONFLICTS.

Some items aren’t going to be very picky, dressings are going to be okay at 350 or 400F. Delicate baked goods? Well you’ll need to adhere to their preferences and let the sturdier dishes cope.

If you are serving salad, don’t forget to allow time to toss it before taking it to the table.

If you are going to have helping hands in your kitchen you should probably write this time table down in legible handwriting or better yet, type it out. Post this in a prominent location so people can refer to the sheet when your hands and mind are otherwise occupied.

While you’re at it, print out a copy of each recipe. Put everything in a folder or 3-ring binder and put this in a SAFE location. Not a location you think you’re going to remember on Thursday. Heck, comment here with where you’re putting your notes. I won’t mind, I’ll be here on Thursday and you can come back and check to see where you hid it.

We’re getting close.

I’m getting excited.

Copyright Home-Ec101.com 2007-2014

                 

How to Create a Thanksgiving Shopping List and Not Forget Anything

Heather says:

Here we are, two weeks out from Thanksgiving and it’s time to get serious about making sure we’re ready for Thanksgiving Dinner.

Today it’s time to make your Thanksgiving Day Dinner shopping list and because I firmly believe that with rare exception, businesses should be closed on the holiday. Let’s try really hard to not have any reason to run out for one last thing.

Making the list today will hopefully give you time to take advantage of some sales and spread the cost over at least two grocery runs.  In many households this makes the expense a little easier to absorb. Unless you’re paid monthly and then well, it won’t help at all, I’m sorry.

First grab your Thanksgiving Day Menu and all of the recipes, even if you think you know them by heart.

Next open up a spreadsheet in Excel, Google Drive, or Open Office -have you ever tried Open Office? It’s free and compatible with Microsoft products, so you don’t have to shell out mega bucks for their proprietary software. There’s nothing for me to disclose, I simply love the tool. If you don’t want to install Open Office.

Once you have your spreadsheet open, list your recipes across the top, one per column. Under each recipe list the ingredients. If a recipe calls for apples, list the number after the ingredient apple x 3 or chicken stock x 2 qt. This won’t take up the whole spread sheet.  This creates mini-shopping lists for each recipe.

Next take a good look at your guest list for a rough headcount and then pull up this post: How to Estimate How Much to Make for Thanksgiving Dinner.

Now, multiply or divide each of your recipe ingredient amounts as needed for your Thanksgiving Dinner.

On the lower half of the spreadsheet start new columns. I like to divide my list up by grocery store departments: butcher, dairy, dry goods, produce, etc. Cut and paste each item into the appropriate column combining when appropriate ie 2 apples for the dressing  + 14 for the pies = 16 apples.

Save and print your grocery list and don’t forget to shop your pantry before heading to the store. (This just means crossing off the items you have on hand). Don’t forget, if you rarely bake to test your baking powder to be sure it is still effective.

Check your spices, too.

Remember, it’s still too early to buy your produce, save that for Thanksgiving week.

Just for fun, what recipe are you most looking forward to this year?

Copyright Home-Ec101.com 2007-2014

                 

Serving Dishes and Large, Company Meals -Countdown to Turkey Day 2014

Heather says:


I hope you had a great weekend. (I did, we took a mini-vacation and I feel rested and truly happy, even after painting the living room yesterday -pictures at the bottom of the post to not annoy people who don’t care.)

The holiday craziness kicks off in two weeks. I’ve noticed that many schools are out for the entire week of Thanksgiving this year. When did that start?

So far in our Countdown to Turkey Day we have:

Decided when and where
Located the dining room table and extension(s)
Reserved chairs and place settings, if necessary
Invited our guests -begin confirming and getting a head count
Created our Soft Thanksgiving Menu Plan
Begun working on getting the house company ready by paying attention to daily / weekly chores

Today, depending on how your house and kitchen are organized may be simple or quite the dive into storage.

Grab your Thanksgiving menu plan and at the very least your mental inventory of serving-ware. If you have moved, held a yard sale, or gone on a donating / purging binge, I do recommend that you lay eyes on each piece you plan to use.

Next to each menu item assign a serving dish AND the appropriate serving utensil.

Do not forget your cranberry sauce, gravy, butter, and if you put out crudites or antipasti before the meal, don’t forget those items need a dish, too.

If you find yourself short on serving-ware – begin looking.

If you have lots of storage in your home, check out your local thrift stores for cookware; you still have a little bit of time to find a bargain. If storage is at a premium, go ahead and use disposable/ recyclable roasting pans. Just be careful with this option if you are sitting at a table and passing dishes rather than serving from a buffet. You really don’t want Grandma to end up with a lap full of cornbread dressing.

Got it? One dish for each item + one serving utensil.

See, we’re getting there with this year’s Thanksgiving preparation. How are your plans coming along?

How did the room turn out? Pretty well. I still need to swap out the ceiling fan, the last person to live here was a smoker and the nicotine stains look terrible. I also need to paint the door. Someone had a dog that clawed up that paint, so the afters are rather cropped.. The flooring will all be done at once, in the beginning of next year… after I have finished all of the walls and baseboards in the house.

I don’t have a shot of the same angle… but you get the idea of how rough it was when we first started working on this place.

 

 

 

 

Copyright Home-Ec101.com 2007-2014

                 

November 6, Finalize the Guest List

Heather says:

Remember November 1 when I told you to sit down and write down your tentative guest list? Have you officially invited your guests? Well, it’s time to do so. Emily Post’s guideline of two weeks’ notice is coming up, plan on getting the word out before Thursday.

I want you to remember that the reason for etiquette is to make everyone feel as comfortable as possible. (Sometimes this means only lessening the amount of discomfort, some situations are rough!) If there is someone you know that has no clue that you plan on inviting them to your Thanksgiving dinner, don’t invite them in a manner that creates pressure to please you. They may be extremely shy, they may have prior obligations, they may just be in a foul mood. Whatever the reason, don’t add guilt to that mix. Invite via email or a handwritten note, if at all possible. This helps eliminate any pressure to say yes to your face, when they really want to say no for whatever reason. This no-pressure means of inviting your guest will help prevent any uncomfortable situations, not all, unfortunately.

Yes, it’s nice when people step out of their comfort zones and try new things, but as an introvert, sometimes there are days where, even though I know it would be good for me, I just can’t face strangers and have to be “on.”

Whatever your method, make your invitations and keep a list of your confirmations and their allergies, if necessary.

The guest count is only an estimate.

Life happens.

Sometimes it is the flu and sometimes it’s just someone being inconsiderate, but no shows will happen. And sometimes people call at the last minute to see if they can bring their cousin who has two kids and just happens to be in town (even though they knew they were coming three months ago).

Things happen, being ready for them ensures bumps in the road don’t turn into disasters.

We will pick back up with the Countdown to Turkey Day on Monday morning. I’m heading out on a quick little getaway and I’m really excited. The move has been an adventure, but everything is settled. The house I was renting has a new tenant *whew*, the one I’m living in is coming along, and now it’s time for a short break from work and responsibility to recharge. (See, I’m learning to be less of a work-a-holic, but it’s a process.)

 

Copyright Home-Ec101.com 2007-2014

                 

Let’s Practice – Countdown to Turkey Day 2014

Heather says

Today is pretty short and sweet, you have two goals:

1. Take your soft menu plan from Monday and go over it. Are there any recipes you haven’t tested? Is there a cooking technique in one that you haven’t tried? Have ever even roasted a chicken?

If the answer is yes to any of these, pick a day this week or weekend and practice. Don’t stress yourself out on Thanksgiving itself. You have enough to think about without worrying if a recipe will come out well or not.

If you’ve never mashed potatoes before, serve that as a side on Sunday.

If you’ve just moved, not naming any names Heather, and you don’t know your oven very well, do the toast test and get used to it. (I learned this from Nathalie Dupree and it makes a lot of sense. You buy a cheap loaf of white bread and arrange the pieces in a single layer on a baking sheet. Preheat your oven to 350 and place the baking sheet on the center rack. Then observe the bread as it toasts. What zone gets brown first? Which areas take the longest to toast? These clues let you get to know your oven’s hot and cool spots. Take a picture of the toast to help you remember and tape it to the inside of a cabinet door near your oven in for a reference the next time you bake something.

If you’re trying a gluten-free version of something you’ve only ever made with wheat flour, please give it a trial run.

2. Throw away, recycle, or donate three – five things that are just taking up space in your house. (And if it’s a set it only counts as one, no cheating.) Why? You’re going to have guests and the holidays are coming, you’ll appreciate the extra space.

While I’m thinking of it, how is that dining room table looking? Is it still clear from Sunday? No? Fix it.

Are you getting excited for Thanksgiving 2014?

 

Copyright Home-Ec101.com 2007-2014

                 

Plan Your Thanksgiving Menu

Heather says

Today is pretty simple, it’s another pen and paper exercise. We’re going to create the soft menu plan for our Thanksgiving dinner. Why do I suggest this method instead of getting everything set in stone right away? This allows time to go over the menu a couple of times and really think about it.

Here is my Thanksgiving Menu Plan printable (don’t laugh it has the old site design, but it still works).  The menu plan printable has three columns, one for your ideal menu, another for your guests’ ideal, and finally we have the great compromise.

Why?

If it’s going to make too many people angry that there isn’t any green bean casserole, will it really hurt you to provide green bean casserole?

Have you ever noticed that sometimes holiday meals tend to feel like a potluck? This tends to happen when recipes are chosen at random. Meat? Check. Vegetable? Check. Starch? Check. The seasonings in one dish may not complement the flavors of another which leads to the potluck effect.

Back in 2012, when I last did the great Turkey Day photo shoot, I had an Italian theme:

Antipasti turkey -brined in apple cider, parsley, lemon, peppercorns, and salt shallot rosemary gravy mushroom risotto sausage stuffed mushrooms tri-color roasted potatoes with rosemary and parmesan Brussels sprouts with prosciutto and parmesan butternut squash with rosemary (optional drizzle with balsamic vinegar)

In this example, the turkey has a fairly neutral seasoning, the shallot and rosemary gravy is where we start to get interesting. The rosemary in the gravy is also in the potatoes and butternut squash. The savory nature of the meal shows in the risotto, the stuffed mushrooms, and in the earthy flavor of roasted Brussels sprouts.

Typical Thanksgiving here

deep fried turkey gravy company mashed potatoes shrimp and andouille sausage cornbread dressing traditional sage dressing butternut squash broccoli salad with dried cranberries Brussels sprouts with bacon

The usual Thanksgiving menu around here has a Lowcountry / Cajun theme with the Andouille sausage in the cornbread dressing showing up again in the collard greens. The cranberries in the cranberry sauce show up as dried cranberries in the broccoli salad and again in the apple and sage dressing.

This year, I’ll be adding a gluten-free hashbrown casserole.

Here is a post with some resources for vegetarians.

If you are only serving a few people, consider reducing the number of side you create. I recently posted a recipe for sweet potato risotto with bacon and blue cheese. If you substitute parmesan for the blue cheese, you’ve got a great dish that presents a lot of the flavors we typically associate with Thanksgiving dinner without the work of several side dishes.

If you are having guests bring sides, talk to them about the recipes. Not in a micro-manager I have to control everything way, but rather to discover what the main flavors will be. When you know what people are bringing you can adjust the recipes you choose to ensure there is a flow of flavor throughout the meal.

What will you be serving for Thanksgiving 2014?

 

 

Copyright Home-Ec101.com 2007-2014

                 

Countdown to Turkey Day-2014

Heather says:

Today’s Countdown to Turkey Day mission is to clear the dining room table and begin figuring out seating and serving.

It’s time to re-break the habit of using the table to hold everything from the bills and laundry to next week’s homework assignment(s).

Will you need the extension for the table?  Do you know where it is?

Do you have enough chairs and plates for the number of people who will be in your home?

Is your meal casual enough that sitting on the floor with paper plates will work? If not, it’s time to figure out whether you will borrow or rent chairs and place settings for the holiday. If you are planning on renting, be sure to call Monday morning and make your reservation.

Begin following the weekly chore chart, if you haven’t yet. You’ve got more than three weeks to get the house company ready. Try not to plan any massive home renovations in this time frame. Unless you’re like me and using someone else’s house for the actual day, then renovate away if you think you can handle the stress (I can’t, it’s going to wait a bit).

Copyright Home-Ec101.com 2007-2014

              Related ArticlesCountdown to Turkey Day 2013, The This Is Very Difficult EditionCountdown to Turkey Day 2013: Let’s Get StartedCountdown to Turkey Day 2012: The Great Thanksgiving Day Post Mortem and Leftover Tips  

Thanksgiving, Let’s Get Ready

Heather says:

Today starts Countdown to Turkey Day 2014.

Today’s job? Decide where and when Thanksgiving Dinner will happen. (If you’re hosting it at someone else’s place you may want to should check with them first.)

Who do you want to invite?

Who do you have to invite?

Who is in your circle of acquaintances that may not have close friends or family in the area? Please consider welcoming them into your home. You have plenty of time to plan and together we’ll make sure there’s enough for everyone.

While you’re thinking about who may be coming, take try to remember if there are any dietary restrictions you’ll need to accommodate.

I can’t believe we’re counting down to our 8th Turkey Day together. A lot of things have changed. There are different faces around the table, some are new and some are no longer with us. Last year I had no idea how tentatively I was holding everything together and how many things were falling apart.

Things are ever so much better. There are still bad days and weeks where the kids get sick or I’m just tired and all I can really do is work and play chauffeur. (I have gone ahead and written up the posts in this series, so I won’t drop that ball again)

The fixer-upper is still more fixer than upper, so I won’t be hosting Thanksgiving in my home, but I’ll still be the cook. (This means extra planning, since I won’t be in my kitchen where I always have a mental inventory). I’ll have to be more thorough when creating my Thanksgiving Day Shopping List / Spreadsheet. I really don’t like encouraging stores to be open on Thanksgiving, the employees should be able to be home with their friends and families, too. This means making sure I’m not running out or relying on someone else to run out to the store for “just that one thing.”

Are you hosting Thanksgiving this year? Is it your first?

What are you excited to try, what makes you nervous?

Let’s do this.

Together.

Copyright Home-Ec101.com 2007-2014

                 

Oxygen Bleach an Introduction

Heather says:

Welcome to the second installment of the Series on Common Household Chemicals.

I think I was a kid when Billy Mays first showed up on my radar. He pitched Oxyclean late into the night and I’d sit there fascinated watching the red swirl away and magically disappear. Oxyclean is just a brand name for oxygen bleach or sodium percarbonate. When Na2CO3·1.5H2O2 is added to water the H2O2 is released. H2O2 should look familiar to you, if you didn’t sleep through your entire high school chem class. It’s the same stuff you buy in the little brown bottle and store in the medicine cabinet. H2O2 is hydrogen peroxide. It’s essentially a water molecule with an extra oxygen atom. This isn’t a very stable molecule, things like: light, heat, and agitation, can all break that weak bond leaving behind plain old water.

Sodium percarbonate is made from natural soda ash or borax that has been treated with hydrogen peroxide.

Since hydrogen peroxide is so unstable, this powdered form is much better for shipping and storage.

As a regular consumer you most likely will find oxygen bleach in the following forms: ultra, concentrated, and as an added ingredient to things like laundry detergent, and liquid.

When you purchase oxygen bleach, you are going to get the sodium percarbonate you’re after and other filler ingredients. Sometimes it’s a detergent or surfactant, other times it’s just filler. Experiment with different brands and find the one you find most effective with your water.

Always use in accordance with the manufacturer’s directions and do not use with silk or wool.

Typical applications for oxygen bleach:

 

mold and mildew stain remover bleach & clean decks and siding color safe stain remover laundry disinfectant

When it comes to laundry oxygen bleach isn’t particularly good at brightening whites, but if used consistently it can help prevent the dulling that occurs over time.

In general oxygen bleach products break down into borax and water, which makes it an environmentally friendly choice.

Oxygen bleach is safe for septic systems, when used properly. Don’t go flushing pounds of sodium percarbonate down the toilet.

Since when we talk about sodium percarbonate we are essentially talking about hydrogen peroxide, it’s time to ask:

What makes hydrogen peroxide an effective cleaning agent?

The extra oxygen molecule in the hydrogen peroxide molecule is essentially a scavenger just looking for weak bonds to break. These weaker single bonds are often found in organic molecules.

When material is dyed the pigments are typically set, rendering the item colorfast. This simply means the colors don’t bleed. Hydrogen peroxide, in low concentrations, can be a color safe bleach and works by breaking some of the single bonds in the pigments of a stain. Once these weak bonds are broken, you don’t see the color.

In higher concentrations, hydrogen peroxide will bleach more than stains. Follow the label directions for proper dilution.

As a disinfectant, hydrogen peroxide acts as an oxidizer. Those rogue -totally not a technical term, but you get what I’m saying- oxygen molecules can oxidize the molecules that make up the structure of bacterial cell walls. When this happens the cell walls break, killing the bacteria.

It is important to note that there is a big difference between the 3% hydrogen peroxide most people keep in their medicine cabinets and the 35% food grade hydrogen peroxide.  35% food grade peroxide is typically diluted to 6% strength to sanitize food preparation areas. You cannot get 6% hydrogen peroxide from 3% dilution, that busy little H2O2 molecule is just too unstable.

In case you weren’t aware, you’re made of organic molecules, the same ones those rogue oxygen atoms like to attack. Yes, at the proper dilution hydrogen peroxide is a fantastic disinfectant. However it is not shelf stable, you’re paying for the shipment of water, and in higher concentrations hydrogen peroxide is a strong irritant. 3% is the only strength approved for contact with skin. Use gloves if you use a 6% solution to sanitize your kitchen and follow the instructions carefully. Just because H2O2 breaks down into water and oxygen doesn’t mean it can’t do damage on the way.

There are a lot of snake oil websites out there touting hydrogen peroxide as a magic cure all. Some even want to dupe people into believing that hydrogen peroxide is an effective cancer treatment. Please read what the Cancer Institute has to say about oxygen therapy. On a personal note, I think it’s cruel to try to sell a sham to people in pain, who are in need of hope.

Use your common sense. If you find yourself short on that, default to the instructions on the label.

Send your questions to helpme@home-ec101.com .

Copyright Home-Ec101.com 2007-2014

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