I had a lump (ended up being a cyst) but I went to Planned Phood and they sent me to a nice little program that does the exams and all for free. You might check into something like that. Good Luck! Demand the best care you can get.
I make sure not to buy anything that must be dry cleaned, and nothing that requires any fancy washing. And of course everything is from the thrift store, or hand-me-downs from my girlfriends (and sometimes from my little sister who has now outgrown me--she's 14, I'm 32).
I am at work right now (I'm a substitute teacher) and we just got the message that one of my students died this morning. Evidently she had a seizure and drowned in the tub. She was 16. And she was a very good friend to me and always wanted to share everything that was going on in her life...
That is great--- I was just talking about this exact subject with one of my co-workers. Maybe more people will have potted tomatoes instead of potted ferns!!!
I agree with Pat-- don't try to MAKE her stay anywhere. If you give her free access to chow and water in the well house, she might decide that's a good place to hang out.
Well, the sheds are dropping like crazy in Iowa now. We've found quite a few. Three matched sets and about 10 random ones. I found a nice pair that would score about 160.
Seed Savers Exchange in Decorah Iowa sells several different types of heritage corn, and it tells in the description of each one if it is a good type for grinding.
www.seedsavers.org
OH man, I would pay for the chance to look for mushrooms in Oregon. We don't have the variety or abundance that you have.
There has been rumor of Iowa making a law to require permits for morel hunting. I think the uproar would be huge. I usually have enough on my own property.
You need to check out a book called "Putting Food By". If there's a way to can chowder, I bet it's in there. The trouble with canning things like that is that the milk/cream will probably curdle under such high temps needed for canning. If you notice the label on Campbell's "cream of...
It depends on what type of mushrooms they are... some dry crispy (like morels) and some get leathery (like Hen of the Woods). Some kinds just don't dry at all, but turn to mush. We canned some morels once, but they shrink up so little that we just had mostly juice and a little bit of...
I guess I've never used any other flour except all-purpose. I assume you just dry the noodles out as dry as they'll get, then pack them up? How long do they keep?
Can you dry out noodles made with egg and then store them just like you would dried pasta bought at the store? I do not have a way to freeze them. Sometimes I have an egg surplus and could make a bunch of noodles to save for later. Does anyone do this?
According to "Putting Food By" you always set your time for the "longest" vegetable. We make veg soup this way. Just throw in everything, and can it for the longest time necessary for whatever is in there.