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Peanut butter – Salmonella detection
Hey there! This is a quick post. I’ve posted my recipe for handmade peanut butter when the outbreak first began here. It seems that the contamination is a lot more far reaching that anyone anticipated. I happened on an easy article to help you determine if you’ve been exposed. It’s very much worth the read! 4 Ways to Detect Salmonella Posioning Happy Washing! ~Regina
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Plastic Recycle numbers, do you read plastic labels too?
If you are new to recycling, perhaps you’ve wondered just what those numbers mean in the middle of the recycle symbol. Most folks are aware that it helps folks in recycle facilities figure out how to sort the plastic for processing but how much more about them do you know? Here’s a short list that may help. All plastic is not alike. If you turn on the news, you already know this and have heard of those that warn against using plastic for certain things. There are many warning for which plastics to use in the microwave or which kinds are greener, etc. I figure let’s start with the basics…
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Homemade peanut butter, hard to make?
If articles like this (Little Debbie Adds Snack Food to Salmonella Peanut Butter Recall) or this (http://www.fda.gov/oc/opacom/hottopics/salmonellatyph.html) worry you, it might be time to KNOW exactly what is in the food you eat. It may save you time, money, and health in the long run… Here are a few links on how to make peanut butter yourself: http://www.wikihow.com/Make-Peanut-Butter http://www.mahalo.com/How_to_Make_Peanut_Butter – nice variations! http://www.bbc.co.uk/dna/h2g2/A824410 Amazing that oil, peanuts, salt and a bit of molasses is really all the ingredients that you need. Be sure to stash your homemade peanut butter in the refrigerator…it cuts down on the oils going racid. 🙂 Do you remember when Kroger used to have the peanut…
