Cold & Flu Relief Drink

 This natural drink combines simple ingredients known for their comforting and warming properties. It is designed to support your body gently when you start feeling under the weather.

 Ingredients

 1 tbsp apple cider vinegar

 ½ lime, freshly squeezed

 2 garlic cloves

 2 slices of fresh ginger

 A small amount of water

 Preparation

 This natural drink combines simple ingredients known for their comforting and warming properties. It is designed to support your body gently when you start feeling under the weather.

 Ingredients

 1 tbsp apple cider vinegar

 ½ lime, freshly squeezed

 2 garlic cloves

 2 slices of fresh ginger

 A small amount of water

 Preparation

 

How to Make Onion Powder from Skins (Zero-Waste, Easy & Flavorful!)

Don’t toss those papery onion peels! They’re packed with flavor, antioxidants, and potential. With a little time and no special tools, you can turn kitchen scraps into a rich, savory seasoning—reducing waste and adding homemade depth to your cooking.

Why Make Powder from Onion Skins?

Zero-waste cooking: Give onion skins a delicious second life.

Rich in quercetin: A natural antioxidant with anti-inflammatory benefits.

Deep umami flavor: More complex and aromatic than many store-bought powders.

Cost-saving: Skip the packaged version and make your own, free of additives.

Materials

Onion skins (from yellow, red, or white onions)

Baking sheet

Oven or dehydrator

Spice grinder, high-speed blender, or mortar and pestle

Airtight glass jar or spice container

Fine-mesh sieve (optional, for extra-fine powder)

Instructions:
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 Step-by-Step Instructions

1. Collect & Clean

Save the dry outer skins and first thin inner layers whenever you cook with onions.

Store them in a breathable container (like a paper bag or bowl) until you have at least 1–2 cups loosely packed.

Before drying, gently shake off any loose dirt. Avoid skins with mold or soft spots.

2. Dry Thoroughly
Oven method:

Preheat oven to the lowest setting (around 150°F / 65°C).

Spread skins in a single layer on a baking sheet.

Dry for 1.5–2 hours, until completely brittle and snap easily. Leave the oven door slightly ajar if possible to allow moisture to escape.

Dehydrator method:

Arrange skins on dehydrator trays.

Dry at 125°F (52°C) for 6–8 hours until crisp.

Air-dry method (slow but passive):

Spread on a tray in a dry, well-ventilated spot out of direct sunlight.

Allow 3–5 days, checking regularly until crisp.

3. Grind to a Powder

Break dried skins into smaller pieces.

Grind in a spice grinder, blender, or mortar and pestle until you have a fine, uniform powder.

For ultra-smooth powder, sift through a fine-mesh sieve and regrind any larger pieces.

4. Store for Freshness

Transfer to an airtight glass jar.

Label with the date and store in a cool, dark cabinet.

Shelf life: Up to 6 months if kept dry.

How to Use Onion Skin Powder
Soups, stews & broths: Stir in ½–1 teaspoon for a rich, savory backbone.

Dry rubs & marinades: Blend with garlic powder, paprika, and herbs.

Roasted vegetables: Sprinkle over potatoes, carrots, or cauliflower before roasting.

Homemade seasoning salt: Mix 1 part powder with 3 parts fine sea salt.

Gravies & sauces: Add depth to vegetarian or meat-based sauces.

Tips for Best Results
Mix onion varieties: Combine red and yellow skins for a balanced, slightly sweet and colorful powder.

Avoid bitter skins: If skins smell overly pungent or bitter, use less in the final blend.

Freeze for later: Store cleaned skins in the freezer until you have enough for a batch.

Grind in small batches: This ensures a finer, more even texture.

A Final Note
Transforming onion skins into powder is a simple act of mindful cooking. It reduces waste, saves money, and adds a layer of homemade flavor to everyday meals. Next time you reach for an onion, remember—the peel holds potential.

Big Mac Sloppy Joes

 Ingredients:

For the Sloppy Joe Mixture:
1 pound ground beef
1 small onion, finely chopped
1/4 cup ketchup
2 tablespoons yellow mustard
2 tablespoons mayonnaise
1 tablespoon white vinegar
1 tablespoon sugar
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1/4 cup dill pickles, finely chopped (plus extra for serving)
1 cup shredded lettuce
1 cup shredded cheddar cheese (or American cheese)
4 hamburger buns (sesame seed buns for authenticity)

Instructions:

1. Cook the Ground Beef:
In a large skillet over medium heat, add the ground beef and chopped onion. Cook until the beef is browned and the onion is soft, breaking the meat apart as it cooks. Drain any excess fat.
2. Make the Sauce:
In a bowl, combine the ketchup, yellow mustard, mayonnaise, white vinegar, sugar, garlic powder, onion powder, salt, and pepper. Mix well to create the special sauce.
3. Combine:
Pour the sauce over the cooked ground beef mixture. Stir in the chopped pickles and cook for an additional 2-3 minutes, allowing the flavors to meld together. Adjust seasoning to taste.
4. Assemble the Sloppy Joes:
Toast the hamburger buns if desired. Spoon the Big Mac Sloppy Joe mixture onto the bottom half of each bun.
Top with shredded lettuce and shredded cheese. Add extra pickles if desired.
Place the top half of the bun on each sandwich.
5. Serve:
Serve the Big Mac Sloppy Joes warm with your favorite sides, such as fries or a salad.
Enjoy this delicious and messy twist on a classic favorite! These Big Mac Sloppy Joes are sure to be a hit at your next gathering or family dinner.

Can You Guess What This Common Tool Was Used For In The Past?

 Once upon a time, a cast iron spoon like these might have been discovered stashed away in a shed, garage or a toolbox. To the untrained eye, it appeared to be some sort of kitchen tool. But that hefty tool, a cast iron spoon bullet mold, was made for a very different job

A Tool for the Home That Might Surprise You
They melted lead in cast-iron  spoons. They poured the molten metal into molds for bullets or fishing sinkers. A household might have a cast iron spoon bullet mold. This was not in a factory — this was at home.

Families commonly gathered up scrap lead from old pipes or car parts. They spooned the metal into the spoon and held the spoon over a naked flame. After melting it, they carefully poured it into mold shapes. The result? Tools of the hunting or fishing trade.

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For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.

Feedings Without The Text Books
Not only was this practical, but it also served as an education in useful skills. Children grew up watching their parents melt, mold, and shape chunks of lead using a cast iron spoon bullet mold. Over time, they learned to do it themselves. In the process, they developed a steady hand, respect for dangerous tools, and a deep understanding of careful craftsmanship.

More importantly, these were moments of family connection. Instead of buying what they needed, they made it. That sense of pride and self-reliance was woven into everyday life—a defining part of the era’s spirit.

The Old Skill Set Gets an Update
While large scale has displaced many of these old techniques, there is a renewed interest in traditional skills. Some now join hobby groups or take workshops to learn how to cast metal. They want to reach out into the past and make something with their own two hands. Cast iron spoon bullet moulds are once more being employed by hobbyists in these pastimes.

So the next time you find a cast iron spoon, you’ll know what it represents. It’s just not a piece of metal — it’s a symbol of ingenuity, creativity and a family tradition.

Cast iron spoon from everyday necessity It’s a little piece of Americana that quite literally speaks.

Post navigation

For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.

Once upon a time, a cast iron spoon like these might have been discovered stashed away in a shed, garage or a toolbox. To the untrained eye, it appeared to be some sort of kitchen tool. But that hefty tool, a cast iron spoon bullet mold, was made for a very different job

A Tool for the Home That Might Surprise You
They melted lead in cast-iron  spoons. They poured the molten metal into molds for bullets or fishing sinkers. A household might have a cast iron spoon bullet mold. This was not in a factory — this was at home.

Families commonly gathered up scrap lead from old pipes or car parts. They spooned the metal into the spoon and held the spoon over a naked flame. After melting it, they carefully poured it into mold shapes. The result? Tools of the hunting or fishing trade.

Should You Wash Ground Beef Before Cooking?

A Kitchen Debate: Fat, Flavor, and Food Safety
When it comes to cooking with ground beef, there’s a long-standing debate among home cooks and chefs alike:

Should you wash or rinse ground beef—before or after cooking?

Some swear by rinsing as a way to cut fat and calories. Others argue that doing so strips away flavor and leaves the meat dry.

Let’s explore both sides of the story—and help you decide what works best for your kitchen!

The Case for Rinsing Ground Beef
 Fat Reduction & Health Goals
One of the main reasons people rinse ground beef is to remove excess fat—especially when using higher-fat cuts like 80/20 beef.

 Rinsing under hot water can:

Reduce fat content by up to 50%
Lower calorie count significantly
Remove greasy texture from dishes like tacos, pasta sauces, or casseroles
This method is especially popular among those managing heart health or watching their cholesterol.

 A Cleaner Finish
For dishes where a less oily base is preferred (like sloppy joes, stuffed peppers, or baked ziti), rinsing helps reduce oiliness in the final dish.

It also makes mixing into other ingredients easier—no floating grease droplets interfering with texture.

The Case Against Rinsing Ground Beef
 Flavor Loss
Many professional chefs and food scientists warn against rinsing because it can strip away more than just fat—it removes flavor and moisture , too.

Fat contributes to:

Juiciness
Richness in taste
Better browning during searing
Rinsing may leave you with bland, dry meat that lacks depth.

 Texture Troubles
Washing ground beef—especially after cooking—can cool the meat too quickly and make it less tender.

And if not drained properly, it can lead to a watery sauce or dish, which is especially problematic in dishes like chili, tacos, or meatloaf.

The Mess Factor – What to Consider
 Splatter & Cleanup
Washing ground beef—especially while hot—can create a messy situation:

Grease splatters everywhere
Water mixes with fat, creating a slippery cleanup challenge
Drains can get clogged over time as fats harden
Instead of rinsing, many experts suggest a smarter approach :

Cook the beef until browned

Let drain in a colander
Press with paper towels to soak up excess grease
This avoids mess, keeps flavor, and prevents plumbing issues.

Food Safety First
The USDA does not recommend washing raw meat before cooking—including ground beef.

Why?

Rinsing raw beef increases risk of cross-contamination in the sink and countertop
Splashing water spreads bacteria like E. coli or Salmonella to surfaces and utensils
Washing doesn’t kill bacteria—it just moves it around
If you’re concerned about fat, choose leaner cuts (90/10 or 93/7) instead of rinsing high-fat varieties.

What About After Cooking?
Some people prefer to rinse after cooking —especially when making ground beef for salads, lettuce wraps, or low-fat meals.

While this can help reduce grease and calories, it’s not always necessary:

Use a slotted spoon to skim fat from the pan

Place cooked beef on paper towels to drain
Add a bit of broth or water to sauces to balance oiliness
There’s no one-size-fits-all answer—it really comes down to personal preference and cooking style .

Pros and Cons Summary

Your dietary goals
The type of recipe you’re making
Your kitchen habits and tools
 Go ahead and rinse if:

You’re using high-fat beef
You’re aiming for a lighter meal
You don’t mind the extra step

Pros
Cons
 Reduces fat and calories
 Removes natural flavor and juiciness
 Helps control grease in dishes
 Can dry out the meat if over-rinsed
 Works well for low-fat diets
 Increases cleanup and splatter risk
 Good for visual appeal in some dishes
 Risk of cross-contamination if done with raw meat
So… Should You Wash Ground Beef? The Verdict
Ultimately, whether you rinse your ground beef depends on:

Grandma’s Christmas Candy

 While cookies often steal the holiday spotlight, there’s a special, old-fashioned candy that deserves its moment. This is Grandma’s Christmas Candy—a simple, chewy nougat treat that charms everyone with its soft, sweet bite. We love making it festive with red and green gumdrops, but feel free to stir in chopped nuts, dried fruit, or your favorite candies. Though making candy from scratch can seem daunting, this recipe is wonderfully straightforward. Let’s make some sweet memories.

Ingredients

2 tablespoons butter, plus extra for greasing

1 (12 oz) bag white chocolate chips

1 (10 oz) bag mini marshmallows

1 cup festive gumdrops or chewy candies (like Dots), chopped

Instructions:

Prepare the Pan: Line an 8×8-inch baking dish with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the paper with butter and set aside.

Melt the Base: In a large microwave-safe bowl, combine the butter, white chocolate chips, and mini marshmallows. Microwave on high for 1 minute. Stir well with a lightly greased spatula, then continue heating in 30-second intervals, stirring thoroughly after each, until the mixture is completely smooth and melted.

Fold in the Festive Touch: Let the mixture cool for about 1 minute to avoid melting the candies. Gently fold in the chopped gumdrops until evenly distributed.

Set the Candy: Quickly transfer the mixture to the prepared pan. Using the greased spatula, press it into a smooth, even layer.

Chill Firmly: Cover the pan tightly with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight, until completely firm.

Slice & Serve: Use the parchment paper to lift the slab of candy from the pan. Place on a cutting board, peel away the paper, and slice into small squares or bars. Store in an airtight container in a cool place.

Enjoy this cherished, chewy confection—a sweet little piece of holiday tradition.

Why You Shouldn’t Put Your Bath Mat in the Washer – The Hidden Risk to Your Machine (and How to Clean It Safely)

You’ve just stepped out of a warm shower, towel wrapped around you… and there’s your trusty bath mat, doing its job — soaking up water, keeping your feet dry.

But over time, it starts to smell musty.
It feels less absorbent.
And you think: “Time for a wash!”

So you toss it into the washing machine — after all, it’s just fabric, right?

Not so fast.

While it might seem harmless, putting a large, thick bath mat in your washing machine can actually cause serious damage — to your appliance, your floors, and even your health.

Let’s break down why this common habit is riskier than you think — and how to clean your bath mat safely instead.

 Why Bath Mats Are a Washing Machine Hazard
1. They Absorb Massive Amounts of Water1. They Absorb Massive Amounts of Water

Bath mats are designed to soak up moisture — often several cups of water per use.

When wet, they become extremely heavy — sometimes weighing 10+ pounds when saturated.

 This weight throws off your washer’s balance during the spin cycle, causing:

 Violent shaking and loud banging

Misaligned drums

Worn-out bearings

Premature machine failure

2. They Can Damage Your Dryer Too

Wet bath mats take forever to dry.

They create excessive steam, which can:

Overheat the dryer

Cause mold growth inside the vent system

Increase fire risk due to lint buildup

3. Mold & Mildew Thrive Inside Machines

If not dried quickly, damp mats breed mold and bacteria — both on the mat and inside your washer.

These microbes can transfer to your next load of towels or clothes.

 Safe Ways to Clean Your Bath Mat

Don’t worry — you don’t have to throw it away! Just clean it the right way.

Here’s how:

 Method 1: Hand Wash in the Tub or Sink (Best for Thick Mats)

What You’ll Need:

Warm water

Mild detergent or vinegar

Soft brush or sponge

Bathtub, utility sink, or large basin

Steps:

Fill the tub with warm water and a capful of detergent or ½ cup white vinegar.

Submerge the mat and scrub gently with a brush to loosen dirt.

Drain dirty water and rinse thoroughly with clean water.

Press out excess water (don’t wring — can damage fibers).

Hang vertically or lay flat to dry completely before using again.

 Frequency: Every 1–2 weeks, depending on use.

 Method 2: Machine Wash (Only If Done Right!)

If your mat is labeled “machine washable,” proceed — but follow these rules:

 Do:

Use a front-loading washer (better balance control)

Wash one mat at a time

Use cold or warm water, gentle cycle

Add 2–3 towels to help balance the load

Remove immediately after cycle ends

 Don’t:

Overload the drum

Use hot water (can shrink rubber backing)

Let it sit in the washer after washing

 Method 3: Spot Clean Between Washes

Keep your mat fresh between deep cleans:

Sprinkle with baking soda, spray with vinegar, let fizz, then wipe

Hang it outside weekly to air out

Rotate multiple mats to reduce moisture buildup

 Drying Tips to Prevent Mold

Never leave a wet mat bunched up on the floor

Hang on a drying rack, shower rod, or clothesline

Use a fan to speed up drying

Flip halfway through drying time

 Pro Tip: A musty smell means mold has already started — clean immediately!

 When to Replace Your Bath Mat

Even with good care, mats wear out. Replace if:

Rubber backing is peeling or cracking

Fabric is frayed or shedding

Odors won’t go away after cleaning

It no longer absorbs well

 Final Thought: Small Habits, Big Consequences

That bath mat may seem small — but its impact isn’t.

By skipping the washer or cleaning it properly, you’re not just protecting your appliance…

You’re protecting your home from:

Costly repairs

Mold exposure

Slip hazards from damp floors

So next time you reach for that soggy mat…

Pause.

Hand-wash it.

Air-dry it.

Respect it.

Because real self-care includes taking care of the things that support you — one clean step at a time.