4 lbs Arm and Hammer baking soda
55oz Arm and Hammer super washing soda
3 bars Fels-Naptha (or other bar washing soap)
4 lbs Oxy Clean
1 container Downy Unstoppables scent booster
Grate the Fels-Naptha using a cheese grater.
Mix all ingredients together!
NOTES: You can find all of these items in the laundry section of most grocery stores. I’ve heard that you can also find a generic version of Oxy Clean, but I haven’t seen one yet. I don’t know if I will use the Downy Unstoppables the next time I make this, as the bar soap has a nice enough scent to it. I put it in a five-gallon bucket with a lid and use about 1/8 of a cup for regular loads of laundry.
Today, I made the last of the arrangements for classes that I will take out of town next month. I’ve been making a packing list and as much as I love my Mac, I think I will bring my busted up iPad instead. (I’m trying to bring too much as it is – for me! – so a laptop would just be too much weight for me.)
So, I cranked up old my iPad and I found photos and videos that I had forgotten about.
This is the one that touched me the most. It’s a short video I made while my husband was offshore. Listen to the middle part. Do you hear how hard it was for me to breathe while speaking?
My husband and I are going kayak camping, which means limited space on our boats. So, I’m working on meals that don’t require a lot of refrigeration.
The only thing in this recipe that needs to stay refrigerated is the ham, if you choose to use ham. I follow the Dr. Davis Wheat Belly way of eating (grain-free, not gluten-free) so normally legumes are frowned on because of what they do to our blood sugar. However, a 1/2 cup of legumes in a meal is okay at times.
Here is my recipe that I tried out tonight. I’m sure I will update it.
1 cup dried split peas
4 cups water
2 low-sodium chicken bouillon cubes
(**Or, replace water and cubes with one 32 oz. box of any flavor low-sodium broth**)
1 cup chopped ham from the deli (if you use ham hocks or leftover ham from a holiday, use sodium-free broth, if possible)
bay leaves (2 homegrown or 1 store-bought)
4 cloves of garlic, smashed
1 large onion – finely chopped (about one cup)
2 medium turnips – peeled and chopped (about 1.5 cups)
3 large carrots – peeled and chopped (about 1.5 cups)
1/2 tsp. ground thyme (or about 1 TB homegrown/fresh)
1/2 tsp. black pepper
1/4 tsp. cayenne pepper (I could have used more)
Add ingredients in this order as you prepare them. Cook on the campfire (medium-low heat on a regular stove) until everything is tender.
This would be enough to feed two hungry adults. I can see skipping the ham or the turnips.
Supper: Pork adobo; bok choy and mushroom stir-fry; boiled egg.
Supper: Stuffed bell pepper; okra.
The bell pepper is stuffed with ground beef, sliced mushroom, onions and topped with cheese. I will be working on this recipe more.
Breakfast: Marinated cherry tomatoes, with feta cheese; pieces of pork; fried egg; roasted purple carrots.
Not my prettiest breakfast, but tasty and using leftovers.
Supper: Rotisserie chicken (second meal using it); sautéed mushrooms; steamed asparagus; tomatoes; cherries; and, a couple of pickles. Enough leftovers for me to put in scrambled eggs tomorrow for breakfast.
From one of my best friends, Amber.
Breakfast: Over easy eggs. Three slices of turkey bacon. Avocado.
Breakfast: Poached egg in an avocado; bacon slices.