Pucker Up!

Yes, that's right, pucker up! Today's blog is about one item I ALWAYS make sure I have in my pantry.
Lemon Juice!
Taaa-Daaa!
I know, lemon juice doesn't seem that exciting, but I LOVE it! It is one of the most versatile items you can have on hand,
I get 32 oz bottles of lemon juice at my local Family Dollar store for $1.50, although sometimes they have it on sale for just $1.00. That's a great bargain (at either price).

Lemon juice can be used for cleaning:

Air freshener

An equal amount of lemon juice and water added to a spray bottle that sprays a fine mist will create a wonderful chemical-free air freshener for your home.

All purpose cleaner

Again, an equal amount of lemon juice and water added to a spray bottle is an effective kitchen and bathroom cleaner and can also be used on walls (spot test first).

A small amount of lemon juice can also be added to vinegar based cleaning solutions to help neutralize the smell of the vinegar.

Microwave

Heat a bowl of water and lemon juice (about 1 cup of water and 3 tablespoons lemon juice) in your microwave for 30 seconds to a minute; then wipe out the oven. Stains will be easier to remove and old food odors neutralized. I have found that a shallow bowl is best---more surface area has something to do with it, I think.

Fridge

Like baking soda, lemon juice stored in your fridge will help control and eliminate unpleasant smells. Put a small bowl or tupperware container with a small sponge in the bowl. Moisten the sponge with water and lemon juice (50/50 mix), then set the open bowl in your fridge. Change every one to two weeks.

Chrome/copper/brass

Rub a lemon juice and baking soda paste onto chrome or copper, rinse and then wipe/buff with a soft cloth or paper towel.

Toilet

Mix 1/2 cup borax and a cup of lemon juice for a powerful toilet cleaner that will leave it smelling extra clean!

Lime scale

Use lemon juice--full strength-- to clean the lime scale off a sink or taps/faucets; just dampen a sponge with lemon juice, apply, let set for a few minutes and then wipe off and rinse well.

Clogged up shower head? Soak overnight in a bowl of lemon juice.

Laundry

For bleaching purposes, add 1/2 cup of lemon juice to the rinse cycle and hang clothes outside to dry.

A teaspoon of lemon juice thrown into your wash can also help your clothes to smell fresher.

For Blood stains particularly on white fabrics, rub lemon juice and salt and hang in sun for about 4 hours.

Please remember to NEVER use lemon juice on SILK fabric! It will eat a hole in them!

Dishes

A teaspoon of lemon juice added to your dishwashing detergent can help boost grease cutting power

Ever get a residue on the inside of a crock pot that won't come off no matter how much you scrub or soak? Fill 3/4 full with water, then add 1 cup of lemon juice. Turn the crock pot on high and leave it for 2-3 hours. Allow to cool before rinsing; all the stains will be gone. It's like having a brand new crock pot!

Drains

Hot lemon juice and baking soda is a good drain cleaner that is safe to use in septic systems.

Chopping boards

Rub lemon juice into your wooden chopping board, leave overnight and then rinse. Wood chopping boards appear to have anti-bacterial properties anyway, but the lemon will help kill off any remaining nasties and neutralize odors.

Glass and mirrors

4 tablespoons of lemon juice mixed with half a gallon of water makes an effective window cleaner

Degreaser

Straight lemon juice can be used as a general degreaser

Furniture

2 parts olive oil or cooking oil mixed with 1 part lemon juice makes for an excellent furniture polish!

Personal Hygiene and Medicinal Uses for Lemon Juice:

Hair

To lighten hair, dampen it with lemon juice and sit out in the sun for an hour. This does work, I tried it myself. Hey, it was the 70's!

I've read that the juice of a lemon mixed with one cup warm water makes for a great hair conditioner. It should be allowed to stay in your hair for a few minutes then washed off. Exercise caution if you have a sensitive scalp.

Hands

The smell of fish or onions or garlic can linger on your hands, even after scrubbing with soap - rubbing your hands with lemon juice will neutralize the smell and leave your hands smelling wonderful.

Itchies, Stings and Bites

Dab lemon juice on mosquito or chigger bites. Dabbing lemon juice on itchy rashes can also help. If straight lemon juice proves to be too harsh for your skin, use a 50/50 mix of lemon juice and warm water.

Acne:

Dabbing lemon juice on pimples, blackheads and whiteheads before bed helps dry them up before morning! Wash face with a mild soap to wash off in the morning.

Foot/Body Scrub:

Mix regular table sugar or brown sugar with lemon juice to make a foot scrub. If you have problem perspiration, use the scrub all over! It exfoliates skin and will leave you sweet smelling all day! This is really good for scaly dry elbows!

Lemon Juice for Deodorant:

Use lemon juice as an alternative to high-priced chemically nasty deodorants.

Just wipe lemon juice on a washcloth or cotton balls under your arm pits. Lasts for hours! If you can't use straight juice, try the 50/50 mix with warm water.

Lemon Juice for Weight Loss:

Two tablespoons lemon juice in a glass (8 ounces) of water every morning helps *kick up* your metabolism and can help with weight loss.

Lemon Juice Mouth Wash and Denture Soak:

Lemon juice, 3 tablespoons in a cup of warm water makes a great mouth wash. If you have thin enamel on your teeth, check with your dentist first!

If you wear dentures and are out of your usual denture cleanser, put dentures in hot or very warm water and add 3 tablespoons of lemon juice. Soak for 2 to 8 hours for fresh, sparkling dentures.

Lemon Juice for Sore Throats and Coughs:

Mix 1/4 cup honey with 3 tablespoons lemon juice for a great throat soother. Make it better by adding a half teaspoon ground ginger.

Lemon Juice for cooking:

Now on to the yummy stuff! Lemons are high in Vitamin C, so adding them to your diet just makes sense, especially in the winter!

If you dry or can apples, you know they turn brown after being cut and exposed to air. Toss apple slices with a 50/50 lemon juice-water mix and they won't turn brown!

The acidic character of lemon juice also makes it a great meat tenderizer. Add a couple of tablespoons to your favorite marinade.

Lemon juice *brightens* the flavor of salad dressings, especially ones used on fruit salads. Just a teaspoon is usually enough in 1 cup of dressing.

Lemon juice + water + sugar = Lemonade! But lemon juice can be added to a lot of other beverages to enhance flavor or add a *sparkle* to the taste. Add a teaspoon of lemon to a glass of ginger ale--or any other carbonated beverage. Add it to fruit punch, tea (hot or cold), herbal teas, juices...just about any beverage--as long as it doesn't contain milk!

In baking, a teaspoon or two of lemon can *brighten* up the flavor of breads, cakes and pies without adding a *lemony* flavor. Mix the lemon juice with the sugar required for the recipe BEFORE adding to other ingredients!

When you are making sauces , adding a teaspoon of lemon certainly enhances the flavor! I especially love to make lemon butter to serve over vegetables--especially broccoli. Make a sauce of lemon, butter and herbs--I suggest rosemary and thyme with a touch of onion or garlic to serve over broiled chicken breasts. (Okay, I am getting hungry now!)

As you can see, lemon juice is a wonderful thing to have in your pantry! The bottles of lemon juice I buy have to be refrigerated after opening. Check expiration dates and buy bottles that have the further-est out *use by* date.

Big Holiday Meal Ahead!

Okay...I know everyone is prepared for the huge holiday meal (be it Yule, Christmas, etc...do not have time to name them all!).
Are you using any food storage items in your holiday meal?
If not...What is wrong with you?

Huge feasts were, in bygone times, not just a way to celebrate a festive occasion, but a way to show friends and family that you had provided well for your family, your harvest had been abundant and your livestock had produced. It was a gathering of the fruits of your labors for the benefit of your household and the meal was a gentle *boast* as well as a meal.

I have flour that will be turned into bread, cookies and cakes. My honeyed ginger slices that I will finely julienne and add to my home made cranberry sauce...quick recipe--2 cups fresh cranberries, 1/4 cup honey, 2 teaspoons julienned ginger, 1 teaspoon orange zest, 1/2 cup orange juice and a teaspoon of lemon juice. Sometimes I add a drop of vanilla to the mix. I bring it to a boil, then put it on simmer and cover. Cook it down until nice and thick. Great served with turkey or ham...or over ice cream or a smidge on vanilla pudding.

I have some white beans...I am thinking of cooking up some of them as a side dish.
I am making cornbread today...going to let it dry up a bit to turn it into cornbread stuffing.
I have some dried elderberry that I may turn into elderberry jelly today to serve on the bread I plan to make.

Food storage does NOT have to be boring or bland when included in your meals.
It can be quite festive! Use imagination, find great recipes and experiment!

Brandied Fruit Recipe #3

Okay...here's a *twist* recipe I came up with on my own a few years ago.

Your ingredients are a bit different!

1 Cup almonds (I use blanched, slivered almonds)
1 cup fresh peaches, peeled and diced kinds large (1/2 inch dice)
1 cup fresh nectarines (done same way as peaches)
1 cup pineapple (you can used canned for this if you like, but fresh is better)
1 cup cherries (I have used canned for this...fresh is better, but canned will work JUST DON'T USE CHERRY PIE FILLING!!!)
1 cup Raspberries (if you use frozen, let thaw first and cut sugar in recipe by 1/2 cup)
4 tablespoons lemon grass, cut in 1 inch pieces OR 3 teaspoons lemon zest!

3 cups fine granulated sugar

Here's the fun part:
Amaretto!!! (Or plain Brandy, if you have no Amaretto)

Now, toss the fruit and almonds with the sugar and lemongrass or lemon zest, mix gently, but well, in a large bowl. Let set for one hour, mixing gently about every 20 minutes.

Spoon into clean pint jars and pour in Amaretto (or Brandy) to cover. Cap tightly and put in the back of your pantry for *aging*.

Wait one month before using.

Spoon over ice cream, pound cake, crepes, etc.

This is great because it has a nice citrus note that enhances the fruit flavors and the almonds had a great texture.

More Fruit Recipes

Okay, you have to make this one NOW...as in THIS WEEK for it to be ready by the holidays!

It is from the German/Austrian tradition and you can use Rum (German/Austrian tradition) Bourbon (French tradition) or Brandy(English tradition)

In Germany it is called RUMTOPF (Rum Pot)

Rumtopf

Ingredients
Fresh, unblemished fruits
Good quality rum, bourbon or brandy
Fine granulated sugar

Now. most of us don't have a *Rumtopf crock* sitting around, but don't despair...use your crockpot liner! (You do have a crockpot---right? Well, pull out the insert--the crock itself--and use that)
You will also need some Saran Wrap or other cellophane type wrap that clings good.
Now, find a small plate that will fit inside your crocpot. More about that later.
And the lid for your crockpot.

Ideal fruits are:
Pineapple (remove rind & core and cut in large cubes)
Cherries (any variety, pitted)
Apricots (halves, pitted)
Nectarines (halves, pitted)
Peaches (peel,remove pits and cut in halves, quarters, or slices)
Pears (cored, peeled & sliced)
Plums (remove seed and half or quarter)
Grapes (sweet seedless red or green grapes are ideal)
Strawberries (don't wash, just remove stem & leaves). Strawberries will lose their red color.
Raspberries (don't wash). Raspberries will lose some of their red color.
Red currants (removed from stem)
Other less ideal fruits, may be added if you wish:
Blackberries or Blueberries (can be bitter and can discolor the other fruits)
Watermelon and Cantaloupe chunks (can make the mixture a bit watery)
Rhubarb (can make mixture sour)
Bananas (too mushy)
Citrus (too acidic, although if you use Mandarian orange slices, they are good!)

Directions:
Wash and dry the inside of the Rumtopf/Crockpot.
Wash and dry the first chosen fruit. (Don't wash Strawberries and Raspberries.)
Remove any stems, seed and pits.
In a separate bowl cover the fruit with an equal weight of granulated sugar and allow to sit for one hour.
(example: 3 pounds of fruit and 3 pounds of sugar)
Place the fruit, sugar and any juices left in the bowl into the Rumtopf/Crockpot.
Pour in just enough rum (or bourbon or brandy) to cover the fruit.
Weigh the fruit down with a clean saucer or plate (see, told you to have one ready!)
Cover the opening of the Rumtopf/Crockpot with plastic (to avoid evaporation) and place the lid firmly on top.
Store in a cool place away from heat and sunlight.

Serve the Rumtopf fruits with its syrup (hot or cold) over ice-cream, cake, flan, puddings, or cheese cake. Serve in an elegant dish topped with whipped cream or crème frâiche.
Serve as a side dish with any game meat.
Serve the strained liquid as a liquor or after-dinner cordial.
Add two tablespoons of the strained liquid to Champagne for a unique and elegant cocktail.

Brandied Fruits

Traditional Eastern European Brandied Fruit Recipe

This is normally prepared in July when most of the fruits are in season...or early fall.

Serve room temperature or warmed over pound cake slices or ice cream or get dramatic and serve a la flame' over crepes!

Makes 8 pint jars

Ingredients:

• 9 cups diced fruit of choice (cherries, blueberries, plums and peeled nectarines and peaches)
• 5 cups granulated sugar
• 5 cups firmly packed light brown sugar
• 4 cups (or more as necessary) good-quality brandy

Preparation:

1. In a very large bowl, combine fruit and sugars, tossing well. Cover and let marinate for 1 hour, tossing every 15 minutes.
   
   
2. Divide fruit among 8 sterilized pint jars or a gallon covered crock. Pour in brandy, making sure fruit is submerged. Cover and store in a cool place for at least one month. Since the brandied fruit will only improve with age, let the flavors develop for more than one month. (Some of the best I ever had aged for 3 months...was *droolishess*!)
   
   
3. Once aged, store the brandied fruit on a counter. As its contents diminish, just add more diced fruit (2 cups fruit to 1/2 cup each white and firmly packed brown sugar) and brandy to cover.

That's recipe No. #1

2 and 3 will follow as soon as I dig out my recipe book

Here to serve....

Have you ever looked on the back of a can and read the Serving Size details?
Go grab a few cans of commercially can foods from your pantry. I'll wait.
...........
Okay.
Now, look at the back of that can.
I have a can of green beans here.
It says on the back "4 Servings per can, Serving Size 1/4 cup.
HELLO!?!?!
I opened my can (don't worry, they won't go to waste)
I divided it into 4 servings.
17 green beans per serving is what it worked out to.
....
Now, I raised mainly boys. If I had put 17 green beans on one of my kids plates (especially when they were teenagers), they would have accused me of trying to starve them!
...
A can of collard greens looks a bit better.
"Serving size 3/4 cup"

Still...doesn't look like much when on a plate.
...
There's a reason that QUART jars became the standard for canning. There was enough in a quart jar to feed a family.
If it is just you, maybe those itty-bitty commercially canned foods will be fine. They will even work for a couple.
But for an actual-to-goodness family, you need to open two cans or use self canned foods in quart jars.
....
Back to serving sizes...
Who designates HOW MUCH is a serving size?
I guess, in the US, the Dept. of Agriculture or the Food and Drug Administration.
According to all the mandates, recommendations, etc. that are handed down, you need 4 to 5 "servings" of fruit and vegetables a day.
Sounds like a massive amount UNTIL you look at what is considered a "serving".
4 strawberries or a half a banana is considered a "serving".
1/2 cup of milk. 1 slice of bread. 2 or 3 ounces of meat. 1 carrot. 1 tablespoon mayo. 1/2 cup green beans. 1 slice of that pre-processed cheese *food*. 1/2 an apple.
....
To me, a serving size is much different. I don't know about you, but I generally finish a whole apple. My sandwiches include TWO slices of bread.
What I am saying here is that *official* recommendations are NOT "one size fits all".
If you are dieting you may want/need less. If you are undergoing physical or medical stresses, you may need/want more of a specific food.
Or you just may want to sit down and scarf down a WHOLE banana!