I just installed a nice little tool on this site called Snap Shots that enhances links with visual previews of the destination site, articles, display inline videos, RSS, MP3s and more.
Sometimes Snap Shots bring you the information you need, without your having to leave the site, while other times it lets you "look ahead," before deciding if you want to follow a link or not.

Should you decide this is not for you, just click the Options icon in the upper right corner of the Snap Shot and opt-out.

Labels: Preview Content, Site Tools, Snap Shot

Finally got the Gallery up and running inside the Blogger platform. I had been racking my brain for several days trying to figure out the best method of including either the swf or the actual posts into a single page (gallery.html). Each solution had its issues either with validation or with blogger just being dumb.

The only way to "pin" an article in this version of blogger is to modify the date (as seen on the home page) or host this blog on the blogger server (not happening) - even then apparently you can only "pin" one article.

Now I could change the page to php and create another blog on the same server and include the articles from the new blog into this one... Sloppy at best. I even tried to use virtual includes and iframe to place the Flash swf into the page (ewww).

Those who know me - know I will not settle for junky code or bad structure. Left to my own devices I found a better solution (I think anyway). I decide that javascript was the most viable solution. But I had to figure out how to place the flash only on the galley page. and output the information in valid javascript and XHTM. I will post the solution on www.tbbjrgrafx.com.

Labels: photogallery

Zucchini Bars

• 4 large eggs
  
• 1/2 cup of oil
  
• 2 tsp powdered cinnamon
  
• 1 tsp Vanilla
  
• 2 Cups of shredded zucchini
  
• 2 1/2 Cups of flour
  

Cream Cheese Frosting

• 1/4 Cup butter
  
• 3-4 oz cream cheese
  
• 1 Tsp Vanilla
  
• 2 Cups of 10X Sugar
  
• Walnuts sprinkled on top (optionl)
  

---

1. Pre-Heat oven to 350°.
   
2. Mix all ingredience together.
   
3. Spread mixture onto greased cookie sheet.
   
4. Bake 25 - 30 minutes. Remove from oven; let stand at least 10 minutes before frosting.
   

Labels: summer recipes, zucchini bars

• 1 refrigerated ready-to-use pie crust
  
• 2 leeks (1 1/4 lb.), root ends trimmed, tops cut so about 1 in. pale green remains
  
• 3 tsp olive oil, divided
  
• 2 Tbsp each minced garlic and fresh oregano leaves
  
• 1 tsp each salt and pepper
  
• 1/4 cup Italian seasoned bread crumbs
  
• 1 cup Mexican-style shredded Cheddar Jack (Chedder and Monterey Jack cheeses)
  
• 2 large (1 1/4 lb.) tomatoes, each cut in 12 wedges
  

---

1. Heat oven to 450°F. Following directions on package, line 9-in. pie plate with crust and bake as directed 9 minutes. Reduce oven temperature to 350°F.
   
2. While crust bakes and cools, cut leeks lengthwise in quarters, then thinly slice (about 4 cups). Place in a bowl of water; stir to loosen grit between leaves. Let grit settle to bottom, then lift leeks to a colander; drain well.
   
3. Heat 2 tsp oil in large nonstick skillet over medium heat. Add leeks; sauté 6 minutes or until soft. Add garlic oregano, salt and pepper; sauté until fragrant. Remove to a plate. Wipe skillet with paper towels. Add remaining 1 tsp oil and bread crumbs; stir 3 minutes or until lightly toasted.
   
4. Sprinkle 1 cup leeks mixture over bottom of crust; sprinkle with cheese. Lay tomato wedges on their sides around edges and center. Top with remaining leeks mixture; sprinkle crumbs around edge.
   
5. Bake 35 minutes or until hot and tomatoes are soft. Remove from oven; let stand at least 5 minutes, but no more than 1 hour, before serving.
   

Labels: spring recipes, summer recipes, tomato pie

• 2 14 1/2 once cans reduced sodium chicken broth
  
• 1 teaspoon dried thyme, crushed
  
• 2/3 cup uncooked wild rice, rinsed
  
• 3 medium leeks, green parts removed, ends trimmed, and chopped (1 cup)
  
• 2/3 cup uncooked long grain rice
  
• 12 small winter squash (such as acorn, Sweet Dumpling, or Golden Nugget), each about 3 1/2 to 4 inches in diameter
  
• 1/4 cup butter or margarine, cut up
  
• 1/2 cup dried cranberries or dried currants
  
• 1/2 cup dried apricots, snipped
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon pepper
  
• Fresh sage leaves (optional)
  
• Fresh Kumquats (optopnal)
  

---

1. Bring chicken broth and thyme to boilin in a large saucepan. Add uncooked wild rice; reduce heat. Cook, covered, for 30 minutes. Add leeks and uncooked long grain rice. Cover and simmer 15 minutes more or until rice is tender. Let stand, covered, 5 minutes. Drain excess liquid, if necessary.
   
2. Meanwhile, wash squash; cut off and discard the top one-third from the stem end of each. Scrape out seeds with a spoon. Place squash, cut side down, in a 15 x 10 x 1-inch baking pan. Bake in a 350°F overn for 50 minutes or until tender. Remove and set aside.
   
3. Stir butter, dried cranberries, dried apricots, salt and pepper into rice mixture until butter melts.
   
4. Mound stuffing into squash. Return to baking pan. Cover with foil. Bake in a 350°F over for 20 to 25 minutes or until heated through. Garnish with sage leaves and kumquats, if desired.
   

Labels: fall recipes, stuffed squash

Adapted from a basic recipe, this recipe calls for a little less coconut oil, which creates a milder and less drying soap. The addition of astringent patchouli and healing aloe vera makes this a very good complexion soap for oily and problem skins that need a little soothing and extra help.

Ingredients

• 15 onces tepid water
  
• 6.1 onces lye
  
• 18 onces coconut oil
  
• 4 onces palm oil
  
• 16 onces olive oil
  
• 2 onces aloe vera oil
  
• 2 onces patchouli essential oil
  

---

1. Prepare the mold or molds.
   
2. Blend the water and lye. Set aside and cool to 120°F
   
3. Melt the coconut and palm oils. Blend in the olive oil and either heat or cool to 120°F
   
4. Once the temperatures match, blend the lye solution into the oils.
   
5. Stir mixture until the soap traces. Mix together the aloe vera oil and the patchouli into the prepared mold or molds.
   
6. Leave soap to set for 12 to 24 hours, or until the soap is solid and firm to the touch. Release the soap from the mold or molds and allow to cure for 6 to 8 weeks.
   

Labels: patchouli soap, skin care, soap

• 1/2 cup chicken broth
  
• 1 once dried porcini or other dried wild mushrooms
  
• 1/4 cup dry Madeira, dry sherry, or chicken broth
  
• 1/2 cup butter
  
• 1/4 cup chopped onion
  
• 1 pound fresh button mushrooms, sliced (about 6 cups)
  
• 4 onces shitake mushrooms, stems removed and discarded, and sliced (about 1 1/2 cups)
  
• 2/3 cup of all-purpose flour
  
• 8 cups chicken broth
  
• 1/2 teaspoon cracked black pepper
  
• 1 1/2 cups buttermilk
  

---

1. Bring the 1/2 cup broth to a boiling in a small saucepan, add dried mushrooms and wine to boiling broth. Remove from heat. Let stand, covered, 20 minutes. Drain and discard excess liquid. Coarsely chop the mushrooms and set aside.
   
2. Melt butter in a 4-quart Dutch Oven over medium heat. Add onion; cook and stir for 2 to 3 minutes or until tender. Stir in fresh and dried mushrooms; cook 3 to 4 minutes more until mushrooms are tender and most of the liquid has evaporated. Stir in the flour.
   
3. Add the 8 cups broth and the pepper. Bring to boiling; reduce heat. Simmer, uncovered, 30 minutes more stirring occasionally. Stir in the buttermilk and heat through, but noot to a boil. If desired, garnish individual servings with green onion tops.
   

Labels: mushroom soup, winter recipes

This is a powerful herbal disinfectant. Effective on acne, infected wounds, boils, cuts and poison ivy/oak. Apply topically by soaking bandages or cloth with the liniment, then placing on skin. You should try to leave compresses on for several hours, while you rest and relax.

• 1 ounce Golden Seal Powder
  
• 1 ounce Myrrh Gum Powder
  
• 1 ounce Echinacea Powder
  
• 1/4 ounce Cayenne
  
• 1 pint rubbing alcohol
  

---

1. Place the herbs in a wide mouth glass jar and cover with rubbing alcohol. Cover with a tight fitting lid and place in a shaded warm spot for two to four weeks. Shake the bottle daily to minimize settling.
   
2. Then strain and rebottle your liquid. To make straining easier don't shake the bottle for 2 or 3 days prior to rebottling. (It is simple tips like this that make life easier... you aquire this knowledge through practice!)
   

Note: This should not sting when applying. If it does dilute with water.

Labels: holistic health, liniment, skin care

• 1/2 cup chicken broth
  
• 1/2 cup soy sauce
  
• 4 Tbsp. plum sauce
  
• 4 tsp. cornstarch
  
• 1/2 tsp. ground ginger
  
• 1 lb sausage
  
• 1 cup sliced mushrooms
  
• 1 small red pepper, cut into 1" pieces
  
• 1 pkg. (16 oz.) coleslaw mix
  
• 1/4 cup sliced green onions
  
• 1 garlic clove, minced
  
• 4 cups cooked rice
  

---

1. In small bowl, combine broth, soy sauce, plum sauce, cornstarch and ginger. Stir well and set aside.
   
2. In large skillet, crumble and brown sausage, mushroom and red pepper over medium heat unti sausage is browned. Stir in coleslaw mix, onions and garlic. Cook until cabbage is softened, about 3 minutes. Stir sauce again and pour into skillet. Cook, stirring until mixture comes to a boil. Cook for 1 minute. Serve over hot rice.
   

Labels: ginger, stir fry

Choose lavender for a soothing bath oil or juniper for one that leaves you feeling invigorated. The dried flowers are just for looks – the fragrances come from the essential oils.

Shopping List

Labels: bath oils, health beauty, skin care

bellow you will find a couple of easy recipes for lip balm

Lip balms are very easy to make, basically we follow the same method as we do for making salves. The only problem with lip balm is no matter how hard you try... you still seem to end up with too many.

Though it is tempting, do not increase the amount of honey in the following recipe. If you do, you will end up with a great tasting product, but your lips will be very sticky.

Basic Lip Balm

• 1 cup almond oil
  
• 1/4 cup beeswax
  
• 1 tsp of honey
  

---

Slowly heat the above ingredients together, stirring gently. After the ingredients are mixed well, remove from heat and add flavoring such as a few drops of essential oils (spearmint, peppermint, etc.) or a small amount of vanilla extract. Once mixed, then pour the mixture into small containers.

This recipe will make lots of lip balm, so either cut it down or be ready to share with friends.

Remember this is a basic recipe, you can modify it as you desire. You may add different oils such as coconut or for thicker balm use 1/4 caster oil mixed with 3/4 cup almond oil.

Chocolate Lip Gloss

• 1 1/2 teaspoons grated cocoa butter
  
• 1/2 teaspoon coconut oil
  
• 1/8 teaspoon vitamin E oil
  
• 1/4 teaspoon grated chocolate or 3 small chocolate chips
  

---

Heat oils gently until melted, then stir in chocolate and keep stirring until melted and well blended. Pour in small containers and allow to cool completely before using.

Labels: health beauty, lip balm, winter recipes

Here you will find all kinds of recipes. Everything from lip balm to bath soap and Tomato Pie to Wild Mushroom Soup. These recipes have been shared, collected and modified over the years so feel free to add your own touches.

Labels: recipes

While herbs and spices are a great resource they are not a replacement for medicine. However; Using herbs and spices to enhance you health and well being is can make a huge difference in your life. This is not by any means a new concept.

What herb does what?
A brief look through you cabinets cauld change your life.

Remedies
Now that you know what to look for here are some quick remedies.

Food Preparation
Using herbs in food is easy and fun. Be creative!

What herb does what?

Herbal Remedies

Tea

using 2 tsp. of fresh herbs or one tsp of dried herbs in a teaball or strainer. Pour hot water over herb and steep for 10 min. Strain off herbs.

Syrups

make tea with 5 oz. of desired herb and 1 pint of water, steep for 20 min. Strain into a pan and add 1 cup honey. Stir slowly over heat until syrupy.

Baths

Place handful of fresh or dried herbs into tied cheese cloth. Place cheese cloth into warm bath.

Steam Bath

Place herbs in a pot of water that had been brought to a boil. Remove from heat. Tent a towel over head and pot. Allow steam to open pores and relieve sinus pressure

Direct Application

Sprinkle herb right into irritation or wound

Ointment

1 cup oil that has steeped with desired herb(s) on low heat for no less than 2 hrs. Strain, return to heat, add 1/4 cup bees wax (allow bees wax to melt) pour into containers.

Food Preparation

Here are some suggested combinations:

Labels: cooking with herbs, herb_uses, herbal remedies

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Labels: contact