Two Week Supper Menu

I am trying to establish a 2 week meal rotation of some sort.  I normally only do a grocery run every 2 weeks.  I want all the ingredients to be something I already buy normally and already have in the pantry or freezer.  We normally have a hog or half a steer in the freezer for meat.  I will often buy

These are listed in no particular order.

1. Wedding Soup
2. Polish sausage or Bacon and Cabbage
3. Spaghetti
4. Beef Stroganoff
5. Asian Noodles (could be meatless)
6. Hamburger Rice Tomato Stuff
7. Quinoa, Black Beans, & Corn
8.  

I think these Sausage Egg Muffins would be good for supper some night and would be great to freeze and then take to work the next night.
 Chili

Rok-A-Chair

I love these chairs that are available in Dr. Wade's office.  I keep thinking that I want to buy one someday.

Here is the email that I wrote to the company about it to get more information.

From: Laura Campbell laurac@amcrafts.com

To: kkezir@yahoo.com

Sent: Oct 16, 2006 at 8:49 AM

Hi Kristy,

You have to order the chairs direct from us.  We do not have any dealers for our chairs.  The price of the chair is $279.95 plus $45.00 for shipping.  We accept Visa, MasterCard, Discover, Personal Check or Money Order.

 

Thanks,

Laura

----- Original Message -----

From: Kristy R

To: amcrafts@amcrafts.com

Sent: Wednesday, October 11, 2006 8:17 PM

Subject: rok-a-chair

I sat in one of your chair in an office lobby.  I found it to be one of the most comfortable chairs I have ever sat in.  Could you email me more information on how to get one.  I live in Topeka.

Thanks
Kristy Rizek

Well Woman Annual Exam

Talked to Jennifer with BCBS 10/11/13 @8:30 to determine why Quest was billing me on blood work done for a yearly.

They charged for the hemoglobin (A1c) and everything else was covered.

code is coming as preventing but not coming up as a lab work code.  Jennifer stated that claim will be reprocessed and she will be back in touch with me.

This caused me to look up and see what is cover during a Well Women Annual Exam from www.bcbsks.com/sok:

2013 Plan Year	2014 Plan Year
Screening for: ·   STI's & HIV ·   Cervical Cancer ·   Blood Pressure ·   Cholesterol ·   Diabetes ·   Depression ·   Osteoporosis ·   Colorectal Cancer	Screening for: ·   STI's & HIV ·   Cervical Cancer ·   Blood Pressure ·   Cholesterol ·   Diabetes ·   Depression ·   Osteoporosis ·   Colorectal Cancer
Counseling for: ·   Alcohol ·   Aspirin ·   Breast Cancer ·   Contraceptive ·   Domestic Violence ·   Healthy diet ·   Weight Management ·   Tobacco Usage ·   STI’s ·   Folic Acid	Counseling for: ·   Alcohol ·   Aspirin ·   Healthy diet ·   Weight Management ·   Tobacco Usage
Preventive Care:  Coverage will be provided for the following services once annually at 100% limited to one visit per year unless otherwise noted. All recommended services must be discussed at the annual well man, well woman or well child visit. Please see the new health reform stipulations regarding these services. ·   One eye exam ·   Hearing exam ·   Implantable/Injectable contraceptives ·   Sterilization ·   Shots accepted med practice ·   Vaccination include: o Shingles <50 o HPV male or female ·   Routine Labs: o health lab panel/lipid o CBC o Thyroid stimulating hormone o Basic/Comprehensive metabolic o HDL/LDL and triglyceride o Fecal occult blood o Creatinine o UA o HIV testing o PSA o STI's o Diabetes screening o Depression screening o Digital rectal exam o Bone density screening	Preventive Care:  Coverage will be provided for the following services once annually at 100% limited to one visit per year unless otherwise noted. All recommended services must be discussed at the annual well man, well woman or well child visit.  ·   One eye exam ·   Hearing exam ·   Implantable/Injectable contraceptives ·   Sterilization ·   Shots accepted med practice ·   Vaccination include: o Shingles <50 ·   Routine Labs: o health lab panel/lipid o CBC o Thyroid stimulating hormone o Basic/Comprehensive metabolic o HDL/LDL and triglyceride o Fecal occult blood o Creatinine o UA o HIV testing o PSA o STI's o Diabetes screening o Depression screening o Digital rectal exam o Bone density screening

Skillet Sausage and Cabbage

I found this recipe on mrfood.com and thought this looked really good. 

Cooking Time: 25 min

What You'll Need

• 1 (16-ounce) package kielbasa sausage, cut into 1-inch pieces
• 1 onion, thinly sliced
• 1 green bell pepper, cut into strips
• 6 cups coarsely chopped cabbage
• 1 cup dry white wine or chicken broth
• 1/2 teaspoon caraway seeds
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

What To Do:

1. Saute sausage in a large heavy skillet over medium heat until browned; drain on paper towels.
    
2. Add onion and bell pepper to skillet, and saute 2 to 3 minutes. Add cabbage, and cook, stirring often, 8 minutes. Add sausage, wine, and remaining ingredients. Reduce heat to medium-low, and cook 10 minutes or until cabbage is tender. Serve immediately.

Read more at http://www.mrfood.com/One-Pots/Skillet-Sausage-n-Cabbage-5132#yFFmPIvGP5eQt7OW.99

Asian Noodle Sauce

I got this recipe from http://mysisterspantry.wordpress.com/2012/10/21/throw-some-sauce-on-what-youve-got/ which was linked from http://beingfrugalbychoice.blogspot.com/2013/10/homemade-mondays-week-49.html  Got to love me some Frugal by Choice.

Here is my modified recipe.
2T Tahini
2T peanut or almond butter
1T lemon or lime juice
2T soy sauce
1T sugar
1t minced garlic
1/4t ginger

Mix together in a 4c measuring cup.

Double or triple recipe for 1# of pasta plus vegetables and meat.

Here is the orginal post
Raw Pad Thai Sauce (Meals that Heal Inflammation, p. 306.)
2 Tbsp. (30ml) tahini
2 Tbsp. (30ml) almond butter (use peanut butter if you don’t have almond)
1 Tbsp. (15ml) lemon or lime juice
2 Tbsp (30ml) wheat-free tamari (I used Bragg’s liquid aminos – you could also use soy sauce, maybe a little less though and taste)
1 Tbsp (15ml) raw honey (I used un-raw? honey)
1/4 tsp. (1ml) garlic, minced
1/2 tsp. (2.5ml) ginger root, grated
Difficult instructions: Mix all that there stuff together.  I do it in a 4 cup measuring cup with a fork.
I usually double or triple this recipe.  It is quite thick but it thins out when you put it over raw vegetables or raw vegetable and rice or raw vegetables and noodles.  I used my mandoline to make long thin noodles out of zucchini which could also just be cut.  I also used grated carrot and red cabbage (very fast and easy in a food processor if you have one).  You could also use green onion, cauliflower or broccoli, bean sprouts, peppers or romaine.  Adding rice or noodles beefs it up a little. And of course you could add some leftover chopped meat if you like.

RGB Color Pallete Values

I needed to find the same color setting for the highlight colors in Word and Outlook because I wanted to fill some cells in Excel.

I found this website after much searching that laid it all out nicely and wanted to capture the info for later use.  http://www.tech-archive.net/Archive/Word/microsoft.public.word.drawing.graphics/2007-12/msg00053.html

The original 16 choices, shown in the 'Highlighter' tool (top to bottom, left to right) are

RGB Hex   RGB Decimal  Color Names
======== =========== ============
#FFFF00 255/255/000 Yellow*
#FF0000 255/000/000 Red*
#8B0000 139/000/000 Dark Red*

#00FF00 000/255/000 Bright Green(Lime)*
#00008B 000/000/139 Dark Blue(Navy)*
#808000 128/128/000 Dark Yellow(Olive)*

#00FFFF 000/255/255 Turquoise(Aqua)*
#008080 000/128/128 Teal*
808080 128/128/128 Gray-50%(Gray)*

#FF00FF 255/000/255 Pink(Fuschia)*
#008000 000/128/000 Green*
#C0C0C0 192/192/192 Gray-25%(Silver)*

#0000FF 000/000/255 Blue*
#800080 128/000/128 Violet(Purple)*
#FFFFFF 255/255/255 Black

The 40 choices in the Font, line and fill color dialogs are (top to bottom left to right in the dialog) listed below. Where a color name appears in parentheses it is a web color name (not always the same as the Word tooltip color name. Word uses those parenthetical names internally in it's web page work for compatibility, as well as the asterisked standard names.

RGB Hex  RGB Decimal   Color Names
======== =========== ============
#FFFFFF 255/255/255 Black
#800000 128/000/000 Red(Maroon)*
#8B0000 139/000/000 Dark Red*
#FF0000 255/000/000 Red*
#FF00FF 255/000/255 Pink(Fuschia)*
#FF99CC 255/153/204 Rose

#993300 153/051/000 Brown
#FF6600 255/102/000 Orange
#FF9900 255/153/000 Light Orange
#FFCC00 255/205/000 Gold
#FFCC99 255/204/153 Tan

#333300 051/051/000 Olive Green
#808000 128/128/000 Dark Yellow(Olive)*
#99CC00 153/204/000 Lime
#FFFF00 255/255/000 Yellow*
#FFFF99 255/255/153 Light Yellow

#003300 000/051/000 Dark Green
#008000 000/128/000 Green*
#339966 051/153/102 Sea Green
#00FF00 000/255/000 Bright Green(Lime)*
#CCFFCC 204/255/204 Light Green

#003366 000/051/102 Dark Teal
#008080 000/128/128 Teal*
#33CCCC 051/204/051 Aqua
#00FFFF 000/255/255 Turquoise(Aqua)*
#CCFFFF 204/255/255 Light Turquoise

#00008B 000/000/139 Dark Blue(Navy)*
#0000FF 000/000/255 Blue*
#3366FF 051/102/255 Light Blue
#00CCFF 000/204/255 Sky Blue
#99CCFF 153/204/255 Pale Blue

#333399 051/051/153 Indigo
#666699 102/102/153 Blue-Gray
#800080 128/000/128 Violet(Purple)*
#993366 153/051/102 Plum
#CC99FF 204/153/255 Lavender

#333333 051/051/051 Gray-80%
#808080 128/128/128 Gray-50%(Gray)*
#999999 153/153/153 Gray-40%
#C0C0C0 192/192/192 Gray-25%(Silver)*
#000000 000/000/000 White*

Fermented Pickles

Also known as Sour Pickles.

I found this on http://www.wildfermentation.com/making-sour-pickles-2/  It is an excerpt from Wild Fermentation by Sandor Ellix Katz.

As it turns out, brine pickles are easy. You just need to give them regular attention in the summer heat, when cucumbers are most abundant.

One quality prized in a good pickle is crunchiness. Fresh tannin-rich grape leaves placed in the crock are effective at keeping pickles crunchy. I recommend using them if you have access to grape vines. I’ve also seen references in various brine pickle recipes to using sour cherry leaves, oak leaves, and horseradish leaves to keep pickles crunchy.

The biggest variables in pickle-making are brine strength, temperature, and cucumber size. I prefer pickles from small and medium cucumbers; pickles from really big ones can be tough and sometimes hollow in the middle. I don’t worry about uniformity of size; I just eat the smaller ones first, figuring the larger ones will take longer to ferment.

The strength of brine varies widely in different traditions and recipe books. Brine strength is most often expressed as weight of salt as a percentage of weight of solution, though sometimes as weight of salt as a percentage of volume of solution. Since in most home kitchens we are generally dealing with volumes rather than weights, the following guideline can help readers gauge brine strength: Added to 1 quart of water, each tablespoon of sea salt (weighing about .6 ounce) adds 1.8% brine. So 2 tablespoons of salt in 1 quart of water yields a 3.6% brine, 3 tablespoons yields 5.4%, and so on. In the metric system, each 15 milliliters of salt (weighing 17 grams) added to 1 liter of water yields 1.8% brine.

Some old-time recipes call for brines with enough salt to float an egg. This translates to about a 10% salt solution. This is enough salt to preserve pickles for quite some time, but they are too salty to consume without a long desalinating soak in fresh water first. Low-salt pickles, around 3.5% brine, are “half-sours” in delicatessen lingo. This recipe is for sour, fairly salty pickles, using around 5.4% brine. Experiment with brine strength. A general rule of thumb to consider in salting your ferments: more salt to slow microorganism action in summer heat; less salt in winter when microbial action slows.

Timeframe: 1-4 weeks

Special Equipment:

• Ceramic crock or food-grade plastic bucket
• Plate that fits inside crock or bucket
• 1-gallon jug filled with water, or other weight
• Cloth cover

Ingredients (for 1 gallon/4 liters):

• 3 to 4 lbs unwaxed cucumbers (small to medium size)
• 6 T sea salt
• 3 to 4 heads fresh flowering dill, or 3-4 T of any form of dill (fresh or dried leaf or seeds)
• 2 to 3 heads garlic, peeled
• 1 handful fresh grape, cherry, oak, and/or horseradish leaves (if available)
• 1 pinch black peppercorns

Process:

1. Rinse cucumbers, taking care to not bruise them, and making sure their blossoms are removed. Scrape off any remains at the blossom end. If you’re using cucumbers that aren’t fresh off the vine that day, soak them for a couple of hours in very cold water to freshen them.
2. Dissolve sea salt in ½gallon of water to create brine solution. Stir until salt is thoroughly dissolved.
3. Clean the crock, then place at the bottom of it dill, garlic, fresh grape leaves, and a pinch of black peppercorns.
4. Place cucumbers in the crock.
5. Pour brine over the cucumbers,place the (clean) plate over them, then weigh it down with a jug filled with water or a boiled rock. If the brine doesn’t cover the weighed-down plate, add more brine mixed at the same ratio of just under 1 tablespoon of salt to each cup of water.
6. Cover the crock with a cloth to keep out dust and flies and store it in a cool place.
7. Check the crock every day. Skim any mold from the surface, but don’t worry if you can’t get it all. If there’s mold, be sure to rinse the plate and weight. Taste the pickles after a few days.
8. Enjoy the pickles as they continue to ferment. Continue to check the crock every day.
9. Eventually, after one to four weeks (depending on the temperature), the pickles will be fully sour. Continue to enjoy them, moving them to the fridge to slow down fermentation.