Freedomwife

These last 2 weeks have been the worst weeks ever. I just edited the rest of this post. It was too depressing and too personal. It’s my blog and I can delete whatever parts I want. OK!

Tags: blog by admin
No Comments »

I’ve been sitting at my desk for an hour cleaning it out….well it is a preliminary clean I’ve thrown out everything that could be easily thrown out…I will have to go through it again to throw out more and to file things…yuck. I have the messiest desk in the office. I’m here on a sunday because:

1. the office is next door to my house
2. the weather is bad
3. It’s quiet on a sunday.

Back to subject matter: Trivia. My attention span for cleaning lasted one hour (good) and then I couldn’t resist looking at my blog…which is new and very amateurish at best but yesterday between my post on Kombucha and Peanut butter I found out about https://www.google.com/analytics

this is so cool because I can tell how many hits I have had, when and from where. This was the most interesting part.

So yesterday I had visits from Willowdale (East Coast Canada), Mamers (East Coast USA), Simpsonville (East Coast USA) Borehamwood (UK), Sverdlovskaya (Russia) and Bex (Switzerland). So here is a little picture from each place.

Borehamwood Shenley Road Shopping Area:

Abandoned church in Sverdlovskaya oblast (it was hard to find anything on this area):

OK now I have travelled to North Carolina to visit Simpsonville. This is the most expensive house I could find to buy. It’s butt ugly. It is listed for $749000. Median family income is $65191. 17% have a college degree. Average House price is $173636. There are men that go by the name of Ginger in this town.

NEXT!!

Now I’ve moved on to Willowdale in Canada. I found out that Willowdale a neighborhood in Toronto and is part of Ontario. I’m into the Real Estate now so this is the most expensive house (actually the site calls it a chateau) . This property is $2985000 CAD. Looks nice.

This property is in Bex Switzerland. It is for sale for CHF 1′300′000 which is approx. $1′000′000. It has 15 rooms. It is for a Huge Family. I think the snow in the picture is misleading. I think the Swiss alps have had a shit year and the only snow is in resorts like Verbier and Zermatt.

That is it for now. If you visit my blog I will check out where you come from (no I won’t know anything about you…it’s just statistics and the google stats. is pretty vague about region anyway) and I might show a picture of a place for sale. The most expensive one. The most expensive one should be the most fun.

Tags: real estate by admin
No Comments »

This is from Reuters (can you fucking believe it) - All Peter Pan peanut butter bought since May 2006 should be discarded, the U.S. Food and Drug Administration said on Friday in a statement broadening its warning about salmonella-contaminated Peter Pan peanut butter. More than 290 people from 39 states have become ill in the food poisoning outbreak, and 46 have been hospitalized, the U.S. Centers for Disease Control and Prevention reported.
Wait a second…if they are recalling Peter Pan peanut butter sold from May 2006 until now….why are people only getting sick now? How did they only find out now? Don’t they do Batch testing?
ConAgra Foods Inc., which makes Peter Pan, said earlier it was checking the source of the contamination, which may have also affected the Great Value label peanut butter it makes for retailer Wal-Mart.

From ConAgra’s website:See how ConAgra Foods can help you and your family live healthier with tools, ideas, recipes, and more.

The last major outbreak of salmonella food poisoning in the United States was in November and was linked to tomatoes. It made 183 people ill in 22 states and Canada. Then there was the Spinachy thingy.

“If we cannot protect the nation’s supply of peanut butter, one must ask how prepared we are for a terrorist attack on our nation’s food supply,” Michigan Democratic Rep. Bart Stupak said on Friday. Does anyone care? I don’t. I mean I don’t care about peanut butter.

Here are all of ConAgra’s Brands (what is Ro*tel?)

ACT II
Andy Capp’s
Angela Mia
Award
Banquet
Big Mama Sausage
Blue Bonnet
Brown ‘N Serve
Chef Boyardee
Crunch ‘n Munch
DAVID
Dennison’s
Egg Beaters
Fernando’s
Firecracker
Fleischmann’s
Gebhardt
Gilardi Foods
Gilroy
Golden Cuisine
Gulden’s
Healthy Choice
Hebrew National
Hunt’s
Snack Pack
J. Hungerford Smith
Jiffy Pop
Kid Cuisine
Knott’s Berry Farm
La Choy
Lamb Weston
Lamb Weston Inland Valley
Libby’s
Luck’s
Manwich
Marie Callender’s
Move Over Butter
Orville Redenbacher’s
PAM
Parkay
Patio
Pemmican
Penrose
Peter Pan
Ranch Style
Reddi-wip
Ro*Tel
Rosarita
Slim Jim
Squeeze ‘N Go
Swiss Miss
The Max
Van Camp’s
Wesson
Wolf

Their website is super swamped right now. I guess everyone will be familiar with their brands before the weekend is over.

What is your favourite peanut butter…I like the natural kind without added sugar. Even better if you can make it yourself in the back of Mana foods in Maui.

Tags: blog by admin
No Comments »

I love kombucha.

Everyone thinks I’m crazy drinking this weird vinegary drink but I am sure it is keeping my cells from becoming cancerous and it keeps me very beautiful.

How to make Kombucha:

You will need:
A glass jar, about 5 litre / 1 gallon capacity
A piece of muslin, kitchen towel or some other piece of clean porous material. A size that will cover the top of the brewing container with some overlap.
A large elastic band to hold the material on the container.
A thermometer (optional)
4 litres (plus a glass) of water (boiled and cooled or filtered)
Tea (6 teaspoons loose or 6 tea bags), black, green or a mixture of both.
320g (1 cup)refined white sugar (ordinary household sugar).
A healthy Kombucha culture (information on where to get a culture here)
400ml of ready brewed Kombucha or 60ml (4 tablespoons) distilled vinegar (white, apple, cider or white wine vinegar). If you are using vinegar, it must be distilled - not live, brewed or fermented.
2-4 glass bottles (with seal)
A kitchen measuring jug
Note: Cleanliness is very important - hands, equipment etc. And the first thing you should do is to clean everything that you are going to use. Make your nutrient (sweet tea) solution:This is the liquid that feeds the culture and is turned into the finished Kombucha tea. To make the nutrient, take approx. 1 litre of water.
The water should either be filtered or should already have been boiled for at least 5 minutes. Bring the water to the boil in a kettle, stainless steel or heat-resistant glass household cooking pot. After boiling, add the sugar and tea, stir it till the sugar dissolves, then leave off the boil to infuse for about 15 minutes.Put the other 3 litres, and the extra glass of cool water into your brewing container.When the 15 minutes are up, strain out the loose tea (if used) or remove the tea bags; then add the sweet tea to the rest of the water in the brewing container.The 4 litres of nutrient needs to be between 20°C - 30°C, this is where the thermometer comes in useful. You might be able to judge this yourself, it’s about room temperature. Just make sure that it’s not too hot, otherwise you could kill your new culture very quickly. Adding the culture:
Once at the right temperature, pop the culture in the liquid. It may float or sink, it doesn’t matter which, it will work just the same. Then add the 400ml of finished Kombucha or 60ml of distilled vinegar if you don’t have any Kombucha tea.
Time to brew:
That’s it.
Just cover the top of the container with your muslin or kitchen towel and use the elastic band to hold it in place. The brew needs air but not insects, plant or mould spores Move the container to a shady warm location. Somewhere that it can be left undisturbed for about a week. It should be at a constant temperature 20°C - 30°C, away from tobacco smoke, strong smells and not in the kitchen if there is a lot of grease in the air from frying food.You could possibly use your living room (providing no-one smokes) or an airing cupboard. If you do put your brew into a cupboard please bear in mind a couple of things:
It needs to be left undisturbed the whole time.
The culture needs air, so leave the door ajar.

5 days later…After 5 days, it is time to taste! By now, you should have a new baby culture forming on top of your brew and the tea might be nearly be ready. Exciting! If you take take a good deep sniff in your brewing container it will probably smell like pure vinegar, so be careful it might bring tears to your eyes Press down lightly on the newly formed culture with the back of a spoon so that you can get a sample of the tea. Or slide a plastic straw carefully down the side of he new culture and sample a little (be careful about back flow). Taste it… What you are looking for is a slightly sharp (acidic), not sweet taste. If it is not quite there yet then put the cover back on and leave it for another day before tasting again. The length of brewing time can vary quite a lot but, it is normally between 5 days to 2 weeks though, it can take longer under certain circumstances. I know it is difficult to tell what the right taste is when you first begin but you will get the hang of it quickly. Once you have the right taste, it is time to bottle your lovely, healthy Kombucha tea. Bottling:Get yourself some suitable clean bottles. With clean hands, take the two cultures out (the new ‘baby’ and the original ‘mother’) and place them on a clean plate. Pour some of your Kombucha tea into a kitchen jug and then, using the jug, pour it into the waiting bottles - right to the brim, no air gaps. Pour a little on your resting cultures whilst you do this - it helps keep them free from airborne nasties. Put the top on and stick a label on the bottle with the date. Continue with the rest of the tea. Remember to save some tea for your next batch - about 10%. There you go! Your prepared, brewed and bottled home made Kombucha tea. You want to keep these bottles at room temperature for at least 5 days. The reason for this is twofold:
It allows a build up of CO2 (gas) that makes the drink fizzy.
It allows the tea to mature and develop a more mellow taste.
After 5 days you can move your bottles to the fridge or somewhere else cool / cold, then drink your cold, fizzy Kombucha Continuing to brew… The best way to look after your culture and maintain a constant supply of Kombucha Tea is to make your new batch immediately you have bottled the previous one. I normally get my new nutrient solution ready, so that as soon as the previous batch is bottled, I can put the culture straight into a new solution of sweet tea. That’s it! Now you now know how to brew your own Kombucha tea.

this is perhaps a lesson on how to make Salmonella in your own kitchen? (See Peter Pan post)
————————————————————————————————

I went out last night and got quite drunk. I think my life is about to fall on the floor.

I made a list the other day of things I love (peppered with things I hate)

I love ribbon
I love dogs
I love daffodils and their smell
I love powder skiing
Egg perfect © egg timers rule
I hate pills that get stuck in my throat
I love post secret
I love Stephanie Klein (well her blog..not her)
I hate potheads
I love clean sheets
I love my husband (most of the time)
I love scrambled eggs, bacon and toast
I love being motivated

Tags: Uncategorized by admin
No Comments »

Ive’ known for a few weeks but today was the day they told everyone.

I want to be pregnant too.

Tags: Uncategorized by admin
No Comments »