Displaced Homemakers

A woman who, after managing a household for years, is forced by financial necessity to find a wage-paying job. This blog is intended for the women who feel that their lives have been hit by a tornado, their tomorrows may experience a hurricane and their nights are sleepless. This blog is for the women who need to rebuild their lives, no matter the age and no matter the circumstance and for the women who needs to find resources, gather support to feel that they are not alone.

Tuesday, July 18, 2017

Vaccine industry TERRORIZES families over CHICKEN POX!

Wait until you hear what is inside....vaccines for chicken pox?  sigh. really?



Friday, June 9, 2017

Be Careful of What you Feed your Children

Trisodium phosphate in your children's cereal.  Made complementary by General Mills.  If you sprinkled some of this on your children's cereal, you would go to prison.



Saturday, June 3, 2017

Junk Food Companies Do NOT Want You To See This Video - Sugar Exposed (I...

Sugar is horrible, in everything and read your labels...it is in almost everything.  pay attention.  I know that this video/study is older.  But we should not forget, nothing has changed.  educate yourself for your own health



Saturday, December 1, 2012

Most Jobs Don't Require A College Education

This is for all of us who are women, struggling to survive.  This information is important.  Gone are the days....

Sunday, November 18, 2012

How do they get up again and move on?

17 November 2012

This blog was an attempt to both encourage myself and others who find themselves in the same shoes.
Instead, I have continued to "search for my identity" as the time flickers by me.  I have seen some women find that new "nitch" after feeling left stranded in the middle of a blowing desert staring at the wind blowing the dust around them.

I ask myself every day (since I started this blog about three years ago) how do they do it?

I decided on a few things:


  1. They just remain strong.  It seems that they plow through whatever obstacle that is before them and keeps their eyes looking forward.  
  2. They keep their determination to plow through that new road.  It is almost as though they do not look left or right.
  3. They put all of their energy into one thing, that thing of focus.
  4. They seem to never give up.
And whollah!  They have obtained their goal, at least of survival...paying the rent, buying food, keeping the car in good shape.

Now I don't know if anyone really reads this blog.  Like really uses all the stuff I put in here, links, health, and more health.  So I decided to taint things on the more personal side of life.  Sometimes, I have found that if I feel a certain way others do to and then I do not feel so alone in my own struggles.  The struggles are mostly of the mind.

Yes, I have been focusing on health, that is a big part when your world seems to be falling apart.  Imagine if the health were to go to, oh what a pain that would be.  I have been lucky in that respect of this new and what seems to be a very long road for me.  A road that will never end.

The important part is to remain strong.  I remember when I was a war photojournalist (another long story of why did I do that?) I was covering a story in Bethlehem after a 40 day incursion of the Israeli's Defense Force (IDF).  This was a time in history where the IDF surrounded almost all of the West Bank towns and imposed curfews, turned off water, shut down the electricity and buzzed the streets with bulldozers, tanks, jeeps and guns.  They also would talk over peoples homes on the high ground and created lookout posts as places to shoot from if they saw any movement in the streets.

The time was horrible and it was dangerous for journalists as well.  So, I waited until they were pulling out and I went in to see the damage.  That is another story.  I interviewed a woman who was what I would call "held hostage" for 40 days.  Her home was right across from the Nativity Church, where they say that Jesus was born.  She lived on the top floor.  I spoke with her and she was lucky that the soldiers that were in her home were decent...or shall I say more decent than others had experienced.

One soldier gave her a cake before they left as a good-bye.  She had not realized the reality of her situation by the time I spoke with her.  It was only a few hours after the IDF left.  She was more concerned about giving me some cake, some tea and showing me her panoramic view from the roof.

In politeness, I had some cake and tea then went to see the panoramic view.  We walked outside onto her veranda and she pointed to a frail ladder and pointed then looked up.  I quickly realized that she wanted me to climb that ladder to see the view.  I became nervous for my own safety, not of bullets but from falling down that ladder.

She looked at me and shook her head and started climbing.  This woman was about 70 years old remind you.  I just looked at her and watched her climb right up that ladder, no frets, no fear but with determination.  I told myself , "If she can do it, then I can...umm do it!"

At that moment, I saw her strength that seemed boundless and fearless solid like a deeply planted stone into the earth.  It was then that I had deep respect for the women who had to suffer in wars under horrible conditions and remained very strong with a smile and hospitality.  "Amazing" I said to myself.

It was that moment that I decided that I too needed to be strong and then remain strong.  The woman of war taught me something very valuable.  We too can be like that woman.  We too can climb that ladder.

Thursday, October 18, 2012

Winters coming! Boost your immune system

Susan Brannon American ginseng (Panax quinquefolius) is known to help boost your immune system, and has been used for centuries. It helps to prevent upper respiratory infection when taken for several months. However! When you buy the traditional Chinese ginseng, do not take it when you have a cold because the products vary in potency. “Indian echinacea,” can help to reduce the duration and severity of cold symptoms, and it also might help prevent upper respiratory infections, It also appears to help boost your immune system. The average dosage is 400mg per day. Echinacea many studies support the fact that echinacea is an effective aid for preventing and treating colds, flu and other infections. It can help to fight infections by stimulating your immune cells. It works best when taken frequently at the first sign of infection: 30 to 60 drops of liquid extract or 1 to 2 capsules (300 to 400 mg each) every two hours for the first 24 to 48 hours, followed by the same dosage four times daily for three days after symptoms disappear. Don't forget vitamin C! about500 mg per day. Have a nice winter

Thursday, October 11, 2012

Prop 37 GMO Labeling: Right to Know Videos

Prop 37 is coming up in California asking to label GMO food products if you are in California, Please vote yes. It is your life. Share these videos all over America...to educate and prepare for "war"

Agent Orange is Harmless: Prop 37 California VOTE


Agent Orange is harmless just like cigarettes and DDT are harmless, and...so are GMO foods harmless...so, why is Monsanto fighting so hard with 35 million in advertising to get voters to vote NO on Prop 37 in California?  Watch and share this video with the people in our country.


California Prop 37 GMO Labeling: Right to Know

Okay, I understand that not everyone lives in California BUT, it also involves ALL of America.  If we can get everyone in California to VOTE YES on Prop 37, then the other states will hopefully follow..???  This video is full of famous folks who decided to stand against GMO food products and stand for the labeling of GMO products.  Please watch and share


Wednesday, September 19, 2012

Study: Are Organic Foods Better than Conventional Foods?

Italian Green Beans Photo by Susan Brannon
According to an Annals of Internal Medicine study/report, "The published literature lacks strong evidence that organic foods are significantly more nutritious than conventional foods. Consumption of organic foods may reduce exposure to pesticide residues and antibiotic-resistant bacteria."  With its primary funding source listed as "none"  

The study seems to lack considerations such as, organic munchers tend to eat healthier such as more vegetables and fruits, legumes, whole grains and less meat than conventional munchers. 

"Two studies reported significantly lower urinary pesticide levels among children consuming organic versus conventional diets, but studies of biomarker and nutrient levels in serum, urine, breast milk, and semen in adults did not identify clinically meaningful differences."  If the urinary pesticide level is less among children for organic intake, then that is a positive result as far as pesticide consumption is concerned.  Is that not the reason for eating organic in the first place?  In the end, it is a good result for as we know pesticides are not a good thing to put into our blood streams and they may never flush out of our bodies.  We all know about GMO products and the farmers who have had serious side effects.

I recommend, go organic and stay organic for the entire family!

Friday, May 18, 2012

Sunday, April 22, 2012

You want to promote a business? This is how:

I just had to put this video on this blog.

Saturday, February 4, 2012

Tortilla strips


Stack 16 to 18 corn tortillas (6-inch diameter) and cut into 1/4-inch wide strips. Pour salad oil to a depth of 1 inch into a 3- to 4-quart pan and heat to 375 degrees F. on a deep-frying thermometer. Add strips, a handful at a time, and cook, stirring often, until crisp and lightly browned (about 1 min.). Lift out; drain on paper towels. Sprinkle with salt.

Huvos con queso


HUEVOS CON QUESO
(Mexican Eggs with Cheese)

Reminiscent of chile con queso (melted cheese with chiles), cheese sauce is blended with eggs and spooned over tortillas. Serve with sliced tomatoes and beer or iced tea.


Tortilla Strips (see below)
3 tablespoons butter or margarine
1 small onion, minced
1/2 teaspoon ground cumin
1 tablespoon all-purpose flour
1/2 cup sour cream
6 eggs, lightly beaten
1/2 cup diced tomatoes
1 large tomatillo, husked, rinsed and chopped (optional)
1 large Anaheim or other mild green chile, stemmed, seeded and chopped
Prepare Tortilla Strips. Distribute evenly among 6 dinner plates and keep warm in an 150 degree oven.

In a 10- to 12-inch frying pan, melt butter over low heat. Add onion and cumin; cook, stirring occasionally, until onion is soft (about 5 minutes). Mix in flour; cook, stirring, until bubbly. Remove from heat and blend in sour cream. Return to heat and cook, stirring, over low heat until smooth and bubbly. Add jack and cheddar cheeses and continue to cook, stirring, until melted. Stir in eggs; cook until eggs are lightly set and mixture looks like soft scrambled eggs (about 10 more minutes).

Dividing equally, spoon egg mixture over tortilla strips and sprinkle with tomatoes, tomatillo (if desired) and chile. Makes 6 servings.

Friday, February 3, 2012

Chili Con Queso Soup


CHILI CON QUESO SOUP (TORTILLA)

1/2 Large onion -- finely chopped
3 tablespoons Unsalted butter
1 1/2 cans (4 oz each) mild green -- chiles, drained, see
finely chopped
2 cans (14 1/2 oz each) plum -- tomatoes, drained, s
finely chopped
2 packages (3 oz each) cream cheese -- cut into bits
1 can (14 1/2 oz) chicken broth
1 1/2 cups Half-and-half
4 teaspoons Fresh lemon juice -- or to

Garlic powder to taste
Cayenne to taste
Salt to taste
Julienned tortilla chips -- fried crisp
Green onions -- chopped
Monterey jack cheese -- grated

Cook onion in butter over moderately low heat in a saucepan, stirring occasionally until onion is softened. Add chilies and tomatoes. Cook mixture 8 to 10 minutes over moderate heat until liquid evaporates, stirring occasionally. Stir in cream cheese. Maintain moderate-to-low heat until cheese melts. Stir in chicken broth, half-and-half, lemon juice, cayenne, and salt. Heat soup over moderate heat until hot, but do not boil. Sprinkle tortilla strips, green onions, and Monterey jack cheese over individual servings.

Thursday, February 2, 2012

Tortillia Soup


Recipe By : Legends Rancho Deluxe by chef Michael Hanrahan

1 tablespoon canola oil
8 whole corn tortillas -- cut into 1" strips
1 cup onion -- diced
1 1/2 tablespoons jalapeno peppers -- seeded
-- minced
5 cloves garlic -- minced
1 tablespoon tomato paste
42 ounces canned tomatoes -- undrained
1 tablespoon ground cumin
63 ounces chicken broth, fat free
4 whole corn tortillas -- cut into 1/4" strips
2 cups boneless skinless chicken breasts -- cooked
-- shredded
1 cup avocado -- diced
1/2 cup sharp cheddar cheese -- shredded
1/2 cup fresh cilantro -- chopped

Heat oil in a large Dutch oven over medium-high heat. Add 1" tortilla pieces - cook 2 minutes or until crisp - stirring occasionally.

Add the onion, jalapeno and garlic - saute 3 minutes.

Add tomato paste and tomatoes - bring to a simmer and cook 10 minutes.

Stir in cumn and broth - bring to a boil. reduce heat to medium and simmer - uncovered - 40 minutes or until reduced to 8 cups.

Place half of soup in a blender - process until smooth - pour into a bowl. Repeat procedure with remaining soup. Return pureed soup to pan. Cook over medium-low heat until thoroughly heated.

Arrange tortilla strips in a single layer on a baking sheet. Bake at 400 for 7 minutes or until crisp - set aside.

Divide chicken and avocado evenly amoung 8 soup bowls. Pour soup into each bowl and top with cheddar cheese, cilantro and tortilla strips.

Wednesday, February 1, 2012

Chicken Enchilada Soup


1 small onion, chopped
1 garlic clove, chopped
2 Tbsp. olive oil
1 can (14 oz.) beef broth
1 can (14 oz.) chicken broth
1 can (10-3/4 oz.) cream of chicken soup
1 can (4 oz.) chopped green chiles
2 cups chicken breast, cooked and shredded
1-1/2 cups water
1 Tbsp. Worcestershire sauce
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. pepper
6 flour tortillas
3 cups grated Cheddar cheese

Saute onion and garlic in olive oil. Add the next 10 ingredients;
bring to a boil. Cover, simmer for one hour. Cut tortillas into
1/2" strips; add with the cheese to the soup. Simmer
(uncovered) for 10 minutes. Serve.

Tuesday, January 31, 2012

The Ulitimate Enchilada


from Chile Pepper Magazine

FILLING:
4 cups shredded Carne Seca (dried beef) or the following recipe for Carne Machaca:

2 to 2-1/2 lbs. boneless beef roast, cut in large pieces
1 small onion, coarsely chopped
1-2 Tbsp. ground hot chile
water

Place ingredients in pan and cover with water and simmer for an hour and a half or until the meat starts to fall apart. Remove the beef, strain the broth, and save for the sauce. Allow the meat to cool and shred the meat by using 2 forks or your fingers.

SAUCE:

3 Tbsp. flour
4 Tbsp. oil
1 cup onions, chopped
2 cloves garlic, chopped
6 chopped green New Mexican chiles, roasted, peeled, seeded or 2(4 oz.)cans
1/2 tsp ground cumin
2 medium tomatoes, peeled, seeded and chopped
3 cups reserved beef broth

Combine flour and 3 Tbsp. oil to make a roux. Saute the mixture, stirring constantly, for 3-4 minutes. Set aside. Saute the onions and garlic in remaining oil. Stir in chiles, cumin, tomatoes, and broth. Bring to a boil, reduce heat, and simmer for 15 minutes. Stir in the roux and simmer fir a few minutes to thicken. NOTE: I add 2 Tbsp. hot chili powder

THE ENCHILADAS:

24 corn or blue corn tortillas
oil
2 cups shredded Monterey Jack cheese
1 cup chopped onions
shredded lettuce
chopped tomatoes

Fry tortillas briefly in hot oil to soften. Drain on paper towels.

To assemble: For each enchilada stack, place a little sauce on bottom of casserole dish, place a tortilla on top, then the beef, some cheese and onion, then some sauce. Repeat the procedure for 3 more layers and finish with a tortilla. Pour the sauce over the top. Bake at 350 for 15 minutes. Serve with lettuce and chopped tomatoes. May be topped with a fried egg if desired.

Monday, January 30, 2012

Red Chili Enchilada Cassrole


1 1/2 large onions, chopped
Butter
3 14-ounce cans Old El Paso Red Enchilada Sauce
1 teaspoon sugar
Salt
2 dozen corn tortillas
3 cups shredded pasteurized process cheese spread
1 pint heavy cream
3 eggs, beaten
Preheat oven to 350 degrees.

Cook onions in butter; add red enchilada sauce. Bring to a boil; add sugar and pinch of salt.

Arrange tortillas, cheese, heavy cream and sauce in layers in 3-quart casserole. Repeat several times. Pour eggs over last layer and bake 1 hour. Serve immediately.

This recipe is from "Seasoned With Sun" by the Junior League of El Paso, TX

Green Chili Chicken Enchladas


GREEN CHILE CHICKEN ENCHILADAS

12 - 18 corn tortillas
1/2 c. oil
8 oz. shredded Monterey Jack cheese
3/4 c. chopped onion
1/4 c. butter or margarine
1/4 c. flour
2 c. chicken broth
4 oz. chopped green chiles
1 c. sour cream
1 chicken or 3 breast halves, boiled and shredded
Cook tortillas in hot oil until softened (5 seconds).

Place some chicken, cheese, and onion on each tortilla and roll up. Place seam side down in greased baking pan.

Melt butter, add flour, stir well. Add broth; cook till thick. Stir in sour cream and chilies. Stir until heated. Pour over enchiladas.

Bake at 375 degrees for 20 minutes or until heated through. Put remaining cheese on top and return to oven for 5 more minutes. Garnish with chopped green onions and a sprig of fresh cilantro, if desired.
These are the best chicken enchiladas you have ever tasted!

Freezing Meal Ideas


Susan Brannon
Freezing Meal Ideas

Lasagna
Spaghetti sauce
casserole's
Chili
Veggie Pasta Shells (large shells)
Pancakes
French Toast
Potato and Bacon Soup
Garlic Bread
Zucchini and Parmesan Soup
Meatloaf or mini meatloafs
Vegetable bake
Hamburger Patties
Salmon patties
mashed potatoes
vegy soup
Beef Stew
Shephard's Pie
anything chicken with sauce or no sauce
Chicken and rice soup

  
    * Ensure that food is in perfect condition before freezing.
    * Divide food into small portions. This ensures rapid freezing and better quality on defrosting.
    * Use the correct type of packaging or container.
    * Make sure that food is tightly wrapped or sealed and that no air or water can get in or out.
    * Check that the temperature of the freezer is at 0°F or below.
    * Do not freeze too many unfrozen items at once.
    * Leave space around newly introduced packages.
    * Defrost items in the refrigerator or in cold water.

it is very important to defrost food slowly and safely, preferably overnight in the refrigerator.
Recipes:
Homemade Maple Syrup
Healthy Jambalaya
Polenta
Easy Greens - 30 minutes
Fish and Spinach Rolls - 30 minutes
Butternut Squash Soup
Avocado and Potato Salad 10 minutes
Best Vegetarian Chili

Homemade Maple Syrup


HOMEMADE MAPLE SYRUP   

1 3/4 c. white sugar
1/4 c. brown sugar
1 c. water
Combine and bring to a boil. Cover and cook 3 minutes. Cool slightly. Add:
1/2 tsp. vanilla
1/2 tsp. maple flavoring
Cover saucepan for a few minutes as syrup cooks to melt down crystals.
More Money Saving Recipes:
Healthy Jambalaya
Polenta
Easy Greens - 30 minutes
Fish and Spinach Rolls - 30 minutes
Butternut Squash Soup
Avocado and Potato Salad 10 minutes
Best Vegetarian Chili

Healthy Jambalaya


Healthy Jambalaya Recipe (30 min)

1 cup long grain rice
14 ounces cooked kidney beans (rinse well if canned)
1 yellow onion, finely diced
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1 carrot, finely chopped
1 rib of celery, finely chopped
Kernels from 1 corn cob (about 1 cup)
2 cloves of garlic
1/4 to 1/2 teaspoon of cayenne pepper
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 to 2 1/4 cups vegetable broth
Extra virgin olive oil
Handful of fresh parsley or cilantro, roughly chopped
Sea salt

1. Drizzle enough olive oil into a large pan to lightly cover the bottom and set heat to between low and medium.

2. Add rice and saute for about 5 minutes, then add onion and cook for another 2 minutes - be sure to stir from time to time.

3. Add the rest of the vegetables plus garlic, black pepper, oregano, and cayenne, and cook for another 2 minutes, stirring regularly.

4. Now the relaxing part: add between 1.5 to 2 cups of broth. Cover with a lid and bring to a boil. As soon as it reaches a boil, lower heat and allow to simmer for about 35 to 40 minutes. You don't want the ingredients to get dry and burned out, so check on it at the 15 to 20 minute mark and add a little extra broth if you don't see any liquid.

5. Once it's finished cooking, add kidney beans and give everything a good toss to allow the kidney beans to heat through. Season with sea salt, to taste.

6. Just before serving, sprinkle a handful of chopped parsley or cilantro on top.
More Recipes:
Polenta
Easy Greens - 30 minutes
Fish and Spinach Rolls - 30 minutes
Butternut Squash Soup
Avocado and Potato Salad 10 minutes
Best Vegetarian Chili

Monday, January 23, 2012

05 "No One Tells You You're Too Old" CUT BACK: facing ageism

03 "How are you feeling?" CUT BACK: facing ageism


This video helps you to see that you are not alone! It is not you, it is the system.

Sunday, January 22, 2012

Freezing Vegetables and Fruits


Susan Brannon
Vegetables freeze well and have a life span of three months. Some people say vegetables can freeze longer, but I like using the three month rule for the best taste.
clean the vegetables
trim them
cut them into bite sized portions

How To Blanch your vegetables:
boil some water
prepare a bowl of ice water
Use a slotted spoon, and put a handful of vegetables into the boiling water Most vegetables will take about two-three minutes to blanch,
transfer the vegetable into the ice water. 
Pat the food dry
and put the vegetables into freezer bags

Vegetables that blanch for more than two-three minutes:
Cabbage wedges 3-4 minutes
Corn on the cob 8 minutes

Fruit:
It is best to freeze fruit when they are in season for the lowest price and best taste. 

Dry Pack: blueberries, cranberries, currants, gooseberries, etc.. Place them on trays to lay flat not stacking them, so they can freeze individually.  Once they are frozen, place them into freeze bags.  Then you will be able to remove only what you need.

Sugar Pack:  Sprinkle sugar over the fruit and mix. Allow the fruit to stand for about 15 minutes.  You can also place the pieces on trays, and sprinkle the sugar before freezing.  Then once frozen, place them in freezer bags.

Fruit can turn brown, and to prevent this, you can add ascorbic acid (Vitamin C) you can buy this for freezing at the grocery store.  For dry pack, dissolve 1/8 teaspoon with 2 tablespoons cold water for 2 cups of prepared fruit.  Sprinkle over the fruit and mix!
Related Articles:
How To Freeze Foods