Monthly Archives: March 2013

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WINNER! Giveaway: EduKate tote

And here we are! Ready to pick the winner of the EduKate tote giveaway.

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So Meg grabs a name out of the EduKate pocket and chooses …

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DIY Death

Have you noticed?

We’ve started taking health back into our own hands. If you missed last night’s two-hour TV special, Escape Fire: The Fight To Rescue American Healthcare, try to locate a copy or find out when it will run again. Featuring Dr. Andrew Weil, he said, “I have argued for years that we do not have a health care system in America. We have a disease-management system—one that depends on ruinously expensive drugs and surgeries that treat health conditions after they manifest rather than giving our citizens simple diet, lifestyle and therapeutic tools to keep them healthy. Why? A major culprit is a medical system based on maximizing profits rather than fostering good health.”

Google the CEO earnings of the major insurance companies that insure most of us. They made between 10 and 19 million dollars each in 2011 in compensation. Under new laws going into effect, insurance companies have to pay out 80% of what they charge in actual insurance claims each year. If their gain is more than 20%, the people they insure get a rebate at the end of the year. So companies are raising their rates right now, some exorbitantly. There are states that prevent them from doing so beyond annual cost of living increases. New York is one of them. My state must be one of them also because my monthly rate went down recently. But if you’re in a state that has legislators who are scrambling to protect the obscene profits of insurance companies, your rates probably went up. Such a deal, right?

From our food choices to our active participation in medical decisions, we’re realizing that our bodies are ultimately ours to care for.

So, why would we abandon an intimate claim at death?

Sure, we have to let go eventually (none of us get out of here alive), but we don’t have to hand the rituals of dying over to strangers and pay exorbitant fees to do so (the average funeral costs more than $6,500).

It doesn’t make sense to me that about 70 percent of American deaths are handled by the paid staff of hospitals, nursing homes, and funeral parlors. The bodies of our loved ones are prepared for burial (often with toxic chemicals) by people who did not know—much less love—the person who died. Fifty and 60 years ago, my mother was a member of a group of volunteer women in the community who “dressed the dead.” Hair was fixed, clothing altered, and a loved one put to rest in their finest. The women also managed the flowers, driving them from the church to the cemetery, and afterward, orchestrated a meal. Now, those details are taken care of by people who didn’t know the deceased or the grieving family.

That’s why I’m paying attention to an emerging trend.

Alongside health consciousness, there is a re-awakening of our connection to the process of passing, and this final act is becoming more hands-on.

Am I making you cringe?

Stay with me. This is valuable stuff.

While it’s not exactly a welcomed discussion, especially when the event seems impossibly far away, it is one that can create a greater sense of comfort, connection, and preparedness when the time comes.

“A growing group of Americans are returning to a more hands-on, no-frills experience of death,” reports the Huffington Post. “In the world of ‘do it yourself’ funerals, freezer packs are used in lieu of embalming, unvarnished wooden boxes replace ornate caskets, viewings are in living rooms and, in some cases, burials happen in backyards.”

Elizabeth Knox, founder of a home funeral resource organization called Crossings and president of the National Home Funeral Alliance, offers nationwide trainings on do-it-yourself funerals and has written A Manual for Home Funeral Care, which can be downloaded for free on her website.

“There are people who get it and think it’s a great idea. And there are people who have been so indoctrinated to think a different way, a less hands-on way, that they can’t imagine anything else,” she says.

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Photo by Steve Jurvetson (CC-BY-2.0) via Wikimedia Commons

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Glamping Sites to visit in 2013: Day 2 of 15

Now that you’ve read my book, Glamping with MaryJane, you need to find a fabulous place to get your glam campin’ on.

And so, we’re back for a second day of where to glamp in 2013. Montana bound with plenty (warning: I did say plenty) of extra cash on hand? Check out:

The Resort at Paws Up
Montana

These luxurious glamping sites come with a variety of amenities, depending on how you’d like to tailor your stay. Most unique are a personal butler, individual chef for your camp site, and outdoor fire pits with nightly s’mores service all situated in the breathtaking Montana wilderness. And of course, cell service, Internet, and electricity are all part of the luxury of glamorous camping at Paws Up.

The glamping sites include an en-suite bathroom, double vanities, vary from 2-4 bedrooms, and are equipped with The Last Best Bed®. You may choose from tenting on the Blackfoot River, Elk Creek, Lookout Rock at Cliffside Camp overlooking the Backfoot, or Pinnacle Camp with some of the most breathtaking views in the region.

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Buttoned Up

The adorable, always humorous MBA Jane is my way of honoring our Sisterhood Merit Badge program, now with 4,819 dues-paying members who have earned an amazing number of merit badges so far—6,550 total! Take it away, MBA Jane!!! MJ

Wondering who I am? I’m Merit Badge Awardee Jane (MBA Jane for short). In my former life

For this week’s Stitching and Crafting/Buttoned Up Merit Badge, I was happy to start a new collection/hobby. After all, I haven’t collected anything since the infamous and embarrassing Beanie Baby craze of ’97, so I am pretty due. And what could be easier than buttons, right? I mean, come on, there are aisles and racks of them at the craft store.

Wait. Extra badge kudos go to finding them, not buying them, you say? Okay, I am up for a challenge. I can do that. Give me a pipe, a monocle (manacle?), and a Sherlock trenchcoat (I love plaid), and call me Nancy Drew. Alright, so I’m mixing metaphors and stuff, but you get the idea. I can be a button sleuth.

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Cluck Cluck WOW!

You’ve thought about it, haven’t you?

Come on, admit it …

You’ve wondered what it would feel like to live in an era where women wore big hats dripping in feathers.

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Mlle Germaine Le Blon by Herman Richir, 1908

Don’t blush.

A farmgirl flaunts the fact that she feels all

aflutter

with the fanfare, fancy, and frill

of a flock she might wear that would help her step back in time.

I dare you

to divulge

that you have dreamed also …

of chickens.

Your secret is safe here.

So, let’s indulge together.

If you’re already a Mother Hen,

you cherish your charming clucks.

But, if you haven’t yet committed to a coop,

I have found a book that will send you swooning.

One glance through the gorgeous images within, and I guarantee …

there will be a flock in your future.

Behold … The Magnificent Chicken.

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Today’s Recipe: Corned Beef & Roasted Cabbage

Here’s a recipe destined for your kitchen on St. Patrick’s Day (coming up on March 17) that will help you avoid the red dyes that are present in grocery-store corned beef. Enjoy!

Here’s a note on corned beef from my DIL, Ashley, who came up with this recipe for you.

“In many corned-beef recipes, pink salt or salt peter is listed as an ingredient. This does not mean Himalayan pink salt; it refers to a salt that is a combination of sodium chloride and sodium nitrite. This type of salt is dyed pink as a way to distinguish it from regular salts.

Sodium nitrite is useful as a preservative and helps prevent the growth of botulism-causing bacteria. It is also responsible for a chemical reaction that makes meats retain their pink color even after cooking. All of these things sound beneficial, so what’s the problem with nitrites?

Sodium nitrite has been researched for its carcinogenic effects and has been linked to several different types of cancer and other health issues. The data on all of this is unclear, and the general consensus is that large quantities need to be consumed to be toxic, but isn’t it better to err on the side of caution? And nitrites have proven to be particularly harmful in the intestines of young children. This recipe for corned beef is brined for just 48 hours, and tastes like the real deal.

The only thing that is missing is the traditional hot-pinkish color of the meat. We experimented with adding beet juice to the brine in the hopes that it would dye the meat, but without success. So, the beet juice is a optional ingredient in this recipe. As far as preserving the meat and preventing the growth of nasty botulism-causing bacteria, use fresh organic brisket, brine it right away, and cook it right after brining.

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Hear Ye!

Welcome New Sisters! (click for current roster)

Merit Badge Awardees (click for latest awards)

My featured Merit Badge Awardee of the Week is … CJ Armstrong!

CJ Armstrong (ceejay48, #665) has received a certificate of achievement in Garden Gate for earning an Expert Level Herbs Merit Badge!

“Using herbs in our food preparation is nothing new. My husband and I have both used all kinds of herbs in our cooking for years.

The most commonly used and popular herbs in our house are probably:
-OREGANO, which we use in all kinds of pasta sauces, pizza, burgers, other beef dishes and even sprinkled in green salad.
-CUMIN is a favorite for our Mexican food dishes, of which there is a huge variety, sauces, and eggs
-ROSEMARY also for pasta dishes, but also for chicken, pork, and turkey and in breads
-SAGE is a favorite for chicken, turkey, and beef dishes of every description
-BASIL is also a favorite for pasta dishes, sauces, beef dishes, and eggs

OLYMPUS DIGITAL CAMERAThese are just a few basics that we’ve used for much of our married life. I actually have two herb gardens. The first one was planted after we built our log house on the property my dad deeded to us from the farm. In that garden I have oregano, savory, chives, and mint. Continue reading