Words to Live By

"Spread love everywhere you go: First of all in your own house...let no one ever come to you without leaving better and happier.  Be the living expression of God's kindness; kindness in your face, kindness in your eyes, kindness in your smile."
Mother Teresa 


I hope you had a wonderful Thanksgiving and that your entire Holiday season will be wonderful as well.

A Rose By Any Other Name....

Aspartame is being renamed "AminoSweet" and they are calling it 'natural'.  They are renaming high fructose corn syrup, too.   It is now 'corn sugar', and it's natural.  Any time the public gets wise to health hazards of different foods and food additives what better to do than rename them, call them natural, get FDA  approval and start over?  Marketing genius!  


This shouldn't be a big surprise.  


Did you read the pus to milk ratio as allowed by law?  That's what I said... pus.  Blood has a legal limit in milk, too. Hormones and antibiotics also have a legal limit in milk. After all, without the antibiotics, the cattle will produce so much bloody pus from the mastitis caused by the hormones they are given to increase the milk productivity, that the pus and blood ratio would be too high and then it wouldn't be salable.  However, you are not allowed to distribute raw milk, yes... the same stuff that generations of people throughout time immemorial lived on, because of microbial hazards. Maybe I'd rather take my chances. I'd  certainly like to be allowed to make up my own mind!


You're also allowed a percentage of plaster of paris in your bread.  There's a legal limit on the percentage of "other" materials allowed in grains; things like bug  parts and animal hair and feces actually have an acceptable limit!!  Ok, so maybe some of that's not totally avoidable considering the fact that grains have to sit in huge silos for a time, but what about GMO stuff? Should we even start 'that' conversation?  What about mixing fish blood with fruit and veggies?  Who thinks this stuff up???  You can't even get non-gmo corn in things as an ingredient anymore, and corn is in almost everything!! 


Now they are GMO-ing pigs so that they don't produce so much waste (poo) and so they'll fatten up on more accessible/affordable feed (waste products). Chickens and turkeys can be fattened and matured in record time for maximum productivity, all thanks to hormones and the FDA.  Fish are grown in such unnatural conditions that the producers have to add different artificial nutrients and colors to pass them off on the public.  


Look at all the pharmaceuticals they pump into animals now.  There's another can of worms!  Just like pesticides and herbicides (and GMO monster food thingies) those drugs that are pumped into our food are assimilated right into our bodies and they are having horrible effects.  Yet they are FDA approved as safe for human consumption, and they tell you when confronted that the "long term effects are still largely unknown".  Then they shouldn't be approved!  


Some effects are well know.  Effects ranging from something as seemingly insignificant as fatigue, headaches or dizziness all the way to obesity, diabetes, metabolic interference and cancer.  Yet the FDA, those well intentioned folk in our government, approved these things.  We can see the effects, but they are shrugged off or winked at, attributed to other things or perhaps your overactive imagination or precarious state of mental well being is to blame.  So we buy it.  We eat it.  We feed it to our babies.


In the 1970's Tyson began what is commonly known as factory production of chickens.  The farm's conditions were atrocious due to the "higher productivity" feeds they were using and the 'factory' like living conditions were so poor that the chickens became sickly and were infested with parasites to the point that they weren't growing, lowering the desired productivity and all important income.  To overcome the problem, they began to treat the chicken's feed with small amounts of arsenic to kill the parasites problem that had grown out of control as a result of the conditions.  Only recently have the resulting cancers and deaths been directly attributed to this practice, and I'm certain they would have argued that the "long term effects are still largely unknown" if confronted on it at the time.   


They are not unknown now.


Yep... I'd trust the FDA, alright...


The list of additives is enormous. Many of them are to extend shelf life.  I submit to you that food that will not spoil should not be eaten. Some are to enhance the flavor or color.  Some are to improve the texture or consistency.  They are defined as "non-nutritive substances".  There are trans-fats, MSG which is used as a flavor enhancer and is evidently an excitotoxin, which isn't good, BHA and BHT to keep fat from going rancid,  nitrates and nitrites,  chemical food colorings, and many, many more.  This is just the tip of the iceberg.  This information was very easy for me to find.  I don't claim to know a lot about this stuff, but I'm not going to sit around and remain ignorant just because the FDA says it is approved.


Who holds these people accountable?  NO one. No one.  The only thing that makes them pay attention is the money.  If we won't buy it they won't maintain the level of income they are looking for and they will have to do something else. Now that they have figured we are learning to think for ourselves and check up on things, they are sneaking and hiding things intentionally. Maybe they think we are not smart enough to notice that.  It's like a game that we have to stay one move ahead on,  a game with very high stakes.


It benefits the manufacturers and wholesalers and the rest of the powers that be if we simply remain ignorant.  They can easily change the wording and the process, but it costs them, even if it's only a change in labeling, so they try to cast enough doubt on the people who are attempting to shed light on this problem to discredit the whole argument.  It's much easier and much more profitable to make a group of people look like alarmists,  panic mongers,  worry warts, or conspiracy theorist than it is to change the status quo.  With the backing of agencies like the FDA and the AMA it's  easy to do.


People need to be more pro-active and stop trusting in and relying on the good ol' government to watch over them.  Sadly, even when they know full well that they agencies aren't doing a proper job of it they STILL wont take any steps to help themselves.  It's just as surely slavery as if they had our feet in stocks,  but it's a willful ignorance that's causing it.  It's infuriating.  That mentality makes it really hard for the people who are trying to shed light on this mess to make any progress at all.  In cases like these, if they are not for us they are against us.


I guess this is all leading to a post on gardening and self-sustainability, so stay tuned, but for now this will have to do. It's already long and I was only planning on making a passing mention about the aspartame thing.


Keep your eyes open and an ear to the ground, friends.
And they don't want us to pray..............





I'll leave you with this wonderful recipe:

Grandma's Homemade Sucralose 

(Reprinted from "Better Meals Through Chemistry" by Alton McGuiness,

Jr.)

"The most indispensable ingredient of all good home cooking - love, for

those you are cooking for." - Sophia Loren

If you love the great taste of Splenda® sweetener ("Made from sugar,

so it tastes like sugar"), you're a fan of sucralose – known

affectionately to gourmets around the world as

4,1',6'-trichloro-4,1',6'-trideoxygalactosucrose. If you are a die-hard

traditionalist or do-it-yourselfer, you may have thought about whipping

up a batch in your kitchen, just like grandma used to do. Here's your

chance.

This recipe has been handed down for generations, starting with U.S.

patent 4,362,869 which was filed on December 4th, 1980, just in time for

holiday baking. At least a dozen more patents have come along since

then, but most people use the original method which is fine as long as

you're not too worried about impurities or residual hydrochloric acid.

Sucralose can be used as a substitute for sugar, but in lesser amounts

since the same "magic trick" that is used to make pesticides more potent

– chlorination – is used here to make the sugar more potent. So

you use less! And since your body can't use sucralose the way it uses

sugar, ninety percent of the sucralose you eat comes back out again.

They hope to find out where that other ten percent goes someday in the

future, but sucralose is something you can enjoy today!

Ingredients

2 cups white sugar

1 quart water

2 quarts pyridine

4 cups acetic anhydride

1 cup thionyl chloride

1 cup sulphuryl chloride

4 cups dimethylformamide

A pinch of Splenda® brand sucralose

2 ion exchange columns

Cheesecloth

Large mixing bowl (not plastic)

Ice cream maker (at least 1½ quart capacity; hand-crank or electric)

Rock salt

Ice

Notes on Ingredients

Pyridine is a toxic colorless flammable liquid with a disagreeable,

putrid fish-like odor, and is usually derived from coal tar although if

you are out of coal you can whip up a batch using acetaldehyde,

formaldehyde and ammonia.

Acetic anhydride is the chemical compound with the formula (CH3CO)2O and

is used in lots of recipes, like the one that you use to refine opium

into heroin.

Thionyl chloride is listed as a "Schedule 3" compound under the Chemical

Weapons Convention Act, along with phosgene gas and cyanide, so be sure

that you start on the paperwork at least six months before you need it.

Sulfuryl chloride is a colorless liquid with a thick pungent odor so be

sure to leave the windows open, especially since it can explode on

contact with water. Since sulfuryl chloride is not found in nature, it

can be pricey but when it comes to attaching chlorine atoms to sugar,

pesticides, etc. there is just no substitute.

Dimethylformamide has been linked to cancer and birth defects in humans

and penetrates most plastics, so be sure to use a glass or metal mixing

bowl.

Steps

1. Be sure to use all of the necessary safety precautions that

grandma taught you in chemistry lab.

2. Slowly add the acetic anhydride to the pyridine. When it is

dissolved, pour half of it into the ice cream maker, reserving the other

half for later. Pack the ice cream maker bucket with ice and rock salt

to bring the temperature of the pyridine-acetic anhydride solution to

around four degrees below zero Fahrenheit. Be sure to never use the ice

cream maker for anything else ever again.

3. Add the sugar and crank the ice cream maker for about four hours.

If you are using a hand-crank ice cream maker, you will probably want to

get family members or neighborhood kids to take turns – when they

hear that their reward will be cookies made with chlorinated table

sugar, they'll be eager to help!

4. After four hours, most of the sucrose will now be

sucrose-6-acetate, which sounds tasty but the overpowering toxic fishy

scent of the pyridine will help remind you not to sample the goods until

we're finished. Separate out the sucrose-6-acetate using the ion

exchange column; if you don't have an ion exchange column, try whisking

in the whites of six eggs and a pinch of baking powder, then strain

through two layers of cheesecloth. Note that this latter method will

not work.

5. Now, we'll make some fresh "Vilsmeier reagent." Pour the thionyl

chloride into a mixing bowl and add the dimethylformamide. Put some

plastic wrap over the bowl and put it in the freezer for four hours

until a white precipitate forms. Take it out of the freezer and pour

into the ice cream maker. Resist the urge to lick the bowl! As if your

life depended on it, which it does.

6. Mix the sucralose-6-acetate with the Vilsmeier reagent, and add

the remaining pyridine-acetic anhydride solution plus a quart of water,

and whisk for as long as you can stand the fumes. This is the magic

step that adds the chlorine to the sugar to give it its distinctive

chemical structure and make it superdy-duperdy sweet.

7. Add one quart of water and cook over low heat to drive off the

pyridine and other stuff. Run the resulting solution over another ion

exchange column. I'm pretty sure that's the next step, I was having

trouble thinking straight when Grandma showed me this because of all the

fumes. I think it was my Grandma anyway.

8. The liquid you have left should have about 1 cup of sucralose and

1 cup other stuff that came pretty close to being sucralose, but no

cigar. Put this in the freezer and add the pinch of sucralose. This

will cause the sucralose in the liquid to crystallize and come out of

the solution and mostly leave everything else behind. It's weird that

you need sucralose to make sucralose, isn't it? Maybe it's just the

dimethylformamide talking, but how the heck did they make it the first

time?

9. Strain through a cheesecloth. Voila, a chlorine-enriched,

zero-calorie sweetener just like Grandma used to make!

10. Sucralose is an amazing 600 times sweeter than sugar, so mix the 1

cup of sucralose with 599 cups of suitable "filler material" (sawdust,

baby laxative, etc.) and use just like sugar. Now go make those

cookies!

I Have A Plan!!

I have lived in this same house for seventeen years.  It's been a happy home.  I've watched my children grow up here.  I've watched my marriage mature here. It's been quite an adventure and even though through some of the times I might not have seen how it could possibly be, it has been a blessing.   We have grown and matured and increased in body, in spirit and in accumulated stuff.


It's amazing how much stuff you can accumulate over time.  I was looking  at some pictures from when my kids were small and I thought, "Wow, the house looks so clean!"  I remember those times, and I remember it being hard to make it look nice because the carpet was old  and threadbare, the paint was drab and worn, the place was, well... lived in.  I remember trying so hard to make the place look nice and feeling hopeless about it, only to look back at pictures and wonder why it looked so good.  


It wasn't clean... it was clear, as in uncluttered.


For seventeen years we have amassed treasures scraped together during hard times, or received as gifts, or made by our children's own hands.  Things we worked hard for and relied on for years, things we touched with our hands and incorporated into our memories found their way into remote corners because the intrinsic value and the emotional attachment made them near impossible to simply get rid of them, just like that with no fanfare; tossed aside with no ceremony.  Now, with all the love in my heart, with tears of pain and joy I'm going through my treasures... and tossing them overboard!  


I made an actual plan!  Me!  I did! Moreover, I am sticking to it!  My avid readers might remember when I said that I was planning to do something, and that if I figured out what it was I would post it, well, here it is!!  I have decided that I am going to get rid of twenty items per day, (at least twenty to begin with because of how much their is) big or small, five days a week.  My kids have to get rid of one thing a day.  It's actually starting to make a dent.  It is bittersweet.  Some of the things call to me as I toss them toward a box that goes to the thrift store, or into the trash box, and they almost stick to my hands, but it's getting easier.  Each time I shed something I realize that the only way to keep the vessel afloat is to lighten her load.  


I remember when I was asking for help.  My friends and family had some great ideas, really, but I just could NOT implement them!  I was frozen, sort of.  I know, I know... they are just things, they are just this and they are just that, but they were so woven into the fabric of my memories and my life that I literally could not do anything.  However, somewhere along the line a realization hit me.  I finally understood how to make it happen.  


Sometimes soon I will blog about the process I went through to get to that point in hopes that it might help, or at least encourage someone else, because it was miserably stressful and confusing.  I'm sure I am not alone in feeling that way.  For now,  though, I just want to say it feels really good. As difficult as some of it is I can feel the stress creeping away an item at a time.  


Freedom.  Ahhhh... breathe in; breathe out.  Freedom requires that I do this.   


Just a little thank you to my friend, Loretta.  She said something I never thanked her properly for.  She suggested that I take pictures of some of the 'special items' before I get rid of them and make a memory album.  I sort of filed that suggestion away thinking I'd never really need it, (after all I was never going to part with anything) and passed it off.  She surely thought I ignored it, but I didn't.  It was there,  filed until I could use it.  Thank you, my friend.  That was brilliant!


So, yay for me!  I will update my progress periodically.  


Ecc 3:6  A time to get, and a time to lose; a time to keep, and a time to cast away;
Ecc 3:1  To every thing there is a season, and a time to every purpose under the heaven: 

Small Victories are Still Sweet!

I just wanted to pop in briefly and brag a bit.  I only got two pumpkins out of my garden, but two is two, so I baked them and pureed them and froze the puree last night.  There's enough for two pies and two loaves of pumpkin bread!!  I rock!

Interesting Ideas for the Upcoming Garden Season

  

I've been looking into permaculture a bit recently.   There is really a lot of good information out there on the internet just for the cost of the time to find and study it. I started from ground zero as far as knowing anything at all about it, and I've learned enough to feel confident about doing some new things in my garden this year.  

One of the things I've learned about is "no till gardening", or "sheet mulching", also known as lasagna gardening.  There's a really good article at Ready Nutrition, which is a wonderful blog I follow, on the subject of no till gardening.  I'm glad I have learned about this now so I can get it started over the winter and begin experimenting with it all in the spring.  Journey to Forever has an online library with lots of good information as well.  There is so much more, but I can't list them all.  This is just a starting place.

Essentially, it's a plan to build your soil layer upon layer, as you would mulch, and as it would in nature. For instance, a forest, everything falls to the ground in layers throughout the seasons to create a rich, complex soil.  If you have a compost bin and build your own mulch, it's much the same process.  There's a good explanation of the process here at another great blog, Permaculture Pathways.  You have a layer of green/wet, such as plant material or kitchen scraps,  followed by a layer of dry/brown, such as newspaper and leaves as well as a few stick and bulky items to keep the whole thing aerated. I have always put a few shovels of dirt between layers, but I don't know that that is necessary.  You can add bacteria and enzymes as activators, even worms, but nature's magic will take over and you will have good, healthy dirt.  If you layer your garden in that same way you should attain the same results.  Come spring you just plant right through the top layer, as a seed falling to the floor of the  forest.  

God is so good.  He amazes me.  It's not new information, not by a long shot. God gave it all to us in the beginning.  It's wisdom of the ages that's been all but lost in modern culture to things like science and the educators who know so much more, after all.  I am sure it will take some time,  maybe several growing seasons to come into it's own, but eventually, if I allow it to go to this 'more natural' state, it stands to reason that it will strike a balance. During the process I will learn what to do to adjust for some of the bad things in my garden.  I'm sure I'll be dealing with over populations of certain bugs and weeds.  I will learn about the things I need to grow to attract the good ones and repel the bad, but I can clearly see the sense it makes already.  I will be doing this from now on.

Our growing season is long here, so I still have plants in the ground.  They are starting to die back for the most part, and many of the rest aren't producing much now, so I'm going to get out there and start preparing things.  I may get rid of the tomato plants next week. I still have a few with some green tomatoes on them, but they aren't ripening.  I don't think they get enough hours of sunlight now, or maybe it's a warmth issue.  At any  rate, I'm going to pick the green ones (and maybe fry them!  Mmmm...) and pull the plants soon. Tomatoes are particularly nasty to work around if you let the frost get to them.  I planted them in such a huge mass that I will have to get some of them out of there entirely.  The rest I suppose I will chop up and leave as a layer.  

Our melon and squash vines were practically decimated by mildew.  I have to pull them off of the fences, but they are half dead already. Mildew is a terrible problem, and it's grown all over my entire garden.  It's in the soil. For a long time I meticulously trimmed off the infected leaves and vines, and sprayed and fussed, but it got ahead of me no matter what I did, so unfortunately, underneath all the layers in both of my garden areas there is mildew. I know there must be some in the compost as well.  I think I'll try to get the worst ones out and then just go with what's left.   Hopefully if I use this method of gardening the temperatures of the composting going on in the different layers will be enough to kill off the darn stuff.  If not, I would have had to contend with it anyway, because it's in the soil that's already there.  I wish I had a good answer for how to deal with this stuff. It is a nightmare in a garden.  I'm confident that God factored that in to His grand design and that there is restoration in there someplace.  

I have plenty of fallen leaves, papers and things, dry stuff for the next layer.  My husband brought home some big sheets of cardboard to lay across the whole thing.  It all seems so strange because it's contrary to what I've always been told to do.  I will try to document the goings on and post some pictures.  I'm pretty excited.

"And He said, So is the kingdom of God, as if a man should cast seed into the ground; and should sleep, and rise night and day, and the seed should spring and grow up, he knows not how." ~ Mar 4:26-27 

Blogging For Dummies?

Remote hosting seems weird to me.  If I want to do a podcast I have to find a remote host for the audio. I already do that on Xanga, and I can blog there, so why wouldn't I just switch from Blogger to Xanga?  I'm not crazy about Xanga, but, hey... it  works.  If, on the other hand, I were to pay for a remote host why not just pay for a personal site that does all of that?  This is sort of confusing.   I'm not the tech geek of the house.  Maybe I should post the audio at Xanga and link it here like I do my music.  It shouldn't be this hard.  Or maybe it isn't hard, but I'm just confused.  LOL  Stranger things have happened.

Homesick

I love the shorter days of fall, with their lengthening shadows and the low hanging clouds.  There is a whisper of tranquility on the winds of autumn, and a pledge of rest.  

We have been blessed with several days back to back of chill winds dotted with an occasional thunderstorm delivering relief from the long, last days of summer.  It is a rare and welcome gift here in the Mohave desert.  Seeing the Hualapai Mountains, dark against a sliver of open sky, with their shoulders wrapped in thick shawl of gray, hints of cozy evenings and time at home with my family.  My heart has a familiar, wistful aching to return to a place it can never go and to a time that is gone forever. Memories of comfort and care like the fragile clouds spill across my mind until reality, like the peaks of the mountains, nudge back their misty edges.

It is not sad, as it might sound, but more joyful, like the comfort of an old dog knowing that in it's end there is completion and fulfillment.  It has faithfully loved and served.

.............

My first attempt at a word picture.  I feel kind of silly, LOL, but I guess you have to start somewhere.   I see other people do it and I like it SO much when it works, and in my imagination I can really see it.  I just tried to do it backwards and I started with what I see. The music helps.  :/

I Think I Will Try Something New

I've been a terrible blogger.  I read so many wonderful blogs that others write and I feel like I'm so far out of my depth that I just all but stopped blogging entirely.  So many people are actually doing things worth writing about, things I want to do, and plan to do.  That's all I'm doing -- planning -- and that mostly in sort of a nebulous, way out there, one of these days kind of a way.  I just felt like I had nothing to offer.

Personally, I don't like wasting my time sorting through or worse, realizing half way through that I am reading a crummy blog.  I had a few people who subscribed to my blog and I felt sorry that they were probably hoping for interesting or informative content and all they were getting is, well, my blog.  I used to like blogging, but it became a weight and a chore, eventually a source of stress.  My own advice to others has always been that when you're too busy or feeling pressured, start thinning out things you can afford to live without, things that wont make or break anything crucial if they are put on a back burner.  So I let my blog go.  Bad idea.

I'm a creative type.  I  like to dream and draw and paint and imagine new things.  I have a zillion and one equally bad reasons why I don't do any of that, most having to do with space or lack thereof.  I  think I decided to start blogging in the first place as sort of an outlet for my otherwise shelved creativity.  I need an outlet!  Blogging only takes up as much room as my  laptop. It's my very best short term choice.  I don't want to not blog.  I also don't want to be someone who just gets on and posts some boring narration of my daily activities.

Then it dawns on me.   A lot of the blogs I read and enjoy are talking about things they are doing, and things they love, that just happen to be things that I am going to be doing and that I love.  But I'm not doing them yet, so what am I doing that I love? I've been so head over heels in love with what I plan to do that I never even let it cross my mind that I could blog about something I am already doing.  Silly, I know, but it just didn't dawn on me.

So  I thought I'd try to sort of bend the direction of my blog to include my greatest passion, preaching the Word of God.  I'm a preacher, a  minister of the Gospel.  I am called to preach and I'll preach all of my days. I planned on having a ministry website at some point, but I never considered putting it together with something I already had established.  I'm not sure how well thing will mesh, and I'll continue posting bits of other things as well, but why not include my ministry?

I have loads of things to write about all  of a sudden!  I have passion for it!  It will be not only a therapeutic outlet for my pent up creativity, but also a time for me to 'preach' when I'm not preaching.   Even if it's not a great 'read' for my subscribers, once again I'll be having a good ol' time!  I hope it rubs off.

I found the instructions on how to add audio to my page, so I will start posting my sermons as soon as I can figure it all out.  I preach several times a month, not every week, but usually two to four times, so I can start incorporating it all slowly as I learn.  I hope my vast audience will stick with me as I blaze this new trail.  I'm kind of excited about it!

Be blessed!

Quick post...

Here's a link that someone passed to me today.  It's good  news to a lot of us. :)  I thought I'd pass it along.

Thumbs Up!!

Ooooo!  Anticipation!
New beginning!
Excitement!
ADVENTURE!

...to be continued.

Deal With It Quickly

I don't have much time to post today.  I have a list of things to do that I can not put off.  I wanted to come in and update my vast audience on a few things that might prevent some heartache down the road.

I got a terrible case of powdery mildew on my vining plants recently.  The stuff is awful!  I really thought mildew was a damp climate issue, but evidently that is not the case with plants. In fact, the hot dry days we have so many of out here seem to be the cause of the wretched stuff. It seems to love, but is certainly not limited to vining, big leafed plants, particularly cucurbitaceae.  


I had no idea what it was to begin with. It starts out in small, round patches and can be easily overlooked.  Well, I guess I should say that people relatively new to gardening,  as I am, can easily overlook it.  It spreads quickly and soon covers the whole leaf.  At that point the leaves become brittle and crush easily.  From what I've observed, when it hits that stage it is all but over for those poor plants.  

My cucumbers were hit hardest and first, and I didn't realize what it was.  Actually, I thought maybe it was heat and sun that caused it, but I thought it was burning them and drying them out, not causing mildew.  Like I said, I thought mildew was a damp climate problem, so I did not look into it until it got so bad that it was too late for some of them.  I got a few cucumbers, but quickly the damage got to the severe stage and the produce was stunted and, well, unappealing.  Sadly, it is a total waste. I can not compost any of the plants that have any mildew at all on them because it will infect the whole compost bin. 


I researched it a bit and found that there are two effective ways of dealing with it organically and inexpensively.  First, no matter which method you choose, you have to remove the leaves with mildew because it spreads so easily you would never get rid of it if any were left.  One is a mixture of water and milk of all things, mixed at nine parts water to one part milk. The other is baking soda and water mixed one tablespoon to a quart off water. Supposedly either will work better than any 'store bought' treatment. Although the information I found said the milk is actually the best treatment, I sprayed the plants with the baking soda water mostly because I happened to have lots off it and only a little milk.  I will let you know how it works.


There are fungicides you can purchase.  I can not use the oil  that some people recommend because I have read it is unsafe for the plants in climates where the temperatures are over ninety degrees. It doesn't seem like that leaves too many places where it can be used!  

My best advice after having gone through this:  BE AWARE!!  I think if I had seen it early and known what it was and what to do, I might have been able to curb it considerable or possibly head it off entirely.  If you see it do not wait to treat it.  That's probably one of the big lessons of this gardening season; keep watch and whatever it is, deal with it quickly! 

I do not know yet what I am supposed to do to treat the soil  to prevent it from coming back year after year.  If anyone knows, please tell me.  I would  like to keep it in the all natural/organic realm if at all possible.  I  must admit, though, I would be willing to cave in and use a chemical just this one time to treat the soil for this menace, if there is such a chemical and that were my only effective choice.  I will work on rebuilding it and overcoming the effects of the chemical later on if I must.  I do not want to do this again!  It is really bad.


On a good note, I have some girl pumpkin blossoms!!  I have had watermelon, cantaloupe, and a lot of gourds coming on their vines for a while now, but no pumpkins until now.  I'm very excited.  I love pumpkins.  I bought a variety that is supposed to be good for pie and hopefully pumpkin butter, which I've threatened to make for years and never have.  If I never made a thing I would still grow them if I could  because they are so beautiful.  I usually make a nice beef or elk stew in the fall and bake it in a pumpkin.  That is a family favorite, and almost a tradition now, so I need at least one nice, fatty for that!


The corn is corning, and the cow peas are peaing (LOL).  The tomatoes are amazing, delicious, very productive, and as tall as my head!  I am having onions now although they are a bit small.   I was sort of unclear on how to deal with them and I think maybe I should have thinned or separated them early on.  Yeah, okay, a no brainer, but lesson learned.  I did not handle my potatoes quite right either, I don't think.  I have yet to check up on them. I may do that later today.  


On that note, I leave you with a favorite quote:

“Cultivators of the earth are the most valuable citizens. They are the most vigorous, the most independent, the most virtuous, and they are tied to their country and wedded to it’s liberty and interests by the most lasting bands.”

-Thomas Jefferson

Be blessed!