Thanks and Farewell!
After nearly 3 years of writing 2-3 blog articles each week, the time has come to write my final entry. I’ll be saying goodbye to Finney County on January 22 and tranferring to a similar Extension agent position in Ellis County. I begin my work in Hays, KS on January 23, 2012.
In 2009, I called this blog “Living Well” because that’s what I hoped would be the outcome of the information I shared. Here’s what I said in my very first post–
Together we’ll explore a variety of topics that will range from “what’s new” to “tried and true” and much more in between. We’ll look at seasonal items that are most meaningful at certain times of the year, we’ll dig into topics of current interest and we’ll review the basics that grandma may have known but which today’s generation may have missed. I’ll also keep you updated on local Extension educational classes and workshops that may help you connect with other learners.
It is my sincere hope that over the years I delivered on that original promise. I hope that the information from K-State Research and Extension has helped to improve your life in some small way. My goal has always been to link information with life experience to help people improve their lives, their families and their communities.
I thank you for the support you’ve given “Living Well” over the years. Good luck and many blessings to all of you. Thanks and farewell!
Subscribe to the comments for this postHomemade Eggnog Safety
Homemade eggnog is a tradition at many holiday parties. But this creamy drink may cause cases of Salmonella foodborne illness. The ingredient responsible? Usually raw or undercooked eggs.
The FDA advises making a cooked egg base for the drink. To make a cooked egg base:
1. Combine eggs and half the milk as indicated in the recipe. (Other ingredients, such as sugar may be added at this step.)
2. Cook the mixture gently to an internal temperature of 160°F, stirring constantly. The cooking will destroy Salmonella, if present. At this temperature, the mixture will firmly coat a metal spoon.
3. After cooking, chill the mixture before adding the rest of the milk and other ingredients.
PS- Don’t count on alcohol in spiked eggnog to kill the bacteria either!
Source: K-State Research and Extension Rapid Response Center, “You Asked It” January 2012
“Knowledge for Life” provided by the Finney County Extension Office and K-State Research and Extension.
Kissing Tradition Makes Mistletoe Less Hazardous
It’s a parasite. It’s poisonous. And except where it’s native, mistletoe also is a popular product every holiday season. So, this year’s mistletoe scarcity (due to ongoing drought in Texas) has been disappointing.
After all, mistletoe promotes wintertime fun — and perhaps a bit of romance.
In parts of Europe, stealing kisses “under the mistletoe” has been a tradition for 500 years. The harvested plant is now part of North Americans’ Christmas décor, too. It may be the ribboned sprig atop an entry door or the “kissing ball” under a chandelier.
“That’s probably one reason Americans have so few mistletoe problems,” said Jennifer Smith, K-State Research and Extension horticulturist. “Where it grows in the wild, mistletoe can literally suck the life out of a tree. It may pose a problem for livestock. You need to keep it under control.
“But, where mistletoe is holiday décor, its toxic leaves, berries and stems typically end up well beyond easy reach – particularly for our shortest family and friends.”
U.S. trend studies have found children and pets are at greatest risk for accidental poisoning, Smith said. Their body mass is small. Plus, a toddler or pup may chew on almost anything that attracts its attention.
“For safety’s sake, you need to sweep up and dispose of mistletoe pieces that happen to fall to the floor,” she said.
Fortunately, the same studies suggest U.S. mistletoe isn’t as hazardous as previously thought.
U.S. Poison Control Centers get more than 100 mistletoe-related calls each year (1-800-222-1222). North America’s varieties contain chemicals that can cause gastrointestinal distress, a slowed heartbeat and more serious reactions.
As likely as not, though, the great majority of U.S. reported cases will develop no symptoms. Extreme reactions will be rare. And, the death count will likely be zero.
“The two Americans known to have died from mistletoe poisoning since 1960 had used it to brew tea,” Smith said.
Source: K-State Reseach and Extension
(NOTE: For more on mistletoe, see the related story: http://www.ksre.ksu.edu/news/story/mistletoe_stranger121411.aspx.)
“Knowledge for Life” provided by the Finney County Extension Office and K-State Research and Extension.
Farewell Reception for Linda Beech
The Finney County Extension Office is hosting a farewell reception for Linda Beech, our Family and Consumer Sciences Agent, and you’re invited.
Linda’s farewell reception is set for Monday, December 19 from 3:00 p.m. until 5:30 p.m. at the Finney County Extension Office, 501 S. 9th Street in Garden City. It’s open to anyone who would like to attend.
Linda has been the Family and Consumer Sciences Agent for the Finney County Extension Office in Garden City, KS for nearly 16 years. She is going to be deeply missed as she has worked closely with the community all those years.
She has accepted a similar Extension FCS Agent position in Ellis County and will begin her work in Hays, KS on January 23.
“Knowledge for Life” provided by the Finney County Extension Office and K-State Research and Extension.
Lighten up your holiday dessert table
Before you know it, the holiday party season will be in full swing. Here are 6 easy ways to lower the calories on your dessert table to “Maintain, Don’t Gain” this holiday season:
1. Lighten ingredients in your desserts
- Use a sugar substitute in place of all or part of the sugar
- Use egg white or nonfat egg substitute in place of whole eggs.
- Use crunchy cereal nuggets in place of half the nuts.
- Reduce amount of chocolate chips and nuts by 25%.
- Use trans-free stick margarine in place of butter.
2. Cut everything into smaller pieces
- Cutting pies into 10 pieces vs 8 saves 20% of the calories.
- Cut cakes and brownies into bite-sized pieces.
3. Make cookies smarter
- Make cookies smaller.
- Make just one or two varieties.
- Make dough and freeze it – bake just what you need, a little at a time, during the holiday season.
4. Make fewer high-calorie items, such as cakes and pies
- If you really like to bake, consider making inedible crafts as part of your holiday creations, instead of so many baked goods.
- Limit your choice to a few special treats.
5. Feature hot beverages with dessert
- Hot beverages can be a low-calorie highlight.
- Try hot herbal teas or sugar-free instant spiced cider.
- Make your own flavored coffees.
- Use lower-calorie condiments such as fat-free half and half, fat-free whipped cream, orange zest, cinnamon sticks and non-nutrative sweeteners.
6. Offer your guests a variety of fresh fruits with dessert.
- Serve grapes, oranges, pears or a variety of colorful fruits in season.
- Place whole items in a bowl and put sliced fruits on holiday platters.
Source: Food and Health Communications
“Knowledge for Life” provided by the Finney County Extension Office and K-State Research and Extension.