take a moment
 Volume 7 July
2007Important Reminder: Many users and ISPs are adding SPAM filters to their computers or servers. If you already have one, or will shortly be implementing a SPAM filter please remember to configure the filter to ALLOW email from take-a-moment.com domain, or you will not be able to receive your newsletter. Welcome to TAKE-A-MOMENT! The Take-A-Moment newsletters strive to provide quick-to-read content to improve and enhance the quality of life at home and in the work place...for when you can "take-a-moment" from your hectic schedule. Take-a-Moment is provided by the Louisville Area Cooperative Extension Agents. When you have "more-than-a-moment" visit our web site for expanded articles, article archives, sign-up and contact information, and links to other web sites of interest. ("Netiquette" statement is at the end of this email, see below.) Did You Know...?
C O N T E N T S
STAIN REMOVAL Grease 1. Use talcum powder to absorb as much grease as possible. Brush thoroughly. Treat stain with a commercial pre-wash spot and stain remover. Launder in hottest water safe for the fabric, using heavy-duty liquid detergent recommended by detergent manufacturer to wash a normal load of clothes. If stain remains, a second treatment may be necessary. 2. Flush with a commercial cleaner* until no more stain is removed. Allow to dry completely. Sponge with water. Apply diluted hand dishwashing detergent and a few drops of ammonia. Continue as long as stain is being removed. Flush with water. Repeat if necessary. Bleaching with safe bleach may remove final traces of stain.
*Mention of a trademark or proprietary product in the text does not constitute an endorsement and does not imply approval to the exclusion of other suitable products. Information taken from the Homecare 1 Spot and Stain Problems,
FINANCIAL FITNESS If you are reading this at work (and daydreaming about retirement) it may not be what you want to hear but it is something we all need to think about. The longer life expectancy of Americans threatens to bankrupt the Social Security system. When Social Security came to be in 1935 the age of retirement was 65 but life expectancy was 63! Today more retirees collect benefits longer than every before. Encouraging consumers to delay retirement can help ease the economic pressures created by an aging population. Improved living conditions give consumers the ability to work at older ages. Work is less physical for people because of the use of computer technology and the loss of heavy jobs to robots and machines. By working longer, consumers give more to the economy and put more money into their own retirement savings. Working longer extends retirement savings and helps to build more wealth. By retiring at age 70 instead of age 62, a typical worker could almost double his or her annual income at age 75. Changes in the laws regarding phased-retirement programs and health benefits for older workers could encourage people to remain in the work force longer, promoting economic growth, their own retirement security, and financial health of government programs that support those unable to work. Reference: Richard W. Johnson, Working Longer to Enhance Retirement Security,
FAMILY LIFE Most of us have been shocked by hateful words spoken by a radio talk show host with a national audience. He was describing the appearance of the young women on an outstanding university basketball team. The majority of the women on the team are African-American. The talk show host is Caucasian. As parents, we may wonder if we can possibly raise children to be caring human beings who value individual, ethnic and cultural differences in such a harsh world. This situation should also concern those of us who strive to build our communities into havens of justice and compassion. How can parents teach children to appreciate human differences? First, we can take a hard look at our own biases toward others. Most of us in our past have at some time felt the hurt and anger of being disliked or even hated. We also may unconsciously carry in our minds the prejudices of our own parents or older family members. It is time to become aware of those attitudes of anger, pain and hate. Recognizing and letting them go is difficult. Yet we are our children’s most important teachers. We cannot teach our children how to respect and appreciate all others if we harbor dark attitudes within us. Second, remember that we educate by example. We model kindness and hospitality, not only by talking about the right things to do, but also by our voice tones, body language, facial expressions, and our choices of friends. We can be honest in discussing with children, when they are old enough to understand, times when we felt hurt and angry due to an injustice and how we learned to overcome those feelings and move on more peacefully. We can take appropriate action when we see an incident of hate and injustice occurring, rather than letting it continue. We can invite people of different ethnicities, cultures, religions or income levels to our homes, churches, or to participate in other activities. We can read storybooks together and view family-friendly movies that show how diverse people get along. We just begin in small ways to model our vision. CONTINUED NEXT MONTH…
NUTRITION & WHAT'S COOKING Many people would like to preserve fresh fruits and vegetables from their own gardens or from local farmers’ markets to savor when the items are not in season. To preserve produce safely, the U.S. Department of Agriculture provides time-proven canning and freezing procedures. Blanch vegetables before freezing them. Blanching is the process of heating or scalding vegetables in boiling water or steam for a short time. This slows or stops enzymatic action that reduces flavor, color and texture. It also removes dirt and organisms from vegetable surfaces; helps retard vitamin loss; and wilts or softens vegetables, making them easier to pack in freezer containers. Use a wire blanching basket and covered saucepan or a wire basket in a large kettle with a fitted lid. Use 1 gallon of vigorously boiling water per pound of prepared vegetables. After putting vegetables into the basket, lower it into the container and begin blanching time as soon as the water returns to a boil, usually within one minute. If it takes longer to return to a boil, you’re using too much vegetable for the amount of water. Be sure to keep heat high for the total blanching time. Quickly and thoroughly cool vegetables to stop the cooking process. Otherwise, they’ll be overcooked and lose flavor, color, vitamins and minerals. Inadequate draining before freezing, slow freezing or temperature fluctuations above 0 degrees Fahrenheit might cause this. It can also affect a frozen vegetable’s texture and appearance. Frozen food is only as good as the quality of the fresh food. So choose high-quality products at optimum maturity and freshness. Although freezing doesn’t kill all bacteria, yeasts and molds in food, it does keep them from rapidly multiplying when the food remains at 0 degrees F or less. However, surviving organisms can multiply when the food is thawed. When canning foods, wash and blanch them before filling jars. Do not over pack jars as this can cause inadequate processing and result in unsafe food. Nearly all fresh vegetables must be processed in a pressure canner for the required USDA processing time. Pickled foods, such as acidified tomatoes and pickles, can be safely processed without pressure in a boiling water bath. It’s very important to allow steam to escape for 10 minutes before closing the valve or putting the weight on the vent of the pressure canner. This allows the inside temperature to correspond to that of the pressure gauge. If you discover an unsealed jar within 24 hours, the food can safely be re-canned. Remove the lid and check the jar sealing surface for tiny nicks. Change the jar if needed and add a new, treated lid; then reprocess using the same original processing time. Properly canned food will retain optimum eating quality for at least one year when stored in a cool, dry place. Canned food might lose some quality in a few weeks or months if stored in a warm place (near hot pipes, a furnace or in direct sunlight), depending on the temperature. Dampness might corrode cans or metal lids, causing leakage and food spoilage.
HOME TIPS The sense of smell has a powerful impact. A certain aroma can take you straight back to the lavender scent of your grandmother’s house or the various scents of foods and decorations from family holidays. And the fresh, crisp smell of freshly laundered sheets is so soothing and relaxing as you climb into bed. Unpleasant odors set you on edge while positive fragrances can be pleasant and comforting. Fragrance is an important part of many products now appearing on the market. In fact many new cleaning products are
advertised as much for their fragrance as for their cleaning ability. Remember, however, that the scents added to cleaning products can be pleasant or they may become
overpowering. Don’t mix scents without thinking whether they compliment or clash with each other. Remember, too much of a good thing can become a disaster! Many people
have sensitivities or allergies to some of the chemicals that create each smell. In fact liberal use of fragrances could even trigger an asthma episode. If you’re looking for a commercial product that removes odors, be sure to read the labels. The products can either mask odors with scents or remove them. Look for products that neutralize odors for the best, long-term results. And remember…sometimes the best scent of all is the fresh air coming in from an open window. Source: Linda Adler, Extension Specialist for Home Furnishings, University of Kentucky College of Agriculture.
WAYS TO WELLNESS Today we are lucky to have many labor saving devices – electric pencil sharpeners, electric car window openers, dishwashers, and power lawn mowers to name a few. Our work and entertainment have changed to include more conveniences such as computer programs, computer games, television, and surfing the Web. Buildings are made to help us find elevators and escalators more easily than stairs. Towns are laid out for those who drive, and not those who choose to walk or bike. All of these changes in the built environment make life easier, but less physically active. During the same time that we have become less active, food has become simpler to make or buy. We no longer each have to grow our own produce or livestock for food and drink. Grocery stores have many food choices, including fresh, frozen, canned, processed, and convenience foods. There are many restaurants to choose from as well. This change in lifestyle over time has led to more people being overweight and less active in general. For more information on how to help with a healthy built environment and healthy food choices, contact your local county Extension agent. Source: Janet S. Kurzynske, Extension Specialist for Food and Nutrition, University of Kentucky, College of Agriculture Have you noticed that to be active we often have to schedule time for movement? Be sure to enjoy a walk in the cooler early morning hours or enjoy an evening stroll with friends and family. Being active is very important to your health! To do your best at work and home, make time for physical activity in your life.
IN THE WORK PLACE California Family Life Extension Specialist Dorothy Cudaback says it well: “Good time management simply means deciding what you want to get out of life and efficiently pursuing these goals. Time management does not mean being busy all the time. It means using your time the way you want to use it – which can include large doses of daydreaming and doing nothing. Good time management brings with it increased relaxation, reduced stress, greater personal satisfaction, and successful goal accomplishment.” Strictly speaking, we cannot really manage time – we can only manage ourselves. A key to managing yourself is to know where you are going. Goal setting is crucial to effective time-life management.
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