Scurvy And Other Illnesses Return

Weight loss drugs and eating disorders are causing an up surge in nutrition deficiency illnesses. https://www.msn.com/en-us/health/medical/doctors-issue-urgent-warning-as-popular-weight-loss-drugs-lead-to-the-resurgence-of-deadly-medieval-illness/ar-AA1ZLDWh?ocid=socialshare .... also a list of deficiencies and their symptoms https://www.stylecraze.com/articles/diseases-caused-by-nutritional-deficiency/

Sausage Breakfast Cake Great Aunt Mattie

Ingredients: 1 pound pork sausage ½ cups packed brown sugar ½ cups white sugar 2 large eggs (beaten) 3 cups sifted all-purpose flour 1 tsp baking powder 1 tsp baking soda 1 tsp ground ginger 1 tsp pumpkin pie spice 1 cup cold, strong, brewed coffee 1 cup raisins 1 cup walnuts(chopped) cooking directions: Preheat oven to 350 degrees F (175 degrees C) Grease and flour a 9 inch Bundt pan. Set aside. Pour boiling water over raisins and let stand 5 minutes. Drain well and dry raisins with a cloth towel. In large bowl, combine sausage, brown sugar and white sugar. Stir until mixture is well blended. Add eggs and beat well. In a separate bowl, sift together flour, ginger, baking powder and pumpkin pie spice. Stir baking soda into coffee. Add flour mixture and coffee alternately to sausage mixture, beating well after each addition. Fold raisins and walnuts into cake batter. Pour batter into greased and floured 9 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours or until toothpick inserted into cake comes out clean. Cool in pan 15 minutes, then turn out onto wire rack. Serve warm or room temp. Freezes well in individual slices. My great Aunt used to leave this out on the table all day and folks ate on it till it was gone.

Ice Cream Bars

I will leave out the Co;;ostrum. https://youtu.be/joSyyoWixHo?si=8gx2WzlM3Pkr-j9L

Sewing Recycled Denim Quilt

https://youtu.be/-uO5dy9XL84?si=r_kGu1ZMhg_3Hk4o

Starting Tomato Plants

https://youtu.be/-MW9CgQwxS4?si=F4yLJucRAAcGEaUi

Chicken Bone Broth / Stock

Chicken Bone Broth / Stock Ingredients: young fryer chicken, not a hen 1 large carrot cut into four sections 2 stalks of celery (cut into large sections) 1 stick of salted butter 2 Tbsp chicken bouillon granules 1 onion (peeled & quartered) Instructions: Boil the chicken with the ingredients above, breast-side down, on a low simmer for 2 hours to flavor the stock. Remove chicken with two large spoons and place on a platter. (Remove from bones after cooling.) Discard bones and fat; strain the broth into a large pot or bowl to remove any floating vegetable pieces and skin. NOTE: When you boil a chicken this long, the broth is “bone broth”. This means that when cooled, it will resemble a gel instead of a liquid. This is because the gelatin in the bone is transferred into the broth. Pour stock into quart mason jars, place lids, and wipe with soapy water. Refrigerate. The chicken and butter fat create a seal on top. With a good airtight seal (from fat), store in the fridge for up to 4 months. Once the seal is broken, use it within 3 days.

Crochet Tiny Granny Square Blanket

Posting this blanket to save the pattern for later. I need to write it down. https://youtu.be/O87cAJ2iwhA?si=eosJKbJYZaGbh48v