Nancy on the Home Front

A Blog in Transition

On The Home Front is about to undergo a major transformation! Drum roll please!

Some time ago I was notified that if my blog was not redesigned to become mobil friendly I would loose my google ranking. After working hard for four years to get my blog to where it was I did not want to loose my ranking! So after almost four years of being teamed up with Prudent Living the time has come for us to part ways. As of Monday May 4th you will no longer find my blog here! Instead I will have a new domain, a new mobile friendly design and a new name, Nancy On The Home Front.

Don’t worry I will still be sharing the same wonderful posts; healthy living, gardening and healthy cooking! Now and again I may share a frugal tip or ways to build up your home pantry. I am very excited about this move. I have enjoyed being a part of the vision of Prudent Living, but now it is time for me to fly on my own. As of Monday please join me over at Nancy On The Home Front. I will be sharing the url on Thursday so stay tuned! (It’s not live yet!)

I will also be sharing this information on my Facebook page (which will not change). Click HERE to like my Facebook page and stay informed!

I am hopefull that all my wonderful readers will make the move with me! I would hate to lose even one of you! You may also recieve an email from me just in case you miss this post. Let’s see where we can go in the next four years!

Linked to some of my favorite link parties!

Shrimp, Orange and Asparagus Stir-Fry

I love shrimp and when paired with asparagus to create Shrimp, Orange and Asparagus Stir-Fry it’s a delicious recipe to celebrate spring.

Shrimp, Orange and Asparagus Stir-Fry

Ingredients:

2 large oranges
2 Tbsp soy sauce
2 Tbsp chicken broth
1 Tbsp Worcestershire sauce
1 Tbsp balsamic vinegar
1 ½ pounds of fresh asparagus, the thinner the better, cut into 1 inch pieces
4 garlic cloves, slivered
2 Tbsp minced fresh ginger
¼ tsp red pepper flakes
1 pound of shrimp, peeled and deveined
1 small white potato, peeled and finely shredded

Directions:

Using a vegetable peeler, remove wide strips of the zest from each orange and set aside. Remove the rind from each orange and then section the orange over a bowl. Allow the sections to fall into the bowl. Stir in the soy sauce, broth, Worcestershire sauce and vinegar.

Spray a large non-stick skillet with oil and set over medium high heat. Add the asparagus, garlic, ginger and crushed red pepper flakes. Stir-fry until the asparagus are crisp- tender, about two minutes. Add the shrimp and cook for about three more minutes or until the shrimp are pink and done. Add the orange mixture and the orange zest; bring to a boll, stirring constantly. Boil about 30 seconds and add the potato. Cook until the potato is tender and the mixture thickens about 1 minute.Can be enjoyed plain or served at once over rice.

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Exploring Portland, Oregon

Last week I flew to Portland, Oregon to visit my daughter and her family. My granddaughter was turning four and I didn’t want to miss her birthday! When I left Vermont the snow was almost all gone but there wasn’t much green anywhere.

This past week has been the most glorious weather in Portland, sunny, warm days and cool nights. I couldn’t have asked for more perfect weather. Over the weekend we went on a beautiful hike where there were several waterfalls.There was also a stunning view of the Columbia River.

My grandchildren may only be 2 & 4 but they love to hike and will just about walk the entire way by themselves!

My other daughter came down from Seattle and we spend a day exploring downtown Portland. It was a crystal clear day and you could see all the mountains.

One of the highlights of the week was celebrating my granddaughters fourth birthday with all of her friends. The party was held at a nature park where they did some exploring and learned about fairies! I guess fairies are very popular with four year olds!

I enjoyed every minutes of my stay. Traveling in the spring is wonderful because there are so many flowers in bloom everywhere! I will miss the beautiful weather when I leave almost as much as I will miss my daughter and her family!Linked to some of my favorite link parties!

7 Simple Rules for Thrifty Grocery Shopping

We all want to save money and it seems like the costs at the grocery store increase every year! Here are a few tips to help you save money while grocery shopping.

Never shop when you’re hungry. Everything looks good then, and you stop thinking about saving money or eating well. You’ll be likely to arrive at the checkout with some treat to enjoy on the ride home!
Buy fish and fruit when they’re in season locally. You can take advantage of sales and locale markets and stock up on fruit. Freeze some to enjoy the following winter!
Check the sales flyers but don’t assume that just because a food is advertised, its price is the lowest. Compare prices, bargain hunt and enjoy the thrill of the chase!
Buy generic when you can’t distinguish any difference from national brands. All milk has to meet government standards, so there’s no reason to pay extra – unless you are buying organic or from a local dairy.
Watch as groceries are scanned or check your receipt that two for $5 special often rings up as $3.99 per.
Coupons can be deceptive, .25 off a premium band can still result in a price that’s higher than that of a generic version. You may also be tempted to buy items you never knew you wanted ( and actually don’t want) simply because you had a couple.
Always make a list and don’t deviate from it. Lists also prevent repeat visits for forgotten items. Plan your meals ahead, make a list and stick to it!

What tips to you use for saving money in the grocery store?

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Chicken Stuffed Peppers

This Chicken Stuffed Peppers recipe takes a little time to prepare, as there are several steps involved. However the time is well worth it! You can use whatever color pepper you like to create a very colorful dinner. The peppers are a complete dinner by themselves but they pair well with a fresh green salad.

Chicken Stuffed Peppers

Ingredients:

6 Tbsp pearl barley, rinsed
1- 1/3 cups water
4 large peppers, green, red, orange or yellow
1 small onion, chopped
1 celery stalk, chopped
¾ pound ground chicken breast (I made my own)
1 ¼ cups light beer
2 Tbsp Dijon mustard
½ tsp caraway seeds (optional)
½ tsp salt
Fresh pepper
3 Tbsp raisins
2 Tbsp sliced almonds

Directions:

Combine the barley and water in a small saucepan and bring to a boil. Reduce the heat and simmer, covered until just tenders, about 30 minutes. Removed from heat and set aside. Cut the tops off the peppers and core and seed them. Bring a large pot of water to boil and add the peppers. Cook for three minutes. Drain under cold water and set aside.

Preheat your oven to 375. Make the filling for the peppers. Spray a large skillet with nonstick oil. Add the onion and celery and cook for about three minutes or until softened. Add the chicken and cook until the chicken is browned, about two minutes. Add ¼ cup of the beer, the mustard, caraway seeds, salt and pepper. Cook until the liquid reduces to a glaze and removed the skillet form the heat. Add the barley, raisins and almonds. Carefully stuff the filling into each pepper. Place the stuffed peppers in a 8-9 inch square baking dish. Pour the remaining 1 cup of beer around the peppers. Bake until the peppers and filling are cooked through, about 30 minutes. Carefully transfer the peppers to your plates and serve.This is a very filing dinner, and works well as leftovers too!Linked to some of my favorite link parties!

The Well Stocked Garden Pantry

Like a well-stocked pantry for a cook, a good “medicine cabinet” will save a gardener time and money, especially when it comes to pest control. You may already have many of the necessary ingredients for safe and natural deterrence at home. Store them in a handy location, out of reach of both children and pets.

Liquid soap is the basis of many gardens potions. It helps ingredients blend together, and it is also a surfactant, or wetting agent, which means it assures uniform coverage of leaf surfaces or insect bodies!

Aspirin: (uncoated): dissolved in water, fights mildew, black spot, and more.

Borax: wipes out ants, roaches and more.

Canola oil: use to smother insects.Castor oil: used to repel moles.

Chili powder: pesticide and repellent.

Cinnamon powder: antifungal and anti-ant!

Epson salts: Provides a quick shot of magnesium to promote growth of flowers and foliage.

Essential oils (Mixed with water): are great pest busters.

Fish emulsion and kelp: organic fertilizers that promote healthy soil and plants.

Vinegar (apple cider or white): fights fungus, kills weeds and destroys pests.

I find it hard to believe that I will soon be working in the vegetable garden. If you have need of a spray to treat cucumber beetles, leaf hoppers, aphids or other pests here is a great recipe to make with Tabasco sauce.

Peppery Spray
½ cup apple cider vinegar
1 tsp Tabasco sauce (or other hot chili sauce)
1/8 tsp liquid soap.

Combine ingredients in a jar, shake well and decant into a spray bottle. Apply to both tops and bottom of leaves. Reapply after a rain.

We all want to have a success harvest in our garden. By having a well-stocked garden pantry you will not only have a successful garden but you can have the satisfaction of treating your garden with natural remedies.

Linked to: WildcraftingWednesday
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Killer Tips To Save More Of Your Income

I’m on the west coast this week spending time with my daughter and grandchildren. You may remember reading this post a year ago but I thought the advice was well worth repeating. Who doesn’t want to save more of their income!

Did you know that according to the Bureau of Economic Analysis, on average Americans currently save around 4.2% of their income? There are also some supersavers that manage to put away close to half of their take home pay. I don’t want to be drastic and I’m not willing to give up my hot showers but here are some small steps to take that will help you save more of your hard earned cash.

Reuse plastic sandwich bags. Sandwich bags can be easily rinsed out and dried and used again the next day. As long as the bags didn’t touch raw meat, it’s hygienic—and environmentally friendly. With a pack of 100 bags going for around $3, a family of four can save about $30 a year. I have a wonderful drying rack which is perfect for drying sandwich and other ziploc bags.

Make your own cleaning supplies. Martha Stewart has long recommended vinegar and lemons as kitchen cleaners. To absorb unpleasant smells, leave vinegar in a shallow bowl on a kitchen counter. To deodorize a garbage disposal, squeeze lemon juice down it. You can save up to $10 a month on cleaning supplies. I make my own all purpose cleaner, find the recipe HERE.

Buy in bulk. Often buying a large pack of meat and then breaking it down into smaller portions and freezing it will help save you money. I also buy flour and sugar in large bags and then store it in the pantry to use later.

Stockpile supplies. Cans of beans and tomatoes are cheap, store easily, and make quick, filling meals. In addition to cans of tomatoes and beans, you will also find home canned items in my pantry!

Compare prices. For some items, such as fruit, buying from street vendors turns out to be cheaper than shopping at large grocery stores. Setting up a price book will help you here.

Cook big. You can make lots of soup, chili, and other big dishes that can turn into leftovers or even go into the freezer for a future meal. To spruce up the dishes and make them even bigger, add pasta or rice. One of my favorite meals to freeze is homemade Beef and Beer Chili.

Plan ahead. By loosely deciding in advance which meals to cook on which nights, you can avoid getting home from work—starving—and eating out just because it seems easier. I have a monthly meal calendar I use, I may not follow it exactly but it does help me plan ahead!

These are just a few tips to help you save ore of your hard earned income. What is your favorite way to save?Linked to some of my favorite link parties!

Your Spring Maintenance Checklist

Spring is a great time to take a look at your home. Keeping up with minor repairs and upkeep on your home’s exterior will prevent pricier professional jobs and delay those inevitable overhauls. Here’s a quick list of things that should be checked at least once a year to make sure they’re working properly. Before the busy summer season starts is a great time to check these things out!

All Screens: Are they clean, in good repair, no holes?

Air conditioner: If you have one check the compressor, make sure the grills and filters are clean, do they need to be replaced?

Basement Sump Pump: If you have one make sure it is working properly

Circuit Breakers: Turn them all on and off.

Furnace Filter: Have your furnace serviced annually and make sure the filters are replaced.

Garage Door Tracks: Are they clean?

Porch and Deck: Do they need to be repainted? Any damage from the winter?

Roof: Checks for leaks, are the shingles in good condition?

Septic Tank: If you have one when was the last time it was pumped out. Check the area for any flooding or bad odors!

Sliding Door Tracks: Make sure they are cleaned out and the doors are sliding correctly.

Vent Duct of the Dryer: Check for dyer lint buildup.

Walkways and Outside Stairs: In good repair? Need painting or replacement?

Water Heater: Drain as necessary and check the relief valve.

Weather Stripping: This can be removed in the spring and reapplied in the winter.

Prevention is observation and observation if prevention. By keeping an eye on things your can prevent small problems from turning into disasters!

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Ham & Egg Fried Rice

When I was in high school my mother took a Chinese cooking class. Of all the recipes she learned to make, Ham & Egg Fried Rice one was most requested from the family. I enjoyed it then and I’m still enjoying it! It’s one of those quick recipes that makes good use of leftovers in the fridge. You can have a delicious meal on the table in no time at all! If you like take out Fried Rice this is a wonderful recipe to save you money and make at home.

Ham and Egg Fried Rice

Ingredients:

3 cups cooked rice
2 eggs – scrambled in 1 Tbsp oil
½ cup diced cooked ham
½ cup cooked peas
1 ½ Tbsp soy sauce
1 stalk scallion, finely chopped
2 Tbsp oil

Directions:

Heat 1 Tbsp oil, when it is hot, add your eggs and scramble them. Remove the eggs from the pan and set aside.

Heat 2 Tbsp oil and stir-fry the rice thoroughly.

Add soy sauce and stir. Add peas and ham and stir again. Add scrambles eggs and scallions breaking the eggs into smaller pieces while mixing. Stir a few more times. Serve hot.

Stir and serve hot! — I hope you enjoy this recipe, with a little practice, you may end up tossing that takeout menu collection!

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The Wonders of Raised Beds

I always had a few raised beds in my vegetable garden but last year we decided to transition to all raised beds.

What is a raised bed? It is a mound of lose, well-prepared soil, six to eight inches high that will make for easier gardening and healthier crops. The beds can be permanent, with edgings of stone, blocks, timbers or railway ties or they can be temporary structures you re-form each time your garden is planted. Raised beds can be particularly helpful if you are trying to grow vegetables in heavy soils that drain poorly.

In the long run, easy maintenance and the ability to use hand tools instead of machinery like rototillers, make raised beds a best bet for the home garden. Here are a few perks of raised beds:

Because the beds aren’t subjected to regular foot traffic, the soil always stays porous and loose and never compacts. This loose soil provided good drainage, enabling water, air, and fertilizer to penetrate easily to the roots of your plants.

If you make permanent raised beds, the path next to each bed is never used for growing vegetables. Because it is constantly being walked on and packed down, it stays dry, clean and relatively weed free.

Because the beds are segregated by the paths between them, you can take advantage of the layout to rotate the variety of vegetables you plant in each bed each year. Crop rotation maintains the soil’s nutrients and discourages pests and pathogens.

The raised bed garden can be very pleasing to the eye.

My favorite reason is that I can sit on the edge of one raised bed while working in the next bed. Much easier on my back!

One drawback I learned last year is that raised beds tend to dry out quicker especially is your soil tends to be a little sandy. Either my summer was just too busy last year or I wasn’t spending enough time in the garden, I had some beds that would dry out quickly. This year I’ll either have to figure out an irrigation system or be more diligent about watering.

Do you have raised beds in your garden? What are your thoughts on them?

Linked to some of my favorite link parties!