Watermelon Selection Chart

This was on Facebook. This will come in handy when I go to the store to buy a watermelon.


Image may contain: food

Kelly Bagnasco

How to pick the perfect watermelon.


Kelly Bagnasco’s Facebook entries have quite a few very interesting and informative post. I have followed her for years.

Various Recipes From Facebook

This is from Facebook. These sound like they would be real good. Might give people something new they can make and surprise the whole family.


No photo description available.

Michelle McManis


How Long Does Produce Last?

This was on Facebook. It was written by:

Thomas Nelson

Environmental Advocate


produce list


These are important facts to keep handy in the kitchen.



The picture did not come with this post. I googled to find it. I do not know whose it is.


Kelly Bagnasco is a great resource for many things; these include great recipes, handy DIY projects, and life hacks that tell about numerous uses for many things. She has given me permission to use any of her posts that I think would be useful for my readers. She has been a blogger that I have followed for years. I even have made a website just for many of her great tips and information about the various uses for things from foods to everyday items that most people have around the house. You will see many of her posts on this website. She is so concise that there is not much else I could say to enhance any of her posts.


Poisonous Onion

ONIONS! I had never heard this!!!
PLEASE READ TO THE END: IMPORTANT Before we start: Now many people say this is fake or not all the information is accurate and it does not work but this is a photo of an onion my friend Terri chopped up last night and left in her room, she has been sick for weeks and this is what happened to the Onion, she is feeling way better today. Something turned a brand new onion like this overnight so check it out for yourself…………… these are the claims……..In 1919 when the flu killed 40 million people there was this Doctor that visited the many farmers to see if he could help them combat the flu…
Many of the farmers and their families had contracted it and many died.The doctor came upon this one farmer and to his surprise, everyone was very healthy. When the doctor asked what the farmer was doing that was different the wife replied that she had placed an unpeeled onion in a dish in the rooms of the home, (probably only two rooms back then). The doctor couldn’t believe it and asked if he could have one of the onions and place it under the microscope. She gave him one and when he did this, he did find the flu virus in the onion. It obviously absorbed the bacteria, therefore, keeping the family healthy.Now, I heard this story from my hairdresser. She said that several years ago, many of her employees were coming down with the flu, and so were many of her customers. The next year she placed several bowls with onions around in her shop. To her surprise, none of her staff got sick. It must work. Try it and see what happens. We did it last year and we never got the flu.Now there is a P. S. to this for I sent it to a friend in Oregon who regularly contributes material to me on health issues. She replied with this most interesting experience about onions:

Thanks for the reminder. I don’t know about the farmer’s story…but, I do know that I contacted pneumonia, and, needless to say, I was very ill… I came across an article that said to cut both ends off an onion put it into an empty jar, and place the jar next to the sick patient at night. It said the onion would be black in the morning from the germs…sure enough it happened just like that…the onion was a mess and I began to feel better.

Another thing I read in the article was that onions and garlic placed around the room saved many from the black plague years ago. They have powerful antibacterial, antiseptic properties.

This is the other note. Lots of times when we have stomach problems we don’t know what to blame. Maybe it’s the onions that are to blame. Onions absorb bacteria is the reason they are so good at preventing us from getting colds and flu and is the very reason we shouldn’t eat an onion that has been sitting for a time after it has been cut open.


I had the wonderful privilege of touring Mullins Food Products, Makers of mayonnaise. Questions about food poisoning came up, and I wanted to share what I learned from a chemist.

Ed, who was our tour guide, is a food chemistry whiz. During the tour, someone asked if we really needed to worry about mayonnaise. People are always worried that mayonnaise will spoil. Ed’s answer will surprise you. Ed said that all commercially-made mayo is completely safe.

“It doesn’t even have to be refrigerated. No harm in refrigerating it, but it’s not really necessary.” He explained that the pH in mayonnaise is set at a point that bacteria could not survive in that environment. He then talked about the summer picnic, with the bowl of potato salad sitting on the table, and how everyone blames the mayonnaise when someone gets sick.

Ed says that, when food poisoning is reported, the first thing the officials look for is when the ‘victim’ last ate ONIONS and where those onions came from (in the potato salad?). Ed says it’s not the mayonnaise (as long as it’s not homemade mayo) that spoils in the outdoors. It’s probably the ONIONS, and if not the onions, it’s the POTATOES.

He explained onions are a huge magnet for bacteria, especially uncooked onions. You should never plan to keep a portion of a sliced onion.. He says it’s not even safe if you put it in a zip-lock bag and put it in your refrigerator.

It’s already contaminated enough just by being cut open and out for a bit, that it can be a danger to you (and doubly watch out for those onions you put in your hotdogs at the baseball park!). Ed says if you take the leftover onion and cook it like crazy you’ll probably be okay, but if you slice that leftover onion and put on your sandwich, you’re asking for trouble. Both the onions and the moist potato in a potato salad, will attract and grow bacteria faster than any commercial mayonnaise will even begin to break down.

Also, dogs should never eat onions. Their stomachs cannot metabolize onions.

Please remember it is dangerous to cut an onion and try to use it to cook the next day, it becomes highly poisonous for even a single night and creates toxic bacteria which may cause adverse stomach infections because of excess bile secretions and even food poisoning.

Kitchen Inspection By Health Department Inspector


I Googled about which was more sanitary to do your dishes with, a dish rag or a sponge. The article below is one that I found that answered that frequently asked question. It really answered a lot of questions for me. Some that I didn’t even know I needed to ask. I hope it is helpful in answering some of your questions too. The URL for the article is: http://www.thekitchn.com/a-health-inspector-visited-my-kitchen-and-heres-what-happened-194282

I did not write the article, I copied it from a website called the kitchen.



A Health Inspector Visited My Kitchen, and Here’s What Happened

Health Inspector Rob Acquista

Public Health Department inspector Rob Acquista explaining health and safety practices.

It all started with an email from Mary, a reporter at The Columbus Dispatch, the local newspaper in my town. “We are looking to have a health inspector examine a home kitchen the way they might a professional kitchen,” she said. And she had immediately thought of me — not because I have a dirty kitchen, she hastened to add, but because I write about food and, she said, I seemed “like the kind of person who might be game for this.”

Oh really? Let a health inspector run his gloved fingers over my kitchen? Was I brave enough? I couldn’t turn down a dare, and a few weeks later two city health inspectors, a photographer, and a reporter showed up at my door. Here’s what happened.

As you might imagine, I scrubbed my kitchen that morning. I swept the floor, cleaned the sink, and threw out anything suspicious in the refrigerator. I like clean surfaces in my kitchen, but let’s be honest — the floor is usually a little grimy and there’s often something sticky in the back of the fridge. I cook all the time; it’s hard to keep the kitchen pristine.

Just as I was getting ready to clean out the sink, Mary showed up with Rob Acquista, a genial and talkative inspector from the Public Health Department, and I took a deep breath.

I am not quite sure what I expected. I knew that there were many things that my kitchen wouldn’t have that are required in restaurant kitchens, like a separate sink for handwashing and a bucket full of rags in sanitary solution. And indeed, Rob hardly mentioned details like these.

Refrigerator Door Shelf

Instead, he started with my refrigerator and went through it shelf by shelf. He brought me a present: my very own refrigerator thermometer! I keep a thermometer in the oven, but never in the fridge. He explained that he likes to keep a thermometer in the refrigerator door, which is one of the warmer places in the fridge, so you can see how cool it gets. The back of your refrigerator could be staying cool enough but the milk in the door might be sweating in a too-warm environment.

We talked through meat storage (keeping meat away from other foods in the fridge — even dedicating a drawer just to meat). Then we moved on to food storage at room temperature. Did you know, for instance, that it’s not a good idea to leave cooked rice at room temperature? Rice can grow a toxin called Bacillus cereus which can make you very sick, and it’s not destroyed by reheating. It’s best to immediately store cooked rice in the refrigerator.

As Rob moved through my kitchen, asking questions and looking at how I cook, I got the clear sense that a real health and safety inspection is much less about the surfaces or even the amount of dirt on the floor. It’s far more about how you handle food.

Frequent handwashing, proper food storage, and getting cooked food to a safe temperature in the right amount of time are three of the most important health practices in the kitchen.

3 Takeaways from My Kitchen Inspection

Here are three more things I learned in my chat with Rob and the rest of the team. Do any of these surprise you?

  1. The real rules for getting food into a safe temperature zone are not as difficult as I thought they were. This is one thing that I am usually quite careful about in cooking — getting food into a cooler environment after cooking. But I learned, to my pleasant surprise, that the safety rules for this are actually less demanding than I thought. Rob said that the official recommendation is to cool food from 135°F (or over) to 70°F within two hours. You can use ice baths or ice paddles — anything to cool that food quickly. But after that you have four more hours for the food to cool to the final 41°F or less. That first temperature zone, from 135°F to 70°F, is where the primary amount of bacteria growth happens; it’s the danger zone. I had thought I had just a couple hours to get food all the way down to 41°F, and I often stressed if I found soup still lukewarm in the fridge a few hours after cooking. But these rules are actually more relaxed and yet linked to good data about what actually causes infection or sickness.
  2. Don’t leave cut fruits and vegetables at room temperature. As soon as a fruit has been cut open, Rob explained, its integrity has been breached and it can breed germs and toxins. This is a pretty extreme rule for those of us who leave plum halves or slices of peach lingering on the windowsill for eating later. But it’s not fearmongering; some of the worst outbreaks of food poisoning have been traced back to melon or other fruit in salad bars, sitting at room temperature. It’s a prudent practice to put cut fruit and vegetables in the refrigerator.
  3. Use rags or dishcloths instead of sponges. This, along with the refrigerator thermometer, is one of the few kitchen setup (as opposed to food handling) tips that I took away from the inspection. Rob practically shuddered when he saw the dishwashing sponge in my sink. He picked it up between two fingers and said that he sees sponges as bacteria breeding grounds; germs just get into those little holes and camp out. He stopped short of saying that I should throw out all my sponges, but he does prefer to use rags and launder them frequently.In the end, I think I came out of my kitchen inspection pretty well; no one checked my windowsills for dust or mentioned the water rings on the table. Instead, it was a fascinating discussion of what matters in kitchen health and safety, and which things a home cook should actually be concerned about.

    Read the full article → Could your kitchen pass inspection? by Mary Nguyen at The Columbus Dispatch

    Are any of those notes surprises to you? I consider myself a fairly clean cook, and yet I am not really a germ-phobe; I try to concentrate on the truly major points of staying healthy in the kitchen, while not getting paranoid about every little thing. The inspection reinforced the things I prioritize while also making me a little more attentive to other details.

    What are the major points of kitchen health and safety for you? What are you especially careful about?

    (Images: Faith Durand)



I will put this notice on my post from now on, every time that I copy a post from Facebook, so all of my readers will know that this is not my work, but that of someone else. This, like so many of my posts have, came from Facebook. This is from Kelly Bagnasco’s post on my Facebook. She has given me permission to share any of her posts that I think will help my readers.


Kelly Bagnasco



Boost your metabolism naturally with this ZERO CALORIE Detox Drink. Put down the diet sodas and crystal light and try this out for a week. You will drop weight and have TONS ON ENERGY! Sounds yummy!

Makes one big pitcher, re-fill water 3-4 times before replacing apples and cinnamon.

1 Apple thinly sliced (whatever your favorite is)
2 Cinnamon Sticks

Drop apple slices in the bottom of the pitcher and then the cinnamon sticks, cover with ice about 1/2 way up then add water.




Kelly Bagnasco is a great resource for many things; these include great recipes, handy DIY projects, and life hacks that tell about numerous uses for many things. She has given me permission to use any of her posts that I think would be useful for my readers. She has been a blogger that I have followed for years. I even have made a website just for many of her great tips and information about the various uses for things from foods to everyday items that most people have around the house. You will see many of her posts on this website. She is so concise that there is not much else I could say to enhance any of her posts.


Kelly Bagnasco


1. Budweiser beer conditions the hair
2. Pam cooking spray will dry finger nail polish
3. Cool whip will condition your hair in 15 minutes
4. Mayonnaise will KILL LICE, it will also condition your hair
5. Elmer’s Glue – paint on your face, allow it to dry, peel off and see the dead skin and blackheads if any.
6. Shiny Hair – use brewed Lipton Tea
7. Sunburn – empty a large jar of Nestea into your bath water
8. Minor burn – Colgate or Crest toothpaste
9. Burn your tongue? Put sugar on it!
10. Arthritis? WD-40 Spray and rub in, kill insect stings too
11 Bee stings – meat tenderizer
12. Chigger bite – Preparation H
13. Puffy eyes – Preparation H
14. Paper cut – crazy glue or chap stick (glue is used instead of sutures at most hospitals)
15. Stinky feet – Jello !
16. Athletes feet – cornstarch
17. Fungus on toenails or fingernails – Vicks vapor rub
18. Kool aid to clean dishwasher pipes. Just put in the detergent section and run a cycle, it will also clean a toilet. (Wow, and we drink this stuff)
19. Kool Aid can be used as a dye in paint also Kool Aid in Dannon plain yogurt as a finger paint, your kids will love it and it won’t hurt them if they eat it!
20. Peanut butter – will get scratches out of CD’s! Wipe off with a coffee filter paper
21. Sticking bicycle chain – Pam no-stick cooking spray
22. Pam will also remove paint, and grease from your hands! Keep a can in your garage for your hubby
23. Peanut butter will remove ink from the face of dolls
24. When the doll clothes are hard to put on, sprinkle with corn starch and watch them slide on
25. Heavy dandruff – pour on the vinegar !
26. Body paint – Crisco mixed with food coloring. Heat the Crisco in the microwave, pour in to an empty film container and mix with the food color of your choice!
27 Tie Dye T-shirt – mix a solution of Kool Aid in a container, tie a rubber band around a section of the T-shirt and soak
28. Preserving a newspaper clipping – large bottle of club soda and cup of milk of magnesia , soak for 20 min. and let dry, will last for many years!
29. A Slinky will hold toast and CD’s!
30. To keep goggles and glasses from fogging, coat with Colgate toothpaste
31. Wine stains, pour on the Morton salt and watch it absorb into the salt.
32. To remove wax – Take a paper towel and iron it over the wax stain, it will absorb into the towel.
33. Remove labels off glassware etc. rub with Peanut butter!
34. Baked on food – fill container with water, get a Bounce paper softener and the static from the Bounce towel will cause the baked on food to adhere to it. Soak overnight. Also; you can use 2 Efferdent tablets , soak overnight!
35. Crayon on the wall – Colgate toothpaste and brush it!
36.. Dirty grout – Listerine
37. Stains on clothes – Colgate toothpaste
38. Grass stains – Karo Syrup
39. Grease Stains – Coca Cola , it will also remove grease stains from the driveway overnight. We know it will take corrosion from car batteries!
40. Fleas in your carpet? 20 Mule Team Borax- sprinkle and let stand for 24 hours. Maybe this will work if you get them back again.
41. To keep FRESH FLOWERS longer Add a little Clorox , or 2 Bayer aspirin , or just use 7-up instead of water.
42. When you go to buy bread in the grocery store, have you ever wondered which is the freshest, so you ‘squeeze’ for freshness or softness? Did you know that bread is delivered fresh to the stores five days a week? Monday, Tuesday, Thursday, Friday and Saturday. Each day has a different color twist tie. They are:
Monday = Blue,
Tuesday = Green,
Thursday = Red
Friday = White
Saturday = Yellow.
So if today was Thursday, you would want red twist tie; not white which is Fridays (almost a week old)! The colors go alphabetically by color Blue- Green – Red – White – Yellow, Monday through Saturday. Very easy to remember. I thought this was interesting. I looked in the grocery store and the bread wrappers DO have different twist ties, and even the ones with the plastic clips have different colors. You learn something new everyday! Enjoy fresh bread when you buy bread with the right color on the day you are shopping.

Don’t forget Gatorade for Migraine Headaches. Power Ade won’t work. Pass this information on to friends so they can be informed.


8 Tips For Keeping Your Food Fresh Longer!


I’ve Been Storing My Milk Wrong This Whole Time!

Milk stored wrong

We all know that eating healthy means buying fresh, natural foods. But sometimes it’s tricky to keep track of how to store them when there are so many idiosyncrasies.

Never fear! We’ve created the ultimate food storage guide for you. Here are our top 8 tips for keeping your food fresh longer! Some will probably surprise you…

Healthy Food


Starting with number 8 and working backwards, here are the 8 tips.


These foods should be kept OUT of the refrigerator. They will turn mealy and often lose flavor unless they are kept in a cool, dry place.


Although a cold tomato slice is hard to beat, refrigeration directly affects many of the flavor compounds. Store tomatoes on your counter top, away from the sun.

Citrus Food


Oranges, grapefruit, lemons, and limes will dry out and lose their vigorous taste if left in the fridge. Keep these guys in a bowl on your kitchen table.


Store milk and other dairy products in the top shelves of your fridge. Although pint jugs of milk fit snugly in the refrigerator door, the door is the warmest part!


Keep veggies away from fruits, especially apples, pears, kiwis, and stone fruits. Many fruits emit ethylene which will cause other produce items to spoil prematurely.



Nuts should be stored in the refrigerator. They are full of unsaturated fats that will go rancid and affect their flavor if they are left out!


Celery is best stored wrapped in tin foil in your veggie drawer. There it can last up to 2 weeks!


It turns out there is a way to refrigerate bananas! It is perfectly acceptable to put half of a banana in the fridge if it’s wrapped in tin foil. It can last 2 days this way!


Even though I try not to copy any more than what I feel I have to to get things straight, this article was one that I did not want to get wrong. It is too important to my readers health to mess it up. It was copied word for word, and the pictures were copied also.I hope you find the information very useful.


7 Amazing Benefits of Drinking Lemon Water

Disclaimer of medical knowledge on any posts of a medical nature.These are the opinions from the author’s research. They are not necessarily my own opinions, nor are they medical facts by me. I am not a physician and do not claim to know the validity of this post.


7 Amazing Benefits of Drinking Lemon Water

Many of us take water for granted. Sometimes we forget how lucky we really are. Considering water is such a vital resource, it’s important to consume enough. Are you drinking enough water? If not, how come? Many individuals find the taste of water boring, as it lacks flavor.

If this is the case for you, don’t be shy to add some lemon to your next glass of water. Lemon is a highly beneficial addition, as it boosts your overall health. Not only will you be consuming essential amounts of water, but you will also increase the overall benefits that your glass of water provides.

Pop and juice are packed with sugar. Although there are natural juices, many beverage options increase your blood sugar, without providing your body with any nutritional value. If you’re trying to lose weight, maintain a healthy lifestyle, or simply feel better; you need to drink more water. Jazzing up your water with lemon will benefit you in the following seven ways:

1. It Balances the pH Levels in Our Body


Although we are overfed, many people are deficient in a wide variety of nutrients. This has led to a population with highly acidic bodies, creating a wide variety of conditions. In order to maintain optimal health, your blood needs to be slightly alkaline.

This of course means that our pH needs to be slightly above 7. The pH of water in its purist form is 7. Any pH below 7 is considered acidic and humans will stop functioning at a pH level below 6.8. The average pH of human blood falls between 7.35 and 7.45. Lemons are thought of as acidic, yet they have an alkalizing effect on our body. Bottled water companies are beginning to offer high pH options in an effort to appeal to those seeking an alkaline aid. However, these bottles typically cost $3 per liter or more, which is somewhat ridiculous considering the pH benefits and economics of putting some lemon in your tap water.

Lemon water can help stabilize the pH of your body, preventing various health conditions. Since lemon water has a positive effect on pH levels, it helps the body remove toxins. This natural detox process is incredible for fighting off viruses and many other related ailments (especially regarding your long-term health).