I don't have grandchildren yet, but maybe you do. Parenting is a hard job.  Some say that the reward of parenting is becoming a grandparent where you can "enjoy" children without all the hard work.  You can spoil your grand kids and then give them back to their parents and let them to do the hard job of day to day child rearing.  I know my two children loved spending time with grandparents.  I am sure they were doted on and spoiled while in their care!

I recently saw this item on the news and it caught my eye.  We have a history of dementia and Alzheimer's Disease in our families.  I've been doing a great deal of reading about what you can do now to help prevent dementia.  It is reported that adopting certain behaviors and activities in your life can help delay and even deter development of Alzheimer's Disease.  Common thinking is that if you are destined to get Alzheimer's Disease, there is nothing you can do to stop it.  While that might be true for a percentage of Alzheimer's cases, there is evidence that supports the fact that you can adopt lifestyles and behaviors that will help keep you from developing Alzheimer's or at the very least, delay it.  That will be a topic of a future Musing that everyone should read if you want to be proactive about this disease.

Today's Musing presents a recent study about how caring for grandchildren can lower the likelihood of developing disorders affecting memory or cognitive ability.  Being socially engaged is one preventative strategy that is suggested for avoiding dementia and Alzheimer's. A 2011 study completed by Rush University Medical Center in Chicago found that seniors who stay most socially engaged show less cognitive decline on testing.

The Women's Healthy Aging Project in Australia published results online in Menopause, the journal of The North American Menopause Society (NAMS). This study looked at 186 women ages 57 to 68. 120 were grandmothers.  The participants completed 3 mental assessment tests that measured cognitive abilities.  Findings suggested that taking care of grand kids one day a week helped keep grandmothers mentally sharp.  Ironically, the study also found that caring for grandchildren five days a week or more could actually have some negative effects.  Those grandmothers demonstrated poorer performances on mental sharpness tests.  The grandmothers caring for their grandchildren one day a week performed best on two of three tests.  Those spending five days a week or more did noticeably worse on the test that measures working memory and mental processing speed.

This was an unexpected finding.  Researchers also found that with increasing time spent caring for grandchildren, grandmothers reported that they felt their own children were more demanding of them.  It's possible that these feelings of being stressed out from the responsibilities of child rearing as well as being stretched too thin to make time for themselves could lead to some decline in the brain's performance.  Other studies already exist showing that women who experience even mild forms of emotional or situational stress take longer to remember recently acquired information. Naturally, follow up research is being conducted.

What if your grandchildren live very far away?  Technology can help bridge that gap.  A 2014 Pew Research Internet Project reported that 46% of seniors who use the Internet visit social media sites.  Doing this promotes stronger and more consistent connections with their loved ones.  The added benefits of options like Skype and FaceTime, where you are able to see people you are talking to, strengthens the quality of technological social engagement.

Those with no grandchildren to care for have options too!  There is no reason your social involvement has to be centered around relatives or children.  Volunteering, becoming involved in church activities, taking classes, frequenting a local senior center or regularly socializing with friends can have the same beneficial impact on your brain function, and enhance feelings of happiness.

What do I take away from this?  One key to promoting cognitive health seems to be maintaining an active social connection with family, friends and community that is not stressful or demanding.

http://www.alzheimersweekly.com/2014/04/a-grandchild-for-one-day-keeps-dementia.html

http://jonbarron.org/alzheimers-and-dementia/grandkids-boost-brain#.VAKsVmOx3tQ

I recently discovered the No Knead Bread method.  I've been baking bread for a long time, using traditional methods.  You know, using yeast, mix, rise, knead, rise and bake.  The process is made easier with use of heavy duty mixers or bread machines, so you don't have to hand mix and knead.  I've had great results on many different recipes.

I always like to explore new things, and "No Knead Bread Making" came to my attention.  It's a fairly new area of interest, made popular by Jim Lahey.  He calls it "minimalist baking" that produces a really good loaf of bread with little effort.  The main concept is that you let time do the work.  You need about 24 hours to make a loaf, so you have to plan a bit and of course, be patient!

You use very little yeast and time does the work by allowing dough to "ferment" vs. larger amounts of yeast creating the rise.  Author Harold McGee (On Food and Cooking) states that the "process makes sense.  The long, slow rise does what intensive kneading does, producing a strong elastic network."  Use of longer fermentation is nothing new.  It's been used for ages, but, "what makes Lahey's process revolutionary is the resulting combination of great crumb, lightness, incredible flavor — long fermentation gives you that — and an enviable, crackling crust, the feature of bread that most frequently separates the amateurs from the pros."  (source: NYT The Secret of Great Bread: Let Time Do the Work).

Find out more by reading the article below.  Be sure to watch the video!

http://www.nytimes.com/2006/11/08/dining/08mini.html?pagewanted=all

http://www.nytimes.com/video/dining/1194817104184/no-knead-bread.html

http://www.nytimes.com/2006/11/08/dining/081mrex.html?ref=dining

I remember a great deli shop that was near my home.  We used to go there for the world's best deli sandwiches piled high with meat.  On the counter stood a large glass pickle crock with the most delicious garlic dill pickles.  The place is closed and boarded up now, so there is no going back.

But.....I've been experimenting with new recipes and foods the past year or so.  I've learned to make my own crock sauerkraut which beats any commercial sauerkraut on the store shelves.  (Topic of earlier Musing: Love Sauerkraut?  Learn to Make Your Own!)  My next adventure was learning to make dill pickles.  I wanted to experience that great deli memory again.  :)

I did not have a "crock" to use so I bought an "orphan" slow cooker crock that had a lid. The local thrift always has orphan crocks for a few bucks.  They are a great deal and work perfectly for small batch fermenting.   I anxiously awaited the arrival of the beautiful little "pickler" cucumbers that show up in the stores in late summer.  I bought organic picklers, organic dill weed and organic garlic.  I packed my crock per directions in the University of Minnesota recipe, covered and proceeded to enter the waiting stage.  I also referenced Alton Brown's recipe (link appears below), to learn more about pickling.

I waited 3 weeks before sampling, but checked on them several times a week.  They smelled wonderful.  At the 3 week point, I gave my husband (the unofficial dill pickle judge) a taste.  He said they were delicious.  I packed my pickles into large jars and now have them in the refrigerator.  I did not want to can them.  I am sure we will use them up within the alloted time for refrigerator storage.  I make my own tartar sauce when serving fish.  I'll be chopping these up to mix in the sauce.

Assessment: When I make these again, I think I will sample them earlier.  While this batch was wonderful, I think they were actually ready to eat much earlier, between the 1-2 week fermentation stage.  Speed of fermentation is impacted by environment temperature.  My crock was stored in the basement, and being summer, I think the temperature was a bit warmer.  Next time,  I'm going to put a thermometer near the crock so I can keep an eye on how warm or cold it is in the room as well as sample during the fermenting process.

http://www.extension.umn.edu/food/food-safety/preserving/vegetables-herbs/dill-pickle-recipe/

http://www.foodnetwork.com/recipes/alton-brown/dill-pickles-recipe.html

I retired a few years ago, and with the resulting change in income,  I'm all about learning how to economize. Economizing means using personal and family resources where they will do the most good. You use what you have to get what you need or want.  Strategies you might use include:  substituting, conserving, utilizing, cooperating and finding free goods and services.  (source: PennState)

Believe it or not,  economizing not that hard to do and it doesn't necessarily mean you have to live a spartan life and be miserable because you are doing "without".  Simply changing habits, re-prioritizing and learning to be a wise consumer will make a big difference in your budget.  Yet, you can still be happy.

It's pretty obvious that we have become very used to convenience and getting things "fast".  People are very busy, time is "limited" and we try to pack as much as possible into our day.  We have also been subjects of very clever marketing and advertising strategies that are based on science and human behavior research that takes advantage of our habits and facilitates decisions we make.  (This was a topic of an earlier Musing - Power of Habit.) Generational changes have also created a mindset of "I deserve it ", "I'm worth it." and "I want it now.".  (That topic was discussed in an earlier Musing - Generation Me.)  Consumers also tend to very wasteful.  We discard functional items just because we want the newest, latest and greatest.  We have a tendency to overbuy, impulse buy, and practice daily living habits that lead to waste.  (ie. An easy way to save water and money is the subject of an earlier Musing) 

Living On a Dime website (link appears below) offers great ideas in a variety of areas that you can choose from and incorporate into your lifestyle.  Some of their ideas are very easy, and some require more effort and commitment.  What works for you may not work for someone else.

Food and groceries consume a large part of our budget.  Learning to economize in this area can make a significant impact on your budget and life!  Here are some ideas from Living on a Dime that I have found make a difference for us.

1.  Control trips you make to the store.

I found this habit change was very significant.  Naturally, by doing this, you will be saving money on gas AND you will be saving your TIME, which is valuable too!  Just being present in a store increases the likelihood you will make purchases, and most importantly, make unplanned purchases.  Limit your trips by planning, and grocery shopping less often.  A great idea is to eliminate going for one week (and if you must go to get bread or milk, STICK to your list, grab those couple of items and leave before you end up loading your cart with unplanned purchases).  Make an effort to plan meals with what you already have in your pantry vs. running out to get what you need.  I try to have a pantry/freezer day at least once a week, using only what I already have on hand.  You can be creative!  You will use your food pantry items that might end up being forgotten about and ultimately being tossed in the trash.  Our family even practices a tradition we call "backwards day".  Eating together as a family for a traditional breakfast is a rare occasion for us.  Every so often, I will have "backwards day" and serve breakfast for dinner!  This helps me to use things from the freezer (sausages, bacon) and pantry (ingredients for pancakes, waffles or french toast) and even eggs (I don't know about you, but I sometimes end up with an overabundance of eggs that I bought on sale). 

2.  Be flexible and learn to substitute.

Find out that you don't have what you "need" to make a meal?  Sometimes it is tempting to just run out and pick up the missing item from the store.  (see #1).  Often you can simply substitute an item to make things work!  Yesterday, we had pulled pork for dinner and I had planned to use hamburger buns (in my case, homemade) to make sandwiches.  However, I had a "failure" and my buns didn't turn out as planned.  Did I run out to pick up buns?  Nope! We went to Plan B.  I had flour tortillas in the fridge, so we simply had pulled pork wraps vs. pulled pork on a bun.  This substitution worked out just fine and I saved a trip to the store.

3.  Shop sales, take advantage of coupons and try generic brands.

This idea has been around a long time.  One excuse for not using coupons is "I don't have time".  Things have changed and many stores are promoting the convenient use of e-coupons.  You have savings available straight from your smart phone!  Don't forget to visit websites of favorite products.  They often have printable coupons available!  Store sales fliers are now on line too.  Many times, generic brands can be substituted for brand names.  Give them a try and find out which ones you and your family likes.  There can be significant savings by simply switching to generics.

4.  If shopping warehouse stores-exercise good judgement.

Warehouse stores are very popular avenues to "save money".  They really do offer great prices, but not on everything.  Sometimes, when using coupons and sales, you can actually get items cheaper at your local store.  Warehouse stores have packaging that requires you to buy in bulk/large quantity.  One great idea is to split your bulk purchases with others.  You will share in the savings and end up not throwing  away money OR product! If you can't use that amount of product in a reasonable time, you may not be saving money at all.  In addition, the ever changing inventory in warehouse stores also encourages shoppers to "browse" to see what's new.  Fun to do, but dangerous as you will most likely come home with unplanned, impulse purchases!  Make sure you shop with a list, don't be tempted to overbuy in large quantity, which may result in waste and be sure to put some thought into that impulse buy item you have put in your cart.  Evaluate whether you really need the item, or is it simply the "great bargain" that's driving your purchase. 

Pennsylvania State University has a great document about economizing and cutting corners. (link appears below).  It has over 100 GREAT ideas you may want to take advantage of depending on your circumstances and personal situation.  Here is a synopsis of their general strategies.

1. Substitute

Substitute less costly for more costly resources.  Develop a habit of thinking "What can be substituted that would do the job for less money?"

2.  Conserve

Avoid waste.  Develop a habit of thinking "How can we make all items last?  How can we use it more efficiently?"  (example- see my Musing about Saving Water and Money)

3.  Utilize

Find new uses for resources your already have.  Develop a habit of thinking "What are the talents, time or other resources we have that could be put to new, more productive use?"

4.  Cooperate

Resources can be multiplied when you cooperate with others. Think: "How could I or other family members share time or talent with others to stretch our resources?"

5.  Find Free Community Resources

Personal or family resources can be greatly enhanced through use of community resources.  Think" "How can we use and support public services for family welfare, education, health and recreation?"  (easy examples include: using your public library, community parks and recreation programs, and visiting free concerts and fairs.)

http://www.livingonadime.com/saving-on-groceries-make-do/

http://osceola.ifas.ufl.edu/pdfs/FCS_HF/cuttingcosts.pdf

This is one of my very favorite pastry recipes that comes from a German Cookbook that I bought over 30 years ago. I researched the book recently and discovered that it is no longer in print but used copies are available for sale online.

It's a very simple pastry that I make in my food processor.  When the dough is blended, I press it into an 8" square baking pan.  I use this pastry dough as a base and top it with a variety of different toppings.  The picture below is a cooked fig filling that I recently prepared when making homemade fig bars.  I have also prepared a cooked apple, cherry or plum topping.  I have even put sliced fruit as a topping sprinkled with cinnamon and sugar.

Murbeteig
(Sweet Pastry)
from The Art of German Cooking by Betty Wason

2 c. sifted all purpose flour
pinch of salt
1 tsp baking powder
2-4 Tbsp sugar
3/4 cup butter (1 1/2 sticks)
1 med egg, beaten
1-2 Tbsp liquid (milk, cream, water or rum)
grated lemon rind (opt) or dried lemon peel

Combine flour, salt, baking powder and sugar.  Chop in butter into mixture until very fine.  Add beaten egg and liquid and the lemon rind or dried lemon peel (if used).  Work mixture until it is smooth like pie dough.  Press evenly using fingers and heel of palm over bottom and sides of 9 inch round or 8 inch square pan.  Or, chill the dough several hours, then roll out between waxed paper to 1/4 inch thick.  Add filling.  Bake in over preheated to 400 degrees until golden and flaky crisp.  30 to 40 minutes. 

It's August 26th and it's National Dog  Day!  This day was created to help educate the public about the number of dogs currently in rescue and to thank everyone who works to save and rescue dogs every day.

I love animals and have had many kinds of pets.  Right now I have two dogs, both rescues of different types.  Chloe was rehomed with us because of conflicts with another dog in the house.  Minnie is a rescued stray, with evidence of a life of neglect and possibly abuse.  We seem to be partial to pets with special needs...as all of our pets across time have been found strays, difficult to place animals or animals needing a new home because of a home situation that was not working.

If you are thinking about getting a pet, please consider adoption from a shelter.  Rescue pets can make great companions. Many times dogs with "issues" in one household will be fine in a different setting.  Often,  it's the fault of the environment or the owner that has contributed to a dog's "problems".  A rescue can have a new lease on life with the right home.  Don't pass up older pets!  They have lots of love to give!  Our most recent adoption is about 8 years old.  She's been here about 9 months and has become the most lovable companion.

Please take your time and do your homework when preparing to adopt.  You may not find your forever friend immediately.  It's important to invest some time and preparation when adopting so you will have a pet that is a good match for your home, lifestyle and personality.  Think with your head and not your heart.  Not every dog will be right for you.

Here are some links to help you prepare for a successful adoption. 

http://www.nationaldogday.com/#!main/c1o50

http://www.petplace.com/dogs/tips-to-find-your-prefect-match-the-best-rescue-dog/page1.aspx?utm_source=Newsletters&utm_medium=email&utm_campaign=Wellness&utm_content=DL-20140826%20%281%29

http://www.petplace.com/dogs/adopting-a-dog-the-ultimate-guide-to-dog-adoption/page1.aspx

There has been quite a bit of press about GMOs (Genetically Modified Organisms).  GMOs, or “genetically modified organisms,” are plants or animals created through the gene splicing techniques of biotechnology (also called genetic engineering, or GE). (source: NonGMO  Project) 

"Europe largely bans genetically engineered foods and has strict requirements on labeling them. They do allow the import of a number of GM crops such as soy, mostly for animal feed, and individual European countries have opted to plant these types of crops. Genetically engineered corn is grown in Spain, though it amounts to only a fraction of European farmland." (source: Huffington Post)

In the United States, consumers are pushing to have mandatory labeling of genetically engineered foods, but it is an uphill battle.  Many of the big corporations producing GMO products are vigorously fighting  this requirement. 

"The U.S. does not require labels on the view that genetically modified food is not materially different than non-modified food. Opponents of labeling say it would scare consumers away from safe foods, giving the appearance that there is something wrong with them.....U.S. activists insist consumers should have the right to choose whether to eat genetically modified foods and that labeling would offer them that choice, whether the foods are safe or not. They are pushing for labeling at the state and federal level. California voters last year rejected a ballot initiative that would have required GM food labeling. The legislatures of Connecticut and Maine have passed laws to label genetically modified foods, and more than 20 other states are contemplating labeling."  (source: Huffington Post)

Like it or not, we have been consuming genetically engineered foods for years.  "GM foods have been a mainstay in the U.S. for more than a decade. Most of the crops are used for animal feed or in common processed foods such as cookies, cereal, potato chips and salad dressing." (source: Huffington Post)  Some estimates are that 60%-70% of all processed foods in the US are genetically modified.  Most likely we have all consumed foods with at least one genetically modified ingredient. 

"GMOs may be hidden in common processed food ingredients such as: Amino Acids, Aspartame, Ascorbic Acid, Sodium Ascorbate, Vitamin C, Citric Acid, Sodium Citrate, Flavorings (“natural” and “artificial”), High Fructose Corn Syrup, Hydrolyzed Vegetable Protein, Lactic Acid, Maltodextrins, Molasses, Monosodium Glutamate, Sucrose, Textured Vegetable Protein (TVP), Xanthan Gum, Vitamins, Yeast Products." (source: NonGMO Project)

According to NonGMO project, these are GMO crops currently being grown:

• Alfalfa (first planting 2011)
• Canola (approx. 90% of U.S. crop)
• Corn (approx. 88% of U.S. crop in 2011)
• Cotton (approx. 90% of U.S. crop in 2011)
• Papaya (most of Hawaiian crop; approximately 988 acres)
• Soy (approx. 94% of U.S. crop in 2011)
• Sugar Beets (approx. 95% of U.S. crop in 2010)
• Zucchini and Yellow Summer Squash (approx. 25,000 acres)

Why the issues with GMOs?  According to Web MD, some of the risks of GMOs include:

• Introducing allergens and toxins to food
• Accidental contamination between genetically modified and non-genetically modified foods
• Antibiotic resistance
• Adversely changing the nutrient content of a crop
• Creation of “super” weeds and other environmental risks

Recently, GMO movement has entered new territory with the FDA evaluating approval of a genetically modified salmon.  If approved, this would become the first genetically modified animal to be approved for human consumption. 

How can we avoid eating GMOs?  Avoid consuming processed food and buy organic products.  Certified organic products cannot intentionally include any GMO ingredients. Buy products labeled “100% organic,” “organic,” or “made with organic ingredients.” You can be doubly sure if the product also has a Non-GMO Project Verified Seal.  

Below are links to help you learn more about GMOs.  The NonGMO Project has a shopping guide to help you if you want to avoid purchasing products with GMO ingredients.  They also have an app you can put on your phone.

http://www.nongmoproject.org/

http://www.huffingtonpost.com/2013/08/02/gmo-foods_n_3693246.html

http://gmomythsandtruths.earthopensource.org/

http://www.nongmoshoppingguide.com/tips-for-avoiding-gmos.html

Sharing a recipe today!  I have always LOVED fig newtons.  As a kid, it was one of the few cookies that my mom would buy for us, and we gobbled them up quickly.  I haven't bought them in quite sometime and when I did eat them, they just didn't taste all that good to me.  One thing I have noticed is that since I've been cooking the majority of our food from scratch, commercial products just taste "funny" to me.  I think it's the added preservatives and artificial ingredients in commercial products that I've developed a sensitivity to.   Homemade foods are quite pure, with just basic ingredients and no additives in them.  I  also use organic ingredients.

I ran across a few recipes for fig bars that had me reminiscing about my childhood and enjoying those "special" fig newtons.  I thought, why not make my own???  Last week I bought some fresh organic black mission figs and tried this recipe for the first time.  I prepared it as written except I doubled the fig filling.  I also used dried lemon and orange zest since I did not have fresh on hand.  Handling the dough will take a bit of practice.  As you can see, I had a bottom crust that is thicker than the top, but that did not detract from the taste one bit.  They were "out of this world" according to hubby.

Don't be intimidated about making this recipe.  Making the fig filling was incredibly easy.  If you follow directions about how to prepare the crusts, it should not be a problem.  Word of warning, use parchment paper for the dough.  (Aluminum foil might work as they suggested.  I did not use that myself.)  Do not use wax paper.  Parchment paper has better release properties and your dough should handle and come away from the parchment easily.

http://www.sugardishme.com/2012/06/19/fresh-fig-newtons/

I actually read this book about a year ago.  I happened to reference this book/author recently in an earlier Musing about Learning To Lose. 
The subjects of this book are people born in the 1970's through the 1990's and who are of the thinking that "self comes first".  As stated in the author's website: Generation Me has never known a world that put duty before self, and believes that the needs of the individual should come first.  This thinking is distinctly different than "being selfish".  Phrasing often associated with Generation Me is: "Be Yourself", "Believe In Yourself", "Love Yourself Before You Can Love Others".

We live in a time where children are encouraged to have high self esteem only to be disappointed by what they find upon reaching adulthood.  With the highest self esteem of any generation, they find that their expectations clash with reality.  This generation has a feeling of entitlement, believing they deserve everything immediately.  This generation has  "shockingly high expectations for salary, job flexibility and duties" (source Generation Me)

GenMe has been raised thinking they are special, received extensive praise and almost expect it.  They are not motivated by feelings of duty, working hard is not virtuous in itself, but worth it if they are singled out and recognized.  Marketers and salespeople already know about and use the self-focus of Generation Me.  As customers, they are interested in products that satisfy their personal wants and that help them express themselves as individuals.  (taken from Generation Me)

Generation Me  takes a hard look at parenting practices, the self esteem movement, and practices in education.  Twenge also points out the connection between the self esteem movement and development of the negative personality trait of narcissism (the belief that one is better and more important than anyone else).  Narcissistic traits are damaging to personal relationships, and employment success.  To learn more about members of Generation Me, their thinking, and what has reinforced their life outlook, read the book.  It is thorough, enlightening, and backed by research and data.

http://www.generationme.org/index.html

http://www.freerepublic.com/focus/f-news/1431497/posts

Sharing a recipe with you today!   This recipe comes from a blog site (kneadyhomesteader), and includes a neat youtube video to help with learning how to make this simple but awesome looking loaf.

From my first experience, I learned a few things. It makes one very large loaf.  I used my Kitchen Aid stand mixer to make the dough.  I usually use my bread machine "dough cycle" to make doughs, so I am not as proficient with making dough in the Kitchen Aid.  I think I was a little too stingy with the flour, and ended up with a softer, but not sticky dough.  As a result, my loaf looks a bit different than the video.  It has less defined braiding, but, it tasted fabulous!  Next time I will add a bit more flour so the dough is a bit firmer.  I am also going to halve the recipe and make the dough in my bread machine, on "dough" cycle. To me, it's more convenient to have a smaller loaf. 

I also used available organic ingredients when making this bread, but you can make this with conventional ingredients too.  I made the recipe as written except for using crushed garlic from a jar vs. granulated garlic.  I used sugar vs. honey and warm milk vs. milk powder and butter vs. shortening.

Here is the video to introduce you to this delicious bread.  Be sure to watch it.  It is quite detailed and quite helpful.

https://www.youtube.com/watch?v=nJ2dlBrRgss&index=1&list=PL530U2RvJs2ia8zKI-QjUiK7DZUf3RLDU

Here is the recipe:
Italian Herb Braided Bread (kneadyhomesteader.com)
Recipe:
2 1/2 cups warm water
1 tbl instant yeast
2 tsp salt
2 tbl sugar or honey
2 tbl butter or shortening
4 tbs milk powder OR 1 cup warm whole milk MINUS 1 cup of warm water listed above.
6 cups of bread or all-purpose flour.
1 additional cup flour, to tweak dough into perfect shape.
1 tsp granulated garlic (I used crushed garlic from a jar)
1 tsp granulated onion
1 tsp thyme
1 tsp rosemary

1st rise: 1 hour
2nd rise: 30 min
Bake @ 375 for 45 min.