What would a good job as a bag of homemade bag archery target … will be filled with material ..?
bag of deer corn and hay to put in it.
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Ten good uses for pumpkins
When we think of pumpkins, we think of Halloween, Jack-O-Lanterns, pumpkin pie, and perhaps the Action Thanksgiving. But the truth is that there are many ways to use pumpkin!
During October, pumpkins abound. Sometimes they are too abundant. And it is not uncommon to see a side of excess pumpkin or left to rot after Halloween, but there really no need to let the extras go to waste. The following are some of the many uses of pumpkins:
1. As the pumpkin recipes, pumpkins are low in calories but rich in vitamin A, vitamin C, protein and potassium. Earn your favorite cookbooks and find recipes containing pumpkin. pumpkin bread, cakes and muffins are favorites, but probably can find many others. Like a house guest of his fortune in Paris, I have already served a pumpkin soup surprising (although I have never finished my quest for the recipe). There are more exotic recipes to try as well – the pumpkin juice, ice cream, pumpkin, squash and even fleas.
2. Pumpkin seeds also called "nuggets", pumpkin seeds are known to be very nutritious, and are used in dieting. And provide fiber, healthy fats and proteins and minerals like magnesium, manganese, zinc, iron and copper. They are also known to strengthen the immune system, and be good for people with high cholesterol. pumpkin seeds toast are great snacks between meals, can be sprayed onto a pumpkin soup holiday, and are a favorite in Mexican cooking. pumpkin seeds Candied are perfect for parties as well – and even their children to accept into his Halloween candy.
3. Pet Pumpkin Mashed pumpkin is a good remedy for digestive problems in dogs. It can be used to fight against weight gain or diarrhea, and resistance infections. Also says it's good for night vision, a dog and overall health. Just add a few spoonfuls of cooked food, pureed pumpkin in dog food. (Note: you need puréed pumpkin pure, unadulterated (!)) For more information on creating your own pumpkin, query () # 4. Cats can also pumpkin, and you can take to help cats with the same digestive problems, and the hairball. Remember that if your pet is sick, take him to the vet (!) And ask your vet about using pumpkin for a home remedy.
4. Pumpkins for later, when more water bottles you know what to do, you can save for later use in recipes and for the winter holidays. There are several ways to make pumpkin puree can be frozen to more forward. Here are three methods of preparation:
1. Bake – Cut squash in half and place the cookie baking (with the flat side down) and bake at 350 degrees Fahrenheit for about an hour, or until tender in the Test with a fork.
2. Microwave – Follow the same procedure as above, but instead of putting the pumpkin in the oven, microwave on high for about 15 minutes or until tender.
3. Boil – Cut the pumpkin into large chunks and rinse. Next, place the pieces in a pot, cover with water (soaking pumpkins, more than one inch of water on top), and boil until tender. After have used one of the earliest methods to soften the squash, top charge, he switched off, Peel and puree in a food processor. You can also use ricer or other similar device. Then, simply close the puree into ziplock bags, or what is convenient, and freeze for winter. Puree can be used as a substitute for pumpkin retained in any recipe.
5. Pumpkins as the dishes well can clean a pumpkin, cut in half, and dry for use as containers for serving or a vase of flowers. You can also use a pumpkin in half for baking or cooking other foods in.
6. The pumpkin skin contain antioxidants and alpha-hydroxy, which is said to be good for the skin. You can use the shell of a pumpkin face, anti-aging or other problems skin.
7. Squashes and pumpkins Games for children can be used in children drawing or sculpture contest. If your children are too young to start carving, however, can also decorate pumpkins with markers or paint – or even a collage of pumpkins. Another use for pumpkins is target for archery. Definitely do not recommend any game involving throwing pumpkins, or use them as substitutes for balls football. Perhaps better yet, how about a cross between a Jack-O-Lantern, a snowman, and a scarecrow? Your kids can have fun doing a pumpkin The man – and it is much better for them than watching TV.
8. Pumpkins and decorations of pumpkins, squash and pumpkins can be used to create chandeliers, shopping, Thanksgiving, and other ornaments.
9. Musical Pumpkins Yes, yes, pumpkins also make great musical instruments. Or at least he can do if you know how to do (and play) them. You can find a variety of ideas for instruments you can do to pumpkins, squash and pumpkins. Although many musical instruments are made of gourds, one can easily imagine how great or small pumpkin I'd do the same way as in many cases.
10. If you Pumpkin Crafts 're a fan or a fan experienced craftsman can try some more advanced and creative uses of pumpkins. You can make the skin pumpkin as American Indians did, or just post a simple gourd birdhouse. As you can see, there's really no need pumpkins to go to waste, either before or after Halloween. In times of economic downturn, it is not uncommon people have more time on their hands who have money. Instead of leaving extra pumpkins will lose, these are some ways you can stretch your food budget a bit Also, spend time on their health, their child away from the screen and have fun at the same time.
About the Author
About the author: Megan Barlow helps others understand how to utilize existing resources in their lives, reduce waste, and adopt eco-friendly living habits. Find out more at her blogs, Source and Resource and Green Gadget Blog.
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Nutrition Label Lies & Loopholes: Serving Size Sleight Of Hand
For years, concerned consumers and watchdog organizations have been screaming that the U.S. labeling laws are full of loopholes and in need of serious revision. After years of talk, the Food and Drug Administration (FDA) says they’re planning to so something about it. But will it be enough?
There are many food labeling issues we could complain about, but one of the biggest problems (due to its direct relationship to the obesity crisis) is serving sizes.
I’m not just talking about supersizing. What’s worse is that the actual calories are being disguised with serving size sleight of hand. et me show you some examples:
Tostitos touch of lime. Calories per serving: 150. Not too bad for tortilla chips, eh? Not so fast. Check that serving size: 1 ounce. That’s a whopping 6 chips. There are 10 servings per container. That’s 1500 calories in the bag.
Most guys could knock off half that bag for a cool 750 calories. Ok, suppose you have some restraint and you only eat a third of the bag (20 chips). You still get 500 calories. But who stops at 6 chips?
Vitamin Water. While I could rant about how sugar water is being marketed as health food, I’ll stick with the serving size sleight for now.
The label says there are 50 calories per serving. Wow, only 50 calories! Plus they add all those vitamins. Must be good for you and perfect for dieters, right? Think again. Look at the serving size and servings per container: 8 oz per serving and 2.5 servings per container.
Excuse me, but is there ANY reason for making it 2.5 servings other than to disguise the actual calorie content?
When you see that the entire bottle is 20 ounces, you realize that it contains 125 calories, not 50. Although 20 ounces is a large bottle, I don’t know many guys who wouldn’t chug that whole thing.
Sobe Lifewater? Same trick in their 20 oz bottles.
Healthy Choice soup, country vegetable. They make these in convenient little microwavable containers with a plastic lid. Just heat and eat.
It says 90 calories and 480 mg of sodium per serving. Wow, less than a hundred calories. Wait a minute though. Turn the container around and you see the serving size is 1 cup and the servings per container says “about 2.”
Huh? It looks pretty obvious to me that this microwave-ready container was designed for one person to eat in one sitting, so why not just put 180 calories per container on the label (and 960 mg of sodium). I guess 90 calories and 480 mg sodium sounds… well… like a healthier choice!
Ben and Jerrys chocolate fudge brownie ice cream.
This infamously delicious ice cream with its own facebook fan page has 270 calories per serving.
We all know ice cream is loaded with calories and should only be an occasional treat, but 270 calories per serving, that’s not too terrible is it?
Look a little closer at the label. The serving size is ½ a cup. Who eats a half a cup of ice cream? In fact, who hasn’t polished off a whole pint by themselves?
According to Ben and Jerry, there are 4 servings in that one pint container. 270 calories times 4 servings = 1080 calories! That’s about half a days worth of calories for an average female.
I could go on and on – crackers, chocolate chip cookies, muffins, pasta, boxed cereals (who eats ¾ cup of cereal), etc. But I think you get the point.
What’s the solution to this mess? News reports in the last week say that the FDA may be cracking down. Count me among those who are pleased to hear this news. One of their ideas is to post nutritional information, including the calories, on the FRONT of the food labels.
The problem is, this move by itself could actually make matters worse. Suppose Tostitos started posting “150 calories per serving” right on the front of the bag. Most people would assume the chips were low in calories. Putting calorie info on the front of the label would help only if it clearly stated the amount of calories in the entire package or in a normal human-sized serving!
Ah, but the FDA says they’re on top of that too. They also want to standardize or re-define serving sizes. Sounds great, but there are critics who say that consumers would take it as approval to eat larger servings so the strategy would backfire.
Suppose for example, the government decides that no one eats ½ a cup of Ben and Jerry’s so they make the new serving size 1 cup, or half the pint-sized container. Now by law the label says 540 calories per serving instead of 270. Is that like getting official permission to eat twice as much?
I’m not against the FDA’s latest initiative, but what we really need is some honesty in labeling.
Food manufacturers should not be allowed to manipulate serving sizes in a way that would trick you into thinking there are fewer calories than there really are in a quantity that you’re likely to eat.
It would be nice to have calories for the entire package listed on the label at a glance. A new rating scale for caloric density would be cool too, if it could be easily interpreted. It would also be nice to have serving sizes chosen for quantities that are most likely to be commonly eaten. But standardization of serving sizes for all types of foods is difficult.
My friends from Europe tell me that food labels over there are listed in 100g portions, making comparisons easy. But when you consider how much each individual’s daily calorie needs can vary (easily 3-fold or more when you run the gamut from totally sedentary to elite athlete, not to mention male and female differences), standardization that applies to everyone may not be possible.
I think the recent laws such as requiring calories on restaurant menus are a positive move that will influence some people’s behavior. But no label changes by themselves will solve the obesity crisis. A real solution is going to have to include personal responsibility, nutrition education, self-discipline, hard work and lifestyle change.
Changes in the labeling laws won’t influence everybody because the people most likely to care about what labels say are those who have already made a commitment to change their lifestyles (and they’re least likely to eat processed and packaged foods – that have labels – in the first place). Actually, for those who care, all the info you need is already on the labels, you just have to do a little math and watch out for sneaky label tricks.
There’s one true solution to this portion distortion and label lies problem: Become CALORIE AWARE. Of course that includes educated label reading, but it goes much further. Here is how I define “calorie counting:”
1. Get a good calorie counter book, chart or electronic device/software and get to know the calorie counts of all the staple foods you eat on a daily basis. Look up the calorie values for foods you eat occasionally.
2. Always have a daily meal plan – on paper – with calories printed for each food, each meal and the day. Use that menu as a daily goal and target.
3. Educate yourself about average caloric needs for men and women and learn how to estimate your own calorie needs as closely as you can based on your activity, weight, body composition, height, gender and age.
4. Get a good kitchen food scale and use it.
Keep counting calories and doing nutrition by the numbers until you are unconsciously competent and eating the right quantities to easily maintain your ideal weight becomes second nature.
Obviously, saying that calories are all there is to nutrition is like saying that putting s all there is to golf. Calorie quality and quantity are both important. However, it’s a mistake to ignore the calorie quantity side of the game. Serving sizes matter and even healthy foods get stored as fat if you eat too much..
You can play “blindfolded archery” by guessing your calories and food portions if you want to. Hey, you might get lucky and guess right. Personally, I wouldn’t recommend depending on luck – or the government – for something as important as your body and your health.
About the Author
Tom Venuto is a natural (steroid-free) bodybuilder, fat loss expert and author of the best seller, Burn The Fat, Feed The Muscle: Fat Burning Secrets of the world’s best bodybuilders and fitness models. Get a FREE fat loss mini-course and learn how to get rid of stubborn fat naturally by visiting
http://www.BurnTheFat.com
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