Using Epsom Salt Formula For Stump Removal

We’ve all had a stump left over from before we bought our property or after trees have fallen or have been chopped down. They take up space, attract insects and hurt like the dickens if you trip over it. Many types of removal are out there and very few work or are very expensive. Let’s try our old friend EPSOM SALT for an easy way to remove those annoying stumps. Believe me, I know stumps as I live in a forest in a mudslide, wildfire area. We have had more than most people ever see and they have GOT to go.

Epsom salt (magnesium sulfate) has several uses beyond the household shower room. It can be used is gardening as well. It also has the ability to kill weeds or help you get rid of the nuisance of plants and assist you with tree stump removal.

Please click the link for the full article:

Watering the Garden

Tips and advice for watering the garden, including proper soil moisture levels, information on soil and water, when to water, how often and how much, watering tools, water-saving tricks and strategies for water conservation.

By Susan Glaese and the MOTHER EARTH NEWS Staff| July/August 1985

This article is very helpful for ways of watering and conserving water for the garden. Please click the link for the full article.

Creamy VEGAN Fettuccine Carbonara

vegan fettucine.jpg

 Fettuccine Carbonara

 Pasta Ingredients

16 oz. package fettuccine
1 cup organic frozen peas
2 tablespoons fresh parsley, finely chopped
Carbonara Sauce Ingredients

1 tablespoon  VeganEgg powder
½ cup, plus ½ cup ice-cold soymilk creamer
¼ teaspoon lemon pepper
¼ teaspoon sea salt, plus to taste
1 tablespoon, plus 1 tablespoon vegan butter
¾ cups vegan Shredded Parmesan, plus more for garnish
Bacon Ingredients

1 teaspoon vegan butter
1 package (5 oz) vegan bacon strips, diced

For pasta: Bring 2 quarts of salted water to a boil, add pasta and cook as directed on package, setting the kitchen timer for 2 minutes less than the recommended time. Add frozen peas and cook for 2 more minutes. Strain and set aside.
For carbonara sauce: Whisk tablespoon VeganEgg with ½ cup ice-cold creamer, until slightly thickened. Add lemon pepper and salt and whisk. Heat a small pot over medium-low heat and add vegan butter. Add VeganEgg mixture and cook, whisking constantly for 5 minutes. Add shredded parmesan and whisk. Slowly drizzle in remaining ½ cup creamer, until a smooth consistency is reached and cook, whisking constantly for 2 more minutes. Remove from heat. Fold sauce into warm pasta with additional tablespoon vegan butter.
For bacon: Heat a skillet over medium heat. Add vegan butter and bacon and cook 3-5 minutes, stirring occasionally to brown.
Fold bacon into pasta. When serving top with additional shredded parmesan and parsley. Serve warm.

spork foods



this is by far the easiest way to get anti-inflammatory turmeric into that man i’m married to. he will complain and limp around with his old self but refuses to try anything “scary”. yeh. that’s what i’m up against. 🙂  at any rate, he loves lemonade and we have a meyer lemon tree that is competing in the lemon tree olympics, apparently. it’s loaded beyond belief and i need ways to use the lemons. voila! this post popped up in my email. i will share a small quote from the author and then post the link to her website with the full recipe. enjoy!

Ginger Turmeric Lemonade

Fresh ginger turmeric lemonade recipe made whole foods: fresh ginger and turmeric root and a touch of black peppercorns to boost the absorption of curcumin and stimulate the taste buds.

ginger turmeric lemonade