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| Know the Difference between a Cold and H1N1 Flu Symptoms | | | | | | Fever is rare with a cold. | Fever is usually present with the flu in up to 80% of all flu cases. A temperature of 100°F or higher for 3 to 4 days is associated with the H1N1 flu. | | | A hacking, productive (mucus- producing) cough is often present with a cold. | A non-productive (non-mucus producing) cough is usually present with the H1N1 flu (sometimes referred to as dry cough). | | | Slight body aches and pains can be part of a cold. | Severe aches and pains are common with the H1N1 flu. | | | Stuffy nose is commonly present with a cold and typically resolves spontaneously within a week. | Stuffy nose is not commonly present with the H1N1 flu. | | | Chills are uncommon with a cold. | 60% of people who have the H1N1 flu experience chills. | | | Tiredness is fairly mild with a cold. | Tiredness is moderate to severe with the H1N1 flu. | | | Sneezing is commonly present with a cold. | Sneezing is not common with the H1N1 flu. | | | Cold symptoms tend to develop over a few days. | The H1N1 flu has a rapid onset within 3-6 hours. The flu hits hard and includes sudden symptoms like high fever, aches and pains. | | | A headache is fairly uncommon with a cold. | A headache is very common with the H1N1 flu, present in 80% of flu cases. | | | Sore throat is commonly present with a cold. | Sore throat is not commonly present with the H1N1 flu. | | | Chest discomfort is mild to moderate with a cold. | Chest discomfort is often severe with the H1N1 flu. |
The only way to stop the spread of the epidemic is to spread the awareness.
Posted via email from simplify3's posterous | | |
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Vol. 4, Num. 44, October 29, 2009 (Read It Online) Hello Dee, Leaves are changing color and falling in the Pacific Northwest, as they probably are where you live. Today we have a great article from Ellen about Compost "Tea" and a tip about using your leaves as mulch. Please send in your tips and photos for gardening this time of year, such as how you are preparing for winter or next spring. Thanks for reading, The ThriftyFun Team Edit Your Subscriptions: To edit your ThriftyFun subscriptions, click the Update Profile/Email Address link at the bottom of this newsletter. 
| Today's newsletter contains: | Photos: Tips and Articles: New Requests: Crafting for Fun and Money! If you are an avid crafter, capable writer and own a digital camera, you are eligible to participate. Submit your craft projects to ThriftyFun and we will pay $15 for any crafts that we publish. More Information:
Click Here: http://www.thriftyfun.com/post_craft.ldml Garden: Walking Stick I started out of the front door the other day only to stop dead in my tracks seeing this walking stick sunning on the glass. I rerouted my steps to grab the camera and finished my coffee inside! By melody_yesterday from Otterville, MO 
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Garden: Volunteer Gourd The seed that started this plant was dropped in front of our hay rake and started growing. It climbed up our rose and grew quite large! You can see a small gourd growing if you look closely! By Jackie from Enumclaw, WA 
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Garden: Burning Bush This is our brilliant fall burning bush and variegated barberry. By Jackie from Enumclaw, WA 
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Reuse Halloween Pumpkins In Fall Displays After Halloween last year, I took down my scarecrow, but his pumpkin head was still fresh. I added his head to a bale of hay in the front yard for a fall decoration. My granddaughter asked, "How did the scarecrow get inside of the hay?" By Vickie from Earle, AR 
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Leaves are Free Fertilizer Why are people raking or blowing their leaves to the street for the city government to collect? Leaves are a type of free fertilizer, and yet we pay our cities to haul our free fertilizer away every fall, and then buy unnatural, non-organic chemicals, or organic fertilizers in the spring to replenish our lawns. Why are we doing this? This has been bothering me for years. I garden; and, because we all need to "think green," (before the mulching mower) I would rake all the leaves up, and dig a huge hole in the garden, or vice-versa, and rake all of the leaves into the hole I created in the garden, then back fill all of the dirt into the hole. The first spring, when I dug into that tree leaf back fill, I was surprised by some of the darkest, most lovely soil I had ever seen in my life. I truly feel that deciduous trees are trying to give back to us in the fall everything they accumulated from the sun, rain, and soil that spring and summer. Yet, without thought, so many of us rake those leaves up, waiting for the city to come take them away, and we devoid our own property of those nutrients, replenishing them in the spring with other nutrients - organic, or not. In the years that have passed, I've gotten married, and we now own a mulching lawnmower. I really like the idea that the lawnmower mulches the fallen leaves; however, the mulching lawnmower uses gasoline. For ourselves, and those that are here, and those to come, let's "think green." Really, what are we doing to our own properties when we give the city our leaves, and devoid our own land of those nutrients? Source: Myself. I was inspired to write this today, after I heard a noise outside and asked my husband what that noise was. He replied that it sounded like it might have been a leaf-blower, or even a leaf-mulcher. By Carol L. from South Bend, IN 
Post Feedback: http://www.thriftyfun.com/tf19650808.tip.html Email to a Friend | Get Responses | Bookmark | Link | Print | Rate It: IMG![]( "http:") | Posted via email from simplify3's posterous | | |
| Steak by Any Other Name - AARP - Paul Lempert "There are more than 60 different cuts of beef in the average supermarket today. And identical ones can go by lots of different names, making the navigation of the meat case more than a bit confusing. Did you know that a New York strip is the same as a top loin boneless steak? And that sometimes packages for those two could be sitting side-by-side in the case at difference prices per pound? Here's a quick reference list to make sure you are not getting ripped off." Name of cut: T-bone
Also known as: Porterhouse Name of cut: Tenderloin
Also known as: Filet, Chateaubriand Name of cut: Top loin boneless
Also known as: Strip, Kansas City, New York strip Name of cut: Top loin bone-in
Also known as: Strip, Sirloin strip, Club Name of cut: Ribeye
Also known as: Delmonico Name of cut: Skirt
Also known as: Fajita meat, Philadelphia Name of cut: Hanger
Also known as: Hanging tenderloin Name of cut: Flank
Also known as: London broil Name of cut: Sirloin
Also known as: Flat-bone, Round-bone Name of cut: Top sirloin boneless
Also known as: London broil, Sirloin butt Name of cut: Round tip, thin sliced
Also known as: Beef sirloin tip, Sandwich steak, Minute steak Name of cut: Top round
Also known as: Top round London broil Name of cut: Top blade boneless
Also known as: Flatiron, Butler Posted via email from simplify3's posterous | | |
| Subject: Recipes: Easy Diet-Diabetic Desserts - FYI Easy Diet-Diabetic Desserts from Eating Well.comQuick "Cheesecake"
4 whole-wheat graham crackers
4 tablespoons part-skim ricotta cheese
8 teaspoons sugar free jam
Spread each graham cracker w/ 1 tablespoon part-skim ricotta cheese and 2 tsps jam.
159 Calories; 6 g Fat; 2 g Sat; 1 g Mono; 10 mg Cholesterol; 42 g Carbohydrates; 7 g Protein; 2 g Fiber; 259 mg Sodium; 39 mg Potassium 3 Carbohydrate Serving
Exchanges: 3 other carbohydrate, 1 fatChocolate Malted Ricotta
1/4 cup part-skim ricotta
1 tablespoon hot cocoa mix
1 teaspoon malted-milk powder
Combine ricotta with hot cocoa mix and malted-milk powder.
128 calories; 6 g fat (4 g sat, 2 g mono); 21 mg cholesterol; 11 g carbohydrates; 9 g protein; 2 g fiber; 107 mg sodium; 212 mg potassium. 1 Carbohydrate Serving
Exchanges: 1 1/2 medium-fat meat, 1 carbohydrateBaby Tiramisu
1/2 cup nonfat ricotta cheese, (4 ounces)
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
12 ladyfingers
4 tablespoons brewed espresso, or strong coffee, divided
2 tablespoons bittersweet chocolate chips, melted (see Tip)
Combine ricotta, sugar, vanilla and cinnamon in a medium bowl.
Place 6 ladyfingers in a 9-by-5-inch (or similar size) loaf pan. Drizzle with 2 tablespoons espresso (or coffee). Spread the ricotta mixture over the ladyfingers. Place another layer of ladyfingers over the ricotta and drizzle with the remaining 2 tablespoons espresso (or coffee). Drizzle with melted chocolate. Refrigerate until the chocolate is set, about 30 minutes.
Tip: To melt chocolate: Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium in 20-second intervals until melted, stirring after each interval. Or place in the top of a double boiler over hot, but not boiling, water. Stir until melted.
107 calories; 2 g fat (1 g sat, 0 g mono); 3 mg cholesterol; 18 g carbohydrates; 3 g protein; 0 g fiber; 125 mg sodium; 29 mg potassium. 1 Carbohydrate Serving
Exchanges: 1 carbohydrate (other), 1/2 fatChocolate Pudding with Chopped Nuts
1 prepared low-fat chocolate pudding snack cup
1 tablespoon chopped pistachios or any other nuts
147 calories; 4 g fat (1 g sat, 2 g mono); 2 mg cholesterol; 25 g carbohydrates; 5 g protein; 2 g fiber; 193 mg sodium; 318 mg potassium. 1 1/2 Carbohydrate Serving
Exchanges: 1 1/2 other carbohydrate, 1 fatChocolate Banana Slices
1 tablespoon semisweet chocolate chips
1/2 banana, thinly sliced
1 tablespoon nonfat vanilla yogurt
Melt chocolate chips in a small bowl in the microwave. Top banana slices with the chocolate and yogurt.
117 calories; 3 g fat (2 g sat, 0 g mono); 0 mg cholesterol; 23 g carbohydrates; 2 g protein; 2 g fiber; 14 mg sodium; 277 mg potassium. 1 1/2 Carbohydrate Serving
Exchanges: 1 fruit, 1 other carbohydrate, 1 fatCinnamon Oranges
4 navel oranges
2 tablespoons orange juice
2 tablespoons lemon juice
1 tablespoon sugar
1/4 teaspoon ground cinnamon
With a sharp knife, remove rind and white pith from oranges. Cut each into 5 or 6 slices and arrange on 4 plates. Whisk together orange juice and lemon juice, sugar and cinnamon. Spoon over the orange slices.
86 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 22 g Carbohydrates; 1 g Protein; 3 g Fiber; 2 mg Sodium; 258 mg Potassium 1 1/2 Carbohydrate Serving
Exchanges: 1 1/2 fruitChocolate Ginger Snaps
Dip gingersnaps into melted chocolate. Let the excess drip off. Place on a wax paper-lined plate. Sprinkle with crystallized ginger and cranberries. Refrigerate until the chocolate is set, about 30 minutes.
Tip: To melt chocolate: Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium in 20-second intervals until melted, stirring after each interval. Or place in the top of a double boiler over hot water. Stir until melted.
157 calories; 6 g fat (3 g sat, 1 g mono); 0 mg cholesterol; 28 g carbohydrates; 2 g protein; 1 g fiber; 97 mg sodium; 96 mg potassium. 2 Carbohydrate Serving
Exchanges: 2 carbohydrates Peach Ginger Gratin
4 peaches, halved and pitted
1/3 cup sugar
1/4 cup lemon juice
2 tablespoons water
1/2 teaspoon ground ginger
4 gingersnaps, crushed
Preheat oven to 425°F.
Place peaches cut-side up in a shallow 1-quart baking dish. Bring sugar, lemon juice, water and ginger to a simmer in a small saucepan. Pour over the peaches and sprinkle with gingersnaps. Bake until the peaches are tender and the syrup is thickened, 15 to 20 minutes.
168 Calories; 1 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 42 g Carbohydrates; 1 g Protein; 2 g Fiber; 46 mg Sodium; 306 mg Potassium 3 Carbohydrate Serving
Exchanges: 1 fruit, 2 other carbohydratePineapple or Orange Parfait
1/3 cup reduced-fat vanilla yogurt
1/2 cup crushed canned pineapple, or canned mandarin oranges
1 tablespoon toasted coconut, (see Tip)
Top yogurt with pineapple (or canned mandarin oranges) and coconut.
Per serving (with pineapple) : 155 Calories; 3 g Fat; 3 g Sat; 0 g Mono; 4 mg Cholesterol; 28 g Carbohydrates; 5 g Protein; 2 g Fiber; 57 mg Sodium; 325 mg Potassium 2 Carbohydrate Serving
Exchanges: pineapple: 1/2 low-fat milk, 1 fruit, oranges: 1/2 low-fat milk, 1 fruit
Nutrition Note: Per serving (with oranges): 133 calories; 3 g fat (3 g sat, 0 g mono); 4 mg cholesterol; 22 g carbohydrate; 5 g protein; 1 g fiber; 60 mg sodium; 333 mg potassium.1 1/2 Carbohydrate Servings
Exchanges: 1/2 low-fat milk, 1 fruit
Tip: To toast: Place coconut in a small dry skillet & cook until golden, about 5 minutes "Ambrosia"
1 banana
1 11-ounce can mandarin oranges
1 cup fresh or canned, drained pineapple chunks
1 8-ounce container low-fat vanilla yogurt
1 cup mini marshmallows
Cut banana into thin slices. Put slices in a large bowl. Open can of oranges and pour juice into a small bowl. Add oranges and pineapple chunks to the bananas in the large bowl. Add yogurt to the large bowl and stir yogurt and fruit together with a wooden spoon. Add marshmallows and some of the juice you saved.
115 Calories; 1 g Fat; 0 g Sat; 0 g Mono; 2 mg Cholesterol; 27 g Carbohydrates; 3 g Protein; 1 g Fiber; 35 mg Sodium; 263 mg Potassium 1 1/2 Carbohydrate Serving
Exchanges: 1 fruit, 1 other carbohydrate
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and other tasty treats
Vanilla Banana Cookie
1 Vanilla cookie
1 slice banana on it
1 tsp. instant diet vanilla pudding on top of banana
Sprinkle a little vanilla cookie crumbsCinnamon Popcorn
4 Qts Popped Popcorn
3 Tbl I can’t believe its not Butter
1/4 Cup Splenda
1 Tbls Water
1 tsp Ground Cinnamon
1/4 tsp Salt
Place popcorn in a large roasting pan coated with nonstick cooking spray. In a saucepan, slowly heat the ICBIN butter over low heat. Add the splenda, water, cinnamon and salt; cook and stir over low heat until sugar is dissolved. Pour over popcorn; toss to coat. Bake, uncovered, at 300 degrees F for 10-15 minutes. Serve immediatelyZucchini Brownies
2 cups grated zucchini
2 tsp vanilla
2 cups whole wheat flour
1 tsp salt
1/2 cup light olive oil
1-1/4 cup No Sugar maple syrup
1/4 cup cocoa
1/4 tsp baking soda
Preheat oven to 350 degrees F. Whisk together the dry ingredients. Add the wet ingredients and mix. Gently stir in the grated zucchini. Pour into a greased and floured 9 x 13 inch pan, and bake for 25-30 minutes, testing with a toothpick. Remove from oven and let cool before cutting into 24 squares. Posted via email from simplify3's posterous | | |
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