Q. My daughter (who will be 10 months old when we go) and I are going with my parents to Texas from MN. Any tips for making the long car ride easier for her? She usually does good in cars, I'm just worried she will get bored fast.
A. Little books that make noises, lots of snacks and juice, several toys next to her seat so she can grab as she pleases, and a portable dvd player with some good kids movies. Best of luck hun!!
What are some basic tips to give to kids about staying healthy?
Q. I'm trying to teach my 6 year old nephew how to stay healthy. I need tips from eating right, to being active and maintaining hygiene. Any health tips you expect a 6 yr old kid to understand.
A. You should tell them to eat lots of smaller meals and to eat slowly so that their bodies are more able to recognize when they are full. Also its important to drink lots of water and fruit juice rather than soda. Try and encourage him to stay away from junk food and eat fruit or something healthy when he wants a snack. Also teach him to be active, that playing sports and running around is good for you as well as fun. Also teach him the basics of hygiene like showering daily and brushing his teeth 3 times a day. Try and make it all fun for him though, as kids respond more to things that they find enjoyable.
I hve medium brown hair how can i lighten it without using bleaches and other chemicals?
Q. hi, i really want to lighten my hair but i dont want to go to the hairdresser or use chemicals like peroxide and bleaches.
i dont want to use sun-in either. can anyone give me tips because lemon juice didnt work for me?
thnx.x.
i dont want to use sun-in either. can anyone give me tips because lemon juice didnt work for me?
thnx.x.
A. Lemon Juice and sunlight
Anyone have any tips on preparing great beef jerky?
Q. Just purchased the Excalibur nine tray food dehydrator a week ago and would love to get some tips on the best way to prepare foods and great recipes! Food will be coming from the store, not the backcountry. Thanks!
A. Here is a mouth watering recipe that will have everyone wanting more.
1 small bottle Grandma's Molasses.
1 large bottle kikomans Terriaki sauce
2 heaping spoons brown sugar.
1 tiny bottle liquid smoke.
Warm up the liquids to ease the mixing. Stir until the brown sugar and molasses are disolved.
Next take a rump roast or a flank steak and slice thin with the grain of the meat. This is key because if you cut across the grain, it will crumble and not release the flavor when eaten. Each slice should be about 1/8" to 1/4" thick. Cut the fat sections out and put the meat into the marinade. Let it set for 10-15 minutes and then trun the meat so the top is now on the botton and wait another 15 min.
Lay the slabs on the trays (over a sink to ease mess) and very course grind pepper over the wet meat. After it finishes dripping, put them in the dehydrator and dry. Check every couple hours and as it dries to make sure of the consistency. You can tell how done it is by the squishiness. It should be firm to the touch. At this point, flip it and brush on more marinade and leave small puddles on the meat. When this dries, your meat should be done. The key is to not overcook it. Rock hard is not good. Chewy is best.
If you do accidently cook it too long, don't fret. You can drop it back in the marinade and let it soak up the juice and redry it to the right levels.
After it is done, brush off the large pieces of pepper.
I usually make one tray with no pepper for the weaker tongued people. The pepper doesn't make it that spicy but some people are really wimpy. :-)
Trust me... You will have everyone clamoring for more if you cook it like this.
1 small bottle Grandma's Molasses.
1 large bottle kikomans Terriaki sauce
2 heaping spoons brown sugar.
1 tiny bottle liquid smoke.
Warm up the liquids to ease the mixing. Stir until the brown sugar and molasses are disolved.
Next take a rump roast or a flank steak and slice thin with the grain of the meat. This is key because if you cut across the grain, it will crumble and not release the flavor when eaten. Each slice should be about 1/8" to 1/4" thick. Cut the fat sections out and put the meat into the marinade. Let it set for 10-15 minutes and then trun the meat so the top is now on the botton and wait another 15 min.
Lay the slabs on the trays (over a sink to ease mess) and very course grind pepper over the wet meat. After it finishes dripping, put them in the dehydrator and dry. Check every couple hours and as it dries to make sure of the consistency. You can tell how done it is by the squishiness. It should be firm to the touch. At this point, flip it and brush on more marinade and leave small puddles on the meat. When this dries, your meat should be done. The key is to not overcook it. Rock hard is not good. Chewy is best.
If you do accidently cook it too long, don't fret. You can drop it back in the marinade and let it soak up the juice and redry it to the right levels.
After it is done, brush off the large pieces of pepper.
I usually make one tray with no pepper for the weaker tongued people. The pepper doesn't make it that spicy but some people are really wimpy. :-)
Trust me... You will have everyone clamoring for more if you cook it like this.
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