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Food Stamps Cooking Club: End o Summer EZ Do?

August 28th, 2010

Who wants to spend the last, lazy days of summer in a hot kitchen?

We are experiencing the last dog days of summer.  The nights are cool enough for delicious sleep and rest but the days are humid, breezy and way warmer than we feel is comfy.

One of my guilty pleasures is listening to Lynne Rosetto Kasper’s radio show that’s designed for people who love to eat.  She talks about food and how to prepare ordinary things in interesting and creative ways and it strikes my fancy.  Her food ideas are always simple and easy to duplicate.  Best of all, her concoctions never send me out to buy something special that I won’t have on hand!

As I am wont to do, I reworked one of her summertime supper notions and it is uber divine! I think it falls under the umbrella of “comfort foods.”   Here’s what’s for dinner tonight at our house:

MOTHER CONNIE’S VERSION:

PASTA, TOMATOES AND CHICKPEAS

1 ripe tomato for each diner.  Peel them if you like, or not.  As you prefer

1 clove garlic, finely minced-I only had garlic powder on hand

Salt and pepper to taste

1 teaspoon balsamic vinega

1 tablespoon basil-I used dried sweet basil from my pantry shelf

1 tablespoon olive oil

1 can chickpeas, drained and rinsed

Combine the tomato pieces with the garlic, salt, pepper, basil and oil in a large bowl. Add the chickpeas. Stir and adjust the seasonings to suit your palate.   This can stand, macerating all those lovely tomato juices for a few hours before you cook the pasta.

I cooked regular old $.99 cent sale priced spaghetti.  If you want to use the whole wheat or other styles of pasta products it would work just as well but might not be as cost effective.

We had freshly baked Foccacia bread with this and it was a big hit with The Normanator.  It’s hard to impress that man, so I took that as a very positive sign!

If you are swiping an EBT card from WIC or SNAP, this is a dish that will be very easy on your food budget.  If you happen to have goods from a food pantry, it is very likely you could easily put this together.  Maybe you’ll even put your own spin on it.  If you use food commodities, this dish will help those commodities to stretch as far as your month. For users of Angel Food Ministries food or Farmers Markets food, this is a superb way to manage those resources.  And for all those frugal, thrifty types-this will be very kind to your food budgets!

Besides,  who wants to hang out in a hot kitchen at summer’s end?

Maybe you would like to learn more about healthy eating.  Mother Connie Sez has some big ideas about how to get and stay well.  Her rhetoric and rants can be found on the Mother Connie Sez blog

It might even be that YOU should like to rant and rave.  You can leave us your comment-we’d be pleased-or you can send an email to foodstampscookingclub@gmail.com.

You are most welcome to visit the sponsors of this blog: Saving Dinner, Rapid Cash Marketing and ToothSoap, too.  Each has interesting ideas and there may be possibilities for extra income for your family that you’d find appealing.

Connie Baum

The FTC wants you to know there are links in this post.  If you should click on them and sales result, your humble blogger would be fairly compensated.  Please do your due diligence when conducting business online or offline.  Do business only with those you trust implicitly.

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Food Stamps Cooking Club: What’s in the Fridge?

April 6th, 2010

Unless your kitchen is as modest as this one, you probably have a 'fridge...

Have you ever come home after a hectic day, realized you did not thaw the beef you meant to use for dinner and hung on the door of your fridge, making every effort to find something that would please every palate at your table? If you can’t relate to this scenario you must have servants!

Here’s what happened at our house.  LIFE.  We got so busy with whatever it was we were so busy with and when our tummies growled-THAT’S when I realized I was so busted.  I had to come up with something and I had to do it in a teeny, tiny time frame.

Here’s what I made: A Rice and Veggie Dish

I’m a big fan of cooking once and eating twice so I grabbed the container full of already browned and seasoned ground beef  ‘n onions.  I put broth on to boil so I could cook rice.  You could use any kind of rice and you could cook it in water, but I was blessed to have wild rice and broth on the shelf.  My second choice would have been brown rice.  As the rice cooked I chopped some carrots to add to the mix.  Next came the frozen peas.  The kitchen was smelling divine by this time and I had inquiring minds poking their heads in, wanting to know.

So the veggie count was way up:  Onion, carrots, peas, and a green salad with lettuce, radishes, cucumbers and a sprinkle of fresh corn.

It all came to the table with home made brown bread and real butter.  It made for a very nice meal.  Tabletop conversation was top notch, too.  Makes for ideal meals and wonderful memories.

It’s a funny thing about good food.  It just ruins your appetite.

Even if you are using food pantry foods or food commodities, you want to bring zest and excitement to your family table!  Same is true if you use SNAP or WIC or Angel Food Ministries or if you use none of the above!  Some people simply enjoy squeezing the buffalo on every nickel til the buffalo bellows.  Cool.   Whatever your motivation, we are here to support you and let you know someone cares and that you matter.

Club members are thoughtful and some of you have emailed foodstampscookingclub@gmail.com  to express your views.  Some of you actually post your comment in our comments section.  We love both and encourage you to continue to share your tips, recipes, ideas and experiences.

If you enjoy this blog, you may enjoy Mother Connie’s rants about health and healing on Mother Connie Sez or The Healthy and Wealthy You.  If you are in the market for some additional income to your family’s coffers you might be interested in what appears on Work At Home Freelancing or Rapid Cash Marketing.

In any case, we hope you are well and happy and will pop in whenever you can.

Connie Baum

The FTC wants you to know that there are links in this post.  Should these links be clicked, resulting in sales, your humble blogger or your guest blogger will be fairly compensated.  Always do your due diligence when conducting affairs online or offline.  Only do business with those you trust implicitly.

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Food Stamps Cooking Club: Spice Things Up 4 Flavor?

February 19th, 2010

 

A snowy February day makes us all long for spring and gardening season!

WE PREFACE THE MESSAGE ON THIS BLOG TO BRING YOU  CRITICALLY IMPORTANT FOOD INFORMATION:

 

“For everyone who wants to keep up on how they slip aspartame into our foods, drugs, vaccines (yes, vaccines), OTC meds (especially child products), aspartame has a new name of AminoSweet. Since aspartame has gotten such a bad name (as it should), Ajinomoto has renamed this toxic chemical sweetener.   Start double checking your labels.“

Thanks and kudos go out to Rachel Kincaid, who gave us the heads up.  Thanks, also to Business Week  and Shaun Weston from FoodBev.com for providing great information to help us consumers protect ourselves.

Now we return to the blog’s main message:

You Food Stamps Cooking Club members are to be commended for your quick response to any post that hits you like a brick.

There was a delightful message from Max and here is what Max offered us:

“Just a couple of my own tips, learned from experience, to help stretch food dollars even more when it comes to dried spices and herbs.  I have found that the baking aisle is an excellent start to shopping for these products, but you can often find them additionally in the ethnic foods areas of many supermarkets, and other less-thought-of resources.

For many varieties of spices and herbs, those little red-capped bottles are kind of non-budget price, but if you go to a different aisle, you may find it more within your budget if you look under a different brand name, and sometimes in different packaging such as a cellophane packet.

I buy spices at the dollar store.  I find some things such as dried dill weed, at Ikea, if you live near one, in a very large paper/foil packet (look in the marketplace among the kitchenwares).  There is a large Asian supermarket near my home, I recently bought a large bottle of ground coriander for $1.69 there.  They also have many other varieties as well, paprika, cumin, ginger, even lemongrass powder.  Hispanic markets are another great source, as are Middle Eastern shops for even more variety.
One last thing: I have read that spices and herbs are past their prime when they no longer have a fragrance, but I find that if you can rub it in your hands and still have fragrance, it is still going to flavor your foods well.

I do think you should have specified whether you were talking about dill seed or dill weed; it’s the dill seeds that are used in pickling.  But it’s the dried or fresh dill weed that “makes” the dishes you mentioned.  I also sprinkle dried dill on the top of creamy tomato soup, and it goes into the pot when I make homemade chicken soup.

Can you tell I use lots of spices and herbs lol?  I hate boring food.  I have gourmet tastes on a food-stamp budget.  Also, I simply do not have the budget to allow me to dine out as often as I’d like, so I try to recreate different tastes at home.”
See?  Now THAT’S the kind of neighbor you wish you had if you do not live next door to Max!  Can you just imagine the wonderful aromas that waft from that kitchen?  Mmmmm…

For people who utilize SNAP or WIC funds; people who depend on food pantries and/or food commodities; for people who use Farmers Market Coupons and Angel Food Ministries; and for those who simply pinch pennies wherever possible to stretch their food budgets this is helpful information.

We are so happy and grateful to have the Maxes and the Sandras and the Rainys who are so faithful to share their kitchens and cooking ideas!  KEEP them coming, kids! Here’s where to direct them: foodstampscookingclub@gmail.com.

Are you something of a health nut?  You might like to visit

Do you need more income in your household?  These sites have ideas to help you with that, if you are inclined:  Rapid Cash Marketing and Work At Home Freelancing.

Our intention is to be helpful.  We are far more effective in that endeavor because of YOU, dear Club Members!  THANK YOU.

The FTC wants you to know there are links in this post.  When these links are clicked, resulting in sales, your humble blogger would be fairly compensated.  Please do your due diligence when conducting affairs online.  Do business only with those you trust implicitly.

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Food Stamps Cooking Club: Beans? AGAIN?

January 18th, 2010

 

 

Oh, how you will love this bean dish!

 

You could say the Food Stamps Cooking Club has a theme going on these days!  And we believe it is a tasty one, at that!  Today we have a scrumptious meal to tell you about.  I was sure we’d have leftovers-you know how we prize cooking once and eating twice-but we slicked up the whole thing!  This really qualifies as comfort food!

Here you go:

Mother Connie’s Sausage-Bean Dish

1  tablespoon oil

1  Polish sausage per person; depends on the size of the appetites!

2  cloves garlic, minced

1  apple, cored and chopped

1/2  teaspoon dried rosemary

1  teaspoon dried sage

1  bay leaf

1  can tomatoes, juice and all-I used a pint of our home canned

2 or 3 drops Tabasco sauce

4  cups cooked white beans, juice and all.  I used organic Northern beans because that’s what I had cooked up and stored in the fridge.

1  package frozen baby lima beans, rinsed

1  1/2 cups chicken stock, broth or water

black pepper to taste

Preheat the oven to 350 degrees

In a dutch oven over medium heat, warm the oil.

Add the meat and brown for 15 minutes.  Turn occasionally.

Transfer to a plate and cut meat into half inch rounds.

Add onions and garlic to pan and saute until they become soft.  This will take about 5 minutes.  If you cook garlic too long or too hot it will become bitter.

Add apple, rosemary, sage and stir in tomatoes, Tabasco sauce, beans, stock and season with pepper.

Bake covered for 1 hour.  Remove lid and bake and additional 15 minutes.

*For variation, you could also add 1 tablespoon of toasted barley to this; it would add another layer of protein and it will thicken the broth as it bakes.

Prepare to hear raves from your family!  The Normanator is not one to carry on about what is served but he made sure he let it be known that he’d like to find this on the dinner table again soon!

We want to take a moment to thank everyone for the great comments that have come in on the blog; we are excited to have added some new Club members to our roster and we note that the Food Stamps Cooking Club is being picked up around the world by people who are interested in what we are doing here.   This is because of you, our precious members and we thank you from the bottom of our hearts! We are giving high 5′s all around!

If you enjoy reading about health, you might like to see Mother Connie Sez or The Healthy and Wealthy You.   If you are even remotely interested to add some income to your household, you will appreciate what you find here:  Rapid Cash Marketing.

Users of Angel Food Ministries, food pantries, food commodities or those who depend on SNAP or WIC need all the help they can garner.  We mean to provide as much support and understanding as possible.

Connie Baum

The FTC wants you to know there are links in this post.  Should those links be clicked and sales result, your humble blogger would be fairly compensated.  Do your due diligence when conducting commerce online or offline.  Always do business with those you trust implicitly.



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Food Stamp Cooking: Christmas Soup?

December 14th, 2009
Oh, if only you could smell and taste what's in this bowl: mmm, GOOD STUFF!

Oh, if only you could smell and taste what's in this bowl: mmm, GOOD STUFF!

I love to watch people cook on television, or in their own kitchen, for that matter.  It identifies me as a foodie, no doubt.  I saw Alton Brown make his mother’s Christmas Soup on TV the other day and there is a permanent drool stain on the carpet from my watching Alton’s demonstration of this comfort food.  I could ALMOST smell the soup as it simmered on Alton’s stove!

Well, I was sure I could recreate it.  Alas, I only had some of the ingredients he used so I improvised.  This is Mother Connie’s version of this hearty, festive soup:

MOTHER CONNIE’S VERSION OF CHRISTMAS SOUP

2 slices of bacon per dinner guest + 2 more for the pot, chopped

1 pound kidney beans, soaked and drained

1 large onion, chopped

2 cloves garlic, finely chopped

3 red potatoes, scrubbed but not peeled, and rough chopped

2 large cans chicken stock

1 small package chopped spinach

1/4 cup balsamic vinegar

salt and pepper to taste

Fry the bacon pieces, drain on paper toweling and set aside.

Saute` the onions, then add the garlic just before the onions are ready (if you cook garlic too long it can burn or ruin the flavor).  Drain the veggies on paper toweling.

Combine the kidney beans, onions and  garlic in a large soup pot and add the broth.  Bring to a boil and allow it to simmer.

Add the potatoes, then the spinach.

Before serving, add the vinegar.  Season to taste.

I made this on Saturday to serve to Sunday guests and those flavors married all night so that when it was served the Rave Factor went WAY UP.  People asked for seconds!

I like to serve soup with toasted French Bread.  The big debate in our house is whether to pour the soup over the bread or just use the bread for dunking!

The red and green of this soup lends itself well to  Christmas tradition, but honestly, this is a soup you could make year around and those who bring their appetites to your table will be DELIGHTED.

This recipe is ideal for users of SNAP, WIC or food commodities.  If you have food from a Food Pantry, this is something you can prepare without fear of running out of food or food ideas.  It could be made with beans and rice or beans and ham, as well.  Be creative and see what you can do with it.  When you have results that please you, give us a shout out at foodstampscookingclub@gmail.com!  Thanks a bunch!

If you are using Angel Food Ministries foods we would love to know how you are creating dishes with those items, too!

Today your humble blogger sent out a little token of her Christmas love.  In case you missed it, you can download it by clicking here:  Food Stamps Cooking Club.

We really appreciate your comments and emails!  Thank you so much, everyone!

Connie Baum

*The FTC wants you to know there are links in this post, which, if clicked, could lead to a purchase.  In the case of that happening, your humble blogger would be compensated.  Please use your due diligence when making purchases either offline or online.  And please don’t worry; any resulting earnings will be tithed and spent wisely.



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Food Stamps Cooking: Are You Crackers?

December 11th, 2009
Kids love animals! Kids love helping in the kitchen! Kids love to eat!

Kids love animals! Kids love helping in the kitchen! Kids love to eat!

Seeing this collection of animal shaped food reminded me of animal CRACKERS…how about getting into the kitchen this weekend and making these with the kids?

No kids in your household?  Borrow some from the neighbors and make some delicious memories with this recipe from the University of Wyoming Cooperative Extension Service!

ANIMAL CRACKERS

1/2 cup oatmeal

2  teaspoons honey  *Children under age 1 should not eat honey

1/4 teaspoon salt

3/4 cup flour

1/4 teaspoon soda

1/4 cup butter

4 tablespoons milk

Directions:

Grind oatmeal in blender until fine and transfer to large bowl.  Add honey, salt, flour, and baking soda.  Cut in butter.  Add milk.  Roll out thin; cut with animal shaped cookie cutters.  Bake at 400 degrees until brown,  about 10 – 12 minutes.  Makes 24  two inch cookies.

The beauty of this recipe is that the children can help measure the ingredients, push the button on the blender and cut the butter into the mixture with a fork.  They can pour in the milk and help roll out the dough.  Very young children can even cut the animal shapes with the cutters.

If you are using SNAP or WIC for your food; if you have food commodities or goods from a food pantry or you are using Angel Food Ministries foodstuffs this recipe will likely fit into your budget.  If you have kids home for snow days or you’ll have kids around during  the holidays this will be a great treat!

It’s a real treat for us at the Clubhouse when our mail is full of goodies from our members.  Just to tickle your memory the email is foodstampscookiingclub@gmail.com.

We also adore having comments on this page, so do not disappoint us!  Thank you so much.

It’s a busy time of year, but if you have the time to peek in on our partners, that would be keen.  Rapid Cash Marketing has such great ideas for bringing more money into your household and they would love to strut their stuff for you.

Connie Baum

*The FTC wants you to know that there are links in this post, which, if clicked may result in a sale.  IF that should take place, your humble blogger would be compensated.  They want you to do your due diligence when conducting commerce online or offline and so do we!



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Food Stamps Cooking: Come for Lunch?

December 7th, 2009

Here are the fixings for a scrumptious lunch: onions, broccoli and bacon!

Here are the fixings for a scrumptious lunch: onions, broccoli and bacon!

What a shame you cannot SMELL this post!  I hope some techy person is working on software that will offer that benefit!

If you are concerned about your food budget-and who isn’t?-then this idea may appeal to you.  Here’s how it went:

MOTHER CONNIE’S QUICK LUNCH

3  slices of bacon per lunch guest

1  small onion, sliced

1  good-sized handful of broccoli per lunch guest + 1 for the pot. Use either frozen or fresh broccoli.

Salt and pepper to taste

2  tablespoons of shredded cheese per serving.  I used taco cheese and it was delish!

Cut the bacon into small pieces and render out the fat.  When nicely browned, drain the bacon on paper toweling.  Remove the grease from the skillet, add the slices of onion.  When they are tender, add in the broccoli and let the broccoli cook til tender.

When the veggies are cooked, add the bacon back to the mixture and toss gently.  Place servings onto a plate and top with shredded cheese.

the finished meal, complete with applesauce and hot tea! DELISH!

The finished meal, complete with applesauce and hot tea! DELISH!

This dish was so quick, easy, CHEAP, and delicious that I’m willing to make the same thing using cauliflower.

If you have ideas for varying this dish, please send your good ideas to foodstampscookingclub@gmail.com .

For those of you who depend on food pantry food, or food commodities, we want to cater to your needs as much as possible, so please feel free to let us know how we can be of assistance.  This is also true for users of SNAP and WIC.   We have offered many kinds of ‘cooking with beans’  dishes in the past, simply because beans are such a staple item in food bundles.

If you are expecting to place an order with Angel Food Ministries this month, those orders must be received by the 8th of December.  Ordering with them is a positive experience.

We hope this blog is a positive experience for every one of you.

Thanks for popping in; we totally hope you will leave a comment for us to ooh and aaah over.  Thank you.


Connie Baum

*The FTC wants you to know that the above link is an affiliate link for Rapid Cash Marketing, which means that if someone clicks on it and actually buys something your humble blogger would be compensated.  The FTC worries about this because some people have cheated others.  Now, do you really think Mother Connie is going to cheat you?  I think NOT.



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Food Stamps Cooking: Save Cash with Hash?

December 4th, 2009

Here’s what’s cooking in the Club house!  It’s a very cost effective way to use Turkey Day leftovers but it’s a really great Busy Day meal.  Quick, nourishing, tasty; it’s sure to be a crowd pleaser at your family’s dinner table!

Whether you use WIC or SNAP funds; no matter if you procure food from commodities or a food pantry it’s important to make meals that please your gang but don’t wear you down to a frazzle.

If you will be ordering your food supply from Angel Food Ministries this month, the deadline for getting those orders in is looming.  They’d like to have your information on December 8 to ensure getting your order delivered at your pick up site on December 19.

Thank you if you have sent us ideas and messages and comments.  These are our lifeblood and we are thrilled to hear from every Club member!  Our email is as follows: foodstampscookingclub@gmail.com

We received news yesterday that there will be some changes in the SENCA-SouthEast NE Community Action-Center.  We will keep you apprised of things as they progress.  One thing we are thrilled about is a series of upcoming Nutrition Classes!  I think the Fun Police should look the other way!

Please feel free to visit our sister sites: The Healthy and Wealthy You, the title of which pretty much says it all.  There is free advice on Mother Connie Sez with a touch of heart and humor.  The Rapid Cash Review is a business blog with ideas for increasing your household income online.

If you choose to visit our partners, please be advised that your humble blogger is an affiliate so any sales will result in commissions.  It’s all about selling other people’s stuff and if you make purchases offline or online you would be wise to do your due diligence and buy goods and services only if you trust the seller.

Connie Baum

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Cornstarch Pudding?

November 16th, 2009

Who doesn’t love dessert?

Desserts can eat up your food budget.   No doubt you’ve noticed.  When you are doing your best to feed your family with SNAP or WIC funds; if you have things from a food pantry or you are using food commodities this is a real issue.  Even those who avail themselves of Angel Food Ministries or people on fixed incomes have to pinch every single penny.

I found my mother’s recipe for a dessert she made often when I was a child.  A BOX of pudding mix, however handy, costs about twice as much as this does.  And this has that delicious and satisfying home made, made from scratch flavor. I hope you’ll try it.  It’s easy as anything and whips up quick as you can say ‘Jack Robinson!’

Harriet’s Butterscotch Pudding

3 tablespoons cornstarch

1/3 cup brown sugar

Dash of salt

1/2 cup COLD milk

1  1/2 cups scalded milk with 3 tablespoons butter added

1  teaspoon vanilla

Mix cornstarch, sugar and salt.  Combine with cold milk.  Gradually add hot milk.  Cook in double boiler. Stir until thick; cover and cook 15 minutes.  Add vanilla.

SIDEBAR: If you have no double boiler, use a saucepan with water and set an oven worthy bowl atop that.  Make sure it is secure!  END SIDEBAR

When the pudding is cooked, you can pour it into individual dishes and eat as is or you can spoon it over peaches, apricots, applesauce or berries.  You could even spread it over cake or use it as a filling between two layers of cake.

This makes enough to serve 4 people so you are free to double the recipe or use portion control!

For variation, you can leave the butter out, and use white sugar in place of brown sugar.

This is a wonderful recipe to use when showing children how to cook.  Just be sure your kitchen is a safe environment for learning and supervise children carefully.  Cooking together with family members is a wonderful way to make delicious memories that will serve the family for generations to come.

Things are popping in the Food Stamps Clubhouse!  The cook from SENCA-Southeast Nebraska Community Action Center-has graciously accepted our invitation to chat about her work in the SENCA kitchen so that will be coming your way SOON.

The word is out that help is available for those hoping to stretch their food to the end of the pay period so there will be a little impromptu cooking class happening this week!  DON’T TELL THE FUN POLICE, OK?

I see you have been visiting The Healthy and Wealthy You and Mother Connie Sez and I want to thank you for that, especially if you were moved to leave a comment behind.  We are always begging for comments; haven’t you noticed?  And emails.  We hope foodstampscookingclub@gmail.com  is in YOUR address book!  We think YOUR mothers have recipes you’d like to share.

If you think of it, you might like to check our Rapid Cash Marketing to see how you can boost your income in a hurry…

And while you’re at it, I hope you are not fretting over your Thanksgiving preparations but enjoying family and friends as the time approaches!

Connie Baum




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Eating Well?

November 12th, 2009

Sauteed celery could be the beginnings of a great soup...

Sauteed celery could be the beginning of a great soup...

Your bleary-eyed blogger came to the computer very early this morning to find that one of theworld’s best bloggers, again posting after a summer absence, has a terrific menu idea on her site.  DO visit On Food Stamps -she’s not selling a thing!-and leave Julie a token of your gratitude, won’t you please?  And do make the soup she suggests.  It’s amazing, just like Julie.

Julie probably appreciates comments on HER blog as much as we appreciate them here!  Pass the love around, boys and girls!

People who use an EBT card from SNAP or WIC, people who utilize Angel Food Ministries, food pantries, food commodities or people who watch their food budgets with care can benefit from one another and from blogs like On Food Stamps as well as Food Stamps Cooking Club!  At least, that’s the plan!

Something came across my desk I wanted to bring to your attention.  There is a lot of good information available about cooking a turkey.  It’s almost time to pop that bird into the oven and you don’t want to serve a dry bird.  Look around to see what you can find about cooking a turkey and get all your questions answered.

Here’s my “trick” if you can call it that.  I like to prepare the turkey-or chicken, for that matter-a day or two prior to the Big Show.  I debone it carefully and put the meat into the crock pot.  I add chicken stock to the pot and keep it in the fridge.  Early in the morning on The Big Day I plug in the crock pot and enjoy the savory aroma of dinner and the oven is free to bake pies, get the dressing going and there will be room for the incumbent green bean casserole and sweet potato dish.  Of course, I save the carcass for soup.

You surely have tips and tricks to share with our Club.  Won’t you send your ideas to foodstampscookingclub@gmail.com?  We will be so grateful.

It’s a busy time of year but we hope you have time to visit our sister sites:  Rapid Cash Review, where you can learn a little bit about internet marketing; Mother Connie Sez, where you can find out about alternative health; and The Healthy and Wealthy You, which pretty much deals with your health and your wealth.  Gee, you could never have guessed! grin

If you are concerned about your bottom line you might like to see how you can boost it by joining Rapid Cash Marketing. THAT could help you with your food costs!

We’re all in this together, making every effort to trim our food costs while focusing on our health.  Let’s support one another at every turn and do remember to play with your food!

Connie Baum

PS/I wanted to be sure you knew about the greeting cards for our troops so if you want the 411, please visit this site.  Renita is not selling anything, either! Make2Tell2.com

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