Well I am glad to be back and writing a new post.
I was away bathing my eyes and trying to find out why there is a shortage of Polysporin eye drops since 2011!
I never have had an eye infection before and hope to never have another.
I woke up one morning with right eye all infected, I wasn't sure that I didn't get a bite in the night by a spider but the following morning I realized that my other eye was also infected so it wasn't a spider bite after all.
My sweetie went everywhere looking for polysporin eye drops and found none, the only answer he could get from the drugstores was that it has been on back order for 3 years!
What the heck?
Why is there a shortage?
Does anyone know as I have yet to receive an answer to that question.
So with no eye drops and no chance of getting a doctor appointment within the next few weeks I took it upon myself to try something else.
I soaked my eyes then ensured the cloth went directly into the laundry so not to spread this eye infection.
After soaking my eyes I took some pure virgin coconut oil and put it in my eyes (only one at a time as it blurs your vision, unless you are going to bed then do both eyes at the same time).
The coconut oil is solid but once you touch it the heat from your hands melts it.
*ENSURE YOUR HANDS ARE CLEAN AND DO NOT CONTAMINATE YOUR JAR OF COCONUT OIL BY PUTTING YOUR FINGERS INTO IT.
I USE A Q-TIP TO SCOOP OUT SOME THEN PUT IT IN MY EYE THEN THE OTHER END TO PUT IN THE JAR TO SCOOP OUT ENOUGH FOR THE OTHER EYE.
The coconut oil is very soothing and I did this for 2 days straight and on the third day my eyes were totally clear.
I love coconut oil it is a wonderful item to have in your household.
I keep one can for cooking/baking and one can for firstaid and my skin and hair.
I must say since I have been using coconut oil my eczema has done a disappearing act!
Anyone else use coconut oil for anything other than cooking?
About Me
- Laurie
- I live and love in the small town of Marmo, Ontario, Canada. I am a mother of two wonderful young men and grandmother to a little beauty that owns a big piece of my heart. I have great love for my family and they come first in my life. Mollydooker is slang for a left handed person and lord knows I am as left-handed as they come. Waltz, by definition is informal, leading purposefully( my life). I will be sharing with you my ... Mollydooker's Waltz.
Friday, May 23, 2014
Thursday, May 8, 2014
Happy Mother's Day!
Mother's Day
Being that it is Mother's Day this Sunday I would like everyone to leave a comment on something your Mother did for you that you appreciated more than she knows/knew.
Thank-you to my Mother for all the wonderful things she did for our family. The one thing she did that I appreciated more than she could ever know was starting a Brownies group in the area we lived in so that my friends and I could join and learn many skills and make new friends and earn our badges. My Mother worked full time and also had a part time job as well as raising us ....Thank-you for taking the time to do this for my friends and I ,Mom.
I will be spending the day tomorrow with my Mom as she is heading to the city to spend Mother's Day weekend with her Mother<3 nbsp="" span="">
How lucky am I to have my Nanny at my age?
My Nanny will be 93 years old on the 24th of May.
Nanny is more active than alot of 30 and 40 year olds that I know, probably why she is still with us today.
The picture below is of my Mother hugging her Mother, one of her favourite photos of them together, mine too.
I love you Nanny and Mom, may you both be in my life for many more years to come.
HAPPY MOTHER'S DAY!
Know that you are appreciated and loved
Being that it is Mother's Day this Sunday I would like everyone to leave a comment on something your Mother did for you that you appreciated more than she knows/knew.
Thank-you to my Mother for all the wonderful things she did for our family. The one thing she did that I appreciated more than she could ever know was starting a Brownies group in the area we lived in so that my friends and I could join and learn many skills and make new friends and earn our badges. My Mother worked full time and also had a part time job as well as raising us ....Thank-you for taking the time to do this for my friends and I ,Mom.
I will be spending the day tomorrow with my Mom as she is heading to the city to spend Mother's Day weekend with her Mother<3 nbsp="" span="">
How lucky am I to have my Nanny at my age?
My Nanny will be 93 years old on the 24th of May.
Nanny is more active than alot of 30 and 40 year olds that I know, probably why she is still with us today.
The picture below is of my Mother hugging her Mother, one of her favourite photos of them together, mine too.
I love you Nanny and Mom, may you both be in my life for many more years to come.
HAPPY MOTHER'S DAY!
Monday, May 5, 2014
Empanadas
Well I have to say I love trying dishes made in different cultures.
This week I tried making beef empanadas and let me tell you the results were fantastic.
They were so good in fact that I plan on spending one day making empanadas to freeze and eat at a later date.
I wasn't sure other than myself that anyone would like them and to everyone's surprise it was a hit and will be a supply in the freezer for anyone that is hungry and not wanting to make a huge meal they can thaw one and either bake or fry it, I prefer frying mine.
Here is the recipe I got off line and if you decide to make this the only thing you will regret is not making more of these tasty morsels.
This recipe and photo were from The Food Network
Empanadas
Total Time:
1 hr 25 min
Prep:
20 min
Inactive:
30 min
Cook:
35 min
Yield:6 to 8 servings
Level:Intermediate
Ingredients
Empanada Dough (see Cook's Note, below):
3 cups all-purpose flour, plus more for the work surface
1 tablespoon baking powder
2 teaspoons sugar
Pinch salt
1/2 cup lard or shortening
1 egg
3/4 cup chicken stock
Empanada Filling:
2 tablespoons olive oil
1 pound ground beef
1 tablespoon garlic salt
2 tablespoons tomato paste
2 tablespoons vinegar
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon seasoned salt
5 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium onion, chopped
Oil or shortening, for frying
Aioli Dip:
1 cup real mayonnaise, such as Kraft
1 tablespoon adobo sauce
Juice of 1/2 lime
Directions
Empanada dough :
For the empanada dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the lard with a pastry blender or 2 knives until the mixture resembles coarse cornmeal.
In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.
Empanada filling:
Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef and garlic salt and cook until the beef is cooked completely. Drain the grease and set the beef aside.
In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and let them love each other with fire over low heat for about 5 more minutes. The mixture should be moist but not dripping wet. Now you are ready to fill the empanadas.
Lightly flour a work surface and roll out the dough to 1/4 inch thick. Cut out 4-, 5- or 6-inch rounds, depending on how large you prefer. Add some meat filling to each empanada and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed. You can refrigerate the uncooked empanadas for up to 3 hours.
Heat the oil in a deep fryer to 350 degrees F. Fry the empanadas until golden brown, 6 to 7 minutes.( Mine took 2 mins. per side.)
For the aioli dip: Mix together the mayonnaise, adobo sauce and lime juice. (The flavour will enhance if it sits in the refrigerator.)
This week I tried making beef empanadas and let me tell you the results were fantastic.
They were so good in fact that I plan on spending one day making empanadas to freeze and eat at a later date.
I wasn't sure other than myself that anyone would like them and to everyone's surprise it was a hit and will be a supply in the freezer for anyone that is hungry and not wanting to make a huge meal they can thaw one and either bake or fry it, I prefer frying mine.
Here is the recipe I got off line and if you decide to make this the only thing you will regret is not making more of these tasty morsels.
This recipe and photo were from The Food Network
Empanadas
Total Time:
1 hr 25 min
Prep:
20 min
Inactive:
30 min
Cook:
35 min
Yield:6 to 8 servings
Level:Intermediate
Ingredients
Empanada Dough (see Cook's Note, below):
3 cups all-purpose flour, plus more for the work surface
1 tablespoon baking powder
2 teaspoons sugar
Pinch salt
1/2 cup lard or shortening
1 egg
3/4 cup chicken stock
Empanada Filling:
2 tablespoons olive oil
1 pound ground beef
1 tablespoon garlic salt
2 tablespoons tomato paste
2 tablespoons vinegar
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon seasoned salt
5 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium onion, chopped
Oil or shortening, for frying
Aioli Dip:
1 cup real mayonnaise, such as Kraft
1 tablespoon adobo sauce
Juice of 1/2 lime
Directions
Empanada dough :
For the empanada dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the lard with a pastry blender or 2 knives until the mixture resembles coarse cornmeal.
In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.
Empanada filling:
Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef and garlic salt and cook until the beef is cooked completely. Drain the grease and set the beef aside.
In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and let them love each other with fire over low heat for about 5 more minutes. The mixture should be moist but not dripping wet. Now you are ready to fill the empanadas.
Lightly flour a work surface and roll out the dough to 1/4 inch thick. Cut out 4-, 5- or 6-inch rounds, depending on how large you prefer. Add some meat filling to each empanada and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed. You can refrigerate the uncooked empanadas for up to 3 hours.
Heat the oil in a deep fryer to 350 degrees F. Fry the empanadas until golden brown, 6 to 7 minutes.( Mine took 2 mins. per side.)
For the aioli dip: Mix together the mayonnaise, adobo sauce and lime juice. (The flavour will enhance if it sits in the refrigerator.)
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