Need info and Books on Hyperactivity & Attention Deficit

Had a parent-teacher conference with my 3-year-old's teacher at the special needs preschool she attends for speech therapy. Can anyone recommend books on hyperactivity and attention deficit? :(
Lisa R.

REforCE

Hi Friends,



Our family has decided to participate in a new community project called REforCE.

The acronym means: “REcycling for Charity and Education”. Simply put, it is a clearinghouse

for “stuff” often thrown away that could be put to use for charitable and educational purposes.



Here’s how it works:

REforCE maintains a Collection List of “wanted” items. You simply collect any of these items and give them

to our family at your convenience. (You can drop off items on our porch @ 4153 Stargrass Ct. anytime.J)

We will sort the items and pass them on to organizations and individuals who can use them.



The current Collection List is copied below. If you would like to receive future updates or have an item you’d like to add

to the list simply send your name, contact info and purpose for the item to Ireforce@gmail. com.



Thanks for taking a little time to make a difference!



Mindy C.


REforCE

COLLECTION LIST

ITEMS:

Altoid tins

Aluminum cans

Books-children’s

Boxes-paper/ copy

Boxes-moving

Boxtops for Education

Campbell’s Soup Labels

Cell phones

Christmas Cards

Cookie tins-Christmas

Detergent bottles w/ lids

Egg cartons-cardboard

Egg cartons-styrofoam

Fabric-cotton/ poly 18”x24”<

Fleece-blankets/ (small)

Fleece-fabric

GFS Butter mint tubs/lids

Hangers-wire

Ink cartridges-

Juice lids

Magazines-

Mesh bags-fruit & veg

Metal cans (food grade- any size)

Newspaper/junk mail

Paper-high grade/copy

Plastic bags-bread/buns

Plastic bags-grocery

Plastic bags-newspaper

Plastic ware-white

Pop tabs

Pudding cups

Shoe laces –good condition

Spray Bottles-16oz or larger

Straws

Sweaters-wool

Utzy Pretzel Tubs -2gal.

Velo-bound plastic spirals

Wood- 2”x6”x12” or longer

Yarn

Yoplait Yogurt pink lids

HOUSE 4 SALE

Hello Everyone,



Our neighbors, Terry and Claudette Mullins, are selling their house (2 doors down from our home). They are moving to a new house near West Jefferson. If you are interested in looking at their “for sale” home (not listed), please contact me at your earliest convenience, and I’ll put you in touch with them. We live in a great neighborhood with lots of good neighbors and kids, and the street has little or no traffic most of the time. Houses in the Cross Creek subdivision sell well because children go to Hilliard schools and house owners pay Columbus taxes. If you are LDS and you buy the house, you are within the Hilliard Ward boundary and will attend church at the Columbus OH Stake Center, 1001 Doherty. The Mullins are great people and they have a well-kept home!



Call us soon!



Dave Williamson

Crockpot Recipe-Yogurt by Penny M.

Okay, sounds crazy, but I made yogurt this weekend... IN MY CROCK POT!!! It
is over the top delicious. I know some of you will really get excited over
this great tasting, uber-healthy money saving recipe! So here goes----

CROCK POT YOGURT

Ingredients;

-8 cups (half-gallon) of whole milk--pasteurized and homogenized is fine,
but do NOT use ultra-pasteurized.

-1/2 cup store-bought natural, live/active culture plain yogurt (I just use
a whole container (about a cup) of organic store brand yogurt. You need to
have a starter. Once you have made your own, you can use that as a starter,
but it weakens with each use. You can also find a frozen active culture at
the health food store.)

-for flavor, if you choose to flavor it; frozen/fresh fruit, jam/jelly,
honey, vanilla or flavoring syrups

-thick bath towel (I just turned on the oven light and set the crock pot in
the oven at the incubation stage)

Directions;

Plug in your crock pot and turn to low. Add an entire half gallon of milk.
Cover and cook on low for 2 1/2 hours.

Unplug your crock pot. Leave the cover on, and let it sit for 3 hours.

When 3 hours have passed, scoop out 2 cups of the milk and put it in a
bowl. Whisk in 1/2 cup of store-bought live/active culture yogurt. Then dump
back into the crock pot. Stir to combine.

Put the lid back on your crock pot. (I rinse off the condensation from the
lid and wipe it dry) Keep it unplugged, and wrap a heavy bath towel all the
way around the crock for insulation. (At this stage, I pull the crock pot
from the heating unit and set it in the oven with the light on for warmth,
don't turn on the oven... just the oven light.

Let it sit for 8 hours. Time it right and you can go to bed while the yogurt
incubates!

In the morning, (or eight hours later, the yogurt will have thickened--- it's
not as thick as store-bought yogurt, but has the consistency of low-fat
plain yogurt. You can do several things to control the thickness to your
desired taste. Personally, I'm fine with the thinner consistency, so I've
not messed with it and this is all hear-say... 1. Add non-fat powered milk
at the stage where you whisk in the live culture, I've read varying amounts
from 2 TBSPS to 1/2 cup. 2. Add a packet of non-flavored gelatin at the
whisk in live culture stage. 3. Lengthen the incubation (8 hour) stage. 4.
Pour your finished product into a sieve lined with cheesecloth or a coffee
filter until you get the thickness you like.

Chill in a plastic container(s) in the refrigerator. Your fresh yogurt will
last 7-10 days.

You can flavor it all at once, or as you go.

Supposedly, you can make your yogurt with lower fat milks and even non-fat
an lactose free milk. It will make a thinner yogurt. I also read the
following, but can't back it up... "For the lactose intolerant, lactose is
broken down through the fermenting period. So, you can use regular milk
while making yogurt but be sure to ferment for 24 hours minimum... result,
lactose free yogurt!" Also read that many lactose intolerant people can
handle yogurt, and this seems to be the case in our home.

Enjoy... and let me know of your successes.

Penny Midgley

Websites on Foodstorage

foodstoragemadeeasy .net is a great site to get you started with almost any question you might have addressed--regardin g a three month supply of food. They have spreadsheets and recipes, and even video clips you can watch to get you excited and informed. Check it out! ~Lori

Building Three Month Supply

With all the economic discussions that now seem to be a part of everyone's life...my mind turns to the counsel of our inspired leaders to PREPARE in case of an emergency or economic downturn in our lives. The words "food storage" can be overwhelming to many. The church has a fantastic way to make this so much less intimidating; they tell us to begin by storing extra of what we already eat little by little until we have a three month supply.

Here are some ideas to get you started:

1. Make a list of regular meals you enjoy eating. Include everything, like your vegetable side, or canned fruit, etc.

2. Decide on 5-7 different meals if you can. Then, the next time you go to buy those items or if they are on sale, buy an extra meals worth and put it in your new food storage area.

3. If you even begin with adding one meal a week to your three month supply, in a month and a half you will have a whole weeks' worth of food in your storage,AND a growing sense of peace that you can sustain yourself and your family "come what may"!


For Example:

When spaghetti sauce goes on sale for 1.00, you could buy that, and pasta for 1.29, and pick up some corn or green beans at Aldi for .49 cents, and add a dry bread mix to the meal and for less than a Wendy's Combo meal you can feed a family of five!

God bless you in your efforts to be self-reliant! ! Jenny and I are more than eager to help you if you would like ideas or encouragement in this very important area of our lives. Have a great day. ~Lori

The Three Bear's Porrage Recipe

Here is a recipe you may enjoy for breakfast (or dinner) straight from long term food storage that should give you a big dose of fiber, flavor and nutrition!

THREE BEARS PORRIDGE
(With Extra Special Options)

1/2 C. cracked wheat
1/2 C. rolled oats
1/4 C. dry milk powder
1/2 tsp. ground cinnamon
1/4 C. raisins
3 C. boiling water or scalded milk
honey to taste

Add dry ingredients to boiling water (or milk) in saucepan. Stir until thoroughly mixed. Bring back to a boil. Reduce heat and simmer, covered, for 10 to 15 minutes, or until desired consistency. Add honey to taste.

Optional:
1/4 C. dried fruit (such as dates, raisins, etc.)
1/4 C. chopped apple
1/4 C. bran
1/4 to 1/2 C. wheat germ or flax seeds
2 T. nutritional yeast
1/2 C. sunflower seeds
2 eggs

Any of these may be added to the above porridge, if desired. Combine and cook as you would with the three bears porridge. Then stir in eggs, if desired, cover and let stand 1-2 minutes.

Variation: Any combination of grains may be substituted for oats and cracked wheat. You may also make a large batch ahead of time for convenience. Adjust cooking time for the grains used, cooking for the amount of time required by the longest cooking grain you used.

*This is a great way to reduce expenses and cholesterol! :) Enjoy!!
__._,_.___