Thursday, May 20, 2010

ORGANIZE YOUR LIFE

To start, let’s talk about the Lord and organization. I am going the Creation for my information because first that is where it all started and second that is what the temple uses so I feel it is a safe place to gain doctrine.
1. He planned His organization first
2. He was OK with only part done at a time
3. His organized took time; ie He did not do it all once
How do we know this?
1. He planned His organization first ( spiritually prep 1s) D&C 29:34, Moses 3:5
2. He was OK with only part done at a time (good) Moses: 10, 12, 18, 21, 25
3. His organized took time; ie He did not do it all once (7 days) Moses 3:3
And what was His goal with His organization? US
So how does this relate to organizing my life?
1. Plan what you are going to organization first
2. Be OK if only a part of it gets done at a time
3. It will take time
And what was is your final goal with your organization? You and your family
If you are organize your food storage; do it while your kids are playing in your basement; don’t get frustrated—they are the real goal—it is food for them 
So how do I know which part of my life to organize?
--so if sewing is not your talent don’t worry about organizing it into your life; but if want to learn that is OK….I will never put sewing in my life but I do want to make homemade bread but I just have to wait for a different season
Sister Beck says it this way—
“A good woman knows that she does not have enough time, energy, or opportunity to take care of all of the people or do all of the worthy things her heart yearns to do. Life is not calm for most women, and each day seems to require the accomplishment of a million things, most of which are important…But with personal revelation, she can prioritize correctly and navigate this life confidently.”
Rely on personal revelation.
To close, I want everyone to remember Mosiah 4:27—while all things are done in order, do not run faster than you have strength

REFINISH OLD FURNITURE

Wood Furniture Stripping In Six Easy Steps
Your old wood furniture can easily be restored and renewed by removing, or stripping, its finish. This way, you can give your furniture a whole new look and save a good deal of money at the same time. In order to properly strip your furniture, be sure to collect the below suggested materials and follow the easy steps thereafter.
Tool and Materials Needed

• Protective eye wear;
• Chemical resistant gloves;
• Stripping liquid;
• Lacquer thinner;
• Paint brushes, natural 2” and 1/2” brush sizes;
• Scotchbrite;
• Empty 1-gallon paint can;
• Metal or plastic scrapers, and;
• Plastic bristled brush.

Step 1 – Protect Yourself
Before starting with the stripping process, make sure that you are properly protected by wearing a protective eye wear and the appropriate working gloves. You will be working with harsh chemicals and if some of the liquid comes in contact with your skin or eyes, it could cause severe irritation.

Step 2 – Pour Stripping Liquid into an Open Container
Once you have your protective gear on, pour the stripping liquid into your paint can. Be sure that your paint can has a large opening so that you will not have trouble using it and avoid spillage. Then, apply a thick coat of the stripping liquid on the wood surface using the 2" natural bristled brush. When working on larger areas, you can pour the liquid directly on the wood surface and use the smaller brush to help it absorb into the wood.

Step 3 – Allow the Stripper to Sit for 10 Minutes
Next, allow the stripping liquid to sit on the wood surface for about 10 minutes. The surface of the wood furniture may wrinkle, dissolve, or soften depending on the type of finish on the furniture.

Step 4 – Test the Wood Surface
After 10 minutes, try to scrape the surface of the furniture using your metal scraper. If the finish doesn’t come off easily, you can either wait for another few minutes and try to scrape it once more or you can apply an additional coat of the stripping liquid and test it after 10 minutes.

Step 5 – Remove the Finish
Once you are sure that the wood finish is ready for the stripping job, use your metal scraper, plastic scraper, scotchbrite, or bristled brush to scrape off the finish off the wood surface. Make sure that you don’t scratch or damage the wood while scraping the finish off the wood surface. You can do this by tilting your wrist downward which helps to alleviate some of the pressure on the wood. Although scraping uses some forceful motion, you should only employ enough force to remove the finish. Once you are finished working on the flat surfaces, work on the corners, curves, recessed and raised surfaces using the scotchbrite or bristled brush.

Step 6 – Use Lacquer Thinner to Remove Residue
While you may get a majority of the finish off, you may need to use a lacquer thinner to remove the remaining residue. Apply a liberal amount of the thinner onto the wood and use the scotchbrite to remove the residue from the wood surface. Repeat the procedure using a fresh layer of the thinner and apply it on the surface using a cotton cloth. Allow the furniture to dry out for at least a day before applying a new finish.

How To Paint Laminate Wood Furniture

Laminate wood furniture is popular because of its affordability and sturdiness. At times, it can be difficult to get paint to stick to the surface because of the way laminate is made. Here are a few tips to help you paint your laminate furniture.

Remove Debris
The first step is to clean the furniture with a sponge and warm soapy mixture. This will remove any residue that has been left behind from dust or other cleaning products.

Sand
Using a fine grain sand paper, start sanding down the furniture. It will be much easier to get the paint to stick if the surface is rough. You don’t have to sand until the laminate is removed, just enough to create a rougher texture.

Prime
After you’ve sanded, brush away any dust left behind. Apply a basic primer. This will also help the paint to adhere to the surface, and will allow you to paint with fewer coats.

Paint
Once the primer has dried, you can start painting. Oil based paints are best for pieces of furniture that get a lot of use. They tend to stick better and won’t peel or flake as much and are the easiest to apply. If the furniture is mainly used for decorative purposes a latex based paint will be fine.
Let the paint dry completely before moving the furniture to the desired location.
A Word On Finishes
Finishes range from lacquers, varnishes, and polyurethane to penetrating resins, catalytic sealers, and natural waxes. These come in various degrees of sheen from high gloss and semi-gloss or satin to a matte or dull finish. All have different manufacturer's application and drying instructions to follow.
Your chosen finish should be durable, waterproof, and good looking. One with a slow drying time will give you more control over any buildup or lap marks that could cause problems. These can occur with a quick-drying finish.

A sanding sealer should be applied after a stain. This is a transparent sanding sealer put on the wood to firm up the fuzz of wood fibers which stick up after stripping and sanding. Sanding sealer was invented to solve the problem with shellac and varnish. Because it is relatively quick drying it is also a solution to the long drying times between varnish layers. (Apply a base of one coat of sanding sealer and one coat of varnish instead of two coats of varnish as the base.) Let the sealer dry overnight.

This sanding sealer will make it easier to sand the wood smooth the next day, prior to applying the final finishing coat. Use an orbital sander and the various sanding shapes with a 220-grit sandpaper. The smoother the finish the longer it will last, because of less friction in cleaning and less places where dirt can lodge.

General Tips:

If you are using gel-stain, it is much harder to control the evenness because it dries too fast. Use gel on small projects that are easy to control.

You can also remove a lot of the stain with the thinner that is recommended on the can. Try this in an inconspicuous spot or sample before trying the whole cabinet. You have to let this dry completely before reapplying another coat of stain.

Make sure you stir the can of stain good with the stuff that is on the bottom of the can, and when you leave the stain on too long, it will soak up more in softer spots of the wood

Each coat of stain must be allowed to dry before proceeding. Ordinarily, each coat will dry in eight hours. Refer to the directions on the container for more information. When dry, the stain will not rub off liberally onto a clean soft cloth. For the application of water-based finishes, the oil-based stain must be completely dry. Actually, oil-based products don't dry, they oxidize. Although high humidity will retard drying, it should not take days to dry. Stain is applied; the excess wiped off, and allowed to dry. Puddle stain on the wood will prevent its drying. Stain is intended to be a colorant for the wood, not coating. My guess is that the stain is too thickly applied and has skinned over. The application of the water-based finish over the stain has created a mess that prevents the finish from bonding to the wood and stain.

Try to know what kind of wood you're working with. Different woods take stain differently.
Do not use sanding sealer before using a polyurethane finish. The polyurethane will not adhere to the sealer and will peel off.

SUSHI

From http://www.nytimes.com/2010/05/05/dining/05mini.html
“Like rice dishes everywhere — risotto, paella, arroz con pollo, biryani — sushi is a way of taking a common, relatively inexpensive product and giving it more character by adding a bit of something interesting to it.” Fillings do not have to be fish and it doesn’t even have to wrapped in seaweed (nori)

Basics of sushi rice:
Use only short-grain white rice (also called sticky rice). This can be cooked in a pot on the stove (1 cup rice to 1 ½ cups water) or in a rice cooker (Rice to water ratio is a bit less. Just follow the directions on the cooker).
Rice vinegar is the ideal, but even regular white vinegar can be used in a pinch.
Use about ½ cup of awasezu (vinegar and sugar mixture) for 2 cups of cooked rice. Mix only in wooden, plastic, or glass container. Never in metal.
Wet your hands when touching the rice. This will prevent it from sticking to you.
Wet the knife when cutting sushi rolls, for the same reason.
When buying nori (seaweed) look for darker color with few holes.
Ideas for toppings
If you like sashimi (raw fish) on your sushi make sure you buy only fish marked as “sushi grade.” The only place in Denver I’ve found this is H-Mart in Aurora (just off of Parker road near I-225).

Avocado
Cooked chopped spinach, with sesame oil
Cucumber, raw or lightly pickled
Daikon and other radishes
Escabeche of eggplant or other vegetables
Fried tofu (sold in Japanese stores)
Olives
Pickled eggplant
Pickled mustard greens
Pickled winter squash
Poached asparagus or other vegetables
Radish sprouts or other sprouts
Raw or seared tofu, cubed
Roasted eggplant
Roasted pepper, with or without anchovy
Sautéed mushrooms
Scallions
Scrambled eggs
Speck or prosciutto
Thinly sliced cooked meat
Umeboshi (pickled Japanese plum), pitted and halved
Watercress or arugula.


Sushi Rice
Time: 30 to 40 minutes, plus at least 2 hours’ resting for awasezu.
1 cup rice vinegar
3/8 cup white sugar
2 tablespoons salt
2 cups short-grain white rice
1. Combine vinegar, sugar and 2 tablespoons salt in a container and shake or stir until dissolved. Cover container and let sit for at least 2 hours and up to several days. (Room temperature is fine.) This solution is called ‘awasezu’
2. Wash rice in several changes of water until water runs clear. Add 2 1/2 cups water (if you’re using a rice cooker) or 3 cups water (if you’re cooking it on stovetop). Cook until water is absorbed, about 30 minutes in a rice cooker, about 25 minutes in a covered pot over medium-low heat.
3. Turn rice into a large non-metal bowl and let cool for 15 minutes.
4. Using a rubber spatula, a wooden paddle or spoon, gently fold sweetened vinegar into rice, a little at a time. You will probably need about 1/2 cup for this amount of rice, but a little bit less or more is fine. Rice should be glistening and moist but not wet, and sweet but not overly so. Use immediately with sushi toppings of your choice.
Yield: Approx 4 cups sushi rice

Vegetable Sushi
4 sheets nori (roasted seaweed)
2 cups prepared sushi rice
1 cup cucumber strips
1 cup cooked sweet potatoes
½ cup rice vinegar
2 tablespoons sesame oil
2 tablespoons toasted sesame seeds
Combine the rice vinegar with the sesame oil. Add the cucumber strips, stirring gently, and allow to marinate for about 4 hours. Remove from the marinade and drain. With a blender, whip the sweet potatoes until they are smooth and creamy.
Lay a piece of plastic wrap on a flat surface. Place half a cup of rice on the plastic wrap and press to the size of a sheet of nori. Place a sheet of nori on top of rice, and then spread ¼ cup of blended sweet potatoes on nori and sprinkle with sesame seeds. Place ¼ cup cucumber strips in the middle. Roll up from the outside and dampen the edge to seal (the rice will be on the outside of the roll). Slice with a damp knife into half-inch thick slices. Repeat for remaining ingredients.

Inarizushi
Inarizushi is a deep-fried tofu pouch stuffed with seasoned sushi rice. The pouches are available at Asian food markets. Depending on the type of tofu pouch you have, you may need to pre-soak/cook the pouches in a sauce and cut them in half so they open (like a pita). If you have the pre-seasoned/pre-cut kind, just follow the directions on the package for heating them (usually boil the plastic pouch in water for 3-5 minutes).
4 cups of cooked sushi rice
10 whole (20 halves) inarizushi tofu pouches
Japanese or English cucumber (regular cucumber with the seeds removed works, as well)
Dried shittaki mushrooms
Small carrot
1/3 cup Dashi stock (or dashi powder mixed in equivalent amount water)
2 Tbsp soy sauce
Peel and finely slice half of cucumber and soak in salted water for a couple of hours. Drain and squeeze using a sushi mat or your hands.
Soak 3 or 4 dried shiitake mushrooms in warm water until they are soft. This may take 10-15 minutes. Keep the water! Remove stems and any other hard pieces and chop into very small pieces. Peel and finely chop a small carrot. Cook the shiitake mushrooms and carrot in dashi stock, soy sauce, and 1/3 cup of the shiitake liquid for about 5 minutes.
Mix the cucumber with the vegetables and seasoned sushi rice. Fill each of the tofu pockets with this mixture.

California Roll
1 cup sushi rice
2 sheets nori (roasted seaweed)
Small avocado
English cucumber (regular cucumber with seeds removed works, as well)
½ cup crab (or Krab)
Place 1 sheet of nori on sushi mat or plastic wrap. Spread ½ cup sushi rice over nori, leaving top inch bare. In horizontal line, arrange avocado, cucumber and crab across the middle of the rice. Use sushi mat to roll from bottom to top, folding the top inch over the bottom and pressing to form a seal. Using sharp, damp knife, cut roll in 6-8 pieces. Repeat for remaining ingredients.
Optional: For a Philadelphia roll, omit avocado, cucumber, and crab. Use thinly sliced green onions, 4oz smoked salmon, and cream cheese as filling.

FEIJOADA

BEANS
2 (16OZ) Bags of Black Beans
2 Packages of precooked smoked sausage (the U shaped ones)
1 Package of pork baby back ribs (no more than 2 inches in length, have butcher cut them)
1 Package of bacon
1 Garlic clove minced
1 Small onion, chopped into small pieces
¼ Cup of Olive oil
Salt, Garlic Powder
In a large bowl, pour warm water over the beans. Make sure the amount of water is double that of the beans. Do this the night before you wish to make Feijoada. Leave it over night.
In the morning, drain water from beans and cook beans by placing them in a crock pot with double the water again. Cook for at least 5-6 hours on high. When done, beans should be soft. If you have a pressure cooker, cook beans with the water in it for about 45 to 60 minutes on medium heat. (Or you could cook beans in regular pan for 2 ½ to 3 hours, but make sure you watch and check water level, because this method makes the water evaporate quickly).
Towards the end of cooking the beans, rub the garlic powder and salt onto the pork ribs. Cut them between every bone, and put them onto shallow pan and broil until ribs are nicely browned. (About 15 minutes or so and be generous with the garlic powder).
While beans and ribs are cooking, chop all of the bacon and brown/cook bacon on skillet with about half of the chopped onion. While all of this is cooking, slice sausages to a fairly thin ring size or into cubes, your choice. (It is better to have everything chopped and ready to go before you start cooking. Most of the items can be cut the day before if you wish and stored in the fridge).
After beans are cooked, do not drain water. Mix in ¾ of bacon mixture, sausages, ribs, garlic, the rest of the onion, some salt and olive oil with the beans. You will have to split it into 2 large pans. Let it all cook for about an hour, or until sauce is thicker.

RICE
Make as much white rice as you think your family will eat. For a family of four, I usually do either 2 or 3 cups. Regular white rice tastes better than minute rice, but you do which ever you like best.

MOLINHO (Salsa-like mixture)
2-3 Roma tomatoes
½ Small onion, chopped
2 Stalks of green onions, finely chopped
¼ Cup of parsley, finely chopped
½ Cup of water
¼ Cup of red wine vinegar
Salt
After everything is chopped, mix all together in small bowl. Add 1 tsp of salt. You will want to have enough liquid in mixture so it’s more of a loose mixture. So adjust water/vinegar to accomplish this, but make sure the taste is not overwhelmed by the vinegar.

COLLARD GREENS
Slice entire head of collard greens so pieces are about 2-3 inches long. (Remove thicker stem parts). Slice ¼ of a package of bacon and a bit of onion, then brown bacon with onion. (Bacon is optional, but tastes really good with it). Once that is done, mix in collard green slices. Stir often and they are done once they are soft and look wilted.

FAROFA (Bread crumb mixture)
Mix the last ¼ of bacon in with 2 cups of seasoned bread crumbs.

PUTTING EVERYTHING TOGETHER
Assemble all on top of each other on your plate. You don’t have to go in order, but it makes it easier if you stack it all like this: Rice, Beans, Collard Greens, Molinho and lastly, top it off with Farofa. If there is something your family doesn’t eat, you can leave it out. (Especially the collard greens, since most people don’t eat that all the time). All the different tastes are what make the Feijoada have a unique flavoring.
Freeze whatever beans your family doesn’t eat. Make sure you remove the bones from the meat before freezing or bone will give it a weird flavor after it’s defrosted. This way, next time you want to eat feijoada, all you have to do is make the rice, molinho, collard greens and farofa. (Which are all easy