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By Diana Yakeley AHL Indoor Garden Guide AHL’S Indoor Garden Guide WHAT’S INSIDE–– INDOOR LIGHTING Fluorescent Lights High Intensity DIscharge (HID) Lights Metal Halide High Pressure Sodium www.ahlgrows.com/documents/AHL_Indoor_Garden_Guide.pdf Me and My Job - ID Me and My Job Ian Drummond, creative director, Indoor Garden Design, London What is your typical day? I have no set working hours but generally start in the office at around 8.30am to www.indoorgardendesign.com/companyinfo/Me_and_My_Job.pdf Indoor Plants or Houseplants - Missouri Botanical Garden Visit us on the Web: www.gardeninghelp.org Indoor Plants or Houseplants Over the past twenty years houseplants have grown in popularity. Offered in a wide variety of sizes, shapes, www.missouribotanicalgarden.org/.../Indoor%20Plants21.pdf Specifications - Indoor Gardening Supplies Hydrofarm T-5 Designer Fixture Instructions Parts: • T-5 Fluorescent fixture…………………………..x 1ea. • T-5 Bulbs (depending on model)………………...x 2, 4, 6, or 8ea. indoorgardensupplies.com/pdf/T5-hydrofarm-fixture.pdf Healing Nature of Gardening - Part 2 The Indoor Healing Garden Healing Nature of Gardening - Part 2 The Indoor Healing Garden By Molly Griner Polk County Master Gardener Did you know that all of the benefits of an outdoor polkmastergardener.ifas.ufl.edu/Articles/Part%202%20... Indoor Gardening Secrets Indoor Gardening Secrets Maxx Publishing ***** Visit Our Websites Listed Below! ***** Maxx Family Life Lawn and Garden Magic www.survivalandbeyond.net/.../Indoor-Gardening-Secrets.pdf INDOOR GARDENS - The Classroom Victory Garden Project The Classroom Victory Garden Project Classroom Gardening Instructions Easy-Cheesy Pesto Recipe 2 cups fresh basil leaves, washed and dried www.classroomvictorygarden.org/pdfs/classroom-gardening/...
By Indoor Gardening Secrets Indoor Gardening Secrets Maxx Publishing ***** Visit Our Websites Listed Below! ***** Maxx Family Life Lawn and Garden Magic www.survivalandbeyond.net/.../Indoor-Gardening-Secrets.pdf HGIC User's Guide - LANDSCAPE, GARDEN & INDOOR PLANTS Home & Garden . Information Center . User’s Guide . Call toll-free in South Carolina . 1-888-656-9988 . http://www.clemson.edu/hgic HGIC 1006 Bradford Pear www.clemson.edu/extension/hgic/usersguide.pdf Healing Nature of Gardening - Part 2 The Indoor Healing Garden Healing Nature of Gardening - Part 2 The Indoor Healing Garden By Molly Griner Polk County Master Gardener Did you know that all of the benefits of an outdoor polkmastergardener.ifas.ufl.edu/Articles/Part%202%20... INDOOR GARDENS - The Classroom Victory Garden Project The Classroom Victory Garden Project Classroom Gardening Instructions Easy-Cheesy Pesto Recipe 2 cups fresh basil leaves, washed and dried www.classroomvictorygarden.org/pdfs/classroom-gardening/... An indoor garden … of quilts - Retirement Community ... and Karen Valandra for their dedication to the project to help promote the Foundation’s mission to enhance the well-being of seniors across the United States and touchmarkspokane.com/enewsletters/094130april-may09.pdf 4h/n Indoor Gardening and Plant Selection Indoor Gardening 4h/n Artificial Lighting, Terrariums, Hanging Baskets, and Plant Selection UNITED HOMESTATES DEPARTMENT OF AGRICULTURE AND GARDEN BULLETIN naldc.nal.usda.gov/download/CAT87213641/PDF Me and My Job - ID Me and My Job Ian Drummond, creative director, Indoor Garden Design, London What is your typical day? I have no set working hours but generally start in the office at around 8.30am to www.indoorgardendesign.com/companyinfo/Me_and_My_Job.pdf Indoor Gardening Indoor Gardening /- BY E. F. SCHAUFLER Corsages from Garden Flowers ... 1. I:rcsh flowers from your garden. Sornc 4cond cor- sdgc materi,~ls ,Ire. Croc~rr Sl~asta Daisies Narcissi Squills Lemon Lilics Anemones Snorvd rops German Ir~s Tulip5 dspace.library.cornell.edu/bitstream/1813/17531/2/IG... INDOOR GARDEN DESIGN PREFERRED METHODS OF PEST AND DISEASE ... INDOOR GARDEN DESIGN INDOOR GARDEN DESIGN PREFERRED METHODS OF PEST AND DISEASE CONTROL PREFERRED METHODS OF PEST AND DISEASE CONTROL The aim is to use biological control, using predatory mites or www.indoorgardendesign.com/environment/Environmental...
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Pumpkin Pie in a Bag! Recipe makes 25 servings 1 gallon Ziploc freezer bag 2 2/3 cups cold milk 2 packages (4 serving size) instant vanilla pudding mix 1 can (15 ounces) solid- pack pumpkin 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger Graham cracker crumbs 25 small cups 1 can whipped topping 25 spoons 1. Combine milk and instant pudding in the Ziploc bag. 2. Remove the air and seal shut. 3. Squeeze and kneed with hands until blended for 1 minute. 4. Add the pumpkin, cinnamon, and ginger. 5. Remove the air and seal shut. 6. Squeeze and kneed with hands until blended for 2 minutes. 7. Place 1/2 tablespoon of graham cracker crumbs in the bottom of small cups. 8. Cut corner of freezer bag and squeeze pie filling into cups. 9. Top it off with whipped topping. 10. Eat and enjoy!
10 medjool dates, pitted and diced (about 1 cup diced) 3/4 cup water 1 ½ cups rolled oats, ground into flour (see notes) 2 teaspoons pumpkin pie spice (or see notes below) 1 15 ounce can cooked pumpkin (not pumpkin pie mix), (or one and a half cups cooked, pureed pumpkin; see notes below) 1 teaspoon vanilla extract ½ cup non-dairy milk of your choice Instructions: Place the 10 pitted and diced dates into a small bowl with the 3/4 cup of water and soak for at least 15 minutes. Place the flour and Pumpkin Pie spice in a large bowl. In a blender, blend the soaked dates, the date soak water, the vanilla, and the non-dairy milk until smooth (1-2 minutes). Pour this into the bowl of flour/spices, and also add the pumpkin, and mix with a wooden spoon until all the dry ingredients are incorporated. Scrape batter into an 8×8-inch baking pan that is lined with parchment paper (or use a non-stick silicone baking pan). Cook for 25-30 minutes at 375ºF. (If you see a light browning and some cracks on the top, these are good indications that it’s done.) Let cool at least 10-15 minutes before cutting and serving. Optional: Finish with Macadamia-Vanilla Frosting (recipe below) just before serving, or top with a light dusting of grated macadamia or other nuts (using a rotary cheese grater). Storing in the refrigerator overnight will firm up these squares, then you can pack them in a lunch or as a snack. Preparation: 15 minutes Cooking time: 30 minutes Macadamia-Vanilla Frosting Makes about 1 cup ½ cup Macadamia nuts soaked in ½ cup of water for 15-30 minutes 6 Medjool dates, pitted and diced, soaked in ½ cup of water for 15-30 minutes 1 teaspoon vanilla extract Instructions: Drain the soak water off of the nuts and discard it. In a blender, blend all of the ingredients (nuts, dates with their soak water, and vanilla) until smooth and even in color. Add a little more water as needed to keep the blender moving if it gets too thick.
Makes Two Pies Ingredients: 4oz Cream Cheese 1 tbls + 1cup of Milk 1tbls Sugar 8oz of Cool Whip, thawed, + way more for topping pie with 2 small packages Jell-O Instant Vanilla Pudding OR For a non-gelatin option, ONE 4.6oz package of cook and serve Jell-O Vanilla Pudding* 1 16oz can of Pumpkin, or larger, if you can’t find a 16oz can, just use about half 1tsp Cinnamon 1/2 tsp Ginger 1/4 tsp Cloves 2 ready-made pie crusts, preferably Graham Cracker, but which ever you feel like going with. * If you go with the cook and serve pudding, you will need to make this ahead of time, according to package directions, and refrigerate until chilled, in addition, you will need 2 more cups of milk for this. Now let’s make this pie! I recommend making these the day or night before they are to be served, so that they set, and the flavors get to mix together a bit. Bottom Layer: In a large bowl, combine Cream Cheese, 1 tbls of Milk, Sugar, and 8oz of Cool Whip until smooth-ish. *This layer needs to be firm enough to support the top layer, so I would recommend using a hand or stand mixer until this mixture is stiff, then refrigerating it while you mix the top layer. Top Layer: In a medium bowl, combine 1 Cup of Milk and instant Jell-O Pudding. Let stand 3-5 minutes. OR If you have pre-prepared the non-instant gelatin free pudding, pull that out of the fridge. In a second large bowl, combine Pumpkin, Cinnamon, Ginger and Cloves. When these are sufficiently combined, mix in pudding mixture, and stir until smooth-ish. Open the pie crusts, being sure to save the plastic top, and fill each with half the cream cheese mixture. Spread evenly in crust. If you don’t have a fancy filling spreader thing, just use the back of a spoon. (That’s what I do) Then do the same with the top layer, half the pumpkin mixture in each pie crust. Chill at least overnight.
A Healthier Pumpkin Pie This recipe is Libby’s Famous Pumpkin Pie with some substitutions to lower the fat a little. The crust is low in saturated fat, and is very easy to work with, even for beginners! Lower Fat Oil Pastry: 1 ¼ cups all purpose flour ¼ teaspoon salt (omit for lower sodium pie) ¼ cup fat free milk 3 tablespoons canola oil Method: In a medium bowl, stir together flour and salt. Combine milk and canola oil; add all at once to flour mixture. Stir with a fork until dough forms a ball. If necessary, add 1 to 2 teaspoons more milk to make smooth dough. On a lightly floured surface, roll dough into a 12-inch circle. Place in a 9” pie plate. Trim edges to ½” beyond edge of pie plate. Crimp edges as desired. Pumpkin Pie Filling: 1 ¾ cups (1 15-oz.can) pumpkin (not pumpkin pie mix) ¾ cup Splenda granular no calorie sweetener, or ¾ cup sugar ½ teaspoon salt (may omit for lower sodium pie) 1 teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground cloves ½ cup low cholesterol egg product, such as Egg Beaters, (or 2 large eggs) 1 (12-oz) can fat free evaporated milk Method: Combine pumpkin, Splenda, salt, cinnamon, ginger and cloves in a medium bowl. Add egg product or lightly beaten eggs and stir until combined. Stir in evaporated milk, mix well. Pour into prepared pie shell. Bake in preheated 375 degree F. oven for about 45-50 minutes, or until a knife inserted near the center comes out clean. Cool. Store in refrigerator. Makes 8 servings. Per serving using Splenda and egg substitute: 190 Calories, 7 gm. Protein, 5 gms. Fat, Less than 1 gm. Saturated Fat, 28 gm. Carbs., 2 gm fiber, and 300 mg. Sodium. Whipped Yogurt Cream “Real” whipped cream makes holiday meals a little more special. Try this version which is made just a bit healthier with the addition of some yogurt! If you want, you can use vanilla yogurt instead of the plain, just use less sugar and vanilla (to taste). 1 cup (1/2 pint) heavy whipping cream 1 container (6 oz.) plain yogurt 6 tablespoons sugar 2 teaspoons vanilla extract Method: In chilled bowl, whip cream until soft peaks form. Add yogurt, sugar and vanilla and beat to combine. Avoid over beating. Store in refrigerator. Makes about 24 servings, 2 tablespoons each. Nutrition facts per serving: 50 calories, 3.5 gm total fat, 2.5 gm sat. fat, 15 mg. cholesterol, 5 mg. sodium, ...
Pumpkin Pie in a Bag An easy-to-make, easy-to-clean-up fall recipe Grades: K-3 Science and Math Yield: 25 students at about two tablespoons per serving Note: Ingredients can be divided 2 to 4 times for smaller group size Materials: ! ! ! ! 2 cups cold milk 2 packages (4 serving size) instant vanilla pudding mix 1 can (15 ounces) solid-pack pumpkin 1 teaspoon pumpkin pie spice ! ! Graham crackers - enough for 25 squares 1 can whipped topping ! ! ! 1 gallon freezer bag per group Can opener/scissors 25 napkins Directions: Wash hands first! 1. Combine the milk and instant pudding in the freezer bag. -Remove the air and zip lock shut. -Squeeze and kneed with hands until blended for 1 minute. 2. Add the pumpkin and spice. -Remove the air and zip lock shut. -Squeeze and kneed with hands until blended for 2 minutes. 3. Break graham crackers into squares. -Place one on each napkin. 4. Cut off the corner of your freezer bag. - Carefully squeeze about 2 tablespoons of pie filling onto each graham cracker. 5. Garnish with whipped topping and enjoy! 6. Discuss the pumpkin life cycle while students are eating. See resources below. AITC Free Loan Library: http://aitc.oregonstate.edu/resources/library.htm
JULY/AUGUST 2013 Marketing Action Plan (MAP) 2013 Marketing Calendar 2013 Back to School Haircut Kit • • • New Back to School Haircut Sale kit designed to promote kids haircuts during the back to school time period. 2013 Back to School Kit Includes: – (1) Window Poster w/Suction Cups – (2) Sets of Pricing Stickers – (1) Ceiling Dangler Focus product sales on promoting Liters Ceiling Dangler (2 Sided) FPO Side 1 Window Poster with price sticker options & Suction Cups Side 2 Direct Mail/Flyer/Table Tent Templates Available on Ad builder: http://marketing.fantasticsams.com Radio Tags (:05) BACK TO SCHOOL • Make sure they get a perfect score in style. Stop by Fantastic Sams for a back-to-school cut today. • Bye bye summer hair. Hello school hair. Stop by Fantastic Sams for a Kids’ Cut today. • It’s back-to-awesome-hair time. Stop by Fantastic Sams and have your kids start off on the right follicle. (:15) BACK TO SCHOOL • Bye bye summer hair. Hello school hair. (And, school pictures.) At Fantastic Sams, we’ll help you make sure the kids start the new school year at the head of the class while you cross “sweet new haircut” off the back-to-school list. Fantastic Sams. Your style awaits. • It’s back-to-school time and we think your kids deserve to look better than great. They deserve fantastic. In-between school supply shopping, stop by Fantastic Sams to be sure your kids start the school year off on the right follicle. Fantastic Sams. Your style awaits. • It’s back to school time. Which means it’s back-to-awesome-hair time. At Fantastic Sams, Our stylists are experienced with kids and can always advise on the latest styles and trends that will make sure everyone leaves the salon happy. Bring ‘em by anytime. Fantastic Sams. Your style awaits.
Gestational Diabetes Nutrition Therapy Why Is Carbohydrate Counting Important? • Counting carbohydrate servings may help you to control your blood glucose level so that you feel better. • The balance between the carbohydrates you eat and insulin determines what your blood glucose level will be after eating. • Carbohydrate counting can also help you plan your meals. Which Foods Have Carbohydrates? Foods with carbohydrates include: • Breads, crackers, and cereals • Pasta, rice, and grains • Starchy vegetables, such as potatoes, corn, and peas • Beans and legumes • Milk, soy milk, and yogurt • Fruits and fruit juices • Sweets, such as cakes, cookies, ice cream, jam, and jelly Carbohydrate Servings In diabetes meal planning, 1 serving of a food with carbohydrate has about 15 grams of carbohydrate: • Check serving sizes with measuring cups and spoons or a food scale. • Read the Nutrition Facts on food labels to find out how many grams of carbohydrate are in foods you eat. • The food lists in this handout show portions that have about 15 grams of carbohydrate.