Country Health

07/22/2025

Most of you should know me pretty well. I no longer accept very many friends because I feel it’s not for me. And of late I’m not a fan of the platform. Almost every FB friend I have, I’ve known on some level, you are not just a number. But if you are still on my FB, it’s because we have some connection. I would love to see if we can still chat more than just likes... I decided to participate in an experience called “Meeting between Bowls of rice”. The idea is to see who reads a post without a photo. We are so consumed with technology that we forget the most important thing: good friendship. If no one is reading this message, it will be a short social experiment. But if you finish this till the end, I would love you to comment in ONE WORD about us. For example, a place, an object, a person, a moment in which you remember us. Then copy this post and post it on your page (don’t share) and I’ll go to your page and leave a word that reminds me of you. Please don’t comment if you don’t have time to copy the text. This will destroy the experiment. Let’s see who spent their time to read and respond according to the common story.

06/23/2025

“Hello, I'm a dandelion.
A lot of people call me a w**d but I'm a friend and come to help you!
When you see me, remember that I'm the ONLY one who wants and can grow in that particular spot. Because:
Either the soil is too compact / hard / stomped and I want to loosen it for you with my roots.
Or there is too little calcium in the soil - don't worry, I will replenish that for you with the dying of my leaves.
Or the soil is too acidic. But I will also improve that for you if you give me the chance.
Or a mixture of the above reasons, of course.
I'm here because your soil needs my help so best you let me grow without disturbing me! When everything is fixed, I will disappear again, I promise!
Are you trying to remove me prematurely with my root? However meticulous you are, I will return 2x as strong! Just until your soil is improved.
You can even tell by my growth at which stage my help is at. If my leaves are flat on the ground then I'm far from ready but if they all reach up then I'm already a long way on my way.
Something completely different is that I am 1 of the first bloomers in spring so I will announce spring / summer for you.
During the day when it's hot, I open my flowers but in the evening when it cools off I close them again quickly. In fact, if it's not hot enough during the day I won't open them at all!
My flowers are the first food for insects after hibernation and unlike most other plants, I have pollen AND nectar, not merely one OR the other! And I am generous with them!
My flowers are even delicious for you people by the way, did you know? I used to be called ′′honey (or gold) of the poor′′ because my flowers are so sweet in e.g. jam, sauce or salad! The internet is full of recipes - check them out. Personally, I love soaking the blooms in a bowl of water so the insects inside them will float out, then set the blooms out on a paper towel, dip them in an egg batter, roll them in a mixture of 2 parts meal/1 part plain flour that is mixed with a dash of salt and black pepper. Then fry in skillet with canola oil til golden. …YUM
But wait until the end of May or later before you start picking and even then, don't pick everything yet! The biodiversity and bees will be very grateful!”

05/20/2025

Please vote for Josh! You can vote for him once a day! Your support of Josh is greatly appreciated!!
This gives him a chance to win the grand prizes all while he is learning more about nature & preserving wildlife!

Thank you for your support! 🙌👇👇👇

I Know A Lot About Animals And Biology It’s One Of My Favorites Subjects My Mom And L Have A Little Farm And Stuff

05/13/2025

08/23/2024

08/23/2024

Truth.

07/16/2024

I have embarked on a new adventure to bring affordable, developmentally appropriate, high quality preschool education to every home through online platforms.
I am in the final stages of launching my online summer program!
I know the pandemic has hit everyone hard financially, emotionally and physically. Kids, especially, have struggled academically, socially and emotionally. With that in mind, I have set a goal for myself to sponsor 38 students for my program who may be struggling financially but would still like their children to have access to high quality education and enroll in my program.
My goal is $1,500, which would sponsor 38 students in our Online Summer Preschool Program. Your donation would help to cover their registration fee, tuition, and supplies for 1 month.
Please consider making a donation to help bring a high quality education to all. No amount is too small.
If you are unable to donate at this time, a like, comment, and share on this fundraiser post goes a long way!! We appreciate your support!
https://forms.gle/4HPqqegxixBPWcng6

https://gofund.me/fd82edef

I have embarked on a new adventure to bring affordable, developmentally a… Alicia DePaulis needs your support for Sponsor a Child's Summer Preschool Education

06/29/2024

you are what you eat....

06/21/2024

This cherished method of preserving tomatoes has been passed down through generations from my grandmother and mother. It’s a wonderful way to enjoy the taste of summer throughout the winter. During the colder months, our table is adorned with a delightful tomato salad, seasoned with aromatic spices. This recipe is dear to our family’s heart and is always prepared with love.
Ingredients and Preparation:
2.3-2.5 kg of tomatoes, cut into quarters
6-7 cloves of garlic (2 cloves per jar)
A bunch of fresh dill
A bunch of parsley
Any additional greenery of your choice, stems included
400-450 grams of onions
Clean and sterilize the jars thoroughly
Boil each jar for several minutes to ensure cleanliness
Sterilize the lids by boiling them
I prefer using 1.5-liter jars
Layering in the Jars:
Start with 1 clove of garlic at the bottom of each jar
Add some black peppercorns and any additional greenery
Layer in the tomatoes and onions
Add another clove of garlic and more greenery
Continue layering until the jar is filled, ending with onions and greens
Preparing the Marinade:
Boil drinking water and pour it into the jars, covering the contents
Close the jars tightly with the lids
Let the jars sit for 15 minutes to heat through
After 15 minutes, strain the liquid from the jars into a pot using a sieve
For the Marinade (for a 1.5-liter jar):
Liquid from the jars
2 teaspoons of salt (18 g)
2.5 tablespoons of sugar
1 tablespoon of neutral, refined oil
Bring the marinade to a boil, ensuring all spices dissolve
Add 25 ml of 9% vinegar to each jar
Pour the hot marinade over the tomatoes in the jars
Seal the jars tightly and turn them upside down briefly to check for a secure seal
Final Steps:
Cover the jars with a warm blanket and allow them to cool completely
The preserved tomatoes can be stored for up to a year at room temperature
Enjoy your homemade preserved tomatoes!