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Volume 9      Number 4

April 24, 2007
 

INSIDE BHM

New Issue

Selected articles and features from the May/June issue have been posted online. To read them, check out the Home page or the Current Issue page.

Want a Free book?

Then wear your BHM T-shirt and come visit Dave, Ilene and the boys at the 2007 Midwest Renewable Energy and Sustainable Living Fair. Dave will be handing out autographed copies of his new book, Can America be saved from Stupid People to everyone wearing a BHM T-shirt who stops by the booth to say hello. Click Here for more details.

SELF-RELIANCE TIPS

10 Tips For Safer Construction

With good weather fast approaching, many of us will begin the construction projects we planned all winter — building a new home, adding a room, remodelling one, constructing that gazebo you've always wanted, etc. No matter what your project, big or small, paying attention how you work can save your back, your arms, perhaps even the whole project. Here are some tips, courtesy of North Carolina State University and OSHA:

1. Choose tools that are more ergonomically correct. Make sure that vibration from power tools is kept to a minimum. Choose tools that are as light as possible to reduce the force needed to use them. Choose tools that are well balanced so you are not expending extra energy trying to hold the tool in place. Make sure that the tool handle allows you to hold it comfortably.
The Wrong Way
Bending at the waist puts strain on the lower back that could result in a muscle pull or ruptured disc.
Bending at the waist puts strain on the lower back that could result in a muscle pull or ruptured disc
The Right Way
Proper lifting, by squatting and using your legs, can prevent injury and pain.
Proper lifting, by squatting and using your legs, can prevent injury and pain.

2. Avoid bending at the waist for prolonged periods of time. Raise the work if possible on two sawhorses or a bench. Sit on a stable stool if you have to work at lower levels for any period of time. This helps reduce the stress on your back from bending forward and reduces the stress on your knees from squatting. Avoid storing materials at ground level.

3. Balance your tool belt. A tool belt that is heavier on one side than the other when worn all day can pull your back out of alignment. This forces the muscles on the unloaded side to work harder in order to compensate. Balance the tools and supplies around your tool belt. Don’t carry more than you have to and don’t wear a tool belt at all if you don’t need to. Remember to take your tool belt off during breaks to give your body a rest.

4. Don’t twist from the waist while working. Repeated twisting of the lower back during lifting or shoveling is a common mistake. Instead, lift your feet and turn your hips and body in that direction when shoveling, moving blocks etc.

5. If you have to lift, lift safely. You know the drill but here’s a reminder. Plan the lift and test the load. Get help. Use a buddy or material handling equipment. Keep the load close. Tighten your stomach muscles as you lift. Lift with your legs and keep your back straight. Lower the load the same way.

6. Minimize overhead work. Overhead lifting and reaching causes the back to arch. Excessive arching places stress on the small joints of the spine and places additional strain on the neck and shoulders. If you have to work overhead, get as close to your work as possible by standing on a platform or ladder. Take frequent breaks by lowering your hands and periodically bending forward with your hands on your knees to stretch out your back.

7. Keep your wrists and arms in neutral. Working with your wrist bent either back or forward increases the chances that you’ll develop problems. Avoid working with your arms outstretched, if possible; this puts more strain on your body. And if you develop pain, swelling, tingling, and signs of an overuse injury, take the time to rest. Trying to work through the pain will only make it worse.

8. Push rather than pull. Pushing loads allows you to maintain the natural curves in your back and reduces twisting. Just make sure you can see over the load!

9. Use good techniques when shoveling. Keep your feet wide apart with your front foot close to shovel. Put bottom hand low toward the blade. Shift weight to the rear foot. Keep the load close to your body. Turn your feet in the direction of the throw of your load.

10. Identify Difficult Jobs. Because of the variety of tasks in the construction industry, it is important to identify tasks that require one or more of the above risk factors. By asking why these risk factors are there, the tasks can then be retooled or the work practices modified to reduce risk. The following tasks are some that have been identified as high risk:

Framing

  • Working at ground level (nail gun, saw, etc.).
  • Lifting building materials from ground level.
  • Manually lifting trusses to top of second story.
  • Lifting and carrying plywood flooring.
  • Lifting assembled walls.
  • Moving materials to the 2nd story.

Drywall

  • Lifting sheets of drywall from at or near ground level.
  • Prep work on drywall sheets (cutting/sanding) at or near ground level.
  • Installation of drywall sheets near ground level.
  • Overhead installation (either ceilings or high walls).

Masonry

  • Distribution of block/brick throughout work site from delivered piles (using a wheelbarrow).
  • Re-distribution of block/brick from temporary piles (by hand or bucket).
  • Erecting scaffolding—lifting/positioning metal framework—lifting/placing flooring of scaffold.
  • Lifting bricks and mortar to people on scaffolding (thrown or in bucket).
  • Laying the block foundation.
  • Laying brick near or below ground level (on ground and scaffolding).
  • Lifting heavy bags up to the mixer and shoveling.

RECIPES

Unusual Spring Salads

Strawberry Spinach Salad

1 bunch spinach, rinsed
10 large strawberries, sliced
1/2 cup white sugar
1 teaspoon salt, or to taste
1/3 cup white wine vinegar
1/2 cup vegetable oil
1 tablespoon poppy seeds

In a large bowl, mix the spinach and strawberries.

In a blender, place the sugar, salt, vinegar, and oil, and blend until smooth. Stir in the poppy seeds. Pour over the spinach and strawberries, and toss to coat.


Salmon Salad

1 pound salmon fillet
1 pound Yellow Finn or Yukon gold potatoes peeled
1 pound thin asparagus trimmed and cut into 1 1/2-inch pieces
2 large eggs

Dressing:

1/4 cup fresh lemon juice
1 garlic clove, minced
1 tablespoon drained capers, well drained and rinsed
3 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh parsley
1 teaspoon finely chopped lemon zest
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup olive oil

Garnish:

1 head of red leaf lettuce cleaned and torn into 2-inch pieces
Red and yellow teardrop cherry tomatoes

Bring enough water to cover the salmon to a simmer in a medium sauté pan over medium heat. Add the salmon and poach for about 10 to 12 minutes, depending on the thickness. Remove the salmon from heat and let it cool in the liquid. When the salmon is cool, remove the skin and break it up into 1 1/2-inch pieces.

In a medium saucepan of boiling water, cook the potatoes until they are tender but slightly resistant when pierced with a fork, 20 to 30 minutes. Drain and cool, then cut into 1 1/2-inch strips.

Bring a large saucepan of salted water to a boil and cook the asparagus for about 3 to 5 minutes, or until just tender. Drain and let cool.

Place the eggs in a pan with cold water to cover and bring to a rolling boil. Turn off the heat and cover the pan for 12 minutes. Cool the eggs under cold running water. Peel and cut into quarters. Set aside.

To make the dressing, combine all the ingredients in a blender or food processor fitted with a metal blade and blend until creamy. Taste for seasoning.

Combine the salmon, potatoes, and asparagus in a medium mixing bowl and add 1/2 cup of the dressing. Toss to combine. Taste for seasoning.

To serve, arrange the lettuce leaves on serving plates. Place some salmon salad on top and then garnish with alternating egg quarters and red and yellow cherry tomato halves. Pass the remaining dressing at the table.

Serves 4.


Poppy Seed Fruit Salad

1/4 cup honey
1/4 cup limeade concentrate
2 teaspoons poppy seeds
1 cup halved fresh strawberries
1 cup cubed fresh pineapple
1 cup fresh blueberries
1 cup cubed seedless watermelon
1/4 cup slivered almonds, toasted

In a small bowl, combine the honey, limeade concentrate and poppy seeds.

In a serving bowl, combine the fruit. Drizzle with dressing; toss gently to coat. Sprinkle with the almonds. Serve with a slotted spoon.

Serves 6


Warm Pasta Salad with Grilled Marinated Eggplant, Sausage, and Mushrooms

1 cup balsamic vinegar
3/4 cup olive oil, divided, plus olive oil for brushing
1 pound Japanese or regular eggplants, sliced lengthwise
Cooking Spray
Salt and Pepper
1/2 pound Portobello mushrooms, caps and stems separated, caps left whole, stems trimmed and sliced lengthwise
1 large sweet onion, cut into 3/4" slices
2 large beefsteak tomatoes sliced into 3/4" slices (or 5 plum tomatoes, halved lengthwise)
1 pound Italian sausage (hot or sweet)
1 pound rigatoni or other pasta
1/4 cup parsley, chopped
1/4 cup basil, julienne
1 teaspoon fresh thyme, finely chopped
1 cup shaved Pecorino Romano cheese

In a bowl, whisk together balsamic vinegar and 1/2 cup olive oil to make marinade. Place eggplants in a zip-top plastic bag. Pour in marinade and marinate for 1 hour, turning bag every 15 minutes.

Spray grill racks well with cooking spray and preheat to medium-high heat. Remove eggplant from marinade, shaking off excess; reserve marinade. Season eggplant, mushrooms, onions and tomatoes with salt and pepper and brush well with olive oil. Grill vegetables and sausage until well browned and softened and sausage is cooked through. Remove to a cutting board. Coarsely chop all vegetables and slice sausage. Combine and set aside.

Meanwhile, cook pasta in a large pot of boiling, salted water until al dente; drain.

Take 1 cup of reserved marinade and whisk with remaining 1/4 cup of olive oil, parsley, basil and thyme. Season with salt and pepper. Return drained pasta to pot. Add vegetables, sausage and dressing and combine well. Add shaved Romano, toss to coat and serve immediately.


Goat Cheese and Greens with Tarragon Vinaigrette

1 clove garlic
2 cups mesclun greens
2 cups young green-leaf lettuce
1 cup baby beet greens
1 cup young endive or chicory
4 scallions, white and green parts, or green garlic stems, chopped
1 cup chopped, seeded cucumbers
4 ounces mild white goat cheese, cut into bite-sized pieces
1 medium sweet red onion, cut into 1/8-inch slices
Tarragon Vinaigrette (see below)
3 hard-boiled eggs shelled and chopped
1/2 cup fresh raspberries!

Rub the sides and bottom of a wooden salad bowl with the garlic. Rinse, drain, and tear the greens into pieces. Place the greens, scallions, and cucumbers in the salad bowl and toss. Gently toss in the goat cheese. Add the onions. Drizzle the Tarragon Vinaigrette (or your favorite dressing) over the salad and toss lightly. Add the eggs and toss lightly. Top the salad with the raspberries and serve immediately.

Serves 6.

Tarragon Vinaigrette

1/2 teaspoon salt
1 tablespoon freshly ground green peppercorns
1 tablespoon white wine vinegar
4 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh tarragon
2 tablespoons chopped fresh parsley
1 teaspoon fresh lemon thyme
1/2 teaspoon Dijon mustard

In a small shaker, blend the salt, green pepper, vinegar and oil. Shake 30 seconds. Add the herbs and mustard, and shake another 30 seconds or until the ingredients are blended.


Spring Salad with Cashews and Cranberries

2 cups raw cashews
Olive oil
1 tablespoon sweet paprika (or to taste)
Kosher salt and freshly cracked black pepper
1 cup dried sweetened cranberries
1/2 cup orange juice
3 tablespoons brandy or rum (optional)
1 head romaine lettuce
1 head red leaf lettuce
1 bunch scallions, green tops only, sliced very thin
1 tablespoon red wine vinegar
2 tablespoons olive oil
6 ounces very soft blue cheese, crumbled

Heat the oven to 350ºF. Toss the cashews in a bowl with a drizzle of olive oil, the paprika and some salt and pepper. Spread out on a large baking sheet and roast for about 15 minutes, stirring frequently, until well toasted. Let cool.

In a small saucepan, heat the orange juice and brandy or rum until boiling, then stir in the cranberries and take off the heat. Let sit while the cashews cool.

Wash the lettuce and pat very dry, then tear into small pieces. Toss with the scallions.

Whisk the red wine vinegar and olive oil into the cranberry mixture. Taste and adjust, adding more sugar, oil, or vinegar as needed to balance it. Add the cashews and cheese to the salad, then pour in the cranberry mixture, stirring until well-dressed.

Serves 6.


Garden Shell Salad

8 ounces uncooked small pasta shells
2 cups frozen peas
1 cup thinly sliced celery
1/2 cup chopped sweet red pepper
1/4 cup chopped onion
2/3 cup fat-free mayonnaise
1 tablespoon white balsamic vinegar
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper

Cook pasta according to package directions, adding the peas during the last 2-3 minutes of cooking time. Drain and rinse in cold water.

In a large bowl, combine the pasta, peas, celery, red pepper and onion. In a small bowl, whisk the mayonnaise, vinegar, basil, mustard, salt and pepper. Pour over pasta mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving.

Serves 8

HUMOR

Did you hear about Bob's IRS Audit?

Well, Bob arrived at his Internal Revenue Service audit accompanied by another man. The IRS agent assumed the other man was Bob's attorney.

Going over his records, the IRS official said, "Well, sir, it looks that you live at a much higher level than your reported employment income. How do you explain that?"

Bob replied, "I love to gamble and I usually win."

The skeptical official gave him a disbelieving look.

"I can prove it," said Bob. "How about a demonstration?"

The official thought a moment and said, "Okay, Go ahead."

Bob said, "I'll bet you a thousand dollars that I can bite my own eye."

The auditor thought a moment and said, "No way! It's a bet!"

Bob removed his glass eye and bit it.

The official's jaw dropped. Bob said, "Now, I'll bet you two thousand dollars that I can bite my other eye."

The official could tell Bob wasn't blind, so he took the bet.

Bob then removed his dentures and used them to bite his good eye.

The stunned official was now three grand in the hole!

"Want to go double or nothing?" Bob asked. "I'll bet you six thousand dollars that I can stand on your desk and pee into that waste basket by the door over there and never get a drop anywhere in between."

The auditor, twice burned, was cautious now, but there's no way this guy could manage that stunt, so he agreed again!

Bob climbed up on the auditor's desk, missed the wastebasket completely, an pretty much went all over the desk.

The official grinned. He had just turned a huge loss into a huge win. But then he noticed that Bob's friend looked ashen and was visibly shaking.

"Are you okay?" he asked.

The man replied, "Not really. Before we arrived, Bob bet me twenty thousand dollars he'd pee on your desk and you'd be happy about it!"



Marketing 101 - Definitions

Several women have asked for an explanation of Marketing. Perhaps the following examples will help clear it up:

You see a handsome guy at a party. You go up to him and say, "I'm fantastic in bed." That's Direct Marketing.

You're at a party with a bunch of friends and see a handsome guy. One of your friends goes up to him and pointing at you says, "She's fantastic in bed." That's Advertising.

You see a handsome guy at a party. You go up to him and get his telephone number. The next day you call and say, "Hi, I'm fantastic in bed." That's Telemarketing.

You're at a party and see a handsome guy. You get up and straighten your dress. You walk up to him and pour him a drink. You say, "May I?" and reach up to straighten his tie brushing yourself lightly against his arm, and then say, "By the way, I'm fantastic in bed." That's Public Relations.

You're at a party and see a handsome guy. He walks up to you and says, "I hear you're fantastic in bed." That's Brand Recognition.

You're at a party and see a handsome guy. You talk him into going home with your friend. That's a Sales Rep.

Your friend can't satisfy him so he calls you. That's Tech Support.

You're on your way to a party when you realize that there could be handsome men in all these houses you're passing. So you climb onto the roof of one situated toward the center and shout at the top of your lungs, "I'm fantastic in bed!" That's Spam.



A few days ago I was having some work done at my local garage. A blonde came in and asked for a seven-hundred-ten. We all looked at each other and another customer asked, "What is a seven-hundred-ten?"

She replied, "You know, the little piece in the middle of the engine, I have lost it and need a new one.." She added that she did not know exactly what it was, but this piece had always been there.

The mechanic gave her a piece of paper and a pen and asked her to draw what the piece looked like.

She drew a circle and in the middle of it wrote 710.

He then took her over to another car which had its hood up and asked "is there a 710 on this car?"

She pointed and said, "Of course, its right there."

If you're not sure what a 710 is Click Here


When you're tired, you're tired...




 

OTHER STUFF

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Web Site - Oliver Del Signore, webmaster@backwoodshome.com

Backwoods Home Magazine
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Gold Beach, OR 97444
541-247-8900

 





 
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