Achieving life goals can often seem a daunting task; especially when achieving those goals requires change.

According to Lynn A. Robinson M. Ed., best-selling author and one of the nation's leading experts on the topic of intuition, "Every major decision means you enter into a new cycle of transformation. This may require new beliefs, a different spiritual path, a new career, the beginning or ending of a relationship. It may mean letting go of familiar people and places and moving on to another stage of you life." It is those same changes, however, that facilitate learning new skills that allow you to continue to feel challenged and alive with the excitement of life.

Is it time for you to trust your intuition and accept that it's time for a change in your life? If so, go ahead and heed the call. Move gracefully into the next phase of your life. Lynn a Robinson recommends that you not let doubt guide your life and decisions. Accept uncertainty, anxiety and even fear as your companions on the path of change. It is those seemingly negative companions that will bring you inner peace.

Remember that wellness requires more than just a healthy and fit body. Holistic wellness demands balance in your life. You have to decide what you want, believe that there is guidance available to you to create it, and begin small steps on the path to achieving your life goals.

Teresa Adams

Health Promotion Coordinator

About West Nile Virus

West Nile virus first emerged in the United States in the New York metropolitan area in the fall of 1999. Since then the virus, which can be transmitted to humans by the bite of an infected mosquito, has quickly spread across the country and, this year, reached California.

Mild cases of West Nile infections may cause a slight fever or headache. More severe infections are marked by a rapid onset of a high fever with head and body aches, disorientation, tremors, convulsions and, in the most severe cases, paralysis or death. Usually symptoms occur from three to 14 days after the bite of an infected mosquito. Persons at the highest risk for serious illness are those 50 years of age or older.

The best way to prevent West Nile encephalitis and other mosquito-borne illnesses is to reduce the number of mosquitoes around your home and neighborhood and to take personal precautions to avoid mosquito bites.

Fight the Bite!

They swarm. They bite. They suck blood. And they spread disease.

Keep mosquitoes from bugging you:

·Minimize time outdoors between dusk to dawn.

·Wear long-sleeve shirts and long pants

·Avoid dark colored clothing

·Avoid using perfumes and body lotions.

·Sparingly apply mosquito repellent with DEET.

No Buzz! No Bite!

Protect your home:

·Keep drains and culverts free of grass clippings, weeds and trash so water will drain properly.

·Empty standing water from:

* Potted plants

* Bird baths

* Pet dishes

* Wading pools

* Old Tires

·Repair torn screens.

·Clean gutters.

·Use Bti donut in areas where standing water cannot be eliminated. Larvicide available at garden centers.

Avoid Mosquitoes in Your Water Garden

·Add fish. Any fish–including goldfish–will feed on mosquito larvae.

·Dragonfly and damselfly larva in the water are good predators.

·Construct ponds with vertical sides. Sloping sides encourage mosquito breeding.

·Add a fountain or waterfall. Moving water deters mosquitoes.

·Remove fallen leaves and debris regularly.

·If fish are not present, use Bti "donuts" containing a bacterium, Bacillus thuringiensis israelensis or "Bti."

·Bti donuts control larvae for 30 days and each donut treats 100 sq. ft.

·Bti donuts may be broken to treat smaller areas. Water treated with Bti is safe for fish, plants, wildlife and pets.

·Bti donuts may be used anywhere water cannot be drained, even tree holes.

Gardens and Mosquitoes

Mosquitoes lay eggs in stagnant water. The key to controlling mosquitoes is controlling the places where they breed.

·Place window screen wire securely over top of rain barrels to keep leaves and mosquitoes out. Or use mosquito Bti donuts.

·Never leave water in sprinkling cans or buckets for more than one day.

·Check garden statuary for places water may collect. Add holes for drainage or empty regularly.

·Make sure stored pots are not collecting water. Even water in a tin can may breed mosquitoes.

·Clean and replenish bird baths and pet water bowls at least twice a week.

·Empty saucers under flowerpots regularly.

What doesn't work to control mosquitoes:

·Mosquito repelling plants

·Bug zappers

·Electronic emitters

·Light traps/carbon dioxide traps

University of Illinois Extension

There are many items in the home that can be used for beauty and grooming products:

·Tooth powder: Mix equal amounts of baking soda and salt. Apply to a wet, soft bristle brush. Rinse. Doesn't taste good, but it cleans.

·Moisturizer: Wash face thoroughly. Rub a tiny amount of petroleum jelly into damp skin. Splash with cool water. Rub gently. Repeat, spreading evenly until skin no longer feels greasy.

Hair Care

·Shampoo: Use dishwashing liquid. Rinse thoroughly. Final rinse: Mix 3 tablespoons apple cider vinegar or lemon juice with 2 cups water. Removes soapy film, leaves hair shiny.

·Hot Oil Treatment: Pour 2 tablespoons cooking oil into a cup. Warm in bowl of hot tap water. Part hair, apply oil to scalp, massage, shampoo.

·Conditioner: Mayonnaise conditions dry hair. Apply 1/2 cup mayonnaise to dry, unwashed hair. Cover with a plastic bag. Wait 15 minutes. Rinse. Then shampoo thoroughly.

·Setting lotion:

1. Use a teaspoon of gelatin dissolved in a cup of warm water. Cool.

2. Use Jello for an extra firm set. That's right, fully prepared and ready to eat Jello. Also use for sculpting hair.

University of Illinois Extension

Summertime is a great time for a picnic. A picnic may be a big event for lots of people or it may be just packing a sandwich and some carrot sticks and taking the kids to a nearby park or the backyard for lunch. Whenever you carry food from the house, you need to be sure the food will be safe to eat.

Follow these top ten food safety tips to be sure your lunch is safe:

·Keep everything that touches food clean–utensils, bowls and countertops.

·Wash hands with hot soapy water.

·Wash fruits and vegetables carefully.

·Wrap and tightly seal foods.

·Refrigerate lunches prepared the night before.

·Include a commercial ice pack or a frozen container of juice with your lunch.

·Freeze sandwiches. Tomatoes, lettuce, and other vegetables do not freeze well, pack separately.

·Use a chilled vacuum bottle to keep milk and juice cold. Store your lunch in a cool place. Never leave lunches in direct sun.

·Keep lunch boxes clean. Wash lunch boxes clean. Wash lunch boxes or laminated totes after each use.

What's for Lunch?

A good lunch can be nutritious, creative, exciting and delicious. A good lunch should have foods from at least four of the Food Guide Pyramid groups.

Here are some ideas to get you started on planning your next lunch-to-go:

·Make your sandwich on different bread, cinnamon-raisin, whole wheat, bagel, English muffin, tortillas or pita pockets.

·Pack small bags of dried cereal, graham crackers, popcorn or pretzels for a snack. Bag vegetables separately to add to sandwiches later.

·Choose:

* lettuce, any leaf lettuce,

spinach leaves

* shredded carrots

* shredded cabbage

* sliced tomatoes

* diced peppers

* thinly sliced cucumbers or

radishes

* alfalfa or bean sprouts

·Include small containers or bags of fresh berries, orange or grapefruit sections.

·Add small bags of dried fruit, such as raisins, chopped dates or apples.

Summer Snacks

Kids and adults like to snack. Snacks are a good way to add foods to the diet that may not be eaten at mealtime. Remember the Food Guide Pyramid when you are planning snacks for your family.

Snacks are a good way to get an extra serving of fruits or vegetables. Have a sliced apple with a thin layer of peanut butter spread or carrots with a little dip. Often children don't get enough foods from the dairy group, so have cheese and crackers for a snack. Have your kids help you plan their summer snacks.

Celery Butterflies

2 celery ribs

1 eight-ounce jar cheddar cheese spread

8 large twist pretzels

Broken pretzel pieces

12 raisins

Cut celery ribs in half crosswise. Fill with cheese. Stick a twist pretzel onto both long edges of celery to form butterfly wings. Use broken pieces to make antennae at one end. Place 3 raisins down the middle of the cheese for decoration. Serves 4.

Peanut Butter-Banana Snack

1/2 cup peanut butter (creamy or chunky)

8 whole-wheat crackers

1 banana, peeled and cut into 8 round slices

8 raisins

Spread peanut butter on crackers and top each with a slice of banana. Place a raisin in center of each banana slice and repeat for all banana-topped crackers. Makes 8.

University of Illinois Extension

Watermelon is truly one of summertime's sweetest treats. It is fun to eat, and good for you. Watermelon seeds were brought to this country by African slaves. Today there are more than 100 different varieties of watermelons. The flesh may be red, pink, orange or yellow. There are seedless varieties and super-sweet round ones that fit nicely into the refrigerator.

Look for melons that are very heavy and have a hard rind. Ninety percent of watermelon is water. The rind color should be right for the variety with a waxy bloom. Probably the most important indicator of ripeness is the underside which sets on the ground. Turn the melon over. It should be yellow or creamy colored on the underside. If it is white or pale green, the melon is not ready to harvest.

The flesh should be deep colored with mature seeds. Most watermelons have dark brown or black seeds. The seedless variety produces a few white seeds. Once picked, uncut watermelon can be stored for about two weeks at room temperature, especially if the temperature is about 45 to 50 degrees. Uncut watermelons have a shorter refrigerator life, so store at room temperature until ready to chill and eat. Tightly cover cut pieces in plastic wrap and store in the refrigerator for 2 to 3 days.

University of Illinois Extension

FAQs on West Nile Virus for Pet Owners

Can West Nile virus infect dogs and cats?

Yes, however, infection rates in epidemic areas are low. WNV does not usually cause severe illness.

Which dogs and cats are likely to be the most susceptible?

Based on the most recent animal cases seen at the University of Illinois College of Veterinary Medicine Veterinary Diagnostic Laboratory, young, old, and immune-compromised pets would seem to be at a higher risk.

How do dogs and cats become infected with West Nile virus?

The same way humans become infected: by the bite of infectious mosquitoes. It is possible that dogs and cats could become infected by eating dead infected animals such as birds, but this is unproven.

How can I protect my pet?

·Keep pets indoors during peak mosquito hours–dawn, dusk, and early evening.

·Eliminate standing water around your home.

·Prevent pets from coming into contact with dead birds or squirrels that may have died as the result of the virus.

·Contact your local veterinarian if your pet exhibits any neurological signs, such as incoordination, depression, decreased appetite, difficulty walking, tremors, abnormal head posture, circling, and convulsions.

·Use only approved mosquito repellent on your pet; make sure to read the label first to determine if the product is approved for use in pets.

Is there a mosquito repellent available that is safe to use on dogs?

Currently there are a few products labeled for use on pets to repel mosquitoes. Products may be available at local pet stores/feedstores or veterinary offices. Contact your veterinarian if you have any questions regarding using a specific repellant on your individual pet.

Can I use a mosquito insect repellent meant for humans on my pet?

No, only approved mosquito repellents should be used on your pet. Make sure to read the label first to determine if the product is approved for use on pets and then follow label instructions for applications.

Can I use DEET (N,N-diethyl-m-toluamide,N,N-diethyl-3-methylbenzamide) mosquito repellent on my pet?

The use of DEET on animals is not recommended and should be avoided. DEET has been associated with serious adverse effects when used on dogs and cats. Citrus oil extracts and other essential oils are also not recommended due to the extreme sensitivity of some animals to these products.

What are the signs of WNV in dogs?

Neurological signs are similar to those seen in horses, such as incoordination, depression, decreased appetite, difficulty walking, tremors, abnormal head posture, circling, and convulsions. These signs can mimic other diseases; therefore, it is very important to contact your veterinarian if your pet is exhibiting any of these signs.

Is there a vaccine available for dogs and cats?

No, there is currently only a vaccine available for horses.

What is the treatment for WNV in pets?

There is no specific treatment other than supportive care provided by your veterinarian.

Can pets transmit the WNV to humans or other pets?

There is no documented evidence that animal-to-animal or animal-to-person transmission can occur. There is no reason to destroy an animal because it has been infected with WNV.

University of Illinois College of Veterinary Medicine

Osteoporosis is a health concern for many people in this country especially as we age. Women are four times more likely than men to develop osteoporosis, but men can develop it as well.

Osteoporosis is a disease in which calcium is lost from the bones. One sign of the disease is a loss of height.

Osteoporosis is more likely to occur in white or Asian women of small frame size. It can also happen to people who have not consistently had enough calcium in their diet. Your risk is higher if you smoke or are very inactive. You can lower your risk of osteoporosis by:

·Increase the calcium in your diet.

·Exercise regularly, especially weight-bearing like walking.

·Maintain a healthy weight.

·If you smoke, stop.

More Calcium in your Meals

·Drink milk with meals and snacks.

·Add grated cheese to casseroles and salads.

·Combine cottage cheese with fruit for a quick snack or meal

·Eat cream soups made with milk.

·Consume more canned fish with bones (sardines salmon)

·Serve a variety of cheeses and fruits for snacks or desserts.

·Cook hot cereal in milk instead of water

·Use calcium-fortified orange juice, breads, ready-to-eat cereals.

·Add 2 tablespoons of nonfat dry milk to every quart of milk.

·Prepare salad dressings and dips with yogurt instead of mayonnaise.

University of Illinois Extension

Safe Summer Grilling

Summer seems to be the busiest season for outdoor grilling. To help have a food-safe grilling experience, the Food Safety Inspection Service (FSIS) with USDA, offers a few tips:

·Before grilling, be sure the surface is clean. A wire brush may need to be used to scrape away food that has stuck to the grill surface.

·If marinating foods for the grill, the food should be thawed before being covered with the marinade. Then, store the marinating food in the refrigerator.

·Have the grill hot before cooking. Coals should be grayish-white.

·Grill food thoroughly. NEVER partially grill meat or poultry and then finish cooking later.

·Use a meat thermometer to be sure meat is fully cooked. Whole poultry should reach 180 F; breasts–170 F. Burgers made of ground beef should reach 160F; ground poultry–165F. Beef, veal, and lamb steaks, roasts and chops can be cooked to 145 F. All cuts of pork should reach 160 F.

·Don't let juices from uncooked meat come into contact with cooked meat or ready-to-eat food.

·Serve hot, grilled food immediately.

·Store leftovers in refrigerator or freezer within two hours of taking food off the grill. In hot weather, 90F and above, food should never sit out for more than one hour.

For more information on outdoor grilling, visit the FSIS/USDA website at:

www.fsis.usda.gov/Fact_Sheets.

University of Illinois Extension

Grilled turkey can be a wonderful variation from oven roasted turkey. Grilling a whole turkey or turkey breast requires indirect heat and a drip pan. Start by washing and seasoning a fully thawed bird. The covered kettle-style grill and medium hot coals are recommended for grilling. Arrange hot coals on either side of the drip pan and position the turkey, breast side down, on an oiled V-rack directly over the drip pan. Use a small 8 to 14 pound unstuffed turkey.

About midway through the cooking process, turn the bird breast up. Place about 10 briquettes on each pile of hot coals every 45 to 50 minutes to maintain medium heat. For good smoky flavor, dampened wood chips and/or chunks may be added as well.

Cover the wing tips with aluminum foil and tuck them underneath the bird to prevent burning. Insert an instant read thermometer in the thickest part of the thigh to check for doneness. Continue grilling the turkey until the thermometer reads 180 F.

If the temperature under the hood is hot enough (325 to 350 F), grilling a 12-14 pound turkey should take approximately 4 hours. If your grill does not have a thermometer, an oven thermometer can be used. Cooking time may vary depending on temperature of the fire, wind and outdoor air temperature.

University of Illinois Extension

Grilled Potatoes

2 pounds potatoes, skinned and cut into quarters

1 cup green onions, sliced thinly

4 tablespoons cooking oil

4 tablespoons Parmesan cheese, grated

3 tablespoons fresh parsley, chopped or 1-1/2 tablespoons dried

2 tablespoons fresh oregano, chopped or 1 tablespoon dried

3 cloves garlic, minced

Salt and pepper

Cook potatoes in boiling water until tender. Drain and cool. Place potatoes into bowl, add oil and toss. Toss in remaining ingredients, Place potatoes on large piece of aluminum foil and fold using the "Drug-store" wrap. Bring longer sides of foil together over food. Fold down loosely in locked folds, allowing for heat circulation and expansion. Fold up short ends; crimp to seal. Serves 4.

2 large green peppers, cut into 1" squares

2 medium onions, quartered, separated into sections

4 small zucchini cut into 1" pieces

4 small yellow squash, cut into 1" pieces

12 whole mushrooms

1 bottle fat-free Italian salad dressing

Place vegetables in a non-metal dish, pour Italian salad dressing over all and mix. Marinate vegetables in the refrigerator for 1 hour. Drain vegetables and thread alternately on skewers. Grill kabobs 15-20 minutes, turning to brown on all sides. Additional salad dressing can be used to brush over kabobs while cooking. Makes 4-6 kabobs.

University of Illinois Extension

Instill a Love in Learning

Children who have a broad foundation of knowledge and background on a variety of subjects will find school and learning easier and more interesting than those who do not. Parents have the privilege and responsibility to share the world with their children.

Talking with your child about life's everyday experiences will help each of you understand the others' viewpoints, values, dreams, and interests. Parents need to not only talk, but also listen to their children. Answering questions, or helping children find the answers, will help your child develop a sense of value and self-respect.

Many parents think activities such as going to the zoo, museums, or shows make up for lost time with their children. But, there can be just as much educational value in everyday activities, such as going to the bank, going grocery shopping, or doing a project at home. Parents just need to plan ahead a little to help their child discover the world.

Here are a few suggestions for activities to enjoy with your child:

·Watch news and documentaries on TV.

·Rent or buy educational videos.

·Visit natural history museums, science museums, art museums, children's museums, zoos, botanical gardens, and historical sites.

·Experience national or state parks and forests. Sign up for a tour.

·Read articles in the newspaper, news, and magazines together.

·Go to the public library.

·Make vacations learning experiences.

·Plan "theme" parties that involve some research. For example, and American Revolution costume party, a play, or a display of inventions of the time.

The important thing for parents to remember is that they are the most important teachers in their child's life. Children are born eager to learn, but parents need to help them channel that learning. Talking with children before, during, and after any activity helps them learn the steps involved in learning.

This conversation will also improve your communication and, in turn, your relationship with your child. The more you talk with each other, the more rewarding your conversations will be, and the better you will get to know your child.

University of Illinois Extension

We want our children to eat well and to develop good habits. We know that eating does more than just help the body to grow. At all ages, eating should be a pleasurable experience, one enjoyed by both the child and the adult. But it can be very frustrating when your children do not greet all your good work with open arms and well-mannered cheers for more.

Here are some tips to try when your child refuses to eat, to try new foods, or will eat only one or two foods for days:

·Don't force them to eat if they don't seem hungry. The child may be going through a slow growth period and may not be hungry. Also, when children are very active or ill, or if they are worrying about something, they may not be hungry.

·Don't use food as a reward. "Eat your vegetable or you won't get dessert" gives the impression that dessert is better than vegetables. Avoid using food as a reward or a punishment. Serve dessert casually, as a part of the meal.

·Keep two hours between snacks and meals. If the children snack too close to mealtime, they may not be hungry for meals.

·Start with small servings. Adult size portions easily turn off kids. Or, try the 'one bite' rule. Have the children try at least one bite of each food.

·Remember variety. Serve a variety of fruits, vegetables, milk, meat, cheese, cereals, breads, and desserts. For extra interest, cut meat into strips; cut vegetables and fruits in rings.

·Offer choices. Help children to feel more independent and in control by offering them choices whenever possible. For example, "Do you want peas or broccoli for lunch?"

·Get children to help with the meal. They are more likely to try foods they have helped select, clean, or prepare. Children like bright, colorful, crunchy foods that aren't too hot or spicy. Many children also prefer plain foods rather than mixed dishes. Some children like to have foods separated on their plates. They may not want to eat food that touches another food. It is also common for children to eat all one food on the plate before they begin to eat another food.

·Recognize that many children have "food jags." They want to eat only one or two foods for days on end. Try not to make an issue of this normal, frustrating behavior. Wait a few days and they probably will be eating a variety of foods again.

·Set a good example. Children are great imitators. They watch what we do. If we refuse some foods, they also will be pickier about what they want to eat.

University of Illinois Extension

About Fantastic Foliage

Form, texture and color are the three guiding principles when creating an inviting landscape.

Plant form is defined as the basic outline of the plant. It can range from soft, round forms to stark, upright pillars. Texture takes into account the appearance of a plant to our eye and whether it is coarse or fine, thereby giving it the ability to create spatial illusions. Color is the garden feature that often overrides those of texture and form and thus becomes the most impressive and memorable of all garden qualities. We remember color long after leaving the garden.

When we think of color, we think of flowers. However, some plants are valued for their foliage effects with flowers being secondary. These plants have the ability to provide color with only their foliage.

A current trend is the use of plants that are tropical looking and that combine texture with boldly colored foliage. Plants with colorful foliage can create a bold color impact that continues for many months. This ability to provide long lasting color that is not reliant upon flowers opens up a whole style of gardening that can make any garden inviting and dramatic.

When we think of colorful foliage, we naturally think of tropical plants. Tropicals with colorful leaves sustain the garden because of their alluring and dramatic colors, which never wane. Many of these are termed "tender perennials" and need to be brought indoors for the winter in cold climates such as those in the upper Midwest in order to be used for planting the following season. However, one should not overlook the many annuals, hardy perennials, trees and shrubs that offer the benefit of colorful foliage and can be incorporated into the garden as seasonal favorites or long term residents.

University of Illinois Extension

Most people supplement summer rainfall with sprinklers or irrigation hoses. Using a lawn or garden sprinkler isn't difficult, provided you follow a few simple rules.

Most lawns, flowers and vegetables require an inch of water throughout their growing season as long as temperatures remain below 90 degrees F. Above that temperature, plants may require two inches of water per week, split into applications of an inch each.

Shade trees might be able to get by with less water, less often. An inch or two every two weeks should be sufficient to a well-established tree. However, bearing fruit trees will need as much.

Sprinklers and irrigation hoses aren't calibrated for home use due to differences in water pressures, soil types and plant requirements. There is no way to isolate a correct number of hours to water plants properly.

However, homeowners can calibrate their own sprinkler or hose to determine amount of water flow over a specific time.

Sprinklers vary considerably. Patterns can be oval, rectangular or circular. Some sprinklers can shoot water 50 feet or more.

Sprinklers seldom discharge water uniformly. More water is usually released closer to the sprinkler. For that reason, homeowners are encouraged to overlap sprinkler patterns by a fourth.

To determine water flow rate, set the sprinkler in an open area and turn on the water. Place a small tin such as a tuna fish or cat food can approximately three quarters the distance from the sprinkler to the outer edge of water discharge.

Most of these food cans are an inch high. When full, check the time. That should give you a rough idea in the future for watering.

Most homeowners will be surprised that it may take more than an hour or two to supply the recommended inch of water for turf, vegetables and flowers. However, you only need to time the flow rate once a year unless you change sprinklers or add more hose.

Slower sprinklers mean watering longer, but on the other hand, water is absorbed slowly and not allowed to run off.

To measure drip irrigation or soaker hoses, allow them to soak for a half hour and then test the soil surrounding them. An inch of water will wet the average soil to a depth of 8 to 10 inches. If the soil isn't moist that deep, continue soaking.

A soil probe, steel rod or sharp, straight stick can be used to test the soil's moisture. Wet soil will cling to the probe or rod much like a moist cake.

Water in the early morning to reduce the chances of disease and evaporation.

Homeowners should remember to avoid over watering plants. Roots need oxygen as much as water and will start rotting if the soil is over saturated.

University of Illinois Extension

Modifying or changing a recipe can produce a product that doesn't meet traditional expectations.

However, some changes can be made that can result in an "acceptable" change or one that some people don't even notice.

The following are some modifications you can make in a recipe that might be acceptable for you, your family and friends:

Reduce sugar by one-third: Instead of 1 cup of sugar use 2/3 cup. This works best in canned and frozen fruits, puddings and custards. For quick breads and muffins, use 1 tablespoon of sugar per 1 cup of flour. Add vanilla, cinnamon, or nutmeg to help enhance flavor.

Reduce fat by one-third: If a recipe calls for 1/2 cup fat, use 1/3 cup fat. This works best in gravies, sauces, puddings and some cookies. For cakes and quick breads, use 2 tablespoons fat per cup of flour.

Omit salt or reduce by one-half: If a recipe says 1/2 teaspoon salt, use 1/4 teaspoon. Do not eliminate salt from yeast breads or rolls–it is important for flavor and texture.

Substitute whole grain and bran flours: Whole wheat flour can replace from 1/4 to 1/2 the all-purpose flour. If a recipe has 3 cups of all-purpose flour, use 1-1/2 cups whole wheat flour and 1-1/2 cups all-purpose flour.

Oat bran or oatmeal can replace 1/4 of the all-purpose flour. Bran cereal flour can replace up to 1/4 cup of all-purpose flour.

Do not try to substitute oil for margarine or shortening–they are not interchangeable when baking. A traditional recipe can still taste good and be good for you.

Do not substitute lite or diet margarines for solid shortenings or regular margarines in baking. Instead, use less regular margarine.

University of Illinois Extension

Fruit smoothies are a refreshing way to get calcium in your diet! Fruit smoothies are cool, creamy and make a satisfying snack.

Strawberry Smoothie Summer Smoothie

5 strawberries 1 nectarine

1 container (6 oz.) fat-free strawberry yogurt, frozen 1 carton (6 oz) fat-free peach yogurt, frozen

1/2 cup prepared sugar-free lemonade 1/2 cup (4 oz.) orange juice with calcium

1/2 cup prepared sugar-free lemonade

Put all ingredients in a blender and blend until smoothie Put all ingredients in a blender and blend until smoothie

consistency is reached. Makes 2 servings (1 cup each) consistency is reached. Makes two servings (1 cup each)

University of Illinois Extension

As of August 28, 2002, West Nile Virus (WNV) had been reported in 95 of 101 Illinois counties. Horses and humans have been infected, and some have died from WNV in 2002. A fact sheet and maps of the spread of WNV through Illinois can be found on the College web site.

Clusters of equine WNV cases have been reported in Illinois in the summer of 2002. WNV signs may progress rapidly to include hyperaesthesia (increased responsiveness to external stimuli), depression, decreased appetite, muscle fasiculations, skin tremors, visual problems, and recumbency. Horses which become recumbent have a much poorer chance of survival. Early clinical signs include those typical of any spinal disease in horses, and Equine Protozoal Myelitis (EPM) cannot be ruled out.

The virus is spread by many different mosquito species and therefore is more likely to be transmitted where mosquito activity is high. Direct horse-to-horse and horse-to-human transmission does not occur. Any farm sustaining multiple cases of rapid-onset neurological disease should have WNV considered as the most likely diagnosis, with Equine Herpesvirus Myelitis, EPM, eastern and western encephalitis viruses, and rabies virus as secondary but important diagnoses.

Preventative measures include mosquito control and vaccination. Horses should not be turned out at dawn and dusk when mosquitoes are most active. Standing water should be eliminated, such as in old tires, wading pools, and infrequently-used buckets. Insect repellants or fly sprays may also be helpful.

A WNV vaccine is available for horses. It is conditionally-licensed, meaning that complete efficacy data are not yet available. From field outbreaks in Florida in 2001, it appears that the vaccine is protective, but only once the horse has received both the primary and secondary (booster) injections at least 3 weeks apart prior to exposure to WNV.

We are recommending the use of this vaccine. It appears to be safe, and localized muscle-soreness reactions are no more common than with other equine vaccines.

University of Illinois College of Veterinary Medicine

Watermelon–The True Taste of

Summertime

What would summer be without chunks of cold, juicy watermelon? It's a special treat that lots of people look forward to each summer, and with good reason.

Besides being a refreshing treat on a hot day, watermelon only has about 50 calories per cup, 1 gram of fiber, no fat, little sodium and is a good source of Vitamin C and potassium. And while we traditionally think of watermelon and picnics, it's great in salads and desserts, and it can be made into salsa and chutneys, too.

Some shoppers can easily do the "watermelon thump," but for non-thumpers there are other ways to pick a tasty watermelon. Look for a symmetrically shaped watermelon that is free of cuts, dents or bruises. The watermelon should be heavy for its size. The underside of a ripe watermelon is yellow, and the rind has a healthy sheen.

·Americans consume about 3 billion pounds of watermelon each year. There are more than 200 varieties of watermelon.

·Picnic watermelon is round or oblong with light to dark green rind with or without stripes and weighs in at 15 to 45 pounds.

·Ice box watermelon is one of the round babies at 5 to 15 pounds with dark or light green rind and red or yellow flesh.

·Seedless watermelon is gaining in popularity. It has a striped rind with red or yellow flesh and weighs 10 to 25 pounds.

Preparation and Serving of Watermelon

The National Watermelon Promotion Board suggests washing whole watermelons with clean water before slicing to remove potential bacteria. The flavor of watermelon is best enjoyed raw. Heating diminishes the flavor and softens the texture. Watermelon tastes best icy cold in fruit smoothies, slush's or simply eaten from the rind.

To make melon balls, cut the watermelon in half lengthwise then into quarters. Watermelon balls can be scooped right out of the rind. Create perfect balls, using a melon baler and a twist of the wrist. The watermelon shell can be used to hold the melon balls as well as other fruit. Watermelon punch is also served from the hollow rind. By sitting the round end inside a ring or bowl, the shell will remain stable during serving.

To remove seeds, cut each quarter in half again. With the flesh of each wedge on top and the rind sitting on the counter, look for the row of seeds along the flesh of each wedge. Using a sharp knife, cut along the seed line and remove the flesh just above it. Scrape the seeds from the remaining piece.

Watermelon Smoothie

1 - 8 ounce lemon, fat free yogurt

3 cups cubed, seeded watermelon

1 pint fresh strawberries, cleaned and hulled

1 tablespoon honey or strawberry jam

3 ice cubes

1.In a blender or food processor, combine yogurt, watermelon, strawberries, honey and ice cubes.

2.Process until smooth and frothy. Serve in tall glasses with a straw. Makes 4 servings

University of Illinois Extension.

Water supplies in many areas of Central Illinois are dwindling. Cities are placing water restrictions on water usage, while rural folks with dry wells are hauling water. To extend existing water supplies, conserving water is becoming very important.

A household of four people uses almost 250 gallons of water daily. Three things largely determine household water usage: laundry, bathing and toilets. These three areas make up 80 percent of household use. Decreasing water usage in these areas will greatly decrease overall water needs.

Older toilets use 5 to 7 gallons of water per flush. Installing low flow toilets will decrease this to 1.6 gallons per flush, saving 3 to 5 gallons per use. Installing low flow toilets can safe 25 to 40 gallons per day.

Standard showerheads use 5 gallons of water per minute. Low flow showerheads only use 2.5 gallons per minute, saving 2.5 gallons per minute of use. Taking faster showers will naturally save water as well. Some communities offer these showerheads free of charge.

Washing machines are some of the highest users of water. A typical top loading washer will use 40 gallons of water per wash cycle. Front loading washing machines will only use 20 to 30 gallons per cycle, for the same amount of clothes. Using a front loading washer will save 20 to 80 gallons of water per day. Water costs will go down also.

Repairing leaks quickly will also help conserve water. Even a small drip can add up to several gallons per day. Do not let faucets run needlessly when brushing teeth or washing hands.

Watering plants should only be done on an as-needed basis. Lawn watering should be limited to once per week or discontinued completely. When washing automobiles, make sure to have a nozzle on the hose so that water is not wasted.

These conservation practices will greatly decrease water costs and usage. Even during times when water is plentiful, using less water is economically and environmentally sound.

University of Illinois Extension

Did you know your feet grow and change throughout your life? Weight gain, weight loss, and normal aging can change the shape of your feet. Healthy feet are important to overall health. Take steps toward healthy feet by giving them daily care and wearing shoes that fit comfortably.

If you are diabetic, follow your doctor's advice about foot care. People with diabetes and poor circulation are at greater risk of foot problems. Corns, calluses, and blisters, can quickly become serious medical problems.

Daily Foot Care

Take a close look at your feet. Examine each toe, your heels, the top and bottom of your feet. If you cannot see the bottom of your foot, use a mirror. What do you see? Are there any calluses, corns, bunions or sore spots? Most foot problems are the result of shoes that do not fit properly.

Feet are often forgotten in the shower. Scrub your feet each time you bathe or shower. Keep your toenails clipped in a square shape. Be careful not to cut nails too short, or they may become "ingrown toenails". Gently massage feet with a mild lotion. Wear shoes that fit and pay attention to special problems.

Corns and Calluses

Corns and calluses are usually minor problems. They are thick layers of dry hard skin. Friction and pressure on your feet cause them. Most disappear with care and shoes that fit properly. Wear soft leather or cloth shoes with plenty of toe space.

Treatment–To soften skin, soak feet for 15 minutes in warm soapy water. Using a pumice stone or wet wash cloth, gently rub the area. Regular treatment will reduce the thickness of callused skin. Repeat often until the skin feels normal. Scrub feet with a soapy wash cloth each time you shower or bathe.

Ingrown Toenail

An ingrown toenail is when the sharp end of the nail grows down into the toe. This happens often with the big toe. It can be the result of curved toenails cut too short and/or tight shoes.

Treatment–If the area is infected, see a doctor. If not, let the nail grow out, then cut it straight across. Your toenails should be cut square, not round. Avoid pressure on the toe by wearing shoes with a wide toe box. You should be able to wiggle your toes inside the shoe.

Bunion

A bunion happens when the big toe overlaps the second toe. The place where the bone sticks out is the bunion. Bunions can be inherited. Women have bunions more often than men do. Forcing toes into tight high-heeled pointed shoes can cause them.

Your feet should not hurt when you walk. Constant pain can be a sign of more serious problems. If this happens, you may need to see a doctor or podiatrist. Podiatrists are not medical doctors. They are professionals licensed and trained to treat foot problems.

Proper Shoe Fit

·Have your feet measured when you buy new shoes. Put both shoes on and walk around.

·Buy shoes toward the end of the day when feet are larger from walking.

University of Illinois Extension

They have been used for thousands of years in other countries. The soybean was introduced into the United States in 1765. It was not until the 1900s that soybeans became the important crop they are today. It was first used as a food for animals. Only in the last few years have people in this country eaten soybeans and foods made from soybeans. You may think you do not eat soybeans, but it would be almost impossible not to eat some products made from soy.

Ingredients made from soybeans are in many foods that we eat every day. Soy products are used in everything from baby food to whipped toppings. One of the most common soy ingredients is soy oil. This is a very popular vegetable oil and is used in many baked products.

Soybeans and soy products can be a healthy addition to our diet.

·Soybeans are included in the meat, poultry, fish, dry beans, nuts, and egg group of the Food Guide Pyramid.

·One-half cup of cooked dry beans is the equivalent of one ounce of meat.

·Soy products are a good source of protein and fiber, have no cholesterol, and may be low in fat.

·Eating soy products may reduce the risks of some cancers, coronary heart disease, and osteoporosis.

Textured soy protein (TSP) - This is made from soy flour that is cooked, formed, and dried. TSP is sold as granules, flakes, or chunks and is often made to resemble meat, seafood, or poultry. It can have a bland taste or be flavored to taste like the product it is made to resemble. It can be used by itself or blended with ground meat.

Tofu–This is a soft, cheese-like food made by curdling fresh hot soymilk. The main types of tofu are extra firm, firm, soft, and silken. The differences are determined by firmness, texture, and nutritional value. Tofu is high in protein, low in saturated fat, has no cholesterol, and is lactose-free.

Whole soybeans–These can be bought dry or fresh and cooked in stews, soups, or casseroles. Roasted whole soybeans are available for a snack.

Soybeans and soy foods can be a healthy part of the diet. Food scientists are looking for new ways to include soy into soups, drinks, and baked goods. Read ingredient labels on some of your favorite foods to see if you are already eating soy products.

University of Illinois Extension

Making ice cream is a favorite summer tradition many families still practice. But vanilla ice cream doesn't have to be the only flavor made. There are many options for expanding your ice cream flavors. The vanilla ice cream recipe given may be prepared; but by omitting the vanilla, you can add other flavorings to have more ice cream options.

For "chocolate lovers" combine a small portion of the milk or cream, sugar and five ounces of unsweetened chocolate in a heavy saucepan. Place over low heat until chocolate is melted. Beat with a rotary beater until smooth. Add this mixture to the remaining milk or cream before proceeding with the recipe.

Coffee ice cream connoisseurs can dissolve 1/4 cup instant dry coffee in 1/2 cup of hot water. Then add this to the milk mixture.

If you prefer candy flavored ice creams, add one to two cups of crushed hard peppermint candy, crushed peanut brittle, butterscotch bits, or chopped chocolate or to the ice cream mixture after it is partially frozen.

For buttered pecan ice cream, brown the nuts lightly in about two tablespoons of butter before adding the chopped nuts to the partially frozen ice cream.

To make fruit ice creams add two to three cups sweetened crushed or pureed fruit to the mixture. To ensure an even distribution of crushed fruits or fruit and nuts, add these ingredients after the mixture is partially frozen.

One final food safety reminder–homemade ice cream can be made safely with shell eggs if the base is cooked. Just heat the egg-milk mixture gently and use a thermometer to be sure the egg mixture reaches 160F. The mixture should coat a metal spoon.

Egg products can be substituted in recipes typically made with raw eggs that won't be cooked to 160 degrees F. But USDA's Food Safety and Inspection Service (FSIS) recommends that although pasteurized, for optimal safety, it is best to start with a cooked base, especially if serving high-risk persons.

For more information on egg and egg product safety, check out the FSIS fact sheet at the following URL:

www.fsis.usda.gov/Fact_Sheets/Egg_&_Egg_Product_Safety.

Homemade Vanilla Ice Cream

2 cups sugar

1/4 cup cornstarch

1/4 teaspoon salt

2 cups milk

4 eggs

2 tablespoons vanilla

6 cups half-and-half

Mix sugar, cornstarch and salt. Blend in 2 cups milk and 2 cups of the half-and-half. Cook over low heat, stirring constantly, until thickened, about 12 to 15 minutes. Beat the eggs. Stir a small amount of the hot cornstarch mixture into the beaten eggs; then stir the eggs into the remaining cornstarch mixture. Cook over low heat, stirring constantly, for 4 to 5 minutes. Chill thoroughly. (This is essential for a smooth ice cream.) Stir in vanilla and remaining 4 cups of chilled half-and-half. Freeze in a gallon ice cream freezer using 1 part salt to 6 parts crushed ice. Yield: about 3-1/2 quarts or 28 half-cup servings.

Nutrient Analysis Per 1/2 Cup Serving (using whole milk): 152 calories, 3 grams protein, 18 grams carbohydrates, 6 grams fat, 58 milligrams cholesterol, 76 milligrams calcium, 64 milligrams sodium. Exchanges: 1 bread/starch, 1 fat.

University of Illinois Extension

Bathing

·Put small pieces of soap into a white sock. Tie the end. Use as a washcloth.

·Add a few drops of baby oil under running water. This will soften dry skin.

·A squirt of dishwashing liquid under running water makes a bubbly bath. Add four drops of food coloring. The kids will love it.

Beauty

·Chapped lips: Rub a thin layer of petroleum jelly on lips. Then rub in a few drops of cold water. Repeat. Lips will soon feel soft and smooth again.

·Dead skin: Rub salad dressing (not mayonnaise) into skin. Let dry for a few minutes. Start massaging with fingertips while skin is still moist. Rub vigorously. Dead skin will roll right off. Use this treatment for feet, elbows, face and knees. Bathe as usual.

·To dry up a blemish: Dab with lemon juice several times during the day. Fresh or bottled juice will work.

·A cheap facial: - Make a paste of cornmeal and water. Apply to face. Let dry until it feels tight. Rub off with fingertips, using lots of gentle back and forth motion. Removes dry skin and black heads. Rinse with cool water.

·Eye cream: Apply castor oil (odorless type) around eyes each night.

·Deodorant:

1. Paste deodorant: Make a paste of baking soda and water. Apply to clean armpits.

2. Spray deodorant: Mix 2 tablespoons alum with 2 cups water. Pour into empty spray bottle. Buy alum at large grocery or hardware store.

3. Cream deodorant: Mix 2 tablespoons baking soda, 2 tablespoons of petroleum jelly and 2 tablespoons talcum powder or baby powder. Heat in a double boiler or over very low heat, stirring until smooth cream forms. Keep in a small jar with a tight lid.

University of Illinois Extension