How much fun was that and so easy. I made heart buttons out of clay and baked them in the oven. Now they are listed on folksy. here they are:

Greener Ways to Stay Cool This Summer

Keep Your Family Cool and Comfortable All Summer

You have certainly heard it before – adjusting your air conditioning to a few degrees warmer can help you save money on utility bills. But what if you are still uncomfortable? Follow these simple, green tips to help stay cool this summer, no matter what the thermostat says.

House Plants

No, a potted fern in the living room isn’t going to keep you cool, but planting shade trees, climbing perennials and vines can shelter your home from the sun’s rays and significantly reduce the amount of heat buildup inside your house.

Window Cracks

If you turn your air conditioner on and off as the outdoor temperature changes, you could be wasting a lot of energy and money. Instead, try keeping your house at a consistent temperature and open windows on cooler summer days. Encourage air circulation by opening the bottom portion of the windows on the windy side of your house, and open the top portion of the windows on the opposite side of the house. Warm air will flow out through the top of the windows; cooler air will flow in through the bottom.

Fan Out

When opening the windows isn’t enough – or isn’t possible – you can increase air flow in your home by turning on ceiling fans. They are relatively inexpensive, energy-efficient, effectively draw hot air out while pulling cool air down, and they help you feel cooler. If you don’t have ceiling fans, consider installing them in your main living space and in any occupied bedrooms.

Be Shady

Even on the hottest of summer days, the temperature in your favorite shady spot can be as many as 20 degrees cooler than in direct sunlight. Whether you install an awning over your deck or patio, or set up a hammock or comfy chair under a tree, you can enjoy the great outdoors in cool comfort.

Drink More

Unfortunately, increasing your evening cocktail intake probably won’t help you cool off, but staying hydrated with plenty of non-alcoholic fluids will. As your body heats up, you sweat more in an effort to cool down. This excess perspiration can lead to dehydration if you are not careful. Drink plenty of cold water, lemonade, iced tea, sports drinks, or juices throughout the day to replace lost fluids.

Towel Time

A cold, wet towel wrapped around your neck is one of the most effective ways to cool down quickly on a hot day. The cold compress cools the blood as it passes through your veins, helping to lower your body temperature. Keep a few damp hand towels in your fridge or freezer so you have always got one on hand.

No Pool, No Problem

A cool shower can be as refreshing as a dip in the pool. Try this trick at the height of the afternoon heat or just before you go to bed. You will remove excess sweat from your body (which can make you feel sticky and uncomfortable) and will open your pores to help your body cool off faster.

Related Air Conditioning Information from Horizon Services...

• Troubleshooting Your Window Air-Conditioner


• 101 Ways to Save Energy and Money in Your Home


• Air Conditioning Alternatives


• Cutting Edge Solutions For Energy Efficiency


• Do The Math…High Efficiency Air Conditioners Drastically Reduce Energy Costs!


• A Precision Tune-Up is Your Air Conditioner's Best Friend!

7 Foods Most Likely to Make You Sick

I know what you are thinking now, someone writing bad about food in their own blog??

That's not the reason why I thought of posting it on my blog as soon as I read this article. The reason is we know all the foods have chemicals like pesticide etc., or some other insects etc., the bottom line is that we should know how to use it in a better way. 

So don't panic, read this post carefully till the end and follow the prevention part of it to make the best and proper use of the ingredient and live happily with better health.

7 Foods Most Likely to Make You Sick

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Every day, more than 130,000 Americans are stricken with food poisoning. While the rates of some common food-borne bugs have declined, cases of Salmonella—the most common infection and leading cause of both hospitalization and death from food-borne illness—have risen by 10 percent since 2006, according to a new food safety report issued by the CDC on June 7. About 1.2 million Americans suffer bouts of Salmonella each year.

“The bottom line is that food-borne illness, particularly salmonella, is still far too common,” said CDC director Dr. Thomas Frieden. One reason is that it can taint a wide range of foods, including meat, eggs, poultry, vegetables and nuts. One detail of the report highlights just how entrenched the pathogen is: New US standards to take effect next month call for “allowable contamination” of chicken at processing plants to be reduced to 7.5 percent from the current rate of 20 percent—hardly an assurance of safety. Here’s a look at seven of the riskiest foods for triggering serious health problems.

Find out where Salmonella and other germs lurk in your home.

1.  Leafy Greens: Greens like lettuce, escarole, endive, spinach, cabbage, kale, arugula and chard top a list compiled by the Center for Science in the Public Interest (CSPI) of the riskiest foods regulated by the FDA. 

• Culprits: E. coli, Norovirus and Salmonella.
• The problem: Contamination can occur at the farm through contact with wild animals, manure, contaminated water or unsanitary harvesting, or at home through inadequate hand washing or unsanitary preparation. At least 363 outbreaks of food-borne illness are linked to leafy greens.
• Prevention: Wash raw vegetables thoroughly and avoid preparing them near raw chicken or meat. You may want to avoid packaged salad mixes, since combining vegetables from multiple sources could increases the risk of a contaminated ingredient finding its way into the mix.

2.  Eggs: Eggs and egg products have been blamed for more than 350 outbreaks of food poisoning. Last year they sickened more than 50,000 Americans, leading to the recall of a half-billion eggs.  

• Culprits: Salmonella. The most common strain infects the ovaries of hens, contaminating eggs before the shell is formed.
• The problem: Serving raw or runny eggs or leaving eggs at improper temperatures at buffets.
• Prevention: Thorough cooking kills most pathogens.

Follow these tips to keep your food clean and healthy.

3.  Hot Dogs: OK, you wouldn’t consider them a health food, but you may not know that hot dogs are hazardous to young kids.

• The problem: Hot dogs have been blamed for food-related asphyxiationsin kids under age 10. Every five days a young child dies as a result of choking on food.
• Prevention: Cut hot dogs into half-inch chunks for kids under age four, then slice chunks in half. Cut grapes in half too. The American Academy of Pediatrics has a new report on choking prevention.

4.  Tuna: Mercury isn’t the only hazard. A naturally occurring toxin—a histamine-like chemical—can trigger a syndrome similar to an allergic reaction. Affected fish may have a peppery, bitter or metallic flavor.

• Culprit: Scombrotoxin forms when certain fish—typically large, meaty varieties such as tuna and mahi mahi--are inadequately refrigerated.
• The problem: Once formed, the toxin can’t be destroyed by cooking, freezing, smoking, curing or canning. Symptoms include skin flushing, headaches, abdominal cramps, nausea, diarrhea, and palpitations. Antihistaminesmay reduce symptoms, which usually clear up within a day. 
• Prevention: The problem can be prevented if fish is kept chilled from capture to cooking. Don’t eat fish with an off flavor.

5. Peanuts: In moderation, peanuts can be nutritious as they contain heart-healthy monounsaturated fats. However, they can be dangerous or deadly to about one percent of the population.

• Culprit: An allergy that’s on the rise among children. Peanuts are the leading cause of food-allergy deaths.
• The problem: The immune system of those with the allergy mistakenly identifies peanut proteins as a threat to health, triggering symptoms ranging from mild to deadly.
• Prevention: People with severe peanut allergies should carry an EpiPen for immediate treatment of reactions and scrutinize food labels carefully.

6.  Potatoes: Outbreaks of illness are linked to potato salad.

• Culprits: Salmonella, Shingella, Listeria or E. coli bacteria can get into potato dishes via cross contamination from raw-to-cooked ingredients during handling and preparation.
• The problem: Shigella is transmitted easily from an infected person to food.Listeria can live on deli counters and kitchens. More than 40 percent of potato-related illnesses are triggered by prepared foods from restaurants, groceries and delis.
• Prevention: Avoid letting potato salad sit at room temperature for long periods.

7.  Ice Cream: The largest ice-cream outbreak ever occurred in 1994 when a manufacturer transported raw eggs and pasteurized ice cream premix in the same truck.

• Culprits: Salmonella and Listeria.
• The problem: Almost half of all-ice cream outbreaks occur in private homes, probably due to Salmonella from undercooked eggs in homemade ice cream. ListeriaListeria.
• Prevention The CDC advises pregnant women to avoid soft cheeses like feta, Brie and Camembert. Salmonella can be killed by pasteurization. Also be cautious about eating soft or homemade ice cream.