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Adult dating - Friend or foe…your sex life and the Internet!
You have permission to publish this article electronically or in print, free of charge, as long as the bylines are included. A courtesy copy of your publication would be appreciated. Adult dating - Friend or foe…your sex life and the Internet!By Helen ...
Posttraumatic Stress Disorder: Nightmare After The Ordeal
Sarah is a 28 y/o accountant who had a traumatic past that she kept to herself. At age 15, she was grabbed by a masked man while she was jogging in a park. The man threatened to kill her with a knife and brutally raped her. She screamed but nobody seemed ...
Sugar and Spice and Things Not So Nice
I may be mistaken, but it seems that the sweet little girls of yesterday have become so…bold! Actually, the word ‘bold’ is an understatement. I have noted many examples in the various settings throughout my community, but I do not believe it is an ...
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Nothing tastes better than fresh picked strawberries. For many people, making homemade jams and jellies conjures up memories of grandmother in the kitchen preparing bushels of fruit, stirring and straining, and sterilizing jars. Actually, nothing could be simpler. The key to making jam is small batches. Do not double the recipe. The jam will not set up. This strawberry jam keeps in the refrigerator for up to 3 weeks. But, we’ve never been able to keep it around that long! It’s also great as an ice cream topping.
Try this quick and easy recipe with your kids. It makes a great Mother’s Day present for family and friends. And, if you’re lucky, they may even save some for you.
Ingredients
1-pint strawberries, hulled and sliced
2-tablespoons fruit pectin
½ teaspoon butter
1-cup sugar
2 8-ounce jelly jars
Directions
1. In a medium sized bowl, crush the strawberries with a potato masher
2. In a skillet, combine the crushed strawberries, pectin, and butter.
3. Stirring constantly, cook over medium-high heat, until the mixture boils.
4. Add the sugar and bring
to a boil. Boil for 1 minute and remove from the heat.
5. Pour the jam into the jars. Seal. Refrigerate until the jam is set, approximately 6 hours. Keep jam refrigerated. It will keep for up to 3 weeks.
You have permission to reprint this article electronically or in print, free of charge, provided that each article is:
1. Printed in its full form with no changes
2. Includes an active link
3. A courtesy copy of your publication is sent to the above contact
4. And the following byline appears at the bottom of each article:
About the Authors: Rondi Hillstrom Davis and Janell Sewall Oakes are the co-authors of the award-winning book Together: Creating Family Traditions. To check out their website that's jam packed with family ideas, visit
To subscribe to their online newsletter, go to
About the Author
Rondi Hillstrom Davis and Janell Sewall Oakes are the co-authors of the award-winning book Together: Creating Family Traditions. To check out their website that's jam packed with family ideas, visit
To subscribe to their online newsletter, go to
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