Really…she still has a career?

I can’t say I feel sorry for actress Lindsay Lohan  who has been  ordered to serve 90 days in jail for missing alcohol counseling sessions in violation of her probation. She probably should not have skipped the court-ordered alcohol-education classes  following her DUI arrest.

Now, says the crying actress  , “I thought I was being compliant….I’m not taking this as a joke. It’s my life, and it’s my career, and it’s something I have worked for my entire life.” Thank you judge for answering  “There are no excuses.”

Let’s Recap.

  • She’s been to rehab 3 times in her 24 years.
  • She has had 2 (2007) DUI busts.
  • She spent 84 minutes in jail in 2007 after she pleaded guilty to two misdemeanor counts of being under the influence of cocaine and no contest to two counts of driving with a blood-alcohol level above 0.08 percent and one count of reckless driving
  • She will be housed, an all-female jail that was a temporary home to inmates Paris Hilton and Nicole Richie. She was ordered to surrender to the court on the morning of July 20.Following her jail time,Los Angeles County’s Century Regional Detention Facility (where all of her celeb buds seem to end up) Lohan must complete 90 days in a drug- and alcohol-rehab facility.

Yet, she still had movie’s coming out! Who would bank on her?
Machete,”  is a Robert Rodriguez action film due in theaters in September.  I read that 20th Century Fox,  had no comment about this latest news.
Going to jail and rehab sentence will also delay production on “Inferno: A Linda Lovelace Story.”

Going to jail means not being able to promote  her new fashion line, 6126. The first items from the 280-piece collection are shipping out to department stores nationwide this month.

What is it that she doesn’t get? What if she had killed someone with this behavior?

Gotta love the 4th of July

There is nothing better than celebrating the 4th of July holiday with family and friends. The parades, fireworks, picnics, and bug bites are just part of the fun.

I didn’t know that every year there are an estimated 10,000 people treated for injuries related to fireworks, and many of these injuries involve children under the age of 15. I live in a state where fireworks are illegal.

I must say, I got a kick out of reading this on
Favorite Picnic Main Dish:

Burgers 43%
Hot dogs 10%
Ribs 23%
Chicken 7%
Steak 12%
Veggies 3%
Other 2%

Favorite Picnic Beverage

Beer 51%
Lemonade 8%
Punch (spiked or non) 2%
Iced tea 20%
Cola 7%
Water 6%
Wine 4%
Other 2%

Favorite Hot Picnic Side Dish

Corn on the cob 42.3%
Baked beans 28.3%
Grilled veggies 13.2%
Macaroni & cheese 15%
Other 1.2%

Favorite Cold Picnic Side Dish

Cole slaw 8%
Deviled eggs 27%
Potato salad 38%
Three bean salad 2%
Fruit salad 13%
Pasta salad 11%
Other 1%

Favorite Burger Toppings

Cheese 15.8%
Pickles 10%
Relish 2.1%
Ketchup 12.1%
Mustard 10.4%
Mayo 8.3%
Onions 12.3%
Lettuce 13%
Tomato 11.5%
Potato chips 1.5%
Steak sauce 1.4%
Other – 1.6%

Favorite Level of Burger Doneness

Practically mooing 1.8%
Fair rare 3.7%
Medium rare 22.3%
Medium 29.5%
Medium well 25.5%
Well done 16%
Hockey puck 1.4%

Favorite Picnic Dessert

Watermelon 36.4%
Ice cream / sherbet / gelato 12.9%
Popsicle 1.2%
Pie 23.5%
Cookies 9.2%
Cake 8.1%
Pudding 0.7%
Fruit kebab 3.2%
Anything involving a Jell-O mold 1.3%
Other 3.6%

Our 4th here was very typical. I was happy to fit some swimming in before the rains came. I didn’t eat or drink too much which also made me happy.
Gotta love the 4th.

My new showerhead…saves money and water

Well this is cool… I needed a new and just found this…

showerhead photo

The average household could save more than 2,300 gallons per year by installing WaterSense labeled showerheads. Since these water savings will reduce demands on water heaters, households will also save energy. In fact, a household could save 300 kilowatt hours of electricity annually, enough to power its television use for about a year. If every household in the United States installed WaterSense labeled showerheads, we could save more than $1.5 billion in water utility bills and more than 250 billion gallons of water annually, which could supply more than 2.5 million U.S. homes with their water needs for a year. In addition, we could avoid about $2.5 billion in energy costs for heating water.

The WaterSense Label

All products bearing the WaterSense label must be tested and certified by an approved third party laboratory to ensure they meet EPA water efficiency and performance criteria.

Did you know that standard showerheads use 2.5 gallons of water per minute (gpm)? Showerheads that earn the WaterSense label must demonstrate that they use no more than 2.0 gpm. The WaterSense label also ensures that these products provide a satisfactory shower that is equal to or better than conventional showerheads on the market.

Performance Is Key

As with all WaterSense specifications, EPA included performance criteria to ensure that consumers will not have to sacrifice a good shower in order to achieve water savings. EPA worked with a variety of stakeholders—including consumers who tested various showerheads—to develop criteria for water coverage and spray intensity. Independent laboratories test showerheads for these attributes before certifying them to earn the WaterSense label.

find out more from the epa

There’s as App for that?

What should you do if your child develops a fever, cough, vomiting, rash, sore throat or head injury? A new symptom checker tool from the American Academy of Pediatrics (AAP) will help parents decide what to do next. The tool is available on, the official AAP Web site for parents, at

It’s pretty useful- I just checked it out. Parents can enter their child’s symptoms into the interactive tool and receive up-to-date advice about how to treat minor illnesses at home, or when to call the doctor immediately.

AAP says that The KidsDoc Symptom Checker is based on the clinical protocols used by pediatricians and nurses in 10,000 practices and 400 nurse advice call centers in the U.S. and Canada. These protocols have been tested for 15 years on more than 150 million phone calls. Each symptom care guide includes a decision chart to help determine the severity of the illness and how to manage it. The symptom checker also includes pediatric dosage tables by weight for common over-the-counter medications, images to help identify rashes, stings and bites, and first aid illustrations.

The KidsDoc Symptom Checker is also available as a downloadable iPhone application called KidsDoc, providing the same expert advice when parents are on-the-go. Immediate connections are available to 911, your pediatrician or a nearby emergency department. The app is available to download for $1.99 at or from the iPhone App Store.

healthy children : Powered by pediatricians. Trusted by parents.

We may be eating 67 pesticides? Food Safety Basics

The Environmental Working Group. says that we may be ingesting 67 pesticides in the fruits and vegetables that we eat.
The group is a nonprofit focused on public health. In a reprt from the U.S. Department of Agriculture and the U.S. Food and Drug Administration they mention what fruits and vegetables we eat have the highest, and lowest, amounts of chemical residue.

Most alarming are the fruits and vegetables dubbed the “Dirty Dozen,” which contain 47 to 67 pesticides per serving. These foods are believed to be most susceptible because they have soft skin that tends to absorb more pesticides.
The group suggests limiting consumption of pesticides by purchasing organic for the 12 fruits and vegetables.
The Dirty Dozen
Domestic blueberries
Sweet bell peppers
Spinach, kale and collard greens
Imported grapes

The group found a number of non-organic fruits and vegetables dubbed the “Clean 15” that contained little to no pesticides.
The Clean 15
Sweet corn
Sweet peas
Kiwi fruit
Sweet potatoes
Sweet onions

FYI- the cdc Suggest this food Safety Basics for Fruits and Vegetables

The Dietary Guidelines for Americans 2005 recommend that you eat fruit and vegetables everyday to help promote good health.   As you strive to meet your individual recommendation, remember that proper handling and preparation can reduce the risk of food contamination and foodborne illness.

To minimize your risk, keep these in mind when selecting and preparing fruits and vegetables.

Carefully select fresh fruits and vegetables. When shopping, look for produce that is not damaged or bruised and make sure that pre-cut produce is refrigerated or surrounded by ice.

Rinse all fruits and vegetables before eating. This recommendation also applies to produce with rinds or skins that are not eaten. Rinse produce just before preparing or eating to avoid premature spoilage. Follow these simple steps:

  1. Clean all surfaces and utensils with soap and hot water, including cutting boards, peelers, counter tops, and knives that will touch fresh produce. Wash hands with soap and warm water for at least 20 seconds before and after handling fresh fruits and vegetables.
  2. Rinse fresh fruits and vegetables, including those with skins and rinds that are not eaten, under clean running water and avoid using detergents or bleach. Remove the outer leaves of leafy vegetables such as lettuce and cabbage before washing. Produce with firm skin, such as potatoes, may require rubbing with a vegetable brush while rinsing under clean running water to remove all soil.
  3. Dry fruits and vegetables with a clean paper towel and prepare, cook, or eat.
  4. Packaged produce labeled “ready to eat,” “pre-washed,” or “triple washed” can be used without further washing.
clean, seperate, don't cross-contaminate, refrigerate

Keep produce separate from raw foods like meat, poultry, and seafood, in your shopping cart, grocery bags and in your refrigerator. Throw away any produce that will not be cooked if it has touched raw meat, poultry, seafood or eggs. Do not use the same cutting board without cleaning with hot water and soap before and after preparing fresh fruits and vegetables.

Refrigerate all cut, peeled, or cooked produce within 2 hours. After a certain time, harmful bacteria may grow on produce and increase the risk of foodborne illness.

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