Sheila Julson

Dried herbs from the graden can provide a winter's worth of seasonings.
And save money with these easy recipes for mayonnaise and barbecue sauce.
We can never quite finish our loaves of homemade and artisan breads, so toasting those leftovers into croutons turns any salad into a gourmet treat.
While winter weather can beat up our skin, so can the synthetic ingredients in many skin care products. But I've found effective and economical alternatives right in my own kitchen.
Homemade foodie gifts have always been a hit with my family over the holidays. This year, I tried something a little different - homemade hot drink mixes.
Rock your homemade pizza with sauce made from fresh garden tomatoes.
A rusty patio swing that was left in our yard by a family friend initially caused reactions of horror. But a second look, some paint, and new lawn chair webbing gave the swing an astounding facelift.
There's no shortage of synthetic mosquito repellents on the market intended to keep those vampire-like pests away. But I've been successful making my own from natural ingredients.
With the wedding season upon us, I'm sharing a few DIY tips my husband and I used for our nuptial to put a unique spin on our wedding while staying debt-free.
Maximizing garden space in a small city yard is a constant challenge, but I've found that window boxes aren't just for windows.
There are many common sense ways to be kind to the planet (and the wallet), but here are a few other simple ideas.
It's that time of year again - empty milk jugs, egg cartons and plastic containers pile up to serve as temporary greenhouses for young seedlings.
I was fortunate to be among the last of the generations that benefited from the skills taught in home economics classes in public school. Will it make a comeback?
Winter farmers' and gardeners' markets have sprouted (pun intended!) up in my area, giving customers more access to locally grown produce throughout our long, cold winter.
We have endless varieties of cereal to choose from, some good and some not so good, but for years, I've just made my own healthy, economical granola.
Few things break up the winter doldrums like the arrival of the seed catalogs. Yet it's easy to get carried away ...
My mother's battered copy of "The Settlement Cook Book" provided a wealth of unique and traditional recipes, as well as a fun crash-course in food history.
Seeing the many stages of food you grow from soil to table really is magical, especially White Button and Crimini mushrooms.
The pre-Halloween ritual of finding the perfect pumpkins for carving, pies, and seed roasting is as much as part of autumn as jumping in a pile of freshly-raked leaves.
Wisconsin's freakishly mild autumn seasons in recent years has extended the laundry-hanging season, and I've added some of my Grandma's techniques for fresh-scented laundry.
An abnormal fear of accidentally poisoning people from home canning mistakes has kept me from trying to preserve my garden and farmers' market goodies. This season, I've decided to overcome my fears and test the waters.

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