Chainsaws no longer just for the brawny and the pros
The home-improvement industry is taking the once-fearsome chain saw and redesigning it for weekenders and women.
New models weigh about 10 pounds, cost a couple hundred dollars, and are easy to start. With a little experience and effort, new users can cut up trees and branches that a storm dropped into their yard or across their driveway.
Before starting, users should invest in safety gear. With the increasing popularity of chainsaws, emergency rooms are seeing a significant increase in chainsaw injuries.
The left leg is one of the most frequently injured spots. Chaps are recommended for protection. Those infused with Kevlar can halt saw blades in less than a second.
Safety gear includes a helmet, goggles, gloves made with cut-retardent material, a heavy shirt, and hard-toed boots with nonskid soles.
When shopping for a chainsaw,  find a dealer with an expert on hand who can demonstrate how it works. Other safety tips include:
* Only cut branches or tree trunks with a diameter of less than 60 percent to 75 percent of the usable length of the chainsaw bar.
* Leave climbing trees to professionals. Stay on the ground and don’t cut anything higher than shoulder height.
* Have the bar pointing behind you when carrying the chainsaw.
8 Find an experienced user to advise you when you first use the saw.
Most chainsaws are gas-powered. If your property is not large, an electric saw might serve your purposes. Just press a button to start it.

Ever since Roman chef Marcus Gavius Apicius recorded his recipe for fruit preserves in the first century, people have been enjoying jams and jellies on baked goods and morning toast.
And why not?  Jams and Jellies are not only a quick source of energy (and one that goes great with peanut butter), but also a relatively low-calorie spread for bread.  According to the International Jelly and Preserve Association, a tablespoon of butter has 102 calories and 12 grams of fat.  But a tablespoon of jelly has only 48 calories and zero fat.
In the U.S., Jerome Smucker  in 1897 began the company that would eventually come to be associated with sweet jams and jellies. In that year, he founded an Ohio cider mill to press apples and make apple butter. Early Ohio settlers thought apple trees essential to survival since they provided a nutritious  snack and could be used for drinks, like cider, and apple butter, which was easy to store.
In 1917, the founder of another famous name in jams and jellies got the first patent on grape jam. Paul Welch sold his recipe for “grapelade” to the U.S. Army and it was a hit among soldiers. Today, 28 flavors of jams and jellies lead the market in North America.

Crabapple jelly
without pectin
8 cups fresh crabapples
Sufficient water to cover crabapples
3 cups white sugar
1 cinnamon stick
Crabapple has natural pectin so you don’t really need anything to help it set up although some recipes call for it
Remove stems and blossoms from the crabapples and cut apples into quarters. Put them in large pan and with water sufficient to cover apples, but not make them float. Bring to boil then simmer with cinnamon stick for 15 minutes until the apples are soft.
Strain the apples and juice through 2 or 3 layers of cheese cloth until you have  4 cups of clear juice. Discard pulp.  Pour the juice back into the pan.  Cook at simmer for 10 minutes. Skim off foam. Stir in sugar until dissolved. Cook on low boil to 220 to 222 degrees F.
Pour into small jars, leaving 1/4 inch headspace. Process in hot water bath to seal. The jelly will take a while, maybe more than a day or so, to set up. So be patient! More recipes:allrecipes.com

A rainbarrel could save 55,000 gallons of water per year
Rainwater collection has long been used in dry states and places where people are urged to conserve water.  With water bills rising, however, more people are turning to conserving rainwater to use on their gardens, to freshen sidewalks, and to wash their cars.
A rainbarrel could save 55,000 gallons of water a year. An inch of rain on a 1,000-square-foot roof can produce 632 gallons. What’s more, rainwater contains no chemicals like chlorine and fluoride, which are hard on plants. Collection also helps reduce storm runoff, a growing problem caused by acres of concrete in the neighborhood.
Lack of rainfall in many places and the high price of water elsewhere is making people think twice before turning on the hose. Additionally, the editors of This Old House say that, in the wake of hurricanes Katrina and Rita, some people are looking for an alternative source of water in case they are faced with another catastrophe
A rainbarrel has a spigot near the bottom where  you attach a hose, a “mosquito donut”  floating on the surface, an overflow valve near the top, and a child-proof screen on top of the barrel. A wooden barrel can be adapted for the purpose.
Rainbarrels in a number of colors can be bought at garden suppliers such as cleanairgarden.com, gardeners.com, or aridsolutionsinc.com.
To get the most from your barrel, consider adding an overflow tank to your system. It’s a second or third barrel connected to the first or second one with a hose.

Scientists are continually adding to what we know about the health benefits of various foods. For example:
Whole Grains: Don’t like broccoli? Eat whole grains instead. University of Minnesota researchers have discovered that whole grains deliver an army of phytonutrients that do almost as much as fruits and vegetables.
Cherries: They’re an all-natural pain reliever that may even relieve the intense pain of gout (if you can eat a couple of dozen of them). Scientifically, cherries reduce C-reactive protein in the blood, which the body produces in response to acute inflammation, according to the Western Human Nutrition Research Center at Davis, Calif.
Yogurt: Those that contain “live” or “active” cultures help fight illness and disease. It is the most popular food containing probiotics. New studies found that yogurt greatly improves a person’s ability to fight off pneumonia.
Salmon: Eating salmon reduces blood pressure and cholesterol. Salmon helps prevent heart disease because of its healthy content of omega-3 fatty acids. Now researchers at the University of California report that a higher intake of omega-3s preserves bone density, keeping bones stronger. If you don’t like salmon, eat more tuna or sardines.
Cabbage: Cruciferous vegetables such as cabbage and broccoli have anti-cancer properties. But new studies show cabbage is in a class by itself. In addition to its tendency to protect against breast cancer, the sulforaphane in cabbage protects against lung, stomach, and colon cancers. Sulforaphane stimulates cells to eliminate cancerous substances. Eat cabbage by itself or add it to soups and salads.

Truffles rank with caviar and champagne as icons of gourmet decadence. They have the same allure: part epicurean enjoyment, and part difficulty in acquisition. Truffles are actually a type of fungus that grows underground.
European truffles grow on the roots of oak trees. Oregon truffles grow at the base of Douglas firs. In Europe, specially trained dogs help target the oak trees where truffles will be found. The truffle flavor is directly related to its aroma. Once discovered, truffles can be collected next year at the same site.
To enjoy the wonderfulness of dining on truffles, they must be fresh, uncooked specimens eaten shortly after harvest. Truffle lovers often order before harvest from food specialty stores. Some supermarket produce departments may also take an order.
Though white Oregon truffles cost about $150 per pound, they are also available at about $15 an ounce. Call toll free: (888) 465-3247. In many recipes, just a shaving of truffle is required.
Flavorful Italian white truffle oil for recipes is available at $29.95 for 8.5 oz. at culinaryneed.com. Scraping or grating fresh truffles into sauces or soups just before eating creates a distinctive flavor. Veal, chicken, fish, souffles, omelettes, pasta, and rice can be glorified with thinly sliced truffles. Cream and cheese sauces are enhanced by their flavor.
When stored with containered rice or eggs, the flavor and aroma penetrate the egg shells and rice. Eat the truffle, then make omelettes and rice pilaf.
The truffle season begins in September, so order early.
Truffle butter
The aroma and flavor of truffles are heat sensitive. Truffle butter is a good way to get the most from your aromatic gem, since it is not heated.
Finely grate a fresh truffle and add it to softened, unsalted butter to suit your taste. Use enough butter so  the mixture is spreadable, not crumbly.
Let stand at room temperature for an hour. Spread on crackers, French bread, or baked potatoes.
Truffle butter freezes well.