Hi Goshen, Here are some homemade salve recipes (I have not personally tried any of them) First one from http://www.bushka.cz/archiv/mastEN.html Ingredients: White or yellow (non-refined - better for allergies) Vaseline, leaves and lower buds of cannabis, optionally a pinch of mint crystals or 0,1 l of hempseed oil. Proportions: For 1 kg of Vaseline it is necessary to use 100 g of dried leaves and 50 g of lower buds Preparation: 1. melt one half of the Vaseline in a larger pot 2. add roughly crushed leaves and let them slowly fry during 20 minutes 3. after cooling the mixture pour into the pot 4 liters of water 4. bring to the boiling point and slowly cook during 90 - 120 minutes 5. let it cool and put it into the fridge overnight 6. take out the fatty cake and press it in order to eliminate the rests of water 7. spread the cake into a wider recipient, cover it and let it ferment during 3 weeks in a dark place at room temperature 8. again put the mixture into a larger pot, add the other half of Vaseline and melt it 9. slowly cook the mixture until the disagreeable smell of fermentation disappears 10. drain it through a strainer and pour the resulting light-green colored liquid into a recipient immersed in a water bath 11. add finely crushed lower buds and cook in the water bath during one hour until a light skim forms on the surface (dont forget to stir frequently) 12. let it cool and store it for 1 week in a dark and cold place 13. repeat the cooking in water bath and put the recipient into a cold place again for another week 14. melt and cook the mixture as in the precedent point, drain it first through a kitchen strainer and after through a fine canvas (do not throw the canvas with the drained buds, store it into a freezer - it can be very efficiently used as a warm compress in case of asthmatic problems, bronchitis or joint pains) 15. the salve is now ready to be poured into small cups if you want to use it pure - otherwise you can improve it with a pinch of mint crystals (for muscular and joint pains) or with 0,1 liter of virgin hempseed oil (for dermatologic problems) Pure or mint salve may be stored in a cold place, but they do not deteriorate for at least 6 months even at the room temperature. In the contrary, the salve with the addition of hempseed oil needs to be stored in a cold place and should be used within 6 weeks. And here's another one from http://www.natural-skin-care-info.com/herbal-healing-salve.html Basic Recipe: 1 cup herbally infused oil 1 - 2 oz. Beeswax 10 capsules Vitamin E Oil ½ tsp. each tea tree and lavender essential oils In a small pan, gently heat the herbally infused oil and beeswax until barely melted. Cut or poke the vitamin E capsules open, and squeeze the vitamin E oil into the beeswax/oil mixture. Remove from heat, and add the essential oils. Pour a tiny amount of the salve mixture onto waxed paper or into a container to cool. Test it for thickness - if you'd like it to be harder, add more beeswax. If you'd like it to have a thinner balm, add more oils. When you're satisfied with the consistency, pour the balm into clean, sanitized jars and let cool. This all-purpose salve can be used for cuts, scrapes, splinters, diaper rash, burns, rashes, or for dry skin. To make a herbally infused oil: In a saucepan, combine dry herbs and a vegetable oil (we like extra virgin olive oil, but just about any kind will do). Specific proportions are not important - use a few generous handfuls of herbs and use enough oil to cover them. Heat over lowest possible heat for several hours - three minimum, we usually try for 12 or 15. Alternatively, use a crock-pot on the "low" setting. Strain out the herbs and use your herbally infused oil to make balms, or as a massage oil, bath oil, or as a great winter moisturizer. Some Herbs to try: chamomile, comfrey, sheep sorrell, turkish rhubarb, St. John's Wort, calendula. And one more from http://natural-homemade-skin-care.blogspot.com/2008/02/coconut-and-neem-oil-salve.html Use this salve topically for chronic skin conditions such as acne, eczema and psoriasis. Coconut oil and oregon grape root can also be taken orally for added efficacy. You will need: 78g coconut oil (solid) 20g neem oil 3 x oregon grape root capsules 1ml cedarwood essential oil Method: Melt the coconut and neem oils in a double boiler. Take off the heat when melted, and stir in the contents (herb powder) of the oregon grape root capsules. Add the cedarwood essential oil. Stir until cool and set, and put into a clean, dark glass jar. Keep refrigerated as the oils have a low melt point.

Lysine is the best for most herpes outbreaks. What works to keep them from happening depends on how your immune system works. Many people get herpes outbreaks from STRESS. For those of you who are talking about peroxide, peroxide is for bacterial problems rather than viral ones. Your immune system makes a form of it to kill bacteria. It isn't useless, because it can get rid of bacteria that can make a sore heal slower. But it isn't for viral problems, and herpes is viral. Also make sure what you have is herpes. This can be done with a blood test these days. There are a lot of interesting things that can make sores, like Pseudomonas, that can be hard to get rid of and spread like crazy to others. I have never tried toothpaste. I rarely have outbreaks. I have read that there are products that help manage diseases even though they aren't antibiotics or antivirals. I believe the article first appeared in Nature years ago. So the toothpaste thing might not be so far fetched. Also brushing your teeth helps get rid of flu virus so it may help with herpes the same way. You can use grapefruit seed extract (8-15 drops in a juice glass of water or juice) to help get rid of the infection or try any number of things. Lysine is the best, though.

My husband was in michigan this week and that was one of the flights he thought about taking on thursday night. He flies a lot and it just hit close to home. Clarence is not far from where we live. We are a little more out in the country. Big sigh of relief. When the news came on at 10pm they announced at the end of the broadcast that a plane had crashed by the airport, but they didn't know anything yet. By the time the 11pm news came on, it was not until after the weather that their news crews made it to the neighborhood and they announced it was a commercial plane. WIVB broadcast without commercial break until I went to bed at 2am. When my husband called to say he was alright i was so grateful. (wipes tears and sniffles) Fran, Could i have the blanket flower, please? BTW, DS#3 watered my keyboard once, its still a little iffy. We set it in from of the blower on the woodstove for a week. Just FYI those of you sowing in the keys LOL! Thank all of you for the prayers. Families here are esp. close knit and things like this are difficult for anyone. Praying for your FIL, too Nichol. Fleethart

Tennessee Banana-Black Walnut Cake with Caramel Frosting courtesy Paula Deen Yield: 12 servings Cake: 2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 cup solid vegetable shortening 1 1/2 cups sugar 2 eggs 2 ripe bananas, mashed 1/4 cup buttermilk 1 teaspoon pure vanilla extract 1 cup chopped black walnuts* Frosting: 1/2 cup (1 stick) butter, softened 1 cup packed dark brown sugar 1/3 cup heavy cream, plus more as necessary 1 tablespoon pure vanilla extract 1 (16-ounce) box confectioners sugar 2 cups finely chopped black walnuts, for garnish (optional)* Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans. For the cake: In a medium bowl, stir together flour and baking soda; set aside. Using an electric mixer, cream together shortening and sugar in a bowl until light and fluffy, about 2 to 3 minutes. Add eggs 1 at a time, mixing well after each addition. Mix in mashed bananas, buttermilk, and vanilla. Add flour mixture, mix until just combined. Stir in black walnuts. Pour into prepared pans. Bake until a toothpick inserted in the center of the cake comes out clean, about 35 minutes. Cool in pans on a cooling rack for 10 minutes. Remove from pans and cool completely. Meanwhile, prepare frosting. Melt butter in small saucepan. Add brown sugar and 1/3 cup cream. Cook over medium-low heat until the sugar is dissolved, about 2 minutes. Remove from heat and add vanilla. Transfer to a large bowl. Using a handheld electric mixer, beat in confectioners' sugar a little at a time until smooth. If frosting is too thick, add 1 tablespoon heavy cream at a time until consistency is right. Sandwich 2 layers of cake with frosting. Frost the outside of the cake. Press chopped black walnuts on the sides of the cake, if desired. *Cook's Note: DO NOT substitute English walnuts for black walnuts. BANANA SPICE CAKE Yield: 12 servings Bananas, pecans and currants give rich flavor to this recipe. Baking 1 hrs. 20 min. 3/4 cup currants or raisins 1/4 cup orange-flavored liqueur or orange juice 1 1/4 cups sugar 1 cup LAND O LAKES® Butter, melted* 2 eggs 2 teaspoons freshly grated orange peel 2 teaspoons vanilla 2 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 3 medium bananas, peeled, chopped 1/2-inch 3/4 cup chopped pecans Topping Ingredients: Vanilla ice cream, if desired Caramel sauce, if desired Instructions: Heat oven to 325°F. Combine currants and orange liqueur in small bowl; let soak 30 minutes. Drain well. Set aside. Combine sugar, butter, eggs, orange peel and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, baking soda, cinnamon, salt, nutmeg and cloves. Beat until well mixed. Stir in soaked currants, bananas and pecans by hand. Spoon into greased and floured 9-inch springform pan. Bake for 80 to 90 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove sides of pan. Cool completely. (Cake may dip slightly in center upon cooling.) Top each serving of cake with ice cream and drizzle with caramel sauce, if desired. *Substitute LAND O LAKES® Soft Baking Butter with Canola Oil. Calories: 330 Banana Cake Cockaigne Adapted from Joy of Cooking Grease and flour 2 round cake pans (8 or 9 inch) or one 9X13 inch rectangular pan. I usually line pans with waxed paper before I grease and flour. Preheat oven to 350 degrees Mash two ripe bananas, or enough to make one cup. Add 1/4 cup plain yogurt or sour cream (fat free is OK) ot buttermilk and 1 teaspoon vanilla Sift together: 2 1/4 cups flour (Cake flour) 1/2 teaspoon baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt Cream in a large mixing bowl: 1 1/2 cups sugar 1/2 cup butter Add 2 eggs, one at a time, Add the flour mixture, alternating with the banana puree, STIR until smooth after each addition. ( DO NOT OVER MIX...THINK MOISTEN) Pour batter into prepared pan(s) and bake at 350 until the cake springs back when touched, about 30 to 40 minutes. Sprinkle with powdered sugar if serving warm or frost with a chocolate frosting, mock whipped cream frosting. or a cream cheese frosting. I make it with the Mock Whipped Cream Frosting and sprinkle the filling and top with a crushed Heath Bar. Mock Whiipped Cream Frosting Ingredients: 2/3 cup milk 2 tablespoons all-purpose flour 1/4 teaspoon salt 2/3 cup sugar 2/3 cup LAND O LAKES® Butter, softened 1/2 teaspoon vanilla combine milk, 2 tablespoons flour and 1/4 teaspoon salt in 1-quart saucepan. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil (4 to 6 minutes). Boil 1 minute. Remove from heat. Cover surface with plastic food wrap; cool completely (1 hour). Beat 2/3 cup sugar, 2/3 cup butter and 1/2 teaspoon vanilla in large bowl at medium speed, scraping bowl often, until creamy. Continue beating, gradually adding cooled flour mixture and scraping bowl often, until light and fluffy. Frost cooled cake. Banana Cake Mocha Frosting: 6c powdered sugar 1/2c cocoa 1/2c butter, softened 1/2c brewed strong coffee Sift powdered sugar and cocoa` together. Add softened butter and mix on very low speed till incorporated. Add coffee and beat till smooth.