The Cure for Morning Sickness
By Mercy | January 11, 2010Some people call it “morning sickness” but what do you call it when it’s “all-day-and-night-sickness”? Well, for those suffering from whatever-you-call-it, I have some great news to pass along. This is my 5th pregnancy and I can’t believe the difference since trying this common remedy. But, first, I have a little story to tell (well, maybe it’s a food confession…)
So there I was…it was 10 O’clock at night and I could not sleep. That same eerie, nauseated feeling sunk low into the hollow parts of my stomach. Rather than making a rumbling sound (as when one is hungry) it was a silent, dense monster roaring in the confines of its cave. Feed Me! Feed Me! I knew at that moment that I must do something and act quickly. If I waited any longer the monster would stop speaking and start running a-muck destroying the well laid foundations of my digestive track. I looked over at my sleeping husband who had so mercifully cleaned the kitchen, made food for the family, and cared so tenderly for me. He was asleep with a winter head-cold and I could hardly think of waking him. I also saw that my toddler was fully awake and she looked willing and able to tackle a new food adventure with me. So I did only what I knew I had to do. I could not go back to the kitchen because the thought of cold “Sloppy Joes” and baby carrots with ranch would not settle well. I needed food…good food…and soon! So in a moment of desperation, I went to the computer and, to my utter delight, found a fine restaurant just 5 minutes away, and it was open till 10:30!! What could be better? So I quietly made a phone order, got dressed, packed the baby in her warm snow suit, and headed for the door (I did leave a note for Chris, just in case he woke up and worried about my random disappearance). I braved it through the cold (of the South, mind you) and arrived to my warm entrée of “Pecan Parmesan Crusted Rainbow Trout, sautéed and topped with artichoke hearts, fresh basil and lemon butter,” and a house salad. They almost forgot the salad, which would not have made the monster happy. Luckily, I checked the bag before I left the parking lot. We drove home through the quiet streets and feasted at our dining room table. My daughter especially liked the garlic mashed potatoes, I might add. At last, I felt full…well for a few hours at least!
The next morning, I realized that I had created quite a scandal amongst the children (and husband) as I reluctantly confessed (under threat of tickle torture) to my $21.77 bill from last night. The children could not believe that I’d do anything so…so…unlikely. Chris just laughed and was glad that I felt better.
So that’s my story. It’s a desperate one, I know. Why should I be so picky and careless? Well, here’s where the story gets better. Instead of continuing this insanity for another 2-3 months, I came across a remedy that has helped to balance my cravings, settle my nauseated stomach, and give me more energy. For about 4-5 weeks, I have been on a constant roller-coaster of nausea and voracious hunger attacks. The feeling of having non-stop motion sickness or non-stop stomach flu sometimes feels like it will never end. Well, three days ago, I thought I would try one more thing. Although I use herbs, homeopathy, and essential oils for almost everything, when people would ask me about a “cure” for morning sickness, I would have to throw my hands up and shrug my shoulders. I thought I had tried everything: Red Raspberry, B-12, Homeopathic remedies, ginger ale, ginger snaps, lemon drops, “Preggy Pops”, etc., and my favorite one…”just eat some Saltines.” Well, 4 months of sickness with 4 babies + 2 months thus far = 18 total months of “Yuk.”
Until three days ago, I would not have believed that anything could help. Well, anything except sushi, which we ate at almost weekly with my last pregnancy. (Yes, I know the risks involved in eating sushi while pregnant, but I don’t regret it one bit. I would go away feeling better for a time.) We thought about naming our daughter “Nori” or “Sashimi”.
Now, looking back, knowing what I know now, I am beginning to get the picture. What do you usually have with sushi, besides wasabi and soy sauce? GINGER, GINGER and more GINGER!
Three days ago I took out a fresh piece of ginger root from the fridge, sliced a piece and put it under my tongue. Amazingly, I began to feel a little bit better. I continued to do this all day, keeping it near to me. I actually stayed out of bed all day and was able to tolerate a greater variety of foods (still no Sloppy Joe’s, though). I felt more balanced and had more control over the “monster.” Since then, I have made a tonic by lacto-fermenting ginger root and sugar (the sugar is eaten as it ferments) and sipping on that during the day.
So here it is: A Recipe for Success. It may not stop all issues associated with feeling ill, and you may not be up to the same speed as you were pre-pregnancy, but for me it has been a welcome relief to incessant, life-altering “morning” sickness. I would also suggest that you use it continually and not just once or twice (as I had done in the past).
Option 1: Keep slices of FRESH ginger root with you at all times. Place it under your tongue as soon as you feel your energy-meter sliding toward “empty”. Most grocery stores carry fresh ginger root.
Option 2: Make a soda-like “Tonic” to sip on throughout the day.
Using the ideas of an excellent article entitled “Old-Fashioned, Healthy, Lacto-Fermented Soft Drinks: The Real “Real Thing” on June 18th 2003 posted on the Weston A Price Foundation Website, I used this info to experiment in my own kitchen. Several months ago, using different techniques, I had experimented with making a small beer using sorghum, hops, wheat, and ginger. It was not very good (too many hops made it medicinal tasting), but the culture held and I was able to use that to inoculate my “Ginger Tonic.”
Step 1: Make a culture (Note: takes about 7 days)
Here is word-for-word what Charles Einstein, the author of the above mentioned article, says:
“The Culture: You can use a bottle of soda from the last batch as culture, or you can make your own from scratch. Dice fresh ginger root into tiny cubes and put a tablespoon of it into a mason jar 3/4 full of water, along with 2 teaspoons white sugar. Add another 2 teaspoons each sugar and ginger every day for a week, at which time it should become bubbly with a pleasant odor. If it gets moldy, dump it and start over. Even a small amount of culture will start a batch of soda going, but it’s best to use at least a cup per gallon so that these beneficial lactobacilli can dominate before less desirable microorganisms have a chance.”
Step 2: Make a syrup
In a pot combine about 1 gallon of filtered water, about 2-3 oz. of sliced ginger root, and 2 cups of sugar. Simmer for about 20 minutes. Remove from heat until cool. Place in a gallon sized glass jar (or 4 Mason jars).
Step 3: Combine starter and syrup
After it is lukewarm, add 1 cup of your culture to the syrup.
Step 4: Ferment
Leave the mixture at room temperature (covered, but it doesn’t have to be airtight) for 4-5 days. (Note: the longer it ferments the less sweet it will be)
Step 5: Drink or Bottle
Once the flavor is to your liking you may either drink as is and store in the fridge, or you can carbonate it by putting it in corked bottles (Grolsch beer bottles are good for this). If you bottle it, leave it out for another 2-3 days and then put it in the fridge to slow down the fermentation. WARNING: If you do bottle it, remember that it will build up gasses and it could possibly burst if it is left for a long period of time. Mr. Einstein recommends drinking it within a month.
As you can see my directions are not dogmatic as home brewing is very forgiving. Feel free to experiment by adding other flavors and various sugar/water combinations as I am. Basically, you are causing “good” bacteria to feed on sugar and then give off gasses (carbonation). If the “tonic” is too complicated and strange, then stick with plain ginger. Give it a try! While you do that, I am going to get some more ginger tonic and a snack. Praise God that he provides all things for our healing and ease!
Topics: Baby, Drinks, Fermentation | 1 Comment »
Cooking Pastured Poultry and Grass Fed Beef
By Mercy | November 28, 2009A few weeks ago, I called a local meat establishment to inquire whether they carried grass-fed beef. The response went something like this, “Well, we don’t carry that…it’s too tough!” I wanted to say, “No, it IS good, really!”, but I bit my tongue. This post is meant to be a flagpole to rally around in defense of the sale and consumption of healthy grass-fed beef and poultry. It is assumed that the reader is already aware of the health benefits of this fabulous food. Here, I intend to set forth some cooking techniques to make mouth-watering, teeth loving, sumptuous fare.
Pastured Poultry
While many advocate the use of the crock-pot for slow cooking the bird, I find that I have little patience for the unvaried, soup-like protein and fat mixture that results. True, occasionally (maybe once a month) in a pinch, I could handle cooking poultry this way, but certainly not as the norm.
Follow these techniques instead:
After the bird has been killed, age (hang) it for at least 24-48 hours in a cool place (e.g. – spare refrigerator, cool cellar, etc.). Gut and section it according to use. If you are going to roast it, you may butterfly it (split it down the middle), leave it whole, or cut it up. If you are butchering a goose or a duck, you may choose to remove the fat now in order to render it later for confit. Additionally, be sure to save the feet, necks and bones for stock (I prefer to call it “liquid gold”).
First, I almost always BRINE the bird in a solution of water, sea salt, and sugar for 1 hour to a day. For every gallon of cool water, add about 1 cup of salt and 1/2-cup sugar. You may use sea salt or kosher salt. If you wish to brine a whole turkey, make enough brine to fully submerge the bird, then leave for 1 1/2 to 2 days. If you wish to brine small poultry pieces like breasts or thighs, you will only need about 1-2 hours. This causes a water/salt exchange in the cells of the flesh that will leave it moist and tender when cooked, even if you happen to overcook it. In your brine, you may also add things like bay leave, cayenne, juniper berries, coriander, onion, and/or garlic. At any rate, the salt and sugar will moisten it. SAY GOODBYE TO DRY POULTRY!!
After you finish brining it, remove it from the water and pat dry with a clean towel. Now is the fun part! Depending on your culinary mood of the day, the season, the side dishes, the ingredients on hand, and the time that you have, proceed accordingly. Here are just a few ideas:
- Stuff the underside of the skin (between the breast and the skin and around the thighs) with caramelized onions, garlic, thyme, sage and pepper. You can use any seasoning, just remember that the meat should be fairly salted from the brine so do not add more salt. Roast in a Dutch oven (with a tightly fitting lid) in a preheated 400 degree oven for about 35 minutes or until the temperature reads 165 degrees. Remove and LET IT REST for at least 15-20 minutes before carving (or else you’ll loose all of your juices). Deglaze the pan with a little dry white wine and make a gravy. Mash a few tablespoons of flour with pure butter. Once it’s fully incorporated, whisk it into the pan juices on med-high heat until it thickens. Serve the gravy over the meat and/or on the side.
- Another option, which French farmers’ wives utilize like we open cans of “Chef Boy-R-Dee” is “confit.” Confit (pronounced “kon-fee”) is the method of salting/brining a meat and then slowly cooking it submerged in it’s own fat for several hours until the meat is nearly falling off the bone. It is then left to cool, the fat is skimmed from the cooking liquid, the meat is submerged in the fat and the confit is left to age for anywhere from a week to 6 months! The fat creates an air barrier that “seals” the meat and preserves it for many months. The most typical meat used in confit is goose and duck, due to its high fat content. Pork, which is also high in fat, produces fabulous results as well.
Grass Fed Beef
Again, meat needs to be aged properly, usually a minimum of 3 weeks. After it is cut for packaging, choose a method of storage that will allow the meat to “breathe”. If air is allowed to circulate around the meat, it prevents the meat from “marinating” in it’s own blood; the effect of which will produce an off taste or metallic after taste. If you are storing it in the fridge, set it on a rack with a drip plate underneath and gently cover it with a tea towel or other cotton cloth. If you are storing it in the freezer, use butcher paper, not plastic wrap or plastic bags. While many people prefer to use vacuum wrap packaging, this should be avoided.
Obviously, there are innumerable methods, recipes and strategies for cooking meat depending on the cut and quality of the meat. For many people with a freezer full of beef, hamburger is the best solution. While this may be convenient for certain meals, it should not be the result of having to avoid cooking various cuts. I’ve determined many people have frustrations when cooking with grass-fed beef. The chief cause of this is that folks do not have a road map or an ending destination of how they want it to turn out. Instead of viewing the meat as a “carrier” of flavor (like eggs, tofu, pure gelatin, etc.), they are looking for the meat to be the flavor. Did you know that the fat actually has most of the flavor, so a very lean piece of meat has very little flavor? Here are some suggested techniques to help “STEER” you in the right direction. Imagine you have a large tri-tip. First, to soften the meat, you may brine it (as noted above) with sea salt (with or without spices). For larger cuts of meat (5-6 inches or more) you may want to inject it with some of the salt solution so that it is sure to penetrate to the center. Now, depending on how much time you have, determine your cooking method such as: Braising, Smoking, Marinating, Confit, Roasting, Pan-searing, Sausage/stuffing, Dehydrating, etc.. Next, what region are your flavors going to represent? The best way to determine these questions is to grasp some of the basics of regional seasoning and spices and then the “likely” accompaniment, such as:
1. German – braised with beer, onions, caraway, etc.
2. Korean – sweet red pepper paste, sesame oil, sesame seeds, green scallions
3. French – wine, butter, onions
4. South of the Border – chilies, cilantro, corn, tomatoes, rice
The possibilities are ENDLESS!! Pick a region, and think of what seasonings accompany their cuisine. After that, it’s simply a matter of technique. For example, you would learn that sesame seed oil is used to “finish” a dish, rather than as the main oil. Scallions are added at the end. Fennel seeds, coriander, cumin, and cayenne (if used for an Indian inspired dish) need to be added early on in cooking to release and deepen the flavor.
I have found that the best way to cook with grass-fed beef and pastured poultry is to learn proper cooking methods and to make a habit of READING RECIPES and EXPERIMENTING. Check out these books for more ideas:
If you have questions on any of these techniques, please leave us a comment!
Topics: real food | No Comments »
Mother-Ease Cloth Diapers
By Chris | October 3, 2009
9G Health Foods is proud to offer the diapers we’ve been using for over 6 years! The Mother-Ease Diaper System is the world’s BEST diaper system in existence, and we’re sure you’ll be satisfied with them for many years! We’ve used the same diapers with 4 children and they still work wonderfully. This is a huge savings over the cost of regular diapers. Plus, your child will never have any harsh chemicals touching their skin. Feel free to contact us to discuss more of why we love Mother-Ease, as well as to customize an order. Many mothers get overwhelmed when deciding on what brand of cloth diapers to buy, but LOOK NO FURTHER!
The Mother-Ease Diaper System consist of three components: a fitted cloth diaper, an absorbent liner for additional protection at night or whenever needed, and a breathable, waterproof diaper cover worn over the diaper. These products can be purchased individually or in packages. You can read more about them on our MotherEase page, or feel free to Contact Us to ask us any question you’d like to know about them. We’d be happy to share our experiences using them as well as the best ways to care for them.
Not sure what (or how much) to get? Contact Us before you order so we can work with you and make sure you get the right amount and kind of diapers for your family. We’re here to help!
Topics: Baby | No Comments »
WonderMill $30 to $60 Rebate!!
By Chris | September 3, 2009Because of the success of the last promotion, the WonderMill Company is offering another rebate. This time for $30 and you can buy either and electric mill, a hand mill, or BOTH!
From September 1st through November 25th, purchase a WonderMill Electric Mill (110 or 220v) or a Wonder Junior Hand Mill (Deluxe or Basic) and you will be eligible for a $30 manufacturer’s rebate. That’s right! Purchase a mill from us and you’ll get $30 back! You must purchase on or after September 1st and on or before November 25th, 2009. If you purchase one of each, you get $60 back.
Simply postmark the rebate form by December 15th, 2009, and include a copy of your PayPal receipt, the “USA DESIGN PATENTED” label from the box, and a self-addressed stamped envelope, along with a completed rebate form.
The form will be emailed to every customer who purchases a mill. If you’d like a copy of the form prior to purchasing, you can click here to view it.
If you don’t already have one or both of these, now would be the time to invest in one. Already have one? Now would be the time to tell a friend or relative about this great deal.
You can purchase a WonderMill Electric Mill (110 or 220v) or a Wonder Junior Deluxe or Basic and you’ll receive a $30 rebate directly from The WonderMill. Not too bad, eh?
So, if you’ve been considering getting a hand grain mill, now would be the time. Click on the WonderMill or the Wonder Junior Hand Mill on the right under “Kitchen Essentials” for more details! We always offer the lowest prices on these mills, guaranteed!
So, click on over or get this great info to a friend, but don’t miss out on this great rebate!
Topics: Kitchen Appliances | 1 Comment »
International Plug Adapter
By Chris | July 3, 2009As we now sell many grain mills internationally, we’ve had the question pop up a time or two as to what kind of plug adapter will I need?
The WonderMill 240v model comes with what is known as a Type-G adapter. It looks like this:
The countries that use this type plug include: Bahrain, Bangladesh, Belize, Botswana, Brunei, Cameroon, Channel Islands, China, Cyprus, Dominica, El Salvador, Gambia, Ghana, Gibraltar, Grenada, Guatemala, Guyana, Hong Kong, Iraq, Ireland, Isle of Man, Jordan, Kenya, Kuwait, Lebanon, Macau, Malawi, Malaysia, Maldives, Malta, Mauritius, Myanmar, Nigeria, Oman, Qatar, St. Kitts-Nevis, St. Lucia, St. Vincent, Saudi Arabia, Seychelles, Sierra Leone, Singapore, Tanzania, Uganda, United Arab Emirates, United Kingdom, Vietnam, Yemen, Zambia, and Zimbabwe.
So what if your country is not on that list? Fear not! A simple plug adapter will work well for you. When we sell our mills, we haven’t included adapters with the purchases primarily because so many customers do already have them. However, if you do need one, we can provide one (for $9.99 including free shipping). They will look something like this one for Australia/New Zealand:
To learn more about worldwide electrical systems, click here, and to see what type of adapter you would need, click here and look for your country.
Remember, these adapters DO NOT convert 110-120v electricity into 220-240v (or the other way around). They simply change the plugs from one style to another. Plugging a 110-120v (USA style) device into a 220-240v outlet could cause significant damage. That is why we sell two different models of the WonderMill (110-120v and 220-240v).
And on that note, have you ever wondered why some people call it 110v, others call it 120v, and even some call it 115v? In America, the power companies desire to produce household electricity (after going through all the transformers and such) at 120 volts. Because of many variables including line loss, loads on the power grid, etc., the voltage may vary somewhat. Because of this, appliances are designed to accommodate a wide range of voltages and still work. If you look at the little black boxes near the plugs of many of your appliances, you may see the range it allows for.
In any case, something listed in the neighborhood of 110-120v will work pretty much anywhere in the United States. If something is listed with a voltage approximately in the range of 220-240v, then it will work pretty much everywhere else.
We hope this helps, and happy milling!
Topics: Uncategorized | No Comments »
Wonder Junior $20 Rebate
By Chris | June 13, 2009From June 15th through August 15th, purchase a Wonder Junior Deluxe or Basic and you will be eligible for a $20 manufacturer’s rebate. That’s right! Purchase a mill from us and you’ll get $20 back! You must purchase on or after June 15th and on or before August 15th, 2009.
Simply postmark the rebate form by August 30th, 2009, and include a copy of your PayPal receipt, the “USA DESIGN PATENTED” label from the box, and a self-addressed stamped envelope, along with a completed rebate form.
The form will be emailed to every customer who purchases a mill. If you’d like a copy of the form prior to purchasing, you can click here to view it.
If you don’t already have one of these, now would be the time to invest in one. Already have one? Now would be the time to tell a friend or relative about this great deal.
You can purchase a Wonder Junior Deluxe or Basic and you’ll receive a $20 rebate directly from The WonderMill. Not too bad, eh?
So, if you’ve been considering getting a hand grain mill, now would be the time. Click on the Wonder Junior Hand Mill on the right under “Kitchen Essentials” for more details! We always offer the lowest prices on these mills, guaranteed!
So, click on over or get this great info to a friend, but don’t miss out on this great rebate!
Topics: Kitchen Appliances | 2 Comments »
Vita-Mix, WonderMill, or Wonder Junior
By Chris | May 14, 2009In another post, Meg wrote:
Chris, I have a few questions about the Wonder Junior. I have heard that the hand cranks are really labor intensive and then the flour comes out course. What are your thoughts? Also, I am interested in getting a mill with stone heads, the WonderMill Grain Mill doesn’t have stone heads right? I would love the ease of electric and the benefits of stone ground, but all the options I have seen on the market are $500. What do you suggest? Thanks.
Because of the length of reply, I’ve made it into a new post in addition to my reply.
Meg,
Thanks for commenting. I’ll try to address each question individually.
Yes, hand mills are labor intensive, but that’s not all bad. An electric mill is great for large quantities of flour when you have electricity, but a hand mill can still get the job done, even when power is not available, or you just don’t want to use it.
For ease of use, our soon-to-be six-year-old can grind coffee in it, so it definitely doable, but yes, it will take more work than flipping the switch. So, I wouldn’t buy a hand mill for the ease of use, but I wouldn’t discount a hand mill because its too hard to use, either. Does that make sense?
As for the grind, I think you’ll find that with the stone heads, the grind is actually as fine (or finer) compared to electric mills. They do an excellent job. However, the labor does go up a bit more when you crank down the stones to get a very fine grind. But, like a mentioned before, still doable.
You are correct about the WonderMill electric mill…the heads are metal and not stone, so if you are specifically looking for stone ground flour, then the Wonder Junior would be the way to go. In addition, the Wonder Junior Deluxe comes with a set of steel heads that allow you to grind wet/oily grains, coffee, etc. Because the entire mill is washable, you can clean the steel heads when done, unlike the electric mill.
As for recommendations, it depends on what your priorities are. I think for most people, electricity is available, and most likely will be for a while. As long as “stone ground” isn’t a “must-have”, then the electric mill (WonderMill) is the ideal for those making breads. It is quick and easy to use, so you’ll tend to use it more often. It doesn’t do wet/oily grains, coffee, etc., but you can use a Vita-Mix to do all that. That’s what we primarily do. In fact, you can do quite a bit MORE with a Vita-Mix, but it won’t grind flour quite as fine as the WonderMill.
If you’re concerned about having power-out ability, stone-ground flour, or the ability to grind up nuts, wet herbs, etc., then the Wonder Junior Deluxe would be the way to go.
If you just want an all-around useful machine that does everything, then the Vita-Mix is the way to go.
Or, you can get all three. This lets you make great smoothies, nut butters, butter, ice cream, and more in the Vita-Mix, make great wheat in the WonderMill, and have an excellent power-out option using the Wonder Junior. The order we bought our appliances was: Vita-Mix, WonderMill (electric), Wonder Junior Deluxe. We also use them in that order of priority. Hope that helps, and feel free to ask more questions on any of those topics if I didn’t go into enough detail.
Topics: Kitchen Appliances | 1 Comment »
Free Shipping – All Parts
By Chris | May 11, 2009We’re now able to offer free shipping on all of our WonderMill and Wonder Junior parts. Please visit our parts page to browse the selection. Need a new filter for your WonderMill? How about a set of steel burrs for a Wonder Junior Basic and turn it into a Deluxe? We’ve got them all, and they all cost nothing to ship! Enjoy!
Topics: Kitchen Appliances | No Comments »
Millet
By Chris | May 8, 2009
As we participated in one of the local farmer’s markets yesterday, we had several questions in regards to millet. What is it? What can you use it for? Why is it good for me? Hopefully this article will clear up some of those questions for you.
The grain itself is produced predominantly in India and Africa and because it is so drought tolerant, has become a staple food in these regions. You can grind it into a flour to make flatbreads, you can brew it into beers, or cook it and make it into a porridge.
Millet has many of the same nutritional properties as wheat. However, millet is gluten free, so those with coeliac should have no problems with this wheat alternative. Because of this, you cannot make a typical bread unless you combine with other gluten products, but it does make an excellent flatbread. It is very high in vitamin B17 which makes it an excellent choice for fighting and preventing cancer.
To cook it, add a small amount of oil to your pot. Add the millet and gently “toast” the grain, being careful not to burn. Using roughly equal amounts of water to millet, add water, cover, and cook about 20 minutes or until the water has absorbed.
You can purchase millet at your local farmer’s market or health food store. Or, let us know, and we’d be happy to ship you a bag of any size. Questions? Leave us a comment!
Topics: Bread | No Comments »
Wonder Junior Stone Heads
By Chris | April 1, 2009Recently, we’ve had several customers ask what material the the Wonder Junior Hand Mill stone heads are made of. Hopefully this article will shed some light on it.
The stones are made of Naxos-basalt. What is this, you may ask? Basalt is a type of volcanic rock, this specific variety from the Mediterranean island of Naxos. It is a very durable rock commonly used in a variety of mills as well as for whetstones (stones for sharpening knives). Naxos is one of the many islands that make up the Cyclades in the Aegean Sea (off the coast of Greece). The region is one of the few places in the world where you can still acquire natural white basalt stones and marble.
The stones for the Wonder Junior are then made from granules of basalt combined with a magnesite cement. The cement has a similar hardness to the basalt.
Using the stones as opposed to metal does improve the grind as the stones will stay sharper and are able to provide a finer grind. For the Wonder Junior, this means approximately 20% finer flour than when using the steel heads which come with it. 
We’re curious, though, to hear what our customers and others have to say about the stones. Have you used them, and what do you think?
Topics: Kitchen Appliances | 2 Comments »
« Previous Entries
