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Issue #10The Neatest Little Paper Ever Read®September 17-23, 2011Farmington Hills, Farmington, Novi & Northville

of Michigan

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TIDBITS® MUNCHES ON SOMEUNAPPETIZING EDIBLES

by Kathy Wolfe

Edible? Yes. Appetizing? Not always. This week, Tidbits cooks up some unusual foods that you might not eat if you knew what they were!• Is it offal or awful? Maybe both! Offal is

the term chefs use to refer to the entrails and organs of animals, such as brains, hearts, kidneys, liver, tongue, pancreas and glands.

•When you hear the word “sweetbreads,” don’t think banana or pumpkin bread. It’s actually the culinary term for the thymus glands of a lamb, pig or calf, located in the throat and neck. Most often, the glands are soaked in salt water, then poached in milk, after which they are fried.

•Head cheese isn’t really cheese at all, but rather a mixture of the meat and tissue found on a pig’s skull, set in gelatin.

•Remember the old advertising phrase, “There’s always room for Jell-O”? How about a gelatin mold made with meat stock? Add cold pork, chicken, hard-boiled eggs and some vegetables, and you’ll end up with a concoction known as aspic. Although some cooks add unflavored gelatin to themix fora firmer mold, traditional aspic uses thecoagulated broth remaining after boiling an animal’s head and bones.

turn the page for more!

“Lutefisk is not food, it is a weapon of mass destruction. I gladly eat worms and insects, but I draw the line on lutefisk.” --Jeffrey Steingarten

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leads to obesity but also larger cost and more prone to waste.

3. Bulk breakfasts. Continental breakfasts are always less to purchase and prepare. These can be varied from time to time depending on what supplies are on hand and what costs lower at the time of purchasing.

4. Make a core menu. It is a good idea to make a core menu for the week - a menu that doesn’t change from week to week. By adding five regular meals you can controlthe cost of your purchasing, and as time goes on you can learn ways to make shortcuts and save more money. Furthermore, use items that have a longer shelf life to avoid spoiling or waste. For variety, use your extra two days to add a special meal - something that changes every week so you don’t get bored with your meals.

5. Stay flexible. Always keep your options open and use multiple vendors to accomplish your needs. This allows you to buy at discounts by negotiating with your vendors. Remember they want all your business so they may be willing to cut cost or waive delivery fees in order to win you over.

Hint: Share your purchase invoices with other vendors to see what they are able to do in order to earn more of your business.

For more information, contactLouis T. JacksonTriumph Expense Optimization (248) 423-1767 ext. 227LouisJ@TriumphEO.com

HOW TO SAVE MONEY ON FOOD AND BEVERAGE COST

In these challenging economic times, we can never do enough to manage our operating costs. When it comes to organizations who rely on food and beverage providers in order to service the needs of their business it gets even tougher to save money.Why?Even though gas prices are up and then down again, vendors haven’t retreated from their fuel surcharges andinflationarypricing.Somanyfactorslikenaturaldisaster and packaging issues play a huge part in the rising cost of food. That’s true not just in business but also at our dinner table.

Here are a few tips that can help you start saving a bit.

1. Know your history. You can simply save money and limit what is made or purchased by knowing in what amounts from week to week certain items are being used.

2. Control what’s served. Monitor the portion sizes. Americans make larger portions than our European counterparts. This not only

$AVING$BIT$

by Louis Jackson

EDIBLES (continued):

•Another place you’ll see slimy gelatin covering a chunk of meat is when you open up a can of SPAM. This little tin contains chopped pork shoulder and ham meat, hence the name, Spiced Meat And Ham. First manufactured in 1937, the luncheon meat was a popular staple for soldiers during World War II. Since its invention, more than seven billion cans have been sold.

•At holiday time, many Norwegians fix atraditional dish known as Smalahove. This yummydishispreparedfirstbytorchingtheskin andfleece of a sheep’s head, removingthe brain, then boiling the head for about three hours. Arrange some rutabagas and potatoes around it on a platter, and there you have your Christmas feast!

•You’re not getting dessert when you order black pudding after a meal. Rather you’ll be served a sausage made up of animal blood, fat, rolled oats and spices. Depending on where you live, that blood could come from a pig, cow, sheep, duck or goat. Some recipes add chestnuts, sweet potato or barley to the mix. A yummy Asian snack, the pig’s blood cake, combines blood with sticky rice, fries it and serves it on a popsicle stick.

•The process of making Polish blood soup is a tricky one. The head of a live duck must be chopped off and its blood collected in the cooking pot. Throw in some vinegar, onions, celery, parsley, sugar and some dumplings, and there you have it! Some cooks like to add dried fruit, such as prunes, pears or apples.

•When folks down South talk about eating chit’lins, they are referring to chitterlings. This lip-smacking dish is the small intestines of pigs, boiled for several hours, then battered and fried and served with vinegar and hot sauce on the side.

•Ask for a plate of menudo, and what you’ll get is an order of beef tripe, made from the rubbery lining of the stomach of a cow, sheep, goat, pig or deer. Your favorite Mexican restaurant might garnish it with jalapeno peppers.

•No matter what you call them — Rocky Mountain oysters, cowboy caviar, Montana tendergroins or bull fries — it doesn’t change the fact that they are bull testicles, coated in flouranddeep-fried.Thepeopleinsomestateslove this “appetizer” so much, they hold entire festivals around them, such as Eagle, Idaho’s “World’s Largest Rocky Mountain Oyster Feed” and Montana’s “Testicle Festival.”

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Toilet’s Antics Drive Wife Madby Samantha Mazzotta

Q: The toilet in our master bedroom, for no reason I can explain, will randomly start running for a few minutes and then stop again. Of course, it is accompanied each time by a faint hissing sound as the water flows into the tank and then a “clunk” when it stops. At night, this is incredibly annoying. My wife wants it fixed ASAP. Is this something that can be fixed quickly, or do I need to call a plumber?-- Hoyt C., Vero Beach, Fla.

A:There’sagoodchanceyoucanfixthisyourself.What’s happening is that water is silently trickling from the upper tank into the toilet bowl. When the water level of the tank drops to a certain point (below the range of the float ball or indicator),the inlet valve at the bottom of the tank opens up andthetankrefills.Oncethewaterlevelrisesandreturnsthefloatballorindicatortoitstopposition,the valve closes and the water stops. Often you’ll hear a “clunk” or chain rattle as this happens.To verify a slow leak, mark the water level at its highestpoint (rightafter itfinishes refilling fromaflush)with a crayon, then close the inlet valveunder the tank. Come back in a half hour to an hour to see if the water level has fallen.Next, try to locate the cause of the leak. If there’s no water on the floor (indicating bad seals or acrackedtank--adefinitecontact-the-plumbersign)thentheflappervalve--thebigvalveinthecenterof the tank that dumps water into the bowl with eachflush--isthelikelyculprit.The problem could be as simple as a misaligned flapper valve.This ismost commonly caused bya lift chain or lift arm that is too long or too short. (Theliftchainorarmliterallyliftstheflappervalveupwhenyoupushtheflushhandle--tryitnowandsee.) Adjust the chain by placing the connecting hook (the hook that attaches the chain to the upper lift arm) into a different rung of the chain. Adjust a vertical lift arm by either slightly bending or straightening the arm.If the adjustment doesn’t work, consider the age oftheflushassembly.Thesealsmaybebreakingdown, especially in a hard-water environment. Replacement assemblies can be purchased at your local home-improvement store (be sure to bring the toilet’s brand and model number with you to get thecorrectfit).(c) 2011 King Features Synd., Inc.

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EDIBLES (continued):

•Not all tacos are created equal! Lengueta de la vaca are tacos made with cow tongue, while Tacos de Cabeza include all parts of the cow’s head, including eyes and lips.

•The French have a beautiful name for a particular variety of hot deli sandwich —langue de vache. That doesn’t change the fact that it’s cow tongue.

• If you order geoduck off the menu, don’t expect to get an exotic poultry dish. It’s actually the largest burrowing clam in the world and is considered a delicacy in Asian countries, selling for as much as $30 per pound. It’s one of the animal kingdom’s longest-living creatures, at an average of 146 years, contributing to the amazing quantity of eggs produced by the female during her lifetime— five billion! The geoduck has along meaty siphon it uses to suck in plankton when feeding. That portion of this mollusk is usually cooked fondue-style and dipped in soy or wasabi sauce.

•Folks in Sardinia, Italy, may change the way you think about cheese. Their casu marzu starts with a sheep’s milk Pecorino cheese but with one variable. Whole cheeses are left outside so that the Piophila casei or “cheese fly”canlayitseggsinsidethecheese,asmanyas 500 eggs at one time. Once the eggs hatch, the larvae eat their way through the cheese, and their acidic digestive juices break down the cheese’s fats, resulting in a very soft cheese. There are usually thousands of little white worms in a casu marzu cheese ready for the market. It’s up to the individual diner whether to scoop out the maggots before eating.

• If your plate is filled with the Bosworth,Falstaff or Bedford Fillbasket varieties, you’ll soon be eating one of the most disliked vegetables, the Brussels sprout. This vitamin-rich cruciferous veggie belongs to the same family as the cabbage, collard greens, broccoli, kale and kohlrabi. Brussels sprouts werefirstbroughttoNorthAmericabyFrenchimmigrants settling in Louisiana around 1800.

•The Scottish regularly cook up a dish called haggis, which is a sheep’s stomach stuffed with a mixture of the liver, heart, lungs, rolled oats and a variety of spices. Some fast-food restaurants in Scotland even have this item on their menu, deep-fat fried or as a burger on a bun. For those who don’t care to eat it, there are contests for “haggis hurling,” a sport that has a place in the Guinness Book of World Records. The current record-holder threw a 1.5-pound (.68-kg) haggis a distance of 180 feet, 10 inches (55.12 m).

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The winner is drawn at random at the beginning of each week from all the correct contest entries received from the previous month. Must be 18 years or older to enter. One entry per household weekly. Your info will not be shared or sold to anyone. Winner’s name and city will be published in the following issue.

1. Find the AD where Tommy Tidbits is hiding this week.

2. Submit the following by email to: TommyTidbits@TidbitsMI.coma. Tidbits Michigan Issue Number

(located on the Front Page, top right corner)

b. Name of the AD where you found Tommy Tidbitsc. Your Name, Address, Phone, and Emaild. Where did you pick up Tidbits Michigan

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Page 4 Tidbits® of Michigan

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DEAR DR. DONOHUE: I am a 59-year-old female who had a severe case of chickenpox as a child. It has been recommended that I get a shingles vaccination after my 60th birthday.However, my husband never had chickenpox, and I have a 1-month-old granddaughter. Are my husband and granddaughter at risk for becoming infected when I get the vaccine? -- J.Z.

ANSWER: The shingles vaccine Zostavax contains live but weakened virus. Transmission of the vaccine virus from someone who just received it is theoretically possible, but actually is a rare event. Your husband’s chances of catching the vaccine virus are close to zero. Although your husband says he never had chickenpox, 99 percent of adults bear evidence in their blood that they did have childhood chickenpox. Many of these people have no recollection of being sick. That might be because the infection was so mild that they never knew they were infected. Furthermore, all adults, whether they remember they had chickenpox or not, are urged to have the vaccine after their 60th birthday. Your husband can get the shot along with you.As far as your 1-month-old grandchild goes, her chance of catching the virus from a recently immunized person is small. However, you can eliminate the risk completely by waiting to have your immunization until your granddaughter gets her chickenpox immunization at 12 months; you don’t have to be immunized on the day you turn 60. Or you can be immunized before your granddaughter gets her chickenpox vaccine, and then wait to hold her and care for her for two or three weeks after you have the shot.Shingles is the bane of older people. The booklet on this

illness describes it in detail and how it is treated. Readers can order a copy by writing: Dr. Donohue -- No. 1201W, Box 536475, Orlando, FL 32853-6475. Enclose a check or money order (no cash) for $4.75 U.S./$6 Can. with the recipient’s printed name and address. Please allow four weeks for delivery. DEAR DR. DONOHUE: I am a 78-year-old woman with a torn rotator cuff and arthritis in my left shoulder. My doctor says nothing can be done short of a complete shoulder replacement. Is this true? Should I get a second opinion? -- E.W.

ANSWER: The rotator cuff is a “cuff” (much like shirt cuff) of four tendons that arise from four back muscles. Those tendons swing around the shoulder joint to hold it in place. Small rotator-cuff tears heal on their own. Large tears require surgical correction. Some tears call for shoulder joint replacement, especially when the joint itself is arthritic.More than 23,000 Americans will have their shoulder joints replaced this year. Almost all will have gratifying results. They’ll be able to move their shoulder without pain. The shoulder has an excellent blood supply, so healing this joint is much faster than healing a knee or hip replacement. Furthermore, the shoulder, unlike the knee or hip, doesn’t have to support body weight, another point in its favor.A second opinion is always worthwhile. If the second doctor agrees that you need a new joint, I say go for it.Dr. Donohue regrets that he is unable to answer individual letters, but he will incorporate them in his column whenever possible. Readers may write him or request an order form of available health newsletters at P.O. Box 536475, Orlando, FL 32853-6475.

(c) 2011 North America Synd., Inc., All Rights Reserved

Questions About Shingles VaccineBy Paul G. Donohue, M.D.

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Answer on page 8

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A New Way to Do CPRWhen it comes to saving a life, how far would you go?We know what CPR is: Cardio-Pulmonary Resuscitation. It’s used to restart a heart that has stopped. It involves lot of hard work pumping a patient’s chest, alternating with another person to force air into the lungs and counting breaths. Of course, it’s a worthwhile effort, and many of us have taken CPR classes to learn how to do it.Unfortunately, far too many people won’t even try to administer CPR for one main reason: They are hesitant to give mouth-to-mouth resuscitation.Now there’s an alternative to standard Cardio-Pulmonary Resuscitation. It’s called Continuous Chest Compressions CPR, or Cardiocerebral

Resuscitation, and since it doesn’t involve any mouth-to-mouth resuscitation, one person can do it alone. This relatively simple, hands-only technique can double a heart-attack victim’s chances of survival.The new method focuses on keeping blood pumping through the heart and to the brain (notice the “cerebral” part of the name), which is crucial for the survival of the victim. It doesn’t do much good if you get the heart started but the brain has been without blood for too long.If you’re interested in learning this technique, there are three steps before you begin. Go online to www.heart.arizona.edu, and you’ll finda linkrighton the frontpage.Watch thevideo. Step two is to ask your doctor if you should learn this technique to use on anyone in your family who might have a heart condition, oronanyoneelse.Stepthreeistofindaclassinyour community. While the video is better than nothing, for something this serious, a class is the best way to learn it properly.

Matilda Charles regrets that she cannot personally answer reader questions, but will incorporate them into her column whenever possible. Write to her in care of King Features Weekly Service, P.O. Box 536475, Orlando, FL 32853-6475, or send e-mail to columnreply@gmail.com.(c) 2011 King Features Synd., Inc.

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Dr. Darren Young owns the West BloomfieldCenter for Dentistry. Dr. Young has always known he wanted to be a dentist every since he had his braces put on in high school. After graduating high school he attended Hope College where he majored in Chemistry/B i o c h e m i s t r y ,

graduating with honors. He chose this major so he could better understand the science of dentistry and how it interacted with the body. Dr. Young continued his education at the University of Michigan School of Dentistry. While there he was the recipient of the U.S. Army’s Health Professional Scholarship, given to only six candidates in the United States. After graduating Dental School in 1995 with honors, he entered the U.S.Armytofulfillhiscommitment.Dr.Youngcompleted a one year post-graduated residency in Advanced Education in General Dentistry while in the U.S. Army and then spent three more years in the U.S. Army improving the skills he had learned. Upon completion of his commitment, Dr. Young entered private practice in 1999.Dr. Young attends more than the required of continuing education classes to familiarize himself with the latest advancements in all aspects of dentistry. This allows Dr. Young to provide the most advanced, yet clinically proven, treatments for his patients. Dr. Young started the West Bloomfield Center for Dentistry toimplement this philosophy. To maintain this level of care, Dr. Young has been a clinical consultant for the Dental Advisor™, a leading dental journal. He evaluates new products introduced to the market to determine their effectiveness and if they will be implemented into his practice. He has been chosen one of “Detroit’s Top Dentists” by HOUR magazine for 2009, 2010, and 2011. This award is determined by other general dentists and specialists who were asked to whom they would refer their own family members.Dr. Young’s vision for the West BloomfieldCenter for Dentistry was to create a relaxing and inviting environment that makes his patients’ visitapleasantone.Avirtualtouroftheofficeonthe website will allow you to see this for yourself. After meeting Dr. Young you will realize that he has the hometown dentist approach with the state of the art technology to provide the most advanced treatments. Dr. Young and his staff specialize in family, cosmetic, and implant dentistry. In addition, they have the ability to provide same day crowns with the Cerec® technology and are an authorized provider of Under Armour Mouthwear™.

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ARIES (March 21 - April 19) After much traveling this year, you’re due for some settled time with family and friends. Use this period to check out situations that soon will require a lot of serious decision-making.TAURUS (April 20 - May 20) Keep that keen Bovine mindfocusedonyourfinancialsituationas itbegins toundergo some changes. Consider your money moves carefully. Avoid impulsive investments.GEMINI (May 21 - June 20) You’ll need to adjust some ofyourfinancialplansnowthatthingsarechangingmorequickly than you expected. All the facts you need haven’t yet emerged, so move cautiously.CANCER (June 21 - July 22) Personal and professional relationships dominate this period. Try to keep things uncomplicated to avoid misunderstandings that can cause problems down the line.LEO (July 23 - August 22) That elusive goal you’d been hoping to claim is still just out of reach. But something else has come along that could prove just as desirable, if only you would take the time to check it out.vIRGO (August 23 - September 22) This is a good time to get away for some much-needed rest and relaxation. You’ll return refreshed and ready to take on the workplace challenge that awaits you.LIBRA(September23-October22)Confidencegrowsas you work your way through some knotty situations. Watch out for distractions from well-meaning supporters that could slow things down.SCORPIO (October 23 - November 21) Consider spending more time contemplating the possibilities of an offer before opting to accept or reject it. But once you make a decision, act on it.SAGITTARIUS (November 22 - December 21) You’re in a very strong position this week to tie up loose ends in as many areas as possible. Someone close to you has advice you might want to heed.CAPRICORN (December 22 - January 19) Congratulations. This is the week you’ve been waiting for:Afteraperiodofsuddenstopsandfitfulstarts,yourplanscannowmoveaheadwithnosignificantdisruptions.AQUARIUS (January 20 - February 18) You’re in an exceptionally strong position this week to make decisions on many still-unresolved matters, especially those involving close personal relationships.PISCES (February 19 - March 20) The new moon starts this week off with some positive movement in several areas. A special person becomes a partner in at least one of the major plans you’ll be working on.(c) 2011 King Features Synd., Inc.

Q: Can you tell me when my favorite show, “The Biggest Loser,” will be back for its next season? I can’t wait for it to start! -- Edie T., via e-mail

A: The weight-loss competition/reality show will be back for its 12th season on NBC beginning Tuesday, Sept. 20 (8 p.m. to 10 p.m. ET). This season sees “The Biggest Loser” with two new trainers: tennis star Anna Kournikova (who replaces Jillian Michaels) and celebrity trainer Dolvett Quince. Trainer Bob Harper and host Alison Sweeney will return, and they will be joined by 15 contestants competing in a “Battle of the Ages,” which groups contestants by age. There will be three teams offivedividedbyage: theyoungestplayers, all under 30; the middle players, ages 30 to 49; and the older players, ages 50 and above.

Q: I loved “Spin City,” and I can find the seasons with Michael J. Fox as the star on DVD, but can’t find the seasons when Charlie Sheen took over. Do they ever plan to release those seasons? -- Darren D., Spokane, Wash.

A: When Michael J. Fox retired from the successful sitcom after the fourth season, Charlie Sheen joined Heather Locklear and company, taking over as Deputy Mayor Charlie Crawford for the fifthandsixthseasons.Thefifthseasonalsowasa

Anna Kournikova

who’s who of guest stars, including Marcia Cross, Kal Penn, Regis Philben, Raquel Welch, Dakota Fanning, Jason Priestley, Rosie O’Donnell, Seth Meyers, Scott Wolf and Alyssa Milano. Season fiveisfinallyavailableonDVD,andcanbefoundonlineandwhereveryourfavoriteDVDsaresold.

Q: This spring I really got into Christian Slater’s new show called “Breaking In.” I was so sad when it was canceled by Fox. Now I am hearing it might not be canceled. Is that true?

-- Dylan F., via e-mail

A: In an almost-unprecedented reversal, Fox decided to uncancel the caper comedy that centered on a team that is hired by companies to break into their own securitysystemsinordertofindflawsand weak links. Back in May, all signs pointed to “Breaking In” coming back for the fall, but when the fall schedule was announced a short time later, the show was nowhere to be seen. After much behind-the-scenes negotiation, Fox announced in August that the show would be back for 13 episodes to begin airing midseason 2012.

Q: I was an avid viewer of the ABC show “v,” and especially loved the character of Father Landry. Can

you tell me if I can see the actor who played him in anything else soon? -- Vivian A. in Pennsylvania

A: JoelGretsch,whoplayed freedomfighterandpriest JackLandryon theABCsci-fishowaboutaliens invading Earth, has risen from the ashes of “V”andcannextbeseenthisfallonNBC’s“ThePlayboy Club” as a recurring character who clashes with Eddie Cibrian’s Nick Dalton.

Write to Cindy at King Features Weekly Service, P.O. Box 536475, Orlando, FL 32853-6475; or e-mail her at letters@cindyelavsky.com.(c) 2011 King Features Synd., Inc.

Stewart Tumbles Down the StretchTony Stewart began competing regularly at NASCAR’s top level in 1999, and he has never

failed to win at least one race.That streak is in jeopardy, as is Stewart’s capacity to claim a spot in the Chase for the Sprint Cup, the 10-race series within a series that determines the championship. Stewart has 39 career victories and won championships in 2002 and 2005.Stewart finished 28th, three laps off the pace, inthe Irwin Tools Night Race, at a track where he hasfaredpoorlyinfiveofhislastsixappearances.Stewart is a Bristol Motor Speedway winner, but his only victory was a decade ago.“Just a rough night,” Stewart said simply. “Struggled through.”Regarding the Chase, he added, “It’s no different than it was last week. The feeling is the same way. You still want to make it. We’re working hard at it.”With finishes of 27th, ninth and 28th in the lastthree races, Stewart is hanging on to 10th place in the point standings for dear life. The good news is

With the Chase fast approaching, former Cup champion and owner Tony Stewart needs to string together some good finishes to make the postseason. (John Clark/NASCAR This Week photo)

that he still holds a 21-point edge over 11th place Brad Keselowski. The bad news is that Keselowski gained 31 on him by winning at Bristol.Two regular-season races remain.Stewart said he isn’t obsessed with making the Chase, per se. He is concerned with a performance slump. If he can get his No. 14 Chevy running better, the Chase will take care of itself.“I’m more worried about just getting our program back on track,” he said. “I want to make the Chase

more than anything. I want it for our sponsors. I want it for our organization. But most of all, I just want us to get back on track.If that means we miss the Chase in the process, we do. But we’re going to try to do everything we can to make it. But the most important thing is getting our program back on track.”

Monte Dutton covers motorsports for The Gaston (N.C.) Gazette. E-mail Monte at nascarthisweek@yahoo.com.

(c) 2011 King Features Synd., Inc.

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Of Michigan

Fabric Blooms BrightenBack-to-School Wardrobe

There’s flower power in kids’ and their moms’imaginations. Just ask 35-year-old Robyn Anderson, busy mom of three active daughters.“I love fabric and can’t get enough of prints, stripes and dots,” she said as she unveiled before me piles of trendy cotton yardage she has collected here and there. “If I see clothing and accessories in the store that look simple and cute, I say to myself, “Now I can make that!”Her latest inspiration blossomed when she and her 6-year-old daughter, Ocean, noticed flower-shaped fabric hair clips and embellishments in fall’s back-to-school fashion. Layered petal-shaped fabric pinched together with buttons and an added clasp or pin on the back looked easy enough for them to make themselves, so they gave it a try. And yes, the blooms were a snap to make.Getstartedcreatingone-of-a-kindadorablefloweraccessories too, using these simple steps. You’ll soon discover that like flowers in nature, eachone is unique. Once you make a few, share the creativity with other moms and their daughters for a get-together of creative and fashionable fun.

Here’s what you’ll need for one flower hair clip or clothing accessory:• Paper, pencil and scissors• Four 5-inch-by-5-inch pieces of cotton

fabric or felt pieces in contrasting colors• Fabric glue• Button • Hair clasp or brooch pin, available in

craft stores• Needle and thread

1. Make patterns. First, draw a 3-1/2-inch-wide shape on paper that resembles a three-leaf clover without the stem. (Pick clover from your yard for inspiration or look for a perfect clover shape in a book or online. Notice that each leaf is heart shaped as you begin drawing.) Draw two more shapes that are 2 1/2 inches and 2 inches in width.2. Set patterns on fabric, outline with a pencil and cut out. You’ll want two 3-1/2-inch shapes.3. Stack and arrange cut-out shapes from the two largest 3 1/2 inch shapes to the smallest to resemble a flower, gluing each layer in placeat the center point. Let glue dry, then pinch the center a bit and sew a button on top through all slightly pinched layers. 4. Sew hair clasp or glue brooch pin to the center of the back of the base.Tip: Creating and crafting with school-age kids provides ideal opportunities for teaching and practicing new skills such as using sharp scissors or threading a needle.

Donna Erickson’s award-winning series “Donna’s Day” is airing on public television nationwide. To find more of her creative family recipes and activities, visit www.donnasday.com and link to the NEW Donna’s Day Facebook fan page. Her latest book is “Donna Erickson’s Fabulous Funstuff for Families.”(c) 2011 Donna EricksonDistributed by King Features Synd.

Answer below

Of Michigan

BIRTH FLOWERS

▶ Keep nail-polish bottles easy to open by rubbing a little bit of petroleum jelly inside the cap of the bottle.▶ “Clean an egg carton very well, then flip it over and makeslits in each egg cup. This works wonders as a child’s card holder for card games.” -- L.P. in Maryland▶ Use an empty paper towel roll to store plastic grocery bags. Just stuff to capacity. These “bag sticks” are easy to store in a drawer or even be mounted on the side of a trash can with double-stick tape.▶ When cleaning glass tabletops or chrome fixtures, try usingnewspaper instead of paper towels or rags. There is no lint left behind, and newspaper gives a better shine.