Monday, December 22, 2025
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Winter Houseplant Care

By
Guest Columnist
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The following are some reminders on taking care of your houseplants in the winter.

 

To clean heavily encrusted clay pots, scrub them with a steel wool pad after soaking them overnight in a solution of 16:1 water and white vinegar.

Be sure to keep houseplant foliage dust-free. This will allow the leaves to get the most light possible.

 

Humidity levels are usually lower in the winter. Be sure houseplants are receiving adequate humidity by providing pebble trays, placing houseplants near each other, or using a humidifier.

 

Be sure to quarantine new houseplants and inspect carefully for pests.

 

After amaryllis have bloomed: remove spent flowers and set the plant in a sunny window to allow the leaves to fully develop. Keep the soil evenly moist and fertilize occasionally with a general-purpose houseplant fertilizer.

 

Be sure to check houseplants often for common pests and treat accordingly: aphids, spider mites, scale, mealybugs, whiteflies, thrips, and fungus gnats.

Evenly water plants with tepid water. Uneven watering can lead to oedema, and watering with cold water can shock the plant.

 

Some plants such as spider plants, dracaenas, calatheas, and peace lilies, are sensitive to harsh chemicals in tap water like fluorine and chlorine. Damage can appear as tip browning. Water with distilled or filtered water, or allow tap water to sit for 24 hours to allow the chemicals to evaporate.

 

Grandma Betty’s peanut clusters

By
Debbie Dance Uhrig
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Well; I can truly say the last 6 days have sort of passed in a blur, and as I typed December 8th, I was really taken back. The past few days sorta’ rolled together as I balanced knee replacement, pain, walking, therapy and rest. It’s all working itself out, just taking time, and I’m ready to be at week 6 instead of the end of week #1. The good things are most of the Christmas presents are purchased except a few little things. The sad part is my tree never got up before the surgery and currently no one is jumping in to assist me with just a few decorations. I’ll get there, but it may take me another 3 days.

At times like these I rely upon creativity more than any other time, because folks, my husband, Ervin,, does not cook! I ordered some marketplace soups this week, (I don’t have much appetite.)

lots of beverages and individual portions of fruit, etc. Of course, I’m pumping pineapple, the healing fruit, and lots of different drinks. Chocolates and sweets are probably starting to appear in the homes of many. I have no plans to make homemade candies, because I’m

the only one at home who eats them. However; if I were to make much candy it would be mom’s homemade peanut clusters or English Toffee. Both have a good sustainability if refrigerated and appeal to many palates. This evening I’ll share the peanut clusters because they have never failed me over all the years of making them. At one time I had them ready with a pan of fudge on Thanksgiving, for the late afternoon grazers. If company unexpectedly came by I could always pull them out. I remember my mother was also ready for Christmas Carolers by having literally tubs of decadent sweets sitting outside in our garage. Boy, do I remember the trips to the garage, hoping no one would hear us as we attempted to swipe a piece of our favorite goodie. I can still hear my pop saying, ‘Well, you might as well get some for all of us!’ Then we grabbed the egg nog and poured a solid round as we dove into our holiday yummies.

When I taught school back in Platte County, Missouri, I remember one of my student’s families never had a big Thanksgiving Dinner, instead they ordered Chinese and made freezable cookie dough and sweets, for the freezer. That’s one way to get it all done in one day. I was more focused on getting all the décor complete.

I seriously recommend making very small clusters, as folks today want to sample many different things when they are attending events. Let’s set the recipe for you, and hopefully by next week I’ll have lots more foodie conversation for you.

Grandma Betty’s peanut clusters

12 ozs. Butterscotch chips

1 cup smooth peanut butter

12 ozs. Milk chocolate chips

Melt in saucepan over low to medium heat until smooth.

Stir in 10-12 ounces dry roasted peanuts

As mixture cools stir in 1 bag of mini marshmallows.

Stir until everything is well coated, drop by tablespoon onto waxed paper until set. Yields 40-50 clusters.

Amanda’s Perception

By
Steve Gilliland
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I recently saw a Facebook post from Amanda Sellers in Arkansas, sharing her feelings concerning comments she received about a hunting picture she’d posted. Her reply sincerely struck a chord with me, so I asked for, and received her permission to share her post as a weekly column. In this post, she shows such an awareness and gives such a good and simple explanation of the importance hunting plays in our country, that I thought it needed to be passed-on. So here, in her own words is Amanda’s perception of the role hunting plays in their lifestyle.

“I am a homeschooling mom of 12 kids, raised in North Central Arkansas. I have traveled to many countries and lived halfway across the US just to sell everything and move back to our roots. We do mission work local and foreign, and I feel incredibly blessed to have the opportunity to raise my family the way we do; connected to the land and our heritage!

I shared a hunting photo recently and it brought in a lot of strong reactions. I understand why. Hunting can feel uncomfortable if you didn’t grow up around it. But I want to share why it matters where we live and why so many families in this region still participate in it.

For generations, people here processed their own food. They understood where it came from. They used the meat to feed their families and honored the animal by not wasting it.

Today most of us are so disconnected from our food system that we forget what actually has to happen for food to reach a store shelf.

Hunting in our area is also part of caring for the land. When wildlife populations grow beyond what the ecosystem can support, animals face starvation, disease, and slow painful deaths. Regulated hunting keeps the population healthy and prevents suffering. It is one of the ways we protect the wildlife that lives in the forests around us.

There is another point that matters to me. If we care this deeply about protecting life in the woods, we should care even more about protecting life in the womb. Human life begins at conception. It is precious from the very first moment it exists and deserves protection just as fiercely.

My heart in sharing any of this is simple. Connection matters. Stewardship matters. Life matters. And understanding where our food comes from, and why we value all forms of life, is something worth talking about.”

Given the distance our country as a whole has chosen to distance itself from God, and given the fact that now, so many opinions are formed and so many decisions are made using emotions alone, with little or no factual input, its refreshing and comforting to hear the above. Thank you, Amanda… Continue to Explore Kansas Outdoors.

Steve can be contacted by email at [email protected].

Kansas Beef Expo this weekend at the Kansas State Fairgrounds

By
Guest Columnist
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One of the midwest’s premier youth livestock events returns to the Kansas State Fairgrounds this week, as the Kansas Beef Expo kicks off its 2025 showcase from Dec. 12–14.

Expo hours begin at 8 a.m. Friday and Saturday, with a 9 a.m. start on Sunday.

Now in its 27th year in Hutchinson, the Kansas Beef Expo has grown into a nationally recognized event, drawing exhibitors from more than 18 states and Canada. First held in Wichita in 1979, the expo has evolved into a cornerstone of the region’s agricultural calendar, offering an important platform for youth and producers to exhibit top-quality livestock while gaining industry experience.

Organizers say the event’s impact stretches well beyond the show ring. The expo brings thousands of visitors to Hutchinson each year, contributing significantly to the financial health of the Kansas State Fairgrounds and the local economy. Hotels, restaurants, vendors, and ag-related businesses all benefit from the annual influx of participants and spectators.

The Kansas Beef Expo features a full slate of activities, including market and breeding shows, educational opportunities, and networking for producers, families, and industry partners. Even the jolly old elf himself, Santa Claus, will make an appearance on Saturday at 2:30 p.m.

For many youth exhibitors, the show is a yearlong culmination of hard work.

Community leaders note that the expo’s continued success reinforces Hutchinson’s role as a central hub for agricultural events in Kansas and the broader Midwest.

The event is open to the public.

Tips for mailing holiday food gifts

By
Guest Columnist
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0

If you’re thinking about mailing food gifts for the holidays this year, there are some extra precautions you should plan for beforehand, according to Kansas State University food scientist Karen Blakeslee.

“It is highly recommended to ship perishable food overnight,” said Blakeslee, who is also the coordinator of K-State’s Rapid Response Center for Food Science.

Also, for perishable foods, Blakeslee said packages should be marked as “Keep Refrigerated” or “Keep Frozen,” depending on the particular food item. “And always let the recipient know that the package is on it’s way,” Blakeslee said.

Some additional tips:

  • Ship in a sturdy box with packing to prevent breakage.
  • Pack with a cold source, such as frozen gel packs or dry ice.
  • Use permanent markers to write the address on the outside of the box.
  • Do not send to business addresses or where there will not be adequate refrigerator storage.
  • Send packages at the beginning of the week so that they’re not sitting in a post office or delivery facility over the weekend.
  • When possible, send foods that don’t require refrigeration.

Mailing perishable foods is more risky than non-perishable goods, according to Blakeslee. She also suggests avoiding foods packaged in glass containers, such as jelly, which can break and the added weight increases shipping costs.

“Instead of shipping foods items yourself, leave it to the companies that sell and mail food items,” Blakeslee said.

If you receive perishable foods, Blakeslee suggests checking the temperature of the food when it arrives: “Cold foods should be below 40 degrees Fahrenheit,” she said. “If there are any problems related to temperature, contact the company and do not eat the food.”

Blakeslee cited information from the extension service at the University of Minnesota which notes that some foods that ship best include dried beef; dehydrated soups and drink mixes; condiments such as hot sauce and other seasonings packets; canned foods; dried fruits; and hard candies, or sturdy homemade sweets.

When sending cookies, bars and homemade candies, consider wrapping each piece individually and pack items in commercially popped corn, foam packing ‘peanuts,’ or bubble wrap.

More food safety tips are available online from K-State’s Rapid Response Center for Food Science. Blakeslee publishes a monthly newsletter, called You Asked It!, with timely tips for safe food in and out of the home.

More information is also available at local extension offices in Kansas.

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