Great Ideas to Reuse Old Rx Bottles

Sure, you can recycle the prescription bottles that quickly pile up, especially when disabled or elderly folks are in the house. Which basically means we have about 5 million new bottles every month.

OK, maybe that’s an exaggeration, but not by much. It’s definitely well over a dozen. Maybe over two dozen. Yes, every month.

As the saying goes, reduce -> reuse -> recycle.

To reduce, we try to get as many prescriptions as possible in 90 day increments. More often than not, this both reduces the cost, as well as the number of new plastics coming into the house.

We could always recycle them, and we still do that quite a bit. My preferred method however, is to reuse things as much as possible before recycling or throwing out.

So how do I personally reuse prescription bottles?

This large size is absolutely perfect to hold America’s favorite cookie. They are well protected and fit perfectly. They don’t get squished, or broken, but they do get eaten. Because they’re in this little bottle, my brain is quite comfortable believing this is a single serving instead of the whole package. Which also helps with a slightly different definition of reduce.

Or you can put single servings of wet foods such as soups or stews into these to freeze and then into a vacuum sealed bag for longer-term storage.

It is extremely important that you DO NOT use these bottles in the MICROWAVE. They are most definitely not up to the heat generated by reheating food.

I let them thaw in the refrigerator during the workday, and then dump into a paper bowl to microwave for lunch.

These are also great for single serve salsas, which can be done exactly the same way, without the microwaving, of course.

And then there’s the medium and small bottles. I find that these are the perfect size for various snacks. Or as shown in the picture, oatmeal.

Yes I’m weird, I eat the oatmeal dry. This actually does a couple of things for me. First and foremost, it soaks up any of the excess acid in my stomach from taking all of the morning medicines when I don’t have time for a real breakfast. For another, I get to skip the joys of eating slime or glop or goo, depending on how well I didn’t do with the ratio of oatmeal to water that day.

These handy bottles are also perfect for keeping change, or holding the loose cotton or desiccants that come in supplements and over-the-counter medications so that I can reuse them later in a crafting project.

They’re also the perfect size for measuring things such as canned dog food. This means I can buy the larger, cheaper cans and divide them into small-dog-friendly servings.

They are also great for pre-measured recipe ingredients to stick in the refrigerator — but only for a day or two because they’re definitely not airtight. Then it’s very easy to grab and dump them into the pot, and cook for a quick and delicious freshly prepared meal.

Of course, it’s very important to wash them before reuse to remove any medication residue, and clean before recycling. Turns out even a smidgen of food or medication can ruin a 2-ton pallet of plastic, and make it garbage instead of reusable.

Hope these ideas help you to reduce -> reuse -> recycle!

What do you do with old medication bottles?

Book Review: Minimalist Activation

This is NOT your average stretch & strengthen book.

Sean’s basic premise is that if a muscle is tight, don’t stretch it … activate its opposite, which inherently forces it to relax. Having been a stretchy kinda gal my whole life, that sounded just a little far-fetched.

And then …

One day, one of my back muscles was so unbelievably tight. And the usual stretches and PT exercises just weren’t cutting it. Even the meds provided only partial relief. And these are some fairly heavy-duty meds.

So I tried Sean’s recommendation.

And. It. Worked. I mean almost instantly. It was amazing.

So a leg muscle acted up a few days later. This time I just flipped to Sean’s page on it. And it worked. Again. Just as quickly.

Originally I got the book on Kindle Unlimited. Well guess what? Big shocker, I outright bought this thing.

He’s the model in the pictures…. he’s muscular but not in an Olympic athlete or Hollywood way. More like a real person who happens to work out a lot. And I really appreciate this kind of authenticity.

No fluff, no frills, just helpful info at a good price.

Yep, he got my $3.

Minimalist Activation, by Sean Schniederjann

As usual, please use the links if you’d like to add this to your ‘kindle Unlimited or purchase it. I’m an Amazon affiliate, and you can help me keep this blog ad-free. Thank you!

Corned Beef Hash Without the Corns or the Beef

The history

I’m a little allergic to some things.

And by “a little” I mean “anaphylaxis”, and by “some” I mean just about anything most humans think taste good.

For those lucky enough to not know what an anaphylactic reaction is like, lemme fill ya in.

If you’re lucky, it’s only the usual “stopped breathing, bring me the epipen” variety. That’s what I get when the smell of something allergy-inducing invades my space. Like black pepper. Or coriander and it’s counterpart, tarragon. Or … well, let’s just say I could do this all day.

Now, some of the other wonderful smells that make me stop breathing are things that used to breathe underwater. Like shrimp, scallops, and other theoretically yummy shellfish.

Imagine the joy of eating in a restaurant and the guy in the booth behind ya gets blackened scallops. Might as well call 911 when putting the order up for the cook.

Or better yet, blackened steak. See …

There’s the “other end” of anaphylaxis. Took doctors decades to acknowledge that this is real. Then suddenly it happened to one of their kids or something like that.

Let’s say someone with one of these protein-based allergies somehow ingests some of that stuff. This can happen in a myriad of ways … some accidentally ends up in your food, probably because the chef didn’t clean the grill as asked. Or when you think you’re safe by ordering smoked pork chops, the restaurant pours beef au jus on top for tenderness and flavor. Or my personal favorite, some of it just happens to be flying through the air because your roommate or family member cooks using high temperatures to sear the meat and leave the inside juicy rare.

Again, if you’re lucky, you just swell up and can’t breathe. Or you could be like we unlucky few, who get “gastrointestinal anaphylactic reactions”. Basically the body goes into purge mode from both ends for about 24 hours. In this case, I’ve had as much as 20 minutes before it starts, or somewhere under 10 seconds.

Let’s just leave it at the notion that I’m never allowed at that hibachi restaurant again, shall we?


Wasn’t that appetizing, and getting y’all ready for a fantastic recipe?

See, I wasn’t always allergic to beef. I used to love beef. Like quickly pass it over the fire, kinda like dancing through the flames for a few seconds, and I’d consider it cooked.

Until my thirties, I could pre-medicate and enjoy some of these delightful foods.

But then suddenly those days were over. Remember the dry socket story in the pain scale post? Before those !?#% dry sockets, beef was f’awesome. After them, well, things got messy.

So there are a few things I miss. One of them is corned beef.

Meaning I had to come up with substitutes for some of the beefy things I miss most.

So here’s how I make cornless and beefless corned beef hash …


  • Potatoes
  • 1/2 pound Butter
  • 1-2# Ham
  • Deep pot


  1. Put the butter in the deep pot, on medium-low to melt but not bubble or separate.
  2. Dice 3 good-sized potatoes, like the size of lumberjack fists.
  3. Put the taters in the butter, mixing around every five to seven minutes to keep the taters from mushing while getting them to cook to a beautiful “translucent” state. This takes about 40 minutes.
  4. While that’s happening, dice the ham. The extra is because I know you’re going to eat some. I certainly do. That’s the fun part of being the cook!
  5. When the taters are translucent, turn the heat up to medium-high, moving them around the pan frequently to turn crispy brown on the outside. The butter will also start to brown.
  6. This next step is why you need the deep pan … lots of messy spluttering and spilling will happen if you use any pan shallower than about 5″. Six or 8″ is better.
  7. Quickly toss in the (remaining) ham, and move everything around in the pan quickly to get the meat hot throughout, covering it with the brown butter, and melting some of the fat so it quickly coats the taters. This takes 3-5 minutes.
  8. Turn off the heat, pass out the spoons, and enjoy. Maybe your family is fancy enough for bowls at the table with napkins and such, but when it comes to this stuff, sometimes (usually) we ain’t.

Pain Scale Question

One thing I hate about going to the doctor or PT office to be evaluated is that stupid pain question.

Ya know, on a scale of 0 to 10 with 0 being no pain and 10 being the worst pain imaginable.

Well, given that I’ve

  • had two simultaneous dry sockets that lasted six months,
  • had a gall bladder attack that was so bad I couldn’t tell if it was the heart, gall bladder, or appendix, and ended up in the hospital,
  • been living with arthritis since high school,

my 10 is pretty darn high.

Compared to that, the stuff going on now hurts, but in the four to five range. And then these professionals are all like, well that’s not too bad.

Seriously, these folks have never had anything happen to them or they have lousy imaginations.

So I set out to find a new scale. And I did! It does exactly what I need. It takes something subjective that’s drastically different for each person, and makes it slightly more objective.

Too bad I totally don’t remember where it’s from …

All of a sudden my four or so starts at seven or so. Amazingly, these professionals “get it” now. Yeah, it hurts. But no, it’s nowhere near the “worst” I’ve ever had or can imagine. But yeah, it totally interferes with basic needs such as walking, sitting, standing, bathing, sleeping, getting dressed, and so on.

So I’d like to thank whoever put this together. If you happen to read this, let me know, and I’ll send you some homemade rice krispy treats. Cuz, yeah, you’re my freakin’ hero.

Unboiling My Father

Dad asked me to look at something on his back Tuesday. I was quite surprised to see 4″x2″ area over 0.5″ tall that was beet red, and a couple more inches of thin red lines. Took a picture and sent it to the doctor, who said it was a boil.

I mean, yeah, I’ve heard the term before. But this is not what I’d pictured at all!

The doctor said to use a washcloth as a hot compress every few hours. Well that got annoying in a hurry!

So I did some research, and as usual, came up with my own thing using standard stuff from the medicine cabinet and craft room.

So Wednesday morning I started concocting some Tiggified home brew.

Well guess what? It worked!

Got down to about 1″x .75″, and still about .5″ high. Except now it was draining. Which is supposedly a very good thing when it comes to boils.

So, you may ask, just what is this wondrous blend of normal home stuff?

Now, keep in mind that everyone’s “normal home stuff” is different.

Anyway, here’s what I did:

  1. Took a brand new 2oz amber glass spray bottle, and filled about a quarter of it with tea tree oil
  2. Added about a half a teaspoon of Epsom salts
  3. Emptied one apple cider vinegar capsule into there
  4. Added two full squirts of colloidal silver
  5. Filled the bottle to the brim with 99.996%reverse osmosis purified water
  6. Put the spray cap on and shook it all about
  7. Sprayed, uh, well, half of an old lady incontinence pad with this mix, taped that on (backing and all to wick the moisture away from him but keep it off his clothes), and then covered it with a heat patch for 8 hours

That’s it! The boil started draining shortly before we removed the patch.

Don’t get me wrong, the stuff that comes out is really icky and you might be wondering why draining is a such a good thing. Until you realize, oh, hey, the other option is keeping it in the body.

The tea tree oil, apple cider vinegar, and colloidal silver are all natural antibacterial thingies. The Epsom salts are supposed to dry stuff out to help them drain. And of course you want the water to be as pure as possible without being distilled, because that’s just a breeding ground for all kinds of nastiness or something like that.

According to my good buddy, Ren, chances are that other folks will probably have some gauze on hand, and may even some Epsom salts. According to her, the rest of this stuff isn’t, “normal”.

Well, it oughta be!

Just kidding. As usual, please click the links to purchase these items so that I can keep this blog otherwise ad-free.


STILT – O365 + Mac dictation = wtf

Still = Silly Thing I Learned Today

My day job is what’s called a Knowledge Management Specialist. This means I have to know a lot about the different information sharing platforms such as SharePoint, Confluence, Igloo, WordPress, Google Docs, etc.

I am currently unable to type. This means I have to dictate to the computer in order to use it or “type”. Thankfully I have a Mac, so it can happen without going to outside servers, meaning it’s a lot more secure.


Microsoft hates Macs, so there are quite a few annoying quirks when using Microsoft software on a Mac.

First, anything I say has to be a single, fluid sentence with no pauses or stops. If not, Dick Tation (yes, I named it) appears more like, “Anything I satHas to be a single,Fluid sentenceWithNo pauses orStops.”

Secondly, when dictating into the comments when collaborating, it Office 365 doesn’t recognize that there’s a comment until a key is actually pressed on the keyboard. Which kills the ability to leave comments if you can’t actually type. Turns out Microsoft thinks this is good accessibility design. Apparently we have very different ideas as to what accessibility means …

Given that Microsoft’s dictation goes out to their servers, and I work for a company that legally can’t share information over an unsecured connection and/or on unvetted servers, anyone using dictation who works for our company has to use a local solution. Which is basically a Mac or Dragon. And since we also need to be fiscally responsible, buying additional software for something the computer already does natively is a hard sell.

Now some of you may say hold on, Macs cost more than Windows machines. Why yes, that’s true. However, the Mac’s useful life is also many times longer than a windows machine, it’s more secure, and has lower maintenance costs. So yes, Windows is cheaper to buy, and Mac is cheaper to have.

Some may disagree with me, and that’s ok. This has been proven time and again in our environment, so that’s the fiscally responsible decision for our company.

Of course your mileage may vary … no two computer environments are identical, and perhaps it works out the other way for your company. And that’s fine, too!

But that still doesn’t make Microsoft’s inability to fathom what accessibility means any easier to work with.

Making Smoked Ribs Without the BBQ Grill

Well, I’m not, Alex is. I just get to say how.

What follows is an amalgamation of information on many web-sites, plus my own experimentation.

Now, before we get started, let’s clarify why you’d want to do this. Quite frankly, because they’re amazing. If that’s not a good enough reason, how about “I don’t own a grill” or “it’s too cold to grill”.


  • 1 rack of ribs
  • Smoking chips (preferably soak for several hours or overnight)
  • Approximately 2 cups of plain white vinegar
  • 1 tablespoon kosher salt

Dry rub

  • 1 T salt
  • 2 T brown sugar
  • 1 t white pepper
  • 1/2 t cayenne pepper
  • 1/4 t ginger


  1. Ribs must be thawed first, so if they’re frozen, move to the refrigerator a day or two beforehand or set in some cold water large enough to cover them, usually the whole sink.
  2. Prep the pan few hours (or the night before) before prepping the ribs
  3. In a throwaway or roasting pan
  4. Lay down a long sheet of foil “wings” that will turn into the tent later
  5. If using a roaster, line with foil (Teflon or shiny side up) … if possible, make the foil “water-tight” so cleanup is much easier later … the chips will bake onto the bottom, and you’d really rather that be foil than the roaster itself!
  6. Lay down a thin layer of smoking chips
  7. Partially cover (but don’t drown) the chips in filtered (not distilled) water
  8. Set aside for at least an hour, which works out perfectly if it’s setup and then you remove the ribs from the fridge
  9. Remove ribs from the refrigerator 30-45 minutes before starting preparation because all the handling is easier at room temperature
  10. Thoroughly clean and rinse the sink
  11. Write down the weight! You’ll need to know this later
  12. Remove from packaging and rinse under cold, running water
  13. Remove the excess fat from the front of the ribs
  14. Remove the back film from the ribs
  15. Use a sharp knife and slide it under the white membrane on the back of the ribs so that the knife is between the meat and membrane.
  16. if that doesn’t work, cut a hole into the membrane or slice it (not the ribs)
  17. Hold a paper towel for extra grip, and use your fingers to slide under the membrane and pull it away from the meat,
  18. Remove all of the outer membrane and discard.
  19. Cut slab into three or four bone sections for easier handling, careful to keep them approximately the same weight
  20. Set all portions in a large bowl, douse with vinegar, cover with filtered water, add 1 Tablespoon kosher salt, rubbing or rolling over to get to all of the meat
  21. “Stab” pieces to get more vinegar and salt in there to tenderize better
  22. Let sit for a few minutes (or several hours in the refrigerator, stirring occasionally)
  23. Set the oven to 225
  24. Put racks over the soaking chips, and make sure the chips are still covered with water
  25. Rinse ribs well with water, using filtered (but not distilled) for the final rinse
  26. Pat dry with paper towel
  27. Dunk the front of the ribs in the dry rub mixture
  28. Place the ribs on the rack(s) over the chips
  29. Cover tightly with a foil tent (this is when the “wings” really help!) to allow the smoking chips moist flavor surround and infuse the meat while cooking
  30. Place the whole thing on a foil lined baking sheet that’s bigger than the racks; this saves a lot of oven cleanup time later because you’ll be taking them out to check the water level, baste, etc., several times
  31. Calculate the total cooking time … roast for one hour per pound, plus 30 minutes for “fall off the bone” tender
  32. Place the ribs in the oven
  33. After one hour, check to make sure the chips still have water, adding some if needed, again to cover, not drown
  34. In 45 minutes, open foil, slather on bbq sauce, re-tent, and raise oven to 300
  35. In 35 minutes, check the water level in the chips, and add more if needed, slather again with bbq sauce, re-tent, and raise oven to 350 until the end of the total cooking time
  36. Turn the oven off and let sit for 15-30 minutes
  37. Remove from the oven
  38. Remove the foil
  39. Drain the juices and chips (can strain to save for stock later, if you’d like … it’s f’awesome!)
  40. If desired, broil on high for five minutes
  41. Remove from oven, cut apart (if necessary), and enjoy!