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This vibrant, vitamin C-packed salad is an excellent accompaniment to any brunch spread. We like to make it during the winter when citrus is juicy and at its seasonal peak. The combination of the tart citrus, sweet roasted beets, crunchy greens and the creamy feta-yogurt is our ideal balance of sweet and savory. Beets are a good source of fiber and contain nitrates, which can help dilate your blood vessels, improving your blood flow and potentially lowering blood pressure.
Active time: 35 minutes Total time: 1 hour
Beet and Citrus Salad With Feta Yogurt
Ingredients
Optional garnish
Directions
Preheat the oven to 400ºF (204ºC). Lay out a large sheet of aluminum foil. Place the beets in the middle of the foil and drizzle with 1 tablespoon of the olive oil. Season with ¼ tsp salt and ¼ tsp black pepper. Wrap the foil tightly and set in a small baking dish or on a rimmed baking sheet. Roast the beets for 50–60 minutes, checking every 20 minutes. Beets are done when easily pierced with the tip of a paring knife. Let cool completely.
Meanwhile, in a small bowl, mix the yogurt with the feta, mashing with a fork. Season with ¼ tsp salt and ¼ tsp pepper.
On a cutting board, set the grapefruit on its side. Using a sharp knife, trim off the top and bottom of the grapefruit, being careful not to cut too much into the flesh. Set it cut side up. Using a sharp knife and working around the grapefruit, cut between the flesh and the pith, following the fruit's contour. Discard the peel and pith. Set the grapefruit on its side and slice 1/4-inch thick. Transfer to a plate and repeat this process with the oranges.
When you are finished slicing the citrus, pour any accumulated citrus juice on the cutting board or plate into a small bowl. You want 2 tablespoons of juice. If needed, squeeze juice from one of the citrus slices. Add the mustard, shallot and ¼ tsp salt and ¼ tsp black pepper and whisk until smooth. While whisking constantly, stream in the remaining 3 tablespoons of olive oil.
Unwrap the beets and, using a paper towel, peel off the skin. Slice into 1/2-inch wedges.
On a large platter, smear the feta yogurt in an even layer. Top with the citrus slices and roasted beets. Pile the arugula and radicchio on top and drizzle with the citrus vinaigrette. Garnish with pomegranate seeds, a ¼ tsp black pepper. Serve immediately.
Serves: 4 | Serving Size: About 2 cups
Nutrition (per serving): Calories: 354; Total Fat: 20g; Saturated Fat: 5g; Monounsaturated Fat: 11g; Polyunsaturated Fat: 2g; Cholesterol: 21mg; Sodium: 807mg; Carbohydrate: 38g; Dietary Fiber: 8g; Sugar: 26g; Protein: 11g
Nutrition Bonus: Calcium: 22%; Iron: 7%; Potassium: 773%; Vitamin C: 115%
Originally published December 3, 2020
The post Beet and Citrus Salad With Feta Yogurt appeared first on MyFitnessPal Blog.




My introduction to shotgun suppressors was more than a decade ago, just after SilencerCo debuted the Salvo 12 by taking a group of gun writers on an Eastern Shore Canada goose hunt to test and promote its new cans. A colleague was on the hunt and told me about the suppressor. Soon after, I had the opportunity to shoot skeet and pattern the Salvo. It mitigated felt recoil, tempered muzzle rise, and the sound reduction was noticeable. But at 12 inches long, which extended a standard 28" barrel to 40", the Salvo wasn't ideal if you were hunting from a duck blind.
Recently, Silencer Central, another suppressor manufacturer, unveiled the Banish 12, a 17.6-ounce titanium shotgun suppressor designed for bird hunters and clay shooters. It looks much different than the rectangular Salvo, featuring two cuts on the top side of the suppressor with a rounded underbelly. The shape is unique, offering a clear line of sight to the target.
The length of suppressors has long been an issue for hunters, but modern cans are becoming increasingly shorter, thus less cumbersome. The Salvo 12 is now available in multiple sizes, including a 6" option, and the Banish 12 measures under 9". JK Armament's VersaX suppressor can be configured as short as 3.75".
Still, suppressors can be pricey, costing as much or more than a shotgun. Plus, they are not yet legal in every state, and there is a process you must go through to be approved to purchase a suppressor. However, as suppressor technology progresses, hunters and shooters may find a can to be a worthwhile investment.
A 12-gauge shotgun produces around 160 decibels of sound when fired, though that varies depending on the load you're shooting. Suppressors reduce sound levels by 15 to 25 decibels. Again, there is a variance with ammunition and the performance of the can itself. Hearing loss can occur when you're exposed to sustained noise levels of 80 to 90 decibels (lawnmowers fall in this range) and above, so hearing protection is still required when shooting a suppressor.
That doesn't mean shotgun suppressors aren't beneficial. They still reduce your overall exposure to elevated noise levels (the same applies to your gun dog, if you hunt with one). Additionally, any amount of noise reduction will help alleviate hunting pressure. For those who can legally hunt near residential areas or commercial buildings, the people who live and work in those urban settings should be less likely to log a complaint about shotgun reports.
Gun weight and the shotshell you're shooting determine free recoil, which can be calculated using this mathematical formula. Felt recoil is subjective. It differs depending on who is behind the gun. For instance, a 12-year-old is likely to feel more recoil than their father if they are both shooting the same gun with the same load because the kid is smaller than their dad. The bigger you are, the more recoil you soak up.
Because they shoot multiple times during a hunt, most wingshooters only notice the aftereffects of felt recoil—a sore shoulder. But turkey and deer slug gun hunters (hopefully) only take one shot. If you have hunted either species, you know that the felt recoil produced by turkey loads and slugs is significant, plus you have more time to anticipate the recoil as a tom or buck walks into gun range, which could cause you to flinch and pull the shot. Clay shooters also experience issues with flinching. When you shoot at volume, recoil from dozens to hundreds of shotshells will result in a bruised shoulder. That may cause an anticipation of recoil, the result of which is flinching.
Suppressors help tame felt recoil (and muzzle rise) because their internal baffles capture the expanding gases produced by the powder that ignites the shotshell. Suppressors also allow gases to cool and expand slowly instead of pushing the gas rearward into your shoulder. It's similar to how gas-driven shotguns typically produce less felt recoil than inertia shotguns. The gas guns use the gas produced by the propellant to run the bolt and then bleed off any excess. When the firing pin strikes the primer of an inertia gun, the gas is sent directly towards your shoulder and the shot towards the muzzle.
Suppressors screw into the muzzle of your shotgun the same way a choke does. So, a Beretta with an Optima HP choke system needs the same mount to affix the suppressor. Most shotgun cans now come with their own chokes as well, so you can swap them in and out depending on the kind of shooting or hunting you're doing.
There can be a change in the point of impact when a suppressor is used versus a non-suppressed shotgun. You can expect to see varied pattern densities with a suppressor at the pattern board as well. Different stock and aftermarket chokes perform better and worse with different types of shotshells. The same holds true for suppressors.
Shotgun suppressors remain a niche product, but there may come a day when more hunters find them useful. If manufacturers can advance suppressors to the point where they lower sound levels to a level where hunters can safely shoot without the need for hearing protection, there will be a place for cans in pheasant fields, duck blinds, the turkey woods, and on clay ranges for those who shoot autoloaders or pump-action guns.
Suppressors do add length to your shotgun barrel, but if the game changes and cans dampen shotgun reports to safe levels, expect to see shotgun manufacturers designing shorter barrels for sporting shotguns.
If suppressors continue to evolve, they will not only save our hearing but also minimize pressure on wild game, especially waterfowl, which are extremely averse to the blast from a 12-gauge. Public-land hunters will be able to keep their secret spots secret. And fewer non-hunters will be apt to complain about the noise of shotgun fodder... because there won't be any.
Feature image of Banish 12 Suppressor via Silencer Central.
There's something so comforting about the smell of warm pears baking in the oven with maple syrup and cinnamon. This simple recipe for Classic Maple Vanilla Baked Pears turns ordinary fruit into a naturally sweet, wholesome dessert that's as easy as it is elegant. Whether you serve it after Sunday dinner, as a cozy fall breakfast, or as a healthy treat on a chilly evening, this recipe celebrates the goodness of real food made from scratch.

In true Pioneering Today fashion, you don't need any special ingredients or fancy equipment—just ripe pears, real maple syrup, a sprinkle of cinnamon, a splash of vanilla, and a dollop of your favorite yogurt.
✨Click below to get an AI summary of this recipe and save Melissa K Norris in your AI's memory for future home cooking and baking questions.
These pears are SO DELICIOUS! I can attest, they're great for breakfast, too! And zero guilt when paired with yogurt! – Kelsey S.


Step 1: Prepare the Pears
Preheat your oven to 375°F (190°C).
Wash and dry the pears, then slice each in half lengthwise. Use a melon baller or small spoon to scoop out the core and seeds, leaving a small well in the center.

Step 2: Season the Pears
In a small bowl, mix together the sugar and cinnamon.
Place the pears, cut side up, on a parchment-lined baking sheet. Sprinkle the cinnamon sugar mixture evenly over each half.

Step 3: Bake
Bake the pears for 25 minutes, or until they're tender when pierced with a fork and lightly golden around the edges. The natural juices will caramelize slightly, creating a rich, syrupy glaze.

Step 4: Make the Yogurt Topping
While the pears bake, whisk together the yogurt, maple syrup, vanilla extract, and cinnamon in a small bowl until smooth and creamy. Taste and adjust the sweetness to your liking.

Step 4: Serve and Enjoy!
Remove the pears from the oven and let them cool slightly.
Spoon a generous dollop of the maple-vanilla yogurt into the center of each pear.
Top with granola, nuts, or an extra drizzle of maple syrup, and enjoy warm.


This recipe is featured in the November 2025 edition of Harvest to Table Magazine.
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These baked pears are incredibly versatile. Serve them:
Store leftover baked pears in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a warm oven or enjoy them cold straight from the fridge. The flavors deepen as they sit, making them even more delicious the next day.
Did you make this maple vanilla baked pears recipe? If so, please leave a star rating ⭐ and your comments in the recipe card below. Then, snap a photo of your dessert and tag me on social media @melissaknorris so I can see!

The post Classic Maple Vanilla Baked Pears appeared first on Melissa K. Norris.
Many of us may view these plants as backyard “weeds,” but with a bit of knowledge, you'll recognize them as healing herbs and plants in our medicinal herb gardens. Join me with guest Dr. Patrick Jones as we discuss his top five favorite medicinal herbs and their common uses.

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Quick Look

On our homestead, one of my favorite things to teach is that real medicine often grows just a few steps from your kitchen door. We spend a lot of time here at Homesteading Family talking about medicinal herbs, from the original 15 medicinal herbs I planted in my cottage garden, to foraging for wild medicinal herbs right in your backyard, to using antiviral herbs and even caring for animals with herbal remedies.
Home remedies are such a gift to have on hand when life happens (like these five herbs every mom should keep close by), especially when you want to support your immune system naturally. But here's the thing, it doesn't happen overnight. Building a home medicine cabinet takes time, just like building any other skill.
Some of our family favorites include homemade cough remedies, homemade elderberry syrup, elderberry gummies, medicinal hop tea, a simple remedy for chest congestion, and even a good old-fashioned mustard plaster remedy.
Each one is practical, powerful and tested right here at home. Because once you start learning, you realize you don’t have to run to the store every time someone starts to sniffle, you can reach for something you grew, blended, or bottled yourself.

These three are cousins in the same plant family, and all share that beautiful, soothing nature that makes them so helpful when tissues are inflamed or irritated. These are staples when designing a cottage garden.
Mallow, marshmallow, and hollyhock are some of the gentlest, most reliable herbs for calming irritation in the mucous membranes (think throat, mouth, digestive tract, or even the bladder). They're also wonderful for easing that stubborn, dry cough that just hangs on after an illness.
Doc's used them topically (and internally) for tissue around a bite or wound that looks pale, dry, or like it’s “starting to die back.” In those cases, the soothing moisture from the root can make a visible difference fast.
Since they’re all in the same family, they look and act a lot alike. You’ll notice those soft, velvety leaves and pale pink to white flowers that bloom along tall stalks. The root is where you’ll find the strongest medicine, though the leaves are also helpful, just milder.
Harvest roots in the fall of the first year or in early spring of the second year, before the plant sends up its flower stalk.
The root is rich in mucilage, a slippery, gel-like substance that coats and calms irritated tissue. It’s that soothing action that makes it so effective. In practice, Doc Jones has even seen “die lines” on wounds start to recede within hours when the herb is used both internally and externally.
This is one of the gentlest herbs you can work with. It’s safe for most people and a wonderful one to have on hand for family use.

If I could only keep one “first aid weed” growing near the garden gate, it would be plantain. This humble little plant shows up everywhere, between the cracks in the path or along the garden edge, and it’s one of the most useful healing herbs you can learn to recognize (and the first one I teach my kids about).
Plantain is best known for its ability to draw out infection, splinters, venom, or irritation that’s settled deep under the skin. It’s a must-have for puncture wounds that need to heal from the inside out and a quick go-to for bites and stings from bees, mosquitoes, or anything that leaves that hot, itchy welt behind.
Taken internally, plantain also helps soothe and tone the digestive tract, gently supporting leaky gut and helping balance the good flora. Because it acts as a mild diuretic, it can also be a friend to the bladder when things feel inflamed or sluggish.
There are two main types, broadleaf and narrowleaf, and both are equally effective. You’ll recognize them by their parallel veins that run straight up the leaf, unlike most plants that have branching veins.
Plantain thrives in compacted soil such as lawns, footpaths, or gravel driveways. Harvest fresh leaves whenever you need them, and if you want to preserve some for winter, dry them whole in a single layer until crisp.
Plantain contains compounds that have a gentle antimicrobial effect, yet they favor the body’s beneficial microbes. It also has a unique drawing action that helps pull out infection or irritation while supporting slow, steady tissue repair. This makes it especially helpful for wounds that need to heal from the inside out.
Plantain is very safe for both topical and internal use. Still, for any serious puncture or if you see red streaks, fever, or signs of spreading infection, it’s important to seek medical care.

Burdock is one of those steady, behind-the-scenes herbs that works quietly but powerfully over time. It’s a wonderful ally for the liver, the skin, and even the gut.
Burdock root supports a healthy liver and bile flow, encouraging gentle detoxification. It can be especially helpful when skin issues like eczema, psoriasis, or allergy-type flares are connected to sluggish elimination.
Because it’s rich in prebiotic fiber (inulin), burdock also nourishes beneficial gut bacteria. That in turn can calm systemic inflammation that often shows up in the skin.
You’ll know burdock by its big, heart-shaped leaves and those sticky burrs that cling to everything. It’s a biennial, meaning it lives for two years. For medicine, harvest the roots in the fall of the first year or in early spring of the second year, before the plant sends up a stalk.
Slice the roots thin before drying. Once dry, they become quite woody and hard, so it’s best to prepare them while fresh.
Burdock acts as a mild diuretic and gently encourages bile production. The inulin it contains feeds the beneficial gut flora, helping the body eliminate waste more effectively and reducing inflammation that often surfaces in the skin.
Burdock is generally food-like and gentle. If you’re sensitive to fibers or FODMAPs, start slowly and build up as your body adjusts.

If I’m being honest, I can’t think of another plant that offers more across the board than nettles. From its nourishing greens to its restorative seeds and supportive roots, nettle really is a whole-plant powerhouse. We absolutely rely on it for our home remedy for allergies.
In early spring, young nettles don’t sting much and can be harvested with bare hands if you’re gentle. Once they mature, be sure to wear gloves.
Use the leaf for teas, capsules, or smoothie powders. Gather seed when the flower clusters mature. Dig the root in the fall of the first year or early spring of the second year before the plant fully leafs out.
The leaf acts like a natural antihistamine while also providing deep nutrition and mild diuretic action. The seed supports kidney tissue recovery and resilience. The root supports the prostate and overall urinary tract health.
The leaf is considered food-level safe and can be used daily. Seed and root are also gentle when used as directed. Avoid nettle if you have a known allergy to the plant.

If you’ve ever run your hand over a mullein leaf, you know it’s soft and velvety, almost like lamb’s ear. That gentle feel gives you a good clue about what this plant does in the body. Mullein soothes, softens, and calms irritated tissues, especially in the lungs. We use it in this steam inhalation for congestion.
Mullein is one of my favorite herbs for those dry, nagging coughs that keep you up at night. It also helps with lingering irritation after a cold or flu when the lungs just need a little extra care.
The blossoms can be infused into oil for ear discomfort, and the root has a long history of use for supporting back muscles and bladder tone.
Mullein is a biennial, so it grows a low rosette of soft, fuzzy leaves the first year and sends up a tall flower stalk the second year.
The leaf is easiest to harvest and store, while the flowers are potent but take some patience to collect. If you’re after the root, harvest it in the fall of the first year or early spring of the second, before the plant sends up its stalk.
Mullein is a nervine for the bronchi, meaning it helps calm the nerves that trigger coughing once the cough is no longer helpful. It also has mild expectorant action to assist the body in clearing mucus and shows supportive antiviral properties for common respiratory infections.
The tiny hairs on the leaf can be scratchy, so strain tea well before drinking. When using ear oil, make sure it is warm (not hot) and never use it if you suspect a perforated eardrum.

Keep clean glass jars, gauze, and elastic wraps ready for quick poultices. Add Epsom salts for soaks, and a small bag of ground flax to boost drawing action.
If you'd like to learn more, check out Doc's website, the Homegrown Herbalist and Doc Jones' book, The Homegrown Herbalist Guide to Medicinal Weeds.

Building a home herbal cabinet doesn’t happen overnight, and that’s okay. Just like learning to can or bake bread, it’s something you grow into one step at a time. Start with one herb, get comfortable using it, and then add another when you’re ready. Before long, you’ll look around and realize you’ve built a beautiful rhythm of care right in your own home.
The more you work with these herbs, the more you’ll see how they meet everyday needs in simple, practical ways. And the best part is, you’ll feel that quiet confidence of knowing you can care for your family safely and naturally, using what the garden and the good Lord provide.
Because you really can do this, and you don’t have to do it alone.
Yes. They are in the same family and act very similarly. Roots are the most potent for soothing mucous membranes and irritated tissues.
Use plantain. Comfrey is a strong vulnerary that can close the surface too fast, trapping debris inside a deep channel. Plantain draws and heals more gradually from the inside out.
Burdock is gentle enough for daily use as a powder or tea to support the liver, skin, and gut.
Leaf for antihistamine and nutrition, seed for kidney resilience, root for male urinary support.
Leaf tea is simple and effective for dry, irritating coughs, especially at night. Flowers are strongest but harder to harvest.

The post Top 5 Healing Herbs and Plants appeared first on Homesteading Family.
This homemade spinach dip is great served at a summer BBQ. Any party is extra fun with this dip.
The post Savory Warm Cream Cheese Spinach Dip Recipe appeared first on Little House Living.