I do lots of things with different kinds of dried and fresh shelley beans. Like beans and greens (use pinto, crowder, black eyes, etc. with your favorite green cooked in the bean pot - add hot peppers, onion, bacon or sausage and serve over rice with lots of juice. Corn bread on the side of course). You can skip the rice if you want. I also like to make different bean soups with the usual dried or shelley beans. When I make green beans I always make extra so I can later make Cream of Green Bean soup. Sounds gross but it tastes similar to Asparagus soup if you like that. Just whir the g. beans up in a F.P. or blender, pour in pot, add milk to taste (when you get the taste right, if it is still too thick add water to thin). I use 1 or 2 percent milk but any will do. Heat and eat. Another good green bean recipe came from a Jewish cookbook I have. Basically fill a pot with fresh green beans, salt, pepper, 4 allspice berries(dried), onion and garlic to taste, and water. Mix it up and insert a small beef roast. Simmer until roast and beans are tender. The beans seem to have a tenderizing effect on the roast. It tastes wonderful. Throw a few potatoes in and you've got a meal!.

I agree 100% with Katlan. I highly recommend a book entitled "One Second After." In the last 30 years, I've read *ONE* fiction book, and this was it. It's well-written (written by a history professor), historically and militarily accurate, and it's a book you'll never ever forget. The book talks about what happens in Small Town America after an atomic weapon is detonated at about 20 miles above the earth's surface. There is no radiation, no fall out, no scary noise. There's just an EMP. An EMP (electro-magnetic pulse) puts the country into the dark ages. It's estimated that three atomic weapons, detonated at 20 miles up, would destroy all things electrical - cars, planes, radios, computers and our entire electrical grid. Three atomic weapons would cripple the continental United States. (BTW, this is why our military is so panicked about Iran and Korea developing atomic weapons.) The point of this thread is, you're not going to be able to go to the grocery store and stock up. You'll have to rely on yourself, period. In this country - today - we have "just in time" inventory. The mega-monster grocery store has adequate inventory for 48-72 hours. In other words, if distribution chain is disrupted, there are no reserves in the back room at the grocery store. There's a saying: "The most civilized society is only five meals away from anarchy." Our generation has not seen true social unrest in this country. If things do go really wrong, and there is a social upheaval, and the grocery store shelves are bare, you'll probably only need about 30-45 days worth of supplies (food and water and ammo) to survive. That's not a lot. If some sort of basic order has not been restored in 30-45 days (following some cataclysmic event), then it really is "TEOTWAWKI" (The End of the World As We Know It). History foretells the future. Mankind has been down this road before, but we've never had the incredibly advanced electronics systems (cell phones, computers in cars, etc) that we have now. The more advanced the infrastructure, the more delicate it becomes. "One Second After" by William R. Forstchen is a book you'll never forget. Here is a link that might be useful: A link to the website,

Looney, you officially have one more freezer than I do, and I always thought I had too many, LOL. I don't make that much stuffing, but I do raise beef and pork and chicken and my husband hunted deer this year with a bow, so that takes much of my freezer room. My daughter is celiac and can't have gluten, so I make two kinds of stuffing, a cornbread based one for her and my Southern sweetheart of a husband, but I've never seen one with evaporated milk added. I might have to try that.... I do much of my cooking just a day or two ahead of time. Desserts get made the day before as they "hold" fine, although whipped cream has to be beaten just before serving, I cannot get it to stay without breaking if I do it ahead. I've added cornstarch, powdered sugar, cream of tartar. It still breaks after about an hour, every time. I sometimes make dinner rolls a month ahead and kept them frozen, then thaw and bake the day of the meal. If I make butterflake rolls I make them the night before, refrigerate the rolls and bake just before the meal. I make the Cranberry Jezebel the day before, and usually assemble the vegetable side dishes so they can be heated in the oven, including that sweet potato/marshmallow abomination that my girls love. My girls also want a fruit salad concoction that includes crushed pineapple, apricots, walnuts, cream cheese, orange jello and whipped cream. I make that the night before so it can thicken, if I have that, some years I just can't face it and just make a nice fruit mixture instead. The turkey, the stuffing, the mashed potatoes and the gravy all get made the day of, as well as any fresh salad if I decide we're having that. Appetizers always include a cheeseball of some kind, I think this year it's going to be pimento cheese and that will be done the day before, I'm still working on another appetizer, maybe artichoke/spinach dip, everyone likes that. We also always have a relish tray with homemade pickles, a variety of olives and crackers, usually deviled eggs because I like them. The pickles are all home canned, so those go in the fridge a couple of days before to keep them cold and crunchy, especially Chase's dills which are a favorite of Bud's, but he wants them cold. Deviled eggs get made the same day or the texture suffers. I usually make my menu, then make a list of what I need to do and which day I need to do it, then I prioritize tasks. A couple of days before we'll add the leaves to the dining room table, bring in the extra chairs, make sure the tablecloth is clean, find the turkey platter, and pick up the turkey so it'll have time to brine. My girls usually come early and help me get all the last minute stuff done. Annie

sunshine - if Laura doesn't get back to you right away, I had whiteflies too last year - mainly outside. And since you mention it, this is apparently the time of year they start to come out. (I started getting them in late August and through September). In my case, I have a raised bed planter (VegTrug) where I have herbs and they got on the stuff in there first (despite the insect screen that I keep on it). Then since I had placed a few citrus in front of that, they migrated right to the citrus. What I did was to first spray those trees down with water, then when that dried, sprayed them with HO. Then I got those yellow sticky traps, tied them to stakes, and stuck a stake in each pot - and that included my own pepper plants that they had also migrated to. Here is a pic where you can see the sticky trap card which can be used as 1-sided or 2-sided (the pic also has a bonus monarch butterfly in it that I had released that day last September...lol) - Those sticky traps are a must because you need to get the adults in order to start breaking the cycle. I had stuck some inside my VegTrug too. These are the traps that I got (I know you are in Canada but they should have similar on Amazon there) - https://www.amazon.com/gp/product/B01IMTVAI6/ref=oh_aui_search_detailpage?ie=UTF8&psc=1