I'm only 37 but miss my great grandmother's cooking the most. Every Sunday after church the whole clan would go to her tiny house and eat, everyone would bring something. It was heaven for a little kid who didn't love her mom's cooking. Fried apple pies made from her apples she grew, Greens, Poke, Turnip, and Mustard usually, Fried chicken, Chicken and Dumplings, Fried squash and okra, homemade Mac n cheese, chocolate pie, blackberry cobbler made with the berries from out behind her house, she grew a huge row of them and had a huge garden. I did not eat tomatoes then, but I would eat the cherry tomatoes she had with a bit of salt. My great aunt also would make us duck eggs fried in bacon grease getting the edges lacey like we liked and chocolate mayonaise cake. I have most of the recipes except the cobbler, making my mom look for it. My grandma made pretty good Purple Hull Peas and rice with a brown gravy. I cook very similar to this now, can't help it, it just tastes better to me. I don't really miss Kool aid or peanut butter and jelly, think I ate way too much of that and hotdogs as a kid at home.

That deal you missed isn't a very good one anyway.. It looks like a very old version of a Victorio food strainer and they were very messy, and leaked out the shaft. The latest version is from Villaware and has a wrap around plastic shield to keep spatter down to a minimum. Also, the berry screen, as an option will get all the seeds out of raspberries and so you have a perfect seedless jam. I use it for my tomatoes and the skins and seeds pass out the end, which, on the newer Villaware, is another 4 inches of clear plastic cone to push out the waste even further from the metal conical strainers. The Villaware also has a rubber seal on the cranking shaft that stops any leakage from flowing out where the handle is attached. Cutting big tomatoes in halves and smaller ones are left whole. I can 'crank out' a bushel in less than 10 minutes. Very little effort compared to a Foley and works great even for small bits like for salsa, and even pumpkin. I sold my old Victorio for $5.00 a few years ago, but still have a similar Back To Basics model, that has the older wing nut screen design of the Victorio., but that shaft still leaks when I do watery stuff like tomatoes and even raspberries.

I copied this from another forum on that home site. Thank you to the person that posted it. I snagged this from my chihuahua forum but it's very, very useful information. We switched to chicken soup brand dog food after I learned more about some of the other premium brands I was looking into. How to grade your dog's food: Start with a grade of 100: 1) For every listing of "by-product", subtract 10 points 2) For every non-specific animal source ("meat" or "poultry", meat, meal or fat) reference, subtract 10 points 3) If the food contains BHA, BHT, or ethoxyquin, subtract 10 points 4) For every grain "mill run" or non-specific grain source, subtract 5 points 5) If the same grain ingredient is used 2 or more times in the first five ingredients (i.e. "ground brown rice", "brewer's rice", "rice flour" are all the same grain), subtract 5 points 6) If the protein sources are not meat meal and there are less than 2 meats in the top 3 ingredients, subtract 3 points 7) If it contains any artificial colorants, subtract 3 points 8 ) If it contains ground corn or whole grain corn, subtract 3 points 9) If corn is listed in the top 5 ingredients, subtract 2 more points 10) If the food contains any animal fat other than fish oil, subtract 2 points 11) If lamb is the only animal protein source (unless your dog is allergic to other protein sources), subtract 2 points 12) If it contains soy or soybeans, subtract 2 points 13) If it contains wheat (unless you know that your dog isn't allergic to wheat), subtract 2 points 14) If it contains beef (unless you know that your dog isn't allergic to beef), subtract 1 point 15) If it contains salt, subtract 1 point Extra Credit: 1) If any of the meat sources are organic, add 5 points 2) If the food is endorsed by any major breed group or nutritionist, add 5 points 3) If the food is baked not extruded, add 5 points 4) If the food contains probiotics, add 3 points 5) If the food contains fruit, add 3 points 6) If the food contains vegetables (NOT corn or other grains), add 3 points 7) If the animal sources are hormone-free and antibiotic-free, add 2 points 8 ) If the food contains barley, add 2 points 9) If the food contains flax seed oil (not just the seeds), add 2 points 10) If the food contains oats or oatmeal, add 1 point 11) If the food contains sunflower oil, add 1 point 12) For every different specific animal protein source (other than the first one; count "chicken" and "chicken meal" as only one protein source, but "chicken" and "" as 2 different sources), add 1 point 13) If it contains glucosamine and chondroitin, add 1 point 14) If the vegetables have been tested for pesticides and are pesticide-free, add 1 point 94-100+ = A 86-93 = B 78-85 = C 70-77 = D Here are some foods that have already been scored. If you don't see your dog's food here, ask and someone will score it for you. Dog Food scores: Alpo Prime Cuts / Score 81 C Artemis Large/Medium Breed Puppy / Score 114 A+ Authority Harvest Baked / Score 116 A+ Authority Harvest Baked Less Active / Score 93 B Beowulf Back to Basics / Score 101 A+ Bil-Jac Select / Score 68 F Blackwood 3000 Lamb and Rice / Score 83 C Blue Buffalo Chicken and Rice / Score 106 A+ Burns Chicken and Brown Rice / Score 107 A+ Canidae / Score 112 A+ Chicken Soup Senior / Score 115 A+ Diamond Maintenance / Score 64 F Diamond Lamb Meal & Rice / Score 92 B Diamond Large Breed 60+ Formula / Score 99 A Diamond Performance / Score 85 C Dick Van Patten's Natural Balance Ultra Premium / Score 122 A+ Dick Van Pattens Natural Balance Venison and Brown Rice / Score 106 A+ Dick Van Patten's Duck and Potato / Score 106 A+ EaglePack Holistic / Score 102 A+ Eukanuba Adult / Score 81 C Eukanuba Puppy / Score 79 C Flint River Senior / Score 101 A+ Foundations / Score 106 A+ Hund-n-Flocken Adult Dog (lamb) by Solid Gold / Score 93 B Iams Lamb Meal & Rice Formula Premium / Score 73 D Innova Dog / Score 114 A+ Innova Evo / Score 114 A+ Innova Large Breed Puppy / Score 122 A+ Kirkland Signature Chicken, Rice, and Vegetables / Score 110 A+ MemberÂs Mark Chicken and Rice / Score 84 C Merrick Wilderness Blend / Score 127 A+ NatureÂs Recipe / Score 100 A NatureÂs Recipe Healthy Skin Venison and Rice / Score 116 A+ NatureÂs Variety Raw Instinct / Score 122 A+ Nutra Nuggets Super Premium Lamb Meal and Rice / Score 81 C Nutrience Junior Medium Breed Puppy / Score 101 A+ Nutrisource Lamb and Rice / Score 87 B Nutro Max Adult / Score 93 B Nutro Natural Choice Lamb and Rice / Score 98 A Nutro Natural Choice Large Breed Puppy / Score 87 B Nutro Natural Choice Puppy Wheat Free / Score 86 B Nutro Natural Choice Senior / Score 95 A Nutro Ultra Adult / Score 104 A+ Pet Gold Adult with Lamb & Rice / Score 23 F Premium Edge Chicken, Rice and Vegetables Adult Dry / Score 109 A+ Pro Nature Puppy / Score 80 C Pro Plan Sensitive Stomach / Score 94 A Purina Beneful / Score 17 F Purina Dog / Score 62 F Purina Come-n-Get It / Score 16 F Purina One Large Breed Puppy / Score 62 F Royal Canin Boxer / Score 103 A+ Royal Canin Bulldog / Score 100 A+ Royal Canin Natural Blend Adult / Score 106 A+ Science Diet Advanced Protein Senior 7+ / Score 63 F Science Diet for Large Breed Puppies / Score 69 F Sensible Choice Chicken and Rice / Score 97 A Solid Gold / Score 99 A Summit / Score 99 A Timberwolf Organics Wild & Natural Dry / Score 120 A+ Wellness Super5 Mix Chicken / Score 110 A+ Wolfking Adult Dog (bison) by Solid Gold / Score 97 A

talley_sue_nyc- I think baked goods can be part of a balanced diet, and they don't need to be fattening - it's how much and how often..... I've believed it as a certified nutrition instructor as well as a homemaker. On the down side, not many of the gluten-free recipes give you nutrition information, so you have to do some detective work yourself to figure it out. What kinds of things would you like to make, and what are some of the brands of ingredients you have "hoarded" away? Maybe all you need is a "good" recipe and inspiration go give some things a try. Wasted food is the most expensive food we buy! A recipe example: I had one banana that needed a new-lease-on-life this morning, so I made a recipe for Super-Simple Banana Cookies (1 small ripe banana, 1 c. oats, 2 T. dried dates - chopped fine, 2 T. chopped pecans, 2 T. coconut oil, vanilla and a pinch of salt (optional). Form into 12-dollops - I use a #50 portion scoop - flatten until they are 1/4" thick and I baked them in my convection/microwave oven - 350° 23-25 minutes. As hubby likes to put it, it's how we can eat 1 c. of oats without it being oatmeal ;-). The twelve 2-inch cookies will last us for 3-4 days. I usually make this recipe once or twice a month. I'm also a stickler about serving sizes and the number of servings from the 4 food groups we consume each day. I have a short list of recipes I use 1 banana in, like a G-F Banana Snack Cake which uses 1/4-cup butter for an 8-inch cake, which at our house is 16-servings. Serve it with some fresh fruit and you won't require large pieces. Wolfing down food without savoring each lovely bite is one cause of over-eating, so slow down and one small piece of cake will be most satisfying. This recipe is generally made on Friday or Saturday morning for the weekend drop-by traffic. People who eat it love it and never realize it's gluten-free. I make small silver dollar pancakes using 2 eggs and 1 ripe banana. It's more than enough pancakes for the two of us. I also make Buckwheat Banana Pancakes (using 1 ripe banana) and the fat is from 2 T. of peanut butter - not even an egg in the recipe. We have pancakes every Monday morning and the recipes are made from a variety of ingredients - cooked quinoa, soaked oats, and sprouted lentils. None are high-fat or high-sugar, and I always keep a stack in the freezer. Some pancakes will actually work as a sandwich wrap, in a pinch.... if you add some chopped chives and dill weed the pancake wraps are a substitute for the much loved dill bread. One loaf of g-f banana bread makes twelve 1/2-inch-slices and has 2 T. oil and the fat from 3-eggs in the recipe. But those three eggs, along with the almond flour and coconut flour also make them high in protein and fiber, and the 2"x3"x1/2" slice is more satisfying than eating two or three slices of traditional banana bread baked in a 9x5-inch loaf, with all it's sugar and empty, addictive, carbs from wheat flour. Carbs make us fat as well. That loaf of banana bread will last us for 6 Sundays. We have one slice of a quick bread as part of breakfast each Sunday. We have one regular-size muffin as part of breakfast on Saturday morning. Another place to get whole grains like oats and quinoa, and I make sure it's also high-protein, low-fat, and low-sugar. So one recipe making 12-muffins will last for 6 weeks. Once again, serve it with fresh fruit. Baked goods are just one source of fat in our diets, and it all adds up no matter what the source is, but fat is also an essential element for good health and we should include "good" fats in our diet. Eating too much of anything is a waste of food, so I would start there for inspiration, rather than worrying about one type of food in the diet. In truth, over-eating is not much of an option on a $125/month food budget for 2 adults (I typically allot $10/week for meat, and try to keep meat purchases to $2 per pound, or less). Hubby takes his lunch to work, and we rarely eat out, but there are home-baked goodies available as part of our regular diet. If you haven't discovered Elana Amsterdam's web site - http://elanaspantry.com/ - you might give it a look. I've used so many of her recipes from her web site, and I also have copies of "The Gluten-Free Almond Flour Cookbook", and "Paleo Cooking from Elana's Pantry" by her. -Grainlady