Thanks GL, I'll call them tomorrow, good idea. I've 'clipped' your post for posterity in case its a no go. Clare, I have one of those 'bags'. In my hands, it's a disaster. The product I'm talking about is three ring 'gaskets'. You put one down on your rolling surface, plop a blob of dough in the middle, and roll to the edges. GL covers hers with plastic to keep things clean and so you can transfer the rolled out dough to a pie tin/plate.

Nearly everyone seems to be giving you breakfast and dessert ideas, so here is an entree for a change: CRANBERRY ROAST OF PORK 1-1/2 cups fresh cranberries 2/3 cup sugar 1 cup finely chopped onion 1/2 cup dry red wine + 1/2 cup dry red wine 4 pound loin of pork, either with bones or boneless Salt Pepper 1/2 teaspoon thyme 1 cup canned beef bouillon 1 Tablespoon cornstarch 1/3 cup cold water Preheat oven to 350 degrees. Combine berries, sugar, and water; boil, cook for 5 minutes until berries pop & mixture is thick. Add onion and 1/2 cup wine. Rub pork with salt, pepper, thyme. Place bone side down in roasting pan just large enough to hold the roast and juices that will develop. Spread cranberry mixture over roast. Roast 2-1/2 hours or about 40 minutes per pound or to internal temperature of 170 degrees. Combine remaining 1/2 cup of wine with beef bouillon and baste meat frequently with this and pan juices. If you need more, mix 1 part wine with 2 parts bouillon. Dont let pan juices scorch. (The onions will scorch a bit, even with basting, but they still taste good.) When roast is done, transfer to board for carving. To thicken pan juices if desired: Measure pan juices. For each cup of pan juice, mix 1 Tablespoon cornstarch with enough cold water to make a paste, then combine with the cooking liquid and cook until thick. Spread some sauce over carved meat and pass rest at the table. Serves 6. Adapted from Americana Magazine, November 1976 From my notes: Use a roasting pan just large enough to hold the meat and basting liquid to prevent evaporation of the yummy liquid. Baste gently so you dont disturb the cranberry-onion coating on the meat. We serve this with noodles to take advantage of the sauce.

The pulp will still be just damp enough to pack together, kinda' like clay, but still crumble under pressure. You shouldn't see any visible moisture if pressed. What is left? Fat, protein, fiber, and much of the nutrition. I like to dry nut pulp at a fairly low heat - 125-degrees F and under. It dries fairly quickly and works in nearly any recipe that calls for almond flour. I dry it on the fruit roll-up sheets. I usually make it finer after it's completely dry by placing it in a mini food processor (if necessary - not all recipes require fine almond flour, but most do). You could also place it in a bag and roll it with a rolling pin into a finer flour just by rolling the clumpy mixture. You can also use raw pulp and make a number of things like "cereal", crackers, snack foods, and a whole lot of other interesting things. Many will be dehydrated at a fairly low temperature - especially if you follow RAW food recipes - and raw foods recipes are a great resource. Some of the recipes I've gleaned, and you can find these and more on-line: -Almond Pulp Freezer Fudge -Almond Pulp Crackers -Raw Almond Pulp Cookies -Almond Pulp Crunch -Homemade Almond Butter (but you need a high-speed blender like a Vitamix) -Almond Pulp Breakfast Power Bread -Cinnamon Peanut Butter Almond Pulp Crackers The link below is a great place to find recipes using almond flour. Honeyville Grain Almond Flour is superior to homemade, but homemade is soooooooo much cheaper. -Grainlady Here is a link that might be useful: Elanas Pantry

We purchased a Berkey because it doesn't require electricity and the filtration elements can be cleaned and used for a very long time. We use it mainly in the summer, instead of using the electric distiller indoors (which puts off some heat) for purified drinking water. Because of the long length of time it takes for water to seep through the micro-pores within the purification elements on the Berkey, this increases the efficiency at removing pathogenic bacteria and waterborne contaminants. You'll find more information at the link below. I'd also suggest contacting Berkey for more information, as well as any test results they have on file. A few years ago I bought a Zerowater filter (the pitcher model), as a back-up water filter, and the Ion Exchange Filters are expensive and don't last long (especially if you are filtering hard water), but the water tastes great. I also have an electric and a non-electric distiller (emergency use only), for the ultimate purification system. We've used a distiller for our drinking water for 25-years. We calculated the amount of electricity it takes to distill a gallon of water by putting a Kill-A-Watt Electricity Usage Monitor on the distiller - 21-cents per gallon. We use distilled water in our humidifiers in the winter, as well as for drinking water. Our stockpile of emergency water in the basement (around 100-gallons) is primarily distilled water, so we rotate it out to feed the humidifiers. The least expensive reverse osmosis water we can purchase (fill your own bottles) is 35-cents per gallon. But it's only suitable for the humidifiers, not drinking. Our biggest concern with our city drinking water is from farm-related chemicals and pharmaceutical drugs - which can't be treated with simple household filters (PUR, Britta, Zerowater, etc.), nor are they removed by the city water system. Reverse osmosis is incapable of removing all of those things as well. We understood the Berkey would remove farm chemicals and Rx drugs from the water, as does steam distillation. -Grainlady Here is a link that might be useful: Berkey Water Filter