Update: The Shaker Lemon Pie was to die for! I took it to a church potluck on Sunday and thought some of those "good-Christians" were going to battle for the last piece. It's VERY easy. Slice 2 lemons very, very thinly (I kind of let them get too soft and the mandoline didn't like that...grin). Add 2 cups of sugar and macerate overnight in the fridge. The next day, add 4 beaten eggs and mix well. Pour into pie crust, top with second crust and bake at 350 degrees for ~45 minutes or until knife comes out clean. Delicious. I made lemon curd from 2 more lemons. Served with angel food and fresh strawberries. No pics……..we gobbled it up! Maybe this weekend I’ll try a recipe from the cookbook. Of course I'll be taking party pictures, Annie..... Whether or not I post them is a whole 'nother question. :) Deanna

I've been wanting to make your Strawberry Ice Cream recipe ever since it was recently reposted. A get-together with a small group of friends at my house gave me the opportunity to make it even more special with ice cream. I used extra strawberrys and a cookie as a garnish... and a sprig of mint. It was every bit as delicious as promised. This recipe is definitely a keeper. PS: I made it as written. Lars Strawberry Ice Cream About 2 quarts 3 cups fresh ripe strawberries, stemmed and sliced 4 tablespoons freshly squeezed lemon juice 1-1/2 cup sugar, divided 1-1/4 cups whole milk 2-3/4 cups heavy cream 2-3/4 1 tablespoon Cointreau or Grand Marnier (or 1-1/2 tsp vanilla) In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar. Stir gently and allow the strawberries to maceratein the juices for 2 hours. Strain the berries, reserving juices. Mash or purée half the berries. In a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream, reserved strawberry juice, mashed strawberries, and Cointreau. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Five minutes before mixing is completed, add the reserved sliced strawberries and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 10 minutes before serving. *Note: You can increase the Cointreau to 2 tablespoons to make a softer ice cream.

You should bpath! I loved doing it. I was working part time after a maternity leave. It was kind of early days for Etsy (my then baby just turned 21!). I really enjoyed researching the items, getting creative with the photography, and of course seeing the sales! I learned a lot. I’m recently retired and plan to try it again. Listing/selling is much easier now thanks to apps. And a good thing about being my age is that I can pretty easily identify any fashion decade!

Water that is fully mechanically softened has no hardness/mineral content, so there's nothing remaining to be softened ... but borax can have some effect on boosting detergent performance. A lesser dose is needed than if the water wasn't softened. Borax is not bleach so shouldn't cause fading.