Exploding Applesauce
donnar57
10 years ago
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sushipup1
10 years agoruthanna_gw
10 years agoRelated Discussions
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Comments (17)Linda and LunR, Great advice, everyone! Linda, Thanks for clarifying about the light! bulbs. I've decided to get light fixtures for plants I want to display in my living room. I will probably look on line at the places you suggest. The Tokyo trip must have been fantastic!! Thanks for the tip about cinnamon, as I am getting ready to perform surgery. In having a "violet talk" with a friend today, I learned that her sister lost most of her collection to a bug. Someone had given her a plant she did not isolate that infected the lot. She has disinfected, and is ready to replace. I offered to pass along some of my back-ups and plantlets. This is incentive for me to don my surgical scrubs to go after any suckers, etc., as they will go to a home in need. One more question for today, does it happen that a plant with double or triple petals might result in a single or sem-double blossom from leaf propagation? I know that the colors might not have the full range as the parent. We were discussing whether leaf propagation might affect petal count, also. She commented that her plants "like to be crowded and grow two or three in a pot." I am trying to think of a tactful way to address this issue. Perhaps I can offer a free grooming session. Rain keeps Californians from going out. It is amusing for those of us from rainy climates. They also are amazed when they do go to a wet climate and see people walking around with umbrellas! They must think they are African violets, afraid to get their leaves wet! I am discovering Violet Friends are lots of fun to talk to. (Or perhaps we all just have undiagnosed OCD.) @ LunR Gorgeous ring, and a fun design! Joanne...See MoreHave you elver canned something you didn't like?
Comments (29)Oh yes, this is a great thread, LOL. Let's see, I made some completely tasteless corn and black bean salsa, the beans just seemed to absorb everything and it tasted like eating paste or cardboard. Anyway, it was a bad idea. My pickles are always soft, except Linda Lou's sweet pickle chunks. And, as Readinglady pointed out, everyone doesn't like the same things. I don't care for dill or sour pickles at all, but Dad loves 'em, so I make them. One batch, every year. The remainder of my cukes become sweet relish and those sweet pickle chunks that I love. My worst canning experiment wa the mincemeat. Yes, the real stuff with beef and "2 pounds of suet". It was mincemeat like Dad remembered all right and every bite would coat your mouth with that lovely layer of tallow. Ewwww. It was awful and I could feel my arteries slamming shut. I've never made a spaghetti sauce that my girls liked as well as they like Prego, but that's them, LOL. I think the roasted red pepper spread needs some hot peppers, it's too bland without them. I made some really good kumquat chutney but can't figure out how the heck to use it all up, it just doesn't "go" with a lot of things. Then there was the dandelion wine..... Annie...See MoreDoes anyone ever have to defend their choice to can?
Comments (57)Lots of great comments from everyone ... to which I'll add my own two cents ! 'Tradition' - indeed I learned about canning and preserving ( and many many other things ) as a young girl, spending lots of time with my own grandma. Now I am 'passing on' those canning and preserving skills ( and hopefully many many other things ) to my grand-daughter ! 'Food Quality' - Living in upstate NY, up until a few years ago there were commercial vegetable farmers offering all sorts of top quality locally grown vegetables at reasonable prices ... to the point where it was hard to justify 'growing your own'. However, in the last few years, between low priced Chinese / Vietnamese / Mexican produce sold by WalMart and FDA food safety traceability compliance issues for the commercial vegetable farmers, the farmers have switched to growing cow corn for ethanol refineries and soybeans for biofuel. What remains of 'locally grown' produce now carries an Organic label and sells at ridiculous prices. Thus today if you want to obtain 'quality' produce at affordable prices the only remaining option is to 'grow your own'. And canning / preserving what you have grown is an essential part of that 'value' equation. 'Rising Food Prices' - this summer's drought conditions are just a small part of the overall food price situation ... which is driven by global commodity prices for corn / soybeans / wheat / sugar etc. Speculator money has increasingly been flowing into commodities as a 'hedge' against EuroLand economic problems, US money printing etc., and prices for basic foods have already risen a LOT. However, food processors and food retailers have been reluctant to 'pass on' these cost increases to retail consumers for fear of 'sticker shock' ... meaning that the food processors and food retailers have been taking a hit to their profit margins. The point is being approached where the food processors and food retailers MUST pass on higher basic food / ingredient costs if they want to stay in business ... meaning that significant additional retail food price increases are already in the 'pipeline'. And obviously the higher that retail food prices rise, the easier it is to justify growing and canning / preserving your own high quality foods....See More10-minute recipes for the working cook
Comments (33)Ksal again welcome to the Cooking Forum! You life doesn't sound like chaos to me, it sounds like you're very considerate of the kinds of foods you eat and your kid. You sound pretty well organized. I'm no toddler, but due to not being able to find work closer, I have an hour commute and I come home starving so the sooner I can get dinner on the table the better for me. That way I can spend more time eating and savoring. Weekend cooking is my real savior. Soup is a great thing to get a toddler started--with fun crackers. Plus some chopped up veggies and dip. I often munch on baked tortilla chips and black bean salsa dip while prepping dinner. Also toasted nut mix and maybe a piece of cheese or small dish of cottage cheese. Most of my friends with toddlers I see making simplified versions of mom and dad's meal. Toddlers have much smaller tummies so they eat less but more often, and are often sick with a runny nose and don't always have the tolerance for the heavy and spicy foods that grownups do. Sometimes yes, I know my friend's daughter loves salty greek olives and I loved smoked oysters and braunschweiger as a kid! But a fruit cup and cottage cheese or a PB&J on whole grain bread are fine starters too. Nothing wrong with good ol' spaghetti O's. There are more healthful versions of instant kiddie foods out there now, in some of the higher end markets. I sometimes buy little chicken drumsticks and bake them with barbecue sauce on the weekends and them have them for quick protein during the week. Check out the homeade applesauce thread. You could make your own applesauce and can it up in little jars that would make a good starter for your toddler. My brother lived on hot dogs, cottage cheese and applesauce as a kid. And a lot of milk. The only veggie he would eat was green peppers, so mom always had some gp sticks on hand to serve him. To this day he still like plain individualized foods. If I had a toddler like him, I would make stuff up on the weekends and freeze it in those little plastic freezer cups--mashed squash, mashed potatoes, baked sweet potatoes. I think I remember reading that if you add cream cheese to mashed potatoes they freeze well. I buy the lowfat stuff....See Moredonnar57
10 years agosushipup1
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