Now that we have two Carols, I will say I am not the one making jelly. It has probably been 20 years since I made jelly and since we probably use 4 jars a year, I'm not likely to become a big jelly maker. I was, however, intrigued with the pepper jelly being made after Dawn said how good it was spread over cream cheese. Now I might like to spread that on something, so I will probably try growing a few habanaros next year and give that a shot. I have to jump in on the pie crust issue though. Mine may not be the "most perfect" piecrust in the world but it is very good and oh, so easy. I call the flour measurement (scant) because I probably use about a tablespoon less than the measurement. This will make a regular size double crust pie or two one crust pies if using those disposable pie pans. 2 cups (scant) all purpose flour 1 teaspoon salt 1/2 cup cooking oil 1/4 cup buttermilk Mix the dry ingredients together then mix in the wet ones. This is soft crust and you can stir it with a spoon. When you have a big ball, put half between two sheets of waxed paper and roll it out. Lift the top sheet of paper to release it from the paper, then put it back on loosely. Lift the entire crust with both sheets still attached and turn it over on the counter. Your can pick it up by the back and it doesn't fall off (on this turn). Now release the second sheet the same way except DON'T put it back on. Now this is the hardest part. Put the pie plate close to you and lift the pie crust and paper together. You need to put your hands 2/3 of the way back on the crust (and bottom paper) and let the back 1/3 fall over the back of your hands and the 2/3 in front of you hands. It will still be attached to the paper, but only lightly, so put it onto the pan, paper side up and slowly release the paper from the crust after you have it all placed in the pan. If you get a hole in it, no problem, just patch. Make the edges pretty and it is ready to bake or use depending on the pie. One bowl, one spoon and the rolling pen never touched the dough. It is also oil which I feel is safer than shortening. I know, I know, it sounds too easy. I have been doing it this way for around 15 years and have not once made a different pie crust, except for fried pies and one dutch oven class. I sent pies to Uniroyal with my DH once and five people asked for the recipe. I carefully made five typed copies and sent back with him the next day. He said they had it at the copy machine making more copies last time he saw it. LOL I never, ever, use sugar in the crust, but for a two crust pie I mix a little cinnamon and sugar together and sprinkle over the top crust just before it goes into the oven because it makes it pretty. When I make fried pies I use a recipe with an egg in it because I want the crust to be tough enough so the filling doesn't come out during cooking. I assume that was the reason for making that other crust recipe in the dutch oven because they wanted to be able to let it cool and lift the entire pie out using the parchment strips underneath the crust. Don't laugh until you try it. I will be very surprised if you don't like it.

Hi Pnbrown, This is the first "white stuff" of the season, I took this 1 minute ago,we rarely get snow that sticks, this is frozen fog,but, at least it is white and it produces work for my friend who owns a vehicle "body shop" ;-) Thank You everybody, those were very kind words ;-) YEA.... Loribee is back, I was wondering where you had run off too ;-)

lpink, I had a similar issue with my Dad after Mom died. I found soups and crackers, stews, casseroles, etc. worked best for him. Definitely use flat wide containers, they heat more evenly. I cooked once or twice a week and brought it over. I never froze anything. My Dad liked: Shepherds Pie - You could sub peas & carrots for the corn Chili with beans (bland) topped with cheese and served with tortilla chips for scooping Hot Dogs and Baked Beans - Sliced hot dogs sauteed with a little onions then mixed with Baked Beans. You could omit the onion. Sliced Kielbasa with stewed tomatoes and sliced zucchini Cooked breakfast sausage on mashed potatoes and a veggie side American Chop Suey - Scrambled hamburg, stewed tomatoes (I used Del Monte with peppers and onions), cooked pasta, some tomato sauce and seasoning to taste (Bland as heck but he loved it.) Roast Chicken with Rice Florentine - Rice cooked in chix stock with chopped spinach, fresh lemon juice, butter and some parmesan cheese added Bake Stuffed Potatoes - Baked the potatoes fluff in the skin and add butter, then add cooked chicken, a little bacon, broccoli and top with sliced cheese. These were his favorite. You could swap out the broccoli for another veggie. Mac & Cheese with Ham and Carrots Pasta Alfredo with Canadian Bacon and Peas Boneless Bake Stuffed Pork Chop - Stuffed with apples, walnuts, celery, onion whole grain bread. You could omit or add ingredients to suit his tastes. Be sure to keep the stuffing layer an even thickness so it heats evenly. Egg Casserole - Ingredients varied but I made these in 4" ramekins. Frozen hash browns on the bottom for crust. Press in firmly and pre-bake. Beat the eggs with a little cream some, cheese and bacon, sausage or ham bits, and chopped veggies. Fill the ramekins and bake until cooked through. These reheat well in the microwave. Baked Ziti with homemade tomato vegetable meat sauce and cheese Finger foods - Anything that gave the appearance of a snack i.e. he could eat with his fingers or dip and eat in front of the TV. In the first few months after Mom died, this is all Dad ate. He refused to eat at the kitchen or dining room tables. For example: -A small container of tomato soup for dipping grill cheese fingers in. You would have to test container sizes to be sure the "sauce" heats in the same amount of time as the fingers. -Shrimp Cocktail -Crackers and Spinach Artichoke Dip (I sometimes added crab, shrimp, ham, bacon, chicken or whatever to this.) -Homemade cookie sticks with fresh strawberry dip (Greek vanilla yogurt with finely diced and drained strawberries) -French Toast Fingers with a side of Maple syrup -Mini Quesadillas with Salsa for dipping - Fill small tortillas with cooked ingredients and cheese, grill until browned and crispy and the cheese is melted. I always put the cheese against the tortilla, they get less soggy that way. Cool on a rack. These heat in 30 seconds or so in the microwave. Pre-cut in small wedges. -Pate and Crackers -Cherry tomatoes stuffed with tuna salad -Deviled Eggs -Hot Crab Dip and Crackers -Mini Scallop Rockerfeller Tarts - Cooked Scallops, Spinach, Brie or laughing Cow cheese in a pie shell. I used mini muffin tins and pre-baked the crust. These are best the first day but Dad ate them even soggy. -English Muffin Pizzas - Pre-cut in wedges. Pre toast the English muffins until crunchy. -Lamb Chop Lollipops with Mint Pesto Dipping Sauce (For sauce mix mint jelly with store bought pesto.) -Peking Dumplings -Fresh Spring Rolls -Skewers of anything with dipping sauce -Mac & Cheese Bites Well you get the idea... I found that if I made a printed menu and put it on the refrigerator, Dad ate more because he didn't have to decide what to eat. Of course then there were days where he would eat candy instead of dinner. And when he was feeling cantankerous he would just eat what he felt like whenever he felt like it, sometimes 3 days worth of food in one day and none the next! :-) Or if not a menu then a list of what you brought and make sure to boldly and clearly label each item so your Dad doesn't have to think about it. Even the simplest task is overwhelming right now. Dad ate more sweets during the grieving process so healthy sweets were a big focus. Some days all he wanted were Chocolate Chip Cookies so I improvised and added some oatmeal and a little grated zucchini or whatever. They might not have always been stellar but they were sweet and he ate them or the dog did. LOL Good luck and God Bless! Take heart, my Mom's last words to me were, "I'm so sorry I'm leaving you stuck with your father. I love you." She knew!

If the salad already has fruit in it, that makes it even more tricky. I think the delicious apple fennel salad I made was just thinly sliced granny smith apples and fennel bulb, dressed in an extra virgin olive oil and lemon juice dressing. Then before serving I threw in some toasted walnuts and probably some goat cheese crumbles. I may have doused it with a bit of ground fennel or the fennel leaves since I often feel fennel is somewhat bland. I googled it and found a million yummy sounding recipes online. Some used other cheeses and added celery, which is less expensive than fennel. A few used other acids, but I was on an anti-yeast diet at the time and was really into fresh squeezed lemon juice. Here's a link to a similar recipe, Raw fennel apple salad from Trader Joes I can't wait to serve prosciutto wrapped brussel sprouts some day at a party! :)