> My plan is brown basmati rice, mixed beans, guacamole, salsa (verde and Annie's), cheese, roasted poblanos, and sauteed onions with fajita seasonings. Any advice? Hi Melissa, I still scan all the threads once or twice a week and continue to send my friends from other forums here for advice. Not a guacamole fan, but have used all the other ingredients in a burrito. Just off the phone with a friend in Wisconsin and darned if we weren't talking abt Annie's Salsa and how it was the original inspiration for the many kinds I make. Rice... one of my fav ingredients. I buy a wild rice grown and pkgd in MN that is out of this world for nutty flavor and texture. Add BBQ beans and cheese. I use a lot of boxed Zatarain's rice based meals for quick burritos. Reheating frozen burritos. All my burritos are wrapped in Saran Wrap before freezing. A large plate, layer of SW, tortilla wrap, the burrito ingredients & roll. The SW pulls the burrito tightly together and aids in the reheating if you use a microwave. (I do) My mom prefers reheating in an oven and removes the SW and then wraps in tinfoil. Nuking a tortilla wrap makes it tougher. This can be beneficial if rolling with wraps that are tearing as you try to roll burritos. 10-20 seconds in the microwave really helps. My procedure is plate, SW, (a spray of water if wrap is dry), the wrap, 20 secs in the microwave and then ready to roll. Leave the SW in place when reheating in microwave. You will have to experiment as to the time. 2-3 min on high for mine. Remove the Saran Wrap and decide if you want to nuke a little more to dry out a little. Just always remember that you can make the tortilla wrap very tough with too much nuking. I was gifted with so many care pkgs over the holidays. Cheeses, hot sauces and one pkg in particular from one of my oldest cyber-friends who lives in VA. (I really love that zone 7!) A box of freshly dug garlics, potatoes, shallots etc. The very last of the season. She grows (as a hobby) gourmet type veggies for upscale restaurants in her area. No cash exchanged, just gets to dine out for free. The potatoes were outstanding! Small, but great color & flavor. I used them as a burrito ingredient of course. As usual I try to keep flavors somewhat separate and didn't mix together until the end. The usual burrito procedure. Fried the ingredients in butter, added salt & pepper, cheese, the heat etc. The 'heat' in this case are Maureen's Yellow Bolivian hot peppers. A rocoto/manzano (C. pubescens) type that are growing in my living room window this winter. Here's somewhat of a pictorial: Potato Burritos Ignore some of the pics (especially towards the end) I went hunting for small potatoes locally and bought the two varieties toward the end and made burritos out of them too. Sliced and skewered with added fresh mushrooms, onions, leeks, sausage etc. Slid off skewers and rolled with usual smear refried beans, cheese etc. Took pics. Anyways, always nice to see a friendly face! Didn't mean to write a book, but hope was somewhat helpful. jt

I use glass canning jars in the freezer on a regular basis. The straight-sided ones are the best, but I have used the ones that aren't straight and I have used wide mouth quarts, as well. Over several decades, I've had only two jars break but I accidentally bumped them together in the freezer after they were frozen. They do take up more space, and you do need to leave room for expansion, as Dave said. I store some things in plastic, but prefer glass and think they maintain food quality better. Plastic can lose a seal or get torn. I don't have a food saver, so my freezer ziplocks aren't as good as the food saver bags.

Ok, time for updates! I'm not having too great of luck with this! I was amazed and excited when the above batch calloused so easily on the first try. I potted them up in clear cups with regular potting soil and put them in a greenhouse tray with a tall clear dome over it. Left the tray on my back porch. One by one they turned black and died. I'm pretty sure I know why tho. They were fairly long cuttings and I didn't stick them down all the way in the cups, and a couple of them were too tall for even the taller dome I used. So, the dome was not sitting flush over the tray. There was about 2" of air space, so I think the cold air got in and dried the stems out. I didn't mist them either. I did the second batch of florist rose cuttings and after the 2 week wait, they had not calloused, but were mostly still green. I cut off the black ends and potted these up into a special indoor potting medium we sell at Ace that's used by pot growers. Mostly peat moss, perlite and lime I believe, with the mycorhizzae also. I only kept the cuttings that had swollen budeyes. I put them in the greenhouse tray and added a layer of clay pebbles soaked in water. Made sure the clear dome was flush over the tray. I got a 2-light fluorescent light fixture and put 40w full spectrum lights in, and put a heating pad under the tray. I set the light timer to come on around 4:00pm and go off about 1:00am. Then I put a chunk of my shade cloth over the whole table and light set-up to cut down on the brightness of the light at night (it lights up most of my backyard) and to also maybe add a little warmth. So far, after a week or more, the cuttings are staying green and budeyes are still swollen. No need to mist, as the wet clay pebbles and the heating pad create a nice moist atmosphere under the dome. I also buried the stems all the way into the cups. I did have one stem last week that got a bit of mold on the tip above the top budeye, and I snipped it off. So far, so good. Now today I upwrapped another batch a day early, and was very disappointed. There were several stems that turned black, and almost every one had turned black at the base. The rest of the stems were green with swollen budeyes, so I decided to go ahead and pot them up like I did the previous batch. Now with this batch, I'm kinda thinkin' I might not've gotten all the excess water out of the newpaper, and it was a bit lesser quality newspaper also. Not that that might make a difference, but who knows? I'm also thinking maybe when I diluted the Dip'n'grow, I might not've dilute it as much as I should have. I mean there's just so many different factors and variables to consider. I'm just hoping that these cuttings will root anyway in the potting medium and the greenhouse trays. I still have about 4 more batches of florist roses all rolled up, waiting for the 2 week period. We'll see what happens with those. I'm gonna keep trying, that's for sure. Eventually something will work!

CORRECTION: Somehow my measurements got screwed up for the grated Monterey Jack Cheese. Just use the amounts indicated in OUNCES, not cups. The cups are the wrong equivalents!