My canned stuff is mininal here. I detest canned gegetables, and much prefer frozen. I have a full 20 cu ft freezer, as well as using the very old, and somewhat erratic freezer my dad bought some 30+ years ago. Seems like you may have to re-train him... FS bags will also work in boiling water, ro in the microwave to quickly thaw the contents. I make egg 'mcmuffins' using fresh english muffins I toast, add some Egg Beaters as well as some powdered egg, and home made sausage patties. Each sandwich also gets a slice of cheese. A single serving is put in a FS 6 inch bag, sealed and frozen. To thaw and heat, I just toss in the microwave and let the bag swell up some, while I flip it over once or twice during the heating. Its usually hot once the bag bursts (no real mess either, just a 'pop').

The damper at the hood isn't going to seal tight and keep insects out (critters, maybe). I was so frustrated with the crappy plastic flaps in my VAH that I made stainless ones a few months ago and traded them out. Even these aren't an extremely tight fit- better but not perfect. At least I can hear the satisfying clunk of them shutting when I turn the hood off now. I know my Mom has a re-badged VAH (by Viking) from the early 90's that has metal dampers. I'm not sure what they're doing now. Seems silly for a $2k hood to put $0.50 worth of damper in there. If I was starting from scratch, I would want a screen and a functioning damper on the wall/roof cap. Wouldn't want to depend on the dinky plastic damper as my only way to keep my hot/cold air in the house (and everything else out).

My favorite part of the triathlon is swimming. With that said pool swimming is my favorite exercise, ocean swimming on a rainy day with an angry sea during a triathlon, not so much. And that's what we got during both triathlons I did. The first year I did ok, second it was so rough, I had a panic attack in the ocean and took a noodle and had to be guided back in with a swim angel. Anyhow, I think my triathlon days are over, I had a knee replacement very young, and the cycling and running were too hard on it. I took off from training last year, but I'm still having issues. I live in NJ and I am just not comfortable cycling in traffic, I am too afraid to get hit. Running, is completely out for me, I sort of jogged and power walked because I can't train to run, and honestly I don't think I would enjoy running even if I hadn't had a knee replacement. Those 2 triathlons were for my bucket list, next is a swim in the Navesink River race this June. Planning on starting training in Mid-February. I hope a river swim is kinder than the ocean! I'm envious of your pool, I would be in it daily if I had one! Enjoy your workouts.

Tried this the other night--sort of "cabbage rolls/Polish Pigs" without the rice-- nice change of pace. Diane's Home Cookin Chapter: 2014/15/16--to try--main dishes & sides Unstuffed Sweet-and-Sour Cabbage ================================ source: Gourmet 11/2008 1 (2-pound) head green cabbage, quartered or cut into sixths-- lengthwise and cored 1/2 cup reduced-sodium chicken broth 3 garlic cloves, thinly sliced, divided 1 large onion, thinly sliced 1 tablespoon olive oil 1/2 pound ground beef chuck 1/2 pound ground pork 1 (28-ounce) can whole tomatoes in juice 1/3 cup dried cranberries 3 tablespoon red-wine vinegar 1 tablespoon packed dark brown sugar 2 tablespoon chopped flat-leaf parsley Accompaniment: steamed rice . Cook onion and remaining garlic in oil in a heavy medium pot over medium heat, stirring occasionally, until golden, about 8 minutes. Increase heat to medium-high and stir in ground meats along with 1/2 teaspoon each of salt and pepper. Cook, stirring and breaking up lumps with a wooden spoon, until no longer pink, about 3 minutes. Stir in tomatoes with their juice, cranberries, vinegar, and brown sugar and simmer, uncovered, stirring occasionally and breaking up tomatoes with spoon, until slightly thickened, about 20 minutes. Season with salt. Sear cabbage pieces lightly in bacon grease then place in a deep 12-inch heavy skillet with broth, 1 garlic clove (sliced), and a rounded 1/4 teaspoon salt. Bring to a simmer over medium heat, then cook, covered, turning cabbage occasionally, until very tender, about 45 minutes. (Add more broth or water if necessary.) Pour sauce into skillet with cabbage and simmer, uncovered, 5 minutes. Serve sprinkled with parsley. http://www.epicurious.com/recipes/food/views/unstuffed-sweet-and-sour-cabbage-350572 Unstuffed cabbage