Pam, We are nothing here if not enablers. We all enable each other, whether it comes to gardening, preserving or cooking. I have heard of Linda Amendt's book, but don't have it. I think you could do a search on the Harvest Forum and find reviews of it there. The three non-Ball canning books on my bookshelf that I use the most are these: "The Complete Book of Small-Batch Preserving" by Ellie Top and Margaret Howard. My copy is from the second edition, published in 2007. They may have a newer edition or a more current revision out, or even a newer book. I haven't checked lately. This book has marvelous small batches many of which make only 2 to 6 half-pint jars, which is a great way to try new recipes without making huge batches you might never eat. It also is ideal for items you grow in smaller quantities or can purchase at the Farmer's Market. This book has a lot of great recipes for everything from the usual jams, jellies, salsas and pickles to flavored vinegars, mustards, marinades, dessert sauces, syrups and even liqueurs. I use this book pretty often. "The Joy of Pickling: 250 Flavor-Packed Recipes for Vegetables and More from Garden and Market" by Linda Ziedrich. I have the second edition, published in 2009. This book has a huge variety of recipes and they are different from a lot of the standard pickling recipes. For example, she has a whole chapter on recipes for sauerkraut, kimchi and other cabbage pickles, and a different chapter on rice-bran, miso and soy-sauce pickles. There's a full chapter on fermented pickles, and also full chapters on sweet pickles, quick pickles and freezer pickles....as well as chapters on pickled meat, fish and eggs, and a chapter devoted to chutneys, salsa and other relishes. I love this book. "The Joy of Jams, Jellies and Other Sweet Preserves: 200 Classic and Contemporary Recipes Showcasing the Fabulous Flavors of Fresh Fruits" by Linda Ziedrich. My copy shows a copyright date of 2009. I am not positive if all the recipes in this book are free of commercial pectin, but nothing I've made from this book has included commercial pectin. It is full of amazing recipes for anything and everything you possibly could make from fresh fruit, including these: apple cider syrup, apricot-pineapple jam, cantaloupe jam with mint, maraschino cherries, fig jam, rose petal jelly, rose petal syrup, red grapefruit marmalade, lemon curd, lime syrup, orange jelly, peach-fig jam, hot green pepper-lime jelly, plum-apple conserve, pomegranate syrup, pumpkin butter, quince jelly, raspberry jam, raspberry vinegar, strawberry-orange jam, tomatillo jam, tomato marmalade, yellow tomato-pineapple preserves, watermelon rind preserves and watermelon molasses. If you are looking for recipes that are a little different from the usual fruit recipes in canning books, this book is full of them. I was watching the same football game and thinking at times that it looked like they were playing the game inside a snow globe. I know you'll be busy today ahead of the brutal cold front. It is almost noon and we're still below freezing. It is hard to imagine that a week ago we were in the 70s and hit the 80s a couple of times. Today it is a whole different world, and a very cold one at that. Dawn

As usual, I find Rachelellen's post full of wisdom. It gives me some of the guidance I want. Cooking the same cuisine (not the same dishes) for one week straight would be no hardship at all for me. When I returned from a one week trip to Italy I cooked nothing but northern Italian food for at least three weeks. There was nothing monotonous about it. That experience has faded. I need another trip to Italy for a refresher course. I don't see the need to limit the experiment to a single cookbook, although that could be an effective way to do it, given the right book. Books I would recommend are: Japanese Cooking: A Simple Art by Shizuo Tsuji The Key to Chinese Cooking by Irene Kuo Classic Indian Cooking by Julie Sahni The Cuisines of Mexico by Diana Kennedy These books are similar in approach and format although about different cuisines and by different authors. They provide a solid foundation for cooking each cuisine. Again, I say that switching to another ethnic cuisine for an extended period of time is a fine idea. Those for whom that is their native cuisine eat it daily year after year don't they? Jim

Hi Mas: That was funny !! One runner-up in Biggest Loser stated: no matter how much one works out, if one doesn't change how one eats, it doesn't matter much. SO TRUE !! I put in 2 hours of snow-shoveling yesterday, and lost only 1/2 lb. on the scale. Compare that to 3 lb. a week, with zero work, when I drastically changed my eating a decade ago. For me eating while watching TV for the past years caused weight gain .. I mindlessly throw stuff into my mouth without thinking. So I took away the table in front of the TV, and put my Nordic-ski-machine, plus a Bow-flex. It works !! Now I eat slowly at the kitchen table, drink herbal tea while eating, plus lots of RAW veggies ... that really cut down my intake of food. Eating mindlessly, esp. in front of the TV, can pack on pounds. It didn't dawn on me, until I asked Jesus to help me with losing weight. Hi Frances & Damask & Jim: So glad to have all of you here with your strong faiths. To improve my kid's handwring, I copy & paste Bible verses from my Pinterest into Microsoft Word document. I chose a nice font at size 18, print in light blue, and made her trace that in black ink. One verse that she traced today: 2 Peter 2:19 "They promise them freedom, while they themselves are slaves of depravity--for "people are slaves to whatever has mastered them."" Also Proverbs 3:5-6 "Trust in the Lord with all your heart and lean not on your own understanding; in all your ways submit to him, and he will make our paths straight." Below is the link to my Pinterest with pics. of roses, plus Bible verses, recipes, etc. Here is a link that might be useful: Straw's collection of rose pics, Bible verse, recipes This post was edited by Strawberryhill on Mon, Feb 2, 15 at 15:29

I agree with Friedajune that the recipes are too salty - they even put salt in dessert recipes that do not need salt at all. I do watch the show, but more for equipment tips than anything else, although on a rare occasion I will learn a tip from one of their techniques. Most of what I see on the show I learned long ago, and their recipes do tend to be on the bland, Americanized side. I make things a lot spicier than they do, which is why I find their recipes boring, but they do appeal to a certain mass audience, which they do identify as American. They were extremely slow to pick up on the "dry salt" method for roasting turkey, and they use way too many brines, which I find dilute the flavors of the meats. Their barbecues are also always too sweet. Anyway - just not my taste, but I do find the show entertaining at times, although I will turn it off if one of the chefs annoys me. I like Christopher, Bridget, Jack, and Adam; Julia is okay, except when she rolls her eyes back in her head during tastings as if in some sort of religious ecstasy a la Teresa de Ávila. There are some younger guys that I never watch, due to their annoying speech habits. One of them begins every sentence with "So" and often with "So Chris..." He has a bit of an attitude problem also, and so I change channels when he comes on. I've watched him so little that I cannot remember his name. Fortunately, he is not on that much.