Hey, I just found a pkg of stuff called JB Weld, ever heard of it? I don't know about welding but was wanting to try this stuff...I actually bought it after seeing some inspiring things RMurray was making...bet this stuff could stick some spoons together!hmm....

Monique...so happy you got your little cukes. You can not believe how good Chase's pickles are. I know I've heard it over and over but my first bite was really good....I mean REALLY good! K..here it is and make sure to follow her directions exactly how they are written. Sharon's Dill Pickles Here is more information about Dills than you ever wanted! I have no idea what exactly makes these pickles so good so I am religious about following the steps to the tee! I make these a bushel at a time, each bushel yields about 50 jars. If using less than a bushel you can usually count on between 6-8 dills(cukes) per 1 quart jar, depending on size. Use 3" to 4" cukes that have just been picked. I get mine at the market and always insist on cukes that have been picked that morning or the day before at the earliest. Place the cukes in ice cold water (I use my bath tub!!) and add a bag or two of ice to the water. The cukes should stay in the ice water for a minimum of 2 hours but no more than 8. Refresh the ice as required. I make the brine in great big batches using this ratio: 2 cups white vinegar (I use pickling vinegar) 6 cups water 1/3 cup coarse pickling salt For each jar of dills you will need 2 nice size garlic cloves peeled and cut in half (4 pieces) and two dill florets. Use the dill heads not that fluffy stuff! So if you are doing a bushel....that is 50 jars so you need 100 dill florets and 100 garlic cloves. Leave the cukes whole. Now here is where the canning police and I part ways. This is how I do it and have for 30 years but it is not according to the guidelines . You'll need to make your own choice but I am convinced this is why they are so crisp. I sterilize my jars using the sani cycle of the dishwasher (you could boil the jars instead) When they are really hot, almost at the end of the cycle I place them in a oven at 150 degree to keep them good and hot. Make the brine and bring the brine to a full and rolling boil. Place the rings and lids in a large saucepan with water and bring them almost to the boil. Then turn down but keep them hot. Place the cukes, garlic and dill in the hot jars. I do garlic, dill, cukes, garlic, dill. Pour brine over the cukes. Only do 2 jars at a time, leave the rest in the oven to keep them hot. Wipe the rim really well, this is critical to sealing, and place lid and ring on and screw to finger tight. Let sit 6-8 weeks before eating! Here is what I think is most critical: Fresh cukes Ice bath Boiling hot brine Very hot jars Clean rim So as a recap of ingredients 1) Make the brine in the quantity you need , just keep making it 2) Count on 6-8 medium size cukes to a jar 3) 2 large florets of dill to a jar 4) 2 large size garlic cloves, cut in half, ( 4 pieces) per jar Well that's all I can think of for now! Let me know if you have questions and let me know how they turn out! Good luck !

Heavens, I could give you hundreds--I used to teach a Kindergarten Storybook Cooks Class. Without opening my files, here are a few ideas that have always been popular with my little students: Walk-Away Breakfast Sundaes--press a large marshmallow into the bottom of a flat-bottomed ice cream cone. Spoon in diced fruit (fresh or canned), spoon in fruit-flavored yogurt. Top with a sprinkling of Granola. (Ice cream cones are also a good way to serve egg or chicken salad, for a fun change) Butterflies (used with "The Very Hungry Caterpillar")--spread cream cheese or peanut butter in celery sticks. Add small pretzels for wings, raisins for eyes, and broken pretzel pieces for antennae. Grilled Apple Cheese Sandwiches--Use Raisin or cinnamon bread, sliced apples, cheese (American, mild or sharp Cheddar), and--if desired--some raisins or walnuts. Grill as you would a regular grilled cheese. I used to make these for DD when she was little--she's grown and STILL requests them from time to time. Alternatively, you can do the same thing with a whole wheat tortilla to make an apple cheese quesadilla How about BBQ meatballs (for "Cloudy with a Chance of Meatballs"). Put a pound of ground beef into a heavy duty ziplock bag, add a teaspoon or so of grill seasoning, a small handful of bread crumbs. Seal the bag, squish together. Make meatballs using a cookie scoop (Good place to teach about food sanitation and the dangers of touching raw meat). Put in a microwave-safe dish. Zap 5-6 minutes or until done. Make the sauce using Ketchup or chili sauce and grape (or other favorite) jelly. Spoon over and microwave another few minutes to glaze. Another very popular kid-pleaser. Mouse Cookies (If You Give a Mouse A Cookie) Shape slices of refrigerator dough into teardrop shapes (the body). Cut another slice into quarters--use 2 to make ears, press into the mouse. Add raisins or sunflower seed eyes. Bake. You can add a licorice tail after they're baked. Spaghetti Salad (Strega Nona)--Using a clean pair of safety scissors or a plastic knife, the child can cut up: pepperoni, sun-dried or grape tomatoes, cheese (such as provolone), green peppers, etc and add to a bowl of cold spaghetti. Add a little bottled Italian dressing. Mystery Lemonade Cookies ("The Lemonade Mystery") Mix:1 cup Bisquick, 1 small box instant lemon pudding, 1/4 cup oil, 1 egg. Shape into small balls and roll in: 1/4 cup sugar. Place on parchment-lined baking sheet and bake at 350 degrees for 10-12 minutes. Cool on a wire rack. Custard's Easy Tarts (The Tale of Custard the Dragon) Make instant pudding, spoon into individual graham cracker tart shells, top with fruit and/or Cool Whip. A few practical tips for mom. Put a piece of that spongy drawer liner under the bowl when a toddler is stirring--helps keep the bowl from slipping and sliding. Always use a much larger bowl than necessary--it's easier for a small one to keep everything in the bowl that way. Keep tasks simple and always have an adult helper on hand to do the more dangerous work. Even very young children can be taught to cut properly--I recommend a plastic knife, soft foods such as lunchmeat or canned fruit, and a pie pan. Cutting in a pie pan helps catch any bits that fly or roll away. Scissors are also a good way for youngsters to cut some foods. Children are often more likely to try a new food, if they've gotten to prepare it themselves. Great way to get them really interested in cooking and eating.

recipe sounds wonderful. I am thinking about using this recipe for Christmas. We normally prepare and take to my mothers home. Just wondering could I cook it the day before, and reheat in the oven before our dinner.