Here ya go Florey! It was on page 4 I believe. While I'm at it I'll post my vegetarian recipe for chili. It's easily made with meat by starting with browning ground meat or other meat then going from there with this recipe. Saute about 3 cups each of onion, celery and peppers of your choice and two Tablespoons or more of garlic[ I use about 3 or 4 for this amount, smiles]. When these are sauteed a bit, add two cups of carrots and 2 large cans of small diced tomatoes [with their juice]. I don't like to use crushed or sauce in my chili. I think it overwhelms the veggies. A bay leaf and couple tablespoons each of cumin, chili powder, and salt. Add water or veggie stock, if needed, to bring level up to slightly above veggies. As hard veggies begin to soften, add 2 cups each of eggplant[cubed], zucchini and/or yellow squash. Cook another ten minutes and add 2 cups each mushrooms, canned or frozen corn and canned or frozen green beans. Taste now for salt and seasonings and adjust. Next add as many beans as you like. I use the liquid in the beans too. At least 1 lrg can of dark and 1 lrg can of light kidney beans. Also, black beans and cannellini beans are good. Pintos are great too, naturally. As soon as beans are heated through the chili is done. Taste once more for seasoning. Like all chili this is best if made the day before. Does great frozen. I usually make about 3 gallons of this at a time and freeze in 4 or 5 containers.

IMO dyes look bad unless black. There is a black dye called Deep Water sold by Lilypons (on-line). IMO the blue dye they sell for ponds (I think it is called Shade) looks like airplane toilet water! Maybe consider colored lights for your fountain if you want something colorful that you can change the lens cover if you don't like one shade over another or want to have variety. But, if you want to know how to make blue-green. Blue is a primary color and green is a secondary color made from varying amounts of blue and yellow depending on the shade you are seeking. I would start with yellow dye and add blue until you get a green you like. Food coloring won't hurt fish IMO but it will stain like the dickens everything it touches.

I have made maple syrup and maple sugar. Boil and boil and boil early spring sap until you have syrup. A cup of syrup starts as about 40 cups of sap. Maple sugar has even more water removed and needs to be watched carefully to keep it from turning into a hard mess. It is good to boil syrup outside or in a sugarhouse to keep the steam and heat out of your home. Special evaporating pans and reverse osmosis systems are used by those who make syrup commercially today. I was looking for cookbooks with Indian recipes (curry, dal, etc.) through my local library's website. One listing that showed up in an Indian cooking search was for Native American Indian recipes. It is The Sioux Chef's Indigenous Kitchen by Sean Sherman. I have it at home now. Sean's recipes use no European staples such as wheat flour, dairy, sugar, and domestic meat. He uses ingredients that were available in North America prior to the arrival of European settlers. The recipes feature wild game such as bison, rabbit, venison and native fish. They also use native plants such as beans, assorted herbs, blueberries, wild turnip, plums, purslane, wild rice, etc., etc. The author is promoting indigenous restaurant food and catering. Here's some more info: https://sioux-chef.com/

How true! I try to provide something nice to eat for guests with particular needs, and when I'm a guest, I try to eat what's in front of me, if it won't kill me. The last thing I want to do is cause a stir or make a hostess who has worked hard to make a nice table uncomfortable. I talk about food allergies a lot more here than I do IRL, partly to bring it into the conversation. OTOH, I've learned that going along with the Thai idea, and just finding the one thing on the menu that doesn't have fish or coconut can also upset one's companions, who would rather have gone elsewhere if they knew I was allergic. Those are the same people who really didn't want to go anywhere but Thai, so I guess you can't win for losing, but either way, I try not to make a big deal of it. Re the OP, I forgot to say: I don't do fake food. I'm happy to eat a seitan burger which tastes like seitan. I was at a very fancy, very pricey Vegan restaurant once where everything was named for its non-vegan counterparts. Some of it was very good--especially a cashew "cheese" which wasn't cheeselike at all (unlike, for instance, the almond milk "cheese" slices, or soy cheddar, that's cheap at the grocery store, which is fairly cheeselike if you squint and don't try to melt it. I don't like those, but at least they're actually cheeselike, whereas the good stuff at the restaurant was shaped like a round of goat cheese, but a gray cashew color, and the consistency and texture of margarine, though it tasted fantastic). OTOH, they had an abysmal sticky wad of congealed mess that they called "risotto" which was nothing at all like a proper risotto. You can make risotto with just water and a little seasoning--vegan to the max--let alone what could be done with a good veggie stock, so it's not the veganness of it that made it bad but the utter incomprehension of the cook as to what it was supposed to be, trying too hard to make a "vegan" version. (Hint: If you have to add cream or cheese to your risotto to make it "creamy", you're doing it wrong. It's the shed starch that gives it it's signature texture.) I love Buffalo cauliflower "wings" aren't trying to be chicken. At one local vegan place, they're fantastic. Much better than Buffalo chicken wings, IMHO. But while the pieces are cut to a similar size as wing pieces, that's the only resemblance to their chicken counterparts. They look and taste like cauliflower. The exception to all this is one little hole in the wall place which serves the vegan analogs of popular dishes in the traditional style of their homeland. I think it's Thailand. That vicinity for sure. They use soy products and TVP, and do call things "chicken" and other meats, and the flavor is reminiscent of those things, though the whole menu is vegan. They have the benefit of cultural knowledge and practice making their dishes good, rather than just someone who cares more about what he's not eating than what it tastes like throwing together a few bits and calling it "meaty". Of course, one also gets a lot of lovely vegetables which are the stars, rather than the TVP, and one is less demanding of a cheap lunch joint than a fancy dancy schmancy restaurant. So, no, I'm not making pretend foods at home, since I can barely tolerate them out. :) And I'm not buying fancy ingredients for them. Better to liven them up with real food flavors like onions, garlic, peppers, mushrooms, tomatoes, mustard, soy sauce, hot sauce, pickles, etc. OTOH, if you want to try, why not? You'll never know until you try!