The chrysalises do appear black before the butterfly emerges. Actually they turn clear and the black is the butterfly. And here is a bad one that I disposed of. It has some kind of virus and is turning dark/black irregularly...they should darken in an all-over consistent manner: Even when you have an apparently healthy looking chrysalis and can see the wings, sometimes the butterfly is still infected with one of the diseases or virus. I had one 2 weeks ago that looked fine, but could not get out of its chrysalis. The chrysalis opened, but she didn't come out. I gently helped her and got her out but I could tell something was wrong, so I euthanized her. (I put them in the freezer, which initially puts them in a "coma" for lack of a better term, then kills them. I can't bring myself to step on them.)

ETA—I'm not going to rewrite this because it's been up all day, so I'll just apologise for the wording. I‘ve been really out of it and now it sounds like I was being pointed or something, when it was just supposed to show my journey through the website, and that I wasn't 100% sure that I'd gotten it right. I'm sorry if it comes off some other way. Okay, @Nekotish, I looked at the website. Createmycookbook.com seems very thorough and well designed, including the support. They're product is to make it so you don't have to be a graphic designer to make a nice cookbook. I didn't open an account or anything like that, so this isn't guaranteed, and maybe you already know this stuff, but here goes: They recommend that your photos be 300dpi JPEGs (.jpg). There is a button for fitting your picture into the space provided without distortion. There's a photo editor on there site which will crop, mirror, rotate, etc., and do basic effects. Unlike in your phone, the original cannot be saved with the changes—there's no “revert”, so if you want more than one version (e.g., full size and closeup, you need to upload it twice, and if you change your mind, you have to delete the bad version and upload the original again. ANSWER (I think): It's as I thought. I'm pretty sure you can't resize the photo on the page. That would defeat the whole purpose of them giving you plug and play graphic design. You need to start with a layout page that has the picture size you want, and add your recipe and picture to that layout. It sounds like they have a whole bunch of layouts to choose from. I don't know if there's a change layout button which will just slot what you already have onscreen into another page, but if not you can use the layout importer, or use “batch actions” if you want a bunch in the same layout, and then plug in your photos.

During thew ar years, sugar was rationed but not sweetened condensed milk nor kayro syrup. So we made ice cream usings weetened condensed milk and freezing it in metal ice cream trays. And my mother used it in her coffee when she couldn't get sugar and even on cereal and on bread instead of jam, because wild berries grew on the roadside but you couldn't get sugar to make jam> As I recall the ice cream didn't taste like the ice cream shop ice cream! It was wonderful to be able to get sugar again when the war ended.

Its in the newest version of Ball Complete Book of Home Preserving. https://www.ballmasonjars.com/blog?cid=salsa-ranchera Salsa Ranchera Roast tomatoes, jalapeño and onions make this picante salsa perfect for fresh, quick Mexican meals. Try with tacos, grilled steak or fish. Makes: 4 Pint Jars (16 oz) Prep: 1 Hour Processing Time: 20 Minutes INGREDIENTS 3 lb plum tomatoes, cored ¾ lb jalapeño peppers 4 garlic cloves 1 medium white onion, cut into ½ inch rings 2 tsp salt ½ cup fresh cilantro, chopped 1/3 cup bottled lime juice Water Bath Canning DIRECTIONS FIRST, LET'S PREP! Preheat oven to 425°. Cover a large rimmed baking sheet with aluminum foil; arrange plum tomatoes, whole jalapeños, garlic cloves and white onion slices in a single layer. Roast for 20 minutes; remove garlic from baking sheet and roast 20 minutes more or until vegetables are very soft and beginning to char. Transfer jalapeños to a bowl and cover with plastic wrap. Let stand at least 15 minutes. Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands. NEXT, TIME TO COOK! Remove skins from tomatoes. Coarsely chop tomatoes, onions and garlic; place in a medium saucepan. Peel, seed and mince jalapeño peppers; add to tomato mixture along with salt. Bring to a boil over medium heat, stirring often. Reduce heat and simmer 2 minutes. Stir in cilantro and lime juice; remove from heat. DID YOU KNOW? To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness. NEXT, LET'S CAN IT! Ladle hot salsa into a hot jar leaving a 1/2 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling-water canner. Repeat until all jars are filled. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process pint jars for 20 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.