We're done in Montreal. I have to admit ii did reach a point of not wanting to eat another tomato, but after canning all of mine, I actually went to the market to buy more for sauce! I got bitten by the canning bug. I've ordered seeds for next year and will continue to scour the catalogs. Picked the last of the cucumbers last week.. Now it's time to dream about next years crop! It's true, soon we will be wishing for our fresh tomatoes instead of the supermarket bland ones! Wish I had a greenhouse.

Well, if LindaC were still here, she'd tell you to make those caramel covered Cheetos. I'd probably make some no-bake cookies, maybe some of Ann T's brandied cherry balls, the peanut butter rice krispie treats that my daughters love so much, Chex mix and/or Puppy Chow (which is now called Muddy Buddies, I guess), and those ranch oyster crackers. Add some Divinity or pralines to the candy mix, or make Oreo Truffles. Caramel Cheetos - Linda C 2 cups light brown sugar 1 cup margarine - yes, for this one you must use margarine 1/2 cup light corn syrup 1/2 tsp. baking soda 1 - 21 oz. pkg. Cheetos - crunchy kind Mix sugar, margarine and corn syrup in pan. Bring to a boil. Boil 5 minutes, stirring often. Remove from heat and add soda. Stir until light in color and foamy. Spray a roasting pan (deep 10 x 14) with Pam. Put Cheetos� in pan. Pour the mixture over Cheetos� and stir, coating each piece. Place in oven at 250 degrees. Bake for 1 hour stirring every 15 minutes. Immediately, pour onto wax paper, or cookie sheets, sprayed with Pam. (This is the hard part.) VERY QUICKLY spread out as thin as possible. If not quick and spread out as thin as possible, you will get a big hard glob. After about 5 minutes, pull/break these apart even more and loosen them from the wax paper. If you don't, you'll have wax paper stuck to them when you go to eat them. You will regret it if you don't double the batch as guests are going to demand MORE! You can bake batches together and add an extra 20 minutes to bake time. I do them separately because of having to work so quickly to keep them apart at the end. The one batch can almost get too hard while working with the other batch. Chocolate Scotcheroos 1 cup light corn syrup 1 cup sugar 1 cup peanut butter 6 cups Kellogg's® Cocoa Krispies® cereal OR or 6 cups Kellogg's® Rice Krispies® cereal 1 package (6 oz., 1 cup) semi-sweet chocolate morsels 1 cup butterscotch chips Directions 1. Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside. 2. Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2 x 1-inch bars when cool. Cream Cheese Brandy Cherry Balls (Ann_T) Source: 1983 Oct/Nov. Entertainment and Recipe Booklet 1/2 cup maraschino cherries, quartered 2 tablespoons Brandy 1 cup semi sweet chocolate chips 1 cup butterscotch chips 1 8 ounce package cream cheese 2 cups mini marshmallows 1/2 cup chopped walnuts 2 cups flaked coconut Marinate cherries at least 4 hours or overnite in brandy Melt Chocolate chips and butterscotch chips and add cream cheese. Stir in cherries, marshmallows and walnuts and refrigerate until cold enough to roll into balls. Roll in coconut. Refrigerate. The longer the better. The flavours intensify. (I do use my own home canned brandied sweet cherries in these, and I cut the miniature marshmallows into quarters so I get smaller pieces. Sometimes I don't have butterscotch chips and use all chocolate, it's all good) Happy Holidays. Annie

Durum is yellow. Semolina is coarse, and usually, but not always durum. There is also fine durum flour. The red in hard red wheat is in the brown bran. The refined flour is white-ish, or pure white if bleached. Most US bread flour, AFIK, is hard red wheat, though it could be hard white, which has had the color (and some of the strong flavor) bred out of it. Cake flour is soft white wheat. AP is a combination of the two, usually with a little barley thrown in. They can test for the protein content of the wheat crop, and most mills do adjust to a particular standard. KA is milled by ADM, so they have a lot of flour to choose from and can blend for their desired protein content. General rule: If the protein content you're citing is a statement on the bag, you can trust it well enough. If you're trying to figure from the nutrition label, don't bother. A lot is lost in rounding error. Here is a list of a lot of flours and their protein contents on The Fresh Loaf. Scroll down to Antilope's post: http://www.thefreshloaf.com/node/17045/protein-content-flour

As soon as I get off this computer, I plan to put the ingredients for Edie's Bread into the bread machine and will let it make the dough. I need bread for tomorrow and do like to let it cool overnight. Having mostly leftover potatoes/onions/carrots left from the roast chicken (chicken in gone). Will do a hamburger patty in the air fryer and maybe a salad - haven't decided yet. You know I have been self-isolating so long that this week I had to think about what day of the week each day was. I sure hope and pray this we will be safe to go out and do things in the future. I don't want my brain to deteriorate. Have been doing crossword puzzles, sudoko, and other type of brain stimulation, but that gets old, too. Enough. Got to get in the kitchen.