What food to leave for house sitter?
localeater
4 years ago
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Comments (40)Just catching up on this post - and noted I failed to answer bonicarose question about the granola bars. Yes - I use dried fruit - any that I happen to have available. One thing I noted - the bars are best made with dried granola (which I have for breakfast anyway), rather than the original recipes for using the oats as it comes from the box. The oat recipe turns the bars quite hard - whereas, if dried oats (as in granola) keeps the bars from baking too hard. Also don't pack the mixture in the pan too hard before baking. (Ye gads, learn something new everyday). My pantry is quite bare, with filled jars being replaced by many, many empty ones - mostly all my summer fruits in simple syrup - nectarine, apple, peach, pear, plum - now almost all gone (sob!). The freezer, tho - now that is different - it is so loaded that I can hardly squeeze any more in it. No snow - yet - (rain forcasted) - eating stir fries and lots of green salads. Planted quite a few onions and garlics that are coming along well. Never enough - and so must supplement cooking onions before the season is over. My chardonnay grapes arrived today (ordered in Dec) and now today's project is to get em in - hopefully will grow on a south-facing arbor - should be an ideal spot. Three other grapes - Thompson is one, the others shall remain nameless -are doing quite well - about 3 years old, and my first lesson on how to prune them (hope I didn't kill the poor things). Must can more fruit next year (then hide it!) Bejay...See MoreCat sitter report
Comments (7)parma you sound like the type of client that a pet sitter would enjoy having. My niece also does this for a living and is booked solid sometimes months in advance. I believe she too charges $15 for one visit, etc. and $50 for overnights. She also does dog walks which I think are $20. That is in the SF bay area. She has keys to her clients homes and if they cannot make it home from work in time or have an emergency, they call her to help in a pinch. It's puzzling to those without furkids, but those of us who worry about our pets being home alone are sure to understand the reasoning ;D I've even been the lucky "back-up" sitter when she is overbooked. I take care of two dogs in my home for a client of hers that travels often. Those dogs were such characters I wrote about them for the blog. The owners were so tickled that their precious pooches were featured that they told everyone they knew about the article. Our viewer number skyrocketed - I think they told strangers on the street about it--they were that excited! I was so happy to know it meant that much to them to have their doggie's pictures displayed. I've had them so many times that I miss them when they are not here. Allison, when my cat was very sick, he needed injections 2x a week and it was not possible for me to handle him alone (even sick he was a devil!) so I had a tech from the vets office come to do that. I realize your DD can't do that now, but it was a blessing to me to have her swing by (office is 5 min away) and I paid her $20 per visit (she wanted to charge me $5 I think) because her assistance was invaluable to me. Sounds like something your DD would do when she can since she is such a kind-hearted furkid lover....See MoreWhat foods say "home at last" to you?
Comments (35)What a great thread. I miss grandma/bubbie! (Yes, I had one of each!) Mom's mom was Dutch, and I don't remember anything remarkable about meals at her house, but she had an awesome garden and fresh home grown produce says "Home at last" to this Michigan girl. I remember eating fresh picked blackberries with cream at grandma's. But the "home at last" moment for me always when visiting grandma (mom drove us up about once a month) was walking into her house and going straight to the cookie jar on the front closed in porch. Almost always there would be my favorite molasses cookies. I have grandma's recipe but it makes enough for an army so I don't make them too often. She also made a very bland sugar cookie I didn't much care for, and homeade cake donuts. I never much cared for those like the molasses cookies. "Home again" at grandma's and also at my mom's house means someone will put the kettle on for afternoon tea. That almost always includes a little something sweet, like the cookies. Sadly, these days due to having to be on a low acid diet, I can't drink tea. That is the saddest thing for me. But I try to make do with afternoon low acid decaf coffee! Bubbie lived in our hometown, and we used to go there on Sundays for the whole shebang--homeade chicken soup with either homeade noodles or matzoh balls, roast chicken with the stuffing in the bird, homeade applesauce, boiled or mashed potatoes, salad, cooked vegetables and usually macaroons, jelly candies or chocolates for dessert. Bubbie made oatmeal cookies too, which I loved. Her kitchen had big windows and was always kind of shadowy because she probably didn't turn on the light in there often to save money. She had one of those old fashioned little refrigerators with the rounded edges and big chrome handle, and a big porcelin sink hanging from the wall with a skirt around it. Linoleum on the floor. How I miss that kitchen, with the chrome table and the chrome chairs with naugahide, and Bubbie would make me another one of my favorites--lukshen noodles, which is a noodle pudding but Bubbe's version was just noodles, cottage cheese and cinnamon sugar. It is one of my great sadnesses that I don't have a family that wants to get together for one of those Sunday family meals. Oy vey, all those carbs!! My own mother was a similar cook to her mother--from her I gained an appreciation for vegetables and fresh fruits. And afternoon tea. Her specialties are potato salad made with grey poupon mustard and dill weed and lots of eggs, and a cucumber and sour cream salad made with chives. Dad is uber picky so mom wasn't able to spread her culinary wings much. But I really loved those summer meals--burgers with homegrown tomatoes on top, home grown corn, and those salads! Home grown watermelon or muskmelon for dessert. And for Sunday brunch, waffles with strawberries and sour cream and MI local maple syrup. Luckily, I carry on most of their traditions, I just sadly don't have any children in my life to pass these traditions on to....See MoreWhat foods are cheaper to make at home?
Comments (50)ilovetn - I'd never hesitate using wheat from Y2K. Wheat easily has a shelf life of 25-years. It's new crop wheat you want to avoid. Bread can be a little "gummy" if you use new crop wheat. It's best aged a couple years before using. You can test your whole wheat flour for gluten content to see just what you are contending with. How to test gluten: Measure 2 cups and 1 T. of flour and place it in the workbowl of a food processor with the steel knife. If you measure by scooping a dry measuring cup into the flour, fill it, and slightly pack the flour as you level it off against the container, a little over 2 c. of high protein flour will absorb 1 c. of water, producing a sticky dough ball when processed for about 30 seconds. (Source: CookWise by Shirley O. Corriher) If you don't get a sticky dough ball, we know it's a lower gluten flour. I ALWAYS add ascorbic acid to yeast breads containing ANY whole wheat flour or wheat germ. There is a substance in wheat germ called Glutathione that breaks down the gluten (hence those short loaves and "bricks" of whole wheat bread). I add 1/8 t. per 3 c. flour. By adding ascorbic acid, it will help to counteract the negative effects of Gluthione. I also use a sponge method for making 100% whole wheat bread, rather than a direct dough method, and get light and fluffy, high-rising loaves. Check the link below for a recipe similar to what I use - Old-fashioned 100 percent Whole Wheat Bread from Beth Hensperger, The Bread Bible. I'd add 1/4 t. ascorbic acid to the sponge. It may need an additional 1/8 t., but I'd start with that. I make my recipe in a bread machine using the sponge method. I use dent corn for cornmeal. Dent corn is the big, squarish, nibs of field corn or sweet corn. When dry, it has a "dent" on the side - hence, dent corn. There's more starch in dent corn than flint or popcorn. Flint corn looks like popcorn in shape, but because of the smaller amount of starch, it's high in bran and is what should be used for polenta. If you ever make corn bread with freshly-milled cornmeal, you'll NEVER go back to the store-bought stuff - no other smell like it. If you have a Nutrimill for milling grains/beans/seeds, it does a very fine grind of cornmeal when set on the coarse setting. I use a Corona Corn Mill for coarser grinds. -Grainlady...See Morelocaleater
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