What’s a good blender? Your favorite?
dedtired
4 years ago
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What is your favorite way to put up your
Comments (11)I only freeze these veggies, sugarsnap peas, broccoli, cabbage, spinach, greenbeans, corn, both on cob and cut off. I both dry and freze okra, the latter for stew. I also freeze fruit: strawberries, blueberries, peaches, apples and elderberries. i also make fresh juice--beet-carrot-apple-cabbage is my favorite--and freeze it in pint jars. I also make my own beef and chicken broth which I freeze in pint jars. I mainly use my dehydrator to dry jerky and make yogurt. After I blanch the milk at 160 degrees cool it to 120 and add the starter which I buy at the health food store, I put it in the dehydrator at 100 until it thickens. I can pickled veggies. okra, green "dilly beans" jalapenos but not cucumbers. They always go mushy on me and I won't use alum. I also make saurkraut in a five gallon crock and can that. We have an unheated storage building that we don't allow to freeze. I buy bushels of apples and sweet potatoes in the fall and store them out there. And this year I have a basket of butternut squash that I raised. Potatos go under the bed in the house when we dig them in July and usually last until the next Jan. Onions I dry and braid and hang on nails on the glassed porch. They usually last only til Sept or Oct. Wish I had a root cellar, and a greenhouse, but I make do. Dorothy...See MoreWhat’s your favorite strata or breakfast casserole?
Comments (9)OMG, they all sound delicious! MizzGG, don't you love The Kitchn site? I find so many great recipes there. I've been searching for something along the lines of a breakfast casserole myself, as it would come in handy during the busy upcoming holidays. But, since we've pretty much eliminated potatoes, breads, white and brown rice, and too much cheese (in one dish, I mean), I'm having a problem finding one that is healthful (yes, that word again- lol) and delicious, too. I've been experimenting with a baked casserole using cooked farro, almond milk, eggs and some fresh grated Parmesan cheese in it. I've added chopped kale or spinach to it and green onions. So far, we like it, but I'm still working on the final product before adding it to my website. You all are inspiring me here. I'm thinking that I'll try adding a layer of sautéed mushrooms and turkey bacon next. Maybe substituting Greek yogurt cream cheese for the Parmesan cheese. My best friend is a retired home-ec teacher, and I sometimes run my recipe ideas past her for advise on the quantities, etc. She just read over every recipe on our recipe website for me, just in case. No corrections, thank goodness!...See MoreWhat’s Your Favorite Tub?
Comments (49)Moral of the story here is everyone has different wants. Back in the 2000's all I would see are jetted drop-in tubs, so I perceived those to be "the best that rich people bought" lol. Gotta take a step back and figure out your personal wants and how you'll realistically use I agree for mobility, drop-in is much easier to use Heat retention, I'm still voting for cast iron. I've owned insulated fiberglass with jets, used just about everything in between, then own a freestanding cast iron now. Realistically, you draw a bath then sit in it for maybe half an hour. I've seen fiberglass/acrylic units with heat pads in them (...why?) to combat this, or you do what everyone has done for hundreds of years and turn the hot valve on low. My last fiberglass tub, the tub would feel a hair colder than the water as it cooled down at the end. My current iron tub doesn't do that, seems to maintain temp longer, but again metal=conduction. Could think resale, or maybe you'll barely ever use it so it's more for looks. Can't go wrong if you do the right thing for you...See MoreDying to know...what is your favorite FUNCTIONAL piece in your kitchen
Comments (99)Love ( in no particular order) Extra deep counters with a full row of appliance garages and lots of outlets and plug mold so I have plenty of room for my toys without having to put them away every day or haul them out, so they are always on hand. An extra deep appliance drawer for those appliances I don’t use every day. My skylights and extra windows bringing in extra light. My Aga induction Elise ( boils a cup of water in 30 seconds). My double height ceilings with stunning ceiling height tile behind my Aga creating a focal point. Lots of drawers. Lots of storage space. My pantry with lots of space for mason jars and vacuum sealable containers. So much counter space and workspace for multiple cooks and helpers ( should we ever get back to having extra people over ) Great combination of aesthetics and function. Convection steam oven. Lots of refrigeration space. A great extraction hood. Orienting my work space to my view. My Koehler ombré sensation faucet (my cat gives it a thumbs up too. It provides hours of entertainment for her ). My unique cedar( with inlaid glass )countertops. Some glass fronted upper cabinets for interest and display. Ceiling fans. Places for my cats to sit and access to windows for them. My monogram 48 in refrigerator/ freezer ( on close out). Didn’t think I’d love it as much as subzero. The appliances I got on close out, saving a ton of money. 1 and Half hp garbage disposers. My instant hot water and filtered water dispenser. Hate Not having ( some of) my appliances panel ready. ( what I’m used to ). The stainless steel always shows everything and I’m always cleaning them. Hate my copper sinks. Also never look clean and don’t drain well. And a break down in communication resulted in them not being under mount. That the lighting designer never got here so instead of a centralized Lutron panel, light switches are in different areas. Don’t miss My microwave....See Moreamylou321
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