In the last few years I've mostly been making jams and jellies, Ana's raspberry vinegar and Annie's strawberry rhubarb jelly are a couple of my favorites. I'm definitely going to try Natals Berry Berry Hot Pepper Jelly, it looks soooooo good. I freeze more than I can nowadays, always used a water bath when I did can so that limited what I could put up. I used to do a lot of peaches, pears, cherries and plums, they taste way better than what you can buy, especially peaches. We've got a propane burner (for want of a better name) which we take out and fire up outside either in the courtyard or lathhouse where it's cool and do any water bath canning there, no need to steam up the kitchen. Annette

Kate, if I want leftover pizza for breakfast, I must secure a couple of pieces and hide them before I put dinner on the table. My husband, excellent as he is in many respects, is a pizza vacuum. And, while he will considerately ask me if I have intended this or that scrap of leftover whatevertheheck for another purpose before he eats it, no such query is attempted regarding the occasional slice of pizza he wasn't quite equal to finishing the night (or the middle of the night) before. As a pizza-for-breakfast aficionado, this has been quite a trial for me in my married life. Ah well, we all have our crosses to bear. This morning, I had several spoonfuls of tomato-meat sauce, a dill pickle, and a few pretzels dipped in peenie bunkle (peanut butter). Then we went for a hike and came back for a lunch of easy over eggs, strawberry pancakes topped with extra berries & maple syrup, bacon & rye toast...yeah, I know, why do I need toast with pancakes? FOR THE YOLK!!

Sure Pat, I'm not sure this will qualify for your Louisiana favorite but it is good tasting. Quantities are not exact. You can adjust to your liking. Olive Salad Spread pimento stuffed green olives,black Greek olives,Calamata olives --we get our olives from the olive cart in the deli. 2 spoonfuls of each olive type. Maybe 16 of each type? 2 TBS capers, drained 1 celery stalk, chopped 2 carrots, chopped 2 roasted red peppers in oil, chopped 1 sml red onion, chopped 2 tsp celery seed 2 tsp oregano 3 cloves garlic, crushed fresh ground black pepper to taste olive oil, start with 1/4 cup, you may need more Put all ingredients into food processor. Pulse a few times to break down the veggies into small bits. You want the consistency to be of a paste for spreading but still be able to see the veggies. Put the spread into a covered bowl and let marinate over night. It keeps for about a week in the fridge. Hope this helps in your search Pat! NancyLouise

Adding in: coffee and tea, vinegar, mustard. Umm, wine. I seldom eat mayo or ketchup. grainlady, thanks for the seven survival foods -- I'd have to test the dried egg things to see if I react badly to them or not. One reason I plan to have chickens when I move! I know I am fine with whole eggs, and I go through about ten a week. I do keep coconut milk here, and will occasionally want milk-milk (as milk or as yogurt). I use butter or ghee, but it takes me about three or four months to go through a pound package. Fats - yes, to coconut oil, or to having some sort of healthy oil around -- I do use various types regularly. And there is plenty of coconut oil here. Citrus juice - I use a lot of lemon, lime and grapefruit, at the moment all fresh. Potatoes - I have a load of them from the farmer's markets I went to shortly before my accident. They are dwindling, but very good. I'll check out Golden Grill Hashbrown potatoes. Sound good to me! I have canned beef and pork (a friend and I put up); I have several packages of sardines (bought), I have canned cheese. I'm not really jonesing for the canned cheese, however. Not something that falls into the category of want to have every week/frequently. (Actually, the milk doesn't fall into that category, either...) Will have to check out freeze dried cheese. Maybe that tastes better. I still mean to order the tomato powder. Haven't really had any real urge for grains, beans/legumes or seeds. (And I have them here - grains being rice, wild rice, quinoa, and oatmeal) Seeds for sprouting micro-greens or just plain sprouts - great idea!!! Sweeteners -- Haven't touched either my honey, the maple syrup, or the palm sugar I have here. Yes, I did eat some dessert things people dropped off, but just out of obligation, not out of desire. Not a "staple" I really do want to eat every week!