Egg shortage. Now $10 a dozen.
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Shortage of plants?
Comments (14)I agree with Sue. IF there is a shortage of plants, I suspect it is because more people are planting food crops this year. It doesn't take an economist to figure out that high gas prices, floods where farmers live, and other natural disasters are going to mean higher food prices for us all this year. My heart breaks for the folks in the Mississippi Delta (the poorest counties in the country, I am told). Very many of them depend on their gardens to feed their families and they cannot expect the flood waters to recede until mid summer. Who knows when the ground will be dry enough to work? I am taking the best care of my garden I can this year in the hopes that I will have plenty to share. Our church is sending groups of workers to help every week....See MoreWhat to do with a dozen extra lemons as well as limes
Comments (14)A friend of mine made this pie recently and it was outstanding. Debbie Frozen Key Lime Pie Copyright, 2002 Barefoot Contessa Family Style Show: Barefoot Contessa Episode: Tex Mex This recipe is available for a limited time only. Why? 1 1/2 cups graham cracker crumbs (10 crackers) 1/4 cup sugar 6 tablespoons (3/4 stick) unsalted butter, melted For the filling: 6 extra-large egg yolks, at room temperature 1/4 cup sugar 1 (14-ounce) can sweetened condensed milk 2 tablespoons grated lime zest 3/4 cup freshly squeezed lime juice (4 to 5 limes) For the decoration: 1 cup (1/2 pint) cold heavy cream 1/4 cup sugar 1/4 teaspoon pure vanilla extract Thin lime wedges Preheat the oven to 350 degrees F. For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pyrex pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes until firm and golden. Allow to cool completely. For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze. For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight. Note: If you have concerns about raw eggs, combine the yolks with 1/2 cup of the lime juice used in the recipe in a double boiler. Whisk constantly over medium heat until the mixture reaches 140 degrees. Use in place of the raw egg yolks, remembering to add the remaining 1/4 cup of lime juice to the filling mixture along with the condensed milk and zest. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell....See More1 gal.milk and 18 eggs, $10, 68.
Comments (8)I rarely shopped at WM till one was built about a mile from our house. Now, we do most of our food shopping there, but even their prices have risen over the last year. A gallon of 1% milk is currently $3.29 and a dozen eggs about $1.80. (My figures may not be completely accurate, b/c like diluthinbloom, if it's not too out of my budget and I want it, I buy it. I feel truly blessed, b/c DH and I can't imagine being hungry. However, if we lived in CA, we might well be!...See MoreGood grief - flour shortage!
Comments (134)Yes, you can make starter with grapes. Or whole grain. Or any number of things. Wild yeast is on them. It's all the same kind of yeast. The bread doesn't have to taste different if you use wild yeast (sourdough starter), unless you're trying for a yeasty taste. Commercial yeast is a different strain than wild. Regular bread will taste the same if you make it right. The real issue with using wild yeast is that the method is different and it takes a lot longer, and getting a good rise out of a new starter isn't guaranteed. All over the 'net, however, all kinds of people (especially young ones) are catching yeast and baking breads both sour and not from it....See Morenickel_kg
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