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2 years ago
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Okay ladies, you wanted green,
Comments (10)I don't know if you can move them, maybe someone smart enough to use a camera (not me) can do it. LOL. You know if I can't work a digital camera or keep a frameless shower door working, I cannot move this to another "forum." P.S. You are NOT an idiot. You are a very bright person, very intelligent and have elegant taste, the reason it is so hard for you to "settle" for something you do not really love. I just a picture of wood with "builder beige" (what someone referred to my French taupe color) and I think it is lovely. I cannot get the darn think to post even using the rules....See Moreokay folks...easiest pickle recipe...
Comments (14)Alum makes you "pucker", but it doesn't really help keep them crisp, IMO. Neither does grape leaves or pickling lime, or at least they don't help mine! There's a product called "Pickle Crisp", I think it was sodium chloride, but Ball stopped making it because it wasn't popular enough. Worked pretty well, though, and I'm glad I have a couple of boxes left from last year! I think it can be purchased in bulk still from other companies too. The best way to get crisp pickles is to use cucumbers the same day they are picked, as fresh as you can get them, pack them in ice to chill well and always cut off the blossom end. There's an enzyme in the blossom end that makes pickles soft, apparently. Anyway, for dills I use Chase's recipe. It doesn't meet USDA safety standards because it isn't 50/50 water and vinegar in the brine and it isn't hot water bath processed. I make them anyway for Dad because he loves them but I have to tell you that they break the U.S. "safety rules". Canada has different rules, so they use Chase's method, which sounds the same as Jimtex's way. A lot of older people still use that "open kettle" method but the USDA says it's not safe. Anyway, you choose the method you like, here's the recipe and I just canned 7 quarts of them. I did up the vinegar to 6 cups vinegar/10 cups water, but that's still not 50/50, LOL. Half and half each is just way too sour for me. Dill Pickles "This recipe for Kosher style dills was given to me 25 years ago by a farmers wife who grew cucumbers and it has never let me down. The two things I have found critical to crisp dill pickles are soaking the cukes in ice water for at least 2 hours and ensuring the brine is at a full boil when poured over the dills." Original recipe yield 8 - 1 quart jars 8 pounds 3 to 4 inch long pickling cucumbers 4 cups white vinegar 12 cups water 2/3 cup pickling salt 16 cloves garlic, peeled and halved 8 sprigs fresh dill weed 8 heads fresh dill weed DIRECTIONS Wash cucumbers, and place in the sink ( I use the bathtub!) with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart ) canning jars and lids in boiling water for at least 10 minutes. In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil. In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar's rims of any residue. (If you choose to waterbath them, process quarts for 15 minutes) Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place. And here's a refrigerator pickle I got from San: THE FRUGS PICKLES In a saucepan, heat on low until thoroughly dissolved: 1 C water 1 tsp salt 1/2 C white vinegar 1/2 C sugar then stir in: 1/2 tsp celery seed 1/2 tsp mustard seed pour the above mix over: 2 cukes, thinly sliced (we use english cukes which are very thin-skinned and don't bother to peel them) 1 yellow onion, thinly sliced cover and refrigerate several hoursÂthese will keep a couple of weeks with no loss of crispness My favorite sweet pickle, but be aware that after I put the brine on them Ashley starts snitching them right out of the bucket on the counter so my yield is never what the recipe says, LOL. Linda Lou's Sweet Pickle Chunks Sweet pickle chunks: Every day for four days, pour boiling water over 24 pickling cukes. Drain off old water and use fresh water every day. On 5th day, drain, cut cukes into chunks and add this syrup. 8 cups sugar 4 cups cider vinegar 5% acidity 3 1/2 tsp. pickling and canning salt 2 Tbsp. pickling spices, tied in a bag. Bring syrup to a boil and pour over pickle chunks. Every day for 3 days, drain syrup, reheat and pour back over pickles. On 4th day, pack pickles into jars, seal with lid. Process in water bath canner for 10 minutes. For something different that the kids love (for some odd reason, LOL), here are some Koolaid pickles. Some people love 'em, some people hate 'em. I think they taste weird, but Ashley will eat half a jar, go figure. I don't know where it came from originally, this recipe was in my local newspaper, but I've seen it on the Food Network on "Diners, Drive-Ins and Dives". He liked them too. KOOLAID PICKLES 1 (46 ounce) jar whole dill pickles 1 cup sugar 2 cups water 2 (1 ounce) packets kool-aid unsweetened cherry drink mix Directions Drain and discard the juice from the pickle jar. Remove the pickles from the jar and cut each one in half lengthwise. Return the pickles to the jar and set aside. In a large measuring cup, combine the sugar, water and Kool-Aid. Mix until the sugar has completely dissolved. Pour enough of the liquid into the pickle jar to cover the pickles. Discard any excess. Cover the jar and refrigerate at least 24 hours. This recipe is from my old Farm Journal Cookbook. It didn't call for a hot water bath, but I do it anyway and it doesn't seem to matter. I like the onions in there better than the cucumbers and I leave the peppers out altogether because no one likes them: Bread and Butter Pickles (Farm Journal) Quick Bread and Butter Pickles 4 quarts sliced medium-sized cucumbers 6 cups sliced white onions 2 green peppers, sliced to make 1 2/3 cups 3 cloves garlic 1/3 cup granulated pickling salt 5 cups sugar 3 cups apple cider vinegar 1 1/2 tsp. turmeric 1 1/2 tsp. celery seed 2 T. mustard seed Combine cucumbers, onion, green peppers and whole garlic cloves. Add salt; cover with cracked ice and mix thoroughly. Let stand 3 hours, then drain well. Remove garlic. Combine remaining ingredients; bring to a full boil for 5 minutes. Pack vegetables into jars and cover with hot syrup. Seal. (I put them in a hot water bath for 10 minutes) Makes 8 pints. So, whatcha waiting for? Make some pickles, LOL. Annie...See Morei'm so ignorant. want a solid deck. all questions, no answers
Comments (6)the water control underneath (retro) sounds good as a separate project. trying to ensure the slope through the whole thing is good, and all the complexity, we can use corrugated fiberglass underneath the move the water away... i'm looking at interlocking slate tiles (see link). its a floating floor, we can use their wood interlocking tiles around the edge for ease of cutting. how do we "be very sure the existing frame is worth all the trouble"? and weight. thanks again. Here is a link that might be useful: easydeck...See MoreI live on s.s.i. and with my folks
Comments (15)--Where many people have difficulty when just starting out is having too many bills that come due all at the same time, and not enough money to pay for them that pay period. That's where a budget showing the entire month will help. That's where having an emergency fund will help until things get normalized. It usually takes 3 or 4 months to get a budget working smoothly - and that's perfectly normal. --Another problem - bills that come due every 6- or 12-months and not setting aside a portion of that amount each month so you have that amount covered when the bill comes due - things like car insurance, taxes and tags, Christmas..... --And the ever wise, but usually ignored - pay yourself first. If you can get an amount automatically drafted from your pay and added to a bank or savings and loan savings account, that's a good way to pay yourself first. It would be wise to allow this amount of savings to accumulate to 3-6 months worth of expenses as the "rainy day" fund should your job be terminated. This money will also help smooth the way when inflation happens and prices go up -- but you don't get a pay raise. --Another area of the budget people should consider - a cash amount for food, which is spent only on food. Too many times people spend their food budget on too many NON-food items, and wonder why they are living on popcorn by the end of the week. And keep in mind, wasted food is the most expensive you purchase, so plan your meals around leftovers. You can get at least 4 meals from one whole chicken, and I've read articles making even more. If you buy a head of lettuce, plan meals that will include it during the week rather than letting it die of loneliness in the crisper drawer. --With that budgeted amount for food, include a portion for stockpiling. Even if it's as little as $5 per week of your food budget gets used for stockpiling, it will pay you dividends in the long run. If a food staple that you commonly use is on sale that week, use your $5 for buying ahead. Try to accumulate a wide variety of foods from all the food groups (meat/meat alternatives, fruits, vegetables, breads/starches), and try to get ahead enough for at least 3-months. --Buy ingredients (staples like flour, sugar, spices, dried beans/grains/seeds) instead of ready-made, and your food dollars will purchase more food. Choose whole foods over highly-processed foods, which are generally less expensive and better for you. As mentioned above, learn how to cook from scratch and learn how to make your own "convenience" foods, such as a Bisquick-type baking mix, pancake mix, gifts-in-a-jar type recipes are a good example of making your own "convenience" foods from ingredients you have in the pantry. Here's an example: ingredients to make pancakes - milk, salt, sugar, baking powder, egg and vegetable oil. With those same ingredients you can make cookies, cakes, waffles, biscuits, quick breads..... --An inexpensive way to purchase frozen vegetables is to buy the biggest, and least expensive, bag of mixed vegetables you can find and afford. With a little extra work you can quickly separate the bag into the individual vegetables for much less than buying them each in individual bags. --How much for utilities? This is harder to budget because it changes throughout the year. You can check with the electric/gas company to find out how much the highest bill was for where you are living. When it comes to budgeting an amount for utilities, use the highest amount and add $10, and put that amount in an envelope for utilities. When the bill comes due pay the actual amount, and allow any extra to accumulate in your envelope as a cushion against late payments, cost increases, and that record hot or cold spell. After 6-8 months, you may need to adjust your budgeted amount. -Grainlady...See More- 2 years agolast modified: 2 years agoroxanna thanked carolb_w_fl_coastal_9/10
- 2 years ago
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- 2 years agolast modified: 2 years agoroxanna thanked carolb_w_fl_coastal_9/10
- 2 years agolast modified: 2 years agoroxanna thanked carolb_w_fl_coastal_9/10
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