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PoGo

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  1. LOL, you guys are funny. It was stated in the book that you have to carefully move the feathers aside, and look at the actual ear.
  2. I read this the other night in, of all places, a cook book. The color of the chickens ear, is the color her eggs will be. Is this really true?
  3. I was taught that broth does not contain bones, broth is made from the meat only. When making stock with bones, yes, some people prefer to crack them. Cracking the bones allows the nutrients in the bone to easily leach out into the stock. Some people also like to include the feet, as it gives a great silkiness, or "mouth feel" to the stock. A hammer should work nicely.
  4. This is what the experts say about it; http://www.uga.edu/nchfp/questions/FAQ_canning.html#30
  5. LOL @ UKGuy. (Nice to see you back, UKGuy.)
  6. Welcome, Karelle! May you enjoy your time here.
  7. Yes, ChristyK, I have made ghee, stored it in canning jars at room temperature, and ate it months later. My family and I suffered no ill effects. However, I am not endorsing this as a safe practice. As with all canning and storage procedures, proper precautions and guidelines as set forth by experts, namely, The National Center for Home Food Preservation, should be adhered to.
  8. Sometimes it isn't about the food at all, it's the companionship of friends and loved ones. The most humble meal becomes a banquet when shared with love, laughter and friendship.
  9. I find exercise to be a great stress reliever. If nothing else, a brisk walk.
  10. Apple Pie Leather! Sounds good, PureCajunSunshine.
  11. I told my husband that I was going to make apple pie jam. He replied, "Do ya think the crust will get soggy?" As he watched me peel the apples, he asked, "What ya gonna do with the peelings and cores, make apple broth?" He's so punny!
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