euphrasyne

We should get together and can or such at some point when we are both in good health Littlesister. We have a lot of similar interests. Things are hit and miss for me to find. I see things I am not currently looking for, but then a few months later are looking for. It is hard to predict. The biggest problem is that family changes what they want every few months. Stock up on X? Suddenly everyone is sick of X and wants Y. Currently we are doing way more takeout/ delivery than usual because of my wrist etc. I do not anticipate this lasting but it is where we are at in the moment. I am using pintrest to find other uses for X to get it into the rotation.

06/12 euphreasyne

I have Hoosier Hill heavy cream powder and I love it. I add it where I need a bit of extra dairy fat in powder form. Amazon.com: Hoosier Hill Farm Heavy Cream Powder, 2lb (32oz), Gluten Free & Hormone Free : Grocery & Gourmet Food

Dehydrated hashbrowns are loose shreds. Frozen hashbrowns can be loose shreds, cubes like potatoes o'brien, or patties. I have all of the above in my pantry/freezer. When I get commercial shelf stable ones, I usually buy the cartons of Idaho Spuds. It makes just the right amount for 2 meals for us and is super simple. I do stock instant potato flakes and potato slices dehydrated. I find those to be super useful. I also have canned potatoes from home canned and commercial.

I usually purchase condiments and such in 3s or 5s depending on what it is. Soups I get in multiples of 10 or 12 ( 3 goes into 12 so that is ok). Seasoning packets in multiples of 5. I have a particular type of flat shoe that I have worn for a long time. I always buy 2 black pair and one tan pair when I get them. My 3s and 5s sit on a shelf one behind the other like at a store. Usually they are in neat rows by type of item, but....baby. Currently everything breakable is crammed up at least 4ft high or higher so a bit disheveled at the moment. So if things stack up or behind each other....usually prefer odd numbers. But piles beside each other must be equal either by number or by size. One is none. Two is one. Three is redundant and perfect. Most of my various hobby things are in groups of 3 or 5. One two buckle my shoe Three four shut the door Five six pick up sticks Seven eight shut the gate Nine Ten a big fat hen.

Its my birthday this weekend so we treated ourselves to Not Just Pies as a delivered meal. Got a Swiss Chicken pie, pork tenderloin, and the rhubarb pie. No one liked it. Everyone agreed that it had a texture and flavor similar to a green olive with lemon. None of us had ever had it so we were not sure if that was how it normally is or if it was just a bad pie.

Rules and lists need to have multiples of 3, 5 or 10. Seriously I will add things to a list until it meets one of these requirements. I like prime numbers and base 10 systems.

I use dehydrated hashbrowns all the time. Just soak them in hot water then use as you would frozen only the cook time is much much less. I like having the ingredients on hand to make things rather than the made thing. it gives me greater use and more possibilities.

Dehydrate them

So I've never actually had rhubarb. Everyone talking about it made me decide to order a pie from a local place. Not a fan. It tasted like a lemony-olive pie. Is that what it is supposed to taste like? If I got some fresh/frozen what could I do with it to make it taste better?

You cannot beat the taste of Morning Moos for powdered, but it will not set up in pudding, custard, etc. Even if you cook it with eggs or try to make flan.....it just won't. Great for drinking; terrible for cooking. That is why I quit buying it. We stopped drinking so much and mostly I cook with milk these days. Budget 101 has a ton of DIY mixes. I usually tweak them, but they are my go-to for the base of many modern mixes. Complete Mix Recipe Index (budget101.com)

Or the little half cup or cup mason jars. Like for doing fancy jam in. Easy to store, microwave, and wash. Sometimes I put pudding in them for DH's lunch. They are also good for small things that need to be heated --like the meat for a soft taco lunch. Make all the cold stuff on the flour tortilla, meat in the mason jar. Heat meat and dump on wrap. boom. lunch.

I love budget 101 mixes: Stove-Top Stuffing- Clone (budget101.com) You could mix it up with the butter powder and just add hot water. Or just add the butter powder and hot water at the same time. That would improve the shelf life.

It will not let me edit my post. * Cat jumped 10 feet in the air (18ft ceilings) * You can get literally anything off amazon. Cat food, menstrual products, garden sheds, swimming pools, small houses, goat milk..... I haven't found live animals like goats, but they do sell about a thousand species of worms, minnows, and fish. Not going to link the worms for possible ick factor. They do state 'Live arrival guaranteed.' Goat milk: (you can make paneer from this. Imagine Indian cheese that is a cross between tofu and cottage cheese. It holds its shape when cut and is great in heavy sauces) https://www.amazon.com/Hoosier-Hill-Farm-Additives-Antibiotic/dp/B07SB266CC/

Mozzarella has a very high moisture content and would not wax well. Same for dehydrating. You would be better off just making a batch fresh when you needed it. Frozen, waxed, or just made fresh. Check out the youtube video below. If you have a cow, all you need is raw milk and vinegar. If you are using powdered milk, you will need rennet tablets, citric acid powder and butter. You will be able to cut the butter if you have whole milk powder like land o' lakes, but you will need to add fat if you are using nonfat milk. This guy has a video on using the rennet/powder method and just the vinegar/raw method. I have bought dehydrated cheese, but never done it myself. I do not care for the texture, taste, or melt of it. Someone else would be better suited to telling you how to do that. I find that cost vs product dehydrated cheese isn't worth it. Waxing is about getting all the moisture out. That is why you use hard cheeses. Anything high moisture is not going to work and would be much better off just learning to make it as needed from ingredients on hand. Even low moisture mozzarella is still a high moisture cheese comparatively. You can try it, but I would do a very small batch and expect failures. I love powdered milk! Also keep in mind that most storage should be in a cool, dry, dark place. I am currently in a very wet, hot, light place so I do get more failures here than I would like on waxed cheese. This is why I mostly do frozen atm while we live here. My pantry has skylights :/ We are hoping to retire somewhere colder or at least move to a house with a room without skylights. (*yea, 1st world problems I know.) Do not put them in plastic. Cheese need air and low moisture. If you trap them in plastic with moisture then it is going to fail. Your best bet against pests is to treat your home for pests. I have very few bugs, the occasional lizard, and nothing else. But I have cats. Their ears perk up and eyes get big if they notice anything not us in the house. Littlecat jumped 10" straight up and caught a bird in our living room once. Fatcat tried to get the bird, but knocked over a lamp and broke it. Whatever pest control works for you is best, but I consider my cats organic pest control that is good with kids You want a good quality cheese wax to do your cheese if you are doing it for safety/ prepping reasons. You can make your own wax from paraffin or tallow, but it leads to a lot of fails. (I was in SCA years ago and there was one woman who was obsessed with cheesemaking for historical accuracy.) You can get cheese wax off amazon. Cheese wax is reusable. Wash and dry it good before reusing. Amazon.com: Blended Waxes, Inc. Cheese Wax 1lb. Block - Fully Refined Premium Wax For Cheese Making - Wax Can Be Used For A Variety Of Different Cheese Types (2, Red): Home & Kitchen

You should only wax semi hard and hard cheese. You cannot just dip it in wax, there is a process. It can last a quarter century or more if done correctly. How to Wax Cheese for Home Storage | Homesteading Hippy (thehomesteadinghippy.com) The Ultimate Guide to Cheese Waxing (tastylicious.com) These 2 resources seem to explain it fairly well. Do NOT just dip it and call it good. Pick a process. I prefer medium or high heat waxing as they are safest.

That is an amazing deal. It usually runs closer to $60 and 204 servings works out to about 25 sticks or roughly 6.3lbs of butter which is around 2.50 LB shelf stable. GIMME! Even if only used in baking that is a very good shelf stable deal. Warning on the Morning Moo...I used it for years. It tastes great, but does not always set up properly in puddings and such.

The household searchlight recipe book : Migliario, Ida Rigney, 1888- : Free Download, Borrow, and Streaming : Internet Archive If you like Searchlight, you may Like The General Foods Cookbook.

I love the better homes and gardens cookbook. I ring bound 1976 edition. It is very well used. I had a 10th edition, but my 1st husband kept it in the divorce to be an (insert mean word.) I currently have a 12th edition also. I LOVE cookbooks!

If I remember because we are still doing it, does that make me not old? hahahahaha. I guess I'm old as dirt. Things I have Used/Done Trussing fowl? Rotisserie grill attachments? How about jelly jars that were designed to be re-used as drinking glasses? Pressed wood salad bowls (now you are dating yourself, LOL) Jelly bags? Canning as a group project (any excuse for a “hen party”) Canning jars with red rubber rings? The special pliers to close the rings on the larger sausages? Making soap? (extra credit if you know what soft soap was for, and how to make and use it!) Things I have Used in the last year Made pot holders (not looms, but crochet and sewing/quilting) Stovetop Pressure cookers? Salad “sets” of bowls (extra credit for the tossing tools) Special ethnic cooking tools, like lefse rolling pins, the traditional bean pots and cast iron dutch ovens (extra credit if you know how to use them) Cooking with lye? Using "everything but the squeal"? Smoke houses? (not here, but DH has a coworker with one. We trade homemade bread and jam for some of the smoked meat. Things I have Used in the last week Trivets for the table? Vinyl (or oilcloth) tablecloths? Making cutting boards out of wood scraps? ( I have a half door cutting board where we sued to butcher slaughtered hogs on) Cooking with drippings? (drippings are just fat. Measure and use wherever you need fat) Home sausage stuffers? I prefer the attachment for my kitchen aid to a stand alone one. It frees up a lot of space in my kitchen. Slow, Moderate or Quick oven settings? (this is roast vs bake vs sorta broil.) 325/375/425 you can translate any old recipe this way. War ration recipes? Depression era recipes? (favorite hobby is reading this sort of stuff) Pressing foods through a sieve to make a puree? (I have a toddler who just graduated from baby food.) Also I make jelly, jam, conserves, preserves Aprons that went from chin to knees (even longer if you were a young ‘un helping in the kitchen) (Mine usually don't go to neck, but I have some. I find them a bit hot so I prefer the ones that go across my collar bone and over my shoulders or have a bib neck. Most are cut higher than my tops. Summer kitchens, and special hot weather recipes. I live in MS and VA. Midsummer, you grill, put the crockpot outside, or have salad. I love kitchen and cooking history. We live about 45 minutes from Jamestown/Williamsburg and I adore the historical cooking lessons they do. I also love the Townsend youtube channel and find modern and historic ethnic cooking amazing. Weird things I have: Dough bags Copper moulds Biscuit bowl cast iron spider Large collection of Hull dishware (from 70s so moderately old) Ceramic Whisky jars (were actually used. maternal grandfather was a bootlegger) Corelle cannisters that look similar to hinged mason jars with orange gaskets. Moderate collection of old corelle in various patterns merry mushroom, spice o life, indian summer, blue cornflower More than 25 pieces of assorted cast iron pots, pans, griddles, skillets, specialized muffin/etc. ceramic muffin pan copper measuring set, aluminum measuring set, stainless steel measuring set, 3 sets plastic measuring sets. I use each one for different things. Vintage B&M baked beans pot tubing of various sorts to make things that need to be distilled, etc. I have a ton of other stuff, but I'm not sure what qualifies as old from it.

We have seriously considered moving to Alaska or Idaho or such to retire. This summer heat is killing us as we get older.

Alternatively....I have a gas stove. I love it. I can on it. I also have a propane grill. It has a side burner. See where I'm going with this? Not the cheapest method, but it does keep the heat out of the kitchen mid summer. The high last weekend was 91F here.

Broken wrist hack: Anything that is too heavy because of water, use some tubing to siphon it into the sink. Yes, redneck gas borrowing style. If you are worried about heat and suction, use a baby nasal aspirator to start it. Amazon.com: 10 Feet - 8mm ID 10mm OD Clear Vinyl Tubing Food Grade Multipurpose Tube for Beer Line, Kegerator, Wine Making, Aquaponics, Air Hose by Proper Pour : Everything Else If it is dumb but it works...it ain't dumb. Dh says I remind him of the cricket in Mulan and he is the dragon. Mushu: "You are a lucky cricket. You sit here next to me."

The rolled, braised beef sounds a bit like rouladen. Its a German dish. Thin cut beef wrapped around onions, pickles, and carrots. Sear, cover in sauce and bake for 2 hours. You can also just do them on the stovetop quickly, but the oven makes the meat SO! tender. I make it a few times a year and everyone loves it. It has a brown gravy. There is a similar Hungarian/Polish dish that has a red tomato gravy with lots of paprika and mushrooms. We like that one also. Yep ham and cheese is cordon bleu. I like the broccoli and cheese one also. Fetta and apple not my favorite. You can stuff it with herbs and butter and that is chicken Kiev. DH hates Kiev, but I LOVE it. If you need the meat to be more tender for teeth issues, move to cooking in the oven or crockpot in an acidic sauce. It makes it fall apart in your mouth almost to the point of not needing to chew. On top of the stove is always a bit tougher with the same cut of meat. Spoon bread is more like a porridge. Generally cornmeal and it sets up like a firm custard. It is eaten with a spoon...thus spoonbread. It is less firm than polenta and more so than a bowl of grits. It has a mouth texture similar to leftover thanksgiving dressing. It is often make with addins like corn, chilis, olives, etc. depending on the region. Reading old cookbooks is my favorite hobby. I'll sit on the couch and just read through them like a novel. DH made fun of me for it this week, but he likes the results it gives. It has been a long week here, lots of use on my arm so my wrist hurts. School is winding up and should be done in 2 weeks for DD14. In a month, she is going south for the summer. Yesterday, I made homemade lettuce wraps, bacon wrapped asparagus, and cheated by having DH pick up a quart of hot and sour soup from our local family owned Chinese place. It is cheaper to just buy the soup made than to buy the ingredients. Also I love her soup! DD14 is so proud of those green onions. She started a set from bought 3 years ago and she has kept them going in the planters around our deck. *the liquid in the center is the sauce for the lettuce wraps. It is similar to teriyaki. DD14 dipped her finger in the mason jar after I made it and declared it was all hers and we couldn't have any. Its her new favorite meal she says.

I had a glass cooktop. You are not supposed to can on it because: 1 the weight is too much and can crack the cooktop 2 it weighs more than just the items and water because pressurizing adds a LOT of weight which can crack the cooktop 3 the shaking jars vibrate the glass and can crack the cooktop I did do some water bath canning in small batches and it did vibrate a bit. In the end, I moved and never got a glass cooktop again.