euphrasyne

I make orange jelly all the time and it turns out fine. I usually make a quadruple recipe because my kids and MIL blow through all that I make. Spiced Orange Jelly 2 cups orange juice and grapefruit juice total (I usually use about 1/2 and half or 2/3 orange and 1/3 grapefruit) 1/3 cup lemon juice 2/3 cup water 1 package powdered pectin 2 tablespoons orange peel, finely chopped 1 teaspoon whole allspice ½ teaspoon whole cloves 4 sticks cinnamon, 2 inches long 3½ cups sugar Yield: About 4 half-pint jars To make jelly. Mix orange juice, lemon juice, and water in a large saucepan. Stir in pectin. Place orange peel, allspice, loves, and cinnamon sticks loosely in a clean white cloth; tie with a string and add to fruit mixture. Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down. Add sugar, continue stirring, and heat again to a full rolling boil. Boil hard for 1 minute. Remove from heat. Remove spice bag and skim off foam quickly. process 5m for pints or half pints.

The lady who kept my eldest used to fry it up like pork chops in a cast iron skillet. it smelled wonderful--just like smothered pork chops.

If you are using a light syrup or too loosely packed the jar, it can sometimes do that. It doesn't necessarily mean that it is bad. Other common causes are not boiling the apples long enough first (apples shrink because they contain a lot of air) or putting on bands too loosely (you'd see loss of liquid in that case.) For best results, I'd reprocess it.

Last 2 weeks, Kroger has buy 10 for 2.49 ea on 1lb Land o' lakes.

There are two t's. I have fat fingers today. crochetpatterncentral

Hairpin lace would have a long instance of just yarn and would not hold the beads in place like this does, so it is easy to tell that it is just basic chaining by the way the beads are on the piece.

This is definitely crochet. It is a short, beaded poncho. The neck is done in the round and then the stitch is changed to a doily type stitch for the body. stitch pattern, chain (x), stitch pattern, chain (x) around. The beads are threaded onto the yarn before you start and you just crochet around them wherever you want them. You could use any short poncho pattern, Just do the top of a longer pattern, or make a neck and then use any doily pattern making sure you increase the amount you want for fullness. I can't get the link to work, but crochetpaterncentral website then chose free patterns at the top then either ponchos or doilies from the list. There are quite a few lovely and usable patterns there. Tatting leaves a more knot-like appearance and is usually much smaller, more delicate work. After a closer look, the established round pattern for this is: DC, ch2, DC in same space; ch 9 with beads in every other chain, DC, ch2, DC in same space. After you establish that stitch you will work this around [ch4, DC in ch 2 space] *ch 19 with beads in every other chain, dc, ch2, dc in chain 2 space* repeat around sl into ch4 The chains with the beads will increase by odd numbers every 2 or three rows. They will always be odd so that there is a beadles chain at either side of chain sequence between DC, ch2, DC. My eyes are bad, but it looks like it starts with 9 and ends with 19 chains between the pattern marker. So row 1 &2 =9, 3&4 =11, etc.

Everything sounds so good. S: Chicken pot pie (using leftover chicken and leftover gravy) grapes M: Tikka Masala (last of the leftover chicken), collard greens, rice, spinach T: Pot roast with potatoes, carrots, & onions, yeast rolls, fresh pineapple (sale .99ea,) grapes W: tonight we're having homemade lasagna, leftover yeast rolls with garlic butter, and grapes

Monday: Baked chicken with potatoes, onions, and carrots sprinkled with garlic, salt, pepper, paprika, and evoo; asparagus with lemon; broccoli rice (with a bit extra dehydrated broccoli.) smores from a kit sitting on the shelf since nurse's week ...which tasted fine once everything was melted. (I cooked a LOT of chicken) Tuesday: Leftover chicken shredded with BBQ and made into sandwiches, leftover potato salad from Saturday, baked beans, fruit or carrot sticks, chocolate cup cakes, Wednesday: Leftover chicken & potatoes & broccoli rice with leftover gravy from last week and a can of mixed vegetables topped with biscuits (basically a pot pie) and salad If I need to leave the kitchen, I set the timer (not cooker, they all have timers go figure) on my microwave. I used to burn things too, but that fixed it. It makes it easy to leave things for 5m, 15m, an hour, etc.

I love the beef and the sausage tvp. I use them alone and mix them with real meat when making meals. My family loves them.

Annarchy! We're having pizza tonight. I was hoping for leftover lasagna, but the four of them finished off 90% of it last night. o.O Apparently I need to make lasagna more often.

One trick I use is that I buy beef flavor TVP. Then I freeze .75 lb bags of hamburger meat. When I defrost it, I mix 1c TVP and 2C water with it to make tacos. I can usually get a 5lb chub of ground meat on sale for about $8 or $10 and I usually buy several when they do go on sale. It works best in dishes with 'loose' meat rather than meatloaf as the TVP doesn't hold as well and you have to add an extra egg if you want to use it that way.

I need to defrost the deep freeze, so we're planning meals around using certain things up from there and from the pantry rotation since it is nearing the end of the year. I have to feed 3 adults and 2 kids so I try to balance it so that there is something that everyone will eat. My dh will eat anything, but his mother lives with us and prefers very bland cooking so I always try to include something unseasoned with dinner. Yesterday: Baked beans with extra BBQ sauce and smoked sausage cut up into it (poured over the potato cakes to serve) leftover mashed potatoes mixed with flour, egg, and milk then fried up into potato cakes steamed mixed vegetables grapes Tonight: Cobblestone bread (homemade dough snipped into a greased casserole with herbs and baked) Roasted beef (sale beef cut into strips with mushrooms, red wine, onion soup mix, & carrots) egg noodles (leftover so a bit mushy but good with beef over) green beans Tomorrow: Lasagna (from the freezer) leftover green beans leftover bread

I cook 3dz boiled eggs a week for the family. Put desired number of eggs in a pot just big enough to hold them. Put your index finger on an egg and add enough water to reach the first joint. Heat to a rolling boil over high heat (unsalted water) and turn it off. Do not remove the pot from the stove. Set a timer for 10m. This time does not change no matter how many eggs you boil. Drain the eggs and fill the pot with cold water. Peel each one by smacking it on each long end then gently rolling it on the counter. Pry up a cracked section and the whole peel usually slips right off. They are hard cooked with no green, only yellow in the centers. For soft cooked, let them sit closer to 5m before peeling.