Recent content by HiCotton

Hi Michael: Thanks for the advice. I went ahead and refroze the salmon. It's fine. Thank goodness as there was a lot of it! I will try freezing the rest of the items and see what happens. More optimistic with your post!! Thanks again, Jane

Hi Karen: Thanks for the greeting and welcome. We've been in the Springlike mountains of Panama for about 3 years. Very different from our hectic life in DC (as in Washington, DC). We live in a little town that probably has more restaurants than residents -- Panamanian, French, Italian...

Got it! Thanks again. Jane

GREAT idea. Will do. Thanks!:smile:

Thanks mcnerd: The salmon is smoked. Do you mean I should cook that?? Friends and neighbors have had their fill, too, so I will experiment with the freezing. Was hoping someone had a magic technique for protecting the texture but guess I will just take my chances. Thanks! Jane

As usual, I made wa-a-ay too much of everything for a party a few days ago. Normally, this isn't a problem because we eat a lot of it up as leftovers and freeze the rest. This time, tho, I made two dips and ended up with a ton of both. One is a garlic/feta/cream cheese/maybe a little sour...