blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 6,335
I am "now cooking" due to ingredients available not usually available.
I received a number 10 can of Tomato sauce, (from work) nice and thick, nice tasting, so I'm making lots of beans and some venison that is ground for CHILI!
I have a couple bushels of pears (my tree) and need to put some up this week-end and some this next week, oh HELP! As they ripen I need to do something with them or they will be overripe.
And lastly, I have 2 cabbages, (farmer's market) so one I cut up for saurkraut and one for kimchi, they are currently fermenting.
I'm always getting in over my head! ~Bliss
I received a number 10 can of Tomato sauce, (from work) nice and thick, nice tasting, so I'm making lots of beans and some venison that is ground for CHILI!
I have a couple bushels of pears (my tree) and need to put some up this week-end and some this next week, oh HELP! As they ripen I need to do something with them or they will be overripe.
And lastly, I have 2 cabbages, (farmer's market) so one I cut up for saurkraut and one for kimchi, they are currently fermenting.
I'm always getting in over my head! ~Bliss
