Recent content by Loprraine

My husband is a Chef. I just like cooking and eating.:smile:

That's what I was going to say. I forgot to add it to a batch awhile back, and he noticed it right away.

Glad to hear you had a great time. Gotta love those bbq's!

I only used the wide mouth if I was making whole dills or pickled green tomatoes. Otherwise, I used the regular ones.

Oh my! And here I am buying about 4 lbs every 2nd day to make jams etc. You are lucky!

I'd love to have a salamander. ( I already have a Chef, my husband):lol:

I agree with UB, that's how I do it.

The spinach pies look great! I have a tub of chicken parts marinating in buttermilk and hot sauce to be fried later. They had green tomatoes at the Farmer's Market, so he's making fried green tomatoes for me. Maybe potato salad, or baked sweet potato fries.

Wow. You sure are lucky. Is therre a variety of flours you can buy?

XXXlarge.. (ust to get this bck going:smile:)

Sardines = Saffron

I just asked his nibs the original question that was posted. I got a very long lesson on how it is milled. All I know, is that stone ground grits, cooked in butter, milk, heavy cream, makes me very happy. Stone ground grits are getting very hard to find here. Most of the grocery stores...

I made individual plum cakes. Tasty little things they were. :smile:

My husband was in the Navy (not sure what years).

We use them in chicken stock . We can get them quite regularly here.