Recent content by Puppy Breath

I work for a Chapter 13 bankruptcy trustee. I'm the personnel manager, case administration supervisor and mortgage analyst.

Way cool - I didn't know I could do that. Thanks for the suggestion!

I read that bacon is supposed to double in price in 2013 - if that's the case then we could be looking at $10.00 to $12.00 a pound for Oscar Mayer, Hormel, etc. It averages $5.99 a pound right now for those brands. One of our stores had Smithfield bacon on sale for $3.27 a pound - I bought 20...

No kidding - it was "beans" for supper the last two nights:wink:

Considering we didn't even get a "bite" I may have to get DH to crawl underneath and take a look!

I don't know what happened but I stumbled across this site yesterday and apparently I've been a member since 2007 and obviously didn't save it to my favorites so it's been "out of sight out of mind". Glad to have found all of you again!:smile:

I brought some work home from the office to do this weekend but DH & I went fishing Saturday and Yesterday. The office is closed today for Columbus Day, but I'm having a difficult time making myself stop playing on the internet and actually start working.

Well...that explains it then:smile:

Bought a new boat and took it out for the first time this weekend and it did not catch one darn fish - must be defective:mad:

I'm very new to canning and have only done water bath for jams & jellies (thank goodness for McNerd - he's always been there when I had a zillion questions), but from the very beginning I would always read comments people would make about someone being from a different county so their canning...

WOW - I didn't know that! Thanks for the tip - I'll be trying that this Christmas when I'm making my dipped candies.

Do you brown your stew meat first? I always brown my meat first in a little oil - not only does it add color but it adds so much flavor. Depending on how I'm making it sometimes I'll add beef broth or beef base which is dark brown or sometimes I'll add a little dark brown roux - again it...

My DH bought one years ago and neither one of us have ever used it - scared to death of that little finger amputator :lol:

I made one batch yesterday using Welch's White Grape Peach juice according to the Ball book using 4 cups juice, 1 pkg powdered pectin and 5 cups sugar. They are full of air bubbles. I know it's ok, but how do you avoid air bubbles? I then made a second batch using the same method but adding...

Does anyone know if you can use frozen peaches to make peach preserves or jam? Yes, I'm sure fresh is better, but if you can't get fresh any more has any one had any first hand experience using frozen? TIA:chef: