Darienne

Thanks so much for posting about the e-book. Downloaded it and now I shall try some of these goodies. Thanks again.

Ed got them at a local convenience/lunch bar/ etc place, named Charlotte Pantry. I suspect you could get them at a bulk food place or a small Mom & Pop breakfast type restaurant. I know that our local bulk food store has round pails which they sell for a few pence. I just checked three of the pails. They're all labeled Tasty Batters and all contained muffin batters. That square shape is the best!

Many of my daily smoothies start with pomegranate juice. Don't have a favorite tho... Does anyone make smoothies with vegetables in them? I can't quite wrap my limited mind around the concept. Oh, except for avocados.

Mitch got there just before I did. To have enough raspberries to make a really luscious ice cream would be wonderful.

Hello AnneN, and welcome to eGullet, place of much learning and much sharing.

Pails: #1 upper set of pails, lids off to accommodate stuff (cracked my head on the support beam taking this photo. Forgot how low the ceiling is on this very old cellar) #2 pails: one with lid partly on; other lidless Larger pails: 9 1/2" x 9 1/2" x 13 1/2" Smaller pails: 9 1/2" x 9 1/2" x 8"

Now that I am finally older than dirt, I have finally put my freezers into order. Of course it helps that we bought another chest freezer: all the dog stuff goes in there now freeing up everything else. After last year's "Great Freezer Cleanout", DH bought all these large recycled squared off deep plastic pails...the kind that muffin mixes, etc, come in...about $1 per...and they stack beautifully in the freezer and no space is wasted. I made a diagram on the computer which I then use to note the contents roughly in the freezer, changing the notes when I have to. The diagram is then pinned by magnets to the oil tank which is just beside the freezer. It then takes only a few minutes to pull out the entire freezer and go through the contents. I can't believe what a change in my freezer life...

Lovely Jenni, I await the recipe...

Found this Torta de Garbanzo for Lent yesterday on "Cooking in Mexico", a blog I get. I also have a lovely chickpea salad that I was fed years ago in another lifetime. It had no name. I just called it the chickpea salad. Ingredients (as I remember them, and as I make them. It was our dear Steve's favorite. And mine too. DH does not like it. But then he is not a chickpea aficionado) Can of drained and rinsed chickpeas Grape or cherry tomatoes sliced into halves Lots of chopped green onions Olive oil Lemon juice Salt & Pepper Lots of finely chopped parsley Chile powder (the kind you get in the grocery store marked "Chili Powder".

The recipe sounds good. Do you make your own naan?

Hooray for Cathy and her recipes.

Astro Balkan yogurt has minimum whey so that it never a problem. The other kind we use (when I am too lazy or preoccupied to make it) is Liberte (can't do accent aigu) and it has quite a lot of whey. We have two big dogs and they get a large dollop of yogurt for breakfast every day. Problem solved.

I would kill for your kitchen. Well, maybe not kill, but definitely maim severely.

Sounds like an idea to me which brings up another. What about putting a silpat/silicon mat on a Salton tray, the kind which my Mother used to use when giving a dinner party to keep stuff warm?

Ditto for everything that Kim wrote...except for the part about being good cook. I had succeeded in never becoming a 'cook'. And now I am gaining a reputation for being this terrific cook and I have so much to thank eG for including the mentorship of folks like Kim and Roberta (and many others.)

Ha! REAL bagels.

Bravo Pierogi. Well done.

Excellent point!

We have purchased both artificial and pure chocolate extract. Have never really given it a thought because it's used in frozen coffees in the summer, along with vanilla, coffee, sugar (substitute), creamm ice cubes, and whatever liquor and liqueur we have on hand. I'll think about it now.

Ours runs on gasoline and in the spring DH drains it and refills it with new gasoline...just regular gasoline. He says the gasoline must be changed at least once a year.

Interesting tidbit on an unnamed restaurant in today's Flo Fabricant column. A restaurant in NOTL does not live up to its billing.

Ditto Marlene for the generator. Very important to service your generator regularly. I can't give you the exact info here, but you must run it every so often and take care of the gas in it...DH could tell you in a minute but he's not here so I can't ask...or it may not run when you need it. Seriously.

Beside the usual candles and matches, we also have a few of those flashlights and lanterns that you can wind up and use. Have to be able to see the food too.

OH YES!!! Last year I put raspberries through my non-electric food mill and made the most incredible raspberry ice cream I have ever tasted.

As for storing water...what about the length of time that stored water will be safe to drink? Should you not rotate the water supply every so often? We don't live in an earthquake zone, but we do have power failures regularly and no power = no water. In fact, we have a BIG generator. I also keep one 1o litre (2.64 US gals) plastic jug full of water with the purchased date marked on it in large print so that in an emergency we would drink only the latest date. And hope it's still potable I guess.