Darienne

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.

Ditto. And it is so useful for sauces, cooking, ganache, etc.... :wub:

Artificial food is here and from what I've read, animals are refusing to eat some of it, not recognizing it as 'food' at all. Some simian species in a zoo I read about. We have our own artificial food story. A number of years ago we had a pup with epilepsy and after a seizure we would always feed him a substantial amount of food, to help bring him around. Some experts say that having a grand mal seizure expends a great deal of energy...anyway it helped Nigel a lot. In the car, I had a package of crackers and one of cheese slices (won't name a brand...I might not remember correctly). So in time Nigel died and we are not known for our pristine cars and one day when cleaning out the front area, I picked up the rubber mat which protects the floor rug and there it was: the long forgotten cheese. Nigel had been gone for about two years then...and THE CHEESE HAD NOT ALTERED ONE IOTA. You could have eaten it right then and there with no ill effects. It had not gone bad. Blew me away.

Well, they were like crack (I guess never having even seen crack) and I paid for it last night. Out they go this morning.

Fooling around in the advanced Google and found this definitionand photo by Chantal Cody in The Chocolate Companion.

Gosh, Heidi, I have never cooked rice in the oven except in casseroles and that kind of dish, but I sure identified with the part about your Mother. My Mother used Uncle Ben's Instant too. If it mean less work...my Mother used it. She just was not interested either in cooking or in eating. She also kept her weight down her entire life.

We made 'em and they are delicious. Now I have to get them out of the house pronto before I eat them all.

Deensiebat, I meant to add that the chocolate plus macaroon is incredibly delicious and I am not going to tell you how many I just ate. Get these goodies out of my house!!!

Boats. Fish. Coastline. Nova Scotia? Peter the Eater?

We have beef liver all the time and it's often on sale. Our dogs eat it. DH won't touch it. Occasionally we have calves liver although I don't buy it even for us. The concept still bothers me.

That compliment coming from the recipe meister is very nice.

It may be time to update this topic. I've just read through the entire text and found two soups I might try...actually they seem almost identical...and am still looking. Chana Punjabi, a favorite, was not mentioned. Nor were any vegetable stews. I have recipes for both Moroccan and Indian roasted vegetable stews with chickpeas. And a recipe for Chickpea Tofu Stew which I got from 125 Best Vegetarian Recipes which I borrowed from some library somewhere in my travels and never saw again. I still have the recipe and make it quite often. It's a whole new decade and I am looking for some new chickpea recipes. Thanks.

For $1.99? On sale only, of course. Chicken leg quarters ($.99 Ed says), pork butt with bone in, lean ground beef, inside round roast, beef liver ($1.25)

Candy day for partner Barbara and me. Uncooked Tootsie Rolls...sickeningly sweet I thought but the kids at the library will love them. Original purpose was to find a recipe that the kids could make. And a newly posted recipe by Deensiebat: Macaroons with Chocolate Ganache and Almonds (aka Almond Joy Cookies), not quite confections, but more than half way there from cookies. Oops. These photos are not the same scale. The Tootsie Rolls are quite small and the Macaroons much larger.

I don't have a wood-fired oven. That's a problem

I find the entire subject of bagels extremely depressing. When I was growing up in Montreal and then later when we lived again in Montreal in the 60s, we bought bagels. Toast them? I don't think so. They were NOT toasting items. Today's 'bagels' for the most part are not bagels and not worthy of the name. They are simply circular bread forms with flavors and stuff stuck on them and of course you can toast them. There are 'ethnic' bakeries in cities like Montreal, New York and I don't know where else, where bagels are still made and sold. And you still wouldn't think about toasting them. Peterpatch is a culinary wasteland (sorry, very repetitious on my part) and so bagels are not available. End of my story.

I like the wire basket idea used by wholemealcrank. When we were in a rented condo in Moab with almost no cupboards, closets, etc,...I kept a lot of stuff on the top of the kitchen cabinets, such as they were. Mexican in one plastic basket, Chinese in another, chocolate in another. It was very handy. It was also very ugly. The baskets didn't match. Hey! We didn't 'live' there. The cupboard tops were very low. I didn't care what it looked like. At home, our cupboards are too high for me to store such things safely, assuming I bought all matching containers. I have to stand on a stool to get anything down from there and a basket of any kind would be too dangerous. So my spices are all over the place, as is my entire kitchen.

The confection Sorry. Maybe this one will work. OK. Works for me.

Thanks cteavin for all the information. The basic concept of the nougat being sticky and the need to refrigerate/ cool/ solidify the stuff is not the consideration here really. The question stems from the fact that my partner in crime and I have only one day to work at any given project. She lives almost an hour away (almost 2 hours return) and whatever we do, we do it in one day. Therefore in the interests of getting whatever the confection done in one day, the idea of the soft nougat being dipped in chocolate is hereby scrapped. Deensiebat posted this incredible coconut/chocolate ganache half-way between a cookie and a candy yesterday and we'll probably go for that instead. I really like the fact that this cookie/candy can be sent in the mail without problems.

Thanks for the answer. I should have thought through my question. There was no way we were going to dip freezing cold nougat...I know about the cracking. I just wondered if a short stay in the freezer might somehow mirror the overnight process in the fridge. Why 8 hours? Why not just three or four? What does the extra time buy you? We were going to make bite-sized pieces. I think. Thanks.

Oh my! That's gorgeous!

Confectionery partner, Barbara, comes tomorrow and we are making some delectable item to give away. And she takes home two cooked cottage rolls. DH has apologized. No, of course, he didn't ask anyone about it before he bought it. Never again. End of story. Thanks for the help.