Darienne

You, sir, are amazing.

Gotcha. Not looking forward to ever being in an institution. It's often one of those decisions over which the affected party has little if any influence.

Wow! This is really something. I wasn't counting peels and core and egg shells and coffee grounds. And canning. A rendering. ChocoMom, I salute you.

Save a place for me in this home for when I 'age out'. (I & DH are both War Babies, a small generation so I understand.)

Nope.

I'm not at all sure why...but we have very little throw-away in our family. Two large dogs which are fed basically raw and human grade food help. So a bit of leftover cooked potato might go into their breakfast. Any elderly vegetables get roasted and go into the freezer for enchiladas. I'd have to think about it for some time to figure out why we don't have waste. Right now my brain is too tired.

Aaarrrggghhhhh!

Just what generation is this???

....but still....

I would have to say that most, if not all said by liuzhou, holds true for both of us. Bad falls? Oh yes. And now I never wear sandals anymore to comfort and please my DH. I was reading a novel recently in which the young heroine (in her 30s) takes her vacations at the same spot as her much older friends. Her much older friends were in their 50s. I gagged slightly. The book went back to the library unread. Well, not because of the age thing...it was basically just a piece of pap. As for our eating habits...they get more adventurous with each passing year. Mushy vegetables be damned!

I'm with Tri@Cook on the fig issue. My Mother made Date squares continuously and I hated the filling. Loved the top and bottom...it was just those horrible sweet dates that I loathed.

I am curious. At just what age does one become 'elderly'. I shall be 76 next month with DH at 77. Are we elderly? Not in our own minds. But apparently in the minds of the young whippersnappers (love that word) we are. We are evidently 'old', although much of the time that is hard to accept as a branding. And I hate mushy vegetables. So there.

I'm sure you are correct Kerry. For me the book as a raw beginner was more approachable. Greweling is a wonderful book, but rather intimidating for a beginning at that time working completely by myself.

Greweling is a great book. My first book was Making Artisan Chocolates, Andrew Garrison Shotts. I would recommend that one. Much smaller book, and easy to follow.

Even though I have stopped buying cookbooks, I have recently acquired 5. A friend, who is a Personal Care Worker, was begged this week by an elderly male client to take his wife's cookbooks. She passed away 18 months ago and it was time now to begin to give away her belongings I guess. My friend kept about a dozen for herself and now on my dining room table I still have at least four dozen cookbooks which I promised to dispose of. My friend is in the process of moving and I'm even keeping her allotment until after the move. If only someone lived within easy driving distance of us. I guess they'll go to my library for the stacks and the next book sale.

Wonderful to relive some of our long ago trips through your blog. But those horrible evil Goat Sticker Thorns. I could write a short story about the h*lls of those things and our dogs and our wagon which we used to pull our old handicapped pup. Hate them with a passion.

Choux-Fleurs? In New Mexico?

Well, now that makes sense. That means that About.com no longer exists? I do get The Spruce although I have not known why. No, I am not very computer savvy. Don't know of Verywell. Thanks chromedome.

Exactly. Thanks, kind sir.

Gladly JohnT, my South African food mentor. I'll pm it to you. Don't recall the exact legality of putting a recipe up in public. I am giving its source totally, even if I can't locate it now.

Close, but no cigar I'm afraid. I've typed in the heading every which way, but just can't come up with the original recipe. Mine has more bacon and no vinegar or bread crumbs...but then it's the kind of recipe which has so many variants to it. Thanks, Anna.

This is the amazing dish that I found on Aboutfood.com. Can't find the source anymore no matter how I type it in. Just keep on getting FB sites or Pinterest (which I loathe because of the way it has usurped so many other sites...just prejudice on my part no doubt) but I do have the recipe. It's a Polish Cabbage-Bacon-Cheese casserole baked in an iron skillet and it probably couldn't be any worst for the digestion if it tried...but oh, is it delicious. DH keeps asking me to make it again and again.

I'm with Soupcon on this one.

Dear Ice Cream Mentor, I would be delighted if you would share your recipe with us. I could use a new go-to dessert. Thanks.

Just to butt in here. Canadian condensed milk comes in a 300ml can. That's 10.1442 oz to the American cook. Why? I don't know. It has been known to make me quite riled at times, mostly because I can't remember the number of ounces in 300ml and have to work it out each time. Of course, this means to make an American recipe which calls for condensed milk, I have to open two cans. I know. I know. It's silly. But it still makes me angry...