Martin Fisher

I haven't been grocery shopping for five weeks but if I want to maintain my low-carbohydrate* eating and not default to survival food I'm going to need to go relatively soon. I think I may be able to hold-out until about May 4th. We're considering a Sam's Club membership again. *Low-carbohydrate eating has helped me in MANY ways, I hate to give it up.

I have known a few, none now. My family worked in several facets of dairying for decades, lifetimes. It's an extremely expensive endeavor especially for a small producer. As one of my farming mentors used to say: "It's MUCH easier to farm with money, than for money!"

What I don't grow in terms of herbs and spices, I purchase at my local health food store. She has organic herbs and spices in bulk, I can buy as much or as little as i want — to keep it fresh. It's a very small shop, I want to keep her in business!!! ETA: The shop is within easy walking distance — about 1,000 feet away.

His general attitude. I've dealt with him personally. I don't need another "mommy", I already have a Mommy! I'll stop short of calling him crazy.

Thanks, but I have a problem with the owner's condescending attitude — I won't shop there. I"m well stocked with herbs and spices, I just happened to notice the crazy organic dill weed price as well as others!

Yeah, I mentioned that fresh batches are recommended.

Having trouble putting together a $35+ Amazon Pantry order? Add some organic dill weed!!! Amazon Pantry SUCKS!!!

I'll buy some cheap dishclothes at Walmart.

Thanks, that's consistant with what I calculated for a pint (2 cups) — 2 teaspoons per pint.

Am I thinking clearly? I want to make homemade bleach wipes for wiping down food packaging, etc. It's said that a fresh solution should only be used. The recommendation is 1/3 cup bleach to 1 gallon of water. That's way too big of a batch! 1/3 cup equals 5.333 tablespoons, so, 5 tablespoons plus one ~teaspoon. So, for a quart+ of solution it would be 1 tablespoon + 1 teaspoon bleach to one 1 quart of water or 2 teaspoons of bleach to 1 pint of water for a pint+ batch!? I have early onset dementia so I don't always think clearly.

Coronavirus at meatpacking plants worse than first thought, USA TODAY investigation finds "And while experts say the industry has thus far maintained sufficient production despite infections in at least 2,200 workers at 48 plants, there are fears that the number of cases could continue to rise and that meatpacking plants will become the next disaster zones."

If it's rutabaga, it'll have a brassica-type smell and a raw rutabaga taste. I use it a lot, it is, compared to potatoes, relatively low in carbohydrates.

I am disabled. I collect a monthy disability benefit. I also receive $145 a month in SNAP benefits. Luckily, I'm able to squeeze a penny till Lincoln farts — I can make the money go a long way — so I have no complaints about the amount I get, unlike some folks I know. One problem in the time of a pandemic is the inability to order groceries for pickup or delivery, which means I'm forced to enter a store. Walmart is the exception, I can order for pickup using SNAP — but the lead time is currently about 6 days, which means that they'll likely be out of stuff and I'll have to enter the store anyway to search for replacements. And so it goes! ETA: During the months of March and April, NYS upped my SNAP $49 per month, total $98 more than usual.

Five threats to US food supply chains Virus outbreaks at food plants Agricultural reliance on guest workers Supply chain mismatches Increased food insecurity Crunch on delivery capacity

RESTAURANT APOCALYPSE: 8 million restaurant workers are now unemployed, as the industry braces for $240 billion in losses

My friend Lloyd makes a lot of kosher charcuterie... https://kosherdosher.blogspot.com/ The basic techniques and rules are the same no matter what meat you're working with. Curing tool here, some background here.

This appears to be the can opener that ATK recommends. It's EXPENSIVE, and the average reviews on Amazon aren't glowing.

I wonder how the take-out/deliver container supply is holding up!?

I finally got tired of turning the air blue* when attempting to open cans. I just ordered and Oxo side opener — Amazon had a coupon. *I actually never get tired of turning the air blue!

Unless there's a drastic turn around very soon. The house-of-cards north American culture is headed for catastrophic crisis. This domino effect will be difficult to reverse once it starts. Nearly every facet of life is at risk of upheaval, not the least of which is food security.

I've seen jellied cranberry sauce and the like labeled upside down. As was said above, it should plop out of the can easier.

Whatever folders suit me. Then whatever sub-folders I may want. Recipes are saved in mostly *.pdf — some *odt (LibreOffice ODF) A partial example..... Modernist BBQ Charcuterie Sausagemaking Cured Meats Cheesmaking Hard Cheeses Soft Cheeses Winemaking Wild Fruit Wines Unique Wines Fermented Foods Fermented Vegetables Milk based ferments Family Recipes Etc. Etc. Etc.

No, I'm not stuck with anything. Purchase, cancellation, & refund policies Google offers 15GB free, and $1.99 per month for 100GB. That's a small price to pay for the extra space and the ability to access files anywhere. Photos CAN be organized (labeled in "info") and then put into albums and, if you wish, downloaded to your PC. When they're downloaded you can open them in any program you wish. You have even more control if you organize them into folders in Google Drive. AND "Thanks to Google's new Backup and Sync application for computers, you can now back up Google photos to your Windows PC or Mac automatically. " Back up photos & videos https://photos.google.com/apps What proof do you have of this? If it does become truth I have everything backed up on four 1 GB drives and in other places. That's a symptom of poor organization. As for back-ups: Back-ups of ANY files is ALWAYS recommended.

Very simple and low-carbohydrate. Country ham and composed salad.

I also convert some old indexes and recipes via optical character recognition. If the text isn't clear prior to OCR I can often improve it greatly with a program called SmillaEnlarger.