Martin Fisher

FWIW, appears to pre-date the great depression by at least three decades. The Ideal Cook Book by Annie R. Gregory, Copyright 1902 Table Talk, Volume 25, Copyright 1910 The Columbus Medical Journal, Volume 32, Copyright 1908

The ship looks like the M.S. Saint Laurent — and here.

Yeah

In my experience nearly all varieties/cultivars of tomatoes are susceptible, new or old, some more than others. Long fruited types, such as Romas, tend to be more susceptible. What's most important to understand about blossom end rot is it's a condition (not a disease), a condition where there's a problem with calcium distribution IN the plant (not always a lack of available calcium in the soil or foliarly) with various causes....moisture fluctuation is one of those causes. Keeping your plants evenly moist — for steady even growth — and well mulched is one way to prevent or lessen the problem of blossom end rot. Setting seedlings out in cold/cool soil can also lead to blossom end rot, especially in early fruits. I don't start tomatoes early anymore — haven't for years. I start them ~4 weeks before set-out time and only set them out when the soil is nice and warm.

That's VERY nice! I love it. Being that I'm the world's most disorganized person — I wouldn't know how to act if I had something like that!

Yum! Especially the green beans in anchovy, etc.

Yeah, not easy. I have more than a couple thousand digital/digitized cookbooks.....about 3,500 or so cookbooks in all.

Usually, more a fry bread. Bannock: Canada’s Bread (recipe at the bottom)

Yes, my best friend is an indigenous north American who's home reservation is the Kitigan Zibi Reserve in Quebec. They've come to use bannock in numerous ways — for sandwiches or when cooked on a stick it's opened up and stuffed with various fillings....it's also used in various ways like biscuits...used as a 'cobbler' topping.....they make pizzas with it, etc.

OMG! Sounds like my kind of luck! I'm glad you weren't seriously hurt or re-hurt!!!

Which book, exactly? They have several books with similar titles. Is it the Roadfood book?

Extends far from NJ. 'Texas hots' or just 'hots' have been popular in this area since about 1920.

That's the non-digital model, which is even less at BB&B. $149.99 It may also qualify for their 20% off coupon.

Storing beans or rice!? Fill with gold or silver coins and bury in the back yard!?

Try searching "toaster oven silicone mats' or the like. Mrs. Anderson's Non-Stick Silicone Toaster Oven Baking Mat - 7.9" x 10.75" Silpat toaster oven 7 7/8" x 10 13/16" for a 8" x 11" sheet pan

Whew!!! What a relief!!!

Stuffed with...spinach? And?

Pressure cooker black garlic FAIL!!!!!! Dehydrated to 60% of raw weight then pressure cooked for 6 hours in a Hawkins 3-liter SS pressure cooker @ ~15 psi. Got nice and dark, smelled like black garlic, but, unfortunately, tasted quite bitter!

You could buy pure sucralose powder, or one of the highly concentrated liquid sucralose formulas such as EZ-Sweetz (there are 2 concentrations, the most concentrated..one drop equals 2 tsps of sugar) Or Sweetzfree....I think most of the taste issues that folks have with sucralose come from the additives and preservatives...Sweetzfree doesn't have any of that. I'm guessing that FiberYum (Isomalto-oligosaccharide) which has the consistency of light corn syrup -but mildly sweet- would make a good low-carb simple syrup alternative with a bit of added sucralose and water.

Thanks @Shelby — ordered it—I've been wanting a 6 inch spring-form pan.

I was looking at cans of this at our local Wegman's no more than 30 minutes ago!!!! Safe Catch Elite Wild Tuna (5 oz.) $3.59 Safe Catch Wild Albacore (5 oz.) $3.99

It's a 'Flavor Saver' for ham, chicken, turkey. etc. There should be a part inside, a lifter — with handles, that's removable.

Craig is a good guy. he sent me seeds a couple times.

I'm also a lover of stove-top pressure cookers. I recommend borrowing an IP from a friend before purchase or buying one that's easily returnable — if need be. Electric pressure cookers are nice in some ways, but I MUCH prefer the stove-tops.

What are the ingredients?