MaryIsobel

Ann is in Canada so Canadian dollars.

Blackberries are rampant here - I have a love hate relationship with them! In the second to last photo in the above post, do you know what the plant with the pink/purple flowers is? I have one - it attracts bees like crazy but I have not been able to successfully identify it.

Hard vegetables do take a while in the crockpot. I don't see why you couldn't partially cook the squash and then freeze it with the other components.

Raw garlic and raw onion get frozen with the meat so I doubt that they would have a chance to permeate the meat too much. I suppose dried onion and garlic would work You start with raw ingredients (or frozen chicken breast or thighs) because ifyou used cooked chicken, it would be overcookedafter crockpotting Iti s advised that you thaw the bag in the fridge overnight.

Eat whatever you want! Calories in will likely make you feel better all around. We spend so many years watching our calories and fat and carbs... I'm 64 and while I eat relatively healthily for the most part, I feel no guilt in eating anything I get a craving for. I've worked long and hard for the right to be fat and sassy.

Well, when people ask you "what can I do?" direct them to this page. My friend's situation is exactly yours - health issues and limited buget

I first came across the idea on a Youtube video - I tend to watch youtube cooking videos in the wee hours when I can't sleep. There are lots of ideas out there, but once I got the jist of it, any crockpot recipe that starts with fresh ingredients can be adapted to this method. I avoided the ones with cream o something although for those who like that kind of thing, there are tons. My friend is waiting for a kidney transplant so I tried to keep sodium to a minimum. An example: https://www.ourthriftyideas.com/2016/05/freezer-prepped-crockpot-dump-meals.html ETA: I shoudn't have said "any" recipe" as I skipped over anthing with raw potatoes or anything else that doesn't freeze well.

It's my pleasure. She is the strongest woman I have ever met. Life seems determined to knock her down, but she goes throughit all with a smile and a positive attitude.

Perfect dinner for a hot day.

Quick back story - a good friend of mine from my working days is suffering from some major health issues, one of which is excruciating back pain which makes standing for more than 2 or 3 minutes impossible. She lives with her sister who also has health problems, along with dimentia. They live in an apartment with only an apartment size fridge freezer. I have never been a fan of the crockpot but before she got sick, she used hers quite a bit. In looking for ideas, I came across "freezer dump" crockpot meals. Lovely name eh? Anyway, the idea is that you put a bunch of raw ingredients in freezer bags and freeze them. Thaw a bag overnight in the fridge and "dump" it in a crockpot in the morning. Seems doable for her. I shopped for whatever I needed yesterday, and this morning I started at about 10:00 and before noon, had 7 meals ready for the freezer. I just have to cook some rice (to which I will add frozen chopped broccoli) to freeze along with the chicken teryaki. I'll keep one bag of the stuffed pepper soup to try myself. Stapled to the soup bag is rice to add near the end of cooking and I kept the tortellini separate from the sauce so that it can be added after a couple of hours. I've made a document with instructions for each meal.

Interesting. I also have an auto immune condition but I seem to be able to keep it under control at home. Funny you mention business class. My sister and I are planning a trip to Tuscany next spring and the difference between economy and business class is staggering! I can dream...

Your travel blogs are first rate! I love how adventurous you are. We have one thing in common; I almost always get sick when we travel. At home, I am pretty healthy but even camping I almost always get sick for part of the trip. Trying hard not to become agoraphobic!

Thanks for the info on the ripeness. I did wonder if they were past their prime. I’ll try some if I see some that look as you described.

I need to come for lunch at yours. My lunch was some leftover sweet potatoes, a couple of pieces of Cranberry Wensleydale cheese, a few grapes and a few cherries. Was perfectly fine but yours looks so much better. Your lunches seem quite heary - do you have a full dinner as well or is lunch your main meal?

I am trying to invision a "massive punch up" in a tea shop

Thanks for that information. I am always gobsmacked by the amount of oil and stock/broth in most recipes but when theya are done right, heaven on earth!

I'm always searching for the ultimate Greek Lemon Potatoes. Any tips to share?

Wasn't sure where to post this. I don't need identification - the tag says what it is. They are so cute - the biggest ones were about 2" long. I've searched a few recipes online but just curious if anyone has a tried and true for tindora squash?

I'm sorry for what you are going through, I have been there. Hospice care can be a godsend for all involved. You definitely deserve at least a glass of wine, if not a whole bottle!

Mine is always kept in between my baking sheets - no one goes there but me. That being said, I don't mind sharing but when I buy myself a little bit of very good chocolate and my husband gobbles it down like an Aero bar, it's a sign to stash the good stuff.

Bravo to you. I have a viscreal reaction to what is going on regarding reproductive rights, social justice.... I so appreciate you taking a stance against all of the ignorance and I wish you well. You are truly going out on top.

Growing up we had homemade cookies most of the time but once in a while we had Digestive biscuits or even better, chocolate covered digestive biscuits. Once in an even greater while, we got the Peak Freans Assortment; the bourbon cremes were my favourite, but there is nothing fainly burbouny about them - their name comes from a region, not an alcohol! https://en.wikipedia.org/wiki/Bourbon_biscuit

That looks really great for what I assume is a grocery store croissant. We had Father's Day brunch here with the girls and their SO's and while I had planned to make cinnamon buns, I ran out of steam so went to our local grocery store that has an in house bakery, for croissants and cinnamon rolls. I suspect that both were made from the same batch of dough...

Mine is a lifesaver (wrist saver) at salsa canning time. Peppers and onions, pounds and pounds of them get done quite quickly. I also use it at Christmas to chop celery and onions for the massive amount of stuffing that I make. It's used again a few times in the summer when I'm doing a big batch of pasta salad with a ton of veggies. Gets pulled out in the fall for big batches of soup and chili. I find it easier to use on the kitchen table, rather than at counter height. That way, I can put more of my body weight into it and done this way, it easily dices potatoes and squash and the harder veg. I bought a little silicone grid thing that fits over the grid on the lid and makes cleaning a breeze.