Chili con carne!

Depending on what you'll do with it, you can make all sorts of changes in your pesto. We usually do spinach, hazelnut, and asiago cheese.

I used a bit less water (10 c. instead of 12 c.) and it was PERFECT. THanks, Karneyli.

You're so right. My grandmother insisted on cooking pork to AT LEAST 160. You know, to make sure she "cooked the worms out."

I'm a 33-year-old foodie who cooks from scratch every night and uses the broiler, but I have no idea what a Harvest Festival is. We should all be careful about over-generalizing our family and community traditions as "common knowledge."

I'm trying it tonight - thanks!

Miss Priss, how are you cooking pasta in the sauce? I've not been able to figure out an easy and efficient way to cook pasta in my pressure cooker, but I've been trying to do it in water..

I have used the pickle crisp granules. I found they made for a crisper product, as promised.

fruity pebbles with dried cranberries

All pectin is all natural. Pomona's uses a citrus source and a different method for creating the gel (Pomona's is a low-methoxyl pectin, which is why you need the calcium; the standard pectins rely on the acid of the lemon juice and sugar to catalyze the gel), but the others tend to be from apple skins. None of the commercial brands (including Pomona's) are organic.

Also, as long as your properly canned (see current, science-based recommendations at http://nchfp.uga.edu/) food maintains its seal, it it likely safe. After a year, the quality, though not the safety, will start to decline.

Why not? Because nobody should have to deal with unwanted sexual advances, including requests for dates, in the workplace.

We split a monte cristo and loco moco. Both were good, though loco moco can only end up so good...

We were surprised by the restaurant at Village Green. We had good food and service in both he dining room and bar. We dint make it to Big Stuff BBQ, but Buster's Main Street Cafe ws fantastic for a late breakfast/early lunch.

We are headed to Cottage Grove, ore., next week to visit the Village Green Resort andGarden. I have never been to Cottage Grove. Is there any food scene we must hit, or anything in the greater area we should see? We will be glad to run up to Eugene for s day, and we are planning to drive around the area for a day, too.

We can tomatoes. Unless you get a bumper crop of your own or receive them from someone who does (we got a bushel from my partner's boss), they are not a dollar cost saving, even if they are amazing in the winter.

You sure can! If they are coated in sugar, you may want to rinse them first.

Someone else mentioned bean spreads up thread. I think it's a great idea. We can try it together! :-)

This looks amazing. Thanks for the link!

I hadn't thought about bean spreads. We usually have toast or English muffin sandwiches in the morning. A spread would be good on either.

I think the beans make this health enough for breakfast, right? :-)

I am trying to find good ways to incorporate beans into our diet more. I am particularly interested in beans for breakfast. Other than the black bean cakes on chow, does anyone have ideas about how to use beans in the morning? I am thinking about a red bean, onion, garlic sautée as an omelette filling, but I'm hoping there are other, creative ideas.

Only one seal failed, and I saw that I placed the rubber gasket on wrong. Recipe is below. It made two half liters, three quarter liters, and one ~4 oz. jar.

Riley's Citrus Pomegranate Conserves
1  lime
3 naval oranges
~8 tangerines
Seeds from 2 pomegranates
1/2 t. Nutmeg
2 C. Granulated Sugar
dash salt
3 T Ball Fruit Pectin (Bulk)

-Remove and finely julienne outermost peel from citrus fruits, simmer 20 minutes, drain.
-Remove any remaining white pith from citrus fruit, then process in food processor until almost pureed.  Citrus Fruit should total three cups volume.
-Combine fruit, peel, nutmeg, pectin and bring to boil.  Add sugar all at once, return to boil and boil hard one minute.
-Process in water bath canner 15 minutes.

A selection of Weck canning jars! I have been lusting for these for a couple years, but my practical nature has kept me in ball and Kerr jars. It was a great gift. I m testing a new citrus and pomegranate conserves recipe right now using them in celebration of our friends' Saturday delivery of a new baby.

Also, new cuisines food processor. My old one broke about a year ago, and we've been making due, claiming not to mind doing everything by hand. truth: have hated doing everything by hand!

Tri-bean burger bake. A casserole, and frequent potluck dish, that was beloved by my brother and hated by me, included canned kidney beans, green beans, and pork and beans, ground beef, in a sauce that included ketchup, mustard, Worcestershire, and brown sugar.

Lucky! Around here I have only seen them in the tall and slender 12 oz. size.

I have some of the Quilted crystal jars. I hadn't thought of that. Be careful though : they are usually 12 oz. jars, not half pints, so use the processing time for a pint, not a half pint, when you use them.

So, I would like to buy some pretty canyoning jars. I am looking at this season's product, and the contents are much more attractive than the utilitarian ball and Kerr jars holding them. Weck jars are gorgeous, but so pricey. Does anyone know of a midway trade off: more attractive than ball but less expensive than weck?

So, I am coming to Bellevue for a conference next week. I have two free dinners to plan for my boss and myself. I'm willing to try anything, but my boss is a bit less adventurous (She wouldn't admit that, though.) Anything we should be sure to try out? Anything exceptional in Bellevue these days? I haven't been to the Eastside in several years, so I'm not sure about the scene these days. I'd say American, Asian, French are all "safe" for her.

I really like the show. She is nice and calm, as someone else mentions in the thread. What I noticed, though, was how much different she seemed on this show from "Everyday Foods," from which I remember her being sort of, umm, dead behind the eyes. She's quite relatable on here, and she presents food we really would/do prepare in our home.

The larger package isn't always less expensive for lots of items. The ketchup at my store is less expensive on a per unit basis for the $1 24 oz. Bottle than on the 48 or 64 oz. Bottles. You should alwAys look at the unit cost on the price tag before assuming the larger size is the value size.