I made pear sauce the same I as I did apple, just peel and core and simmer them down. I found it a good idea to run the immersion blender real fast as they can be stringier than apples. Then I ca...

I'm brutal, I usually try to sweep once a week but I'm currently stupidly busy/pregnant so my housekeeping skill have gone down the drain. And I never mop, I'm a wash it on the hands and knees typ...

I like a little bit in peach milkshakes, so yummy.

Gives me crazy heartburn, especially in the morning. So, none for me thanks.

I have a lot of things canned that most people seem to freeze, like my pasta sauce and stock and whatnot. I always have: - some frozen herbs (especially basil) - wine - nuts

wow that is more steps than I use...Maybe your loafs are more uniform.

Basic whole wheat sandwich bread. It took a long time to perfect, but is sooo worthwhile as we love it a lot now. What I hate is when something turns out really amazing the first time...

Made bread (honey whole wheat sandwich bread, the usual) last night for the first time since a) summer hit and b) I got pregnant and spent the summer puking and lying on the floor. I c...

Usually I wander off and hang out on the internet or read. Sometimes this means I burn things.... Often I talk on the phone while I cook, less chance of burning. If I'm c...

Over easy for me. I want the whites cooked but the yolk is for dipping toast and hash browns. That's the whole point of the egg isn't it?

If it's something you want to do a lot of, a pressure canner is a fantastic investment. I do meat sauces as well as tons of homemade soup in the pressure canner. I'm actually pressure...

tonight is pasta with fresh pesto, parm breadsticks and summer squash

I agree, I can eat yogurt and hard cheeses no problem. Cottage cheese is however the devil, it's worse than straight milk for me.

I totally had the cake pictured at my wedding. It was the yummiest thing I have ever eaten....mmmmmm

I'm always confused by crisps and crumbles...

people peel asparagus?

I so sun tea, it's often done in a couple hours and it's a bit warm so the honey melts in it. I use a big gallon jar (old pickle jar I think) and always have some in the fridge this time of year.

spinach season up here, and the lettuce is ready too...every thing else is still too little.

4.99 here. And I simply hate industrial eggs now. They taste like...nothing.

I've been trying to eat seasonally this year, which is no joke in Canada. We did a ton of preserving this summer/fall as well. And I have never been so excited to see asparagus and spinach! Also...