Jeepyj's Profile

We love onions and after spending at east a hour to get them to the right color my house smelled of onions for days. Next time I am doing them on the BBQ and making a huge batch for freezing.

I have lots of tomatoes from my garden in the freezer could I use those.

Mine are when people sit down and the first thing they do is mess up their cutlery. I set it the proper way learn to use the correct utensil. Not waiting until everyone is served is just rude, no cell phones turn them off. Men take your hats off, and put on a proper shirt, it doesn't have to be a dress shirt but I really don't want to look at chest hair and armpits.
Please and thank you and don't make comments about the food just pass it on if you don't like what is being served there is not need to gag or make a face if you don't like brussel sprouts.
Be sure to wait until everyone is done before making a move to leave the table and be sure to thank the hostess and host.
I am a server and I see the worst of manners and it is not only the kids adults are getting bad as well.

Do you think one of the peelers that take the core out and slice in rings would work as well. I don't have a mandoline but I do have one of the peelers.

I was always was tossing out limp celery until I bought a Tupperware celery keeper. It now lasts at least 3 weeks and is as good as the first day in the crisper. I also keep any other hard veggie like radishes in the same keeper.

Use them for dipping when you make fruit and chocolate fondue I bet they would be very good.

Fresh chard is hard to get at this time of the year here do you think spinach would be to strong a flavour to use instead.
I don't think the no bake noodles would work there isn't enough moisture for them I think you would need precooked noodles. JMHO