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I don't know why I bought tofu in the first place--I'm not a vegetarian-- but I pan fried it up after squeezing all the water out. With the sauce I made, thanks to the internet, it was really quite good.
@Loam Gnome, @ Randall Smith
I am making grape juice and the family wants some jams and jellies. I can't find the brand of the pectin you use for non-sugar recipes.
I saved your recommendation when you discussed it and can't find where I saved it. Is that a function of being 82 years old?
I love my little convection oven! For one person, it's less expensive to use over a large oven. For example, I baked a couple of chicken breasts covered in a egg, flour, crackers, and Parmeson cheese(sp?) batter. It was a successful combination--again, experimental. Complimented vegetables were a baked potato and Swiss chard, along with a salad and fruit bowl. I alone appreciated it all!
Daniel, your "batches" look yummy! Congrats.
Daniel, your applesauce looks delicious, a nice pinkish color, and a bit of a rough texture. I don't care for the sauce that looks like baby food, a fine puree. I like to be able to have a bit of apple to bite into as I eat the sauce, thus, my preference for the masher. I like mashed potatoes with a rough mash, too.
It has been years since I had a pear tree and made pear sauce. The idea sparks me to get get some Bartlett and make some sauce.
I am making grape juice today using the steam method to extract the juice. That process removes the seeds and skins. I prefer to eat grape jam, but it is too tedious to make. I don't care for grape jelly. The Concord variety comes from my last harvest that we picked last weekend. The grapes vines now belong to someone else.
Plinius, "Now that our life is changing again" offers a tantalizing hint that change is in the air. I hope the change you mention occurs because you want it.
Well done, Randall! Many people who eat alone grow very lazy, if you don't you really deserve a compliment! The growing workload of the last ten years has made me lazy; I've settled into a pattern of healthy, cheap and quick to prepare meals. Now that our life is changing again I must see what I can change about the meals....
Daniel, although I've cooked and baked my whole lifetime, I've evolved in many ways. I don't consider myself a good cook, but I do try "spice things up" by experimenting. I sort of rotate from the old standards to new inventions. I enjoy the challenge.
Breakfasts, for example, use to be cereal every day. Now, I have cereal maybe once a week. I eat more eggs and other "healthy" foods now. Too bad I have nobody around to appreciate and compliment me on both my meals and good eating habits (for the most part!).
Watched a commercial for "Chick-filet" and had to shake my head in disgust. A married couple (not actors) is sitting on the couch praising the virtues of the fast food. One is fat, the other obese. Little wonder. I think I've mentioned that the average adult male weight is 196 lbs, female 166. Whew!
I use both mashed pears with the cinnamon, or crushed pineapple, also with cinnamon, rather than pancake syrup, which is way too sweet for me. At least with the fruit, it can be sweetened to taste....or not at all.
Looks delicious, Daniel!
"Mashers" work well, I've discovered. I also use my immersion blender, but it can be splattery (new word!). I'll be making pear sauce soon, as well as dehydrated pear chips.
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