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<blockquote data-quote="Hound dog" data-source="post: 586907" data-attributes="member: 84"><p>Nichole loves the magazine...........she is sort of hoping since it isn't in pristine condition that I'll let her remove a few of the ads so she can frame them to put into her kitchen. lol I've not yet given her an answer on that request. </p><p></p><p>We do actually plan on using the victory garden guide as well as the cook book. As a family, we're trying to get away from prepared foods as much as possible, even if it means more work in the kitchen. Thankfully so far it also makes it much cheaper. </p><p></p><p>Nichole made her first marsh mellows at home last night to go into her homemade cocoa. She was stunned at how easy they were to make, but even more stunned with how much infinitely <strong>better </strong>they tasted. I've always made homemade cocoa the way my grandma did. I can't stand the store mixes.......to me they're disgusting. Best of all? No added junk in either of them. </p><p></p><p>I just found a recipe for homemade velveeta as well, doesn't sound hard to do except it is looking more and more like I'm going to have to pick up an inexpensive blender. Velveeta is loaded with salt and a bunch of other things, some of which heaven only knows what it is......and it's not even cheese. The homemade version is actually made out of real cheese. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /> I can't wait to try this one. My kidney's are having more and more issues filtering and I have the joys of finding the hidden salt in process foods either by swelling or getting hot about an hour after the meal (seems my body flushes trying to cause me to sweat to rid myself of the excess salt) or both. blah </p><p></p><p>The difference in taste..........is out of this world for foods/recipes made completely from the ground up from scratch. And you have total control of what is gong into it from salt to whatever spices ect.</p></blockquote><p></p>
[QUOTE="Hound dog, post: 586907, member: 84"] Nichole loves the magazine...........she is sort of hoping since it isn't in pristine condition that I'll let her remove a few of the ads so she can frame them to put into her kitchen. lol I've not yet given her an answer on that request. We do actually plan on using the victory garden guide as well as the cook book. As a family, we're trying to get away from prepared foods as much as possible, even if it means more work in the kitchen. Thankfully so far it also makes it much cheaper. Nichole made her first marsh mellows at home last night to go into her homemade cocoa. She was stunned at how easy they were to make, but even more stunned with how much infinitely [B]better [/B]they tasted. I've always made homemade cocoa the way my grandma did. I can't stand the store mixes.......to me they're disgusting. Best of all? No added junk in either of them. I just found a recipe for homemade velveeta as well, doesn't sound hard to do except it is looking more and more like I'm going to have to pick up an inexpensive blender. Velveeta is loaded with salt and a bunch of other things, some of which heaven only knows what it is......and it's not even cheese. The homemade version is actually made out of real cheese. :) I can't wait to try this one. My kidney's are having more and more issues filtering and I have the joys of finding the hidden salt in process foods either by swelling or getting hot about an hour after the meal (seems my body flushes trying to cause me to sweat to rid myself of the excess salt) or both. blah The difference in taste..........is out of this world for foods/recipes made completely from the ground up from scratch. And you have total control of what is gong into it from salt to whatever spices ect. [/QUOTE]
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