text:
Cycling Quebec: Villages, Canals, and Montreal
This week-long bike camping trip took us from northern Vermont, through the Eastern Townships of Quebec, on to Montreal, along the Soulang and Beauharnois canals on either side of the St. Lawrence, and back through the Circuit de Paysans area of southwestern Quebec. It was a nice mix of on-road, paved bike path, and packed stone dust bike paths, with gentle terrain and surprises at every turn! This tour is featured on our Bike New England Tour disk and with online access. Lake Carmi State Park in Vermont was our start-out location. It's just a few miles from the Quebec border and the beautiful Eastern Township villages that are popular with Montreal tourists.
Sunday: From
the lake, we go south 3 miles to catch the
nearby stone-dust
Missisoquoi Rail Trail, which extends
26 miles from St. Albans to the Canadian
border at Richford. We head east from there,
staying in Vermont until we reach Newport.
Turning north, we cross the border into
Eastern Townships of Quebec near Stanstead
and Bebee Plain, and camp for the night
Camping Lac Frontiere in Stanstead.
We start out again today on the 19
Tomifobia Nature Trail, a former railway
converted to a stone-dust cycling path.
At Ayer's Cliff, we pass below Lac Massawipi
and continue on to
Magog, near
Lac Memphremagog. Here we join the
Route Verte, Quebec's 3000 km cycling
route, on a section known as the
La Montagnade. We ride past Mount Orford,
and Take La Route Verte 4 to the
Parc National de la Yamaska, where we'll
camp for the night.
Tuesday: We
continue westward , joining Route Verte
1 (the Monteregiade 1) in Granby. After
crossing the Richelieu River at St. Jean
Sur Richelieu, we go north on the
Piste du canal de Chambly (Chambly Canal
bike path), another stone dust section of
the Route Verte., where Lake Champlain becomes
the Richelieu River. After passing Fort
Chambly, we'll stay the night at the
Parc Mont-Saint-Bruno .Our path today
takes the gives us options of an on-road
alternative ( the
Circuit Chemin de l'Acadie)and the
Circuit de la Riviere Richelieu. North
of Forth Chambly we'll join the
Circuit du Chemin des Patriotes and
Circuit des Chutes du Richelieu .
From Mont-Saint-Brono we turn back toward
Chambly so that we can join a paved section
of the Route Verte, eventually crossing
the Fleuve Saint-Laurent (Saint Lawrence
Seaway) on the Notre Dame or Champlain Bridges
into Old Montreal, where a short bike route
takes us right into the old city for lunch.
You may wish to explore some other
cycling routes in the city. Then we
take the paved
Lacine Canal Path from the Old
Port of Montreal (or the southern coastal
route alternative)to Lacine. We continue
then along south of Montreal on Lake Shore
Drive, crossing over to Pointe Des Cascades
just to the west of the city on the Galipeau
and Tsachereau bridges. We stay at
Camping Pointe Des Cascades . Today's
ride is about 50 miles.
We take the paved
Soulanges Canal Bikeway (part of the
Route Verte)which goes to St. Zotique. At
Les Cedres we take a bike ferry to St. Timothee.
Crossing the island to the
Beauharnois Canal, we'll take the
Beauharnois Canal bikeway north to the
town of Beauharnois. Here's another
map of the bikeway. From there, the
bike path goes east to
Ste. Martine. We turn south on Rt. 203,
a good cycling road, to Ste. Chrystome,
staying the night at Camping Russeltown.
Other routes in the same direction are the
Circuit de l'Quest and the
Circuit du Mont Rigaud .
We continue today through the Monteregie
section of Quebec near the US border along
Circuit du Paysan (literally, circuit
of peasants) , a scenic loop through the
farmlands of southwest Quebec. We ride a
few miles east and take the
Paysans Piste Multifunctionelle, a stone
dust bike trail, which runs from Ste Clothide
to Lacolle. A parallel on-road route is
Circuit d'Hemmingford from St. Clotilde
to Lacolle. The Monteregie area is crossed
with wonderful quiet
cycling loops, which we will only be
able to just touch on. We turn south on
the Route Verte , and cross back into the
US in Alburg on North Hero Island, surrounded
by Lake Champlain. Heading east in Vermont,
we pass through the
Missisquoi National Wildlife Refuge.
From Swanton we follow the Missisquoi River
on Rt. . 78, and join the Missisquoi Rail
Trail for a few miles in Sheldon. In a few
miles, we turn north on Rt. 136, and are
soon back to Lake Carmi, the end of our
trip. Today's ride is 68 miles.
for the trip: The total for the tour
is 7 days, a bit over 400miles, with an
average of 55-60 miles per day on a mix
of stone dust cycling trails and on-road
routes. We stay in a group site, or two
small tents on each individual site. We
are usually on our own for food, eating
along the way rather than carry food and
cooking utensils. Being on our own, we don't
have access to van support or other services,
so make sure your bike and panniers are
ready. For carrying my camping gear and
clothes, I prefer pulling my one wheel
Bob Yak trailer, while others prefer
to use panniers. The Yak has more room for
tents and has a lower center of balance,
but is a bit cumbersome when parking. Panniers
can easily be removed, but usually require
larger objects such as sleeping bags and
tents to be strapped on top. In any case,
travel light; we always bring back items
we didn't even use on the trip.
Cue Sheets and route map for
this tour including Ottawa:
(See access and log-in
information below)
Day 2 St. Jean Sur Richelieu through Montreal to Pointe des Cascades
Day 3 Pointe des Cascades to Curran Ontario
Day 4 Curran to Ottawa
Day 5 Ottawa to the Long Sault Parkway
Day 6 Long Sault Parkway to Ste-Clothilde
Day 7 Ste-Clothilde to Lake Carmi
All our cycling tours and favorite bike routes are available online and on disk
On Disk: Order our Bike New England tour disk with over 4200 PDF cue sheets and maps from the Berkshires, the Massachusetts North Shore, Cape Cod, Vermont, Connecticut, New Jersey, New Hampshire, Maine, Quebec, Nova Scotia, the Adirondacks, Lake Champlain, Eastern Shore of Maryland, and throughout the American northeast. $25 disk price includes online access. NOTE: Disks available to US customers only. Please order online version if you are from other locations.
Online: Order online access only for $15.
Click here to go to the order Page
. You can pay with Paypal or mail the order form
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the login information page.
contact Bike New England if you have any questions
or problems with your order.
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Bike New England, Ipswich MA Email Bike New England


text:
In the early 1970's, Vice-President Spiro Agnew popularized the term "silent majority." It refered to the majority of Americans who were so busy earning a living, raising a family and taking care of their other responsibilities that they had little time to voice their concerns about politics.
Many laws, particularly those involving government's taxing and spending policies, seemed to benefit a small percentage of the people while harming this silent majority. Since they had little time to voice their concerns, they relied on elected officials to represent them.
Elected representatives seem to vote in favor of vocal special interests, much to the detriment of the silent majority. The only chance the silent majority has is to raise their voices at the ballot box. In 1978, Proposition 13 passed in California, to wide surprise in a state that generally favored raising taxes to pay for ever-expanding services while ignoriing the concerns and burdens placed on the middle-income families that footed most of the bill.
Proposition 13 essentially reduced property taxes by more than 50 percent. This was the first time that the silent majority was so fed up with constantly rising taxes that they voted directly to reduce them.
This frustration was felt nationwide. In 1980, a former
SEE RELATED: Solving the income inequality puzzle
The result of this, coupled with the removal of counter-productive government regulations, set off a 26 year period of economic growth, excepting a couple of hiccups in 1981 and 1991, that was characterized by low unemployment, low inflation, moderate interest rates and general prosperity. The silent majority were able to return to the business of earning a living, raising a family and being responsible. Things changed, though.
Taxes were increased in 1986 and again by George read-my-lips-no-new-taxes Bush in 1990. More taxes increased through the
Unfortunately, the timing was not good. Economic turmoil led to pain for the American people, especially those at the lowest income levels. Since the silent majority is very compassionate, some decide to put the plight of the poor ahead of their personal interests. This was enough to shift the balance from the silent majority to the vocal few.
But many remained determined. They took their position of being taxed enough already and formed a movement that became known as the Tea (taxed enough already) Party. Again they used the ballot box to have their voice heard. In 2010, they elected many representatives who shared their view. The result was that they were able to actually reduce government spending and hold the line on tax rates for all except those at the very top of the income ladder.
In 2012 the silent majority had to gain further voices in government. Unfortunately, the vast increases in unemployment compensation, food stamps, free health care, easy to get welfare and other social programs enacted by the current administration meant that only 53 percent of households actually paid federal income tax. The remaining 47 percent voted to keep the current gravy train, and the administration was able to convince enough of the silent majority to join them to win re-election. The silent majority, however, may now be ready to stand firm.
The Tea Party represents many of the interests of the silent majority. Reducing taxes, reducing government spending, adding freedom back to the marketplace, de-regulating over-burdened industries and generally adhering to the Constitution are principles that are shared by the silent majority and the organized portion of the Tea Party. The problem comes on social issues.
While the silent majority is generally conservative, they have a much more moderate view on social issues. Through their life experiences they embrace the spirit of compromise, while maintaining their core values. The Tea Party will have to better understand the silent majority if they expect to be a dominant force in American politics.
This article is the copyrighted property of the writer and Communities @ WashingtonTimes.com. Written permission must be obtained before reprint in online or print media. REPRINTING TWTC CONTENT WITHOUT PERMISSION AND/OR PAYMENT IS THEFT AND PUNISHABLE BY LAW.

subset: commoncrawl


text: | Frozen man had plenty of moneyFebruary 5, 2009 - Frank RobinsonIn my last blog I complained about an elderly man in Michigan who froze to death because his electricity was shut off. This story since then has fallen off the radar. But read this. It moved this morning: HEADLINE: Man who froze over $1K in unpaid bills had $600K BAY CITY, Mich. (AP) -- An attorney says a 93-year-old Michigan man who froze to death after a power company restricted electricity to his home over roughly $1,000 in unpaid bills left an estimated $600,000 to a hospital. Marvin Schur's attorney, Cathy Reder, told the Detroit Free Press the World War II veteran bequeathed his entire fortune to Bay Medical Center. Schur's frozen body was found Jan. 17, four days after Bay City Electric Light & Power installed a device on his electric meter that cuts power after a predetermined level is reached. State regulators on Wednesday issued emergency rules designed to protect more people against electricity or heat shutoffs in the winter. Article CommentsNo comments posted for this article. Post a Comment | |


text:
Blog | Comments |
WoW | 36 Comments |
Recent Comments:
Patch 4.1 PTR patch notes update for March 22 {WoW}
Mar 25th 2011 10:06PM Frost Mages getting their lol-lance buffed? What? I've already noticed that they basically three shot people with icelance in 65-69 bracket. Farming for Brutal Glad's set is a pain because of lolmages. I can only assume that non high end BGs at 80-85 are just as bad, with FFFUUUU-Mages....
I, for one, welcome our Frost Mage overlords. Just don't lol-lance me bro.
The Queue: Ragequitter redux {WoW}
Feb 19th 2011 4:14PM When you see a gnome in PvP, are you supposed to take it seriously? I mean come on, even when it's sitting there owning me, I can't really bring myself to "engage it in battle." This just confuses me to no end. It's like trying to fight a death match against a Teddybear.
The Queue: Even though I am better than you, I am not {WoW}
Feb 14th 2011 12:23AM I've recently been watching movies like Saving Private Ryan, Full Metal Jacket, etc. and I've been wondering; there are always "hardcore" veterans that come from huge wars like that... so who would the hardcore veteran of WoW be? Third War veterans? Veterans of the war in Northrend? Even Night Elven veterans from the War of the Ancients? What would these veterans be like, and would they still garnish as much honor and respect from all the "younger" soldiers?
All the World's a Stage: What does your character know? {WoW}
Feb 6th 2011 7:09PM What about if your character has actually lived through many of the events- Say, BC/Lich King/Part of Cata? My Draenei was once a "paladin and is now a Lore Keeper," in terms of RP roles. He actually studied all the Azerothian history he possibly could during his time "leveling up" in Azeroth.
Does that mean he has that knowledge at hand? Or does it means he knows alot, but there still has to be things he can't possibly know? I dunno, it confuses me.
All the World's a Stage: Sealed with a KISS {WoW}
Jan 30th 2011 8:09PM Well, I do like to start a story and finish it. I feel like once I finish my character's own story line, I go and do what my faction tells me, finding my own character's goal in the act.
For instance; As a Draenei paladin who had just started his trek from the Exodar in Burning Crusade, I was bent on returning to Draenor and finding what happened to the people who were left in places like Zangarmarsh, Terrokar, etc. After finding out how bad Illidan had been in the Outlands, I made it my goal to continue on to Shadowmoon and eventually face down with the big baddy in his own temple.
Once I had accomplished that, I decided to follow the Alliance into Northrend. Now, I never really got particularly avid about fighting the scourge until it came to when I assisted in the defense of Wintergarde. From that point, and the Wrath gate, my ultimate goal became to defeat the evil Lich King and save Azeroth from the scourge.
Now that that's over, he is trying to assist in the recovery and exploration of the newly destroyed Azeroth. In that furthering, he may find another goal for him to accomplish. The story takes him from finishing one story, to starting another.
You have to look at it almost in the way that they decided to go with Thrall. From the time when he was an upstart leader of the Horde, he's been involved in multiple stories that span a pretty decent amount of time. Even with the passing of the mantle of Warchief, he is still extremely involved in Azeroth's history.
PTR Patch 4.0.6 notes updated for Jan. 24 {WoW}
Jan 24th 2011 7:19PM lulz, I find it funny that the only druid spec that isn't able to break out of roots is the one that is thematically meant for....changing into a shape built for escaping cages. It's the feral "shape-shifting" spec. WTB a Blizzard that actually cares a bit more for character themes and less for OMGARENABALANCENAO. (Though I must say I am happy about the bleed nerfs, it was a bit painful to see how unfair it was for other people.)
Anyway... Everybody ready for World of Magecraft? I sure am! I'm happy that I get to be a water bottle/lunch box. And at least I don't have to worry about those hot days in Uldum anymore! Woo! And I don't have to worry about shedding on the carpet :P (Well, not really. I'mma be a puppymage.)
Breakfast Topic: How does your character react to quest storylines? {WoW}
Jan 22nd 2011 2:05PM Now that, good sir, sounds like something absolutely enjoyable. I almost wish I could have accompanied you on that long, northern walk.
The Queue: A ghost story {WoW}
Jan 20th 2011 4:12PM What do gnomes taste like? Is there any good recipe that involves frying or otherwise cooking them?
12 Days of Winter Veil Giveaway Day 9: Fishing Chair loot code {WoW}
Dec 31st 2010 10:46AM Hello.
12 Days of Winter Veil Giveaway Day 10: MSI GTX 460 HAWK graphics card {WoW}
Dec 31st 2010 10:44AM Yes pleaseeeeeee!


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The Darby Translation (DBY) | New International Version (NIV) |
19 And he sent prophets among them to bring them again to Jehovah, and they testified against them; but they would not give ear. | 19 Although the LORD sent prophets to the people to bring them back to him, and though they testified against them, they would not listen. |
The Darby Translation is in the public domain. (The Darby Translation Bible Online) | Scripture quoted by permission. Quotations designated (NIV) are from THE HOLY BIBLE: NEW INTERNATIONAL VERSION®. NIV®. Copyright © 1973, 1978, 1984 by Biblica. All rights reserved worldwide. (New International Version Bible Online) |


text:
In order to continuously improve processes and practices, College of the Siskiyous conducts assessment activities at all levels of the organization. Individual area's Program Review Results are available in the Program Review section of the COS Web Site. Assessment Measures for the Educational Master Plan can be found on the Planning Committee's Web Site. Below are the results from recent Institutional Level Assessment Activities. A Schedule of Evaluation is available for COS's on-going Institutional Level Processes.
Assessment E-Mail Update from the President - April 2012
2012 PACE Employee Climate Survey Report -April 2012
Assessment of COS's Rolling Reorganization - February 2012


text:
A. Within 2 years after this regulation is adopted, each hospital shall adopt and implement the following set of uniform codes for the identified emergency situations as part of its emergency or disaster plans:
(1) FireCode Red;
(2) Infant or Child AbductionCode Pink;
(3) Cardiac Respiratory ArrestCode BlueAdult;
(4) Cardiac Respiratory ArrestCode BlueChild;
(5) Cardiac Respiratory ArrestCode BlueInfant;
(6) Combative PersonCode Green;
(7) Bomb ThreatCode Gold;
(8) Hazardous Material Spill or ReleaseCode Orange;
(9) ElopementCode Gray;
(10) Security Only ResponseCode Purple; and
(11) Emergency or DisasterCode Yellow.
B. A hospital may adapt the uniform codes referenced in §A of this regulation to meet the specific needs of the hospital by adding a suffix or additional words after that code.
C. For emergency situations not addressed by the codes in §A of this regulation, a hospital may establish its own identifying code.
D. A hospital shall adopt only those uniform color codes that are consistent with the services or needs of the hospital.
E. As part of its emergency or disaster plan, the hospital shall establish its own protocol for each of the uniform codes.
F. A hospital shall provide orientation and training to all staff regarding the uniform emergency codes and the hospital's emergency or disaster plan.
G. A hospital seeking exceptions to the requirements of this regulation shall submit its plan for emergency codes to the Department for review and approval:
(1) Within 90 days after the effective date of this regulation; or
(2) Before implementation of changes in its emergency code that would not comply with §§AF of this regulation.


text:
Exciting times, folks. Vita's launch is so close you can almost smell the new plastic, and Sony's getting ready to spend big bucks shouting about it.
Below we have the TV ad for Uncharted: Golden Abyss, which will be beaming out to UK boxes in the coming weeks.
Golden Abyss sees Nate and Sully set off on an original adventure in Central America, where they go in search of a legendary lost city and attempt to uncover the dark secret behind the 400-year-old massacre of a Spanish expedition.
Check out our Uncharted: Golden Abyss review here.


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Graphic Design Blog – An Ultimate Resource for Graphic Designers Archives
If you can't find what you are looking for, try searching for it below:
Graphic Design Blog – An Ultimate Resource for Graphic Designers Archives
If you can't find what you are looking for, try searching for it below:
In regular photography, a photographer simply captures critical moments that are there to be incarcerated. However, hallmark of a genius photographer is to capture a concept or meaning in a picture which a normal eye cannot understand. One of the genres of photography that follows this principle is called Conceptual photography. This kind of camera work exactly follows the old adage ...
Photography isn't simply about taking pictures these days. The field has developed a whole new realm of its own with many exquisite ways of capturing moments. Surreal Photography is one enlightening section that was rendered as a method of cinematography in the early 1920s. It involves the wonderful way of transforming reality into a ...
Every piece of art is worth eulogizing, irrespective of the way it is created. One of the most exciting and controversial forms of artwork is making caricatures. Caricature by definition is an image that distorts the attributes of a person or thing to create a humorous imitation. The idea is to exaggerate the prominent ...
Photoshop is every graphic designer's launch pad towards professional designing. The power of Photoshop manipulation is inconceivable. Every day we observe heaps of celebrity photos, snaps and conceptual print ads that are professionally buffed through Photoshop to make them acceptable on screen. However, there is a distinction between a Photoshopped snap and a photography snap. ...
Top 10 Designers | Projects Won |
217 | |
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198 | |
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158 | |
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116 | |
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Updated: July 24, 2013 6:06AM
Area senior citizens are invited to learn how to avoid becoming a victim of financial scams and fraud at a meeting of the Manhattan-New Lenox TRIAD at 1:30 p.m. Thursday at the New Lenox Police Department training room, 701 W. Haven Ave.
A representative from the Secret Service will speak on "Computer and Banking Safety — How to Prevent Fraud."
Financial criminals often target the elderly for multiple reasons, including their availability, isolation, loneliness, sickness, and in many cases, their prosperity. Seniors will learn how to protect themselves from many types of financial fraud that occur via the Internet, by phone or by mail, fake charities, sweepstakes, health care fraud, identify theft and financial exploitation, including online investment and securities fraud.
No registration or membership is required.
The Manhattan-New Lenox TRIAD meetings are on the fourth Thursday of each month at 1:30 p.m. at the New Lenox police department training room. TRIAD meetings are for senior citizens in and around the community.
Those who believe they have been a victim of fraud or financial exploitation should call the New Lenox Police Department at (815) 462-6100. For questions about TRIAD, contact Kathie at the New Lenox Township office at (815) 485-6431.
Staff report


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"Secrets to Dog Training" Is everything you need to give Potty Training of Border CollieKeeping a pet in the house converts it in home with the warm reception for its master and its cozy presence and sweet submission. A pet like Border Collie is an added treasure for a pet owner for its energetic nature and sports loving nature. But the potty training is an essential part of the domestication of the pet and when it is required to train a Border collie some basic things we need to remember that helps the master and the pet to communicate about the requirements and the comfort level at both the side. Although potty training is provided based on some basic rule but it is absolutely customized and depends the discretion of the pet owner as well as the requirement of the pet itself. But before providing formal potty training the owner needs to be careful about the food quality of the pet, its bladder condition and its health and the fact if the pet is taking sufficient amount of water and generally what is the time he or she showing the urge or doing the mess inside the room. If it is simply routine job before or after meal it can be very simple - to take him out before and after meal and the pet will soon be able to understand the relation between taking him outside in a particular period and accordingly will adopt its potty training. This principle is approachable mainly for the alder puppies or older dogs because they have already learnt to control their bladder and what they need to learn the requirement or the intending plan of the pet owner. It is the average motif of a pet to please his owner and if the dog gets to realize that his messing is not being liked by his owner he will try his level best not to repeat it again. At least it is 100% applicable for Border collie. But the owners also need to realize that dogs will not be able to understand the heritage value of any carpet or rarity of a potted orchid. On the other hand the puppies have least control on their bladder and stomach and thus messes are more committed by the puppies. If it happens it is better not to scold the dog but to praise him if he does not make any mess during potty. The principle should be "no mess do praise", "if mess be neutral". The pet -owner needs to take the dog outside for potty in a particular time and initially in a particular interval. Slowly the puppy will adapt itself with the imposed routine. Next step: See some important dog training tactics by watching Dove Cresswell's free dog training lesson available here: www.dog-training-online.info
Border Collie Training | Contact Us | Add This Page to Favorites Copyright © 2009 Border-Collie-Training-Tips.com |


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text:
Most will not need this warning, but, after cutting myself three times (yes, you'd think I would have learned), I thought I should pass this on. I have had this 7" knife for years and years, and have never cut myself before this spate. Note where the back of the blade meets the cutting edge. I recently sent the knife off to Murray Carter, who provides quick and fabulous sharpening and repair services. He thinned the blade for me and got it sharper than anything I have ever achieved on my own. However, in the course of picking up the knife, before applying my usual grip, I have cut myself on that back corner. I didn't even feel the wound, but noticed the bleeding. If any of your knives have similar architecture, beware! Willing to confess to klutziness in the hopes of sparing injury. |
Follow-Up Postings:
Which part of the knife are you talking about? dcarch |
Here is a link that might be useful: knife parts
She means the corner of the heel of the blade. |
That's happened to me as well with my Japanese knives. DH to the rescue! He softened the edge with one of his tools- thankfully he's pretty helpful! |
Western chef knife and Japanese slicer are held differently. You don't choke up on a Japanese knife, so the sharp heel is okay for those. On a western chef knife , people often choke up (pinch heel of blade between forefinger and thumb) so the corner is a risk. |
That is providing you know how to hold a knife properly. No training here I'm a grab and go girl. Time to get a kevlar glove. I'd cut myself on a sharp corner too not that I would need a corner to cut myself that happens naturally. |
- Posted by sleevendog (My Page) on Wed, Oct 9, 13 at 5:03
Also good to keep your knives consistently sharp yourself so it always performs the same. Letting them get dull, them having them sharpened, will cut rough one day, then easily another day after a good sharpening. A recipe for blood. |
kitchendetective, I am not sure why they sharpened that edge. Yes, even at 90 degrees, it can be razor sharp. The fact that you didn't feel it cut into you means it is that sharp. Many good knife steels are very hard even a file cannot work well. You will need a grinding stone (Dremel rotary tool) to round off the sharp edges. Temporarily, you can put a piece of duct tape over it. dcarch |
- Posted by kitchendetective (My Page) on Fri, Oct 11, 13 at 17:08
dcarch, I am not seeing an advantage to the sharpened point on the ninety degree angle, either. I do like the blade architecture, though, as it facilitates access to the stones along the full length of the blade. I sent it in due to a damaged tip, so this was much more than a sharpening task. It was a regrinding task. I am so impressed with the promptness and skill, but I am still planning to reappropriate my Dremel from the depths of DH's shop, in order to blunt that heel return a tiny bit. Again, these wounds were not acquired while actually cutting, but while picking up the knife, before gripping it for cutting. |
I, also, don't think there is any functional reason to have the corner of the heel so sharp. I would knock down that corner very gently. An edge is a very fine, delicate thing. A Dremel is overkill, like bringing a gas torch to light the birthday candles. The rough ring on the bottom of a ceramic bowl, mug, or plate works okay. In fact, when you are in a rental cabin with dull knives, you can use those surfaces as a makeshift sharpening stone. |
This post was edited by johnliu on Fri, Oct 11, 13 at 18:33
- Posted by kitchendetective (My Page) on Fri, Oct 11, 13 at 21:27
This is really tough metal. I'll try it on a stone first, and will report back. |
Another good way if you have silicone carbide (wet/dry) sandpaper, wrap the sandpaper on a stick and use it like a file. Aluminum oxide sandpaper can work also, but much slower. dcarch |
- Posted by kitchendetective (My Page) on Sat, Oct 12, 13 at 0:16
Well, since we're exploring options, what grit? |
"-----Well, since we're exploring options, what grit?---" Get a few from coarse (400 G) to fine grit (2000 G). Cut them to smaller sheets. They work extremely well as fast sharpening stones and take no room to store in your drawer. You can buy combo packs which may have all the grits you need. First you get a cheap knife and try to rub on the surface a few of you finer grit sandpapers to see what polish you get to match that on you good knife. You can use the coarse papers to "file" down the sharp edges, then polish up with the fine grit paper. dcarch |
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A Garden in Chelsea Bed and Breakfast
This New York City bed-and-breakfast will let Washingtonian readers book two nights at the standard rate and get a third night for half-price. The deal runs through the end of April; call 212-243-8621 to book. Be sure to mention The Washingtonian to get the discount.
Bellmoor Inn and Spa
Through May 21, readers who book two nights in a Club Level Suite at this Rehoboth Beach inn will be given a $100 voucher for dinner for two at the Porcini House plus $100 toward two facials, massages, or body treatments at the spa. If you book two nights in a deluxe room, you can get the spa part of the deal. Call 302-227-5800 to book, and say The Washingtonian sent you.
Fairlea Farm Bed & Breakfast
Walt and Susan Longyear, innkeepers at this Washington, Virginia, B&B, are running two deals for Washingtonian readers through April 30. The first allows you to book any room Monday through Wednesday for $125 a night (plus tax)—rooms on those days normally start at $155. The second deal is a 20-percent discount on Friday nights, when standard room prices run $175 to $205. Call 540-675-3679 to book, and mention The Washingtonian.
The Fairmont Washington
With the Fairmont's eco-friendly Green Washingtonian package—available exclusively for Washingtonian readers—guests who book a one-night stay can receive two organic cocktails to sip in the lounge or courtyard and a tree in their name through American Forests. Rates start at $239 a night. Mention the package by name when you call to book at 800-441-1414.
Fort Lewis Lodge
Through the end of April, Washingtonian readers can book one-night midweek stays—Sunday through Thursday—and get a second night for half price at this rustic Shenandoah Valley lodge. When you call to book (540-925-2314), be sure to say we sent you.
Foster Harris House
Book a night at the Foster Harris House and get the Washingtonian Eat, Drink, and Ride package for free. Valued at $99.95, it includes a signed copy of the new Foster Harris House Cookbook by John MacPherson, with more than 80 recipes and 130 color photographs; a bottle of Rappahannock Cellars Cabernet Franc wine; and two bicycle rentals for the duration of your stay. The offer is good through April; Washingtonian readers just need to mention the package when they book their room.
Freemason Inn Bed and Breakfast
Innkeeper Robert Epstein is offering Washingtonian readers two exclusive deals for stays at his Norfolk bed-and-breakfast. The first, a Romance Package, is $425 and includes a stay in a room with a Jacuzzi and fireplace, a bottle of sparkling wine, an in-suite breakfast, and a three-course dinner for two with wine in a private dining room. If you stay another night, Epstein will take 50 percent off the standard room rate. The second deal is more straightforward: Book two nights at the inn at the standard rate and get 50 percent off a third night. Call 757-963-7000 to book, and be sure to mention The Washingtonian. The deals are available through April 30.
Inn & Garden Café
The motto at this Onancock, Virginia, inn is "Southern hospitality with an elegant twist." Washingtonian readers can indulge with three exclusive packages, valid through April 30. The first, a two-night package called Southern Springtime on the Eastern Shore, is $200 and includes breakfast, hors d'oeuvres and wine, and a sweet treat in the evening. For $100, the one-night Explore Virginia's Eastern Shore package includes a box lunch and admission to Assateague Island, where you can bird watch and see wild horses. The third package is a weekday deal—three nights for $250; breakfast each day is included. Call 757-787-8850 for reservations and remember to mention The Washingtonian.
Innkeeper Elmer Thomas is throwing in a free I Love You package—normally $59—when Washingtonian readers book a night in a grand suite, luxury rooms with Jacuzzi tubs, fireplaces, and king-size beds. The I Love You package includes a fresh bouquet for flowers in your suite on arrival, Godiva chocolates, and a bottle of nonalcoholic sparkling wine. Mention The Washingtonian when you call to book at 800-664-0949, and present a copy of this article when you arrive at the Amish-country inn.


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After shopping the baby gear, remember to check out our clearance sale section!
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Learn which baby carrier style is best for you and your baby from the Nurture Center online article library.


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Wear it with a collared shirt (silky is best), a strapless or sheath dress, or make it formal with a blazer.
Wear it with a motorcycle jacket, a turtleneck, a sheath dress, or a collared shirt (wear it in or out).
Wear them with a collared shirt, a strapless dress, a blazer, a slouchy sweater, a camisole, or a sheath dress.
Wear it with a collared shirt, a motorcycle jacket, a blazer, a cardigan, or keep the chain short with a slouchy sweater.
Wear them with a sheath dress, a full skirt, or a pencil skirt (always knee length).
Wear it with a sheath dress or a full skirt.
Wear them with a full skirt, a pencil skirt, or tailored shorts.
Wear them with tailored pants (roll up the cuffs), a full skirt, a maxiskirt, or tailored shorts.


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Watch the waterwheel turn and learn how the flow of water into the "buckets" brings the wheel to life and sets the machinery inside the mill in motion. You will see the millstone grind corn into cornmeal, and learn why inventor Oliver Evans (holder of US patent #3) designed mills to be tall.
Know before you go! Check out our Waiting Area Webcams.
Organ donation saves lives. If not already participating, sign up here.
Give us feedback! Engage with your government and help the DMV improve the quality of our services.


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What are your thoughts on upgrades for your units? I'm thinking along the lines of:
Schuerzen - additional armour plates to protect from HEAT type weapons, your bazooka's etc. Gamewise, any weapon that does a 1/2, 1/3, etc damage. Maybe 10pts and reduces damage by 1 per hit, or force a re-roll on a hit.
Smoke Lauchers - One use only, covers vehicle in smoke so it cannot be targeted, lasts until the vehicle is activated again. 10pts?
Added protection - could be additional armour plates welded on or even a load of excess stowage. +1 to armour 10pts


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I guess so although I think he is very clever. He has me trained, at any rate.
I agree Lillie! And my cats have to go also!!!
IMHO upon death, the electrical system turns off, the heart stops pumping, blood stops flowing, organs begin to deteriorate and go to dust or ash. Flesh, bone, and blood return to their basic elements and nothing remains but memories. No heaven or hell, no afterlife, no reincarnation. Our atoms change form and become the stuff of stars. One day our planet and sun will end and our elements become part of other elements in the universe. There is no soul so there is no place to which to go.
So, who you are remains as others remember you.
Joan, that was beautifully stated. If I didn't see your picture there, I could have sworn I was reading something by Carl Sagan.
Thank you Flying Atheist. My hope is my writing is improving.
The Mormons feel that the developmentally disabled are special people maybe even Angels. if I can believe what I have been told. My son was born with cerebral palsey and he is 33. If there was such a thing as angels he is one. but he can be a little devil at times when the mood strikes him. He isn't able to walk talk sit up or care for himself. He does has a certain attraction to well endowed blondes. lol
With respect to blondes, your son and I have something in common.
Thanks, Rick, for sharing. Yes, I am sure he can be both angel and devil and his hormones don't appear to be disabled.
Two weeks ago he had a visit by the supervising RN, Stacy and she was very cute, blue eyes and very blonde; I wish I had had a movie camera trained on him when she walked into his room. his jaw dropped and he was mesmerised for the entire hour she was here. The best occurred when she touched him to listen to his heart. He stopped breathing; I guess as they say took his breath away. I had to close his mouth and tell him to breath because he was in a trance.
This week a new supervising nurse came to the house and when he heard me say the nurse was coming today he got this smile on his face that told you his wheels were turning and he was in great anticipation; the nurse walked into his room and he looked at her and you could tell that he was disappointed when he realized she wasn't stacy. he did smile but his eyes didn't smile like they did for Stacy. after a bit he started smiling more because she was a blonde also just not as Blonde as Stacy.
He is very funny and he loves to travel especially to tourist locations because he gets all of the eye candy he can handle.
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Thunder at 76ers Wrap-up
Brian Davis and Grant Long look back at the Thunder's win over the Sixers.


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Poverty Reduction Blog Tag: Niger
MCC progress unfolding in Niger
Posted on June 3, 2009 by Ken Hackett, Member of MCC's Board of Directors and President of Catholic Relief Services
During a recent trip to Niger, I had the opportunity and privilege of meeting with those coordinating this West African country's MCC Threshold Program. I came away impressed with their energy and dedication as they work in a challenging environment.
Niger is one of the poorest countries in the world, ranking near the bottom of the United Nations' Human Development Index. It has bounced from drought to coup to famine for centuries. Nonetheless, its people persevere with dignity and fortitude in this country nearly twice the size of Texas.
And the MCC, in partnership with the government and people of Niger, have identified an important way to foster long-term progress and sustainable development: promoting the education of girls. Building upon its innovative program in Burkina Faso, the Niger Threshold Program is funding the IMAGINE (Improve the Education of Girls in Niger) project, which includes the building of 68 ""girl friendly"" schools in seven regions throughout the country. These school complexes will include three-classroom buildings with sufficient desks for all students, separate latrines for boys and girls, a water source, housing for female teachers and a school canteen.
Throughout the developing world, there are many obstacles that prevent children, especially girls, from going to school. Those barriers include long walking distances from school, hunger, early and forced marriages, and time-consuming chores at home. The result is that the cycle of poverty is continued over generations. Conversely, education is a powerful tool in fighting poverty, unleashing the potential of a whole segment of the population unaccustomed to having the opportunity to earn their own livelihoods. Research shows that providing girls one extra year of education beyond the average can boost eventual wages by 10-20 percent.
Over the long term, we believe that these kinds of programs aimed at improving the education of girls will lead to increased food security. This is because girls in school receive the knowledge and develop the skills that will enable them to better manage resources for themselves and their families.
Better education for girls also contributes to improvements in the nutrition, health and education of future generations. This knowledge will bolster other assistance efforts being carried out by organizations like my own, Catholic Relief Services. For example, we are implementing a nationwide effort in Niger to encourage the use of mosquito nets to prevent malaria. Better educated women will be more likely to see the benefits of using the nets and will make sure their families do so.
Helping Make Education a Reality for Girls in Niger
Posted on March 28, 2008 by Rodney Bent, Deputy Chief Executive Officer
Niger is one of the poorest countries in the world, with a per capita income of $260 a person, and a troublesome ranking of just three from the bottom in the UN's Human Development Index (174 out of 177). Ive just returned from a trip to the country where I represented MCC during the signing of a $23 million threshold agreement. The bulk of the threshold program$18 million or sois to help Niger improve its low rate of girls' primary school completion. Niger is in the bottom 5 percentile of low income countries and has a bright red score on MCC's index for this category. Red, in terms of MCC's "scorecards" of performance, is not good.
The threshold program has been put together with a notion of helping up to 200 schools become more "girl-friendly." Its one drop in an enormous bucket of educational needs, but the Minister of Education, Monsieur Samba Mamadou, shared with me his excitement about the threshold program. The morning after the signing ceremony, he joined me, the US Ambassador to Niger Bernadette Allen, local USAID representative Mark Wentling, and USAID regional Mission Director Henderson Patrick, who flew up from Accra for the occasion. We set off in a dusty caravan of vehicles for the province of Tillaberi to visit some of these schools and talk to our local partners about their needs and challenges.
We bounced for dozens of kilometers along a mix of paved and sandy roads—a reminder of the overwhelming needs of so many countries where we work. The driver of our car had to flip on the wipers constantly to blow away the dust on the windshield. I asked the Minister of Education about Niger's education needs during the trip. "Everything" was the short answer to the question, with the most critical component being trained teachers, followed by school buildings, notebooks for students (cahiers), textbooks, blackboards, desks—you name it. We talked at length about the discrepancy between boys' and girls' enrollment rates. He cited the reasons as cultural, social, and economic. Many parents need help in hauling water for the families' use during the day. Other daughters are married when they're 13 or 14. The minister made it clear that he, like so many others, understands full well the importance of having girls remain in schools and wants to help make it a reality.
After we drove several dozen more kilometers on the western side of the Niger River, we arrived at the first school. The school buildings are one story tall, built of tan bricks. There was no electricity that I could see, but there were dozens and dozens of people, adults, teachers, local officials and three Peace Corps volunteers at this first site. The school rooms I saw were simple, sometimes with a blackboard, but always packed with kids. In one school room, they're wearing paper hats with Niger-MCC-USA written around the bands. They sang and clapped as we ducked to enter the school room and wish them well. On the black board, in one corner, someone had written the number of garcons and jeunne filles that were in attendance that day. That particular day, in that classroom, the girls outnumbered the boys. This was great news. The governor assured me that the word was getting out to the local officials, tribal leaders and families about the importance of encouraging their daughters to come to school. The need for new classrooms to accommodate the students was evidenced by a lean-to, with a primitive stick roof, that serves as a classroom for 30 or more children, who appeared to be about five or six years-old. There were no chairs and no desks. The head of the school talked to us about the need for latrines, and for places to feed the children. A "cafeteria" would probably be too grand a name for what will likely be a new room for this purpose, possibly with a stove and water. I asked some Peace Corps volunteers, who are working in schools further away from this one, what they needed. Everything again was the simple answer. MCC's Niger Threshold Program certainly isn't everything, but it is at least a start.
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BrainCalcGym has an amazing collection of 12 problemsolving games for your Brain. These games are designed to enhance your arithmetic & quantitative reasoning skills. Playing these games a few minutes everyday can work wonders on your brain health.
If you have ever felt the need for the following, this Game set is designed exactly for you.
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c) Balloon Maths
d) Number Explosion
3) Quantitative Reasoning
a) Compare Me
b) Solve Me
c) Balance Me
d) Match Me
1) Very simple and elegant design
2) Scoring and timing modes to encourage competitive spirit and track your progress
3) Interactive appreciation / feedback after each game level
4) Very relaxing and soothing game sound track and audio effects
5) Auto-saves the games when you quit or answer a phone call


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Home › About TU › News, Events and Publications › University News › Campus Street Closures Saturday Morning
Friday, April 10, 2009
A message from the Tulsa Police Department:
Street Closing for Special Event on TU Campus
On Saturday, the Get Fit Tulsa Run will take place near 800 South Harvard Avenue. Crowds in excess of 1,000 are anticipated to attend and enjoy this annual fundraiser event for Tulsa Public School supplies, which begins at 8:10 a.m. (1km Fun Run). The 5km Run begins at 8:30 a.m.
On the TU campus, 8th Street between Harvard Avenue and Gary Avenue will be closed from 7:15 a.m. to 9:45 a.m. Additionally, Delaware Avenue between 11th Street and 5th Street will be closed from 8:00 a.m. to 9:30 a.m. A map showing the closure is located online.
Drivers who are not coming to watch or participate in this event should avoid this area.
Contact:David firstname.lastname@example.com


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noun \ˈker-ə-ˌi-zəm, ˈka-rə-\Definition of KARAISM
: a Jewish doctrine originating in Baghdad in the eighth century that rejects rabbinism and talmudism and bases its tenets on Scripture alone
— Kara·ite \-ˌīt\ noun
Origin of KARAISM
Late Hebrew qĕrāīm Karaites, from Hebrew qārā to read
First Known Use: circa 1883
noun (Concise Encyclopedia)Jewish religious movement that denied the authenticity of the oral law and defended the Hebrew Bible as the only basis of doctrine and practice. It originated in 8th-century Persia, where its members were called Ananites after Anan ben David, who worked out a code of life independent of the Talmud. Members later adopted the name Karaites from the Hebrew qara (to read), emphasizing their reliance on a personal reading of the Bible. The movement spread through Egypt and Syria, winning only small numbers of followers and enduring many schisms. It still has about 10,000 members in Israel.
Variants of KARAISM
Karaism or Qaraism
Learn More About KARAISM
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What made you want to look up Karaism? Please tell us where you read or heard it (including the quote, if possible).


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RE: Desperately Seeking Pear Recipes for Canning (Follow-Up #7)
posted by: digdirt on 07.16.2012 at 03:34 pm in Harvest Forum Well, sometimes it's very nice to have a thread containing mostly recipes instead of reading through 50 of them trying to find a few you'd like to try.
Ok then here are the recipes from just 2 of all the discussions lined above. PEAR-GINGER CONSERVE Time: 30 minutes preparation; 50 minutes cooking; 15 minutes processing. 4 Lbs ripe pears, peeled and chopped (about 9 C) Prepare 6 half-pint canning jars (run them through the dishwasher and leave them in the hot machine, or wash the jars in hot soapy water, rinse, and hold in hot clear water) Combine pears with remaining ingredients in large saucepot. Cook, stirring frequently, until sugar dissolves. Cook rapidly until thick, stirring to prevent sticking, about 30 minutes. Mixture will mound up on spoon. Remove cinnamon stick. Pour into prepared jars, seal, and process: Fill jars with hot mixture, leaving 1/4 inch headspace between the top of food and lid Pear Mincemeat... Old Fashioned Pear Preserves from Carol (Readinglady) Yu can also make Pear Preserves if you want chunks of pear suspended in syrup. By weight use equal amounts of pears and sugar. You also need the juice and seeds of one lemon. I wouldn't go over about 4 pounds of fruit because it takes too long to cook larger amounts. This takes several days, but it's mainly waiting and the results are wonderful. Here's what you do: Day 1: Peel, core and cut firm-ripe pears into chunks or slices. Leave pieces large enough to retain character in preserves. Place pears in acidified water (Fruit Fresh or Ascorbic Acid). Rinse and drain pears. Place in large bowl and add sugar equal in weight to pears. Add juice of lemon and place pips (seeds) in small bag. It's messy but I also add any of the pulp that was reamed out. Add to bowl. Stir gently Day 2: Place macerated pears and sugar syrup with lemon seeds in bag in large pan. Bring to a boil and cook about 10 minutes, skimming foam. Reduce temperature and continue to cook (about 20 minutes) until pears are translucent and candied. Turn off heat and leave pears and syrup overnight. Day 3: Using a slotted spoon lift pears from syrup and place in a strainer. Collect any additional syrup in a bowl beneath the strainer. (I drained syrup left in pan into a bowl and washed the pan because the syrup was The advantage is you get to thicken the syrup just the way you like without cooking the delicate pears to the point of disintegration. Return the pears to syrup and boil 1 minute to reheat them. Pull off heat and let sit for 5-10 minutes, stirring occasionally. (This allows fruit to equalize with the syrup so it doesn't float to the top of the jar.) Place preserves in sterilized jars and BWB 5 minutes or clean, hot jars and BWB 10 minutes. Poached Pears in Red Wine For each quart: 2 cups red wine (I used a cheap cab) Bring wine sauce to a hard simmer/soft boil Cranberry Apple Pear Relish 3 cups fresh or frozen cranberries 1. Combine cranberries, apples, pears, raisins, sugar, orange juice and rind, cinnamon and nutmeg in a large non-reactive pan. Bring to a boil, stirring frequently. Reduce heat and boil gently, uncovered, or about 25 minutes or until mixture thickens, stirring occasionally. Remove from heat and stir in liqueur. 2. Remove jars from canner and ladle relish into jars to within 1/2 inch of rim. Process 10 minutes for half-pints and 15 minutes for pints BWB. from Ellie Topp and Margaret Howard "Small Batch Preserving" _______________ PEAR BREAD (Really good!) Preheat oven to 350 degrees. In a medium mixing bowl, combine oil, sugar and eggs, blending well. Stir dry ingredients into pear mixture, pour the batter into two greased 8 1/2 x 4 1/2 x 2 3/4 inch loaf pans, bake 60 minutes, or until a toothpick inserted in the middle comes out clean. (about 35 minutes for 12 large muffins). Cool loaves 10 minutes, then remove from pans and cool on the wire racks. Deanna ___________________ Old-time Pear Mincemeat 7 lbs ripe Bartlett pears Core and quarter pears. Quarter lemon, removing seeds. I have the pear preserves recipe at home, I'll try to remember to post that tonight, and not a canning recipe, my my all time favorite dessert is this Maple and Pear Cobbler, although Iusually make it in one big pan instead of little individual ones: Maple and Pear Cobbler Topping Melted butter 1 cup chilled whipping cream Preheat oven to 425�F. Cut pears crosswise into 1/4-inch-thick slices. Combine in large bowl with maple syrup, flour, vanilla extract and ground nutmeg. Divide among six 2/3-cup custard cups of souffl� dishes. Dot tops with butter. Bake filling until hot and bubbling, about 18 minutes. Meanwhile, Prepare Topping. Mix first 3 ingredients in processor. Add 6 tablespoons chilled butter and cut in until mixture resembles fine meal. Transfer to large bowl. Mix half and half, 6 tablespoons syrup and vanilla in another bowl. Add to dry ingredients and stir until just combined. Working quickly, drop batter in three mounds, 1 heaping tablespoon per mound, atop hot filling in each cup. Brush topping with melted butter and sprinkle with sugar and nutmeg. Immediately return cups to oven and bake 8 minutes. Reduce temperature to 375�F. and bake until toppings are golden and just firm to touch, about 14 minutes. Let cool at least 15 minutes. In medium bowl, beat 1 cup chilled cream with 3 tablespoons maple syrup to soft peaks. Serve cobblers warm with whipped cream. Drizzle additional maple syrup over. Annie _________________ Bartlett Harlequin Jam - USAPears.com You wouldn't think that the addition of maraschino cherries could change the complex flavors of this very easy jam. From a base of Bartlett pears comes a jam as pretty as it is delicious. Ingredients Place jars on rack in canner. Process 5 minutes in boiling water bath with boiling water 2 inches above jar tops. Remove jars from canner. Cool away from drafts. Remove rings from sealed jars after 12 hours. ______________________ PEAR BUTTER - Ball Blue Book 2 quarts pear pulp [about 20 medium] To prepare pulp: Quarter and core pears. Cook until soft, adding only enough water to prevent sticking. Press through a sieve or food mill. Measure pulp. Add remaining ingredients; cook until thick, about 35 minutes. As mixture thickens, stir frequently to prevent sticking. Pour hot into hot jars, leaving 1/4-inch head space. Adjust caps. Process pints and quarts 10 minutes in boiling water bath. Yield: about 4 pints. Also try Bernardin, the Canadian "Ball" canning site. ________________ That recipe with the cherries is similar to one my grandmother made. This is her recipe. You gotta love the complex directions, lol. It has alot more pears. I realize she reversed when the pectin went in - probably because these hard pears we have here need more cooking to soften and aren't really juicy. It seems to work though. I am making some today. ________________ Pear Jam - not low sugar. 1kg pears Prepare fruit. Chop it up. Cook it up. Add some ginger if you feel like it. Add sugar. Cook it up again. Boil 1 minute. Take it off the heat and add pectin. Skim and stir. Pot and cover. Pickled Pears 1.5kg pears peeled but left whole Put all ingredients except pears in a pan and bring to the boil. Allow to cool. Put the pears into jars. Pour over the vinegar. Cover. Enjoy your pears, Flora __________________ This is my favorite pear recipe. It's relatively low sugar. If you are using fairly ripe pears, you can get away with even more than 7-8lbs of pears with the amount of sweetener in the recipe: ● 7-8 pounds pears, peeled, cored, and cut into chunks Directions: Add about a half cup of water to the chunked pears (just to keep them from sticking to the bottom) and cook over medium heat until the fruit is soft, about 20 minutes. Transfer to a food mill or food processor, and process until fairly smooth, but not completely liquified. Add the puree back to the pot, and add the sugars, syrup, vanilla, and salt. Cook over a low heat, stirring frequently, until thick enough to round up on a spoon. Fill sterilized jars and process for ten minutes in a water bath canner. _______________ Dave NOTES: pear recipes
clipped on: 09.07.2012 at 09:01 am last updated on: 09.07.2012 at 09:02 am
Your Greatest Hit Recipes for Leesa - The Condensed Version...
posted by: ccaggiano on 09.26.2009 at 06:12 pm in Harvest Forum Summer Fruit Jam [from Foodland Ontario]
Yield: 8 cups 3 c Peaches, peeled & chopped In a Dutch oven, combine 2 c each of the peaches & apricots with the Bring to a slow boil, stirring. Boil, continuing to stir frequently, Ladle into sterile 250mL (half-pint) canning jars leaving 1/2" headspace. Wipe Cranapple Relish For each pint of relish: 2 apples Peel, core, and chop apples. Chop cranberries coarsely. In heavy saucepan, * I never bother to chop the cranberries. Oven dried tomatoes In large bowl combine: Leave skin on and cut tomatoes in to bite size pieces. Amount of tomatoes is up to you. Sour Cream Walnuts 1 cup brown sugar Cook and stir sugars and sour cream to soft ball stage (240 degress F on candy thermometer). Remove from heat and stir in vanilla. Add walnuts stirring gently til coated. Spread on pan to cool [no stick wax paper helps later removal] This next recipe came from KatieC & Annie.... Plum Sauce 4lbs plums Pit & chop plums [don't peel], Combine remiaining ingredients in a large pot, bring to boil, reduce heat. Add plums, cook until thick and syrupy, about 1 1/2 hrs. Ladle hot sauce into hot jars leaving 1/4 inch headspace. Adjust caps and process 20 minutes in a BWB. Yeild: about 4 pints. I adore this on egg rolls and chicken fingers (I don't even like chicken). I also like a bit of it mixed w/ balsamic vinager and over a salad. This is my husband's favorite. We've made it when we cut all the green tomatoes off the vines before a hurricane (the vines lived to produce many more) and then at the end of the season when it was going to freeze. Pickled Sweet Green Tomatoes Procedure: Wash and slice tomatoes and onions. Place in bowl, sprinkle with 1/4 cup salt, and let stand 4 to 6 hours. Drain. Heat and stir sugar in vinegar until dissolved. Tie mustard seed, allspice, celery seed, and cloves in a spice bag. Add to vinegar with tomatoes and onions. If needed, add minimum water to cover pieces. Bring to boil and simmer 30 minutes, stirring as needed to prevent burning. Tomatoes should be tender and transparent when properly cooked. Remove spice bag. Fill jar and cover with hot pickling solution, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Pickled Sweet Green Tomatoes in a boiling-water canner. This document was extracted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA. Revised 1994. Linda Lou's Apple Pie Jam Roasted Red Pepper Spread ANNIE'S SALSA 8 cups tomatoes, peeled, chopped and drained Makes 6 pints Roasted Tomato Garlic Soup 1/2 cup chopped fresh basil -- (or 1 Tbsp. dried) Habanero Gold Jelly 1/3 cup finely sliced dried apricots Cut apricots into 1/8 inch slices. Measure into a large deep stainless steel saucepan with vinegar; let stand 4 hours. Individually, cut onion and seeded peppers into 1/8 inch slices; cut slices into 1/4 inch dice. Measure each ingredient; add to apricots. Stir in sugar. Process 10 minutes in BWB. Cool upright, until lids pop down, about 30 minutes. When lids are concave but the jelly is still hot, carefully grasp jar without disturbing lid and invert, twist, or rotate each jar to distribute solids throughout jelly. The jar can be inverted temporarily but do not allow it to stand upside-down for prolonged periods. Repeat as necessary during the cooling/setting time, until solids remain suspended in the jelly. Caraway Pickled Beets 1 quart beets, (about 2 lbs) Scrub beets, remove tops but leave tap root and 2 inches of stem. Cook beets in boiling water to cover until the beets test tender to a fork. This will take 20-40 minutes, depending on the size of the beets. Cool beets, slip off the stems and slice or dice them. Combine the beets with the caraway weeds, onion and salt. For each quart of beets, heat together i cup vinegar, 1/2 cup water, and 1/2 cup sugar. While brine heats, pack the beets into a clean hot quart jar, (NOTE: I pack these in pints, I would never finish a quart of pickled beets). Leave about 1/2 inch head space. Pour the hot brine over the beets to cover. Seal. Process in a boiling water bath for 10 minutes. Store in a cool, dry place. Do not open for 6 weeks to allow the flavor to develop. My other big hit is peach maple jam. This stuff doesn't keep too well once opened, so I put it up in small jars. 5 lbs. peaches Yields about 10 half pints. Blanch the peaces in boiling water to cover for 1 minute to loosen the skins. Drain, cool and peel. Remove the pits and chop the peaches very finely. You can use a food processor. I a large nonaluminum pot, combine the peaches, lemon juice, maple syrup and cinnamon. Bring to a boil and gently boil for 10 minutes until thick. The jam is ready when it begins to hold its shape when dropped onto a cold plate. Raspberry Plum Jam I made this with sour cherries instead of plums 2 cups pitted, finely diced plums (about 1 1/4 lbs) Mix plums and raspberries in a heavy nonaluminum pot. Add sugar and lemon juice until well blended. Bring to a full, rolling boil over high heat, stirring constantly. Stir in pectin all at once. Return to a full rolling boil, then boil, stirring, for 1 minute. Remove from heat and skim off any foam. (NOTE: I'd probably add a 1/2 tsp of butter to prevent excessive foaming). Ladle into hot sterlized 1/2 pint jars, leaving 1/4 inch headspace. Process in a BWB for 5 minutes. Or can also freeeze. Last but not least, my salsa recipe. I got it from an old Woman's Day Magazine or some such, from an article about people who ran produce stands and their favorite recipes. It has more spices and ingredients than most salsa recipes, but that's what I like about it. It is pretty vinegary, so I guess you could use some lemon juice or lime juice, and also distilled vinegar. Irene's Sassy Salsa 6 lbs. tomatoes, peeled and cut up Put the chopped veggies and seasonings in a big heavy duty nonreactive pot. Add the vinegar. Bring to a boil, then simmer at least 30 minutes, until very thick. Ladle into hot sterilized jars, (I use the wide mouth 1/2 pints). Process 15 minutes in a BWB. GRAPE JAM CERTO® Pineapple Chutney 4 cups prepared fruit (buy about 1-1/2 fully ripe medium pineapples) BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling. PARE and core pineapples; finely chop or grind fruit. Measure exactly 4 cups prepared fruit into 6- or 8-quart saucepot. Add raisins, vinegar, onion, lemon juice, ginger, salt and spices; mix well. STIR sugars into fruit mixture in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Here are two tomato sauce recipes we really enjoy. Both are from the "Complete Book of Small-Batch Preserving." * Exported from MasterCook * Chunky Basil Pasta Sauce Amount Measure Ingredient -- Preparation Method Combine tomatoes, onion, garlic, wine, vinegar, basil, parsley, salt, sugar and tomato paste in a very large non-reactive pan. Bring to a boil over high heat, reduce heat to low and simmer, uncovered, for 40 minutes or until mixture reaches desired consistency, stirring frequently. Remove hot jars from canner and ladle sauce into jars to within 1/2 inch (1 cm) of rim (head space). Process 35 minutes for pin (500 mL) jars and 40 minutes for quart (1 L) jars in a BWB. Yield: "8 cups" Note: This sauce also makes an excellent base for a quick pizza. * Exported from MasterCook * Multi-Use Tomato Sauce Amount Measure Ingredient -- Preparation Method Combine tomatoes, celery, garlic, onion, zucchini and green pepper in a very large non-reactive pan. Add 1 cup (250 mL) water. Bring to a boil over high heat, reduce heat and boil gently, covered, for 25 minutes or until mixture begins to thicken, stirring occasionally. Soak sun-dried tomatoes in boiling water until softened. Drain and dice. Add to sauce with wine, vinegar, bay leaves, salt, oregano, basil, sugar, cinamon and pepper. Continue to boil gently until desired consistency, stirring frequently. Discard bay leaves and stir in parsley. Remove hot jars from canner and ladle sauce into jars to within 1/2 inch (1 cm) of rim (head space). Process in a BWB 35 minutes for pint (500 mL) jars and 40 minutes for quart (1 L) jars. Yield:"12 cups" I'm the second generation to make this pickle recipe. It originally appeared in an old USDA bulletin: "Making Pickles and Relishes at Home," but it can still be found on several Extension Service sites. Crosscut Pickle Slices Kosher Dill (Heinz Recipe) 4 lbs pickling cukes Wash cucumbers; cut in half lengthwise. Combine garlic and next 3 ingredients; heat to boiling. Remove garlic and place 4 halves into each clean jar, then pack cucumbers, adding 2 sprigs of dill and 4 peppercorns. Pour hot vinegar solution over cucumbers to within 1/2 inch of top. Immediately adjust covers as jar manufacturer directs. Process 10 minutes in BWB. Makes 6-7 pints. Prep Time: 45 min Zucchini Relish 10 cups ground zucchini Using coarse grinder, grind zucchini and onion. If large zucchini are used, remove seeds before grinding. Combine zucchini and onion with salt and let stand overnight in the refrigerator. Drain thoroughly. Combine sugar, dry mustard, turmeric, celery seed, pepper, vinegar and nutmeg. Cook over medium heat until it begins to thicken; then add ground bell peppers and cook on low heat for 30 minutes or until desired consistency is reached. Pour into pint jars, leaving 1/2 inch head space. Adjust lids. Process in boiling water for 15 minutes. Yield: 6 pints Pecan Praline Syrup Combine syrup, sugar and water in a saucepan. Bring to a boil; boil for 1 minute. Reduce heat. Stir in pecans and vanilla extract. Simmer for 5 minutes. Ladle hot syrup into hot jars, leaving 1/4 inch headspace. Adjust 2-piece lids, and water bath for 10 minutes. Yields about 4 half pints. No Pectin Strawberry Jam 4 cups strawberries hulled and cut about 1/4 inch pieces Put strawberries only into graniteware or stainless steel pot Mash a bit with a masher or flat bottom glass to bring out juices. Cover. Cook on medium low just until simmering stirring occasionally. Reduce heat to maintain gentle simmer. After about 5 minutes a lot of water will come out of the berries. Uncover pot and simmer 15-20 minutes stirring often until reduced, thicker, not watery. Add sugar, lemon juice,fruit fresh. Mix well and bring to simmer over medium low heat. Do not leave pot alone or cook higher than low, or medium low heat. If the sugars overheat they can burn on the bottom of the pan, and ruin the jam. You can't ruin it on a low simmer if you watch. Cook another 15-20 minutes, stirring often until mixture is reduced like a thin jam. You can test it by putting a teaspoon on a saucer and putting in the freezer for a minute or two. If the tester is jam-like it is ready. It doesnt have to be super thick. Total cooking time should be 25-30 minutes not counting times to bring up to a simmer. Don't try to boil it super thick Creamy Tomato Sauce/Fondue 1/2 pint heavy cream Sautee garlic in olive oil. Add other ingredients and cook to desired thickness. As a sauce, try over chicken breasts. As fondue, use sour dough bread and prawns for dipping. *Marinated: rehydrate dried tomatoes, then pack in extra virgin olive oil with or without spices. Store in refrigerator until ready to use. Surprise Cheese Puffs (a snack/hor d'oeuvre) 1/4 lb sharp cheddar cheese, grated Blend cheese and butter until smooth. Combine dry ingredients and add to cheese mixture. Drain marinated tomatoes; chop. Wrap about 1 1/2 Tbsp of cheese around small amount of tomatoes. Roll into ball. Chill balls for 1 hour before baking on ungreased cookie sheet (400 degrees f) 15 minutes. Serve warm. Tomato Spread (perk-up breads, crackers, celery sticks...) 2-3 cloves garlic, minced Blend all ingredients in food processor until smooth. Add more olive oil if needed to get the right texture. Enhance with other spices to taste. Refilled Baked Potatoes Scoop out the inside of a baked potato. Combine and mash with potato: Salads (tossed green, potato, pasta) 1. Dried Tomatoes: Eat slices as a nutritious snack or make tomato flakes or powder for recipe ingredient. Flakes/powder are easily made by putting a bag of dried tomatoes into the freezer for about 15 minutes (until brittle). Remove from freezer then chop or grind in food processor (or crumble in the bag by hand). Pear and Currant Chutney Makes 2 ˝ - 3 cups Put currants and brandy into a medium saucepan and simmer over medium heat until currants are plump and have absorbed most of the liquor, about 7 minutes. Add pears, celery, sugar, lemon juice, ginger and cayenne and stir well. Return to simmer, reduce head to medium low and simmer until pears are very soft and translucent and juices are thick and syrupy, about 1 hour. Put chutney into a clean jar with a tight lid or hot water bath 10 minutes. If not processed, cover and refrigerate until ready to serve. Allow chutney to sit for a couple of weeks, the flavor improves with age. Pear Apple'n Cranberry Chutney Prep Time: 45 minutes 2 Cinnamon Sticks , broken in half APPLE CHUTNEY 8 C chopped apples (I use Northern Spy's) Combine all in a large kettle and bring slowly to a boil, stirring often to keep from sticking. Boil till thick. Pour into hot jars, adjust lids and process in BWB 10 min. Yield: 12 to 14 half pints (maybe?) 5 PEPPER JALEPENO JELLY Apple Chutney Procedure: Combine all ingredients; simmer until thick, about 1 hour and 15 minutes. As mixture thickens stir frequently to prevent sticking. Pour boiling hot chutney into hot jars, leaving ˝ inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner 10 minutes for pints or 1/2 pints. Katie's Peach Salsa 6 cups peaches -- diced (I used frozen for convenience) Simmer all ingredients for 5-10 minutes. Pack into hot jars and process in a boiling water bath for 10 minutes (0-1000 ft.), 15 minutes (1001-6000 ft.), and 20 minutes (above 6000 ft.). Kiwi Daiquiri Jam Recipe Ingredients Instructions Place snap lids in boiling water, boil 5 minutes to soften sealing compound. In a large stainless steel or enamel saucepan, mash kiwifruit to applesauce consistency. Stir in sugar, pineapple and lime juice. Bring to a full rolling boil, stirring until sugar dissolves. Stirring constantly, boil vigorously for 2 minutes. Remove from heat, stir in pectin. Continue stirring 5 minutes to prevent floating fruit. (If desired, add green food coloring to create a more lively, intensely green jam.) Stir in rum. Ladle jam into a hot sterilized jar to within 1/4 inch of top rim. Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/4 inch. Wipe jar rim removing any stickiness. Center snap lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining jam. Cover canner, return water to a boil, process 5 minutes at altitudes up to 1000 ft. Remove jars. Cool 24 hours. Check jar seals. (Sealed lids curve downward.) Remove screw bands. Wipe jars, label and store in a cool dark place. Yield: 4 half-pints 1 12 oz. bag of fresh cranberries In food processor, place cranberries, apple quartered/cored, sugar, 2 teaspoons of fresh orange zest, peeled and seeded orange, and ginger. If you want to add dried apricots or a slice of fresh pineapple as I did this year, go ahead. Grind all to a pea to bb sized mix. Remove to bowl and rest overnight in refrigerator to blend flavors. Taste test for sugar next day. Add sugar if necessary (I never do as I like it tart) and add toasted chopped nuts and pomagrante ariols (if you have them). If you don't have the ariols, don't worry as it will still be delicious. Remember, you have to make it the day before to let flavors blend. Don't know how long it keeps as it is always gone in less than a week. Try on pancakes, toast, chicken, turkey, pork, sweet potatoes, pumpkin, in pie filling with apples, let your mind wander. Here's one that is a favorite around our house and is a good way to get some use out of those big baseball bat size zuc's and yellow squash. Doesn't have a name, that I know of, but maybe someone already knows this recipe and can help me out with the name. 1- baseball bat zuc/squash; peel, seed and dice into smaller chunks In 11x13(??, a bigger baking dish) baking dish mix together zuc and onion to form bottom layer. Add fresh tomato slices on top and stick into a 350 deg oven for 15-20 minutes. Once zuc is semi fork soft, take out of oven and drain excess water that has come from the veggies. Place a thin layer of Prego over the dish and then a package of cheese to coat everything. Back in the oven until cheese it melted and your done. A fan favorite around here at get togethers and such. My mom makes batches of this and freezes them, of just the base three ingredients, for the winter time and they are extremely tasty when it's -10F out. Dilly Beans (from USDA, original poster Linda Lou) 4 lbs fresh tender green or yellow beans (5 to 6 inches long) Procedure: Wash and trim ends from beans and cut to 4-inch lengths. In each sterile pint jar, place 1 to 2 dill heads and, if desired, 1 clove of garlic. Place whole beans upright in jars, leaving 1/2-inch headspace. Trim beans to ensure proper fit, if necessary. Combine salt, vinegar water, and pepper flakes (if desired). Bring to a boil. Add hot solution to beans, leaving 1/2-inch headspace. Adjust lids and process 5 min. PEAR MINCEMEAT: 7 lbs. pears, peeled, cored & cut into eighths Position knife blade in food processor bowl. Add about 1 cup pears; process until finely chopped. Repeat with remaining pears, lemons, oranges and raisins. Pour hot mixture into hot sterilized jars, leaving 1/4 inch head space. Cover at once with metal lids and screw bands tight. Process in boiling water bath for 25 minutes. Serve alone as a relish or use to make Pear Mincemeat Pie and Pear Mincemeat Cookies. Makes 7 1/2 pints. ZUCCHINI BREAD *from _A Century of Canadian Home Cooking_, Carol Ferguson & Margaret Fraser, Prentice Hall Canada, 1990 3 eggs In a bowl, beat eggs, sugar, oil, and vanilla. Stir in zucchini. Stir together flour, baking powder, soda, salt, and cinnamon. Stir in raisins and nuts. Stir dry ingredients into zucchini mixture. Pour into two greased 8- x 4-inch loaf pans. Bake in 350 degree F oven for 50 to 60 minutes or until tester comes out clean. Makes 2 loaves. How is chocolate-raspberry jam missing from this thread? This is from Mes Confitures by Christine Ferber. Raspberry with Chocolate Pick over the raspberries. Omit rinsing them so as to keep their fragrance. Put the raspberries through a food mill (fine disk). In a preserving pan, mix the raspberry pulp with the sugar and lemon juice. Bring to a boil and cook 5 minutes, stirring gently and skimming carefully. Add the chocolate, grated. Mix and then pour into a ceramic bowl. Cover with a sheet of parchment paper and refrigerate overnight. Next day return the mixture to a boil. Continue cooking on high heat for about 5 minutes, stirring and skimming if needed. Return to a boil. Check the set. Put the jam into jars immediately and seal. Notes: After discussion with Melly, I used 4 oz bittersweet chocolate and 1 oz unsweetened. I used a mix of red and black raspberries but I think you want whatever berries have the richest, deepest flavor. Also, you should process this in a BWB for 10 minutes (use half-pint jars). Good on ice cream, or swirled through yogurt, or spread on popovers. Spiced Red Cabbage 12 pounds red cabbage (about 3 large heads) Remove outer leaves of cabbage; core and shred. Layer cabbage and salt in a large bowl. Cover; let stand 24 hours. Rinse. Drain thoroughly on paper towel-lined trays, about 6 hours. Combine sugar, mustard seed, mace and vinegar in a large saucepot. Tie whole spices in a spice bag; add spice bag to vinegar. Boil 5 minutes. Remove spice bag. pack cabbage into hot jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust two-piece caps. Process 20 minutes in a boiling-water canner. Habanero Cranberry Jelly (I call it Turkey's Revenge). I created (ok, not wholly created LOL) this variation of Melly's Cran-Jalapeno Jelly. Using Melly's as a starting point and tweaking it with the kind assistance and encouragement of Zabby, the end result is a fiery hot cranberry jelly for cold fall and winter nights. Heck, it's great in the summer too! Ingredients: Procedure: Yield 7 or 8 - 250ml (1 cup) jars Bandy Peppercorn Sauce For those who like this type of sauce, this one (IMHO) is decadent! A little bit of effort but well worth it. It freezes well. I don't recall where I originally found the recipe. 1 cup (250 mL) red wine 1. Add wine and balsamic vinegar to pot and bring to a boil on high heat. Boil until only 2 tbsp (25 mL) liquid remains, about 10 to 15 minutes. Makes about 3/4 cup (175 mL) Caramelized Leek Soup (Gourmet : January 1998) Given the simple ingredients, we were amazed at how tasty this soup turned out. It's a bit time consuming but worth the effort. It can be served as is but we prefer to puree it, turns out like a cream soup but without the cream. The pureed version freezes very well. Ingredients Preparation Makes about 5 cups, serving 4 as a first course. Tomato Jam 1 1/2 pounds good ripe tomatoes (Roma are best), cored and coarsely chopped Parmigian Sun-Dried Tomato Bread (Bread Machine) Add Yeast, Water, Salt, Flour, Lemon Juice, Powdered Milk, I stop the machine after the second kneed cycle. I roll the dough into 2" balls and place them in a Pam sprayed muffin pan. Allow to rise double in size. Bake at 350 for 25 minutes. This is a dense bread. They freeze beautifully. I allow them to cool and then place all ina ziplock or vacuum bag. Easy to grab a couple out when you want them. Asparagus Pesto 1 bunch asparagus spears (about 1 lb), trimmed of tough ends and halved crosswise Toast pine nuts in a single layer in a large skillet set on medium heat, stirring occasionally, until fragrant and lightly browned. Remove from pan and set aside. In a medium pan, bring salted water to a boil and drop in the asparagus. Cook only 2 or 3 minutes until the spears are bright green and barely tender. Drain under cool water to stop the cooking process. Add the asparagus, spinach, garlic, parmesan, and pine nuts to a food processor. Puree and, with the motor running drizzle in the olive oil until a paste is formed. Add lemon juice and salt. Adjust to taste. I have used swisschard and it tastes great. Also have skipped the salt at the end and used roasted salted sunflower seeds instead of pine nuts. Yum. This freezes well if you can keep your spoon out of it long enough to have some left, that is. Tastes even better the next day. We like this better than basil pesto now. Spinach con Queso 2 C. Queso (quick melt) cheese, shredded Heat all ingred. in double boiler over low heat, stirring constantly until cheese is melted. Serve warm with tortilla chips. Makes about 2 cups. Don't let the simplicity of this recipe fool you....it is awesome and you might as well double it to begin with. Zucchini-banana-date-spice bread (or muffins) 3 cups zucchini shredded finely Pour hot coffee on minced dates and let soak a few minutes. Add Asian Style Pork Tenderloin Take a boneless pork tenderloin and sear on all sides in a hot, lightly oiled saute pan. Place tenderloin in a baking dish, slather about 1/2 a jar of plum sauce all over the meat, and bake at 350 for about 12-15 minutes. Remove from oven and let the meat rest, covered with foil, for 10 min. Heat remaining jar of sauce gently and spoon on the plate, fan out four or five slices of pork over the sauce. Voila! Fancy-schmancy dinner in less than 30 min. I'm sorry, I wish I had noted what the yield was for this, but didn't copy it over. I think it makes 4 half pints. Roasted Red Pepper Spread 6 lb. large red sweet peppers Roast peppers under broiler or on a grill at 425 degrees until skin wrinkles and chars in spots. Turn over and roast other side. Remove from heat. Place in a paper bag, secure opening, cool 15 minutes. Roast tomatoes, onion, and garlic under broiler or grill 10 - 15 minutes. Place tomatoes in a paper bag. Peel onion and garlic. Finely mince onion and garlic. ------------------------------------------------------------------------------------------------------ Ingredients *Cook's Note: Follow USDA guidelines for proper sterilization and canning procedures. Totally unrelated to home canning and such, but its a favorite of mine since I was a kid and my mom made cakes filled with it for our birthdays. Simple recipe. 3 tablespoons flour (instant type is best to reduce lumps) Carefully mix milk and flour together to avoid lumps. Cook over low to medium heat until it thickens to a stiff paste. Place shortening and butter mix in a small mixing bowl with the sugar. Mix them at medium and then high speed for about 1-2 minutes. Once the cooked milk and flour paste has cooled to lukewarm (NOT HOT!), add it to the sugar shortening mixture. Mix in the vanilla, and a dash of salt and beat at high speed for about 2-3 minutes. You end up the a nice cream filling better tasting than what you find in Hostess Twinkies. Its spread bewteen cake layers and any left over can go ito the frosting. I make chocolate muffins and use a pastry bag to 'inject' the filling into the muffins, just like a Hostess cupcake. If you like it to be a chocolate flavor, add some unsweetend cocoa, about 2-3 tablespoons when creaming the shortening sugar, and increase the sugar by 1/4 cup. Never add any granulated sugar AFTER the milk flour paste is mixed in, as it will be gritty and wil not dissolve. Its the slight warmth of the paste that mixes with the granulated sugar that mkes it dissolve. GRANDMA'S OLD FASHIONED APPLE BUTTER 6 lbs apples, quartered Cook apples in cider until tender and press through sieve or food mill. Measure 3 quarts apple pulp. Cook pulp until thick enough to round up in a spoon. As it thickens stir frequently. Add sugar an spices and cook slowing until thick, stirring frequently, about 1 hour. Por into hot jars, leaving 1/4 inch head space. Process 10 minutes in BWB. Makes about 5 pints Now, for technique. I don't cook apple butter on the stove, stirring and sticking and dodging those little apple butter volcanos that explode onto your forearms when the butter gets thick. I dump the whole mess into a large enameled roaster and put it in the oven at about 300-350, stirring every hour or so until it's thick enough. The house smells wonderful, I can do other things, and the apple butter gets as thick as you like it, depending on how long you cook it. I've also done it in the crockpot, but you have to uncover the crockpot for the last couple of hours. I've also used my handy-dandy peeler/slicer and just put apple slices into the crockpot, added some sugar and spices and let it cook with no liquid at all other than a splash of apple juice in the very bottom, 1/2 cup at most. When the apples are soft, I mash 'em with the potato masher and check the thickness, then cook until it reaches a good consistency. Be sure to use the frozen plate test if you do this, because it's thicker when cool than when it's warm. Apple-Apricot Pie Can be made for fresh eating or frozen in the crust for baking later. Serves 6-8 Pie crust for 1 9" deep dish pie Directions: Saute apple slices, dried apricots in water, jam and spices then cover and cook till soft with lid on. Scoop with a slotted spoon into bottom pie shell. If planning to bake immediately pre-bake the bottom shell just a bit. Pile the apples and apricots higher in the middle of the pie. Dot with pats of margarine and dribble about 1/2 of the sauce remaining in the pan over all. Apply top crust with vent shape of your choice in the center. Lightly brush crust with water and sprinkle with 1 T. sugar. Bake at 400 degrees for 45-50 mins. until crust is light golden brown. Serve warm with caramel flavored ice cream. ;) If planning to freeze, place unbaked pie on a cookie sheet to freeze then vacuum seal or wrap well and place in freezer. Bake frozen, not thawed. Plum Pepper Jam In a 8 quart sauce pot stir in plums, peppers and vinegar. Measure the sugar into a separate bowl. Mix 1/4 cup sugar and box of low sugar pectin in a small bowl. Stir pectin-sugar mixture into fruit in sauce pot. Add 1/2 teaspoon butter or margarine to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam. Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches. Cover, bring water to gentle boil. Process jams 10 minutes. Adjust processing time according to Altitude chart. Remove jars and place upright on a towel to cool completely. After jars seal, check seals by pressing middle of lid with finger. If the lip springs back, lit is not sealed and refrigeration is necessary. Let stand at room temperature 24 hours. Store unopened jam in cool, dry, dark place up to 1 year. NOTES: <none>
clipped on: 09.05.2012 at 11:43 am last updated on: 09.05.2012 at 11:43 am
You know...there's a rule (Follow-Up #4)
posted by: momj47 on 07.16.2012 at 10:20 am in Cooking Forum
NOTES: cat hyperlink
clipped on: 07.16.2012 at 10:38 pm last updated on: 07.16.2012 at 10:38 pm


text:
William Kroner
William Joseph Kroner, 89, of Moyock, NC died Thursday, September 19, 2013 at Sentara Barco. Mr. Kroner, a native of Pittsburg, PA, was the son of the late Joseph Kroner and Clara Sodum Kroner. He was a retired Federal Building Manager, a U.S. Army Veteran of WWII, a member of American Legion Post 531 and St. Joseph Catholic Church in New Kensington, PA.
He is survived by a daughter, Kathy Pallette and husband Richard of Moyock, NC; a son, William Kroner Jr., and wife Trish of Moyock, NC; three grandchildren; nine great grandchildren; and one great-great grandchild. He was pre-deceased by two grandchildren, Sable Kroner and Joseph Kroner.
A graveside funeral service will be Monday, September 23, 2013 at 1:00 p.m. at Moyock Memorial Cemetery with the Rev. F. Joe Griffith officiating. The William Clarence Jackson VFW Post 6060 will render military honors. The family will receive friends at the residence. Twiford Funeral Homes, Memorial Chapel, 405 East Church Street, Elizabeth City, NC is serving the Kroner family. You may express condolences to the family by visiting www.twifordfh.com.
Print Obituary & CondolencesCondolences for the family of "William Kroner"
Robert Kroner on
September 21st, 2013 11:21 am
My favorite uncle will be greatly missed.
Christine Cook on
September 22nd, 2013 11:25 am
We send our deepest sympathies for our Uncle Bill. We have not seen him for years but always remember him as a wonderful man. Our mother Alice is his sister and she is in poor health but we will let her know. All of our love to the family. Alice Caiozzo, Doug and Christine Cook (daughter), Vince (son)& Karen Caiozzo, Debbie (daughter) & Abe Feltus.
Mike and Terri Shondeck on
September 22nd, 2013 12:29 pm
We will miss you and think about you often. You are at peace in a beautiful new home. You will always have a place in our hearts and memories. We will forever be grateful for your love and kindness over the years. You were loved.
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