Welcome to our kitchen that truly is the heart of our home! One of life's greatest pleasures is enjoying good food with family and friends. Here you will find recipes, tips for frugal cooking, how-tos for food preservation especially canning and anything else food related. Tea is brewing and warm cookies are fresh from the oven. Please sit a spell and enjoy your stay.
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using. --Bobby Flay
For Your Information
Please watch this area for important information like updates, food recalls, polls, contests, coupons, and freebies.
[March 19, 2020] - Effective Mar 17, this blog will no longer accept advertising. The reason is very simple. If I like a product, I will promote it without compensation. If I don't like a product, I will have no problem saying so.
[March 17, 2020] - A return to blogging! Stay tuned for new tips, resources and all things food related.
[February 1, 2016] - An interesting report on why you should always choose organic tea verses non-organic: Toxic Tea (pdf format)
Sticky Post - Warning: 4ever Recap reusable canning lids. The reports are growing daily of these lids losing their seal during storage. Some have lost their entire season's worth of canning to these seal failures! [Update: 4ever Recap appears to be out of business.]
Food safety is a year round concern in any kitchen. A surprising number of food borne illnesses are a direct result of not practicing good food safety. What some people blame on a 24 Hour Flu is actually a mild case of food poisoning. Foods should not be within the danger zone of 4.4ºC (40ºF) and 60ºC (140ºF) for more than 4 hours. In other words hot foods should be kept hot and cold foods kept cold. Hot foods that will be later stored in the refrigerator should be chilled as quick as possible. A lot of foods served at picnics, smorgasbords and outdoor events can easily have been within the danger zone. It is very difficult especially at household events to know whether an at risk food was in the danger zone for any period of time especially when well meaning guests who offer to help may easily scoop that food into a container for the refrigerator not realizing it could cause illness. Today's Frugal Kitchens 101 is a short video clip of a few things to keep in mind when considering food safety.
1 food lovers commented:
Thanks! Have a great week! :)
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