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Ontario, Canada
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

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  • [January 15, 2016] - It's National Soup Month so this month's posts will focus on soups. Yum!
  • [February 1, 2016] - An interesting report on why you should always choose organic tea verses non-organic: Toxic Tea (pdf format)
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Thursday, February 17, 2011

Kitchen Quick Tips - Cooling Stocks for Defatting

kitchen quick tips
Meat stocks are best prepared with the fat for flavour then defatted for freezing or canning.  Strain the stock to remove solids.  Allow to come to room temperature then place the stock pot in in the sink on a bed of ice.  Surround the stock pot with ice.  Once cooled, peel off the layer of fat.  Strain again then proceed with canning or freezing.

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