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Hi ya! Jefferson here. I have a raised bed and a love for canning. We plan to get some fruit trees and another raised bed in this spring. We like to take advantage of You pick farms and Madison's Awesome farmers market.

Yep! we sampled them this afternoon.. I will sample them again in an hour with a glass of milk. :rolleyes: just to make sure they are up to family standards. You gotta give them a try. They are really fudgy.

I agree, I am trying to be more sufficient..thus me being here..anyway I love to cook, can, garden, create..and whenever and wherever we can save money and avoid synthetic foods/ingredients we do. I am all for being a locavore and hope more people are moved to do the same. Enough of me tooting...

Wow that was the best yogurt ever! I am never buying store baught again...goodbye high fructose corn syrup and aspartame!

http://www.backyardchickens.com/forum/viewtopic.php?id=125466 Here is a link to my new found recipe for yummy healthier brownies I wanted to share with ya'll

:rolleyes: My yogurt won't be done until 10pm and then it goes in the frig..I can't wait until morning to have some with my flaxseed and granola...I am so hungry I want it now!!!!!!!! As for kids loving the pudding hahaha I think I will be doing that For sure! Hey I am still a kid...at heart!

Do you mix the pudding mix into the yogurt after it is made? Sounds like a great idea. I think I will stick to plain and flavor it at whim.

I guess what I really want to know is how do you guys flavor your yogurt? I am making plain right now along with a loaf of partial whole wheat bread. I want to make vanilla or other fun flavors too and was wondering how people do it? So how do you do it? Thanks in advance!

I just bought myself a yogurt maker and am pumped. I want to make yogurt cheese and of course yummy yogurt for breakfast. SO any of you pros? Share your secrets and what works for flavorings?

Fried egg sandwich: fry an egg , put on toast with mayo spread on it. place a slice of tomatoe on top of egg, put the second slice of mayo'd toast on top..enjoy!

Food doesn't usually linger in my household......so we don't have this probelm. We meal plan and stick to it, so our cupboards may look bare to people but really they have everything we need for a week. That is not including any home canned stuff in the basement.

I use sorghum instead of honey or molasses in my 1/2 and 1/2 wheat bread. It is locally purchased and has a wonderful flavor. Try it and let me know. I like to sub honey for sugar in recipes too.

Cackle, tell us more about this notion of powdered milk...proteins being modified and neuro toxins...I am fascinated. Some of my bread recipes call for powder milk. I too have stopped buying my favorite Brummel & Brown margarine spread when I found out that hydrogenated oils, even partially...

Stale crackers like saltines or club crackers...even a small amount of potatoe chips in a bag make a great coating for panfried fish. I crush them and mix a little parmesan cheese with it, press a tilapia fillet both sides into it and saute in butter...My DH loves it when I use potatoe chips.

OOH OOH great ideas. I will steam my tilapia with beer this weekend! I like to put a potatoe chip crust on them normally.

You could always keep it and serve it to your father in law the next time he is in town.

Give your brats a nice beer bath with onions & butter. Yum!!

Me too but I squeeze in some mustard too, and maybe some salsa.

I bake my own bread. THis summer I hope to can enough sauce, veggies,and fruits to last the winter. I also plan to do a lot of freezing. Since I have been making our own bread, meal planning, and only buying items on our list, we have cut down on our grocery bills by a lot. We also compost.

Going green with these ingredients is not only about thier direct environmental impact. IT is also about how much petroleum is used to process these items. THe more ingredients in a product the more chance of it taking/traveling many miles.