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You crack me up -- that's how things work here too :lol: I'm really sore from duelling the foundation wall yesterday, so my list is just: 1) return hammer drill to rental place DONE 2) take kids to Early Years (6 yr old has no school today, for no obvious reason <shrug>) DONE 3) read book...

It has never, in 46 years of life, occurred to me to use face lotion. Very occasionally, despite good diet and washing with usually just plain water or only the *tiniest* amount of soap (i.e. not buying OTHER facial products EITHER), parts of my face get a bit dry and flaky. I rub in a little...

Yes but it is not that simple. It is not like all cells of <particular bacteria species> go instantly toes-up when they reach <particular temperature>. It's a percentage-and-time thing... sort of like half-life of isotopes, or the odds of winning a lottery as regards how many tickets you buy. So...

The questions are academic now, as the job is as done as it's gettin' and gonna have to be "good enough"... but I'm rather puzzled by a couple things and would like to know what was going on. I was attaching a ledger board for a deck onto a concrete-block foundation wall. Never done that...

It's almost as good made with whole milk (cheaper! :P). That's what I feed the kids for dessert, if we're having dessert. Quickest thing in the world, and not actually all that bad for you. I don't usually add any sweetener, just the frozen-berries-or-other-fruit and milk. Soft serve =/= real...

It's TOTALLY different than an intact cut of meat... ground meat, especially storeboughten, has WAY higher bacterial contamination than whole cuts do. (This is not opinion, it is well-known well-documented -- google "bacteria counts ground beef" to being exploring the literature on it) First...

Yeah, it's basically a way to make jerky out of fattier cuts of meat. I sure would not do it for long-term storage using store-boughten (i.e. heavily contaminated with pathogenic bacteria) hamburger meat, though. Home-ground maybe. Or maybe not :P Pat

Oh c'mon, maybe some brands do (I have no idea) but not your typical higher-end brands. I just went and doublechecked on what I've got in the freezer right now and there is certainly no ethylene glycol or propylene glycol or anything else like that in there. Mainly the reason the texture is...

Maybe I'm weird but I enjoy seeing others' lists, it makes me feel like I've got company :) Today's list for me: 1) Clean kitchen (as in 'put stuff away' not as in 'scrub') DONE 2) Take son to Early Years to play for an hour or two DONE 3) Stop at tool rental store and hope their...

Very amusing ad (although by no means unique, many others do the same) -- but it's just ASKING for the "milk police" to come after you, thumbing one's nose at them that way. I would hope this person has several rabbits feet stuffed in pockets and is faultlessly careful in everything they say to...

Honestly I don't like the texture of any homemade ice cream I've ever had/made as much as the texture of best-quality commercial ice cream, and without a cow of my own it is WAY more expensive to buy cream and make it than to just buy ice cream... ...but that said, I still make ice cream...

I had a pair of heritage bronzes, from a very reputable breeder in the area, that were VERY late bloomers. The male did not start gobbling/strutting til a year old, and not visibly mating the hen til a couple months later; and the hen did not lay her first egg til she was probably at least 1 1/4...

If you are going to make whole-milk ricotta, whole-milk ricotta salata, or paneer, (or yogurt), then I'd say yes. For anything else, I'd say absolutely no chance. I do it with storeboughten milk b/c it's really interesting and b/c that's the best I can do until I get my sheep into actual...

Yup, I've made a buncha various cheese with storeboughten milk -- the caveat being, this is from a local dairy co-op, and is both pretty fresh AND not pasteurized all that hot. Having experimented around (and wasted a certain amount :P) I would say that there are some things you can do and some...

Me too, on both. So here is tomorrow's list for me (edited this morning to TOTALLY revise it, b/c what was I thinking??) 1) remember to call garage to make appointment for car, as it needs two new tires plus a/c is apparently stuck 'on' DONE 2) go to Newmarket (closest big town), get...

Catnip, lemon balm, yarrow, or extracts thereof have never repelled mosquitoes for me for more than about five or ten minutes *maximum*. Unfortunately, since I have enormous quantites of all of the above (plants and mosquitoes both) Pat

Grapefruit marmalade is really yummy, and can generally be made without commercial pectin. Pat

I think it's a complex thing. I adore cilantro, but detest strong or bitter greens (including but by no means limited to arugula) You know what I hate the way some people hate cilantro? Chard. Eeuuuuuww. It has this weird sort of musky bitter very distinctive taste that I just cannot get past. Pat

LOL It's actually been bugging me all morning that I haven't had a chance to post to this thread :P (had only a few min's on computer, then had to take 4 yr old to a class and been running around sweating ever since) Anyhoo, here I am doing it finally. 1) post to-do list here **whoa, now...

True, but their meat is much "cleaner" than what comes out of North American commercial poultry plants and grocery stores. Much much much, IMO. I find it *stunning* how much longer home-slaughtered poultry lasts in the fridge than store-boughten. Poultry is much much worse for this, IMO, than...