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Date Posted: 05:44:21 07/16/09 Thu
Author: Jeffman
Subject: Re: Credit Unions
In reply to: Shirley 's message, "Re: Credit Unions" on 16:19:09 07/15/09 Wed

My wife and I love to cook! We have a pretty good garden that Im working on expanding every year (Ive gotta take out a few more tree's for the next expansion). We have blanched alot of stuff for the freezer. The only canning we have done is for Jelly but Ive got some plans to do some canning at some point. The biggest thing for us is figuring out what works in our area best. But we have the basics in, greenbeans, limas, cucumbers, tomatoes, sweetpotatoes, peppers, zuccinis and yellow squash and cabbages, watermelon and cantelope. The new expanision is to add corn.

>The second step is to cook from scratch as much as you
>can. Prepared food not only cost more but they're
>also unhealthier in terms of high sodium (salt) and
>preservatives--a whole bunch of ingredients I can't
>even pronounce so why would I put them in my mouth?
>
>I've been cooking country French for years. Most
>associate that with heavy, fattening sauces but
>country French is actually frugal cooking where
>nothing goes to waste and any sauces are not the heavy
>type. Any recipe can be adjusted to personal taste.
>
>Our garden is my best friend. We know where the food
>is grown, what goes into it--no chemicals. Produce is
>picked fresh, processed and put into our freezer.

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