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3KillerBs

North Carolina Sandhills

Chef #384041

North Carolina Sandhills

Joined: Nov 14, 2006

Birthday: Jun 15

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My Journal

New Topic Is There a General Formula for Pickling Liquid? in Canning, Preserving and Dehydrating

"I'm trying some pickled cabbage and planning my garden. I was reading a bunch of recipes for assorted mixed pickles and thinking how I can't possibly count on having those specific things ready in the garden at one time.

Is there a general formula for X amount of vinegar to Y amount of water to Z pounds of vegetables?

And is the sugar in swee..."

Feb 13, 2013 on Food.com

Saved Recipe Macaroni With Kale and White Beans by SAHMchef

Feb 10, 2013 on Food.com

Saved Recipe West African Beans by bayoucritter aka. angela

Feb 10, 2013 on Food.com

Saved Recipe West African Beans by bayoucritter aka. angela

Feb 10, 2013 on Food.com

Saved Recipe Gingery Chickpeas in Spicy Tomato Sauce by appleydapply

Feb 10, 2013 on Food.com

Saved Recipe Chile Relleno Casserole by k.west

Feb 10, 2013 on Food.com

Saved Recipe Curried Lentils and Rice by spatchcock

Feb 10, 2013 on Food.com

Saved Recipe Curried Lentils and Rice by spatchcock

Feb 10, 2013 on Food.com

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About Me

***My deepest thanks to whoever anonymously gave me a premium membership. It was a lovely surprise and I'm very, very grateful!***

I'm PAFoodie's daughter. She's better than I am though. And though she taught me to cook we do things a little differently because I'm cooking for a family of 6 daily and don't do near so much entertaining.

I'm married with 4 kids from 15 down to 1.

I'm a passionate Nascar fan, a voracious reader of nearly anything (especially fantasy and mystery), and an aspiring writer.

DH is diabetic and I'm prediabetic so we do low-carb on a modified Bernstien plan.

We just bought a new house that was built in 1967 with the original kitchen and the original appliances in all their avacado-green glory. I'm afraid to turn them on! LOL

So we've started a major, gut it to the studs and start over, kitchen remodel. The goal is a U-shaped kitchen 17 feet deep and 13.5 feet wide with a 3-4 seat penninsula on the open, dining-room side.