Hmmmmm,
I guess I really should think of changing that handle... But after 8 years of using it here it kind of feels comfortable.
Hey, Y’all, Name’s not Dela - this ‘she’ is a grizzled (well not really) Old geezer 6’3” 250# Retired Great GrandPA.
‘Jack of all trades and Master of NONE’.
Since I love to eat good food, I figured the best way to be assured of it was to raise it, store it and cook it myself. My BOY Scout cooking Merit Badge final test involved Scratch Spaghetti Sauce (from ingredients I had dried) noodles I had made and brought with me, and french bread that I made from the wheat grain (ground with rocks.)
Glad you liked my posts. Thanks.
Well. Cantaloupe preserves is good. All done now. I actually did write this down as I went along. I will use it in the future for some honeydew also just to test it out again.
You know some days are just right. I used the flesh of one cantaloupe minus a tiny bit Lloyd ate for supper one night. Added sugar just enough to cover in the pan. Didn’t measure nothin’. And I got EXACTLY 4 half pints. Could NOT have purposely done that if I wanted to.