“Who was it who talked about escaping from Mexifornia?”
That was me. Escaped 3 years ago! It seems the Sacramento legislature has gone even more bonkers since we left.
You mean I can’t store cornstarch?
I love the aroma of celery seed. I need to use more of it, along with marjoram and tarragon.
I like your random thoughts - your posts remind me of granny’s. Lots of good information, some from years gone by, that people don’t think about any more.
I am a danger to myself with any sharp knife! I got a lovely set of very sharp ones some time ago, and every time I try one, I have bandaids on my fingers for several days. I must be clumsy..
A younger relative wants to decide which job to take and where and how to move. Wants me to come with. I could live in house on the property.
I hever had much in the way of money to invest and am not about ready to make a terrible mistake or comingle any funds with said person love her dearly and that's how you keep it that way.
We kicked around locations on the west coast. I't beautiful there but with the financial stuff, the uncontrolled immigration, and refusal to cooperate with ICE (lawbreakers), I don't want to live like that. But we have more and more trash coming in from Chicago and shooting.
Corn starch. I meant after it's been used for thickening by bringing to a boil and cooking one minute for gravy and stews. I always used flour but use that for pudding and thickening for fruit pies except apple. Oh and anything oriental has to be cornstarch, my chop suey.
The next day whatever is thickened with cornstarch won't hold, breaks down into a watery mess. Flour will stay much nicer.
From my experience corn starch has an indefinite shelf life and I keep it out (it doesn't seem to attract any bugs). I have kept some wrapped simply in the freezer, and it asorbs bad smells so I have to throw it out unless I seal it up better.
I'm low on celery seed, too. You can plant the chopped down stock (the part I used to like for the celery hearts to munch on and those tender green pieces). You put it in a pot and water it. It will put up enough new shoots you can use. Haven't tried it yet though.
There's also celery that grows like an herb. Would be handy to have some for the flavor but not the texture and easy to grow. Don't see it much, think it was Thompson & Morgan but it looks like they aren't in business, at least in the US, any more.
Your m and t I have never gotten used to cooking with. Tried rosemary for the first time (putchased in clam pack from the store) and it didn't do what I expected.
I'm sorry about the knife. I've never been handy with one either. Have to be very careful with them. I think the Alamazan one would be too much for me, too.
And sharpening. The men used to do that with the whet stone and oil. I finally bought a sharpener but if I used it for too many years would ruin all my knives.
I gashed my left arm. Never figured out how I did it. Was frantically trying to get a Chef John scallop chowder finished and felt a slight pain so pushed up my hoodie sleeve and a big flap of skin bleeding. Wow, no way am I going to the hospital for stitches. So I got the perioxide out after washing well with soap and water, dabbing well. Then cut strips of band aids because I didn't have any butterfly bandaids. I got it matched up really nicely and it took awhile to heal but when it did, I can't tell where it is exactly.
Don't forget to get some butterfly bandaids. I saved my son's face when he was a little boy by taping a short gash with that. Also used them when I cut the webbing between thumb and forefinger with my new fiskar sewing scissors. It almost made me sick. A guy visiting my daughter helped tape that up with butterfly and nobody would ever know.
I thought if somebody really wanted to be prepared, look how to do sutures and get a surgical kit. Also how to set a simple fracture. Worse than that God help us.
You aren't clumsy; it takes practice.