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Massageman · 70-79, M
Fairly decent. Recently I've started making our own pork sausage, and dill/sweet-sour pickles, mostly to cut the cost in half, but at least we know what is- and is NOT- going into the foods we eat. I have a decent repertoire of stir-fry dishes- Mexican and Asian, and several Italian sauces. Burgers and steaks, of course. I make our own scratch biscuits for homemade biscuits and sausage gravy. Make all our own potato salads, slaws, bean salads (aka Calico salads), etc. and a few desserts such as apple/berry crumble, and "brownie pizza". If a recipe has to have micrometer-like measurements of ingredients, I won't be making it, though. If I want to create a dish I haven't yet made, I'll check on-line recipes sources and find a couple that seem logical to me. I may use one of them, or I may just average out the best ingredients of each and go from there as my "basic recipe". After making that one, I'll change and adapt, going forward. My dill pickles I got on the first try. My pork sausage is at about Version 5.3 and still being tweaked. :- )
mindstruggle · 31-35, F
@Massageman wow. I’m sure those sausages and pickles are good!
Massageman · 70-79, M
@mindstruggle Pickles recipe. So easy. 5 minutes. Mix 50/50 mix of water and 5% white vinegar. Add about a cupful of this mix into a washed 32 ounce canning jar. Add: 1 T canning salt, 1 t. dill seed, 1 t. dill weed, 2-3 cloves of garlic, minced, and a sprig of dill weed if you have it. Cover and shake. Slice your PICKLING CUCUMBERS as desired- wedges, slices, planks- and PACK the jar with them. Cover and shake when about 2/3 full. Finish packing in the cut cucumbers. Top off with water if needed to bring the liquid to the very brim! Cover and refrigerate. Note: These are NOT processed pickles, but they will keep for 4-6 weeks in the fridge, if they last that long. Enjoy.