surepip

We enjoy wasting nothing but the oink, moo, and cluck. And not having commercial preservatives in all our food. We make great use of a nice vaccum plastic bag sealer for left overs and make-aheads. We have 2 side by side 20+ CF refrigerator/freezers, and an upright big freezer. At any given time we probably have 100+ quarts and pints of various canned stocks, spaghetti sauce, tomato sauce, salsa, green beans, etc. And when the grocery stores offer sales, we take advantage. I bought 100 pounds of the Kroger $0.99/pound pork loins which is 1/3 of the going price and a deal at that

For the many years Trick or Treat Village has taken place, few realize the county workers who are there, do so on their own time. Now they are being furloughed "X" days a month, holidays, and many have had to take 2nd jobs and just could not participate. Parks and Recs provides most of the manpower and their budget has been decimated by the drop in SLPOST tax revenue, plus the other cuts mandated by the county budget being slashed to the bone to not hike the millage rate throught the roof. It is a shame more churches and civic groups no longer participate as they have in the past. It

For the sausage, we used them fresh, chopped in a small food processor. For the Herbs Provence, and others, I lay them on some special grates I have made of perforated stainless steel, which fit inside my sheet pans [cookie sheets with edges], and they can stack up like this. I wash the herbs still on the stems, and do them in the oven, on 175F for several hours until they are crisp. They they are relatively simple to pull of the stems and put into glass screw top containers. They will keep like this for years. We do: Oregano Thyme Marjoram Tarragon Parsley Savory Sage

Does anyone have a list of the local churches participating in the Paulding CIA ?

Last weekend was canning stocks, this weekend was making and freezing sausage. 2 of the Kroger $0.99/pound pork loins, ground, with some goose fat added and we made about 175 breakfast patties, wrapped them in groups of 3 in plastic wrap, and vaccum sealed them in bags of 36, and an odd bad. Another 12 pounds of spicy Italian sausage. A vaccum sealed bag of 2# of meatballs for spaghetti, and the rest in 2# packages of ground sausage. We used all the sage from the garden, and a bunch of oregano, marjoram, thyme, and savory, fresh. Made a container of dried Herbs Provence to last the winter, a

We cork and put wines we did not finish in a dark corner so there is no telling what varietal it may be. Our whites tend to be Spanish riojas and ruedas or French muscadets or burgundies. I would avoid chardonnay but just about anything else as long as it is not too sweet should do fine. What is the dish ?

A separate issue from the maternity leave and healthcare. Most of the European workers rules are indeed stacked to the employee. This is one reason in the past so many foreign companies chose to open USA subsidiaries or joint ventures. Short of catching and employee with their hand in the cash register stuff the money into their pocket, it is difficult at best to dismiss them. They can go through the different agencies involved and fight them, but generally instead they move them to a really distasteful job and hope they quit. European firms also have to post a bond with the government t

Not here. Just like our health coverage, there is nothing mandated. The only laws for the average worker are only to protect your job after you take your unpaid leave. England, France and many others mandate paid leave to help get over the delivery and "change in lifestyle". They also offer in home visitations by a nurse practicioner and a doctor if necessary. After 6 months of paid leave, paid usually 1/3 by the employer, with some tax credits for them, and 2/3 by the government they also offer dirt cheap child care with paid professionals at government regulated facilities which do

No, but I argue and hang out with a lot of turkeys on Paulding.com!

It is hard to soar like an Eagle when you are surrounded by a flock of turkeys.

For several years back in the mid-1990s, with an employee who was a pilot, we would rent a plane out of Cartersville, load up 1 or 2 customers, and fly to Douglas, Ga. where the customers could see our equipment in operation. We would then fly to Hartsfield, having made prior arrangements with either ValueJet now AirTrans, or Delta. We would come in and land in between 2 of the behemouths [and when you are in a single engine Cessna, they are indeed BEHEMOUTHS]. We would taxi out to a far conrner of the tarmac, and an airline station wagon would meet us and take our customers on their way

Tamiflu and Relenze both really need to be taken as soon as you see the first sympton, or even as soon as you know for certain you have been exposed. This H1N1 is also being passed from humans to pigs and from humans to turkeys. Several cases of each have been confirmed. No positive results on moving from the animals back to humans, and luckily we have not seen this H1N1novel in chicken at all,.....yet. It is VERY contagious, and unfortunately in certain otherwise perfectly healthy individuals it has shown itself to be lethal. Our typical flu season is starting right now, as co

For Spaghetti Sauce: Crush and brown the garlic and fresh ground pepper in good quality olive oil. Brown onions, and pepper if you choose to use. Add tomatoes and tomato paste. Bay leaves, oregano, some basil if you like, and parsley, flat leaf only [the curly stuff looks nice but really has little flavor]. Add meat [meat balls, ground, minced, or what ever...ground pork does very nice]. I like a couple of cups of dry red wine as well. And more parsley. I probably use 2 packed cups finely minced. It really should simmer for a couple of hours to let the flavors meld. Or

As I understand it, the maintenance of the SCT falls under the Parks & Recreation Department. Their SPLOST budget is down by 15% to 20%. The overall department budget was severely slashed so our taxes would not have to go WAY up. They are expected to do more work, with less people and hardly enough of a budget to fuel their equipment just to attempt to maintain the various parks [and I imagine the focus since the floods has been to get Duncan Park at Paulding Meadows into useable shape for the Trick or Treat Village this coming Saturday. Let alone repair major damage to the SCT.

I grew up in Georgia. I stop. If the weather is decent, I get out, stand by my car and take my hat off [i am known for my collection of fedoras].

No dinner threads recently, or have I just missed them. After canning ALL WEEKEND, crab stock, dark [beef-pork-lamb] stock, white fowl stock, and some other assorted items, 42 jars in all, I was cooked out. But yesterday I made fresh home made Gyros for son.....I had a boneless leg of lamb I let air on a rack in the other fridge for 10 days. Coated it with olive oil for an hour, and popped it in a 550F oven for 10 minutes. Let it rest on the counter for 30 minutes, and finished it up rare to medium rare in a 300 convection setting. You could cut the slices with a fork....so ooo oooo

Don't think that will be necessary. I saw Cpl.Gurley in this thread a few minutes ago. I would be willing to guess he has already pulled up the information on the plate.

If kept in ambient temperatures in the dark, canned stocks will keep indefinitely.........for years. We use a couple of quarts a week. The cost to make them is a handful of carrots, celery, onions, garlic, parsley and whatever herbs you want to use for seasoning. I always use up my carrots that are getting fuzzy and celery which has seen its better days. I don't "buy" any bones, I simply keep all the bones from steaks, ribs, roasts, shoulders, etc. And the time to make the stock and can them in a pressure cookers does not amount to anything if you are going to be in and out of the kitchen anyw

Plants are in. We made about 2 cups of Herbs Provence with marjoram, oregano, thyme, and tarragon. $20 at the store...... Pesto will be tomorrow evening. Have a Target bag FULL of basil leaves. And a Kroger bag of Sage. I am saving one of those $0.99 a pound Kroger pork loins to grind for sausage, along with some fat I saved off the loins I did on the grill and the smoker. We were fussing because we got caught no prepared, but then I stopped to remember our average frost date is something like October 20th, so we are not off by much. We will be sweating again before th

I have been waiting for the cold weather to set in to clean all the bones out of the freezers. We don't waste anything around here except the oink, moo, cluck and quacks from what we eat. I have put up, and or have in the canner: 10 quarts of crab stock [Remember when Kroger was running the Stone Crabs and King Crabs on sale.....save the shells and make stock out of them] 14 Quarts of Dark Stock [beef, pork, and lamb] 10 Quarts of "White" fowl stock. Raw backs, gib packs, and wing tips from turkey, chicken, duck, and geese I have about 2/3 of a batch of cooked chicken

Now let's see....Where in the constitution does it give the Federal Government the power to set Daylight Savings Time ?

Hey Girl, I offered to barter other foods you might like, or buy it. Just let me know....

30+ seconds of lather and hot water. Finished up with sanitizer. In my kitchen I wash all the time, and specifically after handling chicken, etc., including the sink, knives, and the butcher block goes into the dishwasher. With a great deal of my job, I am seeing the test results of swaps and air sampled petri dishes. At times I bring them home as well just to see how we stack up. You would be amazed at what you can culture out of your home in the way of bacterium, molds, fungus, etc. I would be willing most refrigerators would come back TNTC [too numerous to count].

Yes, and no Soapy. The USA human vaccine industry all but disappeared entirely 6 to 8 years ago. Most pulled out, and other than 3 relatively small labs most of our vaccines were imported. If you will remember back 4 or 5 years ago when we could not get our seasonal vaccine because the lab in the UK which was supplying it had to reject a massive part of their production when it was found to be contaminated. Since that time, basically the Feds have agreed to indemnify the vaccine manufacturers from most liability issues in order to prod them to revamp production in the USA, and Bush push

Unfortunately the H5N1 Bird Flu remains very much in the headlines within the poultry industry worldwide. We continue to combat both the High Path H5N1, and several other Low Path varieties. 4 primary breeder flocks were put down in SW Tennessee last April and May. A typical flock like this has a cash value of $500,000 and would have produced progeny over a 6 month period of time worth in excess of $5million. It is no laughing matter at all, but the only way we can continue to control and limit any outbreaks is by destroying every flock which tests positive for any variety of the Bird Flu.