How To Make (and Can) Spaghetti Sauce In Bulk

I am the man. I try so hard to be modest, but I don't know how else to put it. The texture was perfect. The wife likes it. The kids, who have never liked tomato sauce, like it. And 11 out of 12 jars sealed correctly. Here's how I did it. … [Read more...]

How To Dehydrate and Grind Pepper

When I brought in my meager pepper harvest, I wondered what I could do with such a sad collection. Genie suggested dehydrating and grinding them. That sounded easier than pickling, so I gave it a shot. I'm glad I did. … [Read more...]

Fastest Way To Prep Peppers

I don't know why I haven't shown this one yet. This is how you prep peppers when they're going to be cooked into something and you don't care if each individual slice is pretty and presentable. … [Read more...]

How To Make Your Own Convenience Food

If you're wondering how many entrées and sides I actually produced in that one day, there it is above. Eight entrées and four sides. Though I could easily have divided the sides into six packages. (We had leftovers from the first one I re-heated.) And it didn't take much longer than making a single meal from scratch. I'm definitely calling this experiment a success. So let's see ... rice with broccoli and cheese ... mashed potatoes ... ooh, roasted asparagus will work well ... fettuccine … [Read more...]

How To Make (a whole mess of) Meatoaf

Yesterday I introduced my new "Cook for a day, eat for a week" plan, with a side of potatoes au gratin. Today is the entrée: meatloaf. This is pretty much the same recipe as the last time I did meatloaf, with just a few differences. First, multiply all the ingredients by four. (I'm lucky I changed my mind. I was originally going to do six but ... well, you'll see.) Second, instead of buttermilk I used yogurt. Pretty much any dairy you have will work. Yes, I've used sour cream. Tastes fine. … [Read more...]