What I am looking for is a way to cut down or not use white suger. We have not used it in months and do not miss it, but wonder if we have a substitue that is do-able.I love canning. tomatoes however are my favorite.
Yep, I too am trying to figure out how much white sugar we can cut out of the recipe and still have it turn out well. But I've been a little scared to try for fear it will be a messy failure.Hey--metaphor time: As a country, I think we need to be willing to try something other than the so-assumed white choice. I think we are ready. This is how we can move forward to an authentic can-do victory....Sorry. I'm punchy today. (Did you set me up for this metaphor??)
OK, too much excitement, no more sugar for you!Tomatoes? Sauce is a good idea if you have the other ingrediences. Sun-dried is always nice, but I do pack them in oil.
First Katrina at Kale for Sale, now you have pictures of strawberry jam. Dang, I wish my CSA farmer grew strawberries. I guess I'll go check the farmer's market this weekend...
Wow, I just realized that I haven't visited for a while. You've been up to some cool stuff!I grew up on the NC/SC line too. I went to church in SC, where most of my relatives lived, and to high school in NC. There was a lot of rivalry between the two states. SC could kick our butts in football, we trounced them in basketball.
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