1. | Aug 3, 2014

Gdzchf Looking forward to reading more. Great article.Really looking forward to read more. Really Cool.

2. | Feb 2, 2014

I am absolutely head-over-heels-in-L-O-V-E with your enlopeve liners! I have been looking all over the internet for REAL LACE enlopeve liners and how to make them and you're the only one ive found so far with them!!! Could you tell me how you made them???Admirably yours,Rebekah

3. | Feb 1, 2014

Surpnisirg to think of something like that

4. | Feb 1, 2014

Surpnisirg to think of something like that

5. | Dec 21, 2013

I am absolutely head-over-heels-in-L-O-V-E with your envolepe liners! I have been looking all over the internet for REAL LACE envolepe liners and how to make them and you're the only one ive found so far with them!!! Could you tell me how you made them???Admirably yours,Rebekah

6. | Dec 18, 2013

The Jamboree Staff for Citizenship in the World and Community is made up of 45 adult staffers and is the group that orliangily brought Citizenship in the World and Nation to the National Jamboree in 1993. We are made up of volunteer scouters from five states. We have returned every Jamboree since and have endevored to improve and build on a firm foundation to produce one of the highest technowledges to present the Meit Badges. This year we are prowd to bring an even better presentation enabling us to reach even more scouts needing the merit badges.Our classrooms are open every day, all requirements being taught are available every hour enabling each scout to take the area needed as he wants.We welcom all scouts to come and visit with us. Learn to be a better citizen.

7. | Aug 28, 2013

Eve,You must be peeking at my list of planend posts (the next recipe I'm posting is for borscht and I also started my first giant batch of homemade sauerkraut.) Indeed beets and cabbage can be a bit tricky to use up. Lately I've been roasting my beets, slicing them tossing them in a simple brine very similar to the recipe I posted for pickled carrots. Just sitting in brine will multiply the time that your cooked beets will keep in the fridge. I'm eating my fair share of beet and goat cheese sandwiches these days. As for cabbage, sauerkraut is a good way to preserve cabbage, but it is also a big smelly project (at least two weeks to ferment depending on whose recipe you read). I smell a cabbage-related post in my future, but maybe that's just the fermentation starting A few quick cabbage ideas: Make a raw coleslaw with sliced cabbage, sliced onions, lime juice, oil and salt. Make a warm slaw by cooking a chopped onion in a little oil and then tossing in sliced cabbage, grated apple and some raisins (just wilt the cabbage, don't cook all the way through). Season with salt and vinegar. I hope that helps! Renee

8. | Aug 24, 2013

That's a subtle way of thikning about it.

9. | Aug 24, 2013

It's imrepative that more people make this exact point.