In article >,
Christine Dabney > wrote:

> Heya folks,
>
> I was just ruminating on how I choose a dwelling. I realize that many
> folks want a big bedroom, or a large living area.
>
> Me, I want a great kitchen..or a large one. I want one that fits
> how I cook.
>
> The rest of it, I could care much less about. I would love a place to
> garden too, which I will have in my new house.
>
> How do all of you cooking/foodie types choose your dwellings?
>
> Christine


I haven't chosen one in 37 years but if I do, probably what I'll pay
MOST attention to is the exposure -- I want my front door facing west so
that my back yard is in the afternoon shade. It was dumb luck that
that's what we wound up way back when. Since kitchen and eating area is
usually at the back of the house, I don't need any more sun beating in
on me when I'm cooking. JMO. A nice kitchen would be nice, too, but I
cook in clutter and it doesn't bother me -- only bothers others. They
usually eat well at my table so I tell them to mind their own business.
HTH.

But about food and recipes:

{ Exported from MasterCook Mac }

Kool Aid Jelly

Recipe By: Barb Schaller post to rec.food.cooking 7-12-2006
Serving Size: 4
Preparation Time: 0:00
Categories: Jelly

Amount Measure Ingredient Preparation Method
1 envelope Unsweetened Kool-Aid
3 cups water
1 box Sure Jell for Lower Sugar recipes (or whatever it's called now)
3 cups sugar

Stir Kool-Aid and water together until dissolved. Combine powdered
pectin with 1/2 cup of the 3 cups of sugar; stir into Kool Aid and set
aside. Gradually stir in sugar, stirring until dissolved. Pour into
clean dry plastic containers and cover. Let stand at room temperature
overnight. Store in freezer. Makes 4 - 8 oz. jars.

----------
Notes: Source: General Foods phone line, 1-800/431-1001, 7/26/91.
--
-Barb
<http://jamlady.eboard.com> Updated 7-5-06, Pannekoeken
"If it's not worth doing to excess, it's not worth doing at all."