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."

Melba's Jammin' wrote:
> 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'm into weight-watching, so wouldn't use jam made from sugar, but, the jams sweetened with Splenda are only 10 cal per tablespoon and very tasty. Smuckers makes one and so does WalMart's store brand which sells for $1.50 a jar and is as good as the Smuckers. You cannot make jam for this price I don't think. Try it on the 40 cal per slice light bread or toast from Nature's Own for example for a 50 cal.total treat.

Here's another jello dessert that I like. I call it Yojo, short for
yoghurt and jello. Again you can use the sugar-free jello, or
sugar-free Walmart brand at 33 cents a pack with only 20 cal for the
entire package. The yoghurt is light made from fat-free milk with 80
cal. per 6 oz. serving cup. Make the gelatin as per instruction. When
set, add half the yoghurt to it and blend for just a couple of seconds.
Pour into bowls and place in freezer for about 1 hour to semi-freeze
it. You get a wonderful dessert that is ultra-low cal. You can splurge
by adding the Cool-Whip that is fat-free with only 15 cal per 2 Tbsp
serving. Half the recipe is a huge dessert and has only 45 cal.
including the Cool Whip. If there is a better low-cal dessert, I would
like to know about it, please. dkw


> 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."