John Paulding wrote:Welcome to the past. "Slaving over a hot stove all day" was a real thing. The Waltons was a tv show that was on when I was a kid. Based in the 1920s/30s and there was usually three generations working in the kitchen. You mention kids. Are they helping you?
I feel your pain. Our kids just started eating like adults and I'm still trying to adjust portions AND try to have leftovers. Our pots and pans aren't big enough and neither is our kitchen. I'm not even trying totally from scratch. Just not doing nuke it kind of meals all the time and it's still tough.
carol dacanay wrote:During the times of the year when my chickens and ducks are laying eggs like crazy, I stream about a dozen eggs at the beginning of the week, peel them, place them in a jar and cover them with vinegar and spices. It makes super quick breakfast or snack or they can become deviled eggs. They vinegar helps insure that they will not spoil even if we take longer to eat them and it adds a nice tangy flavor to the eggs.
Cr Baker wrote:I've cooked some meals from scratch for quite a few years, now, but trying to put it all together has been challenging for me. About 3 months ago, I started trying to cook all of our family's foods from scratch -- 3 meals a day, not counting bread, yogurt, butter, or canning projects. And between the cooking and the dishes, I feel like I am completely tied to my kitchen.
Deb Stephens wrote:Then one day I thought, wait a minute ... when you buy pickled eggs at a store they don't keep them in the refrigerator, so there must be some way to properly can them. I figured if you can can meat, you should be able to can eggs. Plus, there are tons of simple water bath pickling recipes out there for things that are low acid -- if you add acid in the form of vinegar or citric acid to the mixture (or use enough salt), you should be able to safely pickle eggs just like you would green beans or asparagus or any other low acid foods. I may be wrong in making that assumption and it could be that using a pressure cooker to can them is a better/safer approach, but we have been using an ordinary water-bath process for years (eating eggs we have stored on the shelf for many months) with no problems at all.