I make salsa about twice a week so there's always some in the fridge in wide-mouth canning jars. I was entering chili-cook-offs there for a while -- its fun to practice and then to meet all the chili-hounds. I don't eat much bread because almost all of it has so much Round-Up in it (the real reason for gluten-intolerance probably). I looking for affordable acreage outside Portland to set up a sustainable small-scale example to city-folk who are curious about what it looks like to step out of the grind...
Dallas
Joined 09/2015
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