Subj : Extra Sweet - Cont'd To : Dave Drum From : Ruth Haffly Date : Sun Oct 26 2025 20:39:59 Hi Dave, DD> I'm the same way with bologna that you are with peanut butter. It DD> really does trigger my gag reflex. RH> I bought some bologna probably a couple of years ago; hadn't bought any RH> in years (maybe decades?), thought we'd switch off from our usual lunch RH> meats (turkey, ham, roast beef). We'll stay with our usual 3, thank you RH> very much. Not quite a gag reflex but not a taste we'd like to repeat. DD> If you had one of those for your only meat over 4 months .. That's DD> what put me off of bologna. My mom would occaisionally switch out from the PB&J to either bologna or (American) cheese on white bread with mustard sandwiches for our school lunches. Rarer switch outs were tuna fish or egg salad, the latter always right after Easter. (G) I bought turkey bologna (and other cold cuts) when I was making school lunches for our girls/work lunches for Steve but always added a slice of real Cheddar or Swiss cheese, making the sandwich on home made whole wheat bread. They weren't everyday sandwiches; I also made peanut butter, tuna or chicken fish (latter is canned chicken, same size cans as tuna so our girls named it chicken fish). The girls also bought their lunch once a week at school, Steve would go to the dining facility from time to time. DD> 8<----- Y'KNOW ----->8 DD> I've tought about making a punkin roll once -- until I read all of the DD> directions/steps. I;ll let someone else assemble mine. RH> I don't think it's that hard to do, but then again, I've done it so RH> often that it's not quite a no brainer proccess. DD> You, no doubt have more patience as well as a more 'delicate' touch DD> than my "ham handed" approach. Probably so. (G) DD> Title: Peach Skillet Cake w/Sorghum Flour DD> Categories: RH> Cakes, Fruits, Spices DD> Yield: 8 Servings RH> Have to keep this in mind for next year's peach season. DD> Or used canned peaches. They don'r mess them up too badly when putting DD> them in cans. I drain and rinse them first. RH> No, and I've used them from time to time, also canned them at various RH> times. Still prefer fresh, if those aren't available, then home canned. RH> Commercial canned is the last resort. DD> Theonly canning of peaches I have done - or even helped with - is what DD> my grandmother called "pickled peaches" They have an entirely DD> different flavor profile from straight-up canned peaches. Our daughter Rachel gave us some about 10 years ago, said her family didn't care for them. We liked them so the next summer when we got a bushel of peaches, I did up some of them as pickled peaches. Also canned some "straight", made peach butter (cousin of apple butter), peach cobbler and ate some out of hand. DD> Title: Mimi's Pickled Peaches DD> Categories: Fruits, Spices, Preserving DD> Yield: 6 Pints DD> Remove from water and set aside to cool. These can be DD> stored in the pantry when still sealed. However, once DD> you have opened a jar, store in the ice box. DD> RECIPE FROM: Helen E. Moore (my grandmother) on a hand DD> written recipe card given to my mother. DD> Uncle Dirty Dave's Archives Somewhat different from how I did it but looks like the results are the same. I used peach halves and did it as a one day project; IIRC, pressure canning the jars instead of boiling water bath. --- Catch you later, Ruth rchaffly{at}earthlink{dot}net FIDO 1:396/45.28 --- PPoint 3.01 * Origin: Sew! That's My Point (1:396/45.28) .