Hosted by Bea L.
Group active since Sun, Jan 09, 2011

This is a group where we can sit back and enjoy chatting with each other rather than on the recipes. Hopefully in return this will free up some of the recipe comment sections of unwanted chatter.

Thanks and have fun!!!


Holidays upon us, here is something from mY SIL to help.

Just a quick money saving tip

By Nelda Carnley - 21 Hours Ago

During the holidays you can find turkeys so cheap, right now Publix has them for 59 cents a pound. If you are like us and like ground turkey which is about $4 a pound, buy the cheap whole turkeys and grind it your self freeze it and you will have ground turkey cheap. You can do all white, all dark or mix it up.

Happy Thanksgiving

By Nelda Carnley - 21 Hours Ago

I hope everyone has a safe, blessed and happy Thanksgiving. Enjoy your family, friends and food. Such a wonderful holiday to be with family and friends. Just don't forget to take a few minutes, even if it is in silence by your self, to say a word of thanks. Happy Thanksgiving

The reed stem

By manhal rashdan - Wednesday at 10:33 AM

One day the ocean said to the River :
“How come exactly that during the rainy season you carry so many tree trunks with you, but no grass or reed stems at all? Do you think they are beneath you, as they are weak and offer so little resistance?”
The river replied: “I am happy to explain that to you. The grass and the reed stems know the correct behavior for the correct moment. They are not reckless and rigid. They bow to the power of the water and the storm and once I stop flowing across them, they stand upright and firm in position again. The trees, however, perish because of their rigid pride; they want to offer resistance by being immovable, they do not bend and that is why they get snapped off by me even though they are much bigger and more powerful than the reed stems.”


By Bea L. - Sunday at 8:24 AM

Have any of you ever made a pumpkin pie and frozen it "unbaked"? I know I can bake it then freeze it ahead of time but I'm wondering how it would do if I freeze it unbaked, thaw it and then bake it later.