Ridin Out the Recession Reader Comments:

From: Aaron I hope that this is the great content in your site. I'm so embarrassed at a restaurant which kept me from hurtin’. **Thanks for your comments Aaron. We see you live in the U.K., that’s just not right around the corner is it? We really appreciate you visiting with us and please, come again! Dub and Deb

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From: Kathleen D&D
I've been "out of touch" past couple of days...you know good/bad days..etc. and all that.  So imagine my surprise this morning when I went to CFP and your column and found my recipe/ comments right there.  It definitely cheered me up!   Peppers are one of those things that we think of only eating "fresh" but I say the heck with that.  I discovered that Peppers can be frozen whole--seeds, stem the whole sha-bang.  When the time comes to eat you simply defrost, cut the top off, split them down one side, take out the seeds and stuff them.  True they are already wilted, but that's what happens in the oven anyway!  The best I have found for this is the Italian roasting pepper called marconi.  It is the one I use for roasting peppers and they are good for stuffing.They are a long pepper and will not stand up in the oven (lay them down) but trust me they are the best.  We have a greenhouse business and we buy the seeds to sow packs  for retail and our own use.  I am not sure if this pepper seed is available at seed racks but it is well suited for recipes.  Jalepenos are also good for freezing whole as is a pepper called garden salsa...man o' man talk about hot and sweet the garden salsas are both those things.  They stuff well and are long and narrow and do the trick.  In our business we try to get a variety of each vegetable pack we sell.  There are so many different kinds of each thing available that it is hard to decide.  We also have our favorites and we do them every year.  Need I mention that the freezing of the peppers are best done with the ole' vacuum sealer.  be careful not to crush them though!  As a matter of fact I just had a raspberry jelly (our own grown and made) cream cheese and jalepeno sandwhich....mmmmm raspberry and jalepeno  Thanks again for what you do.  "maintain the breed"
 Kathleen **Hey Kathleen! It’s good hearing from you, and as usual you’re sharing some more of your “tips” with us all! Well I’m glad seeing your recipe and comments in the CFP cheered you up! Keep watching out and you’ll see more, thanks for being so involved! We’ll be talking soon! Dub and Deb From: Sandy Deb, With 2 of us sharing a computer somehow I have lost your website and I cannot remember enough to get it back.  Please forward it to me. I certainly agree with you on the number of people that are even aware of most of the “old ways”.  I have been gardening and canning all of my life so I will be glad to share any of the knowledge that I have.  I think it is wonderful what you are doing and even as long as I have been doing it, I am learning things.  I live in a hurricane area and learned the hard way about power outages. Thanks again for your feedback, **Here you go Sandy. 

(canadafreepress.com) Find a spot that says Ridin Out the Recession and click on it. You'll see as you get more familiar with the Canada Free Press that we're scattered throughout.
Thanks again so much for your interest Sandy, it's appreciated.
Deb From: Sandy Have not tried any sweet bread canning because this is my first exposure to it.  I live in a hurricane area so that is another reason for my interest.  Thanks for posting. **Thanks again, and yes we believe you’ll like them! Dub says can plenty and next hurricane coming towards Central Florida…we’ll head towards Mobile!! Please keep reading! Deb From: cmblake6 Sounds pure delightful! **Thanks for reading, we appreciate it! With this being Bonnie’s recipe…we guarantee you it is! Please come again Dub and Deb From: raindeer Thanks that sounds great! Any recipes for canning, soups, stews and meat & fish? Hello Raindeer, thanks for taking the time to comment. Yes, we can provide canned recipes for most all you’re requesting…just keep reading and stay-tuned! Dub and Deb