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Cook the Book: 'On the Line'
Ceviche. Hands down. Or oysters. Yum!
Large-Scale Enticing Food Smells
Holland, Michigan. The Lifesavers Factory made a different flavor each day. The best was butter rum day.
The same can't be said for the Heinz pickle plant across town. That was RIPE in the summer.
Cook the Book: 'The New Mediterranean Diet Cookbook'
Falafel, gyros, and tzaziki. Yum!
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Recent Comments | Response to Comments
Cook the Book: Eugenia Bone's 'Well-Preserved'
Tomato sauce- hands down. no question.
Cook the Book: 'On the Line'
Ceviche. Hands down. Or oysters. Yum!
Large-Scale Enticing Food Smells
Holland, Michigan. The Lifesavers Factory made a different flavor each day. The best was butter rum day.
The same can't be said for the Heinz pickle plant across town. That was RIPE in the summer.
Cook the Book: 'The New Mediterranean Diet Cookbook'
Falafel, gyros, and tzaziki. Yum!
Cook the Book: 'Into the Vietnamese Kitchen'
Work on my bread baking skills.
Cook the Book: Jamie at Home
Beef stew. So homey and filling.
Oscar Mayer Taking Applications for Wienermobile Drivers Till End of January
Oh My God!!! I'm putting in for it tomorrow!
Cook the Book: 'Simple Italian Snacks'
Sweet and Spicy Nut Mix. Yum!
Breakfast Burritos in California
The breakfast burrito is the perfect food. Portable, filling, and delicious!
Too Many Veggies from the CSA?
Make soup. Freeze the rest. Although my freezer is really filling up.
What's Your Food Fantasy? Here's Anthony Bourdain's
Anthony Bourdain and some chocolate frosting. 'Nuff said.
Weekend Book Giveaway: 'Hungry for Paris'
Never been to Paris. But I'll take Rue Lepic in SF any day!
Cook the Book: 'Olives and Oranges'
I grew up on a pickle (not cucumber!) farm. So I gotta go with a good dill pickle. Crunchy and sour. YUM!
Cook the Book: 'A Platter of Figs'
Butternut squash soup. With a dollop of creme fraiche. Yum!
Serious Grape: A Wine Survival Guide for Fall
I'd recommend the Cusamano Nero D'Avola. About $12 at my local liquor warehouse. Not sure if it tastes the way that nero d'avola is "supposed" to. But I like it very much anyway!
Cook the Book: 'Sweety Pies'
Rhubarb pie from the ladies guild at my grandparents' church. It was as tart and sweet as those ladies were!
Cook the Book: 'Margaritas, Mojitos & More'
Olives, olives, and more olives.
Meet & Eat: Eric Ripert
He had me at french fries. Or whatever he was talking about...
Cook the Book: 'Screen Doors and Sweet Tea'
Mojito. All the way.
Large-Scale Enticing Food Smells
Hi I realize this is pretty late in the game to post but esmesbell mentioned the Cheerios smell in Buffalo, NY. It's from the General Mills Plant on the canal. They alternate between Cheerios and Coco Puffs.
Cook the Book: Eugenia Bone's 'Well-Preserved'
asparagus, green beans, corn, and different jams would be my top choices. I would love to win this! In fact I was thinking of having my husband's grandmother teach me how to can.
Cook the Book: Eugenia Bone's 'Well-Preserved'
Thank you for participating, and congratulations to our winners:
geekbearinggifts
wmoss
syannelovovna
kuromu
hdasio1234
Winners have been notified by email and also appear on our Contest Winners page.
Cook the Book: Eugenia Bone's 'Well-Preserved'
I am trying my hand at vegetable gardening this year, so I'd like to be able to preserve tomatoes, corn, pickles and green beans. I'd also like to preserve fresh local fruits in season.
Cook the Book: Eugenia Bone's 'Well-Preserved'
I would like to know how to preserve yellow squash. Like many others on the comments, tomatoes too.
Cook the Book: Eugenia Bone's 'Well-Preserved'
Because of their short growing season in Ontario:
Strawberries, blueberries, raspberries, cherries, peaches.
Cook the Book: Eugenia Bone's 'Well-Preserved'
I would like to can more tomatoes in different methods. Often in the summer there are many more than you can use & they can be expensive in the winter. There are so many different ways to use tomatoes!
Cook the Book: Eugenia Bone's 'Well-Preserved'
My mom still cans and I always liked the canned tomatoes she does. That would be number 1. A close second would be dill pickles with both the cucumbers and dill coming from the garden. I love dill in the garden just for the fragrance will weeding.
Cook the Book: Eugenia Bone's 'Well-Preserved'
My family would be happy with peaches
Cook the Book: Eugenia Bone's 'Well-Preserved'
I would love the chance to win, thanks.
erma.hurtt@sbcglobal.net
Cook the Book: Eugenia Bone's 'Well-Preserved'
I'd like to can marinara made from scratch with fresh tomatoes from the garden. I tried to make it a couple of times for the freezer, but it didn't work out well. Thanks for the offer!
Cook the Book: Eugenia Bone's 'Well-Preserved'
love to can jams and preserves
Cook the Book: Eugenia Bone's 'Well-Preserved'
pomegranate preserve, that would be great!
Cook the Book: Eugenia Bone's 'Well-Preserved'
I want to be able to can my own spaghetti sauce and salsa.
Cook the Book: Eugenia Bone's 'Well-Preserved'
I'd love to learn jellies, plus I get TONS of veggies through a CSA and I would love to figure out something for radishes, daikons plus greens like kale.
Cook the Book: Eugenia Bone's 'Well-Preserved'
A decade ago I canned a cucumber relish that was beyond delicious. I'd love to expand my repetoire, especially now that I live in the country and have plenty of space to grow my own.
Cook the Book: Eugenia Bone's 'Well-Preserved'
I'd love to learn to can tomatoes, green beans, strawberries, and raspberries :) *Thanks* for the giveaway!
Cook the Book: Eugenia Bone's 'Well-Preserved'
artichokes, strawberries.
Cook the Book: Eugenia Bone's 'Well-Preserved'
I'd love to put up tomatoes and okra for soups and stews in the winter. Would also love to put up some fresh berries or jams/relishes!
Cook the Book: Eugenia Bone's 'Well-Preserved'
Pickled vegs. and savory jams & jellies
Cook the Book: Eugenia Bone's 'Well-Preserved'
Peaches, pears - any fruit. It tastes so much sweeter than the commercial cans.
Cook the Book: Eugenia Bone's 'Well-Preserved'
cucumbers. when i lived in maryland, i had so many cucumbers i had no idea what to do with them, so i made refrigerator pickles all summer.
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Tomato sauce- hands down. no question.