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At 58, I guess I am where I was meant to be, family, friends, and good food. North Carolina is not where I thought I'd end up, but there's lots to be said about the amount of rain, and the trees that have been growing for hundreds of years. I am still a hippy at heart, but I've learned to look at life with open eyes. Not Rose Colored Glasses. I want to get more real estate under our umbrella, so we can afford for My wife to retire and still have medical insurance. But other than that... Read More »
  • richviers1 commented on persona1's instructable Homemade Spaghetti Sauce10 months ago
    Homemade Spaghetti Sauce

    I make mine with home made Italian Sausage both sweet and spicy, Pepperoni, and home made meat balls. For my meat balls I used half ground pork and half ground chuck, lean. Two pounds of ground meat. One half tea spoon of pepper, a quarter tea spoon of salt, Italian spice with basil, oregano, thyme and fennel seed. I use a full tea spoon of seasoning. You can add about half cup of finely minced onion. Three eggs, one cup of chopped bread or oatmeal. mix thoroughly and form meat balls about the size of a golf ball. Never cut the Italian sausage till after it is thoroughly cooked, this will lose all the essential oils and it will not cook as well. I liberally oil the bottom of the pan with olive oil, enough to ensure that the meats will not stick. Cook meat balls first, saus...see more »I make mine with home made Italian Sausage both sweet and spicy, Pepperoni, and home made meat balls. For my meat balls I used half ground pork and half ground chuck, lean. Two pounds of ground meat. One half tea spoon of pepper, a quarter tea spoon of salt, Italian spice with basil, oregano, thyme and fennel seed. I use a full tea spoon of seasoning. You can add about half cup of finely minced onion. Three eggs, one cup of chopped bread or oatmeal. mix thoroughly and form meat balls about the size of a golf ball. Never cut the Italian sausage till after it is thoroughly cooked, this will lose all the essential oils and it will not cook as well. I liberally oil the bottom of the pan with olive oil, enough to ensure that the meats will not stick. Cook meat balls first, sausage next and keep separate. Slice the pepperoni right down the middle. Cut the pepperoni into about one inch pieces in the pan you are cooking your sauce in. Add a couple of table spoons of minced garlic if you like green peppers, now is the time to add them, sliced thin so they cook quickly, then add the cooked Italian sausage. Add two large cans of crushed tomato and use one of the cans to measure a can of water. Simmer this for an hour or so.. Then add two six ounce cans of tomato paste. Simmer for another hour or so. Then add two large cans of tomato puree and repeat the simmer. When you have a scum layer on top of the sauce, you can use a ladle to skim the excess oil from the top. Add your meat balls next and allow to simmer for another hour. If this is not the best spaghetti sauce you have ever had, my dead grandmother will roll over in her grave.

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  • How to Grow Oyster Mushroom Spawn (Low Tech)

    This is actually a very well written and illustrated piece of work. I admire the author for taking the time to put this together. I wish I had found it before I tried to make my first batch. I am now more experienced, but still looking at all types of mushrooms and their propagation.

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