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Althought you'd think she'd have the brains to use non-pleated baggies and/or a mixing container with a spout.

The lids snap on, yes. And I have extra sets of pans. I just pour and freeze liquids at the machine, it doesn't take that much more power. The bags are few and far between out here in the middle of no where and when I do find them they are $$$.

Yep. My trays have lids. No baggies involved.

I had problems last year, and didn't go back, and @TJAnonymous said she is this year.

If I spend too much time hand kneading bread, it will have an added ingredient, swearing.

My Concords are going nuts and yes, it's my Catawba that are naked, totally naked. I wonder if the drought and extreme cold we had this winter got her.

All the goodies are in the machine. So probably by Sunday lunchtime - breyers strawberry icecream bites, neopolitan bites, shoo fly cake pieces, and french toast sticks. It's 91 degrees, and the house has hit 80 - sleepy weather. (basement room with FDer is only 64 - lucky room) My older grape...

Chicks are happy. Hens are happy. The alpacas are in the western pasture for two days, so they're happy. The garden looks good. The tomato starts are growing. I mowed all day yesterday. I've got french toast, coffee cake, and ice cream squares in the main freezer, chilling for the freeze dryer...

No. It freezes the food, then heats it to cause the water in the food to sublimate. Water freezes as frost on the inside of the freeze dryer. It is a closed unit. When the food is done, and removed, you can choose to let it thaw the ice out naturally, which would add moisture to your basement...

The temperature thing is critical as the pump runs 24/7 when it's going and it gets HOT. So to keep from burning out the pump, you have to keep it in a cooler room. @TJAnonymous a lot of the reconstitution involves weighing it before you dry it and then again after, and only putting back in what...

@TJAnonymous make sure you have a place to put it before you buy one. The medium, and I think the large, need their own 15Amp, with nothing else running on it-20Amp is even better, but most don't have those kicking back, relaxing in disuse. AND the room, when it's running needs to stay below...

I've done cooked eggs, and I'll never do them again. Raw eggs will be done the next time I have a load of eggs to do. I understand those rehydrate beautifully and make great egg products and go into baked goods well. (I will let you know.) I also have not done meat yet. I'll also let you know...

Tomorrow I have ice cream squares, shoo fly cake, and cooked french toast sticks going in. All are for boy scout summer camp.

I'd be miserable in pants.

Pull the trigger if you can manage it, is all I have to say. I was waiting for the price to drop, which it hasn't in 10 years. AND I was waiting for the pump technology to improve, which it did by leaps and bounds. I also wanted to see one in person, which is easy now as many hardware big box...

They've been radiating mail for ages, since the anthrax thing in, what was that? 2000? 2001?

I used to like BC seeds. Something changed about 5/6 years ago. I don't know what it was. They got too large? Too corporate, while not being so? :🤷:

Pulled the strawberries from the freeze dryer. 15 hours. They are amazing. Next up are either more strawberries, if I can get the same deal, or some sweet potato chips. The tomato plants are coming along in the greenhouse. The herb and perennial garden look fabulous. We're actually having a...

I came across this in a vintage cookbook today.

They were parts of onion sets that got lost in the tomato plant row last year. The tops died off and I forgot all about them. They are now thicker and taller than I've ever seen, about 2 feet high. At one point, when they were about 4 inches high, a rabbit chewed them down to about an inch...