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Here it is. Pretty simple. At the "refrigerate when done" part, I canned it and then did a hot water bath. TOMATO JAM 1 ½ pounds good ripe tomatoes (Roma are best), cored and coarsely chopped 1 cup sugar 2 tablespoons freshly squeezed lime juice 1 tablespoon fresh grated or minced ginger 1...

I used the NY Times recipe (attached as PDF). It's been a few years since I made it (made a lot). This year I used all my tomatoes for roasted tomato and basil soup and froze the puree. To make the soup, I thaw the puree and add carmalized onions and vegetable stock.

Bought the book, and made the bread today. My DH went crazy over it! Guess I'm going to be having a bucket of bread dough in the fridge from now on. Thanks to everyone for sharing this treasure!

You all are so amazing and such awesome inspiration! Thank you for sharing!

Very true.

Where I use to live, we had an amazing year-round farmers' market, at least 6 huge, long sheds, and this time of year, it would be filled with winter stuff, like squash. Maybe you can play with that kind of stuff. Gosh, I really miss having that resource. There might be some so-called farmers...

Do you want to try Tomato Jam? I'm happy to post the recipe. BTW, how is everyone copying recipes in posts? C&P?

I have a friend who loves ground bison, but I think she might order it from Omaha Steaks (at about $14/lb for 4 of them).

I'm not a big bison-eater. Didn't like the (probably mass-produced) taste of the ground bison that I bought at the store. BUT, that bison filet last night was heavenly! Had it at a local restaurant and the owner has a nearby bison farm. Sadly, we can't buy meat directly from the farm. :( Not...

Prime rib sounds delicious! DH and I went out for an early dinner to a nice restaurant. Treated myself to bison filet. It was melt-in-your-mouth delicious.

Aw heck, have to confess that I recently switched to 50% decaf, and then, alas, cut it back to 25% this week. <sigh>

I've been making it for the past few years now. My phyllo never looks like hers, but it doesn't really matter. The inside filliing is delicious, and you can't screw up butter-soaked phyllo too bad (as long as it's not burnt). Last time I made it, I cut about 3 huge slices from it and froze them...

Thanks! I'll check! No problem on the size. I usually have between 20-30 lbs of flour in the house.

It's delicious and sort of fun to make. Here's Ina Garten's recipe: https://www.foodnetwork.com/recipes/ina-garten/spinach-pie-recipe-2107558

Ina Garten's recipe -- Here --> https://www.foodnetwork.com/recipes/ina-garten/spinach-pie-recipe-2107558 I've made it with both fresh and frozen spinach.

Feta cheese, pine nuts, etc., wrapped in phyllo dough, baked in the oven in a cast iron skillet ... ??? Lots of butter ... ???

I remember my mom making me sit at the kitchen table 'til who-knows-when because I wouldn't eat my spinach from dinner. Now, I like spinach. Prefer it raw, but I have a great recipe for spinach pie that we totally enjoy.

Anyone have a source for wheat grain? DH gave me a grain mill for Christmas, and I would love to have a source for good wheat grain, both hard wheat and soft wheat.

Hmm, not finding anything in the 1st few pages that talk about refrigerating the dough. Looks like I'l l have to pick up a belated Christmas gift for myself. <grin>

That's sad. :( I remember hearing about a facility where the guests could fold clothes. This simple chore gave them a sense of accomplishment, and it was something they did all their lives.