[JennC13]

If you want to send me your email, I can send you a pdf of the entire article. It is to big to attach here. My email is jcanfield1013@gmail.com.

[JennC13]

Why would anyone object? I'm rarely here to comment, but I occasionally will read some of the forum topics. I'm sorry to hear of your health issues, and hope that you're able to find joy here with everyone. Sending all positive vibes your way. We may be just virtual friends, but please let me know if there's anything I can do for you. Jenn

[JennC13]

My mother had a home bakery business in CT while I was growing up. She actually did cake decorating. I can remember that she had to be inspected on a yearly basis, but I feel like that was about all there was too it. I'm sure licensing fees as well - this is CT after all. I've thought about looking into one for myself, but not sure I want to go that far. We recently had a commercial kitchen open nearby that can be rented, but I don't know what they charge.

[JennC13]

Thanks for the reminder - I've set my DVR to record it. Maybe that way I can skip through some of the junk and only see the good parts!

[JennC13]

Happy belated birthday swirth - thanks for helping to keep everyone together. Wishing you a wonderful year ahead!????

[JennC13]

I'm so sad to see the community page gone. It's where I was able to get so much information and help from everyone, sometimes just by lurking around. I know many of you are upset with KAF, but I still feel like they have a good product and will continue be a patron. Trust me, I'm always looking for a deal, so sometimes I'll shop around for the unique items - like coconut milk powder that I get at my Asian grocery much cheaper. But I feel like the blogs and recipes are so well tested - I'm almost always successful with them. I can't say that about a lot of recipes I find online. I know we all have different opinions on the subject - just wanted to give mine.

[JennC13]

The ATK book is nice in the sense that it's all small batches 2-4 jars typically. Some things can't be preserved, like the pickled red onion I did, but it was just one onion and a couple of jalapenos, so it was perfect for our cookout. Other recipes give instructions for how long they can be stored with or without canning. I just started canning last year and this book just seemed to have some interesting recipes to try. With the smaller quantities it gives you a chance to try and see if you like ?

[JennC13]

It was a busy week for me - both baking and other kitchen activities! I got the new ATK Foolproof Preserving cookbook and made strawberry rhubarb jam, pickled red onions and jalapenos and bloody Mary pickled asparagus. All were a hit at the weekend festivities. I also made ATK recipe for perfect chocolate chip cookies, interesting but I think I'll try them again with a couple of modifications. Also made the KAF beautiful burger buns in slider size. At least I got the preserving done early in the week, as I was baking with temps in the 90s and high humidity on Saturday.

[JennC13]

Hello everyone, and thanks to Mike for getting us all set up here. Looking forward to being able to chat with everyone, and get tempted with new ideas! Jenn

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