MYRA C

I want to prepare the fruit ahead of time like they put in tins

with lines for liquid ingredients and why for dry or liquid ingredients are the spoon measures the same

The label is unsightly and not in a position to soak. Will not peel off.

I am not a young person but I have never made a tuna sandwich. Always had them when eating out. Now that I am retired I would like to make some of these items I used to have for lunch. What I already have is bread & butter (also Can't Believe it's not butter). I have 120 gr tin of tuna and I have mayonnaise. I have various other items e.g. wasabe,horseradish, ( ketchup but I really don't care much for ketchup and only keep it for a friend), mustard, green relish and cucumber. I am asking because I really don't want to start experimenting and wind up throwing everything out.

how to winter perenials. My balcony is on the 4th floor - facing south - southern Ontario, I've asked before but never got an answer.

I want to talk but my sons/wives/grandchildren all say no no Nana you are going to be fine. I'm not going to be fine & I understand. Why wont they talk to me about what I want to talk about. This time round it's about me. I have no interest in group therapy and I'm not a 'joiner'. I have less than 3 months and have had a good life. I don't mind leaving very much and I am very very tired. I want my family to enjoy the time we have left. I am not religious - please be kind enough to hold your own thoughts if you are religious and dont send them to me.

Must admit, not thinking and seeing my own email address I did open the first time...it was selling something or other. I was shocked and deleted as spam but have had a few since then. How do I stop this?

Born in the UK & have lived in Canada 60 yrs. Many friends in the USA. I am elderly and have really great health care. I worked & paid into the system, of course. Hospitalized on many occasions, I have no fears. My friends in the USA have lots of fears and I can't help them. Can you? Presidents have been trying for years & years to fix this but why are they being stopped? I watch CNN and have heard the arguments from Insurance Companies and the Dispensers of Medication.........most of which are vitamins that are over the counter anyway. I need medication that is not over the counter and the cost is high. No cost to me because in Canada it is covered. This is Canada and this is not Socialism. (Mind you I think for the seriously ill to get the medication required they wouldn't care a whit if you called it Socialism to keep them out of pain without bankrupting an entire family). I do not believe religious beliefs have any place in relief of pain.

I want a counter top machine with 6 - 8 containers. I have tried the internet but since I don't purchase on the net I need a location to buy.

If I can't buy one here; I will be visiting Sterling, VA, USA in June if anyone knows of a location there I would appreciate hearing from you.

I live alone but I do enjoy a coldcut sandwich of finely sliced ham or roast beef. I don't get out very often and really don't want to eat the cold cuts every day. I freeze lots of thing but never tried cold cuts. What does it taste like after defrosting? Is there a great loss of flavour?

I know there is food at the bottom - haven't seen it for a couple of years or so and don't intend to use it. I was thinking I might wait until Jan/Feb and put the good food on the balcony so that it doesn't defrost. The instruction book is in the bottom - frozen.

Well I did check all previous questions and the answers. Probably my problem is using oil instead of fat for flavour. My thinking is this; the way I like it and the way the fish used to be served was not a lot of batter and the batter wasn't loaded with flour such as I get now --- it's like getting chicken balls with a lot of flour batter. You see I don't like that. The batter I am thinking of couldn't have eggs and lot's of other additives. I am an expat grew up in WW 2 and certainly they didn't have all the ingredients we have now (and used to be able to find really good fish & chips in Canada and California). Maybe other expats were making it.

I really do try to answer to the best of my knowledge. I don't cut & paste. Mispelled words & poor grammar don't faze me.

Why do some questions post the very same question 4 times and at the same time? Why do student's ask us to do their homework? Why do so many Askers not choose an answer and leave it up to the voters (well I really like the voters because they seem to read all of the answers). Why do those perusing the questions put a thumbs down and often to very good answers. I know I don't ask a lot of questions but I have been thinking a lot about these few things lately.

I want everyone in our network to be as happy, content, fulfilled as I am looking forward to another new year. Thank all of you for your contributions. For those of you at this time who may be having a difficult time, remember this shall pass, and you can look forward to better times ahead. For those of you alone, I will surely be thinking of you as well as those in hospitals and those who may have just passed. May they rest in peace.

Life goes on.....I hope to meet all of you again in the new year.

All my best wishes to all of you.

The venison & sausages are frozen & in my freezer. Just received. I want to make a fine dinner for my son's inlaws & greatinlaws to my latest grandchild. I know they like meat, potatoes, thick gravy, red cabbage, brussel sprouts. My son will not eat mushrooms or sweet potatoes& his wife loves mushroom but won't eat spinach.

I always serve a salad pre dinner & like to end with chocolate cake and creme caramel.

I would like to serve the sausages sliced with perhaps different mustards with wine of choice maybe some cheese & fruit before the meal....let's say when the guests arrive.

The best recipe I have ever had & it called for the cherries to be flambeyed. I can't find anything close on the foodnetworks. It was printed in TV guide in the early 60's and I used it often but when my house burned down in the early 90's I couldn't remember all of the details but the recipe was attributed to Wayne & Shuster, this much I certainly remember. I want to make it again for my children & grandchildren.