Jen, You know me, it is never too cold to camp, matter of fact on my way in about 2 1/2 hr for the weekend. It gets kind of tricky this time of yr with no running water in the campground though. We have to bring all water in jugs that we use. The REAL thing that bothers is me is no use of bathroom facilities, there is nothing like a restroom when you need one. Only 2 more months until the water is turned on. The smell of food cooking over the fire is awesome and so relaxing. Eal51----kind of funny you mention boyscouts, my hubby was a leader for years with my 3 boys and camped all yr. too. The stories I would hear about camping in igloos they made in the snow in the winter and waking up with icles on their faces etc it was so funny. I guess thats why we camp all yr, it is nothing compared to all those yrs. he went through. He says he is living the life now, he doesn't have to sleep in a tent in the cold any longer. We sleep in our tent when it is nice out though. Lynda

sandi, I think my friend got this one on ebay! I did see some at Ben Franklin before Christmas and they had a green one that I wish I would have bought because now they don't have any. :( luvstocraft, I am missing a couple of plates and saucers but otherwise still have most of the set (set of 8) and also the vegetable bowls and the big round platter. And NO chips on any of them! lol! The yellow tablecloth is as old as the dishes and has had lots of wear! kathleen, I didn't know there was such a thing as a olive tray before my friend sent me that one. I think they are so unique!

Lette, here is my method for fatless pork skin cracklings: 1. Go to your butcher and ask for lots of pork rind. 2. Using your sharp knife and cut off as much fat as possible. 3. Boil the pork skin in a big pot until it's very soft, but not falling apart. At this point you can add your seasonings, whatever you prefer. 4. After boiling, most of the fat will be rendered out. Taste the boiling (soup) water and see if you want to use it for other cooking. 5. After the skin cools off, use a spoon or dull knife to scrape off any remaining fat. 6. Cut the skin into shapes, and put them in a dehydrator at the highest temperature to completely dry them. Make sure the fat side is faced down. Any remaining fat can be rendered and drained off. Use your oven at low heat if you don't have a dehydrator. 7. After the skin is 100% dried, pre-heat oven to 400F and bake on paper towels to still absorb more fat away. 8. Keep an eye on the baking, it takes not much time for the skin to puff up. Get a cold beer and enjoy! dcarch

Thank you everyone for your nice comments. Hosta flower buds are very tender and delicious. The flower itself does not have much taste, just for looks. Cauliflower grilled, as you know, really delicious. I am having fun with cutting beets as thin as paper using a single-bevel knife. Much thinner than a mandolin can slice. Jasdip, sous vide can cook meat from raw to very well done, and anywhere in between, without fail, precisely every time. That's the whole idea. You just set the temperature and walk away. Timing is not that critical. There is no skill involved. dcarch