I didn't notice any odor to speak of from the daikon. The onions I used were quite strong, so it smelled like that, plus the celery and mustard seed and vinegar. My daikons are just perfect this year, and exceptionally mild. We've had a ton of rain since late July, and mild temps, so they're super happy. I've been eating this stuff for a couple of days now -- I kept some back in the fridge. It's really good. I pulled the last of the vegetables Saturday, and am going to do the rest of them up the same way so they don't go to waste.

Oh my, i was thinking a few dozen in and out of the home and garden. : ) I've hosted a couple weddings for friends on my farm and did simple, as you are thinking... One was October but unseasonably warm, Hot!. I stuck with the veggie plan but had to put ice in baggies under the platters and dip stuff. (the meal and party moved on to an event place later). I hid the ice under fabric. I also was making spring rolls for every event at the time and that took way too much time the morning of. But great for the wedding party 'girls' prepping in the second floor of the barn. Healthy and fresh and the brides favorite so i made them for her and the rest went out on the table. I'm terrible with recipes because i want to fuss and take a bit from this and that and take out the sugars... And use what i have that is available without too much shopping. If i needed to make one today?...in the freezer i have pecans, dates, a big bag of raw shredded coconut and a big hunk of ginger in the fridge. And a bag of chick peas...and some wasabi in powder form. I made candied ginger last month and it was amazing but can be bought. So using a few recipe ideas, some can be combined. Like this list, i'll give the link... I have some puffed rice cereal from the health food store. Some pepitas, (hulless pumpkin seed), and if i toast the coconut, whizz some of it to coat the chopped dates...toss with roasted chick peas, (not the sweet recipe but the savory one) ...toss what seems good and back in the oven on low 200 heat for an hour... You may just invent your own mix by tasting and adding a bit more spice, etc. (a bit of warmed coconut oil, just a couple tbsp, is amazing flavor that helps give good toasted flavor and give some binder glue for any powdered spices). Of course make a mix you are comfortable with that is not a stressful new one, but my crowd likes my 'adventures', lol. -and, yeah, my amount per person is way high for a big event. And probably not much help with the mixes...but if you have time to experiment and have fun in the process...big win in the appreciation game. -if any oils or butters are in your mix, you have 4-5 days in fridge, any longer do freeze for freshness... Here is a link that might be useful: snack mixes

You guys are funny. The chicken was $2.29 a pound which is unfreaking unbelievable for SLBL organic pasture raised chicken breasts and it was a loss leader (I am sure) for a local wholesaler. I used to buy chicken like this and prep it up for a couple of months worth of meals but I admit I haven't done it in years. I picked out my recipes, shopped for the stuff I didn't have on hand and had everything ready to go when I picked up the chicken. I label all the ziplock bags with the recipe name and date, placing the opened ziplocks in any container that will support them. Then I prep the marinade in multiple quantities, usually double, sometimes more, seperate it out into the ziplocks, add the chicken, seal and into the fridge. Then the next recipe and so on. When the second recipe is ready for the fridge the first recipe goes into the freezer. I freeze them flat. The soup and gumbo are in the fridge overnight before going into the bags and then the freezer. I start with the recipes that take the most prep work or need cooking first like the gumbo which has about 15 cups of finely diced veggies (all diced by hand - I don't like how uneven the food processor chops) and finish with the ones that are just measuring liquids. It took about 3 hours to do everything I did then about 3 hours lol to clean the kitchen. Here's the worst of it: Crock Pot Chicken Enchilada Soup Skinnytaste.com Servings: 6 • Serving Size: 1 1/2 cups + cheese • Old Points: 5 pts • Points+: 7 pts Calories: 260.9 • Fat: 6.6 g • Protein: 25.4 g • Carb: 29.9 g • Fiber: 6.7 g • Sugar: 4.1 g Sodium: 572 mg (without salt) Ingredients: • 2 tsp olive oil • 1/2 cup onion, chopped • 3 cloves garlic, minced • 3 cups low sodium fat-free chicken broth • 8 oz can tomato sauce • 1-2 tsp chipotle chili in adobo sauce (or more to taste) • 1/4 cup chopped cilantro (plus more for garnish) • 15 oz can black beans, rinsed and drained • 14.5 oz can petite diced tomatoes • 2 cups frozen corn • 1 tsp cumin • 1/2 tsp dried oregano • 2 8 oz skinless chicken breasts (16 oz total) • 1/4 cup chopped scallions, for topping • 3/4 cup shredded reduced fat cheddar cheese • fat free sour cream (optional) Directions: Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour into crock pot. To the crockpot, add drained beans, diced tomatoes, corn, cumin, oregano and stir.Add the chicken breasts; cover and cook on low heat for 4-6 hours. Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with fat free sour cream, cheese, scallions and cilantro. You can also top with avocado or crushed tortilla chips. Enjoy! Maple Dijon Glazed Chicken Ingredients: 1 1/2 pounds chicken breasts 1 cup Dijon mustard 1/2 cup maple syrup 2 Tablespoons red wine vinegar salt and pepper to taste Directions: Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours (or HIGH for 4 hours). Sprinkle with fresh or dried rosemary for serving. Chicken teriyaki recipe Servings: 4 Prep Time: 10 minutes Cook Time: 20 minutes From Catherine McCord's Weelicious Cookbook. ingredients: 1 (8-ounce) can crushed pineapple 3 tablespoons low-sodium soy sauce 2 tablespoon honey or agave nectar 1 teaspoon grated fresh ginger 1 small garlic clove, finely minced 4 boneless, skinless chicken breasts (about 2 pounds) Mix everything together in a ziplock bag. Add the chicken. Freeze Thaw and bake in 350 degree oven till the chicken is done. Peach Ginger Bake 1 1/2 cups brown rice 2 1/2 cups water 1 jar Trader Joes Peach Salsa 1 tsp ginger powder 2 Tbsp ginger nibs or crystallized ginger finely chopped Put rice, water, salsa and ginger powder in ovenproof dish and mix well. Season 8 chicken breasts with salt and pepper and lay chicken breasts on top of rice, sprinkle ginger on chicken and bake at 375 for 45 minutes

"I don't understand the french door thing. Why have to open two doors? It has an application in kitchens with small aisles, I guess, but I dunno - I'd rather have the aisle spaced correctly. The ones with the big trays across the bottom are the worst to me." LOL - side by side fridges are basically French Door fridges - it's just the freezer is one side and the fridge is another - get an old school fridge with the freezer on top or bottom with one door the entire width of the fridge and I don't care how big your kitchen is, you will be desiring side by side or french door for the half-width doors. Also, if you prefer a side by side, why would you have to open both doors on a french door fridge? Your already used to accessing the fridge through a narrow door anyway :o) The side by side fridge I have came with my house - otherwise I would never own one. You can't put in odd-ball sized stuff, and normal stuff doesn't even fit well. It has allot less drawer space than the Samsung freezer on the bottom I had in my town house, and my Samsung was the smaller 18 cubic foot and my side by side is 25.5! To me, a side by side is like a 1500 square foot two story house vs. a 1500 square foot ranch. Theoretically they are the same square footage, but in the two story you loose space to stairs and hallways - not nearly as much actual usual space. I too have an extra chest freezer, but as others stated I would have one anyway. I have a foodsaver and I'm not afraid to use it. I buy things in bulk, on sale, and freeze them routinely. I wish I could find a fridge with a single height freezer drawer for quick access to the stuff I use regularly and the rest dedicated to fridge space. That would be ideal. Indeed, if I ever remodel my kitchen I'm seriously considering putting a fridge only in where my side by side is and a single freezer drawer (if they make such a thing? Surely someone does) in my island. I'd gladly sacrifice a little cabinet space for some more fridge space. I guess if you don't cook at home often, or eat that many fresh fruits or vegetables it's less important, but I never seem to have enough fridge space.