asternpirlot Member

Good luck with the race! My advice, if it is a pack race with a lot of other people on the course at the same time rather than a time trial where it is only you against the clock, is to practice pack skills if you can. This is more important than just fitness training in my view, if you don't have experience in the pack.…

If you track your weight, calories in, and calories out consistently, assuming your are accurate in calculating food calories, you can figure out if your exercise calories are over- or underestimated by comparing your theoretical weight trend (calorie deficit/surplus divided by 3500) and your actual weight trend. With a…

Great! I hope it turns out well for you. Let us know how it worked out :-).

I was a little intimidated by pressure canning at first too--it seemed risky and needs to be precise in order to ensure safety. I think for pumpkin, the reason people advise cubing rather than mashing is because with mashed thick things (think peanut butter, or pumpkin, or even apple sauce) if you're not careful to get rid…

Hi @KellieTru! Sorry not to get back to you sooner--I didn't see your question right away. And now that I have seen it, I will disappoint you because I don't know the brand of our pressure canner. It's very old--from my mother-in-law--and I can't find any indication on it of the brand. But that said, it seems high enough…

Thanks BernieMBurke. The key thing here that I thought might help the original poster is to have a visual for everything outside the goal range, above or below, as 'warning' rather than optimal. So looking at my spreadsheet/chart, I want all points to be in the green, and not in the yellow (or red!), which helps me not…

I have found that the 'traffic light' system works well for me, and I even have an amber range for too low. So in my green range (5lbs range), I stick to maintenance calories, and if I go into the low amber range, I eat a lot until I'm back in the green range. So far I haven't been in the upper amber range yet so this…

From fresh pumpkins in the garden. We cut them in halves, clean out the pulp and seeds, and put them face down on trays in the oven and roast until they're soft, then peel the skin off, mash or cube, put in canning jars and can in a pressure canner according to the recommended time and pressure for pumpkin. It's a lot of…

@sweets1954 Yeah that's pretty much what this recipe is--crustless pumpkin pie and it's great! One little difference is I normally use more egg relative to other ingredients with this recipe than with a standard pumpkin pie since it seems to have a better texture that way for eating like a custard. Happy pumpkin season!