Roses in the kitchen and lemon bars on today’s baking list! Perhaps a Xc ski together later!

@Krista Melanson Oooo, I think I hs=ave aheart shaped cake pan, may make heart-shaped Chick pea chapatis. I've been craving them.

I'll come back to this with the Organic store price and the Organic from the Farmer price. I do not eat conventionally grown food, unless that is the only choice as a guest or on the road. Key C=conventional, F Org= functionally organic FR= Free Range, Name :Sharon in Minnesota Country : USA Costs : in Kg or Lb Whole Chicken: Free Range (F Org) Chicken Breast: Free Range (F Org) Chicken Leg: Free Range ( F Org) Pork Chop: C: T: Org: Pork Mince: C: T: Org: Beef Mince: Our Farmer, F Org: 5 $ Hanging weight Steak Ribeye: Our Farmer F Org: 5 $ Hanging weight Steak Fillet: Our Farmer F Org: 5 $ Hanging weight Sirloin: Our Farmer F Org: 5 $ Hanging weight Roasts: Our FarmerF Org: 5 $ Hanging weight We buy beef by the quarter, so $5 hanging weight including bones, meat, and organ meat

@Oliver Wing It's very common hear, eat grocery sotre chain pics their loss leaders, and their high retail items. So many people have several stores they will frequent for the lower proceed foods. Some, mostly the older generation, pay more than the savings in gas, just because they like the cheap price idea.

Welcome @Camille Marketing @Barbara Raymond @Marisa Gulli and @Szilvia Székely ! Welcome to Cooking w Ollie! And to Skool!

Health-wise, that's a hard pass. AGEs, Advanced Glycation Endproducts age us faster than the vast majority if not all of us, can keep up. I'm not trying to live forever, just working the plan to be independent and enjoying my life until I am gone. Read at your own Discretion: Here are some of the do’s and don’ts of cooking to counteract aging. Common Compounds Formed When Cooking There are several compounds formed during cooking that affect the aging process: - AGEs (Advanced Glycation End Products), a.k.a. glycotoxinsHCAs (heterocyclic amines)PAHs (polycyclic aromatic hydrocarbons)Acrylamide AGEs (Advanced Glycation End Products), a.k.a. glycotoxins — AGEs accelerate the aging process, and are associated with an increased risk of dementia. They cause stiffening of tissues, which contribute to inflammation and the progression of other age-related diseases, such as: - Atherosclerosis (clogged arteries)Type 2 diabetesSarcopenia (loss of muscle mass due to aging)CataractsCancer cell metastasis (spread to different body parts) AGEs are present in three ways: 1. Formed from eating too much sugar (simple carbohydrates) 2. Present in foods you eat — These “dietary AGES” are highest in beef and cheese, then poultry, pork, fish, and eggs. 3. Formed when cooking with high, dry heat How to Reduce the Formation of AGEs Researchers found a link between heat-processed foods and AGEs. - Avoid high heat (greater than 300°F). It’s better to cook over medium heat for an extra minute or two. On the stove: medium heat is 300°F. A slow cooker cooks at 200°F (low setting); 300°F (high setting). - Cook with moist heat, such as poaching, steaming, stewing, and boiling. - Avoid cooking with dry heat (roasting, air frying, grilling, broiling, and barbecuing. Whether you’re cooking on the stove, in the oven, or on the grill, cooking with high heat increases AGE formation 10-100 times. Grill marks indicate AGEs are present. Don’t eat scorched, burnt food.

I love out smoker grill, pellet fed. Next electric, but have glass top right now. I’m a just say no to gas stoves. Don’t ask if you don’t want to get rid of yours. Some things you can’t unknown.