I'm going to put the cards in another bag, possibly a zip lock. It will
vary, depending on what it is, how big it is, and what kind of bag or
container it is in. JI can reuse the bags, so it might not be as wasteful
as it sounds.
-Original Message-
From: Cookinginthedark On Behalf
In the freezer though, you might want the thicker labels.
Pamela Fairchild
-Original Message-
From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
Sent: Wednesday, August 19, 2020 5:34 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: [CnD] Update
The cards got here today that are 100 pound weight. I looked again at the
cheaper Amazon ones, and I think there are something like 76. If they are
just a little thinner than these, they will be perfectly adequate for
labeling.
___
I have ben doing that fold both ways thing for a long time. I can't cut or
tear evenly, so the best I can do is do the c's and then fold both
directions. That makies it easy to cut, well, almost straight.
-Original Message-
From: Cookinginthedark On Behalf Of
Jude DaShiell via
For me, Braille is such an accessible method. I use those med papers
that come with the prescriptions just to write things that I will no
longer need like a shopping list or something. Just can't get used to
the higher tech stuff. The papers are perforated and it's so easy just
to tear one
Mary,
Put the veggies through a food processor to mince it up before mixing
in to pasta sauce. He'll like it, and he won't even know what hit him.
That's how my older sis got my nephew to eat broccoli.
I don't know how to help you with your don't-likes. Tomatoes have to
be in ketchup or salsa
Yes, I've used that, too, and it really helps!
Karen
At 09:21 AM 8/19/2020, you wrote:
Well now, you might try this the next time you need to tear a
perforation. Fold the perforation both ways before tearing.
I remember once a student came to a Professor at Delaware Valley College
once and
Well now, you might try this the next time you need to tear a
perforation. Fold the perforation both ways before tearing.
I remember once a student came to a Professor at Delaware Valley College
once and said his password to log onto the computer didn't work.
The Professor asked him if a student
I do something very similar, and Curt absolutely loves it.
Karen
At 02:51 AM 8/19/2020, you wrote:
This one is really tasty. I make this one quite often.
Helen's Favorite Shepherd's Pie
1 pound ground beef
1 onion, diced
A can of corn, or frozen corn
A can of Franco American beef
It's so nice to know that other people do the same, and that you're not
the only one who thinks of these kinds of things.
On 8/19/2020 4:35 AM, Helen Whitehead via Cookinginthedark wrote:
If I'm writing out more than one label, on junk mail, I'll Braille a line
of C's, then fold it there, and
I wish somebody could put a spell on my husband to make him think he likes
shepherd's pie. That and cauliflower and spinach. And I know that he
wishes that I liked tomatoes, pickle relish, yellow mustard, and spam, yuck!
-Original Message-
From: Cookinginthedark On Behalf Of
Regina
I put tape on all the corners, so it stays secure.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of meward1954--- via Cookinginthedark
Sent: Wednesday, August 19, 2020 9:20 AM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
This sounds like the way I do mine. I realize I may have written it
misleadingly. You do combine meat and vegies. Put them on the bottom of the
greased pan. (I combine with the gravy too.) Then spread potatoes on top as
a crust and place uncooked canned biscuits or your own homemade biscuits
Thanks for this. Of course I could do my pie, but I could use the soup
instead of making gravy. It would save some time over the stove.
With Warm Regards:
Regina Brink
President, ACB Capital Chapter of California Council of the Blind
Find me at: https://facebook.com/reginamarie
Follow me on:
Hi Linda. I use leftover mashed potatoes. I brown the ground beef with onion
and spices and drain off the grease and then make abou 2 cups of gravy with
it. I mix in leftover vegetable or a small package of frozen veggies. You
can switch this from mixed veggies, peas, green beans, carrots and
Does the scotch tape hold up well in the freezer? The dymo taype sure
doesn't. But that's a different thing altogether.
-Original Message-
From: Cookinginthedark On Behalf Of
Helen Whitehead via Cookinginthedark
Sent: Wednesday, August 19, 2020 6:30 AM
To:
I don't think I could write with a slate on 200 weight card stock. Ouch!
-Original Message-
From: Cookinginthedark On Behalf Of
Jude DaShiell via Cookinginthedark
Sent: Tuesday, August 18, 2020 9:07 PM
To: Richard Kuzma via Cookinginthedark
Cc: Jude DaShiell
Subject: Re: [CnD]
Oh yes, that line of c's! Normally, I can't cut straight to save my life.
But that line of c's sure used to help. This brings back lots of memories
of being blind in the twentieth century. I am finding now that I go back to
some of those low tech and no tech solutions. Technology is great, and
If I'm writing out more than one label, on junk mail, I'll Braille a line
of C's, then fold it there, and it rips straight.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Richard Kuzma via Cookinginthedark
Sent: Tuesday, August 18,
I do the same thing. I use junk mail, to label meat, that I'd bought at the
store, then I just use Scotch tape for sticking the label on. I write what
kind of meat it is, and the date I purchased it. this way, I can organize my
upright freezer, and use the older meat first, so the newer packages
This one is really tasty. I make this one quite often.
Helen's Favorite Shepherd's Pie
1 pound ground beef
1 onion, diced
A can of corn, or frozen corn
A can of Franco American beef gravy or a can of Campbell's mushroom soup
Mashed potatoes Salt and pepper to taste.
Fry ground beef
Garden-Fresh-Shepherd's Pie
Any type of ground meat will work well in this recipe, which is based on the
traditional English leftover-meat pie.
1/2 cup (1 stick) plus 1 tablespoon butter
2 tablespoons vegetable oil
2 pounds ground veal or ground beef, lamb, pork, or poultry
1 large onion,
Easy Shepherd's Pie, T
1 lb. ground beef
1 medium onion, chopped
1 can (10 oz.) cream of mushroom soup or tomato soup
1 can whole kernel corn, drained
2 c. mashed potatoes
1 cup grated cheese (optional)
Brown ground beef and onion and drain. Add cream of mushroom soup.
In baking dish
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