Today was a Salmon stew day, not fresh Salmon, can Salmon, 2 cans worth, one large onion, or there about, enough water to feed ever how many, for me 5, so I would say about, a gallon and 1/2. About a cup of grits, and 4 small potatoes, and 10 eggs. I have various, ways of making this stew, it is according to what I have on hand. And how much money in the food allowance.

Fig Preserves

Prep: 30 minutes

Cook: 25 minutes

Yield: 4 cups

Ingredients

2 pounds ripe figs, stemmed and quartered
4 cups sugar
1 Juice of 2 lemons
1 tablespoon grated lemon zest

Preparation

1. Combine figs, sugar, lemon juice, and lemon zest in a saucepan over medium heat, stirring until sugar has disolved. Bring to a boil; cook until set, about 20 minutes.

2. Skim and ladle into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims clean, tighten lids and invert for a few minutes to vacuum seal. Return jars upright and let cool completely. Store in a cool, dry place.

This is my Table bread for everyday

Basic Buttermilk Quick Bread

Makes one loaf

2 cups (10 oz) all-purpose flour
1/2 cup (4 oz) white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup (8 oz) buttermilk
1 large egg
1/4 cup (2 oz) unsalted butter, olive oil, or vegetable oil
Heat the oven to 350°F. Grease or spray with nonstick cooking spray a standard 9x5 loaf pan.
Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl. Melt the butter, if using. Whisk it in a separate bowl with the buttermilk and the egg.
Pour the liquid ingredients over the dry ingredients. Gently stir and fold the ingredients until all the flour has been incorporated and a shaggy, wet batter is formed. Be careful not to over-mix.
Scrape the batter into the prepared pan and pat it into the corners. Bake for 45-50 minutes. When finished, the loaf should be domed and golden, and a toothpick inserted into the center should come out clean. Let the loaf cool in the pan for 15 minutes before removing and slicing.
Wrap baked loaves tightly in plastic wrap and store at room temperature. Baked loaves can also be wrapped in plastic and aluminum foil and frozen for up to three months.