Hello, Vivian

Ok, let me try to remember all the questions. First, I rinse the meat to rid it of all the fat I can. Yes, people say it rids food of flavor but I am going for different flavor. No more fat flavor (only sometimes!), but flavor from seasonings and stuff. Now, I have had the meat already and it tastes just fine to me. In a sauce, who knows the difference? For tacos, I add seasonings. I read about this on one of the sites through Betsy's Healthy Cooking links.

I have heard about the acidity come to think of it. Let me know, or maybe someoen out there knows as well. I froze it in tin foil but I took it out and cooked it in a regular pan.

I am going to use the corn bread recipe on my chili pie next week. I froze all of the pie but the cornbread. I will thaw the pie then put the cornbread on before I cook it.

I am having fun with the egg free cooking actually. It works out pretty well. Yes, any information you have would be great. I am sort of at a loss for what to use in place of egg in things that need binding-not rising-that are not sweet. If it is sweet, I use applesauce or banana.

I have to say, I love this OAMC. It has left more time to bake and clean and visit and play. This next month I am going to make some other things ahead, like muffins and bread mixes.

I live in Willits, Mendocino County, (in case you aren't familiar) Northern California-what about you and where are you now? I guess I should check to see if you are listed in the Kitchen Table Guest list. You can email me if you want-just ask Betsy for my address.