Carolyn Allen

The same goes for the sausage. I buy it freshly ground and seasoned—but with absolutely no unwanted preservatives added—from a read more

The same goes for the sausage. I buy it freshly ground and seasoned—but with absolutely no unwanted preservatives added—from a local butcher shop, and freeze it (three-quarters of a pound per container) in pint cartons.

My personal feeling is we’re not going to see the price of oil and the price at the pump go read more

My personal feeling is we’re not going to see the price of oil and the price at the pump go down for a long time, ... I just don’t think it’s sound public policy in the times we live in now. I’d rather have a bank account so if something hits us and hits us hard, we have got a fund.

We thought it was safe over here.

We thought it was safe over here.

Everywhere we lived before used 911.

Everywhere we lived before used 911.

I like to prepare dough ahead for pizza crusts too. Whenever I bake loaves of whole wheat, anadama, herb, or read more

I like to prepare dough ahead for pizza crusts too. Whenever I bake loaves of whole wheat, anadama, herb, or other breads . . . I just mix up a little extra, package the dough in onepound lots, and freeze it right alongside my other ingredients. Then—when pizza day rolls around—all I have to do is go to the freezer and select one container of crust, one sauce, one sausage, and one cheese . . . thaw everything . . . roll out the dough and spread on the sauce, sausage, and cheese . . . bake my creation at 450°F for about 15 minutes or until the cheese is slightly browned . . . and 'serve 'er up' to a hungry family of four.