FOOD Report food & grocery shortages / price increases here: 2022 Edition

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von Koehler

Has No Life - Lives on TB
I was thinking of replacing the ammo that was somehow lost in the shipping foulup in my relocation to Iowa

Ammo Man had what I needed (from South Korea made to NATO specs) but before I could get the money together, it was sold out!
 
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anna43

Veteran Member
When people say your shelves are not empty, they need to look closer. Stores are shifting merchandise and even removing shelving so that things look to be fully stocked. You might not notice what's missing if it's not an item you want. Or you may not notice that the nearly full shelf of peaches is actually half the size of what it was a year ago. Of course, it's impossible not to notice the price increases.

My shopping practices have changed. I purchased a glass jar of pasta sauce for $2.55 on Monday. A year ago I'd never paid that. Why did I this time? It was because Aldi has not had that particular type of sauce for months and what they do have is in plastic jars. I'm buying for my pantry and I know glass stores much better than plastic and I know that what is $2.55 this week could easily either be missing altogether next week or cost $3. Frugality means I eat a lot of pasta so this is something that I need. On the other hand, I've passed by many wants in the last few months in order to afford my needs. Bypassing wants is not a hardship, but when people can no longer find or afford their needs that is sad and scary.
 

SouthernBreeze

Has No Life - Lives on TB
I just got back from Walmart here in the Tupelo, MS area, and it was fully stocked. Shelves were full from front to back and nothing has changed as far as moving shelves out or doing away with part of any displays. Same as always. I went up and down every aisle. It's as if there isn't any food shortage at all in my area.

Barry is right. Here, we just haven't suffered the shortages that others have mentioned in other parts of the country. During the height of COVID, some things got low, but it never ran completely out.
 

packyderms_wife

Neither here nor there.
Just past full moon, or something else in the air. All I can say is - thank God for dog crates otherwise there'd have been a drippin' fresh Lab puppy skin hanging on my wall this morning...the little demon. As we sit, I don't even remember what she did (or destroyed), but at least she's learning when Ma is pissed...the crate is her friend. :lol:

Off topic, I know...but daym...I need some time out on the lawn mower this afternoon away from it all.

Jr. is also crate trained he knows if I scream KENNEL he needs to be in that crate and in a flash. I don't even have to close the door. It's his safe space. Even the kittens run into the crate with him if I'm po'd enough.
 

Ordinary Girl

Veteran Member
I just got back from Walmart here in the Tupelo, MS area, and it was fully stocked. Shelves were full from front to back and nothing has changed as far as moving shelves out or doing away with part of any displays. Same as always. I went up and down every aisle. It's as if there isn't any food shortage at all in my area.

Barry is right. Here, we just haven't suffered the shortages that others have mentioned in other parts of the country. During the height of COVID, some things got low, but it never ran completely out.
During COVID, our shelves were bare here. It wasn’t just toilet paper. It was all sorts of everyday products and food. I have spent quite a lot of time and money restocking our preps as we definitely used them up. I never had to crack into my mountain house or that type of prep though. Those are sacred to me, lol.
 

von Koehler

Has No Life - Lives on TB
Wondering if someone here could recommend a canned beef and canned bacon suitable for long term storage? What brand name and trusted seller?

Lately been buying Auberson canned fruit and vegetables in number 10 cans and the prices are all over the map, with spot shortages. Several of my purchases are on back order or long lead times.

Am doing taste tests on various tomato sauce brands in jars and pasta. Flavors vary a lot but seem to be narrowing down the choices. Also deciding on which brand of jars of pesto.

Planning on vacuum sealing pasta in mason canning jars for long term storage. Kind of a way to store wheat in a ready to eat format. Prices are still rather reasonable, about a $1.50 a pound.

This Fall when the nut crops are harvested, plan on buying a years supply and vacuum sealing them. Have done this in the past with excellent results. Even after a year a just opened jar the nuts taste fresh.
 
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Ordinary Girl

Veteran Member
It’s really hard to find any canned meat of any kind. If you find a source I’d be grateful for the heads up as I’m looking for more.
 

von Koehler

Has No Life - Lives on TB
It’s really hard to find any canned meat of any kind. If you find a source I’d be grateful for the heads up as I’m looking for more.

I might even experiment with putting up my own roast beef. Wild Fork chuck beef is excellent.

I have a lot of glass mason wide mouth quart jars so that might be the way to go. Figure they should be good for a year. There are a lot of YouTube videos on how to do this.
 

ainitfunny

Saved, to glorify God.
if it is only you or the two of you, can your meat in the tiny one cup jelly jars or you will end up wasting a lot of it, if you can it in larger jars.
QUART JARS ARE TOO BIG FOR MEAT
unless you have a big family or it is meat with bones, like chicken legs, but it is too big even for chicken legs if you, like me, cut the legs in half with a meat cleaver, cutting off the part that is all bone!
 
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hd5574

Veteran Member
I learned years ago to make pasta sauce from an Italian. ..with tomato sauce and paste...but over the last 20 years or so I have been buying Classico tomato and basil because it comes in regular mouth canning jars. I just treat it like tomato sauce and paste and go ahead and cook my sauce like I always did.

Even if you chose not to can in their jars at least you can vacumn seal in them just getting lids and rings..and not having to purchase jars. They are marked Atlas Mason.

They do make 2 sizes...a 24 oz jar.sold at the grocery stores... .and a 32 oz jar sold at the wholesale clubs....I find both sizes useful.
 

packyderms_wife

Neither here nor there.
I might even experiment with putting up my own roast beef. Wild Fork chuck beef is excellent.

I have a lot of glass mason wide mouth quart jars so that might be the way to go. Figure they should be good for a year. There are a lot of YouTube videos on how to do this.

Pressure canning or just vacuum sealing?
 

xtreme_right

Veteran Member
When people say your shelves are not empty, they need to look closer. Stores are shifting merchandise and even removing shelving so that things look to be fully stocked.

Yes, I think back to before Covid to how wide each section of flour, sugar, boxed cake mixes, mayo, coffee, on and on. It’s the new normal to have tiny little sections for each.

I still notice random, large displays of weird items, like Hershey syrup top to bottom shelves about 5 feet wide.
 

phloydius

Veteran Member
Wondering if someone here could recommend a canned beef and canned bacon suitable for long term storage? What brand name and trusted seller?

I have taste tested both the beef & ground beef (and pork) from Keystone Meats. They are fantastic.

The beef is currently in stock (but out of stock most of the time), and you might be able to find it at some walmarts also, often with a limit of 2. The ground beef is pretty much vaporware at this point, but if you see it, grab it because you won't see it when you go back later.

 

parsonswife

Veteran Member
I learned years ago to make pasta sauce from an Italian. ..with tomato sauce and paste...but over the last 20 years or so I have been buying Classico tomato and basil because it comes in regular mouth canning jars. I just treat it like tomato sauce and paste and go ahead and cook my sauce like I always did.

Even if you chose not to can in their jars at least you can vacumn seal in them just getting lids and rings..and not having to purchase jars. They are marked Atlas Mason.

They do make 2 sizes...a 24 oz jar.sold at the grocery stores... .and a 32 oz jar sold at the wholesale clubs....I find both sizes useful.
I was told not to pressure can the classic jars only vacuum seal. The glass is manufactured differently from reg canning/Mason jars and is not safe. Ymmd
 

von Koehler

Has No Life - Lives on TB
I have taste tested both the beef & ground beef (and pork) from Keystone Meats. They are fantastic.

The beef is currently in stock (but out of stock most of the time), and you might be able to find it at some walmarts also, often with a limit of 2. The ground beef is pretty much vaporware at this point, but if you see it, grab it because you won't see it when you go back later.


I just bought one can of Keystone canned beef to see how long it takes to arrive and how it tastes.

You weren't kidding about the Keystone canned ground beef. Walmart didn't have it but it was available from an outside vender for $46 a can!

So at this point pressure canning your own ground beef makes sense money wise.

I was also thinking of pressure canning corned beef.

Thankfully no one has dehydrated Guinness yet.
 

PinkRoses

Contributing Member
Jr. is also crate trained he knows if I scream KENNEL he needs to be in that crate and in a flash. I don't even have to close the door. It's his safe space. Even the kittens run into the crate with him if I'm po'd enough.

My pitbull knows when I'm PO'd with her and she runs into her crate on her own to hide from me! :jstr:

I believe the rapture isn't far off, but even so, it's only prudent to have a few months' supply of food and other necessities on hand in case of some emergency - if I don't need it, I pray the Lord will lead the tribulation saints to it. I've been listening to a couple of prepper videos, including Southern Prepper, who talks a lot about what's becoming scarce, and apparently Rx medications are a problem in many areas; he's encouraging people to stock up while they can still get it especially if it's life-saving meds.

For those of you who do canning and such, Living On A Dime (YouTube) has a lot of good videos about canning and food storage, as well as other prepping; they also offer an e-version of one of their cookbooks for free from time to time that has a lot of good advice in addition to recipes in it.

One thing I realized after listening to Southern Prepper, who was talking about a scarcity of car and machinery parts - there's a very long wait list for many things. This has apparently all been planned for quite a while. Remember Obama's Cash for Clunkers? Cars that were turned in were required to be CRUSHED - so it's no longer easy to scavenge parts from a junkyard as it once was.

I make my own pasta sauce as well, but stock up on jars when Publix has a BOGO sale - usually Ragu (which I doctor a bit) because it's just a little over a dollar - at least it was last month. Less frequently they have Victoria, also in glass jars, which is pricier but very good - no doctoring required.
 

skwentnaflyer

Veteran Member
Heat Stress Kills Estimated 10,000 Head of Kansas Feedlot Cattle

The current heat wave blazing through Kansas feedlots has killed an estimated 10,000 head of fat cattle.
Final death numbers continue to come in, but that early estimate was shared with DTN by livestock experts, who put the geographical center point for those deaths at Ulysses, Kansas.
DTN calls to feedlots in the area and to ranchers whose branded animals were seen in some privately shared photos of dead cattle were not immediately returned.
What is known is that leading up to these heartbreaking losses, temperatures in the area were over 100 degrees Fahrenheit, there was humidity, and there was little to no wind to help cool the animals. Temperature readings reported for Ulysses began to exceed the 100-degree mark on June 11. By June 13, the high temperature was reported at 104 degrees, with humidity levels ranging from 18% to 35%. Temperature and humidity levels began to break some on June 14. Just a few days prior to the heat setting in, highs had been in the 80s.
Corbitt Wall, a cattle analyst with National Beef Wire who works out of Amarillo, Texas, told DTN he heard from two non-media sources about the extent of the Kansas losses. He noted there was frustration that despite such extensive losses, the futures market fell Monday.
"I know it's hard for people in the business to watch that futures market, but it's not real," he said. "The only time those traders and speculators make money on futures is when the market is volatile, and they are watching these algorithms to tell them where the market is going. For people following the fundamentals, it is frustrating."

NIGHTTIME COOLING IS KEY
Large losses in feedlots due to heat stress seem to start every year around June, said veterinarian A.J. Tarpoff, who works with Kansas State University Extension. He explained that when there is a "perfect storm" of too much heat and no opportunity for nighttime cooling, cattle can accumulate heat and die from the stress. It's a situation, he added, that can hit both feedlot and grazing animals.

Heat stress doesn't happen all at one time. Cattle accumulate heat during the day, and then over the nighttime hours, it takes four to six hours for them to dissipate that heat. As long as we have a cooling effect at night, cattle can mostly handle the heat. Where we run into issues is where we have two to four days in a row of minimal nighttime cooling, and we start the day with the heat load we accumulated the day before still there," he said.
Tarpoff, who spoke with DTN, worked as an associate feedlot veterinarian in Canada before moving to Kansas. He said it's not uncommon to see issues with heat stress even that far north. And he pointed out that not all animals within a herd, group, or pen are affected by heat stress in the same way. A previous bout with respiratory disease that may have led to scarred lungs can make it difficult for that animal to cool itself. And there are other pretty basic reasons some cattle just don't handle the heat as well as others.
"The second week of June is when, historically, we start to see this, and I think a lot of it has to do with the hair coat. Cattle can adapt to almost any environment on earth, but they need time. At this point in the season, a lot of them have not fully shed that winter hair coat and slicked off," he said, adding that the fact that the majority of the U.S. cow herd is black also means they can't cool as efficiently.
In this most recent reported loss, many of the animals appeared close to going to processors. They were fat, and Tarpoff added that in cases like this, once these layers of fat develop, it can put animals at more risk of heat stress.
HEAT STRESS PREVENTION
While every heat-related loss is not preventable, Tarpoff said there are several mitigation strategies feeders can use during the summer months. They all start with monitoring conditions and having a plan to deal with the stress.
In addition to giving cattle additional water sources, Tarpoff said it helps to use sprinklers overnight to cool the pen floor. Shades, large mounds, and keeping weeds and hay bales out of the way to allow for breezes are all basic strategies but are effective.
"We can also change feeding strategies," he said. "The heat of digestion is real, it's a byproduct of fermentation. So, a lot of operations actually gave a heat stress ration where they feed more easily digestible foodstuffs. They might also change the timing of feeding."
Whatever contributed to this week's losses, Tarpoff said he knows animals at that stage had to be extremely high value, given their size at the time of loss.
"The most expensive animals we have on an operation are the ones that have been there the longest," he said. "We've provided them the most feed, yardage, health care and medications. We've invested the most in them. So, when you lose animals like that, it is quite costly to the operation."
**
Editor's Note: For more on managing cattle during periods of heat stress, see "High Temps, Humidity Bad for Livestock" by DTN Staff Reporter Russ Quinn here: https://www.dtnpf.com/…
 

ioujc

MARANTHA!! Even so, come LORD JESUS!!!
Went shopping today and there was NO PASTA at all in the two stores I went into. Everything else was well stocked, including meat. In fact, much of the meat had been marked down for quick sale......4 nice sized New York Strip Steaks, marked down from $20 to $4.59; sirloin it pork chops at $15 dollars to 4 dollars. Got several packages of each. Ground beef at $1.95 lb. And I did NOT buy the bacon, which was $40 for 10 pounds!!!

Produce has seemed smaller and less appealing since all this started several months ago. They generally have one big special in produce and everything else is outrageous. Broccoli and cauliflower for
2.50 per small head****nope, nope NOPE!! Red grapes were 99 cents a pound, but all other grapes were 2.00 and up per pound.

I still have SOOOOO MUCH TO DO!!! I Really NEED to get canning all the food in the two big freezers.....but trying to get the garden in, take care of the critters, and get the new baby chicks up and going, and just keeping the house half way clean, it is CHAOS!! AND, it has been so HORRIBLY HOT ALL WEEK, and the A/C can't keep the RV cool.....it has been pretty miserable here!!

I guess if I live through it, I will then truly be one TOUGH OLD FART!! Like Daddy used to day, whatever doesn't kill you, makes you stronger!!

I sure do miss my Dad.....he would help me figure out how to get things done and not be AFEARED!!! (Uh, yes, I am aware that ain't good Grammer!!) But I truly do miss talking to him about all kinds of stuff. DANG IT!!
 

von Koehler

Has No Life - Lives on TB
Just received a shipment from Wild Fork. It was delayed one day in shipment but the three dry ice packs still managed to keep the meat frozen.

Ordering in this heat was quite a test. The dry ice packs only had about 25 percent left.

UPS delivered late in the afternoon rather than pushing it off to tomorrow.

This 97 degree heat must be brutal to work in.
 

Barry Natchitoches

Has No Life - Lives on TB
It’s really hard to find any canned meat of any kind. If you find a source I’d be grateful for the heads up as I’m looking for more.

WalMart online still has canned Keystone beef and pork, though it is higher than it used to be.

2 pounds of canned beef was just under $11 earlier this evening, and two pounds of canned pork was under $8 per two pound can.
 

hd5574

Veteran Member
I was told not to pressure can the classic jars only vacuum seal. The glass is manufactured differently from reg canning/Mason jars and is not safe. Ymmd

I would not pressure can in them...but I think water-bath would be fine.
When I learned to can about 55 years ago the old women, Mami and Miss Helen, who taught me, used the old time glass mayonnaise jars which also had a regular size lid to water bath can. We all saved mayonnaise jars and used them for things we water-bath canned. So far as I know none of them ever had a mayonnaise jar fail. I know I still have a bunch of them out in the garage and would still use them today... I bet there are some of the old glass Marie's salad dressing glass jars out there also..they also use a regular size lid. I would use them for jam or pickles in a heart beat.

I saw the stuff about not using the sauce jars...on the Ball website of all places...which made me a bit suspicious.... I wonder what they would say about using the mayonnaise jars. They were used over and over. I also save all the canning type jars I get at the Amish stores. If it has a regular type lid I have no fear of using them
 

anna43

Veteran Member
I have water bath canned in the old salad dressing jars for years. On occasion I have also used one in the pressure canner and never had one fail. The pressure canner one was a mistake on my part and not intentional, but it worked. I do not use them anymore as I have more than enough jars being as it's only me here now. I would trust the sauce jars in a water bath but only if I did not have regular canning jars available. With all the work and expense in preparing and processing food, why take the risk of losing it. I've often thought that using the salad dressing jars for years of heat and cooling probably tempers the glass somewhat but that's just me thinking not factual!

In 50 years of canning, I've never had a jar just break. The ones I've lost have had the bottom break off which probably was the result of them having been bumped at some time. The bottom going out is why I always lift jars straight up when removing them from the canner and holding them there momentarily before moving them to the countertop. When the bottom drops with a whoosh, you do not want the superhot contents whooshing down your body.
 
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Loretta Van Riet

Trying to hang out with the cool kids.
Wondering if someone here could recommend a canned beef and canned bacon suitable for long term storage? What brand name and trusted seller?

Lately been buying Auberson canned fruit and vegetables in number 10 cans and the prices are all over the map, with spot shortages. Several of my purchases are on back order or long lead times.

Am doing taste tests on various tomato sauce brands in jars and pasta. Flavors vary a lot but seem to be narrowing down the choices. Also deciding on which brand of jars of pesto.

Planning on vacuum sealing pasta in mason canning jars for long term storage. Kind of a way to store wheat in a ready to eat format. Prices are still rather reasonable, about a $1.50 a pound.

This Fall when the nut crops are harvested, plan on buying a years supply and vacuum sealing them. Have done this in the past with excellent results. Even after a year a just opened jar the nuts taste fresh.
Great meat source:

And of course Yoder's canned bacon!
 

PinkRoses

Contributing Member
Wondering if someone here could recommend a canned beef and canned bacon suitable for long term storage? What brand name and trusted seller?

There's a YouTube channel called The Wolfe Pit. He reviews all kinds of things, including canned meats, canned bacons, and even canned hamburgers with bun. I found the idea of an entire chicked in a can to be rather odd, but obviously people buy it! He's quite entertaining as well as informative.
 

ainitfunny

Saved, to glorify God.
You who live up north, Are you having everyone use a potato peeler to remove the rind from oranges and lemons so you can dry and save it?

There may come a day when oranges and lemons aren't in the grocery stores and you hunger for the aroma in your cup of tea. Cut all the white part off.

DO THIS BEFORE YOU EAT THE ORANGE OR USE THE LEMON!
It's almost impossible after you remove the whole rind from the orange.
Get some WHOLE CLOVES TO PUT IN YOU TEA. CHEAP ONES WILL DO- DOLLAR STORE.
GET SOME GINGER ROOT at the grocery store to slice thinly to dry it and put in your tea, for flavor and medicinally for nausea and other ills.
 

psychgirl

Has No Life - Lives on TB
You who live up north, Are you having everyone use a potato peeler to remove the rind from oranges and lemons so you can dry and save it?

There may come a day when oranges and lemons aren't in the grocery stores and you hunger for the aroma in your cup of tea. Cut all the white part off.

DO THIS BEFORE YOU EAT THE ORANGE OR USE THE LEMON!
It's almost impossible after you remove the whole rind from the orange.
Get some WHOLE CLOVES TO PUT IN YOU TEA. CHEAP ONES WILL DO- DOLLAR STORE.
GET SOME GINGER ROOT at the grocery store to slice thinly to dry it and put in your tea, for flavor and medicinally for nausea and other ills.
Great tips , thank you!
I’ve saved orange rind before but got out of the habit.
I only like to buy seedless tangerines these days anyway but those are so expensive!
 

John Deere Girl

Veteran Member
Pressure canning or just vacuum sealing?
Holy cow! I was just checking my Amazon Subscribe & Save for the next delivery. The can of powered eggs that I paid $31 for two months ago is now $85!!! :eek: Cancelled that subscription...

Let's Go Brandon!
I've had to cancel a few of my subscriptions on Amazon due to a huge increase of prices. I feel that they are price gouging to some extent.
 

John Deere Girl

Veteran Member
You who live up north, Are you having everyone use a potato peeler to remove the rind from oranges and lemons so you can dry and save it?

There may come a day when oranges and lemons aren't in the grocery stores and you hunger for the aroma in your cup of tea. Cut all the white part off.

DO THIS BEFORE YOU EAT THE ORANGE OR USE THE LEMON!
It's almost impossible after you remove the whole rind from the orange.
Get some WHOLE CLOVES TO PUT IN YOU TEA. CHEAP ONES WILL DO- DOLLAR STORE.
GET SOME GINGER ROOT at the grocery store to slice thinly to dry it and put in your tea, for flavor and medicinally for nausea and other ills.
I like to save lemon and orange peels in vodka.
 

psychgirl

Has No Life - Lives on TB
I've had to cancel a few of my subscriptions on Amazon due to a huge increase of prices. I feel that they are price gouging to some extent.
I agree. You can find good deals at Amazon sometimes but for some reason I’ve just never gotten on that bandwagon, 100%.
My DH uses Amazon a lot when shopping for his movie and music collection.
 

greysage

On The Level
Most recent grocery trip. Got everything. It's more expensive. The regional brands seem to be getting harder to come by. Place was well stocked, but the selections used to be huge.
Anyway, the shocker for me, and I know I noted the increase before. But it's more now. 18 pack store brand large white eggs was $2.39 forever, now $5.79. I wasn't happy with the quality the last two times, so I bought more expensive eggs.
 

SouthernBreeze

Has No Life - Lives on TB
Has anyone else noticed that Sam's has stopped delivering a lot of items? Instore pickup, only on a lot of stuff, now. I tried to place an order this morning, and a lot of my items were instore pickup, only. I ain't driving 30 miles to pick it up, so I'm having to rethink ordering from Sam's altogether. Also, their 6/pk canned chicken breasts, $18.98, and Folgers coffee, $12.98!!!!! That's huge increases from 2 weeks ago at our Sam's club in Tupelo, MS. BTW, Coffee is now instore pickup, only.
 
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Red Baron

Paleo-Conservative
_______________
Has anyone else noticed that Sam's has stopped delivering a lot of items? Instore pickup, only on a lot of stuff, now. I tried to place an oder this morning, and a lot of my items were instore pickup, only. I ain't driving 30 miles to pick it up, so I'm having to rethink ordering from Sam's altogether. Also, their 6/pk canned chicken breasts, $18.98, and Folgers coffee, $12.98!!!!! That's huge increases from 2 weeks ago at our Sam's club in Tupelo, MS. BTW, Coffee is now instore pickup, only.

Try Amazon Fresh and Aldi's if they service your area.
 

Wildwood

Veteran Member
Went shopping today and there was NO PASTA at all in the two stores I went into. Everything else was well stocked, including meat. In fact, much of the meat had been marked down for quick sale......4 nice sized New York Strip Steaks, marked down from $20 to $4.59; sirloin it pork chops at $15 dollars to 4 dollars. Got several packages of each. Ground beef at $1.95 lb. And I did NOT buy the bacon, which was $40 for 10 pounds!!!

Produce has seemed smaller and less appealing since all this started several months ago. They generally have one big special in produce and everything else is outrageous. Broccoli and cauliflower for
2.50 per small head****nope, nope NOPE!! Red grapes were 99 cents a pound, but all other grapes were 2.00 and up per pound.

I still have SOOOOO MUCH TO DO!!! I Really NEED to get canning all the food in the two big freezers.....but trying to get the garden in, take care of the critters, and get the new baby chicks up and going, and just keeping the house half way clean, it is CHAOS!! AND, it has been so HORRIBLY HOT ALL WEEK, and the A/C can't keep the RV cool.....it has been pretty miserable here!!

I guess if I live through it, I will then truly be one TOUGH OLD FART!! Like Daddy used to day, whatever doesn't kill you, makes you stronger!!

I sure do miss my Dad.....he would help me figure out how to get things done and not be AFEARED!!! (Uh, yes, I am aware that ain't good Grammer!!) But I truly do miss talking to him about all kinds of stuff. DANG IT!!
I sympathize on every single one of those issues. I don't know if I've ever felt the urgency to get all my ducks in a row like I do now. Replanting what got destroyed in my garden is my top priority and hope to finish that this weekend plus I need to replace what we've used in our home canned foods and it's hot!
 
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