A Word about Comments

First of all, we LOVE hearing from you, our readers. We moderate comments. It just works for us. In over five  seven years of blogging we’ve had only one ugly comment and two moderately unkind comments. Those are great stats. We appreciate your comments and questions. You’ll notice that some posts have enormous comment threads. Those threads are full of amazingly brilliant ideas from our readers and we LOVE those threads. Please read them!

Our spam filters work really well most of the time, so if you’re spamming us, we usually don’t even see it. If we get a comment we’re unsure of, we delete.

If your comments pertain to the subject of the post, we almost always approve the comment. If the comment is relevant but your link is to a spamming page or something really inappropriate, we may strip the link out of your comment and still post what we consider a legitimate comment.

If your comment is in Russian, it will be deleted. We don’t have the time, the language skills, or the translation software to translate comments in other languages.

If all your prepositions are wrong, you thank us for our sweat, you tell us our blog is “glancing pleasantly,” and we need to drive our sharp house (took us awhile, but I think you were encouraging us to “drive our point home”) you’re not fooling anyone. Your translation software is crummy and we KNOW you’re spamming us. So stop.

We normally don’t fix spelling or sentence structure in comments, but we reserve the right to help your comment speak more clearly.

Let me repeat, we LOVE hearing from our readers, so please comment to your heart’s content.

If you want to communicate directly with us, email us! Our email is MySistersKitchen@gmail.com.

6 thoughts on “A Word about Comments

    • Pat, if you’re referring to the box you can click to receive emails when there are new posts, you can also subscribe with your email address on our front page. Thanks for visiting us! We love your blog name. 🙂

  1. I was looking to find information about what to do with the liquid left from making yogurt…still looking to find something. Do you boil it and add some vinegar so you end up with some version of ricotta cheese? I’ve also read in some places where this liquid helps reddened skin on face, ankles, etc. Well…any info would be appreciated.

    I’ve become quite the yogurt maker…I boil up a gallon of whole milk, check the temp using my finger(it’s the right temp when you can count to 10), add 3-4 heaping T of starter(I mix in some of the warm milk, then add in, mixing with my trusty 40+ year old wooden spoon), then I pour it into a huge Corning Ware bowl or other glass bowl, cover with plastic wrap or lid. I use a big, clean towel and wrap it around the bowl as if it were a baby,
    let it sit on the warmed griddle on my stove top overnight. Warm and undisturbed is the key…like a sleeping baby. Then I strain the yogurt pouring the somewhat solidified mixture into a colander lined with cheesecloth or linen towel with a big bowl underneath to catch the drippings. I usually put it in the refrigerator, emptying the liquid as it accumulates. It takes a couple of hours or until there is no more liquid to drain. You can skip the straining part, but the yogurt is then too soupy for my taste…I like it thick, thick, thick. Viola!

    Yummy thick yogurt, tart, creamy, delicious. Now…what to do with the liquid…..HELP!
    You can use this yummy yogurt straight or add a couple of scoops to some strawberries to make a smoothie or as sour cream over potatoes, or to add a tablespoon or two to guacamole instead of sour cream. It’s also terrific over rice and veggies. I’ve been dieting and eating lots more veggies and less meat, so “cheating” with homemade yogurt is great.

    Oh…guacamole…I gets raves on this one…here you go…
    Mash two well ripened avocados.
    Add one medium onion…diced.
    Add 1-2 tsp lemon juice.
    Add about 2T of your homemade yogurt.
    Salt and pepper to taste.
    Add 1-2 tsp of minced garlic (optional).
    Mix well. Do not use blender…guacamole gets too soupy…a bit on the chunky side is better.
    You can add a couple of spoonfuls of salsa and/or
    some hot sauce, depending on your taste…too
    much of either takes away from the taste of the
    guacamole, so easy on these items as you can
    add them as a side if you want a bit of zing.
    Fold in one medium tomato…diced (fresh is
    best, can used canned, in a pinch…drained).
    Garnish with salsa, a bit of chopped parsley,
    a bit of chopped green onion (parsley and green
    onion, optional. A nice, big scoop of salsa in the
    middle adds both flavor and eye appeal).
    Serve with chips, pita bread, or crackers. Enjoy!

    • Here’s a tip for searching things on this site: go to google and type in: site:mysisterskitchenonline.com syrup for canning raspberries (or whatever you’re searching for.) So if you’re searching for recipes involving cheese, you’ll put this in your Google search bar: site:mysisterskitchenonline.com cheese.

      On the other hand, if we don’t have a certain recipe on our site, you can search all day and you’ll never find it because it simply is not HERE. So if you can’t find something at all and you desperately want OUR recipe, please shoot us an email and we’ll try to find what you need.

      Thanks for visiting!

  2. You are hilarious and I am so glad I found your site! I hope we get to meet someday! Next time I come up your way I’ll see if we can arrange it!:) Awesome site, and I look forward to trying many of these recipes, with my organic twists 🙂 I love following a blogger who has cooked more than 2 years on her own. haha! My site is still under construction, but if you have any advice for me I would be HONORED to hear it! And so glad you’re on twitter too, I keep up with that WAY better than I do with blogs!:) Thanks Barb! Look forward to meeting you some day! God Bless!

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