Answering Your Questions Part 2 (video)
I had such great response to my call for questions two weeks ago that I had to do a second video to get them all answered. Thank you to everyone who emailed the special address I sent out to email subscribers, it was great hearing from you! Stay tuned because I’ll send out another call for questions and a link to that email address again soon! In this video I explain why I don’t make that email address public – to keep it free from spam and make it easier for me to actually see each email sent. I hope you find time to sit down for a little chat today and I hope the information contained in this video proves helpful.
Have a great day!
Christy Jordan of SouthernPlate.com answers email questions.
LINKS mentioned in this video:
- Caramel Banana Pie
- Bags to Dishes (this is the first post in the series, other links to recipes are there)
- SouthernPlate Radio Show: Three Backup Plans to Ensure You ALWAYS Have Supper
- Practical Preparedness
- SouthernPlate Radio Show: Is it crazy to be prepared or crazy not to be?
- How I lost weight
- How I maintain victory over depression
- How to frame up  your view of depression (and a pancake recipe, because I’m cool like that)
Subscribe by email by filling out any of the subscribe boxes featured on this page (one is in red below). Email is the absolute best way to make sure you get my updates and recipes. Facebook is the least reliable as it shows my updates to less than 1% of folks there so I am beginning to cater more to my email subscribers since I know they get what I send.
Hi Christy,
First off let me say I love your stories and recipes. However, I’m sad that I can’t retieve the recipes I saved on your site. Is there a way to retrieve them? Your awesome Christy! Thanks for all you do…….
Diane
Hey Diane!
If you check your inbox beginning around November, there were several emails sent out from Ziplist about closing down. They sprang this on us very suddenly with no recourse whatsoever but they did send out several emails about it to warn folks (not that it helped us much). Please see this issue of my newsletter I emailed out in November for more information: http://archive.aweber.com/southernplate/DtmDX/h/SouthernPlate_5_Great.htm
I was very disappointed in how they handled this with the bloggers who had helped build the company up but will now consider it a lesson learned moving forward. Thank you for your understanding and know that I’m there with you in the disappointment in this area.
Gratefully,
CJ
Christy,
I have really enjoyed hearing/watching you answer the questions we asked you. Bless your heart, you are so sweet and sincere… I love that about you!! As for your videos… I have enjoyed all of them. Would like there to be more of them. Especially, the ones teaching us about how to dehydrate and store foods long term. Also love your recipes and hearing about your family. Take care and God bless.
Thank you so much for the feedback Nancy!!!
I always look forward to your input through my email. This might appear different since I really do not like to cook – but we all have to.
Your recipes help me find something to fix for meals since my imagination does not run in that direction.
I was raised, and live, in your area so you cook many things that I ate when I was a child and still do so there is a bit of nostalgia in your Southern Plate as well as present help.
I have both your books and will buy the next one when it comes out.
Thank you so much!!! I appreciate your feedback and thank you for trying out my recipes!!
I just simply adore you! I found your blog about a year ago (I hate that I missed spending so many years with you on the blog! Each day I peruse your blog, I find another older post that I’m so glad I’ve found.). Since then, I’ve purchased your books and am a subscriber. You are like no other blogger – you are so relatable and down to earth and I appreciate that so much. I feel like we are kindred spirits – and I’m sure so many women do.
I have enjoyed both videos, and all of the content, but your discussion about weight was excellent. I have also struggled with my weight all of my life and agree that I am always either slowly gaining or slowly losing. Luckily, I am slowly losing now and that just feels so good! One thing I’ve learned about weight, I won’t let my desire to lose weight change who I am! Please continue doing these videos – it makes me adore you even more! You mentioned how you felt it wasn’t focused enough, but I thought it was perfect! Thank you for sharing!
PS – While I believe you have similar views on leaving your home base as I do, if you are ever in North Dakota, don’t hesitate to stop by for a visit! You would fit right in – your blonde hair, fair skin, and blue eyes are character traits of all of those Norwegians who live up here. 🙂
Thank you so much Kendra, I am just glad you got here when you did!! I appreciate your kind words and support. If I ever get up that way I will make sure to let you know!!
Oh my, yes! I’m excited to work up some of the bag meals for several reasons!! Not only did we go through the tornadoes here that you mentioned, but prior to that we went through Hurricane Katrina. Let me tell you, the tornadoes were a *park walk* for us after the mess we went through from Hurricane Katrina and the rain Hurricane Rita dumped on us after that. Read that to be, mega life changing experience!
Nope, we didn’t live on the coast, it came that far inland. I guess you could call that a training ground for us because we were much, much, MUCH more prepared when the tornadoes hit here. No gas at stores. O.K. Done that before. No power. O.k. Back up plans were in place!
While we prayed and our hearts hurt for those around us, it was SO much easier than before. I’m thrilled to have help from you to make up Bags to Dishes and being prepared in ways I haven’t thought of yet! It might sound silly, but I’m looking forward to be more prepared because it can not hurt. Also, how on EARTH do you make powdered eggs taste good? They have not turned out well for me thus far. Think non-eatable even the dogs want to know what is that?!?
You look lovely, even if your hair didn’t do what you wanted you want it to. Mine has a mind of it’s own too! I LOVED the videos and I’m so sorry more people haven’t been enjoying them properly. We will pray over that as well! I look forward to when you can get to my questions, just whenever.
Love and Prayers, Carol 🙂
Hey Carol! I’ve looked into the coconut flour in your first question and I’m afraid I don’t have much to offer there. It’s kinda like the gluten thing for me, we just use regular flour so I don’t have any experience with it at all. I bet there are some bloggers out there who use it religiously though.
As for the powdered eggs, it really depends on the eggs. I’ve tried straight powdered eggs and scrambled egg mix and much prefer the scrambled egg mix. It has milk and such mixed in and just tastes night and day different. In fact, I keep scrambled egg mix on hand because my son loves it so much. I believe the best sources for it are Thrive (the brand I use) or Augason Farms (the company I suspect of making Thrive’s products, lol). You know I always feel a kingship to you and covet all your prayers!
Gratefully,
CJ
Much better use of a gig and a half of data on my phone than an episode of Grey’s Anatomy! Loved the video!
I sent you the low carb dirty rice last night via Facebook. I ate leftovers for breakfast while watching the video.
Love, love, love your recipes and I have your books as well. Maybe this question should be addressed in your answers e-mail but I am so puzzled. In making both your apple and strawberry bread recipes they bake perfectly until the last few minutes and seem to fall in the middle. I’ve tried different pans, even sifting the self-rising flour. Hoping you can give me an answer as I’ve had great success with any and all of your recipes tried. Love your blog stories and everything you post.
Hey! What is happening is that the center is the very last part to get done so it needs a little extra time. It will be all puffed up while the bread is cooking but if it comes out of the oven before the inner part in the middle is done it will collapse. The little air bubbles in the bread are holding that up and once the dough cooks with the air bubbles in it, that is what helps the shape to “set”. I hope this makes sense 🙂
This happens to me all of the time so I have learned to leave my bread in an extra few minutes to combat this. Sometimes as long as five minutes more. With banana bread, I like to wait until I have a nice little crack in the middle and then I know I’m good. Another thing you can do is lightly press the center with your finger and see if it is firm or sinks in.