Sounds like you need to get out some o' that canned bacon and vegetables and make some of that old fashioned comfort food tomorrow!!! That's the ticket.
I got a question. Have you ever made jelly or jam from cantaloupe? You were listing a lot on a previous post and I'm wondering because I'm about to do it without a recipe but ya never know that outcome of those things. I found recipes on the 'net but they all start with a cantaloupe. Well, I juiced my cantaloupes when I had them so I've got a gallon of cantaloupe juice. I think I'm just going to add sugar, pectin and a bit o' lemon juice, cook and wait for the jell on the spoon like other fruits. But, it would be nice if I knew somebody else had tried it successfully.
This is one recipe I found - Cantaloupe Jam
Cantaloupe (very ripe) Chunk, cook and mash
3/4 pound (1.8 cups) granulated sugar per pound of cantaloupe
1/2 teaspoon each ginger, mace and cinnamon
If I were making it, I would increase the cinnamon (good blood sugar regulator - and I like the taste) and I would add either 1 teaspoon of lemon juice or one crushed 1000 mg of vitamin C (ascorbic acid) which does 3 things - improves color - acidifies the jam for safer storage - good anti-oxidant.
I would cook it to the jelling temperature using a thermometer (that is water boiling point plus 8 degrees F. to altitude/barometric pressure adjust, bring a pot of water to boiling and check the temp. then add 8 degrees to that. This is kind of a handy rule of thumb that has worked well for me without adding the SureJell - pectin - which is not only expensive, but I don't keep a stock of it on hand and never seem to have any when I need it. Also, I don't have to make a lot of small batches - seems to work in larger batches of jam/jelly.)
Pour it hot into the sterile jars, wipe top edge of jars and put lids on (bring lids to about a low boil in water first)tighten bands and waterbath them for 10 minutes. (note: remove them from the water - don't take the shortcut of just leaving them to cool in the water - kills some of the seals - same thing in pressure cooker too.)