28 ounce can canned tomatoes plus their juices 

6 TBSP vinegar (apple cider, rice wine, or red wine, depending on your taste)
1/2 TBSP olive oil

Spices (adjust to your personal taste):

1 TBSP onion powder

1 tsp minced garlic

1 tsp salt, or to taste
1/2 tsp celery seed

1/2 tsp powdered mustard
1/4 tsp allspice
1/4 tsp ground cinnamon
1/4 tsp cloves
1/4 tsp pepper

1/8 tsp powdered coriander

2 bay leaves

optional:

1/2 tsp ground ginger

1/8 tsp anise seeds, crushed (use a mortar and pestle and do your best)

1/8 tsp mace

Put tomatoes in pan and poke with fork so they don’t squirt, then squish them with your hands. Add vinegar, the oil, garlic, onion, and spices. Bring to a boil, then reduce the heat and simmer for 15-20 min. Allow mixture to cool. Discard the bay leaves. Put through Food mill or Tomato press to remove seeds and all large bits. Return liquid to pan.

Add:

6 TBSP vinegar (apple cider, rice wine or red wine)
1/2 cup raw sugar
1 TBSP brown sugar

1 small can tomato paste

Add the sugars, vinegar and tomato paste. (If you prefer a more vinegary ketchup, add a little less sugar. You can always add in more later.) Simmer uncovered for over low heat until mixture reduces and thickens, stirring occasionally. When the ketchup is the desired consistency, taste again. Adjust the sugar, vinegar and/or salt as needed. Be aware that the ketchup will taste slightly different when cold. To see whether the ketchup is done, place a teaspoon of it on a small plate. Tilt the plate; if any liquid separates and runs down, continue to cook until it passes the plate test. Remove from heat and allow to cool. Transfer the cooled mixture to a blender. Puree until smooth. Refrigerate for up to 1 month.

Use this as a base for Mom’s Cocktail Sauce

1 1/2 cup catsup
2 TBSP prepared horseradish
1 TBSP lemon juice
1 TBSP Worcestershire sauce
1 1/2 tsp sugar
1/4 tsp salt
1/8 tsp pepper
Dash Tobasco sauce
Dash Celery Salt (or seed)

Mix, chill to blend flavors – serve with shrimp

This is what I did.

All ingredients must be at minimum of room temperature. So take eggs out early to warm. 

Separate eggs. (You can toss the whites or use them for something else.)

Place two eggs in a blender. Blend on lowest speed for 1 min. (Don’t blend too fast or you’ll cook them).

Add 1 tsp vinegar and blend for 30 sec. (The next time I’ll either add more vinegar or also add 1 tsp of lemon juice.)

Then add 1 tsp sugar (I use raw organic evaporated cane sugar) and 1/4 tsp salt.

Blend briefly until mixed.

Now here is the tricky part.

Dribble (and I do mean dribble) 2/3 cup of oil, very thin stream, almost drops through the hole in the lid of the blender while it is on the lowest speed. This takes a while. Be patient. Don’t rush it. This is why that center clear part of the cap can be twisted and removed. So you can dribble in oil to make mayonnaise.

What oil you use will determine the taste of the mayo. Some people love to use bacon drippings. (yuck). I tried olive oil twice. The first time I used extra virgin. WAY too olivey and it was awful. Even the light olive oil had too much of a taste. I then tried peanut oil for a neutral taste. Also a yuck. I’m current using canola oil with Omega-3 DHA. I’m having my most success with that. I only use it for the mayo. I use olive oil for all the rest of my cooking and baking. I’m considering trying melted lard at least once. I know lard is both natural and has a neutral taste. I just don’t know what kind of consistency I’ll get. 

After the oil is all in, shut it off and look inside to see if it’s really solid like mayonnaise. If it’s a liquid, you screwed up. You can fix it by starting all over from the beginning with, only instead of adding oil, slowly add the mayo you just messed up. You’ll end up with twice as much, but it will fix it.

After you are done add some whey from yogurt or cottage cheese. That’s the liquidy part. Add about 1 tsp. 

After you’ve added the whey, leave it on the counter for about 7 hours to ‘cook’. The whey will help your mayonnaise keep in the refrigerator longer but it won’t cook when cold. After it’s set, then refrigerate it. It should last a week or two.

This makes me more than enough to last two weeks. It’s cheaper than store bought mayonnaise and it doesn’t require me to go to the store if I’m out. 

I’m still trying to figure out a way to get the whiter, fluffier mayo that you buy in the store. I know there is a way of incorporating the whites back into the mayo, but I haven’t figured out why yet. Experimentation will continue.

This is a perfect visual example of the difference in the way Democrats and Republicans (and Teabaggers) debate.

Most of those Walmart employees are kept at less than 40 hours a week at minimum wage so that Walmart doesn’t have to pay benefits or provide sick days etc. Do we really want an entire nation working but still living at poverty level?

No, I certainly do not want the cold, heartless, greedy people running Walmart in charge of the country. I think we’ve had enough of that and look where it’s gotten us.

Our retired seniors get both Social Security and Medicare, such as it is. If Walmart were in charge, they’d get nothing. And neither is “broken”. What’s broken is a Congress that is more concerned with preventing our current president from getting anything done to prevent his re-election, than to do anything to help the citizens of this country.

The owners of Walmart have paid fewer taxes every year for decades and they have NOT passed their profits on to their employees. They are no job creators. They are the 1% and I will not protect or make excuses for their greed.
They have gotten away with this because they own the 1%ers making the laws, laws that only benefit the 1%.

I say throw the 1%ers OUT of Congress and start abiding by our Constitution instead of doing end runs around it, ignoring it and rewriting it.

Money is not speech and corporations are not people. Government should serve the people, not corporations.

I am not a moron because I do not shop at Walmart. EVER.

I’m one of the 99% that wants the 1% to pay their fair share.

If you want true school reform, we need to put a teacher librarian in every school library and a library in every school.

Sign it, or shut up about public schools. You’re either part of the solution or you’re the problem.