I cant stress enough how important it is to know your recipes. I dont mean just know how to make a particular dish but to know how to make a lot of things and the WHY. Why do you pair up certain things? How can I reapply this? What ingredients do I need, what can be left out if needed? What can be substituted? Can I make an edible product if I only used key items? I say that because while making our yearly contribution to the local pumpkin festival, I had an epiphany. I remember a thread I was reading on another board one time how you cant live off tomato paste and canned pumpkin. While seeing how incredibly simple my wifes's pumpkin cake is, I realized if all I had was canned pumpkin to add to my flour and current egg production, I would have something to eat any time I wished. This being the first time I ever helped her with the baking portion, I never knew how simple the recipe was. I could leave out vanilla, nutmeg, and substitute raw or granulated sugar instead of using powdered. Since I already have a chit load of sugar, flour, and the chickens lay eggs incredibly well, this is one recipe I could make happen even if I have to live off the preps. Gourds grow well up here and we can quite a bit of pumpkin anyway. I can also alter this recipe a bit and make a neat pumpkin bread.