Starting over...

I only eat mayo or tartar sauce on french fries. If I am going to eat fried food, it's going to be REALLY unhealthy!

Oh, I think I can beat you on that, Carolyne. Like you I rarely eat fried foods, but, if I'm going to splurge on French fries, I want gravy on them! Good brown gravy!

I felt safe with my yogurt throughout the week. Eggs too- my grandmother always kept them out.

It's my understanding that the US is one of only a few countries that refrigerate fresh eggs...Canada too?...and that's because they're washed, which leaves the shell more vulnerable to bacteria infiltration...they ain't the same eggs as the ones they leave out...if you buy them directly from a farmer, OK, but nothing that sells in a store...

Mari

[Robin Garr]

It's my understanding that the US is one of only a few countries that refrigerate fresh eggs...Canada too?...and that's because they're washed, which leaves the shell more vulnerable to bacteria infiltration...they ain't the same eggs as the ones they leave out...if you buy them directly from a farmer, OK, but nothing that sells in a store...

Mari

Good advice, Mari. We never buy anything but local eggs any more, though. I'm pretty sure the farmers' market eggs are okay, and I expect the Chelsea's eggs that you can find at Doll's and Paul's are okay. Of course it is better to be safe than sorry, but we didn't worry about our eggs, butter or yogurt during the outage, and we're fine.

We have several ice cube trays of pesto (basil, pine nuts and garlic without the cheese) that were frozen and have thawed, but have been kept on ice the whole time. Would these refreeze or should we try to use them in the next few days? Thanks for the help.

Daren,

There's nothing in your pesto cubes that is going to spoil in any kind of dangerous way. The only thing I would expect is some loss of flavor/texture from thawing and refreezing. Personally, I'd use some now and refreeze the rest. Then in a week, thaw a small amount and use it to see if it's still up to your standards so you know whether to keep the rest.

Deb