At least I went to bed early. But that was intended to make up for a short night a few days ago.
Oh, well. I think I have enough to keep me busy so I stay alert.
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- Thread starter Dirty Dog
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Oh, well. I think I have enough to keep me busy so I stay alert.
Steve
Mostly Harmless
Brutal. Hate when my brain turns on before I'm ready to get out of bed. Or the dogs... it's hard to ignore a St. Bernard when she wants to go outside.
A dog that size that wants out is a force of nature.
dvcochran
Grandmaster
Yep.
dvcochran
Grandmaster
You did not answer the initial question. All pork or bacon only?
In that case.......BBT be for thee.....Yes, but no L for me. I love lettuce but it has to be cold. Salads are my jam.
For my B(L)T I just substitute the L with extra Bacon.
Xue Sheng
All weight is underside
How can you ask such a question during this horrible crisis.....none of this matters anymore......there is a cream cheese shortage in NY
Steve
Mostly Harmless
On the subject of
I have pies, breads, and cookies to bake, along with some (read dozens) of krumkake, which we fill with whipped cream and fresh fruit. Most of that goes to friends, neighbors, and family. I also picked up some small mason jars and am going to try making my creme brulee but using the sous vide instead of baking in the oven.
Inspired by the last series of the Great British Bake Off, my adult daughter challenged me to make a fancy entremet. I am not as good with the fancy stuff as she is, but I told her I'd try it. I'm pretty confident I can make something delicious... but I don't think I can decorate it as well as she can.
I just bought 6 lbs of cream cheese. Tis the season for holiday baking, and cheese cakes are in the mix.How can you ask such a question during this horrible crisis.....none of this matters anymore......there is a cream cheese shortage in NY
I have pies, breads, and cookies to bake, along with some (read dozens) of krumkake, which we fill with whipped cream and fresh fruit. Most of that goes to friends, neighbors, and family. I also picked up some small mason jars and am going to try making my creme brulee but using the sous vide instead of baking in the oven.
Inspired by the last series of the Great British Bake Off, my adult daughter challenged me to make a fancy entremet. I am not as good with the fancy stuff as she is, but I told her I'd try it. I'm pretty confident I can make something delicious... but I don't think I can decorate it as well as she can.
Xue Sheng
All weight is underside
So...THAT'S why NYS has a Cream Cheese shortage....the state of Washington...is HOARDING IT ALL!!!!!!
Steve
Mostly Harmless
Flying off the shelves at Costco!
I've started my baking. Made a less-sweet pecan pie with sour cream in it, and some nicely spicy gingersnaps (lots of ginger, plus nutmeg). I need to make some pumkin stuff (probably a pie and some bread) and our traditional stollen, which gets sent to the extended family.
OP
- Thread Starter
- #3,092
My Rowdy opens the door himself when he wants out.
Xue Sheng
All weight is underside
Flying off the shelves at Costco!
Yeah that's it RUB IT IN!!!! We have NONE on the shelves here...... think of all us New York folk who must go without cream cheese on out bagels......it will be ANARCY I TELL YOU ANARCHY!!!! The end of civilization as we know it in NY...all because you Washington folk are HOARDING the cream cheese
Xue Sheng
All weight is underside
On a less hysterical note....
I was actually able to do a the first few postures of the Sun style form I know. It was a bit wobbly, but last time I tried, a couple weeks ago, I could not do any of it
I was actually able to do a the first few postures of the Sun style form I know. It was a bit wobbly, but last time I tried, a couple weeks ago, I could not do any of it
I smell some shunnage.....
it's a hot commodity here, too, at least before Thanksgiving, I have not been out since, but I am DYING dor a peanutbutter pie!
Steve
Mostly Harmless
Stollen is awesome.
Bloody brilliant to hear, seriously happy for ya
I got the recipe from my grandmother. Two of her brothers also make a version of it, but she made it for Xmas/New Year and sent it to several family members. I took that over about a decade ago. I’d been making it for at least 5 years (and eating it for more than 40) before I knew it was called stollen.
Steve
Mostly Harmless
Love those recipes the most!
I have a couple of recipes I make that are like that. A bauern brot I make is a nice rye that I make from my dad’s recipe. That’s a bread I make every few weeks. My dad still makes about four loaves every week for themselves.
I have a blotkake recipe I got from his mom, my grandmother, that’s a special occasion recipe. I usually make that on May 17 for syttende Mai.
Xue Sheng
All weight is underside
It's probably them Washington state folks
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