Knievil

Yall are lifesavers! I'll try to update once I start testing

(Host's note: this was split from the Stupid Questions topic in the Cooking forum.) Having trouble with icing! So I agreed to baking my brothers birthday cupcakes, I do this often and this year he wants maraschino cherry flavored icing. No problem, except my go to for frosting flavored with any high moisture ingredient is French buttercream. And I just can't afford the eggs this year (The stores in my area don't even sell whole cartons anymore) So the question is twofold. Does anyone have a frosting they like that holds up to something as watery as maraschino cherry jar juice; while using less eggs then french OR does anyone know a powdered or dry flavor additive that I could use in American buttercream? Thanks

Not burning hot but above room temp enough so that soup still steams

Recently bought a nice thermos/bento lunch box, so far iv made soups and snacks to bring with me to school; but i was thinking about making some pasta with garlic oil on it do i need to worry about botulism?! i know that its normally risky at room temp but would my lunchbox keep it safe? i would make it in the morning and keep it warm like my soups The lunchbox if that helps Zojirushi SL-JBE14BZ Mr. Bento Stainless Lunch Jar 41 Oz Carbon Black (eG-friendly Amazon.com link)