Kerry Beal

Nope!

Will be interested to hear the results.

That is exactly why it called out to me! I went through an icebox cake phase perhaps a couple of years ago up here - thought with the quality of whipping cream we picked up at Costco that it would be quick and dirty things to take to work.

It's a bag of 3 bowls. These will be chocolate bowls. Actually all the plastic bowls will be.

You need to feel my silky smooth bottom! This is about 5 layers of flax seed oil - wish I had taken you a picture of how this looked before I started. It had big clumps of rust - I suspect someone had filled it with water and let it sit.

Realize with the exception of Anna's two little cans of wine that everything I picked up today is bitter in some way.

I know Shelby was worried that our ETOH levels might be getting below a certain level - so here we have a Paper Plane within a few minutes of getting home.

One is an electric cheese shredder for Anna to play with. The other is the tiedown for the rugrat's wheelchair.

The one you linked to is for cleaning cleaning barrels/bottles - or added in small amounts to sterilize the grape must. It produces sulphur dioxide gas.

I was told that by a ob-gyn friend that I called to talk to today. Unfortunately he is back home and I was unable to provide him with chocolate!

There is always that one damn cavity in certain molds isn't there?

I think I may have heard that too.

Your plate is made - when are you arriving?

First layer of flax seed oil on the cast iron - sitting in a 550F oven. Relaxing with a SSA Jim Jam (SSA = some sorta amaro) waiting for the rain to settle a bit before we sear the lamb.

Apparently chicken or goose skin makes gribenes, pork fat makes cracklins and beef makes greaves.

House calls in Wiki this am - Displaced the cat who wasn't having it! Stopped to pick up lunch at The Other Half Cafe - which shares a building with the pawn shop

For work today - finally offloading some of the caramel. Looks like something the cat horked up - egg with cheese and some beef greaves.

Also if they are clearly not unmolding I give them 3 minutes (but only 3 - though I might repeat PRN) in the freezer.

What actual chocolate are you using - I've never seen one that is 2.5 drops. In the production of chocolate there are other factors that influence viscosity such as lecithin (just the right amount), conching and the introduction of extra cocoa butter. At the point where you are using it - the temperature and if you add additional cocoa butter are probably the only influences you can bring to bear on the viscosity.

I have a couple of Texturas products - one is the violet stuff. Both big lumps now. But I can't tell by reading the descriptions which of those are poprocks and how the other one differs. Sosa sells unflavoured poprocks - Peta Crispy - coated and uncoated. I have a bottle of the uncoated - they have an inner seal and a lid. I keep them at room temperature.

No worries.

Little Italy - yum!

No binn-able libations this trip so far - but we have not tried anything new - we have so far stuck to the old favorites.

We have a visitor - he's just a baby. Hope he successfully navigates the door back out.

Brilliant idea