heidih

Actually the skunks do that as well - the lawn mining

Clearly you have no possum and raccoon issues - mine always disappear...magically overnght!

Like undesrable mold on cheese - just cut the burned bits off :)i

braved it despite dad parking mini tractor up against the storage crates - 911 was not callled Looking forward to images of your and yours efforts.

Gingerbread houses are a big theme on Hallmark. Here is just one. It speaks to the appeal of the concept

Duh "google". Here is a link to the book cover.. Still gonna try to find it..Black widows are really not so deadly (meant seriously - they are not) .... https://www.amazon.com/cooking-Germany-Foods-world/dp/B0006W3P0E

I love them as I am a holiday village fanatic and adore the fantastical element. I've never used a kit. The first year I must have been 16 because I drove myself to the hospital to deliver to children's ward. I also made one for the neighbor's big Christmas party. Their theme was Japanese but they liked my fantasy more Euro house. This was all pre taking photos of everything so I have no images unfortunately. I can still see them in my head. As I recll the dough needs to be slightly aged and very cold and firm. It truly would have been more fun to do in a group to afford a more extensive array of candy to decorate. I may ask a friend who has twin 6 year old great grand chidren if they want to give it a go this year. Oh the "glue" - I think Italian meringeis the preferred 'glue" .Oh and the rule i was raised on is that it all needs to be edible and then be eaten There s a Time Life Foods of the World with one on the cover. I am braving the hinterlands of the garage to try to find it. "Ginger on"

You are an ER doc - crisis adaptation is your forte.

Yup - sheep on the seashore. My shepherd fiend who tended in north Engand where the plains would flood - it was the available fodder.

You killed it with the phrase "bottled Kraft" - not so much in the lust category

Hmm - she is a tiny tiny bit traditional.

A nun at the local retreat center did similar but much more simple (no spices) soup when we were assembling backpacks for distressed women. I think the apple and its type are the key. I do not usually enjoy smooth soups but this was good.

Oh I thnk even DK would approve - though mashed beans might be needed. alongside

I'll take Green Goddess anyday over this. https://cooking.nytimes.com/recipes/1014134-green-goddess-dressing https://www.splendidtable.org/story/melissa-clark-shares-recipes-that-showcase-the-flavors-of-spring

I'm a lawyer - reasonable counter offers often work

Interesting! I had rad about cattle emissions but the percentage is startling. I think seaweed (not just nori) is the next hot trend for humans as well.. Aquaculture implemented with knowledgable scientists is the way to go. California bull kelp forests are a mess https://www.sciencedaily.com/releases/2019/10/191021082738.htm

I used to keep it (and campari) when we lived in a hot part of town (Pasadena) . Refeshing drinks after work. Good call on the star anise - different but along the same flavor lines. Did you enjoy the dish?

Of course that is what I - the ingredient list.

This podcast about the book was really interesting https://awaytogarden.com/the-way-through-the-woods-of-mushrooms-and-mourning-with-long-litt-woon/

Pops right up for me. It is the preview view of the book. The listed reipe is verbatim as @Anna N posted Note I am in Google Chrome so maybe that is a difference.

I've done it out of necessity when we had way way too much from an event. They were flavored and would not keep as long as plain in fridge (cilianto/jalapeno, roasted tomato - like that). Texture was affected and the water separates out upon thaw but a vigorous beat got acceptable acceptable again. Not ideal by any eans but salvageable.

As @chromedome notes, I don't think she would hop on. Also as liuzhou noted in China - they slowed the internet down during crisis so that posting was pretty impossible...

Heck I just cut them in half and tick a fork in mddle and twist. Still a scupturally interesting piece. I see it more as a planter for ]succulentts and the like (seriously)

Only tiimes I've ever had it was when they used to hand out samples at the mall. Then to complete the snnacking we'd stand in the Mrs. Fields cookie line. At home I adored vegetables so this was a fun interlude.

I usually buy mine. Did not realize that they fake color it until I read the wiki just now. I wondered why it was red How do you make yours?