Anna N

Thank you. This was all I was trying to ascertain.

So check the link that I offered on the use of lemon juice. “"To give your yeast breads superior lightness and volume simply add your own natural dough improver ... natural lemon juice ... to your favourite yeast bread recipe 1 tbsp for every 4-5 cups flour."

Nobody asked me, but I used to be quite a bread baker, so I thought I would offer my bit from the Fresh Loaf Site. It discusses vitamin C rather than lemon juice. “Vitamin C is also used as a regular ingredient in commercial sourdoughs - it has beneficial effects on yeast [improved rise] and gives the sourdough a sour tang that would require too much time to produce naturally. The amount for home bread making is very small, on the order of a 1/8 to 1/4 teaspoon per loaf. King Arthur sells "sour salt" which is ascorbic acid to acidify breads to give them an increased sourdough tang.” and here’s something about using lemon juice from the same site: https://www.thefreshloaf.com/node/33316/lemon-juice-secret

Hell, we have parks bigger than countries.

I thought so, but I have been avoiding whining about my bean aversion, because I know it has become pretty boring.

I have never understood the appeal. That’s just a statement of my personal taste not any sort of judgement on anyone else’s.

Simplified beef with broccoli. Frozen commercial burger, patty cooked in air fryer along with some steamed broccoli, butter and soy sauce. Quite tasty.

Oh Shelby. But just to inject a little brightness—at least it was obviously spoiled and you didn’t accidentally cause much grief to your guest and yourselves. That’s the best I can do besides offer you some hugs.

If you are seriously looking for a term to use in order to hire staff then you need something recognizable by someone seeking such a position. Otherwise have fun.

Yep, it does not look like a dough for the fat-phobic!😂

Here you go.

say it isn’t so. Figgy pudding, spam.

Neat. I have never been a fan. The package I remember would have been from the late 50s when such bright packaging was still in the future.

This one was new to me. Reads as delicious as it looks. The only jarring ingredient in the recipe I looked at (from Southern Living) was basmati rice. But what do I know? I am no Southerner.

Aspirational?

Hmmmm. Please don’t boil my corn for 10 minutes and then grill it.

Retail Sales Clerk That is what the position is from the description you have given. Your company name (Shade Tree Chocolate Studio Ltd.) should be sufficient to indicate the nature of your business. You can expand your description from there.

It’s very good advice, but not very useful if you’re trying to program a thermometer. Although I have personally never found the need to program a thermometer beyond establishing boiling and freezing points. Nor have I ever lived where altitude could affect boiling point.

Although I don’t cook much these days I am still a huge fan of my A4. Mine was a gift and I was lucky enough to get all of the plates. I have not made use of the small pancake one or the takoyaki plate.

Been waiting for this post for quite some time. So glad you are home and doing your own cooking. Looks very tasty.

Much more satisfactory flatbread. This is President’s Choice creamy mushroom with mozzarella, blue cheese, red onion, sour cream and mushrooms. I find one flatbread does me for two meals.

Hothouse tomatoes-check. Hothouse cucumber-check. Hothouse chicken-what the hell?

Is it similar to what we get on nougat here in the West?

Looks like you can order directly from www.Kosliks.com, but I have no idea about the shipping costs.

Not that I really needed an excuse but I did need breakfast.