part, which liks like and probably is a standard
alkali (carbonates, etc.) detergent.
Your mother finally (almost) made good on her threat of washing your mouth out with soap? It sounds like you tasted the rinse aid.
See below. Hard to tell which component was
which, but you might be right.
Failing, but attempting. I like real food too much.
Food is good. I'm still losing, despite three
meals a day and snacks. I shouldn't complain,
because sooner or later things will flop and
the weight gain will come automatically.
It always does sooner or later.
My norm has been 160-170 for quite a while.
Now it's in the mid-140s, and when I zoomed
up to 148 a couple days that seemed to be a
major concern. My 34" pants are just the right
size (I briefly had to wear Lilli's late
husband's 33s).
Me either, but the sausage chopped into no salt added spaghetti sauce improves both. Those sauces tend to be fairly bland.
Make your own!
It's been known to happen.
It should happen all the time. Of course, you
have the additional factor of the couponing
thing, but that gets you inferior product.
That's one reason I only buy things on line if someone else is eating
the
return shipping if I get a lemon. Or if it's something I can afford to just donate or dump if it's no good.
Lilli usually does and bemoaned the fact that
she had been seduced by $5 or 10 savings from
manufacturer-direct.
I've also been known to buy small bits from rummage sales; if a five buck toaster keels over, no one cries too hard.
Not too hard, but paying someone $5 so you
have the opportunity to cart away their trash,
that doesn't seem too great.
it in bacon grease would be better still, but that wouldn't exactly be kosher. There's also a french toast variant of it that tops the fried matzoh with fruit and sweet syrup.
There's all kinds of leftover matzo recipes.
Many are of long standing, so some of them
must work okay.
If they didn't taste at least decent someone would come up with new ones.
Exactly. One of the dangers of this instant
publishing scheme that is the Internet is that
bad ideas and speculations are given artificially
inflated lifespans.
covered matzoh, etc. It's all baking ingredients for the deep freeze.
Sounds good - what's the price of 1/2 price
KfP chocolate compared to regular sale regular?
The 14-ounce bars were marked down to $2.88 instead of $7 or so. That's
the baking stuff.
That's an incredible price for any kind of
semi-reputable chocolate. Even the list price
wasn't too awful.
Vanilla caramel custard
categories: dessert, celebrity, dairy
servings: 6
1 vanilla bean
32 oz whole milk
1 ts butter
8 egg yolks
4 whole eggs
1 3/4 c sugar
h - For the caramel
2/3 c sugar
Few drops lemon juice
Split the vanilla bean lengthwise into
quarters without detaching the strips
from the stem. In a saucepan, bring the
milk to a simmer and add vanilla bean.
Remove from heat and cool completely
before removing vanilla bean.
Preheat oven to 400F. Butter the inside
of six heatproof ramekins and refrigerate.
Combine egg yolks and whole eggs in a
large bowl. Add sugar and blend with a
whisk until smooth and creamy. Pour in
the vanilla-flavored milk, a little at
a time, whisking constantly.
To make the caramel, combine 1/4 c cold
water with the sugar and lemon juice in
a saucepan and let sit 10 min. Place over
medium heat and cook without stirring
until sugar is brown but not burned. Pour
hot caramel just to cover the bottom of
each ramekin; then fill almost to the
top with custard.
Prepare a water bath by half filling a
large ovenproof baking dish with water
and place the ramekins inside. Bake
30 to 35 min or until set. Remove and
cool completely before unmolding.
To make a chocolate custard, add 4 oz
bittersweet chocolate to the custard.
For a coffee-flavored custard, add
2 ts instant coffee.
Naudin, Charbonnier, and Saulnier, Renoir's Table
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)