Sometimes it just takes time.............and patience.
They can't charge interest on disputed entries,
so I'm not majorly concerned.
No, nor can they insist you pay on the disputed charges. That was a help
when our card had several 4 figure charges on it that we didn't make.
True - that's mandated by Federal law and in general
is a good thing.
Not surprising that the Germans are so much more precise. (G) From
what
It's anyone's guess whether that difference in
precision makes a difference in result. See below.
I've read, the British gas marks are less exact--but better than no
I'm not so convinced about the benefits of markings.
Helps to have some sort of indicator as to how hot your oven is.
I can usually tell within about 25F just by the way the
wind hits my face when I open the door. No guarantees
with humidifying or convection ovens, though.
Well, after one gets used to the appliance that
desired condition happens anyway.
The theromometer gave us a better idea of where to set the dial until we replaced it (dial). About that time we also bought fridge/freezer thermometers which were quite useful over the years/moves/assorted sets
of housing. Some places the fridge/freezer and/or oven were off
significantly so we used the theromometers to set a more accurate
After a break-in period and some jiggering around,
Lilli's oven started reading the same as the boughten
oven thermometer. She bought a second thermometer
anyway just to make sure. I am encouraging her to give
at least one of these to her son.
temperature until the problem could be resolved. Don't know if military housing maintainence appreciated us telling them that the appliance was
off by so many degrees but it was an accurate description. (G)
Depends on whether maintenance wanted to maintain
anything beyond the status quo.
One hopes that with us it's merely CRS.
There is early onset Alzheimer's, usually starting in the 50s or so.
No matter at what age, CRS has less of a sting
than Alz.
Agreed, but at some point the truth has to be admitted. Because his
Facing the facts is often an issue, but equally
important is reassurance for those who don't have
it. It's a tough diagnosis in so many ways.
grandmother was a mean/violent dementia patient, my dad refused to use
the word "dementia" to describe my mom. Mom was a sweet, docile patient,
just the opposite of how Dad described his grandmother. Eventually, neat
the end, Dad did use the word (and it's listed as cause of death on the certificate) but I know it wasn't easy for him to say it.
The anger thing points toward Alz, and if that
diagnosis had been available back then, it would
later have been easier for your dad to accept
the dementia diagnosis (neither is a good thing,
of course, but the stigmas are different).
I'm not so much of a hydration naysayer as I
once was, but it still seems that the issue
is grossly overblown (as most public health
issues are).
Depends on where you are. Inside a place with air conditioning in AZ
isn't as bad as being outside in a hot, dry northeastern state.
Hydration is needed more in the latter than the former, but step outside
in AZ and you will need the hydration in short order.
I've spent extended time in the Phoenix area
and have been substantially dehydrated during
all of it, as I drank copiously of alcoholic
beverages and none of nonalcoholic. I might
have to be a bit more careful at spring training
'19, at which Swisher is planning to join me,
but relatively harmless beer will be the order
of the day for us.
I learned how to make corn bread from NC natives who never out sugar
in > it. Sugar makes it too sweet, more like a cake.
Lack of sugar makes it seem too salty to me
as well as sandy. Beach sandy, if you will.
Must be your taste buds. Saw a recipe in one of my cook books
("Extending the Table", put out by the Mennonites) today for a Kentucky
corn bread without sugar.
Of course, almost all bread except real Tuscan
bread is too salty to me and always has been -
one of the reasons I think of bread as poison
rather than the staff of life.
Fresh corn summer salad
Something I'd enjoy but Steve wouldn't. He'd eat all the other veggies
but leave the corn.
And of course I'd do pretty much the opposite.
You said cornstarch, being so heavily purified,
doesn't pose any problem, right? Otherwise, one
could probably use arrowroot in this -
Warm lemon souffle
cat: dessert
serves: 6
2 envelopes unflavored gelatin
1 c cold water
5 eggs, separated
3 1/2 Tb cornstarch
1/4 c plus 5/6 c sugar, plus more for sprinkling
1/2 c water
1/2 c plus 1 Tb fresh lemon juice
1/2 c plus 1 Tb heavy cream
Zest of lemon, grated
6 or 12 strips of lemon zest for garnish.
Cover a large cookie sheet with plastic wrap, and place 6 flan
rings on it. Dissolve gelatin in cold water. Set aside.
Place egg yolks in electric mixer. Stir together the cornstarch
and 1/4 c sugar, and then stir into yolks. Beat mixture on high
speed until it turns light yellow.
In a 1-quart saucepan, bring lemon juice, heavy cream and grated
lemon zest just to a boil. Slowly pour lemon mixture into yolk
mixture, beating all the time, until lemon mixture is completely
incorporated. Return mixture to saucepan; and bring to a boil,
whisking constantly, and boil for 3 min to a boil. Slowly pour
lemon mixture into yolk mixture, beating all the time, until lemon
mixture is completely incorporated. Return mixture to saucepan; and
bring to a boil, whisking constantly, and boil 3 min to thicken.
Remove from heat. Stir dissolved gelatin into yolk mixture.
Wash and dry mixer bowl thoroughly. Beat egg whites in mixer until
they form soft peaks. In a saucepan, stir 5/6 c sugar with 1/2 c
water, and bring to 250F on a candy thermometer, making sure sugar
does not stick to sides of pan. Remove from heat, and with mixer
running slowly pour hot sugar mixture into egg whites. Make sure
sugar mixture does not get on beaters.
Fold meringue into yolk mixture. Spoon some into each flan
ring, and with a spatula, make a dome shape. Cover each loosely
with plastic wrap, and freeze for several hours or overnight.
Remove souffles from freezer one or two at a time. Unmold by
running a knife around edge of flan ring and pushing gently
from bottom. Place each on a micro-safe plate by itself or on a
very thin circle of sponge cake. Sprinkle sugar on top of each
souffle to 1/8" thickness, and with a hand-held gas torch,
caramelize sugar. Place plate in microwave oven on high 35-45
sec. If you can fit two in oven at same time, cook 90-100 sec.
Decorate with strips of lemon zest, and serve.
NY Times 10-6-99, Adapted from Palio
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