Naturally, different strokes for different hides.

All covered by a home made quilt. (G)

You've got me in stitches.

All squared away now?

Patched up.

No wonder people were so eager for Friday.

Except for those that had to work a half day on Saturday. The

washing > methods were less than great then also so a white shirt
didn't stay

white very long, even with repeated washings.

Or especially with repeated washing. I remember

Especially if the water is less than clean to begin with.

In these countries, you wear white at your own
peril - or only if you have a team of dedicated
servants to keep the laundries going.

sending laundry out in Nepal and having it come
back discolored and with holes. Ah, well, that's

Sounds like it may have been taken to the nearest source of water and
beaten with rocks.

That's no doubt what happened.

the way the cookie crumbles (a good reason to bake,
eat, and love chewy cookies).

Some cookies, like chocolate chip, should be chewy. Others, like
gingersnaps, should be nice and crisp.

I prefer chewy cookies except in the wafer
department. Not that I'd turn away a good
crisp cookie, especially one made with
ample butter.

For those of us who sweat a lot, white collars
are, as Pigpen in Peanuts used to say, next to
impossible.

Ring around the collar! Disposables would be better in those cases.

Things were less disposable in those days,
but I'm glad not to be living in them.

Agreed!

Another great thing about modern times is hot
and cold running water.

In the case of persimmons, well beyond pucker -
the things are tannic enough to make one's mouth
turn into leather - I did try a bite once just
for research purposes; that was 57 years ago plus
or minus a year, and I still recall the sensation.

I've not had any but from what I've read, I can believe it.

Take heed of your reading and my experience.

Good move. I've tasted the freshest commercially
available whole wheat flour, and I'm surprised that
it hasn't been implicated in digestive cancers, the
rancidity factor is so high.

We stopped buying the major mill name whole wheat flour years ago; I
think back when we were in HI. About 11 years ago we got the mill to do
our own.

I remember that - you've been having a wheat
field day ever since.

OK, and the liquids should be heated to 125; I think I had said 115.

I advised her 110.

Most recipes say to heat it to 120-130 so I compromise at 125.

I see a lot of 105-110. Probably makes for a
slower rise, maybe a denser crumb. More importantly,
it allows for the use of overage yeast, something
that one presumes you never have.

Maybe so, don't know because I try not to over work the wrists.

But not coddle them too much. I find that there's
a substantial use it or lose it in much of life.

They don't get coddled, trust me. I'm typing without a brace on since
there's not too much mail. I'll feel it later tho.

Pace yourself. Quit typing when you get sore or
tired. We can wait.

Are there bread recipes that don't work (given
sufficient competency on the part of the cook)
on the KitchenAid?

Use the paddle instead of the hook for things like banana bread,
muffins, etc. The hook is best used with heavy doughs, up to a limit. If
the dough is too heavy, the KA motor will burn out trying to knead it.
(BTW, don't go higher than a setting of 2 for kneading). Really heavy
doughs are best hand kneaded. Also, my KA book says not to use the mixer
for a whole wheat bread recipe that has more than 8 cups of flour; the
recipe I sent you has 8 cups of flour in it. (G) You can use a bit more
with a white flour recipe. Just experiment but keep aware of the mixer's limitations.

Too much to think about. I've generally made bread
freehand, with decent but far from wonderful results.
If I liked bread more and baked it more perhaps the
product would get better.

I've used KA for various things but not bread.
For me, breadmaking is manual labor, or else
bread machine from start to stop.

I don't use the bread machine that much any more, mostly if I have to
make pizza or roll dough--a smaller amount than I want to use the KA
for.

These hands were made for kneadin', that's just what they
do. They knead all sorts of bread, then make a pizza too.

---------- Recipe via Meal-Master (tm) v7.05

Title: Sausage Bread***
Categories: Italian, Breads
Servings: 2

- G. Granaroli XBRG76A 1/4 lb Shredded mozzarella
- MM:MK VMXV03A 1/4 c Grated cheese
1 lb Pizza dough Salt and pepper
4 Sausage links Egg wash (1 egg whipped
1 lg Onion chopped With 1 tb water)
1 lg Pepper

Let dough rise until double in size. (about 4 hrs) Squeeze sausage meat
from skin and crumble. Sautee with onion and chopped pepper. Drain well.
Punch down dough and cut in half. Roll into a rectangle. Top with half
meat
and cheeses. Roll up and place in shallow baking pan seam side down.
Repeat
with other dogh. Brush egg wash over both loaves. Cut 3 slits 1" in each
loaf. Bake at 375 for 25-30 min. Serve warm.

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