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Old 04-26-2011, 07:07 AM   #21701
 
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One of my friends who has lovely wavy hair shaved it and now has a buzz cut. I told him I can't look at him anymore and he needed to get out of my apartment. I felt so betrayed
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Old 04-26-2011, 07:29 AM   #21702
 
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How about a day without rain for a change, weather world?
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Old 04-26-2011, 07:45 AM   #21703
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Quote:
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Quote:
Originally Posted by Wile E Coyote - Shaken Not Stirred View Post
sariroo...love those!
Do they have the Kinder Surprise Eggs?
I usually bring those to the fam gathering for easter every year, tho this year it's a no go, so they will be in the freezer till then...
WileE, where do you find them? They're illegal to sell/have in the US, but my dad brought tons back from Switzerland when I was 5 and I really want some now....I remember playing with those little metal and plastic toys for a nice chunk of my childhood.
I often pick up a few when I'm in Switzerland, even though I don't have kids. Definitely a choking hazard, but the toys are usually very cute.

I've sometimes seen them in Italian delis. I don't know how they get thim into the country.
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Old 04-26-2011, 07:50 AM   #21704
 
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It's nice here, ninja. It's supposed to be a lovely 71 degrees.

Explain to me how someone doesn't understand the concept of cream. My brother's MIL was asking how white sauce is made, which I thought meant béchamel. She then elaborated that she wanted to know how to make pasta with shrimp and white sauce. I said it's made with cream. "What kind of cream?"
"Heavy cream?"
"So what do you do to it?"
"Nothing, you just add it and let it reduce."
"So it's something that already comes prepared?" (because in her world everything is already prepared)
"No, it's just cream. You know, it's like milk. You know how there's cream on top of milk? That's what it is. It's cream." (Bueller?)

It gets better when my dear mother explains how she likes to add a chicken bouillon to the sauce (sigh) and then in goes the cream and add a little salt, but not too much, because heavy cream has salt. As you can imagine, it was very difficult to keep calm and in fact I was not able to sound like anything other than a kid arguing when I loudly exclaimed "NO IT DOES NOT! HEAVY CREAM DOES NOT HAVE SALT ADDED TO IT! THAT CHICKEN BOUILLON YOU'RE THROWING IN THERE IS CHOCK-FULL OF SALT!!!!" Good lord, woman!
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Old 04-26-2011, 07:51 AM   #21705
 
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Suzen! Did you get my message?
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Old 04-26-2011, 07:59 AM   #21706
 
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Oh, the challenges of being a culinary mistress/master.

I say, all descriptions now require a sample.

Thank you very much.
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Old 04-26-2011, 08:12 AM   #21707
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Suzen! Did you get my message?
A PM? No, I didn't. My computer had a dose of malware last week and it's not running so great -- there might be a time lag between someone sending a PM and me finding it in my inbox.
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Old 04-26-2011, 09:36 AM   #21708
 
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so as I feared, apparently I'm just crazy. "No obvious indications as to what is causing your dizziness" I've got an appointment for further testing, but it is 3 weeks away.


Kat - READ THE BOOK (Game of Thrones)
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Old 04-26-2011, 10:05 AM   #21709
 
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Oh, TRBL. That's just one opinion.

I wouldn't be surprised if it's stress. I had dizzy spells in high school (and migraines) from it.
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Old 04-26-2011, 10:07 AM   #21710
 
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Whipping cream, heavy whipping cream...these things confuse me. And I don't want anything with funky stuff in the ingredients. Does it have to have some sort of stabilizer in it if you're whipping it for whipped cream? Why doesn't the label just say "cream"? Maybe my grocery doesn't have a good selection.

And this Silk brand vanilla almond milk? GROSS. Totally ruined my smoothie and I'll be going back to Almond Breeze of Full Circle brand.

Anyone wanna go grocery shopping with me today?
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Old 04-26-2011, 10:20 AM   #21711
 
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All right, I'm done.

At times I've enjoyed his decisiveness and bluster, but this time he's gone too far.

Barack Obama not qualified for the Ivy League? Is he insane? Obama is one of the most intelligent men I've ever heard speak (as well as write, resolve interpersonal conflicts, etc.).

I'm forced to say it, but say it I will: Trump is an ass.
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Old 04-26-2011, 10:21 AM   #21712
 
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Heavy cream is what the Brits call double cream. If you read the ingredients, it should just read cream.
Whipping cream is heavy cream with carageenan or some other stabilizer which is added because it makes it whip better. The truth is that good heavy cream, with sufficient fat whips beautifully and doesn't need the extra help. Whipping cream is pretty much always ultra-pasteurized and pretty much all that's sold at supermarkets these days.
I have to take a trip to Manhattan to buy cream at either the market or Whole Foods or a similar store (like Fairway or even Food Emporium) because it's pretty much impossible to find cream that isn't ultra-pasteurized, which I hate. This is one of the reasons the organic label means squat to me. Lots of supermarkets now carry organic heavy cream, which is pretty ultra-pasteurized 99% of the time, and I wish they'd just carry good, pasteurized cream. Whole Foods carries just pasteurized cream if I can't get it at the market. Tastes much better.
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Old 04-26-2011, 10:30 AM   #21713
 
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Someone needs to take my amazon account away from me. I keep ordering books!
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Old 04-26-2011, 10:31 AM   #21714
 
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TRBL - seriously! Don't recommend more to me! I have 65 books on my amazon wish list and I've just put a second order in, in as many days!
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Old 04-26-2011, 10:34 AM   #21715
 
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65? Lightweight. Try 95. Sigh.
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Old 04-26-2011, 10:34 AM   #21716
 
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It must be a quirk of timing, but I swear, almost every time I go to my local thrift store, I wind up having to defecate.

I could form a theory about this, but maybe I won't.
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Old 04-26-2011, 10:35 AM   #21717
 
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65? Lightweight. Try 95. Sigh.
Saria, River Cottage inspired me to start some sourdough. I'm on Day Three. It's growing and stinky (in a good way).
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Old 04-26-2011, 10:39 AM   #21718
 
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65? Lightweight. Try 95. Sigh.
I have curtailed it.

Anyone I have 10 books on the way (in my defense - book vouchers paid for...some...of it....) and also got about 12 out of the library with a backlist there as well.

My friend thinks Im insane. But she has been reading the same book for about 7 months now.
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Old 04-26-2011, 10:41 AM   #21719
 
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Ooh, fun! You might be interested in making pane al cioccolato, which requires a sourdough starter. I'm going to improvise mine with a commercial yeast biga that I'll be making today.
I made Dan Lepard's levain when I was playing with sourdough. He has so many great sourdough recipes in The Handmade Loaf!
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Old 04-26-2011, 10:47 AM   #21720
 
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But she has been reading the same book for about 7 months now.
How is that even possible?
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