I did manage to sweep up the dog and cat hair--but that was just because Olivia was crawling around so she's sort of like a wee, human swiffer.

So why hasn't anyone come up with disposable clothes of swiffer material for babies? You could just take it off the baby and throw it away, and both the baby and your floor would be clean.

Cookery type people:

I love ganache and dislike buttercream. It's a texture and sweetness thing. Part of me is perfectly content to only frost with ganache from here on in, since it's the food of the gods with added cream. But I was wondering if there were other frosting recipes that didn't rely on mucho sugar that I could expand to.

You could just take it off the baby and throw it away, and both the baby and your floor would be clean.

Totally missed the "it off" the first time. Much better now.

Heh. Would I get to borrow a baby for BabySwiffer? Cause I'd be down with that. Though I just cleaned Saturday, so I can wait a little while for the invention of it.

AND, I just walked to get coffee, and stopped at the laundromat, and got quarters! I have no intention of doing laundry at that place, as I'd have to haul the clothes there, and it's MORE expensive than downstairs in my building, but yay, source of quarters! Of course, now I have ot get up the energy to actually DO the laundry...

What, precisely, is ganache?

I tend to frost cakes, these days, with whipped cream. Just take the cream, add a tiny tiny bit of powdered sugar, maybe some cocoa powder, or food coloring, or liquor, and then whip it up. The people at work love it!

Sail, thanks. I appreciate an objective viewpoint. I've read that guy's LJ, and he's most always like that: pompous and "in love with his own rhetoric", as you so aptly put it.

I tend to frost cakes, these days, with whipped cream. Just take the cream, add a tiny tiny bit of powdered sugar, maybe some cocoa powder, or food coloring, or liquor, and then whip it up. The people at work love it!

Ganache is like that, but with chocolate. Basically you pour hot cream over an equal weight of chopped chocolate and blend until smooth. You can cool it and whip it for frosting, almost cool and pour for glaze (adding butter or some other oil helps with this), or cool and spread thickly (which is what I do).

It's less fragile than whipped cream, which I like too. But at room temperature it's perfectly smooth. But your option lets me branch into the citrus, which I do want to do. Also, maybe, chai whipped cream will work.

Oh darn. Now I want frosting.

ita, you can also add cinnamon to taste to the whipped cream, and make a lovely, light cinn-cream. I bet it'd be fabulous on bitter chocolate cupcakes.

Mmmm.

Zen, what Sail said.

she just sucked up to every single person in New York, suggesting fast and slow lanes on the sidewalk.

Ha! Just like the moving sidewalks! (And escalators, damnit!)

Are stores likely to close at 6pm today?