No, but it's found money, which may be treated the same way.
I happen to be very biteable, pal. I'm moist and delicious.
Xander ,'Bring On The Night'
Spike's Bitches 34: They're All Slime and Antlers
[NAFDA] Spike-centric discussion. Lusty, lewd (only occasionally crude), risque (and frisque), bawdy (Oh, lawdy!), flirty ('cuz we're purty), raunchy talk inside. Caveat lector.
Topic!Cindy - Jan 16, 2007 11:25:00 am PST #1117 of 10001
What is even happening?
Cass - Jan 16, 2007 11:25:46 am PST #1118 of 10001
Bob's learned to live with tragedy, but he knows that this tragedy is one that won't ever leave him or get better.
A lot of times, out here, big flakes indicate it's just about done, or as we say, "Big snow, little snow. Little snow, big snow." It's not 100%, but it's fairly predictive.Huh. And it's tapering now. Eeeeeeenteresting.
beekaytee - Jan 16, 2007 11:25:46 am PST #1119 of 10001
Compassionately intolerant
McCann's Irish steel-cut oatmeal in regular and instant. It is of the yum.
I'm having it right now...AIReallyFG. Though I did accidentally a square of mint chocolate into it...prolly reduces the health quotient, but num!
Polter-Cow - Jan 16, 2007 11:35:30 am PST #1120 of 10001
What else besides ramen can you scoop? YOU CAN SCOOP THIS WORLD FROM DARKNESS!
No, but it's found money, which may be treated the same way.
Speaking of found money, I did give that forty bucks to my uncle.
Topic!Cindy - Jan 16, 2007 11:37:15 am PST #1121 of 10001
What is even happening?
Good. You may have a price, but it's not $40.00.
Laga - Jan 16, 2007 11:42:44 am PST #1122 of 10001
You should know I'm a big deal in the Resistance.
Yah I love that irish oatmeal but it's even better with a big slab of irish butter melting in the middle.
Atropa - Jan 16, 2007 11:46:54 am PST #1123 of 10001
The artist formerly associated with cupcakes.
Oooh, since you're talking about oatmeal, maybe one of you can answer a baking-with-oats question! I want to make some oat muffins (prolly using this recipe, but substituting other dried fruit for the raisins), but we don't have any milk in the house. Heavy cream, yes. Milk, no. Could I just dilute the cream with water? Or will that do something wonky during the baking?
vw bug - Jan 16, 2007 11:50:45 am PST #1124 of 10001
Mostly lurking...
Jilli, that's totally what I'd do, but I have no idea if it would do something wonky. It would become one of my many culinary experiments.
Laga - Jan 16, 2007 11:53:56 am PST #1125 of 10001
You should know I'm a big deal in the Resistance.
You could just add the cream as-is and (I think) all it will do is make your cookies taste richer.
Atropa - Jan 16, 2007 11:55:46 am PST #1126 of 10001
The artist formerly associated with cupcakes.
You could just add the cream as-is and (I think) all it will do is make your cookies taste richer.
Oh, it would do that, and be very yummy. But oh-so bad for us, and I'm trying to at least wave in the direction of healthy muffin baking.