Everything looks good from here... Yes. Yes, this is a fertile land, and we will thrive. We will rule over all this land, and we will call it... 'This Land.' I think we should call it 'your grave!' Ah, curse your sudden but inevitable betrayal! Ha ha HA! Mine is an evil laugh! Now die! Oh, no, God! Oh, dear God in heaven!

Wash ,'Serenity'


Natter 56: ...we need the writers.  

Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.


lisah - Feb 02, 2008 6:20:45 am PST #6901 of 10001
Punishingly Intricate

- I use the recipe on the back of the King Arthur Wheat Flour package, and there is no milk scalding. There is, however, molasses or honey.

ooh I should try that sometime soon! I have this amazing honey that my friend brought me from Denmark and I've been struggling with finding ways to use it.


Nutty - Feb 02, 2008 6:20:48 am PST #6902 of 10001
"Mister Spock is on his fanny, sir. Reports heavy damage."

I swear to god, every bread recipe in Joy starts with scalding milk.

New Joy, p. 744, Quick-Rising White Bread? (For 6 hour values of quick-rising.)

My New Joy falls open to that page, since I make bread so regularly, and have come around to the idea that baking, much moreso than any other cooking, deserves to be respected as the exact chemistry it is. I very rarely play loosey-goosey with baking recipes.


Jesse - Feb 02, 2008 6:21:47 am PST #6903 of 10001
Sometimes I trip on how happy we could be.

I have the classic Joy, just in case I need to prepare any variety meats or make my own tofu or whatever.


lisah - Feb 02, 2008 6:23:32 am PST #6904 of 10001
Punishingly Intricate

holy whaaaa? omg.

I KNOW! I'm thinking they are going to get a metric shitload of complaints about it. I'm definitely giving them a THIS IS BULLSHIT call.


Ginger - Feb 02, 2008 6:25:38 am PST #6905 of 10001
"It didn't taste good. It tasted soooo horrible. It tasted like....a vodka martini." - Matilda

I have the classic Joy, just in case I need to prepare any variety meats or make my own tofu or whatever.

You never know when you might need to eat a possum.


Jesse - Feb 02, 2008 6:26:13 am PST #6906 of 10001
Sometimes I trip on how happy we could be.

This is what I'm saying. How else would I know how to butcher it??


Theodosia - Feb 02, 2008 6:35:48 am PST #6907 of 10001
'we all walk this earth feeling we are frauds. The trick is to be grateful and hope the caper doesn't end any time soon"

Gosh -- cleaning a possum is easy. Well, except for the poison glands.


Jesse - Feb 02, 2008 6:37:54 am PST #6908 of 10001
Sometimes I trip on how happy we could be.

OK, so can I just halve this one? [link] (Instant yeast is what I have in the house, so that's good.)


Dana - Feb 02, 2008 6:38:30 am PST #6909 of 10001
I'm terrifically busy with my ennui.

Oh, please tell me that's a recipe and not a possum.


Jesse - Feb 02, 2008 6:38:51 am PST #6910 of 10001
Sometimes I trip on how happy we could be.

Hee! Why would you only use half a possum??