Between you, awsum, Kon we have all the vaping problems covered
Hi Uncle. Nice to see you.
CHIT CHAT in VOLTVILLE
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Between you, awsum, Kon we have all the vaping problems covered
Hi Uncle. Nice to see you.
HEY - Who you calling' stranger . . ."Strange" YES - but not a stranger . . .
Anyway, as I mentioned before I'm still around . . . I just don't have much to add to all the wonderful stories and conversations about horses/pets etc. . . . . AND without a doubt cannot say anything that would compare to all the technical talk by "our" own "Kon" and "awsume" . . . So I check-in every now and then to see what's up and post when I think I can add soemthing usefull . . . Oh - BTW, I've stolen a number of "Your" georgous photos to use as wallpapers and even shared them with a couple of friends who wanted them too . . .
Well, this is the chitchat thread, so it doesn't have to be all business. Tell us how you are doing, etc. You are welcome to use my photos. I'm flattered that people are enjoying them.
Here's another. Since it's snowing out right now, I have a snowy one for everybody. The way the snow outlined the branches in this pine grove fascinated me, so I tried to capture it.
Though it's snowing and gray today, yesterday was lovely -- not too cold, actually above freezing at midday -- and I visited Penny. I'm still not 100% with my arm, but I think grooming her helps exercise it. I'm going to have to get up to speed before shedding season, which will be here soon. I bought a rather pricey grooming tool that might be easier to use than the ones I have used in the past: a FURminator. I got the smaller size for large dogs, since it was about half the price of the larger size for horses and only an inch difference. I'm hoping it works as well as everyone says it does.
Their tanks are a good price. I have them in my bookmarks under ecigs -shopping. Someone else liked their tanks as well. Next month I will have to try some. Only 12 days until the next payday and then, shop til I drop
But don't forget you are saving up for that round pen!
You are so industrious! I really admire you doing all that you do -- making bread, cleaning houses, taking care of the animals, cleaning up the yard -- and on and on!
Seems most of my batteries who had a problem, had a connection problem on the top connector (the one you connect the carto, i was unable untill now to open this part). Some of them were activating but without vapor, others sometimes producing some vapor. Probably because it was sometimes touching and sometimes not.
I will analyze them first and then rebuild.
HI UNCLE!
I will analyze them first and then rebuild.
HI UNCLE!
I just watched the cutest video clip that I thought I would share with you all. There is something so special about watching baby animals at play. Puppies and a baby goat... their names are Pipsqueak and Snowflake.
An Unlikely Pair: Pipsqueak and Snowflake | Too Cute! - YouTube
An Unlikely Pair: Pipsqueak and Snowflake | Too Cute! - YouTube
Though it's snowing and gray today, yesterday was lovely -- not too cold, actually above freezing at midday -- and I visited Penny. I'm still not 100% with my arm, but I think grooming her helps exercise it. I'm going to have to get up to speed before shedding season, which will be here soon. I bought a rather pricey grooming tool that might be easier to use than the ones I have used in the past: a FURminator. I got the smaller size for large dogs, since it was about half the price of the larger size for horses and only an inch difference. I'm hoping it works as well as everyone says it does.
You have a special talent to see and capture the beauty of winter. Another great photo!
I use the FURminator on Spanky and it works great with less effort. It's so much better than other deshedding tools I've used. It's well worth the price. It should work on horses too. I don't think you will be disappointed.
Have you ever seen Julia Child's recipe for french bread in Mastering the Art of French Cooking? There's pages upon pages on how to make it! Too much work for me. I bought a bread machine years ago and it made fairly good bread. I don't eat bread that much, so it collects dust most of the time.
I will say her pie crust is to die for. I make it for her quiche recipes and boy is it tasty and not hard at all to make!
The bread is already in the oven. Looks pretty good, too. The only real problem I had this time was the bread looked pretty good but I had counted the cups of flour as I was putting them in and thought I needed one more cup of flour. I put in a third of that last cup of flour and then the bread was too dry. I had to put water back into the bread. Oh well
A few more minutes and I will be pulling those hot yummy loaves of bread from the oven and will be done baking by 12:30. That is more like it!!!!! The new yeast was the answer to my bread problems.
A few more minutes and I will be pulling those hot yummy loaves of bread from the oven and will be done baking by 12:30. That is more like it!!!!! The new yeast was the answer to my bread problems.
Here's another horse sport that always leaves me in awe: vaulting. I can't even get on a full-sized horse with a saddle from the ground anymore -- I have to stand on a mounting block. So you can see how impressive this is, even though they make it look effortless. And how old is that little girl? Maybe 8 or so?
FEI European Junior Vaulting Championships 2012 - Pezinok - Junior Team - YouTube
FEI European Junior Vaulting Championships 2012 - Pezinok - Junior Team - YouTube
I recently read a biography and autobiography of Julia Child, and in one, I think it was her autobiography, "My Life in France," she mentioned how difficult and involved this recipe was. First, American flour isn't like French flour, and then she put some sort of tiles in the oven, and had to change them because she learned that the first ones had something carcinogenic about them -- asbestos, if I remember correctly. She wasn't even going to include a recipe for French bread, thinking it would be too complicated, but her editor insisted. It was a long, hard process for her to figure out how to make it taste authentic with American ingredients and American ovens.
Loads of butter and lard. I'm surprised French people don't have more heart attacks! Julia Child’s Buttery Pie Crust « Willy-Nilly
I love lard. Of course, I only use it in a few things so I don't eat that much of it.
Hubby bakes French bread. It may not be authentic but it is tastey and it gets made and baked pretty quickly.
Hubby bakes French bread. It may not be authentic but it is tastey and it gets made and baked pretty quickly.
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I watched a bio on TV and I've read As Always. PBS runs her shows too. I think I've watched the majority of them. You are correct - she first used bricks with asbestos, then found out later that was ill advised. She switched over to tiles. When she was writing Mastering the Art of French cooking, she would often send recipes to her friends in the US to try with US ingredients. She did have a heck of a time trying to figure out how to make French Bread with American products. I can only imagine the hours she spent in her kitchen in Massachusetts trying to perfect the recipe. Paul, her husband was probably sick of eating bread!
To answer your question, I dug out my Mastering the Art of French Cooking (vol. 1). I assume you mean piecrust for sweet desserts, not for meats and things. There are 2: Pate Brisee Sucree (Sweet Short Paste) and Pate Sablee (Sugar Crust). In both, there is butter and vegetable shortening.
I was referring to page 140 for her quiche recipes which uses butter and shortening.
Yes, she and he ate all her experiments, so they got a lot of one kind of thing while she was perfecting and testing those recipes (soups, for instance) and then a lot of the next kind of food to go into the book. Paul was a lot of help behind the scenes with her TV series, too.
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