I was taught to deliver packages the way I'd want them delivered to me, usually the front porch or the mailbox. (That is if i can find the mailbox. They're not always in front of the house.) The other day it was so windy that I was placing them in a screen door or partially under the doormat, to keep them from blowing away. If you are having problems, then call the local postmaster. He/She might be a jerk and not give a flip, but they could be a good person who doesn't know this is happening until you tell them.
I know I have more bottles in my top tote on one side of my bureau There is tons of "stuff" on top of that tote that I really don't feel like moving.
The mailbox here is on one side of the driveway. if there are pkgs that won't fit in the mailbox then the mail carrier will put all the mail on the front porch.
I thought I only had MB pear but your comment made me check my list and evidently I have the TFA also. I don't think I ever tried it. It has to be one of my oldest flavors since I started out with only TFA flavors.
My mailbox is on the opposite side of the next street over. I have to cross through my neighbor's yard, then cross a busy street to get to it. Mine being the only address on my block, the postlady doesn't drive by my house, unless there are packages that don't fit in the box. Those get left on my porch. FedEx always had trouble finding my place until I taped my address in large font to my front window. UPS and USPS never have a problem.
I just have a boring and ordinary mailbox at the end of my driveway in a subdivision. I'm sure the mailman and UPS and FedEx drivers probably think I'm running a business or something with as many packages as I get all the time. I don't remember the last time I didn't get at least a couple packages delivered in one week.
Lately I'm enjoying mixing bakery bases with flavors I haven't paired together before. Or in pairings that might not make sense visually. Also with using some flavors I've not done much with. Like TPA Brown Sugar and VTA Butter Base.
I have three butter flavors. VTA's is the least concentrated, followed by SSA's and then FA's. Each tastes very different. All are good.
I really like what the brown sugar and butter contribute to bakery mixes in low percents. I'm using them like additives, much like in real life baking. Much like I use vanilla in a bakery mix. Just about every bakery recipe IRL calls for some vanilla.
Brown sugar and butter both add sparkle, if you will, to bakery mixes. Makes bakery mixes more ambrosial and luscious. More complete and more rich tasting. Like IRL.
Next time I'm at a pharmacy I'll purchase some saline solution. A couple drops in 30mls will add a salt-like quality (not noticeable) to any bakery mix. Many bakery recipes IRL call for salt.
I have a total of 9 new bakery bases. Some I've posted already. The others I'm still tinkering with.
I do not have VTA’s butter flavor and no intention on getting. I have 2 other butter flavors with one being FA. Also can do without Brown Sugar. BUT bring the bases on.
I have rarely used flavors that I'm slowly planning on incorporating into new mixes.
Like OOO Corn Bread, OOO Powdered Sugar, TFA Malted Milk, PUR Condensed Milk, NF Malt, FLV Milk & Honey, TFA Dairy/Milk and VTA Soy Milk to name a few that I've recently set aside.
Currently I see most of those more as additives in a mix versus featured flavors. But, at this point, who knows. TBD. LOL.
¯\_(ツ)_/¯
I mean ya know, we have lots of flavors, might as well try and figure out where their best uses lie.
Like OOO Corn Bread, OOO Powdered Sugar, TFA Malted Milk, PUR Condensed Milk, NF Malt, FLV Milk & Honey, TFA Dairy/Milk and VTA Soy Milk to name a few that I've recently set aside.
Currently I see most of those more as additives in a mix versus featured flavors. But, at this point, who knows. TBD. LOL.
¯\_(ツ)_/¯
I mean ya know, we have lots of flavors, might as well try and figure out where their best uses lie.
Curious how you’ll use some of those cause I have them too.I have rarely used flavors that I'm slowly planning on incorporating into new mixes.
Like OOO Corn Bread, OOO Powdered Sugar, TFA Malted Milk, PUR Condensed Milk, NF Malt, FLV Milk & Honey, TFA Dairy/Milk and VTA Soy Milk to name a few that I've recently set aside.
Currently I see most of those more as additives in a mix versus featured flavors. But, at this point, who knows. TBD. LOL.
¯\_(ツ)_/¯
I mean ya know, we have lots of flavors, might as well try and figure out where their best uses lie.
There is one thing that I can not do again……,I can’t forget about my bases again. No,no, I can not.
Another look at the lists finds that I have TFA butter also. I don’t think either butter has been used.
I tried salt once, a long time ago. I followed the instructions, someone recommended it to improve a recipe I was using. The salt taste was unpleasantly prominent though. Guess I was using too much but I never followed up on adjusting the amount. Plus I was using a brass RDA and the salt caused a layer of green crud to build up on the inside of the RDA which resulted in a really horrible taste. Never tried salt again.
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