Waving Hi to you great folks from my iPad.
Glad your ok.Big storm overnight last night. Tornado warnings went out with advice to hunker down in the basement. There was serious damage all around but not too bad in my neighborhood. Trees down and power was out all over Indianapolis and nearby. Some areas to the north got hit bad. Most of the outages started last night but ours went out 8.00 this morning so I guess we were at the bottom of the list. Just got power back. Those old 18650's I saved came in handy for charging phones. On my old charger only one bay powered the USB outlet but in the new Vapcell all four bays are active.
Last night before the storm I noticed a tire on the wife's car was almost flat. Pumped it up and the pressure is holding fine after 24 hours. Don't really understand that. She said she hadn't hit any potholes. Tomorrow morning I have to head up to Goodyear to get it checked.
Bit of a rough week so far.
Me too, usually. Sometimes it just turns out that way, though.That's way more flavors for me in a recipe.
I appreciate the suggestion. Doing that might knock out some of Espresso's bitterness, but i don't think it would raise the sweetness overall, which is what I was hoping for. I ended up dumping some of a donut mix (w/ zeppola, flv crisp donut, cinn danish swirl) in with the coffee shortbread thing and that helped.I don't use that many flavors in a mix, either, but maybe up the chocolate cream or the sweet cream, or both?
Yeah, everyone seems to think it's too many flavors. What's the thinking on that? Is it a "spoil the pot" type situation? Potential interactions between flavors exponentially rising with every added ingredient--that kind of thing?Like others said, that’s a lot of flavors for one recipe. Maybe try some cap sugar cookie. It’s pretty sweet.
In the past, it’s been my personal experience that when I get more than 6-7 flavors that the flavor gets muddled. I’ve tried recipes with as many as 12 flavors before that really didn’t taste like much of anything in particular. It could be just my tastebuds. I think people with a better sense of taste might be fine but it just doesn’t work for me.Yeah, everyone seems to think it's too many flavors. What's the thinking on that? Is it a "spoil the pot" type situation? Potential interactions between flavors exponentially rising with every added ingredient--that kind of thing?
Sugar cookie is a good idea. My mind blew right by it, but I can see it working now that you mention it.
Good morning, hitt.Good morning. Only 48 today with 90% chance of rain. Sounds like a pretty miserable day.
That does stink about the snow. That stuff should be long gone by now.We have 52 this morning going to 61 maybe. Might see some sun. From today it's a steady drop til Tues that's supposed tyo be 36 with possible snow. Awful April comimg back
Yes, hopefully we won't get any. It's all gone now and I don't need to see it again right now.That does stink about the snow. That stuff should be long gone by now.
We have 52 this morning going to 61 maybe. Might see some sun. From today it's a steady drop til Tues that's supposed tyo be 36 with possible snow. Awful April comimg back
Yeah, everyone seems to think it's too many flavors. What's the thinking on that? Is it a "spoil the pot" type situation? Potential interactions between flavors exponentially rising with every added ingredient--that kind of thing?
Sugar cookie is a good idea. My mind blew right by it, but I can see it working now that you mention it.
Good evening, David.Morning, mixers.
Down to 32 overnight, high 50s the guess for today. Must be clear skies to drop that low this time of year, so maybe the warm spell they've been chattering about will actually happen
If the ground has warmed up any, it probably won't stick around long at that temp. Hopa hopa!
Like Hitt said, it gets "muddy" and you often can't tell what it is. Spoil the pot is also a good description.
Then again, if one likes it, who cares
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Waving Hi to you great folks from my iPad.![]()