Mikiesboy

Yeah, we eat a lot of fruit. We often have a fruit plate in the summer for dessert. Very yummy and a great healthy choice!

yeah i have two.. and i love them... the 12 inch i use for eggs cuz its perfectly seasoned.. the bigger one .. well yesterday i put 3 lamb shoulder chops in it.. then some root veggies and about 10 little tiny taters.. roasted it all in the pan.. it colours food beautifully. it was a great meal.

makes sense.. this one is a good size. but I have to feed Michael

yep.. we had to get a new wok.. got a nice cast iron one.. but it's very thin .. so not too heavy

mmm i can relate to that.. argh.. people can be idiots

mmmm yummy.. ours have to cooked in here, but that's okay.. and i lurve mangos..

oh heck no.. i'm not going there.

Burgers tonight... likely cheese burgers with fresh tomato and sweet potato fries oh and coleslaw. Pumpkin loaf with raisins and pecans for later.

Stir fry is a great way to add veggies. Michael loves them.. the more bits the better.. I marinate the chicken which i cut into small pieces in just a touch of soy sauce and garlic and ginger... then i coat it in cornstarch .. it looks nasty.. but then i cook it in the wok on its own.. and it is moist and beautiful. I cook the broc and mushroom separately first.. because the cabbage doesnt take long. It's a quick dinner really.

i just make a little stir fry sauce.. i dont measure. I slosh come soy sauce in a pot, rice wine vinegar, a bit of some korean bbq sauce we have in the fridge, some sesame oil, some splenda brown, chopped garlic, fresh or powered ginger (whichever i have), some sesame seeds and some chicken stock (or 1/2 a chicken cube and a bit of water) .. all this will be less than a cup total. I cook it a bit and then make a cornstarch slurry to thicken it up.. very thick cuz it will thin when you pour it on the stir fry. I rarely use it all, cuz it's a strong flavour

Michael makes a similar thing and that's what He calls it ... we both love cabbage and eat it often. We love it in stir fry... for convenience we buy the prechopped coleslaw version and add chicken, broccoli, mushrooms, water chestnuts and bamboo. Whip up some sauce and dinner!

I've read the first couple of chapters ... it's very good, rich and palpable.

deconstructed cabbage rolls.. yummy

Honestly, we use too much yeast as well. Good, flavourful bread, is bread that rises slowly. With 3 cups of flour, you really should use 1 tsp of yeast.. and then be patient. Your bread will taste better. I use about 2 tsp in my recipe because i'm in a hurry usually. But longer is better for bread.

The original recipe i found had 1/4 cup of sugar in it. NO! Bread does not have sugar. Unless your yeast is suspect you dont need to add it in there either. Actually not adding sugar makes your bread rise faster.

i use this to make my hamburger buns.. .they are easy to shape, if you dont do that usually, lots of demos online. They are nice for sandwiches and you can freeze them if you dont eat lots of bread right away. I also used it to make Hot cross buns at Easter adding some sweetener and raisins and cinnamon. Those i made a little smaller.. dividing it into 12 buns. They were good too.

i'll give you a couple.. i recommend looking at recipes with no oil or butter.. otherwise known as shortening. oil shortens the strands of gluten and the bread can be crumbly. This one is good for buns so the margarine and egg are okay in it. 2 cups whole wheat flour, 1 cup bread flour. 1 1/4c warm water, 1 package of dry yeast. 1/4 cup margarine, 1.5 tsp salt and 1 egg. I add 4 tbsp oats, 4 tbsp hemp heart and 2 tbsp chia. Mix it up, knead for 5 minutes.. let rise until double... shape into 8 buns or 12 buns. If you have a scale.. use it. Equal pieces bake better. We have used this for a loaf.. and it's okay but a bit crumbly, but we manage to slice it. Egg wash them and add seed of your choice on top if you want. Bake buns at 400F for about 20 min. For bread bake for 5 min at 400 then reduce to 350 for about 25 minutes.

what kind of bread are you making? Bread like for toast, should not have sugar in it.

Baked oatmeal is great. I've been making it for a few years. Michael loves it especially with chopped apple on the bottom. I put pecans and raisins in the oatmeal, nutmeg and cinnamon. It's really good.. hot or cold. This is the recipe I prefer: https://www.onceuponachef.com/recipes/amish-style-baked-oatmeal-with-apples-raisins-walnuts.html

I'd don't write fan fiction but I don't scoff at it. I mean, many people love it both reading and writing it. So, nothing to scoff at. You are writing what you enjoy and what your audience does as well. You may not have created the characters but you still need to write them and your story. I guess I write what I want to. I think the best thing I've written is The Searcher. It's a sweeping adventure/fantasy and I had high hopes for it, but it wasn't well received really. I'm grateful to the people who did read it and a couple have asked for more. I'd love to go back to that world to write a sequel for them and for me. Give Stravor and Keter their voices again. Some people seem to be able to write in the same world and the same characters forever, but I don't want to. I like to explore worlds, people and creatures. I like to challenge myself and discover how I can make even the most outlandish idea believable. Will people accept, fairies, goats, and salamanders who talk ... and the answer is yes, they will and they have. I'm grateful to those who let me take them on those adventures. I've written the real world stories also. Doing that was difficult, because it had to be right and real. The Changes stories were deep, emotional and at times very hard to write but the result was worth all the hours of research and writing. I think you need to write what is right for you, things that make you feel good, or to give voice to something you need to say.

HA!

Sounds like a pretty good day to me. Glad you had a good time.

ha.. thanks for posting that.. i thought about this earlier today!

The hash-man was here, I see. Excellent. No slapping anyone today...

good night!!