Actually any size bubble STARTS at 88 cents (2stamps) somewhere along the way a bubble I was recentally sent was flagged as one stamp and tho my understanding was that it wasn't required it be payed to my understanding my mom still insisted on it Also if you have something that can weigh a few ounces (like my food scale) you can get the postage all situated from home then put it in the box just before the mailman usually gets there (here would be 10 am usually delevers in the 1100 hour and stick the flag up and poof proublem solved! Lol The scale that I have im actually happy with was the cheapest I could find it's not precise enough for 35 pepper seeds but it has grams ounces a tare on/off and was only 20 bucks

I make biscuits by "feel". Like pastry, you need to add enough liquid. You can't always go by what the recipe calls for. Adjustments need to be made. Sometimes a little less, sometimes a little more. I prefer to make biscuits with butter. Liquid can be buttermilk, milk or even cream. If you use a box grater to grate the butter into the flour, you will have the perfect size pieces of butter. Then just pat and fold a couple of times for very flaky biscuits. Wonderful plain, but you can also add cheese, bacon, ham, herbs, etc.... Country Biscuits ================ 2 cups of flour 1 Tablespoon of baking powder 1/2 teaspoon salt 1/2 cup shortening, lard, Crisco or butter (I use butter) 1 cup of milk (cream) or buttermilk if using buttermilk add 1/2 teaspoon baking soda) Optional. Add a little sugar if you prefer sweet rather than savory. Mix the flour with the baking powder, and salt. Cut in butter/shortening until it resembles coarse meal. Stir milk or cream in to flour mixture. Mix quickly with fork until dough comes together. Using hands gently pat the ingredients together. Fold over once or twice or even three times if necessary. Do not over-handle. Pat out to about 1/2 to 3/4 inch thick on a lightly floured board. Cut with biscuit cutters and place on a parchment paper lined cookie sheet and bake for approximately 12 to 15 minutes at 450ðF. TIP: Using your finger push a little dent into the middle of the biscuit. This helps the biscuit rise straight and prevents it from tipping over as it rises. If making cheese biscuits add the mustard and cayenne to the dry ingredients and add the cheese after the shortening has been cut into the flour. Tip: An easy way to cut the butter into the flour is to use a box grater. The large side of the grater makes the perfect size pieces of butter. Options: You can use any favourite cheese. Gorgonzola and other blue cheeses are wonderful with the addition of black pepper. Cheddar cheese is good with chives or green onions. Sometimes I add dry mustard and cayenne pepper. Or bacon or ham.

I have Ozeri for most uses, but I also have an Amir jewelry scale for precise weighing of smaller quantities - especially helpful for measuring salt, yeast, etc. or anything that is in a small amount. One scale is not enough. I weigh all my ingredients (except water) when making pizza dough, partly because I now make smaller portions of dough at a time, for smaller pizzas. I find it extremely easy to make a small amount of pizza dough and prefer this to storing leftover dough, although sometimes I like to do that as well, as it can improve the flavor.

Ok. You asked. Well, in a way I am and I'm not. After 40 years, I finally made a resolution to try to eat smaller portions. I can out eat most men. It helped that I'd had a head cold that completely knocked out my appetite, so I'm also running with that. My (normal) diet consists of Breakfast, about 8 oz of skim milk + double espresso, along with either a Reese's Big Cup or a Starbuck's Brownie. For lunch, if I have it, it's a salad - lettuce, but with raisins, tomatoes, bacon, cucumbers, celery, pecans, a tiny bit of cheese, eggs, sometimes potato sticks with usually Caesar or Balsamic dressing. Dinner? Who knows. Maybe another, smaller salad, maybe a Longhorn restaurant steak. The thing is, I work in a BBQ restaurant, so my choices are limited by what I'm not sick of Occasionally I'll have ribs or some chopped pork. Maybe a kids' burger. All that has put 40 pounds on me, after losing 30 in chemo in 2020. All I'm trying to do is cut back. Salad has become lettuce, tomatoes, a very little cheese, eggs and bacon, same dressing. Dinner is another salad or a kids' chopped pork sandwich or 2, not 5 ribs. Sometimes some rib tips. Again, side order size of 4ounces, not a dinner size of 16. Maybe a glass of wine before bed. Maybe not. I eat the same things every single day. Every. Single. Day. See, I don't actually eat much but it's quite rich. So cutting down to kids' portions and not bored eating, I can have my regular breakfast. A side effect is at 64, I'm losing weight. 13 pounds since mid December and the head cold. I have to recognize the difference between actual hunger and "oooo that looks good," or "I'm bored, that looks good." (Eating disorders will screw with your head for your entire life.) So no, I can't say I'm dieting, but I am cutting back. I really just wanted to add the brownie and other things into my Mastercook so I could see, in my face and unavoidably, what I'm eating and the calories involved. I am not saying "no" to anything, if I want it. But I am asking myself if I'm hungry or it is an impulse. I've lost 1000s of pounds in my life by dieting and they all came back. I don't do bad things. I have never done drugs, barely drink, don't shoplift, and as far as I can remember, used to like sex, but I don't even do that. So if I have a brownie or Reese's Big cup for breakfast? Well, hun. I gotta die of something.