Best Bra you ever had.
jenson13
9 years ago
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eld6161
9 years agofrogged
9 years agoRelated Discussions
Like pickled okra? Best recipe I have ever had!
Comments (7)digdirt, it came from a friends Mom, passed down through the generations. Don't get me wrong, I appreciate your concern! I or no one I know has ever gotten sick from it. I have ate some that was 2 or 3 years old. And I am a person that gets the umm, you know, every time I eat out! IMHO, I don't think the "the current guidelines" should apply to everything. You can have tried and true, tasty canned stuff or overcooked bland or overwhelmed with vinegar stuff. "The current guidelines" are about food safety, yes I know we should follow them to be safe. If you follow "the current guidelines" on a hamburger, for example, what do you get? A dried up piece of meat that the dog won't eat! I will post it there and they will probably say NOOOOOOOOO! But I'll continue to eat it!...See MoreI just had one of the best bread puddings ever!
Comments (8)Clare, I have but only when it was a light sourdough, not one with a strong sour dough flavour. That wouldn't appeal to me. Annie1971, this is the recipe I used for the Chocolate Bread. Home Cookin Chapter: Recipes From Thibeault's Table Chocolate Cherry Bread ====================== Posted by Carol: Chocolate-Cherry Bread Recipe from: Chocolate! Good Housekeeping Favorite Recipes by The Editors of Good Housekeeping Cookbook Heaven A not-too-sweet bread studded with bits of bittersweet chocolate and (tried tart cherries. We use Dutch-process cocoa instead of the more usual natural cocoa to give the bread a richer brown color. Prep: 20 minutes plus rising Bake: 20 minutes Makes 2 loaves, 12 slices each 1/4 cup warm water (105 to 115 degrees F) 1 package active dry yeast 3 teaspoons granulated sugar about 3 1/2 cups all-purpose flour 1/3 cup unsweetened Dutch-process cocoa 1/3 cup packed brown sugar 1 3/4 teaspoons salt 1 cup freshly brewed coffee, cooled until warm (105 to 115 degrees F) * 4 tablespoons butter or margarine,softened 1 large egg, separated 3/4 cup dried tart cherries * 3 squares (3 ounces) bittersweet chocolate, coarsely chopped * 1 teaspoon water In cup, combine warm water, yeast, and 1 teaspoon granulated sugar; stir to dissolve. Let stand until foamy, about 5 minutes. Meanwhile, in large bowl, combine 3 cups flour, cocoa, brown sugar, and salt. With wooden spoon, stir warm coffee, butter, egg yolk (cover egg white and set aside in refrigerator), and yeast mixture into flour mixture. In bowl, with floured hands, knead several times to combine well. Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in enough of remaining 1/2 cup flour just to keep dough from sticking. Knead in cherries and chocolate. Shape dough into ball; place in greased large bowl, turning dough to grease top. Cover bowl with plastic wrap and let rise in warm place (80 to 85 degrees F) until doubled in volume, about 1 hour 30 minutes. Punch down dough.Turn dough onto lightly floured surface and cut in half; cover dough and let rest 15 minutes for easier shaping. Shape each dough half into 5-inch ball. Using the sides of your hands, tuck sides of dough under to meet in center. Rotate and repeat to form taut ball. Place balls, 3-inches apart, in opposite corners of ungreased large cookie sheet. Cover and let rise in warm place until doubled, about 1 hour. Preheat oven to 400 degrees F. In cup, beat reserved egg white with water; use to brush tops of loaves. Sprinkle loaves with remaining 2 teaspoons granulated sugar. With serrated knife or single-edge razor blade, cut shallow X in top of each loaf. Bake until loaves are crusty, about 20 minutes. Transfer to wire racks to cool....See MoreThe best hummus I've ever had
Comments (21)I will definitely try your hummus recipe...it sounds great. This is a fairly simple one from a blog called Smitten Kitchen. It's also very good! Smashed Chickpea Salad Inspired by Âwichcraft 1 15-ounce can chickpeas, drained and rinsed 2 tablespoons pitted, halved and very thinly sliced black olives 1 tablespoon finely chopped red onion 1 tablespoon chopped fresh parsley Zest and juice from half a lemon (if youÂve got one of those sad, juiceless lemons, use both sides for juice) Couple good pinches of salt A few grinds of black pepper A few glugs of olive oil (the original is quite oily, like bread-soaking oily, I went a little lighter. Both ways are delicious) Mix everything but the olive oil in a small to midsize bowl. Very lightly smash the chickpea mixture with the back of a fork or a potato masher. YouÂre not looking for a hummus-like puree but something closer to a coarse chop with a few smaller bits to hold it together. Add the glugs of olive oil, mix it lightly and enjoy. This is also awesome as a sandwich on toasted bread, and it needs nothing else on it. But, if you want to doll it up, here are some ideas: A slice of roasted red pepper (as they do at Âwichcraft), watercress (ditto), a slice of pickled garlicky red pepper (our way). We schmeared the bread with a tahini dressing, which was just tahini, lemon juice and a minced garlic clove thinned with water, but if youÂve got some harissa, I bet that would also be delicious....See MoreHave you ever had a birthday that you dreaded?
Comments (40)Thirty was happy for me. We were able to adopt our DS after six years of marriage and surgery that left me unable to conceive. This year has been an uneasy one because my mother died at this age -- in October. It was an awful year for her, slowing dying of leukemia, and for me as her only child. DH had mixed feelings when he reached the age at which his father had died of a heart attack. Because DH had never been told he was adopted, and because all of his father's brothers also died of strokes, he'd been allowed to assume he would have the same fate. (Another example of his adoptive mother's nature.) Now DH has lived 25 years longer than his father did. And ding-dong-the-witch-is-dead....See Morelisaw2015 (ME)
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