Have any of you tried a hairstyle app?
Holly- Kay
7 years ago
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always1stepbehind
7 years agoHolly- Kay
7 years agoRelated Discussions
Have any of you ever tried...
Comments (11)Name's Jim - you all figured that out, I expect - and I live in SE Vermont in a 1793 Federal colonial with a dog, cat, a cockatoo, two finches, and six budgies. My sister says that I am old as dirt and/or as old as the house, but the real number is 44 and she is 11 years my junior. Have been a florist and pro decorator for 25+ years, alongside being a DJ in clubs for 15 years, and graphic design and press layout. Moved to Vermont from South Florida in 2005 - got sick of paying huge property tax and insurance bills. (Though I do miss my pool...) I am generally friendly and a bit on the shy side. Studied music for years and years and have a particular love for Renaissance, ecclesiastical, and grand classical music. Yes, I like opera - studied it for a number of years. Bit of a shutterbug, love to read (mysteries and dense prose by dead Russians are fun for me), and I spend too many hours in used book stores. Oh, and I love old cemeteries. Ummmmm - what else would you like me to bore you dead with? ;-) Oh, yeah, I also have a Flickr album with my junk on it. Here is a link that might be useful: My Flickr pics...See MoreHave you tried any of these early tomatoes?
Comments (3)Bush Champion is fairly good in flavor. Better than many earlies but not great like later varieties, more bland. Works well in 10 gallon container and the fruit is average 8 oz. red, round, with better than average disease resistance. Jetsetter is a personal favorite simply because it is a consistent performer. I can always count on it for first fruits. Good taste too. Have tried Bush Early Girl 3 different seasons and was never overly impressed with the taste. It isn't all that early but is a nice attractive container plant and a heavy producer. Dave...See MoreHave you tried any new products?
Comments (13)Grace, I looked it up and so far I've only read one article recommending Soft Scrub with bleach. Is your sink white? Before I started using the Kohler cleaner (I bet it may work on fire clay, something worth looking into), after I cleaned my sink I'd use Clorox Bleach Foamer, I think it was for bathrooms, but used it on my kitchen sink and it whitened the sink and left it shiny. But the fumes were awful so I'd open windows and leave the room for a few minutes. It worked pretty good....See MoreHave any of you tried the Tangzhong method in baking bread?
Comments (30)Tried to post again and it still doesn't show up anywhere but in my own activity log so I copied it here. ---- I am going to post the recipe as I first started using it. For my taste, the bread was too sweet so in parentheses I will put what I use now. ---- 2 cups water - 110°-120° 3 Tablespoons sugar (1 slightly rounded Tablespoon) 1-1/2 Tablespoons Active Dry Yeast 1-1/2 teaspoons salt (slightly rounded) 1/4 Cup Vegetable Oil 6 cups flour* ---- Fit mixer with paddle. Put water and sugar in mixer bowl, stir to dissolve sugar. Sprinkle yeast over and let sit until foamy, 5- 15 minutes (I stir slightly to get the yeast into the sugar water.) I find that 5 minutes is generally sufficient. Add salt, oil and 3 cups of the flour. Mix very well. Change from paddle to dough hook, on low, add the other 3 cups of flour. Once most of the flour is incorporated, raise mixer speed to medium and mix until it becomes a cohesive whole, with no flour on sides of bowl. Turn out onto floured surface and knead 4-6 minutes, using the most minimum of flour possible, just enough to keep it from sticking to your hands. Place in a LARGE greased bowl, turn once to grease all sides of dough, then cover and let rise in a warm place for 1 hour. After 1 hour, punch dough down and form into 2 loaves. Place in greased loaf pans, cover and let rise until dough crowns to a little over 1" above pan tops. Preheat oven to 350° Bake loaves for 25 - 30 minutes, if browning too quickly, cover loosely with foil after 18 minutes. I let the loaves sit only for a minute or 2 in the pans then turn them onto a rack to cool. Let cool completely before cutting. ---- *OK so here's the thing about flour. The original recipe called for All Purpose flour. I only use bread flour and just because I got silly and ordered a bunch of durum flour and need to use it before it goes bad, I actually substitute 1/2 cup of it for 1/2 cup of the bread flour. I am not scientific enough to know if that actually does anything to make the bread soft but still able to hold together when cut or not. If anyone here knows please feel free to chime in. If it really does make some kind of difference I will replenish my supply once it's gone. If it really serves no particular purpose I will go back to all bread flour. I probably have enough durum for 7 or 8 more batches...See Morecmm1964
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7 years agoHolly- Kay
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