FLOOF! What do you use for a bookmark?
rob333 (zone 7b)
3 years ago
last modified: 3 years ago
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OutsidePlaying
3 years agorob333 (zone 7b)
3 years agoRelated Discussions
Floof- Bed Pillows, How Many Do You Use?
Comments (30)At one time, I had my bed full of pillows - a whole bunch of little antique linen/lace ones as well as the "usual". it took forever to take them all off each night and replace them each morning. I gave that up several years ago. I have 5 pillows on my queen-sized bed - two regular ones on each side plus my boudoir pillow that goes with me EVERYWHERE - yes, when I travel or to the hospital - can't sleep without it. I no longer put the two big European decorative shams on the bed in front of these unless I'm having company. Making the bed for me these days, means straightening the covers and folding them neatly at the top. I just can't breath well enough to do much more. At least it's not an unmade bed - that I could not abide....See MoreFloof- Little things you do for yourself that make you happy
Comments (45)Same as Amy....I don't deny myself anything if I want it and have the money. I do give consideration to whether or not I really need it, and sometimes I talk myself out of things....like another horse. I like going to thrift shops, auctions, yard sales, etc. My waterlilies and contemplating new ones that I want, and crosses that I want to make. Antique rose cuttings and planning for new ones and getting together with the Rose Rustlers to share cuttings. I eat what I want, when I want it. I don't diet or worry about gaining weight. I like sleeping with three or four of my cats. Walking with three of my dogs...the ones that mind the best and will stay right with me or immediately come back when I call them. I have wanted to walk in the Nati'l. Forest, and now that hunting season is over, I plan to do that...just hope I don't get lost like I did a couple of weeks ago, when I thought I was taking a short cut home, and ended up deep in the forest and stuck in the mud...at 9:30 at night with a dying phone and no flashlight. I enjoy my old horses and seeing them thrive, because almost all of them came from situations of severe neglect. I love when nothing is planned, no one is coming around, and I can spend the whole day by myself and just drift around the place, looking at the waterlilies, roses, fish, going to the old barn and seeing the bats in the hay loft. Fixing nice meals for my wild possums. Listening to my radio guy, who comes on twice a day....See MoreFestive Food Floof! Do you dare?!?!?
Comments (30)While I've been baking bread and challah (brioche type dough) all my life, the only yeast pastries I've made often are hamentashen in a sweet version of my mother's challah recipe. Last week, I had this sudden thought, "Pumpkin babka!" This has been a great year for pumpkins. So instead of figuring it out myself, I searched for recipes on the 'net, and found a chocolate with pumpkin dough, and one more like what I'd had in mind, which was pumpkin-pecan filling in a rich, soft dough. I usually have great results with blog recipes, and I was sleep deprived, so even though I reviewed the ingredients before saving the recipe, I didn't actually read them through for quality. BIG mistake! I don't know if it's meant to be a sabotage (the comments were useless, only discussing the pretty pictures in the post). It sort of reads, to my bread self like it was partially scalled with oopsies. I've done that scaling a recipe for myself in my head, without writing it down when I was tired. I don't know, for sure, but looking back, it also doesn't match the instructions in the demonstration. It's, um, whack! There were plenty of places where I had warning signs and should have stopped and read it over and quit, but I didn't. I was tired beyond thought. When I started the first step, and it said 2 1/2 TBSP yeast to 3 -4 cups flour, I should have stopped. I just figured she meant teaspoons, and adjusted accordingly. Then I read the gigantic amound of sugar and salt. I always adjust those to taste anyway, so I kept going. When it said 8 eggs and half a pound of butter, I just figured she knew something I needed to learn. Um. No. The result, as you who bake know, was a glutinous cake batter. I added about a cup of flour and ran it with the dough hook and let it "rise" (not that any rising was happening). Good thing I've learned so much about high hydration baking. I poured it out onto the baking mat. There was enough gluten development at this point that it didn't spill away, just made a stable lake. Much as I would have liked to use my big steel bench scraper, one can't on silicone, but a big bunch of cast flour on it, scrape up some goop with the small plastic bench scraper and push it over, led to a more stable mound. Still too soft for even a stretch and fold, but holding its shape as a mound. I covered and let it rise. And it did! And when I heavily dusted with more flour, it was manageable and rolled. It was too soft to twist nicely, but enough so that the middle has a nice distribution. You can't see the layers, though. The dough was still too soft and smushed together. And it was so soft that the outside was almost burning before the inside was done, and the corners were dry because of that. The filing was good. That's a keeper. So is the butteriness of the dough. The end result was fine eating, though not exquisite. I think if I added a little extra butter to the hamentashen dough it would be more like what one needs, and I think more filling proportionate to the dough. I had been surprised that it didn't call for toasting the pecans, but they came out great from raw. Because of the restriction I put on the excess sugar, it's really good with cranberry sauce! While chatting, i mentioned it to the Thanksgiving cousin, and that I'd put the second loaf in the freezer. She asked me to bring it, but I don't know if anyone ate any. At least I don't have to find someone to feed it to! Which is why one tests recipes ahead. I also tried to make the handkerchielf rolls. I don't think there's any saving that one. I mean, they're rolls but they have a kind of gummy mouth feel, and that's after I overbaked them a little! Nasty. The recipe was designed to sell the baking dish. I'm thinking I could rescue them with custard. Pumpkin bread pudding is in the offing. Maybe with a cranberry hard sauce. The worst breads make the best bread puddings!...See Morefloof= what time do you eat on Thanksgiving
Comments (56)Due to various scheduling requests from the kids we opted for dinner at 2:00 instead of 3. It was a great decision. Everything was ready on time, the food was delicious and we ended up sitting around the table for hours enjoying the conversation. Surprisingly the 3 granddaughters (ages 4 1/2, 2 1/2 and 2) all sat together at the end of the table and happily amused each other with minimal input from parents. It was especially nice since this coming Christmas DS, DDIL and 2 DDs will be in California for the holidays visiting her side of the family....See Morematthias_lang
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