What is your favorite non dairy’milk’?
agmss15
3 years ago
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plllog
3 years agoFun2BHere
3 years agoRelated Discussions
Semi-OT: Your Favorite non-Hoya (& It's Hoya Equivalent)
Comments (22)Kelly/Pug: The E.millii in the pic is a hand me down from my mom. I received it about 3 years ago. It was getting too big for her to move it around and too tall for most of her sunny spots in her house. She gave me a cutting which I have grown to about 18 inches and also coaxed it into branching. It is also known as Crown of Thorns or Christ Rose. Some believe this is what could of been used as the "Crown of thorns". This plant is native to Madagascar as was imported to the Middle East a very long time ago. They thrive in Thailand and many hybrids have been developed there. Some of the hybrids have more flower than leaves. The flowers are truly cyanthia and are a little tacky/sticky(I do not know what purpose in nature, maybe help in pollination). I have 19 varieties at this time. The first one is a group photo. Hard to see the details. The other 3 are my newest COT additions. One of the actually has reddish green leaves. And E.millii siegfriedii which is one of my older cot that has leaves which are completely red on the bottom and green on the top of the leave. My large one is most likely a E.millii splendens. Denise from Omaha grows a lot of these as well and I am pretty sure has a blog setup where she mentions these plants. Out of Africa is a good place to find some of the cot varieties. I am currently on the look out for a variegated COT. There is a cultivar named 'Fireworks' which is currently for sale on ebay that I may pick up. I think I will start a mini lemon tree too. When i go south for vacation the end of next month I will be sure to pick up something that I do not see around here often. All this talk is making me want to visit a nursery. Also one of my favorite plants Dorstenia Lavrani. Their is a male and a female form. The female form with age looks similar to a mini grove of palms. This plant is super easy to grow and care for. The flowers look like mini stars that explode to eject their seeds. -David...See MoreFavorite non-pet critters in your yard
Comments (33)Oh...I have lots! The Seagulls and Turns, they are fun to watch and I love to hear them. The Sandpipers...they are so darn cute. The Purple Martins, although I wish they ate more sandflies from above the yard instead of the lake, the noises they make when they get back to the house are great! The Hummingbirds. The robins nesting in my Japanese Quince, especially after seeing one of them chase off a field mouse. The mockingbird or cat bird that learned the entire sequence of a car alarm-although it can get old, lol. The Cedar Waxwings, especially watching them hover to grab a bug. The gold finches...so tiny and cute! Not so sure about the chipmunk...cute...but he or she better stick to seed heads and stay out of the Cottage! Same for the squirrels, and watching them hang upside down off of the feeder mitigates my dislike for them eating so much of the seed. The grackels are far bigger pigs, imo. The toads. The butterflies...although the monarachs seem a bit bossy. Most especially the clear wing hummingbird moths, those are so fun to watch and not nearly as nervous as the hummingbirds themselves! The cardinals and chickadees...I love the little chick a dee dee dee song....See Moreavoiding dairy... milk substitute in coffee??
Comments (24)Just to report in... tish, I bought the So-Delicious in vanilla flavor and thought it was OK. Then based on another recommendation, tried the chocolate Almond Breeze in my coffee and that was yummy! I really don't care about cheese. DH couldn't live without it, but I've never been a huge fan -- although I do like pizza, so that's a tough one. And I don't care about ice cream in the winter months... but talk to me again in June. I probably will never completely eliminate all dairy, but I can definitely cut back significantly. In the end, I may just go back to regular old milk in my coffee, and I may have the occasional cheese pizza, etc. I was somewhere today where there were limited options for lunch, so I "had" to have a ham sandwich. I don't know what I would have done if I was really a vegetarian (instead of someone trying to impersonate a vegetarian for a week). Take the ham out of the sandwich, I guess, or go hungry!...See MoreWhat Is Your Favorite Nourishing Bread Recipe? (non-white flour)
Comments (1)Here's a few I like. You can use more whole grain flour in them. Country White Bread Large loaf 1 1/3c water 1 1/2t salt 1 1/2T sugar (I used 1 T of blackberry Raw honey) 1/2c barley or oat flour (I used oat this time.) 3 1/2 c bread flour 2t yeast To mix in mixer Heat the water until warm, between 105F-115F; pour into warmed bowl, and add the yeast. Let stand 5 minutes, until the yeast begins to bubble. Add the salt, sugar, barley flour, and half the bread flour. Beat with paddle until smooth. Cover, and let stand 15 minutes. Slowly add the remaining flour, and beat until soft dough forms. Knead the dough in the mixer with the hook, on medium to high speed, adding flour as necessary, until the dough pulls away from the sides of the bowl and is smooth and springy but still soft to the touch. Remove the dough hook, cover the bowl and let dough rise until doubled, about 1 hour. ~I then shaped into 9 large burger size rolls and let rise on cornmeal dusted baking sheets until the size I wanted. Baked at 350F until golden brown. However the instructions contiune: To Shape and bake in the oven Lightly grease a baking sheet, or cover with parchment paper. Turn the dough out onto a lightly floured board or lightly oiled surface. Punch the dough down and shape into a round loaf, dusting in on all sides with flour. Place the loaf, with the smooth side up, onto the baking sheet. Cover and let rise until doubled, 45 minutes or so. Preheat oven to 375F. Using a sharp knife or razon slash a 3" circle on the very top of the loaf. Bake 30-35 minutes, until the loaf is golden and a wooden skewer comes out clean and dry. Remove from the pan and cool on a wire rack. Light Wheat Brioche Large Loaf 4 large eggs plus water to equal 1 1/3c 2 t salt 2 T sugar 1 c whole wheat 3 c bread flour 3/4c butter, softened 1 1/2 t yeast To mix in mixer Warm the eggs under hot tap water, and crack into measuring cup. Heat the water to 105-115F, and add it to the eggs. Pour the mixture into the warmed mixing bowl, and add the yeast. Let stand 5 minutes, until yeast begins to bubble. Add the salt, sugar, whole wheat, and half the bread flour. Beat well. Cover, and let stand 15 minutes. Slowly add the remaining flour, and beat until soft dough forms.~change to dough hook~ Cut the butter into pieces and add it to the dough. Knead the dough in the mixer with the hook, on medium to high speed, adding flour as necessary, until the dough pulls away from the sides of the bowl and is smooth and springy but still soft to the touch. Remove the dough hook, cover the bowl and let dough rise until doubled, about 1 hour. To shape and bake in the oven: Lightly grease a fluted brioche pan, a 9" round cake pan or 9x5 loaf pan. Turn the dough out on a lightly floured or oiled surface. For traditional brioche shape, punch the dough down and pinch off one-quarter of the dough. Shape the remaining dough into a round loaf. Place the loaf, smooth side up, in the brioche or cake pan. Make an indentation in the center of the loaf. Form the pinched-off portion into a teardrop shape, and place, pointed side down, into the hole in the loaf. Or press the dough inot the loaf pan. Cover and let rise until doubled about 1- 1 1/2 hours. Preheat oven to 350F. Brush or spray loaf with water. Bake 45-50 minutes, until wooden skewer inserted through the loaf comes out clean. Remove from the pan and cool on wire rack. Here is a link that might be useful: see if something appeals to you here...See Moreannie1992
3 years agoagmss15
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