geeme

WAIT! That ranch is from OHIO!

 

Dakine eats that?? (see what I did there?) 

See, here's the part you missed. 

The TB, the one and only TB. 

Knows he's got a Texas sister stuck in Ohio. 

And was channeling grilled-cheese goodness my way.

'Nuff said.

I like tools. In fact, my compound miter saw has a prominent place in my living room. True story.

So I will be interested in seeing what comes of your restoration. 

Pretty freakin' awesome! 

Please tell me you have another stash for spices.

'Cuz, you know... spices. 

Seriously - wonderful set up there!

- Trying not to kill my plants, only somewhat successfully.

- Trying to kill myself. 

- Ok, not really on that 2nd point! Me, a short-distance sprinter, decided 3 weeks ago to do a 5k that is this Saturday. I am officially nuts. But I managed to ramp up my distance to the point that my coach said tonight he thinks I'm going to run the entire race and do it at an impressive pace. Me? I think he's officially nuts! Actually, though, he might be right - we shall see! 

- Making more bread and trying to plan my next bread experiment. So far I've "perfected" two varieties, making them several times over, tweaking a bit each time. Me. A non-bread-baker and a non-bread-eater. Making bread. And only partially double-spacing my post, so failing at being a TB-wannabe. Got the highest compliment on my latest bread - one guy said he'd drive the hour from his place to Cleveland to buy it, if I opened a bakery. Nice! But yeah, not going there! 

Just one point about using ingredients vs. cooking down. Cooking down will generally dullen the colors and reduce the heat level. IMO, better to keep the color as bright as possible and why in the world would anyone want to reduce the heat more than needed????    So yah, I'll second using other ingredients instead of cooking down.