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Old 02-25-2006, 07:10 AM   #1
Assistant Cook
Join Date: Feb 2006
Location: Oconee Co., SC (the Golden Corner -- foothills of Appalachian Mtns.
Posts: 23
Exclamation Lilanne

Hi everyone,
I am a retired family and consumer science teacher (alias home economist). I miss the talk and the problems found in cooking and thought I would check in here. My daughter-in-law is a caterer and a teacher of short courses at our local tech school and had a problem she needed answering and that is how I came across this site.
She needed answers to solving home milled flour problems in baking bread. I really learned things that I had not heard of as I helped her. We found that her student had not been grinding her flour fine enough or adding lecithin to help it bind and rise. She brought home a sample of biscuit and muffin that they had made from the fresh flour and it was marvelously fresh and light. Now we are hoping to buy a mill together and produce flour for our extended families.
I hope this will eventually fit into my S. Beach diet.
PS my grandson is 5 months old and lives in southern FL (13 hours away)


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Old 02-25-2006, 07:29 AM   #2
Executive Chef
Join Date: Nov 2004
Location: USA,Florida
Posts: 3,834
Welcome to the site. It looks like you could teach us a few things as well as find what interests you. Your venture sounds interesting.

Be an organ donor; give your heart to Jesus.
Exercise daily; walk with the Lord.
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Old 02-25-2006, 07:53 AM   #3
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Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Welcome. We are so happy you found us and decided to join in on the fun here!
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
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Old 02-25-2006, 08:00 AM   #4
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Join Date: Apr 2005
Location: North Texas
Posts: 9,497
Welcome to DC, Lilanne!! Oh those Appalachian Mountains are BEAUTIFUL!!!
We took a trip to N.Carolina and W. Virginia a few years back, taking the sounthern states route.

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Old 02-25-2006, 08:48 AM   #5
Senior Cook
Join Date: Feb 2006
Location: Houston, Texas
Posts: 106
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Liliane, Hello from Texas. I am new like you, and am also looking forward to all of the ideas and experience cooking of everyone on this site. Good luck in your endeavers in the flour business.
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Old 02-25-2006, 09:59 AM   #6
Head Chef
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Join Date: Jun 2005
Location: Colorado
Posts: 1,709

Hi, Lilanne! Seems like we all have our share of cooking problems and questions around here. You can come out of retirement!
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Old 02-25-2006, 10:29 AM   #7
Chef Extraordinaire
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Join Date: Aug 2004
Location: joisey
Posts: 18,585
welcome to your first day back at school lilanne.

hope we can help teach the teacher, and i'm looking forward to your knowledgeable posts.

hey, maybe elfie and middie can sign up for one of your daughter's courses??
in nomine patri, et fili, et spiritus sancti.
beidh ar la linn.
wisdom is often in short supply within ones' ego.
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Old 02-25-2006, 10:30 AM   #8
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Join Date: Sep 2004
Location: california
Posts: 21,373
Welcome to DC Lilanne.

HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
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Old 02-25-2006, 07:29 PM   #9
Executive Chef
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Join Date: Jan 2006
Location: Sunny Florida
Posts: 2,773
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Old 02-27-2006, 01:26 PM   #10
Assistant Cook
Join Date: Feb 2006
Location: Oconee Co., SC (the Golden Corner -- foothills of Appalachian Mtns.
Posts: 23
Happy day!

Thanks everyone for the warm welcome to DC. I'm still fairly new to message boards so help me out with the lingo. I was wondering about the executive and master chefs on the site. Now I know you've just been extra busy buddies on the web. It still amazes me that we can communicate with all people around the world on the computer.

Anyone have any clues as to how to put the joy back into cooking as the family shrinks in the empty nest without getting fat and without spending a fortune on waste! I've been looking into freezer cooking for one month because I lack menu planning discipline and eat out too much.

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