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Nada hoy. Muy caliente aqui!

I baked Cinnamon Swirl bread. Yummee!

Try high protein Whey Powder; available is several flavors at drug and grocery stores, and wally world, of course.

Definitely!!! One of the best film food scenes ever! Thank Goodness! I'm not the only one!

I always stir it in. Keeps your starter consistent, so it'll always measure the same for recipes.

I have to secod Apple's recommendation of the the "Artesian" book's method. It works! I've gone both the hand method and the KA way. Both are okay, although I get a better result from hand kneading. But with this new method, why bother? Before y'all go knocking it, try it.

Just for the heck of it, and this going back a ways, does anyone remember the eating scene in the movie "Tom Jones"?

Alix: With all due respect, you can keep your HOT! Thanks, anyway. A follow-up report on the "Artisan Bread in Five Minutes a Day" method. My first attempt the other day used the King Arthur instructions; they are time-consuming and unnecesary. Artisan's method is to take a lump of dough...

Never sky-dived. But I was in a real sword fight once, many years ago. I won.

Not to be a party pooper - - - but my $1.98 "T.V. Knife" does a fantastic job. And yes, I have some other very expensive knives in my collecton.

Laurie: It is "Artisan Bread in Five Minutes a Day" by Jeff Hertzberg and Zoe Francois. Do like I do - I always check it out at the library to see if it's worth spending the money. It's worth the money. I thought you were going to slow down. The ones for the kids I can understand. I'm not...

Well - - - I baked the "no knead" baugette, like everyone else did, but we didn't eat it - we devoured it! It was far and away one of the best I've baked in years, and the easiest I've ever done. Wow! A full, velvety Cabernet, some cheeses and fruit amd that wonderful bread. What a supper...

That's the one!

Use plenty of rum, Wyogal. Yum, rum!

Me, too. Only just one. I'll bet everybody's trying that new "no knead" recipe. Am I right?

Stayed at a small B&B just outside Erie, PA for a few days last summer. The owners were former hoteliers from the UK. After one of their "full" English breakfasts it was difficult to even walk! Wow! They wern't kidding when they said "full".

It depends. At home, it's always my "souped up" oatmeal. Chopped walnuts, chopped dates, raisins and a healthy dash of fresh ground allspice. Eating out: At Cafe 56 in Rancho Penasquitos it's French Toast and their country sausage patties. At the Santa Fe Cafe in Encinitas it's the Eggs...

You are quite correct, however, waste or not, I simply prefer the oven finish. We normally do not have steaks of excessive thickness as neither one of us enjoy rare or med rare meat, but I find the oven finish gives more control (at least in my mind) than the pan. Be that as it may, we no...

"Cuisine At Home" issue 61 (I believe) had an article on this subject. Basically sear one side over hot heat in a heavy (read cast iron) pan for 5 minutes, turn over, transfer to a 425 F oven for : rare - 5 minutes, med rare - 7 minutes, medium - 9 minutes, Then let the meat rest for 5...

Whew! GF, you've about covered all possibilities. Except I like to add a few dashes of sauce from Lexington #1 on top (you know what and where I'm talking about).

Depends on who's looking. . . . Anything from a tee and boxers to a suit and, of course, a toque. LOL LOL

Low cal, almost sugarless oatmeal bars - splenda and fleishmann's did the trick.

Change to a doc that listens

Bless you, dear Laurie. I was just told yesterday by my physician that I am diabetic! You are a real help.

Gotta' get some Splenda, then I'm working on my new quick bread recipe - again. . . .