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02-25-2006, 08:10 AM
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#1
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Assistant Cook
Join Date: Feb 2006
Location: Oconee Co., SC (the Golden Corner -- foothills of Appalachian Mtns.
Posts: 23
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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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02-25-2006, 08:29 AM
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#2
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Executive Chef
Join Date: Nov 2004
Location: USA,Florida
Posts: 3,835
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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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02-25-2006, 08:53 AM
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#3
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Chief Eating Officer
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,518
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Welcome. We are so happy you found us and decided to join in on the fun here!
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02-25-2006, 09:00 AM
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#4
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Master Chef
Join Date: Apr 2005
Location: North Texas
Posts: 9,511
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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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02-25-2006, 09:48 AM
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#5
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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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02-25-2006, 10:59 AM
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#6
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Head Chef
Join Date: Jun 2005
Location: Colorado
Posts: 1,709
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Hi, Lilanne! Seems like we all have our share of cooking problems and questions around here. You can come out of retirement! 
__________________
Practice random acts of kindness.
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02-25-2006, 11:29 AM
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#7
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Chef Extraordinaire
Join Date: Aug 2004
Location: My mountain
Posts: 21,936
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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?? 
__________________
"Love makes you feel strong, love makes you feel tender. Love makes you feel secure. Love makes you feel appreciated. Love makes you feel important..
We all need to feel that way, ya know?"
G.L. Chuvalo
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02-25-2006, 11:30 AM
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#8
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Chef Extraordinaire
Join Date: Sep 2004
Location: california
Posts: 21,371
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Welcome to DC Lilanne.
kadesma
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
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02-25-2006, 08:29 PM
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#9
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Executive Chef
Join Date: Jan 2006
Location: Sunny Florida
Posts: 2,773
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02-27-2006, 02:26 PM
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#10
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Assistant Cook
Join Date: Feb 2006
Location: Oconee Co., SC (the Golden Corner -- foothills of Appalachian Mtns.
Posts: 23
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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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02-27-2006, 02:34 PM
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#11
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Chef Extraordinaire
Join Date: Nov 2004
Location: Mazatlan
Posts: 20,334
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Welcome!!!!!
We're are glad you've joined us.
__________________
Love the life you live!
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02-27-2006, 07:17 PM
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#12
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Contest Winner
Join Date: Feb 2005
Location: Pageland SC
Posts: 3,113
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Welcome Home, This is one in a Million. My Wife Barbara is on here and was here first, When I came along they said, "Look what the cat dragged in."  Grab a cup of your favorite drink, Slide a chair on over to the computer, and enjoy the rest of your life !
Welcome home !!!!!!!
__________________
If you need a smile, take mine, I'll make a new one.
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02-27-2006, 08:21 PM
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#13
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Executive Chef
Join Date: Mar 2005
Location: Toronto, Canada
Posts: 4,319
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 to DC! So happy that you've joined us here
__________________
Jessica
"The most indispensable ingredient of all good home cooking: love, for those you are cooking for" ~ Sophia Loren
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02-28-2006, 08:44 PM
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#14
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Assistant Cook
Join Date: Feb 2006
Posts: 2
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fun!!!!
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02-28-2006, 11:02 PM
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#15
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Chef Extraordinaire
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
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Quote:
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Originally Posted by buckytom
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?? |
Hey!!!!!!! I heard that! 
__________________
kitchenelf
"Count yourself...you ain't so many" - quote from Buck's Daddy
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03-01-2006, 12:46 AM
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#16
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Hospitality Queen
Join Date: Sep 2004
Location: Southern California
Posts: 11,448
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