I'll trade you a 19 yo, a 17 yo and a 13 yo. I'll even eat some future "salary" considerations by finishing to pay for college for the older 2.
I've always said that I'd happily trade a year or two of my life for one more hour in that rocking chair in the nursery, my babies on my lap, reading one of those stupid books for the 100th time.
My son will be turning 6 at the end of next month and I’m sure he’ll soon be outgrowing sitting on my lap but I do enjoy him reading those stupid books to me.
Yeah its nice. Its been over 5.5 years since my daughter was born, so ive been missing what it was like to have an innocent baby around, and not just a 5 year old who thinks shes 15.
More than 6500 migrant workers have died during World Cup prep in Qatar Numbers could be actually higher given the data limits.
I wrote about this repeatedly for years. Nobody cared then, nobody cares now. They don't care about North Korea sending crews of slaves who work 18 hours a day seven days a week and sleep in old semi trailers, with all the pay going to Kim Jong Fatso. They don't care that homosexuals in Qatar get sent to prison. They don't care about anything but the world cup. MLS players want to make a big show about how much they care about black lives mattering but sending thousands of South Asian construction slaves home in boxes is just fine as long as they get to play there. It's a cynical and hypocritical world we live in and you and I are knee deep In it .
Not to take this thread further off topic but here I go anyways.... I had a college professor friend of mine explain the concept of "diminishing human care" or something fancy that he probably said that I can't remember. Anyways, it wouldn't take long to create a list of 20 issues that a lot of people really care about and more people should care about but don't. The issue is we all only have so much care to give before we run out. At some level, you care about a few topics deeply but by the time you get to international slave rings or the black-footed ferret you just don't have any cares left to give even if you can acknowledge you should. This seems to be more true now than ever.
Congratulations on your new mixer, Chelsea. I love the yellow color. Minnman, if you're really into making bread or tough doughs like bagels, I think it's worth investing in a bowl lift Kitchenaid with a DC motor, like the Pro Line Series 7 or the Professional 6500. I recently got the 6500, and have really enjoyed it. The motor is a lot quieter than the AC models. Some people don't like the glass bowl, and it's kind of brittle, fwiw. This is a great teardown of I think the 6000 HD, which has the same powertrain as the 6500. At 23 minutes you can see the gearing. It is also worth paying close attention to the load capacity and speed of the machines when making bread. Never keading dough above speed 2, and never exceeding the flour capacity limits in the manual are really important for keeping these machines going. Anyway, the Kitchenaid stand mixer is tractor for inside the house, I love it.
My old Epicurean is a 6 qt. lift bowl, 475 W. But I'm sure the motor (and gear box) is in an entirely different category than what you have. KitchenAid may have realized that a mixer of this size needs to have upgraded guts. Of course, I bought this before they'd made that realization.
Had to be at least $4000. A Pint is $12 X 365 days = $4380. I can't imagine anyone would/could/should eat a pint every single day.
There was a recent Donato's promotion where they gave away "a year of pizza." Read the fine print and it was 12 coupons. So yeah, I'm definitely going to need more information as to what this "year of Jeni's" means.
They didn't specify on the show. It was on a game where you had to make the sum of the products between two numbers. The total of the prizes was around $5000 I believe.
How fast would FIFA lose their sh!t if some national team next November wanted to have some sort of commemoration for those who lost their lives during the construction of the stadiums!
If you don't get a commercial grade mixer you are wasting your money. The run of the mill Kitchen Aid just won't do the job or last very long.At the bakery I used Hobart mixers from 20 quart to 140 quart. The first Mixer we bought bought back in 1962 was at an auction for a restaurant that was closing. That mixer had been used for a number of years and was still doing it's job when I sold the bakery in 2014. I read on home baker sites that the little underpowered Kitchen Aids just don't get the job done! I have no experience with the little home version but I would not recommend the cheap $350 dollar version for mixing bread doughs! I see that they have mixers in the six to 800 dollar range they are calling commercial grade. They are "probably" a better mixer! If you are just mixing a small batch of cookies, a hand held mixer will get the job done! For mixing bread that needs to be fully developed,you need a well built mixer that will take years of abuse!
I love recipes. This past year has pushed me into what I had been slowly inching into for a few years - eating completely “at home.” The amount of new recipes I have produced and continue to try? Very proud. Quick background - I was not raised in a household where parents cooked regularly. I bought my first cast iron skillet a month ago. I am learning about things in the kitchen I have never used (or sometimes heard of). I think I mentioned that I bought the Artisan model because it was 300, which I felt was reasonable. If I find I need a higher model at some point, I have not ruled out buying a higher model. I purchased two Artisan models - one for me and one for my mother-in-law. As you know, my model broke after three minimal uses. My mother-in-law loves her Empire Red model (Her kitchen is red-themed. I bought her a red air fryer a few years ago.). The other day, after trying something I had cooked, my mother-in-law was marveling at how adept I had become as a cook. Both of us had done a lot of reading and watching on the various Kirchenaid mixer offerings. We decided that the 300 dollar price point was where we would get our feet wet.
If you want a good easy bread to make,go to king arthur flour recipe page and search for - no knead Crusty White bread. It is 7&1/2 cup All purpose flour,1 tablespoon salt,1&1/2 tablespoons instant yeast, 3 cups lukewarm water. Put ingredients into a plastic bowl,they say a 6 quart bowl. A plastic scraper works great to bring it all together. Use the plastic scrapper to mix the ingredients together after you get all the ingredients pulled and mixed together cover the top of bowl with plastic wrap or something to keep the dough from crusting. Then put it into the refrigerator. But make sure it is covered.The next day you can make it into rolls or a large loaf. Make sure you look the recipe up on King Arthur website. No knead crusty white bread. I have made a small loaf or a half dozen 4oz. Or 8 ounce rolls and put the rest of the dough, covered,back into the refrigerator for the next day or two! Make sure you look the recipe up on King Arthur's website. They probably describe the process better than me! The rolls have a nice crunch. The bread will be a little tangy,like a sour dough bread. Obviously the longer it is in the refrigerator the tangier it will get! Make sure the water is warm. "NOT HOT" !!!!
As you may or may not know, Kitchen Aid was actually first developed by the Hobart Corperation in Troy OH. I believe Kitchen Aid was their residential line. It’s since been sold to Whirlpool and the mixers are assembled in Greenville. Pretty local if you ask me.
I can vouch for King Arthur, the flour and the recipe, but not the actual king. His mother was a hamster and his father smelt of elderberries.
We've been watching a fair bit of Chopped and some Iron Chef. I like these because you get ideas from them. I actually tried--and succeeded--in making mac and cheese from scratch recently. You need to make a roux first--it was the first time I'd done that, but I knew what it was because of cooking shows, which also encouraged me to try it. Using Vermont cheddar made for a much better dish. On the flip side, I once tried to make a goose gravy starting with wine (I'd seen it done on Iron Chef), but the wine I used was too sweet. It was still ok (I ate it), but wasn't a hit at the dinner table.