On Wednesday, May 18, 2016 at 1:36:08 PM UTC-4, Stormin Mormon wrote:
Absolutely! It wouldn't have been racist. Now you're
catching on. Good for you!
That's the standard answer from someone who has no examples to share.
Of course I'm ignorant of your good deeds. If you don't share them,
I can't have knowledge of them. If you are trying to insult me by
calling me ignorant, you should probably look up the meaning of the
There are lots of things I am ignorant about and I feel no shame in
telling people that.
My only failure has been in my attempts to show you the error
of your ways. Oh wait...maybe you actually have been paying attention
and are just too stubborn to admit your mistakes. There's no way for
me to know that unless you tell me. For now, I'll just add that to my
list of things I'm ignorant about.
Yes, that's a major part of my decision not to
describe my good deeds on this usenet list.
Also a major part is the behaviour of a couple
list readers who don't accurately reflect the
simple things I write.
"bragging" so people think better of you for what you do is spoken
out against in the bible, but it is not a sin to show people how
little things they can do (after all, I can do it - so you can do
something of value to) can be perfectly acceptable.
One of my friends comments that now days "people
are too damn well fed". I asked him to expand
a bit, on that. Well, when people have to work for
their living, they tend to be polite, and appreciae
what they have. When food is just handed to them,
they tend to bicker and complain a lot. Gives them
some thing to do.
Anyone remember the old episode of Andy Griffith
Show where Malcolm the butler arried in town? Andy
hired him at the houe. And Aunt Bee took the sick
bed, and whined and complained a lot. Opie was the
one who noticed, and brought the change to attention
of Andy. Soon as Aunt Bee got back to her routine,
the house was the cheerful same again.
You did. My daughter lives 5 hours away and she does it in 4 1/2 hours.
She also has three cross country round trips to her credit. Twice
with 3 kids.
Some of us just like to drive. Anywhere, any time except blizzards.
In my mother's circle the surest way to become a target of derision was
to try to doll up a purchased item and pass it off as your own. Even a
cake that originated from a box was pushing acceptability.
While my mother was a good cook, there were the inevitable failures. The
family got to eat those while she tried again to produce something for
I used to bake things for SWMBO to share with her fellow coworkers.
One day, she tried to pass off my coffee cake as her own. And, of
course, was asked for the Rx: "I'll have to bring it in to you, tomorrow".
Except, Don wasn't eager to share his secrets. Leaving her to explain
why she 'forgot' to bring it in! :>
I leave notes to myself each time I make something to give me an idea of
how it might improve. E.g., my biscotti Rx has changed A LOT over the
years (making a batch every two weeks gives you a lot of opportunities
to tweak it!). Ditto cheesecake and coffeecake, particularly.
[Ice cream is FUN to experiment with! "No such thing as a bad batch of
I've noticed that, lately, far more effort is spent on perfecting
the process/technique than the ingredients. E.g., my coffeecake is
really difficult to determine when it's "done". It's about 4+" tall
(ring) so hard to probe the interior for "doneness" (LOTS of
sour cream makes it susceptible to being UNDER cooked; over cooking
makes it dry -- defeating the whole purpose!).
So, my notes involve more detailed observations of times, temperatures
and subjective measures ("how sticky a toothpick inserted into it comes
Cheesecake is 5 hours on your feet. So, the notes for that deal
with ways of reducing that time. Or, breaking it up into two or
more "sessions" (it's hard to set aside a 5 hour block of time
for ONE task -- esp given that I don't like cheesecake! :< )
Ah, mine is rectangular -- in a ~9x13 glass baking dish. Very
"light" (far less calories than a New York style)
The problem is that the crust takes an hour to make. It can
chill while you spend an hour and a half reducing the pineapple.
The filling requires another hour -- assuming you've taken the
ingredients out ahead of time to let them come to room temperature
(cream cheese is remarkably dense!). But, the pineapple can
cool while you're doing that.
Baking takes an hour and a half -- which you will spend cleaning
the various bowls and pots that you used.
Then, packaging it (for transport) yet another hour.
And, it's "gone" in a matter of minutes! :-/
I bring one to my PCP around the holidays. His eyes light up
when he sees the cooler accompanying me into his office.
First one I made for him he was surprised/pleased. When I
told him, "Oh, this is GOOD! You can trade it for sexual
favors!!" he turned red clear to the top of his head! I've
not bothered to ask what he "gets" from his wife for sharing it...
On Sunday, May 15, 2016 at 4:26:27 PM UTC-4, rbowman wrote:
We make cheesecake in a glass pie plate. The graham-cracker crust
is my favorite part, anyway. Graham crackers, brown sugar, and
butter--what's not to like?
Here's the recipe. Mary Ellen St John was a friend of my in-laws.
Mary Ellen St John's Cream Cheese Pie
1/4 pound butter, melted
16 graham cracker squares, coarsely crushed (1 square = 4 crackers)
1/4 cup brown sugar
Mix crust ingredients, press into 12" glass pie plate. Blind bake
at 350 F for 8 minutes.
1 pound cream cheese at room temperature
3/4 cup sugar
3 eggs well beaten
1 teaspoon vanilla
Mix filling ingredients with electric mixer until smooth.
Pour into prepared pie crust. Bake at 350 F for 20 minutes.
(Make sure center is firm.)
1 pint sour cream
1/2 cup sugar
1 teaspoon vanilla
Mix topping ingredients and pour over baked pie. Return to
oven for 5-8 minutes at 350 F.
Chill pie before serving.
Note: 12" pie plates are pretty rare. Before we inherited
my mother-in-law's, we used a 10" pie plate and baked a second,
smaller pie in a small, low casserole dish. I never could
get my husband to try multiplying the recipe by 2/3 (or
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