I barely break even if at all most years unless I buy a computer, storage shed, or some other relatively expensive item. The gas is about 5 cents a gallon cheaper so with an average fillup of 8 gallons I don't go out of my way.
My first go-around with the optical department was interesting. She quoted a price and I started questioning. "Those are transition lenses?" "Progressive lenses?" The prices was less than half of what I'd paid for the previous pair.
You can in fact just use oil, works fine.
Zenni glasses are great and maybe 1/10 the price of a regular optical shop.
Yes, the aged products might have just been mislaid.
Perfectly possible to have the recipe quantitys done for margarine.
Okay, Ronny.
Boston Cream Pie... Probably could leave the cake out entirely and it would be just as good.
My mother sometimes made a cherry chiffon cake that started with a packaged mix. It wasn't bad if you squished a slice down to resemble real cake.
My mother made plum pudding for Christmas but she called it 'suet pudding'. We had a guest one year who scarfed down two servings and said "This is delicious! Can I get the recipe?" When my mother started with 'You get a couple of pound of suet..." the guest took a sudden trip down the hall. Sounds of retching were heard.
It was rather rich. The dessert course included 'Angels Tips' which are heavy cream carefully layers on top of crème de cacao so maybe the suet wasn't all to blame.
Lutefisk appears here around Christmas. That's enough for most people. It is salvageable with enough melted butter but most things are. I've been told actual Norwegians in Norway much prefer frozen pizza to some sort of medieval survival food.
He well may have but his public persona was off the wall.
I sometimes put swedes in beef stem but the mashed version is best ignored.
No cherries and my mother used real whipped cream but she called it 'pineapple fluff'. The internet recipes by that name include vanilla pudding mix and leave out the rice.
Other than in conjunction with what my mother called 'teriyaki' rice wasn't a staple around our house so it had to be prepared for the fluff.
I think Betty Crocker was responsible for most of the weirdness. Most of what she made came from 3x5 cards in a tin box from her mother but there were the occasional flyers. The disasters were never seen again but a few got put into the menu rotation.
Thankfully mini-marshmallows weren't in my mother's repertoire either. The maraschino cherries were reserved for other things.
Definitely. No al dente allowed.
Lucky you. We had a small bakery that did excellent bread including a dark pumpernickel with raisins and caraway seeds. I think Great Harvest hurt them when it came to town and after the original owner retired they dropped the bread entirely for dessert selections.
The best thing about the pumpernickel was it didn't sell well and by the time I stopped it was on the day old rack at half price.
"Perfect for summer."
Fortunately, we don't have summer here.
Try my bread pudding:
A good BCP is wonderful. When I was a kid in New Orleans, nobody wanted to eat Yankee food so they renamed it Congo Pie.
You can make an excellent banana cream pie with a prefab pie shell and vanilla Jello pudding.
That's great. I used to be a Costco member, but I never got enough use out of the membership to make it worthwhile. And I _hate_ shopping there. It's like a casino.
The comparison stems from being able to buy everything from apples to car batteries. (At least, I think they have car batteries.)
Almost.
That kind of attention to detail is why I like shopping there.
We're not British. Wedding cakes are usually butter cakes. Although the cake at my first wedding was carrot cake (which is made using the muffin method).
Most people don't bake their own fruit cake. In fact, most people (as far as I can tell) don't bake.
I have a very nice light fruitcake recipe for which I substitute a medly of dried fruit (plumped up in hot booze) for the glaceed fruit. It's less sweet that way, and I like it better. I haven't made it in a couple of decades. Nobody else wants it, and I can't eat it all myself.
Store-bought fruitcake is tooth-achingly sweet, and is more glaceed fruit than cake. It's no wonder it has become a national joke.
Suet is not unheard of. I'd probably have to go to the butcher shop for it. And I have no use for it.
No wonder you are morbidly obese |-(
That depends on your needs. With progressive lenses the measurement and adjustment has to be dead on. I'm not willing to risk it. Single vision, even regular bi-focals, sure.
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