Well Mr. Sattler, since you managed to slip an unsubstantiated and offensive political jab into the Raccoon thread, I may as well come over to this thread and inform readers that your favorite pasta, Barilla, is on the boycott list in our home due to political reasons.

I didn't know about this. Thanks for the heads-up.

We also try not to buy Georgia-Pacific products at our house, although truth be told this makes it challenging to find printer paper. It is easy though to avoid Georgia-Pacific products when it comes to paper towels, facial tissue, toilet paper etc.

Now I guess I had better post a recipe so that I am at least marginally on-topic...

Homemade Lemonade
1 part fresh lemon juice
1 part simple syrup (50% sugar boiled with 50% water then chilled)
1 part sparkling water
1 part liberal outrage
Lots of ice
Garnish of fresh mint

Mix in a tall glass and enjoy, knowing that EVENTUALLY the political pendulum will swing the other way.

Reading about every ones spaghetti recipes has given me severe spaghetti cravings - had to go get ingredient from the supermarket. Got some low GI fettuchini to see what its like. It's got me baffled how they can make a pasta lower GI than the others. Better get cooking.

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Now here is something that is right up this threads alley...

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The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's

Homemade Lemonade
1 part fresh lemon juice
1 part simple syrup (50% sugar boiled with 50% water then chilled)
1 part sparkling water
1 part liberal outrage
Lots of ice
Garnish of fresh mint

Mix in a tall glass and enjoy, knowing that EVENTUALLY the political pendulum will swing the other way.

I really isn't as good without the liberal outrage.

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~Sue~

Now here is something that is right up this threads alley...

I'm not going to try this since I'm not a Halloween person, but
I'm definitely going to share it.

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~Sue~

I am!

Can't wait. Can't wait. Can't wait!!!

I am!

Can't wait. Can't wait. Can't wait!!!

Ahhh, Halloween...:)

[edit] tis the season:) (in my book)

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rOZZ
Music
Pictures

I am!

Can't wait. Can't wait. Can't wait!!!

Ah yes, making vanishing cookies again I see...

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The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's

@Gordon - awwwwwww - cooking for your mom :) bet you're really enjoying being able to do that for her!! :)

Yes, I am very happy to make whatever she wants. She's pretty basic, and doesn't care what it is if I serve it. ;~}

I did go out yesterday and get lunch for us from Wendy's. I thought the hamburger was great, but the fries were blah and limp. The Frosty was really good though, and that's pretty much all my mom wanted.

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The mind is a weird and mysterious place

After more than fifteen years of good service, I finally smoked my old Rival standing mixer.
That particular brand and model was well out of stock, so I replaced her with something new...


I would like to dedicate this song to my new mixer.

After more than fifteen years of good service, I finally smoked my old Rival standing mixer.
That particular brand and model was well out of stock, so I replaced her with something new...


I would like to dedicate this song to my new mixer.

I love mine as well but my favorite attachment is the dough hook. It takes the work out of making home made bread. I should get ambitious and play around with sourdough bread again but it's to hot to turn on the oven and with only one eater a loaf last a week.
Maybe when the weather is cooler.

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After more than fifteen years of good service, I finally smoked my old Rival standing mixer.
That particular brand and model was well out of stock, so I replaced her with something new...


I would like to dedicate this song to my new mixer.

Only 15? My Mom used this type of Hamilton Beach mixer for more than 35 years, note the upper part is detachable.

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The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's

I love mine as well but my favorite attachment is the dough hook. It takes the work out of making home made bread. I should get ambitious and play around with sourdough bread again but it's to hot to turn on the oven and with only one eater a loaf last a week.
Maybe when the weather is cooler.

I am looking forward to trying this new mixer on breads. I make a pretty decent onion and rosemary foccacia. My old Rival did a great job with bread doughs, but it made a whole lot of noise. This new mixer is so quiet!

Only 15? My Mom used this type of Hamilton Beach mixer for more than 35 years, note the upper part is detachable.

Fifteen years of "Angela use" = forty five years of use by most other people.

My mother-in-law has one of those Hamiltons. I believe it still works!

Only 15? My Mom used this type of Hamilton Beach mixer for more than 35 years, note the upper part is detachable.

Fifteen years of "Angela use" = forty five years of use by most other people.

My mother-in-law has one of those Hamiltons. I believe it still works!

I only said 35yrs, cause I don't know when this model was bought by Her, the earliest time that I know it was made/sold was in 1949.

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The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's

I love mine as well but my favorite attachment is the dough hook. It takes the work out of making home made bread. I should get ambitious and play around with sourdough bread again but it's to hot to turn on the oven and with only one eater a loaf last a week.
Maybe when the weather is cooler.

I am looking forward to trying this new mixer on breads. I make a pretty decent onion and rosemary foccacia. My old Rival did a great job with bread doughs, but it made a whole lot of noise. This new mixer is so quiet!

That sounds interesting. It temps me to try another flavor. I didn't get into flavored breads sticking to plain white breads and sourdough. I think the problem with my sourdough was the wrong starter so the next time I am going to experiment with something else. I use a bread machine for day to day bread because it's easy but the bread isn't as good as what you can make by hand or with the mixer but bread machine bread is better than store bought. I don't have a regular bakery near by but Safeway make a pretty good sourdough. Now if I can only turn out sourdough bread as good as Safeway's.

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Still using my 30 year old Kenwood Chef A901

Now if I can only turn out sourdough bread as good as Safeway's.

Thank you for reminding me how great it is to live in the land of a zillion artisan bakeries. Safeway sourdough here is simply awful and most stores just stock artisan labels instead of trying to compete.

Still using my 30 year old Kenwood Chef A901

My Rival looked much like that machine. It was a good ole work-horse.

Now if I can only turn out sourdough bread as good as Safeway's.

Thank you for reminding me how great it is to live in the land of a zillion artisan bakeries. Safeway sourdough here is simply awful and most stores just stock artisan labels instead of trying to compete.

I gave up buying sourdough anywhere else around here because it's hard to tell the difference between it and dry white bread. The sourdough was a better in southern California but I think they shipped it from the bay area and it spent a day on the truck getting there. I will always remember the trip up the coast highway when I was introduced to clam chowder and lived off it the remainder of the trip. I will miss some of the California food but I am still happy to be back in Arizona
I think it's something about the climate of the bay area that make it ideal for producing bread. Arizona is just to hot and dry to duplicate breads that spend a long time in the dough state before cooking. I can make dinner rolls but they are heavy on yeast and the dough only spends 2-3 hours developing. From what I know about Artisan breads, they can take a day before baking. That's way beyond my current skill level but I would like to know more.

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