beccaboo

I have always heard that you should get it in the arm you use more, as moving it around will end up making it hurt less.

Quincy Jones and Jimi Hendrix went to my high school, but long before me.

My mother made pasties for my birthday dinner when I was three, and I liked them so much that I asked for them every year for a while but she always said they were too much trouble to make and I’d have to settle for fettuccine Alfredo as my traditional birthday dinner

https://www.nytimes.com/2022/01/24/dining/sarah-palin-dines-indoors-nyc.html

I saw this when it came out and still think about it all the time but forgot its title or who directed it. I’ll have to have a little kauramaski festival—thanks for reminding me!

This Lodge pan is specially designed to be easier to do your bread in—you use the shallow part for the bottom and are less likely to burn your hand putting the raw loaf into the hot pan.

My mother and I made durian ice cream! And my daughter and I often go out for avocado-durian smoothies. The smoothie people usually ask if we know what we're getting into.

https://www.washingtonpost.com/local/obituaries/leon-spinks-who-beat-muhammad-ali-in-historic-upset-in-1978-dies-at-67/2021/02/06/e66b394c-1c4d-11ea-8d58-5ac3600967a1_story.html

Mine has replaced my kitchenaid, which I gave to my daughter. The bowl you do egg whites in is plastic, but Ankasrum says it does fine with heat. I got it so I could make bigger amounts of stiff bread dough like challah, but it does everything else well too. I got a value pack the lots of accessories from Pleasant Hill Grain, but they don’t seem to have that option any more.

It seems like it must have been noted on here already, but I just found this article about Mongo’s favorite pickle book

You could try baked baking soda : https://www.thekitchn.com/expert-bagel-maker-confirms-you-dont-need-lye-to-make-a-good-bagel-maker-tour-203288 i used to dip pretzels in lye solution without any PPEs, but boiling in a lye bath sounds scarier!

I used to make some really tasty savory oats in my fancy rice cooker. I’d set it up the night before, putting the pinhead oats and water in first and then laying a couple of green cabbage wedges, a couple of slices of pumpkin, some black pepper, and a bit of Tianjin preserved vegetable on top. I’d program the rice cooker to cook it on the congee setting, to be ready at 0530 or whenever I wanted my breakfast.

https://www.theguardian.com/film/2019/oct/15/scotty-bowers-male-madame-to-stars-dies

I used to make it, like twenty years ago. I had a little mill, kind of like a mouli grater—it worked really well, but was a lot of trouble. Now that almond flour’s readily available everywhere I just buy it.

My daddy bought it for me every month, but made me let him read it first. I got myself a bunch of the paperbacks from the used bookstore