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active 8 years ago

I just fixed a really annoying problem I have been having with my loom. For a long time now, shaft #7 has been sticking in the up position and I would have to shove it back down after raising it. All of a sudden it dawned on me that the screws that hold the castle tray in position might be too tight. Yup, that was it. But when I loosened […] View

  • Brown the meat and onion. Drain off the grease and season with salt and pepper. Put half of the cabbage in the bottom of a 9 x 13 baking dish. Season with salt and pepper. Top with the meat then the remaining cabbage; season again. Pour or spoon the tomatoes evenly over the cabbage and […]

  • Spray the inside of the crock pot with non-stick spray. Mix your spices together in a small bowl. If you have whole breasts, separate them into halves. Start layering the breasts into the crock pot, seasoning each one with some of your spice mixture as you go. Eight half-breasts will probably fill a 6 quart […]

  • Come summer, this recipe will make killer grilled cheese and tomato sandwiches, too. It sounds great and I can’t wait to try it ūüôā

  • Helen commented on the post, What Is Ghee? 8 years ago

    Great blog post, Cat, and well-done on the ghee-making, too ūüôā

  • Helen commented on the post, Grains and Seeds Bread 8 years ago

    I’m sorry, but this isn’t a sprouted grain bread recipe, Pete.

  • Add the whey to the liquid phase of your recipe, then proceed as usual.
    Let the mayonnaise sit at room temperature for 7 hours before storing in the refrigerator.

  • Helen commented on the post, Hot, Cheesy, and Gooey 8 years ago

    Thank you so much, lisabeth…I will ūüôā I would eat the artichoke dip with celery sticks or cauliflower or broccoli florets instead of on the bread.

  • Helen commented on the post, Hot, Cheesy, and Gooey 8 years ago

    On a low-carb diet (on which I lost 50lbs and five pants sizes) this is the kind of stuff one can eat with impunity, minus the bread, of course.

  • Helen commented on the post, Cinnamon Crescents 8 years ago

    These sound wonderful!

  • Helen commented on the post, Grains and Seeds Bread 8 years ago

    Oh, I didn’t know that, Suzanne…sorry…I won’t mention brands from now on. The kind of flour I’m refering to has a gluten content higher than bread flour, but not as high as vital wheat gluten.

  • Helen commented on the post, Grains and Seeds Bread 8 years ago

    p.p.s. This recipe calls for two kinds of high-gluten flour…Sir Lancelot flour AND bread flour. I have tried many combinations of flours in this recipe and this is the only one that works.

  • Helen commented on the post, Grains and Seeds Bread 8 years ago

    p.s. The correct recipe reads: 5 Cups of Sir Lancelot Flour. NOT…I repeat NOT…all purpose flour.

  • Helen commented on the post, Grains and Seeds Bread 8 years ago

    Whoever moderated this has made a mistake. I specified Sir Lancelot Flour and I meant Sir Lancelot flour…NOT all purpose flour. Using All Purpose flour will cause this recipe to fail. Sir Lancelot flour is needed because it has a very high gluten content, which is needed because of the large amount of grains and […]

  • To soak the grains: Mix the very warm water with the grains in a large-enough covered container. Cover and aside on the counter top overnight to soften. For the dough: Preheat the oven to 425 degrees. Combine the flours, sunflower seeds, salt, and nutritional yeast in a large bowl. If you are using Sucanat, add […]

  • Helen commented on the post, An Unusual Fudge 8 years ago

    I’m thinking that if you substituted extra virgin coconut oil for the butter, you would have a vegan product. It would taste a little different, but might be just the ticket for a vegan who is hankering for fudge.

  • Helen commented on the post, Broth Spices… 8 years ago

    If you are trying to disguise the chicken-y flavor of chicken broth, basil and saffron might be nice. Or try vegetable broth as your soup base instead if your hubby is turned off by chicken broth. Come to think of it, I believe that Knorr makes a tomato broth base, too. Look for it in […]

  • If I made these without the crust and with Splenda instead of sugar, they would be low-carb.

  • I am so drooling right now it isn’t even funny!

  • Oh, thank you so much for that story…it was so funny!

  • Just a question about these…after they come out of the oven, do you think they could go into a crock pot to be kept warm and/or transported to a party?

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