That’s fine, am a Linux user and not a big deal running a file/media server, also have large enough SD cards, so still not a problem storing music either. I would just like to be able to purchase some new songs just so I can be able to adjust the playlists to something more to my tastes for particular songs over the entire genre or band’s albums which can often contain other bands/songs that just bug the living daylights out of me, heh.
Man, I need to try to see if my anxiety would let me watch this. I loved the original, and I’d like to see how this one handles the pheasant episode. That’s one of the few parts I can remember vividly. I’d really like to see if it’s as gut wrenching as the first time.
Well, if “media” is in general, I’d have to say television. I’ll watch some things once in a while, but for the most part, I have way too much anxiety from a bad marriage. Audio books, and certain Youtube channels can trigger it, too.
Spaghetti carbon-era would work, too.
but it’s been at least a couple of weeks since cast-on which should tell you all you need to know about rate of completion 😅
Pshhh! That’s nothing. I’ve got a grocery bag that I started over a year ago, and a pumpkin bag I started about 7 months ago…i swear I’ll get to them…after I find where I put the patterns I wrote…:no_mouth:
Definitely requires a bit more concentration than I’ve been able to give lately, so I just keep defaulting to the socks instead.
Oof! Pain and the digestive issues from trying to get my pains taken care of have me in a daze most days. It’s tough, but I am making headway…slooooowly, heh!
Am working on another duster for my swiffer thingies…I still don’t feel up to recording a how-to yet, though. I’ll get to it…i’ll get to it.
Last night, I made a tiny ray out of this yarn, too.
No! It’s there. After the date water and substitution.
Although it was too long ago to remember, I did make a rhubarb and grape pie. With cinnamon, butter, flour, and sugar. I mixed the fruit, flour, cinnamon, butter, sugar in a bowl. Filled a pie shell, and baked for about 45 minutes.
The only things I can remember from all the pies I made from that time is I liked every single one of them, and the grapes, I sliced in half before using them.
Well, I have no bloody clue what happened. When I made the post Lemmy asked for a link, so I supplied a link, to which…the very first picture is a part of and from that link…as I only added the second picture to Lemmy in the document itself…Holy cheese monkey…
Anyway, anyway, anyway, I updated with a link within the message itself…Ppppp!
Which, now I look at the post…Lemmy did ask for a link…wtf? Welp, guess it’s off to fix it.
Where the link points to. I did not think it was necessary to write out the recipe twice. 😶
😶 It’s in the link. Didn’t think I’d have to post it at both web sites.
Definitely was just too impatient earlier.
I’m rather curious about this, too.
I’ll chime in with what I’ve personally dealt with.
Both Aroma brand
Glass lid, metal cooking pan has a lip that rolls outside of the heating base. Just a simple switch, cooking & warm. Does boil over once in a while, and fairly small…ease of cleaning, really really easy.
Enclosed unit, has a metal pan that goes inside and a steamer basket, has a removeable metal top to clean…haven’t had it for long, but I can imagine the seals will deteriorate and make it not as long lasting as the other pan…However, those seals do make cleaning more difficult.
First test using cornstarch.
Caramelize the following.
1/4 c. Sugar
2+1/2 Tbls. Water
Then whisk in a little at a time
1 c. Water
1 Tbls. Cornstarch
1 tsp. Vanilla
pinch of salt
bring to a boil then remove from heat mixing in
2 tsp. Ground unsalted sunflower seeds
1 tsp. Ground black walnuts.
So far not too bad. The sweetness is perfect (i’m guessing I used about two or three tablespoons of the sauce on a buckwheat and sunflower seed pancake). Will have to wait til tomorrow to see how it cures overnight.
There was one hiccup. I mixed in the cornstarch into the water, and the water really needed to be boiling (which wasn’t possible with the cornstarch). Though, so far it seems fine. So maybe it won’t be a problem.
If you use too much, xanthan gum can make sauces slimy.
Well that piques my curiosity. I’ll definitely have to try that the next time I go shopping.
Hmm! If it doesn’t have that much of a flavor to it, I bet that’d work for thinning the sugar content of a caramel syrup. (The hamster is running on his wheel, 🤔)
Just to add to this, fruit can be used to both cut out a lot of the sugar and to thicken sweet sauces as well.
Also, I just realized I could make date paste. (Something that never crossed my mind til reading your comment, 🙄. I’ve blended them fresh, but have never softened them).
As for caramel, I can find lots of things about sugar-free, but nothing on lowering the sugar content. “3 Ingredients Sugarfree Caramel Sauce” However, this video makes me think I could easily thicken and lower the sugar content of at least a buttery caramel. (Mental note to self; give that idea a try).
🤔 Some things to think about.
yep! Tried to leave back in 2017, but couldn’t find a job, then screwed up by pushing myself to work electrical full time. If I hadn’t torn myself up doing furniture delivery in 2000-2002, I would definitely be gone. So…damn…sore…Oof! And to top that off, when she finally let me use money for a doctor in 21, the meds messed up my stomach, and I’m so god damned dizzy as well.