Bakers good morning one and all!
Tea is ready.
Temperature is in the 80s and sunny.
Have a great day!
Tea is ready.
Temperature is in the 80s and sunny.
Have a great day!
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It’s good to hear from you! Happy you’re not getting mosquito bit!So, survived the 2. operation, can’t say I enjoyed the experience either first nor second time aroundright now I am at the “I wish I was snow white and would fall asleep and wake up in 3 months” phase ….everything is complicated , slow and painful
they tried new pain meds, which caused my stomach to ache, as usual, so no joy there, will only take them at night to get some sleep, what I am really thankful for is that I have a room all to myself
it is pentecost vacation time, and either the doctors or patients have better things to to than spend them at a hospital, another thing I’m grateful for is that my doctor went on vacation on Friday, after operating on me on Thursday..I don’t envy the nurse, she is responsible for the whole floor, but as I said, not too many patients around anyways, the tv broke down, and the wifi is spotty, but it is all ok as long as I can enjoy my “own” room
last time was horrible, mosquitoes ate me up, and my roomie snored all night, didn’t get a wink of sleep, and I couldn’t read cos the light would have disturbed my neighbor ( nice lady that she was) , now I am on the 4th floor ( last time it was 3.) maybe those buggers don’t fly that high
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PennyJo I will take some tator tots and donuts or doughnut holes... YOU CAN HAVE ALL THE ZUCCHNI. AriaGood morning Home Bakers !
Bake tator tots tonight fry zucchini.
Maybe donuts this morning or doughnut wholes?
I dip mine in an egg batter before flouring them.Slice the zucchini flour and pepper in a bag coat them then fry them!
Thanks for the Recipe! I hope the conversion goes well.I got a new brooder in the mail coming today. Those chicks are getting big and I needed a bigger brooder. The coop is about halfway done, by the way.
On a side note, I found this recipe, and I’m gonna try to adapt it to Dutch oven.
https://www.food.com/amp/recipe/rhubarb-crisp-93946