The Old Folks Home

[Alaskan]

That's better than me Perchie.  The only biscuits I've ever made  popped out of a Pillsbury can. And  I  did it myself.

Good job.

 

[drumstick diva]

Thanks Alaskan

 

[pennyJo1960]

Hey not that they are any big differences biscuits are biscuits right

 

[NotAFarm]

That's better than me Perchie. The only biscuits I've ever made popped out of a Pillsbury can. And I did it myself.

Have you tried the frozen Pillsbury biscuits? They are wonderful! I can take a couple out of the bag and make them and not be tempted to eat a dozen biscuits

 

[drumstick diva]

I'll have to try them Mary. I hate it when I have to eat all of them - it's not like they were ice cream.

We went to Brookfield zoo - it was beautiful today - I believe weather guy said 70. I was very disappointed to find "Woof Field" the shop that had all the neat dog items, t shirts, stuffed animals etc. was closed and moved out. Their remaining stock went to other souvenir shops. I planned to get my niece a "Corgi." Best I could find was a Blue Merle Australian Shepherd -(the breed Rinda has) so I bought that for myself.

Lady at the shop told me - Brookfield zoo owns all the shops and if they don't bring in sales of $100,000 - they are gone!! The zoo is hurting for money., despite raising prices on admission, special exhibits etc. My brother gets a family membership but, he and I can't do the walking like we used to. And he doesn't see well in darkened buildings plus many floors are deliberately uneven to seem outdoorsy. I think they are trying to scare older folks away - because they have too many fall hazards.

We can't even go into the primate building because flooring is very rocky(synthetic) and murder to stay upright . We always liked the Great Apes the best. Just another thing old age put the kibosh on.

Brother has a family membership to the Museum of Science and Industry also - his very favorite spot. But just too much walking and elevators or escalators or endless stairs. Of course they hiked the price and give fewer perks . They should have a seniors day, so old folks get a chance to play with the exhibits - that otherwise kids take over.

Rant over for the moment. Sorry

 

[Beer can]

I have very limited bread making experience, but would like to do more, and fresh ground grain. My mom I remember many times would make bread rose up behind their wood stove, IMHO thinking back, not my favorite today even though I liked it back then, very airy and very yeasty.
I really like a good tough hearty bread.

My in-laws, I know I've said this before, so fortunate, have a in-house wholesale bakery, wood fired huge brick oven, but they don't make any 'fancy bread'. Except for FIL's sour rye, love that stuff, don't get it very often cause they sell most of it. Sometimes he makes sour onion rye, WOW! Most of what they sell is sub rolls, best ever, can't buy a sub roll anywheres that compares, can't get a nice crust with soft inside in a electric oven, all mostly goes to one small place in the town I work, what's kept that place open I'm sure even after a Subway opened up there, everyone loves Townsend Street Market subs cause of the rolls. Make a lot of hard rolls and dinner rolls also for various events around, Elks club, Moose lodge, fire department dinners and BBQ's, benefits (they usually donate them to benefits).
Anytime FIL experiments with something new, MIL shouts him down.....don't think she wants more business or just doesn't like change/good bread...
He got into making Bialys for awhile,

they were so goood....
Got into bagels, didn't have the heart to tell him they were not good at all

His French bread and Italian bread, doesn't make it very often, can see he is a artist at making them, nice shiny and yum! MIL says he 'works them too much, makes them tough!'
Huh? That's what I love about his sour rye and the French and Italian, who likes mush bread?...

 

[Alaskan]

Thanks Alaskan

You are most welcome!

 

[microchick]

Morning everyone.

It continues to be sunny and unusually warm here with temps in the 70s. I heard a cock robin singing last night. Realistically I know that it isn't going to last this time of the year but I'm enjoying it while it lasts.

I'm at day 14 with my bantam eggs and candled a few of the last night. I'm still showing good development on all 11 of the eggs. The brown ones are almost impossible to visualize anything but a big dark whatever so I'm keeping my fingers crossed on them. Lockdown is Friday and I expect them to start hatching over the weekend....hopefully.

 

[ronott1]

I have very limited bread making experience, but would like to do more, and fresh ground grain. My mom I remember many times would make bread rose up behind their wood stove, IMHO thinking back, not my favorite today even though I liked it back then, very airy and very yeasty.
I really like a good tough hearty bread.

My in-laws, I know I've said this before, so fortunate, have a in-house wholesale bakery, wood fired huge brick oven, but they don't make any 'fancy bread'. Except for FIL's sour rye, love that stuff, don't get it very often cause they sell most of it. Sometimes he makes sour onion rye, WOW! Most of what they sell is sub rolls, best ever, can't buy a sub roll anywheres that compares, can't get a nice crust with soft inside in a electric oven, all mostly goes to one small place in the town I work, what's kept that place open I'm sure even after a Subway opened up there, everyone loves Townsend Street Market subs cause of the rolls. Make a lot of hard rolls and dinner rolls also for various events around, Elks club, Moose lodge, fire department dinners and BBQ's, benefits (they usually donate them to benefits).
Anytime FIL experiments with something new, MIL shouts him down.....don't think she wants more business or just doesn't like change/good bread...
He got into making Bialys for awhile,

they were so goood....
Got into bagels, didn't have the heart to tell him they were not good at all

His French bread and Italian bread, doesn't make it very often, can see he is a artist at making them, nice shiny and yum! MIL says he 'works them too much, makes them tough!'
Huh? That's what I love about his sour rye and the French and Italian, who likes mush bread?...

Yesterday I baked sourdough bread. It is from a king arthur flour recipe. It was one of the best yet! I used the clay domed baker that I got as a Christmas present this year.

I used Oregon Sourdough. You can get it for free from the friends of Carl website. You send them a stamped self addressed envelope and they mail you the starter as a dry powder. They also send recipes and instructions. I also give out starts. I mailed one to a BYC member a couple of weeks ago and it is bubbling away at her house now.

Send me a pm with your address and I will mail you a start.

 

[ronott1]

Morning everyone.

It continues to be sunny and unusually warm here with temps in the 70s. I heard a cock robin singing last night. Realistically I know that it isn't going to last this time of the year but I'm enjoying it while it lasts.

I'm at day 14 with my bantam eggs and candled a few of the last night. I'm still showing good development on all 11 of the eggs. The brown ones are almost impossible to visualize anything but a big dark whatever so I'm keeping my fingers crossed on them. Lockdown is Friday and I expect them to start hatching over the weekend....hopefully.

Looks perfect!

It is still flooding here in Northern Ca. We had another atmospheric river come through yesterday. The Sacramento River is at mild flood stages and places near the river are flooded. It has been worse before though.

Dams are now high enough that they need to open spillways. One levy broke yesterday and flooded a town. The break in the levy has been patched for now. Hopefully this will be the last of the big storms. If we can get a week of dry weather all will be good.

Woodland is fine but they have told us to keep a bag packed.