Oh I love fresh bread... I would have eaten those rolls exactly the same way, Dagmar!
Slshappy - I'm late with this response, but I jump up and down several pounds from day to day sometimes, too. I'm on 2.5 today over Sunday - I've held it because I had spicy food on Sunday which always makes me retain fluid, then home prepped salty food Monday, restaurant salty food Tuesday and more home prepped salty food last night. And a snacky carb fest yesterday afternoon. Though I stayed within my calorie range every day. Even at my best eating though I can still pop up 2-5 pounds with one salty or sugary meal. And congrats on losing all the inches, wowza!
Bargoo - glad you found your phone. I hate it when I lose mine.
Allison - I would have tossed his phone across the room if it I had gotten my hands on it ringing at 4:45 in the morning. This is why all of our phones are in OtterBox Defender cases now. LOL
Megan - I've never had any success getting refunds on auto work that was poorly done, but never really tried all that hard.
I've always wondered how people figured out to put yeast in dough to make it rise and produce what most of us now know as bread? And how people figured out that meat or fish cooked in a fire is preferable to having it raw? And how they discovered cooking in general?
Some of us are still experimenting but I think most cultures have adopted similar basic techniques for food prep.
Years ago a coworker brought me some Herman, if you are not familiar with Herman, it is a starter dough. This was in the wintertime and I put it in the front seat next to me and turned the car heater on as it was a cold day. As I drove the heat caused the dough to start to rise. I was concerned that I might be enveloped in dough before I got home. Luckily I reached home before that could happen.
Funny, bargoo. One of my co-workers had a starter in her fridge for over a decade. If you're not familiar a starter contains similar ingredients to bread, including yeast. You use it start your bread dough, then you pull off a small piece of that dough and stick it in the fridge to be your next starter, and so on. She always brought the best bread to our office Thanksgiving lunch, but admitted she finally "killed" her starter. I've also seen "chains" of Amish friendship bread that involves basically passing a starter to several friends, they make a loaf and pass several starters on, and so on.
Dagmar, I haven't googled it, but I wonder if using yeast in bread was an accident. Like the discovery of penicillin. I sometimes enjoy reading books that describe offbeat historic events like that, though the trick is to find an author who makes it an engaging read.
Megan, I eventually killed my Herman, having to stir it and add to it became too much for me, but you can keep it going for years. There is a sourdough version and a sweet dough version, hmm, maybe I should have kept it.
Bill, yes, that is how the famous San Fransisco sourdough began as I understand it. I heard that the reason SF is so famous for its sourdough is because the natural wild yeast in the air in that area is different and has a particular flavor that makes excellent sourdough bread.
Count me in as a fresh bread addict. If I'm in the grocery and they announce that they've got fresh bread coming out I always buy it and eat in the car on the way home (probably a million calories, but so good!).
Sourdough is my favorite followed by pumpernickel. I've had a sourdough starter once but found that it got moldy unless I made it often--and often is too much bread! So I just buy a loaf when I need it (which is pretty rarely these days).
Good afternoon- I got an early start this morning and did not have a chance to post earlier. I am into bird photography and went to an awesome place this morning for birding,- the Venice Rookery (near Sarasota) . If any of you are into birding and are in the Sarasota area it is a must stop in Jan- March. A lot of nests and chicks to see.
As for bread I try to stay away from it except for a sandwich at lunch (whole wheat) For me it would just be extra calories.
San Francisco Sourdough French Bread is the best in the world ! I have to stay away from it.
I have a favorite sandwich .... 2 slices of sourdough french bread, salami and swiss cheese, you can't find a better sandwich than that....I don't eat it very often.
I'm am seriously sore for like the last two weeks. All signs that I need a break from exercise. I'm thinking of taking one after next week. I'm feeling fatigued and just...blah.
Anyhow, I'm planning on doing some gardening this weekend (stuff I normally do in April or May) because the forecast is going to be close to 60 degrees. I've even convinced my ten-year old son to help me. A little mother and son time, lol.
I wish I could respond individually but my sons are looking to me to start dinner and I'm yawning at this early hour. So, have a lovely weekend, ladies!!
Fitmom, I hope to do some gardening this weekend too! It is nice and warm and I have spring fever. I stopped by the produce stand to get some lemons on my way home (I'm obsessed with lemon water!), and they had seedlings for sale, too. I've got to clear out and prep the garden bed before I can get any.
Fitmom, I hope to do some gardening this weekend too! It is nice and warm and I have spring fever. I stopped by the produce stand to get some lemons on my way home (I'm obsessed with lemon water!), and they had seedlings for sale, too. I've got to clear out and prep the garden bed before I can get any.
Preserved lemons are really good in a lot of dishes too. I envy you Megan - growing your own citrus. Most of what we get up here is not very good.
I wish I had space inside to have one lemon and one lime tree. Maybe when I can buy a small house . . .
but I think most cultures have adopted similar basic techniques for food prep.
