Hope that helps...
*This is the one we have over at the middle school. Supposedly, the program has been so successful that a local business consortium is talking about putting up the cash for a larger, more versatile unit, for next year.
Posted on 03/04/2014 8:26:45 AM PST by Impala64ssa
America's kids have been suspended for pretending that pencils were guns, but an Ohio school may have topped that. A 10-year-old student at a Columbus elementary school was handed a three-day suspension for making a finger gun and pretending to shoot a classmate. The suspension letter more formally referred to his weapon as a "level 2 lookalike firearm," reports the Columbus Dispatch. Devonshire Alternative Elementary School's principal says students have been frequently told not to play pretend gun games, with a district rep saying kids were warned consequences would follow.
Those consequences hit hard last week for fifth-grader Nathan Entingh, who says he was "just playing around"; the rep said Nathan pretended to shoot another student "kind of execution style" in the head. And the "victim" didn't even see the mock execution, which was instead spotted by a teacher. Nathan's dad seems dumbfounded: "It would even make more sense maybe if he brought a plastic gun that looked like a real gun or something, but it was his finger." (Almost exactly a year ago, a Georgia teacher was suspended over a finger gun of his own.)
Five weeks last Tuesday! She’s manifesting a lot of ‘tude. I need to upload some older photos and take a few more. She’s less pear-shaped, more elongated like a doxie, and her ears now hang down on the sides of her head as opposed to sticking out like propellers! She has this prancing walk—sort of a cross between some kind of show horse and the North Korean army—but she lists to starboard and therefore tacks (usage?) like a sailboat to get where she wants to go. I need to catch up—just saw that nully got a 3D printer—how exciting!!!!!
Yayyyyy!
You could email a picture to nully, and he could print off a duplicate Chainsaw so he can have a pet, too.
This is only a problem with pure chocolate. There are chocolate coatings sold which contain wax which obviates the tempering problem. But if you are going to the trouble to make candy why use anything but pure chocolate?
I live in the middle of nowhere. I’d probably have to order good chocolate online. I wasn’t able to get almond paste anywhere around here until last Christmas when they stocked it seasonally. Since I don’t know what I’m doing in a general sense, I’m likely to attempt recipes using whatever is easily available. (Better to have loved and lost than never to have baked pignoli cookies at all.)
I’ll wait until she’s a little older and doesn’t get up in the middle of the night for feedings any more.
Have you ever attempted nougat? There are three kinds I’d like to try: honey-pistachio, rum-raisin-cherry, and a nifty candy bar I had as a kid. It was called “parlay.” Nougat center, caramel top studded with toasted pecans and coated in luscious milk chocolate.
That’s very thoughtful of you.
About the easiest candy I make is to pour caramel into rice krispies in a pan lined with aluminum foil sprayed with olive oil as a release agent.
When cool, cut into strips ~1/2 inch wide. Press a pecan half into the side with the least rice, cut to length and cover with chocolate. All the cooled components sit on wax paper.
But I may give it a whirl, we have chickens and excess eggs. When I realized that the chickens were happy to eat all of my failures, it liberated me.
I've been making bread for about 40 years, but have only recently been moderatelysuccessful w/Navajo fry bread.
Am weak on theory. Do you have a favorite cooking science book? I got one out of the library which answered a few questions but it wasn't the comprehensive resource I need so I wouldn't buy it. America's Test Kitchen publications include rationale and methodology--I need something encyclopedic on the molecular level.
I have Nestle milk chocolate and premium white chips from our last warehouse club trip. Just looked for O Henry bar recipe—it must have been on old computer that crashed—it has chocolate, corn flakes, peanut butter, corn syrup and maybe some other stuff—tasty—will remit to you if you don’t already have it. (I know I have the hard copy in one of the binders—locating the correct binder is the issue.)
Losing its temper becoming powdery and light sounds like bloom.
Chickens will hang around, guinea hens readily revert to the wild. Chickens can nail a fly on the wing, and they are on a constant search for tasty bugs. I would go with the chickens, you get eggs, a recycling garbage disposal, and meat if you are willing to do the work. The machines at Tyson run pretty cheap and there is a lot of work turning a chicken into a bucket of KFC.
There are a lot of books on molecular gastronomy but I don't have a favorite.
Didn’t realize guinea hens revert to the wild. Chickens sound good. I love eggs.
Chickens for egg-production are different from chickens for meat. The egg producers come to be more like members of your family. You can still make a stew, but ...
One word...roosters.
Family members, yes. Stew, no.
3-D printer “do-it-yourself” kit?
Fun!
Need more item 6...
Hope that helps...
*This is the one we have over at the middle school. Supposedly, the program has been so successful that a local business consortium is talking about putting up the cash for a larger, more versatile unit, for next year.
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