Random thoughts thread
- Thread starter rhino3382
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Is that different that committing suicide? Murdering yourself... now that sounds brutal like it would entail taking a hatchet to your own head until you blacked out and died. That act could be more difficult than suicide. Suicide could be interpreted as way more pansy like purposely OD'ing on prescription meds or something like that.
I remember seeing them years and years ago. HyVee doesn't carry it here, and I haven't checked Fareway. That is such a racket!! If you're starting your baby on finger foods, it's a lot cheaper to just cut up some of your own. They don't eat a lot right away. You're lucky if they eat a 1/8 cup.
Pasta can be hard to cut up and still be finger food though. :smile:
OK, lots of schitt going on when I was gone.
big day hurr...parade in the morning, birthday party for the 4 YO 'round lunch time, naps, cake, uptown for the town party, then over to some friends for a bonfire, I touched in just a bit earlier for the drama queen posts while I was waiting for the kiddos to go pee before going to the bonfire.
Pantsy: If you can hook me up, PM me, and I'll give you the P.O. addy, and we'll figure out a way for me to pay you.
big day hurr...parade in the morning, birthday party for the 4 YO 'round lunch time, naps, cake, uptown for the town party, then over to some friends for a bonfire, I touched in just a bit earlier for the drama queen posts while I was waiting for the kiddos to go pee before going to the bonfire.
Pantsy: If you can hook me up, PM me, and I'll give you the P.O. addy, and we'll figure out a way for me to pay you.
A very adorable back of the head.
And seriously. My parent's lot is a third of an acre, and they have a riding lawnmower. (Push mower for trimming) Ain't nobody got time to push mow a whole acre.
So here's a question...I'm pondering my first foray into baking a "traditional" pie, and I'm thinking peach is a good start. Do you buy ripe peaches? Or perhaps overripe/underripe? How do you tell if they're ripe?
BTW, HyVee has white peaches on sale, which are different than a normal peach. They are quite delicious...a bit firmer, closer to an apple consistency.
well I mostly meant that the baby is adorable, haha. Big tall guys holding cute little babies is always cute though. I think peaches are supposed to be firm but not rock hard. Or something like that. I'll let the experts handle that.
My mom and aunt are twins and hearing about my neighbors makes me even more amazed by my grandma. She had two other children while trying to take care of my mom and aunt while my grandpa was at work.
I had to write a 25-page paper to finish my history degree this past semester. We had to write our own conclusions to the end of the paper. Not a conclusion of what happened in the paper, but what was learned and what was taken away from the paper.Just got home and to find a nice surprise in that mail today. Former Redskins QB, and current director of player personnel Doug Williams autographed a Tecmo Bowl cartridge for me.
Nice personalized touch with "Super Bowl 22 MVP".
I wrote my paper on the history of race relations in the NFL. I wrote part of my paper on Doug Wiliams being the first black quarterback to win a Super Bowl.
I took away from my research that Doug Williams is one arrogant, self-centered, SOB.
Not trying to take anything away from him signing your game (I love that game,) it just made me think of it.
Freestone peaches are easier to pit & slice but not quite as good in flavor. Choose ripe but not overripe. Overripe makes mushy pie. Underripe makes crunchy pie. Use a little bit of flour & cornstarch to thicken the juices or your crust will get soggy. Good luck!
We were so broke I made all their baby food. We pureed fruits & cooked veggies and froze them in condiment cups. They liked cereals like rice & corn chex. I used to make mini-biscuits & freeze them too. That was a favorite treat, and contains less sugar than a cookie. For pasta I used the shell type...easier for little fingers to grab.
KC is spot on with advice on not buying over-ripe peaches. In a pinch I have used under-ripe and was amazed it came out okay. So, in short, pie is forgiving because cooking is the great equalizer unless it starts out already too mushy.
I use
4 C. Peaches ( or 2 C peaches & 2 C plums)
1.5 C. Sugar
1 T. Lemon juice
.25 t. Almond extract (or much more!)
.25 C. Minute Tapioca
.25 t. Salt
1 t. Lemon peel (optional)
Mix it it all up and let sit for a bit to soften tapioca. I usually make filling first and then make crust to give it time. Pour in crust and before you put top crust on, dot with butter. It makes the top crust more flaky and brown nicely.
450 for 10 min, then 350 for 35 min.
I'm not a kitchen gadget person but the pie drip pan that catches all your run-overs is a lifesaver. Also, crust shield to keep for over browning is useful during the first 10 min. Foil works fine too.
You our can boil peaches to make skin pell right off, but for pie I usually just peel them as it doesn't take much time. Once pealed I just slice the flesh off till I get to the pit.
This recipe may be too much fruit for a smaller pie pan. It is such a tragedy when I need to eat the left over fruit to 'dispose' of too much juice...
I use
4 C. Peaches ( or 2 C peaches & 2 C plums)
1.5 C. Sugar
1 T. Lemon juice
.25 t. Almond extract (or much more!)
.25 C. Minute Tapioca
.25 t. Salt
1 t. Lemon peel (optional)
Mix it it all up and let sit for a bit to soften tapioca. I usually make filling first and then make crust to give it time. Pour in crust and before you put top crust on, dot with butter. It makes the top crust more flaky and brown nicely.
450 for 10 min, then 350 for 35 min.
I'm not a kitchen gadget person but the pie drip pan that catches all your run-overs is a lifesaver. Also, crust shield to keep for over browning is useful during the first 10 min. Foil works fine too.
You our can boil peaches to make skin pell right off, but for pie I usually just peel them as it doesn't take much time. Once pealed I just slice the flesh off till I get to the pit.
This recipe may be too much fruit for a smaller pie pan. It is such a tragedy when I need to eat the left over fruit to 'dispose' of too much juice...
I'm not a kitchen gadget person but the pie drip pan that catches all your run-overs is a lifesaver. Also, crust shield to keep for over browning is useful during the first 10 min. Foil works fine too.
Also, THIS!!!
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