cwcdesign
Thanks for the smile, Rascals 🙂
Wonky, I also replied over on Zen's site. I'm pretty sure that rottiedogs saved your recipes as well. She is on swirth's email list. You could write her directly in case she's not checking in very often yet.
Sent an email to the address I have
I think the hardest part was deleting the bookmark . . .
I just checked out of curiosity. I hit the refresh button and it still showed me logged in. Sarah, what's the link to the recipe? Maybe I can get it . . .
Happy Birthday Sarah! I'm a little late to the party, but I hope you have a wonderful day and many more
Italiancook, I just bought some Bob's Red Mill semolina at my local health food store. I'm gearing up to FINALLY try out the baking steel that a friend gave me last year. I've confirmed the proper temp to set my oven. I'm just trying to find the time when we can all be home for dinner
Well, I use the Barilla no boil sheets frequently and you DO NOT soak them. Just follow the directions in the recipe or on the box and they are great. They have a nice texture, neither too tough or too soft. If I pre-cooked them I don't think the texture would be as good.
Italiancook, what a lovely post and welcome. We were hoping new people would come and join us. I'm glad your health is doing better. Please post as often as you can and share your baking adventures with us.
cwcdesign.
I made these stuffed peppers
only I used vegetarian crumbles instead of ground turkey because I don't like ground turkey. They were really good and I liked her method of cooking peppers. The peppers came out perfectly. Often they are too watery or too crunchy. I might try them with ground lamb sometime.
Hi Rascals! I've already commented on a members news post
Hi Jan & Mike, I made it in with my same screen name. Happy to be here. Thanks Mike!
