Bing Crosby must be rolling over in his grave. "Minute Maid, the best at fresh".
I have been buying Florida's Natural orange juice for several years. Some time in the last year or so the package switched from saying that it was made from 100% fresh squeezed oranges to saying that it was made from a combination of fresh squeezed oranges and orange juice concentrate. (It also says the oranges come from Florida, Mexico and Brazil.)
Orange juice sales have declined significantly in recent years, a combination of production issues (weather in Florida as well as cutting down orange groves for housing development) and the move away from high carb juices.
I've increased the 'large' file size to 4500 x 6500 pixels, that should cover anything an iPhone or Android phone can generate.
BA and Joan, try your files again and see if that helps.
I still don't understand why you're getting errors some of the time, can you email me one of those jpg files so I can see how big it is? nolan at tssi dot com
I've heard claims that the Ank helps flour get fully hydrated faster.
Was it a soft crust? I'm into thin crust crunchy pizza myself. I think that's why we like the lavosh pizzas.
We had leftovers.
My wife came close to getting me an Ank as a surprise Christmas present a few years ago when our 50 year old KA was making a lot of clunking noises. It still does, but not quite as much.
Finding counter space for it might be an issue if I want to keep both mixers.
My son keeps hinting that he's going to give me a 'send it to Mr. Mixer' gift certificate for our KA one of these days, but he's got big college tuition bills for the next few years with our granddaughter at Rensselaer Polytechnic.
If I ever get serious about setting up a bread subscription service from home, a bigger mixer would be a necessity.
I picked up a rotisserie chicken at Sam's, that'll be at least two meals plus a pot of stock.
An interesting idea, though I probably wouldn't use coconut oil, I'd be more likely to add cocoa butter.
Might be even more fun if you had a supply of the ruby chocolate.
I made beef Stroganoff and we had it on honey wheat toast.
I'm planning a stir fry with pea pods and (probably) broccoli
I've been baking the honey wheat bread in loaf pans lately, easier to slice.
Cass used to raise a fuss about the enzymes in milk, though I've talked to some bread scientists and they think the enzymes are largely disabled by the current methods for pasteurization. I scald the milk for my honey wheat, but that's because about half of the time I'm finishing up a half-gallon of milk that is starting to go bad, and heating it helps remove any sour taste.
The heat-treated milk powder says it won't reconstitute.
We're having fish (orange roughy and salmon) for supper, with steamed broccoli.
I'm making honey wheat bread today.
