Mike Nolan
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I'm planning stuffed peppers for tonight.
Here in Lincoln the retired teachers and school administrators organization used to hold an annual used book sale, but it was discontinued a few years ago, because there weren't enough people willing to do the behind-the-scenes work of collecting, sorting and grading all the books during the year. I think they also had a problem with their storage space.
I think the library system still does a used book sale, but I don't know when it is.
I've got a rather extensive cookbook collection these days and I'm not sure what I want done with it after I'm gone. I know better than to offer it to either the city or university library system.
Jeffrey says he's revised a number of recipes, added a few new ones and made quite a few changes in the front matter. He retired from King Arthur a couple of years ago and has been getting reacquainted with home baking.
Aside from having a number of editions of The Joy of Cooking (IMHO the best ones were the ones in the 40's), I seldom have much interest in a new edition of a cookbook.
I am willing to make an exception for the upcoming 3rd edition of Hamelman's bread book, though.
Has anyone tried making fan tan rolls up, putting them in the pan, then refrigerating them overnight? I'd like to make some of the maple-and-sugar ones for breakfast, but I really want something I can just take out of the fridge and put in the oven after it preheats.
I'm also wondering if they can be cut, frozen, then taken out of the freezer and put in the pans to defrost overnight.
FWIW, here's what the AKC says about dog-safe fruits and vegetables:
Wound up having takeout pizza.
Easy was the order of the day here, too, so we had tomato soup and fried cheese sandwiches using Cabot Seriously Sharp white cheddar.
Cold and wet here again today, something warm for supper sounds good.
Using old bread has some similarities to the tangzhong process, the starch in the old bread has already been gelatinized.
I've used an altus in making rye bread, it does seem to affect texture.
Non-profits are on some politicians' radar, too, mostly because they have the audacity to think they can do more good than the government can. One idea that might get done quickly is to have sundown dates on any foundations, eg, they have 10 or 20 years to spend all their money. (Of course they'll exempt some entities from this.)
We have our second doses scheduled for this Friday, I'm hoping neither of us have much problems with it. The first round went smoothly.
The truly wealthy have always had access to many ways to shield income from the taxman, that's a large part of the reason why the tax code is several billion words long. And that won't change any time soon, neither party is interested in upsetting their big donors.
When I was taking my business law course in grad school, our professor (a CPA as well as a lawyer and accounting prof) had us go look up a number of laws. One of them was one passed before 1950 (it was still on the books) that had to do with exempting certain one-time payments from taxable income.
This particular part of the tax code has only ever been used once, by Louis B. Mayer (of MGM), who reportedly made a large donation to get it included.
I'm all for finding ways to tax billionaires, I'm just concerned that it won't really work, and that they won't stop there. As I noted before, the two largest pools of wealth in this country aren't the stock holdings of the billionaires and millionaires, they're the homes we own and our retirement plans. And certain politicians are already eyeing taxing IRAs and 401-K's.
The Wall Street Journal had a story today citing a study that concluded the very wealthy have been far more successful in shielding their income from taxes than anyone thought. How? Through the tax code.
We had some salad, some steamed broccoli, and bagels. The bagels and the corned beef are all gone now, time to cook/bake.
Maybe it's just that I buy the cheap cinnamon, but I find doubling the amount of cinnamon a recipe calls for is usually the first thing I change.
And even then, my wife's comment on something is often: needs more cinnamon.
Maybe it is just our taste buds getting old?
I ran across this YouTube video yesterday, both of us thought it looked tempting; fan tan rolls would not be quite as peelable, but might be easier to make:
Pastry Butter BreadSlapping your chicken will get you a fowl reputation.
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