[skeptic7]

Chocomouse;
I just contacted your husband about getting more maple syrup. 3 quarts seem to last about 2 years but I wasn't able to cook or bake much this last year. I like the maple syrup best poured on pancakes or in icing. Maple popcorn was also good. I felt guilty about using it in baked beans but that was tasty.

[skeptic7]

Have a very happy Birthday. Thanks for keeping this group running.

[skeptic7]

Very cute. Its cheaper than a professional model. I wonder if I would add enough laminated dough recipes to my repertore if I had one. Currently I don't make any laminated dough recipes but now rolling out dough by hand is a long labor intensive process.

[skeptic7]

I can understand CO2 shortages for soft drink makers, but doesn't beer produce its own Carbon Dioxide from the action of the yeast?

[skeptic7]

I like this! Music defeats computers.

[skeptic7]

I read that story too. The airline workers ( and me ) didn't realize that a properly frosted cake would stay moist and tasty for a couple of days so ...... I didn't realize the case went missing.
I was surprised when King Arthur had an article on oil based cakes improving after a day or so. I was always trying to make a cake the same day it would be eaten so it would be as fresh as possible.

[skeptic7]

Strawberry shortcakes look good. I have those jam jars too. If you were to buy mason jars look at wide mouth half pints -- just try to get them back afterwards. They are useful for a lot of things.

[skeptic7]

I like brown sugar with strawberries. I don't think I've tried maple syrup. I made rather recently maple syrup pancakes -- with maple syrup in the batter -- which might be nice with strawberries. I ate it with fried apples.

[skeptic7]

I saw chocomouse yesterday. Unhappily my ankle started aching as I walked around so I won't be seeing her today. Her booth was nicely busy so couldn't do more than say hello. It was very cold and wet so most people crowded into the barns to shop and look around. Not as crowded as precovid days but a decent size crowd.

[skeptic7]

I have a very cheap Chinese waterstone probably from a Chinese grocery store at my father's house, also a pull through Lansky hand sharpener. I wouldn't take my good waterstones on a trip. They could break. I would take one medium grit stone for emergencies, or dual grit stone for emergencies but something I wouldn't miss if it broke or got left behind.

[skeptic7]

Aaron;
I think the traveling kit should include a good spatula or two, and your favorite whisk. I was lucky enough to find an identical whisk to my favorite at a thrift store. Also a cutting board so you don't risk your good knives. Get the address of the nearest Kitchen supply store too, in case you absolutely have to buy something to use in your baking.

[skeptic7]

Chocomouse, I will be driving from Lexington, Ky to Virginia on Friday and then I'll be at Maryland Sheep and Wool on Saturday and Sunday. So I'll see you there.
Kimbob; Didn't realize you were near the DC area too.

[skeptic7]

There are some nice things on the Breadtopia site that are rather expensive but cute. The larger kitchen scales, the cast iron pizza pan, some of the bread knives, and the expensive thermometers. Look around for something that you wouldn't buy if its your own money. I especially like the wooden bread board.

[skeptic7]

I saw directions on youtube for replacing a plastic faucet with a brass one. If you have a plumber at your house for other problems you might want to have this done. I thought about trying to replace my faucet with a ball valve by myself but was too scared of breaking something to go through with it.
The screwdriver bit is a deliberate safety precaution. It prevents the hot water heater from accidently draining if someone bumps into it.

[skeptic7]

I have a scale but it doesn't have the accuracy for baking. Its a spring type scale that measures in lbs and ounces. It works for weighing the final weight of dough before I divided up into buns for baking, and making hamburger patties and freezing slices of meat into sandwich portions.
When I was poorer, I didn't think a scale was worth the money. A scale used to be so much more expensive than measuring cups and spoons. Thats what used to annoy me about articles that claimed a scale was absolutely "essential". The scale mentioned above was a present. I sift my flour and measure carefully and am willing to adjust recipes by adding water or flour by the spoonful as necessary, and take notes for future attempts. A scale isn't going to compensate for dry atmosphere.
Do they still make electric scales that can be plugged into the wall? I get tired of buying batteries for everything.

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