Comments on: Grocery Spending/Menu Plan | with no stuffed animals

By: WilliamB

WilliamB — Wed, 24 Mar 2010 10:49:15 +0000

Kids are almost always wearing clothes that are suitable to run in. Grownups, alas, are not.

By: Pigler

Pigler — Tue, 23 Mar 2010 00:49:45 +0000

Your comments about kids wanting to run everywhere reminded me that we nick named our son Forrest Gump when he was younger (“run Forrest, run!”) lol. I also need to thank you for weaning me off the bread machine. I thought I couldn’t make bread by hand but your recipes and techniques have converted me and my bread is so much better than the machine turns out.

By: Vanessa

Vanessa — Mon, 22 Mar 2010 21:51:17 +0000

Kristen – You’re making not-from-a-mix-chocolate-birthday-cake again this week. May I ask, what is your frosting recipe? I make the most abysmal frosting on earth…I think I MUST be making it too difficult. It’s too sweet, or too runny, or too stiff. What’s your secret?

My family has a history with terrible frosting experiences though: my mother once made “frosting” from raw egg whites, like a meringue but without cooking it. I guess since that experience — eating raw egg “frosting” on a birthday cake — I’m afraid and always do it wrong. Like attempting to make whipping cream and ending up with butter. Help!

Thanks, Vanessa

By: Grace

Grace — Mon, 22 Mar 2010 19:54:03 +0000

I think some adults have an innate urge to run as well; we just don’t give into it as freely as children for fear of looking silly. I think I’m going to stop worrying about looking silly.

Grace
P.S. I kinda miss the stuffed animals.

By: srp

srp — Mon, 22 Mar 2010 15:32:09 +0000

I always look for those Suave coupons… had two in last weeks paper so did some stocking up.

By: Cassie

Cassie — Mon, 22 Mar 2010 03:05:15 +0000

LOL @ fried mush! it actually looks tasty though.

By: Theresa

Theresa — Mon, 22 Mar 2010 02:31:59 +0000

Have fun with the artisan bread! I have made it several times using “Artisan Bread in 5 Minutes a Day” and was so thankful I had not chosen to pass on my baking stone to someone I knew who actually used them. I now use mine often. Some tips – one loaf at a time on a stone, unless you have two stones; keep the water to just the cup they mention – too much = soggy bread; let your kids watch the dough literally rise before their eyes. I use a tall container (holds a 5 lb. bag of flour) and the dough will pop the top off the container – high kid appeal and a science experiment in the process! Enjoy!

By: Kristen

Kristen — Sun, 21 Mar 2010 18:40:29 +0000

She actually likes the stuffed ones better than the real ones! But when she eats the real ones, she usually eats them when they’re soft and fresh.

By: Kristen

Kristen — Sun, 21 Mar 2010 18:39:53 +0000

I haven’t decided for sure which recipe I’m going to use. I’ll let you know when I decide, though! lol

By: Kristen

Kristen — Sun, 21 Mar 2010 18:39:23 +0000

Has yours ever set? Is this just an anomaly? Mine has only not worked once, and that’s when I used an off-brand starter. Is your thermometer correct? You might want to check that.

Sometimes yogurt is not thick when you first take it out of the cooler, but it thickens in the fridge. Did you let yours sit for a while before calling it officially runny?

Also, did you use whole milk? Yogurt made with whole milk will be thicker than yogurt made with lower fat milk.

Hope that helps!