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Caraway

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Everything posted by Caraway

  1. I did it once and I loved the way it looked. I went to a skilled person who did it a lot with results I had seen. HOWEVER after I had it done I had a few days of feeling horrible. I am afraid to do it again because the side effects can be somewhat random and in some cases escalating. It also made my eyes incredibly sensitive to light. I feel like as a person with a bunch of autoimmune issues I shouldn’t be injecting Botox into my face. I’m trying to ignore how much I hate the lines between my eyebrows.
  2. Have you done an elimination diet with her? I had severe stomach pain as a teen. The doctors decided it was all in my head and there was nothing that they could do. In college I figured out, on my own, that I was Celiac. No more stomach pains. The whole thing still makes me mad.
  3. Our first house was an open floor plan. When we bought the current house my requirements were "Doors! Doors that close!" The real estate agent thought I was nuts.
  4. Yes! This is one of the options I’m considering. Have you used it for a hot pot style meal?
  5. There is a ton of info on Pinterest. I searched “hot pot at home”. Now I’m considering a butane burnet and a Japanese Donabe pot. It’s certainly a rabbit hole. 😂
  6. I am trying to put together a hot pot kit, but I am spinning out on what type of cooking device to buy. My husband remembers a cooker from his family that involved charcoal and a general sense of "danger". I don't think that is what I want to buy. 🤣 Most people seem to use either a dedicated cooking device (coolest looking but only good for this), a multi-cooker device that seems to be like a hotter version of a crockpot, or an induction burner and a special pot. Thoughts? Opinions? I think I've ruled out the ones with butane canisters, but I could be persuaded. In my dreams this device is fun and easy to use, easy to clean, looks interesting, does not require half of my garage space to store. I would also love any additional tips, product suggestions, etc.
  7. I would not take kindly to this type of feedback. When I was growing up we ate the same meal every night. Your kids have plenty of variety.
  8. Would it be possible for me to DM you if you have a current student or a previously successful student? My student is struggling with the recent shift to AP test prep and I have a few questions.
  9. I have a Cuisinart I bought in 2000. It’s lovely and functional. It no longer lives at our main house. At the main house I have a new Cuisinart that I bought at Costco. It has a ton of attachments, each one more problematic than the last. Food gets stuck under the blade, around the mid bowl seam, along the top. It is a nightmare to use. It does not seem to do anything well and the parts are junky. If I purchase a Cuisinart at a cooking store will it be higher quality? Is there a better brand? I’m willing to pay more if the quality is actually better.
  10. You’re all inspiring me to do a standing rib roast. Any favorite recipes? I googled and it seems like the most popular one involves leaving the meat in a cooling oven. I just want something tried and true so I don’t ruin an expensive piece of meat!
  11. Do you like the book? It looks pretty good from what I can see on Amazon.
  12. Just listened to an interview with Carla Hall and wondering if anyone uses her technique of cutting the raw turkey into 8 pieces.
  13. Is this the book? Gluten-Free Baking At Home: 102 Foolproof Recipes for Delicious Breads, Cakes, Cookies, and More https://www.amazon.com/dp/0399582797/ref=cm_sw_r_cp_api_i_u3V2DbE63SP14
  14. So would I finger feather with shortening? I get that the shortening could sub directly for butter, but it seems like I’d need to start with a recipe that didn’t have sour cream.
  15. Thanks for walking me thru this. Is there a recipe with these ratios (and shortening) that I could follow?
  16. I I used this recipe: https://glutenfreeonashoestring.com/extra-flaky-gluten-free-sour-cream-pie-crust/ I made it by hand, and rested/chilled as directed in the recipe. I can’t use lard because of the guest list. I have a general stance that fake lard/Crisco is to be avoided, but I guess I could give up my soapbox for a day. The crust looked beautiful but came out hard - like dog biscuit hard.
  17. Normally I make the pumpkin pie and GF crust from America's Test kitchen. I cook it in a glass pie pan and consistently have issues with a crust that is too brown despite using foil on edge. This year I read a post on Gluten Free on a Shoestring that suggested a metal pan. So I bough metal pans. Last night I cooked the Extra Flaky GF crust from Shoestring in a metal pan with a silicone edge guard. The color of the crust is beautiful. It is however hard as a rock. I guess I'm going to try the ATK recipe in the metal pan? But now my kids like the Shoestring filling better, which doesn't seem like it will work with the ATK crust recipe based on their notes in the book. Suggestions? Ideas about where I went wrong?
  18. I do. It’s the worst. I can mostly control it with diet (no grains or gluten, no sugar, no dairy, no eggs, no nightshades). When I get I find my best bet is to leave it alone. No scratching. No q-tips.
  19. All black pants and blouse/sweater. Fancy silky scarf. Flats. Earrings. Done.
  20. Anyone doing specific teaching around the impeachment? I’m thinking about using Black’s Impeachment Handbook but wondering if the hive has ideas. Seems “too historic” to miss, but wondering if I can pull it together quickly enough.
  21. Meat thermometer. Total game changer for me.
  22. In public parking situations where I have done this an attendant tells you which row to park in and on the way out you drop off your keys. When I lived in a city and paid $$$ to have a parking space we were triple parked. I had to coordinate with the other people to get my car out.
  23. (Hopefully this isn't too large a hijack.) Which pies can be made in advance, and do they need to be refrigerated? Does a pumpkin pie need to go in the fridge? Gluten free if it matters.
  24. Would something like this work: https://fatworksfoods.com/ If so, would I measure and then freeze?
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