Me: on the phone My cats: [img]
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I demand to be called artisinal satan for the rest of my life now:emoji_laughing: [img]
It's not creamer- it's syrup, and I toast the marshmallows myself for it! HMMPH! [img]
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I make toasted marshmalow syrup for my coffee during the winter. Nom nom! Now, I also want to make a cake syrup:emoji_thinking: [img]
dust jacket [img]
[img] Me? Dispensary? Don't drink the tea on my counter!:emoji_innocent:
Mine was 60ish back in the ol' year of 2008 and I thought it was ridiculous then, too:emoji_laughing:
Pot sharing [img]
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No, No, I'm just your mistress. I mean...wait. NOTHING TO SEE HERE!
my goat would agree! our cows HATED the goat. Luckily, it was a huge space so the goat just kept away from them after the one incident where they...
I named a cow bacon cheeseburger after he tackled the bot:emoji_laughing: I mean, it was pretty funny tho! The bot had just been telling me how...
And in other news, the commish of my other league told me to round up the winnings myself...it's only 10 bucks a person but I'm OBVIOUSLY NEVER...
Forgot to tell you this last week! [img] [img]
Fwiw, when I'm doing things at a normal temp (that is, aiming for 78/79 degree dough temp), I do about 4-5 hours rise with all my stretch and...
Well, sorta? Most people do a bulk ferment at room temp (or, I think I shoot for about 78-79 degrees for a loaf and colder for things like pizza...
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