One, two, three, four, I declare a flag war.

Five, six, seven, eight, try to keep your flag great.

I am currently reading the Pizza and Focaccia chapter from Flour Water Salt Yeast by Ken Forkish. I’m planning on making pizza later this week and realized I hadn’t read the methodology in one sitting.

I am also reading Ficciones by Jorge Luis Borges. I’ve started with with the Universal History of Iniquity. I’m enjoying them very much.

Stock markets are just pyramid schemes.

Thanks :)

Hopefully after the baby she’ll be okay with it again.

They were frozen blueberries that we’ve had for a couple months in the fridge. I puréed them before adding to bottle. I’m really curious how they will turn out. The hibiscus were whole dried flowers.

I burped them just now and the blueberry gave a solid pop while the others a slight fizz. I’m not sure how long to let them go until I place them in the fridge. Things I heard are 3-5 days.

Fresco in this case means fresh. It’s a mild cheese that isn’t aged. You can add more salt if you want but it is supposed to be mild.

It’s a topping to dishes that already have a good amount of flavor. Often with very savory or spicy dishes. It is meant to be a balance of flavor rather than something that brings a lot of it.

Thanks for the tip. I’ll probably have to look up some recipes.

Thanks :) I usually use hoisin even though it’s Chinese.

There is a thin sauce I’ve seen used but I haven’t looked up what it us or how to make. I’ve been meaning to but I always forget.

I’ll give the one you posted a try.

Thanks :) I’m going to do hibiscus first. I have frozen strawberries and blueberries.

One thing I really want to try is tamarind.

I also want to try, pineapple, lemon and ginger.

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I just started reading The Dispossessed by Ursula K. Le Guin. I’ve only read the first chapter.

I’m also reading the Collected Ficions by Jorge Luis Borges. I’ve only read a few but I’m enjoying them.

Thanks :)

Thank you :)

I think most people are capable of creating small items from leather. There are some tools involved but the skills are easily learned.

Thanks, it all took some time so I figured I might as well take a photo.

Haha I guess it would be rude if I don’t.

That’s interesting, glad I learned something today. Thanks!

I’ll try an okra version next time.

Ah, thanks for the knowledge.

I guess I should find a recipe that uses okra next time. :)

I shared it with family but I primarily made it for my want to try gumbo.

I am unsure why its called gumbo. I also don’t know if there’s a vegetable with that name.

Do I count?

The closest thing I can think of is Atole.

https://www.isabeleats.com/mexican-atole/

https://www.mexicoinmykitchen.com/white-atole-with-milk/#recipe