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1  General / Bob-Whites on a Spit / Re: Mansion Re write
 on: Yesterday at 9:26pm 
Started by ladyarcher | Post by Greycharleigh
No one objected.
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2  General / The Kitchen / Re: I'm in a band!
 on: Yesterday at 2:06am 
Started by Sarah_1250 | Post by Sarah_1250
Quote from TNTrue on Jun 25th, 2017, 2:33pm:
I really enjoyed that.  Gotta agree with the guy who said the setting versus the recording creates a bit of cognitive dissonance, but OTOH I liked the setting and the way it was filmed.  Pretty and fits the song somehow.  

You have a lovely voice.   Smiley

 
Thank you Smiley
We agree too, but not bad for pretty much no budget at all Smiley
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3  General / Trixie Belden Social Board / Re: Welcome, CaroJ11!
 on: Jun 25th, 2017, 11:24pm 
Started by Limarie | Post by macjest
Welcome!!
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4  General / Trixie Belden Social Board / Re: Welcome, CaroJ11!
 on: Jun 25th, 2017, 8:31pm 
Started by Limarie | Post by ozarksportsgal
Howdy!
 
 Smiley
 
Welcome
 
 Smiley
 
Teresa
 
 
 
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5  General / Trixie Belden Social Board / Welcome, CaroJ11!
 on: Jun 25th, 2017, 6:03pm 
Started by Limarie | Post by Limarie
So glad you've joined us! ~ Lisa
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6  General / Trixie Belden Social Board / Re: Happy Birthday galienz
 on: Jun 25th, 2017, 5:03pm 
Started by macjest | Post by ozarksportsgal
I hope that it has been fabulous.
 
Teresa
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7  General / The Kitchen / Re: I'm in a band!
 on: Jun 25th, 2017, 2:33pm 
Started by Sarah_1250 | Post by TNTrue
I really enjoyed that.  Gotta agree with the guy who said the setting versus the recording creates a bit of cognitive dissonance, but OTOH I liked the setting and the way it was filmed.  Pretty and fits the song somehow.  
 
You have a lovely voice.   Smiley
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8  General / The Kitchen / Re: Anybody watching the new Anne with an E
 on: Jun 25th, 2017, 2:09pm 
Started by macjest | Post by TNTrue
Quote from macjest on May 18th, 2017, 3:02pm:
I think that gives me the freedom to enjoy the series on it's own merit.

 
Sometimes I can separate movies (or TV shows) and books and enjoy them both as completely different things, and sometimes I can't.  I'm still mad at Kevin Sullivan for taking Anne out of Canada and plonking her in NYC, and also for shoving her history forward so she's a young lady during WW I.  Much as I like the book Anne of Green Gables, the next book or two are my least favorite, but I love the stories set early in Anne's marriage, and the one set during WW I (Rilla of Ingleside, which focuses on Anne's youngest daughter) is pretty high on my list.  
 
I digress.   Tongue  Point is, the Anne of Green Gables series seems to be one of those where I can't enjoy serious changes.  I also haven't worked up the nerve to see any of the Jane Austen movies, even though some of those adaptations are supposed to be pretty good.  OTOH, I considerably enjoyed Peter Jackson's Fellowship of the Ring, even though "my" Frodo has brown eyes, and Elijah Woods' eyes are blue, blue, blue.  I'm cranky about some of the changes in the later movies, but I still managed to enjoy the series.  I think I do better with changes to books I've only read once or, at most, twice, so I do get where you're at with Anne with an E.
 
But I'm also pretty sure watching it would just make me cranky.  For that matter, just hearing about it makes me a bit cranky.   Smiley  But I'm glad if people can enjoy it.
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9  General / The Kitchen / Re: Eggs
 on: Jun 25th, 2017, 1:53pm 
Started by Greycharleigh | Post by TNTrue
Do you still need recipes?  We ate a ton of eggs when money was tight, although a lot of the recipes were variations on scrambled eggs (scrambled with cottage cheese and cayenne pepper; eggs and green and red peppers and onions, etc.), creamed eggs, or quiche.  Plus variations on deviled eggs and casseroles using hard boiled eggs.  Angel food cake takes a dozen egg whites, and I've got a sponge cake recipe that uses the yolks.  They both supposedly freeze well (wait until they're defrosted before frosting or glazing), although I can't swear I've ever done it.  Also custards and puddings, although there I'm using a lot of eggs because I've feeding a lot of people.
 
Eggnog's another possibility, if you like it.  I cook the eggs since we buy them, but if you're sure your flock is free of salmonella, you don't need to.  Just beat up the eggs until they're light and foamy; add your sugar and salt and beat until thick and lemon colored; then stir in your rum and cream and chill.  The cooked version is not precisely the same as the one made with raw eggs, but still tastes better than the purchased stuff, and some people like their eggnog warm anyhow.
 
Holiday Eggnog, COOKED
 
6 eggs
1 cup sugar
1/2 tsp salt
1 tsp rum flavoring (or 2 Tbs rum)
1 quart light cream (I’ve made it with 1 cup heavy cream, rest whole milk; half and half also works)
Nutmeg
 
Heat cream to about scalding temp.
 
In large bowl, beat eggs until light and foamy.  Add sugar and salt, beating until thick and lemon colored.
 
Temper the eggs by slowly combining eggs and hot cream, heat to 140 or 145 degrees F, stirring constantly or at least regularly.  Stir in rum or rum flavoring.
 
Chill at least 3 hours.  Sprinkle each cup with nutmeg.
 
About 6 cups
 
 
 
 
Quote from secondhandrose on May 27th, 2017, 6:18am:
This is an Australian classic, it uses 5 eggs

 
I've got a similar recipe my family loves.  Had no idea it was based on an Australian classic!   Cool  We also make a couple of zucchini quiche recipes in pie crust (well, one of them is a Pillsbury recipe in a crescent roll crust...).  For a while we got tons of freebie zucchini every year, and zucchini quiche is our favorite use of them next to my mom's zucchini bread recipe, but the last few years my gardener buddies have been dealing with something that makes the zucchini blossoms fall off, so not so much freebie zucchini coming our way.    Sad
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10  General / Trixie Belden Social Board / Happy Birthday galienz
 on: Jun 25th, 2017, 10:50am 
Started by macjest | Post by macjest
Gabby, hope you have a great day!
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