The thing is, after the first time, we knew they were hot and still wanted to use them.
01.08.2025 15:20
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The thing is, after the first time, we knew they were hot and still wanted to use them.
Photo of twelve black forest rolls with a trickle of vanilla sugar glaze.
Black forest rolls. Basically, cinnamon roll dough with a chocolate and dried cherry filling and a vanilla sugar glaze.
Picture of Talbot-Lago from front
Side view. Teardrop shape, silver with red fenders.
At an exhibit at the St Louis Art Museum about the 1920s and 30s. This Teardop Talbot-Lago is a definite attraction. I could see myself driving this......anyone have a couple million? I'd let you drive it once....okay twice....three times. Damn.
For bread.
The more I bake, the more I find i need certain products for certain projects. King Arthur is great for bread, but I get itchy baking cookies, muffins or scones without Weisenberger flour. Perhaps im getting overly fussy with age.
Kum &Go sign
Drive through bordello? No, a convenience store in Missoui.
Back when I was a student, id be up to date on this kind of stuff. Since im just a consumer again, I no longer see things like that Surgeon General news item and start freaking out about how it'll come up on the exam. Its truly a relief.
With that background, there may be a few students with good concrete examples
Looks like Ireland already promulgated rules. www.wcrf.org/about-us/new....
The US Surgeon General suggested such a warning this past January and the WHO has suggested them.
Section B may have a wide split of which question the students answered, but I'm betting with A, most answered 2. Not many would have strong worldwide examples of the effect of warning labels on consumer buying habits.
They've been having traffic issues. I don't think their site is equipped for the hits. This link is to the exam page, you can then open the link to the 2025 exam lower on the page. www.mastersofwine.org/mw-exam
The annual list of MW wines and theory questions. Every wine requires a detailed explanation of your answer. It's possible to get the right wine but exhibit faulty reasoning, and fail that wine. Every theory question requires examples from around the world. www.mastersofwine.org/wp-content/u...
You mean purrrfect
Best of luck. I hope you have a swift and full recovery
Rarely fast food, but sometimes it just depends on how the day went
Pick a history book. Technology changes, people don't
@simonjwoolf.com well done article about judging. Spitting always confuses people who don't judge but we've all judged at some point with people who swallow every glass. Typically, by 10 they are under the weather, by noon under the table.
I'm up for a #cookieparty
Frosted sugar cookies, green white and yellow
A plate of the cookies with the buttercream. Of course, now I have a huge amount of leftover buttercream....more cookies to come i guess
Undecorated large sugar cookies
We had a lot of powdered sugar, so sugar cookies. These are cooling but the powdered sugar went into three buttercreams for after the cookies cool: white, yellow and green. Why those colors? No color, single color, blended color (available colors were blue red and yellow-blue and yellow make green).
I changed once, probably twenty years ago. That was enough.
Yes, I have a slightly different definition of "a lot of cheese" than I did before i started making cheese.
Baked Gougères
After the gougères have been baked. Fluffy insides, cheese goodness
Raw dough for gougères. The top is sprinkled with cheese.
We had a lot of cheese. Leftover cheese means cheese scones or Gougères. Scones were last weekend, Gougères this weekend. This is before baking. Yes,I sprinkled a bit of cheese on top:very cheesy. I also used cayenne instead of black pepper to add pop, so not true gougères
I keep wondering what those folks are rolling in to need that
What better day for this?
That's about how they look. Very lightly browned underneath, but light on top. No frosting or glaze (you can, but i dont)
Cookies right out of oven on cooling rack
Orange Cardamom shortbread cookies. Very buttery with an orange-cardamom kick
Makes me concerned about the type of protein used for any fining