tessler65's Profile

Most of the time, the ingredient packaging (such as the bag of flour or sugar) will tell you a single serving amount and the weight in grams of one serving. You can then convert the volume your recipe calls for into the weight appropriate for that recipe.

I've started weighing most if not all of my dry ingredients whether it is a recipe for baked goods or something as simple as oatmeal. It's much, much more accurate!

We have to be VERY careful how we load our dishwasher because we don't have a separate washer arm for the top rack. If we block too much of the water from the bottom sprayer by putting bowls or pots on the bottom, nothing on top will get clean.

Soft plastics, glasses, cups, small bowls, large pots, and specific knives go on top. Plates of all sizes, certain bowls, and flat pans go on bottom with the silverware container. In the silverware container, spoons of the same size cannot be in the same slot going the same direction; all handles up causes the spoons to nest and stay dirty so some spoons go handles down and some go handles up. All forks go in tines up/handles down. Butter knives go in handles down. All other knives go in handles up (or I'll cut myself while loading/unloading).

(Why yes, I do have a touch of OCD. How could you tell? hahaha)

When I was a preteen, I was visiting at my pastor's house and his wife asked me if I'd like to help her daughter bake a chocolate cake. Her daughter was reading the recipe off the card to me and I was measuring and stirring the ingredients together. When the batter was ready for the oven, it looked a bit strange, but since neither one of us had ever baked a chocolate cake before, we just shrugged and put it in the oven.

Later, when the distinctly non-chocolate chocolate cake came out of the oven, we discovered that 1/2 TEASPOON of cocoa powder is NOT enough to make a chocolate cake turn chocolate once it is baked! Oops! It was good cake, but definitely not chocolate. I never lived that one down!