apartmenttherapy47's Profile

Matusalem Grand Reserva Amber Rum
Liquid Ice Vodka
Botanist or Broker's Gin
Sake
We could get by with the four

Oh...my heart ached when I saw that bottle of Brokers Gin. I can't get it any longer. But alas I was recently tempted to try Botanist Gin. Oh...the ache is starting to go away.

I don't make pancakes. I make waffles using the recipe that came with my Mom's blender back in the mid 70's. What I learned in the last decade or maybe longer is to make the batter in the blender and then place the batter in the fridge for 30 minutes prior to using it. Perhaps it allows time for the baking powder to unleash the magic. Stellar waffles every time.

My Mom also taught me to make baking powder biscuit dough, roll it out and cut the biscuits out and place on baking tray. Keep them in the fridge that way until you make are going to pop them in the oven. I don't know why but it makes the best/fluffiest biscuits. I don't know how long but I figure probably long enough to get them uniformly chilled.

We did this several years ago.
As to the person who said they had to wait until Jan. 01, 2014 to start. Not true. Just 365 days in succession from what ever day you start. lol

It was a great experience and a fantastic way to learn about your camera and a different way of looking at the world you live in.

We have one of the 10.75 in 18/10 stainless steel non stick pans from his Professional Series with T-Fal. We love it. This is a pan from several years ago. I know that things change as new lines are introduced by the company.
We always by our cookware by the piece. We go to the store and feel the weight, how the handles (if it has handles) in the hand. I wouldn't buy a boxed set.

My concern is with the plastic holding the garlic smell.

My maternal grandmother was a gin and tonic gal.
My Mom liked a snort of sherry after a long day of work.

I love number 5 but I have enough stress from my neighbour who can't think past the end of his nose that other people live in the world (right next door) and has only one volume all the time...LOUD. Loud truck, loud voice, loud music. He is a neighbour that needs to dial it down.

There is bbq in foil with lemon slices, butter, fresh herbs, salt and pepper.
You can poach it in all sorts of liquids (white wine, milk come to mind) add some leeks and fennel.

A dry rub with seasonings you like and then onto the bbq.

We eat halibut plenty around in here.

wow. I know someone who is impatient and cooks a steak on his bbq like a diner cook would cook a burger on a flat top grill. They are always over done and well crap.
The bbq has a lid for a reason. You keep opening it up and flipping the meat you keep hijacking the temperature.