KirstenWI's Profile

WOW this is stunning. I love pretty much everything- especially the coffee table. This is the most livable 300 square feet I've seen on AT.

I thought the same thing about the avocado...maybe there's some citrus in there that helps? But still- I'm skeptical.

You don't even know!!! I should mention though- I add more milk than the recipe states. If the batter feels too thick, you can add more milk and it won't affect how awesome they are. The recipe says 3/4 c., but I usually end up adding an additional 1/2 c. approximately.

I do avocado instead of mayo, alfalfa sprouts instead of lettuce, and a warm pita (whole, not pocket) instead of bread. Delish. Gotta make sure your bacon is uber salty though. awwww yeah.

...oh wait, that's Dwell. Too excited, I guess.

aw, hells yes it was part of our Easter tradition. The head was always the first to go.

I get Greek Gods my plain and snack yogurt. It's super thick and has a great texture. If you strain it through a coffee filter overnight, it's spreadable like cream cheese by morning (and about 10% of the calories). The honey variety is my go-to dessert. I'd gladly choose it over ice cream (but maybe not frozen custard...I am a midwest girl, afterall).

The light fixture above my kitchen sink gets really hot- it has those weird cone shaped halogen light bulbs. Not ideal, but if I need to thaw something it's awesome. I just put whatever it is in my cast iron sink, turn on the light and walk away for a while.

get a container of plain yogurt, mix the two together, and then put back in the containers. Now you have two yogurts that aren't too sweet.

@coleyb:
For anything that is pyrex worthy, this is what I do. When I'm making the food initially, I line the pyrex with foil, then dump in the food. After the food has frozen for a good amount of time, you can lift the foil out, wrap it tightly, and put the pyrex back in the cabinet. It helps with freezer burn and also frees up your bakeware. When you go to bake the food again, just plop it back in the dish.