By Beth -

This is Columbo, my semi- new kitten friend.

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Who are you?

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I (and i assume pretty much anyone who writes about their lives and makes their writing available to the entirety of  the planet, via the internet) really appreciate knowing that people are reading what i write . . . and hopefully not scoffing. Because i am interested in having peeps read, i install things like statcounter on my blog so that i can see how many people are checking me out - and sometimes what they're reading and how many times.  What i can't tell, especially if you don't comment, is who you are and why you're reading. And maybe you don't want me to know.  That's cool. The other night, i got curious about an influx of new followers i see on my profile.  So i went to each followers profile to see what i could see.  But for most of you, there was still very little information. Bear with me, i'm coming to a point here. The point:  A few minutes ago, i learned that today, January 14, 2011, has been designated, by the influential authori...
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Let me start by saying that i am NOT an expert in bread-making.  I like to make bread, and my husband likes me to make bread, and i have messed up a lot of bread.  Also i have done a lot of reading and experimenting to learn how to stop messing up the bread. This i will share with you. Today i made basic white bread from a very old Betty Crocker cook book, and i took pictures for you. Every yeast bread recipe made with kneaded dough has certain elements to it, and the following very few tips can be used with any of them......no matter what the recipe says you should do. Tip #1, Take Your Temperature :  The recipe will tell you to take a liquid, usually water or milk, and dissolve the yeast in it.  Usually the recipe says something like "warm water," or "almost hot to the touch," or something else i can't properly decipher with my finger tips.  So i use a wonderful modern invention called a thermometer.   The two types of yeast readily available in th...
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Ridiculous Ads for $100 Please

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