So my BHG, TJOC and BC cook books arrived and to say I was overwhelmed
is an understatement. I wanted to cook everything, and felt like I
didn't have enough time in the world. I seem to take to the BHG cook
book for now.

My wife said to just take it slow and pick a couple things to start
off with and see how it goes. So we picked out meatloaf, hummus,
pumpkin bread and waffles (for our new belgian waffle maker). I made
the meatloaf last night along with the overnight waffle mix. The bread
and hummus I'll get to tonight.

I then realised how many cooking tools we needed that we didn't have -
hand mixer, mixing bowls, loaf pans and more, in addition to the
consumables we had to stock up on: flour, baking powder/soda, vanilla,
brown sugar, spices.....

Everything went well when it came to the meatloaf and waffle batter.

It seems to take me forever to grab an ingredient, open it, pour it in
to the measurer, then pour it into the mixing bowl, and repeat for
other ingredients. I also kept trying to make sure I poured the EXACT
amount, i.e. 1/2 teaspoon right to the edge of the teaspoon no more no
less! I guess I just have to get a system down or get more comfortable
with what I'm doing.

The waffles turned out quite well and the meatloaf I will be eating
for lunch.

Again, I also found myself taking longer than what the recipe prep
time said it would take me, as I guess I am just beginning and getting
used to everything. Hopefully as I begin to cook more it won't take so
long. I felt like I was in the kitchen all night.

It stinks that we both have to work full time jobs, because anything
that takes long to prep & cook (i.e. an hour or more total) will have
to be made the night before for the following day's dinner since we
get home from work at 6ish. But we'll just have to make do.

All in all, it was fun, a little frustrating, but I definitely enjoyed
cooking from scratch and can't wait to try new things.

Paul

"meatnub" > wrote

> So my BHG, TJOC and BC cook books arrived and to say I was overwhelmed
> is an understatement. I wanted to cook everything, and felt like I
> didn't have enough time in the world. I seem to take to the BHG cook
> book for now.

Good choice.

> I then realised how many cooking tools we needed that we didn't have -
> hand mixer, mixing bowls, loaf pans and more, in addition to the
> consumables we had to stock up on: flour, baking powder/soda, vanilla,
> brown sugar, spices.....

The first time I made meatloaf, I called it the $14 meatloaf. I had
to buy everything. One thing I should have passed on that day was
the loaf pan. Too much fat accumulates in it. Form the meat into a
loaf shape and bake it in the middle of a pyrex dish.

> It seems to take me forever to grab an ingredient, open it, pour it in
> to the measurer, then pour it into the mixing bowl, and repeat for
> other ingredients. I also kept trying to make sure I poured the EXACT
> amount, i.e. 1/2 teaspoon right to the edge of the teaspoon no more no
> less! I guess I just have to get a system down or get more comfortable
> with what I'm doing.

When it comes to the meatloaf, you'll soon figure out how much of
whatever herb or spice you want in there and won't be bothering
with the measuring spoons.

You're doing great, sounds like. Congratulations.

nancy

"Nancy Young" > wrote in
:

> "meatnub" > wrote
>
>> So my BHG, TJOC and BC cook books arrived and to say I was overwhelmed
>> is an understatement. I wanted to cook everything, and felt like I
>> didn't have enough time in the world. I seem to take to the BHG cook
>> book for now.
>
>

Now consider the Good Housekeeping cookbooks as well.

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.



---
avast! Antivirus: Outbound message clean.
Virus Database (VPS): 080527-0, 05/27/2008
Tested on: 5/27/2008 10:07:06 AM
avast! - copyright (c) 1988-2008 ALWIL Software.
http://www.avast.com

Nancy Young wrote:

> The first time I made meatloaf, I called it the $14 meatloaf. I had
> to buy everything. One thing I should have passed on that day was
> the loaf pan. Too much fat accumulates in it. Form the meat into a
> loaf shape and bake it in the middle of a pyrex dish.

I prefer that anyway because it allows more outside to get crusty brown.

"Goomba" > wrote

> Nancy Young wrote:
>
>> The first time I made meatloaf, I called it the $14 meatloaf. I had
>> to buy everything. One thing I should have passed on that day was
>> the loaf pan. Too much fat accumulates in it. Form the meat into a
>> loaf shape and bake it in the middle of a pyrex dish.
>
> I prefer that anyway because it allows more outside to get crusty brown.

Same here. The loaf pan produced a pale, fatty meatloaf.
I know my mother used a loaf pan, I don't remember that
happening.

I sometimes make two smaller loaves so I get even more
crusty brown outside.

nancy

hahabogus wrote:
> "Nancy Young" > wrote in
> :
>
>> "meatnub" > wrote
>>
>>> So my BHG, TJOC and BC cook books arrived and to say I was overwhelmed
>>> is an understatement. I wanted to cook everything, and felt like I
>>> didn't have enough time in the world. I seem to take to the BHG cook
>>> book for now.
>>
>
> Now consider the Good Housekeeping cookbooks as well.
>
Plural! Which ones do you like? I have MANY editions, but I am so busy
collecting that I fall short on the evaluating.

--
Jean B.

On May 27, 12:10*pm, Janet Baraclough >
wrote:
> * *Get out all the ingredients you're going to need and line them up.

Yes, THAT much I did ;-)

> * When you get more experienced you'll find it easy to adapt recipes
> (without even thinking) for your own tastes..I rarely use as much sugar
> or salt as recipes suggest..

yes, one of these days.. err.. years ;-)

> * *If you have a freezer you could make extra and freeze for another
> time. If you haven't got a freezer, you'll learn to cook sequentially...
> roast chicken one night, cooked left overs turned into chicken curry or
> pie the next, then soup made with the carcase. Or, mashed potatoes one
> night, leftovers saved as a topping for something else the next, or
> potato cakes. Tomato sauce served with fish one night, and pasta the
> next. *The great thing about cooking from scratch, is the flexibility
> and adaptations you learn.
>
> * *Janet

Great advice, yes, I will work towards this.

Nancy Young wrote:
> "Goomba" > wrote
>
>> Nancy Young wrote:
>>
>>> The first time I made meatloaf, I called it the $14 meatloaf. I had
>>> to buy everything. One thing I should have passed on that day was
>>> the loaf pan. Too much fat accumulates in it. Form the meat into a
>>> loaf shape and bake it in the middle of a pyrex dish.
>>
>> I prefer that anyway because it allows more outside to get crusty
>> brown.
>
> Same here. The loaf pan produced a pale, fatty meatloaf.
> I know my mother used a loaf pan, I don't remember that
> happening.
>
> I sometimes make two smaller loaves so I get even more
> crusty brown outside.
>
> nancy

And (crusty) meatloaf sandwiches the next day! Mom used a glass pyrex "loaf
pan"

Jill

On May 27, 10:40*am, "Nancy Young" > wrote:
>
> The first time I made meatloaf, I called it the $14 meatloaf. *I had
> to buy everything. *One thing I should have passed on that day was
> the loaf pan. *Too much fat accumulates in it. *Form the meat into a
> loaf shape and bake it in the middle of a pyrex dish.

I found myself pouring the fat out, so yeah this is something I will
think about.

>
> > It seems to take me forever to grab an ingredient, open it, pour it in
> > to the measurer, then pour it into the mixing bowl, and repeat for
> > other ingredients. I also kept trying to make sure I poured the EXACT
> > amount, i.e. 1/2 teaspoon right to the edge of the teaspoon no more no
> > less! I guess I just have to get a system down or get more comfortable
> > with what I'm doing.
>
> When it comes to the meatloaf, you'll soon figure out how much of
> whatever herb or spice you want in there and won't be bothering
> with the measuring spoons.

Yeah right now I'm focused on just getting the recipe right.. but I
can definitely see this happening once I get comfortable.

On May 27, 1:45*pm, "kilikini" > wrote:
> meatnub wrote:
> > So my BHG, TJOC and BC cook books arrived and to say I was overwhelmed
> > is an understatement. I wanted to cook everything, and felt like I
> > didn't have enough time in the world. I seem to take to the BHG cook
> > book for now.
>
> > My wife said to just take it slow and pick a couple things to start
> > off with and see how it goes. So we picked out meatloaf, hummus,
> > pumpkin bread and waffles (for our new belgian waffle maker). I made
> > the meatloaf last night along with the overnight waffle mix. The bread
> > and hummus I'll get to tonight.
>
> > I then realised how many cooking tools we needed that we didn't have -
> > hand mixer, mixing bowls, loaf pans and more, in addition to the
> > consumables we had to stock up on: flour, baking powder/soda, vanilla,
> > brown sugar, spices.....
>
> > Everything went well when it came to the meatloaf and waffle batter.
>
> > It seems to take me forever to grab an ingredient, open it, pour it in
> > to the measurer, then pour it into the mixing bowl, and repeat for
> > other ingredients. I also kept trying to make sure I poured the EXACT
> > amount, i.e. 1/2 teaspoon right to the edge of the teaspoon no more no
> > less! I guess I just have to get a system down or get more comfortable
> > with what I'm doing.
>
> > The waffles turned out quite well and the meatloaf I will be eating
> > for lunch.
>
> > Again, I also found myself taking longer than what the recipe prep
> > time said it would take me, as I guess I am just beginning and getting
> > used to everything. Hopefully as I begin to cook more it won't take so
> > long. I felt like I was in the kitchen all night.
>
> > It stinks that we both have to work full time jobs, because anything
> > that takes long to prep & cook (i.e. an hour or more total) will have
> > to be made the night before for the following day's dinner since we
> > get home from work at 6ish. But we'll just have to make do.
>
> > All in all, it was fun, a little frustrating, but I definitely enjoyed
> > cooking from scratch and can't wait to try new things.
>
> > Paul
>
> Yay! *Congratulations! *Waffles can always be frozen and reheated in the
> morning, so if you have time on a weekend, make a double batch. *I'm proud
> of your success. *Keep us posted as to what else you decide to attempt. *:~)
>
> kili- Hide quoted text -
>
> - Show quoted text -

Well thanks!

I'm using the Waring Pro belgian waffle maker, and the waffles come
out OK on setting of 4. They aren't crispy on the outside, but
borderline. Inside nice and tender and golden brown yet soft on the
outside, but not completely golden brown all over, so not sure if the
batter is too thick or what. But I'll have to increase the temperature
to get crispier waffles with the BHG Overnight Waffles recipe. But
other than that, they came out pretty good. Very thick, not used to
that. Need to get some toppings too.

And wow.. I actually used flour and yeast, who'd've thunkit.

This cooking thing ain't as bad as it seems... just follow directions
until I get things down pat. It's just time consuming right now, since
I'm trying to make sure I follow the recipe to a tee but I enjoy it.
It's much better than just sitting and watching t.v. or trying to find
something to do and I like that I'm doing something everyone can
benefit from.

On May 27, 10:54*am, meatnub > wrote:
> On May 27, 12:10*pm, Janet Baraclough >
> wrote:
> [snip]
> > * *If you have a freezer you could make extra and freeze for another
> > time. If you haven't got a freezer, you'll learn to cook sequentially...
> > [snip]
> Great advice, yes, I will work towards this.

You're off to a good start, and getting some good advice, so let me
throw in a counter opinion just so you don't think there's always just
one answer. This group has a lot of people who seem to live for and
by their freezers. Time after time they post about making things and
freezing them, or thawing things from the freezer, or what are the
best methods and materials or devices for freezing. Reading the group
may give you the impression that this is a normal or even necessary
part of cooking.

It isn't. You are talking about yourself and spouse, not a large
family, and not feeding large numbers of drop-ins. It is perfectly
possible, and I will even argue, better, to cook as much as you want
to eat for dinner, eat it all up and be done with it. Not always, of
course. There's no point in making just enough stew or roast chicken
for two servings, so there will be leftovers. But many other things,
including just about any stirfry, can be sized for one meal.

As to the time required, a couple of points. You will get faster as
your experience and skill grow. Practice knife work. When you shop,
plan some time when you first bring the groceries home to do a little
basic prep work on the meat and veggies you bought. That will reduce
prep time when you come home from work and have to get dinner on the
table.

Keep on having fun and enjoying the fruits of your learning. -aem

I'm using the Waring Pro belgian waffle maker, and the waffles come
out OK on setting of 4. They aren't crispy on the outside, but
borderline. Inside nice and tender and golden brown yet soft on the
outside, but not completely golden brown all over, so not sure if the
batter is too thick or what. But I'll have to increase the temperature
to get crispier waffles with the BHG Overnight Waffles recipe. But
other than that, they came out pretty good. Very thick, not used to
that. Need to get some toppings too.

And wow.. I actually used flour and yeast, who'd've thunkit.

This cooking thing ain't as bad as it seems... just follow directions
until I get things down pat. It's just time consuming right now, since
I'm trying to make sure I follow the recipe to a tee but I enjoy it.
It's much better than just sitting and watching t.v. or trying to find
something to do and I like that I'm doing something everyone can
benefit from.

------------------------------------------------------------------------------------------
Have you tried any of the recipes that came with waffle iron? I have the
same waffle iron and I've gotten the best results using the 'standard'
recipe in the instruction booklet. Golden brown firm waffles with a great
taste.

I played around with the temp control and found that 4.5 was just right for
my iron. They got done OK at 4 but were a little too dry inside.

Keep having fun with it and don't be afraid to experiment. You learn more
from your failures than your successes.

Regards,
Jon

On May 27, 10:30*am, meatnub > wrote:

> It seems to take me forever to grab an ingredient, open it, pour it in
> to the measurer, then pour it into the mixing bowl, and repeat for
> other ingredients. I also kept trying to make sure I poured the EXACT
> amount, i.e. 1/2 teaspoon right to the edge of the teaspoon no more no
> less! I guess I just have to get a system down or get more comfortable
> with what I'm doing.

Stick your measuring device into the ingredient, scoop up a heaping
helping, and then sweep off the excess back into the ingredient
container.
The baking powder container likely has an edge built in to help with
this.

This is called "dip and sweep". Of course, you have to be somewhat
careful about the order in which you do things. I'd rather get a
little
salt in the cayenne than a little cayenne in the salt.

My home economics teacher was adamant about using a straight
spatula to sweep, but I'll use any old thing, even the edge of my
hand.

Cindy Hamilton

"Randy Johnson" > schrieb im Newsbeitrag
...
>
> On 27-May-2008, Janet Baraclough > wrote:
>
>> how can you merkins be bothered with all that measuring cup stuff? Just
>> get
>
> Pardon me for straying off subject; but please call us UH-murkins, not
> merkins, unless you mean it as an insult. The merkin is a pubic wig*.
>
We know that. The term "Merkin" was introduced by Lyndon B. Johnson with
his famous speech : "I'm proud to be a Merkin."
It's not an insult, just one of those Usenet customs ... ;-)

> OBFood: I like to cook meatloaf on an inverted pie pan, placed in the
> middle of a cookie sheet. The benefits are browning on all but the bottom
> and the loaf doesn't sit in a pool of fat.
>
OBFood : Gulasch is ready for tomorrow. Real Gulasch should never be served
fresh
since it gets better with every re-heating.

Cheers,

Michael Kuettner

On Tue 27 May 2008 01:01:40p, Michael Kuettner told us...

>
> "Randy Johnson" > schrieb im Newsbeitrag
> ...
>>
>> On 27-May-2008, Janet Baraclough > wrote:
>>
>>> how can you merkins be bothered with all that measuring cup stuff?
>>> Just get
>>
>> Pardon me for straying off subject; but please call us UH-murkins, not
>> merkins, unless you mean it as an insult. The merkin is a pubic wig*.
>>
> We know that. The term "Merkin" was introduced by Lyndon B. Johnson with
> his famous speech : "I'm proud to be a Merkin."
> It's not an insult, just one of those Usenet customs ... ;-)
>
>> OBFood: I like to cook meatloaf on an inverted pie pan, placed in the
>> middle of a cookie sheet. The benefits are browning on all but the
>> bottom and the loaf doesn't sit in a pool of fat.
>>
> OBFood : Gulasch is ready for tomorrow. Real Gulasch should never be
> served fresh
> since it gets better with every re-heating.
>
> Cheers,
>
> Michael Kuettner
>
>
>
>

And would you share your *Real Gulash* recipe? I've made versions of it,
but I'm sure they were not authentic. many dishes are best served the next
day.

--
Wayne Boatwright
-------------------------------------------
Tuesday, 05(V)/27(XXVII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Big donkeys, small donkeys, all good
to eat.
-------------------------------------------

On May 27, 1:01*pm, "Michael Kuettner" > wrote:
> "Randy Johnson" > schrieb im c.com...
>
> > On 27-May-2008, Janet Baraclough > wrote:
>
> >> * *how can you merkins be bothered with all that measuring cup stuff? Just
> >> * *get
>
> > Pardon me for straying off subject; but please call us UH-murkins, not
> > merkins, unless you mean it as an insult. * The merkin is a pubic wig*..
>
> We know that. The term "Merkin" was introduced by Lyndon B. Johnson with
> his famous speech : "I'm proud to be a Merkin."
> It's not an insult, just one of those Usenet customs ... ;-) [snip]

And furthered by Kubrick's 1964 movie "Dr. Strangelove," where
President Merkin Muffley was one of the chracters played by Peter
Sellers. -aem

meatnub > wrote in

oups.com:

Paul, dear, CHILL! it's not a contest, or a race. take a deep
breath & relax!
now, to speed things up, read the recipe through.
then get all the ingredients & set them in a handy location.
if you're really organized, arrange them in order of use.
then assemble the recipe.
also, recipes are *guidelines*. you don't have to follow them
exactly. obviously you don't want to go doubling the amount of
salt or anything like that, but exact measures aren't usually
that critical (if they were, you should be weighing the
ingredients rather than using measuring cups & spoons).
since you have weekends off, you could pick one day to do
your prepping or cooking for the week. that would also speed
things up.
bread is a weekend project, unless you have an automatic
bread machine. it takes very little time, but over quite a
long period of time...
lee
--
Last night while sitting in my chair
I pinged a host that wasn't there
It wasn't there again today
The host resolved to NSA.

Nancy Young wrote:

> "> I then realised how many cooking tools we needed that we didn't have -
> > hand mixer, mixing bowls, loaf pans and more, in addition to the
> > consumables we had to stock up on: flour, baking powder/soda, vanilla,
> > brown sugar, spices.....
>
> The first time I made meatloaf, I called it the $14 meatloaf. I had
> to buy everything. One thing I should have passed on that day was
> the loaf pan. Too much fat accumulates in it. Form the meat into a
> loaf shape and bake it in the middle of a pyrex dish.

If you pay $12 for a meat loaf pan and use it once a month for a year it's
a little more than $1 per use and after 10 years it's down to about 10
cents per use. If you mound the top of the loaf and take it out 15 minutes
before slicing, by the time you are ready to cut into it the fat can be
poured off.

>
> > It seems to take me forever to grab an ingredient, open it, pour it in
> > to the measurer, then pour it into the mixing bowl, and repeat for
> > other ingredients. I also kept trying to make sure I poured the EXACT
> > amount, i.e. 1/2 teaspoon right to the edge of the teaspoon no more no
> > less! I guess I just have to get a system down or get more comfortable
> > with what I'm doing.
>
> When it comes to the meatloaf, you'll soon figure out how much of
> whatever herb or spice you want in there and won't be bothering
> with the measuring spoons.

Meat loaf ...measure????

On Tue, 27 May 2008 14:41:27 -0700 (PDT), aem >
wrote:

>On May 27, 1:01*pm, "Michael Kuettner" > wrote:
>> "Randy Johnson" > schrieb im c.com...
>>
>> > On 27-May-2008, Janet Baraclough > wrote:
>>
>> >> * *how can you merkins be bothered with all that measuring cup stuff? Just
>> >> * *get
>>
>> > Pardon me for straying off subject; but please call us UH-murkins, not
>> > merkins, unless you mean it as an insult. * The merkin is a pubic wig*.
>>
>> We know that. The term "Merkin" was introduced by Lyndon B. Johnson with
>> his famous speech : "I'm proud to be a Merkin."
>> It's not an insult, just one of those Usenet customs ... ;-) [snip]
>
>And furthered by Kubrick's 1964 movie "Dr. Strangelove," where
>President Merkin Muffley was one of the chracters played by Peter
>Sellers. -aem

besides muffley, the good doctor, and group capt. mandrake, sellers
was also slated to play major kong, but he sprained his ankle.

<http://en.wikipedia.org/wiki/Dr._Strangelove>

george c. scott was also great as gen. buck turgidson. if you haven't
seen it, crank up netflix and have a ball.

your pal,
blake

On Tue, 27 May 2008 11:02:14 -0700 (PDT), meatnub >
wrote:
>
>This cooking thing ain't as bad as it seems... just follow directions
>until I get things down pat. It's just time consuming right now, since
>I'm trying to make sure I follow the recipe to a tee but I enjoy it.
>It's much better than just sitting and watching t.v. or trying to find
>something to do and I like that I'm doing something everyone can
>benefit from.

you needn't be super-precise, except maybe in baking. no leveling-
off of teaspoons unless it suits your personality.

you'll get faster with repetition and as your anxiety lessens.

your pal,
blake

"Wayne Boatwright" schrieb :
> On Tue 27 May 2008 01:01:40p, Michael Kuettner told us...
<snip>
>> OBFood : Gulasch is ready for tomorrow. Real Gulasch should never be
>> served fresh
>> since it gets better with every re-heating.
>>
>
> And would you share your *Real Gulash* recipe? I've made versions of it,
> but I'm sure they were not authentic. many dishes are best served the next
> day.
>
Done.

Cheers,

Michael Kuettner

On May 27, 9:30*am, meatnub > wrote:
(snip)
It stinks that we both have to work full time jobs, because anything
that takes long to prep & cook (i.e. an hour or more total) will have
to be made the night before for the following day's dinner since we
get home from work at 6ish. But we'll just have to make do.
All in all, it was fun, a little frustrating, but I definitely
enjoyed
cooking from scratch and can't wait to try new things.
Paul
+++++++++++++++++++++++++++++++++++++++++++++++++
Do you have a crock pot or slow cooker? It is definitely NOT
"cheating".
It's really good for stews, etc. Just be sure you get one that doesn't
just cook from the bottom. Also, a removable "pot" really helps
because you can assemble the night before and stick the pot" in the
refrigerator. You should find quite a few slow cooker" recipes in
Betty et al,

Go Paul go!
Lynn in Fargo
"Crockpotting for One"

"blake murphy" schrieb :
> On Tue, 27 May 2008 14:41:27 -0700 (PDT), aem >
> wrote:
>
>>On May 27, 1:01 pm, "Michael Kuettner" > wrote:
>>> "Randy Johnson" > schrieb im
>>> c.com...
>>>
>>> > On 27-May-2008, Janet Baraclough > wrote:
>>>
>>> >> how can you merkins be bothered with all that measuring cup stuff? Just
>>> >> get
>>>
>>> > Pardon me for straying off subject; but please call us UH-murkins, not
>>> > merkins, unless you mean it as an insult. The merkin is a pubic wig*.
>>>
>>> We know that. The term "Merkin" was introduced by Lyndon B. Johnson with
>>> his famous speech : "I'm proud to be a Merkin."
>>> It's not an insult, just one of those Usenet customs ... ;-) [snip]
>>
>>And furthered by Kubrick's 1964 movie "Dr. Strangelove," where
>>President Merkin Muffley was one of the chracters played by Peter
>>Sellers. -aem
>
> besides muffley, the good doctor, and group capt. mandrake, sellers
> was also slated to play major kong, but he sprained his ankle.
>
> <http://en.wikipedia.org/wiki/Dr._Strangelove>
>
> george c. scott was also great as gen. buck turgidson. if you haven't
> seen it, crank up netflix and have a ball.
>
One of the favourite movies of my precious body fluids.

Cheers,

Michael Kuettner

"meatnub" > ha scritto nel messaggio
...
I also kept trying to make sure I poured the EXACT
> amount, i.e. 1/2 teaspoon right to the edge of the teaspoon no more no
> less! I guess I just have to get a system down or get more comfortable
> with what I'm doing.
> Again, I also found myself taking longer than what the recipe prep
> time said it would take me, as I guess I am just beginning and getting
> used to everything. Hopefully as I begin to cook more it won't take so
> long. I felt like I was in the kitchen all night.
>

> All in all, it was fun, a little frustrating, but I definitely enjoyed
> cooking from scratch and can't wait to try new things.
>
> Paul

As one who is dedicating most of her time to convincing people to take
charge of what they eat, I am applauding you (well of course I am really
typing, but in my head...) and wish you lots of luck.

People all over the world work hard, have to feed the family, and don't even
have appliances or refrigeration. And they make wonderful food anyway. You
will, too.

Measuring and knowing when and how things go into the bowl are things that
become second nature after some time. You have to read and follow for a few
times, and then you'll know that this kind of batter always starts with
creaming fat and sugar, that kind always starts with combining flour and
fat. And once the packages are opened, they stay open! I think most people
dip into something rather than pour, unless it is liquid.

Anyway, congratulations! Good job.
--
http://www.judithgreenwood.com