fixing damaged dough
 

Last night, I made a mistake of putting wheat flour in a mixing bowl
(to amke dough) and then went about doing others things: cooking,
eating, cleaning, etc.

When I started making the dough. I realized that the air exposure had
made the flour to seperate. I proceeded and put in an air tight
ocntainer and placed it in the fridge. Now, I tried to make roti and
could tell that it'd not work well.

Can it be fixed? Or should I make something else if something else can
be made.

fixing damaged dough
 

"Manda Ruby" ha scritto nel messaggio

> Last night, I made a mistake of putting wheat flour in a mixing bowl> (to
> amke dough) and then went about doing others things: cooking,> eating,
> cleaning, etc.
>
> When I started making the dough. I realized that the air exposure had>
> made the flour to seperate. I proceeded and put in an air tight>
> ocntainer and placed it in the fridge. Now, I tried to make roti and>
> could tell that it'd not work well.

I am eager to read what others have to say, because in over 50 years of
cooking I have never seen what you describe. While I think it is better not
to walk away and leave most food products open to the air and creatures,
flour tends to be a fairly stable food and I would be surprised to see such
alteration within a few hours.

I presume when you say wheat flour you mean a whole grain flour? Integrale?

fixing damaged dough
 

On Thu, 13 Aug 2009 12:40:15 -0700 (PDT), Manda Ruby
> wrote:

>Last night, I made a mistake of putting wheat flour in a mixing bowl
>(to amke dough) and then went about doing others things: cooking,
>eating, cleaning, etc.
>
>When I started making the dough. I realized that the air exposure had
>made the flour to seperate. I proceeded and put in an air tight
>ocntainer and placed it in the fridge. Now, I tried to make roti and
>could tell that it'd not work well.
>
>Can it be fixed? Or should I make something else if something else can
>be made.

I do not understand "made the flour to separate". If liquid has been
added to the flour, the only thing that happens is that it forms a
hard dry skin. If you have NOT added liquid, then it is still dry
flour. Please explain.

Alex

fixing damaged dough
 

On Aug 13, 12:45*pm, "Giusi" > wrote:
> "Manda Ruby" ha scritto nel messaggio
>
> > Last night, I made a mistake of putting wheat flour in a mixing bowl> (to
> > amkedough) and then went about doing others things: cooking,> eating,
> > cleaning, etc.
>
> > When I started making thedough. I realized that the air exposure had>
> > made the flour to seperate. *I proceeded and put in an air tight>
> > ocntainer and placed it in the fridge. Now, I tried to make roti and>
> > could tell that it'd not work well.
>
> I am eager to read what others have to say, because in over 50 years of
> cooking I have never seen what you describe. *While I think it is better not
> to walk away and leave most food products open to the air and creatures,
> flour tends to be a fairly stable food and I would be surprised to see such
> alteration within a few hours.

That's what I figured too. I do have to say that this flour was kept
in plastic bag - a regular plastic bag used to put veges wqen shopping
in the grocery store - and in the crisper of the fridge. This was
goven to me to try. After taking some out into a container about 5/6
days ago, I just wrapped that tie thing and put the bag in the crisper
until last night. May be this happened because I didn't tie that tie
well. What do you think?

I have bought a 4 lb bag and put them in a big plastic container that
I got from a dollar store. The container has the little pieces on each
side to snap the lid and so I assumed that it's air tight enough. I
saw some nice container at Ross the other day but I'd not feel that
it'd be air tight with the easy-pour-lid-thing feature. I have some
whey protein bottle a couple of 2 lb ones and a 5 lb one - that I can
use.

>
> I presume when you say wheat flour you mean a whole grain flour? *Integrale?

100% whole wheat flour

fixing damaged dough
 

On Aug 13, 12:59*pm, Chemiker > wrote:
> On Thu, 13 Aug 2009 12:40:15 -0700 (PDT), Manda Ruby
>
> > wrote:
> >Last night, I made a mistake of putting wheat flour in a mixing bowl
> >(to amkedough) and then went about doing others things: cooking,
> >eating, cleaning, etc.
>
> >When I started making thedough. I realized that the air exposure had
> >made the flour to seperate. *I proceeded and put in an air tight
> >ocntainer and placed it in the fridge. Now, I tried to make roti and
> >could tell that it'd not work well.
>
> >Can it be fixed? Or should I make something else if something else can
> >be made.
>
> I do not understand "made the flour to separate". If liquid has been
> added to the flour, the only thing that happens is that it forms a
> hard dry skin.
After liquid was added, when I kneded the dough, it didn't behave the
way I have experienced before in making dough.

>If you have NOT added liquid, then it is still dry
> flour. Please explain.

Since I was talkinf about dough, of course, I had added water, and was
talking about the behavior after adding water and in fact, when I
kneded the dough. It's just weird. And I didn't add al watre at once.
So, it's really weird.

> Alex

fixing damaged dough
 

On Thu, 13 Aug 2009 21:06:32 -0700 (PDT), Manda Ruby
> wrote:

>On Aug 13, 12:59*pm, Chemiker > wrote:
>> On Thu, 13 Aug 2009 12:40:15 -0700 (PDT), Manda Ruby
>>
>> > wrote:
>> >Last night, I made a mistake of putting wheat flour in a mixing bowl
>> >(to amkedough) and then went about doing others things: cooking,
>> >eating, cleaning, etc.
>>
>> >When I started making thedough. I realized that the air exposure had
>> >made the flour to seperate. *I proceeded and put in an air tight
>> >ocntainer and placed it in the fridge. Now, I tried to make roti and
>> >could tell that it'd not work well.
>>
>> >Can it be fixed? Or should I make something else if something else can
>> >be made.
>>
>> I do not understand "made the flour to separate". If liquid has been
>> added to the flour, the only thing that happens is that it forms a
>> hard dry skin.
>After liquid was added, when I kneded the dough, it didn't behave the
>way I have experienced before in making dough.
>
>>If you have NOT added liquid, then it is still dry
>> flour. Please explain.
>
>Since I was talkinf about dough, of course, I had added water, and was
>talking about the behavior after adding water and in fact, when I
>kneded the dough. It's just weird. And I didn't add al watre at once.
>So, it's really weird.
>
The way you explained it was confusing. It sounded like you were
talking about dry flour before you'd added anything to it.

Now that you've given us some context, it sounds to me like your
mixture was in the sponge stage. What happened is not a bad thing.
Maybe you made some sort of sourdough by chance, I don't know. I'd
just go with it and see what happens. Remix and add more flour. It
sounds like you inadvertently made the beginnings of a kick ass bread!

Please report back with the results.

:)

--

sf

fixing damaged dough
 

Manda Ruby wrote:

> That's what I figured too. I do have to say that this flour was kept
> in plastic bag - a regular plastic bag used to put veges wqen shopping
> in the grocery store - and in the crisper of the fridge. This was
> goven to me to try. After taking some out into a container about 5/6
> days ago, I just wrapped that tie thing and put the bag in the crisper
> until last night. May be this happened because I didn't tie that tie
> well. What do you think?
>
> I have bought a 4 lb bag and put them in a big plastic container that
> I got from a dollar store. The container has the little pieces on each
> side to snap the lid and so I assumed that it's air tight enough. I
> saw some nice container at Ross the other day but I'd not feel that
> it'd be air tight with the easy-pour-lid-thing feature. I have some
> whey protein bottle a couple of 2 lb ones and a 5 lb one - that I can
> use.
>
>> I presume when you say wheat flour you mean a whole grain flour? Integrale?
>
> 100% whole wheat flour
>
Is this AmandaF?? This sounds like one of her problems...

fixing damaged dough
 

On Aug 13, 12:45 pm, "Giusi" > wrote:
> "Manda Ruby" ha scritto nel messaggio
>
> > Last night, I made a mistake of putting wheat flour in a mixing bowl>
> > (to
> > amkedough) and then went about doing others things: cooking,> eating,
> > cleaning, etc.
>
> > When I started making thedough. I realized that the air exposure had>
> > made the flour to seperate. I proceeded and put in an air tight>
> > ocntainer and placed it in the fridge. Now, I tried to make roti and>
> > could tell that it'd not work well.
>
> I am eager to read what others have to say, because in over 50 years of
> cooking I have never seen what you describe.


She didn't describe anything, all she wrote is gibberish... she expresses
herself like you do, unintelligibly.

fixing damaged dough
 

On Aug 13, 11:06*pm, Manda Ruby > wrote:
> On Aug 13, 12:59*pm, Chemiker > wrote:
>
>
>
> > On Thu, 13 Aug 2009 12:40:15 -0700 (PDT), Manda Ruby
>
> > > wrote:
> > >Last night, I made a mistake of putting wheat flour in a mixing bowl
> > >(to amkedough) and then went about doing others things: cooking,
> > >eating, cleaning, etc.
>
> > >When I started making thedough. I realized that the air exposure had
> > >made the flour to seperate. *I proceeded and put in an air tight
> > >ocntainer and placed it in the fridge. Now, I tried to make roti and
> > >could tell that it'd not work well.
>
> > >Can it be fixed? Or should I make something else if something else can
> > >be made.
>
> > I do not understand "made the flour to separate". If liquid has been
> > added to the flour, the only thing that happens is that it forms a
> > hard dry skin.
>
> After liquid was added, when I kneded the dough, it didn't behave the
> way I have experienced before in making dough.
>
> >If you have NOT added liquid, then it is still dry
> > flour. Please explain.
>
> Since I was talkinf about dough, of course, I had added water, and was
> talking about the behavior after adding water and in fact, when I
> kneded the dough. *It's just weird. And I didn't add al watre at once.
> So, it's really weird.
>
>
>
> > Alex- Hide quoted text -
>
> - Show quoted text -- Hide quoted text -
>
> - Show quoted text -

You didn't say, "dough," which would mean you'd added liquid -- you
said "flour." That's what was confusing.

N.

fixing damaged dough
 

On Aug 14, 8:31*am, Nancy2 > wrote:
>
> You didn't say, "dough," which would mean you'd added liquid -- you
> said "flour." *That's what was confusing.

Well, my subject title was about the dough. I should have said "after
adding water and mixing". I was busy and was writing the post in a
rush, as usually the case.

fixing damaged dough
 

On Aug 13, 10:01*pm, sf > wrote:
> On Thu, 13 Aug 2009 21:06:32 -0700 (PDT), Manda Ruby
>
>
>
>
>
> > wrote:
> >On Aug 13, 12:59*pm, Chemiker > wrote:
> >> On Thu, 13 Aug 2009 12:40:15 -0700 (PDT), Manda Ruby
>
> >> > wrote:
> >> >Last night, I made a mistake of putting wheat flour in a mixing bowl
> >> >(to amkedough) and then went about doing others things: cooking,
> >> >eating, cleaning, etc.
>
> >> >When I started making thedough. I realized that the air exposure had
> >> >made the flour to seperate. *I proceeded and put in an air tight
> >> >ocntainer and placed it in the fridge. Now, I tried to make roti and
> >> >could tell that it'd not work well.
>
> >> >Can it be fixed? Or should I make something else if something else can
> >> >be made.
>
> >> I do not understand "made the flour to separate". If liquid has been
> >> added to the flour, the only thing that happens is that it forms a
> >> hard dry skin.
> >After liquid was added, when I kneded the dough, it didn't behave the
> >way I have experienced before in making dough.
>
> >>If you have NOT added liquid, then it is still dry
> >> flour. Please explain.
>
> >Since I was talkinf about dough, of course, I had added water, and was
> >talking about the behavior after adding water and in fact, when I
> >kneded the dough. *It's just weird. And I didn't add al watre at once.
> >So, it's really weird.
>
> The way you explained it was confusing. *It sounded like you were
> talking about dry flour before you'd added anything to it. *
>
> Now that you've given us some context, it sounds to me like your
> mixture was in the sponge stage. *What happened is not a bad thing.
> Maybe you made some sort of sourdough by chance, *I don't know. *I'd
> just go with it and see what happens. *Remix and add more flour. *It
> sounds like you inadvertently made the beginnings of a kick ass bread!

Really? Strange. I just out it back in the fridge and left it
alone.

I was thinking to bring it to room temp, add more flour, let it sit
and try to make roti.

I don't know how to make bread. I am sure I can find a reciope but
what would be the easiest recipe to follow for using this dough? And
can I just leave the dough in the fridge and deal with making bread
tomorrow unless I should add flour today and need to let it sit?

Also, I don't have any thing to put the bread in and bake it - I never
bought any bakign pan after I moved here from another state, leavign
behind lots of stuff - but I won't mind buying one. I won't mind
baking my bread on regular basis. In fact, I want to bake somehting
that's like the one from this Italian restaurant hmm..I forgot the
name.. I used to go there a lot when I was in Houston. It's one of the
mjaor chain store. Prices were not cheap either but I wouldn't eat
Italian food anywhere else except that resturant and one family
restaurant near where I lived.




>
> Please report back with the results.

I will but first an easy bread recipe, even if it is sourdough bread?
remember that this is 100% whole wheat.

>
> :)
>
> --
>
> sf- Hide quoted text -
>
> - Show quoted text -

fixing damaged dough
 

Your most precious hours are spent on usenet, attacking others. You
obviously do not have a life.
I won't say "get a life". Some people, like you, are not competent to
do that. People like you, are parasites to civilizations.

fixing damaged dough
 

On Aug 14, 7:17*am, "brooklyn1" > wrote:
> On Aug 13, 12:45 pm, "Giusi" > wrote:
>
> > "Manda Ruby" ha scritto nel messaggio
>
> > > Last night, I made a mistake of putting wheat flour in a mixing bowl>
> > > (to
> > > amkedough) and then went about doing others things: cooking,> eating,
> > > cleaning, etc.
>
> > > When I started making thedough. I realized that the air exposure had>
> > > made the flour to seperate. I proceeded and put in an air tight>
> > > ocntainer and placed it in the fridge. Now, I tried to make roti and>
> > > could tell that it'd not work well.
>
> > I am eager to read what others have to say, because in over 50 years of
> > cooking I have never seen what you describe.
>
> She didn't describe anything, all she wrote is gibberish... she expresses
> herself like you do, unintelligibly.

she writes like she's been into the wine.

fixing damaged dough
 

On Aug 14, 9:21*am, Manda Ruby > wrote:
> *Your most precious hours are spent on usenet, attacking others. You
> obviously do not have a life.
> I won't say "get a life". Some people, like you, are not competent to
> do that. People like you, are parasites to civilizations.

Now Mandy, Mandy, Mandy...that's just plain cruel. Are you wearing
your mean shoes today. Everybody deserves to live. Now go back and
take your meds and calm down and then come back.

fixing damaged dough
 

On Fri, 14 Aug 2009 14:17:09 GMT, brooklyn1 wrote:

> On Aug 13, 12:45 pm, "Giusi" > wrote:
>> "Manda Ruby" ha scritto nel messaggio
>>
>>> Last night, I made a mistake of putting wheat flour in a mixing bowl>
>>> (to
>>> amkedough) and then went about doing others things: cooking,> eating,
>>> cleaning, etc.
>>
>>> When I started making thedough. I realized that the air exposure had>
>>> made the flour to seperate. I proceeded and put in an air tight>
>>> ocntainer and placed it in the fridge. Now, I tried to make roti and>
>>> could tell that it'd not work well.
>>
>> I am eager to read what others have to say, because in over 50 years of
>> cooking I have never seen what you describe.
>
> She didn't describe anything, all she wrote is gibberish... she expresses
> herself like you do, unintelligibly.

so says the world's foremost expert on gibberish.

blake

fixing damaged dough
 

"Manda Ruby" ha scritto nel messaggio
On Aug 14, 8:31 am, Nancy2 > wrote:
>
> You didn't say, "dough," which would mean you'd added liquid -- you> said
> "flour." That's what was confusing.

Well, my subject title was about the dough. I should have said "after
adding water and mixing". I was busy and was writing the post in arush, as
usually the case.

Computer conversations are a continuance of the idea "GIGO". You tell us a
rushed half story, you cannot expect much in responses. Try the next time
to be succinct and complete.

fixing damaged dough
 

On Aug 14, 11:59*am, "Giusi" > wrote:
> "Manda Ruby" *ha scritto nel messaggio
> On Aug 14, 8:31 am, Nancy2 > wrote:
>
>
>
> > You didn't say, "dough," which would mean you'd added liquid -- you> said
> > "flour." That's what was confusing.
>
> Well, my subject title was about thedough. *I should have said "after
> adding water and mixing". I was busy and was writing the post in arush, as
> usually the case.
>
> Computer conversations are a continuance of the idea "GIGO". *You tell us a
> rushed half story, you cannot expect much in responses. *Try the next time
> to be succinct and complete.

I may have been rushing (and didn't elaborate) but it wasn't half a
story. The title was "Fixing damaged dough".

fixing damaged dough
 

On Sun, 16 Aug 2009 19:27:49 -0700 (PDT), Manda Ruby
> wrote:

>I may have been rushing (and didn't elaborate) but it wasn't half a
>story. The title was "Fixing damaged dough".

You didn't say what kind of dough, for starters.

--
I love cooking with wine.
Sometimes I even put it in the food.

fixing damaged dough
 

On Aug 16, 10:48*pm, sf > wrote:
> On Sun, 16 Aug 2009 19:27:49 -0700 (PDT), Manda Ruby
>
> > wrote:
> >I may have been rushing (and didn't elaborate) but it wasn't half a
> >story. The title was "Fixing damaged dough".
>
> You didn't say what kind of dough, for starters. *

Actually, I did. After the subject line, I started the post with
"Last night, I made a mistake of putting wheat flour in a mixing
bowl ..."

Anyway, jJust now, I have realized that it wasn't wheat flour. after
all. Read on ..

An hour agao, after I added just a little bit of wheat flour, it
seemed to make no changes in texture and so I addeded water and let it
rest. After half an hour or so, I tried to make roti but no luck. So,
I added some more water and kept kneading and then I
smelled ......."Hummus". That's when I realized that I had forgotten
about the Hummus powder that I saw at Winco's grocery store - I hardly
shopped there since there isn't one around here.

Darn it. Now, I had wasted all my Hummus powder by mixing wheat flour
into it.

What can I do with this? Can I make some balls and fry and pretend
like they are felafel?



>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

fixing damaged dough
 

On Sun, 16 Aug 2009 22:57:32 -0700 (PDT), Manda Ruby
> wrote:

>On Aug 16, 10:48*pm, sf > wrote:
>> On Sun, 16 Aug 2009 19:27:49 -0700 (PDT), Manda Ruby
>>
>> > wrote:
>> >I may have been rushing (and didn't elaborate) but it wasn't half a
>> >story. The title was "Fixing damaged dough".
>>
>> You didn't say what kind of dough, for starters. *
>
>Actually, I did. After the subject line, I started the post with
>"Last night, I made a mistake of putting wheat flour in a mixing
>bowl ..."
Yes, that's what you said. It gave no clue.
>
>Anyway, jJust now, I have realized that it wasn't wheat flour. after
>all. Read on ..
>
>An hour agao, after I added just a little bit of wheat flour, it
>seemed to make no changes in texture and so I addeded water and let it
>rest. After half an hour or so, I tried to make roti but no luck. So,
>I added some more water and kept kneading and then I
>smelled ......."Hummus". That's when I realized that I had forgotten
>about the Hummus powder that I saw at Winco's grocery store - I hardly
>shopped there since there isn't one around here.
>
>Darn it. Now, I had wasted all my Hummus powder by mixing wheat flour
>into it.
>
>What can I do with this? Can I make some balls and fry and pretend
>like they are felafel?

You'll probably end up with golf balls.

--
I love cooking with wine.
Sometimes I even put it in the food.

fixing damaged dough
 

Manda Ruby wrote:



Can I make some balls and fry and pretend
> like they are felafel?

I dunno.. how are you at rolling balls?
You can pretend anything you want.

fixing damaged dough
 

On Aug 16, 11:08*pm, sf > wrote:
> On Sun, 16 Aug 2009 22:57:32 -0700 (PDT), Manda Ruby
>
> > wrote:
> >On Aug 16, 10:48*pm, sf > wrote:
> >> On Sun, 16 Aug 2009 19:27:49 -0700 (PDT), Manda Ruby
>
> >> > wrote:
> >> >I may have been rushing (and didn't elaborate) but it wasn't half a
> >> >story. The title was "Fixing damaged dough".
>
> >> You didn't say what kind of dough, for starters. *
>
> >Actually, I did. After the subject line, *I started the post with
> >"Last night, I made a mistake of putting wheat flour in a mixing
> >bowl ..."
>
> Yes, that's what you said. *It gave no clue.

No clue about what?

In the kind of books (science books) I read, subject title is not
repeated in the chapter.

>
>
>
>
>
>
>
> >Anyway, jJust now, I have realized that it wasn't wheat flour. *after
> >all. Read on ..
>
> >An hour agao, after I added just a little bit of wheat flour, it
> >seemed to make no changes in texture and so I addeded water and let it
> >rest. After half an hour or so, I tried to make roti but no luck. So,
> >I added some more water and kept kneading and then I
> >smelled ......."Hummus". *That's when I realized that I had forgotten
> >about the Hummus powder that I saw at Winco's grocery store - I hardly
> >shopped there since there isn't one around here.
>
> >Darn it. Now, I had wasted all my Hummus powder by mixing wheat flour
> >into it.
>
> >What can I do with this? Can I make some balls and fry and pretend
> >like they are felafel?
>
> You'll probably end up with golf balls.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.- Hide quoted text -
>
> - Show quoted text -

fixing damaged dough
 

On Aug 17, 9:02*am, Goomba > wrote:
> Manda Ruby wrote:
>
> Can I make some balls and fry and pretend
>
> > like they are felafel?
>
> I dunno.. how are you at rolling balls?
> You can pretend anything you want.

Typical Amreican, raised in low life family environment, taking things
out of context.

fixing damaged dough
 

On Aug 17, 12:22*pm, Manda Ruby > wrote:
> On Aug 17, 9:02*am, Goomba > wrote:
>
> > Manda Ruby wrote:
>
> > Can I make some balls and fry and pretend
>
> > > like they are felafel?
>
> > I dunno.. how are you at rolling balls?
> > You can pretend anything you want.
>
> Typical Amreican, raised in low life family environment, taking things
> out of context.

Funny. It's YOU, Manda, who is not communicating clearly. And yet, you
are complaining about the quality of the responses you are getting and
of course, you feel the need to criticize the people who are trying to
decipher what the hell you're trying to say so they can help you.

LEARN TO PROOFREAD! if you spend half as much time proofing your posts
before hitting "send" as you did defending writing them quickly...
you'd be much better understood.

fixing damaged dough
 

"Manda Ruby" > wrote in message
...
On Aug 17, 9:02 am, Goomba > wrote:
> Manda Ruby wrote:
>
> Can I make some balls and fry and pretend
>
> > like they are felafel?
>
> I dunno.. how are you at rolling balls?
> You can pretend anything you want.

Typical Amreican, raised in low life family environment, taking things
out of context.

What context... you have no friggin' context... you unappreciative ****.

fixing damaged dough
 

On Mon, 17 Aug 2009 12:02:03 -0400, Goomba wrote:

> Manda Ruby wrote:
>
> Can I make some balls and fry and pretend
>> like they are felafel?
>
> I dunno.. how are you at rolling balls?
> You can pretend anything you want.


ooh, ooh! there's a blast from the past. there was a poster some years
back (Kate L Pugh, a.k.a kake) whose sig read:

>Make it balls by dipping the hand with water.

i asked her about it and she said:

Hi blake! It's a cool sig, isn't it? It's from the instructions on the
side of a packet of falafel mix, which are in badly-translated English.

your pal,
blake

fixing damaged dough
 

On Mon, 17 Aug 2009 09:22:52 -0700 (PDT), Manda Ruby wrote:

> On Aug 17, 9:02*am, Goomba > wrote:
>> Manda Ruby wrote:
>>
>> Can I make some balls and fry and pretend
>>
>>> like they are felafel?
>>
>> I dunno.. how are you at rolling balls?
>> You can pretend anything you want.
>
> Typical Amreican, raised in low life family environment, taking things
> out of context.

you're bound to get helpful hints by insulting the posters here.

blake

fixing damaged dough
 

On Tue, 18 Aug 2009 14:16:35 -0400, blake murphy
> wrote:

>On Mon, 17 Aug 2009 09:22:52 -0700 (PDT), Manda Ruby wrote:
>
>> On Aug 17, 9:02*am, Goomba > wrote:
>>> Manda Ruby wrote:
>>>
>>> Can I make some balls and fry and pretend
>>>
>>>> like they are felafel?
>>>
>>> I dunno.. how are you at rolling balls?
>>> You can pretend anything you want.
>>
>> Typical Amreican, raised in low life family environment, taking things
>> out of context.
>
>you're bound to get helpful hints by insulting the posters here.
>
Enough is enough. She hit my KF yesterday.


--
I love cooking with wine.
Sometimes I even put it in the food.