Je?us wrote:
> On Tue, 2 Feb 2016 17:28:40 +0000 (UTC), tert in seattle
> wrote:
>
>>I have observed that she does not show a proper appreciation for toast
>
> Oh no. She's not one of those people who doesn't butter toast right to
> the edges?!?

I don't know about that

but I have a hard time when people take toast for granted

On Tue, 2 Feb 2016 18:34:27 +0000 (UTC), tert in seattle
> wrote:

>Je?us wrote:
>> On Tue, 2 Feb 2016 17:28:40 +0000 (UTC), tert in seattle
> wrote:
>>
>>>I have observed that she does not show a proper appreciation for toast
>>
>> Oh no. She's not one of those people who doesn't butter toast right to
>> the edges?!?
>
>I don't know about that
>
>but I have a hard time when people take toast for granted

In that case, I'll be sure to afford toast the utmost respect.

Actually, toast sounds like a good plan for breakfast.
I'm thinking a thick slab of toast with butter, smoked ham, aioli and
a poached egg on top.

I made an experimental loaf with white and wholemeal flour mixes
yesterday, I liked the result. Better than either wholemeal or white
on their own.

"Jeßus" > wrote in message
news
> On Tue, 2 Feb 2016 18:34:27 +0000 (UTC), tert in seattle
> > wrote:
>
>>Je?us wrote:
>>> On Tue, 2 Feb 2016 17:28:40 +0000 (UTC), tert in seattle
> wrote:
>>>
>>>>I have observed that she does not show a proper appreciation for toast
>>>
>>> Oh no. She's not one of those people who doesn't butter toast right to
>>> the edges?!?
>>
>>I don't know about that
>>
>>but I have a hard time when people take toast for granted
>
> In that case, I'll be sure to afford toast the utmost respect.
>
> Actually, toast sounds like a good plan for breakfast.
> I'm thinking a thick slab of toast with butter, smoked ham, aioli and
> a poached egg on top.
>
> I made an experimental loaf with white and wholemeal flour mixes
> yesterday, I liked the result. Better than either wholemeal or white
> on their own.

I am hooked on porridge with brown sugar! Cindy is to blame!!!

--
http://www.helpforheroes.org.uk/shop/

On Tue, 2 Feb 2016 19:00:21 -0000, "Ophelia" >
wrote:

>
>
>"Jeßus" > wrote in message
>news
>> On Tue, 2 Feb 2016 18:34:27 +0000 (UTC), tert in seattle
>> > wrote:
>>
>>>Je?us wrote:
>>>> On Tue, 2 Feb 2016 17:28:40 +0000 (UTC), tert in seattle
> wrote:
>>>>
>>>>>I have observed that she does not show a proper appreciation for toast
>>>>
>>>> Oh no. She's not one of those people who doesn't butter toast right to
>>>> the edges?!?
>>>
>>>I don't know about that
>>>
>>>but I have a hard time when people take toast for granted
>>
>> In that case, I'll be sure to afford toast the utmost respect.
>>
>> Actually, toast sounds like a good plan for breakfast.
>> I'm thinking a thick slab of toast with butter, smoked ham, aioli and
>> a poached egg on top.
>>
>> I made an experimental loaf with white and wholemeal flour mixes
>> yesterday, I liked the result. Better than either wholemeal or white
>> on their own.
>
>I am hooked on porridge with brown sugar! Cindy is to blame!!!

That sounds good to me, I love porridge and I should make it more
often than I do. I like to add a dab of butter in the middle and a
pinch of salt... porridge always needs a pinch of salt added IMO.

"Jeßus" > wrote in message
...
> On Tue, 2 Feb 2016 19:00:21 -0000, "Ophelia" >
> wrote:
>
>>
>>
>>"Jeßus" > wrote in message
>>news
>>> On Tue, 2 Feb 2016 18:34:27 +0000 (UTC), tert in seattle
>>> > wrote:
>>>
>>>>Je?us wrote:
>>>>> On Tue, 2 Feb 2016 17:28:40 +0000 (UTC), tert in seattle
> wrote:
>>>>>
>>>>>>I have observed that she does not show a proper appreciation for toast
>>>>>
>>>>> Oh no. She's not one of those people who doesn't butter toast right to
>>>>> the edges?!?
>>>>
>>>>I don't know about that
>>>>
>>>>but I have a hard time when people take toast for granted
>>>
>>> In that case, I'll be sure to afford toast the utmost respect.
>>>
>>> Actually, toast sounds like a good plan for breakfast.
>>> I'm thinking a thick slab of toast with butter, smoked ham, aioli and
>>> a poached egg on top.
>>>
>>> I made an experimental loaf with white and wholemeal flour mixes
>>> yesterday, I liked the result. Better than either wholemeal or white
>>> on their own.
>>
>>I am hooked on porridge with brown sugar! Cindy is to blame!!!
>
> That sounds good to me, I love porridge and I should make it more
> often than I do. I like to add a dab of butter in the middle and a
> pinch of salt... porridge always needs a pinch of salt added IMO.

She did say she used butter too, but I am trying to keep the calories down

I am sure she will tell you herself.


--
http://www.helpforheroes.org.uk/shop/

On Tue, 2 Feb 2016 19:42:38 -0000, "Ophelia" >
wrote:

>
>
>"Jeßus" > wrote in message
.. .
>> On Tue, 2 Feb 2016 19:00:21 -0000, "Ophelia" >
>> wrote:
>>
>>>
>>>
>>>"Jeßus" > wrote in message
>>>news >>>> On Tue, 2 Feb 2016 18:34:27 +0000 (UTC), tert in seattle
>>>> > wrote:
>>>>
>>>>>Je?us wrote:
>>>>>> On Tue, 2 Feb 2016 17:28:40 +0000 (UTC), tert in seattle
> wrote:
>>>>>>
>>>>>>>I have observed that she does not show a proper appreciation for toast
>>>>>>
>>>>>> Oh no. She's not one of those people who doesn't butter toast right to
>>>>>> the edges?!?
>>>>>
>>>>>I don't know about that
>>>>>
>>>>>but I have a hard time when people take toast for granted
>>>>
>>>> In that case, I'll be sure to afford toast the utmost respect.
>>>>
>>>> Actually, toast sounds like a good plan for breakfast.
>>>> I'm thinking a thick slab of toast with butter, smoked ham, aioli and
>>>> a poached egg on top.
>>>>
>>>> I made an experimental loaf with white and wholemeal flour mixes
>>>> yesterday, I liked the result. Better than either wholemeal or white
>>>> on their own.
>>>
>>>I am hooked on porridge with brown sugar! Cindy is to blame!!!
>>
>> That sounds good to me, I love porridge and I should make it more
>> often than I do. I like to add a dab of butter in the middle and a
>> pinch of salt... porridge always needs a pinch of salt added IMO.
>
>She did say she used butter too, but I am trying to keep the calories down

Fair enough, I don't worry about calories from fats. I used to care
about calories from carbs though, back when I was less physically
active. Sounds like a good time for cauliflower for you (thinking of
the soup thread here)?

"Jeßus" > wrote in message
...
> On Tue, 2 Feb 2016 19:42:38 -0000, "Ophelia" >
> wrote:
>
>>
>>
>>"Jeßus" > wrote in message
. ..
>>> On Tue, 2 Feb 2016 19:00:21 -0000, "Ophelia" >
>>> wrote:
>>>
>>>>
>>>>
>>>>"Jeßus" > wrote in message
>>>>news >>>>> On Tue, 2 Feb 2016 18:34:27 +0000 (UTC), tert in seattle
>>>>> > wrote:
>>>>>
>>>>>>Je?us wrote:
>>>>>>> On Tue, 2 Feb 2016 17:28:40 +0000 (UTC), tert in seattle
> wrote:
>>>>>>>
>>>>>>>>I have observed that she does not show a proper appreciation for
>>>>>>>>toast
>>>>>>>
>>>>>>> Oh no. She's not one of those people who doesn't butter toast right
>>>>>>> to
>>>>>>> the edges?!?
>>>>>>
>>>>>>I don't know about that
>>>>>>
>>>>>>but I have a hard time when people take toast for granted
>>>>>
>>>>> In that case, I'll be sure to afford toast the utmost respect.
>>>>>
>>>>> Actually, toast sounds like a good plan for breakfast.
>>>>> I'm thinking a thick slab of toast with butter, smoked ham, aioli and
>>>>> a poached egg on top.
>>>>>
>>>>> I made an experimental loaf with white and wholemeal flour mixes
>>>>> yesterday, I liked the result. Better than either wholemeal or white
>>>>> on their own.
>>>>
>>>>I am hooked on porridge with brown sugar! Cindy is to blame!!!
>>>
>>> That sounds good to me, I love porridge and I should make it more
>>> often than I do. I like to add a dab of butter in the middle and a
>>> pinch of salt... porridge always needs a pinch of salt added IMO.
>>
>>She did say she used butter too, but I am trying to keep the calories
>>down
>
> Fair enough, I don't worry about calories from fats. I used to care
> about calories from carbs though, back when I was less physically
> active. Sounds like a good time for cauliflower for you (thinking of
> the soup thread here)?

I have a special occasion coming up I am working on atm It won't last for
very long, I love my butter)

I am afraid I am right off cauliflower at the moment. Not sure why but I
just don't fancy it at all!!


>

--
http://www.helpforheroes.org.uk/shop/

On Tuesday, February 2, 2016 at 2:06:56 PM UTC-5, Jeßus wrote:
> On Tue, 2 Feb 2016 19:00:21 -0000, "Ophelia" >
> wrote:
>
> >
> >
> >"Jeßus" > wrote in message
> >news
> >> On Tue, 2 Feb 2016 18:34:27 +0000 (UTC), tert in seattle
> >> > wrote:
> >>
> >>>Je?us wrote:
> >>>> On Tue, 2 Feb 2016 17:28:40 +0000 (UTC), tert in seattle
> > wrote:
> >>>>
> >>>>>I have observed that she does not show a proper appreciation for toast
> >>>>
> >>>> Oh no. She's not one of those people who doesn't butter toast right to
> >>>> the edges?!?
> >>>
> >>>I don't know about that
> >>>
> >>>but I have a hard time when people take toast for granted
> >>
> >> In that case, I'll be sure to afford toast the utmost respect.
> >>
> >> Actually, toast sounds like a good plan for breakfast.
> >> I'm thinking a thick slab of toast with butter, smoked ham, aioli and
> >> a poached egg on top.
> >>
> >> I made an experimental loaf with white and wholemeal flour mixes
> >> yesterday, I liked the result. Better than either wholemeal or white
> >> on their own.
> >
> >I am hooked on porridge with brown sugar! Cindy is to blame!!!
>
> That sounds good to me, I love porridge and I should make it more
> often than I do. I like to add a dab of butter in the middle and a
> pinch of salt... porridge always needs a pinch of salt added IMO.

I add the salt before cooking.

Mind you, I'm one of those Philistines who makes quick oatmeal
in the microwave.

Cindy Hamilton

On Tue, 2 Feb 2016 12:00:36 -0800 (PST), Cindy Hamilton
> wrote:

>On Tuesday, February 2, 2016 at 2:06:56 PM UTC-5, Jeßus wrote:
>> On Tue, 2 Feb 2016 19:00:21 -0000, "Ophelia" >
>> wrote:
>>
>> >
>> >
>> >"Jeßus" > wrote in message
>> >news >> >> On Tue, 2 Feb 2016 18:34:27 +0000 (UTC), tert in seattle
>> >> > wrote:
>> >>
>> >>>Je?us wrote:
>> >>>> On Tue, 2 Feb 2016 17:28:40 +0000 (UTC), tert in seattle
>> > wrote:
>> >>>>
>> >>>>>I have observed that she does not show a proper appreciation for toast
>> >>>>
>> >>>> Oh no. She's not one of those people who doesn't butter toast right to
>> >>>> the edges?!?
>> >>>
>> >>>I don't know about that
>> >>>
>> >>>but I have a hard time when people take toast for granted
>> >>
>> >> In that case, I'll be sure to afford toast the utmost respect.
>> >>
>> >> Actually, toast sounds like a good plan for breakfast.
>> >> I'm thinking a thick slab of toast with butter, smoked ham, aioli and
>> >> a poached egg on top.
>> >>
>> >> I made an experimental loaf with white and wholemeal flour mixes
>> >> yesterday, I liked the result. Better than either wholemeal or white
>> >> on their own.
>> >
>> >I am hooked on porridge with brown sugar! Cindy is to blame!!!
>>
>> That sounds good to me, I love porridge and I should make it more
>> often than I do. I like to add a dab of butter in the middle and a
>> pinch of salt... porridge always needs a pinch of salt added IMO.
>
>I add the salt before cooking.
>
>Mind you, I'm one of those Philistines who makes quick oatmeal
>in the microwave.

Heathen I make mine from plain old rolled oats. I like to presoak
the rolled oats the night before (if I remember to, that is). It's
been ages since I had porridge, that sounds like a good plan for
tomorrow's breakfast.

On 2/2/2016 1:49 PM, Je�us wrote:

> I made an experimental loaf with white and wholemeal flour mixes
> yesterday, I liked the result. Better than either wholemeal or white
> on their own.
>
My 'everyday' loaf is 40% wholemeal and 60% white.

On Tue, 2 Feb 2016 17:17:30 -0500, S Viemeister
> wrote:

>On 2/2/2016 1:49 PM, Je?us wrote:
>
>> I made an experimental loaf with white and wholemeal flour mixes
>> yesterday, I liked the result. Better than either wholemeal or white
>> on their own.
>>
>My 'everyday' loaf is 40% wholemeal and 60% white.

I did 30% wholemeal... the research shall continue until I think I've
got it right. At some point I'll start experimenting with spelt as
well.

On 2/2/2016 8:28 PM, Je�us wrote:
> On Tue, 2 Feb 2016 17:17:30 -0500, S Viemeister
> > wrote:
>
>> On 2/2/2016 1:49 PM, Je?us wrote:
>>
>>> I made an experimental loaf with white and wholemeal flour mixes
>>> yesterday, I liked the result. Better than either wholemeal or white
>>> on their own.
>>>
>> My 'everyday' loaf is 40% wholemeal and 60% white.
>
> I did 30% wholemeal... the research shall continue until I think I've
> got it right. At some point I'll start experimenting with spelt as
> well.
>
I have some spelt in the freezer - I should do something with it.

"S Viemeister" > wrote in message
...
> On 2/2/2016 8:28 PM, Je�us wrote:
>> On Tue, 2 Feb 2016 17:17:30 -0500, S Viemeister
>> > wrote:
>>
>>> On 2/2/2016 1:49 PM, Je?us wrote:
>>>
>>>> I made an experimental loaf with white and wholemeal flour mixes
>>>> yesterday, I liked the result. Better than either wholemeal or white
>>>> on their own.
>>>>
>>> My 'everyday' loaf is 40% wholemeal and 60% white.
>>
>> I did 30% wholemeal... the research shall continue until I think I've
>> got it right. At some point I'll start experimenting with spelt as
>> well.
>>
> I have some spelt in the freezer - I should do something with it.

I've never had that! Does it bake up like regular bread? How about gluten?




--
http://www.helpforheroes.org.uk/shop/

On 2/3/2016 7:30 AM, Ophelia wrote:
> "S Viemeister" > wrote
>> On 2/2/2016 8:28 PM, Je�us wrote:
>>> I did 30% wholemeal... the research shall continue until I think I've
>>> got it right. At some point I'll start experimenting with spelt as
>>> well.
>>>
>> I have some spelt in the freezer - I should do something with it.
>
> I've never had that! Does it bake up like regular bread? How about
> gluten?
>
I'll let you know once I've baked with it. Somewhere, I have a recipe
sent to me by a German friend, who often bakes with spelt.

On Wed, 3 Feb 2016 12:30:22 -0000, "Ophelia" >
wrote:

>
>
>"S Viemeister" > wrote in message
...
>> On 2/2/2016 8:28 PM, Je?us wrote:
>>> On Tue, 2 Feb 2016 17:17:30 -0500, S Viemeister
>>> > wrote:
>>>
>>>> On 2/2/2016 1:49 PM, Je?us wrote:
>>>>
>>>>> I made an experimental loaf with white and wholemeal flour mixes
>>>>> yesterday, I liked the result. Better than either wholemeal or white
>>>>> on their own.
>>>>>
>>>> My 'everyday' loaf is 40% wholemeal and 60% white.
>>>
>>> I did 30% wholemeal... the research shall continue until I think I've
>>> got it right. At some point I'll start experimenting with spelt as
>>> well.
>>>
>> I have some spelt in the freezer - I should do something with it.
>
>I've never had that! Does it bake up like regular bread? How about gluten?

In my experience, the main difference is price.

--
Bruce

On Wed, 3 Feb 2016 07:23:10 -0500, S Viemeister
> wrote:

>On 2/2/2016 8:28 PM, Je?us wrote:
>> On Tue, 2 Feb 2016 17:17:30 -0500, S Viemeister
>> > wrote:
>>
>>> On 2/2/2016 1:49 PM, Je?us wrote:
>>>
>>>> I made an experimental loaf with white and wholemeal flour mixes
>>>> yesterday, I liked the result. Better than either wholemeal or white
>>>> on their own.
>>>>
>>> My 'everyday' loaf is 40% wholemeal and 60% white.
>>
>> I did 30% wholemeal... the research shall continue until I think I've
>> got it right. At some point I'll start experimenting with spelt as
>> well.
>>
>I have some spelt in the freezer - I should do something with it.

It agrees with me better than wheat (I have a mild wheat intolerance),
which is why I want to use it. But as you would know, it's a lot
harder to make decent bread with spelt... it comes out very heavy.

"Jeßus" > wrote in message
...
> On Wed, 3 Feb 2016 07:23:10 -0500, S Viemeister
> > wrote:
>
>>On 2/2/2016 8:28 PM, Je?us wrote:
>>> On Tue, 2 Feb 2016 17:17:30 -0500, S Viemeister
>>> > wrote:
>>>
>>>> On 2/2/2016 1:49 PM, Je?us wrote:
>>>>
>>>>> I made an experimental loaf with white and wholemeal flour mixes
>>>>> yesterday, I liked the result. Better than either wholemeal or white
>>>>> on their own.
>>>>>
>>>> My 'everyday' loaf is 40% wholemeal and 60% white.
>>>
>>> I did 30% wholemeal... the research shall continue until I think I've
>>> got it right. At some point I'll start experimenting with spelt as
>>> well.
>>>
>>I have some spelt in the freezer - I should do something with it.
>
> It agrees with me better than wheat (I have a mild wheat intolerance),
> which is why I want to use it. But as you would know, it's a lot
> harder to make decent bread with spelt... it comes out very heavy.

Ahh that is what I wondered. Lack of gluten?



--
http://www.helpforheroes.org.uk/shop/

"S Viemeister" > wrote in message
...
> On 2/2/2016 1:49 PM, Je�us wrote:
>
>> I made an experimental loaf with white and wholemeal flour mixes
>> yesterday, I liked the result. Better than either wholemeal or white
>> on their own.
>>
> My 'everyday' loaf is 40% wholemeal and 60% white.

Mine is sometimes white, sometimes wholemeal and sometimes mixed, but nearly
always with seeds and wheat flakes. Himself like them you see <g>

--
http://www.helpforheroes.org.uk/shop/