Subj : Re: measurements
To : Sean Dennis
From : Dave Drum
Date : Fri Jul 29 2022 05:16:00
-=> Sean Dennis wrote to Ruth Haffly <=-
-=> Ruth Haffly wrote to Sean Dennis <=-
RH> Not a good time then. I had a bit of a side reaction to the second
RH> round of antibiotics but it only lasted a day or so. It was listed as
RH> as a common side effect, nothing to be concerned about for the
RH> relativly short duration. Had it gone on longer, I would have been
RH> concerned but it didn't. As far as yogurt goes, it's a staple in our
RH> fridge. We've been buying the Wegman's brand when home, Oikos Triple
RH> Zero when travelling. They're very similar in taste but Wegman's has
RH> more of a variety in flavors.
SD> I'm on a two-week course of Augmentin and three months of
SD> minocycline. The Augmentin causes tummy trouble but the minocycline
SD> will cause me to burn alive if I am out in the sun too much. Not
SD> fun.
When I get hit with longish courses of antibiotics I seem to always get
the antibiotic diarrhea and have to eats lots of live culture yoghurt
as well as hit the Koapectate jug.
SD> Found a peanut butter cookie recipe consisting of 1 cup of peanut
SD> butter, 1 cup of sugar, and 1 egg. Going to try it soon.
At firdst glance that seemed counter-intuitive. So, I scuuried off to
my Bing search engine where I found this ..... which is counter-intuitive
as well, seeing that it comes from a famous company that makes its living
selling flour. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Flourless Peanut Butter Chocolate Chip Cookies
Categories: Cookies, Nuts, Desserts, Chocolate
Yield: 18 cookies
1 c (270g) peanut butter; smooth
- or crunchy
3/4 c (161g) brown sugar; light or
- dark, packed
1/2 ts Baking soda
pn Salt
1 lg Egg
1 ts Vanilla extract
1/2 c (85g) chocolate chips
Set your oven @ 350ºF/175ºC.
Beat the peanut butter, sugar, baking soda, and salt
at medium speed of your mixer, until well-blended.
Add the egg and vanilla, and blend on low-medium speed
until incorporated.
Stir in the chocolate chips.
Scoop the dough by the tablespoonful onto a parchment-
lined baking sheet (a tablespoon cookie scoop is best
for this job) and push the top of the dough to flatten
just slightly.
Bake the cookies for 8 to 10 minutes. Remove them from
the oven, and cool right on the pan. The tops should be
slightly crinkled and you will want to pull them BEFORE
they begin to brown on the edges.
Yield: 18 cookies
NOTE: This recipe doesn't work as well with natural
peanut butter as with standard store-bought. The result,
when tested, was a drier, more crumbly cookie.
RECIPE FROM:
https://www.kingarthurbaking.com
Uncle Dirty Dave's Archives
MMMMM
... A stoic brings the baby; a cynic is where you wash it.
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