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[elisaana]

I'm feeling far better than this morning, and I'm taking steps to make sure I don't dry out again when I go to bed tonight.

Today's excitement took place in the kitchen! Here are the recipes I made today:

Tuna Salad
Combine a forkful of mayonnaise with a 6 oz. can of tuna, drained.

CasseroleBoil pasta. Fry onions (and ground meat as available

Comments

[queenpam]

There is a difference between whole wheat flour and whole wheat pastry flour, but it doesn't always matter. Pastry flour is finer, and translates to lighter, fluffier results. Stuff made with regular whole wheat flour comes out denser and more bread-like. There can be a difference in cooking times and the amount of liquid necessary, but I can never remember how that works

[elisaana]

Ah, so my muffin tops will be chewy. (I haven't actually eaten one yet, but they look yummy!) For the tart crust, it's supposed to be equal amounts all purpose and whole wheat flour, so it looks like I inadvertently switched the amounts anyway. ;)

Thanks for the research!

[elisaana]

There can be a difference in cooking times and the amount of liquid necessary
And that TOTALLY explains why my batter was so thirsty!

Regarding failcakes: try baking at a lower temperature.
Perhaps... I think I'll also work from a recipe next time, or at least have a better idea if I'm aiming for omelette, crepe, or pancake. I hereby renounce my belief in a continuum of yummy brunch foods between the three.

[moxie21]

tres haute!

[elisaana]

merci!