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9Instructables95,699Views234Commentstraveling around this great country by RVJoined July 16th, 2011
Hubby and I have given up the ordinary in order to live and travel full-time in our vintage motor home. Our St. Bernard dog and 2 kitties travel with us, as we slowly amble along the back roads of America looking for good things and good places to eat. We cook, we eat, we roll.

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Contest Finalist Runner up in the Coffee Challenge
Contest Finalist Runner up in the Scanpan Family Recipes Challenge
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  • Cheese Queen commented on Tecwyn Twmffat's instructable Full English Breakfast3 weeks ago
    Full English Breakfast

    Americans certainly do eat canned baked beans, but generally not for breakfast and not in sandwiches.But can someone explain "HP sauce"? And I thought breakfast tomatoes were fried right along with that slice.

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  • Melt-In-Your-Mouth Biscuit Doughnuts

    If using the smaller tubes of biscuit dough, you can just poke a hole in the middle with your finger and drop them in the oil; they make a lovely little mini doughnut. Biscuit dough donuts do NOT store well; so eat 'em while they're fresh.

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  • Easy German Pancakes/Dutch Babies Recipe

    A classic Dutch baby topping is a squeeze or 3 of lemon juice and a generous powdered sugar; if you've stuck to maple syrup heretofore, try it! Surprising and delicious!

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  • Cheese Queen commented on Joerg Engels's instructable Wisp of Bread1 month ago
    Wisp of Bread

    These are a version of an Adkin's Diet "roll" recipe from years ago. IIRC, we just dropped spoonfuls of the fluff on a cookie sheet to bake.

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  • Cheese Queen commented on Jack OAT's instructable Authentic Bavarian Pretzels1 month ago
    Authentic Bavarian Pretzels

    We were just talking about the pretzels we used to get in the beer halls! Definitely will give these a try.HOWEVER!Please edit your 'ible so that it states you add the lye to the water, instead of vice versa. This is basic chemical-handling safety; doing it your way can result in spurts of boiling lye water smacking you in face. Trust me on this. :)Also, any vinegar will work to neutralize the sodium hydroxide if you spill it.

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  • Cheese Queen commented on YdnicR's instructable Penny Floor2 months ago
    Penny Floor

    Your directions are not too clear; you made up the "tiles" using contact plastic? What is that?And did you flip the tiles over so the pennies were adhered with an adhesive on the floor? Or did you glue the contact plastic side to the floor?It looks gorgeous; I'd just need it to be waterproof and durable.

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  • Copycat chick fil gay sandwich all the flavor none of the hate

    Sounds wonderful! I'm off to Chick-Fil-A for the real thing; thanks for reminding me!

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  • Heirloom Quality Quartersawn White Oak Limbert Table #240 w/ Authentic Ammonia Fumed Finish

    For another beautiful authentic finish over fumed oak, try garnet shellac or seedlac, the less refined and more deeply colored progenitors of the big box store stuff. Dissolve in denatured (not isopropyl) alcohol (1 to 3 pounds per gallon, making a 1# cut, 2# cut, etc) and pour through some cheesecloth when fully dissolved to catch any bug parts. I usually apply with a lintless rag pad.

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  • Cheese Queen commented on He Se 's instructable Homemade Green Pesto5 months ago
    Homemade Green Pesto

    I think you mean a *drizzle* of olive oil, not a dazzle.

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  • Cheese Queen commented on caitlinsdad's instructable Wearable Personal Safety Alarm5 months ago
    Wearable Personal Safety Alarm

    As far as making the unit hard to disarm; I suspect the easiest and most natural way to disarm a shrieking alarm is simply by stomping on it.

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  • Cheese Queen commented on schace's instructable Homemade Applesauce5 months ago
    Homemade Applesauce

    Nothing is easier or yummier than applesauce.A few remarks, however. Nicked rims and food adhering to the rims of the jar is the chief reason for a failed seal during canning; make sure you check your jars every time you use them and wipe the rims carefully after filling. When you put on the lid, tighten the rings just finger tight, especially if your rings are also warm.Make sure the water in your water bath canner covers your jars by at least an inch. Boiling 15 minutes for pints and 20 minutes for quarts is sufficient; 45 minutes is excessive and doesn't accomplish anything more than a 20 minute processing time does.Also, as soon as your lid have sealed, you can remove the rings. If you leave them on for long term storage, not only does it use up rings you could be reusing and ...see more »Nothing is easier or yummier than applesauce.A few remarks, however. Nicked rims and food adhering to the rims of the jar is the chief reason for a failed seal during canning; make sure you check your jars every time you use them and wipe the rims carefully after filling. When you put on the lid, tighten the rings just finger tight, especially if your rings are also warm.Make sure the water in your water bath canner covers your jars by at least an inch. Boiling 15 minutes for pints and 20 minutes for quarts is sufficient; 45 minutes is excessive and doesn't accomplish anything more than a 20 minute processing time does.Also, as soon as your lid have sealed, you can remove the rings. If you leave them on for long term storage, not only does it use up rings you could be reusing and removing on other batches, but the rings can rust in place during storage and make removal much harder when you open your applesauce next winter or spring.

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  • Cheese Queen commented on In The Kitchen With Matt's instructable Easy Homemade Butter5 months ago
    Easy Homemade Butter

    Several comments; the "buttermilk" you will get from churning sweet cream is essentially just sweet skim milk. Don't use it in a recipe where real buttermilk is called for.Butter used to be made (and still is in Europe) from slightly soured or ripened raw cream which produces a richer flavored (not sour) butter. The buttermilk from ripened butter was a thin, tangy buttermilk, which is why its used in recipes. Not the same as the thick, cultured buttermilk available in stores either.Make very sure that you remove all the rinse water and buttermilk from your home made butter; if you leave it, it will spoil and give your butter a cheesy, unpleasant flavor. Butter churns the quickest at around 60 degrees F.The percentage of butterfat in your cream determines the yield of but...see more »Several comments; the "buttermilk" you will get from churning sweet cream is essentially just sweet skim milk. Don't use it in a recipe where real buttermilk is called for.Butter used to be made (and still is in Europe) from slightly soured or ripened raw cream which produces a richer flavored (not sour) butter. The buttermilk from ripened butter was a thin, tangy buttermilk, which is why its used in recipes. Not the same as the thick, cultured buttermilk available in stores either.Make very sure that you remove all the rinse water and buttermilk from your home made butter; if you leave it, it will spoil and give your butter a cheesy, unpleasant flavor. Butter churns the quickest at around 60 degrees F.The percentage of butterfat in your cream determines the yield of butter. Regular whipping cream is usually 30% butterfat, heavy cream is usually 36% (check the label)Therefore, from a pint of heavy cream you should be able to churn about 4 ounces

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  • Cheese Queen commented on OutdoorEnthusiast's instructable How to Carry Embers6 months ago
    How to Carry Embers

    No beeches or birches in this part of the US; are there other tree fungi that will work?

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  • Cheese Queen commented on Cdog2897's instructable Sparkle Yarn Hair Extensions6 months ago
    Sparkle Yarn Hair Extensions

    Glitter glam! What a fun idea!

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  • Antique Ceiling Tin and Mason Jars Chandeliers

    Note when working with 2 stranded lamp wire; one side of the wire will have smooth insulation, the other side is ridged.Convention is that the smooth side corresponds to black (hot) wire, the ridged side to white (neutral).

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  • Cheese Queen commented on francy91's instructable Ossobuco6 months ago
    Ossobuco

    Ask for beef or veal shank. Found in many supermarket meat cases- not necessarily a butcher cut.

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  • Steel Wool Emergency Fire Starter

    Note that the best thing about the battery/steel wool combo is that it will still ignite when wet.

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  • Cheese Queen commented on Scenic Sauthoff's instructable LED World Map/Clock7 months ago
    LED World Map/Clock

    Its gorgeous... like something out of a Cold War spy movie set.

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  • Cheese Queen commented on lindarose92's instructable DIY Paper Cut Shadow Box7 months ago
    DIY Paper Cut Shadow Box

    Stunning!I think you did exactly right by making the moon "brighter" than the lake reflection layer; this is how it would be in reality, with the reflection softer.

    One question; is there some reason you printed the images on printer paper and then traced them onto the cardstock, instead of printing directly onto the cardstock?

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  • Cheese Queen commented on zaclewis98's instructable Milk Bottle Spade8 months ago
    Milk Bottle Spade

    So, now you have a "spade" made out of thin, weak plastic... what can one actually do with it?Or is this one of those non-utilitarian feel-good recycling type projects?

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  • Poly Pipe Greenhouse and Shadehouse with Sprinkler System

    What, exactly is a star picket? Is it a kind of fence post?

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  • Cheese Queen commented on fan_made's instructable My Granny's Homemade Tomato Sauce8 months ago
    My Granny's Homemade Tomato Sauce

    FYI, it is the canning process itself which makes canned tomato sauce shelf-stable and safe, not "preservatives". There are no preservatives in commercial canned sauces; just read the freakin' label, dude.And the process you describe isn't even canning; its NOT safe for anything other than jams or jellies (in which the large amounts of sugar act as the preservative and prevent bacterial growth) or pickles which rely on high acid levels. Even fruits packed in syrup won't successfully can in the manner you describe.Tomatoes are marginal in terms of acid level; the FDA actually recommends pressure canning them rather than water-bath canning because of the .danger of botulism poisoning in low acid foods.My point is this; while you and granny have avoided problems thus far, t...see more »FYI, it is the canning process itself which makes canned tomato sauce shelf-stable and safe, not "preservatives". There are no preservatives in commercial canned sauces; just read the freakin' label, dude.And the process you describe isn't even canning; its NOT safe for anything other than jams or jellies (in which the large amounts of sugar act as the preservative and prevent bacterial growth) or pickles which rely on high acid levels. Even fruits packed in syrup won't successfully can in the manner you describe.Tomatoes are marginal in terms of acid level; the FDA actually recommends pressure canning them rather than water-bath canning because of the .danger of botulism poisoning in low acid foods.My point is this; while you and granny have avoided problems thus far, this is an unsafe method of food preservation and Instructables is remiss in allowing you to publish it.People reading this assume you know what you're doing. You don't. Please remove this.

    Assuming you've canned your food properly in the first place and its been stored in a cool, dry, dark place, taste and eating quality MAY be reduced after one year of storage ( I personally disagree; in my experience most foods are still fine after several years) , but *safety* is not compromised for as long as the lid and seal remains good.

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  • Cheese Queen commented on SpecificLove's instructable 10 Life Hacks With PVC #148 months ago
    10 Life Hacks With PVC #14

    Why "more pleasant"? Potable water hoses are virtually identical to regular garden hoses, but they are merely less likely to leach VOCs into the water inside if left in the sun. There will be no discernible difference between water running through a PW hose and a regular cheap garden hose as in this shower application; its a non issue.

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  • Automatic Plant Watering System with Arduino

    1007 internet points for the Idiocracy reference.

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  • Cheese Queen commented on grillmaster's instructable Smoked ribs in the smoker9 months ago
    Smoked ribs in the smoker

    The smoke flavor is absorbed in the first hour or two of smoking. Wrapping the ribs in foil after this period is a well-tested and researched way to keep the ribs moist and juicy. Continuous exposure to your heat and smoke will result in drier, chewier ribs, which might well be your preference.And yes, some folks do finish off their ribs in the oven.

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  • How to make a track saw guide for a circular saw

    *smacks self in the middle of forehead*Awesome. Exactly what I've been needing forever.

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  • Cheese Queen commented on Vyger's instructable Turning a Trashed Mobile Home into a Shop9 months ago
    Turning a Trashed Mobile Home into a Shop

    I would like to point out that in our state, as well, I'm sure, in many others, in order to transport a mobile home on a public road the hauler must be licensed, bonded and insured. Just in case an old mobile home falls apart in the middle of the haul- as has happened- somebody pays.

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  • How to Unlock Your Car in 30 Seconds

    Did the mods of Instructables not read this 'ible? Did they not notice that the image, the title, the text (shoelace? really?) and the method don't match (and I'm pretty sure the writer never did this in actuality unless the window was down- can't force a string through the seals on a car door).Thumbs down.

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  • Polishing machined aluminum to a mirror-like finish

    So only things that last a decade are worth doing? Clearly you don't make your bed or take showers, either.

    What a silly comment.

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