Tell us about yourself!
I have wanted to do this on top of the new addition, very little slope, but I worry about the weight. The roof decking is only 1/4-in plywood. I trusted my best friend when he said he was an excellent builder so I didn't pay much attention and didn't question. Big mistake! Now I question, among other things, the correctness of using only 1/4-in plywood. Do you have an estimate of how much weight your living roof adds?
This sounds very much like your Ossobucco and I'm going to try it also. I have seen oxtails in the local stores but had no idea what to do with them. Now I can buy them. I have adult ADD and things fall out of my mind at an alarming rate, so the 3 or 4 hours on low will be in the crock pot again.
You can freeze celery? Who knew? The cut of meat looks to be what we call beef shanks. I cook them in the crock pot in any number of liquids and seasonings. They are delicious and melt in the mouth. I'm going to try this but everything will go into the crock pot at the point of putting the lid on the frying pan rather than trust the frying pan - no, I admit, rather than trust myself not to forget about it. . .
There might be pork cheek in one of the local grocery stores but if not would smoked pork neck bones or thick slab bacon do?
Boy, can I use this idea for so many things here on a dirt road in dusty East Texas!
I can't crochet, my hand cramps immediately, but I can knit just fine. I'm going to get some of this yarn I never heard of and give it a try. Also a Swiffer cover? I'm a dog breeder and anyone who has ever paper trained a puppy knows that as long as their front paws are on the paper it's all good, LOL!
Thanks for your advice on the Splenda question.I was just reading the instructions again and spotted an error which I'd like to correct if you don't mind.A "full boil" is when there are boiling bubble across the entire surface of the contents of the pot, When the boil can't be stirred down it is called a "rolling boil". Just sayin'
I make almost everything that requires sugar so that I can substitute Splenda-clone. The only thing I've found so far that I have to use real sugar is yeast breads. What would the result here be?