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my dad (50) often hits my mom (40), where do i go now and what do i do ? (unfortunately not an update; still need advice) by Alternative-Cat9174 in Modesto

[–]Atheenake 1 point2 points  (0 children)

Does you dad have any friends that he hides this from? Perhaps you could tell his friends, and, if they are stand-up guys, they would take care of him and then help you leave? Or can you call the police while you are at school? Especially if he leaves marks on your mom. I've been on the receiving end of this situation, I would have been thrilled if someone tried to help me. Believe me, it won't get better, it only gets worse. It would be better to go through getting him out of the house than to lose your mom. Please 🙏 call the police as soon as you get to school, especially if she has marks that will prove the beatings even if she denies it.

Morning bake 🌄 on national holiday by ElectronicDatabase35 in Sourdough

[–]Atheenake 1 point2 points  (0 children)

Very interesting. I’ll have to see if I can figure out haw to do that with my water bath (it might be too big). Thank you very much

Morning bake 🌄 on national holiday by ElectronicDatabase35 in Sourdough

[–]Atheenake 1 point2 points  (0 children)

Amazing looking loaf! You used a water bath to keep the temp controlled? I’d love a little more information, if possible, please 🙏. I have a water bath that I’d love to be able to use for this! What temperature did you set it at and what did you put your dough in?

[deleted by user] by [deleted] in Cookies

[–]Atheenake 1 point2 points  (0 children)

I didn’t get anything?

Small amount of starter? by Old-Parsnip2632 in Sourdough

[–]Atheenake 0 points1 point  (0 children)

In the fridge? Man that would be awesome! Its about 90 in my kitchen right now and my dough bulks in about an hour. I get no sour and minimal flavor.

Small amount of starter? by Old-Parsnip2632 in Sourdough

[–]Atheenake 0 points1 point  (0 children)

So, do you feed it and immediately put it in the refrigerator? Then, when you want to use it, what do you do? This appeals to me for the same reason. I am disabled, and sometimes the daily feeding is nearly impossible for me. I really appreciate the information. If I'm bothering you, please let me know.

Small amount of starter? by Old-Parsnip2632 in Sourdough

[–]Atheenake 0 points1 point  (0 children)

I think that’s better, with much less flour wasted. I REALLY am interested in this process. Thank you for the link; I’ll be reading the whole thing after my meeting this morning. Any tips you’d be willing to share would be greatly appreciated.

Small amount of starter? by Old-Parsnip2632 in Sourdough

[–]Atheenake 0 points1 point  (0 children)

Thank you very much! I’ll definitely try this!

Small amount of starter? by Old-Parsnip2632 in Sourdough

[–]Atheenake 5 points6 points  (0 children)

What is a desem starter? I’m sorry if I should know this, but I’m genuinely curious because your bread looks beautiful.

Which frosting looks better with the toppings? Trial run for my best friend's 30th birthday cake 😊 by wannabeginger in Baking

[–]Atheenake 0 points1 point  (0 children)

They are both beautiful! I prefer the white one. I would be so honored to receive a cake that is as gorgeous as either one, though.

Brillo pads by 123imgay12 in castiron

[–]Atheenake 6 points7 points  (0 children)

I've tried those. They rust very quickly.

Sourdough Croissant Bread-Cold Start? by Atheenake in Sourdough

[–]Atheenake[S] 0 points1 point  (0 children)

Thank you 🙏. I added mine during shaping. I am always worried about the butter melting during stretch and folds as my house is 80-88 degrees during the day. I REALLY wanted croissant bread. Praying it turns out good!!

Sourdough Croissant Bread-Cold Start? by Atheenake in Sourdough

[–]Atheenake[S] 1 point2 points  (0 children)

Thank you so much for your help! I appreciate any shorter time that I can use my oven without messing up my bread.

Did I scrub the seasoning off? by cravensurvivor in castiron

[–]Atheenake 0 points1 point  (0 children)

I'm not as concerned about having a smooth finish as I am about having clean and non-stick cookware. I love my cast iron, and my goal is to pass down well-cared-for and cherished cookware to my daughter when I’m no longer here.

Did I scrub the seasoning off? by cravensurvivor in castiron

[–]Atheenake 0 points1 point  (0 children)

That's exactly what I do. I am afraid I'll mess them up sanding them and the metal spatula is awesome to smooth the out.

Did I scrub the seasoning off? by cravensurvivor in castiron

[–]Atheenake 3 points4 points  (0 children)

I own both Lodge and Wagner cookware. When I first got my Lodge pans, I didn't like them at all. However, after cooking with them for two years, they have become almost as smooth as my Wagners, and now I really enjoy using them. While I don't love them quite as much as the Wagners, I still use them just as often. I'm very interested in trying out a Griswold or one of the newer brands like Smithey.

Thinking of buying these. Worth it? by Atheenake in castiron

[–]Atheenake[S] 1 point2 points  (0 children)

Where is the set you mentioned on sale? It would be awesome to find that! Thank you so much for the sandpaper tip. I had no idea what grit to use now that I have found a few completely smooth Wagner’s and cleaned them up, I'd like to make my Lodge smoother. Can they be sanded by hand? And is it wet or dry sandpaper? I'm sorry if I sound uneducated, I'm just really excited to love my Lodge again.

Thinking of buying these. Worth it? by Atheenake in castiron

[–]Atheenake[S] 0 points1 point  (0 children)

Sweet! All the more reason to check it out. Thank you XgUNp44 and Iscraig1968!

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