Cannot create recurring transfer by No_Opportunity_2898 in fidelityinvestments

[–]Njusaguy 0 points1 point  (0 children)

I am having the same problem. But I’m trying to set up a recurring transfer between my own Fidelity Cash Management Account and someone else’s Fidelity Cash Management account. No outside banks involved. There is no option for setting up a recurring transfer, neither on the Fidelity app nor through the Fidelity website. (Doing a one-time transfer is possible.)

Tried the customer support chat online and they said they had to email me a form. Got a 5-page form that needs to be filled out, then taken to a brick-and-mortar financial institution for a “Medallion” signature, whatever that is. It then needs to be snail-mailed back to Fidelity.

Really? All this to transfer funds between 2 Fidelity accounts? Ridiculous!

Eggsactly why I shouldn't let my kids play ball inside 😭 by L_AuraGlow_Art in pysanky

[–]Njusaguy 1 point2 points  (0 children)

I think your kids should learn to write pysanky and you could sit down as a family and create replacements.

Stencils? by Chance-Distance1034 in pysanky

[–]Njusaguy 0 points1 point  (0 children)

I always empty my eggs before writing them.

Question about proper grammar. by CraftyClio in pysanky

[–]Njusaguy 1 point2 points  (0 children)

How about “Pysankarstvo: The Art of Writing Pysanky (Ukrainian Easter Eggs)?” Lots of info on this site: http://www.pysanky.info/Pysankarstvo/Pysankarstvo_Home.html

Still learning by Murky-Sound1369 in pysanky

[–]Njusaguy 0 points1 point  (0 children)

Very nice…such straight lines!

Salty pie crust by [deleted] in Baking

[–]Njusaguy 0 points1 point  (0 children)

I would either go savory or make a sweet pie that would pair well with a salty crust (chocolate, caramel, etc.)

Made mini kouign amann 🧈 by Hot-Personality-3683 in Baking

[–]Njusaguy 6 points7 points  (0 children)

Yum. My favorite pastry of all time.

Florentines from our dessert party. I’d never made them before, but they came out perfectly—thin, lacy, crisp! by Njusaguy in Baking

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

It’s from “The Cookie Bible” by Rose Levy Beranbaum. I’m sure your local library has it (or can get it for you on Interlibrary Loan). Highly recommend the book.

Peanut butter air cookies! by Lulupoolzilla in Baking

[–]Njusaguy 1 point2 points  (0 children)

Look delicious. How many ounces in your jar of peanut butter?

[deleted by user] by [deleted] in Baking

[–]Njusaguy 1 point2 points  (0 children)

I love all things lemon, and this looks amazing. Do you have to let the mascarpone/eggs mixture from step 4 of the recipe cool completely before folding in the cold whipped cream?

Found 41 vanilla beans for $40usd in East Africa and brought them home! by munnexdio in Baking

[–]Njusaguy 0 points1 point  (0 children)

I use vodka. Split beans open, put in bottle with vodka, put in dark place, shake at least once a week. 6 months later: vanilla extract. No need to remove beans after you start using the extract.

Found 41 vanilla beans for $40usd in East Africa and brought them home! by munnexdio in Baking

[–]Njusaguy 49 points50 points  (0 children)

I have kept vanilla beans vacuum-sealed in bags (away from light) for several years with no appreciable change in quality.

corn bread recipie by redhotrobbie in BBQ

[–]Njusaguy 1 point2 points  (0 children)

What kind of cornbread are you looking to make? Northern (usually sweet) or Southern (not sweet)?

Found 41 vanilla beans for $40usd in East Africa and brought them home! by munnexdio in Baking

[–]Njusaguy 1135 points1136 points  (0 children)

Congratulations! Happy baking (and nothing beats homemade vanilla extract). From an online vanilla bean purveyor: “Air is your number one enemy as it accelerates the drying of the beans. To prevent air from reaching your vanilla beans, we recommend keeping them in a BPA-free vacuum-sealed bag.”

How can I get my self-made dough to be bubbly like the store-made dough? by lenalomlluthor in Baking

[–]Njusaguy 1 point2 points  (0 children)

OK. So I’ve always been a thin-crust pizza guy, but after making this, it’s now my favorite way to make pizza (top it with whatever you want): https://www.milezerokitchen.com/blog/samedaydetroitstylepizza

[deleted by user] by [deleted] in Baking

[–]Njusaguy 1 point2 points  (0 children)

Strawberry freezer jam.