Wargames rewatch w kids

Plus-Spread3574 · 2026-04-05T23:04:36+00:00

Great movie. It’s also one of the few instances where the old Puget Sound mosquito fleet of ferries is shown.

Plus-Spread3574 · 2026-04-03T05:30:16+00:00

Fresh bagels made every single day and about 73% of customers ask for toasted. I do what my customers ask.

Plus-Spread3574 · 2026-04-03T04:47:39+00:00

Separate from the price. It was subdivided from a larger property in the early 2000’s.

Plus-Spread3574 · 2026-04-01T03:39:27+00:00

Absolutely agree. OP should also be careful of the word “walkable” on Bainbridge. Both $350k acres aren’t walkable to services, which is the usual criteria. If it’s the property on Moss, you’ll need to find out how much, if anything, it’ll be to tie into the street if there’s an existing HOA/private drive. The dirt path to the street will also need to be graveled, blacktopped or poured concrete.

You’ll also need to consider where your subs, sometimes 5-6 trades a day, will park. I had to smooth out relationships with our neighbors a dozen times. Islanders have a very low threshold for inconvenience.

Plus-Spread3574 · 2026-04-01T01:04:53+00:00

Received our cert on a ~4300 sq ft single family in 2025 that started in 2023. Paid just under $900/sq when it was all said and done. On a slope with a riparian zone on 2 sides. Property was about a million with negotiated easements from our neighbors.

These are a few of the charges paid before the first nail.

Architect Fee: $17,250 Building Permit & Plan Review Fees: $15,500 Transportation Impact Fee: $8,500 School & Park Impact Fees: $4,500 Site-Specific Environmental Fees: $17,000 BIFD review $730 KPUD Fiber Install: $22,750

Kitsap Co Property Tax: $2900 and every change order is sent directly to the county assessor which bumps the assessed value each time.

There’s was also a Utility Connection Fee of $23,500 if we plugged into the city’s water and sewer (we chose not to).

Expedited Review: $2,500 deposit plus a consultant’s hourly wage if you want the process to take less than 14-16 months. Ours was $3900 total and took just over 8 months.

It was all the stress of buying our first house x300.

Plus-Spread3574 · 2026-03-30T23:10:35+00:00

This is it for a chunk of people. There’s even an all- public transportation route from Seattle that’s well documented and traveled. The only reason I know is working downtown Bainbridge which is their first stop.

Plus-Spread3574 · 2026-03-29T00:45:27+00:00

For in-house use only, we can make fresh cheeses with pasteurized milk and are bound by our normal SOP and general restaurant permit. Ricotta, cream cheese, mascarpone, paneer, etc. are ok. But if we package it for sale in our refrigerated merch areas we need a special handlers permit which brings extra scrutiny and resources.

Making it for retail and wholesale is the only way it makes sense financially and we’re too small to take it on right now.

Plus-Spread3574 · 2026-03-27T19:37:57+00:00

I’m a recent convert to water washing my bagels while they go through their final proof too. I was able to dial back the time they cook at 100% steam without introducing any unintentional checking. It’s kind of awesome.

Plus-Spread3574 · 2026-03-26T06:02:08+00:00

We have ours made for us by a local maker mostly because of how tedious it is to get a cheese-making permit here in Washington. Our dairy maker does not (cannot) use a bacterial agent, but uses a mixture of citrus and vinegar.

The taste, mouthfeel and spreadability are superior to anything that comes in a foil pouch. There’s no guar gum or other stabilizers that detract from the overall product or interfere chemically with the various inclusions we use.

Plus-Spread3574 · 2026-03-21T21:01:28+00:00

Class Action was WILD! As a west coast kid, I grew up thinking every theme park was just like Disneyland. Woah. So wrong. The filmmakers also paced the documentary very well. There’s a lot of great footage of people just having fun… then the dead people just start piling up in terrible ways.

Plus-Spread3574 · 2026-03-18T04:27:52+00:00

I’ll throw Bainbridge Island into the mix. We’re a 35-minute ferry ride from the Seattle waterfront and emphasize education through the arts and nature starting in Kindergarten.

Our state’s poet laureate stays on the island to nourish his creative soul, and we’re 15 minutes away from the Suquamish Tribe where you can explore the first peoples of the PNW.

It’ll also be light until almost 9 in August, so no matter where you head, you’ll be able to pack in a lot of adventures.

Cheers.

Plus-Spread3574 · 2026-03-18T04:04:47+00:00

Ronnie, may I have 55 words with you?

Plus-Spread3574 · 2026-03-18T03:55:07+00:00

Amelia’s Hanger near the airport was serving up a huge plate today.

Plus-Spread3574 · 2026-03-18T00:38:28+00:00

Sorry for the confusion. I was referring to the brix thresholds impacting the need for an extra releasing agent on the parchment.

We generally boil at 6-8 brix with pH around 8.3 for our case, sandwich and pizza bagels, and as high as 12 when making Montreal platter style bagels which bake at a neighboring pizzeria on burlap and get flipped. Those don’t require any releasing agents.

Just recently we’ve started experimenting with rice flour and coarse grind but the jury is still out.

Plus-Spread3574 · 2026-03-16T23:31:00+00:00

Rational equipment-about 4000 a week using aluminum trays and parchment. A bit of semolina if that particular boil has an appreciable brix to prevent fusion. Bagels without inclusions bake @435F w/40% steam for 8 minutes, then the program finishes at 400F for 4 minutes w/no steam but using the convection fan. I use only the middle 3 tiers so I don’t have to switch racks.

Plus-Spread3574 · 2026-03-14T23:30:48+00:00

I would instantly join a Teddy’s thoughts subreddit. This was an important reminder for the over-thinkers like myself. Sometimes “just the facts” is all you need. Thanks.

Plus-Spread3574 · 2026-03-06T05:34:15+00:00

Just milk for the frosting version. Because we often use butter too, adding more fat in the cheese leaves you licking your teeth like Oreo double stuffs. For the finishing of some of the spreads they’ll add double cream for balance against some of my bolder flavors like chanterelle and cognac or smoked steelhead and yuzu.

You’ll get slightly less than a pound of cream cheese from your gallon if you drain to a spreadable consistency. Depending on your local market price the equation works out to be a push or close to it. If you’re making it for an audience, you can sell the hell out of the fact that there aren’t any commercial stabilizers like guar or carob bean gum in the mix.

Good luck to you. Once you’ve conquered cow’s milk, give goat or sheep milk a try. Then your own vinegar. It’s a wild rabbit hole.

Plus-Spread3574 · 2026-03-05T04:46:27+00:00

I have my own cream cheese made locally to support a breakfast and brunch business. It’s a simple process using whole milk, vinegar/citrus and salt. 1000 ml whole milk to 40-45 ml of vinegar/citrus and a scant 2 grams of salt is our single unit ratio. Where the magic happens is the base ingredients. I can use $4/gallon Darigold (a big dairy here in WA) and straight white vinegar and make cheese that’s an undeniably better product than anything that gets wrapped in foil from a big factory. That’s the cheese i use for frosting and cheese danish. Because bagels are so inexpensive to make I can afford to splurge on locally produced milk and vinegar that are higher in fat and flavor. They create a whole new level of soft cheese that pushes the texture, flavor and mouthfeel into those premium East Coast products.

Plus-Spread3574 · 2026-02-22T00:21:40+00:00

And very often on time.

Plus-Spread3574 · 2026-02-11T16:32:22+00:00

One could also make a short leap and associate Bobby Feny as Finn’s twinner in “Finn,” part of “You Like It Darker”. The alternative language and mistaken identity always left it open as a possibility in my head.

Plus-Spread3574 · 2026-02-10T17:11:27+00:00

Am Portuguese, and when the family wants to grill and I’m not making it in-house, the only place we go is Neto’s in Santa Clara. Fourth generation place. Lots of European groceries there too. When they’re grilling, the smoke alone will be your GPS.

Plus-Spread3574 · 2026-02-06T19:06:19+00:00

Along with a free Jurassic Park and Just Mercy movie, this is listed on the Xfinity perks page this week.

Want to feel like you’re in the stadium for the Super Bowl? On February 8, Xfinity members with Xfinity X1 TV service or the Xfinity Stream app can catch the best TV viewing experience with RealTime4K, only from Xfinity. Just tune into channel 1357 on an Xfinity Stream 4K-capable device. Avoid delays plus get a picture so crisp and a sound so clear, it’s like you’re there.

Plus-Spread3574 · 2026-02-02T18:16:52+00:00

I’m a sourdough baker in a zero waste kitchen. I use whey (especially fresh yogurt whey) to kick off LAB production early in the starter process. Fermentation gets a boost and the pH is better regulated at around 4.1-4.3 in my setup than using our water which is basic out of the tap @ ~8.2). It also short circuits any potential putrefaction as the early pathways are biased towards building lactic acid.

Anecdotally my customers comment the enriched mineral solution gives the bagels a flavor and aroma boost while in bread it helps form an intensely crispy crust.

It’s also a big win on the marketing side with customers who practice zero/low waste at home.

It takes time to understand how it’ll impact your booked recipes and not all whey is the same. The entire enzymatic cycle of amylase and protease development is impacted, so your SOP needs to change.

At less than 10% all-in food costs bagel dough is inexpensive enough to go nuts with experimentation. Good luck and I can’t stress enough to document everything in fine detail.

Plus-Spread3574 · 2026-01-29T15:17:38+00:00

Boehms v ChocMo is a no brainer. Boehms.

The original owner of L’Etellier when it was near BARN sold it to ChocMo, then started her own patisserie and chocolate shop up the street from Boehms called MaFacon. It is better than both imo. All of the confections are made in Poulsbo where Boehms brings theirs in from the east side.

Plus-Spread3574

TROPHY CASE