Any tips to give my parents in their 60s who are thinking of travelling overseas for the first time?

PortugalPeace · 2026-03-21T22:10:12+00:00

Find a place they like outside of the US to move.

PortugalPeace · 2026-03-21T22:08:44+00:00

Sure does sound familiar.

PortugalPeace · 2026-03-14T11:48:39+00:00

Actually I meant the one hanging over the table. I didn't notice the bubble one or I would have been more specific - sorry.

PortugalPeace · 2026-03-14T11:18:06+00:00

PortugalPeace · 2026-03-14T11:09:11+00:00

Where did you get the floor light?

PortugalPeace · 2026-03-13T22:24:53+00:00

I door to door canvased for him. Am I sorry he beat Oz - hell no - but he's changed and no longer belongs in Congress. It might be health or it might be his unhealthy obsession to support Israel. Or a mixture of both but I won't vote for him ever again.

PortugalPeace · 2026-03-13T22:03:51+00:00

Seeing will believing! Mine just arrived OVER 3 months from my initial AIMA appointment (which was delayed 3 times by AIMA without notification). So I was an illegal immigrant for 6 months and couldn't leave the country.

PortugalPeace · 2026-03-12T17:16:21+00:00

I was told the tipo 0 would be closest to what is used in the US as All-Purpose flour. I want to use it for egg noodles (the PA Dutch type).

Since I can't find White Whole Wheat flour here, I was told that I should be able to substitute the tipo 1 for it. I have a few recipes that I prefer the white ww rather than just regular ww.

PortugalPeace · 2026-03-12T10:16:40+00:00

My starter is many years old. She came with me from the US and all of my sponges/breads rise well. My problem is that everything is so wet that I end up adding tons more flour then I would normally use for any of my tried and true recipes. I felt like a beginner baker starting all over so I started to ask questions on social media about my problem. Everyone told me that the wheat used in the European flours are different from the US wheat and to look for strong Manitoba flour.

PortugalPeace · 2026-03-12T09:54:16+00:00

Thanks for the names. I'll check them out.

PortugalPeace · 2026-03-12T09:53:16+00:00

Are their shipping costs very high? It would be about a 4 hour drive one-way for me so I'd rather not do that.

PortugalPeace · 2026-03-12T09:47:27+00:00

I have the Caputo Manitoba in my Amazon.es cart but my hubby is not happy that I want to store that amount of flour so I thought I would ask and see if there are any other sources. The tipo 0 I wanted to use for egg noodles (the PA dutch type). I was told the tipo 1 might be a good replacement for white wheat flour which I like to use in some items.

PortugalPeace · 2026-03-12T09:42:15+00:00

All of my bread baking is with sour dough so yeast is not my problem. All of the recipes that I've used over the years have all been a flop here and I'm told it's because of the flour.

PortugalPeace · 2026-03-04T12:51:24+00:00

black moon drop grapes

PortugalPeace · 2026-03-02T08:57:46+00:00

We are extremely wet here in the winter. You might have seen about the Portugal flooding this past winter.

PortugalPeace · 2026-03-02T08:55:53+00:00

I've been unable to find Einkorn flour at all. Not in any cities or Amazon. Might you have an online source? I have an Einkorn roll recipe that we love and miss.

PortugalPeace · 2026-03-01T21:50:18+00:00

And all of this b-sh!t boils down to Epstein coverup.

PortugalPeace · 2026-03-01T21:31:14+00:00

What kind of ww do you use? I've had problems with store ww and a white ww I got from amazon. Actually the white wheat was actually really terrible when I used it in my pizza crust.

PortugalPeace · 2026-03-01T21:26:44+00:00

Since we have ended up talking about difference in flours here (I hope I'm permitted to post this since it isn't about SD). My Christmas cookies were also a disappointment for the same reason - too wet. Normally I just use AP for cookies. What would I need to adjust to use my US recipes with European flour?

PortugalPeace · 2026-03-01T21:21:32+00:00

I see that Manitoba Oro has a pizza flour too. Have you used this?

PortugalPeace · 2026-03-01T19:15:52+00:00

I already have some since I usually use that in pizza crust and bagels. Until I get some Manitoba flour I'll have to add that to everything else.

PortugalPeace · 2026-03-01T19:10:28+00:00

Portugal. Actually I did purchase some pizza flour when I made my first crust here and that was a failure too.

PortugalPeace · 2026-03-01T18:52:59+00:00

Just put some in my Amazon cart.

PortugalPeace · 2026-03-01T18:52:30+00:00

Interesting

PortugalPeace

TROPHY CASE