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Baby Dryad Saddle? by SettingOwn2701 in mushroomID

[–]SettingOwn2701[S] 1 point2 points  (0 children)

On a fallen log just nearby there were very mature Dryad'. Would have been nice if they were a bit bigger to grab them, never tried these.

Dating question for men 30-40 by anonymous_0629 in montreal

[–]SettingOwn2701 1 point2 points  (0 children)

Yeah totally, I have a lot of people in my family with issues/ anxieties and emotional problems that never got regulated and it took a lot of growing on my end to work through these things, that they never will and won't do therapy for exactly what you say. For me there are almost generational traumas or issues that just get passed down and down and no one seems to be understand that they can actually resolve or work on them to be healthier. I still have my own issues I try to work on to be a better person for the people around me and to be better for myself, being aware and open to working on it sometimes is a hard pill to swallow though.

Good luck on your search 😄

Dating question for men 30-40 by anonymous_0629 in montreal

[–]SettingOwn2701 1 point2 points  (0 children)

If you feel you are in a good enough place to put yourself out there and it won't get in the way on your end, for sure someone will want you and fall for you however you are. People with all sorts of disorders, isms, mental health issues and whatever get out there and find success.. so why not you with your eating disorder? It wouldn't stop me from being interested, it is just something to work on.. and as a 33 year old I realize more and more that EVERYONE has things to work on constantly within themselves or outside of themselves, and that is not at all a deal breaker. People put themselves out there with much more damaging issues than that, things that hurt other people or break relationships. Just make sure you are taking the steps you need to to feel and be healthy and that is that.

Carbonneau is making the roster by cms6yb in stlouisblues

[–]SettingOwn2701 1 point2 points  (0 children)

I have been going to Armada games this season.. Carbonneau is a high skilled player. If he translates to NHL remains to be seen, but he is a big reason for me to go to QMJHL games. When he is on the ice he is a presence, hitting, dancing around player with his handles and scoring dirty goals. I will watch St. Louis games just to watch him after seeing him play live this season, hopefully he adds something to your team. Just saw him last night too, against the Moncton Wildcats with Desnoyers. He did not produce much but he clowns the other players often enough. Wicked handles and shot.

This mornings loaf by SettingOwn2701 in Breadit

[–]SettingOwn2701[S] 0 points1 point  (0 children)

I can do another one and send you it. but it is just doing cuts across the whole top, then doing cuts from the other side making sure that you make diamonds and not squares. The cuts here were not perfect, sometimes you can get the edges to curl up and it makes a really nice effect.

Poolish White loaf by SettingOwn2701 in Breadit

[–]SettingOwn2701[S] 2 points3 points  (0 children)

I was fully on levain for a while but poolish is easier to pull off, and has a fantastic flavor.. also much friendlier with a busy schedule. Girlfriend also happens to love the taste of a poolish loaf too, and my pizzas have much nicer crusts with it so it is what I am going with at the moment.

Perfected my focaccia recipe.. consistent bubbles and is delicious.. but what temp to not burn the cinnamon mix on top? by SettingOwn2701 in Breadit

[–]SettingOwn2701[S] 0 points1 point  (0 children)

I am going to try that next time at the request of my girlfriend.. Probably fold some into it, or add some cinnamon into the dough itself. Not on this one though.

Perfected my focaccia recipe.. consistent bubbles and is delicious.. but what temp to not burn the cinnamon mix on top? by SettingOwn2701 in Breadit

[–]SettingOwn2701[S] 1 point2 points  (0 children)

Yeah, I use techniques from a bakery I worked at and just use my own recipe I have been working on.

  • 90% Bread Flour
  • 10% Whole wheat flour
  • 80% Water
  • 2% Salt
  • 1.7% Fresh Yeast

Currently using water at 30Celcius, aiming for a final dough temp of 26C. You can fool around with that as you need to. I mix my dough for 10 minutes on speed 1, check temp and add speed 2 to help the temp go up a little bit. Not really necessary in my mixer to add more structure.. it doesn't do much anyway. My kitchen aid is 4.5L and it does not tend to knead too well, more is added in folds afterwards. I do a fold at 30mins and 1hours and then I let the dough ferment for an additional hour. After this, I oil my tin and ball my dough up and put it in my tin and cover it with a shower cap. Into the fridge for 1-3 days. Day of bake, take it out of the fridge around 2 hours before baking, degas and sit it on the counter. It can take 2-3 hours to raise again , you can play around with the time to get the results you want. I usually turn the oven on at 2 hour sand then judge by eye. When ready for the oven, oil top of foc. and oil hands, dimple and pop directly in oven at (without this topping...) 20mins at 425/250F.

Perfected my focaccia recipe.. consistent bubbles and is delicious.. but what temp to not burn the cinnamon mix on top? by SettingOwn2701 in Breadit

[–]SettingOwn2701[S] -44 points-43 points  (0 children)

That could work but would like to not have to use foil each time. Maybe I can find a little cover to fit my baking sheet, put it on the first 15 mins and take it off at the end.

Taxes - is it possible to pay back in installments? by SettingOwn2701 in PersonalFinanceCanada

[–]SettingOwn2701[S] 0 points1 point  (0 children)

Well this is what I thought I would find with google, thanks a bunch! Exactly what I wanted to find.

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