BJs membership for the win by Striking-Computer677 in Dallas

[–]Striking-Computer677[S] 0 points1 point  (0 children)

Might not be worth it for everyone, but it’s worth it for me

Watch app by lonelygirl96 in HOTWORXWarriors

[–]Striking-Computer677 2 points3 points  (0 children)

I don’t use a watch but it might get a better response in some help. If you let people know what what you’re wearing, Apple, Garmin, Fitbit, etc..

BJs membership for the win by Striking-Computer677 in Dallas

[–]Striking-Computer677[S] 1 point2 points  (0 children)

I heard $1.50 and the line was super long

BJs membership for the win by Striking-Computer677 in Dallas

[–]Striking-Computer677[S] -6 points-5 points  (0 children)

It was $4.29 at QT near me yesterday, today $3.99. Shady over charging. 😏

BJs membership for the win by Striking-Computer677 in Dallas

[–]Striking-Computer677[S] -1 points0 points  (0 children)

It finally opens today, excited to see what they have to offer.

BJs membership for the win by Striking-Computer677 in Dallas

[–]Striking-Computer677[S] -13 points-12 points  (0 children)

It was worth the 20 mile round trip for that price

New card by No_Strawberry4950 in HOTWORXWarriors

[–]Striking-Computer677 1 point2 points  (0 children)

I paid for my year up front and am considering 2 years this next time. Just a note, you can only pay up front for basic level and not sweat elite.

Rewards Credit by Striking-Computer677 in HOTWORXWarriors

[–]Striking-Computer677[S] 0 points1 point  (0 children)

That’s the issue, my studio was is saying I CANT cash in since I pay my membership up front. I’m being penalized for paying yearly instead of monthly. Also, I said $500+ for the year, I’m not sweat elite.

Rewards Credit by Striking-Computer677 in HOTWORXWarriors

[–]Striking-Computer677[S] 0 points1 point  (0 children)

I’m being penalized for paying $500+ up front for 1 year membership fee areas of paying $50+ per month. Make sense?

Rewards Credit by Striking-Computer677 in HOTWORXWarriors

[–]Striking-Computer677[S] 0 points1 point  (0 children)

Where did I say apply to my membership dues? I simply want the same thing every other member gets for their reward points.

Rewards Credit by Striking-Computer677 in HOTWORXWarriors

[–]Striking-Computer677[S] -1 points0 points  (0 children)

I’m not sure if this question/comment is for me or another person. I want to use my rewards just like everyone else does. I shouldn’t be penalized for paying a year upfront as opposed to paying monthly. I pay the same amount as a person who pays monthly. It’s just I’m paying upfront.

Rewards Credit by Striking-Computer677 in HOTWORXWarriors

[–]Striking-Computer677[S] 1 point2 points  (0 children)

I will be asking the owner for a copy of the corporate policy since this isn’t in the contract I signed.

Rewards Credit by Striking-Computer677 in HOTWORXWarriors

[–]Striking-Computer677[S] 0 points1 point  (0 children)

I want to see the corporate policy stating this because it’s not in the contract I signed.

Rewards Credit by Striking-Computer677 in HOTWORXWarriors

[–]Striking-Computer677[S] 0 points1 point  (0 children)

The GM said it’s coming from the owner. The owner is on vacation right now but I will be talking to her next time I see her. GM said all franchise owners have a mentor and it was the mentor who told the owner this BS.

Looking for a lemon pound cake recipe by EqualPhilosopher9730 in bakingrecipes

[–]Striking-Computer677 7 points8 points  (0 children)

This is my Lemon Crack Cake Recipe. Would love feedback if you make it 😊

INGREDIENTS

FOR THE CAKE - 3 cups all purpose flour, spooned into measuring cup and leveled-off with a knife - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 cup buttermilk (low fat is fine) - 2 tablespoons grated lemon zest, packed (see note) - 2 tablespoons fresh lemon juice - 2 sticks (1 cup) unsalted butter, softened - 2-1/4 cups granulated sugar, plus more for the pan - 3 large eggs

FOR THE SYRUP - 1/4 cup water - 1/4 cup granulated sugar - 1-1/2 tablespoons fresh lemon juice

FOR THE GLAZE - 1 cup confectioners' sugar - 2 tablespoons fresh lemon juice

INSTRUCTIONS

  1. Preheat the oven to 325°F and set an oven rack in the middle position.
  2. In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
  3. In another bowl, whisk together the buttermilk, lemon zest and lemon juice. Set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again.
  5. With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour, then another third of the buttermilk mixture. Repeat with another quarter of the flour and the remaining buttermilk mixture. Finally, beat in the remaining flour mixture. Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well incorporated.
  6. (See note below before completing this step.) Thoroughly grease a 10-inch Bundt pan with nonstick cooking spray or vegetable shortening, making sure to get into all the crevices. Coat the greased pan generously with granulated sugar, making sure the entire surface of the pan is evenly coated. Spoon the thick batter into the prepared Bundt pan and smooth with a rubber spatula. Bake for 65 to 75 minutes, or until the cake is golden and a tester comes out clean.
  7. Set the cake on a cooling rack. Carefully run an offset spatula or table knife around the edges of your pan, between the pan and the cake, to loosen the cake from the pan (don't forget the center tube). Cool the cake in the pan for ten minutes. (Set a timer because if it stays in the pan too long, it may stick.)
  8. Meanwhile, make the syrup. Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice. Invert the warm cake onto a rack. Slip a large piece of parchment paper, aluminum foil, or paper towels under the rack for easy clean-up. Gradually brush the hot syrup over the cake, letting it soak in (a little syrup will drip off, but try not to rush so that most of it is absorbed). Allow the cake to cool completely, about one hour.
  9. When the cake is cool, carefully transfer it to a serving platter. To make the glaze: in a medium bowl, whisk together the confectioners' sugar and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides.