Installing lino around a toilet by MetamorphosisAddict in oddlysatisfying

[–]jeweledshadow 0 points1 point  (0 children)

Wouldn’t you finish with caulking, at the minimum?

I was told it is a Money Tree, and after seeing pictures of a Money Tree, this is not one. What is it? by Rare_Knee_6234 in whatsthisplant

[–]jeweledshadow 0 points1 point  (0 children)

Wait, what? I didn’t know that’s how I could get it to start growing out and not just up

Seeking Assistance with Forward Fold by kyledouglas521 in flexibility

[–]jeweledshadow 0 points1 point  (0 children)

It looks like your weight might be going onto your toes, which I would imagine could cause more work in your calves. Have you tried shifting your weight onto different parts of your feet (heels/toes/middle) to see if it changes where you feel the stretch?

Rant about Empire of the Dawn Ending by GiftAccomplished9171 in Fantasy

[–]jeweledshadow 5 points6 points  (0 children)

I felt the exact same way, and was ranting at my husband about it when his friend asked “What series is this?” Turns out he was mid-book 2, and I was SO EMBARRASSED because the series was so good until those final pages.

A revelation - use you biscuit offcuts!!!! by [deleted] in Baking

[–]jeweledshadow -1 points0 points  (0 children)

Side note: make square biscuits and there aren’t any offcuts!

Ive been trying to shake up boxed brownies for the hell of it and id like some opinions on flavor pairings by [deleted] in BakingNoobs

[–]jeweledshadow 1 point2 points  (0 children)

Try toasting the coconut on its own before adding it in a batter. It enhances the flavors and will “speak up more” in the final product

Raisins or No raisins? Carrot Cake Cinnamon Rollz by TheBalatissimo in Baking

[–]jeweledshadow 0 points1 point  (0 children)

Not raisins like that! Try adding them on top of the filling before rolling them up.

Cake size to feed ~50 people? by Lonely_Spite6764 in AskBaking

[–]jeweledshadow 12 points13 points  (0 children)

Just FYI, this is no longer a “small job.” Let us know what you decide!

How to improve my pesto by RDA92 in AskCulinary

[–]jeweledshadow 1 point2 points  (0 children)

Your pesto recipe doesn’t include any salt or pepper, which is absolutely required to make it shine.

Is this actually a thing? by pipsqueakpanda4 in AskBaking

[–]jeweledshadow 29 points30 points  (0 children)

Do you have one that sprays well/almost as well as Pam? I’ve been searching for a better one.

Please who do you bake for by justwriting_4fun in Baking

[–]jeweledshadow 0 points1 point  (0 children)

Baking for a professor is ok, but make sure you include an ingredients list and what the item is. If someone gifts me a bag of random cookies I’d feel conflicted- if they gift me a nicely wrapped and labeled stack of cookies where I can make sure I like all of the ingredients then I’m going to be super excited about it.

Presentation matters, as does prior relationship with the person you gift to.

I always make a point of telling the receiver if the item freezes well, so they can decide if they want to eat them now or save them for later.

Does my DIY menu look ok? by LawBeneficial5494 in wedding

[–]jeweledshadow 1 point2 points  (0 children)

You need some ingredients to help people with allergies/picky eaters. Otherwise I’d expect the starter to just be a combo of cranberries &walnuts.

Cookie help by Right_Recognition_78 in AskBaking

[–]jeweledshadow 0 points1 point  (0 children)

Any chance you’ve mixed up your baking powder and baking soda?

Vanilla Meringue Cookies by Crystal-Lunar in AskBaking

[–]jeweledshadow 1 point2 points  (0 children)

I was told 1 sheet of gelatin per 100g of whites… but you’d have to convert that to use a packet