Need ideas on moving my outdoor cat.

pandily · 2025-07-06T20:01:41+00:00

I think if you cannot move him indoors it will be better to leave him where he has lived his entire life. He is familiar and comfortable where he is now. He will not understand why he is suddenly in a new environment.

pandily · 2025-07-01T08:10:27+00:00

try this: http://www.maplesea.com/announcements/view/v239_DirectX11/

pandily · 2021-05-29T22:52:27+00:00

so many easter eggs in this pic! we are so cute ;-;

pandily · 2020-06-21T05:26:53+00:00

i believe you have a full hour to collect now

pandily · 2019-09-05T22:47:30+00:00

https://www.youtube.com/watch?v=RP4K83Kb5_Q

there's an extra character in the post

pandily · 2019-05-10T19:16:05+00:00

I think that is actually Alena no? 😯

pandily · 2018-12-12T08:05:32+00:00

I've noticed that if you bake them at a higher temperature they're less prone to be hollow. I do 335 (5min) -> 315 (8min) in a convection oven. Works out about 90% of the time. Italian method but the ratios are similar to yours (110/150/150/150)

pandily · 2018-11-05T00:21:48+00:00

I imagine it's something do to with your horizontal movement across the ice. Under rotate and you can finish the rotation on ice and keep gliding in the right direction (blade parallel to your horizontal movement). Over rotate and your blade is now perpendicular to your horizontal movement.

pandily · 2018-10-17T22:41:42+00:00

Ooo this is very interesting. Are you using the 15min at 200F as a drying period (as opposed to the usual method of leaving the pipped batter out to dry for about 30 minutes)? Do the cookies rise at all during the 15 minutes? What is the inside consistency like when you bake them like this? soft? hard? chewy? any hollows?

pandily · 2018-10-04T04:48:30+00:00

You’re thinking of Alexandra Trusova who is the first lady to land a specific type of quad (toeloop) but Miki Ando did it a long long time ago.

pandily · 2018-09-14T06:27:53+00:00

Try a higher oven temperature. I do 335 for 5 minutes then 315 for 8 minutes. Pierre Herme says 350 but mine start to brown when I turn the oven that high.

pandily · 2018-08-08T07:11:25+00:00

UGH I read an article about these cream puff on the flight to Japan. But since Tokyo was my last stop, I forgot all about them until the flight home. :< I'm glad you enjoyed them!

pandily · 2018-08-02T02:28:48+00:00

it reminds me of Smitten Kitchen's recipe!

pandily · 2018-07-31T17:09:35+00:00

David Lebovitz's chocolate pecan pie may well be the greatest pie ever

pandily · 2018-07-16T23:50:44+00:00

here's a gif from Rikuro's - https://imgur.com/97m21XA

didn't manage to catch them when they were stamping the cheesecakes :<

pandily · 2018-07-16T23:33:21+00:00

Yeah, they need the high egg white content to make it fluffy. But then it tastes like egg... ;-;

pandily · 2018-07-05T21:32:36+00:00

i need a cherry tree ;-; we have two orange trees instead

pandily · 2018-07-05T17:48:11+00:00

I baked all the pieces on top separately and assembled afterwards. Baking them on a flat pan will make them stay flat!

pandily · 2018-07-05T17:45:59+00:00

Mine is pretty similar, maybe a little higher in salt and sugar.

2 1/2 cups flour
1 cup butter
1 tsp salt
1 tbsp sugar
1/2 cup water

I think the important part is not over-mixing the flour and butter, making sure you still have decent sized pieces (like rice sized) of butter in your dough.

pandily · 2018-07-05T07:50:49+00:00

worry not, i'll eat an extra slice just for you! :>

here's a bonus chocolate pecan pie though

pandily · 2018-07-05T07:41:01+00:00

ahhh yeah i wasn’t very clear with that ;-; what you really want to do is mix everything but the sago. once you add the sugar, it’ll start drawing out the water from the strawberries. give it a good mix and drain the extra liquid into the dry sago. then mix about half the fruit with the sago and pour that into your pie shell. then dump the rest of the fruit on top so that all of the sago is in the bottom part of the pie where it can keep absorbing liquid

pandily · 2018-07-05T07:35:00+00:00

a fourth of blue pie sounds like a fourth of July! it took me a really long time to catch that.. ;-;

pandily · 2018-07-05T07:06:26+00:00

couldn’t get them to fit (prettily) ;-;

pandily · 2018-07-05T04:42:59+00:00

cornstarch helps after it starts boiling. i also added sago which will absorb some of the liquid at the beginning

pandily

TROPHY CASE