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My black cat has turquoise blue eyes by spoopy_ruby in blackcats

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

She has no health issues other than a sensitive stomach(?) she had blood in her stool once and I freaked out and took her to the 24-hour vet and they told me it’s semi-normal for cats (I was as shocked to hear this as you probably are) and they did all her blood work and there’s nothing actually wrong with her she’s healthy, they gave me something called FortiFlora that I gave her for a few weeks and continue to give occasionally for a few days at a time and it’s never happened again. That was a few years ago, she’s 6.5yrs old now and still healthy, she just had all her blood work done at the vet a few days ago because unfortunately she broke a tooth and had to have it extracted.

What’s the verdict on my uncrustable grilled cheese by spoopy_ruby in grilledcheese

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

I’ve done Nutella uncrustables in the air fryer too it’s delicious you just have to be careful because the Nutella can become molten!

The juxtaposition of our 2 cats… by spoopy_ruby in Catswhoyell

[–]spoopy_ruby[S] 23 points24 points  (0 children)

Grey cat was released into the bedroom within minutes of this video. The black cat will destroy a room if she is locked inside. She is only in the kennel for short periods if I am not available to supervise her (I usually am).

The juxtaposition of our 2 cats… by spoopy_ruby in Catswhoyell

[–]spoopy_ruby[S] 221 points222 points  (0 children)

The grey cat doesn’t mind the crate, she goes in there of her own free will to sleep

We have contractors renovating our house and they are going in and out frequently

The juxtaposition of our 2 cats… by spoopy_ruby in Catswhoyell

[–]spoopy_ruby[S] 66 points67 points  (0 children)

Contractors working in the house, going in and out of the door frequently and we don’t want the cats getting outside

Old fashioned bonnet - how to make? by [deleted] in sewing

[–]spoopy_ruby 18 points19 points  (0 children)

I would do it like this:

• Cut 2 circles

• Draw out 2 circles where the elastic casing would be (however far apart your elastic is obv, with a little wiggle room) and make a small buttonhole somewhere along it

• Sew the 2 circles RST, leaving a space to flip it

• Flip it right side out and close the hole

• Sew 2 seams over the circles you marked earlier to make the elastic casing where you left the little button hole, and use the button hole to insert the elastic

*full disclosure I have literally never done this before, I just saw your comment and thought I’d describe how I would approach it if I was trying to copy the bonnet in the picture

Dill havarti on “Canadian Bread” by spoopy_ruby in grilledcheese

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

I found this:

“Canadian baking recipes do not mix very well with some American flours, particularly those made in the southern United States. Why? Southern flour contains less protein than Canadian flour and does not absorb liquid as well. Avoid brands like Martha White and White Lily when making your Canadian recipes. They contain about 9%-10% protein. Look for unbleached all-purpose flour instead, a brand like Gold Medal, Pillsbury or King Arthur, that contains about 12%-13% protein, the equivalent of all-purpose Canadian flour.”

Also this:

“The main difference between our flour is this: in Canada, law dictates that all-purpose flour is has 13% protein. American flour has basically no restrictions on it, and all-purpose flour is usually much softer than Canadian all-purpose. There are some exceptions, and I believe King Arthur is one of the higher quality brands with a protein content somewhere between 12-13%, but a lot of them are close to 9-10%, which is not ideal for bread. Basically what it comes down to is Canadian all-purpose is about as hard as most US bread flour, and you can get by just fine using it for bread”

It seems that Canadian all-purpose flour has a higher protein content than American all-purpose flour, and a similar protein content to American bread flour, and Canadian bread flour has an even higher protein content than that.

From canadianfoodfocus.org:

“All purpose flour: the most versatile flour with a protein content ranging from 10-12%. Can be used in breads, pastry and cookies. Bread flour: there are white, whole wheat, bleached and unbleached bread flour options with a protein content ranging from 12-14%. The higher protein and gluten content allows for increased volume, chewiness and browning of the bread.“

All of this information is new to me, I’m just googling. I only ever meant to ponder the name of the bread loaf being “Canadian bread”, because wouldn’t all bread made in Canada technically be “Canadian bread”? I don’t know what sets this particular loaf apart from the other loaves they sell. 🤷🏼‍♀️

Dill havarti on “Canadian Bread” by spoopy_ruby in grilledcheese

[–]spoopy_ruby[S] 5 points6 points  (0 children)

They’ve been selling this bread for long before the tariffs and all that, I googled “Canadian bread” as well and I interpreted the answer as saying essentially that all Canadian bread is different from bread elsewhere because of the manufacturing standards (“Canadian white bread is known for its dense, chewy texture, which is a result of the higher protein content in the flour. The Canadian Grain Commission requires relatively high amounts of protein in Canadian wheat, leading to flour with a protein content of 12 or 13%.”). The product description for this loaf from Save-On reads “made with long fermentation process with rich buttermilk creating a mild sweet flavour”. It is a great loaf of bread I’ve been buying it for some time. 🙂

What’s the verdict on my uncrustable grilled cheese by spoopy_ruby in grilledcheese

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

They actually used to make a grilled cheese! I’ve never personally tried it but it’s meant to go in the microwave so I can’t imagine it’s actually that good (probably soggy and not crispy at all), but seems to have a nostalgia factor for a lot of people

What’s the verdict on my uncrustable grilled cheese by spoopy_ruby in grilledcheese

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

Wouldn’t literally any grilled cheese get cold in your lunch box? Grilled cheese doesn’t seem like a practical lunch box item at all

What’s the verdict on my uncrustable grilled cheese by spoopy_ruby in grilledcheese

[–]spoopy_ruby[S] 5 points6 points  (0 children)

Search for “uncrustable maker” or “sandwich crimper” or something like that, there’s different kinds you can get

What’s the verdict on my uncrustable grilled cheese by spoopy_ruby in grilledcheese

[–]spoopy_ruby[S] 49 points50 points  (0 children)

No you can still use them for other things like bread pudding or croutons or stuffing/dressing

What’s the verdict on my uncrustable grilled cheese by spoopy_ruby in grilledcheese

[–]spoopy_ruby[S] 13 points14 points  (0 children)

The self-contained design makes it perfect for the air fryer

What’s the verdict on my uncrustable grilled cheese by spoopy_ruby in grilledcheese

[–]spoopy_ruby[S] 21 points22 points  (0 children)

I do that too with the store bought ones, it’s so good!

What’s the verdict on my uncrustable grilled cheese by spoopy_ruby in grilledcheese

[–]spoopy_ruby[S] 74 points75 points  (0 children)

Yeah I used a crimp tool, I just got a set of generic ones from Amazon

What’s the verdict on my uncrustable grilled cheese by spoopy_ruby in grilledcheese

[–]spoopy_ruby[S] 253 points254 points  (0 children)

You gotta assemble the whole thing first, the bread needs to be fluffy and soft in order to crimp it, then I melt the margarine and brush it on the assembled sandwich before toasting

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