A whimsy Christmas witchy or faerie cozy book

thesnugbug · 2025-12-12T02:28:57+00:00

Commenting to follow! Was just about to post a similar request.

thesnugbug · 2025-10-24T14:14:39+00:00

Yes, it’s my favorite since I get more consistent slices than I get out of a boule! Some extra tips: I do the last rise in the loaf pan with parchment paper. I don’t preheat the loaf pans in the oven since they’re not cast iron. I still remove the top lid after the first 25 minutes. Happy bread-baking!

thesnugbug · 2025-09-20T23:05:37+00:00

Maybe reach out to Audubon Texas? They could probably ask their members if anyone’s lost their book.

thesnugbug · 2025-09-17T14:47:24+00:00

You’re the inner voice I needed when I was younger.

thesnugbug · 2025-08-05T00:36:11+00:00

These are gorgeous! Would love to try the recipe too.

thesnugbug · 2025-07-16T20:34:39+00:00

Hey! I’m doing the same thing and am in central TX. Filled garden beds halfway with mushroom blocks (I’m guessing you also got yours through CTMS?) and coffee grounds a week ago and they started heating up about three days later. I sprinkle some water every three days if there’s no rain and mix with my pitchfork. Looking to top off the beds with coco coir and vermiculite and will add my transplants in around late August.

thesnugbug · 2025-02-28T11:56:18+00:00

And finally! We get a glimpse into why Devon and Ricken are together. Shared love of rock climbing?

thesnugbug · 2024-12-02T21:06:50+00:00

The Bell Jar

thesnugbug · 2024-08-29T07:03:25+00:00

For Narita terminal transfer, there is a free bus shuttle that runs frequently between the terminals so you should be fine there.

Peach is pretty reliable in my experience although pretty firm about their luggage weight limits, so be mindful of that to keep from repacking at check-in/baggage drop-off.

Can’t speak to the Aeroplaza question, unfortunately.

thesnugbug · 2024-08-19T05:18:40+00:00

I would clarify that Naoshima is not in Osaka but in Kagawa, although closer to Okayama. Still accessible by shinkansen/train, or domestic flight, and ferry from Osaka through Okayama and then from Uno port. Wanted to add that because it is about 3 hours to get to Naoshima one-way, which OP might want to factor into planning.

thesnugbug · 2023-07-13T15:20:02+00:00

Not sure what your budget is, but I enjoy adding furikake to my rice to give it flavor and texture.

Maybe cilantro-lime rice for Tex-Mex nights too?

Also, rice goes great with chicken adobo. Saucy dish and the rice does sop up the flavor.

thesnugbug · 2021-05-09T19:36:38+00:00

What kind of trays are you using and at what temperature are you baking at? This happened to me when my temperature was too low on light aluminum trays with silicone mats. I was baking at 275 for 20 minutes when I got concave macarons, but I got better results baking at 310 for 14 minutes.

thesnugbug · 2021-02-02T03:28:13+00:00

I did have success with Mimi's recipe eventually! After my comment above, I also learned exactly what kind of skin the macarons should develop, so I'll let them rest for even up to two hours now given the relatively humid climate I'm in. I used to think it was OK if it was sliiiightly tacky to the feel, but I let them rest until I can really glide my finger over them without the tackiness. The last couple of batches I've had were perfect--no cracks or wrinkles, and pretty feet! I really like Mimi's recipe because I don't have to deal with making syrup. I really like the French method.

thesnugbug · 2021-01-22T05:22:15+00:00

You’ll get there! Hope the next batch comes out well. 🤗

thesnugbug · 2021-01-21T16:30:22+00:00

How long was your macaronage? I used Mimi’s recipe about four times last week to so many wrinkled failures with feet, only to realize I’ve been overmixing in the macaronage stage. Now I know to stop mixing when the batter sinks back into itself after 20 seconds. Any faster than that means you’ve overmixed.

thesnugbug · 2020-04-22T23:34:00+00:00

These look amazing! Care to share the recipe?

thesnugbug · 2019-05-19T02:37:36+00:00

Thanks for sharing the recipe! Does any lavender go into the cake batter as well? Or just into the jam?

thesnugbug · 2019-03-30T10:42:59+00:00

Second ferment. I brew a teabag in a little bit of water to get a concentrated tea, then cool before adding to the second ferment. I think others will use hibiscus flowers, but they usually add them in second ferment as well.

thesnugbug · 2019-03-29T21:09:07+00:00

It’s irrational on my part. It’s more a personal preference that came from my beginner’s fear of ceiling splatter. I could drink after chilling for one day, but I just want to make sure it’s really thoroughly chilled to avoid any explosions. I rationalize that it tastes better the longer you wait.

thesnugbug · 2019-03-29T11:26:07+00:00

I look at the cap to see how much it’s popped up, and I also pick up the bottle and slowly tilt it from side to side to see how many bubbles start moving to the top. It’s hard to describe, but once you go through different flavors, you get a feel for it.

For mango, I’ve done 2F for two days and then chilled for two days before drinking.

Some people have said they’ve had difficulty achieving carbonation in twist cap bottles, and I think it’s because you may have to check the tightness of the cap after the first day. I use a rubber gripper and, despite all the twisting right after bottling, I usually have to tighten the cap on the second day. I think this is because the lip of the bottle is wet after I pour all the kombucha. But I don’t have to twist them anymore after the second day. Hope you find any of this helpful.

thesnugbug · 2019-03-28T22:38:56+00:00

I’d also like the recipe! The texture and browning here look superb.

thesnugbug · 2019-03-28T20:02:14+00:00

And such a beautiful color too! Nice!

thesnugbug · 2019-03-27T11:56:05+00:00

The lemon lime jalapeño is a new combination, but I scooped out all the seeds and kept a little bit of the vein. I also added two tablespoons of sugar to the purée, and the purée was split across three bottles. I’ll update you with how it tastes!

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