Flyer's diary

I love radio! I think it's a great medium, and terrific for being able to be a community facility. I like the elegant look of your licence, too - is it still current?
 
aiminglow said:
... is it still current?
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being the feds, they leave little to guess at... only good for 5 years, give or take a few minutes... :)

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well, i'm up really early and it's a bit too cold to start any painting in the garage so i think i might tackle those keto crackers... couldn't find unshelled pumpkin seeds, so i'll be using 1/3 cup sesame, 1/2 cup sunflower, 1/4 cup chia and 1/4 cup flax seeds...

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alligatorob said:
Do your paint pictures, or houses? ....
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i'll take door #3, Monty...

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moved the painting job outside where it's warmer... i have made a number of cardboard photo boxes over the years and finally decided to make a more sturdy enclosure using 1/2" plywood and some 1/4 round molding. Aztec Sky is the base color, but the base will become a textured green and i'll put a darker final coat on the outside.

i collect old toy trains and use the box when i document them in photos. the enclosed space gives me better control over the lighting...

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i haven't had a glass of moo-milk in more than a year, but it still amazes me that i like hot tea with only a sweetener now.

for a while i'm going to knock off intermittent fasting one or two days a week to see how that goes. if i do eat early in the day, it's going to be a very low carb snack/ meal. as much as i miss that morning toasted bagel, a carb spike and the associated dive in insulin level might be harder to deal with.

this morning i had a couple leftover chicken legs that were just sitting there in the fridge and a few of those low-carb crackers i just baked yesterday. i have a feeling it'll be prudent not to have those so available for a while. my impulse eating isn't nearly as bad as it used to be, but i do have a fondness for/ when something new and tasty shows up... :)
 
pretty cool find in going through some of my aunt's little boxes of keepsakes. these must have been from my Scottish grandfather...

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a bit older than i am and the condition is likely due to the "paper" being more like the linen $ bills are made from.
 
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i'm not sure if this is a thing, but i am going to redefine my day as "intermittent eating". for the past few days i have been having a meal... sometimes it lasts an hour or so... and then i wait at least 12 hours before i eat anything again. sort of liking the change. i now eat at all sorts of times. today i just have to wait until ~9am since the last thing i ate was last night at ~9pm. not that i am going to force anything. right now i'm not that hungry and i have some work to get done so i imagine it will be about noon before i even get the chance to have another meal. i'll have to give this "diet" a few weeks to see how it works out. the upside is that at least it's something different. i don't know about anyone else, but following rules like intermittent fasting gets a bit boring after a while. feels good to shake things up a bit... if it works... :)

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so far, so good.
 
after what i wound up eating yesterday. this one really seemed wrong...
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so i went upstairs and got some new batteries...
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... still puzzling but i guess i'll take it.
 
with my travel around Christmas i didn't get a chance to make shortbread, but with Lunar New Year (25 Jan) approaching, i have a second chance to give a lot of it away (always my plan). this year as i was stocking up on the ingredients (only three main ones ... flour, sugar & butter), i added a few bags of rice flour to the shopping list. i have seen many recipes that include about 1/3 of the flour as being rice flour. when i tried looking up a reason i only found one comment...

"It has less gluten and makes the shortbread more tender. ..."

i am going to try making half, still using my mom's recipe and method (fyi... it's not just "what", but also a bit of "how" which i picked up watching her) with a 1/3 rice flour 2/3 wheat flour mix. i measured and weighed a cup of wheat flour and rice flour. the rice flour "seemed" a bit more dense and it was, but VERY little (1/32 oz heavier per cup).

probably fire up the oven Tuesday or Wednesday and see how it goes. if i screw up i want to give myself another shot before the 25th... the downside is things going ok and i have to sit on it for over a week. ...that may not be easy.

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24 oz = ~4 5/8 cups
i usually double the recipe using 10 1/2 cups of flour, so i'll go with 3 1/2 cups of rice flour & 7 cups of wheat.

have to say that since i usually add a bit of almond extract, i'm wondering how almond flour would work out. with about 1/2 dozen alt flours in the baking section where i shop, it certainly opens up a lot of possibilities.
 
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Carrots are orange, Rob, not red! :D

I'm a sucker for shortbread, Flyer. I use ground rice, but it's ages since I've made any (precisely because I'm a sucker for shortbread). I can't recall the proportion of ground rice to wheat flour - I was under the impression that it made the shortbread more "short" - friable, melt-in-the-mouth, not tough. From memory, the recipe I used was just flour, butter and a not-big addition of ground rice, but sometimes I would add in a little preserved ginger, because I'm partial to ginger.
 
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