(no subject)

One of my many quirks is that I don't mind eating the same thing every day for long periods of time. After I got sick, I stuck to my "fish food" diet for almost a year before I finally said "That's enough of that." It's that quirk that I'm exploiting for my upcoming "Eat Only Things You Cook Yourself for a Year" challenge. I plan on cooking a week's worth of food at once, and eating that, three meals a day, for a week.

I've already attempted it once, which worked kinda well - an Australian Meat Pie/Grilled Vegetable Salad that was tasty as heck, but only had enough servings for three days. This time, I planned out what I would need for a full week.

Meet a week's worth of Beef Stroganoff and Bacon Braised Green Beans. Each meal will be accompanied with a fruit (usually an apple, orange, or a serving of watermelon), and one meal a day will have fresh baked bread (which I'll be making tomorrow!)

And all this fits into my diet of no more than 600 calories, 21 grams of fat, and 45 grams of carbs per meal!

BON APPETITE!

(no subject)

Okay, ancient cooking fans, I need your help: I'm making Bolletinos Artos, and for the umpteenth time, I've needed to add triple the amount of flour to get a good dough that the recipe asks for. While it hasn't baked yet, I'm almost certain it's not going to rise like it hasn't before. Have you ever been able to make this correctly, and if so, what recipe are you using?

(no subject)

"It says here to bake at 200C for 40 minutes. What's 40 minutes in metric?"

(no subject)

And Dolari.Net is renewed until 2015. Now's as good a time as any to thank toastyman for keeping me around since 1997. :)

(no subject)

Please, software developers, GIVE ME A MANUAL SO I CAN LEARN. Don't just tell me to talk to a [insert name here] guru. "Give a man a fish and he feeds himself for a day, teach a man to fish, and he feeds himself for a lifetime."