Quote from: LoriDee on Today at 11:39:13 AMThose look SO yummy, Allie.
Good job! I can almost smell them over here.

Thanks. I take absolutely no satisfaction in this, I must admit. Well, it's 99% relief and 1% satisfaction. It's very reminiscent of news/sports writing on a nightly deadline. Sometimes it's getting to the finish line you celebrate, less than the finished product.

But they are good. Wish I could share!

Those look SO yummy, Allie.
Good job! I can almost smell them over here.

JK Rowling slammed for asking if she can be Black if she likes "Motown & fancy myself in cornrows"

https://www.lgbtqnation.com/2024/05/jk-rowling-slammed-for-asking-if-she-can-be-black-if-she-likes-motown-fancy-myself-in-cornrows/


Alex Bollinger Monday, May 13, 2024

British author J.K. Rowling continued to battle with progressives on social media, asking those who oppose her transphobia whether she could call herself Black if she got into Motown music and wore her hair in cornrows.

Another X user named Landon Best told Rowling that "You keep telling trans women that they're not allowed to call themselves women, even though they are.

Stop telling women what they're allowed to say, JK. It's basic decency."

"Does this apply to any other demographic, Landon?" Rowling asked. "Do I get to be black if I like Motown and fancy myself in cornrows? What if I claim the authentic me has always been black and that you're being racist to me? Would that be OK, or would you find it ludicrous and deeply offensive?"

Thank all that is holy... the long national nightmare is over. 😂

Seriously, though... these are bangin'. Finally.

Hey, you give me 12 shots at something... I can do a job. Sheesh.

Love,
Allie

P.S.  Some macros. 

Per muffin: 105 calories, 2 g fat, 6 g of protein, 16 g carbs — mainly from the fruit and oats.

Typical pina colada muffin will run 250-400 cal, 10-15 g of fat, 3 g of protein and 30-50 g of carbs, most of them sugar.

Quote from: Maid Marion on Today at 10:20:05 AMI just bought a fancy bottle of Apple Cider Vinegar.
I have some really old stuff in cheap plastic bottles and decided that no, I wasn't going to cook with that!  I used some wine vinegar instead.

I use boxed Sauvignon Blanc when I want to add acid with a white wine.
Squeezing out the air and storing wine in the refrigerator vastly improves the shelf life if you just want to cook with it.
I've yet to have any go bad.

I use Mirin or Japanese Sake in Teriyaki  sauce but actually isn't as acid as Vinegar or white wine.
Sake is fermented rice without added sweeteners like Aji-Mirin.

Oh yeah, mirin is great to cook with!

Apple Cider vinegar too... as is red wine vinegar. I also use both of them in things like slaws. They give that nice tang you're looking for.

I just bought a fancy bottle of Apple Cider Vinegar.
I have some really old stuff in cheap plastic bottles and decided that no, I wasn't going to cook with that!  I used some wine vinegar instead.

I use boxed Sauvignon Blanc when I want to add acid with a white wine.
Squeezing out the air and storing wine in the refrigerator vastly improves the shelf life if you just want to cook with it.
I've yet to have any go bad.

I use Mirin or Japanese Sake in Teriyaki  sauce but actually isn't as acid as Vinegar or white wine.
Sake is fermented rice without added sweeteners like Aji-Mirin.

Quote from: davina61 on Today at 09:57:53 AMIs that due to pineapple juice ? I know it can be tricky to cook with, something to do with the acids?

Actually, acids are good. You want acids in a bake - it's what the baking powder latches onto to get the rise.

The issue is, or always has, been the ratio of types of pineapple and how it impacts my wet-dry mix.

Normally my wet ingredients are 1/2 c of almond milk, 1/3 c sugar free apple sauce, 1/3 c maple syrup, 1 c non-fat yogurt and two large eggs. I will tweak that depending on whether it's fruit based, chips, dried fruit, etc...

But with something like pineapple? To really get the pineapple flavor I'm trying to replace the applesauce with crushed pineapple... and then still use some chopped pineapple. And it's a tough mix to hit.

The applesauce is a replacement for oil in bakes... and I think trying to get pineapple to stand in for it just isn't done. But if I still use applesauce and then just add some chopped pineapple? It's not "pineapple forward" enough. So IF I can land this... it should be good.

Or that's what I've said ELEVEN times previous. But I messed with the ratios again this time, and the batter does seem correctly dense... so we will see. Been here before. Cannot imagine it'll get much of a rise being so heavy, but that I can live with.

A thick pork chop.

I do the same. But then I realize that I am not watching TV.
The TV is watching me zzzzzzzzzzzz in the chair. 

Lore