Posted on 12/26/2010 5:29:46 PM PST by Colofornian
Your know I have never had ill feeling towards Presbyterians but you badgering over the years trying to deny my free will shows just how sick predestination freaks are!
Michael Servetus Biography Abstract
http://www.servetus.org/en/michael-servetus/biography/bio1.htm
HA ha ha!
The ONLY 'denial' going on seems to be coming from YOU!
What did JOSEPH SMITH 'learn' to be UNTRUE about PRESBYTERIANism?
What are those?
“Elebenty” is one more that “tenety”, of course.
Ah....okay.
pingaling #360
Thank you! :-)
If you’re interested in searching the religion threads, ping to #360. You might as well get all there is to find on Mormonism, before the posting of these exposures is branded ‘hate speech’ and banned all together in the ‘interest of fairness’ ...
Oops, sorry, too late, the bottle is gone. It was probably nothing particularly special and in the $9 to $12 range, Jacob’s Creek or something. I have a relaxed standard of what is “good” when it comes to wine. If it’s red and dry, it’s “good”
Happy same-birthday-as-my-eldest-daughter. ;0)
what’s your favorite? And bread recipe PLEASE!!!:-) That sounds wonderful! Do you crack pepper into the OO? I love fruity green OO for that.
Thanks G :-)!!!!!
I buy the yeast doughballs in the frozen foods section (which you use for dinner rolls), thaw eight or ten until they start to rise real well, then drop them in the food processor with all purpose flour and make one large dough ball which I place for last rise in an olive oiled green glass loaf dish.
I bake the risen dough at 375* for fifteen minutes, open the oven and turn the dish, then bake for eight more minutes, turn it out onto a cooling rack, and flip it rightside up. It makes a heavy bread which can be dipped or re-toasted in slices. You can add a small amount of oat flour in the food processor, and also some wheatgerm as the big doughball is generated for final rising.
My EVOO is infused with 'Mrs. Dash' garlic and parsely + spices, a pinch of ground black pepper, a dash of rosemary, a splash of basil and a pinch of sea salt. I make up an eight ounce bottle for use in lots of other recipes, like my roasted red potato bits (3/4 inch chunks of washed but not pealed red potatoes).
I have been 'decanting' the current Blackstone Merlot, to remove the residue and air the wine, but it still just isn't up to previous year vints. I enjoy a Beringers White Zin, but to open a bottle knowing I will not be able to finish it within 24 hours just wastes good wine when you live alone and follow the biblical advice to 'be not drunk with wine wherein is excess'. The leftover Beringers ends up in a stew! So I wait to open a bottle when I have visitors.
My gosh, that sounds like more trouble than making it from scratch :-) It must be the texture you’re after. I often use my bread maker to make dough that I then shape and bake.
We had roast lamb and roasted baby red potatoes for Xmas dinner. Unpeeled, quartered, tossed with EVOO and fresh rosemary and slow roasted at 325 along with the lamb. Oh my heck it was good!
Have you seen those new decanting devices?
I don’t think I know any personally.
Obviously not.
I guess for most people, that’s where the different beliefs come into play.
bttt
SOMEbody is an ANTI-moron!
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