I can suggest getting one of those Brita's to go....We got one free with our large Brita... I wouldn't expect it to filter,say, stream water, but every bit helps. I agree with you though about the water purity. That should be a given. I can't even BELIEVE it's up for debate....

Thank you so much for this! I keep most of the stuff on hand too. I just made ginger tea this morning in fact...I'm going to try this soon! Thanks again...
Loving this thread brother Sun.... :) I have learned so much already!

They would probably scan it and call it contraband. They want them to buy water because the school system is corrupt. In my region homeschool groups are growing like crazy

I've made that :). I think I found the recipe, or one nearly like it, on a box of Bisquick. I love it because it's goofproof, even by me, and I can't make dumplings to save my life (besides jaozi). It's also nothing but Bisquick and chicken, and so even picky eaters will eat it. It's also good with a vegetable layer, like a pot pie.

Two thumbs up at my house :).

WoW... way to go Sun. Nice thread. My muffins fell again. LoL. And then I gave it a break.

Hey Blue how are ya?

What happened with the muffins? Can we help trouble shoot that for you?

That is so frustrating to me when I am looking forward to something rising and then it falls. Had a few cakes that I was looking forward to that crashed and burned on me.

:) I added the extra flour. The muffins did rise higher but when they fell and cooled they were more denser (is that a word? lol) They are made with applesauce and honey. Honey is the sweetener. I havent ever tried molasses. I wonder if that would work and cut down the denseness? I'm baffled how to help them keep their rise. I don't eat refined sugar, I don't like stevia. I also do fruit juice sweetened. I've noticed in stores previously muffins made with fruit juice, but haven't tried that yet.

Calling All Bakers
 

LoL. :) Yes, Sun, after you gave that suggestion last time... I went out and bought fresh new baking powder. Still didn't help. lol. But haven't tried the airy eggs yet. ....looking forward to finding the magic trick.

Blue Daddy
 

maybe it's the recipe? try another..perhaps a very simple plain muffin first?..may i suggest something from Betty Crocker? Making muffins can be a bit daunting..It's takes awhile to get the feel for making a nice batch, but once mastered..you will become a master of cAke in no time:king:

"Hey Nadeest post a recipe!" Since you asked, Sun. I got this recipe from my first instructor in culinary school, Chef Boland.

6oz Chicken Breast (boneless, skinless) - butterflied.......... you want this to be thin.
Flour, seasoned as needed (normally just with salt and pepper)
Tomatoes [ 1 ] cut into quarters (I normally cut them up smaller then that)
Garlic 2 cloves, minced
White wine , 4 fl oz
Chicken Stock, add as needed
Black olives, 1 oz, sliced
Artichoke hearts
Heavy cream, 4 fl oz
Parmesan cheese, 1 Tablespoon
Pasta, 6 oz, cooked
Salt & Pepper
Basil, chiffonade, 1 teaspoon ( I have used dried basil for this as well, but cut the amount of basil by 2/3 if you do so)
NOTE: Chiffonade = you roll the basil leaf up, then cut it across the roll

Heat a saute pan (I always use a stainless steel saute pan for this recipe), add oil once it is heated
After the oil is heated, add the Chicken
Cook 2-3 minutes
Add Tomatoes
Next add Garlic
Before the garlic browns, add the Wine to deglaze the pan
After the alcohol burns off, add Chicken Stock as needed, just enough to keep things moist.
Add Heavy Cream
Reduce the amount of liquid in the pan
Add Parmesan Cheese to thicken, and then let thicken
Add Olives and Basil
( I normally add the Artichoke Hearts at this point, but everyone has their own preferences, some people omit them entirely)
Remove the chicken
Add Pasta to Saute pan to help absorb the liquid
Serve

You know, I've only ever made pavlova twice and both times they came out looking like pizza bases. FLAT. :bigcry: :bigcry: :bigcry: And I haven't tried since. :( To make matters worse, my ex's father's wife said once "oh, they are soooo easy to make". I had to hold my hand down. :|

Since they are made from egg whites, do you think I over-beat them?????

:| <----- failed Kiwi :bigcry:

Avocados are so expensive over here. :bigcry:

Something I had once, a few months back, was a custard apple. Really good! Sweet and creamy. You don't see many of them in markets these days apparently and my ex's mum was complaining that all the local tropical fruit which was so plentiful a few years ago is now hardly seen. You can always see grapes, apples, oranges, Cavendish bananas, kiwifruit, etc - all imported fruit.

I love mangosteen http://4.bp.blogspot.com/-Epd5a7tY1B...Mangosteen.jpg rambutan http://t1.gstatic.com/images?q=tbn:A...ODFVxiSMaW8BX2 of course mango (a lot are imported from Thailand and even further away) and papaya. Here's a custard apple http://t3.gstatic.com/images?q=tbn:A...PEL9NcJ_thqFX7 and longan http://t2.gstatic.com/images?q=tbn:A...WeHS-5WvdQxOx5 Love red dragon fruit (originally from South America I believe) http://t3.gstatic.com/images?q=tbn:A...F8l5-rUPphJZrw

I don't think I've ever succeeded with them either (only tried a couple of times though). I was interested in what makes a pavlova fail, so I did a little googling and found an excellent bunch of tips in this forum post:

http://www.taste.com.au/forums/viewt...pavolva#p76451

I have also heard that cream of tartar can help when beating egg whites, but I forget why.

One of these days I'm going to try again!

Kia ora Ursy, that thread is great. Not sure when I'll try again and the oven I have is a very basic benchtop jobbie ... we'll see. If I succeed, I'll post a photo!