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Addiction 2022.2

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Road Cycling “It is by riding a bicycle that you learn the contours of a country best, since you have to sweat up the hills and coast down them. Thus you remember them as they actually are, while in a motor car only a high hill impresses you, and you have no such accurate remembrance of country you have driven through as you gain by riding a bicycle.” -- Ernest Hemingway

Addiction 2022.2

Old 05-10-22, 08:06 PM
  #4526  
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Originally Posted by Velo Vol View Post
The penultimate practice before the May concert and where is the percussion? SMH. Mojo31

Your sister
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Old 05-10-22, 08:31 PM
  #4527  
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Originally Posted by Mojo31 View Post
I have not heard of our community band having issues like that.
What band?

I haven't been to a rehearsal for any other band in ages, but I think this is how most of them operate.
Originally Posted by LesterOfPuppets View Post
It's a beautiful night for baseball ladies and gentlemen!!!
No.
Originally Posted by seedsbelize2 View Post
Your sister
She's in Ohio. Only been playing percussion for a few months. I'm not sure if she's KCB material yet.
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Originally Posted by Velo Vol View Post
People here don't get it.
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Old 05-10-22, 08:39 PM
  #4528  
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Originally Posted by LAJ View Post
They have classes on laminated pastry. I'm in.

My signature dish is a puff pastry apple dumpling.
It was bread week. One of the breads was croissant.
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Old 05-10-22, 08:41 PM
  #4529  
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Originally Posted by Velo Vol View Post
Has it reached 70F yet?
It was 80F today.
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Old 05-10-22, 08:43 PM
  #4530  
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Originally Posted by Mojo31 View Post
Nice! Seems like the day went well for you.
Indeed it did. Bike actually got to the shop yesterday but I was off and hanging out with my parents.

Coincidentally, my old bike sold this morning! Perfect timing!

Originally Posted by big john View Post
Looks like a Giant?
Yep. Trance 29 3.
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Old 05-10-22, 08:44 PM
  #4531  
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Originally Posted by rjones28 View Post
It was 80F today.
It's supposed to be around 80 all week.
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Old 05-10-22, 08:44 PM
  #4532  
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Originally Posted by Velo Vol View Post

No.
how about with the sunset?


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Old 05-10-22, 08:45 PM
  #4533  
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Originally Posted by Mojo31 View Post
Recipe???

If you can find Braeburn apples, use them. Otherwise, Granny Smith for a more tart, Honey Crisp and Gala for more sweet. It depends what you like, and with Granny Smith, there's enough sweet to offset in the recipe to offset it.

Enough puff pastry sheets to cover 6 apples.

Equal amount of raisins and pecans. 3-4 Tablespoons or so. 1 teaspoon of cinnamon, 1 tablespoon of brown sugar. Mix all that together.

Core 6 apples, and save all 6 stems. Install the mixture in the cores of the apples. Cut 6 sheets of puff pastry to tightly wrap the apple. You want it round, and you want the heat of your hands to form the dough. (I know it's not puff pastry-like to do that, but tough. It's my recipe) When the apples are totally covered, set them aside. Take one more sheet of puff pastry, and cut 12 leaf shapes out that will match in size and scale to the apples that are set aside. Use a knife to score them so it looks like there are leaf-veins on them, and wet the underside of them so as to apply them to the top of the apple. Once set so the ends of the leaf meet at the top, put the stem in where it "should" be at the top of the apple.

Preheat the oven to 400. Put the apples in a baking pan big enough to keep space between them. Pam or parchment on the bottom of the pan. Put the apples in the oven and keep an eye on them because you're looking for a golden color, so about 20-ish minutes. The puff pastry won't puff, and that's good. It will rise, but not look like baklava, or other puff recipes. Once starting to get golden, reduce heat, and go another 15-25 minutes. Peirce an apple to make sure it's tender inside. Don't burn it, but you want to cook the apple inside. Don't let the leaves burn. You'll see how it plays out. Once done, pull out and let cool.

While apples are baking: In a sauce pan, 2 cups of water, 1 cup of brown sugar, 4 tbsp of butter and 2 teaspoons of cinnamon. Warm on medium heat until boiling-melted and smooth. I've added two teaspoons of cornstarch to make it thicker, but it's not necessary. If you do, make sure and dissolve in water, and stir in slowly to the hot mixture.

I've done this both ways, and both ways are fine. Spoon some syrup over the apples a few times in the last ten minutes of baking, or pull the apples out, let them sit, and prior to serving, warm them up, warm up the sauce, and add sauce as they're being served.

They look awesome, and taste better.

Here's a pic, and that's sort of how you want the leaf to look, and as said, it'll be glued to the apple, not free floating like the pic.

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Originally Posted by Jorgediaz View Post
Fellow riders, the only free cheese is in the mousetrap!










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Old 05-10-22, 08:47 PM
  #4534  
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Originally Posted by Mojo31 View Post
If they are any good they don’t need rehearsals. It’s just counting, after all.
Drum and Bugle Corps have the separate bus for the percussion. They "practice" during the whole journey.
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Originally Posted by Jorgediaz View Post
Fellow riders, the only free cheese is in the mousetrap!










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Old 05-10-22, 08:52 PM
  #4535  
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Originally Posted by rjones28 View Post
It was bread week. One of the breads was croissant.
Sweet bread is delicious. Sweet bread with basically pizza ingredients kneaded in (olives, green peppers, small amount of cheese, stuff like that) is awesome. A nice crust on top... Same dough as cinnamon rolls... That kind of sweet bread. Ingredients are up to your imagination.
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Originally Posted by Jorgediaz View Post
Fellow riders, the only free cheese is in the mousetrap!










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Old 05-10-22, 09:12 PM
  #4536  
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Originally Posted by abshipp View Post


Yep. Trance 29 3.
How fun!
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Old 05-11-22, 12:19 AM
  #4537  
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Uh-oh. Habanero in my size alert. Orange CK hubs and HS. Red shifty and brakey bits.
I don't need another road bike. I don't need another road bike...

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Old 05-11-22, 01:40 AM
  #4538  
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Originally Posted by LesterOfPuppets View Post
Uh-oh. Habanero in my size alert. Orange CK hubs and HS. Red shifty and brakey bits.
I don't need another road bike. I don't need another road bike...

Doo et.
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Old 05-11-22, 03:26 AM
  #4539  
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I have a bit of an issue with today’s word.

Wordle 326 4/6

🟩🟩⬜⬜⬜
🟩🟩⬜⬜🟩
🟩🟩🟩⬜🟩
🟩🟩🟩🟩🟩
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Old 05-11-22, 03:37 AM
  #4540  
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Originally Posted by Mojo31 View Post
This what we've had since moving into this house. Does everything we want or need. Love the temp control gas gives.
You say such nice things! You're welcome
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Old 05-11-22, 03:44 AM
  #4541  
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What a beautiful day! First Tuesday night ride done. New member to the group fit right in like he's been with us for years.
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Old 05-11-22, 04:59 AM
  #4542  
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Originally Posted by indyfabz View Post
I have a bit of an issue with today’s word.

Wordle 326 4/6

🟩🟩⬜⬜⬜
🟩🟩⬜⬜🟩
🟩🟩🟩⬜🟩
🟩🟩🟩🟩🟩
It's a perfectly valid word... I tried a totally different strategy and got the exact normal result.

Wordle 326 4/6

⬛⬛🟨⬛⬛
⬛⬛🟨🟨⬛
🟩🟩⬛🟨⬛
🟩🟩🟩🟩🟩
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Old 05-11-22, 06:11 AM
  #4543  
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Originally Posted by Velo Vol View Post
What band?

I haven't been to a rehearsal for any other band in ages, but I think this is how most of them operate.

No.

She's in Ohio. Only been playing percussion for a few months. I'm not sure if she's KCB material yet.
Our community band.
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Old 05-11-22, 06:17 AM
  #4544  
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Wordle 326 2/6

⬜⬜🟨🟨🟩
🟩🟩🟩🟩🟩
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Old 05-11-22, 06:21 AM
  #4545  
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Originally Posted by WhyFi View Post
I've got an induction stove, but I can't say that I can recall seeing any induction-only cookware. I also can't think of why a pan might suitable for induction but not gas/electric - the only reason that some pans aren't suitable for induction is that they don't have any magnetic layers.
When we finally redo our kitchen we will likely get an induction range. I don’t really feel like cutting a hole in our slab to run a gas line.
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Old 05-11-22, 06:39 AM
  #4546  
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Slow morning. Everyone must be updating their CPI spreadsheets.
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Originally Posted by Velo Vol View Post
People here don't get it.
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Old 05-11-22, 07:00 AM
  #4547  
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Originally Posted by Bah Humbug View Post
It's a perfectly valid word
But there is an alternative spelling.
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Old 05-11-22, 07:02 AM
  #4548  
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Originally Posted by Velo Vol View Post
How do you know?
From building models for one thing. Fingers can start to stick together in a matter of seconds.
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Old 05-11-22, 07:04 AM
  #4549  
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Originally Posted by indyfabz View Post
But there is an alternative spelling.
That’s listed as obsolete and is one even I hadn’t been aware of until looking just now.
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Old 05-11-22, 07:17 AM
  #4550  
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Originally Posted by LAJ View Post
If you can find Braeburn apples, use them. Otherwise, Granny Smith for a more tart, Honey Crisp and Gala for more sweet. It depends what you like, and with Granny Smith, there's enough sweet to offset in the recipe to offset it.

Enough puff pastry sheets to cover 6 apples.

Equal amount of raisins and pecans. 3-4 Tablespoons or so. 1 teaspoon of cinnamon, 1 tablespoon of brown sugar. Mix all that together.

Core 6 apples, and save all 6 stems. Install the mixture in the cores of the apples. Cut 6 sheets of puff pastry to tightly wrap the apple. You want it round, and you want the heat of your hands to form the dough. (I know it's not puff pastry-like to do that, but tough. It's my recipe) When the apples are totally covered, set them aside. Take one more sheet of puff pastry, and cut 12 leaf shapes out that will match in size and scale to the apples that are set aside. Use a knife to score them so it looks like there are leaf-veins on them, and wet the underside of them so as to apply them to the top of the apple. Once set so the ends of the leaf meet at the top, put the stem in where it "should" be at the top of the apple.

Preheat the oven to 400. Put the apples in a baking pan big enough to keep space between them. Pam or parchment on the bottom of the pan. Put the apples in the oven and keep an eye on them because you're looking for a golden color, so about 20-ish minutes. The puff pastry won't puff, and that's good. It will rise, but not look like baklava, or other puff recipes. Once starting to get golden, reduce heat, and go another 15-25 minutes. Peirce an apple to make sure it's tender inside. Don't burn it, but you want to cook the apple inside. Don't let the leaves burn. You'll see how it plays out. Once done, pull out and let cool.

While apples are baking: In a sauce pan, 2 cups of water, 1 cup of brown sugar, 4 tbsp of butter and 2 teaspoons of cinnamon. Warm on medium heat until boiling-melted and smooth. I've added two teaspoons of cornstarch to make it thicker, but it's not necessary. If you do, make sure and dissolve in water, and stir in slowly to the hot mixture.

I've done this both ways, and both ways are fine. Spoon some syrup over the apples a few times in the last ten minutes of baking, or pull the apples out, let them sit, and prior to serving, warm them up, warm up the sauce, and add sauce as they're being served.

They look awesome, and taste better.

Here's a pic, and that's sort of how you want the leaf to look, and as said, it'll be glued to the apple, not free floating like the pic.

Copied to the recipe folder!

Skins on the apples, I presume?
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