Ruth Haffly wrote to Dave Drum <=-
We had, and used a hammer-mill as well as a wind-deiven stone stone
mill. When my grand-dad made whole wheat bread it was, most assuredly, whole grain whole whesat.
We have had a mill for almost 20 years and grind our own wheat, rye,
etc. Don't do corn as I don't use much corn meal so when I do need it, I'll buy a small bag of it.
Given Steve's unfortunate allergy that only makes sense.
I'll bet my grandmother heaved a big sigh of relief when Holsum Bread
in St. Louis (50 miles away) began selling pre-sliced, wrapped loaves
of bread in 1928. I wasn't there to see it. But, I know haw she worked.
Yes, it is a bit of work to make bread, especially by hand (I now use
my KA mixer) as I used to do 8 loaves at a time. Mixer only does 2 but
it saves a lot of wear & tear on my hands and wrists.
I use the bread machine - but bake it in the "real" oven.
https://www.theroute-66.com/funks-grove.html
It's a neat place even if I'm not a fan of their claim to fame.
We'll have to stop some time--how close is it to I-70 or I-80? They're
the main ones we take cross country heading toward home or Utah, for AZ
we go I-40/I-10.
If you're coming from visiting ikn New York state Funk's Grove is just about half-2way between I-80 and I-70 on I-55. Leaving from Wake
Forest it would be faaaaar "out of route" for a visit.
OK, something to consider, depending on our route. We usually don't go westward from NY; this last trip was an exception as we had the events
in NY ahead of the others.
No penalty points if you never make it.
As I don't take anything in my coffee. And only lemon (very
occasionally) in my tea it would last quite a while until the
panquakes or waffles made an appearance.
I use stevia in my tea; the green packets sweeten it just right.
Fortunalety I am well controlled enough that I can aschew the fake
sugar (except in soda). But I do use it if making things for others
....
I use it straight in a few things, sometimes will do half and half,
stevia and sugar for baking. The stevia for baking measures the same as sugar but we found that using all stevia would leave a bitter after
taste. Cutting it half and half with sugar didn't leave the aftertaste
and reduced the carbs by a good amount.
Sugar Twin works about the same way - but I've never had a bitter aftertaste. Saccharine used to give me a bitter-bite bsck in the day before they over- dosed all those lab rats and gave them cancer. Bv)=
But, that's odd because ST is mostlu saccharine and Stevia is "natural".
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Keto Chocolate Chip Cookies
Categories: Cookies, Snacks, Nuts, Chocolate
Yield: 12 servings
1 c Almond flour
4 tb Sugar-free chocolate chips
2 tb Powdered erythritol, or
- equivalent of stevia
1/8 ts Baking powder
pn Salt
2 tb Butter; melted
1 ts Pure vanilla extract
3 ts Whole milk
Set oven @ 325oF/165oC.
Stir dry ingredients in a large bowl.
Add in wet ingredients to form a dough.
Shape into 1" balls.
Place cookie balls on a cookie tray and bake on center
rack for 10 to 12 minutes.
Allow cookies to cool and firm up for 8 to 10 minutes.
Yield: 12 servings
RECIPE FROM:
https://www.diabetesselfmanagement.com
Uncle Dirty Dave's Archives
MMMMM
... The pen is mightier than the pigs.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)