(no subject)
Mar. 11th, 2006 11:57 amI'm having a nice day, going back and forth between being productive and playing around.
I made these biscuits, substituting whole wheat pastry flour for the flour and using only half as much salt. This has now become my new biscuit recipe both for eating plain and for tuna biscuit bake.
Being made with oil instead of butter or shortening, it has no cholesterol or hydrogenated vegetable oils and it's very easy to stir together. And it's got only 1/4 of a cup of oil instead of two sticks (1 cup) of butter like my other recipe, so that saves on calories. The only problem is that with whole wheat pastry flour, it's harder to tell when they're done, because they start off being a light brown.
Journal entry of the day: Kids for Hire from Life in a Shoe - this is a fun entry on someone's philosophy of giving allowance. "The following jobs are nearly always available to the enterprising young daughter whose school and household chores are done:
* brush Mom's hair: $.25/15 minutes
* shoulder massage: $.25/15 minutes"
I made these biscuits, substituting whole wheat pastry flour for the flour and using only half as much salt. This has now become my new biscuit recipe both for eating plain and for tuna biscuit bake.
Being made with oil instead of butter or shortening, it has no cholesterol or hydrogenated vegetable oils and it's very easy to stir together. And it's got only 1/4 of a cup of oil instead of two sticks (1 cup) of butter like my other recipe, so that saves on calories. The only problem is that with whole wheat pastry flour, it's harder to tell when they're done, because they start off being a light brown.
Journal entry of the day: Kids for Hire from Life in a Shoe - this is a fun entry on someone's philosophy of giving allowance. "The following jobs are nearly always available to the enterprising young daughter whose school and household chores are done:
* brush Mom's hair: $.25/15 minutes
* shoulder massage: $.25/15 minutes"