Re: [CnD] Simple Bread Recipe
I just didn't know if you created it or not. That is all! On 1/25/17, Helen Whitehead via Cookinginthedark wrote: > I got it from the internet. Sorry, I can't be of any help, I've never made > bread before. > > -Original Message- > From: Danielle Ledet via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Wednesday, January 25, 2017 8:45 AM > To: cookinginthedark@acbradio.org > Cc: Danielle Ledet > Subject: Re: [CnD] Simple Bread Recipe > > Helen is this your recipe? > > On 1/7/17, Helen Whitehead via Cookinginthedark > wrote: >> Simple Bread Recipe >> Ingredients >> list of 4 items >> . 2 cups warm water, not hot or you will kill your yeasty friends >> . 2 teaspoons yeast-a packet contains 2.25 teaspoons-close enough. >> . 2 teaspoons salt >> . 5-ish cups flour, all-purpose is fine unless you wish to alter it for >> health reasons >> list end >> >> Instructions >> list of 12 items >> 1. Mix the yeast into the water. >> 2. Combine the salt with two or three cups of flour. >> 3. Add the flour/salt duo to the water, stirring.or enlisting younger >> arms >> to stir for you. >> 4. Add more flour and continue to stir until the dough holds together and >> is >> >> not wet. >> 5. Dump the dough onto a clean, floured surface and knead. (If you don't >> know how to knead bread dough, just fake it. This is very forgiving >> bread.) >> >> Add >> more flour as needed, but don't overdo it. A little sticky is fine-too >> dry >> is not so fine. >> 6. Knead until it is as smooth as a baby's bottom. If you have no baby's >> bottom at hand to compare it to, give it the stretch test. Hold the dough >> up >> >> to >> the light and stretch a portion of it. If you can see light through it >> before it breaks, congrats! You're finished. If not, give it a little >> more >> tender >> lovin' care. We knead this dough about ten minutes. (Sometimes we cheat >> and >> >> knead less. We've yet to be ostracized for our occasional laissez-faire >> kneading >> attitude.) >> 7. Shape the bread into two or three Italian-shaped loaves or several >> mini-loaves. Do this by pressing the dough flat and folding it into >> thirds, >> >> or by >> rolling it up. Put the ugly seamed side down and tuck under the ends. >> Place >> >> the loaves on a lightly greased pan. Optionally, shape two shorter loaves >> and >> place them in greased loaf pans for "bread-shaped bread." Grease the top >> (I >> >> like butter), and cover with plastic wrap or a flour sack towel. Set in a >> warm >> place to rise-the oven is too warm for rising and will kill your yeast, >> but >> >> the top of the refrigerator is just fine. >> 8. Let those babies rise until about doubled in size, or until you get >> tired >> >> of waiting, whichever comes first. We wait anywhere from 30 minutes on a >> hungry, >> summer's day to an hour and a half on an >> oops-did-we-forget-about-the-bread >> >> day. Normally, 45 minutes should do it. >> 9. Preheat the oven to 450 degrees Fahrenheit. (My girls bake at 450 >> degrees, and I bake at 425 because I like the little time cushion for >> when >> (not if) >> I get distracted and wander somewhere that I can't hear the oven timer. I >> won't tell you whose bread my husband likes better.) Preheat for 20 >> minutes >> >> if >> you have >> baking stones >> in your oven. >> 10. Slash the top of the loaves several times diagonally for that >> authentic, >> >> fresh-from-a-French-bakery look. Put the dough in the oven. (If you want >> to >> use baking stones, slide the loaves off the pans and onto the stones.) >> Spritz the interior of the oven with water. (This is optional, but gives >> the >> >> out-of-the-pan >> loaf a more tender crust. Some people have had trouble with stones and a >> few >> >> oven doors cracking from spritzing a very hot oven with cold water, so >> you >> may opt for a heavy duty pan with a couple cups of water set on another >> rack >> >> in the oven. Or skip it. Honestly, I skip it. We're going for simple >> here. >> Some of my girls spritz the loaf and the sides of the oven.) Set the >> timer >> for roughly 12 to 15 minutes, although it may take up to 20 minutes or >> more, >> depending on the size of your loaves and whether or not they are in pans. >> 11. Because all ovens, pans, doughs, and bakers are different, use this >> reliable test to see if your bread is done. Traditionally, cooks tap the >> bread; >> if it sounds hollow, it's done. It always sounds hollow to me when I'm >> hungry and smelling fresh bread. Therefore, I take an >> instant read thermometer >> and insert it into the ugliest part of the bread where nobody will notice >> a >> >> hole. If the temp reads 190 to 210, it's done. >> 12. Remove, cool briefly, slice, eat. Personally, I believe bread is a >> means >> >> of transporting butter to the mouth, so I say load on the butter! >> list end >> >> Wasn't that simple? And it didn't take all day. >> >> ___ >> Cookinginthedark mailing l
Re: [CnD] What do I need to begin baking bread?
Penny, where might I find this sweet Irish butter? On 1/10/17, Penny Reeder via Cookinginthedark wrote: > Steve, The recipe says 6-1/2 cups flour! > > Try it, you'll love the results! > Happy new year! > Penny > > On 1/10/17, Deborah Barnes via Cookinginthedark > wrote: >> It says: stir in 6-1/2 cups flour. >> >> Deb B. >> >> -Original Message- >> From: Cindy Simpson via Cookinginthedark >> [mailto:cookinginthedark@acbradio.org] >> Sent: Tuesday, January 10, 2017 1:47 AM >> To: cookinginthedark@acbradio.org >> Cc: Cindy Simpson >> Subject: Re: [CnD] What do I need to begin baking bread? >> >> Dear Steve, >> I'm not Penny, but I looked over her original message and I saw this >> instruction: >> Stir in 6 1/2 cups flour, mixing >> until there are no dry >> patches. >> >> It looks like there is indeed flour in this recipe. You may have just >> missed it, but it's there. >> >> >> >> On Tue, Jan 10, 2017 at 12:39 AM, Steve Stewart via Cookinginthedark < >> cookinginthedark@acbradio.org> wrote: >> >>> penny, this does not have any flour. don't you need it? >>> Steve Stewatrt >>> >>> -Original Message- From: Penny Reeder via Cookinginthedark >>> Sent: Saturday, January 07, 2017 6:31 PM >>> To: cookinginthedark@acbradio.org >>> Cc: Penny Reeder >>> Subject: Re: [CnD] What do I need to begin baking bread? >>> >>> Hi Will, You can certainly purchase a bread machine, but you don't >>> need one! I'm going to share an easy recipe for crusty French-style >>> bread. The dough makes enough for at least 3 loaves, and you don't >>> have to use it all at once. You can store it, covered in the >>> refrigerator, for up to 2 weeks, and take it out to bake another loaf >>> as needed. I love this bread and made it quite a lot at the beginning >>> of 2016, then I got out of the habbit. I think you are inspiring me to >>> begin making bread again! Hardly anything in the world is more >>> delicious than homemade bread with sweet Irish butter! >>> >>> Simple Crusty Bread, from "Artisan Bread for 5 Minutes a Da " >>> >>> Here's the recipe for Simple Crusty Bread that ran in The New York >>> Times: "In a large bowl or >>> plastic container, mix 1 1/2 tablespoons yeast and 1 1/2 tablespoons >>> kosher salt into 3 cups lukewarm water (about 100 degrees). Stir in 6 >>> 1/2 cups flour, mixing until there are no dry patches. Dough will be >>> quite loose. Cover, but not with an airtight lid. Let dough rise at >>> room temperature 2 hours (or up to 5 hours). >>> >>> "Bake at this point or refrigerate, covered, for as long as two weeks. >>> When ready to bake, >>> sprinkle a little flour on dough and cut off a grapefruit-size piece >>> with serrated knife. Turn dough in hands to lightly stretch surface, >>> creating a rounded top and a lumpy bottom. Put dough on pizza peel >>> sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining >>> dough or refrigerate it. >>> >>> "Place broiler pan on bottom of oven. Place baking stone on middle >>> rack and turn oven to 450 degrees; heat stone at that temperature for >>> 20 minutes. Dust dough with flour, slash top with serrated or very >>> sharp knife three times. Slide onto stone. Pour 1 cup hot water into >>> broiler pan and shut oven quickly to trap steam. Bake until >>> well-browned, about 30 minutes. Cool completely. >>> Yields 4 loaves." >>> >>> >>> >>> I usually get only 3 loaves from this amount of dough -- I guess my >>> family likes a larger loaf. Like any French bread, this loaf does not >>> keep very well -- but we have no trouble eating most of a loaf at one >>> meal and making French toast out of any that's left over. >>> >>> Enjoy! >>> Penny >>> >>> >>> On 1/7/17, Deborah Barnes via Cookinginthedark >>> wrote: >>> There was this really wonderful lady who used to make white bread for me when I was little. I don't know what her recipe was but it was the best bread I ever had--she didn't have a machine, and I've never tasted any bread (machine or otherwise) that tasted as good as hers. >>> Deb B. -Original Message- From: Kathy Brandt via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, January 07, 2017 5:29 PM To: cookinginthedark@acbradio.org Cc: Kathy Brandt Subject: Re: [CnD] What do I need to begin baking bread? You don't have to have a bread machine. I don't have one. I started out making white bread. On Jan 7, 2017, at 4:51 PM, William Henderson via Cookinginthedark > wrote: > > Hello, > > It's kind of cool that I'm asking this, as my cooking skills have > begun to get better and now I can prepare very simple meals and am > getting better. > I love bread and have always wondered how to bake bread. Even if > it's just bread I can just use for eating with dinner or sandwiches > and then getting better. > I want to know what materials I need to begin. I know I need some > kind of
Re: [CnD] Simple Bread Recipe
I got it from the internet. Sorry, I can't be of any help, I've never made bread before. -Original Message- From: Danielle Ledet via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, January 25, 2017 8:45 AM To: cookinginthedark@acbradio.org Cc: Danielle Ledet Subject: Re: [CnD] Simple Bread Recipe Helen is this your recipe? On 1/7/17, Helen Whitehead via Cookinginthedark wrote: > Simple Bread Recipe > Ingredients > list of 4 items > . 2 cups warm water, not hot or you will kill your yeasty friends > . 2 teaspoons yeast-a packet contains 2.25 teaspoons-close enough. > . 2 teaspoons salt > . 5-ish cups flour, all-purpose is fine unless you wish to alter it for > health reasons > list end > > Instructions > list of 12 items > 1. Mix the yeast into the water. > 2. Combine the salt with two or three cups of flour. > 3. Add the flour/salt duo to the water, stirring.or enlisting younger arms > to stir for you. > 4. Add more flour and continue to stir until the dough holds together and > is > > not wet. > 5. Dump the dough onto a clean, floured surface and knead. (If you don't > know how to knead bread dough, just fake it. This is very forgiving bread.) > > Add > more flour as needed, but don't overdo it. A little sticky is fine-too dry > is not so fine. > 6. Knead until it is as smooth as a baby's bottom. If you have no baby's > bottom at hand to compare it to, give it the stretch test. Hold the dough > up > > to > the light and stretch a portion of it. If you can see light through it > before it breaks, congrats! You're finished. If not, give it a little more > tender > lovin' care. We knead this dough about ten minutes. (Sometimes we cheat and > > knead less. We've yet to be ostracized for our occasional laissez-faire > kneading > attitude.) > 7. Shape the bread into two or three Italian-shaped loaves or several > mini-loaves. Do this by pressing the dough flat and folding it into thirds, > > or by > rolling it up. Put the ugly seamed side down and tuck under the ends. Place > > the loaves on a lightly greased pan. Optionally, shape two shorter loaves > and > place them in greased loaf pans for "bread-shaped bread." Grease the top (I > > like butter), and cover with plastic wrap or a flour sack towel. Set in a > warm > place to rise-the oven is too warm for rising and will kill your yeast, but > > the top of the refrigerator is just fine. > 8. Let those babies rise until about doubled in size, or until you get > tired > > of waiting, whichever comes first. We wait anywhere from 30 minutes on a > hungry, > summer's day to an hour and a half on an oops-did-we-forget-about-the-bread > > day. Normally, 45 minutes should do it. > 9. Preheat the oven to 450 degrees Fahrenheit. (My girls bake at 450 > degrees, and I bake at 425 because I like the little time cushion for when > (not if) > I get distracted and wander somewhere that I can't hear the oven timer. I > won't tell you whose bread my husband likes better.) Preheat for 20 minutes > > if > you have > baking stones > in your oven. > 10. Slash the top of the loaves several times diagonally for that > authentic, > > fresh-from-a-French-bakery look. Put the dough in the oven. (If you want to > use baking stones, slide the loaves off the pans and onto the stones.) > Spritz the interior of the oven with water. (This is optional, but gives > the > > out-of-the-pan > loaf a more tender crust. Some people have had trouble with stones and a > few > > oven doors cracking from spritzing a very hot oven with cold water, so you > may opt for a heavy duty pan with a couple cups of water set on another > rack > > in the oven. Or skip it. Honestly, I skip it. We're going for simple here. > Some of my girls spritz the loaf and the sides of the oven.) Set the timer > for roughly 12 to 15 minutes, although it may take up to 20 minutes or > more, > depending on the size of your loaves and whether or not they are in pans. > 11. Because all ovens, pans, doughs, and bakers are different, use this > reliable test to see if your bread is done. Traditionally, cooks tap the > bread; > if it sounds hollow, it's done. It always sounds hollow to me when I'm > hungry and smelling fresh bread. Therefore, I take an > instant read thermometer > and insert it into the ugliest part of the bread where nobody will notice a > > hole. If the temp reads 190 to 210, it's done. > 12. Remove, cool briefly, slice, eat. Personally, I believe bread is a > means > > of transporting butter to the mouth, so I say load on the butter! > list end > > Wasn't that simple? And it didn't take all day. > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- How far you go in life depends on your being tender with the young, compassionate with the aged, sympathetic with the striving and tolerant of the weak and strong. Because someday in your life you will ha
Re: [CnD] No knead oatmeal bread
You eat for breakfast, lunch, or dinner, whenever you would normally eat bread. On Jan 25, 2017, at 8:11 AM, Danielle Ledet via Cookinginthedark wrote: And do you eat for breakfast, as a side, or what? On 1/8/17, Kathy Brandt via Cookinginthedark wrote: > This was actually the first bread I made, from the New England cookbook, put > out by national braille press. The smell while baking about sent me into > orbit: > > Mix in large bowl: > One and a half cups boiling water 1 cup rolled oats 1/3 cup shortening 1/4 > cup molasses 1 teaspoon salt > stir these together until well blended. Let stand until Luke warm. Mix: 1 > cup warm water > Two packages dry yeast > Blend well and add two other mixture. Stir in: 5 1/4 cups flour > Mix well. Cover and let stand for 15 minutes. Divide into two greased loaf > pans. Bake one hour at 350 > > The recipe doesn't tell you to do this, but from another recipe, after > loaves bake, I rub butter over them, and cover with a damp towel until cool. > This prevents the bread from becoming hard. > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark -- How far you go in life depends on your being tender with the young, compassionate with the aged, sympathetic with the striving and tolerant of the weak and strong. Because someday in your life you will have been all of these. George Washington Carver Email: singingmywa...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedarkp ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Basic White Bread
Is this yours as well? On 1/7/17, Helen Whitehead via Cookinginthedark wrote: > Basic White Bread > Prep Time: > 20 minutes plus 2 hours, 10 minutes rising time > Baking Time: > 30 minutes > Makes:2 loaves > Freezing:excellent > > While it's easy to make, there's nothing basic about the taste of this > delicious white bread recipe. > > Ingredients > > 1 tsp > ( > 5 mL > ) > granulated sugar > 1/2 cup > ( > 125 mL > ) > water, warm > 1 envelope > ( > 8 g > ) > active dry yeast (2 1/4 tsp/11 mL) > 1 cup > ( > 250 mL > ) > milk, warm > 2 tbsp > ( > 30 mL > ) > butter > 2 tbsp > ( > 30 mL > ) > granulated sugar > 1 1/2 tsp > ( > 7 mL > ) > salt > 1/2 cup > ( > 125 mL > ) > water, warm > 5 1/2 cups > ( > 1375 mL > ) > > Robin Hood® Best For Bread Homestyle White Flour > > Directions > complementary information > Tools > list of 11 items > . measuring spoons > . liquid measuring cup > . dry measuring cup > . 2 large mixing bowls > . wooden spoon or hand held or electric stand mixer > . board > . parchment paper > . tea towel > . two 8 1/2" x 4 1/2" x 2 3/4" (1.5 L) loaf pans > . pastry brush > . wire cooling rack > list end > complementary information end > list of 11 items > Dissolve 1 teaspoon (5 mL) sugar in 1/2 cup (125 mL) warm water in large > mixing bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well. > Combine milk, butter, 2 tablespoons (30 mL) sugar, salt and 1/2 cup (125 > mL) > > warm water. Add milk mixture and 2 cups (500 mL) flour to dissolved yeast > mixture. Beat with wooden spoon or electric mixer until smooth and elastic. > Stir in 2 1/2 cups (625 mL) of remaining flour gradually. If necessary, add > > more flour to make a soft dough which leaves sides of bowl. Turn out on > floured > board. Round up into a ball. > Knead dough, adding more flour as necessary, until dough is smooth, elastic > > and no longer sticky (about 10 minutes). > Place in lightly greased bowl. Turn dough to greased top. Cover with > parchment paper and tea towel. > Let rise in warm place (75°-85°F/24°-29°C) until doubled (45 to 60 > minutes). > Punch Down. Turn out onto lightly floured board and divide into 2 equal > portions. Cover and let rest for 10 minutes. > Shape each portion into a loaf. Place seam side down in 2 greased 8 1/2" x > 4 > > 1/2" x 2 3/4" (1.5 L) loaf pans. Cover with tea towel. > Let Rise in warm place until dough rises 1 1/2" (3 cm) above top of pan in > centre and corners are filled (45 to 60 minutes). > Preheat oven to 400°F (200°C). > Bake on lower oven rack of preheated oven for 25 to 30 minutes. Remove from > > pans immediately. Brush top crust with butter if a soft crust is desired. > Cool > on wire racks. > > Tips > . This recipe makes 2 loaves. For 4 loaves, simply double all of your > ingredients. > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > -- How far you go in life depends on your being tender with the young, compassionate with the aged, sympathetic with the striving and tolerant of the weak and strong. Because someday in your life you will have been all of these. George Washington Carver Email: singingmywa...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Simple Bread Recipe
Helen is this your recipe? On 1/7/17, Helen Whitehead via Cookinginthedark wrote: > Simple Bread Recipe > Ingredients > list of 4 items > . 2 cups warm water, not hot or you will kill your yeasty friends > . 2 teaspoons yeast-a packet contains 2.25 teaspoons-close enough. > . 2 teaspoons salt > . 5-ish cups flour, all-purpose is fine unless you wish to alter it for > health reasons > list end > > Instructions > list of 12 items > 1. Mix the yeast into the water. > 2. Combine the salt with two or three cups of flour. > 3. Add the flour/salt duo to the water, stirring.or enlisting younger arms > to stir for you. > 4. Add more flour and continue to stir until the dough holds together and > is > > not wet. > 5. Dump the dough onto a clean, floured surface and knead. (If you don't > know how to knead bread dough, just fake it. This is very forgiving bread.) > > Add > more flour as needed, but don't overdo it. A little sticky is fine-too dry > is not so fine. > 6. Knead until it is as smooth as a baby's bottom. If you have no baby's > bottom at hand to compare it to, give it the stretch test. Hold the dough > up > > to > the light and stretch a portion of it. If you can see light through it > before it breaks, congrats! You're finished. If not, give it a little more > tender > lovin' care. We knead this dough about ten minutes. (Sometimes we cheat and > > knead less. We've yet to be ostracized for our occasional laissez-faire > kneading > attitude.) > 7. Shape the bread into two or three Italian-shaped loaves or several > mini-loaves. Do this by pressing the dough flat and folding it into thirds, > > or by > rolling it up. Put the ugly seamed side down and tuck under the ends. Place > > the loaves on a lightly greased pan. Optionally, shape two shorter loaves > and > place them in greased loaf pans for "bread-shaped bread." Grease the top (I > > like butter), and cover with plastic wrap or a flour sack towel. Set in a > warm > place to rise-the oven is too warm for rising and will kill your yeast, but > > the top of the refrigerator is just fine. > 8. Let those babies rise until about doubled in size, or until you get > tired > > of waiting, whichever comes first. We wait anywhere from 30 minutes on a > hungry, > summer's day to an hour and a half on an oops-did-we-forget-about-the-bread > > day. Normally, 45 minutes should do it. > 9. Preheat the oven to 450 degrees Fahrenheit. (My girls bake at 450 > degrees, and I bake at 425 because I like the little time cushion for when > (not if) > I get distracted and wander somewhere that I can't hear the oven timer. I > won't tell you whose bread my husband likes better.) Preheat for 20 minutes > > if > you have > baking stones > in your oven. > 10. Slash the top of the loaves several times diagonally for that > authentic, > > fresh-from-a-French-bakery look. Put the dough in the oven. (If you want to > use baking stones, slide the loaves off the pans and onto the stones.) > Spritz the interior of the oven with water. (This is optional, but gives > the > > out-of-the-pan > loaf a more tender crust. Some people have had trouble with stones and a > few > > oven doors cracking from spritzing a very hot oven with cold water, so you > may opt for a heavy duty pan with a couple cups of water set on another > rack > > in the oven. Or skip it. Honestly, I skip it. We're going for simple here. > Some of my girls spritz the loaf and the sides of the oven.) Set the timer > for roughly 12 to 15 minutes, although it may take up to 20 minutes or > more, > depending on the size of your loaves and whether or not they are in pans. > 11. Because all ovens, pans, doughs, and bakers are different, use this > reliable test to see if your bread is done. Traditionally, cooks tap the > bread; > if it sounds hollow, it's done. It always sounds hollow to me when I'm > hungry and smelling fresh bread. Therefore, I take an > instant read thermometer > and insert it into the ugliest part of the bread where nobody will notice a > > hole. If the temp reads 190 to 210, it's done. > 12. Remove, cool briefly, slice, eat. Personally, I believe bread is a > means > > of transporting butter to the mouth, so I say load on the butter! > list end > > Wasn't that simple? And it didn't take all day. > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- How far you go in life depends on your being tender with the young, compassionate with the aged, sympathetic with the striving and tolerant of the weak and strong. Because someday in your life you will have been all of these. George Washington Carver Email: singingmywa...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] No knead oatmeal bread
And do you eat for breakfast, as a side, or what? On 1/8/17, Kathy Brandt via Cookinginthedark wrote: > This was actually the first bread I made, from the New England cookbook, put > out by national braille press. The smell while baking about sent me into > orbit: > > Mix in large bowl: > One and a half cups boiling water 1 cup rolled oats 1/3 cup shortening 1/4 > cup molasses 1 teaspoon salt > stir these together until well blended. Let stand until Luke warm. Mix: 1 > cup warm water > Two packages dry yeast > Blend well and add two other mixture. Stir in: 5 1/4 cups flour > Mix well. Cover and let stand for 15 minutes. Divide into two greased loaf > pans. Bake one hour at 350 > > The recipe doesn't tell you to do this, but from another recipe, after > loaves bake, I rub butter over them, and cover with a damp towel until cool. > This prevents the bread from becoming hard. > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- How far you go in life depends on your being tender with the young, compassionate with the aged, sympathetic with the striving and tolerant of the weak and strong. Because someday in your life you will have been all of these. George Washington Carver Email: singingmywa...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
