edark@acbradio.org
Cc: Marilyn Pennington
Subject: Re: [CnD] A Question!
That's okay. I meant to say I'm talking about sheet cake recipes. When they
say to pour the batter on a cookie sheet, but they don't say which size to use.
Marilyn
-Original Message-
From: Deborah Barnes
Happy New Year to the list.
Becky
Sent from Mail for Windows 10
From: Marilyn Pennington via Cookinginthedark
Sent: Wednesday, December 27, 2017 2:45 PM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington
Subject: Re: [CnD] A Question!
Thank you so much. You have a blessed New Year too
adio.org]
Sent: Wednesday, December 27, 2017 9:53 AM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes
Subject: Re: [CnD] A Question!
In some cookbook I've seen--it could have been the Betty Crocker one, it told
about the cookie sheets. I think it was something like the cookie sheet should
rilyn Pennington
Subject: [CnD] A Question!
I have three different sizes of cookie sheets. When a recipe says a large
cookie sheet, it does mean the largest one, right? In many recipe, it just
says cookie sheet, so how do you know which size to use?
Ma
Thank you so much. You have a blessed New Year too.
Marilyn
-Original Message-
From: Susan via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, December 27, 2017 3:44 PM
To: cookinginthedark@acbradio.org
Cc: Susan
Subject: Re: [CnD] A Question!
Hllo, Maryland
Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, December 27, 2017 9:16 AM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington
Subject: [CnD] A Question!
I have three different sizes of cookie sheets. When a recipe says a large
cookie sheet, it does mean the largest one
Sent: Wednesday, December 27, 2017 9:53 AM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes
Subject: Re: [CnD] A Question!
In some cookbook I've seen--it could have been the Betty Crocker one, it told
about the cookie sheets. I think it was something like the cookie sheet should
have en
9:16 AM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington
Subject: [CnD] A Question!
I have three different sizes of cookie sheets. When a recipe says a large
cookie sheet, it does mean the largest one, right? In many recipe, it just
says cookie sheet, so how do you know which size to use?
here I saw that.
Deb B.
-Original Message-
From: Marilyn Pennington via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, December 27, 2017 9:16 AM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington
Subject: [CnD] A Question!
I have three different sizes of cooki
I have three different sizes of cookie sheets. When a recipe says a large
cookie sheet, it does mean the largest one, right? In many recipe, it just
says cookie sheet, so how do you know which size to use?
Marilyn
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Subject: Re: [CnD] A question about microwaved baked potatoes
After washing and piercing the potato, wrap it in plastic wrap. I've seen
them in the store already washed and wrapped.
Nancy
- Original Message -
From: "olb--- via Cookin
After washing and piercing the potato, wrap it in plastic wrap. I've seen
them in the store already washed and wrapped.
Nancy
- Original Message -
From: "olb--- via Cookinginthedark"
To: ; "Jan"
Sent: Wednesday, October 08, 2014 1:11 AM
Subject: Re: [CnD] A
Cookinginthedark
Sent: Wednesday, October 08, 2014 1:11 AM
To: cookinginthedark@acbradio.org; Jan
Subject: Re: [CnD] A question about microwaved baked potatoes
Brittany, here is the method for a recipe for baked potato in the microwave.
This is from allrecipes.com and this is for 1 potato.
If you
.
CB: The Old Leather Bat
- Original Message -
From: "Jan via Cookinginthedark"
To: ; "'Brittany Simpson'"
Sent: Tuesday, October 07, 2014 4:15 PM
Subject: Re: [CnD] A question about microwaved baked potatoes
You should cook it a bit less.
bject: [CnD] A question about microwaved baked potatoes
Hello all,
I really need some help from some of you more experienced cooks out there.
I feel like this is a really dumb and very basic question, but I'm going to
ask it anyway because apparently I'm doing something wrong and I need to
f
Hi Brittany.
When I bake potatoes in the microwave here's what I do. Do exactly as
you've been doing, but I don't bother with the paper towel. I either
stand the spuds on a plate or directly round the outside edge of the
turntable. In the middle if I'm only doing one potato. I give them
ab
Hi,
Why don't you try rubbing some butter on the potato and putting the potato in a
microwave proof casserole dish that has a lid on it. Also stab the potato all
over with a knife before microwaving. That's what I do.
Sent from my iPhone
> On Oct 7, 2014, at 5:11 AM, Brittany Simpson via Cook
tober 07, 2014 9:12 AM
To: cookinginthedark@acbradio.org; Brittany Simpson
Subject: Re: [CnD] A question about microwaved baked potatoes
lower the cooking time. Try 3 minutes and add time if needed, feel the
potato and if it is soft, don't add time. Feels hard a little time.
- Origin
lower the cooking time. Try 3 minutes and add time if needed, feel the
potato and if it is soft, don't add time. Feels hard a little time.
- Original Message -
From: "Brittany Simpson via Cookinginthedark"
To:
Sent: Tuesday, October 07, 2014 8:11 AM
Subject: [CnD] A
Hello all,
I really need some help from some of you more experienced cooks out there. I
feel like this is a really dumb and very basic question, but I'm going to ask
it anyway because apparently I'm doing something wrong and I need to find out
what it is. I am not an experienced cook but I'm n
ueller via Cookinginthedark"
To: ; "Regina Marie"
Sent: Tuesday, August 26, 2014 4:38 PM
Subject: Re: [CnD] A question about Schwan's
Hi!
I think there is a way that we, the blind can still protest.
We call 188-724-9267. Then we tell the person that answers the phone that
w
- Original Message -
>From: Regina Marie via Cookinginthedark
To: , "'Walt Cone'"
,"'Sandy'" Date sent: Sun, 24 Aug 2014 19:32:07 -0700
>Subject: Re: [CnD] A question about Schwan's
>I did voice my opinion and told them I would not order from t
[mailto:afal...@cox.net]
Sent: Sunday, August 24, 2014 7:36 PM
To: cookinginthedark@acbradio.org; 'Regina Marie'
Subject: RE: [CnD] A question about Schwan's
Can you tell me how to download the catalog. I see August Everyday
Cravings, but don't think that's the
[mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Sandy via Cookinginthedark
Sent: Tuesday, August 26, 2014 12:25 AM
To: cookinginthedark@acbradio.org; 'Charles Rivard'
Subject: Re: [CnD] A question about Schwan's
I don't think any one did! sad!
Courage is fear that
via Cookinginthedark
To: , "'Walt Cone'"
,"'Sandy'"
Date sent: Sun, 24 Aug 2014 19:32:07 -0700
Subject: Re: [CnD] A question about Schwan's
I did voice my opinion and told them I would not order from them
if they
discontinued the Braille catalog. I
o.org; brenda mueller
Subject: Re: [CnD] A question about Schwan's
Even though I am not one of their customers, I voiced the importance of
braille to a blind by comparing it with the importance of printed material
to a sighted person. I never heard from them.
---
Be positive! When it come
prayers!
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of brenda mueller via Cookinginthedark
Sent: Sunday, August 24, 2014 11:13 AM
To: cookinginthedark@acbradio.org; Allison Fallin
Subject: Re: [CnD] A question about Schwan's
Y
Sunday, August 24, 2014 9:32 PM
To: cookinginthedark@acbradio.org; 'Walt Cone'; 'Sandy'
Subject: Re: [CnD] A question about Schwan's
I did voice my opinion and told them I would not order from them if they
discontinued the Braille catalog. I stopped ordering from them becau
ubject: Re: [CnD] A question about Schwan's
Well I don't find the iphone ap works that great. I use my PC but I agree
many times they get a good recipe and product and take it off.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
I agree with you to expensive. Lenore
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Charles Rivard via Cookinginthedark
Sent: Sunday, August 24, 2014 2:03 PM
To: cookinginthedark@acbradio.org; Sandy
Subject: Re: [CnD] A question
! are! finished!
- Original Message -
From: "brenda mueller via Cookinginthedark"
To: ; "Allison Fallin"
Sent: Sunday, August 24, 2014 11:12 AM
Subject: Re: [CnD] A question about Schwan's
Yes, I found out about the catalogs some time ago and posted a w
7;"
Sent: Sunday, August 24, 2014 2:56 AM
Subject: Re: [CnD] A question about Schwan's
Not every one has an iPhone, and what might be wonderful naving for some
one
might not be all that wonderful for another! quite a sweeping assumption.
I
feel, that with time,
their business is go
- Original Message -
From: Sandy via Cookinginthedark To: , "'Betty Emmons'"
Date sent: Sun, 24 Aug 2014 02:56:33 -0500
Subject: Re: [CnD] A question about Schwan's
Not every one has an iPhone, and what might be wonderful naving
for some one
might not be all that wond
Yes, I found out about the catalogs some time ago and posted a
warning.
I had hoped the blind community would encourage Schwans to
rethink this decision, but noone seemed overly concerned, and now
the catalogues are gone.
Brenda Mueller
- Original Message -
From: Allison Fallin vi
ugust 24, 2014 3:57 AM
To: cookinginthedark@acbradio.org; 'Betty Emmons'
Subject: Re: [CnD] A question about Schwan's
Not every one has an iPhone, and what might be wonderful naving for some one
might not be all that wonderful for another! quite a sweeping assumption. I
feel, t
edark@acbradio.org; Allison Fallin
Subject: Re: [CnD] A question about Schwan's
the braille catalogues were produced by home readers. however schwans
requested that they no longer produce either braille, tape or cd. this is so
you can go on their wonderful moble site on your phone.
Be
; Allison Fallin
Subject: Re: [CnD] A question about Schwan's
Yes. They also no longer produce brailled instructions for their products.
---
Be positive! When it comes to being defeated, if you think you're finished,
you! really! are! finished!
- Original Message -
From: "All
rday, August 23, 2014 9:33 PM
Subject: [CnD] A question about Schwan's
I heard from a friend that Schwan's is no longer producing Braille
catalogs.
Does anyone know for sure if this is true?
Allison Fallin
___
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o.org
Subject: [CnD] A question about Schwan's
I heard from a friend that Schwan's is no longer producing Braille catalogs.
Does anyone know for sure if this is true?
Allison Fallin
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Cookinginthedark@ac
quot;
To:
Sent: Saturday, August 23, 2014 9:33 PM
Subject: [CnD] A question about Schwan's
I heard from a friend that Schwan's is no longer producing Braille
catalogs.
Does anyone know for sure if this is true?
Allison Fallin
___
Cook
I heard from a friend that Schwan's is no longer producing Braille catalogs.
Does anyone know for sure if this is true?
Allison Fallin
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http://acbradio.org/mailman/listinfo/cookingint
A sweeper or a damp mop.
- Original Message -
From: "Susan Lumpkin via Cookinginthedark"
To:
Cc:
Sent: Friday, May 23, 2014 6:16 PM
Subject: [CnD] A Question
Hi,
We are moving to a new apartment which has scored concrete floors which I
am
not familiar with. Can anyo
Hi,
We are moving to a new apartment which has scored concrete floors which I am
not familiar with. Can anyone provide me with tips on how to clean them?
Thanks in advance.
Susan
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htt
lliam deatherage"
To:
Sent: Thursday, October 31, 2013 1:22 PM
Subject: [CnD] a question about flour
Hello,
I am not sure about this but today I was making bread. and the flour had
lumps in it. the flour was bread flour. I decided not to use it and used
all purpose flour instead becaus
Hello,
I am not sure about this but today I was making bread. and the
flour had lumps in it. the flour was bread flour. I decided not
to use it and used all purpose flour instead because that was the
last of the bread flour. I was wondering if when the flour has
lumps in it does that mean
Yes, it is different; you can't interchange them--especially not if you are
making bread with a bread machine. Go exactly by the recipe with regard to
the yeast.
Dawnelle
- Original Message -
From: "Nancy Martin"
To:
Sent: Monday, October 28, 2013 11:48 AM
S
It is the same but a lot more expensive. If you decide to buy the bulk
package, it will last two years or more in a freezer.
- Original Message -
From: "Nancy Martin"
To:
Sent: Monday, October 28, 2013 11:48 AM
Subject: [CnD] a question about yeast
Hi everyone,
The gordi
Hi everyone,
The gorditas recipe calls for instant yeast. Is that different than the
little packet of active dry yeast?
thanks,
Nancy
- Original Message -
From: "Angela"
To:
Sent: Sunday, October 27, 2013 2:51 PM
Subject: [CnD] Homemade Gorditas
Homemade Gorditas
Rating: 51
Yield:
5:04 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] A question about baking pork chops
Jan,
That's good to know. For the same length of time and same temperature? I
cook chicken at 400 for around 30 minutes thawed and 45 minutes frozen.
These pork chops are very large and have t
ginal Message -
From: "Jan"
To:
Sent: Monday, May 13, 2013 3:32 AM
Subject: Re: [CnD] A question about baking pork chops
You can do it the same way. I have.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Brittany Simps
You can do it the same way. I have.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Brittany Simpson
Sent: Monday, May 13, 2013 12:26 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] A question about baking pork chops
Hi list
Hi list friends,
I'm wondering if someone could answer a couple questions I have about baking
pork chops. When I bake chicken breasts, the boneless ones, I do not cover
them with any kind of sauce, only a little oil and some seasoning, then put
them in a preheated oven and cook them for 30 minu
I'll be darned. I wonder how you would tell them apart. I just thought
they were interchangeable.
Lora
- Original Message -
From: "Nicole Massey"
To:
Sent: Monday, April 16, 2012 2:41 PM
Subject: Re: [CnD] a question about chives
Right, though once again scall
: [CnD] a question about chives
I think your recipe just also added in parsley; I do not care for the stuff;
Mom used to put it in just about everything! Fried potatoes with onions,
and! Parsley! Casseroles, etc.!
-Original Message-
From: cookinginthedark-boun...@acbradio.org
...@acbradio.org] On Behalf Of Nicole Massey
Sent: Monday, April 16, 2012 1:27 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] a question about chives
Chives are similar to green onions, and some people (including a local
restaurant) sometimes call chopped green onion tops chives, but it's a
diff
edark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lora Leggett
Sent: Monday, April 16, 2012 1:39 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] a question about chives
Green onions are also called scallions.
I get chives in a little bottle like a spice.
Green onions are also called scallions.
I get chives in a little bottle like a spice.
- Original Message -
From: "Nicole Massey"
To:
Sent: Monday, April 16, 2012 2:26 PM
Subject: Re: [CnD] a question about chives
Chives are similar to green onions, and some people (i
for chives, though.
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nancy Martin
Sent: Monday, April 16, 2012 1:25 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] a question about chives
Hi everyone,
A recipe
Hi everyone,
A recipe for chive biscuits called for parsley. That surprised me. I always
thought chives were green onions.
Have I been wrong all this time?
Thanks,
Nancy Martin
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http://a
Mighty tasty, though! (Smile)
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Dawnelle
Sent: Saturday, November 19, 2011 3:07 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] a question for the list
Hi
Hello there, I never thought of that, how silly of me.
- Original Message -
From: "Dawnelle"
To:
Sent: Saturday, November 19, 2011 4:06 PM
Subject: Re: [CnD] a question for the list
Hi. There is no way you could have a shortbread recipe that is unbaked
because the thre
- Original Message -
From: "Anna Globe"
To:
Sent: Saturday, November 19, 2011 3:07 PM
Subject: [CnD] a question for the list
Hello there, I have a question for the list, does anyone know if there is
a non bake short bread cookie recipe? thank you so much.
Please join us at the
Hi Anna,
If there is a no bake shortbread recipe, I cannot find it.
I'll be interested to see if anyone else is successful.
Marilyn
- Original Message -
From: "Anna Globe"
To:
Sent: Saturday, November 19, 2011 3:07 PM
Subject: [CnD] a question for the list
Hello
Hello there, I have a question for the list, does anyone know if there is a non
bake short bread cookie recipe? thank you so much.
Please join us at the angelsongs.
angelsongs-subscr...@yahoogroups.com
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Cookingintheda
Hi Amdrew,
That sounds like a sensible idea to me.
Thanks,
Dawnielle
-Original Message-
From: Andrew niven
Sent: Saturday, November 05, 2011 12:35 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] A question about sieves/sifters.
hi Dawniell.
personally, i always sift as i
Hi abby,
Thanks for the clarrification.
Dawnielle
-Original Message-
From: Abby Vincent
Sent: Saturday, November 05, 2011 4:52 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] A question about sieves/sifters.
A sifter has at least two, usually metal layers with holes in them
sometimes I have found it easier to mix flower after it has been sifted.
- Original Message -
From: "I am Thing"
To:
Sent: Saturday, November 05, 2011 10:54 AM
Subject: [CnD] A question about sieves/sifters.
Hi,
I was wondering what you guys think about using sieves/s
05, 2011 11:26 AM
> To: cookinginthedark@acbradio.org
> Subject: Re: [CnD] A question about sieves/sifters.
>
> Dawnielle,
> When you don't sift some of the time the end product may be more heavy in
> texture. The sifting puts "air" into the flour... and can produce a li
harff
Sent: Saturday, November 05, 2011 11:26 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] A question about sieves/sifters.
Dawnielle,
When you don't sift some of the time the end product may be more heavy in
texture. The sifting puts "air" into the flour... and can produce
6:54 AM
Subject: [CnD] A question about sieves/sifters.
Hi,
I was wondering what you guys think about using sieves/sifters. My mom
claims that sifting dry
ingredients is mainly useless. Therefore, she doesn’t do it and has taught me
not to. My grandma
however, uses a sifter constantly and c
her.
Lori
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of I am Thing
Sent: Saturday, November 05, 2011 1:55 PM
To: Cookinginthedark@acbradio.org
Subject: [CnD] A question about sieves/sifters.
Hi,
I was wond
Hi,
I was wondering what you guys think about using sieves/sifters. My mom
claims that sifting dry ingredients is mainly useless. Therefore, she doesn’t
do it and has taught me not to. My grandma however, uses a sifter constantly
and claims it’s much better when dry ingredients are sifted.
happen to the recipe if I
did that? I'm just really curious. Thank you for your help.
Brittany
- Original Message -
From: "Jean Marcley"
To:
Sent: Sunday, October 10, 2010 9:34 PM
Subject: Re: [CnD] A question about a recipe
You can absolutely cook this in your cr
ual and it is not going
down onto a cool counter or stove top
Lora
.
- Original Message -
From: "Jan "
To:
Sent: Monday, October 11, 2010 5:37 AM
Subject: Re: [CnD] A question about a recipe
I think it's harder to carry a casserole if it's on a cookie sheet. I
ju
rg] On Behalf Of Brittany
Simpson
Sent: Sunday, October 10, 2010 10:16 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] A question about a recipe
Hi list,
I have a recipe that Marilyn sent in several weeks ago for beef tips and
rice. I've made it before according to the recipe and had great resu
Brittany,
The crock pot that I have is a Regal pot and I bought it about 3 years
ago. They tell me that the temperature on high is 300 dg F.
Hope this helps,
Diane
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PM
Subject: [CnD] A question about a recipe
Hi list,
I have a recipe that Marilyn sent in several weeks ago for beef tips and
rice. I've made it before according to the recipe and had great results
with it, but my problem is I have a very difficult time holding my hands
level while bringi
Hi list,
I have a recipe that Marilyn sent in several weeks ago for beef tips and rice.
I've made it before according to the recipe and had great results with it, but
my problem is I have a very difficult time holding my hands level while
bringing something to the oven. I cook this recipe in a
Hi, can you share your recipe for yorkshire pudding?
Thanks
Sisi
- Original Message -
From: "Andrew niven"
To: ;
Sent: Wednesday, June 23, 2010 12:47 AM
Subject: Re: [CnD] a question about making batter for pancakes
andYorkshirePudding.
hi Sarah.
When i'm m
mooth batter with lots of air. Same goes for beating egg whites.
Abby
- Original Message -
From: "Andrew niven"
To: ;
Sent: Tuesday, June 22, 2010 2:47 PM
Subject: Re: [CnD] a question about making batter for pancakes
andYorkshirePudding.
hi Sarah.
When i'm making yorkshire p
hi Sarah.
When i'm making yorkshire puddings, i generally mix the batter in a blender. i
never get lumps that
way. hope this helps.
cheers
andrew
- Original Message -
From: "Sarah Mellor"
To:
Sent: Wednesday, June 23, 2010 4:59 AM
Subject: [CnD] a question about ma
y, June 22, 2010 12:59 PM
To:
Subject: [CnD] a question about making batter for pancakes and
YorkshirePudding.
I have a question about making batter for things such as making yorkshire
puddings and pancakes when you make the batter if you don't have any sight
does any-one know how you ca
You stick your finger in it and stir it around a little. Pancake batter can
have some wet lumps in it.
Jean
- Original Message -
From: "Sarah Mellor"
To:
Sent: Tuesday, June 22, 2010 9:59 AM
Subject: [CnD] a question about making batter for pancakes and
YorkshirePudding.
I have a question about making batter for things such as making yorkshire
puddings and pancakes when you make the batter if you don't have any sight does
any-one know how you can tell that its mixed well enough and all the lumps are
out of it?
God bless.
Sarah
_
st to brown with a burner set to
medium or low low medium.
Hope this advice helps.
Barb Esposito
- Original Message -
From: "Patricia"
To: ;
Sent: Thursday, April 15, 2010 9:04 PM
Subject: Re: [CnD] A question
some people tell by touch, it does feel different, if that doesn&#
quot;Sarah Mellor"
To:
Sent: Wednesday, April 14, 2010 7:18 PM
Subject: [CnD] A question
Hi guys.
I am really enjoying the list and all the fantastic and interesting
recipes I am receiving its nice to find things that are different to try.
In many recipes it says to cook things until b
By the texture and smell. Browned mean and onions smell good, and you don't
brown garlic. I usually brown things between five and ten minutes on medium
high.
Jan
- Original Message -
From: "Sarah Mellor"
To:
Sent: Wednesday, April 14, 2010 7:18 PM
Subject: [CnD] A
8:18 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] A question
Hi guys.
I am really enjoying the list and all the fantastic and interesting recipes
I am receiving its nice to find things that are different to try. In many
recipes it says to cook things until brown but I just wondered how you know
somet
Hi guys.
I am really enjoying the list and all the fantastic and interesting recipes I
am receiving its nice to find things that are different to try. In many recipes
it says to cook things until brown but I just wondered how you know something
isn't cooked when you can't see how brown it is?
, 2009 7:59 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] a question about how to make checks holiday or party
mixplease
Hi all,
If anyone out there has the checks party or holiday mix recipe that
would be really great. Thanks in advance for passing it this way.
Warmest blessings being
Hi all,
If anyone out there has the checks party or holiday mix recipe that
would be really great. Thanks in advance for passing it this way.
Warmest blessings being sent to each of you this Christmas season and happy
and safe holiday cooking!
Mycell
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