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Posted by Pogonip on August 13, 2007, 3:11 pm
http://www.joann-mail.com/J0610g2n/couponb.html?r=0382212496&i=J0610g2n30
--
Joanne
stitches @ singerlady.reno.nv.us.earth.milky-way.com
http://members.tripod.com/~bernardschopen/
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Posted by BEI Design on August 13, 2007, 3:42 pm
Pogonip wrote:
> http://www.joann-mail.com/J0610g2n/couponb.html?r=0382212496&i=J0610g2n30
Thanks! I don't get their e-mail flyers, so I'm limited to
the one which comes in their snail-mail flyer. The Mill End
Store honors competitors' coupons (up to 30%, but that's
better than "nothing")! ;-)
Beverly
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Posted by Pogonip on August 13, 2007, 4:46 pm
BEI Design wrote:
> Pogonip wrote:
>
>>http://www.joann-mail.com/J0610g2n/couponb.html?r=0382212496&i=J0610g2n30
>
>
> Thanks! I don't get their e-mail flyers, so I'm limited to
> the one which comes in their snail-mail flyer. The Mill End
> Store honors competitors' coupons (up to 30%, but that's
> better than "nothing")! ;-)
>
> Beverly
>
>
As you know, I am always ready and willing to aid and abet the
acquisition of more stash.
I got my little stove yesterday. The 24" range with the radiant heating
top and self-cleaning oven, and it is cute as a bug's ear. It fits
along the wall with my little 18" portable dishwasher, and suddenly the
kitchen looks so much bigger! I turned on the burners (to see if they
work, of course) and was astonished at how quickly they respond to the
controls.
Nothing in the materials that came with it say anything about not using
cast-iron cookware. I know I can use it in the oven, of course, but I
guess I can use it on the top, too. It did say not to "slide" pots, but
to place and lift. I do use a cast-iron skillet in the oven to make
cornbread - heat the empty pan and when it's really hot, put some grease
and the cornbread batter in it, and put it back in the oven. Makes
really good cornbread. I also add one more egg to the batter because
it's not so crumbly that way.
--
Joanne
stitches @ singerlady.reno.nv.us.earth.milky-way.com
http://members.tripod.com/~bernardschopen/
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Posted by Joy Beeson on August 13, 2007, 6:19 pm
wrote:
> I also add one more egg to the batter because
> it's not so crumbly that way.
Or substitute semolina for the white flour.
Joy Beeson
--
joy beeson at comcast dot net
http://roughsewing.home.comcast.net/ -- sewing
http://n3f.home.comcast.net/ -- Writers' Exchange
The above message is a Usenet post.
I don't recall having given anyone permission to use it on a Web site.
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Posted by Pogonip on August 13, 2007, 7:34 pm
Joy Beeson wrote:
> wrote:
>
>
>>I also add one more egg to the batter because
>>it's not so crumbly that way.
>
>
> Or substitute semolina for the white flour.
>
> Joy Beeson
Semolina is the pasta flour, isn't it? I wouldn't have thought to use
it. The second egg makes the bread more "spongy" though. I like it
that way.
--
Joanne
stitches @ singerlady.reno.nv.us.earth.milky-way.com
http://members.tripod.com/~bernardschopen/
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