Jennifer:

Proud to say I changed a toilet seat cover w/o instructions manual :rotflmao:

Well done!

Rem last time u also repair something... something leaky? can't rem what alrdy...

Jennifer:

Funz:

[quote=\"Jennifer\"]Check with you: after u lost weight, did u alter those non elastic pants/ shorts?


I hv 2 pieces of M&S shorts which r too loose for comfort now. They were priced at $49.90. I dunno how much alteration fees r but seems a waste to junk them.

:rahrah: Good problem to have

Can send for alteration. Depending on how complicated the designs, about $8-15.

If it is just altering the waist I guess it is ok. But if you have lost enough for the shorts to be too baggy, I think put them aside, they will not look the same after being altered.

Yes, they r kinda baggy at the buttocks. Maybe DIY sew the sides narrower?[/quote] :rahrah: how much have u lost?

Ya, if too loose at the buttock, not so nice. One of my staple shorts have to keep cos buttock there really too baggy.

So far, I DIY the sides to make it narrower or usu I use my thumb tack like buttons to make the waistline smaller. ( posted b4: http://www.kiasuparents.com/kiasu/forum/viewtopic.php?f=43&t=73705&p=1302872&hilit=groupon+buttons#p1302872

Hehe, but mostly I dug out my older too tight shorts to wear and also took the opportunity to buy some new ones.

Jennifer:

Integer:

[quote=\"Busymom\"]
What oil are you planning to use to season? lard?

I just seasoned per the video Jennifer posted, didn't use lard this time cos forgot to defrost. Also think oil is easier, no need to make sure fats is dry, else the lard pit pit pok pok, need to spend more time cleaning the kitchen.

I dun hv other oil at home now, only olive oil.

U tested the pan?[/quote]My s/s wok is Meyer, I tested ytd, the bottom is magnetic, the sides are not. The sides are also lighter.

The bottom after frying the char kway teow -was gd, non stick but the sides some parts have some egg residue. But definitely better than b4 seasoning.

Using the oily serviette wh I used to season the wok, I could get rid of most residue but I'm going to wash the wok lightly with water b4 cooking my dinner dish b4 putting in thermal pot.

Edit : I heated the wok till I can see my reflection, per what the video said.

Busymom:

Integer:

[quote=\"icy_mama\"]
some time back, jennifer and buds posted something about seasoning woks, so i went on a mission to season all my woks. using oil and kitchen paper towels. just like what they did in the vid.

Ok, I'll try tmr, b4 I fry my char kway teow.

Goodnite! :snuggles:

What oil are you planning to use to season? lard?[/quote]I just seasoned per the video Jennifer posted, didn't use lard this time cos forgot to defrost. Also think oil is easier, no need to make sure fats is dry, else the lard pit pit pok pok, need to spend more time cleaning the kitchen.

Jennifer:

[youtube=http://www.youtube.com/watch?v=1376ITxF1Oc][/youtube]

:thankyou:

Busymom:

Integer:

[quote=\"Busymom\"]

Hoping to do it tomorrow. Based on this link you posted, it says need to ferment the bread for 2 days? :gloomy: hope it's not necessary.

Post pics after it's done... :please:

Based on yr bakes history, esp the macarons, pizza shd be sip sip water to u.

Not familiar with making bread dough. Would be doing this for the first time. Plus the oven is untested :nailbite: read that it bakes in 4 minutes? That's so fast! Stressed! :imdrowning:

Check with you, your pizza recipe calls for active dry yeast. Is it same as instant yeast? How much quantity is 1 package?[/quote]My last pizza I used instant yeast, also 11g. Being kiasi, to make sure the yeast is alive, I still do the proofing test. (http://allrecipes.com/howto/proofing-yeast/ )

Fm the internet :
\"Instant yeast acts faster than active dried - but both will do a fine job providing you keep an eye on the dough's development. Instant yeast is added dry, directly to the flour; active dried yeast is traditionally mixed with warm water and allowed to proof for about 15 minutes first, before adding to dough.\"

zbear:

Integer:

1st paper for DS is E Maths, 17/10/14.


Think last day of sch for him is 2/10/14.

Does this mean that he will have study leave from Oct 2 - 17?

Do they still need to go back for remedials or consultations?

Yes, study leave.

Not sure abt remedials/consultations - no dates given yet but guess shd have if there's any need to do so.

Mock exams when term 4 starts. Prelims2 was early for him (started 30/7 & ended ard mid Aug)

icy_mama:

Integer:

[quote=\"icy_mama\"]i seasoned my stainless steel wok from supor the same way as in the vid. but i didn't allow it to blacken.

Thanks. So just oil & wash can alrdy?

some time back, jennifer and buds posted something about seasoning woks, so i went on a mission to season all my woks. using oil and kitchen paper towels. just like what they did in the vid.[/quote]Ok, I'll try tmr, b4 I fry my char kway teow.

Goodnite! :snuggles:

icy_mama:

ngl2010:

icy, here is my homework. I think already deducted many marks lah for such a delay in submitting my homework. :oops:


It's thick and creamy! Yum yum. I put blueberry strawberry compote in it.

http://i57.tinypic.com/mkd3wp.jpg\">

finally!! :rahrah:

i was just wondering what took u so long...

:rahrah:

Will even be nicer when it's chilled...

Busymom:

Integer:

You're welcome.

Yes, normally I partial bake 1st the crust. Prob my home oven not hot enough, can't seem to bake thru if I just bake the crust together with the toppings.

Pizza your next project?

Hoping to do it tomorrow. Based on this link you posted, it says need to ferment the bread for 2 days? :gloomy: hope it's not necessary.

Post pics after it's done... :please:

Based on yr bakes history, esp the macarons, pizza shd be sip sip water to u.