25. Relax! It's really hard for people to get turned on when they're stressed out and not focusing on the sexy thing at hand. And if you're too distracted to get turned on, your vagina's not going to get turned on and lubed either. So basically take a nap, have some pizza, an...
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I have used active Dry Yeast for as long as I have made bread. I have never proofed it since one of it’s selling points is that you don’t have to. Were you referring to regular yeast when you talked of proofing? I’m not even sure they sell regular yeast anymore…but then I’...
Needs a long cooling time (at least 1 hour, ideally 3). Requires careful kneading—bread machines work best. Pin “Because of the sap-like gum that appears naturally in rye, and because of its water-binding capacity, rye doughs will always feel moist and sticky when you test them with ...
I’ve followed you for a long time now & love your blog. Reply Maureen | Orgasmic Chef says: “The aroma of the herbs and onion sauteed in butter will magically transport you to Paris.” You got me right there. Must make because I’d love to be back in Paris. 🙂 Reply Paula ...
If you leave your dough rising for too long, the yeast can use up all its energy, and then have nothing to give when the dough goes in the oven. You will know if you have over proofed your dough if it collapses when you touch it, or if it doesn't rise in the oven. It is ...
Don’t worry about the sugar content, as most of the sugar will be turned into beneficial acids due to fermentation. Look for the finished product to be lightly carbonated, with bubbles just barely detectable. If you let it ferment for too long it will become unpleasant-tasting. Once it’...
Refrigerate: in an airtight container or a plastic zipper bag, it will keep for 4-5 days. Freeze: remove the egg and freeze the bread in an air-tight container or a freezer bag for 2-3 months. Defrost: wrap bread in a damp paper towel and heat at 50% power in 10 second interv...
This work significantly advanced the understanding of freeze-drying as a viable method for the long-term storage of tobamoviruses, offering insights into the delicate balance required to maintain viral integrity during the lyophilization process. The historical advancements in the storage of tobamoviruses...
Dough 1 package active dry yeast 1 teaspoon plus 3 tablespoons sugar 3 cups all purpose flour 8 ounces butter or pareve margarine, melted 2 large eggs, well beaten Tale of Two Treats You Will Need: For the Dough * 1 1/2 cups bread flour * 1/2 teaspoon salt * 1/2 teaspoon sugar *...