@lisa

She/he has often not thought thru various situations and still doesn’t

With that you have just summed up the Master’s – and now Missy’s – fatal and abiding weakness.  He/she never thinks things through properly, which is why he/she never succeeds, however elaborate the plan, and why, in the past, he has so often ended up having to join forc…[Read more]

@lisa   Wait, now — do you really want to look at the grocery clerk and see that he’s really a zygon?!  I’ll take blissful ignorance, thanks.

Thanks all for the reminders about apple cider and honey — I did that for a while, should probably go back to it.

@Ania  My mom had an old upright and it never stood a chance, really.  One of mom’s fri…[Read more]

@lisa : Ooh, Missy theories! Knew we’d get around to this… Well, it makes sense that she’d slip something in Clara’s drink, it’s her style. I reckon it didn’t matter to Missy that Clara’s helping the Doctor and saving him. I think she picked Clara because of her personality and the vague character similarity between herself and the human. As…[Read more]

@lisa I don’t seem to be able to replicate the problem. But please let me know if it continues and I’ll try to find a solution.

@pedant – Congratulations! I’m sure the bed will soon follow.    🙂

@Rose2112   Gluten and dairy, wow, that’s tough. My experience with “gluten-free” products has not been positive, they often taste pretty bad. My father-in-law is gluten intolerant, and his solution is to eat a lot of corn product. This is a natural for him due to his career…[Read more]

@lisa    That brand of flour is not generally available in the UK, although no doubt it could be ordered on line, via Amazon.  It sounds broadly similar to Allinson Flour, which is what I use.  Allinson offer two grades of both wholemeal and white bread flour – ‘strong’ and ‘very strong’ and I use the latter, because it produces bread which i…[Read more]

@Mudlark     I know that the long proofing process is part of the problem. There just isn’t the cultural interest here in the kind of time that the traditional process requires. I knew about the baguettes traditionelles, and they are definitely the ones to get. The last time we were in Paris, we were in and out of the local boulangerie twice a day…[Read more]

@Arbutus, @Purofilion, @Mudlark, @lisa, @JanetteB, @ichabod

Without realizing it, I think you are slowly developing the the contents of:

The Cookbook of the Doctor Who Forum: Recipes even more insane than what’s actually cooking

Indeed, the posts above might even get me out of the Blenkinsop cellar and into the kitchen! I certainly owe it to…[Read more]

@ichabod  @mudlark  @lisa         Oh, bread. (happy sigh) I love good bread. We have a decent bakery in our neighbourhood, and a few pretty nice French patisseries around town. (A really good croissant is one of the happiest things I can think of!) There are a few very fancy “foodie” bakeries that do make fabulous bread, but the prices make me s…[Read more]

@janetteB       I don’t know the Swedish buns, they sound fantastic. We had Ukrainian ones filled with cream cheese.

@lisa        Whenever we have travelled to the U.S., we have always been delighted to be served entirely unsweetened iced tea. This is not something we ever see up here (except at my house!) and definitely goes against the usual…[Read more]

Oh, and @purofilion, you make your own marzipan? I am massively impressed. Can I come to your house for tea?

Can I add my name to that please? Puro and @ARbutus have either of you ever heard of or tried the Swedish Easter Buns, Semlor? They are large, very light, slightly spiced and sweetened bread rolls, split and filled with almond paste and…[Read more]