Snap! I preordered the day before release, was checking to see when it was out, & got it pretty much bang on midnight of the release date & I’ve just started it & it’s seems a very interesting cold case they’re working on!Had a treat yesterday - the new Cormoran Strike book arrived on my Kindle with a thump.
That’s very interesting as I’d have thought the more you whip it; the better! I use the soufflé effect of beating eggs a lot for thickening Chinese style soups without needing to add cornflour as it’s much more stable in the semi-gel texture that stays due to all the air whipped into it but, can’t overcook the eggs or that effect is lost: switch off the heat before adding in the whipped eggs; cornflour thickened soups eventually go thin again & is hastened by how much you stir it!The trick for that rise is in the whipping of the egg whites; souffles don't rise usually because of over-whipping. Just do it till soft peaks start to develop. Any more, and you have stiff peaks, it won't rise.
They should have loose tops, no tight elastic to restrict circulation, and some are seamless so the seam does not rub. You can achieve the latter by wearing seamed socks inside out!Interesting visit to Aldi today, they have Diabetes friendly socks just in...
Hope you’re feeling better now @freesia Thankfully it’s Friday again tomorrow. It seems tough all round dealing with educational madness which won’t help with levels. I keep think it’s just my place but talking to friends in other schools it’s everywhere. I’ve had my moments this week starting with me libre sensor reader been “borrowed” from my desk. It mysteriously reappeared today .... little monkeys although that’s not what I was calling them.
These are the ingredients:And your recipe is? As this sounds delicious and I'm a bit of a cheese fan lol xx
A poem I wrote (coincidentally almost exactly 10 years ago!)Interesting visit to Aldi today, they have Diabetes friendly socks just in...