Hello Brennan I'm Linda, the newby on the list.
I like Dianne's suggestion andI'm glad that you have the cups. When measuring flour or sugar, I dip it in to the canister, and After that, I put the cup on a plate, and I take the side of my hand and brush it off and pour the excess back in to the canister making sure that on the inside of the rim the dry ingredients are even all around the cup. I wanted to mention something else to you. I remember reading your post about your mom helping you with stove top cooking of noodles, or pasta. I'm glad that she is so supportive. First, what kind of stove are you using? Secondly, not sure if you've heard of this, but for easier draining of pasta, there is a pan called a "locklid sauce pan." It is a large saucepan with a lid thatlocks in place, that has small holes for draining liquid. If you think you'd like to purchase this item, Don't buy it at Walmart, or a department store, order it from Blind mice mart, or a life skills catalog. The pans they sell in the stores don't have the lid that covers the whole pan. Hope this helps. Just keep cooking, and you'll become a pro at it sooner than you think. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
