Hi so can you re-explain the part about pouring it back into the canister 
because I understood the first part about putting the cup into the canister and 
filling it that way and then putting it onto a plate put in the rest of it I 
kind of got lost on LOL
As for your other questions and suggestions I have a regular stove top stove 
that came with my apartment so if I did stovetop cooking that would be what I 
would be using
And as far as ordering things from the blind mice megamall there’s so many 
things I wanna order for cooking LOL it’s not even funny but I need to wait 
until I get more money before I can order things
But that could definitely be on the list of things that I purchase LOL

Sent from my iPhone

> On Feb 19, 2020, at 11:59 PM, Linda S via Cookinginthedark 
> <[email protected]> wrote:
> 
>                 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.
> 
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