Liralen's Adventures Through Life

We've been doing a lot of experimental cooking during the pandemic, much as everyone else has been. Some notable highlights have been the TikTok Baked Feta pasta dish (with our garden basil, some added whole garlic, and sundried tomatoes because why not riff?), the Lion's Mane crab cakes which surprised us by how GOOD they were, and the usual meanderings about sourdough, which are too numerous to actually link, though I ended up basing my experiments off of The Woks of Life's dad's recipe , as he went at it like an engineer. All good things, but Jet recently asked me for my bao recipe, AND he asked for all the changes I made to it for our food. Jet knows me way too well.  So I'm gonna write it up as I would make it. The only reference I have is the Wei-Chuan's cookbook "Chinese Snacks" and it's entirely for the dough, not the filling, and I've modified it heavily for baking at 5000 feet. Dough Ingredients and Instructions 6 c flour AP or brea

It's funny how something as simple as a toothbrush working again as it should could be a sign of hope. Small things working as they ought to. The signs we choose to make into Signs for our lives.  We have a very old Sonicare toothbrush handle, with just one button, and there are no online manual for it that we can find, and one day, during the pandemic, it just decided to stop signaling every quarter of it's full 2 minute working time. I had been used to swapping halves of my mouth on those signals and I felt oddly lost without it, the two times a day I was brushing my teeth. When the cleaners came, I'd been bundling away all the stuff what was on the counter of our bathroom, and I threw it into a very narrow space between somethings John had put under the sink and my WaterPik. It might have gotten its button mashed into doing what it was supposed to again, or something, but whatever it was, it made me feel like there might be good things possible again. Yes, I still do my