mikeymad

Mmmmmm

Super long -

RIP indeed

http://www.hulu.com/the-it-crowd

I forgot that Esoteric was doing SACDs --- oh they are $65 each... now I remember.

Cheers Ben - Happy Birthday !!

Oh but the Work Outing and the Dinner Party are laugh out loud funny to me every-time - and I watch the series a lot.

At first I thought someone took one of my pictures -- but mine has a lot more grain.. Shell Beach, CA - 1991

Enjoyed the race - sad at the result... oh well.. hate for driver to suffer for team call...

Looking at Tempur-pedic myself - interested.....

Cheers Brent - Happy Birthday -

So Listening to II on Tuesday stuck in your head....

Just imagine the mustache. --- happy Birthday Raffy... -- Cheers.

Watching and listening - Queen - Live At The Rainbow - 1974

Tonight I finally cooked up some sauerkraut that I made about 3 weeks ago in my grandmothers crock. Just cabbage and salt and wait. three weeks later (beer optional)

I lost interest a couple seasons ago - but came back for the last handful of episodes.. well done.

Al said 'go crazy' - Donny did.. nice commitment.

And it was good

my brain is off - sorry BB

Back to the main rig. Borodin symphony no 2 (lsc-2298) First spin of this recording. Very nice, super dynamic.

^^ what the baker says goes...

nice - very nice...

I don't think that it can be a result of too much salt. If you are using commercial yeast, I think that this is a common issue. They are so active that they eat up all the food and the loaf can collapse, if the gluten structure is not strong (salt can help that too). More salt will help slow down the proofing process so that you can get a longer rise. With the wild yeast that I am using it takes a long time to get going anyway. So I would say more salt is your friend.