ness

It's not the Cardinals or St. Louis we don't like -- it's the people, present company excluded of course

LOL -- best one I've heard in a while. I heard one pundit (don't remember who) call MO the 'Shoot Me State'.

I guess I was asking for that

There is a rule, he knew about it, he broke it, he hoped he wouldn't get caught, but he did and that's it.

She sounds like a peach of a gal

LOL. That's where the sour comes from!

Yeah, if you're in a hurry maybe photography isn't your thing. Taking pitchers, well that's different.

Now that's just sweet right there. Yeah, the K is a great venue. The electricity in KC is something else right now. You may have seen the story going around about 48 out of 50 states backing the underdog Royals. The combination of a Cub-like losing streak and a scrappy, can-do, never quit attitude are infectious. The t-shirt everybody wants right now is one that simply says 'Believe' in a baseball type script. Meanwhile, over in STL, reports are that fans have been taunting Michael Brown protesters with some pretty off-color statements. Say it ain't so!

Yeah, good bread doesn't have to be sourdough, and sourdough isn't always good. It's two separate things. This sourdough pancake thing sure sounds good!

Monopods are great and have their place. A one second + exposure for blurred water isn't one of them though.

Hell, I'd the first guy to judge Mizzou fans, but being happy about Georgia losing Gurley -- that's just natural. I hate them too. As for the bowls and championship--the foundation is there with the bowls. The NCAA needs to take charge and align bowls with conferences and get the mid majors in the mix. Teams playing teams is the best and only way to settle things. The more judgement that goes in the less happy folks will be.

I don't know you SRJ, but I'm gonna say a prayer for your mom and for you.

Lol! I don't think mine's combustible. But who knows--I haven't put a match to it

You got a tripod?? With the trees turning its a good time to get some blurred water shots and neat backgrounds

It's going real good right now. Pm me your address and I'll ship some down there tomorrow. I think it'd make the trip fine.

You're shameless.

Yep, that's a heck of a thread title. Head on over to the Conservation Issues section and you'll see that circle j's are alive and well.

Took the starter out of the fridge last night, fed it a cup of flour and 1/2 cup water. By this morning it had overflowed the quart jar.

That'd be cool. I like the fact that he's a vet, of course, but also that he wasn't bitchin' or asking for a handout--just saying what he's up against, and being thankful for the people that helped him that day. I firmly believe we would be better off if we were face-to-face with folks that need help, rather than expecting the 'system' to come in a fix problems for us. I've seen first hand what humans can do for other humans, and it's not at all the same as a check issued because the criteria were met.

It's kinda funny Ronnie, but when I was a kid a buddy of mine was reading a book about POWs making an alcoholic concoction from raisins and water. So, we gave it a try and made a few batches but were never able to attain the quality we aspired to. So we drank his dad's jug wine on the garage instead.

Ha! Skip tracing isn't a term you hear every day! If you get a hit, let me know. I think a random act of kindness is in order.

Ha! I know, and the answer is NO. If you're getting the sour, sounds like you got things going on right. Maybe these critters aren't as hard to corral as you might think.

There are yeasts in the flour too, so who knows what eventually takes over and becomes the dominant yeast? I guess you can assume the strongest survive. Do you get the 'sour' smell and taste in the bread Amy makes? I don't believe for a second my store bought culture is somehow pure and just like the stuff from the quaint italian village it came from. Maybe it starts out that way, but the naturally occurring yeasts here will eventually get in there and chane things, and with a life span of 48 hours you get a lot of opportunities for mutations. What I do know is I get well-leavened bread, and there's enough sour in it that it gives a nice flavor. Also it's going on three weeks and not contaminated in any noticeable way. Can't say if a wild yeast will perform the same. Adding commercial yeast kinda muddies it up too.

I think you could get about anything from that. The "different flavors" is code for vinegar, dirty socks, vomit, BO ....

Yeah, I figured you knew about wild yeast. The part I don't know is if you get the lactobacillus that's supposed to prevent contamination when you cook one up yourself from various things. I think you do with flour-based starts. I'm going to build my volume up and then dry some as a backup. I'd be happy to share. If you or anyone else is interested send me a pm.