Today I am beginning my "go back to work" preparations.. stage one. In the spirit of procrastination, however, let me tell you about the really cool website I grabbed those images from.. it's actually a witty slogan t shirt company called snorgtees that a really cool friend, Mel, introduced me to the first time she wore her groovy and funny maths t-shirt, I think it was the one about showing your TAN line.. LOVED IT! Check the website out, I'm sure you will love it, but be warned, some of them are a tad rude, not all, just some. Anyhoo, back to the original plan..
What's stage one? Thinking about all the things I need to do to be semi-organised and make life easier down the track. Step two, well, that's the doing part, and that takes a lot of planning - LOL!
In my contemplation of constructing a to do list, one thing has come to mind, pre-packing lunch materials and freezing. Ok, sandwiches are easy. What to do for morning teas? Slices and biscuits are good for freezing. Got a couple of slices up the sleeve (one including Shelle's world famous brownies!!)
One thing stopping me from putting my baking marathon into action.. I have runned out of baking powder. Hold that thought, I think I can make my own baking powder using cream of tartar, which I do have (can't remember where I heard that before, but thank you to whoever it was!)
So, my best mate, Google, did the leg work in looking it up for me.. here are the results of what was found:
BAKING POWDER
Ingredients:
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1 teaspoon corn starch (optional)
Preparation:
Mix the baking soda and cream of tartar together until well combined. Use immediately.
Yield: One tablespoon of baking powder.
To store baking powder: Add a teaspoon of corn starch to the mixture, and stir. This will absorb any moisture from the air, and prevent the baking powder from reacting before you need it. Store in an air-tight container.
Did You Know? Most commerically-produced baking powder contains aluminum--sodium aluminum sulfate to be exact. Make your own baking powder, and keep your baked goods aluminum-free.
Yield: One tablespoon of baking powder.
To store baking powder: Add a teaspoon of corn starch to the mixture, and stir. This will absorb any moisture from the air, and prevent the baking powder from reacting before you need it. Store in an air-tight container.
Did You Know? Most commerically-produced baking powder contains aluminum--sodium aluminum sulfate to be exact. Make your own baking powder, and keep your baked goods aluminum-free.
NO! I MOST CERTAINLY DID NOT KNOW THAT!
Well, colour me happy!! (btw, what colour is happy? If I had to choose, I think it would be a section of the rainbow, I LURVE rainbows! Ah, does that show indecisiveness because I can't choose all the colours? well, if I had to choose a colour to make me happy, it would be PURPLE all the way! Did you know, purple dyed cloth was reserved for royalty? Just sayin'... lol)
Once again, off track! MOO-ing has yet again proven to be better for the family. (MOO = Make Our Own).
Okay, I have to go now, lots of things to do, so little time, and most of all, Miss Baby C is whingeing, better sort her out.
TGBTG
Anje xxoo
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