Milk is in freakin’ everything. My son had a milk allergy when he was born. Not lactose intolerance, an allergic reation to any dairy. His diet was super limited. Many restaurants didn’t have amy choices on the kids menu that didn’t have milk or cheese, and it was in a ton of things you wouldn’t think of. He has luckily grown out of it, and the egg allergy, but is still allergic to peanuts. It has opened up what he can eat a lot, but he never got the taste for cheese, so he still won’t eat things with too much cheese on them.
He ate a lot of soy milk stuff, and coconut stuff. The coconut ice cream sandwhiches are pretty good. So is the silk yogurt. There are no good options for pizza, besides making your own, that we found.
I’ve found I can eat some ice cream every now and then and I’m alright, but if I eat too much it gets bad. I’m stocked up on bolt containers for a while though, so I’m good.
I grew up with a mom that does cakes part time. We were never without sweets in the house. You do get to where you’re sick of cake all the time. I started asking for pies for my birthday at around Jr. High age.
I like to make home made ice cream. The problem is, the cost for the ingredients has gotten to where it’s cheaper to buy the pre-made stuff. I still want to buy an ice cream maker with the built-in refrigerant.
I mentioned to the wife the other day that I want to get a home gym. The pop up on facebook marketplace all the time for pretty cheap. I need to save a bit more, then I can get one.
Can’t you just design and build one on a LR2? I’m sure you could eventually get the engineering down to have plywood hold up to the stresses (and sweat).
I’m a coffee snob… I roast my own beans in a Behmor 1600+ (it does 1# of green beans at a time, which gives me about 12oz of roasted coffee) and have an espresso machine (Old Reneka Viva+ single group) plumbed in to my kitchen and one of those big commercial grinders (Mazzer Super Jolly). I also have a drip machine for when I am brewing for a crowd (Behmor Brazen), it’s SCA (Specialty Coffee Association, not the run around in tights swinging a sword stuff) approved and I can tweak the brew temperature in 1ºF increments as well as soak timers and such. I typically have a quad shot (6.5 grams of ground coffee makes 13 grams of espresso for one shot) Americano in a 12oz mug in the AM and do decaf if I’m going to have any in the afternoon or evening.
Yeah, as Ben said you simply get decaf green beans (although they’re not really green anymore after the decaf process) and roast them pretty much like you do with any other beans. Believe me, good quality decaf beans roasted appropriately are much better than the regular coffee you get in a grocery store, and likely better than what’s you’ll get at most coffee houses. In general most coffee houses don’t get the good stuff, they’re more interested in the profit margin. After all if you roast dark enough both cheap beans and good beans end up tasting the same, and *$ has trained the masses to like really dark roasts.
Somehow we lucked out and have a lot of good quality coffee shops and roasters here in Denver. There is definitely a difference in quality, but some of these shops do a very good job. Much better than starbucks.
I didn’t realize the decaf process started before roasting. That’s interesting.
So… I put the stupid little locking hole at the wrong end of the tab. Works fine but it isn’t perfect becuase of this, so these are collectors items!
Always find a silver lining.
