Flour crisis

Okay, so when I was making sure I had all my ingredients together these last couple of days, I thought I had everything covered. But it turns out that I don’t have two bags of flour and one bag of sugar, I have two bags of sugar and one bag of flour. According to my estimations, and the small size of the bag of flour I do have (I thought the larger bags were flour and the smaller one sugar), I’ll need a LOT more flour to get this job done.

Are grocery stores even open today?

I tried messaging my younger sister, who has to work today, and may be able to bring flour from her house here on her way to work, but if that doesn’t work out I don’t know what I’ll do. I’m going to go see if I can work out if any grocery stores are open today. Running out of flour would just suck.

Oh, and Merry Christmas.

Published by

Teel

Author, artist, romantic, insomniac, exorcist, creative visionary, lover, and all-around-crazy-person.

11 thoughts on “Flour crisis”

  1. Sister came around with some more flour about an hour ago, and it looks like enough for another couple of batches, but we’ll just have to wait and see. I’ve been having some difficulty with getting the flour to play nice all day. The baccala seems to be coming out okay though. I’ll report back later as to whether the “European” butter made any difference. I’ve just switched over to the regular stuff, so In an hour or two I’ll be able to do a side-by-side comparison.

  2. Sister came around with some more flour about an hour ago, and it looks like enough for another couple of batches, but we’ll just have to wait and see. I’ve been having some difficulty with getting the flour to play nice all day. The baccala seems to be coming out okay though. I’ll report back later as to whether the “European” butter made any difference. I’ve just switched over to the regular stuff, so In an hour or two I’ll be able to do a side-by-side comparison.

  3. I don’t know if I can tell the difference.

    I just put my last batch of dough to proof. I’m out of flour, and that last batch is extra-extra-sticky, so we’ll see how that goes when I try to handle it and fry it later.

    I still have plenty of fish, but it’s already been soaking for hours. If I don’t use it soon, will it be any good? Before I put it in water, it was dried and salted, which would have preserved it for months. I could freeze it, but I don’t think it could maintain its structural integrity if I did that at this point, due to water expansion. Any suggestions would be appreciated.

    I suppose I could … make baccala to give people for New Years. Who doesn’t like baccala? What do you mean most people? Huh.

  4. I don’t know if I can tell the difference.

    I just put my last batch of dough to proof. I’m out of flour, and that last batch is extra-extra-sticky, so we’ll see how that goes when I try to handle it and fry it later.

    I still have plenty of fish, but it’s already been soaking for hours. If I don’t use it soon, will it be any good? Before I put it in water, it was dried and salted, which would have preserved it for months. I could freeze it, but I don’t think it could maintain its structural integrity if I did that at this point, due to water expansion. Any suggestions would be appreciated.

    I suppose I could … make baccala to give people for New Years. Who doesn’t like baccala? What do you mean most people? Huh.

  10. I had a nice giggle when I ripped open a red piece of baccula, and found green fish in the middle.

  11. I had a nice giggle when I ripped open a red piece of baccula, and found green fish in the middle.

Comments are closed.