"sf" > wrote in message
...
>
> Has anyone made a version of BBB that's as close to the "can" as
> possible?. Is rye flour is absolutely necessary? I see recipes that
> list it and recipes that don't. I will use whole wheat, cornmeal,
> molasses and raisins, but not loving the thought of hunting down rye
> flour. It's not impossible to find, I know that. The best of all
> worlds would be to find it in the bulk aisle, but I'm not visualizing
> rye flour at the two grocery stores I shop in with enough bulk bin
> variety to stock it.

I haven't but my current bread might interest you. Wholemeal flour, malted
wheat flakes and seeds.
--
http://www.helpforheroes.org.uk/shop/

On Mon, 20 Jan 2014 10:39:50 -0000, "Ophelia"
> wrote:

>
>
> "sf" > wrote in message
> ...
> >
> > Has anyone made a version of BBB that's as close to the "can" as
> > possible?. Is rye flour is absolutely necessary? I see recipes that
> > list it and recipes that don't. I will use whole wheat, cornmeal,
> > molasses and raisins, but not loving the thought of hunting down rye
> > flour. It's not impossible to find, I know that. The best of all
> > worlds would be to find it in the bulk aisle, but I'm not visualizing
> > rye flour at the two grocery stores I shop in with enough bulk bin
> > variety to stock it.
>
> I haven't but my current bread might interest you. Wholemeal flour, malted
> wheat flakes and seeds.

Thanks O, but I'm not looking for sandwich bread. This is a moist
(almost dessert-like) bread that's traditionally eaten with Boston
Baked Beans. The usual form is cylindrical and it is typically
purchased in a can.


--

Good Food.
Good Friends.
Good Memories.

"sf" > wrote in message
...
> On Mon, 20 Jan 2014 10:39:50 -0000, "Ophelia"
> > wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> >
>> > Has anyone made a version of BBB that's as close to the "can" as
>> > possible?. Is rye flour is absolutely necessary? I see recipes that
>> > list it and recipes that don't. I will use whole wheat, cornmeal,
>> > molasses and raisins, but not loving the thought of hunting down rye
>> > flour. It's not impossible to find, I know that. The best of all
>> > worlds would be to find it in the bulk aisle, but I'm not visualizing
>> > rye flour at the two grocery stores I shop in with enough bulk bin
>> > variety to stock it.
>>
>> I haven't but my current bread might interest you. Wholemeal flour,
>> malted
>> wheat flakes and seeds.
>
> Thanks O, but I'm not looking for sandwich bread. This is a moist
> (almost dessert-like) bread that's traditionally eaten with Boston
> Baked Beans. The usual form is cylindrical and it is typically
> purchased in a can.

Ok, I hadn't heard of it

--
http://www.helpforheroes.org.uk/shop/

sf wrote:
>
> > > Has anyone made a version of BBB that's as close to the "can" as
> > > possible?
>
> Thanks O, but I'm not looking for sandwich bread. This is a moist
> (almost dessert-like) bread that's traditionally eaten with Boston
> Baked Beans. The usual form is cylindrical and it is typically
> purchased in a can.

I wouldn't bother to try to duplicate the canned bread exactly. If
that's what you want just look around and find a can of the darn
stuff.

G.

On 1/20/2014 11:23 AM, Gary wrote:
> sf wrote:
>>
>>>> Has anyone made a version of BBB that's as close to the "can" as
>>>> possible?
>>
>> Thanks O, but I'm not looking for sandwich bread. This is a moist
>> (almost dessert-like) bread that's traditionally eaten with Boston
>> Baked Beans. The usual form is cylindrical and it is typically
>> purchased in a can.
>
> I wouldn't bother to try to duplicate the canned bread exactly. If
> that's what you want just look around and find a can of the darn
> stuff.
>
> G.
>
Who would want to do this?

http://www.foodnetwork.com/recipes/a...ipe/index.html

"Special equipment: 2 empty (26.5-ounce) metal cans"

Okeaaaay... good luck finding the cans to bake the bread in.

I've never tasted this but I've read recipes over the years. Seems to
be a good way to use molasses. Don't "Boston Baked Beans" also contain
molasses? Neither one is something likely to crave or cook. It is
interesting, though.

Jill

On Mon, 20 Jan 2014 12:34:20 -0500, jmcquown >
wrote:

>On 1/20/2014 11:23 AM, Gary wrote:
>> sf wrote:
>>>
>>>>> Has anyone made a version of BBB that's as close to the "can" as
>>>>> possible?
>>>
>>> Thanks O, but I'm not looking for sandwich bread. This is a moist
>>> (almost dessert-like) bread that's traditionally eaten with Boston
>>> Baked Beans. The usual form is cylindrical and it is typically
>>> purchased in a can.
>>
>> I wouldn't bother to try to duplicate the canned bread exactly. If
>> that's what you want just look around and find a can of the darn
>> stuff.
>>
>> G.
>>
>Who would want to do this?
>
>http://www.foodnetwork.com/recipes/a...ipe/index.html
>
>"Special equipment: 2 empty (26.5-ounce) metal cans"
>
>Okeaaaay... good luck finding the cans to bake the bread in.
>
>I've never tasted this but I've read recipes over the years. Seems to
>be a good way to use molasses. Don't "Boston Baked Beans" also contain
>molasses? Neither one is something likely to crave or cook. It is
>interesting, though.
>
>Jill
The canned beans will provide the cans.
Janet US

On 2014-01-20, jmcquown > wrote:

> http://www.foodnetwork.com/recipes/a...ipe/index.html
>
> "Special equipment: 2 empty (26.5-ounce) metal cans"
>
> Okeaaaay... good luck finding the cans to bake the bread in.

.....and the wheat flour and non-stick spray. Fergetabowdit!

I'd do this recipe:

http://www.simplyrecipes.com/recipes...n_brown_bread/

That whole can thing is absurd. Best brn brd I ever tasted was from a
little mkt bakery in Murphreesboro TN and they weren't made in a can.
Plus, ABs recipe got no raisins. Bah! ...humbug.

nb

On 20 Jan 2014 17:55:20 GMT, notbob > wrote:

>On 2014-01-20, jmcquown > wrote:
>
>> http://www.foodnetwork.com/recipes/a...ipe/index.html
>>
>> "Special equipment: 2 empty (26.5-ounce) metal cans"
>>
>> Okeaaaay... good luck finding the cans to bake the bread in.
>
>....and the wheat flour and non-stick spray. Fergetabowdit!
>
>I'd do this recipe:
>
>http://www.simplyrecipes.com/recipes...n_brown_bread/
>
>That whole can thing is absurd. Best brn brd I ever tasted was from a
>little mkt bakery in Murphreesboro TN and they weren't made in a can.
>Plus, ABs recipe got no raisins. Bah! ...humbug.
>
>nb

The tradition is to prepare the bread in a cylindrical container. I
believe that it started as a New England tradition. Being made in a
can has nothing to do with the fact that one can buy a commercial
product today that is in a can. Brown bread originally referred
(Europe, maybe Irish?) to a bread made with dark flour and grains.
There is no reason to not make use of small loaf pans to prepare the
bread.
Janet US

On Mon, 20 Jan 2014 05:46:15 -0800, sf > wrote:

>On Mon, 20 Jan 2014 10:39:50 -0000, "Ophelia"
> wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> >
>> > Has anyone made a version of BBB that's as close to the "can" as
>> > possible?. Is rye flour is absolutely necessary? I see recipes that
>> > list it and recipes that don't. I will use whole wheat, cornmeal,
>> > molasses and raisins, but not loving the thought of hunting down rye
>> > flour. It's not impossible to find, I know that. The best of all
>> > worlds would be to find it in the bulk aisle, but I'm not visualizing
>> > rye flour at the two grocery stores I shop in with enough bulk bin
>> > variety to stock it.
>>
>> I haven't but my current bread might interest you. Wholemeal flour, malted
>> wheat flakes and seeds.
>
>Thanks O, but I'm not looking for sandwich bread. This is a moist
>(almost dessert-like) bread that's traditionally eaten with Boston
>Baked Beans. The usual form is cylindrical and it is typically
>purchased in a can.


Check out Alton Brown's recipe.
http://www.foodnetwork.com/recipes/a...ipe/index.html

Looks pretty good to me. I may try it myself when I get the urge and
time to make baked beans.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Mon, 20 Jan 2014 12:56:42 -0500, The Cook >
wrote:

> On Mon, 20 Jan 2014 05:46:15 -0800, sf > wrote:
>
> >On Mon, 20 Jan 2014 10:39:50 -0000, "Ophelia"
> > wrote:
> >
> >>
> >>
> >> "sf" > wrote in message
> >> ...
> >> >
> >> > Has anyone made a version of BBB that's as close to the "can" as
> >> > possible?. Is rye flour is absolutely necessary? I see recipes that
> >> > list it and recipes that don't. I will use whole wheat, cornmeal,
> >> > molasses and raisins, but not loving the thought of hunting down rye
> >> > flour. It's not impossible to find, I know that. The best of all
> >> > worlds would be to find it in the bulk aisle, but I'm not visualizing
> >> > rye flour at the two grocery stores I shop in with enough bulk bin
> >> > variety to stock it.
> >>
> >> I haven't but my current bread might interest you. Wholemeal flour, malted
> >> wheat flakes and seeds.
> >
> >Thanks O, but I'm not looking for sandwich bread. This is a moist
> >(almost dessert-like) bread that's traditionally eaten with Boston
> >Baked Beans. The usual form is cylindrical and it is typically
> >purchased in a can.
>
>
> Check out Alton Brown's recipe.
> http://www.foodnetwork.com/recipes/a...ipe/index.html
>
> Looks pretty good to me. I may try it myself when I get the urge and
> time to make baked beans.

I found a recipe I like, I'm just asking because some recipes call for
rye and others don't - so I was hoping someone here has actually made
it and could tell me if it's absolutely necessary.


--

Good Food.
Good Friends.
Good Memories.

On 1/20/2014 1:48 PM, sf wrote:

>>
>> Check out Alton Brown's recipe.
>> http://www.foodnetwork.com/recipes/a...ipe/index.html
>>
>> Looks pretty good to me. I may try it myself when I get the urge and
>> time to make baked beans.
>
> I found a recipe I like, I'm just asking because some recipes call for
> rye and others don't - so I was hoping someone here has actually made
> it and could tell me if it's absolutely necessary.


When I was a kid, I worked in a Howard Johnson's restaurant and they had
their own Boston Brown Bread. Came in a can and we sliced it and served
it with baked beans.

http://officiallysecret.wordpress.co...n-brown-bread/

George L

On Mon, 20 Jan 2014 16:19:08 -0600, George Leppla
> wrote:

> On 1/20/2014 1:48 PM, sf wrote:
>
> >>
> >> Check out Alton Brown's recipe.
> >> http://www.foodnetwork.com/recipes/a...ipe/index.html
> >>
> >> Looks pretty good to me. I may try it myself when I get the urge and
> >> time to make baked beans.
> >
> > I found a recipe I like, I'm just asking because some recipes call for
> > rye and others don't - so I was hoping someone here has actually made
> > it and could tell me if it's absolutely necessary.
>
>
> When I was a kid, I worked in a Howard Johnson's restaurant and they had
> their own Boston Brown Bread. Came in a can and we sliced it and served
> it with baked beans.
>
> http://officiallysecret.wordpress.co...n-brown-bread/
>
Thanks George!


--

Good Food.
Good Friends.
Good Memories.

"Ophelia" wrote:
>
>I haven't but my current bread might interest you. Wholemeal flour, malted
>wheat flakes and seeds.

What kind of seeds? I have a ton of seeds... and I never have a mouse
problem:
http://i39.tinypic.com/2llilph.jpg
http://i42.tinypic.com/fyigeu.jpg

"Brooklyn1" > wrote in message
...
> "Ophelia" wrote:
>>
>>I haven't but my current bread might interest you. Wholemeal flour,
>>malted
>>wheat flakes and seeds.
>
> What kind of seeds? I have a ton of seeds... and I never have a mouse
> problem:
> http://i39.tinypic.com/2llilph.jpg
> http://i42.tinypic.com/fyigeu.jpg

Couldn't open the first (dunno why not, it often happens with your pics

Anyway my mix is 55% sunflower seeds, 40% pumpkin seeds and 5% pine nuts.


--
http://www.helpforheroes.org.uk/shop/

On 1/20/2014 11:10 AM, Ophelia wrote:
>
>
> "Brooklyn1" > wrote in message
> ...
>> "Ophelia" wrote:
>>>
>>> I haven't but my current bread might interest you. Wholemeal flour,
>>> malted
>>> wheat flakes and seeds.
>>
>> What kind of seeds? I have a ton of seeds... and I never have a mouse
>> problem:
>> http://i39.tinypic.com/2llilph.jpg
>> http://i42.tinypic.com/fyigeu.jpg
>
> Couldn't open the first (dunno why not, it often happens with your pics
>
> Anyway my mix is 55% sunflower seeds, 40% pumpkin seeds and 5% pine nuts.
>
>
Ahhhhh... I wish I could eat bread with seeds. I try not to cheat but
it is difficult. There are so many breads that contain seeds that sound
so appealing! Also other things cooked using seeds and ground nuts.

Another recipe my mom brought back from Thailand, chicken strips coated
with walnuts and sesame seeds. Deep fried. Extremely addictive and
highly fattening! They're supposed to be appetizers but oh my!

I haven't made them in about 30 years. I know I've posted the recipe
here before... h yes! I found this on recipelink, which acknowledges
they copied this from my RFC post in 2001:

Walnut-Sesame Chicken (strips)
rec.food.cooking/Jill McQuown/2001

Mom got this from a Thai cookbook (sorry I don't know the name) when we
lived in Bangkok years ago. It is to die for in terms of flavor. I
haven't prepared this myself in about 18 years. This stuff is great!

2 whole chicken breasts, halved
1 cup finely chopped walnuts
1 cup sesame seeds
2 egg whites
1/4 cup milk
1/4 cup cornstarch
2 tsp. MSG (surely optional, perhaps use salt)
1 tsp. sugar
2 Tbsp. sherry
4 cups vegetable oil

Place the chicken breasts on a foil-lined baking sheet and partially
freeze for 30 minutes. This makes it easier to slice very thin. Slice
crosswise and on the diagonal into paper-thin slices.

In a pie pan, combine nuts with sesame seeds. Combine egg whites,
cornstarch, milk, MSG and sugar in a small bowl. Stir to make a stiff
batter. Add sherry and stir until blended.

Dip chicken slices into batter, then roll in sesame/nut mixture to coat.
Place on baking sheet in single layer until all are done.

Heat oil in deep fryer, deep skillet or a wok to 300 F degrees. Fry
chicken strips 4-5 minutes, until golden brown.

Jill

"jmcquown" > wrote in message
...
> On 1/20/2014 11:10 AM, Ophelia wrote:
>>
>>
>> "Brooklyn1" > wrote in message
>> ...
>>> "Ophelia" wrote:
>>>>
>>>> I haven't but my current bread might interest you. Wholemeal flour,
>>>> malted
>>>> wheat flakes and seeds.
>>>
>>> What kind of seeds? I have a ton of seeds... and I never have a mouse
>>> problem:
>>> http://i39.tinypic.com/2llilph.jpg
>>> http://i42.tinypic.com/fyigeu.jpg
>>
>> Couldn't open the first (dunno why not, it often happens with your pics
>>
>> Anyway my mix is 55% sunflower seeds, 40% pumpkin seeds and 5% pine
>> nuts.
>>
>>
> Ahhhhh... I wish I could eat bread with seeds. I try not to cheat but it
> is difficult. There are so many breads that contain seeds that sound so
> appealing! Also other things cooked using seeds and ground nuts.

It is very good but not worth it for you to try


> Another recipe my mom brought back from Thailand, chicken strips coated
> with walnuts and sesame seeds. Deep fried. Extremely addictive and
> highly fattening! They're supposed to be appetizers but oh my!
>
> I haven't made them in about 30 years. I know I've posted the recipe here
> before... h yes! I found this on recipelink, which acknowledges they
> copied this from my RFC post in 2001:
>
> Walnut-Sesame Chicken (strips)
> rec.food.cooking/Jill McQuown/2001
>
> Mom got this from a Thai cookbook (sorry I don't know the name) when we
> lived in Bangkok years ago. It is to die for in terms of flavor. I haven't
> prepared this myself in about 18 years. This stuff is great!
>
> 2 whole chicken breasts, halved
> 1 cup finely chopped walnuts
> 1 cup sesame seeds
> 2 egg whites
> 1/4 cup milk
> 1/4 cup cornstarch
> 2 tsp. MSG (surely optional, perhaps use salt)
> 1 tsp. sugar
> 2 Tbsp. sherry
> 4 cups vegetable oil
>
> Place the chicken breasts on a foil-lined baking sheet and partially
> freeze for 30 minutes. This makes it easier to slice very thin. Slice
> crosswise and on the diagonal into paper-thin slices.
>
> In a pie pan, combine nuts with sesame seeds. Combine egg whites,
> cornstarch, milk, MSG and sugar in a small bowl. Stir to make a stiff
> batter. Add sherry and stir until blended.
>
> Dip chicken slices into batter, then roll in sesame/nut mixture to coat.
> Place on baking sheet in single layer until all are done.
>
> Heat oil in deep fryer, deep skillet or a wok to 300 F degrees. Fry
> chicken strips 4-5 minutes, until golden brown.
>

They sound *good* )

--
http://www.helpforheroes.org.uk/shop/

On 1/20/2014 12:26 PM, Ophelia wrote:
>
>
> "jmcquown" > wrote in message
> ...
>> On 1/20/2014 11:10 AM, Ophelia wrote:
>>>
>>>
>> Another recipe my mom brought back from Thailand, chicken strips coated
>> with walnuts and sesame seeds. Deep fried. Extremely addictive and
>> highly fattening! They're supposed to be appetizers but oh my!
>>
>>
>> Walnut-Sesame Chicken (strips)
>> rec.food.cooking/Jill McQuown/2001
>>
>> Mom got this from a Thai cookbook (sorry I don't know the name) when we
>> lived in Bangkok years ago. It is to die for in terms of flavor. I
>> haven't
>> prepared this myself in about 18 years. This stuff is great!
>>
>> 2 whole chicken breasts, halved
>> 1 cup finely chopped walnuts
>> 1 cup sesame seeds
>> 2 egg whites
>> 1/4 cup milk
>> 1/4 cup cornstarch
>> 2 tsp. MSG (surely optional, perhaps use salt)
>> 1 tsp. sugar
>> 2 Tbsp. sherry
>> 4 cups vegetable oil
>>
>> Place the chicken breasts on a foil-lined baking sheet and partially
>> freeze for 30 minutes. This makes it easier to slice very thin. Slice
>> crosswise and on the diagonal into paper-thin slices.
>>
>> In a pie pan, combine nuts with sesame seeds. Combine egg whites,
>> cornstarch, milk, MSG and sugar in a small bowl. Stir to make a stiff
>> batter. Add sherry and stir until blended.
>>
>> Dip chicken slices into batter, then roll in sesame/nut mixture to coat.
>> Place on baking sheet in single layer until all are done.
>>
>> Heat oil in deep fryer, deep skillet or a wok to 300 F degrees. Fry
>> chicken strips 4-5 minutes, until golden brown.
>>
>
> They sound *good* )
>
Yes, they are! Very tasty. They also take a bit of work and time to
prepare. (i.e. partially freezing the chicken so as to more easily cut
into strips.) BTDT.

I believe these chicken strips were supposed to be served as appetizers.
I can attest to the fact they taste very rich. Hard to resist.

Jill

On Mon, 20 Jan 2014 13:01:15 -0500, jmcquown >
wrote:

> I believe these chicken strips were supposed to be served as appetizers.
> I can attest to the fact they taste very rich. Hard to resist.

I made a version that was whole boneless skinless thighs, no batter,
coated in chopped walnuts and baked in the oven. Sesame seeds would
be worth a try sometime.


--

Good Food.
Good Friends.
Good Memories.

On Mon, 20 Jan 2014 16:10:47 -0000, "Ophelia"
> wrote:

>
>
>"Brooklyn1" > wrote in message
.. .
>> "Ophelia" wrote:
>>>
>>>I haven't but my current bread might interest you. Wholemeal flour,
>>>malted
>>>wheat flakes and seeds.
>>
>> What kind of seeds? I have a ton of seeds... and I never have a mouse
>> problem:
>> http://i39.tinypic.com/2llilph.jpg
>> http://i42.tinypic.com/fyigeu.jpg
>
>Couldn't open the first (dunno why not, it often happens with your pics
>
>Anyway my mix is 55% sunflower seeds, 40% pumpkin seeds and 5% pine nuts.

Hmm, I always check to make sure my pictures open... it opens for
me... try again... try pasting it into your browser. You'll like that
picture.

"Brooklyn1" > wrote in message
...
> On Mon, 20 Jan 2014 16:10:47 -0000, "Ophelia"
> > wrote:
>
>>
>>
>>"Brooklyn1" > wrote in message
. ..
>>> "Ophelia" wrote:
>>>>
>>>>I haven't but my current bread might interest you. Wholemeal flour,
>>>>malted
>>>>wheat flakes and seeds.
>>>
>>> What kind of seeds? I have a ton of seeds... and I never have a mouse
>>> problem:
>>> http://i39.tinypic.com/2llilph.jpg
>>> http://i42.tinypic.com/fyigeu.jpg
>>
>>Couldn't open the first (dunno why not, it often happens with your pics
>>
>>Anyway my mix is 55% sunflower seeds, 40% pumpkin seeds and 5% pine nuts.
>
> Hmm, I always check to make sure my pictures open... it opens for
> me... try again... try pasting it into your browser. You'll like that
> picture.

I don't know what the problem is. I use tinypic myself but sometimes (not
just yours) for some reason one won't open and it is infuriating
And yes, I did paste it into my browser. (9 out of 10 will open and then
the last one ....)


--
http://www.helpforheroes.org.uk/shop/

On Mon, 20 Jan 2014 22:14:56 -0000, "Ophelia"
> wrote:

>
>
>"Brooklyn1" > wrote in message
.. .
>> On Mon, 20 Jan 2014 16:10:47 -0000, "Ophelia"
>> > wrote:
>>
>>>
>>>
>>>"Brooklyn1" > wrote in message
...
>>>> "Ophelia" wrote:
>>>>>
>>>>>I haven't but my current bread might interest you. Wholemeal flour,
>>>>>malted
>>>>>wheat flakes and seeds.
>>>>
>>>> What kind of seeds? I have a ton of seeds... and I never have a mouse
>>>> problem:
>>>> http://i39.tinypic.com/2llilph.jpg
>>>> http://i42.tinypic.com/fyigeu.jpg
>>>
>>>Couldn't open the first (dunno why not, it often happens with your pics
>>>
>>>Anyway my mix is 55% sunflower seeds, 40% pumpkin seeds and 5% pine nuts.
>>
>> Hmm, I always check to make sure my pictures open... it opens for
>> me... try again... try pasting it into your browser. You'll like that
>> picture.
>
>I don't know what the problem is. I use tinypic myself but sometimes (not
>just yours) for some reason one won't open and it is infuriating
>And yes, I did paste it into my browser. (9 out of 10 will open and then
>the last one ....)

If I had your email adress I'd send it to you directly.

"Brooklyn1" > wrote in message
...
> On Mon, 20 Jan 2014 22:14:56 -0000, "Ophelia"
> > wrote:
>
>>
>>
>>"Brooklyn1" > wrote in message
. ..
>>> On Mon, 20 Jan 2014 16:10:47 -0000, "Ophelia"
>>> > wrote:
>>>
>>>>
>>>>
>>>>"Brooklyn1" > wrote in message
m...
>>>>> "Ophelia" wrote:
>>>>>>
>>>>>>I haven't but my current bread might interest you. Wholemeal flour,
>>>>>>malted
>>>>>>wheat flakes and seeds.
>>>>>
>>>>> What kind of seeds? I have a ton of seeds... and I never have a mouse
>>>>> problem:
>>>>> http://i39.tinypic.com/2llilph.jpg
>>>>> http://i42.tinypic.com/fyigeu.jpg
>>>>
>>>>Couldn't open the first (dunno why not, it often happens with your
>>>>pics
>>>>
>>>>Anyway my mix is 55% sunflower seeds, 40% pumpkin seeds and 5% pine
>>>>nuts.
>>>
>>> Hmm, I always check to make sure my pictures open... it opens for
>>> me... try again... try pasting it into your browser. You'll like that
>>> picture.
>>
>>I don't know what the problem is. I use tinypic myself but sometimes (not
>>just yours) for some reason one won't open and it is infuriating
>>And yes, I did paste it into my browser. (9 out of 10 will open and then
>>the last one ....)
>
> If I had your email adress I'd send it to you directly.

remove invalid and add me.uk
--
http://www.helpforheroes.org.uk/shop/

"Sqwertz" > wrote in message
...
> On Mon, 20 Jan 2014 22:14:56 -0000, Ophelia wrote:
>
>> I don't know what the problem is. I use tinypic myself but sometimes (not
>> just yours) for some reason one won't open and it is infuriating
>> And yes, I did paste it into my browser. (9 out of 10 will open and then
>> the last one ....)
>
> Tinypic has been obnoxiously slow displaying pictures the last few
> weeks. I can submit pictures just fine, but trying to click a link to
> display a picture takes 20-30 seconds. Let it sit a minute or two and
> see if it appears.

Thanks! I'll try that. I can never open Cheryl's pics at all, not even
one I will sit it out though
--
http://www.helpforheroes.org.uk/shop/

On Tue, 21 Jan 2014 09:51:52 -0000, "Ophelia"
> wrote:

>
>
> "Sqwertz" > wrote in message
> ...
> > On Mon, 20 Jan 2014 22:14:56 -0000, Ophelia wrote:
> >
> >> I don't know what the problem is. I use tinypic myself but sometimes (not
> >> just yours) for some reason one won't open and it is infuriating
> >> And yes, I did paste it into my browser. (9 out of 10 will open and then
> >> the last one ....)
> >
> > Tinypic has been obnoxiously slow displaying pictures the last few
> > weeks. I can submit pictures just fine, but trying to click a link to
> > display a picture takes 20-30 seconds. Let it sit a minute or two and
> > see if it appears.
>
> Thanks! I'll try that. I can never open Cheryl's pics at all, not even
> one I will sit it out though


Tiny pic is no problem here, I can open every one of them with no
waiting. It works the way it should.


--

Good Food.
Good Friends.
Good Memories.

On 1/20/2014 11:01 AM, Brooklyn1 wrote:
> "Ophelia" wrote:
>>
>> I haven't but my current bread might interest you. Wholemeal flour, malted
>> wheat flakes and seeds.
>
> What kind of seeds? I have a ton of seeds... and I never have a mouse
> problem:
> http://i39.tinypic.com/2llilph.jpg

What a cute cat. Who is it?

Are you doing okay since Mooch died?

> http://i42.tinypic.com/fyigeu.jpg
>
Nice snowfall, lots of birds.

I'm sure Ophelia means something other than 'bird seed' in bread.

Ophelia, what kind of seeds?

Jill

"jmcquown" > wrote in message
...
> On 1/20/2014 11:01 AM, Brooklyn1 wrote:
>> "Ophelia" wrote:
>>>
>>> I haven't but my current bread might interest you. Wholemeal flour,
>>> malted
>>> wheat flakes and seeds.
>>
>> What kind of seeds? I have a ton of seeds... and I never have a mouse
>> problem:
>> http://i39.tinypic.com/2llilph.jpg
>
> What a cute cat. Who is it?
>
> Are you doing okay since Mooch died?
>
>> http://i42.tinypic.com/fyigeu.jpg
>>
> Nice snowfall, lots of birds.
>
> I'm sure Ophelia means something other than 'bird seed' in bread.

Very true)


> Ophelia, what kind of seeds?

LOL I thought I had posted: Sunflower seeds, pumpkin seeds and pine nuts

--
http://www.helpforheroes.org.uk/shop/

Brooklyn1 wrote:
>
> "Ophelia" wrote:
> >
> >I haven't but my current bread might interest you. Wholemeal flour, malted
> >wheat flakes and seeds.
>
> What kind of seeds? I have a ton of seeds... and I never have a mouse
> problem:
> http://i39.tinypic.com/2llilph.jpg

Nice seeds, nice kitty, and especially a nice desk, Sheldon!

> http://i42.tinypic.com/fyigeu.jpg

" 4 and 20 blackbirds baked in a pie"

G.