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VanGogh
Over 90 days ago
Straight Cis Female
0 miles · Vancouver
Forum
Sarcastic Coffee Aficionado
I am proud to say I am a greenfoot .... I gave up my vehicle about 4 years ago.
Reduced my carbon footprint.
The earth can use a LOT more greenfeet .... and if you live in a city where there is transit ... try it ... you might be surprised with the extra walking that you feel better and get a little bit healthy!!
Reduced my carbon footprint.
The earth can use a LOT more greenfeet .... and if you live in a city where there is transit ... try it ... you might be surprised with the extra walking that you feel better and get a little bit healthy!!
Sarcastic Coffee Aficionado
Quote by Mazza
I get an email notification every time a comment is left on a story...
Like DM says, it's in your personal settings...
The nice thing is that it previews the comment in the body of the email, so you don't even need to check lush...
(It happens with your comments as well, I mean a preview of it... It's fab!)
I never "checked" that box because I didn't want notification of pictures being posted on my page .... as I am sure you know .... if there is a frenzy of photo-tags ... I didn't want multiple emails.
Sarcastic Coffee Aficionado
Lemon-Buttermilk Bundt Cake
Ingredients
· 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
· 3 cups all-purpose flour plus more for pan
· 1 tablespoon baking powder
· 2 teaspoons kosher salt
· 2 1/2 cups sugar
· Finely grated zest of 8 lemons (about 1/2 cup)
· 4 large eggs
· 1 cup buttermilk
· 3/4 cup apricot or peach preserves
· 1/4 cup fresh lemon juice
Preparation
· Preheat oven to 350°F. Butter and flour Bundt pan; set aside. Whisk baking powder, salt, and 3 cups flour in a medium bowl. Combine sugar and lemon zest in a large bowl; using your fingertips, rub together until lemon sugar is well blended.
· Add 1 cup butter to lemon sugar. Using an electric mixer on high speed, beat until mixture is light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl with a rubber spatula, until mixture is light and very fluffy, about 4 minutes longer.
· Reduce speed to low. Add dry ingredients in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Scrape batter into prepared pan; smooth top.
· Bake cake until golden brown and beginning to pull away from sides of pan, 60-70 minutes. Transfer to a wire rack and let cake cool in pan for 10 minutes. Invert cake onto rack; remove pan and let cool completely. DO AHEAD: Cake can be made 2 days ahead. Store airtight at room temperature.
· Combine preserves and lemon juice in a small saucepan. Bring to a boil, reduce heat, and simmer, stirring occasionally, until glaze is reduced to 1/2 cup, 6-8 minutes. Strain glaze into a small pitcher or bowl; discard solids in strainer. Pour glaze over cooled cake and let sit for at least 10 minutes.
Ingredients
· 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
· 3 cups all-purpose flour plus more for pan
· 1 tablespoon baking powder
· 2 teaspoons kosher salt
· 2 1/2 cups sugar
· Finely grated zest of 8 lemons (about 1/2 cup)
· 4 large eggs
· 1 cup buttermilk
· 3/4 cup apricot or peach preserves
· 1/4 cup fresh lemon juice
Preparation
· Preheat oven to 350°F. Butter and flour Bundt pan; set aside. Whisk baking powder, salt, and 3 cups flour in a medium bowl. Combine sugar and lemon zest in a large bowl; using your fingertips, rub together until lemon sugar is well blended.
· Add 1 cup butter to lemon sugar. Using an electric mixer on high speed, beat until mixture is light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl with a rubber spatula, until mixture is light and very fluffy, about 4 minutes longer.
· Reduce speed to low. Add dry ingredients in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Scrape batter into prepared pan; smooth top.
· Bake cake until golden brown and beginning to pull away from sides of pan, 60-70 minutes. Transfer to a wire rack and let cake cool in pan for 10 minutes. Invert cake onto rack; remove pan and let cool completely. DO AHEAD: Cake can be made 2 days ahead. Store airtight at room temperature.
· Combine preserves and lemon juice in a small saucepan. Bring to a boil, reduce heat, and simmer, stirring occasionally, until glaze is reduced to 1/2 cup, 6-8 minutes. Strain glaze into a small pitcher or bowl; discard solids in strainer. Pour glaze over cooled cake and let sit for at least 10 minutes.
Sarcastic Coffee Aficionado
Quote by DirtyMartini
Go to "Account"..."Settings" then "Settings Privacy"...look down the page toward the bottom where it says about e-mail notifications...you'll see a box to check off...
Any problems, let me know...
Thanks DM .... does that email go to Lush email or my registered email address?
oh .... and it would be nice ... Gav ... if the setting could be JUST for comments on stories ... not including comments on profile page.
Sarcastic Coffee Aficionado
Do we have an option of being notified when someone has made a comment on one of our stories? Or maybe that's a crazy amount of work ... or if someone can tell me where that option is ... great
(you'd think I'd know!!)
I don't know how other's do it ... but I get thank you messages after I've written a comment on a story (even an OLD story) .... and I rarely check my stories after they've been up for a few weeks (mostly because the interest dies out).
PA
(you'd think I'd know!!)
I don't know how other's do it ... but I get thank you messages after I've written a comment on a story (even an OLD story) .... and I rarely check my stories after they've been up for a few weeks (mostly because the interest dies out).
PA
Sarcastic Coffee Aficionado
Quote by JohnC
This is true. But I would rather they not say anything or not vote than to say something negative or cast that "odd" low vote. It always makes me laugh when I see that happen. Most votes being high, and comments good, then that lone very low vote. I always ask myself... then why did you even bother reading it? Obviously if the majority of people liked it, and the keywords were accurate, you either picked the wrong type of story to read... OR.... you are casting a spite vote.
this (thanks JohnC)
I find it highly irritating to read a story that is obviously well-written (though the subject matter may not be my turn on ... but the writing is great) .... and to see someone hit it with a 3 or less .... I "feel" that author's pain when it seems spiteful.
Sarcastic Coffee Aficionado
Quote by CoopsRuthie
Wicca, on the other hand, is not an Abrahamic or Judeo/Christian religion. It's pagan. They don't worship
Satan, that's just bad press started by the Christian monks and priests who wanted to burn them at the stake.
Thank you for pointing this out, CR.
When I read the headline ... Satan and witchcraft ... I was puzzled, because the two do not belong together unless you are a Catholic or God-fearing (perhaps the same thing??).
Then, reading the OP .... I need another drink ....
