Quote:
Originally Posted by ~Christina
Yeah I do clean up as I go when cooking , that does make a difference.
My mother was very strict about never leaving a dish in the sink. One night she woke my brother and I up as she has gone to get a drink of water and there was a cup in the sink , so yeah ingrained in me.
So alot of my cleaning most people would consider way excessive.
To be honest ... I bring groceries home and as I take thing out of the bags I wipe down cans or boxes of food etc with Clorox wipes , my husband and I both have to be very becareful about getting sick. I have no idea if the person stocking shelves is a snot nosed kid or a person that has a terrible boss that demands they come to work sick or not, or people simply can’t afford to miss a days pay.
I’m jealous of your baking skills ... I am a great cook but I literally can’t bake for shyt. I gave up trying years ago. I have zero interest lol
Keep posting your pics I love see the goodies  |
Hi Christina. I think you are one end of the extreme in terms of cleaning/sanitation, but you seem not to mind. If that gives you relief and not distress, then I see that as a good thing. If the coronavirus (or similar) ever does get out of hand in the US, I imagine your measures will be of great benefit for you and your hubby.
I don't have a photo, but I baked a strawberry almond cake from a recipe at
Strawberry Almond Cake - Daisy Brand I confess I went slightly overboard "lightening" it. I think using Swerve sugar substitute was fine, but I clearly used too much whole wheat pastry flour. My cake tastes a little too "whole wheat" for my taste. The recipe calls for all-purpose. I've made it in the past with all-purpose flour with much better results.
I'm a pretty good baker, but an even better cook. I seem to have a natural talent for cooking. Oddly, I get more enjoyment out of baking than cooking, despite my cooking talent. I think because I have such a sweet tooth.
