I struggle with this, in the camp you described first. Stand mixers seem wonderful and useful as you described following and I have arguments for both sides of ownership that I’m sure others will list. Skipping to my conclusions:

I’m happy when I can find a grocery white onions that hasn’t started to rot, so they’re probably stored too humid for distribution.

Now that I’m back up off the floor, you’re saying that average people expect to view the dash through the steering wheel? No wonder so many complain they can’t see anything, their mission through a periscope.

Lefty says screw that.

Too non-fiction?

Ever had Krema PB? Does its history match its quality?

Earlier, when I made fun of the little boxes, they were always that really dark variety. It was a decade before I discovered there were other types of raisins/grapes available, and dryness, and plumping potential.

That’s a cheat though, elevating a raisin cookie with pecans.

There’s some history there. Wasn’t that long ago a grape was exotic because fresh couldn’t be found everywhere.

I see no reason to embroil shameless raisins with oatmeal cookies in what is simply a raisin war.

I’m very curious what rectangle shapes pop out from an odd number of eggs in a rectangle pan.

Ouch. Why the hate?

What fits inside is definitely a thing that can’t be judged by appearance.

Not a Hemmingway historian but I assume they were white onions, same as mine and not so hot, just because Lillian said so. I remember that summer because I snacked on all the garden onions raw to see for myself what was what. Also the Summer of the Jalepeño, coming soon to theatres near you.

I concur, but I wonder if the water bath even heat and humidity would change my mind. Might have this experiment some day.

Especially when I’m already on the hook because I have actually purchased something, then the spam starts rolling in twice per day like they’re trying to out-spam any potential competition.

I once ate white onion sandwiches, usually fresh and soft white bread, butter, mayo, S&P. For a spin, sliced cucumber.

If I have two equal volumes of flour, one as humid and the other as dry as could be considered reasonable extents, what would be the mass difference?

When I was having trouble nailing down variables in my bread failures, a digital probe was a lifesaver. Bread passes quickly through the temperature I consider perfect. Now that I have my daily bread on autopilot a timer if good enough, but when experimenting all the colour and aroma and thumping failed to help me…

Swing away Cabbage. Cabbage… swing away.