Please ignore email solicitations you receive through your inbox. I just got a disturbing email from a legitimate address of a long time friend since the 90's asking me for a thousand pound so she can pay her hotel in the UK! She is in Miriam College, in the Philippines, and how on earth she used her email address, with her full name in all is scary. To anyone who has known me, this might happen to you, i would never make such solicitations, and if you ever receive such from anyone you know, maybe they can access your inbox or something, start deleting your emails now if you happen to have some personal info there. Nobody asks that much money, i remember just a week ago, this person supposedly from Jamaica wanted to send me her pictures and be friends with me. She did send me one but i did not open the attachments, maybe she was able to hack into my personal info when i opened her first email. Be aware, so please ignore any emails like this, even if the email address is real.
For starters i cannot make this Hard Monay if i did not bring any 3rd class flour or soft weak flour to New York. Once i ran out of 3rd class and tried Cake Flour, it turned bad, do not even think of using All Purpose, it will be soft but not chewy as this one made with yes, 3rd class indeed. So third class is hard to find here in the US if you will use that term. You have to say or look for soft wheat flour, that's it, not hard wheat flour, not cake or All purpose but something in between these two. It is easy to find in the Phil., just ask your local bakery suppliers and they know it is Tercera. Tercera is not for bread, bakers use it basically for cookies, cakes and other pastries, but we bakers know how to create bread recipes using part of this flour with the bread flour or hard wheat flour. It makes a softer version of any of your fave breads, with a cheaper price tag. Plus if i own a bakery, i get to use the third class for my cakes and cookies, lowering my food cos
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