I am just checking the calendar, pretty soon i will be posting the schedule :)(that excited huh:) for my October class which will run up until the time i finish my annual medical check ups. You know how these hospital labs work, sometimes the digitized mammogram unit is under repair, the female technician is only available on a Wednesday, then you show up on a Wednesday and she is not there so you go back another week etc.,etc., I will stay maybe up until March, hopefully get all the lab work done for my peace of mind. You cannot afford to get sick here in the US if you have no insurance, my mother paid 500 bucks for a checkup, and another 500 for a blood sugar test, all done in 20 minutes. Whew! este whe! I trust my doctor, been with her since 2004 and i am going back to her, never mind the expense of paying the ticket, and the horrible backlash of the pain in the you know where after sitting for hours. I would rather not go through another airplane ride, especially on long flights such as this one but i want to have my check ups done back home, in the winter so i can skip this season for good!!!
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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