SOOOON. We have 45 mins left until the updated. If Bnet is fixed by then.
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Do I want the servers to come up early, or do I wanna finish the laundry…
Go do laundry. Battlenet auth servers for all games are having issues right now.
Yeah - if you don’t finish the laundry right away, you have to iron stuff.
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Don’t do this!
Oh. That’s alright, then.
Laundry, especially since it seems Bnet is having a bit of a fit right now. Imagine things will be settled when it’s done.
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Have you been to Undermine? A den of evil, run by goblins. Okay, sure, they’re the evil misunderstood goblins, but still…
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Listen. Most of the goblins are fine folk. They just may sell you something like a plastic hamburger.
You can’t eat it, but you can hold on to it for 15 minutes at a time and convince others you have a juicy burg. That’s certainly worth 15 gold.
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I really need to put my multitasking hat on. Throw the next load in the washer, then head to Kohl’s to drop off an Amazon return (and while I’m there, I should probably get something to wear to my niece’s wedding next month).
Instead, I’m sitting here doomscrolling.
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This is a really cool find. I wonder if these store of thingies does exist in real life out in the darkness of space…
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I’m in!
“I’m in” reminds me of these Jeep adverts here of people saying they bought a Jeep, and they’re in…
Someone earlier was talking about cheesecake. My hubby loves cheesecake, but is pre-diabetic, so can’t (shouldn’t) have that much sugar. I was in charge of dessert for a friend’s get-together over the weekend, and made a diabetic friendly, no bake, super easy, version called Cheesecake Salad.
- 1 block of low fat cream cheese softened
- 1/2 Cup powdered sugar (I used 1/4 cup and it was plenty)
- 1 8oz container low-sugar Cool Whip (I used store brand)
- 2 cups fresh or frozen berries (slightly thawed)
Whip cream cheese and sugar together until smooth. Fold in cool whip and then gently fold in berries. Serve.
Everyone seemed to really enjoy it, and it was great leftover with a bagel for breakfast!
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Making me want
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The only thing missing was the graham cracker crust, but I suppose I could crumble some with a bit of melted butter to sprinkle on top.
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That would be me. I’ve only eaten cheesecake maybe two before in my life and didn’t like it in the past but the other day I tasted it again and was instantly addicted. At some point I’m going to try making my own because that stuff was unbelievable.
Also, the panda is up and at it today.
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When making the “real” thing - water bath and low & slow are your friends. Otherwise, you end up with tough cheesecake, which can be very off-putting if you’ve got texture issues.
However, I was impressed with the taste of this one being so similar. I may make tweaks to it if I make it again. But, I am glad I left out some of the sugar. I don’t like super sweet, so I think using 1/4 instead of 1/2 a cup of sugar worked.
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I have been making this pumpkin cheesecake for over 25 years at Thanksgiving (and few times outside of that holiday). It has become a staple and MUST be made every year.
The recipe should show up for anyone who uses the link. I just uploaded my PDF version of the recipe to my Google Drive.
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It was always burning since the world’s been turning.
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Yisheng is 100% on the water bath and the low & slow.
I’ve made proper cheesecakes a couple of times, but I had seen a variation on TikTok (yes, I am an admitted doomscroller - and I was going to link said TikTok, but when I grabbed the link the language being used would have been a no-go) that had me intrigued. Especially since it’s just me here and a full cheesecake would just be the temptation to down the entire thing all by my lonesome in record time. 
So a Basque cheesecake is on my radar when I get the witherall to work on one.
That, and this cinnamon roll-esque focaccia.
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