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The 50 Plus Cafe, Pub, All-Nite Greasy Spoon and Dive Bar

Wat_Tyler said:
Pennsylvania always was an old whore.


In other news, Wat bought some better-than-average stuff while shooping for this fiasco. Bread pickings were slim, so there was mostly Pepperidge Farms stuff remaining. Got a loaf of sandwich stuff and some "sandwich rolls" - basically hamburger buns. Them damn things good yo. Just whipped up a couple of fried egg sammiches and it's some damn good eatin'. May have to continue doing this.
Click to expand...
My dad loves breakfast sandwiches
 
YELLOW WARNING - SNOWFALL
12:15 PM EST Saturday 24 January 2026
Impact Level: Moderate
Forecast Confidence: High
Snow expected Sunday.What:Snowfall amounts of 10 to 20 cm.Reduced visibility in heavy snow and local blowing snow.When:Sunday morning through Sunday night.Additional information:Snow will begin over southwestern Ontario Sunday morning, and by near noon for the southern Kawartha Lakes to Peterborough. Snow will taper to periods of light snow or flurries from west to east through Sunday night.Easterly winds gusting 40 to 50 km/h may result in local blowing snow, particularly for exposed areas.Travel will likely be challenging. Roads and walkways will likely be difficult to navigate due to accumulating snow.Allow extra time for travel.
 
Missk_2022 said:
I am gonna have to de metric it
But thats ok...
I jave never used corn flour maybe that is why mine werent what i wanted. Dont get me wrong it tastes good but texture was odd. Do u ever do anything to it or is that blasphemy?
Click to expand...
Try it with cornflour but if you don’t like it leave it out. We use it here as a traditional thickening agent in sauces particularly
 
Missk_2022 said:
Peanut butter sandwich yogurt and banana eaten
1st bottle of water in
Click to expand...
I gotta rearrange that meal for ya…

White Bread (even though I’m not supposed to be eat’n that anymore), one slice you put yer nut butter, the other slice mayonnaise (in my case now VeggieNaise,) slice yer Nanner, smash it all together.

Southern Lunch at its finest! 😁

Water n yogurt optional, although recommended.
 
Greylag said:
Shortbread you say:

INGREDIENTS (sorry it’s metric)
METRIC (UK) | CUPS (US)

INSTRUCTIONS
  • Preheat your oven to 180°c (160°c for a fan assisted oven) or Gas Mark 3 and grease a couple of baking trays with a little butter.
  • Cream together the butter & sugar in a large bowl until it becomes light & fluffy.
  • Sift in your flour & cornflour and mix to form a stiff dough. Tip the dough onto a floured worktop and gently knead until smooth.
  • Roll your dough to around 1cm thick and cut into your desired shapes. Transfer each shortbread to your pre-greased baking trays and prick each one with a fork on top.
  • Bake in your pre-heated oven for around 15-20 minutes until the edges of the shortbread are golden.
  • Remove from the oven and sprinkle a little sugar over each shortbread. Leave to cool on their tray for around 10 minutes before transferring to a wire rack to cool completely.
Click to expand...
Thank you for the recipe, @Greylag

So we have it all in one place:

Shortbread Recipe (US Conversions)
INGREDIENTS
  • ¾ cup Superfine Sugar (150 g)
  • 1 ⅓ cups Butter, at room temperature (300 g)
  • 3 ⅓ cups All-purpose Flour (400 g)
  • 6 tbsp Cornstarch (50 g)
INSTRUCTIONS
  1. Preheat your oven to 350°F (or 320°F for a convection/fan oven) and grease a couple of baking trays with a little butter.
  2. Cream together the butter and sugar in a large bowl until it becomes light and fluffy.
  3. Sift in your flour and cornstarch and mix to form a stiff dough. Tip the dough onto a floured worktop and gently knead until smooth.
  4. Roll your dough to around ⅜ inch thick (1 cm) and cut into your desired shapes. Transfer each shortbread to your pre-greased baking trays and prick each one with a fork on top.
  5. Bake in your pre-heated oven for around 15–20 minutes until the edges of the shortbread are golden.
  6. Remove from the oven and sprinkle a little sugar over each shortbread. Leave to cool on their tray for around 10 minutes before transferring to a wire rack to cool completely.
 
Nightbird said:
YELLOW WARNING - SNOWFALL
12:15 PM EST Saturday 24 January 2026
Impact Level: Moderate
Forecast Confidence: High
Snow expected Sunday.What:Snowfall amounts of 10 to 20 cm.Reduced visibility in heavy snow and local blowing snow.When:Sunday morning through Sunday night.Additional information:Snow will begin over southwestern Ontario Sunday morning, and by near noon for the southern Kawartha Lakes to Peterborough. Snow will taper to periods of light snow or flurries from west to east through Sunday night.Easterly winds gusting 40 to 50 km/h may result in local blowing snow, particularly for exposed areas.Travel will likely be challenging. Roads and walkways will likely be difficult to navigate due to accumulating snow.Allow extra time for travel.
Click to expand...
Are you ready for this mess? I want spring ASAP!
 
likes2watchU said:
Thank you for the recipe, @Greylag

So we have it all in one place:

Shortbread Recipe (US Conversions)
INGREDIENTS
  • ¾ cup Superfine Sugar (150 g)
  • 1 ⅓ cups Butter, at room temperature (300 g)
  • 3 ⅓ cups All-purpose Flour (400 g)
  • 6 tbsp Cornstarch (50 g)
INSTRUCTIONS
  1. Preheat your oven to 350°F (or 320°F for a convection/fan oven) and grease a couple of baking trays with a little butter.
  2. Cream together the butter and sugar in a large bowl until it becomes light and fluffy.
  3. Sift in your flour and cornstarch and mix to form a stiff dough. Tip the dough onto a floured worktop and gently knead until smooth.
  4. Roll your dough to around ⅜ inch thick (1 cm) and cut into your desired shapes. Transfer each shortbread to your pre-greased baking trays and prick each one with a fork on top.
  5. Bake in your pre-heated oven for around 15–20 minutes until the edges of the shortbread are golden.
  6. Remove from the oven and sprinkle a little sugar over each shortbread. Leave to cool on their tray for around 10 minutes before transferring to a wire rack to cool completely.
Click to expand...


You said prick . . . .
 
likes2watchU said:
Thank you for the recipe, @Greylag

So we have it all in one place:

Shortbread Recipe (US Conversions)
INGREDIENTS
  • ¾ cup Superfine Sugar (150 g)
  • 1 ⅓ cups Butter, at room temperature (300 g)
  • 3 ⅓ cups All-purpose Flour (400 g)
  • 6 tbsp Cornstarch (50 g)
INSTRUCTIONS
  1. Preheat your oven to 350°F (or 320°F for a convection/fan oven) and grease a couple of baking trays with a little butter.
  2. Cream together the butter and sugar in a large bowl until it becomes light and fluffy.
  3. Sift in your flour and cornstarch and mix to form a stiff dough. Tip the dough onto a floured worktop and gently knead until smooth.
  4. Roll your dough to around ⅜ inch thick (1 cm) and cut into your desired shapes. Transfer each shortbread to your pre-greased baking trays and prick each one with a fork on top.
  5. Bake in your pre-heated oven for around 15–20 minutes until the edges of the shortbread are golden.
  6. Remove from the oven and sprinkle a little sugar over each shortbread. Leave to cool on their tray for around 10 minutes before transferring to a wire rack to cool completely.
Click to expand...
Bless thee…
 
likes2watchU said:
Thank you for the recipe, @Greylag

So we have it all in one place:

Shortbread Recipe (US Conversions)
INGREDIENTS
  • ¾ cup Superfine Sugar (150 g)
  • 1 ⅓ cups Butter, at room temperature (300 g)
  • 3 ⅓ cups All-purpose Flour (400 g)
  • 6 tbsp Cornstarch (50 g)
INSTRUCTIONS
  1. Preheat your oven to 350°F (or 320°F for a convection/fan oven) and grease a couple of baking trays with a little butter.
  2. Cream together the butter and sugar in a large bowl until it becomes light and fluffy.
  3. Sift in your flour and cornstarch and mix to form a stiff dough. Tip the dough onto a floured worktop and gently knead until smooth.
  4. Roll your dough to around ⅜ inch thick (1 cm) and cut into your desired shapes. Transfer each shortbread to your pre-greased baking trays and prick each one with a fork on top.
  5. Bake in your pre-heated oven for around 15–20 minutes until the edges of the shortbread are golden.
  6. Remove from the oven and sprinkle a little sugar over each shortbread. Leave to cool on their tray for around 10 minutes before transferring to a wire rack to cool completely.
Click to expand...
Hell hope you like it after all this transatlantic translation
 
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