Larry, if you are interested I have used an oil pie crust recipe before, "no need" (pun intended "No Knead") to work bad hands with a dough cutter.
Those are so good in the morning with a good cup of coffee. I've be using Cumberland Farms brand of coffee. Not too strong or weak. Just the way I like it. A little half and half, no sugar. At least two cups befor I can get moving.
Larry, when I first used it from a very old cook book it was called "easy oil pastry", but I found a similar if not the same one now called : http://www.bettycrocker.com/recipes/pat-in-pan-pastry/bd055bce-e405-4daa-b99f-57d54fcc66aa My grandma born 1907 showed it to me, and her pies and cobblers were delicious! I have used to roll it thick, transfer to pie pan, and then shaped with my fingers. MUCH easier than cutting with a dough cutter.
Larry, I reposted your tip on a using a sled on snow, mud, etc to move heavy things. And the extra tidbit on cooking spray on a medical website I frequent. Its international and the appreciation was phenominal. Thanks for sharing, you helped alot more than just me!
Thanks. We have to work with what is realistic and obtainable. Pain and gravity being amoung the most challenging obsticals.
We have a 15yo kitchenaid, I bought the meat grinder and ground an entire deer. This was about the time of the pink slime craze. We still grind all of our meat from 30# roasts but I now use a dedicated grinder. Much bigger, faster, and doesn't screw up the mixer. The kitchenaid has bearing growl and smells burnt ever since that deer. So don't buy a ka grinder for bulk grinding.
