u/khark

What in The Molton is that?

I've seen a lot of variation in the weights for flour, but I've never seen 175g. King Arthur calls for 120g, Cook's Illustrated calls for 142g - I've never seen anyone call for less than 120g or more than 150g. When I'm attempting to scale a volume recipe to weight for the first time, I usually split the difference and shoot for 130g, adjusting if the mix looks a bit wet. It's always served me well.

But I agree that the major issue here is a lack of flour. However this recipe writer measures it, it's clearly more than what OP calculated per cup.

Is the quiz actually so significant that it has tanked his grade for the entire semester? I would assume not, so I would certainly address that. And I would acknowledge but correct his recollection.

"Firstly, I understand that you are concerned about your grade. I know that finding a 0 can be shocking, and it can make your grade look pretty bad at this point in the semester. However, there is still plenty of work to be done and, provided this does not become a regular thing, this one bad grade will not ruin your overall course grade in the end.

Secondly, I cannot imagine a situation in which I would excuse a student from a quiz, perhaps short of a life and death situation, nor do I remember having interacted with you one-on-one, so I am unclear as to what you are recalling. Again, even if we had spoken outside of class, I would not have excused you from a quiz.

Ultimately the quiz was open for a week and four different announcements about it were sent out. It is unfortunate that you missed it, but there's plenty of time to complete quality work to offset the 0."

I saw that and thought “kay, surely she’s gonna blend the base?” But nahhhhhh.”

I have some colleagues who either don't have this issue or don't seem bothered by it. Drives me nuts.

I have policies... For every cumulative 15 mins of lateness, I take points off their participation grade, but since it is made up of several assignments through the semester, I only calculate it once. If students are never late, they don't have to worry.

If they are so late that they miss the activity for the day, they have to either follow the make-up procedures for it, or they don't get the points at all (depends on the class). And if they're more than 15 minutes late to an exam, they have to follow the make-up procedures for it.

I have no idea if any of this helps, but it sure does hurt some of their grades come the end of the semester.

Yes! It’s not our usual kind of show, and it’s not perfect, but it’s just a delightful way to end a stressful day.

Oh, I think it absolutely explains it. But as someone who had been following her online recipes for a while before the book came out, it was a surprise as it was a major shift from those other recipes.

I was bummed by this book, too, in large part because all the recipes seem to call for self-rising flour and very little salt. I don’t otherwise use that flour, so there’s no point in buying it for one book that I might bake from a couple times a year at most.

And before people come at me with it being written by a British baker… I have made some of the other recipes from her newsletter and social media, and they typically call for AP flour. There was nothing to indicate the book would be drastically different.

Or she is actually a cilantro = soap person and it’s a form of food sabotage.

I do online quizzes in my classes where the real measure of their knowledge is through classwork and big assignments, but I've been using paper for quizzes and now tests in my lower-level classes for a few years. I figure that students in those classes need to (re)learn the skills necessary to prepare for and take an in-person exam; my upper-level students largely have that figured out.

I made this last weekend, too! Inspired by the cranberry almond cake, I added some frozen cranberries to mine and it was excellent.

Big Fin Poke. Fast, reasonably priced. Plenty of parking.

I’m curious now, too. I remember the kitchen disaster baby voice video, but somehow I missed this second video!

I really enjoy their bagels, but I have started to wonder.

It seemed like they were advertising to hire just about every week through the summer. And now their newly opened sister restaurant, Paolo’s, also seems to be constantly advertising for open positions…

With the same owner and presumably management team for both, I have to wonder if they’re just a nightmare to work for.

Separately, as much as I enjoy the bagels, the prices are a bit steep and the wait for something as simple as a toasted bagel with lox and cream cheese was just bonkers.

Makes perfect sense. Let’s deny, hide, and lie over and over again despite the elephant being so obvious. We’ve all said it before - she’d get a ton of support if they just chose to be honest and get treatment. People would still flock to her site and bring in the millions to add to their existing millions.

Provender in Ellsworth is a lovely spot, but they can fill up, so I recommend a reservation a few days ahead.

Josie’s Country Store is just outside of town and a great place for lunch. I’m a fan of their take on the banh mi and they have an impressive selection of beers and ciders.

I don’t believe for one second that mixture came together without additional liquid which is why it cut straight to a fully mixed bowl.

You need a few things:

1. Proper equipment - Use what the recipe intends. Don't start adapting unless the recipe gives you tips on how to do it or until you've practiced enough. If you don't have what it needs, either buy it or don't make that recipe yet.

2. Good recipes - Don't rely on random recipes you find online. This is not a great recipe. Find trustworthy sources or well-reviewed cookbooks. Social media is awash in trash recipes. Do a search on this sub and you'll find a number of posts with recommendations. I think King Arthur is the best place to start. Plenty of recipes for beginners, lots of advice, and lots of room to advance.

3. Time and patience - Follow the recipes exactly. Don't make any substitutions. Take your time. Read the recipe over 2 or 3 times before starting. Recognize that things will not always go to plan. Learn what to look for. For example, this recipe said to "Bake until the filling is set, about 20 minutes." That means it might need more (or less) than 20 minutes. A good recipe would have also told you what to look for to make sure it was set.

I had some students doing this and I couldn't stand it. I politely but firmly corrected one of them in the hallway one day and they looked absolutely aghast. Too bad.

This semester I told all of my classes my preferences and to, under no circumstances, call me "Miss..." because they "are not 5 years old and I am not their camp counselor." I think (hope) it made an impression.

We were definitely standing very near each other.

Some of the crowd had a different vibe than Ghostlands past. But apparently a fair amount were at their first Ghost show.

I do take issues with people shoving to get a closer look at the last minute, young and old, when the ones they’re shoving past had been in their spot for 2-3 hours.

Also, the spectacularly drunk woman did finally calm down for the last five or so songs.

It’s efficient, but it will cost them. I drill into my students that is very important, especially at the start of things, to lead with the class you’re in.

If I get an email like this my first response will be: “Please identify which class and section you are enrolled in so that I may best answer your questions.” If it’s happened multiple times, I’ll also include: “I teach 5 class and 3 different subjects. I cannot answer your question without that information.”

If I happen to know what class they’re in, I will answer them, but include a reminder about leading with that info.

While my first inclination is to properly salt and my second to use good recipes, it sounds like you're already doing both of these things.

So the one thing you haven't answered is whether your baked goods taste bland to *everyone* to just to you. Because if others in here can confirm that some of the recipes you've listed are quite good, and others in your life don't have an issue with your baked goods, then I think something is up on your end. There are such things as "non-tasters" or whatever the term is now. Perhaps your sense of taste is just muted in some capacity. Perhaps you have a sinus thing going on.

Yup, I think this confirms what the studio shoot was actually for.

I have a no re-do policy, too, and I thoroughly explain my rationale in the syllabus. In this policy I indicate that there might be rare instances where I offer a re-do, but that student requests to re-do work will always be denied. When I go over it in class, I give examples of those rare instances.

Depending on how bad the paragraph is, I agree with others and would likely mark it up and give some points. But if it's really off the mark, then I would assign a 0 and give them a couple days to resubmit with some feedback on what their submission is missing the mark on.

This doesn’t make sense. Please look closely at your paystub.

If I overload, I get roughly $3k per class stretched out in installments for the length of the class. If I had 4 full-length overloads in a semester, after taxes it would be close to $1,000 extra per check (as I tend to take home a measly 65% with that much extra). Additionally, the pay doesn’t kick in until the second check of the semester. And I sign contracts for each one which give me a planned pay schedule.

OP, methinks your paycheck is reflecting an annual “raise” and not your overloads. That or you win for working at the worst college ever.