12 thoughts on “Contact Me”
Hi Gertude. Its Shirley Mandel Satterfield here and I want you to know that your blog and the periodical Daughters of Promise are real works of great art to me. I have been tapped by the dailywisdomwords.com writer’s community to write a weekly blog about great literary works of art and your writings and the magazine is second to nothing, bar none.
You are so kind! Bless you with your writings!
I can`t find the recipe for the Hickory Nut frosting can you help me?
Thanks for asking. I have inserted the beginning of the frosting recipe in the Recipe section. It is only 3 ingredients: butter, cream, and brown sugar. I thought I had that designated, but obviously I didn’t. Happy baking!
DO YOU BELIEVE YOUR SALVE WILL WORK FOR ME……
Good morning, Brandy.
I have deleted most of your message to protect your privacy. I sent you an email yesterday. Did you receive it?
My family has had a house on Deep Creek Like since 1948. That story ended up very near deep Creek.
Yes, the farm is in the Bittinger area.
I need to ask you a question about your homemade bread. I couldn’t find an email address. I am giving you mine so you can contact me w/yours.
Tell me what type of flour your homemade bread uses? S/R or A/P?
I use bread flour. My personal preference in Pillsbury. I have a neighbor who likes Better for Bread. There are many bread flours out there. I think an altitude can make a difference in which bread flour to use, but I don’t know that I can prove it. I will respond to your email address also. There seems to be a glitch on the “contact me” form on my blog. I’ll have my tech guy check it out.
When you are using yeast, you don’t use self-rising flour. All-purpose is for baking cookies, cobblers, etc. I use bread flour. Here is what I found on the internet from bonappetit.com: The main difference between bread flour and all-purpose flour is a matter of protein. … It’s called “bread flour” because most bread requires higher amounts of protein to produce lots of gluten.
I hope this helps!