The Wordsmith's Forge

wavesagainstrocks posted questions about how people do fandom:

Those that actively engage with media or fandom (or both!) in your day-to-day life, do you find it hard to be into multiple things at once? Or can you easily switch between interests? Say, you can equally balance your attention between two or more shows? Please elaborate in the comments if you can!

Same goes for those on the flip-side. Do you feel like you can only be into one or very few things at one time? Do you have to let the one "main" obsession run its course for you to be able to move onto something else? Comment your thoughts!

I've already replied there, but I think it's a fun conversation. The blogger would like to reach a wider audience, so I'm hoping mine will pitch in.

This year in Three Weeks for Dreamwidth, I'll be posting questions from the new 2024 questionnaire that I made. If you like the questions, feel free to follow along. You can post your answers in a comment below, or make a post in your own blog and link to it in a comment.

Question 15: What is your opinion on social media?

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On Friday, May 10, thefridayfive will be sharing my list of top five questions about your favorite critters of various types.  I hope you'll play along!  :D 

I'm working on a recipe for Dulce de Leche Ice Cream. (If you're not familiar with Dulce de Leche, it's a kind of milk-caramel flavor used in Mexican sweets.) Thing is, the Dulce de Leche that I knew from Mexico was a thick liquid, about the consistency of Caramello filling. What I found in the can was a stiff semi-solid, like "hot fudge" topping in its cold state. So I wasn't able to do the drizzle-and-drag trick like I wanted; it was more like "drop blobs and hack at them with a table knife until more or less blended." The flavor is about what I was aiming for; the texture remains to be seen. I'm not sure how well those largish blobs will marry with the vanilla ice cream.

I was planning to try adding milk to the Dulce de Leche next time. Doug suggested heating, and also thought that different brands might have different consistencies.

So ... does anyone know a brand of Dulce de Leche that will pour straight out of the can? I bought La Lechera at a Mexican grocery store. There are international stores elsewhere I could try for other brands.

I'm working on a recipe for Dulce de Leche Ice Cream. (If you're not familiar with Dulce de Leche, it's a kind of milk-caramel flavor used in Mexican sweets.) Thing is, the Dulce de Leche that I knew from Mexico was a thick liquid, about the consistency of Caramello filling. What I found in the can was a stiff semi-solid, like "hot fudge" topping in its cold state. So I wasn't able to do the drizzle-and-drag trick like I wanted; it was more like "drop blobs and hack at them with a table knife until more or less blended." The flavor is about what I was aiming for; the texture remains to be seen. I'm not sure how well those largish blobs will marry with the vanilla ice cream.

I was planning to try adding milk to the Dulce de Leche next time. Doug suggested heating, and also thought that different brands might have different consistencies.

So ... does anyone know a brand of Dulce de Leche that will pour straight out of the can? I bought La Lechera at a Mexican grocery store. There are international stores elsewhere I could try for other brands.