Can someone please help me understand why e1rm is decreasing even though the number of sets and reps are increasing? Is it just because of RIR / RPE ratings?
My hangers have a bad habit of breaking in this way where the shoulders snap off. I try to repurpose them in order to avoid just trashing them altogether. Since they still have a small horizontal bar, I use them to hang things like ties and belts.
That said, I have more hangers like this than I need. I was wondering if anyone in this community might have some ideas for how to up-cycle and make use of them?
I was wondering if anyone could help me try to recreate my mom’s macaroni and cheese recipe. She died when I was 13, so I have no idea exactly how she made it.
I’ve asked my aunts and they don’t know. I’ve tried various internet recipes, and I haven’t found anything that come close.
Here’s what I remember about it:
- It was baked in a casserole dish.
- It did not have breadcrumbs or any crunchy topping.
- She worked at a deli, and would bring home excess cubes of cheese. I theorize that the exact mix of cheese used would change based on whatever cheeses she had, but there was definitely a mix of white and yellow cheeses.
- It had a gooey texture, and sometimes you would have cheese pull strings between bites (like on a pizza or grilled cheese).
- it used a medium-large bore tubular noodle. Larger than a typical macaroni, but definitely not as long as cavatappi.
- She would cut it into rectangles to put individual servings in Tupperware in the fridge/freezer. It held its shape when cooled and cut like this.
I wish so much I could figure out how to recreate this comfort dish from my childhood.
I’m making Sally’s giant chocolate chip cookies. My butter and mixture are the proper “room temperature” of 65 degrees F, and yet for some reason it’s not creaming together and becoming fluffy. At this point, I’ve mixed it in a Kitchenaid stand mixer with a paddle attachment on 6-8 for over 8 minutes.
I’ve never had this happen before. I’m stumped. What’s going on?
I’ve never had this problem before.
Obviously, the only thing mixed so far is butter and sugar. From Sally’s recipe:
170g unsalted butter.
150g light brown sugar.
100g granulated sugar.
Edit: Thanks for the tips everyone! I ended up letting it go for another 5 minutes and it eventually creamed. I think next time I’ll start with a slightly higher butter temperature, like 67-69.