Some cosmetic changes in preparation for larger site changes in the works.

Melissa Dallas


Veteran Member
4428 posts
Joined: Jan 8, 2006


Posted to Thread #31152 at 1:27 am on Oct 22, 2019

I worked really hard for all the caramel goodness for Daisy’s flan. In fact, I screwed it up the first time and had to start over. How come so much of it doesn’t melt and refuses to budge and requires a two day soak to get out of the glass? That hard layer of caramelized sugar is laughing at me when it should be yummy liquid heaven

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