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Greater Basilisk wrote:
Correct me if I’m wrong, Nirvana, Ski, but isn’t that a LAW? Against a cat? Won’t be much cat left after contact.
Whatever it is, I wish the squirrel could tell me where he got it… 🙂They only come in squirrel sizes…they make those in SquirrelLand… 😆
And these troops are only sent for the worst offenders…
The picture that Frozen posted is what I call non-stripey…the stripey one is darker and actually has stripes on the wings. I have the non-stripey version, which I like better. Maybe someone has a picture of the stripey version?
WindstoneCollector wrote:I fell in love with the castles by Gary too, and I really want a Castle of the Hawks…I would pay good money for one of those. Green is my favorite color and well, its spires are green. I have Merry Ghost and Alchemist Tower, and also Mariner’s Watchtower.
I love Gary’s castles too! I have all of them. 😀
Greater Basilisk wrote:😆 😆 😆 Love that pic, Mimi! Wonder what he’s hunting?
I think he’s going to take care of a troublemaking cat who’s eaten one too many squirrels! 😆
littleironhorse wrote:FRENCH TOAST WITH REAL MAPLE SYRUP! YUM!
As for recipe, I’m afraid I never measure anything… Does anyone have a recipe?
Here are some french toast recipes that I like (they’re from my favorite recipe source, cooksillustrated.com). The whipped topping recipe is really good too if you don’t mind getting fatter. 🙂French Toast (For Firm European-Style Bread)
Less flour in this recipe allows the batter to penetrate more easily into denser bread.Makes 4 to 8 slices, depending on the loaf
1 large egg
1 cup milk
2 teaspoons vanilla extract
2 tablespoons granulated sugar
1 tablespoon unbleached all-purpose flour
1/4 teaspoon table salt
4 – 8 slices day-old firm European-style bread (3/4-inch-thick) such as French or Italian
unsalted butter to grease skillet (about 1 tablespoon per batch)1. Heat 10- to 12-inch skillet (preferably cast-iron) over medium heat for 5 minutes. Meanwhile, beat egg lightly in shallow pan or pie plate; whisk in milk and vanilla, and finally sugar, flour, and salt, continuing to whisk until smooth. Soak bread without oversaturating, about 30 seconds per side. Pick up bread and allow excess batter to drip off; repeat with remaining slices.
2. Swirl 1 tablespoon butter in hot skillet. Transfer prepared bread to skillet; cook until golden brown, about 2 minutes on first side and 1 minute 15 seconds on the second. Serve immediately. Continue, adding 1 tablespoon butter to skillet for each new batch.
French Toast (For Challah or Sandwich Bread)
Though thick-sliced challah is best for French toast, you can substitute high-quality, presliced sandwich bread. Flipping challah is easiest with tongs, but a spatula works best with sandwich bread. To speed the cooking of large quantities, heat two or more skillets to brown a few batches at once. To vary the flavor of the batter, add three-quarters of a teaspoon of ground cinnamon or one-half teaspoon of ground nutmeg with the dry ingredients, or substitute almond extract for the vanilla.Makes 4-5 challah slices, 6-8 sandwich slices
1 large egg
2 tablespoons unsalted butter , melted, plus extra for frying
3/4 cup milk
2 teaspoons vanilla extract
2 tablespoons granulated sugar
1/3 cup unbleached all-purpose flour
1/4 teaspoon table salt
4 – 5 slices day-old challah bread (3/4-inch-thick) or 6 to 8 slices day-old sandwich bread1. Heat 10- to 12-inch skillet (preferably cast-iron) over medium heat for 5 minutes. Meanwhile, beat egg lightly in shallow pan or pie plate; whisk in butter, then milk and vanilla, and finally sugar, flour, and salt, continuing to whisk until smooth. Soak bread without oversaturating, about 40 seconds per side for challah or 30 seconds per side for sandwich bread. Pick up bread and allow excess batter to drip off; repeat with remaining slices.
2. Swirl 1 tablespoon butter in hot skillet. Transfer prepared bread to skillet; cook until golden brown, about 1 minute 45 seconds on first side and 1 minute on the second. Serve immediately. Continue, adding 1 tablespoon butter to skillet for each new batch.
French Toast Whipped Cream Topping
Brown sugar and sour cream aren’t the only ways to jazz up plain old whipped cream. Concentrated flavors from jams, juices, and liqueurs all work well. These whipped toppings are perfect with fruit desserts, cakes, or ice cream sundaes.Makes about 2 1/2 cups
1 cup heavy cream
1 tablespoon maple syrup
1/2 teaspoon vanilla extractBeat heavy cream to soft peaks. Add maple syrup and vanilla extract and beat to stiff peaks.
Apparently it is. Melody mentioned previously that she was going to do a family to match both the stripey and the non-stripey brown/tan male.
You need to upload the pictures to a site like photobucket.com, and then put the url in the post — there are a few different formats that you can use.
You can just put the link for the url ( http://i94.photobucket.com/albums/l87/mimitrek/squirrel_infantry.jpg ) in the post or have the link show up as highlighted text or put the picture itself in the post
To see the formatting codes that are required, just hit the “Quote” button in the upper right corner of this message.
Hope this helps!
Arlla wrote:I really love the spectral sculpts….and I may be the only one here, but I’m not really fond of the spectrals’ eyes!! I would LOVE to see spectrals with normal dragon eyes, personally.
My thoughts exactly! At first I didn’t get any of the spectrals at all because of the eyes…but then after the brown rising spectral came out they kind of grew on me and I got one of those. But I generally prefer the normal eyes too.
I never sold on Ebay before, but I might one of these days. In terms of shipping, what does the seller need to do differently if shipping out of the country?
