Lovely, warm and informative video! Glad to have found you. But please, please can you give recipe measurements in standard US cups/ounces? It is truly tedious to face having to look up the equivalent of 150 grams of flour (etc.) !
Ope sorry about that, I will sure do that! ❤️ I was in a hurry posting this but will definitely do that asap for the blog! I get in a habit of using my scale when using sourdough. So glad you stopped by and thank you so much for your sweet comment! 🥰
First time seeing this site. Love your house and your relaxed style. What part of Missouri do you live? I grew up in SE Kansas, and seeing those black angus just reminded me so much of home! Are you one of Lisa Bass' sisters (Farmhouse on Boone)? Nice site.
Hi there! I’m not one of Lisa’s sisters but what a compliment, thank you! Love her channel! We live in southwest Missouri (north of Springfield and south of Kansas City) in the middle of nowhere small town USA ❤️ So happy to hear that a simple video clip of our cattle could bring back fond memories for you. Appreciate your sweet comment, thanks for stopping by!
Yes, she said that. I would say the time depends on how thick your bacon is, what quality it is, how much fat it contains, and how densely you put it on a tray. However, 400 F + 30 minutes seems a little too much to me, even though it also depends on the type of your oven. Start slowly, 350 F or even lower and check it very often. As soon as you are happy with the colour, turn it off. You don't need to know a specific time/temperature for this one. :)
😂 oh no!! It took forever for mine to brown up and get crisp! I’ll have to trial that again, sorry to mislead. Check bacon often lol ❤️ Thanks for stopping by!
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Great tips! Thank you so much for sharing. I love your holiday notebook.
Thank you so much and glad you enjoyed the tips. Appreciate your sweet comment! ❤️
Hey tell ren he’s so funny it’s karsyn Peyton’s sister I just love watching these videos
Thanks for watching Karsyn ❤️
Lovely, warm and informative video! Glad to have found you.
But please, please can you give recipe measurements in standard US cups/ounces? It is truly tedious to face having to look up the equivalent of 150 grams of flour (etc.) !
Ope sorry about that, I will sure do that! ❤️ I was in a hurry posting this but will definitely do that asap for the blog! I get in a habit of using my scale when using sourdough. So glad you stopped by and thank you so much for your sweet comment! 🥰
First time seeing this site. Love your house and your relaxed style. What part of Missouri do you live? I grew up in SE Kansas, and seeing those black angus just reminded me so much of home! Are you one of Lisa Bass' sisters (Farmhouse on Boone)? Nice site.
Hi there! I’m not one of Lisa’s sisters but what a compliment, thank you! Love her channel! We live in southwest Missouri (north of Springfield and south of Kansas City) in the middle of nowhere small town USA ❤️ So happy to hear that a simple video clip of our cattle could bring back fond memories for you. Appreciate your sweet comment, thanks for stopping by!
Did you say the bacon was 30 min at 400? Mine was BLACK lol!
Yes, she said that. I would say the time depends on how thick your bacon is, what quality it is, how much fat it contains, and how densely you put it on a tray. However, 400 F + 30 minutes seems a little too much to me, even though it also depends on the type of your oven. Start slowly, 350 F or even lower and check it very often. As soon as you are happy with the colour, turn it off. You don't need to know a specific time/temperature for this one. :)
😂 oh no!! It took forever for mine to brown up and get crisp! I’ll have to trial that again, sorry to mislead. Check bacon often lol ❤️ Thanks for stopping by!