My name is Karyl F. Stein and this is my website--a place to collect artifacts related to my family and interests. Family and friends may enjoy the journal entries. Perhaps some will wonder how I prepared a certain meal and look up the recipe. Searches for technical setup or configuration help may lead to one of my articles. Others may wonder how they got to this site and quickly run away! Whatever your reason for being here you are welcome and I hope that you find something interesting or useful within these pages.
There have been a few incidents over the years where my basement (cellar) has incurred water damage. The worst time was when the sump pump stopped working and the basement floor was covered by several inches of groundwater. While the basement is not a finished area, it is a recreational, work, and storage space containing furniture, electronics, tools, and more. It also houses all the major equipment that provides the home network and automation services.
The other fluid-induced cases did not cause much damage other than clean-up time, but could have been worse if the issues were not found when they were. These cases include: a time the hot water heater developed a leak, a couple of times the drainage path for the whole-house humidifier became clogged causing water to leak out of the furnace, and when the main pipe transporting sewage out of the house became restricted enough that the pressure forced some of the sewage through an access point in the basement floor.
To make Gyros I pair thin slices of this meat with pita bread, lettuce, tomato, onions, feta cheese, and Tzatziki sauce, (I am still working on the recipe for the latter). Although it tastes great on its own which is good since I usually run out of pita bread before running out of meat. Note that I use a food processor in this recipe.
Although I first tried this recipe as a larger effort to make Gyros (see Gyro Meat), it works well for sandwiches, or instead of dinner rolls, (see Quick Buns for a fast way to make dinner rolls). The dough can also be frozen after the first rise to make it quicker to use when wanted. I am still looking for tips on how to consistently get a balloon-type "puffing" when cooking these, but if I am not filling them that is not important. Usually with one batch I will have enough fillable pieces to make what I need and I use the others as sides for another meal. Note that this recipe assumes the use of a stand mixer.
For general sliced bread needs, this is my go-to option. In my view good uses of this bread are things such as a cold cut sandwich, French toast, or for sopping up chili. I do not make the "2lb loaf pan" type of bread too often, but when I do this is what I prefer.
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Cooking - Recipes plus ramblings about techniques, tools and more may be found here.
Technology - Information about the technology I use and how I use it.
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Résumé - I am not currently looking to switch jobs.
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