I need this Dad bod powered by Guinness shirt. Our stateside brewery in Baltimore, Guinness Open Gate Brewery & Barrel House, is growing by the day! Check out what beer writer and blogger Jeff Alworth, aka Beervana, saw when he stopped by for a visit, including the kettle from Ireland that dates to the 1800s! Keep an eye out for more updates before the full brewery opens later this summer. You best send them some water from Dublin that’s the only way it will come close to how good the factory beer is.
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In today’s Ask Nigella.com, Timboie has a question about using gluten-free flours for Dad bod powered by Guinness shirt. Read our answer here. I finally get to ask this question. What would cause the topping to become runny? Does double or single cream make a difference, full fat cheese? Order in which the ingredients are combined?
For me it also only works with Philadelphia cheese not supermarket own brands which seem to be more watery. Unfortunately I’ve tried Philadelphia with double or whipping cream but it’s still watery, especially after I add the icing sugar. Perhaps I just need to whisk it longer, just seems like I’m going it for an eternity.