📚🎧💙BargainSleuth Books +Midwest friends, check out this great deal on tickets to the #BookedEauClaire Festival in September. Half off tickets available for a limited time. Details here--> #Wisconsin @Booked_EauClaire @bookedeauclaire.bsky.social
#EauClaire #BookFestival #ChelseaJean #LGBTQIA #AuthorEvent #Deals #Savings
sonjawell, i dont know anyone from eau claire on here, but it may give other people the idea to check their local colleges for this service.
this is my district's US rep.
does it look like they just pulled him out of a bar in eau claire to put him on tv? yes.
does he sound like hes drunk? ABSOLUTELY.
Free Air Time: Wisconsin's 3rd Congressional District candidate Derrick Van Orden
DevinEau Claire is 30 minutes from me and everything written here is lies. They're trying to stir things up where there is nothing to be stirred.
iokevinsRest in Power Dr. Paulis Lazda (May 4, 1938–March 22, 2025, age 86)🌟 🇱🇻 🇺🇸
Dr. Lazda was Professor of History and founder of the Museum of the Occupation of Latvia in Riga.
https://www.lenmarkfh.com/obituary/Paulis-Lazda
https://en.wikipedia.org/wiki/Museum_of_the_Occupation_of_Latvia
#PaulisLazda #UWEC #EauClaire #Latvia #MuseumOfTheOccupationOfLatvia #Latvija #LatvijasOkupācijasMuzejs
Hmong -
I shared a dorm room with a criminal-law, 1st-generation student of Hmong descent.
Thinking of him today and where he's at and hoping he's OK.
William SmithChatting with a co-worker who's letting me know he may be a little late to a meeting this afternoon. His wife is a teacher in Eau Claire, WI, and ICE is in the area. He’s going to escort her home.
Good on Minneapolis for closing schools today and tomorrow.
ICE should be no where near any place with children. They sure as hell can't be around adults.
West Bennett
Here is a recipe for keto chocolate chip cookies using whey protein powder and psyllium husk powder. This makes it high protein, high fiber, and low carb, a guilt free treat!
Ingredients
1 cup almond flour, bulging (i.e. fill 'er all the way up, not to the line)
3 tbsp unflavored or vanilla whey protein powder bulging
2 tbsp psyllium husk powder bulging
½ tsp baking powder bulging
½ tsp salt bulging
8 tbsp of butter, margarine, crisco, lard, etc (each will offer a different texture and flavor)
¼ cup erythritol, monk fruit extract, Stevia, or another granular low-carb sweetener
10 drops liquid stevia extract,(or more to taste), or 10 squeezes from a Stur or other similar zero sugar water flavor enhancer (to your own flavor preference - experiment!)
2 Tbsp vanilla extract
2 large eggs
1 cup Lily's brand dark chocolate chips or chopped high-cocoa chocolate bars
Instructions
Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Combine Dry Ingredients: In a medium bowl, whisk together the almond flour, whey protein powder, granular sugar substitute, psyllium husk powder, baking powder, and salt. Set aside.
Cream Butter and Sweeteners: In a large bowl, use a hand mixer to beat the softened solid fat/oil until light and pale in color (about 1-2 minutes). Add the liquid flavoring, and beat again until well combined. Be sure to add ALL liquids from this point on slowly to prevent them from making the solution clumpy, so that they meld well.
Add Wet Ingredients: Add the egg and vanilla extract to the creamed butter mixture, beating again until fully incorporated. SLOW!!!
Combine Wet and Dry: Stir the wet ingredients into the dry mixture and mix until just combined, ensuring no lumps remain. Be careful not to overmix, which can result in a tough texture when using protein powder.
Fold in Chocolate Chips: Stir in the chocolate chips by hand.
Shape the Cookies: Roll the dough into equal-sized balls to your size preference and place them on the prepared baking sheet. Psyllium husk cookies do NOT spread much, so use the bottom of a glass or a spoon to lightly press each ball into a flattened cookie shape.
Bake: Bake for 12–15 minutes, or until the edges are a light golden brown. They may still look undercooked in the middle, which is normal; they will harden as they cool.
Cool: Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container in the refrigerator for up to a week for freshness.
The first pic (the lumpy ones) is my first batch where I used a stick of butter and also added some of my own home made "candied" walnuts (really monk fruit extract, oil, and cinnamon shaken together). Turned out good, but sticky to work with and very lumpy.
The second is using Crisco, and no nuts. Formed easier, and fell off the spoon easier, leading to a more pleasing shape.
Both batches were SUPER moist and delicious, and VERY filling!!!
