Did you know: That water boils at 198 degrees up here? Thus, food takes longer to cook cuz the water isn't hot enuf. Breads rise very quickly, but they aren't truly 'proofed' so must rise a 3rd time... Cakes rise so fast in the oven, (because of lack of air pressure above them,)that they will pour over the top of the tin before they can bake enuf to support themselves! Liquid evaporates so fast that two extra tablespoons must be added per cup to produce a product that is not dried out. Hmmmmmmmm... My culinary reputation is at stake!
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Also note that there can be nothing simpler than updating your account, unless your Leah, in which case I understand and encourage her just to create a new account. Come join me in blogland, the water's greener!