As jarring as this was for the dairies Dean actually was pretty upright about this in ending contracts with 90 days notice and continuing to pay their bills. What has usually happened in the Northeast (and in bankruptcies in general) is that a business will continue to purchase from suppliers and just not pay their bills then eliminate or greatly reduce the debt when they file.
The Walmart stores by us are selling their own brand, Great Value, and then one, well known national brand in the three stores by me.
There are even companies that create "special entities" that have no assets but do the purchasing. They then put the special entity into bankruptcy but it has no assets for creditors to attach and so the creditors are left holding the bag.
The two main ingredients in marzipan are sugar (or honey) and what else?
[See the full post at: Daily Quiz for November 16, 2019]
I roasted a chicken using a vertical roasting rack (think about beer can chicken). Also made roasted potatoes and an apple stuffed acorn squash.
I baked a half recipe of Toffee-Pumpkin Snack Cake, a recipe from Better Homes & Gardens Fall Baking (p. 28), a seasonal magazine issue that I bought a couple years ago. I made it about a month ago as well, and that time I substituted half buttermilk for half the oil but did not like the result that much, so this time I just used 1/3 rather than ½ cup of oil. I added 2 Tbs. of Bob’s Red Mill milk powder, and I made my own “pumpkin pie spice” blend. I did use half of the “toffee pieces” in the batter. What I used was milk-chocolate toffee pieces, since I’m still in the process of using that kind of ingredient up. I did not, however, sprinkle them on top. Instead I used a sugar cookie decorating mix of brown, yellow, and orange elongated sprinkles. (It’s going to take me a long time to work my way through my special sugars now that I’ve had to forgo sugar cookies.) I don’t use the cream cheese frosting drizzle, although I’m sure it’s lovely, as the cake is delicious without it.
Addition: I like this version of the cake better than any of my previous versions in terms of taste and texture.
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This reply was modified 6 years, 5 months ago by
BakerAunt.
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This reply was modified 6 years, 5 months ago by BakerAunt.
I subscribe to a public radio newsletter (Marketplace). It mentioned the Land o' Lakes bankruptcy. I thought the following "By the Numbers" facts were interesting:
26%--how much milk consumption has declined
1.6 billion: money brought in by "alternative milk" products.
While some people have milk allergies or are lactose intolerant, and some may be vegan, I wonder if this is the equivalent of the carbohydrate scare that that shook up the bakery industry a few years ago. I've been surprised at the number of alternative "milks" at Aldi's and Kroger, even as I have to scrounge to find buttermilk. Most of the alternative "milks" don't have the calcium content of regular milk.
I'm wondering why butter is having such a hard time. I had to give it up, almost completely, due to high cholesterol, but most of the dessert recipes out there are rolling in butter.
I hope Land o' Lakes light butter-canola spread continues to be available because I don't see another option for me.
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This reply was modified 6 years, 5 months ago by BakerAunt.
We used up the rest of the bread on Thursday, so it was time to head to the kitchen. I baked two loaves of my Buttermilk Grape Nuts bread (an adaptation of the Grape Nuts Bread by Dachshundlady ). I’ve subbed in a cup of barley flour and a cup of whole wheat in the past, but this time I used 2 cups of whole wheat flour and used bread flour for the rest. I tried letting it rise in a dough bucket on the dining room table, but ended up putting it on a tray table in the front room where the wood stove keeps the area warmer. I did the same for the second rise. The loaves came out well. I’ll freeze one, and we will cut the other one for lunch tomorrow.
I made our favorite quinoa salad (Ensalada de Quinoa—on Bob’s Red Mill site with a few personal adaptations) this afternoon. We will have it at dinner with a rotisserie chicken.
As an interesting aside, I get emails from a company that sells knife sharpening supplies, they say that the evidence is that end grain butcher block is actually harder on knives than the usual (and cheaper) edge grain.
I have used marble slabs for candy and chocolate making and I've heard it's good for pastry but never tried that.
The contractor who did not want to put marble in for the counter said (as Mike says) that it stains and his hard to maintain. He also said it cracked easier than I would have thought. He put in granite - which was exotic out in Seattle back then - and then I had a 12 foot long, unfinished butcher block island that I loved. The cabinets were natural cherry and the floors were beech. I loved that kitchen. It had great work triangles.
Our kitchen here is also granite with a smaller butcher block island that is finished. I'd prefer unfinished but I didn't have a say. Still, good work triangles and the island here has a sink in the middle which is handy. We're plumbed for a pot filler but it would require drilling holes through the cabinets and as the sink is just across from the range it wouldn't add much utility for the cabinet space we'd lose.
Most of our lower cabinets have two shelves in them that are on rollers so we can access them fully. They're 30 inches deep rather than the standard 24 inches, so they hold bigger things. We do have one specifically for baking sheets (it doesn't have shelves with rollers), with two levels, one for big pans (it'll hold our 3/4 sheet pans) and I added an upper shelf for smaller ones. We had a corner cabinet that originally had bins for recycling, but I replaced it with a lazy susan, and that's also where a few large things go, like a full sized sheet pan and a wooden meat carving board.
Great minds think alike, Joan!
Tuesday temperatures never rose above 20F, and they are on their way down. I made soup, using the broth I made from that rotisserie chicken last week. I started by sauteeing the onion, celery, and carrots in olive oil, then added the broth and a combination of brown and red lentils. I cooked it for 40 minutes, then added some small torn pieces of kale, a 6 oz. can of white chicken meat, and 1 heaping cup of “autumn pasta” (pumpkins and leaves) and low boiled for 6 minutes. We had it with some of the rolls I baked yesterday.
It was 19F here this morning, and it is 20F now. We had over four inches of snow yesterday.
We do have the oven on its own circuit. We also had the refrigerator moved to its own circuit after the inspector insisted that the counter on the opposite side of the kitchen had to have outlets that were GFCI, even though they are far enough away to meet code. Our contractor realized the refrigerator was on that circuit, so we gave it its own.
I have good outlet position everywhere but at the end of the peninsula. We did make sure that the microwave had its own, and we thought carefully about where to put it.
Skeptic--For baking sheets, I selected a tall lower cabinet that is about 11 inches wide (10 inches entry). I took out the silly, silly half shelf the manufacturer had put in, and reused it in another cabinet. I stand my large baking sheets upright in it, with the ones I use the most at the right side.
Cabinet manufacturers like to give only half shelves on lower cabinets. The ide is that you can see everything at once and don't have to get down low. I, however, would use that low space for long items, so I would know what is in them. It took me a while to figure out the best configuration for the shelves that I had--and they were designed so that you can't just add a half shelf in front of another half shelf.
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This reply was modified 6 years, 5 months ago by BakerAunt.
Our first contractor recommends against marble. He used it in his own kitchen and commented: "It can't take the heat."
We chose quartz. I didn't want to baby marble.
Our clock is also on the microwave. It's large enough to see, but when the microwave is in use, you can't see the time.
Like Skeptic, I've noticed that HGTV and other magazines seem to favor kitchens that are "stylish," but completely impractical. That's odd, as they are almost always outfitted with a very expensive range and hood.
We did not get as much counterspace as we had anticipated. Another two feet would be nice, and the peninsula came out smaller than the one it replaced. I was able to reuse a buffet piece, a large bookcase, and some pine shelves to cut down on cabinet costs, and they look good, so no regrets there. We are discussing adding another bank of upper cabinets that would go over that bookcase and buffet.
We chose utility cabinets for the back area, and they are in a narrow space across from the washer and dryer. Our footprint did not allow for a separate laundry room, so we tucked it away there. Unfortunately, when measuring the washer and dryer, we did not measure that is BEHIND each appliance, and that has made the area more snug than I would have liked. The utility cabinets hold a lot, but they are very deep, which has its own issues when trying to find something. I am looking into ordering at least two more shelves. (Cabinet makers do not give you enough shelves.)
However, my husband and I can work in the kitchen now and not run into each other, and the refrigerator no longer opens across from the stove, which is disaster in a galley kitchen. I do have to walk to the end of the kitchen for my flours and oils, but I figure the exercise is good for me.
I'd use the pan grease (equal parts by weight of flour, oil and crisco) and a small pastry brush to make sure you get the pan fully greased.
Alternatively, use oil and paper towels.
Yes! The Nordic Ware Pumpkin Muffin pan (12-wells, each holding 1/2 cup) works!
