I made keto buns today, using English Muffin rings so they didn't flatten out. Haven't tried one yet, we might have to have burgers tomorrow night, though.
I only have 8 English Muffin rings, so I only made 8 buns, normally this recipe makes 10. Diane thinks they're a bit too tall (I'll reserve judgement on that until after I get to try one with a burger), but I might have to buy some more English Muffin rings.
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Skeptic and I had a couple of nice chats at the festival last weekend. I think this is the 3rd (?) time we have met up there and she has shared some baked goods. I do not usually bring her much, as it would be stale after traveling, etc for 3 days. But this time I had ham-cheddar-chives scones, apple cinnamon muffins, and tropical fruit muffins. Her apricot bars were excellent, and I suspect quite healthy.
Back home now, for three days before leaving for the NH Sheep and Wool festival, so I am cooking and baking like crazy. Yesterday I made two huge loaves of maple-oat-whole wheat bread.
That's a great idea for stiff cookie doughs, Len. I'm making a note of it.
After lunch on Monday, we were out of Bread, so I baked two smaller loaves (7 ½ x 4) of Mostly Whole Wheat Buttermilk Maple Bread. My only issue with this bread is that it seems to dry out faster than it should, and that may be because I replaced 2 Tbs. butter with 2 Tbs. avocado oil. I had the same issue with my Whole Wheat Oat Bran Bread until I added oil to that recipe. I got the idea from Len's signature bread recipe that uses oil. The buns stay soft longer.
I'm doing a center cut pork roast (bone in) for supper tonight.
Navlys, when I make Noel Nut Balls, which are essentially the same as Mexican Wedding Cookies, I roll the dough out into a rectangle. Then I take a chefs knife (I think a pizza cutter would work nicely) and cut squares and then I roll out each one in my hands to form a little orb. I found I prefer this method over scooping the dough as it is a little stiff.
I made yogurt on Sunday.
For dinner, I made Chicken Thighs with Broccoli and Orzo, which is my adaptation of an Aaron Hutchinson recipe from The New York Times. The past couple of times that I have made it, I followed posters suggestions and finished it in the oven. This time, I wanted to skin the chicken and give it a panko coating. I did not want to brown the chicken first. So, I put together the broccoli and orzo base, then put the chicken thighs atop it and baked for 45 minutes at 400 F (original recipe 425 F). I added a bit of water, but it did not dry out. I miss the flavor from the fat in the skin, but I know that my digestive system would have reacted poorly to it. I may increase the thyme when I make it again or perhaps mix some spices in with the panko.
I made a bbq style pizza. I had some leftover bbq pork tenderloin which I used as a topping. For the sauce I diluted some tomato paste with water to get the right consistency and then added a little bbq sauce. Also had some diced bell pepper. For the cheese I had an open package of Mac & Cheese blend (it's sharp cheddar, American and Swiss) and some mozzarella in the freezer. So, I used up some odds and ends. I over sauced it but it still came out pretty good and I had enough left for Sunday's breakfast.
It's not the most attractive pizza I've ever made but I wanted to try out posting the pic in actual size.
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Here's a tip not everyone may know, use the 'insert into text' link to get a bigger picture showing in your posts. (I added it to Joan's post.)
I made a farro stir-fry on Thursday, using the leftover roasted chicken breast meat and green onions, celery, carrots, an orange bell pepper, mushrooms, and kale (from the pot my husband grows on the porch), with broth from the freezer. We have enough for another meal.
On an iPhone, you can use the edit button and then the crop button to crop out any unnecessary background. That will make the file size smaller (but probably not small enough). When I use the iPhone I email the pic to myself (use the little box with the arrow pointing up), I select myself as the person I'm sending it to, then a box will come up giving me the option to select a different size, for example the original image is 1.9 mg, options will be small 26 KB, medium 78 KB etc. I usually select medium.
Several people have reported problems posting photos to My Nebraska Kitchen, usually because the photos are too large. At present, the site will not accept any images greater than 512K. (You'll get a confusing message about 'delete the file', what that refers to is deleting it on the MNK site, not on your phone or computer.)
A recent photo taken on my iPhone 12 (but not posted here) was 3024 x 4032 pixels and 3.5 MB in size. If there's an easy way to get an iPhone to take a lower resolution photo, I haven't found it.
By comparison, the picture of the cheesecake slice I posted the other day was 480 x 640 and about 50K in size, and the one RiversideLen posted of his rolls was 640 x 477 and 107K in size.
To get lower resolution photos you have a few options. If you're using a cell phone, you can usually install a photo editing app that can lower the resolution of a photo, and there are also good photo editing tools on most computers for that. (I like Irfanview on Windows computers, but don't use Macs enough to know the best tools for it.)
If you're using a camera, you may be able to set the image size in the camera settings or use a photo editor to lower the resolution, though to be honest I usually leave my camera at the highest resolution and crop/reduce any photos I take with it before posting them here, and most of the time I just use my iPhone's camera.
Another way is to email the photo to yourself, on most phones that gives you an option to determine size, I usually choose the 'medium' option, I think that produces an image that displays well on the site.
I'm still looking into how to get higher limits for upload files, but the settings for that seem to be well-buried.
The maximum image upload size is set to 512K and so far I haven't been able to find where that is set to change it. (Very frustrating!)
So you probably need a tool to reduce the size of your photos before you try to upload them. There are numerous such options, including ones on your phone and on a computer. (If you're using Windows, I strongly recommend IrfanView, a free picture editing tool.)
When I take a photo on my iphone to post here, I email it to my gmail account, which gives me an option to set small, medium, large, or full-size, I find the medium choice produces pictures that work well on the site.
I had pasta and chicken meatballs (the last from the freezer, time to start thinking about making more) and kale.
This morning I made breakfast sliders, egg with cheddar, turkey breakfast sausage, strawberry jam on toasted dinner rolls.
They're a little darker in the pic than they actually were.
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I had a sliced beef sandwich. I marinated an eye of the round roast which I roasted and sliced thin with my electric slicer. One of my co-workers at the Kitchen Shoppe in Carlisle recommended the slicer ( a long time ago), It was a great recommendation. It helps to slice a baguette into even slices for crostini.
I made my usual burger/sandwich buns but I divided the dough in half and made 4 buns and a dozen dinner rolls. I used 33 grams of dough for each dinner roll. I baked them in a cupcake pan. While I baked the buns at 375 degrees for 14 minutes, I baked the dinner rolls at 400 degrees for 10 minutes. I temped them at 10 minutes and they were perfect (205 degrees which is what my buns come out as).
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