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[navlys]

Cleaning out the freezer with beef strips, mushroom ravioli (Rana) and gravy.Not too bad!

[BakerAunt]

I baked pumpkin oat muffins for breakfast on Monday from a recipe that I have adapted (a lot). I like my version.

I also baked an apple pie, using most of the rest of the Winesaps. I still have five in the garage. They will likely become apple cobbler soon.

[Mike Nolan]

I'm making keto-friendly buns today, using my take on a recipe from the same site that had the rye bread recipe, which worked out fairly well but was too damp, so I'll keep an eye on them during baking. These would be 11 carbs (8 net carbs) per bun, which is pretty good for a 3 ounce bun.

[Mike Nolan]

Our resident fox has been showing up a lot lately, this afternoon he/she was rooting through the leaves at the back of the yard, probably hoping to scare up a mouse or vole.

Then the fox was staring up at the porch at the squirrels (we see the fox eating/drinking there overnight on our critter cam), and one of them was chittering back at the fox. Later I saw a squirrel run up onto the back porch and jump up on the brick ledge, with the fox sticking his head up the stairs trying to figure out where the squirrel went. Then I saw another squirrel climb up the wood fence at the back of the yard in a hurry, with the fox not far behind. I would not be surprised if the fox has caught a squirrel or two over time.

Whether there are kits nearby is something I don't know, I the the fox den is in our back fence neighbor's yard. (I know they leave food scraps out for the foxes, too.)

[BakerAunt]

Report on the Honey, Anise, and Almond Biscotti: The biscotti are crunchy but not hard. The honey is the foremost flavor with the aniseed in the background. The lemon peel is not obvious. These biscotti go well with tea and would work well with coffee.

My husband ate some with his tea. He said that they are not his favorite, but they may grow on him. (He had claimed not to care for the spices in my Pfeffernusse, which include anise extract, but I realized a couple of Christmases ago, as they started disappearing rather quickly, that he had started to enjoy them. That might be the powdered sugar coating....)

[BakerAunt]

When I was sorting through recipes a few weeks ago, I came upon a March 2000 recipe from Bon Appetit for Honey, Anise, and Almond Biscotti (pp. 1`38-140). I decided to bake it on Friday. I made just two changes: I used half white whole wheat flour and added 1 Tbs. milk powder. The dough is very sticky. The recipe calls for refrigeration for three hours after it is mixed. Due to time constraints, mine was refrigerated for seven before I baked it. The recipe makes the very flat dough, so these are the thin biscotti. The directions were a bit vague as to how long each of the three logs should be. Just stating 2-inch wide by 1-inch high is not helpful, since the dough flattens out. I ended up cutting the first baking time from 20 to 18 minutes. For the second bake, I baked the slices from the two rolls for 14 minutes and the slices from the single roll (three rolls would not fit on a single pan) for 12 minutes. While the recipe said it makes 48, I ended up with 76. They smell good, so I will try a couple tomorrow with tea. My husband is not a fan of anise, so I do not know if he will eat them.

[RiversideLen]

I had pasta with meat sauce (ground beef, mushrooms, onion, diced carrot and celery) and kale.

[BakerAunt]

I am using up my remaining supply of butternut squash, and I came across this recipe:

https://www.allrecipes.com/recipe/131107/butternut-squash-and-turkey-chili/

The recipe can easily be adapted to what you have on hand or to personal taste. My changes were to add a chopped yellow bell pepper and stalk of celery with the onions. I probably used about 2 lbs. of butternut squash (a medium) and cut it into 1/2-inch pieces. Instead of separate cans of tomatoes and chili's, I used the Del Monte tomatoes with Hatch chilis. I did not have a can of tomato sauce but I had a 6 oz. can of tomato paste, which I used with 1 cup water. I replaced the canned white hominy with 9 oz. frozen corn.

I prefer a mild chili, so I cut the chili powder to 1 tsp. and the ground cumin to 1/2 tsp. After reading the comments, I took one person's advice and added 1 tsp. ground allspice. I also added 2 Tbs. light brown sugar.

I really like the result! My husband cannot eat chili, so I froze four separate servings for quick future lunches, and I will have enough for four mor lunches.

The butternut squash was a on the chewy side, which I did not mind, but for a softer result, I would cook it another ten minutes.

[Mike Nolan]

My son like to do duck breast sous vide. I've cooked a duck a couple of times, I've even made a turducken. (Deboning a chicken is easy, deboning a duck is harder, the bones are bigger and longer.)

I've got quite a bit of duck stock in the freezer, and some goose stock, too. Mushrooms sauteed in butter and duck stock are really delicious.

Of all the types of fowl I've made, I think goose made the best gravy.

We had tacos/natchos/taco salad for supper tonight, I made some refried black beans (not very keto friendly, but good.)

[BakerAunt]

Aaron--Did Sam actually FORGET the chocolate chip cookies? If so, that is so sad.

On Wednesday, I baked Pompanoosuc Porridge Bread (my adaptation). I used 2 Tbs. maple syrup instead of sugar, although I proofed the yeast with ¼ tsp. sugar. I used whole wheat rather than white whole wheat flour this time, and of course a cup of buttermilk for that much water and reduced the salt to 1 ¼ tsp. Instead of using the Emile Henry Long Baker, I used a Kitchen Aid loaf pan 12 x 4 x 2.5 to bake the loaf, and it fit perfectly for this 4 cups of flour and ½ cup dry Pompanoosuc porridge recipe. The Emile Henry Baker is too large for the recipe. King Arthur used their bread baking bowl, but I found it too small. The Kitchen Aid loaf pan is just right, and its heavy construction works great for baking. I think that I found this pan years ago at either T. J. Maxx or Tuesday Morning.

I also baked my adaptation of Lemon Ricotta Cookies to use up the ricotta left over from the Turkey Lasagna I made last week. I always use half white whole wheat flour and add 1 Tbs. milk powder.

[RiversideLen]

Yesterday I spatchcocked and roasted a duck. Seasoned it simply with some salt and pepper.

While the duck was roasting I made a stock from the wing tips, neck and backbone (along with onion, carrot, celery and a bay leaf). I also skimmed off the fat from the pan as it accumulated. When it was done, the pan had a lot of brown bits baked on. I made a nice brown pan gravy using the stock I had just made.

The duck was pretty good and the gravy was great, liquid gold!

I used a little duck fat to fry an egg this morning, it was delicious.

Tonight's dinner will be leftover duck.

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[Mike Nolan]

Whose recipe is he using that has baking powder? Steam and the eggs are usually the rising agents in popovers. I use the recipe in the King Arthur Baking Companion:

3 eggs (sometimes I use 4)
1 1/2 cups milk (Usually 1%)
6 1/4 ounces AP flour
1/2 teaspoon salt
4 TB unsalted butter (though I find 3 is sufficient in the batter, I use the 4th TB to grease the heated pan.)

Best to let it hydrate for an hour or so.

Maybe his oven isn't hot enough, for the mini-popover pan I do 20 minutes at 400 and then 20-22 minutes at 300.

I haven't tried to keto-friendly this recipe yet, at 11+ carbs/popover (12 mini popovers per recipe) that's probably desirable. Like potato chips, it's hard to eat just one popover.

[cwcdesign]

We were having leftovers yesterday and Will was making his batch of sourdough to be baked today. We decided that we would have our Reubens on sourdough tonight.

So this morning I went to Harris Teeter to get deli corned beef and sauerkraut. Not surprisingly, the deli was completely out of corned beef and the truck from Boar's head doesn't come until Friday. So I opted for pastrami - I got the last third of a pound. Not enough, so I added ½ pound of the cracked pepper turkey breast (our favorite). Since it was on sale, I got a pound of the imported Swiss. They were also out of sauerkraut, but at least they had a bag of cole slaw mix. I made thousand island dressing which I tossed with the coleslaw. We put both pastrami and turkey in the sandwiches and Will grilled them in the panini press. We will have them again tomorrow.

It's supposed to be 40 here tomorrow morning around 7 am, but will go up to mid 60s during the day.

[Mike Nolan]

It didn't get much above freezing here, either, and the wind was fierce.

We had reubens then split an Irish Apple Cake and a baked custard, they pair well. (Better than the low carb ice cream I bought a few weeks back, actually, but then ice cream is often called frozen custard.)

[BakerAunt]

I made Cornmeal Pumpernickel Waffles for breakfast on Sunday in honor of my husband's birthday today. It is his favorite breakfast. (It is also the favorite of our dog.)