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[RiversideLen]

On Saturday, I made a 2 pound pork shoulder. I seasoned it with salt, celery seed and fennel seed and roasted it on a rack at 300 degrees for 4 and a half hours (internal temp was about 185f). It came out pretty good, much of the fat had melted away and it was fork tender. A little dry but nothing I can't live with.

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[BakerAunt]

Pumpernickel Sandwich Bread makes 1 loaf
Marliss Desens adapted this recipe from King Arthur's "Sandwich Rye Loaf."

3 cups bread flour
2 cups pumpernickel flour
2 Tbs. potato flour
¼ cup special dry milk
1 Tbs. caraway seed
2 tsp. dill seed
2 tsp. mustard seeds
1 tsp. salt

3/4 cup plus 1 Tbs. warm water
1 ½ Tbs. sugar
2 ½ tsp. yeast

1 cup dill pickle juice (high quality--I use the brine from German Hestenberg dill pickles.)

4 Tbs. avocado oil

Stir together dry ingredients, with most of the sugar, in medium bowl. Proof yeast in water with remaining bit of sugar.

Add proofed yeast to bread machine. Add mixed dry ingredients. Start the dough cycle and pour the pickle juice on top. After juice is incorporated, drizzle in the avocado oil. Check after about 10 minutes; if dough is dry, add another tablespoon of water. Once the dough has finished kneading, remove it from the machine and place in a 2-qt., lightly oiled, dough bucket. Allow to rise for one hour or until close to doubled.

Turn dough out onto Silpat mat, shape into rough oval and allow to rest covered for 5 minutes. Grease a 12-inch "hearth" pan. Shape dough into oval, place in pan, and allow to rise in covered chamber for about an hour. Preheat oven to 400 F for about 25 minutes before ready to bake.

Bake for 38-40 minutes, or until it reaches an internal temperature is 195 F. Turn onto a rack to cool. Let the loaf rest overnight before slicing.

What I changed: I use the bread machine, but the recipe can be made by hand or with a stand mixer. The original recipe used 3 1/2 cups King Arthur AP and 1 ¾ cups medium rye flour. It used KAF's Deli Rye Flavor, but I use mustard seed, dill seed and pickle juice. I reduced the salt from 2 ¼ tsp, because the pickle juice is naturally salty, and I delay adding it so that it does not directly come into contact with the yeast. I increased the oil from 3 to 4 Tbs. and use avocado oil, which keeps the baked bread softer for longer. The pickle juice replaces an equal amount of water. Hearth pans were once sold by King Arthur but are now hard to find. The recipe could be baked freestyle or in a 10 x 5-inch loaf pan. (Note: KAF had another version of this recipe designed for an 8 1//2 x 4 ½ loaf pan that does use pickle juice and the spices.

[RiversideLen]

I decided to make a loaf since I want to make some grilled cheese sandwiches. I don't make loaves often, usually make sandwich/burger buns. I made a basket weave round loaf based on my semolina/wheat/rye recipe but down sized it (made 60%) and omitted the rye (I think rye makes it hard to braid). It's hard to divide an egg to 60% so I separated an egg and used the yolk only in the bread and cooked the white with some ham for lunch. I baked it in a round Corningware dish. And since it's a smaller batch, just for giggles, I used my mini KitchenAid stand mixer to do the mixing/kneading. I think it worked out pretty good. I haven't sliced into it yet, but the finished loaf looks good to me. I was watching a youtube video recently of someone making a round challah basket weave and she lightly dusted the strands with flour before doing the weave to give the strands some separation in the baked loaf. That sounded like a good idea so I did that too.

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[Mike Nolan]

This is a recipe my wife's mother (Catherine McDonald) made, but we don't know where it originated. These are best made a day or two ahead of time and stored in an air tight tin or cookie jar. They will keep for several weeks, but usually don't last that long.

Yield: Approximately 60 cookies about 2 inches in diameter

1 cup raisins, soaked in boiling water for at least 5 minutes then drained (save the water, see below)
1/2 cup chopped dates (easier to cut with a wet knife)
(If dates are dry, it helps to soak them in hot water before cutting them and then add them to the soaking raisins.)
1 cup chopped nuts (pecan or walnut)
1 cup granulated sugar
1 cup shortening
2 eggs, beaten
2 cups all-purpose flour
2 cups old fashioned rolled oats
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
6 tablespoons raisin water
1 teaspoon vanilla

Preheat oven to 375 degrees.

Cream shortening and sugar.
Combine eggs with sugar/shortening and add vanilla.
Sift dry ingredients together, mixing before adding oatmeal.
Alternate adding dry ingredients and raisin water to eggs/sugar/shortening.
Add raisins, dates and nuts.

Use a #60 scoop to portion, flatten balls slightly on a silpat or greased cookie sheet, 2 1/2 - 3 inches apart.
Bake for 10-15 minutes until bottom edges are lightly brown.
Allow to set for several minutes before moving from sheet to cooling rack.

[BakerAunt]

I'm glad that you got through the storm and power outage ok, Joan.

I made a turkey-vegetable barley soup for lunch on Wednesday. I will be eating it for lunch over the rest of the week.

For dinner on Wednesday, I cooked 1 ½ lbs. of large lima beans (soaked overnight) with the ham bone I had frozen from Christmas dinner. I combined it with cooked brown and wild rice and sauteed yellow bell pepper, celery, kale, dehydrated onion, and ½ tsp. thyme. Enough is leftover for at least three more meals and maybe four.

[RiversideLen]

I had ham and cheese on rye (my pizza crust is 25% rye, which might be more than commercially made rye bread).

There was also mushrooms, green peppers and onions hiding under the cheese.

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[Mike Nolan]

I'm making semolina bread today, letting the bulk rise go longer than normal because it is cool in the kitchen, as it has been snowing since around 8AM after some freezing rain. We could wind up with as much as 10 inches of snow from this storm, but unless the temperature drops (as forecast) the snow may melt quickly.

[Mike Nolan]

We had Diane's postponed birthday dinner tonight, Veal Zurich, using some of the veal cutlets I got in Omaha last Friday.

Very good, but the cream sauce was a little too thick. I should have added more veal stock at the end, or used a bit less cornstarch.

I tried to make rosti, the Swiss take on hash browns and the classic accompaniment to Veal Zurich, they didn't hold together, not sure if that was not having the potatoes shredded finely enough (I used a mandoline with a julienne blade) or not enough butter, or just not enough practice. We decided we like it better on spaetzle or toast, anyway.

[BakerAunt]

Eggnog Sweet Rolls (makes 12)
Marliss Desens adapted this recipe from the Red Star Yeast website. It kneads well in a Zo bread machine (just at the limit), but it can also be made with a stand mixer, or by hand, which was the method of the original recipe.

SWEET ROLLS
¼ cup water (about 105 F)
Bit of the sugar 1
2 ¼ tsp. special gold yeast

3 ½ cups (470 g) White Whole Wheat flour
2 cups (266 g) King Arthur AP flour
1/3 cup sugar (68 g)--minus what is used to proof the yeast
¼ cup (27 g) special dry milk
¼ cup (34 g) flax meal
1 ½ tsp. salt
¼ tsp. freshly grated nutmeg

1 ¾ cups low-fat eggnog (I use Organic Valley low-fat eggnog)
1 egg
4 Tbs. avocado oil

FILLING:
1 cup sugar
1 tbs. cinnamon
1/2 tsp. freshly ground nutmeg
avocado oil for brushing

ONE GLAZE:
¾ cup powdered sugar
2 Tbs. eggnog

ALTERNATE GLAZE
3/4 cup powdered sugar
1-2 Tbs. milk
1/8 tsp. eggnog flavoring
1/8 tsp. vanilla extract

Proof the yeast in small bowl with water and a pinch of sugar. Allow it to proof for 5 minutes. Mix together the dry ingredients. Pour the eggnog into the bread machine pan (Zo) and add egg. Break the yolk. Add proofed yeast. Distribute combined dry ingredients evenly over top. Start machine. After the flour is mostly mixed into the wet ingredients in the beginning of the cycle, drizzle in 3 Tbs. avocado oil. Let the machine finish the kneading cycle.

Remove dough from bread machine. Place dough in lightly oiled 4-quart dough bucket, snap on lid, and allow to rise for an hour to 90 minutes. It will not double but be about 1 1/2 its former size. Combine the sugar and spices for the filling in a small bowl. Grease a glass 9 x 13-inch glass baking dish.

Turn dough out onto a Silpat mat. Roll to an approximately 19-inch by 12-inch rectangle. I use a rolling pin that will roll dough ¼ inch thick. Brush the surface with avocado oil. Leaving a 1/2-inch bare along one LONG side, sprinkle the sugar and spice mixture evenly over the surface, covering it all. Use the back of a spoon to lightly press the mixture into the dough.

Starting with the covered LONG side, roll the dough up, sealing at the seam with a bit of water. Cut the roll in half. (I use dental floss, which I put under the center, then cross the two ends over the top and pull through. Cut one of the halves in half, then cut it into three pieces. Place in prepared dish, scooping up with a spoon and sprinkling on top any cinnamon sugar that spills out. Repeat with remaining dough.

At this point, the rolls can rise for an hour and be baked, OR they can be covered with saran and allowed to rise in the refrigerator overnight. The next day, set them out for about 30 minutes, while pre-heating the oven to 350 F. Bake for 25 minutes. Remove to a rack and allow to cool for 15 minutes. (Note: baking instructions are the same for rolls that are baked immediately after the second rise.)

Combine glaze ingredients. I rarely have enough leftover eggnog to use in the glaze, so I have created an alternate one. Drizzle glaze over rolls. A small spoonula works perfectly. Rolls can then be served. Store completely cooled leftovers tightly covered.

What I changed: I found a recipe at Fleischmann's yeast and one at Red Star Yeast. I mostly followed the Red Star recipe for the rolls, but I made these changes: I replaced ¼ cup eggnog with water for proofing the yeast. (I also only had 1 ¾ cups left over from other baking.) I reduced the sugar from 6 Tbs. to 1/3 cup for simplicity. I reduced the salt by ½ tsp. I replaced ¼ cup (4 Tbs.) butter with 3 Tbs. avocado oil. I used the special Gold yeast that is designed for high sugar doughs. I reduced the flour by ½ cup, and I substituted 3 ½ cups King Arthur White Whole Wheat flour for that much AP and used King Arthur AP for the rest. I used white whole wheat flour rather than regular because I did not want the whole wheat taste to overwhelm the eggnog flavor, I added the special dry milk and the flax meal to increase nutritional value.

For the filling, I replaced ¼ cup melted butter with brushed-on avocado oil. I increased the 2 tsp cinnamon from the Red Star recipe to 1 Tbs., which is what Fleischmanns used. I liked that the Red Star recipe used a cup of granulated sugar rather than the 2/3 cup brown sugar that Red Star employed, as that keeps the eggnog flavor foremost by not introducing a competing flavor. I thought of reducing the sugar to ¾ cup, but I am glad that I did not. I liked that Fleischmann's, unlike Red Star included nutmeg, but I reduced it from 1 ½ tsp. to ½ tsp. freshly grated.

I rejected the Fleischmann's frosting, with its half cup butter, 3 oz. cream cheese, and 3 cups powdered sugar, but I liked that it included eggnog and vanilla. I also rejected the Red Star icing, which included 6 oz. cream cheese, 1 ¼ cup powdered sugar, and 1 Tbs. bourbon, but I liked that it too included eggnog. An excellent sweet roll does not need an excessive amount of icing or frosting, I used my standard glaze recipe of ¾ cup powdered sugar, 1-2 Tbs. milk, and a bit of eggnog extract and vanilla. (Eggnog extract needs to be balanced with vanilla.)

[RiversideLen]

I ground up a steak I had in the freezer (along with a couple of carrots) and made a small burger for lunch and a larger burger for dinner. I put the carrots through after the beef to push through the meat that's left in the grinding plate. I have enough ground steak left for the exact same tomorrow.

[Mike Nolan]

We have an oak tree on our lot that was there when we built the house in 1996. I don't recall it having ever produced many acorns, though. The arborists we've used have never agreed on what type of oak it is, the most common identification is chinkapin.

We planted two chestnut trees in the front yard a few years, they haven't started producing nuts yet, though I've seen catkins in the spring twice. (One of them is not doing as well, and it takes two healthy trees to cross-pollinate and produce nuts, I may wind up replacing that tree.)

[Mike Nolan]

Divinity and nougat are similar, both have sugar and egg whites (nougat has honey while divinity has corn syrup or maple syrup.) They're made differently, so divinity is softer.

[Mike Nolan]

I ordered some First Lady II (or III, depending on which part of their website you read) tomato seeds from Hirt's Seeds, plus some white eggplant seeds.

I also ordered 50 King Richard leek plants from Johnny's Seeds.

I'm going to cut back on the Fourth of July and Porter tomato plants, probably a half-row of each, and increase the number of Amish Paste and Italian Heirloom plants. Probably a half-row each of Celebrity and Rutgers.

We kind of ignored the Aerogarden in December, so I yanked out all but the Salanova lettuce row and cut that back severely, as it was threatening to bolt. I'll give it a week to see if it rebounds, if not I'll yank those as well, and start a fresh Aerogarden in a week or two. (It takes 2-3 days to clean out and sanitize the Aerogarden tubs.)

I'm giving thoughts to setting up a PVC pipe hydroponic garden for head lettuce, the plants need to be spaced 6-8 inches apart so they've got room to form heads.

[Mike Nolan]

I thought the soup was a pleasant break from ham and bean soups. (I'm not a big navy bean fan, I did a ham and black bean soup that was an improvement over the usual mix of beans in ham and bean soup.)

[chocomouse]

I would also suggest adding some mustard to the ham and potato soup. I plan to cut the rest of the ham off the bone today, and then cook the bone for soup. Last summer for a "chowder pot-luck" I made Dutchess soup and added chunks of potato (so that it qualified as a chowder!) and ham - it was excellent. I might use some of the ham to make that again. I also will put some into the freezer for omelets, egg muffins, etc.