I think we're having some chili, possibly with fried cheese sandwiches. A combination we haven't tried before, but the chili is enough like tomato soup that it should pair well. (We used to take some chili to my wife's mother before she passed, she always called it 'tomato soup'.)
I ended up using 2 Tbs. avocado oil to mix with the cinnamon sugar (1 cup sugar + 1 1/2 Tbs. cinnamon). It was a lot easier to spread it on the dough before rolling, and it kept the cinnamon sugar in place while cutting and placing in the pan.
I still had leakage, but it is a little easier to remove the rolls even with the leakage. I still might experiment in the future with lining the pan with parchment paper. I might also experiment with turning them out onto a platter. However, I do not have time for additional experimentation before the family reunion--even though I am certain my husband and I would be able to eat the results! I also want to take as little equipment with me as possible. I will be pre-mixing the dried ingredients, except for the yeast, so that I can dump the bag into the bread machine with the wet ingredients.
I often use First Clear (also purchased at KAF) in my rye breads. I replace some or all of the rye with it. I do like the results. But then, I rarely dislike any rye, unless it is gummy.
I should add that I also pre-cook the filling (without the eggs) on the stove top, which likely reduces some of the liquid. I then whisk an egg into a small amount of the hot mixture in a small bowl before whisking it into the rest of the filling, then whisking in each additional egg.
A lot probably depends on your recipe.
Aside from muffin tins, I do not use non-stick pans in the oven and not very often on the stove. (My muffin tins are ceramic coated and so far the coating seems pretty secure.)
For dinner on Wednesday, my husband pan-cooked some pork. I roasted some purple potatoes that I got from the farmers market several weeks ago. We had some leftover green bean salad as well.
On Thursday, I made stir-fry with leftover pork, deglazing liquid, soba noodles, and carrots, celery, red bell pepper (from our garden), green onion, mushrooms, a little bit of leftover zucchini, and broccoli.
Mike,
Did you try my recipe. I love your spreadsheet. It turns out my challah is much less expensive than I thought. Thanks again!
Also, I haven't noted it in my recipe yet but right now I am using boiled cider. I am boiling my own and I boil about 1/3 of it away. I like the flavor better. I boil my own not because it will save money but because I can experiment with different ciders to see which works best. If I buy it from KAB (the only place I have seen it) I am limited to what they sell. We have so many small farms selling cider and they are not all the same. On Rosh Hashanah we went apple picking at a new place and I really like this orchard. But they're cider is a little weak so I can by from the other place I drive by every week on my volunteer day.
They've started to also make cider from apple mixes or specific apples. So I can buy apple cider, gala cider, or honey crisp cider. The honey crisp carries a higher price and I am not sure it is worth it.
Mike,
I can vouch for BA's crackers. Kate and Violet who "do not like sourdough" (except when they do - another story) love them. I should probably start making them again. I also need to come up with a way to store my starter other than the two canning jars I have.
I made scones Sunday. I couldn't sleep and Kate had an early flight so I was up at 1:30 to make them. Since I was hoping it would help me sleep I did not make coffee before I started so I forgot the sparkling sugar on top. I also suspect my baking powder was on its last legs so I didn't have the rise I usually have.
On Monday between services Violet and I made an almond flour cookie for Yom Kippur break-fast. I screwed up the recipe but salvaged it some. I added too much confectioner's sugar. The cookies never crisped up and I suspect this might be the reason. They had an interesting flavor profile mixing cinnamon, cloves, and lemon. They will also be good for Passover since they use almond flour instead of regular flour.
Last but not least, my brother and sis-in-law have been visiting her family in Palermo. One of her cousins owns a bakery and he has been sending photos from it. I was surprised to they were using kamut and spelt (spelled "spelled"). Everything use "biga yeast" so I am guessing that means natural starter but it could be a biga with commercial yeast. AND they have gluten free options.
A small upgrade turned into something larger, and then I couldn't get the site fully operational again.
I've switched to a different screen layout (called a theme in wordpress lingo) for now, it isn't my favorite but I think it works. (I'm not sure if the theme was part of the problem, either.) And it probably will be a temporary change while I look for another theme.
As you may know, I run sites for both Northwestern and Nebraska sports fans. (See https://nu-sports.tssi.com for the Northwestern site.)
A while back someone asked what the biggest difference was between the schools.
One answer was that at Nebraska they close the library at 5PM on Friday on football weekends. At Northwestern they keep it open 24 hours a day on football weekends. (Not sure if that policy survived COVID, though.)
The last time I was on campus I barely recognized the place, there have been so many new buildings put up since I graduated in 1972. Our younger son applied there, but didn't get in. Because of the surge of applicants, their acceptance rate is really low, around 8-10% these days.
I made a batch of peanut butter cookies today and will probably make semolina bread this afternoon. (I've been hesitant to do a lot of baking until we got the fruit fly population down, we're almost there.)
I realize zucchini season has ended, but I wanted to share this comic from The New 60 that I receive in a weekly email. I can't send the specific comic (or perhaps cannot figure out how to do so), but if you go to the site and go to the September 13 strips, there is a great take on using all that zucchini:
https://www.thenew60comic.com/
Looking at Northwestern? I met my wife there! I was a techie, she was a technical theatre major (lighting, scenery, costume design.)
Our granddaughter is a junior this year and I don't know what her college plans are. She's been talking about studying in Germany with a friend who has lived there on and off for several years.
I decided to make Chewy Fruit and Oatmeal Bars. It's a recipe that I saw many years ago on the box of Quaker Oats. It's no longer on the box but they have it on their website. I modified it a little, I subbed all the sugar (3/4 cup brown sugar and a 1/2 cup granulated sugar) with 1/2 cup of maple syrup. Instead of using a baking pan and then cutting it into bars, I portioned it out into cup cake liners. I had to guess at the baking time, probably overbaked them a little but they turned out good.
Mike--We are also dealing with an invasion of fruit flies, and we, too, have found that the vinegar traps are only somewhat effective. Some of the flies look larger than the usual fruit flies. I'm wondering if I need to use larger holes in the traps.
Does the Black Flag bug zapper make a noise when you use it? I ask because our dog is very sensitive to sounds such as hammering, gun shots (hunting season and people target shooting is a problem here), or even the smack of a rolled-up magazine or a fly swatter.
