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I remember that article on Mis en Place and Sarah's definition that I will paraphrase as "French for having someone to do the dishes after you cook or bake!"
I baked a Sourdough Pan Pizza for dinner tonight. It was misty/rainy today, and the dough was very wet. It was a sticky mess to get it out of the bread machine. However, it made an excellent crust. I did my usual toppings. The tomato sauce, from our tomatoes, came from the freezer where I stashed it in the late summer. The red bell pepper and green onion tops are from the garden and my husband's pot of green onions. I added a yellow bell pepper from the farmers' market, along with mushrooms from the grocery. Of course, I used Canadian bacon, mozzarella, and Parmesan. I added a few Greek olives on my half.
Much probably depends on the brand. I have been very happy with my smaller and larger Silpat mats that were made in France. As Mike notes, however, they are the type that cannot be cut or cut on.
The ones of Chinese origin that King Arthur sells have been less than satisfactory in that they are thinner and are harder to clean. I had to throw one away. The other one I only use when I make a braided bread, as it has the directions printed on it.
Joan--You never know. At some point the yearning for a coconut pie may overwhelm her, and she will bake one! I still recall when my younger bonus son called me for the crumb-topped apple pie recipe. He did use a purchased crust, but he made the filling himself and took it to a group Thanksgiving dinner.
We had leftover chicken farro stir-fry and microwaved fresh broccoli. My elder bonus son flew home today, so it is back to just the two of us (well, three with the dog!) at meals.
I baked that batch of Cinnamon Swirl Pumpkin Rolls on Saturday morning. The cinnamon sugar mixture stays put much better in these rolls than in my usual cinnamon rolls. I think that is because it uses white sugar rather than light brown, and there are also more layers, so the cinnamon filling is not as thick in each layer but more spread out. My husband likes the interior of the rolls, but he finds the slightly harder outsides (next to the ceramic dish in which I bake them) less to his liking than the outer part on my usual recipe.
At lunch, today, my husband showed me that we were almost out of bread, so in the afternoon, I baked three loaves of my adaptation of Grandma A's Ranch Hand Bread, which is one of my favorite recipes.
Chocomouse--You are fortunate that you can grab the flour so easily when you run out!
On Friday evening, I made the dough for Cinnamon Swirl Pumpkin Rolls, a King Arthur recipe, shaped the rolls, and refrigerated them overnight. I will bake them for breakfast tomorrow morning. I follow the recipe except for substituting in 2 ¼ cups whole wheat flour and adding 2 Tbs. flax meal. I used the bread machine to do the kneading and just had to add an additional teaspoon of water.
We had leftover Turkey, Spinach, and Mushroom lasagna, leftover coleslaw, and the rest of the "chips" from a couple of days ago. Easy. Now, I can concentrate on sweet rolls for tomorrow.
For breakfast on Thursday, I baked Oatmeal Pear Cardamom Muffins. I used Halloween muffin cups, so I made the recipe as twelve small muffins. The recipe is from Marisa Moore RDA on her website. I make minor changes by using buttermilk and adjusting the baking soda, adding milk powder, and adding some walnuts. I also use canola oil rather than olive oil.
On Thursday afternoon, I baked a double recipe of Big Lake Judy's Best Ever Molasses Cookies. I heeded Mike's advice and reduced the baking time for each successive baking sheet, and I did not have any that were overdone. My husband enjoys these cookies with tea in the afternoon, and I want to send some home with my elder bonus son who leaves on Saturday, so a double recipe was needed.
I'm going to have to try making apple butter this year.
For Thursday's dinner, I made Turkey, Mushroom, and Spinach Lasagna. We had coleslaw as well.
Groan.
I made coleslaw on Wednesday afternoon. I will be making Crispy Oven Fish and Chips for tonight's dinner, along with the Dill Tartar Sauce.
I also made yogurt today.
Our temperature high today was 80 degrees.
A couple who are vendors and our farmers' market sell organic produce. Last year, they added lamb because their soil needed improvement, and the sheep were a great way to accomplish that goal, plus it gave them an item that no other vendor was selling. I did not try the lamb because we can take it or leave it, so we leave it.
I baked Whole Wheat Sourdough Cheese Crackers on Tuesday evening from dough I made last week.
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