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The Washington Post had an article advising people to think again if considering the idea of buying chicks to counter the egg shortage. It mentioned how difficult it is to care for the chicks, who require a special heat lamp when small, as well as other care. It also pointed out the predator problem: rats, snakes, raccoons, etc. Chickens also slow down laying in the winter, and after six years or so, they are done laying.
For dinner Tuesday night dinner, I made an impromptu pasta dish using some mushroom noodles that I bought at T.J. Maxx back at the end of September. I sauteed red bell pepper, lovely winter carrots from our farmers' market, and a pound of mushrooms in some avocado oil, then added the cut-up leftover turkey, the leftover gravy, and some parsley and pepper. After I mixed in the cooked noodles, I mixed in some shredded parmesan. We have enough for tomorrow, and maybe for a lunch the following day.
Usually, I would have added some sliced celery, but when we last grocery shopped at the town northeast of us, the Kroger was out of the organic celery. I did not check for non-organic, as I could buy it locally. However, when we went to the store today, there was no celery. I am wondering if the rain and floods in California are affecting some of the vegetables I would usually be able to find.
On Monday, I baked my more than 50% wholegrain version of King Arthur's Crusty Cloche Bread, using the cloche I bought from Skeptic in the autumn of 2021. The loaf is one of my best shaping jobs yet. I look forward to cutting it tomorrow at lunch.
On Monday, I adapted a turkey and wild rice soup recipe, which means that I did not use a stick of butter, plus 2 cups of half and half and some flour. I used a cup of low-fat evaporated milk instead. It was ok, but it needed the 2 Tbs. of sherry. Alas, the pantry was bare. I need to buy another bottle for recipes I use that require it. I will have the soup for lunch throughout the week, which works well because we are having very cold temperatures.
I posted the recipe, Mike.
CWCdesign--It sounds like the Meyer Lemon Cake is an oil-based cake. If that is correct, you might want to stir in the flour mixture by hand. I picked up this tip from either a Bon Appetit or Epicurious email (before they started charging for access), and it has been a game changer for the oil-based cakes I now bake, in that it gives them a light texture.
This Sunday afternoon, I am making another batch of yogurt.
I also am making turkey broth, using the bones from this week's turkey and the frozen ones from our New Year's Day turkey. I am thinking of making turkey and wild rice soup tomorrow for lunches.
Aaron--I have the recipe posted here at Nebraska Kitchen and have updated it today:
You should see a definite savings on the electric bill, Mike.
I actually made tomato soup for lunches on Thursday. I used a 28 oz. can pureed tomatoes, along with broth and evaporated milk. I can post the recipe, Mike, if you are interested
I made mashed potatoes this evening to go with the leftover turkey and gravy, and we also microwaved more of our frozen green beans from the freezer.
Over the last few days, we have had a total of about 6 inches of snow, and it is cold enough for it to stay. We are sitting snugly at home and are glad not to have to drive in it or on the liberally salted roads.
Great looking Challah, Aaaron!
On Friday evening, I baked Bischofsbrot, a loaf cake with dark chocolate chips, walnuts, maraschino cherries, and golden and regular raisins. I use a longer, narrower loaf pan, which helps the center bake more evenly. I used half barley flour and half King Arthur AP flour this time. As I did when I baked it last year, I used ¼ cup avocado oil and 2 Tbs. buttermilk in place of 6 Tbs. melted butter.
Egg prices seem particularly high in your location, Chocomouse.
My husband roasted a turkey on Wednesday. I made dressing, using a spare bag of Pepperidge Farm stuffing mix, and I made gravy. We had microwaved fresh broccoli with it. We look forward to a couple of days of easy meals with leftovers.
Snow fell all day here. My husband says it is 4 1/2 inches. There is a possibility of more snow tomorrow.
On Tuesday evening, I baked another batch of oatcakes. I also baked my Lime-Pecan Biscotti, using some of the limes from my lime tree.
We had ham sandwiches and finished off the coleslaw for Monday's dinner.
I also made yogurt today.
My husband would mope if I did not frost the cinnamon rolls. I am planning, however, to cut back on the amount of glaze I use.
Skeptic--I started the griddle on a low-medium(?) heat for two minutes, then added some oil and spread it around, let it rest for maybe 30 seconds, then began the pancakes. I had just a bit of sticking on a couple of them. I used a silicone spatula that was good for getting underneath them and dislodging, in most cases, where a bit stuck. I also turned down the heat a bit after adding the second batch to the pan, as I did not want it to get any hotter.
I realized as I was cooking them that I had forgotten to add oil to the batter, but they were ok. I only realized at noon that I had forgotten to add the egg as well! Clearly, I need to organize my workspace better.
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