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Thanks for the reports, Aaron and Mike. I think that Einkorn would be an interesting flour to try, but I will have to wait until it is more readily available and, if possible, less expensive.
Another news item on Tupperware:
I can recall my mother going to and hosting Tupperware parties back in the 1960s, Tupperware did get on board with what I would call the virtual Tupperware party, as more women shifted into the workforce. My sister participated or hosted some of these where people at her workplace or relatives like me could order, and there was a shipping option as well. Both methods did seem like a lot of pressure for the dealers to sell more and more.
However, most of us have limits to how much Tupperware we need. There are also lots of plastic options out there available more conveniently. Some people are concerned about plastics for environmental and/or health reasons. Some of my older pieces have developed plastic smells.
One thing that Tupperware had going for it was that it was possible to replace lost or damaged lids, sometimes for free, and sometimes buying them. I have had several Rubbermaid tops break, and there is no replacement available. While I gave one to my husband for bailing out the rowboat after it rains, I do not like getting stuck with a perfectly good container with no top.
You and your husband will be in my prayers, too, Joan.
On Monday, I baked two small loaves of the Mostly Whole Wheat Maple Buttermilk Bread. It is particularly wonderful in ham sandwiches.
I also baked my Whole Wheat Sourdough Cheese Crackers from dough I made up about a week ago. I expect my husband to plow through them in short order. 😊
The article seems more about product advertising, via the links, than about serious baking.
Most flatbreads are best eaten right after they are made, as they become stiff when they cool.
That third loaf looks like a quick bread. I would not want to use it for sandwiches.
I'm not sure she used her homemade self-rising flour for the second loaf, which seems to be Jim Lahey's bread. One does not need Tick Tock to bake it.
None of these recipes will inspire people to bake and to keep baking. A regular simple yeast loaf, such as the Austrian Malt Bread or Paddy's bread, would be more likely to spark a desire to keep baking.
King Arthur appears not to have received the memo on cupcakes, as yesterday's email from them featured cupcakes:
For Easter dinner, we are having roast turkey, as we had one in the freezer that we bought for an excellent price in January when Aldi's was selling them at discount. I even have a blue bag of Pepperidge Farm stuffing, which I am making as dressing. I will make gravy from pan drippings. We are not having cranberry relish, but I thawed applesauce that I made last fall to go with it. We will also have microwaved frozen peas.
Lunch was a ham sandwich and a slice of cherry pie. We find that we prefer to eat our pie earlier in the day.
I baked a Cherry Streusel Pie on Saturday to have for Easter dessert tomorrow. I used three jars of Morello cherries, which I got from Aldi's. The recipe is my adaptation of the Cherry Lattice Pie in Cook's Illustrated Baking, with the streusel topping from the blueberry streusel pie I adapted. My version, of course, also uses an oil crust. Usually, I bake some kind of Easter cake, but the cherry pie is a treat for my husband.
I did not cook on Saturday. When we shopped at Aldi's this week, spiral-cut hams were 40% off, so we bought one. I threw away the glaze packet--too much stuff we do not want in it. We had ham sandwiches on Mostly Whole Wheat Buttermilk Bread, and the combination is exquisite. We had salad as well, using some of my husband's grow-light lettuce and spinach, as well as winter carrots from the farmers market and mushrooms from the grocery. I used Penzey's Ranch to make the dressing.
Thanks for calling attention to this article, Mike. I've never understood all the time and money people put into lawns. My husband is devoted to native plants and trees, so he is in charge of whatever is planted. In an area with increasingly suburbanized lawns, we are an isle for the butterflies and birds.
On Good Friday, I baked Hot Cross Buns and continued experimenting with this recipe which originated in the Los Angeles Times cooking section about forty years ago, but which I have modified many times. I used more whole wheat flour this time, pairing it with some bread flour, and the rolls came out well. I used golden raisins, but I think they could use a bit of lemon zest or candied lemon peel. I always frost mine rather than making a cross. I tried to use some nonpareils to make a cross, but the glaze had set, so it only worked on the first two, and the rest just have a festive sprinkle.
I had one, and my husband had two for dessert tonight, but they will be breakfast on Saturday and Easter and possibly Easter Monday. Unlike in Mike's neighborhood, our neighbors are mostly non-resident at this time of year.
I made Oven Crisp Fish and Chips with Dill Tartar Sauce for dinner on Friday. We also had microwaved fresh broccoli.
I baked my Pumpkin Snacking Cake on Thursday, using a cup of frozen "peanut" pumpkin puree. I sprinkled multi-colored nonpareils on top to give a hint of spring to the autumn flavor. Due to its wholegrain content (buckwheat, spelt), I do not bake this cake when the weather gets warm. Right now, that is not a problem.
I made yogurt on Thursday.
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