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I'm not sure those spices would be to my taste either, Mike.
With the arrival of my elder bonus son, who had an overnight flight, I wanted to make scrambled eggs for brunch on Sunday. I have always been hit or miss on scrambled eggs, but I bought a Green Pan 10-inch skillet at Home Goods on Friday, so I thought that I had a better chance of success. I also pulled out my copy of Kenji Lopez-Alt's The Food Lab and followed his directions. The scrambled eggs came out perfectly! My only changes were to use 1% milk and to cook them in avocado oil rather than butter. I will be following this recipe any time I make scrambled eggs.
For Sunday dinner, I made roasted chicken breast, which we had with the leftover noodles, mushrooms, turkey, and peas from last night.
I baked three loaves of my Whole Wheat Oat Bran Bread on Saturday. We had to subsist on a store-bought loaf these last few days, since we arrived home on Thursday and did not have any bread thawed. If there had been a bakery along the way, I would have bought a loaf there.
Joan--Are the people you treat to your pumpkin pies surprised to learn that you make them with your own pumpkin puree? When I tell people that I do, and that is why the pies are so good, they are amazed.
Len--let me second Joan's admiration for your lovely pan of buns. When I make your recipe, I usually make ten buns because we like them smaller--and I need an even number for the two of us.
At the Cousins' Reunion, we always do a Thanksgiving meal, so that means a turkey. No one wanted the meaty bones, so we froze them and brought them home in a cooler. On Saturday, I made broth with them and some chicken bones I had in the freezer. Before I made the broth, I cut off about two cups more of turkey. I used it to make a throw-together dinner tonight of sauteed mushrooms, leftover frozen gravy that was made for the reunion with a vegan "chicken" broth (I think seaweed is involved), a bit of the broth I had simmering, the leftover evaporated milk from the pies and sweet rolls, and some cooked spinach noodles. With the addition of frozen peas and some freshly ground pepper, we had a great one-dish meal based on what was in the refrigerator.
We had leftovers from last night for dinner on Friday. It takes a while after getting back from a short vacation to get organized again, especially when others were doing most of the vacation cooking!
I look forward to hearing about the crackers, Mike.
Navlys--Did you use the King Arthur Blueberry Pie Bar recipe? I've baked it several times and loved it but have not baked it since I cut the butter in my baking to almost none.
The vegan almond cake is delicious. The texture is hard to describe. It is spongier than a regular cake but in a pleasant way. It would go well with berries. I will keep the recipe in case I have leftover almond milk. Probably it would work with regular milk or buttermilk as well.
We enjoyed the dinners at my husbands' cousins' reunion. Monday night was grilled pork tenderloin, Tuesday was our "Thanksgiving" meal with turkey. One cousin's wife makes wonderful stuffed baked potatoes that my husband and I look forward to all year. Wednesday night was a "eat the leftovers" meal. Some of us did go out for lunch on Tuesday to a restaurant in New Buffalo called The Stray Dog. I had a delicious grilled Ruben on Michigan swirled rye bread and onion rings. It was a dietary indulgence.
We are back at home on Thursday. Dinner consisted of some leftover turkey from the reunion that we brought back with us, and I roasted some potato and carrot chunks tossed in olive oil and sprinkled with Penzey's Justice blend.
Joan--congratulations on the great thrifting finds!
That's a great bread for egg salad sandwiches, Chocomouse!
We returned from the reunion on Thursday. I had a cup of almond milk left over from the vegan cinnamon rolls. It was five days since I made the almond milk, and it does not last much beyond five days. To use it up, I baked a new recipe, "Vegan Almond Cake," from the site Rainbow Nourishments. I did not deviate from the recipe's ingredients, but as it is an oil cake, I used my technique of combining the oil and the sugar (first mixed with the zest) with my electric mixer, then mixed in the rest of the wet ingredients. At that point, I switched to my cake whisk and added the dry ingredients to the wet ones. I sprinkled the optional sliced almonds on top of the cake before baking. It was done in about 48 minutes. I will let it rest overnight, then we will cut into it tomorrow for dessert. The recipe also uses almond flour and AP flour. I chose King Arthur AP, since almond flour has no gluten.
Mike--I've not tried rye flour in the sourdough cheese crackers. I don't think my husband wants them changed.
While it is not a sourdough recipe, I do like to make Rye Crispbread. I think that I posted the recipe here at Nebraska Kitchen.
Rottiedogs--Your Polish Kolocz sounds delicious!
Winesaps are worth the 100-mile round trip.
Mike--I'm glad the crackers came out well and that Diane likes them. I stopped putting salt on mine, at my husband's request, and while it took some getting used to by me, I like them that way now. I agree that the cheese powder provides plenty of salt.
Mike--With my current oven, I bake at 375F convection on the third rack up for 5 minutes and 30 seconds, then turn the pan around and bake another 5 minutes 30 seconds. A lot depends on your oven.
On Sunday, I made Quinoa salad with lima beans and corn as my contribution to dinner at the first night of my husband's cousins' family reunion. They had a vegan chili as the main dish, but my husband cannot eat the beans or the spices, so I made the salad so that he would have something nutritious that he could eat. I served the goat cheese on the side, so that people could add it if they wished,
I made dough for three batches of sweet rolls--two regular and one vegan--on Sunday evening, shaped the rolls and let the rise in the pans overnight. I baked them on Monday morning at my husband's cousins' reunion.
Aaron--:)
CWCdesign--Congratulations to Will for his successful efforts to create a gluten-free cornbread that comes so close to the family recipe.
I am glad that I do not have the challenge of baking for someone who is gluten-free. I find vegan baking difficult enough.
Lovely loaves, Mike!
On Saturday, I packaged ingredients for two sets of my regular cinnamon rolls and one set of vegan rolls. I baked a double batch of soft oatmeal cookies (adapted from Jenny Can Cook). I also baked two pumpkin pies. The preparations are for my husband's cousins' reunion this week.
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