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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.
I made cornmeal pancakes on Monday morning. I bravely used my cast iron griddle pan, and for the most part had no sticking problems. I have had the pan for a while but only used it for English muffins. I had read that it is best to heat the pan for a couple of minutes, then add the oil, spreading it over the surface, let it heat slightly, then add the pancakes. I had four small pancakes left over, so I will warm them up tomorrow for breakfast.
In Vietnam, however, it is the Year of the Cat.
I didn't know until today that there was a difference between the two calendars.
I will be baking pumpernickel sandwich bread again after lunch today. I'm tweaking it slightly so that it will be half wholegrain by replacing 1/4 cup more cup of the bread flour with whole wheat flour. I was surprised that my husband asked me to bake it again, right after we finished the previous loaf today, but that is great, since I can experiment while the results of the previous one are fresh in my mind.
I have also been buying my BRM products from Vitacost. The prices are good, and they have had some great percentage-off sales. Shipping is free, if you spend $49 or more. Products also arrive a LOT faster than from KABC. I've also ordered sunflower and pumpkin seeds, and they even carry the Tazo black-iced tea bags that we like. It's worth exploring their site.
I always buy active dry yeast and use the same amount as any recipe that calls for instant. I suspect that the substitution would only be an issue if you are baking very large batches of bread, which we home bakers do not do. I like proofing the yeast. The one time I had a fail was with the special gold yeast, and I mixed it in as King Arthur advised. Never again. I proof both. I also get a kick out of seeing the bubbling.
When baking older recipes, as in Bernard Clayton's bread book, I cut back on the yeast for the reason Mike says: yeast today is more powerful than what we were baking with thirty or forty years ago.
I buy 2-lb. bags of yeast, split it between two containers and keep it in the freezer, along with my 1 lb. container of special gold. It takes perhaps 15 months to go through the regular yeast.
Saturday night's dinner was Oven Crisped Fish and Chips with Dill Tartar Sauce and coleslaw.
Joan--many smokers try multiple times to quit before they finally succeed. I hope your husband will give it another try.
I baked an apple pie Friday evening, using more of the Winesaps that we got last November. I reduced the sugar slightly, from 3/4 to 2/3 cup, since it still has 1/4 cup sugar in the streusel topping. I used 3 Tbs. avocado oil in place of 1/3 cup butter in the streusel.
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