Forum Replies Created
-
AuthorPosts
-
On Tuesday, I baked Whole Grain Pumpkin bread, using as the base recipe one that Lemon Poppy posted on the Baking Circle, and which is now here at Nebraska Kitchen. I bake it as five small loaves. This time, I made it with half whole wheat pastry flour. As usual, I reduce the sugar to 1 ¾ cups and halve the salt. I will freeze three of the loaves.
The "gourmet" buttermilk, which is all the local grocery now sells, is 5% saturated fat.
Our dinner was leftover roast chicken, roasted chunks of honey-nut squash from our garden, and the last green beans from our garden. The beans were tender and delicious.
CWCdesign--yes, with the bread flour, you will not need the whole grain bread improver.
Dinner on Sunday was a stir-fry using brown and wild rice that I had frozen last week, the leftover pork and the deglazing liquid, carrots, celery, red bell pepper from our garden, green onions, and a yellow squash. I added a ¼ tsp. dried sage and some freshly ground black pepper.
One review mentioned that there are no bread recipes, although there is a cinnamon roll recipe. It would not belong in the James Beard Bread category.
I went to the Hayden Mills site and browsed the recipes there. If they reflect what is in the cookbook, I am not sure that I would use it that much.
I also noted the price of Hayden Mills flours. They make Bob's Red Mill look inexpensive.
I'm thinking about Emma Zimmerman's The Miller's Daughter. I do not live close enough to any bookstore to check it out. I rejected buying Mother Grains because of the author's insistence on butter. My cookbooks are in two locations--a large bookcase in the kitchen (and yes, that limited cabinet space and storage), and two bookcases in our Annex.
I roasted a chicken for Saturday's dinner. I also roasted potato chunks tossed in olive oil and sprinkled with Penzey's Sunny Paris. Microwaved fresh broccoli from the farmers market completed the main meal. Dessert was the last chocolate zucchini cake from the freezer.
We will be waiting for the final pictures of the rainbow blondies, Aaron. That's great that you and Violet are able to use your recovery time to bake.
Skeptic--That is exactly what our contractor did on the first set of cabinets that he repaired for us last year. I am thinking it needs to be done for every cabinet. The contractor also screwed in that first set of cabinets to the ceiling as well.
We thought we were getting good solid cabinets. Sigh. I have always lived in houses with older, good solid cabinets. I did not understand that in modern cabinets corners are cut.
Our temperatures may go down to freezing tonight. My husband has covered the tomatoes and bell peppers. The squashes are on the ground and should be ok. We have not gotten many tomatoes off those two plants started from seed. There are plenty of green ones but they are not ripening yet.
I baked Skeptic's Pumpkin Biscotti today--the first batch of the season! I make them with white whole wheat flour. I sprinkled the log with a mixture of coarser white, orange, and black sugar since we are in the days leading up to Halloween.
I made yogurt on Friday.
Dinner will be leftover soup and some of the whole wheat sourdough crackers I baked about ten days ago. We are on restricted water use for the next 24 hours, as we had to have the new well treated.
The grocery store in our town has changed milk distributors, so I cannot get the buttermilk locally that is 1.5% saturated fat, likely made with low-fat milk. They are now selling one that fancies itself as upscale and is 5% saturated fat per cup. Never mind that buttermilk by definition is supposed to be low fat.
Just as I stock up on two of the quart containers of yogurt when we do our every three or four weeks run to the larger town northeast of here, I will now have to buy my buttermilk there to get one that is low saturated fat. Depending on what I am baking, Ican go through a 2-quart container pretty quickly.
I find that the half-shelves are a problem when something heavy is stored on them. Instead of sliding it to the edge of the shelf to pick up, it requires holding the heavier dish without support at an uncomfortable angle.
I believe that people who design these shelves 1) do not cook or bake, and 2) have the idea that people only have a few kitchen items to store. I laugh when I see ads for kitchen organization because, these people have so very little and waste so much room with their artistic storage ideas.
-
AuthorPosts
