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I baked Lemon Ricotta Cookies on Wednesday. These are my adaptation of the recipe at the Olive Tomato site.
Looks Yummy!
On Monday, I made dough for my Whole Wheat Sourdough Cheese Crackers. I will bake them later this week.
Dinner on Monday was our favorite Oven Baked Crispy Fish and Chips with dill tartar sauce. We had it with coleslaw.
I made coleslaw on Sunday morning. We will have some of it tonight with ham sandwiches on the Pumpernickel Rye Bread that I baked yesterday. My older stepson is arriving for an extended visit, so this is a dinner that can hold until he arrives, or if he gets delayed, we can go ahead and eat, and he can eat when he gets here.
Here is an Arlo and Janis comic on that very subject:
https://www.gocomics.com/arloandjanis/2022/05/01
My husband and I both have vague memories of making May baskets in school for our mothers. It would be nice to bring back the May basket tradition.
Mike--you mistitled this discussion--it should be baking. I'm surprised that Word Press let you do that, which is one more reason to dump it.
Looks scrumptious, Len.
On Saturday, I baked a loaf of Pumpernickel Rye Bread, adapted from the King Arthur Sandwich Rye Bread. I tried double-panning it (using the hearth pan) to keep the bottom from overbrowning, but the double pan kept the bottom too light, so I removed one pan and baked another 8 minutes to get the correct internal temperature. I hope USA will make the hearth pan again. The ones I have are by some other manufacturer and are dark in color and thinner.
Cass called yesterday to weigh in on the baking powder in mashed potatoes question. He asked me to post about it, and I hope that I do him justice from the notes that I took. He thought that the baking powder was being added to thicken the potatoes. He said that baking soda or cream of tartar would also work, with cornstarch as a gluten-free alternative. However, he has never used any of these in his mashed potatoes.
To reduce starch in potatoes, he said to boil for 6-7 minutes, then drain the water completely, add fresh water and finish cooking.
He also shared with me his way of making tasty, mashed potatoes. He cooks the Russet potatoes with two medium cloves of garlic in salted water. After he drains the water, he mashes the garlic with the potatoes and 2/3 cream cheese and 1/3 butter. He also says not to be afraid to add pepper to the mashed potatoes.
It sounds scrumptious. While the saturated fat content is too high for me, perhaps someone else can try it out and report back.
It's nice to know that Cass is keeping up with us at Nebraska Kitchen.
Joan--I'm making coleslaw tomorrow!
We had leftover turkey meatloaf. I roasted some cubed sweet potatoes to go with it, and we also had microwaved fresh broccoli.
Chocolate and Banana--the major food groups, Joan!
On Thursday, I baked three loaves of my Whole Wheat Oat Bran bread. It is a major adaptation of one by Peter Reinhart, so much so, that I can now claim it as my own. I'm thinking of posting it here at Nebraska Kitchen.
I'm following Mike's experimentation with the Lomi food composter. My husband is not so keen on regular composting, probably because of all the animals around. He brushed aside this idea, but I am going to do some more research and watch Mike's reports here.
Len--I like the way you use the sauce for three different kinds of dinner.
Dinner on Thursday night was Garden-Style Turkey Meatloaf with Oats, a recipe from the Quaker Oats site. I replace the Italian seasoning with Penzey's Mural of Flavor seasoning and delete the onion in deference to my husband. Instead of the grated carrot, I used a small diced red pepper. While the meatloaf cooked, I roasted chunks of yellow potatoes, tossed in olive oil and Penzey's Sunny Paris in the small counter oven. We also had microwaved fresh peas. The meatloaf will last us three days.
Aaron--Penzey's has fabulous cinnamon. I buy their Korintje Cassia in the largest bag I can get, then put it into a large jar and fill my small one--and the even smaller one my husband uses for his oatmeal--as needed. I have also tried their China cinnamon, which has a slightly sharper bite and is great in baked goods where the cinnamon is the sole spice.
Penzey's has great deals throughout the year. I regret that I missed the recent shipping special since we were away a wedding. I buy my spices from them in bags, once I have the jars, and that cuts down on waste and reduces the price.
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