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We should have had a Daylight Savings Time thread!
I go through a gallon of 1% milk a week, partly because I make yogurt every six days and need to feed my milk-based sourdough every two weeks or so at least, since that is how often I bake crackers, and I also use it in other baking. I also drink milk with dessert and use it in making my morning oatmeal.
My husband cannot drink regular milk. Recently, we bought him some lactose-free milk, and he is delighted to be able to have milk with cake or pie again; he just wishes that it came as 1%; only nonfat or 2% are available in our area.
The length of DST is the problem. The sun rose this morning at 8:10 on this funky time, which throws us back to where we were in December. Kids are now going to school in the dark. Their parents are driving to work in the dark. For rural areas, it is particularly a problem.
I've noted that the east coast congressional people are the ones in favor of year-round DST because it benefits their constituencies. The outdoor industry sees it as more time for recreation after work, and they see dollar signs.
I would not mind a shorter period of DST, if people want it. We once had a shorter period before they messed with it in the name of "energy" savings.
In the past, our county stayed on standard time year around--until a governor and legislature forbade it, even though our state has some counties on EST and some, like the next county to our west, are on CST. If they give us year around DST, then I want to be on CST.
I hate early Daylight Savings Time, especially on the western edge of the eastern time zone.
To soften the impact of the time change, I made Cornmeal-Pumpernickel Waffles for a late breakfast and froze six individual waffles for fast future breakfasts. The waffles are also an early birthday goody for my husband who has a birthday this week. Our dog thinks waffles are a treat for her. She was on alert in the kitchen as soon as I plugged in the waffle maker to heat.
I hope the new job goes well, Aaron.
What was the browned butter for? I made a wonderful apple cake some years past that had a browned butter frosting, and it was SO WONDERFUL
Skeptic--Baking today and eating tomorrow on Pi Day is perfect, since an apple pie is best if it can rest overnight.
On Saturday, I baked my adaptation of Dutch Oven Dinner Rolls from the King Arthur site. My version is two-thirds white whole wheat, with some flax meal and milk powder added, less salt, and olive oil instead of butter.
Joan--We had stew also!
Dinner on Saturday was beef stew, using local beef from our farmers' market. Temperatures today started out at 14F and did not rise above 20, so warm stew with rolls is perfect.
So, how did the recipe turn out, Aaron?
I had planned to make beef stew for Friday dinner, but the meat had not thawed. I pivoted to salmon patties, vegetable rotini tossed in olive oil with a bit of Parmesan, and microwaved fresh broccoli.
We awoke today to five inches of snow.
I roasted the last two pie pumpkins today--the latest that I have ever kept pumpkins around. I will freeze most of the puree, but I have left 2 cups in the refrigerator for a pumpkin loaf cake I plan to bake.
I baked this recipe some years ago (before butter was out of my diet). My problem was that the mixture in the bottom of the pans boiled over in the oven and made a mess. I know that I wrote about it, most likely on the Baking Circle, although it could have been here. I did not have the Sticky Bun Sugar that KAF sells and used their suggested alternative. Some of the comments from people suggested that the Sticky Bun Sugar contains ClearJel. I never got around to trying the recipe again.
Just a note to say that I made a half recipe of the frosting for the Blood Orange Yogurt Loaf Cake. We began having the cake for dessert tonight, and it is excellent.
It's always great to have chicken stock on hand, Len!
To go with leftover roasted chicken thighs on Wednesday, I cooked farro in chicken broth from the freezer, then combined it with chopped carrots, celery, orange bell pepper, green onion, and mushrooms that I sauteed in olive oil. I lightly seasoned with a bit of Penzey's sweet curry, sage, thyme, and freshly grated black pepper.
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