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Our cabinets are maple, and they are all wood. So far, all is looking well.
Yes, Italian Cook--many of the old cabinets are better made, so be glad you kept yours. When I sold my house after I got married, the investor who bought it hired someone to rip out all those wonderful old cabinets. They were dinged on the outside, but they held a lot, and I'm pretty sure were deeper than these. They also had full shelves in the lower cabinets!
Your cabinets sound lovely, Joan. We considered birch but settled on maple. We knew we wanted a light wood.
Today I tried adapting my recipe for "Orange Marmalade Oatmeal Crunch Bars," which I posted here at Nebraska Kitchen in 2017. The amount of butter is prohibitive for me now, but I had about 6 Tbs. of orange marmalade in a jar that I wanted to finish, not to mention the need for some cookies around here that accord with how we now eat.
I made a half recipe, as there was a jar of orange marmalade in the refrigerator that I wanted to finish. For 5 Tbs. melted butter, I used 1 Tbs. plus 3 Tbs. canola oil and 1 Tbs. water. I also deleted the coconut (my husband does not do well with it, and it is high in saturated fat, so I should be eating it only in extreme moderation--if there is such a thing). I used an 8 ½ x 11 ¾-inch jelly roll type pan (measuring the bottom) that I lined with parchment. I would have liked a slightly smaller one I baked 15 minutes. I should have cut them immediately, but I let them cool for about 20 minutes. Fortunately, a large knife, pressed down onto the line, worked well, although I had some crumbling. I suspect my husband will sneak one tonight. I had a crumbly piece that tasted fine, and they have a nice crisp bite.
I sympathize, Kimbob. My husband is also not a caraway fan. The pumpkin rye bread that I bake from Stanley Ginsberg's recipe calls for grinding the spices (includes caraway). I find that it contributes to the overall flavor without being blatant.
I like the sandwich sprinkle in the quinoa salad that I make. It's a Penzey's recipe, but I substituted with what I had on hand.
On Thursday, I baked two loaves of my adaptation of Len’s buns recipe, or what I call Rye/Semolina/Whole Wheat Bread. My change is to substitute 75% buttermilk for the water.
Thanks for the report on the syrup dispenser, Chocomouse.
On Tuesday, I made broth from the bones of the chicken I roasted the day before.
For lunch on Wednesday, I made Curried Butternut Squash soup, using most of the squash puree I made on Saturday. I whisked it with chicken broth to the desired thickness, added 1 tsp. of Penzey’s Now Curry, and put in about a Tablespoon of leftover full-fat yogurt. I had enough for another two days.
For dinner on Wednesday, I made stir-fry, using soba noodles, the rest of the chicken, celery, carrots, red bell pepper, green onion, broccoli, and mushrooms. I also put in some small chunks of roasted sweet potato. I had bought sweet potatoes at Kroger and did not notice until we got home that four of them had been badly smashed. (That is one reason I do not like pre-bagged produce.) I was able to rescue half of three of them, so I roasted them and put them in the stir-fry. In the future, I will carefully inspect each one through the bag.
I became eligible for the vaccine this week when Indiana opened it up to my age group. I have an appointment for February 27. It was to be on the 26th, but as I was registering, the slot filled up!
I agree that teachers should be considered essential workers, especially those teaching in person.
It's always nice to welcome another baker into the world! I hope Nathaniel will be inspired to bake more.
I baked an apple pie on Monday evening, using twelve of the old-fashioned Winesaps we have stored in the garage. For the streusel crust, I replaced 4 Tbs. butter with 1 Tbs. butter and 2 Tbs. grapeseed oil. That let me do a complete streusel recipe on top. I decided to try the convection setting for the pie, and it baked in about 45 minutes, with good bubbling of the filling. We will have it for dessert tomorrow.
I made another batch of yogurt on Monday.
For Monday’s dinner, I roasted a chicken. I also roasted chunks of sweet potatoes tossed in a little olive oil, then finished at the end with a bit of maple syrup. We also had microwaved fresh broccoli.
We had leftover soup from last night, a good dinner after my husband spent much of the day shoveling the more than 7 inches of wet snow we got overnight.
Note to Mike: There is a typo in the title of this thread. It says eek rather than Week.
On Saturday, I baked my Rye-Barley Crispbread. I wanted a cracker that would be around for me for a while. My husband usually avoids them due to the sesame seed. The recipe works so much better for me now that I just knead the dough by hand for 15 minutes after letting the stand mixer combine it.
I also baked my version of King Arthur’s Pompanoosuc Porridge Bread, once again baking it in the uncovered Emile Henry long baker. My version includes replacing 1 cup of water with a cup of buttermilk, which I stir into the cooked porridge (use 1 cup water and ½ cup of the dry porridge). I cut the salt to 1 ½ tsp. and the yeast to 1 ¾ tsp. I replace the sugar with 1 ½ Tbs. maple syrup and the butter with 1 ½ Tbs. olive oil. I let the Zo do the kneading.
By the way, King Arthur has the Pompanoosuc porridge back in stock.
For lunch on Saturday, and for the next two days, I used the leftover bulgur from last night. I sauteed plenty of chopped carrots, celery, and some remaining onion in olive oil. I added a can of Muir fire-roasted organic tomatoes and a small can of chicken. I seasoned with ¼ tsp. garlic powder and 1 tsp. Arizona Dreaming blend from Penzey’s. It hits the spot for the desire for some southwestern food, which Scott cannot eat, and which I crave every now and then.
I roasted a butternut squash in my countertop oven (375F for an hour), then scooped it out of the skin and pureed it. Some will be for future soups, and some will be for muffins later this week.
I cooked a pot of Great Northern beans. Some are for soup tonight and some will be frozen.
Dinner on Saturday was a modified minestrone soup. In deference to my husband’s tummy, I did not include tomatoes or any spices other than garlic, and I used a heaping tsp. of dried onion rather than fresh. I put in celery, carrots, red bell pepper, mushrooms, zucchini, 1 ½ cups cooked Great Northern beans, and a cup of penne pasta. I used frozen turkey broth. It came out nicely, and I grated Parmesan on mine.
Yes, he replied to me, and I mailed the check yesterday afternoon. My rule with maple syrup is to stock up before supplies get too low. It's essential.
Let us know how that maple syrup dispenser works. It would be nice not to have drips, especially when measuring into tablespoons for recipes.
Glad that all is well, Mike.
Yesterday my husband received his first Moderna Covid-19 vaccine shot. Other than some soreness in his arm, he is doing fine. He reports that using the arm makes it less sore.
I'm still too young for this round in Indiana, but there is talk that it will start opening up in the next couple of weeks for my age group.
Last night we repeated Thursday's dinner but with microwaved broccoli. Tonight we finished the turkey loaf, but I made bulgur cooked in broth to go with it, and we had mixed vegetables.
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