BakerAunt
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I had more side effects from my second Pfizer shot than I had from the first one. My arm was very sore, and I had difficulty shaping the rolls I made on Saturday. (I'm right handed, but I opt for the shot in the right arm since I must sleep on my left side.) I had chills and aches and pains throughout the night, loss of appetite and some nausea the next day. I spent most of Sunday on the couch drifting off to sleep. I am feeling better today but will still take it easy.
My husband received the Moderna, and his side effects after the first was nausea and tiredness but after the second, just some tiredness. He worries that not having more side effects means "it's not working." However, I pointed out that the vaccines likely affect people in different ways, just as the illness does. I think that accounts more for the difference in response than which vaccine we each received.
Whatever the side effects, I will endure them rather than contracting the illness or giving it to someone else.
I hope it will be a good strawberry season locally this year. They have spoiled me, and I now ignore those in the store.
We used the Dutch Oven rolls to make little sandwiches with some of the leftover maple-glazed pork tenderloin. We added a salad of greens and cherry tomatoes sprinkled with sunflower seeds.
I baked my adaptation of the KAF Dutch Oven Dinner Rolls again. These are so good.
Happy Belated Birthday, Kimbob.
I prefer the low tech--and inexpensive--method. One of the problems with the sourdough craze is that the recipe sites are making it seem more complicated than it is and undermining the confidence of new sourdough bakers.
BTW, Stephen Colbert had someone send him starter--he described it as looking like paint chips--that finally enabled him to produce a lovely loaf, which he featured in a picture on A Late Show.
I received my second shot of the Pfizer Covid-19 vaccine today. In two weeks, I should have as much immunity as it affords. My husband and I are considering whether we want to do a short trip in a month or so and visit a couple of state parks. We would still keep our masks and hand sanitizer at the ready.
If it tastes blah, Italian Cook, sprinkle cinnamon on top of it--maybe mixed with the Splenda.
Wow! And so MUCH quieter than fireworks!
I love cheesy tuna casserole, especially with gouda cheese. Alas, unless we have plenty of company who will eat most of it, I won't be making it again.
I had one more Bosc pear to use, so on Friday I baked Pear Cardamom Oatmeal Muffins, a recipe from Marisa Moore: https://marisamoore.com/pear-oatmeal-muffins/:
I forgot to add the cardamom, since I had combined the dry ingredients, except for the spice the night before but was waiting to grind the cardamom until that morning. I would have used half the amount of spice due to it being freshly ground. As the muffins were already mixed and in the muffin pan when I realized the omission, I settled for sprinkling Penzey’s cinnamon sugar (was either free or inexpensive on a deal) on top before baking.
I made some other changes. I used buttermilk in place of regular milk, and I reduced the brown sugar to 1/3 cup. I omitted the vanilla, as I want to taste the pears and spice (or would have had I remembered to add the spice!). I had just the single Bosc pear; I think she uses Anjou. I added 1 Tbs. Bob’s Red Mill milk powder to the dry ingredients to increase the calcium. I used canola oil. I omitted the topping but had sprinkled with a bit of the King Arthur white sparkling sugar before I added that cinnamon sugar. I baked as six large muffins, so I increased the baking time to 15 minutes. These muffins are delicious, and I will bake them again—with the cardamom! I particularly like the flavor of Bosc pears with cardamom and dearly miss the Pear Crumble recipe that I can no longer bake due to its butter content.
I ate one for breakfast. I will leave two for us to have for breakfast tomorrow, and I will freeze the other three for quick future breakfasts.
On Thursday, I baked two loaves of Len's bread (from his Semolina Rye Rolls Recipe).
On Wednesday, I cooked my husband’s requested birthday dinner: maple-glazed pork tenderloin, mashed potatoes, and microwaved fresh broccoli. I used nonfat Greek yogurt in the mashed potatoes rather than butter, and that also let me cut down on the salt.
We took our first hike in a state park in over a year late Wednesday morning We did not even have the chance last year to use our Golden Hoosier Park Pass (at least the money supported the state parks!), but ever the optimists, we bought one for 2021. We arrived home for a late lunch, and I made a frittata for myself using chopped onion and carrot sauteed in olive oil, then mixed with about 1/3 cup leftover cooked bulgur, a beaten egg, about 2 Tbs. shredded mozzarella cheese, and ½ tsp. Penzey’s Bavarian seasoning. I used my good nonstick small frying pan, and I was able to flip the frittata with a spatula in the pan.
I made another batch of yogurt on Tuesday.
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