I've used honey on small burns. Doing so means remembering that the spot is sticky.
No judgment here, Kimbob--I've also absentmindedly grabbed a hot pan. Best wishes for quick healing. I'd hate to have my cross stitching interrupted like that.
Len--As long as the can is intact (not bulging), it should be fine to use the pumpkin.
I like to make Ellen's (formerly Moonie) buns as rolls, usually dividing the dough into 16 pieces and baking in a 10x10 pan.
On Friday, I made another batch of yogurt.
For Friday dinner, I made a large soup. I cooked 1 cup brown and ½ cup red lentils in some chicken broth. In a big pot, I sauteed chopped celery, carrots, and two mostly red bell peppers (from our garden; we finished their ripening inside). I browned ground turkey, then added some chopped garlic and 2 tsp. rehydrated dried onion. I added a cubed, small butternut squash (one of those designed to be small), and a half pound of sliced mushrooms. I added the cooked lentils and the broth, some autumn shaped pasta, and after that minced parsley and freshly ground black pepper. We have enough for a couple more meals.
I will keep you in my prayers, Joan.
Some people saw "Grade B" and assumed it was not as good--more for the rest of us who know how good it is!
I bought three 5 lb. bags on sale for $2.50 each last Thursday at Kroger. I posted about it on the Covid-19 thread.
On Tuesday, I made Broccoli, Tomato, and Quinoa Salad. We had it with roasted chicken thighs--rubbed with olive oil and sprinkled with Penzey's Poultry Seasoning and Sweet Curry--for dinner.
On Tuesday, I baked my Eggnog Cake (recipe posted at Nebraska Kitchen). I made the version with oil and the substituted 1 cup of barley flour. I baked it in Nordic Ware mini Harvest Loaf pans. Each pan is set up for six mini loaves, so the recipe makes twelve. I had this low-fat Eggnog frozen from last year.
Yes, Mike, that is the pan, as Rottiedogs says. However, mine was before the USA pans were available, so it is dark colored, and I think the metal is not as thick. At some point, I'd like to get a USA one.
You are correct CWCdesign. The Irish whole meal flour should not be used in place of flour with gluten. I have sneaked some in before for flavor; my mistake was to increase the amount as much as I did. the bread is ok, about 4 inches tall, but I would have had the oven spring I've had in the past if I had just used whole wheat flour. I'll use the whole meal flour in some other baking.
For dinner on Monday, I made salmon and couscous w/ Penzey’s Mural of Flavor Seasoning. We also had microwaved frozen peas.
Temperatures here were in the mid-70s today. When I took my walk before noon, I did not need a jacket.
I saw an interesting idea about freezing caramelized onions;
I baked the Rustic Sourdough--KABC recipe, but I adapted it. I did not get as much oven spring as in the past. I think that was due to my using some Irish Wholemeal Flour. I baked it in a hearth bread pan (metal, with sloping sides and a wider flat bottom) that I bought years ago from KAF. The loaf is 4 inches high, so it is ok, just not what I was trying to do. I'll add a note to this post after we cut into it at lunch tomorrow.
Thanks, Kimbob. I have printed the recipe and will put it in the "to try" pile.
