BakerAunt
Forum Replies Created
-
AuthorPosts
-
For Thursday dinner, my husband roasted the remaining “pandemic turkey” that has been in our freezer since March. I made gravy with the drippings, and we had it over noodles. Microwaved fresh broccoli completed the meal.
I missed it, but my botanist husband knew it.
I knew it was not American, since that would be Black Walnut.
BTW, Mike, your answer makes a nice almost rhyme.
The director of our lake environmental coalition sent this info out on our local area list. I don't know if we have received any seeds because the utility company did some work in front of our mailboxes, and then did an asphalt repair on Monday. The cones are still up around it, and the end result is no mail delivery for us.
Indiana did move into some phases (gatherings of 200) more quickly than it should have done, especially given the lack of testing and contact tracing, and the inability to track what is happening in locales with many summer visitors. (Their cases are counted in their home counties, even if they have been here for months.)
I'm amazed that so many people--whatever their ages--are acting like rebellious teenagers. In some cases, people just did not have a clue that we are in this for the long run, and that a vaccine that ends it for good may not even be in the cards.
The story is behind a paywall.
For the first time since the first week of March, my husband and I shopped at Walmart in the next town on Tuesday. We went back only because of the mandatory mask order in our county and state, and Walmart's statement that masks are required. Everyone we saw was in compliance, as was also the case in Aldi's and Kroger.
Our governor decided not to include a fine for not wearing a mask, but he did include, in all bold caps, that if the state numbers do not improve, Indiana would be forced to return to an earlier phase of the reopening plan. We are in this mess in part because he pushed too fast with that reopening plan, so reality has bitten.
I was able to find two bags of KAF flour at Walmart for $3.49 a bag, which is a better price than the $4.99 that Kroger charges. And of course Bakers Authority immediately announced a discount offer....
I guessed and missed.
I was forced to get a new phone as mine is being rendered obsolete by the upgraded network. It was perhaps six or seven years old? And manufacturers have found new and amazing ways to befuddle us, while refusing to give us a straightforward operator's manual.
Great dinner experimentation tonight at Chocomouse's and Cwcdesign's kitchens!
We had leftovers, which is a good thing because I bought a new phone today, and just spent several hours on chat trying to troubleshoot how to turn off the very irritating Voice Assistant. I later googled it and learned that it is under Vision and Screen Reader--neither of which I associate with audio.
It is going to take me a while to get comfortable with this new phone.
Mike--I edited my post (and unchecked the keep a reply box) and it disappeared when I tried to submit it. Is it in the spam file?
On Monday, I used my food processor, for the first time since replacing the work bowl, to grate zucchini. Some of it went into the meat loaf I made for dinner, two cups are frozen for future baking, a little bit leftover will go into some kind of frittata, and two cups went into a rift on The Shipyard Galley’s Zucchini Muffins (recipe at KABC--sounds like a TV station!). I meant to bake a half recipe, but accidentally put in the full amount of baking powder and baking soda, so I shifted and baked 12 large “Texas”-sized muffins. I reduced the sugar to 1 cup, and I used ½ cup oil and ½ cup buttermilk. I cut the salt in half and used half whole wheat pastry flour and half KAF AP. I did not add the nuts and I deleted the vanilla. However, I did add ½ cup cinnamon chips, as I have a supply that needs to be used up, and I figure two tsp. per muffin will keep the saturated fat somewhat in check. I sprinkled with some demerara sugar before baking.
I will freeze six of these (baked without paper wrapper). I have some large cupcake liners that I want to use, so I put the other six in those. We will eat these over the next couple of days. I was glad that I was able to fit both large muffin pans onto a shelf in my oven. The ones in the old Bakers Secret pan, with the paper liners, look nicer than the six that baked in the greased with Crisco USA pan. Those peaked up, while the others have a smooth domed top.
On Monday, I made my Turkey and Zucchini Meatloaf with Peach-Dijon Mustard Glaze (recipe posted here at Nebraska Kitchen) to go with the Dilly Beans and the Potato Salad I made yesterday. The acidity of the Dilly Beans is too much for my husband, so I will be finishing them off over the next few days while he has microwaved ones.
And heaven knows what's in it!
I missed it also.
King Arthur is getting a lot of comments on the logo change. It seems to break down between the people who like "clean, modern logo" (whatever that is) and the people who know the company's history and are attached to the classic logo.
KAF did say the new logo would be easier to see on a smartphone, so that was part of their thinking.
I received my new catalog this weekend. It still says "King Arthur Flour," and it still has the classic logo, so while the change may have been in the works for a while, the decision was made after the current catalog was printed and sent out for distribution.
On Sunday, I baked Whole Wheat Sourdough Crackers from dough I made perhaps ten days ago. I cannot recall when I made it, as I seem not to have written it down. The dough was fine, and the crackers came out well.
We ran out of bread, so I also baked the Wheat, Rye, Flax Meal Bread that I developed last year. I experimented a bit more, which was not a good idea. The rising time was fast, probably because it is hot here, but the bread did not get as much oven spring as when I have previously baked it. The loaves are fine, just not as tall. I need to stop tweaking this recipe.
-
AuthorPosts
