BakerAunt
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BTW, King Arthur has a lot of their baking pans (USA) currently on sale, including the pain de mie pan.
When I have soaked raisins, I have cut back the liquid or been prepared to add a bit more flour. I also try to let the soaked raisins rest on a towel to remove excess moisture.
I answered correctly, which should give you an idea of some of the contents of my pantry.
I miss garage and estate sales, but then, this area was never as good for these as the place I lived in Texas. There is one next weekend in town that might be of interest (same place I got the bread machine last fall). Masks are required, as is physical distancing. I've not made up my mind on whether to go.
I made another batch of yogurt on Sunday. I have had to use nonfat Chobani Greek yogurt as the starter, but when we went to the next town for groceries for the first time since lockdown, I was able to get Stonyfield full-fat Greek yogurt again. I use ¾ cup (170g), so when added with the 1% milk, it is low enough in saturated fat. I like the taste of the Stonyfield yogurt better.
For Sunday breakfast, I made my buttermilk wholegrain waffles (whole wheat, cornmeal, buckwheat flour; flax meal), with oil rather than butter. I had mine with maple syrup. My husband had his with honey.
I guessed wildly and incorrectly.
I've been thinking about this topic all day, Kimbob. I'm also retired, so the biggest changes for me have been not venturing to the next town for groceries or having friends and my stepchildren visit. I also miss the farmers market, which did open up today, but as there is still not a lot of produce available, and they want exact change (which I didn't think to get before lockdown), I didn't go. Otherwise, it's the usual baking and cooking and home chores. I haven't done as much reading as I'd expected, but I write more emails to friends and family. The rural location makes it easy to get out for a walk or hike. We live on a lake, so I'm practicing my kayaking (sit-upon) on quiet weekday mornings when the weekend influx of visitors--and large boat waves from said visitors--abate.
I pulled out some sewing projects, and of course made a mask. I finished a strawberry table topper that I have been cross stitching on and off for sixteen years. (The outline stitching at the end was very repetitive, as the pattern is repeated four times around each side.) If we at Nebraska Kitchen end up doing a tea party, I'll use it along with a china strawberry teapot and cups and saucers. I'm exploring needlepoint and have completed the front for an embroidery scissors case and am debating whether I want to attempt a more complicated needlebook. I have enough stitching projects stashed to get me through years of sheltering in place.
I had planned on seeking more community engagement this summer. When we moved here three years ago, we were in a holding pattern for the first year, until we realized the contractor was just not that into us and replaced him with another contractor, and we were under construction and living in the small garage apt. for seven months, and the house was only completed three months after we were back inside. Now I'm ready to have dinner parties, but given that our county which is opening up--and has double the cases today that it had a week ago, that will not be happening soon for us.
I do miss travel and the short day trips and several days jaunts we enjoy, especially when school is in session, as that reduces the crowds.
For Saturday dinner (and dinners beyond), I cooked black-eyed peas from scratch (soaked overnight in salted water, drained, then cooked in salted water). After they had cooked for an hour, I sautéed chopped celery, chopped yellow bell pepper, and 8 oz. pre-packaged cubed ham in grapeseed oil, then added 2 cloves minced garlic, before adding the black-eyed peas, 1 ½ Tbs. Penzey’s dried onion that I had rehydrated, and 1 1/4 cups brown rice. After bringing it to a boil, I let it simmer for 45 minutes, then I added some torn kale. The flavors really came together well; no additional spices were needed. I think that sautéing the ham gives depth of flavor.
I answered correctly through a lucky guess.
There are plenty of dry beans at my local grocery store. Occasionally, they have been low, and some varieties are not available. It must be another of those cases where it depends on where in the country you are.
Back in March, I baked a Chocolate Olive Oil Blood Orange Cake, dividing it between two of the half-size Bundt pans. We ate one, and I froze the other, along with enough juice to make glaze. I decided tonight was the night to have it for the dessert, so I pulled it out of the freezer last night and let it thaw on the counter in its wrappings overnight. The cake is as wonderful as it was the day that I baked it. The flavor of the blood orange may even have intensified. I used the juice to make the beautiful and delicious pink icing.
I will keep my eye out next February/March for blood oranges again.
At the start of sheltering in place, I bought another bag of brown rice (organic at that!) at the local grocery store because I was afraid of getting caught short. Well, they still have it to sell here. It's interesting how some parts of the country are short on some items and others on different items.
I pulled out the electric Krumkake maker on Friday, and after perusing the recipes, decided that the German recipe, which uses a lot less butter and eggs had possibilities for converting into one lower in saturated fat. I replaced 4 Tbs. butter with 1 Tbs. butter, 2 Tbs. canola oil, and 1 Tbs. 1% milk. There was an option of ½ or 1 tsp. vanilla, so I went with the lesser amount. These turned out very well and fill my need for a crunchy sweet cookie. I went ahead and rolled them into cones, but they would also work well as very thin flat cookies. I will not be filling them with whipped cream, but the next time we have frozen vanilla yogurt in the house, I might try making cones or even shaping bowls. Until then, they are great with tea!
I missed it.
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