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As it turns out, a survey of my cookbooks reveals that I do not own BBA. Instead, I have Whole Grain Bread, Artisan Breads Every Day, and Bread Revolution. I've tried exactly one recipe from the three: Crispy Rye and Seed Crackers from ABED and was not impressed with the so-so taste. I regretted buying Bread Revolution, sight unseen, as it mostly called for sprouted flours, which would be hard for me to obtain. I have a hazy memory of trying a graham cracker recipe and being disappointed, although I'm not sure from what book. I also have two pizza books by Reinhart that I have never used.
I have Jeffrey Hamelman's Bread and have not baked from it
Sigh. I recall that we were going to challenge ourselves to try recipes out of the cookbooks on our shelves. I should start doing so.
I like the ceramic skillets (Green Pan) that I bought at either TJ Maxx or the Home Store for eggs. They work well for other foods, too.
It's good to hear that you are feeling better, Mike, but don't overdo it, as some people boomerang back for a time after feeling better. I hope that your taste buds will recover.
We finished the pecan-crusted pork chops (warm up well in the microwave) and the pasta with spinach and Greek cheese tonight, so I will be cooking tomorrow. We have gotten some snow, perhaps going on two inches and may get more tonight and tomorrow.
I have that cookbook but to my shame have never opened it. I need to do so.
That is a lovely loaf, Len!
That is a lovely braid, Chocomouse. I like the idea of a dinner bread!
My first bread machine came from an estate sale when we lived in Texas. My second bread machine came from a moving sale here about six years ago. I agree that thrift stores are not great places to look, but you never know.
I made yogurt on Tuesday.
For dinner, I cooked half a box of wholegrain rotini pasta, which I mixed with a 4 oz. log of Greek cheese and a 12 oz. bag of cooked frozen spinach, with a dash of lemon and freshly ground pepper. Next time, I would use just half a bag of spinach, as it overwhelmed the rest of the ingredients. We had it with two of the leftover pork chops from last night.
I bought eggs at the local grocery today: 1 dozen for $5.99. After the 10% senior discount on Tuesdays, that was $5.40.
In response to Len's thoughts about chicken prices, I've noticed that they have been higher the past couple of weeks.
My understanding is that chickens, ducks, etc. killed for bird flu cannot be sold for food but must be destroyed.
Aaron--That is why I always proof yeast. I buy the active yeast, and I want to see those bubbles! I hope that you find the perfect pizza crust method.
Chocomouse--That is sad about your bread machine. Any chance that you might find a used one in your area? I was fortunate to get my two bread machines--which I also only use for mixing and kneading--that way.
On Monday, I adapted the Orange-Almond Scones recipe from Elizabeth Alston's Biscuits and Scones (pp. 82-83). I used half Irish-style flour, reduced the baking powder from 4 tsp. to 3 tsp., replaced the butter with 1/3 cup canola oil plus enough buttermilk to make ½ cup, and replaced ½ cup finely chopped blanched almonds with 1/3 cup almond flour. It was a semi-sticky dough, so I used a #10 scoop (King Arthur calls it a popover scoop) to make 8 mounds, then baked. They were done after 21 minutes. They have a great texture. My only regret is that I used the ¼ tsp. of almond extract the recipe specifies. My husband and I find it too strong. I will bake the adaptation again, but next time, I will use vanilla. I might also try it with barley flour rather than the Irish-Style for variety.
I roasted and processed two pie pumpkins on Monday. I froze some of the puree and plan to use the rest in upcoming cooking and baking.
For Monday's dinner, I made pecan-coated pork chops, a new technique for me. I worked off a recipe for Sheet Pan Pecan Crusted Pork Chops with Balsamic Veggies, which I find on the internet at a site called Simply Sissom. I just did six boneless pork chops, which I dipped in an egg combined with ½ Tbs. Dijon mustard, black pepper, and roasted paprika. I held back on the paprika out of concern for my husband, but next time, I would use more, and I think he would be fine. I overcooked the six by about 5 minutes. I thought them slightly dry, but my husband did not mind, and the coating protected them. I will adjust the time to 20 minutes at 350 F next time. I roasted sweet potato chunks in the small oven to go with them, and we also had microwaved fresh broccoli.
Congratulations on your first stromboli, Joan!
Thank you, Italian Cook. I'm sorry to hear about your major water incident. I hope that the approval comes soon, so the contractor can get to work before another job elsewhere pops up.
So sorry to hear that you have Covid, Mike. Take it easy and rest.
We didn't watch the Super Bowl.
That stromboli looks great, Joan!
We ate the rest of the turkey, noodles, and vegetables tonight, and I'll be back in the kitchen tomorrow.
We had more of the turkey, noodles, and vegetables that I made yesterday for dinner on Saturday.
We had some sleet in the early afternoon, along with very light snow. This evening, more light snow is falling.
I baked Oatmeal Peanut Butter Cookies on Saturday. I used 5.5 oz of a bag of mixed peanut butter and milk chocolate chips that I had in the refrigerator with an expiration date of 2018. I tasted one of each, and the flavor was fine. That they have lasted so well definitely takes them out of the health food category. I used white whole wheat flour with the oats and added 2 Tbs. powdered milk and 1 Tbs. flax meal and slightly reduced the oil since I use the old-fashioned peanut butter. The recipe made 33 cookies, using a #30 scoop. I first baked this recipe last year and have been dreaming of baking it again, and this cold day of sleet and light snow was the perfect opportunity.
For dinner on Friday, I thawed the turkey breast and the gravy from a couple of weeks ago and some turkey broth. I sauteed mushrooms and sliced celery in avocado oil, then added the broth, sliced carrots, and the gravy, along with dried parsley, thyme, sage, and rosemary. Once the carrots softened, I stirred in the chopped turkey, which quickly absorbed the liquid. I added cooked noodles with some of the pasta water. My husband is always impressed with these improvisational meals, and we have leftovers, which makes me happy.
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