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December 7, 2024 at 12:15 pm in reply to: Doc Ford’s Rum Bar and Grill at the St. Pete’s Pier #44903
Navlys--Most of the state parks are closed but being worked on. We usually meet the cousins at Fort DeSoto for a picnic lunch and hike, but only the boat ramp is open. The Florida Botanical Gardens here are open and decorated for Christmas, but they continue to clean up damage. Damage depends on where you are. The small place we are staying in Indian Rocks did not get any damage, but walking north, we saw plenty of it. Some places in the town were hit harder than others. We see lots of Florida license plates but not as many out of state ones as I recall from past visits. In this area, they are starting dune reconstruction, as the hurricane took them out.
We only drove in the very crowded downtown area of St. Petersburg to get to the restaurant and back, so I can't say how the beach is there. On our way back to here, we missed our exit due to a missing sign probably taken out by the hurricane and so did the "scenic" route home.
I baked 12 cornbread muffins from a Kreusetz mix on Friday to go with soup for dinner. I replaced the melted butter with canola oil and the milk with a cup of kiefer. They came out great. I was glad that there were muffin pans in this kitchen. I bought muffin liners for an easy clean-up, The mix said southern style, but this cornbread is much sweeter than most southern cornbread. It is certainly sweeter than my recipe that calls for just 1 Tbs. However, the muffins hit the spot with the soup, and the leftovers will be nice for breakfast.
On Friday, we went out for lunch at Doc Ford's Rum Bar and Grill at the St. Petersburg pier with one of my husband's cousins and her husband. (See review in the Review section.)
We were still feeling full this evening, so I used the broth I made yesterday to make a simple, thick soup with carrots, celery, thyme, a bit of dried onion, and some farro. We put a bit of the chicken I cooked last night on top and had it with cornbread muffins from a mix.
Joan--these cookies are not dipped in honey. I also don't taste any honey. If you click on the link, you will see a picture of them. They have some sesame seed sprinkled on them, and they are like doughnuts with the ends joined to form the doughnut shape,
I suspect that Mike is correct: there are no doubt many versions of these cookies.
I'll be interested in how that regenerative flour works in baking, Chocomouse. Let us know when you try it,
The KAF (I also do not find it easy to say KABC, which sounds to me like a TV channel) store and cafe in Vermont sound great. I hope to get there some day.
On Thursday, I made another loaf of bread using Len's Semolina Rye Buns recipe.
I roasted two bone-in chicken breasts for dinner on Thursday and the next couple of days. We had them with the rest of the rice stir-fry which I augmented with the rest of the frozen peas. I then used the bones to make a small pot of chicken broth.
Last night, I made broth from the remains of the rotisserie chicken. On Tuesday, I used that broth when I cooked brown rice in my rice cooker. (I take the rice cooker when we travel, as it quickly warms up soup in motel rooms, and I find rice a versatile ingredient when I cook on vacation. While the rice was cooking, I sauteed chopped celery, carrots, red bell pepper, and sliced mushrooms in olive oil, then added the leftover chicken and some thyme. The skillet at the place we are renting is only a medium size, but I found a large casserole dish in which I could layer the rice and the chicken-vegetable mixture. Leftovers for tomorrow give us more time for adventure.
I used a brown rice from Castor River Habitat and Farm in Missouri that I bought at Fresh Thyme Market when we were in South Bend in October. It was on sale, so I grabbed several bags and brought one with us because it was a small bag. We really liked the texture, and it was not as starchy as most rice. It's nice to be able to support a small agricultural business.
Chocomouse--When we bought the house here, it included whatever was in it, and that pan for going under pies was one of the items I kept. The lady whose family had the house for fifty years was clearly a baker, so my pan may be the same age as yours. I have a newer pan in the same style with a nonstick coating, but I always reach for the older pan.
We re-ran Monday night's dinner on Tuesday.
Your pie looks delicious, Len! I'm also a fan of leaving the skins on the apples. My apple pie trick is to lightly pre-cook chopped apples mixed with the sugar, lemon juice, spices, and tapioca in a skillet, but that is because I use an oil crust that I blind bake. I put the pie plate on a round pan that I have, with a large hole in the center (like a doughnut) for baking. The pan catches the drips, and it also allows the center to cook at the same rate as the outside of the pie.
We should probably do a pie thread so that we can share our tips and discoveries with each other--and can find them as needed.
I just looked at the cookie recipe. It still calls for a stick of butter, so I will not be making it. I'm saving my stick of butter for Pfeffernusse! However, I think that I have another lemon cookie recipe from King Arthur that is oil based.
We had rotisserie chicken and potato salad from Walmart, along with microwaved frozen peas on Sunday It was good to have a regular dinner after two days on the road with soup for dinner.
Thanks, CWCdesign! I haven't looked at email because we have been traveling. We arrived this afternoon in Florida to spend a week. Because we now have a larger vehicle, having traded in my Subaru Impreza toward a Subaru Outback, there was room for my older bread machine, which is small and not that heavy. I mixed up the dry ingredients for three different bread recipes to bring with me.
As we were eating dinner, I used the bread machine to knead dough for Len's Semolina Rye rolls, which I baked as a loaf. (We ate all the other breads I baked on the trip down.) I could not find buttermilk at the Walmart Express we stopped at to pick up some supplies. All they had was the fatty stuff with 7 g saturated fat per cup. I found 1% fat kefir and used it instead. The oven here is pretty accurate, I just needed to drop the temperature about 5 degrees. The wires on the oven racks are very far spaced. I had to lay the oven thermometer that I brought flat on the rack to keep it from falling through. The kitchen had no potholders, and I struggled using a hand towel to get the loaf out. I may pick up a pair of potholders, as I slightly burned a finger. There are also no racks, and I did not consider the extra oven rack to be clean enough. So, I used two bowls and put the ends of two table knives on each. That made an ok rack.
Beautiful rolls, Len!
Congratulations on your new great-granddaughter, Chocomouse!
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