[BakerAunt]

I was able to narrow it down because I remembered two of them, so I got it right, ending my string of wrong answers. I did recall Mike's blog post about the five mother sauces, but most of these I do not use, so the information did not stick with me.

[BakerAunt]

Italian Cook: I use a nice silicone brush that I got from King Arthur (and which they do not sell any more) to brush the upper crust of my pizza lightly with olive oil before topping it. I think it helps keep ingredients from sogging the pizza.

• This reply was modified 6 years ago by BakerAunt.

[BakerAunt]

For dinner on Saturday, I made Pork Loin Roast with Barley, Butternut Squash, and Swiss Chard, a favorite recipe from America Test Kitchen. My change is to put in a lot more butternut squash. This substantial dish will provide us with leftovers for several meals.

[BakerAunt]

I came home with some small turnips and some asparagus. The turnips can be eaten raw like carrots, according to the vendor, as the small ones can be sweet. I seem to recall eating raw ones with one of my grandmothers. I'm going to try some of the tops in a bean soup tomorrow.

I've not cooked asparagus before, so I'm looking at recipes.

[BakerAunt]

I've always wondered about the ingredients but never got around to googling it. So, I narrowed it down to two and promptly selected the incorrect response. 🙂

Based on the ingredients, I might like it and could probably get my husband to eat it.

[BakerAunt]

With Bob's Red Mill, I try to wait for a discount. It is possible to get a case with four 5-pound bags of their Artisan Bread flour, which last time came out cheaper than buying the KAF bread flour at the store. I can't find BRM flours easily. The local store has a few. The Kroger in the larger town north of us has a decent selection, but no BRM bread flour. Now that I'm eating steel-cut oats for breakfast almost every morning, I go through those quickly, and I can only get the large bags when I order, and I usually get a case.

[BakerAunt]

Dinner on Friday night was salmon and couscous with Penzey’s Greek seasoning. We microwaved frozen peas for a side. I needed a quick and easy dinner, since we spent the day in South Bend, picking up more materials for the house.

I’m hoping that the Farmers’ Market tomorrow might have some kind of vegetables, but it is still early for much.

• This reply was modified 6 years ago by BakerAunt.

[BakerAunt]

I also missed it. I narrowed it down to two, but it was flipping a coin for me at that point.

[BakerAunt]

On Thursday afternoon, I baked my Lower-Fat Whole Wheat Sourdough Cheese Crackers from the dough I made last week.

[BakerAunt]

I'll use the durum flour when I try these.

[BakerAunt]

When I don't have wine around, I've just used water, but I think an acidic ingredient helps. What about a touch of white vinegar?

[BakerAunt]

These are very thin flatbreads, and Aaron is correct in that they look like crackers. I'm on the fence about which flour to use when I try the recipe. I use both semolina and durum flour in my pizza crust.

[BakerAunt]

I was able to figure it out.

[BakerAunt]

The cabinet tops were measured for templating yesterday, and we discovered that the space for the stove is 1/16th-inch off. Someone measured from the interior and forgot about the side pieces. so, the back set of lower cabinets will need to be moved over. I'm glad that they found the problem now and not later when the stove is delivered. Other than that, the cabinets are installed.

Our contractor thinks he can get us into the house by June, barring bad weather and other little surprises like the front door that was put in during the first phase of our renovation 4 1/2 years ago and has never worked correctly, in spite of calling back the first contractor a couple of times.

[BakerAunt]

It's so nice when site members get to meet each other! It's even better when they get to bake for one another.

I spent Tuesday morning shelling pecans from our Texas stash. In the afternoon, I made Apple Cinnamon Bars, using my much-adapted recipe from the KAF site. I replaced the 6 Tbs. of butter with 4 ½ Tbs. canola oil and reduced the brown sugar by a third. I used the other half of a jar of apple butter that was in the refrigerator. I replaced the AP flour with ¾ cup white whole wheat and ½ cup barley; I added 1 Tbs. flax meal and 1 tbs. Bob’s Red Mill powdered milk. I cut the cinnamon chips to 45g (scant 1/3 cup). After they cooled, I glazed with my lower-fat adaptation. I always halved the recipe, as it makes too much, but I replaced the water and butter with two “mini-moos” half and half. I used glazing sugar, which I still have from when KAF sold it. The bars are delicious.

After the bars came out, I made my Cherry-Pecan Granola, but I cut the coconut amount from 1 cup to ½ cup, since ¼ cup coconut has 9g saturated fat. I also added 1 Tbs. flax meal.

• This reply was modified 6 years ago by BakerAunt.

[Author]

Posts