[BakerAunt]

The pairing of cinnamon rolls with chili surprised me. I have a strong association between chili and cornbread, and it may be that my mother served cornbread with chili. She made an excellent chili--mild, which is what I like.

Whether I brought lunch or had the school lunch depended on where our Navy family was living at the time, and perhaps also the cost of the lunch. I often carried a lunch box and thermos. In high school, there was no choice; it was a closed campus and not only did it not have a cafeteria, it had no designated place to eat lunch. When it rained, which does happen in southern California, we were allowed to sit in the bleachers in the gym to eat.

[BakerAunt]

I’m back in the kitchen on Monday. I started by making Maple Granola. The recipe is in the KAF whole grain baking cookbook, but I use the online update which reduces the oil by ¼ cup and adds ½ cup milk powder. (I use Bob’s Red Mill.) My changes are cutting the coconut from 1 cup to ½ cup and adding ¾ cup pumpkin seeds. The recipe makes a lot, but my husband munches through it almost as fast as he does the healthier cheese crackers I bake.

I also baked Lens’ Rye/Semolina/Whole Wheat Buns recipe. I substitute in ¾ cup buttermilk for that much water. I had 2 Tbs. pumpkin left over from the pumpkin I processed last week, so I added that. I used the Zo bread machine but quickly realized that I had left out the bread flour. I reset the machine and added the flour, and as I was congratulating myself, I realized that I’d used Gold Medal AP flour rather than bread flour. Sigh. I made 10 buns. They rose well and baked well, so my error did not ruin them.

• This reply was modified 6 years, 9 months ago by BakerAunt.

[BakerAunt]

On Monday, I made the remains of the Thanksgiving turkey into broth. Although I often do broth on the wood stove, my husband was not going to make a fire until evening, so I did it on the stove top.

I also peeled and cut up some sweet potatoes, tossed in a bit of olive oil and roasted at 400F for 30 minutes. Then I drizzled them with some maple syrup and roasted another ten minutes. The sweet potatoes are from the farmers’ market, and because they are fresh, they are very tender. My husband cooked some pork, and we also had microwaved broccoli.

[BakerAunt]

I did not know and selected the incorrect answer, but it is good to know the correct answer.

I wonder if temperature makes a difference?

[BakerAunt]

No baking here today, but I will be baking tomorrow.

[BakerAunt]

Aaron--I'm glad that you are supporting the butter industry, now that I no longer can. I used 1 1/2 Tbs. butter in my pumpkin pie, and 1 Tbs. butter in the mashed potatoes. Ah, how the butter devotee has fallen!

I'm also craving cinnamon rolls now. Maybe I'll make some pumpkin ones next weekend.

[BakerAunt]

We happily continue our turkey sandwiches at lunch and will happily re-run the Thanksgiving dinner one more time on Sunday evening. It's nice to have a low-key day while I pack away the fall décor and begin decking the halls.

[BakerAunt]

I worked out the correct answer.

[BakerAunt]

Leftover turkey dinner with the mashed potatoes and gravy this time. (Dressing again tomorrow!)

[BakerAunt]

Italian Cook--the email does not have a promo code, so it must be that the buyer has to click through that email for the discount.

[BakerAunt]

I missed it, but I'm glad to know this information.

Is Aniseed the same as Star Anise?

[BakerAunt]

Italian Cook--I went back and checked the email I received from KAF, as well as a second one, and both state free shipping over $49. Maybe you have to be on their email list?

[BakerAunt]

We had turkey on the rye-wheat-pumpkin bread for lunch. For dinner, we had leftover turkey, dressing, gravy, and peas and carrots. I had some cranberry apple salad, and my husband had some applesauce. We'll have the mashed potatoes in one of the upcoming re-run meals.

[BakerAunt]

I usually am not in the kitchen the day after Thanksgiving, preferring to munch on delicious leftovers and bask in the holiday afterglow, but the supply of Healthier Whole Wheat Sourdough Cheese Crackers has been dwindling, and I expect we will run out by late next week. I went ahead and made up the dough for the crackers. It’s best if it can sit, divided into four equal amounts, in the refrigerator for about four days before I roll out, cut, and bake the crackers.

[BakerAunt]

I know this one.

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