[BakerAunt]

Here's an article on key limes:

http://www.seriouseats.com/2016/05/are-key-limes-worth-the-price.html#comments-227075

What I should have said is that key limes are NOT grown in Florida anymore.

Or perhaps I should say that very few key limes are grown in Florida:

http://www.foodreference.com/html/artkeylimes.html

• This reply was modified 7 years, 9 months ago by BakerAunt.

[BakerAunt]

Many thanks for the good wishes! Some friends were in town, so after church, we went out to a late lunch at Guppy's, a restaurant in Indian Rocks Beach. I had a wonderful shrimp pasta with artichokes, sundried tomatoes, and asiago cheese, served with steamed green beans and almonds on the side. I also had the award winning Key Lime Pie, which was delicious, even though my husband reminds me that key limes were wiped out many years ago. The waiter served it to me with a birthday candle. It's been a rainy afternoon and evening, so there was no beach walking. I curled up with a mug of tea and finished reading Dashiell Hammett's The Thin Man. (If you are a mystery fan and have never read it, do so.)

[BakerAunt]

There was only a tiny rimmed baking sheet in this kitchen, so we stopped at Tuesday Morning where I bought a 15x10 rimmed baking sheet so that I can do a sheet pan chicken and potatoes in the coming week. I would have liked the next size up, but I have to be mindful of packing the car for the trip home. The pan is Kitchen Aid, so it is nonstick and a good weight, not bad for $9.99. A foil pan would have cost $3.50, and I can use this one at home (and maybe take it with us on future trips).

• This reply was modified 7 years, 9 months ago by BakerAunt.

[BakerAunt]

On Thursday, I made my Mom's Hamburger Stroganoff using ground turkey instead of ground beef. I added some dried onion as I did not have fresh. I also used a cup of full-fat yogurt instead of sour cream. We had it over a Bob's Red Mill Rice combo that I made in the rice cooker. I steamed broccoli for a side dish.

• This reply was modified 7 years, 9 months ago by BakerAunt.

[BakerAunt]

Dinner last night was the last of a rotisserie chicken. We used whole wheat tortillas and made wraps with spinach, the chicken, rice, and Ranch dressing--simple but delicious. Tonight we will repeat using cooked ground turkey.

[BakerAunt]

And then there is Nebraska Kitchen:

Homemade Almonnd Paste by GinaG

The recipe is also posted under Janiebakes, but she attributes it to Gina, so it is the same recipe.

KAF was carrying a new kind of almond paste. I do not know if it is any good, since I still have a can of the other to use up--maybe for Valentine's Day since I did not get that Swedish Coffee Ring made for Christmas, New Years, or Epiphany.

• This reply was modified 7 years, 9 months ago by BakerAunt.
• This reply was modified 7 years, 9 months ago by BakerAunt.

[BakerAunt]

I have spent Wednesday afternoon baking. I baked Cherry Chocolate Chip Oatmeal Cookies, a recipe that first appeared in Bon Appetit in February 1998. The original recipe calls for slivered, toasted almonds, but I used chopped pecans instead, which go nicely with the dried cherries and Ghirardelli dark chocolate chips. I deleted the almond extract and used a 1 rather than a 2 Tbs. cookie dropper, so the recipe yielded just over three dozen. I then baked my Oatmeal and Cinnamon Chip Scone recipe. The last project was to make Ellen's (formerly Moonie) buns as a dozen rolls. No, I did not try braiding them. 🙂

[BakerAunt]

I'll have to check my copies. There are two editions, and I have both. However, it may be a while until I can get to them.

[BakerAunt]

Tuesday evening I baked Whole Wheat Sourdough Cheese Crackers from the dough I made on Sunday evening.

[BakerAunt]

Congratulations on a great find, Skeptic7! I'm eager to hear about the breads you bake with it. If you have a good round loaf recipe--one that does not spread too much--that might be a good one with which to start.

[BakerAunt]

Skeptic7--At the moment, the only yeast bread with baking soda recipe that I can recall is the English Muffin Bread in Bernard Clayton's bread book. In that case, it is kneaded in by hand after the first rise--and oh is that messy and hard to get evenly distributed--but that is what helps to give it the requisite holes.

I may be overdoing the buttermilk in some of my bread recipes. I may experiment by doing just half buttermilk and half water, as you said Laurel's Bread Book recommends.

[BakerAunt]

For those of you wishing to make your own mozzarella:

http://www.seriouseats.com/2015/10/how-to-make-fresh-mozzarella-from-scratch.html

[BakerAunt]

Today I'm making a "use up all the vegetables in the house" (chopped red and orange bell pepper, celery, carrots, green onions, mushrooms) soup on the wood stove, using turkey stock, the leftover ground turkey from last night, and some pearl barley.

[BakerAunt]

Italian Cook--maybe there are more small blueberries in a cup when you measure them than large blueberries? I'm giving my best guess as to why it made fewer muffins.

[BakerAunt]

I should mention that adding the oil later makes a bit of a mess, and it does not all seem to be incorporated, in spite of my best efforts. The first time, it was a mistake (forgot to add the oil until late in the process.) I usually pour any oil pooled in the mixing bowl into the bowl in which I will let the dough rise, and turn the dough to get it all covered. Every time, I say to myself, I will not do it this way again, and then I taste the texture and chewiness of the crust, and I do it again because I like the result.

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