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That cardamom cake was wonderful and a big hit at church. I was lucky to have some slices left over. I need to Xerox the recipe for two people who asked for it. The cookies went over well, too. Although my husband does not care for cardamom, he loved the baking odors that wafted his way. I think that the cinnamon in the cake tones down the cardamom, making it an accent rather than the main flavor, so he will be enjoying it as well. I will definitely bake this cake again. It really does not need any glaze, which I think would make it too sweet, so I'm glad that I did not use it.
Two other links to look at, courtesy of the Serious Eats website:
http://www.seriouseats.com/talk/2011/12/freezing-mash-potatoes-1.html
and this mashed potato casserole with bacon, cheese, and scallions looks very good, but I'm not sure it can be frozen:
http://www.seriouseats.com/2014/11/how-to-make-mashed-potato-casserole-baked-potato.html
Italian Cook: Does this help?
Or perhaps this one?
http://www.livestrong.com/article/556745-how-to-freeze-boiled-potatoes/
I've never made a sourdough bread without some yeast. My schedule does not allow me to sit around and wait for long rises. That would be a project for when I am retired. I do use less yeast in breads that include my starter, and some of those recipes require an initial sponge that sits for 8 hours or so. My favorite bread recipe is the Marilyn's Sourdough Oatmeal Bread from an older Baking Sheet issue. (It's also excellent with 5-grain cereal substituted for the oats.) My husband does not like my white sourdough loaf, so I only bake it if other people are around to help me eat it.
I can't prove that my sourdough has a more complex taste than when I started baking with it, but I certainly think that it does. It must be about 25 years old. I've given starter to anyone who asks for it, but I'm pretty sure that most of those people eventually tossed it. I'd like to think that my starter would live on with someone after I'm gone, but I think that unlikely.
That recipe sounds great, Italian Cook. Is it on a website or in one of Ina Garten's cookbooks?
I often reduce salt in some quick breads, especially when a recipe calls for baking soda, which is in itself salty. I've thus reduced the salt in both my cornbread and in David Lee's biscuits. It was unusual for me to increase salt in the cookie recipe, but I always thought that they were a bit flat, and then I accidentally put too much salt in them and noted that while a bit too salty, they were tastier. So, this time I increased the salt in my sugar cookies a bit. I remember Cass (where is he?) telling us that shortbread is better with a bit more salt, and I increased the salt in my shortbread for that reason. I don't know if that thread was transferred here or not.
I find a lot of restaurant food too salty, and I consider that when ordering. It's good that we do most of our eating at home.
