BakerAunt
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CWCdesign--Yep, some of those rotisserie chickens are small.
When we went shopping last Thursday, Kroger had a buy-one-get-one-for-free sale on whole chickens. These were large chickens, each over 5 lbs. For Valentine's Day, I roasted one of the chickens and made Pepperidge Farm (blue bag) dressing and gravy, which we also had with microwaved fresh broccoli. Seventeen years ago, Scott proposed at the end of a Valentine's dinner I had made with roast chicken.
Curling--a sport where age is much less an issue;
I baked a Cherry Pie with Streusel Topping on Friday. It is my Valentine's gift for Scott, but I will eat it too.
February 13, 2026 at 10:05 pm in reply to: What are you Cooking the Week of February 8, 2026? #48522Ah, Rotisserie chicken--the dinner that keeps on giving dinner!
I made yogurt on Friday. For dinner, I made Turkey, Spinach, and Mushroom Lasagna. That recipe requires multiple pans to prepare, but it is worth it and makes dinner for three nights.
On Thursday, I baked Whole Wheat Sourdough Cheese Crackers from the dough I made last week.
I made Oven Crisp Fish and Chips with Dill Tartar Sauce for dinner on Thursday. We had it with more of the coleslaw.
I'm making one more attempt to post the pumpkin apple cake picture
Dang it. The fourth upload has failed.
February 10, 2026 at 7:29 pm in reply to: Minute Maid Orange Juice Will No Longer be Sold as Concentrate #48494Yes, there are some recipes that call for orange juice concentrate.
I gave up orange juice because I was concerned about the amount of sugar in a glass, but I used to buy the concentrated orange juice with calcium all the time.
Mike, another problem in Florida is the Citrus Greening infestation that has heavily impacted the groves. They have not been able to find a way to combat it.
My family moved to southern California in the early 1970s when there were still a number of orange groves around. Gradually those were replaced with housing developments.
I'm sure that part of it is gluten development, but that would be true for butter cakes as well. I remember reading an article, I think from Bon Appetit before they paywalled everything, where the writer warned against overmixing oil-based cakes as they would become tough. I think that Cass, when he helped a member on the Baking Circle with an oil for butter substitution also said that oil cakes should not be overmixed. I don't know the science behind it, but your reference to muffins, which are usually made with oil, would be another example of not overmixing.
Mike, I tried my picture again, and it failed again.
It's odd because I have posted previously with no problems. I use a Samsung phone. I post to the newer laptop, before I add the file here (or in this case, tried to add it).Oh, that pizza looks yummy, Joan.
Mike, I'll try again on posting my picture of the cake tomorrow. (I have to do it from the other computer.)
I made another batch of Maple Granola on Monday, as we were almost out after I had some for breakfast.
I made my healthier version of my Mom's hamburger stroganoff for dinner on Monday. We had more coleslaw as the vegetable. We had the stroganoff over a mixture of brown and wild rice. It is one of the few recipes in which I still use a can of Campbell's soup , albeit I now use Healthy Request Cream of Chicken soup; there is no substitute. The tub of Greek yogurt in the refrigerator had gone bad, so I used the Stonyfield full-fat yogurt that I keep to use as starter for my yogurt. Annie also gets about 2 Tbs. of the yogurt every morning; it was the key to solving a digestive issue she had.
The cake texture was wonderfully light. I had made it a couple of years ago and don't recall such wonderful texture. I'm not sure whether to attribute that to the Ank or to the different kind of pie pumpkin that came from a different farmers market vendor. I will need to try some other cake recipes.
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