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Thanks for posting the article, Mike.
Your bread rounds look delicious, Chocomous.
Awaiting updates on Len's bread!
Ever since Chocomouse wrote about the Chewy Semolina Rye Bread, I have been wanting to bake the recipe. King Arthur obliged with a recipe scaled to the Emile Henry long baker. I had to leave out the dried onion, since while my husband can tolerate it, he likes to feed little pieces of bread to our dog, and she cannot tolerate onion. I replaced 1 ¼ cups of water with buttermilk. I omitted the vital wheat gluten. I cut the salt from 1 Tbs. to 2 ¼ tsp. and the yeast from 4 tsp. to 3 ½ tsp. I added a tablespoon of special dry milk. I did not do the topping, as my husband is not fond of such additions. The recipe baked beautifully in the Emile Henry long baker and made a spectacular large loaf. I look forward to slicing it at lunch tomorrow.
CWCdesign--This recipe is perfect for the Emile Henry long baker, with great height.
We had a rainy Friday afternoon, but the rain is welcomed and needed if we are to have a good black raspberry crop. For dinner, I made large lima beans with brown and red rice, ham pieces frozen in January, celery, yellow bell pepper, kale, parsley, dried onion, thyme, and pepper. It was perfect for this evening, and we will have leftovers for at least two more meals.
The one that I went to, Navlys, was in Indian Rocks. It was in the same shopping center as a smaller Walmart store, so when we grocery shopped, I could say to my husband, "Let me just go look around...." I even carted back some food from there to Indiana.
On Thursday afternoon, I baked Blood Orange Loaf Cake, the third of my trifecta of blood orange cake recipes. This recipe uses some almond flour and semolina in addition to AP. After being turned out of the pan, it gets brushed with a blood orange-sugar solution. Tomorrow, I will add the icing.
Dinner on Thursday was easy. I roasted two chicken thighs to go with leftover stir-fry from last night.
Joan--I am thinking of you and Sonny, since he has a biopsy scheduled tomorrow. I will pray that all goes smoothly.
Tuesday's dinner was roasted sweet potato chunks with leftover roast chicken and a salad made with spinach and mixed greens from the farmers' market and cherry tomatoes and mushrooms from the grocery. I made the Penzey's French Vinaigrette for the dressing.
I made a stir-fry on Wednesday with leftover chicken, some farro cooked in broth from the freezer, and sauteed red bell pepper, celery, carrots, mushrooms, and kale. There is enough stir-fry for a side dish with tomorrow's dinner.
Italian Cook: Yes, I was sad to hear that Tuesday Morning is closing, even though for the past seven years I have lived too far away to shop there except for when we were near one on our travels. I found many kitchen treasures there over the years and explored some food products that I might not have otherwise tried. I agree with you about their lovely napkins, some of which came from Germany and featured lovely botanicals. I bought matching napkins and dessert plates from Tuesday Morning for our wedding reception, with a friend scoring some for me from the TM in her area. I bought my countertop oven there as well as my yogurt maker.
I had thought, beginning about seven years ago that TM was selling a lot less high-end items and more of the kind of home items that Hobby Lobby carries, but it was still possible to find some great deals, such as the Kitchen Aid rimmed baking sheet that I found when we were on vacation in Florida that I needed for cooking in the rental place where we stayed. It is the small rimmed baking sheet that I reach for the most.
For Tuesday's dinner, I roasted sweet potato chunks to go with leftover roast chicken. We also had a salad featuring mixed greens from the farmers' market, along with store mushrooms and cherry tomatoes.
For those of us wondering about the Maryland Sheep and Wool, here's an NPR story, complete with video:
Note: The vegan cinnamon rolls turned out well. The homemade hazelnut milk was important, as was using avocado oil rather than canola in place of the coconut oil. I also used slightly more than half white whole wheat flour and added 2 Tbs. flax meal. The correct size of baking dish (8x10) helps as well. I used Penzey's China Cinnamon in the filling. I made a half recipe of the glaze, and that is sufficient.
My friend gave me her recipe for making the nut milk, so I will give that a try at some point. I have until October when my husband's next family reunion will occur, but I will only bake the recipe if my vegan brother-in-law is coming.
My visiting friend brought some of her homemade hazelnut milk with her, so I decided that I would give that Vegan Cinnamon Roll recipe that I tried a couple of months ago another attempt with a quality nut milk. I made the dough and shaped the rolls on Monday evening and refrigerated them overnight to bake tomorrow morning. I will report tomorrow whether this second effort produces an improvement over my first.
For dinner on Monday, I made Salmon and Couscous with Penzey's Greek Seasoning. As a side dish, I combined asparagus from the farmers' market, chunky mushroom slices, and cherry tomatoes and tossed them in olive oil with garlic powder before roasting at 450F for 9 minutes, stirring, roasting another 6 minutes, sprinkling with Penzey's Sunny Paris, and roasting 3 more minutes. My friend, who is staying with us overnight, had it with our salmon. My husband, who is not keen on asparagus, had microwaved fresh broccoli,
Thanks for posting about the mini-funnels, Italian Cook. I buy my Penzey's spices by the bag, and getting them into the jars is not always easy. I think that these funnels would solve that problem. I just wish that Vermont Country Store did not have such a high minimum for free shipping.
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