[chocomouse]

Last night we had strip steak, buttered noodles, and broccoli.
Tonight, we ate sausages and blueberry pancakes with maple syrup.

[chocomouse]

Thank you for posting that link, Banneton. I did read the article, and I do think that may be what is making my arm so sore. And BakerAunt's issues sound similar to mine. I took a good look at that area of my arm in the mirror, and I see how close to the top of my arm/shoulder the injection was - it is closer than 3 inches below the top. So, I suspect the injection may not have been into the deltoid muscle but perhaps into the shoulder capsule. Not having a medical degree (ha!) so not making a diagnose here, but -- I bet the intense and long-lasting pain is due to the injection and not the vaccine. I am feeling a little better today, less pain, less heat, less swelling. Pushing the vacuum cleaner around the kitchen floor for 20 minutes and then mopping for 15 minutes was my limit this morning. BakerAunt, I hope we'll both be back to kneading bread in a few more days!

[chocomouse]

I had my second Moderna vaccine last Thursday, 4 days ago, and my arm is still not OK. I do believe it has nothing to do with the vaccine, but rather the insertion of the needle. It was very painful and the needle was in for about 8-10 seconds. It was also extremely high on my arm. I still have a 2-inch black and blue bruise there. My upper arms is tender, swollen, and very warm, especially when I get out of bed (I assume due to the lack of movement). I think the nurse who gave me the shot screwed up! I've never had anything like this before. Due to some of my health issues, I frequently have jabs and blood draws, but nothing like this has happened. I have none of the other side effects from receiving the vaccine. I will call my pcp tomorrow if things are not improved. I wish pain-free experiences for those of you still 'in-line' for the vaccine.

[chocomouse]

I baked two loaves of the Maple Buttermilk Bread. I used the Breville oven proof option for the first rise, and it was still slow to rise; after an hour, it barely reached the top rim of the bread pans. However, during baking it rose another 2 inches. I had put the rack on the lowest setting, but the top of the loaves are almost burned, certainly a lot darker than I like them. After 35 minutes, the internal bread temperature was 210*, so I'll reduce the temperature a little next time. I know they will taste great!

[chocomouse]

My husband ate leftovers, and I had a green salad and cottage cheese with chives for our dinner tonight. I treated myself at lunch today -- I had 2 scrambled eggs and an English muffin with peanut butter and basil jelly. I never cook anything special for lunch, it's usually just leftovers or cheese and crackers. But I've been thinking about scrambled eggs for a week. So good!

[chocomouse]

I made quesadillas to use up the last of the pork roast, adding yellow peppers, onions, salsa, and shredded cheese.

[chocomouse]

Yes, Mike, the fan tan rolls are easier to make. And the butter rolls are really croissants! Both are just shaped a little differently. Interesting to watch video.

[chocomouse]

Today I made the Fan rolls (or Pull-Apart rolls) again, but a sweet version. I brushed maple syrup on the rolled out dough and sprinkled on a cinnamon-sugar mix instead of savory herbs. I think they could have used quite a bit more cinnamon. I took them out of the oven after 20 minutes, and they registered 195*. Next time I will reduce the baking temperature to 325. These are a little crisp on the outside, but very good.

[chocomouse]

I hope you enjoyed the lobster, Kimbob, no matter whose birthday it is!
Our dinner tonight was salmon, rice with steamed mixed veggies, and a green salad.

[chocomouse]

Mike, I'd never heard of the rule about not mixing fish and cheese. But thinking about it, the only example I can come up with is a tuna melt. I had one of those, years ago, and have never had another, nor will I! Maybe smoked salmon with Brie? Hmmm.

[chocomouse]

Just back from my grocery shopping trip, once every two weeks, at the old folks shopping time of 7-8:00, a 25 minute drive from home but the nearest decent grocery store, not a "beer and gas" place. Today's bill was $124. I admit there was not much that I use on sale this week, although I did buy 2 sirloin strip steaks on sale for 5.99/lb. Last fall, I was paying around $100 for this bi-weekly trip, and last summer I paid around $80. My social security did not go up to help cover those costs!! And my stimulus check isn't going to last long at this rate!

[chocomouse]

We had chicken fajitas to celebrate St Paddy's Day.

[chocomouse]

Italiancook, those roll are not crispy, and the middles are soft. Any edges or corners that stick up are more well done, and lightly browned, but certainly not crisp, not as crusty as a typical bread crust. Each section pulls off easily and has plenty of flavor. You really should try them. Use any herbs you prefer, just be sure to use more than you think would be necessary. I mixed up 3 tsp garlic powder, 3 tsp dried onion, 3 tsp crushed rosemary, 2 tsp sea salt, and 4 fresh, long green onion tops, and put them into an empty shaker spice jar. I used about half of it. The green onions, being fresh, made the mix clump a bit, so next time I would add them separately. And BakerAunt, I bet the herbed rolls would taste just fine if you used olive or canola oil instead of butter. I've also made these with cinnamon and sugar. You can use any dough that is soft and easy to work with, but I would add about 2 tablespoons of sugar to the dough if making sweet rolls.

We eat a lot of rolls in the winter time, when we're also eating a lot of soups. By January, my freezer is fully stocked with both. These are really good with tomato soup, broccoli-cheddar soup, corn chowder, etc.

[chocomouse]

Mike, your bagels are a win! Do you have any thoughts about why my bagels seems to get moldy faster than any of my breads? They have the same basic ingredients, but start getting the dreaded blue-green spots after 3 days in the bread box.

[chocomouse]

You should try making those rolls- they taste as good as they look!

• This reply was modified 4 years, 11 months ago by chocomouse.

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