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Tonight we had blueberry pancakes with sausage links. I used the new maple syrup dispenser I bought at KABC. It works, it does not drip!! woo hoo! It does have a slow drizzle, as many of the reviewers complained; you have to be patient. But I feel that is not a big problem. I'm very happy with it, and recommend it.
Len, that soup sounds delicious! Did you whiz the veggies or leave them chunky? It's different. I usually just toss in a bunch of veggies and seasonings for plain vegetable soup. I have quite a bit of turkey stock left, plus a 15 pound turkey in the freezer I should think about cooking soon.
Tonight we had meatloaf, baked potato, and winter squash. Great minds, Joan! And also, our mothers must have/had great minds also - my name is also Joan!
Leftovers here. I just finished off all the raw veggies that were still edible and put a little Ranch dressing over them. Hubby had a weird looking mess of stuff on his plate. Now I get to clean the bottom half of the refrigerator tomorrow.
Last week I got scheduled for my 1st dose, 75 or over with 2 of the qualifying medical conditions, for February 16. I leave the house to go to the grocery store once every 2 weeks, and the drive-up pharmacy window every couple of months. My son, a first responder, got his 1st yesterday. My grand-daughter, who has a class of 20 third graders, in person, is nowhere near close to getting hers, it will be another 3-4 months. This does not seem quite right.
I've wondered if advertisers, etc, realize that putting black ink on many colored backgrounds renders the ad impossible for lots of us to read? I suppose they think it's showing their technical talent.
For dinner tonight, I've made beef stew, using our favorite recipe from our days living in Germany. It calls for vinegar (to tenderize, as the German beef is quite tough) and caraway seeds, which give it a flavor people seem to love or hate. We love it.
I made 18 small plain white flour dinner rolls. Yesterday I made two loaves of our usual buttermilk whole wheat oatmeal sandwich bread.
That's great, Mike! For me, the big deal was getting rid of the magnifying glass I carried in my bag, mostly to read ingredient and nutrition labels at the grocery store.
He got your order, BakerAunt, and assume he replied to you. Now you'll be able to expand your repertoire! For my husband's birthday, I gave him the maple syrup dispenser that KAF has been advertising heavily. We have purchased maybe 15-25 different containers over the years, specifically for syrup. None needed to be fancy, I just wanted something that would not drip all over the table and would keep the syrup covered in the fridge. None worked - they all dripped. We haven't used this new dispenser yet, but it looks like it might work better than most.
Italiancook, I was going to suggest you follow a dill pickle recipe and just make the juice, but now I'm going to check out the link Kimbob posted. If I have almost enough pickle juice, just not quite, I top it off with water. I've also used sweet pickle juice, entirely or partially, and find that works too, although I think I get a better "rye" flavor with the dill. I do add lots of mustard seeds, dill seeds, and caraway to get that rye flavor.
Good luck with the eye surgery tomorrow, Mike. You'll be back to baking better than ever, with more accurate measurements (ha!) now.
Today I made No Bake Chocolate Peanut Butter Oat Bars (but putting this in the "What are you baking this week?" forum!). Quick and easy to make. I'd never made these no-bake cookies as a bar, and it was so much nicer - no pressure to scoop out dozens of little cookies before the dough hardened. Unfortunately, the peanut butter flavor was lost. I have another recipe that calls for the peanut butter and chocolate and oat mixture to be layered, so I'll try that one when these are gone.
We had tomato soup with veggies -- made from scratch with veggies from the garden. and ham and pineapple quesadillas.
Joan, that rye recipe is my favorite for basic sandwich rye bread. I now sub dill pickle juice for the liquid in most all of my rye breads. I think it contributes to the flavor and also helps the rise. I sometimes use pumpernickel flour, but a medium or dark rye works fine too. And I always substitute instant potatoes for potato flour.
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