Thanks Mike.
Still trying to post a photo of the rolls. It did not add it to my previous post. So, here we go again.
I guess it is not going to open it. Sorry.
chocomouse.
Mike Nolan.
Yesterday I made fan-tan style rolls. I brushed the layers of dough with melted butter and sprinkled with a mix of garlic powder, dried onion, crushed dried rosemary, coarse sea salt and fresh sliced green onions. They are delicious! And went into the freezer to pull out when we're having soup, chili, etc and need something to go with it.
chocomouse. Reason: Edit to add photo
chocomouse.
This is why I made the chocolate cream pie! When I was teaching, I used Pi Day for some fun exploration around circumference, diameter, radius, pi, etc. One of my favorite take-aways: "The equator is an imaginary lion running around the earth."
We are in our 2nd day of winds 15-20 mph. Earlier, I watched one of the security cameras that was activated - it looked like strips of roofing paper, and possible like it was coming off the shed roof! The snow we got over night has disappeared (blown away, I guess, it's too cold to have melted) and the skies are blue. No baking here, we don't have any backup power.
That sounds good, Mike. Add some spinach or kale from your Aerogarden and you have a perfect meal!
I made Bailey's Chocolate Cream Pie from iambaker.net. It's sort of a mousse, sort of cheesecake, not really either. But it's no-bake and quick, easy to make.
Today I made the buttermilk maple bread recipe posted by Baker Aunt, my 2nd time making it, but with my additional adaptations. I subbed in one cup of whole wheat, and used AP instead of bread flour. As BakerAunt noted, and I found before, this loaf gets a lot of oven spring! I baked it (2 loaves, in cast iron) in my new counter top oven. I had turned off the convection and set the temperature to 330*. I need to make more adjustments using this oven, as the tops actually burned this time, and the bottoms were pale white. I have not cut into them yet, but I do think they are done. I'm going to try moving the rack down to the bottom level next. Other than bread, the baking option has worked perfectly for cookies, muffins, and sticky buns.
I made a pot roast with potatoes, onions, and carrots, along with dinner rolls.
We still have 4-6 inches of snow on the ground. That's good, in the woods, it will help insulate the ground and keep the sap running for maple syrup. The sap needs warm days, around 35-40* is good, and cold nights, around 25-32*.
I've bought my seeds, but I don't start any plants inside except herbs; I buy from local nurseries. My gardens, in the ground and raised planters on the deck, will be about the same as last year. I am, however, hoping to learn from some of my first-year-on-the-deck mistakes. We're still eating lettuces and spinach from under the grow lights, but the aerogarden is done 'til next fall.
We had chicken breasts baked with spinach and mushrooms, and cavitappi with alfredo sauce, and broccoli.
I made rye bread, using the KAF recipe "Caraway Rye Bread" which I have made a number of times. I used pumpernickel flour, and pickle juice in place of most of the water. It is a slow riser, so I left it for 3 hours on the counter in a cool kitchen; I then got an oven-spring of over 2 inches. The texture of this bread is always excellent.
Leftover, from the freezer, turkey-mushroom-spinach-veggies soup, with egg salad sandwiches on fresh oatmeal whole wheat bread.
This morning I prepared 4 salads for our cold dinner. Believe it or not, a real treat when the temp will be going down into single digits; it makes me think of summer : potato, broccoli, three-bean, and seafood.
That pizza looks so good Len. You can't beat a cast iron crust!
Kudos to Will! Gorgeous. And he's been doing this for how long?
