[chocomouse]

We had chicken breasts baked with spinach and mushrooms, and cavitappi with alfredo sauce, and broccoli.

[chocomouse]

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.

[chocomouse]

Leftover, from the freezer, turkey-mushroom-spinach-veggies soup, with egg salad sandwiches on fresh oatmeal whole wheat bread.

[chocomouse]

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.

[chocomouse]

That pizza looks so good Len. You can't beat a cast iron crust!

[chocomouse]

Kudos to Will! Gorgeous. And he's been doing this for how long?

[chocomouse]

Kimbob, great shaping on your bread! Magnificent!

[chocomouse]

Thanks, Mike, I'm pretty sure they do. I have the 15" Lodge, and love how the crust comes out.

• This reply was modified 4 years, 10 months ago by chocomouse.

[chocomouse]

Tonight we had pizza, the first time I cooked pizza in the Breville. It came out good - crispy and browned on the bottom with melted lightly browned cheese (but not burned) on top. I cut my recipe from 3 to 2 cups of flour, and next time will try only 1 3/4 cups. The pan that came with it is not nearly as nice as the cast iron pan I've been using, and a lot smaller - but it fits into the oven.

[chocomouse]

It is an awesome, sweet rig! I have no idea how to run it. I loved the old-fashioned set up we had for 37 years (and my husband's father and grandfather used for I would guess, 50 years). That was when I hauled in armloads of logs and shoved them a couple at a time into the arch to keep the syrup boiling. And stuck a thermometer down into the boiling mass of sticky stuff to see if it was getting close to 219* yet. That's all done electronically now. We just need to monitor, in case something goes wrong. And it does -- every week it's something else! My husband and son have all the tubing hooked up to the trees now, and will start tapping tomorrow.

[chocomouse]

Kimbob, my husband doesn't like chicken either! And I love it - could eat it 3-4 times a week. I think what he actually doesn't like is "picking" at his food, eating it off the bone; he doesn't like fish, like trout or salmon steaks for that reason also. I think boneless chicken is fine, but also feel the bone-in gives it added flavor. He eats the chicken without complaint, but I'm careful to not serve it too often.

[chocomouse]

And your dinner is going to taste great, too!

[chocomouse]

Since the temp was in the 40s, we grilled steak tips, and had roasted brussels sprouts and mashed potatoes and mushroom gravy.

[chocomouse]

Looks like that photo did not attach. Trying again.
Edit: And now we have two of the same!! Sorry about that.

• This reply was modified 4 years, 10 months ago by chocomouse.
• This reply was modified 4 years, 10 months ago by chocomouse.

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[chocomouse]

Yes, BakerAunt, that's the dispenser I bought.

Here's a photo of our sugaring operation last year.

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