[chocomouse]

That's going to be interesting to work in a different kitchen Baker Aunt. Is it a better space than the kitchen to be renovated? I sure hope everything goes smoothly for you.

I baked two loaves of rye bread today, and I sliced some of the frozen cookie dough logs into cookies that baked while the rye dough was rising. The cookies were an orange, made with plain vanilla dough with chopped candied orange peel that I made a while back, and the other was the same but with chopped dark chocolate added to it. Both are delicious. These are two of the doughs I will use for my Christmas cookie platters.

[chocomouse]

Dinner here was salmon on the grill (with the outdoor temp at 17* and going down), with mushroom risotto and broccoli from the freezer.

[chocomouse]

We had salads tonight - a simple pasta salad with orechiette, celery, onions, bell peppers; a seafood salad, and a chicken - grape salad, with fresh garlic knots. An interesting menu change-up when the temp is 26* and going down.

[chocomouse]

I've spent quite a bit of time baking today. Saturday I'm vending at an Artisan Fair, for a local charity group. My husband is going to sell his maple syrup, so I decided to sell maple baked goods. It's my first time vending my foods, so there is a lot of work in addition to the baking. I've made Vermont Maple Oatmeal Bread (a KAF recipe) which is the only yeasted product I'll have. I also made Maple Coconut Cookies, Maple Pecan Scones, Maple Oatmeal Cranberry mini loaves and muffins, Maple Walnut and Fig Bread (from Sift magazine). Tomorrow I'll make Maple Bacon Shortbread and Maple Cornbread mini loaves. I'm also giving out copies of some of my recipes. Next year, assuming I choose to do this again, I'll add things such as Maple Vinaigrette, Maple Cinnamon Buns, cheesecake, etc. I'm enjoying the challenge of doing something different. Of course, my husband is hoping none of my goodies will sell, and therefore will go straight into the freezer!

[chocomouse]

Tonight we had chicken thighs with Penzey's Greek seasoning, bite-size chunks of butternut squash and potato roasted in the oven, and a green salad.

Baker Aunt, we love that Greek seasoning too, and I should try it on salmon. We usually have our salmon plain, but sometimes drizzle it with maple syrup.

[chocomouse]

I'm back from a long weekend in Maine for a girls' getaway! We shopped and took a class at Stonewall Kitchen's cooking school. It was a seafood dinner: three appetizers, shrimp, salmon, and lobster; pan-seared scallops and mushroom risotto and asparagus; and a chocolate tart. The food was excellent, although the guest instructor lacked teaching skills so it was difficult to follow. I'm doing a Bake for Good class at KAF on the 19th, which is a free class. They give you the ingredients, tools and instruction for making a pie; you make the crust, with their supervision and help, and then they fill and bake it and give it to a local non-profit that helps the homeless, runs a food shelf, etc. They have similar classes for cinnamon buns and sugar cookies. And, I'm enrolled in their English muffin class in January - my muffins taste good, but look awful and are not holey enough. I'm eager to be back in my kitchen!

[chocomouse]

I've used salt and a scrubber-type sponge, but I've never had a badly rusted pan to clean. I rarely re-oil my pans, either, and I have one I got new over 50 years ago. I do have a funny looking pan, never seen another one like it, that has some kind of a thick, gooey substance on it that I have not been able to get rid of, although I did manage to clean off a couple small spots of rust. There's a "new cast iron cooking" group on Facebook that you might look at; they have lots of suggestions for cleaning and also for cooking (though not the healthiest food to eat!!). My favorite cast iron pieces are the bread pans and the huge round pizza pan - I use them all the time.

[chocomouse]

Dinner tonight was a fish casserole, made with scallops, "chowder fish", shrimp, and a can of Campbell's cream of shrimp soup. We had it on brown rice, with cole slaw. There's enough leftover for another meal.

[chocomouse]

Tonight we had boneless skinless chicken thighs cooked in a cast iron skillet on the stove, with Greek seasoning. With it we had mashed potatoes, leftover garlicky green beans, and a green salad. Greek chicken thighs is one of my favorite meals!

[chocomouse]

I made more pecan pie tarts today. I had some filling leftover from Thursday, so I added to that a couple squirts (maybe 2 tablespoons, I guess) of store-brand Karo, 2 good spoonfuls of white sugar, 2 tablespoons of butter, and about 3/4 cup of pecans. My husband says the tarts are good, "sweeter that the first batch." I still plan to use Karo brand syrup from now on.

[chocomouse]

Oooh, those stuffed acorn squash halves sound really good. We're still eating leftovers, too. But I'm thinking it's time for a change, so maybe we'll just have good ole cheeseburgers in buns with chips and pickles tomorrow night! It all depends on the sleet and freezing rain forecast...

[chocomouse]

navlys, I always use the basic dough setting on my bread machine. It takes about an hour and a half to mix, knead, and rise the dough, then I take it out for a quick knead and shaping for the final rise. I've never baked in it, and never used any other settings. I use the SAF red instant yeast, which I buy at BJs and store in the freezer. All the breads develop good flavor.

[chocomouse]

Thanks Aaron. That's the recipe I found online and I used it. Good that I make pecan pie only once a year, and it's the only time I use Karo. Baker Aunt, I wonder if the store-brand corn syrup has a different taste? I'm not going to try a taste-test, but will probably toss the rest of the bottle.

[chocomouse]

I made pecan pie, but in tart form using the hamburger bun pan. The crust was fine - I think I may have mastered Pie Crust 101, finally. The problem was I had bought the store brand of corn syrup instead of Karo. I've always used the recipe on the jar, and there was no recipe on the store brand jar! I googled and came up with the "classic" Karo recipe. But later my husband said "Something is off, it just isn't right. Maybe it needs more butter?" I did use the 2 tablespoons of butter it called for. And "more butter" seems like an odd ingredient to fuss over in pecan pie. But, he is eating the tarts, no problem! Next year I'll buy Karo!

[chocomouse]

I looked for a small (10-12 lb) turkey at the store today, and there were none. Lots of 26-28 pounders, which were hard to find back in the days when we had 30 or so dinner guests.

Dinner tonight was ham steak on the grill, Creamy Cheesy Mashed Potatoes ( a new recipe, which was good, just too much fat, probably won't make it again), garlicky green beans, and cole slaw. Enough leftovers for another meal. So, now we have leftovers for Tuesday and Wednesday dinners, and after Thursdays turkey dinner, we go into turkey sandwich mode 'til we run out of turkey!

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