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Happy Birthday! Is your trip a part of your birthday package? Enjoy.
Tonight we had quesedilas made from left-over pork chops sliced thin, with chopped fresh peppers and onions, home-made salsa from the freezer, and shredded cheddar cheese. Cole slaw on the side.
Tonight was meatloaf, baked potato, and beets from the freezer.
Yesterday I made cheesecake. I made one batch of dough for a 9" springform, but split it in half and flavored one with chocolate and the other lemon, and put them in two 7" pans. Eat one and freeze the other. I had a near disaster that I was able to salvage, as this was just for the two of us to eat and not to share with others. I was moving the lemon cake over to the island oven when I heard a "clunk." Back on the other counter was the chocolate version, but the ring part of the pan had popped off. Some of the crust was crumbled on the counter and the filling was oozing over the top. I got the ring back on - firmly snapped on. I was able to dump the whole mess into a bowl, scoop up the loose crumbs and sort of press them back into the springform, and then pour the filling back in. It tastes fine. And the lemon cheesecake? Not a blemish or a crack in it!! I'm going to try to post a photo, but have not that before.
luvpyrpom, have you checked to see if KAF posted a recipe for the Almond Schmear? I'm pretty I've seen a substitute for the chocolate schmear in their recipes, so maybe there is one for almond. Also, I wouldn't be surprised if S Wirth has shopped at Nuts.com and can give you some feedback when she checks in here.
I love to eat out of the freezer! whether it is raw foods or leftover meals and soups that I have prepared. And at this time of winter, it helps me a lot to focus on using up all the veggies from last year's garden, because then I will really start to believe that spring WILL arrive, and it WILL be followed by summer! We are forecast to have a pretty significant ice and snow storm from tomorrow into the following day and that is good cooking and baking weather.
Yesterday I made scones filled with grape jelly. Taste OK, but just OK, not great. Too sweet and not enough grape jelly taste.
Tonight I made Aebleskivers. I mixed Pizza Seasoning and grated parmesan into the dough, and filled them with a cube of cheddar cheese. Very good.
Len, those look great! Making buns is time-intensive anyway, compared to shaping a loaf of bread, and I can understand why you made only 2 basketweave. Your buns are big; mine are around 71-73 grams each, which are plenty big for our "mature person" appetite.
Last night we had ribs (cooked on the grill on the deck with the temp about 20*) and oven roasted veggies. Tonight I made Shepherd's Pie - with ground beef, whole kernal corn and mashed potatoes with lots of onions and garlic.
Italiancook, thanks! I'll try to find the 30-Minute Meals on the Food Network online.
Baker Aunt, I think that I've not ever used durum flour in my pizza dough. I do use a cup of semolina, and then 2 more cups of flour, some combination of AP and whole wheat. It does make it chewy, as we like it. I knead it in my bread machine, as I do all of my breads.
Some foods, along with other things, were rationed in those days! We didn't have any "fast food" places then either, and when some did open, my family couldn't afford to eat there. We went once a year to a decent (good food, reasonable portions, reasonable prices) seafood restaurant, and once each summer to a seasonal soft-serve ice cream place. I simply cannot imagine eating most of your meals at a fast food joint, as many families do these days. However, I do note the trend is now toward more home-cooked meals.
My year of birth isn't shown!
Len, I'll wait 'til you adjust the seasonings for your sausage before I try making some. But that sounds like a good start.
I have questions for those of you who bake your pizzas at 500*:
1. Thin or thick crust?
2. Lots of toppings, and do you pre-bake the toppings?
3. For how long? Thanks!
When I have baked mine (thick crust, lots of toppings, no pre-bake) at 450* the crust has been overcooked (almost burned), nearly raw in the middle, veggies charred.I made farfelle and marinara with ground beef, onions, peppers, and chopped cauliflower. I wasn't sure about the cauliflower, but since it does not have a strong flavor, there is plenty of it in the freezer to be used up this winter, and I'm always looking for ways to add more veggies to our diet, I thought why not give it a try. It was really good and I'll do it again.
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