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We're up to 5* now, and it should be into the low 30s in another day or so. It was -17 this morning. So I made more comfort food -- shepherd's pie for dinner. We went out to lunch yesterday, and I ordered French onion soup. A huge disappointment - no slice of bread, just a small sprinkling of shredded cheese on top of the soup. However, the broth was excellent, and there were a decent amount of onions.
Those look wonderful, Aaron! "practice makes perfect" is working great for you!
We had chili and hot dogs tonight.
For dinner this Wednesday evening, we had venison liver, roasted veggies (parsnips, carrots, Brussels sprouts) and a green salad. We'll be eating comfort foods for the next few nights, with the forecast of -12 to -17*.
Dinner tonight was a seafood casserole (shrimp, lobster, and "chowder fish" which is the trimmings from various cuts of fish in the seafood department) on rice and cole slaw.
Breakfast for dinner tonight: sausages, blueberry pancakes, and maple syrup.
Dinner was pizza: my homemade salsa, hot Italian sausage, mushrooms, black olives, green peppers, onions, cheddar and mozzarella! Really good.
I made an favorite old recipe from the old baking circle, but used 2 cups whole wheat and 2 cups of AP. Then I added garlic, onion, and Italian seasoning. Smelled wonderful, just not like bread!
Winner, winner, chicken dinner! Boneless thighs marinated in a Greek type dressing, roasted Brussels sprouts with bacon and maple syrup (the only way my husband will eat them!), and a salad with lettuces from under the gro lights.
My grocery store had advertised large white eggs at 4.89 a dozen. I was excited that the price had come down. But that section of the egg cooler was EMPTY!! No eggs less than $6, and most were over $7. Now I wait 2 weeks for my next shopping trip, and hope the price is down around $4 and there are eggs to buy.
Tonight I sauteed kielbasa slices with peppers and onions, and stirred them into a tomato sauce with rice.
I have learned, in my maturity, ahem, and failing memory, and weakened focus to add one last step to my baking process. When I have everything mixed together, I run down the ingredient list of the recipe slowly and carefully, item by item, asking myself "Did I put that in there?". Several times I have found that nope, I started to get it out, but got waylaid! It's worth the extra time.
Not really "cooking", just "heating up"! Tomato soup for me, split pea soup with ham and veggies for my husband, and gougeres - all from the freezer.
Dinner tonight was haddock, fries, and cole slaw. I used the air fry mode on my Breville oven and it came out perfectly.
Large white eggs today are 5.29 at BJs, but still 5.59 at the local grocery. Their ad for next week says 5.09. I've given up thinking about how to save on food costs. I'm going to buy whatever I want to eat and enjoy it.
The brine does retain some dill flavor, but I've also used the juice from Gherkins when that's all I had. And since I had dill seed (not weed, I think the seed has a stronger flavor), mustard seed, onion, and caraway seed to the dough, that increases the flavor. I made a dill brine about a month ago, with no cucumbers, but I did add garlic. I let it "marinate" in the fridge several weeks, and it worked as well as the commercial dill pickle juice when I used it in rye bread.
Mike, when I used to make several kinds of pickles every summer, I used alum in all the recipes. I recall it is used to help keep the cucumbers crisp, but I'm not sure.
I have read, cannot cite where, in several places about using acids in breads. It supposedly helps with the rise. Since rye needs a lot of help, I suppose that may be why it is recommended for rye breads?
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