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We had ribs, bean salad, and green salad.
Today I made 2 large salads for a grand-daughter's wedding tomorrow. They are having a pig roast with guests bringing side dishes. So I made a double batch of bean salad, and 2 large salad bowls of greens and veggies. I also made maple vinaigrette to dress them. I grew the greens and herbs on my deck, and in spite of crazy weather, and thanks to good luck, my timing for producing the perfect lettuces and the right time worked just fine.
Dinner tonight was Cavatappi and sauce, with sweet Italian sausage, mushrooms, peppers, and onions.
Lots of things to think about when gardening! My lettuces do great inside under gro lights, all winter. Not quite as lush as lettuce grown outside in May-June, but still excellent. Remember that lettuce is a cool weather crop, so check your indoor temps. 70* is great for sprouting seeds, but too warm for growing great lettuce. Also, think about the soil in your pots. This was new learning for me last year when I started growing so many veggies in planters on the deck. Dirt from the garden is not a good choice for planters. It is too heavy and doesn't drain well. I mix mine with composted horse manure and my own compost, about 1/3 each, although a little more of the compost, and it seems to work OK. There is also a difference between potting soil and seed starting soil that you buy in bags. I also wonder if any professional studies have been done with the different kinds of gro lights?
Happy Birthday, Cass!
Mike, one of my first forays into baking breads on the grill is the Asiago Rounds recipe on KAF. I like them split horizontally and stuffed with veggies of your choice.
I made the Wild Rice and Onion Bread from the Brother Juniper Bread Book. The only changes I make are to cut back on the salt, and sub 2 cups of whole wheat for 2 cups of the bread flour. It is very wet, so I do add flour to get the right texture dough. I don't make it very often, but it is delicious.
We had grilled salmon, asparagus, leftover wild rice, and onion-wild rice bread.
Today I made a carrot cake. I baked it in a 9 x 12" pan, and will freeze half for later. Carrot cake is one of my favorites, but I rarely make it, so it will be a real treat.
Super good braiding!
I made two loaves of KABC's Semolina Rye bread. They rose quickly and the oven spring was tremendous! I did cut back on the salt a little.
Friday night we had grilled chicken, wild rice, and squash.
June 8, 2022 at 6:44 pm in reply to: Is King Arthur thinking of having some kind of member forum again? #34253I'm just back from a week in Maine and haven't looked at the KABC site for a while. But I will also be very disappointed if other bakers' comment are no longer visible. Why not post them? Like BakerAunt, I want to see issues others might have had (I realize most of the problems are "baker error", not the fault of KABC recipe developers!) and also suggestions for variations of the original recipe.
Today I made raspberry muffins. We freeze most of our raspberries individually on a tray, and when frozen put them into plastic containers. I have to work quickly but gently to stir them into the batter, but they mostly stay in one piece instead of making a crumbly mess.
Joan, I'm so sorry to hear that you have lost your sister. I enjoyed hearing about your visits with her, and you showed her so much love through your baking for her. I'm sure you will remember all the good times you had together.
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