[chocomouse]

This morning I made two loaves of pumpernickel bread. Then I headed to KAF (sorry, KABC) to shop and meet my sister for lunch. Today they were having a sale of 20% of most everything (not appliances, gift cards, etc) and next Tuesday is 25% off (my husband does his Christmas shopping there). I bought another jar of the The Works, which is a fabulous topping for focaccia, (plus a jar for my son-in-law), a bag of organic rye flour, and a bag of the new regenerative whole wheat flour to try. For lunch, we split a ham and cranberry and a turkey and cheese sandwich. They were excellent - the bread was perfect, and there was lots of meat and lettuce in the sandwich. In the past, I have found the baked goods in the cafe are not that great. They are dry and actually seem to me to be like "day-old bread". If any one of you will be in the area anytime, please let me know and I can meet you in Norwich!

[chocomouse]

That's a great looking pie, Len. And the little drips of spillage are the baker's reward!

[chocomouse]

I have one of those pans, BakerAunt. It was my mother's, and is a great drip pan for a pie. The center part around the hole is raise a little, to lift the pan so there is plenty of room for drips and spills.

[chocomouse]

I plan to cook our turkey breast on Sunday, because we went to our son's house for Thanksgiving dinner (luckily, I have a Jeep because there were 6 inches of unplowed/untreated snow on the back roads to get there; we had only 3 inches). He had brined and smoked a turkey, and it was the best I've ever had. I brought he two 7" cheesecakes I had made the previous day. I now have a 3 day old great-granddaughter, but she was staying in the NICU with some minor respiratory issues.

[chocomouse]

I'm taking a break right now from making cheesecakes for tomorrow's dinner. One is a chocolate graham cracker base, with a thin layer of raspberry jam, and a filling swirled with chocolate and jam. The other is a regular graham cracker base and a filling with chopped candied orange peel (that I made from scratch) and chopped fresh cranberries. I use my regular cheesecake filling recipe, then divide it in half, for each kind of filling, and use two 7" springform pans.

[chocomouse]

BakerAunt, I bought my blue bag Pepperidge Farm dressing a month ago, just to be sure the store didn't run out of them before this week! If there are any left next time I shop, I'll buy one for the pantry this winter.

[chocomouse]

I made spaghetti squash with a pizza filling for our dinner. There's enough leftover for tomorrow night also.

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[chocomouse]

Our dinner tonight was roasted honeynut squash and brussels sprouts, with salmon brushed with maple syrup.

[chocomouse]

Skeptic, I know that some people freeze milk - maybe you should consider doing that? I'd try it, and put it in 1/2 cup or 1 cup portions, depending on how you might use it.

[chocomouse]

I made salads for dinner: seafood, and ditalini with celery, onion, orange sweet pepper, peas, and cheddar with a honey mustard dressing, and leftover broccoli salad.

[chocomouse]

Dinner was boneless pork chops pan-fried with sliced apples and onions; and roasted veggies: brussels sprouts, carrots, potatoes, squash, onions, and sweet red peppers.

[chocomouse]

I made focaccia and topped it with KAF's "The Works".

[chocomouse]

That sounds delicious, Skeptic!

[chocomouse]

I just remembered (golden age memory - my brain is like a sieve some days) seeing this not long ago on the KABC website:

"The easiest way to fill this pan is to use a plastic bowl or dough scraper to pick up the dough, spread it into the wells, and then flatten out the dough by running the scraper across the top."

Maybe that means to pat the dough into a rectangle the size of the mini-scone pan first, then pick up that rectangle and lay it on top of the pan? or just spoon up gobs of dough and randomly distribute them on the mini pan and then push the dough into the wells with the scraper? Their description is pretty vague about how to "pick up the dough"!!

[chocomouse]

Now, I cannot remember if I use the 1/4 cup scoop or a scoop slightly smaller than that, maybe it is a 2 tablespoon scoop, but not sure. It is kind of tedious to push some of the scooped dough into the corners of the triangle; I use a table knife or a clean finger! I actually think the mini-scone pan is a waste of money, in hindsight. It would be less stressful (and less time?) to pat the dough into a square (8 x 8 is my guess) and using a dough scraper to cut it into squares and then in half for triangles.

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