Forum Replies Created
-
AuthorPosts
-
We had grilled pork chops, leftover potato salad, and a green salad.
Dinner tonight was ribs grilled with Sweet Baby Ray barbeque sauce, potato salad, and grilled asparagus, the first of the season. My husband grilled on the deck with an umbrella through most of a wicked thunder storm! I was reminded of Ben Franklin . . .
Today I made Harvest Grain loaves. It is 91* here, perhaps a first for Vermont in May! But humidity is only 24%, so it quite comfortable. In July and August, when it does get into the 90s, the humidity is usually 80-90%.
I need to use up some of my semolina, too. And today I spent my KABC Reward dollars on Medium Rye and more Harvest Grains, so it's time to make more rye bread and let the pumpernickel flour rest in the pantry for a while. Funny how you can get in a rut and so easily keep making the same favorites over and over again, ignoring all the other great tasting breads.
I'm thinking about using this recipe for Rhubarb Rolls. My husband is begging for rhubarb something. I usually make the Rhubarb Rolls recipe posted by CWalde on the old baking circle, which does take a leap of faith! But turns out great. It uses baking powder, not yeast. It is posted here, just search for "rhubarb".
Deleted and moved to week of May 8
Navlys, I absolutely LOVE the lemon juice powder!! I've rarely seen it called for in recipes, even on the KABC site, so I just guess at how much to use. My general rule is about 2 tablespoons in a 2 cups of flour recipe. I write whatever I use on my recipe, and a suggestion after taste-testing for how much to use next time. I use it most often in cookies (e.g. lemon coconut) and in blueberry anything (e.g. muffins, quick bread). You can use it in anything that calls for lemon oil or fresh lemon juice or zest. I find it is a stronger flavor. It is definitely lemony, tart but sweet! I'd love to hear how you use it!
Skeptic, it was nice to have a brief chat with you; so glad your father is doing well! I wondered what happened that you didn't come back to visit more, sorry about your ankle and hope it is better by now. Sunday afternoon we got the crowds! After three days of heavy rain and in spite of the mud, folks were happy to get out of the house and visit the festival. We'll see you next year!
Exactly what BakerAunt said!! Nothing but the blue bag!
So nice to hear from you, ancameni. We don't have new strawberries here yet, but do have lots of young rhubarb. I was just looking through my rhubarb recipes yesterday and saw the muffin recipe from Jozy. They are on my to-bake list now. We'd love to hear more about what you are baking these days.
Interesting. The photo looks like it would be a good potting soil.
I made a batch of chocolate chip cookies.
Joan, I think you are 3 for 3 and you hit it out of the ballpark!!
Our dinner was kielbase, peppers, and onions done on the grill, in Moomie's burger buns.
BakerAunt, I've been composting here for 37 years, and we live out in the boonies. I've rarely had a problem with animals. I do put in some "forbidden" items, like egg shells, because they do provide some valuable nutrients. Whenever I've seen evidence of animal scavenging, it's been egg shells dragged outside the bin. Adding more "brown" materials to the pile seems to get rid of critters. If the pile is smelly, I also add more "brown". Last night, our cameras showed a whole menagerie - racoon, skunk, possum, fox, and a black cat. They roamed the driveway, backyard, orchard, and garden area - but not one went near the compost piles.
A late dinner tonight was chicken salad sandwiches, with green celery tops, cilantro, rosemary, onion, and garlic, on Walter Sands white bread (with 1 cup of whole wheat subbed for 1 cup of AP).
That looks so good, Len. I always do my pizza on cast iron. I have the 15" Lodge pizza pan and it's perfect, except it doesn't fit in the Breville counter top oven.
-
AuthorPosts
