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What an interesting assortment of trees! He is forever the scientist!
For dinner tonight, we had egg salad sandwiches on maple buttermilk bread, with assorted raw veggies and dip.
We have cooled down a bit here, 50s today, but really need some rain. There are possible showers forecast later in the week, but only about a 30% chance. So, we cooked on the grill again tonight. Boneless pork chops, with steamed mixed vegetables and parmesan noodles.
Baker Aunt, I hope your husband has a large piece of equipment to dig holes for those trees! What kind of trees will he plant?
BakerAunt, I believe, but not sure, that the 00 flour has been available at KABC for several years, and the Italian style was quite recently introduced. When I first saw it, I thought it was part of their logo change and "new" bag style, and they had just given it a new name. From what you just posted here, it seems that the folks at KABC are just as confused as we are!
I did notice the Italian was advertised to not fight back (perhaps for the new, impatient baker?) - and thought sheesh, just let it rest a couple minutes, or add some dough relaxer.
Mike, we never got pizza in Evanston. Our favorite was Buffo's, in Highwood. This was in the 1980s, and my son still says Buffo's pizza is the best, although he has not eaten it for 30 years!
BakerAunt, I've wondered what is the difference between the Italian style flour and the 00 Pizza flour. I know the 00 has hard red wheat flour and soft wheat flour, and the Italian has only soft red winter wheat. Odd that both are promoted as great for pizza crusts. I have used both, with pizza and focaccia and maybe one or two other things. I really thought neither was so great, just OK or not so great. I don't remember a lot of detail. I do have some 00 left, so maybe I should use that in another crust soon. At the time I bought the last bag, I was wondering why they would have two different flours with such similar purpose. Confusing!
Dinner tonight was chicken thighs and potato slices roasted on the grill, and cole slaw. It reached 80* today, and has been in the upper 70s for several days. But it's still going down into the 40s at night.
I made whole wheat English muffins. Not really "baked", but griddled. I've been craving bagels, but denying myself the pleasure. I have an appointment with my pcp next week, and don't want to screw up any blood tests with all that cream cheese!
I did the same thing yesterday, BakerAunt. I love having a well-stocked freezer.
Thanks, SWirth, that is an interesting article. I didn't know anything about the background and development of this apple. I don't buy Honeycrisp for that very reason -- not worth the higher price. I think Fuji or Gala is just as tasty.
We had grilled salmon with a homemade maple-bourbon glaze, cole slaw, and onion rings. I bought frozen, breaded rings (which we never eat!) and finally had great success using the air fryer function of my Breville oven.
Joan, I know how your banana bread will taste! You can't go wrong with chocolate and peanut butter.
Monday I made an apple pie.
Leftover pasta and salad here.
I think freezing long strips of the butter mixture would help, but you'd have to work rather fast because it will thaw very quickly. I've not had a problem with mine holding together. Yes, sometimes a section might not stick together, but that just helps you bite into two pieces at a time - a good thing.
Today I made a new, to me, rye bread recipe, the KAF Double Light Rye Bread. We haven't cut into it yet, but it looks terrific. I may have finally mastered baking bread in my new Breville!! I put it on the very lowest possible rack setting, so it is literally right on the heating elements. I set it for 350, 30 minutes, on plain Bake. At 30 minutes it looked perfect, light brown bottoms, medium brown tops (two loaves), but internal temp was only 165*. I set it for 5 more minutes, and they were then at 194*. Done! I'm so pleased. I do hope they have an OK texture and flavor. They didn't rise a lot, and very little oven spring. Next time I'll leave them alone and see if another 10-15 minutes get more rise.
Dinner tonight was Japchae, really good.
BakerAunt, I often have a wrap for lunch. You could have some fun tweaking recipes to make your own nutritious wraps; I often make my own, but keep a package of store-bought in the freezer. I find they freeze nicely. I usually spread a thin layer of mayo sprinkled with Penzey's Foxpoint or Sandwich Sprinkles, or whatever you like. I happen to dislike avocado, but you could use mashed avocado instead of mayo. (Or, skip the mayo and avocado, but sprinkle the layers of veggies with a flavored balsamic vinegar before wrapping it all up.) Then layer on the veggies -- greens of some sort, onions, sweet peppers, tomato, shredded carrots, beets, zucchini, cabbage, sprouts, etc. Cheese and/or thin slices of leftover meat or bacon will add protein. It's another delicious way to clean out the bits and pieces in the veggie drawer!
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