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BakerAunt - how long were you supposed to bake the loaves? I like using the thermometer because I can check it earlier it earlier in the process and adjust a couple of minutes here and there, rather than guessing.
I was off yesterday so we went to the farmers market. We didn't get too much because Will is going out of town in a few days.
Tonight I made a tomato galette with Will's pimento cheese (the recipe had called for Boursin). It used puff pastry. It was really good but was too watery despite the fact that I had followed the directions to salt the tomatoes, let them sit and then pat them dry. Next time I'll have to let them sit on a rack instead of the cutting board. Or roast them some first. But I would definitely make it again.
We also had green beans and a tuna salad with cannellini beans.
I made a slow cooker caponata that I'd seen in Voraciously in the Washington Post. It's pretty good, but I made it late o it didn't have time to cool down enough to meld the flavors. I actually set the bowl I transferred it to in another bowl full of ice and stirred it til it came to room temperature so I could add the pine nuts. I'll be interested tomorrow to see how it tastes.
The haze from Canada has made it all the way to the Georgia Coast now - I had no idea it was coming this far.
We have several cherry tomatoes starting to blush on the plants Will got from the garden center. Considering how late he planted them and that they're just running amok, we think that's pretty impressive. He's also worried about us being able to attract pollinators
I'm trying Brown Eyed Baker's version of a Philly Cheese Steak tonight. I was able to friend already shaved rib eye (her preferred cut) at Harris Teeter and while still expensive, a lot less than buying the steak and still having to slice it. They did not have hoagie rolls or sub rolls or whatever you call them where you live, so I got a baguette which I will cut in 4 pieces. They did have something they called Chicago rolls (made me think of you, Mike) that looked like sub rolls but were too small.
If we like where this is going, I'll learn to make sub rolls and see if Sam's has something similar to the meet I bought.
Ugh, posted in wrong thread.
I got home from my buying trip in Atlanta yesterday afternoon and I was so exhausted. I made an open-faced tuna melt with Will's sourdough and cheese from Sweetgrass Dairy in Thomasville - it's called Cyprus and it's got Mediterranean flavors in it. We carry their cheeses at the Market and their pimento cheese is our house pimento - it is for quite a few restaurants on the island as it is that good.
I was off today, so I made all the parts for a Chicken Tzatziki Bowl from Half Baked Harvest which we we enjoy in a little while.
Chocomouse - has the flooding affected you yet?
Mike, since I started checking the temperature with my Thermo Pop, my quick breads have not been undercooked. I can't remember if it's 190 or 200, but I know it's in a KABC blog post.
In honor of World Chocolate Day, I baked Chocolate Eclipse (pudding cake) - it's the first thing I've baked in my new kitchen and it felt great- I love my kitchen!
Will made a delicious meatloaf on Saturday which we ate for two days and then sandwiches for two more with his sourdough bread - we hadn't had any since February. We had assorted vegetables from the farmer's market including sweet corn which I haven't had since we moved here - I was spoiled by access to really good corn, so I avoid fresh corn at the supermarket.
Tonight, I baked salmon which we had with tomatoes (farmers market), mozzarella, olive oil, balsamic and a mix of fresh oregano and thyme from our garden - we don't have fresh basil which is why I didn't call it a Caprese.
Joan, what a lovely tribute! My deepest sympathies for you, your son and family. This is such a bittersweet time and I send you lots of hugs.
No baking yet, but Will found my long baker so I hope to try the semolina bread that BakerAunt if I can find the recipe. Will pulled the starter out of the fridge -it was last fed on January 15th! But just coming to room temp it's already active - he did pour off some of the liquid and will probably add in some rye flour to kickstart it. When I made the starter 3 years ago, I started it with rye flour.
Happy Father's Day, Mike and to all the other fathers out there.
I got lucky in the "day off lottery" this week - I ended up with a 3 day weekend, getting a coveted Saturday off. So Will and I went to the farmers market on the mainland. We had delicious corn and freshly dug potatoes and cherry tomatoes last night. Tonight we're having leftover potatoes, sautéed zucchini and yellow squash, and I'm going to air fry some eggplant fries. It's nice to have the kitchen done. And just about everything else. We can't wait for them to come do the cleaning ~ we're tired of sweeping and vacuuming construction dust.
Happy Birthday, Cass! I hope someone brought you cheesecake🥳
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