cwcdesign
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When I was growing up in New England, all we knew were the buns sliced from the top - I think that's the style the King Arthur pan was designed for.
I love your ingenuity for creating the channel, Mike.
I haven't had a good hot dog in a long time -the best option Will and I have found here was using our Gilbert's chicken sausages. Fenway Franks from Kay'em were what we liked at home and they always had them at our local General Store. Ball Park franks are not the same.
Happy Anniversary BakerAunt and Scott! I remember when you were making your wedding cake😊
Tonight I had more tabbouleh with some avocado and a piece of blackened salmon I brought home from work.
Those look really great Mike!
Nice looking loaf, Mike
I had tabbouleh that I made Sunday for the week. I put it in half a whole wheat pita with lettuce - just right for all this heat - not as bad as last week, but still really hot.
This time I wrote down my proportions as I had combined two different recipes and I'm happy with my adaptation.
Your dinner sounds delicious BA!
I had chicken salad with greens and tomato (camparis are the best I can do at Harris Teeter) and a slice of toast.
I love the cartoon - as few bowls as possible for me😜
Joan,
They are so easy - lots of recipe suggestions for them. Throw everything on the pan - meat, veggies, potatoes , olive oil and seasonings. Roast and you're done. Some people do try to complicate them, like the one I tried last night.
I made a lemon/garlic sheet pan dinner with potatoes and zucchini. Not my best effort but at least I have dinner for a couple of nights. The recipe I sort of followed made a "marinade" with an egg, lemon juice, garlic, parsley and S&P. Since I halved the recipe I substituted Greek yogurt for the ½ egg I would have had to use. I did like how it tenderized the chicken. But, I should give followed my own instincts as I overcooked the chicken a little.
Glad to hear the bug repellant is working along with the right clothes
I am jealous of Mike's and BakerAunt's tomatoes - that is one thing (along with fresh corn) that I really miss down here on the hot and humid coast.
I made a tuna melt with avocado slices between the tuna and cheeses (open-faced)
Mike, your buns look great! Thank you and Diane for being guinea pigs - might have to try them when Will comes to visit
Mike, I heated two (I made them smaller) this morning for my breakfast. I'm not sure how I feel about the amount of butter. They are tasty, but I feel like I could use a little less - then they'd probably be wading in butter biscuits.
By the way, I watched the banh mi video - very meditative - I sent it on to Will.
I finished off the chicken salad tonight with a mixed greens and avocado salad.
I was off today and had my mammogram which came back normal. I stopped by Harris Teeter and got tortelloni (I meant to get tortellini), spinach, sun-dried tomatoes and salami so I could make a pasta salad today for tomorrow night. I was able to find the sun-dried tomatoes in a bag instead of packed in oil - I think they were less expensive and I prefer them.
This hot and humid weather sucks 😜
Mike, your loaves look great to me!
I got an email from Southern Living this morning and it had a recipe for blueberry butter swim biscuits. I'm not sure why, but I decided this was the butter swim biscuit recipe I had to try. It's really easy. I used half AP flour and half WWW. I found whole buttermilk at Winn Dixie. But, when I got home, I discovered I only had salted butter in the freezer, so I reduced the salt in the recipe. The only problem I had was that the butter got a little too brown while it was melting in the oven - I chalk that up to the salt. They do have a nice taste, and I have them on a sheet pan in the freezer so I can bag them for occasional treats.
I got a Cuisinart toaster oven last year and I have found it to be really useful with just me in the house. I also have a plan with GA Power that lowers my rate if I don't use major appliances such as oven, washing machine, etc between the hours of 2-7 Monday through Friday (June-October) which is peak time for power usage in the summer. I also need to keep my AC at 78 or above during those hours as well, but I set it that high when I leave for work every day. So the oven is great for dinners.
I made a big batch of chicken stock today with the rotisserie chicken carcasses I'd saved. And, I made a batch of steel cut oatmeal for breakfasts this week.
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