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I made a chicken Caesar pasta salad - yum
I am annoyed with myself - I overproofed the bread. I checked at an hour and thought it looked good, but then thought maybe I should give it another ½ hour (recipe said 2 hours). I need to learn to trust myself more
Thank you Aaron and Mike.
Mike, I have a particular brand I've been using for a few years that I originally got at the local health food store. There are not many places that carry it, especially in the larger size and Vita Cost does. I've had to increase my dosage as my hip has just gone over the edge to osteoporosis. This brand at a lower dosage took care of my spine, on the last scan and my most recent. So we're trying this before medications.
I've got dough sitting on the counter for KAF's No knead Harvest Fruit Bread. I will bake it in the morning
I'm not sure I would put those packs of desiccant in my food. They have warnings all over them.
I haven't figured out a way to keep my garlic and onion powders from hardening up. Back in Massachusetts we lived by the water and always filled our salt containers with rice because the moisture from the salt water was really high, especially in the summer. Since I've been using kosher salt, I haven't had that issue and I still live near marshes and the ocean. The humidity is much worse, but it's different - I can't explain why.
I agree Joan - the heat and humidity is awful. We get some rain in the mornings right now, not the torrential tidal rains we had two weeks ago.
It looks like Erin is going to be far enough offshore from us that we'll probably get some winds and riptides. Not like the Outer Banks which are evacuating. I hope it's not too bad for them.
I baked a batch of the KAF fudge brownies for dessert today. I sent most of them home with my friends and froze the rest.
They were a little bit dense due to the fact that I tried to be clever and use the whisk from my Cuisinart hand blender - I thought it might save time over the stand mixer. Big mistake - cocoa powder started flying, so I had to move the batter from the bowl to the stand mixer which was messy. I think I over mixed the first par - the rest was easy. I also used minimally processed cane sugar, which didn't completely melt, but I think if I heated it more and then let it cool down it would work better. They are still delicious.
This morning I roasted zucchini and then two boneless chicken breasts to eat this week.
Two friends came over late today to help me get a box out of the attic, so I treated them to take out from a local Mexican restaurant. I can use my leftover rice with my chicken and zucchini.
I like that they're getting all the basil from an Aero garden 😁
Last night I had tuna salad on a bed of arugula, tomato and avocado tossed with some balsamic vinaigrette. Tonight I had a piece of multigrain bread with smashed avocado and melted cheddar which I followed up with some Talenti's chocolate and peanut butter ice cream (it had been a bogo offering at Harris Teeter earlier in the summer)
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.
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