[cwcdesign]

Baker Aunt, this is why I jury rigged my latest crockpot to use my chef alarm for my timer. Chicken breasts (boneless) cook in approximately 3 ½ - 4 hours on low. You can imagine the first time I used it and hammered the chicken. Mine has a manual option, so I can set the temperature where I want it with no timer. There are handles that snap in place for transporting it. I put the chef alarm in the largest chicken breasts, clamp the handles down on the cord (the lid won't seal if I don't) and set the alarm to 163. I can only use it when I'm home for the day -

[cwcdesign]

Has anyone heard from Joan? I heard that Valdosta was hit very hard and I'm worried.

You all probably know a lot more about the devastation everywhere than I do. We were hit much harder than anticipated, but nothing like what happened west of us. We lost cell and power Friday am around 1:30 and got our cell service back around 6:00 last night. This is my first time accessing the internet - in an hour I probably won't be able to as people wake up. Most of the island has power, but we're not expected to get it until 10 tomorrow night.

We had mostly wind damage - there appear to have been mini tornadoes and lots of big trees done - many uprooted because of the saturated ground we have from our rainy September. In our complex alone there are 10 trees down, 3 damaging roofs of 4 condos, but no one hurt. We are all very grateful that we were spared worse.
I pray for all those people in the direct line of this storm - the devastation is enormous - with whole towns being lost. I hope that all your friends and family are safe

[cwcdesign]

Will grilled chicken tenders last night and flew off to NYC this morning. He wanted to make sure I had plenty of protein while he was away. So I'll have a couple of dinners and then make some chicken salad. He'll be back on Monday in time to take me for my second cataract surgery on Wednesday.

[cwcdesign]

I have two of Claire Saffitz's books and I really enjoy them. Will and I have made several of her recipes. We like her foccacia, but haven't quite nailed down the rise.

[cwcdesign]

Happy Birthday, Mike🥳 It sounds like a lovely dinner!

[cwcdesign]

I think the heat gets to the chickens as much as it does to us

[cwcdesign]

I made sheet pan fajitas tonight with an avocado sauce (leftover avocado, chopped tomatoes, lemon juice, s&p and some garlic powder) it was too loose to be considered guacamole, but it worked. We still had some of Will's whole wheat tortillas in the freezer. It was a nice dinner.

[cwcdesign]

Very pretty, Joan

[cwcdesign]

It's still so hot that i brought home a couple of blackened chicken breasts from work, picked up some salad mix and tomatoes so Will could make a salad for dinner - he also toasted croutons.

[cwcdesign]

Dinner here was tuna salad with "super" spinach, one of our favorite mixes from the market. We had sourdough crackers on the side. Not homemade but a really good GA brand.

[cwcdesign]

I made Asian Peanut Sauce for pasta from my no-cook pasta sauce book. I cooked green beans with the spaghetti which i then added to the sauce. Will grilled chicken to go with it. It was a nice light dinner.

[cwcdesign]

Will made Ina's chicken noodle soup with half home made stock and rotisserie chicken. We had his semolina sourdough bread as toast - it has a great texture. Soup seemed counter intuitive for this awful hot weather but it was just right.

[cwcdesign]

So far so good here. The resort is open for business tomorrow. All of our team except me live in Brunswick and our opener is already nervous about the roads in the morning. Most likely I will be going in at 7 to open as i only live 5 minutes away. Today we had bands of rain off and on and the winds weren't too bad - tonight and tomorrow are supposed to be the worst. We still have power 🤞🏻it did flicker a few times.

Sorry about your tree Joan, but as you said, it didn't hurt anything - small blessings

[cwcdesign]

I made Vanilla Chai bars from KAF today. The original recipe called for Sprouted Rye flour and I still had some in the freezer. I also have some of their chai spice left. I had everything else on hand or so I thought. I'd already run to the market twice today, so when I discovered I didn't have brown sugar, I decided to use what I have on hand which is a brand of pure cane sugar (less processed than white) that I use for my tea and such - I don't always use it in baking as it doesn't "melt" as well as regular sugar. I also left out the salt since I bought salted butter by mistake. The bars are as good as I remembered, but I think I will cut the sugar the next time and we liked the saltiness the butter added.

[cwcdesign]

Mike, the schools here are supposed to be starting back on Thursday -unless the flooding from the rains of Debby delay it.

Joan, i hope you can stay safe and dry.

I went to a friend's for dinner tonight and Will made Annie's mac and cheese - he always adds carrots and peas to it.

[Author]

Posts