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I made linguini with an olive oil garlic sauce and it came out very well. Leftovers tomorrow. I had some cherry tomatoes with it.
I have not been feeling like cooking much lately
Love the cartoon BA - your flatbread sounds delicious!
Joan, glad you enjoyed your pie, AND that it has a place to go so youâre not tempted. I hoped you enjoyed your visit with your niece.
Tonight will be cheese sandwiches on my Harvest bread with the last of the watermelon salad. Will will be back on Thursday and then we can grill again as he will be able to get propane for me.
My son in New Zealand said I HAD to watch The Bear, 1) because he says itâs good and 2) because we work in food and beverage - we both worked at the 5-star restaurant for the resort (5-6 years ago). Iâm happier working at The Market and heâs happier working at a restaurant in Wellington where they moved in April - they love Wellington!
I've had several slices of the bread - it is good, especially toasted, but I feel like it's a little bland. I followed the recipe using AP and WWW instead of Whole Wheat as that is what I had on hand - the recipe called for organic flour, but I wasn't going there. I'll probably use more WWW next time and maybe some sourdough starter - Will will be home on Thursday - I haven't fed the starter he left since he's been gone. I will make it again and experiment with it.
I'll probably toast the pecans the next time, too.
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You must be logged in to view attached files.Sounds like a plan, Mike - I'm fascinated by the glass bread too - might have to wait until The Market closes on Mondays, too, in October - then I'd have 2 days back to back.
I made my first loaf of bread in my Emile Henry long baker today - it's the No-Knead Harvest Bread from KABC. There were no golden raisins at HT, so I got dried apricots and chopped them up - I thought regular raisins were too close to the dried cranberries.
A couple of comments mentioned mixing in the stand mixer, which I did and was done fairly quickly. I put it in the bowl to proof overnight and it had risen very nicely. I sort of shaped into a loaf and put it in the pan which I lightly greased with butter. The recipe said let it rise about 2 hours - at 1 hour 20 minutes it looked pretty high so I went ahead and baked it - it was over proofed on the second rise as it fell during baking. It's still cooling.
Two changes I intend to make next time - I had to place an order with KABC so I added red SAF yeast - I think the gold I have is amping up the proofing time and it's usually warm here too - Barb at KABC - I had to call as I had forgotten the last shipment had gone to Will in Texas and I hadn't changed the address back - I mentioned it to her and she said she had found the same thing with the gold yeast - I guess I'll have to try a sweet dough sometime to see how it works then.
The other change is that the recipe said to score it, but PJ's blog post did not - I tried to score it but next time I won't. Will report back on taste and texture later.
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You must be logged in to view attached files.Last night I had salmon with leftover watermelon salad and brown rice from the freezer. There is enough for dinner tonight.
I made a watermelon, cucumber, feta, shallot salad to have with the last of my peanut noodles. My mint is sad, so I used Penzeyâs spearmint and also added some balsamic vinegar.
August 11, 2022 at 8:32 pm in reply to: 2022 Hummingbird Migration Underway (and other birds) #35926We had our hummingbirds in the spring and then I hadnât seen them in a while - I had bought a new feeder as I was struggling managing the old one - I told Will I was afraid my mixture was wrong - the first time I saw them again was 2 weeks ago but they could have been here while I was in Atlanta and sick. I can tell there are at least 2 different ones and I think more. Iâm still thinking about getting another feeder or two.
Chocomouse - Happy Anniversaries and Birthdays to you and your family! I hope you have a wonderful celebration.
Nathaniel turned 34 yesterday - he said they spent their weekend eating their way through Wellington!
I was looking up a few things on Amazon and one I was curious about was BRM cornstarch - I prefer to use Non-GMO, but I did buy Argo at Harris Teeter - did not want to buy the store brand. Amazon appears to have just about all their line, including rolled oats, steel cut oats and both whole wheat and WW pastry flour. They also have cornstarch. I have no idea about how the prices compare.
HT is carrying more BRM products, but they break them up according to different uses - flours & such in Baking, Oats in Breakfast and grains in the Rice/International area - so it takes a while to find them.
I also saw KABC espresso powder in the Baking section yesterday.
Lucky you, Mike, with all the eggplant.
There was actually a nice breeze this afternoon - I almost opened my doors.
I was inspired by a recipe in an email to make a peanut noodle salad. I ended up doing a mashup of 2 different recipes - it came out well - I can eat for the next several days. The recipe called for crispy Halloumi which I thought sounded great, but 8 ounces was $14 at Harris Teeter! I didnât want it that much - ½ pound of tenderloin would have cost less
It rained briefly today and then it got steamy! Iâm having leftovers
Joan, I wish that rain would come up the coast. There was a storm the other night and we could hear the thunder, but the rain only fell on the south part of the island.
I made tuna salad to go with the leftover kale salad I made yesterday. The kale salad is really good. It was in an email from Southern Living - chopped kale, toasted panko, grated hard boiled egg, a faux Caesar dressing and Parmesan. I used cheddar as my Parmesan had gone by - itâÂÂs a salad I will definitely make again.
Edit: the kale salad tastes better tonight - I would probably make more dressing. I meant to add that the recipe calls for curly kale, but I prefer Lacinato (dinosaur) kale
Happy Anniversary BakerAunt to you and your husband. I canât believe itâs been that long.
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