[cwcdesign]

Chocomouse, your salad sounds a lot like a Southern Living recipe I keep thinking about trying - a loaded cauliflower casserole which has the ingredients of a loaded baked potato - cheese, bacon, sour cream, etc.

I turned the rest of my chicken into chicken salad tonight. I enjoyed it with the tabbouleh.

[cwcdesign]

BA - that’s the way I like to eat, too. But, a lot of time, I’ll make a batch of something like the tabbouleh and eat it for several nights, especially when I don’t feel like cooking.

Will is moving back home in a couple of weeks, so my eating will change some - he needs more protein than I but our tastes are similar. I’m hoping to get my stove and refrigerator in before he comes home. My contractor is supposed to come tomorrow before or after work to discuss the firewall they want you to out in for the induction stove - he says it’s not a big deal, just timing and he is having trouble finding staff. We have a set date for the windows of mid-September.

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I made tabbouleh and roasted chicken tenders. My grill is out of propane, but it would have been too hot to grill anyway.

I haven’t been cooking much this summer just for me. I was in Atlanta the week after the 4th for a buying trip and managed to bring home a souvenir - COVID - fortunately, it was what they term a mild case and I didn’t give to anyone else. The company says you isolate for 5 days after you test positive and then 5 days of masking. My doctor gave me Paxlovid and I had a reaction to THAT too. But my symptoms cleared pretty quickly. I don’t care how mild people say it is - I’d rather not get it again.

EDIT: you can always tell when I’m writing these on my iPad 🙂

[cwcdesign]

BA - I hope you had a wonderful trip! Thanks for offering to post recipes.

[cwcdesign]

I received my Emile Henry Long Baker on Saturday. BA, I was wondering if you could recommend any recipes - I've been looking at King Arthur and have seen a couple that I'd like to try, a semolina rye bread and a tomato cheese. I also know there's a hearth fruit bread that you can make in it that I'd also like to try.

Also, using it in general - I noticed that Emile Henry says to grease AND flour the pan and KABC says to just grease it - their temperatures are different as well, EH seems to bake at higher temps than KABC. I was wondering if these make any difference.

I'm heading to Atlanta to the big retail market next week, so it will wait until I get back. Maybe, my contractor will be able to put in the firewall so my oven can come, fridge too - they are at the warehouse ready to be delivered.

[cwcdesign]

Gifting this article from The Washington Post - you won't need an account to read it
https://wapo.st/3OESSGA

I am amused by this article with such a fancy name. We used to call it "leftovers," "Icebox Revue," and "Train Wreck" when it happened several days later and you just had to use up the bits and bobs. This is what I did for the last two nights!

Tonight, I'm going to make a vegetarian version of Will's Arroz con Pollo using Portobello mushrooms in place of the chicken. I'll through it on a half sheet pan with peppers and onion and some taco seasoning. Going to make the queso sauce to go with it. We found a great recipe that uses evaporated milk which keeps it from separating.

[cwcdesign]

For the last 2 nights I’ve had open faced cheese sandwiches made with my Irish oatmeal bread - last night with cherry tomatoes and tonight with avocado - both in the broiler to Nell the cheese.

Work has been crazy busy and it’s been too hot!

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So I just tried to search again on my laptop this time. Found it - I also discovered that there is actually a place where you can choose which forum - on my computer it's in dark purple, so it was hard to read - I'm also having trouble seeing fine print right now - I had searched from my iPad before, but it may have had a forum selected that I didn't know - I thought I was searching everything. Thanks for everyone's input.

BA, you and I are on the same track regarding the recipe. I will definitely back off on the yeast again - I might do 1 ½ teaspoons (I had written 2) go down further on the honey to 2 tablespoons (I used 3 this time) and perhaps add another ¼ cup flour. I will try the yeast and honey first and then see where I am. The bread I have should last for a couple of weeks.

[cwcdesign]

Thanks BA - I tried the search for Irish Oatmeal Bread with quotes and Mrs Cindy and it said there wasn’t anything by those names

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On Sunday I made my crockpot Caesar chicken which I’ve been eating on salad greens, cherry tomatoes and avocado for the last 3 nights and I still have more - easy for hot weather

[cwcdesign]

On Sunday I made Mrs. Cindy’s Irish Oatmeal Bread which I haven’t made in a couple of years. I had made some notes, but I couldn’t remember why so I followed the recipe a little more closely. First off, you make a mixture by heating ½ cup Steel cut oats with 2 cups of milk. When it comes to a boil, take it off the heat, add salt, butter, 2/3 cup harvest grains and ¼ cup honey. Let cool. Put it in the bread machine. Add 1 1/2cups WWW, 1 3/4cups AP (I used bread), 1 egg and 3 teaspoons yeast. It also called for whole grain bread improver which I didn’t have, so I used the full amount of yeast.

Granted it was hot here, but when the dough cycle stopped it was to the top of the bucket. When I took it out, it was really sticky so I needed to add flour so the I could shape it. It was still pretty soft. I put it I. The Pullman as recommended to let it rise. It doubled in 15 minutes - I erred in letting it go another 5. I know I overproofed as it fell in the oven. It tastes good, but . . .I had forgotten that Cindy liked her breads softer than I do.

I had made a note to use 2 tsps yeast and I should have done that. I also used 3 tbls honey, but could probably reduce that. I’m trying to figure out if I need to add more flour in the beginning - any thoughts on the proportions? I had forgotten the impact of heat and high humidity even with AC.

[cwcdesign]

Aaron - I didn't know Bickford's still existed.

I had a good friend who introduced me to Dutch Babies, but she always called it "David Air" My recipe always said "Eyre" Since she was a teacher she might have written it that way - it was simple just lemon juice and powdered sugar for the topping.

[cwcdesign]

I had planned to grill some chicken tenders,but it turns out I’m out of propane. Now I have to figure how to get some more without Will around to carry it.

Anyway, I made a marinade of olive oil and Penzey’s Mitchell Street seasoning which I got as a sample - I baked them in the oven. Then I made tabbouleh with BRM bulgur, herbs from my box, tomatoes from a neighbor and feta. I had bought a cucumber (organic) at Harris Teeter but when I cut it open, it was bad on the inside. I ended up chopping some celery for the crunch - it actually worked pretty well.

[cwcdesign]

At the end of last year, Will had done a lot of research on grow lights. The one we had used was a simple grow light bulb from the garden center or HD - I think the garden center was out. We got a light from Mars Hydro and of course everyone thought he was growing cannabis, not vegetables. It worked really well initially, but then our plants never took off.
I finally harvested what little I had left outdoors - in 2 months nothing grew - the carrots were less than an inch! But they made a tasty salad. The box now has shade tolerant herbs.

So, I guess what I'm saying is that even grow lights are trial and error.

[cwcdesign]

Happy Birthday, Cass! I hope you have some cheesecake😊

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