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I like that BA. But my contractor and I talk relatively often - I try not to bug him - he is having trouble finding workers too, I know he will be here soon. I had to get the name of a plumber from him and he got right back to me - I purposely did not mention the windows. Called the plumber Friday, asked if he could come on Tuesday and he was here first thing. A problem with the toilet that I could have done but missed. At least he knew why I missed it.
Being in hospitality, we are short handed company wide - and a lot of the guests canât seem to understand why hours of restaurants have to be adjusted, or services might not always be there, even for a high end resort. The staff that is working works really hard and management/ownership have decided to take care of staff by increasing wages, making sure they have a better work/home balance and a bunch of other steps. They finally realized that if they didnât take care of their team first, they werenât going to have one.
Our little market is very fortunate as we are fully staffed right now with a good team that works hard and looks after each other.
My new induction stove is in storage still because my contractor hasnât gotten the firewall in yet - I thought it was going to happen last month.
Anyway, I was reading about pans for it and thought my flat bottomed Cuisinart pans were going to be fine. I did the magnet test and nope, they do not, nor do our non-stick sauté pans. often the stainless steel pans have an aluminum care. So I started researching best pans for induction - some were very expensive, some were not. Since I loved my Cuisinart pans for 40 years, I went with what I think is a good deal from Williams-Sonoma - a 17-piece set with glass lids for $268. The lids count as pieces - I had 16 pieces and was missing a steamer insert. The magnet works perfectly!
September 18, 2022 at 7:41 pm in reply to: What are you Cooking the Week of September 18, 2022? #36477I made a batch of crockpot Buffalo Chicken today. Asparagus was on sale at HT, so I had that with some chicken and blue cheese.
September 11, 2022 at 5:52 pm in reply to: What are you Cooking the Week of September 11, 2022? #36404I wish it would cool down here. Weâve had lots of rain, but it doesnât reduce the humidity. Itâs even hard to walk in the morning because of all the mosquitos and gnats. Ugh.
Before
Will went off for about a month on Friday - he has a couple of shows around the country so Iâm on my own again. He left me sourdough and tortillas. He did tell me that his secret to his tortillas is olive oil instead of butter/lard - it was recommended by the person he learned from and a friendâs wife who has made them all her life is going to try. He also said the rolling is hard, even for him.Anyway, last night I made my tuna and white bean salad - I grabbed a can of garbanzos by mistake, but itâs still good and I have dinner for tonight.
Good news is if it cools and stops raining Iâll be able to use the grill as we got some more propane before Will left.
September 7, 2022 at 11:40 am in reply to: What are you Baking the Week of September 4, 2022? #36352Aaron, there are directions online - I think we had a discussion about it on the old BC - for making your own boiled cider by of course boiling your own cider, but itâs the time, temperature and consistency that is in the directions that matter
Happy Birthday, Mike! I hope you had a great day.
Willâs turn tonight - heâs making Basmati rice, chicken sausage and frozen broccoli with tomato and onion sauce(?) - it will be more flavors than sauce.
Last night I made a Korean beef and noodle dish from Half Baked Harvest - it came out quite well. It called for flank steak or chicken, but I used ground beef which we had in the freezer. I also bought a bag of stir fry vegetables which were on sale to speed up the process. Last week I got a box of 8 of my favorite Lotus brand brown rice noodles from Amazon, much less expensive than buying from the local store.
September 2, 2022 at 8:19 am in reply to: When You Can’t Fit a Dough Sheeter into Your Kitchen.… #36261Glad to hear your new well is in progress, BA.
Hopefully, my windows should be here soon - my contractor was given a firm date of mid-September.
Joan, when you roast beets they have more flavor and are easier to peel than boiled ones. They are actually less messy and easier too. Basically, you cut most of the greens off, put them in a baking pan with a little bit of water, put foil on top and bake low (I think 325º-350º - I can't find my recipe from the Victory Garden Cookbook - for about an hour - if a sharp knife slides in easily, they're done. We always just peeled them under cold water - the skins slip off.
Beets are something I've always loved, my stepfather used to grow them. But, learning to roast them was a game changer.
We needed same KAF AP, it was $6.99 at HT and $4.49 at Target - neither store had any today. But they both had bread and WWW. Harris Teeter also carries the organic types (up to $8 per bag)
We had takeout pizza -unusual for us - itâs Harris Teeterâs special on Mondays
No baking for me today, but Will made sourdough biscuits and will be making sourdough bread later today or tomorrow.
It's way too hot and muggy here to start thinking about fall cooking 🙂
I made Greek chicken meatballs baked on a sheet pan with yellow squash, leek and kalamata olives. With it we had a tomato/cucumber salad and orzo. It was a nice light dinner from the Washington Post newsletter, Eat Voraciously.
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