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A simple salad of romaine, cucumber and chicken with an Asian ginger dressing I bought on the recommendation of my manager. I had the same thing last night. It's too hot to cook and this was light and cooling.
Happy Anniversary, BA!
We order breakfast pastries based on occupancy - if we do t sell out, they're awful by the end of the day. Sometimes people get upset if we don't have them, but we tell them to come earlier the next time. It's not worth it to order more than we can sell - it's better to sell out (ours are OK, but we have a friend who's a fabulous baker and you want to get to her shop early)
We had lots of brown rice left over, so I googled brown rice salads. Found a nice simple Mediterranean Brown Rice salad that was just posted by the author (?) last week. It's similar to tabbouleh but lighter. We added extra vegetables. Will is sautéing Caprese chicken sausage to go with it.
That's good to know Mike.
Our 5 year old OXO scale died (I did not file the warranty and we have been hard on it). Before I replaced it, I went to Serious Eats to see what they recommended. They recommended the one we have because it's really accurate for one and holds up quite well - if you take care of it.
BakerAunt - how long were you supposed to bake the loaves? I like using the thermometer because I can check it earlier it earlier in the process and adjust a couple of minutes here and there, rather than guessing.
I was off yesterday so we went to the farmers market. We didn't get too much because Will is going out of town in a few days.
Tonight I made a tomato galette with Will's pimento cheese (the recipe had called for Boursin). It used puff pastry. It was really good but was too watery despite the fact that I had followed the directions to salt the tomatoes, let them sit and then pat them dry. Next time I'll have to let them sit on a rack instead of the cutting board. Or roast them some first. But I would definitely make it again.
We also had green beans and a tuna salad with cannellini beans.
I made a slow cooker caponata that I'd seen in Voraciously in the Washington Post. It's pretty good, but I made it late o it didn't have time to cool down enough to meld the flavors. I actually set the bowl I transferred it to in another bowl full of ice and stirred it til it came to room temperature so I could add the pine nuts. I'll be interested tomorrow to see how it tastes.
The haze from Canada has made it all the way to the Georgia Coast now - I had no idea it was coming this far.
We have several cherry tomatoes starting to blush on the plants Will got from the garden center. Considering how late he planted them and that they're just running amok, we think that's pretty impressive. He's also worried about us being able to attract pollinators
I'm trying Brown Eyed Baker's version of a Philly Cheese Steak tonight. I was able to friend already shaved rib eye (her preferred cut) at Harris Teeter and while still expensive, a lot less than buying the steak and still having to slice it. They did not have hoagie rolls or sub rolls or whatever you call them where you live, so I got a baguette which I will cut in 4 pieces. They did have something they called Chicago rolls (made me think of you, Mike) that looked like sub rolls but were too small.
If we like where this is going, I'll learn to make sub rolls and see if Sam's has something similar to the meet I bought.
Ugh, posted in wrong thread.
I got home from my buying trip in Atlanta yesterday afternoon and I was so exhausted. I made an open-faced tuna melt with Will's sourdough and cheese from Sweetgrass Dairy in Thomasville - it's called Cyprus and it's got Mediterranean flavors in it. We carry their cheeses at the Market and their pimento cheese is our house pimento - it is for quite a few restaurants on the island as it is that good.
I was off today, so I made all the parts for a Chicken Tzatziki Bowl from Half Baked Harvest which we we enjoy in a little while.
Chocomouse - has the flooding affected you yet?
Mike, since I started checking the temperature with my Thermo Pop, my quick breads have not been undercooked. I can't remember if it's 190 or 200, but I know it's in a KABC blog post.
In honor of World Chocolate Day, I baked Chocolate Eclipse (pudding cake) - it's the first thing I've baked in my new kitchen and it felt great- I love my kitchen!
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