[cwcdesign]

Tonight I made sheet pan fajitas with chicken sausage and farro and I have dinner for the next couple of nights.

[cwcdesign]

I would but I just sent him USA pans from Amazon, some of his favorites from King Arthur and a Baking Steel — I honestly didn’t see anything at Breadtopia he would want either except maybe mason cash bowls - the long baker is not something I would buy for myself, but maybe . . . Im pretty disappointed in their offerings

[cwcdesign]

Joan, I posted the recipe. Chicken Juniper aka Elegant Chicken.

[cwcdesign]

Aaron. We love using the Baking Steel - I just sent one to Will for his birthday as he moved to Dallas on Saturday. I like the pizza dough recipe from Baking Steel, but Will has been making a sourdough dough which is really good. He seems to have nailed his process and the dough is in the thinner side which I like. The last time, he tried baking for one minute and then putting the toppings on - it really worked- he doesn’t overload the toppings. Also, with the baking steel you bake on the top rack for a very short period of time.

[cwcdesign]

I made 15 minute butter garlic ramen with spinach and a fried egg. Can you tell I need to go shopping tomorrow?

[cwcdesign]

Thanks Joan! If you want the recipe, let me know and I'll fix it up and post it here - very short.

[cwcdesign]

I have been out of pocket for a while. I had my physical on the 21st and on Tuesday I had an allergic reaction to the pneumonia vaccine I had at my appointment. Ended up in the ER and got pumped full of prednisone and Benadryl. It took a few days to get back to normal, but I had the weekend off to celebrate my weekend. Nathaniel my elder, got engaged for my birthday! Will is moving to Dallas tomorrow- I’ll take him to the airport after work.

So I made him his favorite on Wednesday (his birthday is also coming up) which we call Chicken Juniper but is a 60s recipe known as Elegant Chicken - chicken breasts wrapped in bacon on bed of dried beef with a sauce of mushroom soup and sour cream, sprinkled with paprika and cooked low and slow. I have been frustrated making this recipe because the sauce has not come out right due to the changes in can sizes. So I decided to try something a little different this time, based on the original recipe which calls for 4 ounces dried beef, chicken breasts (I use 2 pounds chicken tenders to mimic the smaller size of chicken breasts in the past), bacon, one can mushroom soup and 8 ounces sour cream.

When I went to the market, I first looked at the weight on a jar of dried beef - turns out it’s 2.25 ounces, so I bought 2 jars - I’d only been using one), I also bought 2 cans of mushroom soup - I decided to use 12 ounces as the amount of an older can - when I weighed the soup from one can, I only got a little over 9 ounces, not even the 10.75 they claim. And, I left the amount of sour cream alone.

I ended up making extra sauce because I had a lot of soup left over, but kept the proportions I decided on - 12 ounces soup to 8 ounces sour cream. When I added, it was 6 ounces mushroom soup to 4 ounces sour cream. This is as close to the original as I have made in years. The sauce was as thick as I remember. Doubling the dried beef was also the right thing to do. I’m going to rewrite the recipe using weight so we can get it right every time.

[cwcdesign]

I made a whole grain banana bread from the KAF recipe that I like. I added chocolate chips instead of nuts to the batter. Since I brought the dead bananas home from work, I will be taking it in on Tuesday when we are open again.

[cwcdesign]

Thank you all. Will has made the tiramisu cake from KABC which we will enjoy tonight after I come home from dinner with friends. Tomorrow he’s making chicken piccata. Oh, and this morning he made huevos rancheros for breakfast. Lots of treats

[cwcdesign]

I’m making tabbouleh with feta for dinner tonight - getting some healthy grains in

[cwcdesign]

I’m not actually worried about delivery dates - I just want to get the process rolling. I’m finally putting down a deposit on my new windows with my contractor tomorrow - it will be 14-16 weeks before they come in. Once we got the proposal it took us a month to get together to sign the contract. I’ve lived here for 6 1/2 years, so I’m just starting to do things so I can keep moving forward

[cwcdesign]

Frigidaire Gallery has an induction range on sale right now at my local dealer. It has a steam cleaning feature. They also have a 3 door French style refrigerator that I want to look at - it has a water feature inside which might work. I’m taking the next 4 days off to celebrate my 70th on Saturday, so I may go over tomorrow afternoon to check them out. Because I can save on those I’m thinking of a mid-level Bosch dishwasher since it’s quieter than the Frigidaire ones. I’ve decided to go ahead and get my appliances before I design my kitchen as they really need to be replaced and I like to be able to take advantage of a sale

[cwcdesign]

Chocomouse, is your recipe for the olive Gruyère rolls posted? I searched here and looked at KABC but couldn’t find one. I know you’ve mentioned them before. Would you mind sharing?

[cwcdesign]

Aaron - I couldn’t remember if it was buttercream or cream cheese 🤣 Will said it was CC - I think it would work either way

[cwcdesign]

Claire Saffitz has an amazing brown butter cream cheese frosting that she uses on her carrot cake.

[Author]

Posts