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Aaron re: GF - the macarons are, of course, gluten-free, but if you are making them for celiacs and others with allergy type issues, you would have to make them in a gluten free kitchen. Even if you clean your mixer, etc. there is no guarantee that all wheat is gone. We are very careful at the store making sandwiches and such for people with gluten allergies -separate knives, cutting boards, change of gloves, etc. our resort bake shop only brings in GF products on special request - they can't create in the bake shop as they produce so much with regular flour.
Or, they have lots of syrup to use . . .
The storms bypassed us as well today - we had some rain during the day and a major downpour around 5:30 - we could hear thunder off and on over the mainland.
I made "Will's" queso today and realized I could call it Irish queso in honor of St.Patrick's day - part of the cheese I used was Dubliner cheddar 😁 I had leftover curried chicken salad with mixed greens and tomatoes
Nice story, thanks for sharing BA
I made half a cheese sandwich on Will's sourdough as I came home from work and made a batch of chicken salad so I could take some as my contribution to hospitality for our church's house tour.
We have a fairly new Aldi's on the mainland - I haven't been yet, but plan to go on Monday when I'm over there for a doctor's appointment. We had a Lidl (Aldi's competition) in our town in Ireland -we loved shopping there - good cheese selection, breads and snacks - our problem with the produce was that it was large amounts like Sam's- we did have a green grocer though which was really nice.
I had yummy leftovers tonight and I hate the adjustment to daylight savings time - the sun is now coming up at 7:45 - ugh! I wish people would understand that you don't get more daylight - it's just redistributed - it drives me bonkers (steps off her soapbox)
I made a Crustless quiche with onion, mushrooms, spinach and cheese. I had it with some sliced tomatoes - for store bought I like the Campari tomatoes. I have enough for 3 more meals and will probably have some turkey sausage with it tomorrow.
I also made a batch of overnight steel cut oats which I'm looking forward to in the morning.
I tried the raspberry white chocolate cookies again. My attempt at making them in the sheet pan fell a little flat - a bad pun as they were actually too flat. I should have used a 13x9 so they would have been taller - it's basically a shortbread cookie. I like the flavors; I'm just trying to simplify the baking process.
Happy Birthday Joan🥳
I made the 1st half of my chicken stock today. I didn't get as much as I'd hoped. And, then I made Ina's chicken soup with ramen which she adapted from her chicken noodle soup. It has ginger, soy sauce and bok choy to differentiate it from her regular soup. Will and I cook the ramen separately so it doesn't turn to mush. Alas, my version didn't taste quite as good as his - I'll have to get his proportions for the ginger, etc. - I followed the recipe, but he's made it more often and it's more flavorful 😁
I'm sorry to hear that, Mike. Well wishes for a speedy recovery for her
On Sunday, I planned to make chicken stock from a recipe I found in Southern Living that uses roasted chicken wings for the base. The recipe called for 4 pounds. My stockpot isn't that large so I figured that I would roast all the wings and then divide in half to make two batches. I went to Harris Teeter early on Sunday and it turns out they did not have fresh wings. On the recommendation of the butcher, I bought a 4.37 pound package of frozen. But of course then I had to thaw them which was not in my plan. I couldn't wait until the next day so I used the cold water method, changing every half hour - that took over an hour and a half. After I roasted them, I weighed them to divide - I ended up with 2.8 pounds which is a lot of shrinkage! I knew something was wrong. So yesterday I went back to HT and spoke with a different butcher, told him what happened and I wondered if they weighed the package AFTER it was frozen because there was so much ice. He took another package and weighed it and sure enough they were weighing the wrapped frozen package - he gave me a free package. So I had to do the thawing thing all over again yesterday and there was no time left to make stock. All the roasted wings are in the freezer until this weekend. I did go online to find out that Sam's does have fresh wings for the next time.
February 21, 2025 at 8:01 pm in reply to: What are you Cooking the Week of February 16, 2025? #45647That is great news, BakerAunt! So pleased for both of you.
I made a simple kale Caesar salad tonight. I like that it lasts for a couple of days and the kale gets more tender over time. I think I'll bring home some salmon from work tomorrow night to go with it.
February 18, 2025 at 7:24 pm in reply to: What are you Cooking the Week of February 16, 2025? #45626Although I had more broccoli salad, I wasn't feeling it tonight so I had cheddar cheese, some mixed greens, a little mayo and mango chutney on toasted Will's sourdough - it was just right.
February 17, 2025 at 7:50 pm in reply to: What are you Cooking the Week of February 16, 2025? #45616Yesterday I made a crispy chicken and broccoli salad, a recipe I got from Southern Living, but it turns out is no longer on their website. The base is broccoli, red onion, halved grapes, toasted sliced almonds and grated cheddar tossed in a cider vinegar vinaigrette - I didn't have honey so I used maple syrup. I let it sit in the fridge most of the day (recipe says 2 hours or overnight). I cheated and bought a bag of Perdue breaded tenders on sale and each night I bake two of them in the toaster oven to chop over the salad. The two nights I've had it, I've really enjoyed it. I have enough for a couple more days.
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