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Thanks Len. I'm looking forward to trying it the next time I bake - I've actually been eyeing it every time you talk about the buns you make with it.

I did make Mrs. Cindy's Irish Oatmeal bread today - it came out quite well and I will slice it for the freezer tomorrow. I will post pictures tomorrow from my computer. I have a question about the top of the loaf that a picture will explain better than I can.

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Actually, BA I have the larger Zo in which you can make 2 loaves of dough - I do it all the time, part of the reason I opted for it. I'm also more apt to make bread, than buns. I planned to acknowledge Len - especially if I actually make it. I was just asking questions about your version.

Today, because it's cold, I'm going to make Mrs Cindy's Irish Oatmeal Bread.

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BA - I read the Ankarsrum post - do you think I could make the dough in my Zo? What size pans do you use? Are your measurements for 2 Loaves? Approximate rising/ baking times?

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And, I was surprised when we hit 80 today.

I made a twice baked potato and asparagus for dinner - half tonight,half tomorrow.

But my big news is that my shoulder surgery has finally been authorized by my insurance company. My doctor's main hospital is out of network, but I can go to a different hospital in Savannah where he has privileges and actually performs surgery there on a regular basis. It will be on April 2nd, a little more than 2 months from my original surgery date. But I think things work out as they're supposed to.

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Joan - your grilled bologna reminded me that one of my best friends growing up loved fried bologna sandwiches - it was one of the few things she would eat.

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I made chicken stock today and I was supposed to go out to dinner with a friend, but we had a thunderstorm and she decided to do it later this week - so I came home from church and had pimento cheese (homemade) and pretzels 😂

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I always liked Eat Voraciously - I'll have to check out her substack

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😂BakerAunt! I did not have enough for dinner tonight so I made a chicken salad sandwich for breakfast on English muffin toasting bread. I put the last bit of spinach in too. Tonight I had chicken pot pie soup from the freezer

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I shared it in the family chat and everyone had the same reaction I did. my brother exclaimed "Monnie" what the grandchildren called my mom😊

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🤣🤣🤣 I wish my mother was still alive to see it - she was a huge curler. She still had a curling stone in her apartment when she died - they used to use it for a doorstop

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I had chicken salad that was made from the rotisserie chicken I bought earlier this week. Now I have bones to make a quart of stock on Sunday (maybe 1 1/2 quarts)

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Yum Len! And, Joan your pizza looks yummy too!

Has anyone ever heard of Charlie Bird's Farro salad? It's from the restaurant of the same name in NYC. The NY Times and Ina have both shared it. The farro is cooked in apple cider and it includes arugula, cherry tomatoes, Parmesan cheese and more. I finally learned to read comments before I make a newspaper recipe. One of the suggestions was to use butternut squash or beets in place of the tomatoes - the restaurant actually does a winter version with butternut. I was sold on that but I was out of farro and had bulgur on hand.

I searched for a winter tabbouleh and up came a butternut squash tabbouleh from Cookie and Kate. I decided to cheat and buy precut squash - I found some cut as crinkle potatoes and I cut them smaller. I roasted the squash last night (she had sautéed it) so it was ready tonight. It is definitely a keeper recipe - I can take some to work for lunch tomorrow

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My brother and family will have enough snacks for everyone in Massachusetts and son in New Zealand will be watching carefully. I stopped watching years ago, but am pleased that the new iteration of the Patriots have done so well this year.

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BakerAunt, King Arthur is also out of Irish-Style Flour and Double Dark Cocoa powder. I called them yesterday as I'd gotten an email about the Irish flour being back in stock and it wasn't - that could be another couple of weeks and the double dark cocoa up to a month. I'm waiting until they come in to place my order to save on shipping. At least I have some triple cocoa powder I can use up

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I baked my no-knead bread today and it came out beautifully! I used the parchment slings link Mike had recommended and they worked great. I will slice and freeze it tomorrow.

BakerAunt - my Emile Henry long baker is also cream colored. I wonder if that has anything to do with the bread sticking.

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