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

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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.

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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.

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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

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

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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

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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

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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?

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

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

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I did bake Chocolate Eclipse yesterday. We have plenty of leftovers. It was one of the best I’ve made in a long time.

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What is driving me nuts is all these people who say they are getting an extra hour of daylight. NO they are not - the amount of sunlight is exactly the same. It is just that it is more at the end of the day than the beginning because of an artificial clock.

Also, these same people would be mighty upset when the sun rises at 8:30 in the middle of January because we stayed on DST.

When I worked for the magazine, our sales manager from the West Coast did morning change his watch when he came East for meetings. He found it easier to adjust if he got up 3 hours early for meetings - it is all just perception.

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I'm making an Eclipse Cake for dessert tonight. Will is making pizza and we're having friends for dinner. So I won't be baking pie today or tomorrow.

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Happy Birthday Joan! I hope you got to do something fun.

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I made a recipe for a French lentil salad from Barefoot Contessa. She used kielbasa which she just sliced without warming up to the warm lentils. I used Portuguese chorizo the I sliced and warmed in a pan. We really enjoyed it. Her accompaniment was toasted baguette with herb goat cheese. Ours was toasted sourdough with Brie (it was on sale)

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