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For the last 2 nights I’ve had open faced cheese sandwiches made with my Irish oatmeal bread - last night with cherry tomatoes and tonight with avocado - both in the broiler to Nell the cheese.

Work has been crazy busy and it’s been too hot!

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So I just tried to search again on my laptop this time. Found it - I also discovered that there is actually a place where you can choose which forum - on my computer it's in dark purple, so it was hard to read - I'm also having trouble seeing fine print right now - I had searched from my iPad before, but it may have had a forum selected that I didn't know - I thought I was searching everything. Thanks for everyone's input.

BA, you and I are on the same track regarding the recipe. I will definitely back off on the yeast again - I might do 1 ½ teaspoons (I had written 2) go down further on the honey to 2 tablespoons (I used 3 this time) and perhaps add another ¼ cup flour. I will try the yeast and honey first and then see where I am. The bread I have should last for a couple of weeks.

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Thanks BA - I tried the search for Irish Oatmeal Bread with quotes and Mrs Cindy and it said there wasn’t anything by those names

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On Sunday I made my crockpot Caesar chicken which I’ve been eating on salad greens, cherry tomatoes and avocado for the last 3 nights and I still have more - easy for hot weather

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On Sunday I made Mrs. Cindy’s Irish Oatmeal Bread which I haven’t made in a couple of years. I had made some notes, but I couldn’t remember why so I followed the recipe a little more closely. First off, you make a mixture by heating ½ cup Steel cut oats with 2 cups of milk. When it comes to a boil, take it off the heat, add salt, butter, 2/3 cup harvest grains and ¼ cup honey. Let cool. Put it in the bread machine. Add 1 1/2cups WWW, 1 3/4cups AP (I used bread), 1 egg and 3 teaspoons yeast. It also called for whole grain bread improver which I didn’t have, so I used the full amount of yeast.

Granted it was hot here, but when the dough cycle stopped it was to the top of the bucket. When I took it out, it was really sticky so I needed to add flour so the I could shape it. It was still pretty soft. I put it I. The Pullman as recommended to let it rise. It doubled in 15 minutes - I erred in letting it go another 5. I know I overproofed as it fell in the oven. It tastes good, but . . .I had forgotten that Cindy liked her breads softer than I do.

I had made a note to use 2 tsps yeast and I should have done that. I also used 3 tbls honey, but could probably reduce that. I’m trying to figure out if I need to add more flour in the beginning - any thoughts on the proportions? I had forgotten the impact of heat and high humidity even with AC.

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Aaron - I didn't know Bickford's still existed.

I had a good friend who introduced me to Dutch Babies, but she always called it "David Air" My recipe always said "Eyre" Since she was a teacher she might have written it that way - it was simple just lemon juice and powdered sugar for the topping.

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I had planned to grill some chicken tenders,but it turns out I’m out of propane. Now I have to figure how to get some more without Will around to carry it.

Anyway, I made a marinade of olive oil and Penzey’s Mitchell Street seasoning which I got as a sample - I baked them in the oven. Then I made tabbouleh with BRM bulgur, herbs from my box, tomatoes from a neighbor and feta. I had bought a cucumber (organic) at Harris Teeter but when I cut it open, it was bad on the inside. I ended up chopping some celery for the crunch - it actually worked pretty well.

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At the end of last year, Will had done a lot of research on grow lights. The one we had used was a simple grow light bulb from the garden center or HD - I think the garden center was out. We got a light from Mars Hydro and of course everyone thought he was growing cannabis, not vegetables. It worked really well initially, but then our plants never took off.
I finally harvested what little I had left outdoors - in 2 months nothing grew - the carrots were less than an inch! But they made a tasty salad. The box now has shade tolerant herbs.

So, I guess what I'm saying is that even grow lights are trial and error.

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Happy Birthday, Cass! I hope you have some cheesecake😊

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Then it’s not an olive oil cookie🙄 it’s an olive oil “flavored” cookie. I didn’t bother to read it because I’ve never seen an olive oil sweet baked item recipe that had butter.

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BakerAunt, I saw this in KABC's Sunday round up and I thought of you - didn't know if you get the weekly email or have seen or tried this recipe for Olive Oil Orange Sugar Cookies

https://www.kingarthurbaking.com/recipes/olive-oil-orange-sugar-cookies-recipe?trk_msg=59J9G4II70EK3DLP44U72QKC3C&trk_contact=LID9H3PG2FDJ094VN20RCFNSG4&trk_sid=8EOBUGPRJO3JFGD0TPBSID4FO8&trk_link=OU84EEG7B1O413EUP3BQCIU65G&utm_source=ltk_master&utm_medium=email&utm_term=Olive+Oil-Orange+Sugar+Cookies&utm_campaign=ec-220612&utm_content=sunday-content-freeze

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Joan, I am so sorry for your loss. I, too, am glad you were able to be with her so much and to take her treats. Hold dear your wonderful memories.

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Aaron, I used my ChefAlarm from Thermoworks to check my oven - they have the instructions on their website. It really helped as my oven ran 14 degrees too high and now we just set it lower - one of the nice things about digital dials. If it calls for 350, we set it for 336 and until we know the recipes, we always check 5 minutes before the end time.

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I’m late too - I hope you had a great day Sara - I miss you.

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Chicken salad with leftover rotisserie chicken breast, green salad and Harvest Grains Toast

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