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I made a salad which was a mashup of 3 of Ina Garten's recipes. I made maple roasted carrots which would make a fabulous Thanksgiving side. I chopped an apple, toasted some pecans and also added blue cheese and dried cranberries - the base was Bibb lettuce and baby arugula. I ended up using some Newman's balsamic vinaigrette that was in the fridge. I realized most of the items in her salads were too sweet, so I cut out the added orange juice and maple syrup (except for the carrots). I had some deli turkey on the side for protein; Will found other fill-ins.

found an Envy apple from New Zealand on sale at the Market which was nice but nothing that would make me rush out to buy it again. The regular honey crisps were more expensive than the organic ones. Go figure. One problem with living in the far South is there are no apple orchards near by.

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Thanks for doing that BA. I copied the file I have over to my new laptop. I’ll take a look at the folder on Wednesday when I’m off to see if I have any threads that could be added. I’ll also check to see if I gave Zen’s email.

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I have not made Mrs. Cindy's but she did a really long study of the Angel Biscuits. I'll see if the thread is on my laptop. I still have quite a few threads, but never had enough time to translate all of them to upload them. I will try to start doing it occasionally if I find some that aren't already here. But, I will start with the Angel biscuits if I have it - will confirm.

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We had torrential rains last night and a "cold" front came through - it was 66º when I went for my walk this morning - will go up into the low 70s today. We get to enjoy it for a few days until the heat comes back.

We have quite a few hummingbirds right now - we did put up an additional feeder with 4 stations and a perch for each. They've figured the perch out and are able to rest between sips - someone still goes to the other one that we moved to a tree branch.

And, still mostly females.

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Lucky you, BA - down here it was so hot and humid it felt like July. The rain didn’t even help. Good thing we had leftover salad fixings.

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BA and Mike - thanks for the suggestions - I’ll share them with him. I don’t think he sifted and I know I didn’t mention it to him

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Because it was so humid, I didn't want to mess with the amount of water, but I probably could have added another tablespoon or two without a problem. The starter was also cold when I added it, but I'm not sure it made that much of a difference since the rise was so long.

I also followed their formula for increasing PJ's measurements for her 9x4x4 pan multiplying the ingredients by 1.44 for the 13x4x4 pan. There are a lot of good comments in the blog which I found helpful.

I'm thinking of trying Irish Meal in place of the rye - it has about the same protein. Also, I don't know about my WWW to rye proportions. Suggestion was combination - I did approximately 2/3 WWW and 1/3 rye. It can be done with all bread flour.

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Yes, he is! Because it’s so humid he put it in the fridge Sunday night - it was better last night and the chilling seemed to help the grittiness of the glaze.

I don’t know what it is about powdered sugar glazes, but they are often gritty and taste - for lack of a better word - raw.

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I grilled chicken for a tossed Cobb salad. I made a marinade with Penzey’s fajita seasoning and garlic powder, lime juice and zest, olive oil and salt and pepper. We chopped it and added our own romaine, cherry tomatoes, cucumbers, hard boiled eggs, bacon, blue cheese and homemade ranch dressing.

Then we had sourdough chocolate cake from KABC that Will made for dessert.

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On Sunday, I tried PJ’s method for sourdough sandwich bread from her blog series on KABC called the Casual Sourdough Baker. It’s a batter bread that takes a long time to rise - 8 hours for me, 14 for her. Then you put it in a pan de mie pan and let it rise a couple more hours. It used unfed starter, bread flour, white whole wheat and some rye flour. I may have over baked it as it is somewhat dense and shrank in the pan. There was a discrepancy in temperature for the bread itself - she said hers was 204 and 190 was mentioned in the comments. I think I would have been fine at 5 minutes less. It toasts really nicely and has a good flavor. I will definitely make it again.

Question - PJ used medium rye, all I had was dark rye, but I only used about 60 grams - would that have made a difference?

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Oh my - it sure did. I’ll translate for anyone who was confused. Prefacing panic should have been “pre-baking panko.” This time auto-correct wanted to write Pan Korean.

But there is something to be said for prefacing panic . . . Sometimes it feels that way.

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Belated Anniversary Congratulations to both Joan and Mike! What great milestones to reach:)

BakerAunt, I would love it if you would post the recipe. I like the idea of prefacing the panic - I don't like how pale it looks on baked goods.

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I made slow cooker Caesar chicken and we had wraps tonight. Plenty for the next couple of days especially since Will will be out of town Tuesday and Wednesday.

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I totally agree with you Italiancook. I was just telling my son tonight (I used the crock pot) that it was ridiculous that I could only use it on a day off since the whole idea behind the machine was to set it and forget it.

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Italiancook, my newer crockpot cooks too hot. I can’t leave anything in too long or it is tough and dry.

My solution is to use my Chef Alarm from ThermoWorks. I put the probe in the meat and set the alarm for the proper temperature for the cooked meat. I also use the clamps to keep the lid tight even though Hamilton Beach says not to do that while cooking. My chicken breasts usually take less than 3 hours on low.

As long as your meat is cooked to a safe temperature, it doesn’t matter how long it takes.

A few years ago, some organization decided crockpots weren’t “safe” cooking appliances because they took so long to come to temp - they were worried about it allowing bacteria and stuff so the manufacturers started upping their thermostats to cook hotter. Funny how for years we never heard about anyone getting sick.

If you review new ones, the reviews will let you know if they cook too high - wish I’d read them before I bought my last one.

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