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Sounds like a plan, Mike - I'm fascinated by the glass bread too - might have to wait until The Market closes on Mondays, too, in October - then I'd have 2 days back to back.

I made my first loaf of bread in my Emile Henry long baker today - it's the No-Knead Harvest Bread from KABC. There were no golden raisins at HT, so I got dried apricots and chopped them up - I thought regular raisins were too close to the dried cranberries.

A couple of comments mentioned mixing in the stand mixer, which I did and was done fairly quickly. I put it in the bowl to proof overnight and it had risen very nicely. I sort of shaped into a loaf and put it in the pan which I lightly greased with butter. The recipe said let it rise about 2 hours - at 1 hour 20 minutes it looked pretty high so I went ahead and baked it - it was over proofed on the second rise as it fell during baking. It's still cooling.

Two changes I intend to make next time - I had to place an order with KABC so I added red SAF yeast - I think the gold I have is amping up the proofing time and it's usually warm here too - Barb at KABC - I had to call as I had forgotten the last shipment had gone to Will in Texas and I hadn't changed the address back - I mentioned it to her and she said she had found the same thing with the gold yeast - I guess I'll have to try a sweet dough sometime to see how it works then.

The other change is that the recipe said to score it, but PJ's blog post did not - I tried to score it but next time I won't. Will report back on taste and texture later.

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Last night I had salmon with leftover watermelon salad and brown rice from the freezer. There is enough for dinner tonight.

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I made a watermelon, cucumber, feta, shallot salad to have with the last of my peanut noodles. My mint is sad, so I used Penzey’s spearmint and also added some balsamic vinegar.

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We had our hummingbirds in the spring and then I hadn’t seen them in a while - I had bought a new feeder as I was struggling managing the old one - I told Will I was afraid my mixture was wrong - the first time I saw them again was 2 weeks ago but they could have been here while I was in Atlanta and sick. I can tell there are at least 2 different ones and I think more. I’m still thinking about getting another feeder or two.

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Chocomouse - Happy Anniversaries and Birthdays to you and your family! I hope you have a wonderful celebration.

Nathaniel turned 34 yesterday - he said they spent their weekend eating their way through Wellington!

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I was looking up a few things on Amazon and one I was curious about was BRM cornstarch - I prefer to use Non-GMO, but I did buy Argo at Harris Teeter - did not want to buy the store brand. Amazon appears to have just about all their line, including rolled oats, steel cut oats and both whole wheat and WW pastry flour. They also have cornstarch. I have no idea about how the prices compare.

HT is carrying more BRM products, but they break them up according to different uses - flours & such in Baking, Oats in Breakfast and grains in the Rice/International area - so it takes a while to find them.

I also saw KABC espresso powder in the Baking section yesterday.

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Lucky you, Mike, with all the eggplant.

There was actually a nice breeze this afternoon - I almost opened my doors.

I was inspired by a recipe in an email to make a peanut noodle salad. I ended up doing a mashup of 2 different recipes - it came out well - I can eat for the next several days. The recipe called for crispy Halloumi which I thought sounded great, but 8 ounces was $14 at Harris Teeter! I didn’t want it that much - ½ pound of tenderloin would have cost less

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It rained briefly today and then it got steamy! I’m having leftovers

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Joan, I wish that rain would come up the coast. There was a storm the other night and we could hear the thunder, but the rain only fell on the south part of the island.

I made tuna salad to go with the leftover kale salad I made yesterday. The kale salad is really good. It was in an email from Southern Living - chopped kale, toasted panko, grated hard boiled egg, a faux Caesar dressing and Parmesan. I used cheddar as my Parmesan had gone by - it’s a salad I will definitely make again.

Edit: the kale salad tastes better tonight - I would probably make more dressing. I meant to add that the recipe calls for curly kale, but I prefer Lacinato (dinosaur) kale

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Happy Anniversary BakerAunt to you and your husband. I can’t believe it’s been that long.

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King Arthur’s email peaked about this my interest but I do not have the time or the inclination (too hot) to try it right now.

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Chocomouse, your salad sounds a lot like a Southern Living recipe I keep thinking about trying - a loaded cauliflower casserole which has the ingredients of a loaded baked potato - cheese, bacon, sour cream, etc.

I turned the rest of my chicken into chicken salad tonight. I enjoyed it with the tabbouleh.

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BA - that’s the way I like to eat, too. But, a lot of time, I’ll make a batch of something like the tabbouleh and eat it for several nights, especially when I don’t feel like cooking.

Will is moving back home in a couple of weeks, so my eating will change some - he needs more protein than I but our tastes are similar. I’m hoping to get my stove and refrigerator in before he comes home. My contractor is supposed to come tomorrow before or after work to discuss the firewall they want you to out in for the induction stove - he says it’s not a big deal, just timing and he is having trouble finding staff. We have a set date for the windows of mid-September.

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I made tabbouleh and roasted chicken tenders. My grill is out of propane, but it would have been too hot to grill anyway.

I haven’t been cooking much this summer just for me. I was in Atlanta the week after the 4th for a buying trip and managed to bring home a souvenir - COVID - fortunately, it was what they term a mild case and I didn’t give to anyone else. The company says you isolate for 5 days after you test positive and then 5 days of masking. My doctor gave me Paxlovid and I had a reaction to THAT too. But my symptoms cleared pretty quickly. I don’t care how mild people say it is - I’d rather not get it again.

EDIT: you can always tell when I’m writing these on my iPad 🙂

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BA - I hope you had a wonderful trip! Thanks for offering to post recipes.

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