cwcdesign

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Viewing 15 posts - 436 through 450 (of 1,377 total)
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  • in reply to: What are you Baking the Week of October 24, 2021? #31836
    cwcdesign
    Participant

      The way the recipe was written, it didn’t include the water in the ingredient list. The first step was to proof the yeast in ½ cup in the bowl of the mixer. Next you add 2 ½ cups water to the bowl, the flour and the salt. So I guess it would be 3 cups total

      in reply to: What are you Baking the Week of October 24, 2021? #31834
      cwcdesign
      Participant

        I baked my focaccia today and the color is beautiful, but it did not rise very much on the end I cut into - it wasn’t as airy as it should have been and the crust is crackly.

        I think I can figure out ALL the mistakes I made starting with the liquid, over mixing, then I think my first proof was too long and over baking.

        So to start, Claire uses ADY and I have never figured out if you add the amount of proofing liquid to the liquid in the recipe - I googled it and could find it. I called KABC and asked the baker on the hotline. He said just follow the recipe without adding it. I’m wondering if I should have since the dough wasn’t very loose - ½ water for proofing + 2 ½ cups for the recipe an 6 cups bread flour. The dough wasn’t as loose as it was the last time I made it (I’m pretty sure I added it in). She says you can’t overmix it, but I thought maybe I had. Even though I marked the bowl, I do think it was overproved. Then I had to relax the dough twice for stretching in the pan. The overnight rise was fine, but since it’s hot and humid here, I may have left it on the counter a few minutes too long attempting to multitask.

        I should have gone with my gut and switched it to the top rack after 20 minutes - it was golden and she said it should be brown - I know better for next time. We’ll still eat it and I nay still give part of it (the higher end) to my friend who I’m taking dinner to after her mom’s surgery on Thursday.

        in reply to: What are you Baking the Week of October 24, 2021? #31821
        cwcdesign
        Participant

          I made dough for focaccia - it’s in the fridge for an overnight rise. Will top with garlic and rosemary and bake tomorrow

          in reply to: What are you Cooking the Week of October 17, 2021? #31818
          cwcdesign
          Participant

            I made mac n cheese for comfort food tonight - I actually made it yesterday to bake tonight. I also roasted some cherry tomatoes and had some leftover sautéed spinach. It was perfect for tonight.

            in reply to: What are you Cooking the Week of October 17, 2021? #31801
            cwcdesign
            Participant

              Yum, Joan

              in reply to: Covid-19: It Continues #31800
              cwcdesign
              Participant

                The other day, one of my co-workers was chatting with a guest and asked her if she had started her Christmas shopping yet. She replied that she wasn't going to shop for her family and go all out. But - what she was going to do was wait until November, buy up all the hot things she could find and put them up on eBay - Merry Christmas! (eye roll)

                in reply to: What are you Baking the Week of October 17, 2021? #31786
                cwcdesign
                Participant

                  Welcome KathyD, BakerAunt is in touch with Kid Pizza - he celebrated his birthday not too long ago.

                  I made the dough for chewy ginger molasses cookies from Claire Saffitz’s Dessert Person. The cookie balls are in the freezer waiting to be baked on Thursday to take to my manager and her mom who is having full knee replacement surgery on Wednesday. I’ll also be taking my vegetable barley soup and some kind of bread which will depend on my schedule next week.

                  in reply to: What are you Cooking the Week of October 17, 2021? #31767
                  cwcdesign
                  Participant

                    Will is out of town, so I have been creating for myself this week. I found a kale Caesar salad that I adapted - it had shredded kale (I like Lacinato or dinosaur kale), shredded Brussels sprouts and roasted sweet potato rounds. It also had roasted chickpeas, but I didn't include those. I added in avocado and I was able to have it for a few days.

                    On Monday, I made whipped feta with roasted olives to share with a friend over wine. The olives were incredible. I will definitely make again. My whipped feta didn't work quite as well as the last time, but it's still something I enjoy.

                    Last night I had planned to make a ramen dish, but I didn't want to work that hard. So, I took the butternut squash I had prepped for it, roasted the rest of the Brussels sprout in olive oil, maple syrup, salt and pepper. I removed the sprouts from the pan since they were done and then added the squash, cremini mushrooms and a couple of sliced apple bourbon chicken sausages with a little more olive oil, syrup and s&p. It was really good and I have dinner for tonight!

                    in reply to: Covid-19: It Continues #31766
                    cwcdesign
                    Participant

                      I got my flu shot on the 8th and am getting my booster on Saturday - my doctor recommended 2 weeks between the shots. I planned it for Saturday as we have Sunday and Monday off, just in case . . .
                      So far, the only one of my acquaintances who has had problems is the person who had both her flu and booster at the same time - she was down for a few days.

                      One of my reps was in last Wednesday - there may be a lot of my Christmas stuff I won't get to put on the floor. At this point, I am calling to see what is available and on hand. Many of the vendors are letting us know what is no longer available and that there are no new orders allowed if we want to get it in time. The order I placed with my rep is for Easter!

                      in reply to: 2021 Garden plans #31765
                      cwcdesign
                      Participant

                        The HOA board approved our raised beds on the side of the condo - we will start with one and do winter friendly greens which includes lettuce here.

                        Some of my neighbors are hoping it works because they'd like to do the same thing.

                        in reply to: 2021 Garden plans #31742
                        cwcdesign
                        Participant

                          Will and our friend Richard cleaned out our plot at the community garden two weeks ago - Will wanted to be out by October 1st as he is leaving town for a couple of weeks tomorrow. We are going to do a test raised bed on the east Side of the condo - not connected to the building and will start with some lettuces and winter greens. Hopefully, we will get enough sun so we can put up two or three more boxes. He has already planned to get netting and stakes to try to prevent poaching from the deer and squirrels.

                          in reply to: What are you Cooking the Week of October 10, 2021? #31715
                          cwcdesign
                          Participant

                            Smashburgers on home made buns with salad

                            in reply to: What are you Baking the Week of October 10, 2021? #31714
                            cwcdesign
                            Participant

                              I made KAF’s No knead cheese burger buns for smashburgers tonight. For 1/3 of the AP I substituted in half WWW and sprouted wheat. I made the dough in the Zo. I made 8 buns instead of the usual 6. That was so we could have less dough in each but the same width. Because I had to bake them for less time (the thinness) they didn’t brown very much, but they still look good.

                              in reply to: Covid-19: It Continues #31712
                              cwcdesign
                              Participant

                                They are a Massachusetts based company - TJ Maxx and Marshall’s were separate companies, then TJ bought Marshall’s (eons ago) when home decor started being so important they created Home Goods. The Home Goods near my art teacher was connected to a TJ Maxx which was all clothes there.

                                in reply to: Covid-19: It Continues #31699
                                cwcdesign
                                Participant

                                  If you have a Home Goods nearby, they usually have quite a large food section, especially around the holidays - I always did a lot of Christmas stocking shopping there, but I haven't been inside in two years.

                                  Our COVID infection rate is slowly going down - I think our county average is up to 52% of at least the first shot - still not enough - and then of course we keep getting the influx of tourists.

                                Viewing 15 posts - 436 through 450 (of 1,377 total)