[cwcdesign]

skeptic7, do you have a pan de pie pan? Our favorite sandwich bread is the King Arthur Pan de Pie white bread - I add in white whole wheat for some of the AP. It is so close and better than the Pepperidge Farm sandwich bread we used to get.

Have you gotten your mixer back yet? Or do you have a bread machine. I make mine in the Zo on the dough setting. When that is done I put it in the pan for its last rise before baking.

PJ did a blog on making a sourdough bread in the pan de mie that I want to try with the sourdough discard - she doesn't bother to put the lid on the pan and she says it makes great sandwich bread. As I recall, it's sort of a no-knead recipe.

[cwcdesign]

I made a farro salad for dinner last night. Delish calls it their best-ever farro salad. It had crispy shallots and the old from those was used in the dressing. It's a very forgiving salad. I used fresh garden lettuce instead of arugula which has already gone by until the fall. It had fresh herbs - again from the garden, chopped nuts, fresh fruit (green apple this time) and cheese - I used the recommended parmesan. Will definitely make again with other ingredients. I have leftovers for tonight.

[cwcdesign]

Good answer Mike - I’m not very patient sometimes

[cwcdesign]

Why don't they just start with trying to make replacement organs?

[cwcdesign]

Oh janiebakes, my mother would complain about the food at her senior living community ALL THE TIME. Sometimes it was warranted, sometimes not. I chalk it up to her dementia which primarily consisted of her short term memory being shot. That - and that I took her car away.

Anyway, cherry pie was her favorite so last year I made mini cherry pies in the KAF burger bun pan - one for her birthday and 5 for her freezer. I had a caregiver friend who dropped them off along with her presents, since I wasn’t allowed in.

That is wonderful of you to make her a pie.

[cwcdesign]

Saturday night, we had tempeh "burgers" that were more like falafel and really delicious. The recipe called for summer squash and kale, both of which came from the garden. It was all whirled up in the food processor. We served them on Will's sourdough with garden lettuce (at its end until fall) and avocado. The ranch dressing tasted great with them. We had tried tempeh once before, but this was a multi-grain version which added a nice flavor.

[cwcdesign]

Joan, I'm so glad to hear your sister is home and doing better. COPD is such a bear.

The dust comes from all the frigging pollen we've had this year - I swear it is worse and going on for a longer period of time. And, also from having to turn on the AC. At least the last few nights have been nice and cool. That's low 60's to us, but I know to those of you up North it sounds like summer. I love it best when the temps are in the 60's to low 70's - after that it gets too hot!

Will made a nice pasta dish to celebrate my mom's birthday - she would have been 90 yesterday. I went to the cemetery to "see" her - I saw a bluebird in the tree and as I approached the niche where she is, I hear a rustle - it was a deer resting in a little open patch right across from her niche, there was another one as well. The deer stood and watched me for a little bit and moved off, but not too far. It's nice to know someone is looking after my mom.

[cwcdesign]

We had artichokes with homemade ranch dressing and grilled chicken sausages.

[cwcdesign]

Joan, I’m sorry to hear about your sister. I hope she is able to be comfortable.

Tomatillos were on sale at Harris Teeter, so I made enchiladas verdes (a day early). My recipe is usually just cheese, but we had leftover grilled chicken so I shredded that to add to the filling. Will made tortillas on Sunday so we used some of those.it was really good and we have leftovers for tomorrow.

[cwcdesign]

I do like kale, but I only like the Lacinato (dinosaur) variety. It’s something I always buy organic and we’re growing it in the garden. We shred it for salads and toss it in dinners with sauce like the butter chicken meatballs we like. I think it is more tender than other varieties. I’ve tried making kale chips once and they were ok, but they don’t hold their crispness.

[cwcdesign]

Mike, you can always sauté the spinach and use it as a topping. Ours was fresh from the garden and Will may have just chopped and put it on without precooking - it was good.

[cwcdesign]

The only time I tend to use it is when I'm looking for an old Gourmet recipe - doesn't happen too often.

My sister uses it a lot but the change won't bother her as they don't eat meat anyway - mostly chicken and fish.

I wonder if part of what went into their decision was the data on recipe searches - maybe there were fewer meat searches, so they thought it could be a good decision. Who knows

• This reply was modified 3 years, 8 months ago by cwcdesign.

[cwcdesign]

Will made pizzas tonight. His dough was really slack - he may have mis-measured. So he made thin crusts, parbaked them a little and then added the toppings. It worked well- everything was delicious. He made his own cheese blend of smoked Gouda, fresh mozzarella, cheddar and Colby jack. He made one cheese, one with sautéed vegetables, a spinach and artichoke and one with fresh tomatoes and bacon - anew favorite. They all had a little pizza sauce (homemade of course)

[cwcdesign]

Italiancook you could use a version of Jim Leahy’s No-knead pizza dough. The one I use from Baking Steel is a version - a long ferment in the fridge. Will’s sourdough pizza dough is from Alexandra Cooks and it’s a stretch and fold method. So you you could have pizza in the meantime.

I found my food processor at an estate sale here.

[cwcdesign]

I made a chicken salad from the leftovers of the pesto chicken and potatoes. Since the chicken was a little dry, I used some mayo, whole milk Greek yogurt, the rest of the whipped feta and some of the vinaigrette to bind it. It was good. Will had lettuce fresh from the garden, but I ate before he got home. I’ll have some tomorrow with our pizzas.

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