[cwcdesign]

He started reviving the starter around Thanksgiving. And, has really been focusing on the bread for the last month or two - he’s trying to keep himself busy and learning - he’s also been doing a lot of the work in our joint vegetable garden. His tomato and eggplant starts are really looking good. Peppers are going slower. We’ve done some in ground planting, and the transplants should go in mid to end of March.

I’m going to miss him when he can finally have his life back.

[cwcdesign]

I made a flourless chocolate cake from KAF today - looks yummy - not very tall, but I think it will be good no matter what. The recipe called for chocolate chips, both in the cake and in the glaze, and cocoa powder in the cake. Since I didn't have much left I used the black cocoa powder and then added the remaining to my bag of double dutch.

[cwcdesign]

Thanks everyone, I've shared your comments. The really great thing is it tastes amazing! Soft on the inside and a chewy crust.

[cwcdesign]

Great news Swirth!

My friend and I got our 2nd Pfizer today - much quicker than first shot. The nursing student who gave us a first shot (didn't feel it at all) did a better job than the school nurse who gave it to us today 😁 so it hurts a little more at the injection site. I asked and was told ice is better than heat, can take Tylenol, drink lots of water and take things easy.

[cwcdesign]

Here is a photo of the two breads Will baked this morning after scoring with the KAF lame I mentioned above

• This reply was modified 4 years, 1 month ago by cwcdesign.
• This reply was modified 4 years, 1 month ago by cwcdesign.

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[cwcdesign]

Will has adapted the Baking Steel House Pizza Sauce first off by halving it. We currently use a box (13-14oz) of Pomodoro crushed tomatoes - we like then even better than the Muir Glen or HT Organic ones. He adds fresh garlic, 5 grams salt, an assortment of herbs - fresh and/or dried and red pepper flakes. He used it on our 4 10"-12" pizzas last night and still has some left over.

Baking Steel has since added oil to their recipe, but not necessary. The recipe is similar to one I was using years ago in Marion that I got from the Grilled Pizza book from Taunton Press (no longer have the book, but I know the recipe is on my old computer)

• This reply was modified 4 years, 1 month ago by cwcdesign.

[cwcdesign]

Happy Birthday Joan!

Will made 4 pizzas again - a nice crisp crust and leftovers for tomorrow

[cwcdesign]

I bought this lame for Will from KAF https://shop.kingarthurbaking.com/items/double-sided-lame
He first tried the curved blade, but quickly realized the flat one was better for a beginner. He's still learning but did a really good job on his last loaf - part of what he's learned is the importance of the "skin" being taut.

With the warmth and humidity around here, even things that take a long time tend to rise pretty quickly, so we have not had to resort to creating proofing boxes like we did in Massachusetts.

[cwcdesign]

Will is making his sourdough pizza crust today for pizza night tomorrow

[cwcdesign]

Will has been working on his scoring - I mentioned the class, but he’ll keep following his free sources. He gets upset with me for paying for resources I think are helpful - though I do it sparingly

He did a really good job on his last loaf - good oven spring

• This reply was modified 4 years, 1 month ago by cwcdesign.

[cwcdesign]

WooHoo - great news on your vaccine appointment, BA!

[cwcdesign]

Everything sounds so yummy!

I made a cake today! Of course it was simple - what KAF calls the Original Cake Pan Cake aka Wacky Cake - but it was perfect for us. Whisk the dry ingredients, whisk the wet ones and combine - I was able to put the pan in the oven and take it out. Made the frosting after physical therapy. While the recipe calls for water, I used milk and I used olive oil for the vegetable oil.

[cwcdesign]

I definitely change the baked oatmeal each time I make this recipe. I decided to search her comments to see if anyone had asked about the baking soda and here's the answer.

Question: why baking powder? Isn’t that a leavening agent to help things rise?
ALEXANDRA — SEPTEMBER 7, 2020 @ 6:07 PM REPLY
Hi Liz! It does help leaven/lighten this recipe a bit. If you don’t include it, everything kind of sinks/becomes very dense.

I'm even thinking about trying cranberries that I have in the freezer and maybe buttermilk for fun. I gather you could use almond milk or coconut milk too. I don't bother with the cinnamon - the time I tried it, I thought it overpowered the blueberries.

[cwcdesign]

You're welcome, Italiancook - I really like this recipe - I didn't have blueberries but we did have raspberries. I've used different nuts as well - this time slivered almonds. I might use the fresh cranberries that I stuffed in the freezer next time.

[cwcdesign]

I (yes, me, not Will) have in the oven Baked Steel Cut Oatmeal from Alexandracooks.com No need to precook the oatmeal - just toss in an 8x8 pan with nuts, baking powder, salt and fruit, pour over a milk/egg/maple syrup/vanilla/butter mix and bake.It was easy because I could weigh everything right into each container. I did say to Will that I wouldn't have been able to do it "by self" if it was any heavier - 😀

Hand/wrist is still stiff and a little sore - less progress than I thought, but at least moving forward

• This reply was modified 4 years, 1 month ago by cwcdesign.
• This reply was modified 4 years, 1 month ago by cwcdesign.

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