[cwcdesign]

I had my physical on Thursday and discovered that I gained 5 pounds during my LOA. So as soon as I got home I made a nice breakfast, scrambled egg in avocado oil, a turkey sausage and some raspberries. I probably would have eaten peanut butter on Will's sourdough. So no carbs and desserts for me for a while. I went back to work full time/light duty on Tuesday, so not much cooking.

This morning I went to Harris Teeter for the first time in almost a year (My 2 weeks after 2nd shot is Tuesday) to get much needed vegetables. Some you just want to pick out yourself, although I must say the shoppers have done a pretty good job. I went at 7:30 thinking that the time change might help to keep people away - it worked. It was very quiet, only 2 other people in produce. And, it took less than an hour round trip.

We are having artichokes for dinner with homemade ranch and will fill in with proteins individually.

[cwcdesign]

It was warmer there than in SE Georgia! I hope you enjoyed the day

[cwcdesign]

Thanks Len. It was good tonight too with greens from the garden and avocado.

I got my all-clear from the doctor to go back to work on light duty and I’m scheduled to go back after PT tomorrow. It is all healed, but now the hard work of strengthening my hand - I’m restricted by what my hand can handle and lifting no more than 2 pounds with my left hand, granted I can’t even lift 1 pound right now!

[cwcdesign]

I forgot to submit my post last night.

I made falafel and tzatziki to go with baked brown rice and leftover cauliflower roasted with Penzey's sweet curry powder.

[cwcdesign]

I made falafel to go with leftover roasted curried cauliflower and tzatziki. We had it with baked brown rice

[cwcdesign]

I'm thinking about making some pita and Will is making more sourdough. May also have to make something sweet

[cwcdesign]

And, they all sound yummy, chocomouse.

I made a farro with greens from the garden last night, going to add tuna to the leftovers. Will’s on an Annie’s Mac kick for himself.

[cwcdesign]

I made a batch of the No Knead Cheese Burger Buns from KAF. Will brought out the bread machine for me so all I had to do was dump the ingredients in - I just put the bucket on my scale and hit tare after each ingredient. After the dough cycle was done, I made the balls - a good hand exercise. We’ll have burgers tomorrow.

I subbed in a cup of sprouted wheat bread for some of the AP, used 2 teaspoons yeast instead of 2½ - I would have used less but for the sprouted wheat and used 3/4 teaspoon Penzey’s garlic powder instead of 1 teaspoon onion powder.

[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

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