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On Friday I made maple pecan biscotti which came out great and the dough for today’s pizza.

This morning I made a loaf of the KABC Savory Cheese Bread which is meant to be baked in the Zo. I ran the dough cycle and baked it in the oven, much better that way

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Cost Plus is World Market or it was bought out or merged or whatever quite a few years ago. For a while they advertised World Market/Cost Plus.

We had homemade pizza tonight for the first time in months. I tried Baking Steel’s 24 hour dough and it’s probably the best one I’ve made yet. A lot due to the fact that I’m getting better at my technique. Will made the sauce and we made 3 - one with cheese and fresh tomatoes, one with cheese, kalamata olives and sundries tomatoes and the third with cheese, roasted peppers and sautéed onions & mushrooms. The crust was crisp and chewy

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I’m learning so much about baking books from this discussion. When we sold our house and downsized, I gave away many of my books. I always thought I could replace then but then I realized I had the recipes out of those books that I wanted.

Joan, Fortunately p, Will’s friend told him that KABC was a good resource. He already knew that I’m a big fan, but you know kids, they’re more likely to take advice from there friends. Today he made a sourdough chocolate cake from there to use up some frosting leftover from some cookies he made - it has a nice flavor

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I’m not actually looking for a book just on sourdough - more informational than just recipes. A baking bible type of book. I appreciate the advice. My first thought was to just get Hamelman’s book so I’m really glad I asked. I had a copy of Beard on Bread ages ago before I really started baking bread - I was too intimidated. BA, I’ll take a look at Bernard Clayton’s book.

I’m still crashing and burning with sourdough 🙄 I had my KAF starter that I took to Maryland, Ireland, South Carolina and then here where I managed to kill it. I tended to use more of the discard than for bread. Of course as soon as I started this new starter, they called us back from furlough. Will is more patient than I, so he will probably have more success.

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We haven’t started Christmas baking either, but we’ve started talking about what we want to make.

This weekend I’m going to make some maple pecan (instead of walnut) biscotti to take to some friend who lent me a book several years ago and I just finished it Sunday.

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On Thursday, I made Ina's tomato soup from Foolproof. Only changes were Italian Herbs instead of saffron and I could not see adding orzo to tomato soup. I also added a pinch of sugar to cut the acidity of the canned tomatoes. It's really good and fast. We had it for two nights with the Maple Oat Soda Bread and have a pint in the freezer.

Last night I made a hamburger noodle bake from Southern Living. It was good, but a little bland - there was not enough of the cheese mixture to toss with the noodles (it called for sour cream and I used whole milk yogurt). We'll have that for leftovers tonight.

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On Thursday, I made a loaf of Maple Oat Soda Bread from KABC. I'm glad I read all the comments. I only had old-fashioned oats which I soaked in mostly buttermilk and a little water. The recipe called for buttermilk powder which I don't have. A note was that if you only had old-fashioned and not the thick oats to add another ¼ cup water to the oats before mixing into the dry ingredients.
Then a maple butter glaze on top after it came out of the oven.
It was delicious - we polished it off in two days!

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Will made a pie crust out of the other half of his dough. I made a molten chocolate crackle filling I’ve been dying to try. From the looks of it I think I overbaked by about 5 minutes - it didn’t fall in and crack - it will still be delicious

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BA, Will is actually teaching himself since we communicate and learn so differently from each other - he watches a lot of videos (he's dyslexic), I read a lot of recipes and watch some videos.

He does ask questions and I'm learning how to answer to be helpful, sometimes I'll just remind him to research it if he doesn't like my answer 😁 But, at least he's learning because he wants to. I'm sure he'll become better than me at some point.

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I'm so sorry navlys! We all have stories like that. I try to suppress the memory and then it will happen again - I'm much better if I actually remember to write the notes I think to myself

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Early in the week, I made a penne pasta with asparagus and lemon sauce - we had it for a couple of days. Work was crazy with long hours. We had 100 orders for take n bake Thanksgiving dinners - we were all glad when Wednesday was over. It was nice to be able to spend Thursday hanging out, resting and reading. I made scalloped potatoes, Pepperidge Farm (blue) “dressing,” and roasted the little Butterball breast on a bed of vegetables. I made turkey gravy from a Knorr packet I had on hand using chicken stock cuz there were no juices from the turkey - it was surprisingly good. Will made the green beans and we had canned cranberry sauce - we’re from the land of Ocean Spray. Then we had Will’s pumpkin pie for dessert.
Turkey sandwiches for dinner last night, tonight and probably tomorrow as well.

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Will's pie was a great success. He thinks making all those tortillas helped him understand the pie crust. It was a little firm, but for his first effort, really good - most of mine don't taste as good. The filling his friend was from Bon Appetit - when he gives me the link, I will post it here - I'm not a fan of pumpkin pie (neither is he) but this was the lightest filling I've ever tried and not too sweet.

I made a loaf of pan de mie for our turkey sandwiches. I just used the traditional KAF recipe but used buttermilk instead of regular milk.

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Will’s going to try his hand at making a pumpkin pie with the crust from scratch - he’s decided on Ina’s crust, a recommendation from a friend who was going to be on Master Chef but when she got there and they were telling her she had to play a role - she said No thanks

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Mike, normally I prefer not to get a prepackaged Turkey, but it was free, I can soak it and we might even grill it.

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Harris Teeter had their fresh turkey breasts on sale, so I ordered one for pickup on Friday - I didn’t want to deal with anything this week. When Will went to pick up the order (our shopper didn’t call - they’re supposed to) he checked to see if anything was missing - the turkey breast of course and olive oil. So the person who brought the groceries out went back in to check. We did get a turkey breast - a frozen Butterball boneless one, but on the bright side, they didn’t charge us for it. Since it’s only the two of us it’s not a big deal and I don’t have to worry about boning it.

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