[cwcdesign]

I forgot to post that we got our syrup on Monday. Yum! The Post Office seemed to use the package for football practice, but all that happened was two lids cracked, but the loss of syrup was negligible. Rhett sent me the info for boiling and bottling the syrup, so we will be great. So excited.

Food & Wine had this article in their email today - there are a few recipes I might have to try
https://www.foodandwine.com/condiments/maple-syrup?did=582719-20201122&utm_campaign=faw-top10_newsletter&utm_source=foodandwine.com&utm_medium=email&utm_content=112220&cid=582719&mid=45338736841&slide=78206c4d-8e1a-4578-a7b2-a304e5fa731e#78206c4d-8e1a-4578-a7b2-a304e5fa731e

[cwcdesign]

I made two loaves of English muffin toasting bread to slice and put in the freezer.

[cwcdesign]

I made ginger sesame noodles with caramelized mushrooms. They were delicious but not enough food for Will so he ended up making cheese toast with the bread I made last week. We think crispy chicken would be a nice addition.

[cwcdesign]

Glad I could help, ItalianCook!

[cwcdesign]

25 minutes seems like an awful lot of time in the microwave, ItalianCook. When I thaw an English muffin or bagel (granted it's to put in the toaster). I do it for around 25 seconds wrapped in paper towel and it does the trick to thaw them.

[cwcdesign]

Joan, I am so sorry to hear this! Sending lots of healing thoughts your way.

We got the call today that we won’t reopen until the 23rd. I have my test scheduled for Tuesday at 9:45 - still no symptoms for me.

[cwcdesign]

Oh, chocomouse I’m a New Englander from way back when! I just happen to live in the South now. I bake my cornbread with sugar or honey but I think I’ll use maple syrup in my next batch.

I even lived in Warren for a year after college - we had a ski house there and I did my ski bum thing - worked in reservations at the Sugarbush Inn - my first job and I wasn’t very good at it. Now all these years later I’m back in hospitality.

[cwcdesign]

Chocomouse - I got the email yesterday that my syrup is on the way - so excited. Thank you for posting about this!

[cwcdesign]

I took my English muffin dough out of the fridge this morning, made the dough balls and set them aside to proof. In the video they were talking about proofing them for 4 hours - I think I over-proofed them by forgetting that the video was made in New England in April - it is currently 78 with 95% humidity - 2½ to 3 hours would have been plenty. But they are still much better than the last batch - same size dough balls were much larger and they taste great.

[cwcdesign]

Tonight we’re having a creamy tortellini soup that’s in the crockpot now - a new one from HBH. We’ll have English Muffins for our bread.

[cwcdesign]

I made my English Muffin dough this morning. It's doing it's 8 hour ferment (as Baking Steel calls it) and then in the fridge overnight. It's easier to make the dough balls for the muffins when the dough is cold, so I'll do that in the am, proof them for a few hours and bake!

I watched the video and discovered that I had been overworking the dough - it is definitely rising now which is great.

[cwcdesign]

And, I thought Harris Teeter was a good deal at $3.99. Bought two bags myself. I think the deal goes for several weeks.

[cwcdesign]

I made Chicken fingers from Half Baked Harvest. I like that she uses crushed cornflakes- the seasoning was fajita seasoning and black pepper. Crushed Cheez-its or goldfish were optional. I didn’t have either so I added KAF cheese powder. The chicken was dipped in a buffalo sauce and yogurt (didn’t have buttermilk) mixture first, then crumbs, then baked. They were served with ranch a a pepper/fajita/buffalo sauce/butter sauce for dipping. We also had brown rice and frozen peas.

I was pleased - they weren’t too spicy but had a nice warmth.

[cwcdesign]

BA when I was trying to use my Irish meal in the spring, I spoke with KAF to see how I could substitute with it. Turns out it doesn’t have much gluten and can’t be used in place of regular flours. It’s meant for quick breads. That’s why I substituted it for the oatmeal.

I also forgot to mention that the recipe called for 2 teaspoons of yeast. I reduced it to 1½ because of the WWW and the Irish meal. It wasn’t as soft as the last time, but now I know I can cut it back to 1 teaspoon next time and I think that will help the texture.

This is definitely a keeper recipe

[cwcdesign]

I spoke with HR this morning. The health department says as long as there are no symptoms to wait 10 days after last time you saw the person and obviously right away if you develop symptoms. This morning my temperature was 97.2.

Kimbob I’m sorry about your friend - I hope she is OK

And, I mentioned to the head of HR about all the great signs in Hilton Head. She asked me to send her the photos - as she said the more we can get people to comply the better.

And, I drew my line in the sand and told my manager that I will NOT do any fill in shifts over the holidays. No matter what F&B leadership says. She was OK with that

• This reply was modified 4 years ago by cwcdesign.

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