[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, 7 months ago by cwcdesign.

[cwcdesign]

I’ve made the KAF Best of Breed dog biscuits for years. My dog loved them and so have the dogs I’ve gifted them to. I would assume the mix is less fresh than the ones from scratch. It’s pretty easy too

[cwcdesign]

We’re going to have salmon salad sandwiches (last night’s leftovers) on the lovely bread I made this morning. Will will probably add tomato soup.

[cwcdesign]

I made a loaf of the Honey Oatmeal pan de mie from KAF subbing in 1 cup of WWW and Irish meal for the oatmeal. It’s the best looking loaf I’ve made in a long time. We’re going to use it for dinner tonight

[cwcdesign]

They probably weren’t that direct. Marketing department was going to put up the sign - might not be til tomorrow AM.

Got a text from my manager (not Chef) asking me to let her know if I wanted to pick up hours in another location if they were looking for people while we were closed. Really?!? I don’t think so.

Thanks for all your prayers - Chef’s husband tested negative today

[cwcdesign]

I hope you’re better soon, Joan

Re caramelized onions. Lora Brody has a recipe for making caramelized onions in the crockpot with 3-4 pounds of Visalia or other sweet onions and 1 stick of butter in a 4-quart crockpot. If you have a larger crockpot you can double the amount of onions, but don’t need to increase the butter. Cook low and slow for 12-14 hours (they turn mahogany colored) And, yes you can freeze them.

[cwcdesign]

Our market (where I work) is closed for 10 days as a proactive preventive measure. My chef who has been very careful was in close contact with someone in another department for a meeting (more than 15 minutes) because of her exposure she’d been sent home as was our manager. Chef tested positive. We think the rest of us will be fine as we weren’t in close contact since the exposure. My temp was negative this am as was the rest of our team. I will be reaching out to HR on Monday to see what I need to be doing re testing. I will continue to monitor my temperature.

[cwcdesign]

Hi chocomouse!
I'm so excited - I have sent an email re: the maple syrup - it's so hard to find good syrup down here.

Just an FYI regarding payments - I have a Square Up account that I can use for online payments with credit cards - they do take a small percentage, but it was a great help when I was doing craft shows and sending art work to other people. Your husband/son might want to look into it as another option.

[cwcdesign]

BA I noted that you saw comments about strong flour which would make sense of your observation to use a higher protein flour in your Rosetta rolls. In the British Isles, at least, plain flour corresponds to AP and strong flour to bread flour

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