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copying my reply about Dessert Person here
Mike sorry to take so long to answer and also to wish everyone a Happy New Year – I am hunting and pecking with my right hand as I managed to break my wrist on NYD while Will and I were out for a walk – 3 hours in the ER – not too bad – its a radial fracture which is the most common type – good news is the bone is fine, but I crushed the radius and might have to have a plate surgically put in. needless to say my dominate left hand is in a splint over my elbow – 6 weeks! hopfully I will be able to spend some time at work – will know more when I see to doctor this week. as the swelling is going down the pain is starting.

Dessert Person is a beautiful book – in the beginning she has a chart from beginner to expert recipes and at the same time how long they take – one of her expert recipes is kouign amann and the photography is beautiful. she has a whole savory section. the title comes from the fact that many people will say “I am not a dessert person”

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I didn't receive that email, but I discovered yesterday when I was ordering some more parchment paper that they do have it in stock - no longer the two pound clear plastic bag, but a 3-pound white plastic bag that is in stock.

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Mike sorry to take so long to answer and also to wish everyone a Happy New Year - I am hunting and pecking with my right hand as I managed to break my wrist on NYD while Will and I were out for a walk - 3 hours in the ER - not too bad - its a radial fracture which is the most common type - good news is the bone is fine, but I crushed the radius and might have to have a plate surgically put in. needless to say my dominate left hand is in a splint over my elbow - 6 weeks! hopfully I will be able to spend some time at work - will know more when I see to doctor this week. as the swelling is going down the pain is starting.

Dessert Person is a beautiful book - in the beginning she has a chart from beginner to expert recipes and at the same time how long they take - one of her expert recipes is kouign amann and the photography is beautiful. she has a whole savory section. the title comes from the fact that many people will say "I am not a dessert person"

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When I made the mini cherry pies for my mom's birthday, I didn't do a top crust - I just put cutouts on each one - just another thought

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Aaron, when we moved into our house in Massachusetts, the former owners had planted theirs in the front yard 3/4 of the way from the house to the front wall. When it got taller than my husband we moved it to a corner of the property. After a few years we had the landscaper come and string the large white bulbs around it - we never took them off and as it grew you could see it from a couple of streets away - it must have been 40 ft tall when we moved. The hardest time I had was keeping my husband from having the lights on year round! I allowed him to start December 1st and we kept them up through January 6th.

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Skeptic - I'm impressed at the effort you've put into your batons - can't wait to hear how the pain au chocolate turn out.

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Today I made focaccia from the new book that Will gave me for Christmas - Dessert Person by Claire Saffitz - did anyone ever watch the YouTube videos for Gourmet Makes from Bon Appetit - that was Claire who did those videos. This book is gorgeous and has a savory section as well. She has a video on the focaccia which was very helpful.

I made a couple of minor mistakes - First spin in the KA mixer, I should have had the speed a little higher and mixed a little longer - she says you cannot overmix this dough, but it's easy to undermix. Not sure I got enough oil on the bottom of the pan - it pooled in the corners and the last 5 minutes you bake on the top shelf and I should have checked and stopped a couple of minutes early because I burned my garlic and a couple of air bubbles. But all in all, it looks really good. Can't wait til it's cooled.

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Tonight we made Ina’s quick tomato soup and multi-cheese paninis with roasted peppers and bacon on Will’S sourdough it was just right.

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Leftovers here as well.

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And, as Joan said, here in Georgia it was 34 - it was warmer at my brother’s in Massachusetts. At least today it got back up into the 50s. Went back to work yesterday, today off and we have inventory tomorrow.

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The salmon was for Christmas Eve. We had eggs Benedict for breakfast with homemade English Muffins. Dinner was a charcuterie board with Wills sourdough baguette and some sparkling Cava

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We had delicious salmon with a maple mustard glaze for dinner last night with roasted broccoli and brown rice and some of the maple apple cake for dessert

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A note on the Maple Apple upside down cake - the flavor is really good - I definitely want to make it in a sealed pan as I think the lost maple syrup was definitely needed. The cake was a little dense - could have been due to my mixing and I think I may have over baked it by about 5 minutes. We definitely want to make it again however.

I wonder if it might work in a 9" pan instead of the 10" - the cake would be taller but the syrup more concentrated . . .

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I heard back from KABC and they said they are currently out of both blends and don't have a "return to stock date." Then they directed me to this blog post which I'mm not sure answers my question
https://www.kingarthurbaking.com/blog/2020/10/28/3-ways-to-switch-up-your-bread-baking

In the Harvest Grains bread you don't make a soaker with the grains, just mix them in the dough. Mrs. Cindy's bread does add them to soak for a short time.

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They're called Command hooks and it's important to get the 3M ones - others might not perform the same - you still need to be careful when removing them

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