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Wrong
Bakeraunt, your numbers sound like ours - they keep going up and lots of people think it’s “over.” We have so many out of state tourists . . .
I placed an online order to pick up at Sam’s. They won’t let you order TP or paper towels online. So we called and they put me through to the online people. I explained that I wanted to order in case they had them in when my order was filled. The nicest person said we have it in now, what do you want? We’ll hold it til you pick up your order! I have 24 mega rolls of Charmin and 12 double rolls of Bounty - that should last us a few months😁
Have fun Kimbob. When I made the honey oat the second time I used half AP and half WWW - I liked it better, Will didn’t. I also mixed the dough in a bowl and let it sit for 20 minutes per the recipe. Then I put it in the Zo on the dough cycle (preheat off). Oh, and I used more water, but not the full amount, which I think helped.
I got it!
Last night I made lava cakes from Brown Eyed Baker. I didn’t cook the long enough to get the cake “shell,” but they still tasted really good. I have 2 more in the freezer which we may eat tonight
Yesterday I made the cucumber salad I adapted with cucumbers from our neighboring gardener - he is further along than we are. We liked them better than last weeks’s donation. Trying to figure out if it was because of the type of cucumber or if hers had gotten too big.
Last night I made Will’s version of Cashew Chicken from a Pioneer Woman recipe. We add a lot more vegetables which we cook first so we don’t over cook the chicken and gojuchang in place oyster sauce. Leftovers tonight
Had no idea what Brix values are, but guessed it right
Wrong
I have the 13” pan de mie and I love it. I have been getting much better at not having it explode over the top. And I live in the humid south where my rising times are shorter.
PJ has some really good blog posts on the pan de mie recipes. My favorite is still the white bread recipe - I often add wheat to it. But I have been playing with the honey oat that is a recipe for the 9” pan.I’ve learned from PJ that I can put a 9” recipe in a 13” pan by increasing the recipe by 50%. I would assume reducing one would be the opposite.
Italiancook, I hadn’t seen the Bee Keepers pan de mie - I’ll have to try it next.
I missed it,
I have a loaf of pan de pie kneading in the bread machine - a variation on KAF honey oat recipe with half WWW and half the amount of yeast (I also halved the salt). We'll see how it goes.
Wild guess that was wrong
Kimbob, you made me laugh. There is no way in H*** I'd let my 89yo Mom cut my hair! It's hard because her dementia/forgetfulness is really kicking in. She told me she couldn't go anywhere because she doesn't have her car (we took her privileges away a year ago) and we sold it March JUST before the lockdown - phew! I pointed out that she couldn't go anywhere because her senior living community won't let her leave - she said they won't? I got a million of these stories! I only live 5 minutes away but haven't been there since March 11th because I was still working before the lockdown.
We were furloughed on March 23rd, but our Market (retail/deli part of Sea Island resort) never fully shut down. So, I took my online course and started making surface patterns with Adobe Illustrator and also have been creating new artwork to upload - it's been great and I can't wait till I'm in a position to make my income with it. A group of us got a plot at the community garden so we have been very busy with that - Friday and Saturday we had to deal with powdery mildew, squash borers AND aphids, but it looked much better this morning.
Cooking, baking, daily walks, online yoga, emails, FaceTime and a few projects take up the rest. I am scheduled to go back to work on the 12th and can't say I'm not nervous - the county numbers went up a lot over last week - we've had so many tourists, it's crazy. We will just have to make the best of it.
Last night I made another recipe from Half Baked Harvest - Black Bean and Sweet Potato Nachos which I have adapted quite a bit. The sweet potato wedges (roasted) are supposed to be the nachos, but we eat it with a fork. Recipe calls for cauliflower, which I didn't have the first time, but did the second and this time I used squash from the garden. She has a yummy sounding salsa which I haven't made yet, so we just use Green Mountain.
I also made KAF Mocha Madness ice cream on Friday (for the second time this month).
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