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Thursday night I made a kale Caesar salad from the Barefoot Contessa. I mentioned to one of the cooks at work that I was going to use pasteurized eggs. Turns out she has 25 Rhode Island chickens who lay tons of eggs - I started with 6 (3 days old) and will start bringing her my empty cartons - she has cartons for 18 and we don’t use that many on a regular basis. But I sure could taste the difference in the dressing which was more lemony than garlicky.
They saved the star bread for yesterday and loved it - they dipped it in marinara sauce after they warmed it a little
Aaron it is a minion with long, long arms according to the caption. Sadly they didn’t show the spongebob- I think I have to go with the hedgehog - it really did make me laugh
I made Shepard’s pie for dinner tonight. We’ll freeze half of it. And, we’ll have pizza tomorrow
Saturday I made a savory star bread with pizza filling as a thank you for some friends who picked up Will from the airport last week while I was still down with the flu. I’m a little nervous that I may not have put enough filling in. I’ve asked for feedback, but haven’t heard yet.
Then I made a batch of beer pizza dough, but Will went out so we didn’t have pizza. I put half in the freezer and we’ll have one tonight or tomorrow
I’m between years too
BA, thanks for the feedback on the Chai Spice pound cake. I’ve been wanting to try it. I’m going to start looking at Homegoods for a couple of 6-cup Bundt pans - I think the size would be a great addition to our bake sale
BA, as I recall the purpose of the KAF Whole Grain Baking Book was to introduce bakers to adding whole grains into their baking. That was why I asked for it for a Christmas present when it was new. It was also where I learned about weighing flour and other ingredients.
I like salt, but I have found recently that I have been cutting back, just trying to use it to enhance the flavor rather than blindly throwing it in. I find that Ina Garten uses a lot of salt so I almost always halve the amount in her recipes.
I also use kosher salt a lot, even in baking, but if a recipe calls for a teaspoon of salt, I’ll do a teaspoon of kosher salt, even though “they” say you should use more kosher because of the size of the crystals. I haven’t checked the nutritional values but I wonder if a teaspoon of kosher salt has less sodium than a teaspoon of table salt. It probably wouldn’t be much, but hey
RiversdeLen your bread is gorgeous!
I tried a new sheet pan recipe the other day that had a balsamic and herb sauce. We liked the flavor, but not her choice of vegetables - some worked with the marinade, some did not. It called for two sheet pans, but next time I’ll do what I do with my sheet pan fajitas - cook the chicken separately from the Vegas cuz the chicken got over cooked.
I started the dough for Mrs Cindy’s cranberry walnut bread on Friday but I didn’t get started until the afternoon and I didn’t have whole grain bread improver which she said helped with the amount of fruit in it. On Sunday, I took it out of the fridge at 7 to let it come to room temperature. I got it in the oven about 1 and then got a text from one of my Mom’s friends who said I had to get her to the ER because she was dehydrated. I had taken her to immediate care on Monday for her flu like symptoms which she didn’t have. I left Will with instructions for taking it’s temperature and it was coming up so slowly I told him to take it out. I tasted it when I got home and it would have been good, but what I learned is that next time, I will use whole grain bread improver and start early enough in the day that I can let everything rest as long as it should. This is a recipe that definitely needs the bread machine for kneading. It’s a 2 page recipe that I will Post if anyone is interested.
As for my Mom, they ran a full battery of labs, an EKG and CT on her head. Everything was normal. She had a respiratory virus so the gave her a full bag of IV solution and 5 days of steroids. She sounded much better on Monday. Last week Will had the flu and they were able to give him tamiflu. He went back to work Monday. I have been valiantly trying to fight it off. I even started on Mucinex on Sunday night, sprayed my car with disinfectant and both trips with my Mom and have been wiping down surfaces. Sadly, I got symptoms of a cold last night. I’m hoping to keep in my nose and head. I have 2 days off today and tomorrow, so I’m hoping I’ll be better tomorrow to run my errands I had planned.
Me three - welcome back Mike!
I tried something new with my turkey soup this year. I needed to make it but was not going to be home all day to simmer on the stove I decided to try making it in the crockpot. Obviously I couldn’t put the whole carcass in so I layered in my vegetables and broke up half the carcass. Then I tossed in the leftover gravy and added 2 quarts water. I set it on low for 10 hours. I think it’s my best stock ever. It never boiled and it had a lighter flavor, but definitely turkey. I find that turkey stock can sometimes be too heavy.
On a side note, I did not add any salt, either to the stock or the actual soup with vegetables, herbs, noodles and turkey. I figured there was enough from seasoning the turkey when I roasted it - I was right.
I ended up having to go into work yesterday, so didn’t get to make the dough. Going to make it tomorrow and then bake on Sunday. That will be 2 nights, so I think it should be ok. The recipe calls for whole grain bread improver which is supposed to help, but I don’t have it. It’s not actually necessary.
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