[cwcdesign]

Last night I made Slow Cooker Buffalo Chicken and brown rice to serve it on. It will last us a couple of days.

[cwcdesign]

I made MrsCindy’s chocolate chip cookies yesterday and used on of my new cookie scoops. Boy, did that save a lot of time!

[cwcdesign]

I’m not baking yet, but this blog post popped up in my mail today and it made me think of BakerAunt.
https://www.foodiewithfamily.com/buckwheat-crepes-naturally-gluten-free/

[cwcdesign]

Today was so nice we brought out the grill and I grilled chicken breasts marinated in Newman’s Caesar dressing - I highly recommend it. We also had asparagus and mashed sweet potato.

[cwcdesign]

I’m making crockpot jambalaya which I haven’t made in over a year because o& the white rice. So I’m going to make it with brown rice. One reason I like this recipe is you cook the rice after the rest of the dish is cooked - take all the liquid for cooking the rice. And, with the new method of cooking brown rice that I found in the Boston Globe, it will be great!

[cwcdesign]

BA, looks like I won’t be making oatmeal bread today. My buttermilk didn’t last - I didn’t realize how long ago I bought it - the sell by date was December 17th which means I probably bought it in November! Where does the time go? I thought I’d bought it in January.

[cwcdesign]

Another buttermilk question. I was planning to make MrsCindys Irish oatmeal bread again tomorrow - some of my ingredients arrived from KAF today. I ran out of milk - there’s 2 cups in the sort of starter. But I have buttermilk which I know I can use (it gets boiled with the oatmeal). Since it’s a yeast bread, do I have to worry about baking soda?

And, the recipe calls for honey which I don’t have enough of. I’m thinking of substituting maple syrup or Lyle’s golden syrup. Any thoughts on which you’d use. I think either would be a good choice.

• This reply was modified 7 years, 6 months ago by cwcdesign.

[cwcdesign]

Last night I broiled salmon and roasted cauliflower. Tonight I made a salad with the lwftover salmon and the lemon Caesar dressing

[cwcdesign]

I cooked a half bag of noodles left over from turkey soup. Then I tossed them with some butter, goat cheese, Parmesan cheese and leftover chopped roasted asparagus. It was just right for Sunday night.

[cwcdesign]

Thanks BA!

[cwcdesign]

I made a blueberry cake from a friend’s recipe - very easy and the blueberries were on sale. I used ½ AP and ½ WWW. The recipe called for ½ cup milk and I realized I could have used my buttermilk, but then I started wondering about baking soda to neutralize it. It had baking powder and that has baking soda in it, correct? So I would not have needed to add baking soda?

[cwcdesign]

Wish I’d known earlier. Don’t have the ingredients either

[cwcdesign]

I made slow cooker cilantro lime chicken for tacos, only we didn’t make tacos. Will had his over rice. Then I roasted asparagus that was on sale today.

[cwcdesign]

I’m with wonky on this - nice to “see” you Gina and thanks for posting the thread rottiedogs - I miss so many of the people who commented on the thread. And, again, thank you Mike for providing us a place to visit and learn.

[cwcdesign]

Being Patriots fans, we’re just hanging at home or elder son would have to go out to the bars - he doesn’t enjoy his football with lots of other people.

I made a pot of my barley vegetable soup and realized that I’ve been doing something wrong for the last two batches. I’ve been using olive oil instead of vegetable oil and I have charred the vegetables which turns the broth a muddy color and changes the taste somewhat. Obviously, the olive oil has too low a smoking point for this recipe. The original recipe called for vegetable oil, but for some reason I dropped the ‘vegetable’ when I typed it up. The recipe now has a note in marker that reminds me to use vegetable oil.

I’m also going to try a recipe for cheeseburger sliders tonight. Will report on that tomorrow. We should have plenty of leftovers for a couple of days.

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