[cwcdesign]

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.

[cwcdesign]

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.

[cwcdesign]

Navlys, I hope you are plannng to go to a warmer clime than SE Georgia. We’ve had freezing temperatures for the last few days- 18 degrees yesterday - that’s Massachusetts weather to me! Lots of ice and black ice here, loss of power. People couldn’t get over the causeway to come to work. We had to close the Market where I now work and head over to the hotel to fill in. We were supposed to get flurries but they haven’t appeared - it snowed in Savannah and Jesup, GA which is just NW of us. It should be back in the 50s next week.

[cwcdesign]

I haven’t had a chance to taste it - I had to leave work to take my mom to Immediate Care. My coworkers who tried it, warmed it and said it was really good, not too sweet. I think it should be fairly soft - the dough was.

Edit: Will and I both had a chance to taste it. Will said I nailed it and brought some home. I tasted a small piece and it is definitely good, but would have benefited from being warm - but then I tend to be more critical of what I bake.

• This reply was modified 7 years, 10 months ago by cwcdesign.

[cwcdesign]

chocomouse, will likes this recipe cuz it’s not as sweet as others

[cwcdesign]

Good luck Mike. I’m sure you will do well.

I’m just trying to get back into the good eating habits I learned while doing South Beach. One of my big goals is always to try to drink more water. The other is to get back into a regular routine of walking. I have a yoga class once a week , but would love to be able to fit in more.

The one thing I’ve put into my planner is my shoulder, neck and hand exercises 3 times a week - they only take about 15 minutes, so I should be able to stick to it. My therapist broke them up into 3 different routines, so I won’t get bored.

I wish everyone a Happy And Healthy New Year.

[cwcdesign]

I tried a new recipe that I had bookmarked from skinnytaste.com. It’s a slow cooker Moroccan Chicken & Olive Tagine. It’s a definite keeper. I used chicken breasts instead of thighs and after they were cooked, I chopped them up and tossed the chicken back in the sauce. Lots of healthy cooking on that site, so I’m planning to explore the site some more. Tuesday, I need to start my two week refresh on South Beach to get back on track.

[cwcdesign]

I made the star bread! Made the dough in the Z, lightly oiled the mat and rolling pin, cut everything according to the directions, twisted and pinched, let it rise and baked it. My circles weren't quite round, so it's a little off symmetrically, but it looks surprisingly good. It baked up larger than my largest circular platter so it's on the parchment on a pizza pan. We'll see how it tastes tomorrow.

note: I'm a little frustrated by the file upload. Each time I reduced the photo to the appropriate size on my computer, WordPress said the file was too big. For example, the one I just uploaded is 481 here, but 427 on my computer. When mine said it was 492kb, WordPress said it was larger than 512 - a little confusing to say the least.

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[cwcdesign]

Yesterday I made my first batch of bread dough for pan de mie in the Zo. The cycle was finished after my mom left and it was the nicest dough I’ve made in a long time. I don’t think I took quite enough care putting it in the pan and on the rise - it overflowed just enough to glue the lid to the pan. Then when I baked it the additional time without the lid, I took its temp and it was 181. I made the mistake of cooking an extra 5 minutes instead of 2 so it got up to about 204 (it was supposed to be 190). It then sagged in the middle. Will says it’s still delicious and he’s glad to have Mom’s homedmade bread again.

[cwcdesign]

On Christmas Day I roasted the turkey to go with the broccoli casserole and the stuffing (blue bag) and scalloped potatoes that my mom brought. Now we have leftovers for days!

[cwcdesign]

Merry Christmas!?

It’s in the low 50’s here which we like, but the visitors probably don’t. At least the sun is shining. Will and I both have the day off which is rare at the resort, but our department is closed on Thanksgiving, Christmas and New Years.
My mom is coming here around noon, so we will have a quiet day

[cwcdesign]

I made the cranberry almond coffee cake in the wreath pan which we will have for dessert tomorrow since it’s something both my mom and Will have asked for.

[cwcdesign]

Today I made the broccoli casserole that we will reheat to have with our turkey. I also made the Barefoot Contessa’s smoked salmon spread for our hors d’oeuvre.

[cwcdesign]

Aaron, I beg to differ - you are way beyond my skill set with all your hand kneading. It is where I always fell short. That, and having trouble getting the water temp right for proofing. I came to baking bread after I got my KA artisan 5 quart mixer and a thermometer. My latest acquisition, which I don’t have room for is a Zojirushi for mixing my dough. When King Arthur had their sale in early November, I splurged on an early Christmas present for me. My last 2 months have been so crazy it’s still in the shipping box. I plan to give it a test run tomorrow making pan de mie for turkey sandwiches.

[cwcdesign]

Merry Christmas Omaria! It s a pleasure to see you here. I hope you visit often

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