[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.

[cwcdesign]

I made the KAF golden focaccia to have with soup tonight. I think my dough was a little wet, but it still tastes good. It’s very damp here today, so I probably should have cut back on the water. Or, remembered to check the machine after 5 minutes and add a little more flour ?

[cwcdesign]

On Sunday, I caramelized some onions in the crockpot so we could have onion soup for dinner last night. Monday night we drove to Orlando to pick up number one son at the airport back from New Zealand. That’s 3 ½ hours there and 3 ½ back. Needless to say I took yesterday off.

[cwcdesign]

Thanks for the articles BA. Very informative. Since I’m a New Englander, I’ve always been happy with the Nellie & Joe’s and I do know that a real key lime pie is more yellow - if it’s a green pie, I stay away.

I also may look for the Texan and Californian limes during season just to check them out. I’m also glad to know that I’m not the only one who dislikes the Little rocks.

• This reply was modified 8 years, 1 month ago by cwcdesign.

[cwcdesign]

I made a loaf of MrsCindy’s Irish Oatmeal Bread - but I didn’t have any Harvest grains blend so I substituted Irish Meal. It has great flavor. The first rise went too long, so I sort of patted the loaf down before I put it in the oven - it rose a little in the oven and the t3xture is good. I have to pay better attention to the rising time next time.

[cwcdesign]

Saturday night I made the sausage and vegetables sheet pan dinner and tried a new method for brown rice which was really good.

[cwcdesign]

Happy Birthday, Baker Aunt - sounds like a great day.

As far as I know, key limes are seasonal and you can buy bottled key lime juice - Nellie & Joe’s being probably the best brand.

[cwcdesign]

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.

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