[cwcdesign]

Masking tape and a Sharpie - a pen works too, but the Sharpie is better. You to only put the date you put it in the fridge, but also the date a week out.

This week was chicken week at our house. Monday I made slow cooker Buffalo chicken in my new crockpot which is very nice. Thursday I made sheet pan Fajitas and I've gotten that recipe right where I want it and last night I tried a new recipe for a Thai chicken/vegetable salad with lime peanut dressing. It was quick and really delicious. Rarely do I make something new that I don't want to tinker with, except for maybe a touch Oslo salt, but that's just me. And it made a lot, so the 3 of us each had a large serving and there are leftovers.

• This reply was modified 8 years, 2 months ago by cwcdesign.
• This reply was modified 8 years, 2 months ago by cwcdesign.

[cwcdesign]

The braids in Challah remind me of Aran sweaters. They used different patterns of cables so that you could identify the fishermen. Sounds like you can identify the baker or bakery by the different braids

[cwcdesign]

Thank You Len, Joan & BA. It was?

[cwcdesign]

On Monday, Will made me baked scampi for my birthday dinner. We thought his brother might join us so we had plenty, enough to last through Thursday. Sandwiches that night and then the turkey through today.

I had a turkey in the freezer so I decided to try Ina Garten's Accidental Turkey - it was pretty easy and the turkey spent several days in the fridge in a sort of brine, then 45 minutes in a hot oven, reduce the heat for another hour or so. It was very good and we decided that if we made it again, we would let it cool longer- it sliced much better the next day.

[cwcdesign]

Not yesterday, but the Saturday before, I made a batch of KAF brownies with the caramel from the Gooey Caramel Brownies that I wrote about before. They were decadent and delicious! I cut them in about 1-1½" squares. A definite keeper. They were my birthday cake for my birthday on Sunday. No other baking last week.

[cwcdesign]

Looks beautiful Len. I hope it tastes as good as it looks!!

[cwcdesign]

I also stay in as long as it lets me, but I don't always get logged back in right away. So this week, for example, I was logged out and didn't have time to log back in to comment.

[cwcdesign]

No baking this week, but I keep thinking about it. I've loved the discussion about rye bread - Len, yours looks delicious. Dachshundlady has a recipe from allrecipes I want to try. I can post the link later if anyone is interested.

[cwcdesign]

So far this week I've made the sausage sheet pan dinner, salmon patties and turkey sandwiches with Brie and cranberry sauce on English muffins. I intend to try out my new crockpot tomorrow.

[cwcdesign]

If I didn't get them at work, I wouldn't have them either ?

[cwcdesign]

Bronx, I think dill rye means that dill (the herb) is actually added to the dough, sort of like dill havarti.

I made the pain au chocolate bread pudding again - there were leftover croissants at work and I figured I didn't want to see them go to waste. This time I went back to my original amounts of milk and cream and was much happier than when I tried to adapt to some of the comments. It is delicious ?

[cwcdesign]

We actually had cold temperatures this week, down in the 30s and 40s so yesterday I tried a slow cooker version of broccoli cheddar soup. Definitely OK, but not a version I'd make again.

[cwcdesign]

Baker Aunt, over 30 years I had 2 gas stoves. The first one was a budget purchase. I really loved my second one - I think it was a Maytag and it had two ovens, a smaller one on top and the bottom one was big enough for anything. I was using that oven when I really started baking and I've had trouble adjusting to every electric oven I've used since. Just thought this information might be helpful.

[cwcdesign]

Home Run Inn pizza is being advertised at my local Harris Teeter this week. I'd not heard of it until you all talked about it here

[cwcdesign]

I made Chicken Marbella (my version) for a dinner party last night. This time I marinated it for 48 hours - usually 24. It was the best one I've made!

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