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Will made Ina's chicken noodle soup with half home made stock and rotisserie chicken. We had his semolina sourdough bread as toast - it has a great texture. Soup seemed counter intuitive for this awful hot weather but it was just right.
So far so good here. The resort is open for business tomorrow. All of our team except me live in Brunswick and our opener is already nervous about the roads in the morning. Most likely I will be going in at 7 to open as i only live 5 minutes away. Today we had bands of rain off and on and the winds weren't too bad - tonight and tomorrow are supposed to be the worst. We still have power 🤞🏻it did flicker a few times.
Sorry about your tree Joan, but as you said, it didn't hurt anything - small blessings
I made Vanilla Chai bars from KAF today. The original recipe called for Sprouted Rye flour and I still had some in the freezer. I also have some of their chai spice left. I had everything else on hand or so I thought. I'd already run to the market twice today, so when I discovered I didn't have brown sugar, I decided to use what I have on hand which is a brand of pure cane sugar (less processed than white) that I use for my tea and such - I don't always use it in baking as it doesn't "melt" as well as regular sugar. I also left out the salt since I bought salted butter by mistake. The bars are as good as I remembered, but I think I will cut the sugar the next time and we liked the saltiness the butter added.
Mike, the schools here are supposed to be starting back on Thursday -unless the flooding from the rains of Debby delay it.
Joan, i hope you can stay safe and dry.
I went to a friend's for dinner tonight and Will made Annie's mac and cheese - he always adds carrots and peas to it.
Looks delicious Joan!
Great article BA. I just sent it to Will who just took a loaf of the semolina rye bread out of the oven. He used sprouted wheat flour instead of rye and subbed in some unfed sourdough starter. It looks beautiful and he will cut it in the morning
Will made tuna salad that we had with lettuce tomatoes and sourdough crackers (not homemade, but a really good brand we sell). It's too hot for much of anything.
Wonderful!
That's a good thing to know BA. Thanks 😊
It is the Irish flour. But I thought maybe it would absorb more water than the Harvest Grains Blend. There was not an issue with the cornmeal being too hard, it wasn't a lot and added a nice flavor. I also used bread flour instead AP as I know it makes a less "fluffy" bread which we prefer. Those are the reasons I thought adding more water might help - I just don't know how much I'd add. The original recipe called for 2 teaspoons each of salt and yeast, so I had reduced both - I would keep the salt (Morton Kosher) at 1 ½ tsp maybe increase the yeast again.
Yesterday, I wanted to make a loaf of bread for the freezer before I left town. I landed on the Harvest Grains Bread - I had adapted it slightly using AP and WWW. The one on the bag also had cornmeal. As I was collected my ingredients I realized that I didn't have any Harvest Grains, so I thought I could pick up a multigrain cereal from BRM at the market - no such luck. When I came home I decided to use the Irish whole meal. The bread is tasty, but even more dense than I like it. I did 1 ½ times the recipe and this is what I used. I also used bread flour to add to the denseness. I think because of the Irish meal, I should add more liquid.
240 g bread flour
85 g WWW
58 g cornmeal (medium grind)
110 g Irish meal
1 tsp yeast
1½ tsp salt
90 g maple syrup
284 g water
42 g baker's dry milkAny thoughts would be greatly appreciated!
Mike, one of my friends at work mentioned today that when the heat gets really bad, the cows don't produce as much milk and the hens don't lay as many eggs, so the prices go up. I don't know how quickly that affects the supply chain.
Thank you, Joan
I had a tuna sandwich on semolina toast. I added shredded carrot to the tuna. I'm trying to use up fresh produce and not buy too much as I leave for Atlanta on Sunday for a buying trip at the Retail Market - 3 days at the Market and drive home on Thursday.
Back in May, I tied a pasta primavera recipe from WaPo. Will and I both thought it held promise but it didn't have enough vegetables. So today, I made the full recipe (pound of pasta) with double the veges. I needed to adjust the cream slightly and the Parmesan. It definitely looked like I wanted it to and it tastes really good. I also broke the fettuccine in half before I cooked it which made it easier to combine. One of the reasons the recipe had appealed to me in the first place, you add all the veges, except the mushrooms, to the half cooked pasta. I like it better than sautéing them all. I did freeze two 1.5 pound portions of the pasta for dinners later on. I had enough for dinner tonight and a few more dinners this week.
I love lots of frosting, but only if it's really good 😜 I used to like any kind. But I don't like ice cream with cake.
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