[cwcdesign]

I finally made pizza last night. I was glad to see we had kept our pizza pans as I was only making one and I couldn't get the steel out for just me. The crust had been in the freezer too long, but I still enjoyed it

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[cwcdesign]

Yesterday, I made Mrs Cindy's Irish Oatmeal Bread with some minor adjustments. I used bread flour instead of AP, cut down the maple syrup/honey from 4 to 2 tablespoons and cut the salt slightly. I also do not use whole grain bread improver. This loaf gave me a win in my recent bread baking.

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[cwcdesign]

That sounds delicious, BA. And, thanks for your encouragement. The RSM golf tournament is going on this week and in past years, we've been fairly quiet as people head over to The Lodge and stay there - the traffic in the south end of the island is horrendous. For some reason, this year we have been much busier - obviously it's good for business. And having just put out our Christmas stuff, people are excited (it looks really good this year). I'm pleased with what Michelle my GM and I selected and we have this team member who does a really good job of merchandising.

[cwcdesign]

So tonight I made bbq chicken salad and had it with spinach and avocado. I was too tired after work to make pizza - it's been a long week so far and next week will be busier.

[cwcdesign]

BakerAunt - that's good to know about the Vegalene - I used it for a while and always liked it, but I didn't replace it when I ran out - maybe on my next order

[cwcdesign]

I roasted some onion, mushrooms and green peppers and separately baked a chicken breast that I had pounded thin. Then I added some bbq sauce to the chicken. It was a nice dinner. My plan is to use some of the veges on a pizza and make chicken salad from the leftover chicken breast.

[cwcdesign]

I made fried rice with some leftover brown rice I had - a simple filling dinner after we started Christmas set up at work today - we got our tree up and our main display done as well

[cwcdesign]

The parchment strips are a good idea Mike - the pan is glazed, so I would think there wouldn't be a sticking problem.
Many years ago, I got the silicone pan bug - they were OK, but after a couple of uses, they were difficult to clean, so I got rid of them. I'm sure the materials are better now, but I'll stick with my USA pans.

[cwcdesign]

I made chicken piccata meatballs with mashed sweet potato and roasted broccoli. I have several more meals this week.

[cwcdesign]

Today I made a loaf of the Chewy Rye Semolina bread from KAF. I followed the recipe and made the dough in my bread machine and then baked in the Emile Henry long baker.
I'm including photos because it rose nicely, but I used my paring knife to slash and did not get all the way through or deep enough. And then, it stuck to the pan again. I don't know what to do about that - I greased it with avocado oil and then greased again just to make sure it was well greased. The last photo is of where it stuck along the edge - the bottom was fine - just the middle - I'd like to not have it happen again (this is the second time).

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[cwcdesign]

Thank you BA and Len - I seemed to have turned the corner this morning ~ I may even make bread tomorrow.
Len, your pizza sounds delicious

[cwcdesign]

I LOVE my infrared thermometer for when we've got the steels on the stovetop or grill. Obviously a regular griddle will work as well - I just happen to have the steels.

And, thank you BA - I feel a little better this morning

[cwcdesign]

Tonight was my second night of having tuna with romaine lettuce and a piece of focaccia from the freezer (it came from the bake shop at work).

I went to Vero Beach over the weekend to see my brother and SIL. With the time change and the long drive I started feeling the effects of a cold on Tuesday. Fortunately I'd taken my ginger chicken vegetable soup out of the freezer for dinner that night and a little for last night. With the help of Mucinex, I think I'm keeping it in my head

[cwcdesign]

Chocomouse - I have one I really like and it's easy. https://bakingsteel.com/blogs/recipes/legendary-english-muffin-recipe

This comes from The Baking Steel - I have both a steel (that Mrs. Cindy gave me) and one of their griddles - I think the cooking technique is as important as the recipe). They have videos on cooking them - I haven't made them in a couple of years even though I keep meaning to - I've also thought about adding whole wheat or white whole wheat to the dough

[cwcdesign]

I made the Skillet Chicken, Orzo and Spinach recipe that I found in the Washington post last year when I still subscribed. I added extra goat cheese and this was my best effort yet.

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