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We always used dishes of beer to attract the slugs, so bread dough makes sense.
Loved the squirrel video, Mike. I sent it to Will. He bought some cherry tomato plants at the garden center. They are growing well - it will interesting to see if they actually bear fruit.
Thanks Mike. Turns out I don't have to get a new one yet (mine's only 2 years old). My contractor has it at his shop.
Chocomouse got me thinking about broccoli and Alfredo so I made a version for dinner with penne, broccoli and chicken sausage. I tried a different recipe for my sauce - it was OK, but I don't think I'll use it again.
Not sure yet. We are currently deciding based on how few dishes and how little cleanup we can get away with. Will be glad to have the kitchen sink and dishwasher available.
I think I have to buy a new disposal tomorrow as ours has seem to have disappeared. If that's the only thing we are in good shape. We don't need a huge or really powerful one, but would like it to be quiet-er. Any recommendations?
Yum, chocomouse
BakerAunt,
Thank you for that information. I will definitely look it up. I discovered today that I have three unopened bags of Semolina flour! Two BRM and one KABC, so I will need to start baking again.I haven't been posting as the project has taken way longer (surprise, surprise) than we thought, but the end is in site. After I got back from Massachusetts, I ended up spending a month at my friends' house who couldn't have been more wonderful. I told the contractor I had to have at least one bathroom before May 1st as Will was returning. It's been a bumpy month but all the kitchen cabinets were installed last week and the counter top was templated. It's going to be so great when it's finished. It's been long but really worth it. I was able to put some stuff away in the upper cabinets - I know it will take a while to organize, but at least it's started.
I baked my first thing in a month (I had made carrot cake scones from KABC for Easter at my friends' house) yesterday for a community gathering - Chewy Chocolate Chip Bars from KABC which I scaled to the crowd sized recipe. It worked really well as we don't have the countertops (using the folding table with the legs still folded on top of the peninsula for the counter) so no small appliances yet. I melted the butter in a large enough pan so I could mix everything in that pan to reduce dirty dishes. I reduced the amount of cooking time - I started at 15 minutes and tested every few minutes - they were done in 26 minutes and were perfect. I used semisweet and white chocolate bit and some salted cashews I had on hand. They were a hit.
I read through the article and she specified that she used Red Star Active Dry Yeast. In the directions of the recipes, she says instant yeast.
Nice one, BA!🤣🤣🤣
Sadly, no baking here until we get back in our own home.
I made chicken salad from the rotisserie chicken I picked up on Sunday. I was able to use up my dried cranberries and almost all the walnuts I had. I'm trying to use up bits and pieces and finding items that are too old to keep, so that as we move back in we won't have as much.
Of course, the project is taking longer and as of next Monday we will be nomads, spending 2 nights at friends' and then driving up to Massachusetts. I will be back on the 28th (Will will be staying up North for April) and then staying at the Inn for a night or 2 and then my friends' again for a couple of days. I should be able to sleep there by the 1st, but I won't have my kitchen. My contractor is going to put ram board on the floor in my office so the items we currently have with us can at least be in the house. Hence, the clean out - I now have all my baking supplies in one plastic box - I took all the grains out of the freezer to let them come to room temp last night.
I made chicken salad from the rotisserie chicken I picked up on Sunday. I was able to use up my dried cranberries and almost all the walnuts I had. I'm trying to use up bits and pieces and finding items that are too old to keep, so that as we move back in we won't have as much.
Of course, the project is taking longer and as of next Monday we will be nomads, spending 2 nights at friends' and then driving up to Massachusetts. I will be back on the 28th (Will will be staying up North for April) and then staying at the Inn for a night or 2 and then my friends' again for a couple of days. I should be able to sleep there by the 1st, but I won't have my kitchen. My contractor is going to put ram board on the floor in my office so the items we currently have with us can at least be in the house. Hence, the clean out - I now have all my baking supplies in one plastic box - I took all the grains out of the freezer to let them come to room temp last night.
We just thought of another thing - it would be feeding off of its own yeast and not take advantage of what's in the air around it. Sorry, I'm really tired and can't seem to put my thoughts together very well.
Will and I will pass on this. Not only does it use electricity, but also takes up counter space. What if you don't want to use it for several weeks? We like using discard -it sounds like she doesn't feed it.
A friend of mine's daughter is a Girl Scout this year so I bought some for the first time in ages. The thin mints are awful - they are not thin and they tasted stale to me - not at all like the cookies of old - the Samoas were better. We have one box of thin mints in the freezer- we will probably use them for a pie crust.
At work we sell giant cookies from the in-house bakery - choc chip is the best seller. The other cookies we get from them are red velvet, peanut butter with Reese's Cup, oatmeal raisin, sugar and mudslide (sort of a brownie in cookie form with chopped pecans) and usually 1 or 2 COW (cookie of the week). They are good sometimes, not so good others, but the guests don't seem to mind - they rave about them. Mine are better
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