[Italiancook]

I baked a recipe BakerAunt had posted about: Oatmeal Peanut Butter Chocolate Chip Cookies. Thanks for telling us about this recipe, BA. I'll make them again. Because I had leftovers from a neighbor's fudge gift, I used 1/4 cup milk chocolate chips, 1/4 cup semi-sweet chips & 1/4 cup bittersweet chips. I also used the recipe amount of peanut butter chips. I don't stock old fashioned oats, so I used the quick-cooking (not instant) oats. Perhaps that's the reason, I found that I had to use my fingers to form some of the dough balls that collapsed a little after scooping. I used an Endurance 18/8 scoop and it made 36 cookies. They're a little bigger than I prefer, but I didn't complain when I ate two while watching an historical movie tonight. My husband? He complained. He wants oatmeal raisin cookies.

[Italiancook]

I'm glad the Blue Willow Inn will reopen. I wonder if the Inn will open with different owners. I'll never know; my sister is now deceased. No more trips to Atlanta.

[Italiancook]

Thanks cw for the recipe link. I'll probably try them in spite of the butter. I stock cardamom but not turmeric. I have saffron, which imparts the same lovely color as turmeric, so I'll assume I can substitute some saffron for the turmeric. I don't know how closely the saffron will mimic turmeric's taste, though. Time will tell whether saffron ruins the cookies.

[Italiancook]

Len, I second Joan -- your rolls look absolutely amazing!

[Italiancook]

The recipe must be only in their e-mail. I just searched their website and couldn't find the recipe.

[Italiancook]

Since Watergate Salad is still on the menu, Joan, I'll share my experience with it. During the last century I often visited my sister in Atlanta. The treat she and her husband gave me each visit was to take me to the Blue Willow Inn. It was about an hour from their home with pleasant scenery. The excellence of the Blue Willow's food made the long wait to enter the dining room worth it. I especially loved their fried green tomatoes but never tasted anything I didn't like. Early this century, my sister sent me the Blue Willow Inn Cookbook. That led me to make Watergate Salad for a sister-in-law. She enjoyed it so much she asked for the recipe. I have no idea if the Blue Willow Inn is still operating. If not, it's a loss for restaurant-goers. I'm grateful to have their recipes.

[Italiancook]

Thanks, Mike. It never occurred to me to check the Internet. The dough did smell like sourdough.

[Italiancook]

Aaron's experiment leads me to ask a question I had in the kitchen tonight:

Jenny Jones' (jennycancook.com) pizza dough recipe instructions say it can be refrigerated for up to 3 days. It uses bread flour, olive oil, sugar, salt, water and yeast for 1 pizza. I've had a batch of her dough in the refrig for 7-9 days. I pulled it out tonight and questioned whether it was safe to use. The dough had fallen flat. No mold. Oil around the edges of bowl. Needed flour. Smelled good.

IF I had bread flour, I would have re-kneaded it with fresh flour & a little more yeast. Would have refrigerated it for lunch tomorrow. But a large part of my mind thought 7-9 day old dough wasn't safe. I didn't want to give us a food-borne illness. Now, I read about what Aaron is doing, and I wonder if it would have been safe to use tomorrow. Any thoughts?

https://www.jennycancook.com/recipes/20-minute-pizza-dough/

[Italiancook]

I echo BakerAunt, that is horrible! I hope all goes well.

[Italiancook]

I'm so sorry to hear about your cat Jack, Mike. I wish you, Diana, and Jack the best of everything during this difficult time of transition. For all you sakes, I hope Jack heals quickly.

[Italiancook]

BakerAunt, thanks for discovering the new cookie recipe. I'm somewhat sure I have a bag of peanut butter chips somewhere in the house. I'll be making those cookies as soon as I get my new presciption eyeglasses.

Joan, your bread looks fantastic! Thanks for showing us the lovely slice.

Joan, my yard man has put me to shame. I had 2 unexpected cataract surgeries in the last 2 weeks. My yard man and his wife brought us one restaurant meal for the dinner of the first surgery and a homemade dinner for the second surgery. So please keep those pictures coming of your food gifts to your yard man. Maybe I'll reform.

[Italiancook]

Joan, lovely cake!

[Italiancook]

Joan, your pizza looks great, and I'm symied. What type of cheese is that?

[Italiancook]

Happy Birthday, Mike.

[Italiancook]

Thanks for all the info, BakerAunt. I read the article and was surprised it says to temp the meat at the heat source. Most TV chefs pull the pan out of the oven to temp the protein. I've always temped mine in the oven, so I'm glad the experts agree with me.

I printed KAF's recipe for the stuffing bread. Thanks for telling me about it. Looks like a simple bread to bake. I'm certain I'll go that route, although it's helpful to know how you bake Pepperidge Farm stuffing. I usually buy 3/4" pork chops unless I'm slow-cooking them with sauerkraut. Then I ask for the thick pork chops, and I don't know what size they are. My first test run trying to replicate my mom's stuffing & pork chops will be the 3/4". I'll let you know how the bread works out, but it'll be October before I can experiment.

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