[Italiancook]

cwcdesign, I also wish you have happy belated Birthday!

I made Quick & Easy Chocolate Cake from jennycancook.com. I'll frost it with her 2-Minute Frosting.

[Italiancook]

I'm going to make braised, breaded pork chops for dinner with Swiss Chard & skillet fried potatoes.

[Italiancook]

I baked 2 boules Cuban Bread. Recipe in The Tightwad Gazette. I experimented by brushing with water before placing in the oven. Never again. Made pale bread even though it's fully baked.

[Italiancook]

Happy Birthday,kimbob!

[Italiancook]

The bread looks scrumptious, kimbob. It looks to me as if she tried to only put flour into the scored areas. I have never before seen that.

[Italiancook]

BakerAunt, it didn't taste as blah as I expected. I had forgotten that the peaches are in heavy syrup. There was plenty of sugar to give some taste. I know from having made this before that it tastes better with the cinnamon.

[Italiancook]

BakerAunt, thanks for the link. The recipe gave me the idea of using Anjou pears with my go-to muffin recipe.

OK, it was my turn to have difficulty in the kitchen. Self-imposed difficulty. I made Bev M's Canned Peach Cobbler (on this site). It calls for 1 tablespoons sugar in the topping. Whenever possible, I use half sugar and half Splenda. I put in 1/2 tablespoon sugar & forgot to put in the Splenda. Later, when I thought of the Splenda, I wasn't sure I hadn't used it. So I'm probably missing a half-tablespoon of sweetness. I was supposed to sprinkle cinnamon on top of the peach mixture. I had the cinnamon on the counter & forgot to use it. The cobbler is cooling, and I expect it to taste blah.

[Italiancook]

Amazing!

[Italiancook]

I made a double batch of The Neely's Asparagus Soup (Food Network) Even a double batch doesn't make much. I put 2 quarts in the freezer & have 2 cups in the refrig.

[Italiancook]

chocomouse, I'm so glad you tried those rolls! For a long time, I considered making them but decided against it. I prefer rolls that are soft inside. I thought the separations of these rolls would be crunchy or crispy. What did you discover? Broken apart, are they soft or crisp? Yours look good.

• This reply was modified 3 years, 12 months ago by Italiancook.

[Italiancook]

Kimbbob, what a lovely photo!

Sorry you ran into problems, Mike.

[Italiancook]

I made Grandpa's Classic Coney Sauce that I found at allrecipes.com. I cut sugar in half, and that was fine. I reduced salt by 1/4 teaspoon, but should have reduced by 1/2 teaspoon. I browned meat and onion before putting in crockpot, as recipe suggests. A reviewer mentioned 3 hours, and that's what I did. My mistake was letting it stand on warm for 45 minutes. That burned a little of one edge -- probably a hot spot in the pot. I stirred the burnt bits into the sauce & no one noticed. This is really meant for a group, because I ended up with three-fourths of a quart after we ate. It's in the freezer, because we rarely have hot dogs. I bought them special just to try this sauce.

[Italiancook]

I'm late to this party, but Will's scoring looks wonderful! If he keeps this up, he'll be ready to enter his bread at the county fair.

[Italiancook]

I've backed away from baking. I gained 7 pounds during this pandemic because I've been hibernating. I've been eating what I bake, since I'm not baking for others during the pandemic. I can't guarantee I'm not asymptomatic. But I sure miss baking. My husband brought home great-looking mushrooms. So I'm tentatively thinking of making Cuban bread or semolina bread Saturday to make mushroom bruschetta. I've never made this with semolina, and all the semolina bread I've made in the past was given away. So I don't know if it's firm enough for bruschetta. But I have more semolina on hand than I need.

[Italiancook]

Mike, I stalled on the Aerogarden after I read your son's caught aphids. I thought only outdoor plans could get those. I grew up in the country, but I'm now cityfied. I don't want critters to find their way into my home. But I'd sure love to have leaf lettuce.

[Author]

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