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I made slow-cooker Irish oatmeal for six day's worth of breakfasts.
Now, I'm glad I resisted the temptation to purchase new kitchen cabinets and had the old ones painted.
I had a head of cauliflower that I'd normally use for cauliflower with pasta soup. But I'm weary of that soup. Instead, I made the Taste of Home Tuscan Cauliflower Soup. I didn't exactly follow the recipe. I used the whole head without measuring it. I used a quart of chicken stock, which was 3 oz. more than recipe called for. The recipe uses a pound of bulk Italian sausage & my husband had that in the fridge. By chance, I had the mushrooms for the recipe, and the cream. Recipe calls for 1 cup cream, but if I make this again, I'll use 1/2 to 3/4 cup. One cup made more liquid than I like in soup, but the extra chicken stock may have played a role. My husband and I both liked it, but with the Italian sausage, I won't make it often. But I will make it again.
Thanks, kimbob, for the link! Thanks BakerAunt & Aaron for the info about letting the finished loaf rest before cutting. It's a good thing, chocomouse, that you told me to add water to top off the juice if necessary. I'd been planning I'd top it off with vinegar! LOL But water makes a whole lot more sense! Thanks, chocomouse. I now have all the seeds, although I could use more mustard seeds, because one loaf will use all I have. Now, I am waiting for the flour.
I had never heard of putting cream cheese on pizza, Mike.
I watched Julia Child make a Pain de Mie and Raisin Bread tonight. Interesting. She made one loaf by hand and the other in a stand mixer. By hand, she worked her dough much more than I do. She also let both doughs rest more times than I do as she makes it. She was a good teacher, because now I want a Pain de Mie bread pan! But if I had produced a raisin bread as dark as hers, I would have declared it burnt. She claimed the Pain loaf should be wrapped and refrigerated for 2 days before slicing. I guess the cold would retard mold, but I can't imagine I'd ever be willing to take a chance on the lifetime of the loaf.
So I pulled out my husband's jar of pickles to eyeball the juice for the eventual loaf of sandwich rye bread. I think the recipe calls for 3/4 cup, and there might be that much in the jar. So if I wanted to make this bread more than once, I'd need to buy another jar of pickles. Is that what y'all do? Or, do they sell pickle juice without the pickles?
Wishing you calmness before the surgery. Also hope it's successful with quick recovery.
Thanks, Mike, for the breakdown on dill products. I enjoy the flavor of dill weed, although a little bit goes a long way.
Joan, I'm going to try the KAF Sandwich Rye Bread. I like their Classic Sandwich Bread recipe you recommended. My husband has been asking for a softer rye bread for roast beef sandwiches. I don't have the pumpernickel or potato flours called for in the recipe, but I'll order them. So the bread is a ways off. I also don't have dill seeds. I assume I can buy them at Walmart. My Walmart has the best spice aisle in the area.
Forgot to mention: The Chewy Chocolate Chip Cookie Bars call for 11 tablespoons butter. I subbed 3 tablespoons of it with light olive oil. Finished product fine. Will do this again. This is the third time I've made these, so I know the oil didn't adversely affect them.
I made egg salad for lunch. Now, only 1 slice of homemade bread in the freezer.
Mike, am I wrong? Can't recall how many years ago, but I thought there was a change to how the government considers groceries in the inflation statistics. My memory tells me they made groceries less important in the overall formula. Am I just imagining this?
I forgot, I also put onion in my tuna salad. I had never thought of diced pimento, but I always have some in my fridge. Did your sandwich shop serve the half 'n half sandwich on toast or plain bread?
Hope all goes well with your surgery, Mike. My husband had both eyes done & it was a breeze.
I have KABC Chewy Chocolate Chip Cookie Bars cooling. They recommend covering & waiting until next day to cut for maximum flavor. I agree that's best. I used chocolate chips, cinnamon chips & walnuts. I don't really like chocolate with cinnamon, but my cinnamon chips are older & need to be used. If I have enough left, I'll use the last of them in KABC Cinnamon Bread. When they're all used up, if the weather is cold enough for shipping, I'll order a supply from Hershey's.
What do you put in your tuna salad, Mike. I add tomato, capers, celery, and sometimes a boiled egg with olive oil, mayo, and a smidgen yellow mustard.
I always eat the whole avocado, but I try to buy the small ones, not the gigantic ones. I eat them plain with plenty of salt, usually as an afternoon snack. I really don't like them, but the salt eliminates the flavor. I eat them because they're healthful.
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