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I forgot to mention that I made meatloaf and mashed potatoes on Sunday. Plenty for a few lunches. The Beouf Bourgignon is for a few dinners, so I'll hopefully be set through Thursday.
I made my experimentation with Ranch Dressing tonight. For the second time, I used a friend's recipe and 3 ingredients from Chef John's recipe at allrecipes.com. I changed the quantities of some ingredients. When I give up on trying to come up with something I like as much as Hidden Valley Ranch, I'll take BakerAunt's advice and buy the buttermilk dressing packet from Penzey's. But I'm not there yet. I like the idea of having a reason to use ingredients I rarely use, such as garlic powder and tarragon.
I had never heard of Rosetta Rolls, so I searched for a picture online. One site says they're hollow in the center for stuffing with deli meat or sausaage. Is that accurate? Are they hollow inside? A couple of sites said to use a round apple slicer if you don't have the correct stamp. I'm intrigued, BakerAunt. It's fun to read about your adventure and to look forward to more.
Len, the pizza looks delicious! Mike, the snow looks refreshing. I love snowy winters, except for the shoveling.
I made Boeuf Bourgignon (sp?) for tomorrow's dinner. My husband drank the wine for it, so I had to use an Italian dry wine substitute. I hope it turns out okay. The house smells delicious. I'm going to serve it with a salad and cauliflower rice from the freezer. But I've never before used cauliflower rice, so I don't know if that's a good idea, or if I should change to noodles. Any cauliflower rice users who can guide me?
I still haven't made the Tuscan Coffee Cake. I need to make the preferment around 8 P.M., but can't start the bread until 10 or 10:30 A.M. I'm thinking (fretting) that 14 hours is too long for the preferment. Does anyone have any insight on this?
I made a small pot of chili. One quart for the freezer and one bowlful for my lunch.
No Edit button -- cake, not coke.
Len, your coke is scrumptious-looking! How does it taste? I'm sure the icing is delicious.
I'm late saying this, Mike, but your strudel dough looked amazing and the filling scrumptious. When my grandmother was aged, my dad hired an immigrant to stay with her during the day while he worked. I no longer recall which country Mary was from. When she knew I was coming for a visit, she'd make absolutely delicious strudel for me. So it was fun seeing your strudel pictures.
cwdesign, good to see you posting again. I've been wondering how you are.
I made Oatmeal Chocolate Raisin Bars. I used half chocolate chips & half raisins.
Skeptic7, I'm really interested in how it tastes and what it's good for. KABC says it not sweet, so I'm wondering if it's good eating alone or if it needs jelly. Or, is it a toasting bread?
Great comic, BakerAunt. It made me laugh out loud. So true.
I made Joan's 30-Minute Coffee Cake. I added 1/8 teaspoon cinnamon to the dry ingredients. It also has cinnamon in the streusel. I used buttermilk and didn't add a little extra. Normally, when I use buttermilk in place of regular milk, I have to add some extra to avoid a dry batter. But this recipe was plenty moist without any extra. I like the finished product. Thanks for sharing, Joan.
When I don't want to do a project, Mike, it's laziness! I hope all goes well with your eye doctor appointment and that your eyes are soon on the road to recovery.
I mentioned in the first Covid-19 thread that I have 2 tablecloths with napkins to go to the dry cleaner. Because of Covid, I put them in a garbage bag and stored under the desk. I've now decided I won't feel comfortable with them at the cleaners until . . . maybe late 2021. I'm tired of the cluttery bag, so I'm going to wash and dry them, fold them and store in the cedar chest. When we're far enough out of Covid for me to start entertaining again, I'll drop them off at the cleaners, assuming they survive the pandemic. If not, I'll do what my grandmother did. She put a clean sheet under the ironing board to keep her tablecloths clean when she ironed them.
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