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Aaron, I think your work with the kids and for the home-bound folks is fantastic. It's nice to know you're caring for the future of our nation and for those who have already served society. Too often, in my opinion, people who are home-bound become lost in the hustle and bustle of others' lives.
Today, I made Oatmeal Raisin cookies from the lid of a Quaker Oats box.
I had a near-disaster this afternoon while making Coq au Vin from "Cook-Ahead Cookery." I was dividing the recipe in half. But I measured out the full amount of flour, salt & liquid. I didn't notice I had too much flour when I dumped it into the skillet with the green onion and garlic. As I stirred it, I realized I had goofed. By that time, I had the full amount of wine mixed together with the full amount of broth.
I had to throw away the flour-green onion-garlic mixture. I pulled out a clean skillet. Thankfully, I had another green onion. I quickly sliced it and minced the garlic while the skillet was heating. I threw away the broth/wine mixture and remeasured using the half proportions.
All's well that ends well, and this ended well even though I'm more tired that need be. Since this is a cook-ahead meal, it's in the fridge waiting to be cooked tomorrow. Smells delicious, though.
I don't have a bread recipe that uses both yeast and baking powder. The Angel Biscuit recipe I have uses both. You may want to call the consumer line of your baking powder and ask them the proportions. And/or, contact Fleischman's. I've always fouind them helpful.
Previously, I had reported making Martha Stewart's "Creamy Tomato Soup." I wasn't happy with it, because I had to add sugar. I reluctantly gave a quart of it to the homebound person to whom I give prepared food. I always give her a sheet that details what foods she received and how to reheat them (they're usually all frozen). I wrote that if she didn't like the tomato soup, she should throw it away. Tonight, she declared that it's delicious! I guess this is a case where you're better off not knowing what's in the food. Maybe my dissatisfaction with the taste was just that I knew it had sugar. BTW, Martha's recipe does not say to add sugar. I just did that because it tasted too bitter to me.
I couldn't find the tomato size Martha recommended, so I used my imported-from-Chicago-Italian-imported tomatoes. Probably that accounts for the need for sugar.
Another BTW, Cass, I like your idea of adding rice to the soup. If I hadn't already frozen the soup before you offered that suggestion, I would have made rice, added it to the soup before freezing, and told her it was Tomato & Rice Soup.
