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No, it's: I'll see your cookie and raise you a lemon cake slice.
Joan's response is to push in a pie and say, "I'm all in."
We had burgers on the grill. I'm almost out of the low-carb buns I got at Aldi and I haven't seen the there lately. I've tried a few other low-carb buns, was not impressed with them. I may have to go back to trying to make an acceptable keto-friendly bun again. (Haven't tried them with Carbalose yet.)
I'm making a batch of custard for me tonight (not the low-carb version.)
We had tacos tonight, using 2 smaller tomatoes from the outdoor garden. Tomato season is slowly ramping up here.
I'll be making some custard tomorrow night, and I have some other soft items available/planned.
We were at a pot luck last Saturday and someone brought cauliflower olive salad. My wife had several helpings of it, though she generally doesn't like cauliflower.
Asked for the recipe, tested it, and posted it. (I think it is better with a little cracked pepper in it, but that's not listed on the recipe. I also tweaked the amount of olives to match what we ate last week.)
We had salads for supper tonight.
Well, so far it's just one, but there are quite a few green ones and I just saw two that are showing some color. I think there may have been another ripe one that got gobbled up by a critter before I could pick it.
We got our first tomato from the outside garden today (appropriately, a '4th of July' variety) and although it was pretty small, we sliced it thin and had it on sandwiches.
Give another couple of tests and I should be able to post a good recipe for sumac muffins.
Today I made some epis and chocolate croissants for a dinner party this evening.
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You must be logged in to view attached files.I let my Post subscription lapse as well.
I made another batch of sumac muffins, dividing it into 4 parts:
Part 1 was the base batch, the same recipe as last time but with a little more honey and with some za'atar. The originals definitely had some za'atar in them, but I think I used too much.
Part 2 had some cinnamon as well.
Part 3 had additional sumac.
Part 4 had additional sumac and cinnamon.
Of these, the 3rd one was closest to what we remember from the restaurant in Pittsburgh.
I liked the ones with the cinnamon in them, but we're both pretty sure that the ones we had two weeks ago didn't have cinnamon in them.
The next batch will definitely cut back on the za'atar, increase the sumac and cut back on the sugar/honey.
I'm going to be making epis de bles and chocolate croissants for a pot luck event on Saturday, and baguettes for another event on Sunday, gotta start the preferment and detrempte on Thursday.
I have at least two tomatoes starting to ripen in the outdoor garden, I'm fairly sure they're '4th of July' ones, so they're living up to their name.
Not sure if I'll get to it this week, but I'm going to make a batch of laminated dough for croissants using some of the pastry flour I bought while in Pennsylvania. (Gotta find a way to use up 50 pounds of it!) Some sources recommend a bread flour for croissants, others recommend a pastry flour, so I'll be curious to see if I can notice any differences.
When I made the sumac muffins last week, they were good but not the same as the ones we had in Pittsburgh. Doing some researching, I decided to order some za'atar to see if that might be what was actually in them. Diane took one sniff from the bag of Lebanese za'atar (hyssop, sumac, sesame, coriander and salt) that came today and said, 'Yes, that's the right smell.' So, I'll try making some with that later this week.
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