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I'm planning to make peanut butter cookies on Saturday. After several days in the 80's, the projected high on Saturday is 47 with a low of 31 Sunday/Monday, with intermittent rain, so no steaks or pizza on the grill this weekend.
We had tomato soup and fried cheese sandwiches, using some of the einkorn bread, which goes well with a sharp cheddar cheese.
She did pick up take-out Chinese, since her PT's office is in the same shopping complex.
We see a lot of what our gardener calls 'solitary bees'. They look a lot like honey bees to me, I'm sure there differences but they're not obvious to the untrained.
In something like 6 of the last 8 years, we've had temperatures in the mid 30's with wind chills in the 20's after the 20th of May, so I will not be in a hurry to transplant anything outdoors. The plants generally benefit from a few days of hardening off, anyway.
Most of my seedlings are up, I'm going to wait until Monday and then replant the few tomatoes that haven't come up by then. My spaghetti squash and melons are just starting to come up.
We're participating in the Nebraska Urban Soil Health Initiative project with the University of Nebraska this year, I'll have a 100 square foot section of the vegetable garden that is part of the test protocol. I took soil samples over the weekend, will add in the compost they're supplying before I transplant anything, and will monitor it for 2 seasons, with 2 more soil samples. They had around 500 people volunteer to be part of the project, far exceeding their expectations and causing some budget revisions. Part of the project is to grow a specific variety of zucchini that they're supplying seeds for and measure yield, so everyone has one plant in common. I'm going to grow the zucchini in the aisle between two rows of tomatoes. It's supposed to be something of a 'bush' variety, as much as that's possible with squash.
And although it isn't strictly part of the garden, I got the gas grill ready for the season, removing the cover, cleaning all the removable parts, replacing the grease tray and cranking it up to full temp for 15 minutes. Now I'm ready to go buy some steaks!
I have a final small bag of snow peas from the Aerogarden (I'm in the process of shutting it down, taking it apart and resetting it for another set of gardens), but I don't think that'll be tonight's supper, maybe tomorrow? Not sure what we're doing tonight, my wife has PT (for her shoulder that she dislocated 18 months ago) until 6, and she's usually pretty wiped out after that. Maybe she'll have enough energy to pick something up on the way home, maybe not.
Aside from the height/width ratio, it is a good loaf. Good taste, good interior crumb. Just not a good shape for sandwiches.
I think the einkorn makes up 28% of the flour weight, so a pound of it would make several batches of bread, but it is kind of pricey.
Mine stuck to the towel a little at the top (after inverting) but the towel pulled off easily without any noticeable amount of dough sticking to it. But I was forewarned somewhat from your tests, so I floured the towel liberally.
I should have held back about 10% of the water or added some flour towards the end of mixing, it never cleaned the bowl and that's my usual goal.
My wife liked the taste, we'll see if it develops a more sour profile over the next day or two, I suspect not.
Tupperware has used a variety of types of plastics over the years, some may be more environmentally friendly than others. The softer plastics that were more common years ago might leach more chemicals into your foods, too.
I'm making the test einkorn bread that Unified Mills sent out.
Either of those recipes, or many others, would make a better loaf than even the NYT no-knead bread.
The link was sent to me by a friend who follows this site but does not do much baking herself.
I don't know whether to attribute the differences in specifying the yeast to poor editing or to an author who really doesn't understand the difference between ADY and IDY. (And to be fair, I've seen articles from Red Star that also seemed to be confused about the differences in their own products.)
Those cupcakes all seem like a lot of work to make.
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