It looks like the Pompanoosuc porridge mix had just 3 ingredients:
Wheat Bulgur
Steel Cut Oats (Irish style oats)
Flaxseed
We're having a lavosh pizza tonight, with tomatoes, mushrooms, artichokes and 3 kinds of cheese.
We had egg salad sandwiches.
We had ground beef stroganoff on toast.
If I have extra egg whites, I usually make chocolate meringue cookies with them. I used to make macarons, but nobody seems to really appreciate a good macaron unless they spend $3 on it.
I don't use the Cake Bible much, either, I find her recipes too fussy and too easy to mess up. I like some of the cake recipe in the KAF Baking Companion and in Susan Purdy's cake book. (I like her pie book, too.)
I buy from webstaurant on occasion, their shipping charges are a bit higher than others, but they also carry some things that are hard to find elsewhere.
I've ordered 50 pound bags of semolina from them, the shipping winds up being almost as much as the product, but it still comes out at only about $1.15 per pound, which is a lot less than BRM. And once you hit about $30 in shipping charges, adding a few things to the order doesn't affect the shipping cost much.
I had some more of the turkey pot pie, Diane had it for lunch so she had soup tonight.
We had leftover turkey pot pie and leftover dessert pie for supper (cherry for Diane, sweet potato for me.)
I'm never sure if it qualifies as baking or cooking, but I've got my turkey pot pie in the oven and that'll be supper tonight and leftovers for the next several days. But this finishes off the turkey meat.
This is the first thing I've done in my 12" Fat Daddio pie pan.
It's in the 'favorite recipes' pulldown at the top of the page but here's the URL:
https://thenovicechefblog.com/the-best-chewy-peanut-butter-cookies/
I bake them 10-11 minutes, that keeps them soft. The bottom should be a golden brown, not too dark.
Over about three years I went through 4 or 5 stick blenders costing anywhere from $30 to $90 before I bought the Bamix, which I've now had for something like a decade. Built to last and easiest to clean of all the stick blenders I've had since the part that goes in the pot is all stainless steel, no plastic housing. It's also long enough that I can use it to blend 8-10 quarts of soup right in the pot. (Commercial kitchens sometimes use the industrial size stick blender, which will fit a 48 quart pot, most cooks call it the boat motor because it looks and sounds like an electric trolling motor for a fishing boat.)
This is one of those cases, IMHO, where paying the higher price is well worth it.
That's what stick blenders are best at, CW. They make doing something like potato soup a snap, you just blend the potatoes right in the pot. I personally prefer the Bamix stick blender (they invented them.)
We had more of the turkey ala king on biscuits. I'll make the turkey pot pie tomorrow, I made the hot water pastry dough today.
Most of the recipes I see use lemon juice and/or lemon zest, so that should be fine. Using a buttermilk cake recipe should improve the amount of zing.
I used to make individual sized pot pies in a cupcake pan with only a top crust of laminated dough and freeze them, but I've pretty much switched to using a hot water pastry crust and doing it in a 9 inch or larger pie pan. I always pre-cook the onions, celery, carrots and potatoes a bit. The peas I throw in frozen just before the top crust goes on. I always make extra gravy because a little gravy on top of the pot pie makes it so much better.
