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I ordered pizza and lasagna for supper last night and we have plenty left for tonight.
There's a Wisconsin maple syrup producer who usually hits the Sunday farmer's market in Lincoln around the 4th of July.
BTW, I was off a little on the carbs on the cookies, at 35 cookies per batch it's about 10.5 carbs per cookie.
We're averaging about a week for each batch of around 35 cookies. That's less than 3 cookies a day for each of us. 🙂
My wife analyzed the recipe, they're about 9 grams of carbs each, and they're helpful when her blood sugar drops too low because they're a combination of fast and slower carbs.
I did try some with chocolate chips in them or a Hershey's kiss on top, we thought that made them a little too sweet.
The last two years the most productive tomatoes in the garden were the 4th of July ones, they're not big (somewhere between ping pong ball and tennis ball for size) but they're productive. I think I got my first 4th of July tomato on about the 6th of July last year, there have been years when I got them ahead of the 4th. And they were still setting fruit when the frost hit in October.
First Lady was replaced by First Lady II a few years ago and now it seems First Ladies has replaced First Lady II. I had both First Lady II and First Ladies last year, neither performed as well as I was expecting, but I think that was true of quite a few tomatoes, and not just in my garden, even the growers at the Farmers Market reported issues.
Italian Heirloom has been a great sauce/juice tomato here, they're about the size of a medium apple.
My Celebrity didn't do well last year, but I think that's because we had a cold snap down into the upper 30's 3 days after I transplanted everything and it affected many of the tomato plants.
I plant Rutgers because my wife likes them.
Porter is a new one for me, it's supposed to be a good hot weather tomato, developed in Texas.
I've given up for now on Mortgage Lifter and Brandywine, too much cracking in the shoulders and not very productive the last few years.
I've still got one row in the seedling tray unplanted (not counting the one I've got reserved for a white eggplant like Burpee White Knight if I can find the seeds), but I'm not sure what I'll put there. The varieties of tomato seeds available in local stores seems more limited this year, even the garden supply store didn't have a wide selection.
I'm going to do another batch of chewy peanut butter cookies shortly.
I got seeds started indoors for 7 different types of tomatoes today:
Amish Paste
Italian Heirloom
Celebrity
4th of July
Rutgers
First Ladies
PorterI also started some broccoli, some spaghetti squash and some cantaloupe. I thought I had more of the small white eggplant seeds from last year, but there were only 2 in the package, so I need to go find more or do something else.
We finished off the potato leek soup tonight.
If it's noticeably sour, my wife probably won't like it or tolerate it. The odd part is, when we have visited San Francisco, she's been just fine with the sourdough breads there.
I find it often takes me at least two times with a recipe to be sure I'm doing it right. Sometimes you learn enough from the first one to decide not to try it a second time, though.
My flour for the einkorn test came the other day.
I'm not big on boules, either, because you don't get even slices for sandwiches.
The lack of height is probably due to the slackness of the dough. I wonder how many of the testers are doing free-form vs pan breads?
BTW, I fixed your post so all 3 pictures come up, instead of the same picture 3 times. This seems to have become an issue with WordPress lately, I think a recent update broke something.
I'm in the process of moving my two sports lists over to Discourse, I might move this site over to it as well, but not for a while. I'm still looking for something that does a better job of formatting and printing recipes and allows printing only selected posts. I suspect in the end I may have to just write it myself.
ATK has been kind of a soap opera lately, I'm not surprised they're dropping several projects.
Part-skim mozzarella works OK on pizza, I just prefer the whole milk kind, I think it melts better. But whole milk mozzarella is difficult to find these days, I don't think any of the regular grocery stores here even carry it, just a half-dozen different brands of part-skim.
Our Sams hasn't had the whole milk mozzarella cheese lately just the part-skim, I don't know if the one on the other side of town (which is a bit larger) has it or not. But Sams had dropped the Black Diamond cheddar cheese spread several years ago, and it is back again, and so is the large jar of artichoke hearts, so there's hope yet. (Costco has artichoke hearts but they're marinated in oil and spices--bleh!)
I made another batch of peanut butter cookies today.
I picked up a rotisserie chicken at Sams for supper, and took the back and other bones and have them in a pot with aromatics to make some chicken stock.
More interesting was that Sams had 10 pound bags of King Arthur Bread flour for $8.74, which is a good $1 less than the equivalent 5 pound bags locally. I bought two bags. First time I can recall seeing KAF flour there.
I want to try carta di musica using the sheeter, for that the '0' setting might be best.
The crackers are still a bit tough to chew today. Some of the ones that were thinner seemed easier, so perhaps this is just a question of getting them thinner, although allowing them to rise more so that they were airier inside might also help.
BakerAunt, what's been your experience?
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