One of the stores had kidney beans on sale, so I stocked up for chili season. I may make a pot this weekend if the weather breaks as forecast.
Tonight we had BLT's.
I think my zucchini are done for the season, I still see a few flower but it doesn't seem to be setting any fruit.
Here's a link to the GF cornbread recipe we like:
I will say this cornbread has a short shelf life, but that's never been an issue here.
We had fresh bagels today, so we had bagels for lunch and again for supper.
I made my bagels, this batch came out better than the last one, but I think I need to let them warm up a bit more, I used the 'wrap around the hand' method and some of them didn't quite seal, probably not warm enough.
I've got bagel dough in the fridge for tomorrow morning. This time I'm shaping them after the bulk retarded rise.
We had tacos and nachos today.
Sunday will be our 51st anniversary.
We're having fix-it-yourself tonight. Diane's having oatmeal, I'll probably make a sandwich at some point.
The volcano-fired pizza sure ranks as interesting.
Tonight was dine out to help out (the food bank), so we did takeout.
I saw this sign on a panel of jokes the other day:
A muffin is just an ugly cupcake.
It's Jeffrey Hamelman's Vermont sourdough recipe, mostly wheat but 10% medium rye flour.
Here's a picture of a slice of today's sourdough:
Well, the sourdough could have stood more proofing, both loaves had blowouts along the side, which is always a sign of underproofing. Might have been a little underbaked as well, but the outside is very crunchy, like many sourdoughs.
So my starter may not be quite as active as I thought it was, which means I probably need to adjust rise times.
Diane wasn't fond of it, both the texture and the taste. It is mildly sour, but I think the crunchiness put her off, and maybe the rye undertaste. I might have to bake sourdough breads at a lower temperature to keep the outsides from getting crunchy if I want any hope of her eating them.
I may have to try some kind of semolina sourdough.
I am making Jeffrey Hamelman's Vermont Sourdough Bread (version 1, with some rye flour) tonight. They'll be in the oven soon. The levain was very active, the final dough not as much, so I'm giving it a little extra time in final proof.
Tonight we had the steaks I was originally planning for yesterday, with baked potato and sauteed mushrooms.
