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I've been thinking about making the Katherine Hepburn brownies, they're almost flourless. (My guess is you could make them with gluten-free flour and nobody'd notice a difference.)
He didn't start out that way, but Alton got a bit too preachy for me, as if he could say nothing wrong. Kind of reminds me of Chris Kimball. The ONLY way to do it is HIS way.
Alton brought his show to Lincoln a few weeks ago, it was one of the highest priced tickets of the year at the Lied Center, in the same price range as tickets to cellist Yo Yo Ma and the musical Hamilton. We didn't go to Alton. We went to Yo Yo Ma a few years ago. Hamilton is part of our Broadway package for this season, but it doesn't play here until August.
You may notice faster response time on this site, my ISP upgraded my business internet connection from 50/50 to 500/500. (Same speed upload as download, which is a big plus for a website.)
Did you use fresh key limes or juice?
Here's a shot of tonight's peanut butter cookies.
Attachments:
You must be logged in to view attached files.I've found Duff's recipes hard to follow at times, too.
I'm planning to bake another batch of peanut butter cookies later this evening.
I may do the chili and cinnamon rolls tomorrow, we think this chili is actually better after it has sat for a day and it reheats well.
I am making chicken stock/broth with a whole chicken plus about 5 pounds of backs. I think that was the last of the 40 pounds of backs I bought a couple years ago, so I'll need to order more at some point if I want to keep using them for stock/broth. (With all those bones it is probably closer to stock than broth.) I should get at least 6 quarts of liquid to freeze, maybe more like 8.
I'm going to use the chicken meat that I pulled off the bones a little while ago for chicken salad for supper.
We had onion soup for supper again, that finishes off the first container of it, the other one is in the freezer.
I'm doing chili and cinnamon rolls on Sunday and will do chicken soup some time, too. I may make the chicken broth tomorrow.
I tried spinach in the Aerogarden, it was good but I didn't get very much, it isn't a thin-and-return crop that takes well to extended hydroponics, I guess.
My snow peas seem to be slowing down, I think I'll get one more relatively small picking from them. A lot of the leaves are dying off, I don't know if that's normal or if there's some issue with the plants. It has been over 100 days since I planted them, maybe that's just their expected season.
We bought a delicata at the farmer's market, Diane ate it but didn't think it was all that different from other kinds of squash.
I think we're having tomato soup and fried cheese sandwiches for supper here tonight. Warm, simple and fast.
I got a 14x14 baking steel for Christmas, but haven't done anything with it yet, not even season the surface. It should be big enough to handle two free-form loaves, which is what I usually make with most of the bread recipes I have.
We really liked the pizzas I did on the grill last summer, and I'm hoping I can de-winterize the grill around the end of March.
King Arthur's latest pizza email talks about making heart shaped pizzas for Valentine's Day. They even suggest using a heart shaped cookie cutter to cut the pepperoni into hearts.
I can't find Oscar Mayer pepperoni any more, and the other brands available in the grocery stores are either really heavy on garlic or too spicy. Interestingly enough, the pepperoni that Valentino's uses is mild and if it has garlic it isn't enough to bother Diane.
Today is our granddaughter's 16th birthday. Somehow that makes me feel older than turning 73 did in September.
Organic and vegetarian have to do with the diets the chickens are fed, don't they?
I wonder how much time 'free range' chickens spend taking advantage of their ability to walk around? I've seen more than one article suggesting it is near zero.
I was reading a review of Philadelphia cheese steak locations yesterday, Geno's got a really bad review, 13th out of 13, and Pat's was 10th:
https://www.tastingtable.com/389069/ranking-the-best-philly-cheesesteaks-from-worst-to-first/
We took a break from onion soup tonight and had salads.
Several years ago I switched from using beef broth to using chicken broth for onion soup, I think beef tends to dominate the flavor profile, and of course I keep the salt down.
I haven't had a really good bowl of onion soup in a restaurant since the Playboy Club closed in Chicago, a LONG time ago. Usually the dominant flavor is salt. 🙁
It was great, and I wound up with about 5 quarts of soup to refrigerate, some for the next few days, some for the freezer.
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