We went with some take out, though we may have salads later on.
While I've been one who has complained about the Great Fashion Conspiracy regarding pockets in women's clothing, men and women do have somewhat different nutritional requirements, based on size differences, differences in the amount of physical work they do, and hormonal differences. Body and muscle types also factor into it, but those are largely determined by one's genes.
Most of us have too much sugar and too much salt in our diets, and usually not enough fiber or protein. Many of us also have too much fat in our diets, but I know people who have been on ultra low-fat diets and that created problems for them. Everything in moderation!
I've been reading an interesting book, "Delicious" by Rob Dunn and Monica Sanchez, which talks about the effects taste buds have had on human diets and evolution. Among other things, it suggests that mammoths and mastodons were so delicious that our ancestors ate them to extinction. Cats do not have taste buds for sweetness, so they don't have a 'sweet tooth', unlike humans.
That recipe makes close to 2 pounds of dough, making two 3-strand challas would mean each strand would be in the 5-6 ounce range, which I think is a good size for rolling out and braiding. I personally think anything smaller than about 3 ounces doesn't roll out and braid as well, and anything over 8 ounces is either gonna be really thick or really long.
When I make a celebration two-layer challah, I make about 35 ounces of dough then divide the total dough by 9, then make 3 strands that each use 1/9th of the dough for the upper layer and 3 strands that each use 2/9ths of the dough for the lower layer. But this makes a loaf that is nearly 20 inches long!
He's had it pop off when he's used it at well, I think that's been reported with some of the 6 quart models, it may mean the bowl isn't getting fully locked down.
When I've made some of the Japanese milk bread recipes, they doubled or nearly tripled during final proof, so reducing the size of each roll sounds like the right way to go.
Today's blueberry zucchini bread is very good, but rather crumbly. Not sure what would make it less crumbly. (The Internet says less oil or less leavening. It only uses a half-cup of oil but 2 teaspoons of baking powder, maybe next time I'll cut that down to 1 tsp.)
Found 2 tomatoes that are ripening, should be ripe tomorrow or Monday.
We had hot dogs for supper tonight.
It's in the 90's here today and tomorrow, forecast is for 101 on Monday. Maybe that'll start ripening some tomatoes?
If you have a grocery store that has a good sized ethnic foods section, Goya Chocolate Maria Cookies might work for that recipe. I've seen other Goya products in local stores here, though I haven't specifically looked for these. We have a significant Hispanic population and several stores that cater to them. They're also available online.
I just took a buttermilk blueberry zucchini bread out of the oven, I took it to 205 degrees, about 10 minutes longer than the recipe called for. Smells good, but it will be a few minutes before I can remove it from the pan and then it still has to cool enough to slice.
I'm probably doing a strawberry zucchini bread next, and then probably the one with the chocolate chips in it.
I picked 2 more medium zucchini (12/20 ounces) today so I've got plenty of zucchini to work with.
I'm planning to make a strawberry zucchini bread, but will probably wait until Saturday. I might add some blueberries.
We had salami and tomato sandwiches today, and the last of the red sweet cherries.
I haven't grown zucchini in a long time, if ever. I've got one bag of shredded zucchini in the freezer now and will probably add more over time, though I've got several additional zucchini bread recipes to try, I think the next one will be strawberry zucchini bread, possibly with some blueberries in it.
So I haven't really dealt with the excess moisture issue yet.
We had oatmeal for supper tonight, with some blueberries and strawberries in it.
The chocolate buttermilk zucchini cake came out great, light and tasty. I did bake it for about 5 minutes longer than the 45 minutes the recipe called for.
If we cut the 9 x 13 cake into 32 pieces, it should be about 22 carbs/piece.
Looks interesting, but you're right that it is definitely an unusual blend of toppings.
