The article appears to be coming up on the NY Times website without logging in.
I'm going to use what's left of the rotisserie chicken from the other day to make a chicken pot pie for supper.
The pie crust (Susan Purdy's hot water recipe) is chilling.
Our kitchen is 17x18 but the counter space is almost always full of stuff. I need to find better places for stuff and/or throw some stuff out.
We're without a cat for the first time in over 20 years. The one we got when my wife's mother died had been in failing health for months, and I'm slowly cleaning out the cat paraphernalia this weekend, that might free up some counter space. Though I suspect we'll get another cat at some point, we're just not in a big hurry. Might get two younger cats so they can keep each other company.
Burgers on the grill again, I'm getting my grill timings figured out again. I'll need to make more buns before the next round of burgers.
I'm also making stock from the bones from our rotisserie chicken the other day. I might make another chicken pot pie using that stock, the two I made recently were both really good and went fast.
I'll be making peanut butter cookies this evening.
Thanks for the update, stay strong, Joan.
We had a chicken from Sams tonight.
We've been buying the Cabot 'seriously sharp' cheddar cheese, I don't know where it falls on the sharp scale compared to extra sharp, but it's got a good bite to it.
I get it at Costco but I've also seen it at Aldi.
Have a great trip, Aaron!
We had burgers on the grill tonight. I'm enjoying the start of grilling season.
We're having BLT's tonight.
Our arborist was here today removing a dead tree on the east side of our property, with our neighbors enjoying the floor show in their lawn chairs. Their grandkids were watching, too, and I took them some of the peanut butter cookies.
Even the boy enjoyed the cookie, though his grandmother told me he doesn't like peanut butter.
T-bone steak on the grill tonight, with a baked potato and some steamed broccoli.
I had a tuna fish sandwich on fresh semolina bread, Diane had tuna fish on lavash.
I also made semolina bread today.
You may already be doing this, but I'd divide the dough into the amount needed for 4 loaves ahead of the retarded bulk rise, then you can have dough being shaped, rising and baking at the same time, assuming you've got sufficient space. (A small portable rack, like a speed rack, might help, if I launch my subscription bread service, that'll be on my shopping list, I'll just put it in another room on non-baking days. The trick will be to not fill it up with other stuff.)
