[Mike Nolan]

We're having potato-leek soup out of the freezer tonight, and probably salad.

[Mike Nolan]

Here's a shot of the pea pod jungle, it's now taller than the Aerogarden. No sign of any blooms yet, but we're only at day 44 and they're supposed to be about a 60 day crop. But that means I may start seeing blooms soon.

They're sure thirsty, I wind up adding water to the tank nearly every day.

You can see the Salanova hydroponic crisp lettuce in the foreground, it's the curly stuff. Behind it is some hydroponic butter crunch, then some black-seeded Simpson and on the left some rouge d'hiver.

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[Mike Nolan]

We had baked pork chops tonight, they were a little tougher than I was expecting them to be. Next time I may try marinating them in buttermilk for a few hours, that's supposed to make them more tender.

We also had salad with some fresh Thousand Island dressing.

[Mike Nolan]

Leftovers tonight here, too.

[Mike Nolan]

The tupelo honey was one my wife wasn't fond of. I may have to find a local source for alfalfa honey for her, though, as she really liked it.

[Mike Nolan]

First it was donuts, then cupcakes, now cookies. There are at least a half-dozen stores in Lincoln that specialize in cookies, one of them specializes in delivering warm cookies. We recently went to a charity fundraiser where they delivered warm cookies for dessert, they were great!

Several of the cupcake places have closed. We still have a number of donut shops, though I'm almost tempted not to count Dunkin among them these days, heaven knows where those donuts are made!

Will bread ever have a bakery renaissance?

[Mike Nolan]

I've always wondered what would happen if you substituted some of the flour in the pan grease with cocoa powder.

I use butter and cocoa powder for the Texas Chocolate Sheet Cake, but cake-in-the-pan/crazy cake doesn't use any grease in the pan.

[Mike Nolan]

We wound up having some of the chili a bit later than we had originally planned. The BBGA had an online event this evening that we participated in, a honey tasting organized by the National Honey Board with five different varieties of honey. It was very interesting and there were several of the honeys that I had never tasted: avocado and tupelo. I'd had orange blossom honey, buckwheat honey is fairly easy to find around here, and I have sampled alfalfa honey in the past.

[Mike Nolan]

We had chili and cinnamon rolls.

[Mike Nolan]

We had tomato soup and fried cheese sandwiches, a nice tummy warmer on a cold day, plus some salad from the Aerogarden.

[Mike Nolan]

We had leftovers here.

[Mike Nolan]

Spaghetti tonight.

[Mike Nolan]

I have two loaves of semolina bread in the oven this evening.

[Mike Nolan]

We had cheese tortellini with diced tomatoes.

[Mike Nolan]

I just sliced up the last of the semolina bread, time to make more tomorrow.

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