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Diane is making a German's sweet chocolate cake for a friend's birthday (a few days late, it was last week), and I'm busy being her commis.
I'm pretty sure I read all of John D. MacDonald's Travis McGee books, though I'm missing a couple of them now. I recently reread several of them, somehow they're just not as enjoyable as they were 40 years ago, but as I recall the last few in the series were a bit disappointing even back then. Rumors of an unpublished book (with 'black' as the color in the title) that ended the series continue to circulate, though the MacDonald estate has denied its existence many times.
A continuing series of books is a challenge for an author, sometimes they just run out of new ideas, and reading them, or especially rereading them, makes you realize how repetitive the series has become.
I looked up a recipe for Moravian sugar cake, wow, that sounds good but the carbs must be astronomical.
The Doc Ford Mystery series, by Randy Wayne White. Not one I've read, but I may have to look into them as well. The protagonist is a marine biologist and former CIA agent.
He has written several mystery series, under multiple author names, and also wrote the Gulf Coast Cookbook.
We had the last of the pizza from Wednesday, plus the last of the apple pie from Thanksgiving.
My plan is to make chicken Marsala for supper tonight.
Years ago when I was in Chicago, one of the employees in my department was Greek and would bring in her pastries every few weeks. (She was especially fond of making ones with gold or silver foil on them.)
Some of them she made several different ways, I suspect if you ask a dozen Greek bakers for recipes you'll get 20 different ones. 🙂
I think King Arthur hasn't owned a flour mill in decades, they outsource the milling of their flours but they are still milled to their specifications. They may contract directly with farmers for wheat or work cooperatively with the mills on wheat sources, I know when they took their staff to Kansas a year or two ago they included both a mill and at least one wheat farm.
I've been putting cornmeal on the peel then putting the pizza dough on it, making sure it slides around.
I got a pie dough rolling bag from King Arthur recently, and it works really well for both pizzas and pie crusts, you put the dough in the transparent 14" bag, dust both sides with a little flour, zip it closed, then roll it out through the plastic. Circles imprinted on one side of the bag help you get it to the size circle you want. When you open the bag, you can place the dough where you want it on the pan or peel, then pull off the other side of the bag leaving the dough where you want it.
My wife got two hydroponic tomatoes from the hydroponics lab at work, so we're having tuna melts tonight.
Thanks, I think I'm getting the hang of transferring it from the peel to the baking steel without it getting a weird non-round shape to it. It was tasty: my homemade marinara, artichoke hearts, mushrooms, yellow sweet peppers, green olives, pepperoni, mozzarella, cream cheese and romano cheese. We cut it into 6 pieces, one piece per meal, so this will do 3 meals for each of us.
The apple pie filling recipe I learned at SFBI has you cook the apples until they bend a bit, I've used that filling in pies, galettes, turnovers, apple tarts and Irish apple cake, it works well for all of those.
I also took some of my Winesap apples a couple of years ago, cut the apples up a bit smaller and cooked it a little further, then used it as a topping for ice cream. Yum!
We had tomato soup and cheese sandwiches tonight.
I always use a pan underneath a fruit pie, because it always drips.
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