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The vegetable garden has been cleaned out sufficiently for the winter. In the spring I'll move the cages, pull up the ground cloth, till in some peat for fertilizer and probably more gypsum and then put things back together again before planting.
I also started a new set of Aerogardens today, 9 leaf lettuce, 12 head lettuce (pelletized) and 3 pea pods.
Thinking ahead to 2023, I may do about the same mix of tomatoes as this year, will likely do white eggplant again, but maybe not the purple ones, not very good yield from them. If I do melon they'll likely be Athena or Kandy, we like those better. I might do a spaghetti squash, that's not something I've grown before.
Baker's math formulas can be intimidating. Here's a post on that issue with some examples of how to convert a recipe in baker's math format into a list of ingredients in units you can measure:
Here's the post with the link to the Portuguese bread recipe
Here's the post with Cass's recommendations:
https://mynebraskakitchen.com/wordpress/forums/topic/what-are-you-baking-the-week-of-november-14-2021/page/2/#post-32092Note that this recipe is for a single loaf, not individual rolls.
Is this the sort of roll you're looking for:
https://leitesculinaria.com/282693/recipes-papo-secos-portuguese-rolls.html
This recipe reminds me of the Pao Frances link I posted earlier today, the dough recipe seems fairly standard (and this recipe and the one I posted earlier are quite similar to each other), the way it is shaped and risen appears to be key.
As someone who firmly believes that shape is the aspect of bread that gets the least attention with regards to its impact on taste, I'm always interested in a new form or shape.
We had left over meat loaf, and the small slice left will be my wife's lunch tomorrow.
Never heard of soft pretzels as a topping on a casserole before, sounds intriguing. Do you boil them in an alkali solution?
If the icing used black dye, I'm not surprised it got everywhere.
Cool today, so the meat loaf is going into the oven soon.
As I suspected, the 3 grass fires didn't get very far into Lancaster County and I think today's cooler weather and rain will take care of the fire threats for a while. Kind of weird to go from a day when it was in the high 80's (possibly 90) to a day where we might not get to 55.
Well, my father-in-law, who was trained as a meteorologist by the Army during WW2 (as part of the Manhattan Project) always said if you didn't like the weather in Nebraska, wait a day.
We did a lavash pizza, some of which had piperade on it, some had pepper jack cheese and all of it had mushrooms, ham, tomato slices, mozzarella cheese and havarti cheese. It was very good.
Portions of Lancaster county are under an evacuation advisory, but it is in the SW portion of the county, where high winds are blowing a grass fire that started in the next county to the south rapidly to the north. I don't think it'll get this far into the city of Lincoln, hopefully not even into city limits, which are about two miles south of us. I don't remember ever seeing such an order, and they've requested farmers with irrigation systems to turn them on if they can do so safely.
There are storms due later today and tomorrow, hopefully they'll take care of the grass fire.
I ran an errand to the hardware store earlier today, the smoke was thick enough that the whole area was hazy.
We had hot ham and cheese sandwiches, some of the eggplant lasagna, and some Otis Spunkmeyer frozen dough cookies that we bought at a neighbor's kids fundraising sale. The cookies probably needed another minute or two in the oven.
My wife can't take the egg-cultured flu shots, but fortunately there are other options these days.
We got our latest COVID boosters on Monday, I had a sore arm for about 48 hours but it is fine now. Sorry you're having bigger problems again.
I was able to grow spinach in the Aerogarden, but unlike leaf lettuce it does not seem to work well with the 'thin and return' method, you get one or maybe a few pickings of leaves but that's about it.
If I wanted to grow spinach on a regular basis, I'd probably set up a different type of hydroponics garden, one designed to grow a crop and be replanted as it is harvested. That would probably work better for head lettuce too, the spacing of the pods in the Aerogarden is too close together for head lettuce, they need to be 6-10 inches apart.
Spinach should grow in a greenhouse environment during the winter, and it actually grows better at cooler temperatures, so your covered porch might work if it gets enough sun and doesn't get TOO cold.
If I was redesigning our house, I think I'd plan on a solarium or greenhouse coming off the first floor guest bedroom, the front of the house faces south so there's really no good place for a greenhouse behind the house.
As it is, the south third or so of the bedroom has been where my wife keeps some of her plants and where we had the Aerogarden at first, so unless someone's staying in that room it comes close to being a solarium anyway. But having a separate room would make it easier to manage and more convenient for someone staying in that room, having the window shades up and/or grow lights that come on at dawn makes it hard to keep the room dark for sleeping.
We moved the Aerogarden downstairs because having it in a south-facing window meant it was getting too hot at times. Now it is in the NE corner of our walk-out basement.
I found out what type of lettuce the curly lettuce my wife got from the hydroponics teacher at UNL was (picture upthread):
Salanova® Hydroponic Green Sweet Crisp, available at Johnny's Seeds.
It does not appear to keep in the refrigerator well, it wilted faster than UK Prime Minister Liz Truss (who was compared to a head of lettuce by the British press--the lettuce won.)
I've ordered a small amount (25 seeds for $6.70 plus shipping) of them to test in the Aerogarden, along with some hydroponic-ready butter crunch lettuce and some snow peas.
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