I have a small funnel I sometimes use when filling the rinse agent dispenser, but it tends to get buried in a drawer, and not always the same one.
I've had better cookies from other places in Lincoln, the Warm Cookie Company is really good, I don't know what their prices are, though. Their specialty is delivering fresh warm cookies to offices and events.
Our friend who brought the cookies said she stopped at the LeMars Donut store the other day, and a dozen donuts was $20, which is about a $6 increase since last fall.
I have been looking at recipes for galette bressane lately, it is made with brioche dough shaped into a flat circle with the center filled with butter, cream, whipped cream or creme fraiche, usually with some sugar sprinkled on top, making it somewhat similar to a danish. I was wondering how it would be with sour cream. I may also try a butterscotch filling in it, there's one in a Kringle recipe online that I've used in schnecken (Danish).
A friend brought over some Crumbl cookies today, the lemon curd one was probably the best, though I liked the chocolate chip oatmeal one, too.
But I think all of them had a bit too much salt in the dough. And at about $5 each, they're expensive.
We had burgers on the grill for supper tonight.
I made another batch of the peanut butter cookies tonight. I've been making them about once a week for a couple of months now.
We had steaks on the grill, baked potato and steamed broccoli.
Most of my tomatoes have been moved into 3" pots. We bought some Hales Best cantaloupe plants at the UNL Horticulture Club sale last week, so now I've got enough melon plants. Still just 2 spaghetti squash plants, but that may still produce more spaghetti squash than we normally eat in a year.
I also set up another Aerogarden, same varieties as the last one, but a few more snow peas and not quite as much lettuce.
The UNL Urban Soil Improvement project we're participating in provided some compost, I bought enough extra to do the entire tomato garden area, hopefully I can get started on prepping that area this weekend.
I made 10 buns today, 2.7 ounces each before baking, about 2.45 after baking. (69 grams.)
I think these are a big larger than the ones I was making last summer, but I like this size better.
I made buns today and we had burgers on the grill with some steamed broccoli.
We wound up having tacos, though originally I was planning BLT's, but the bacon had spoiled.
Didn't get the peanut butter cookies done last night, but made them this morning.
I plan to make another batch of peanut butter cookies this evening.
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.
