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The tomato season was late getting started, no tomatoes until mid-July and not many until mid-August, but turned out decent, and I might still get another 2-3 weeks of tomatoes if the weather cooperates. (The two week forecast now has 5 days in mid 30's.)
The white eggplants were very productive, the purple ones much less so. Still not sure why I got so many yellow ones, though.
Both types of melons were something of a disappointment, but at least I've demonstrated that I can grow melons in the area to the north of the tomato plants.
I might try spaghetti squash next year, they say you get 3-5 squash per plant. Not sure what their shelf life is, though.
Burgers on the grill tonight, getting closer to time to shut the grill down for the winter.
5% does sound quite high for cultured buttermilk, but I'm one who remembers when the milkman brought real buttermilk, ie, the liquid that remains after churning butter, and it was maybe 2% fat, if that.
I tore out my aerogardens today, most of the lettuce had bolted but the parsley was still doing OK. It'll take a couple of days to clean and sanitize them, I may get new gardens planted by the weekend.
BTW, parsley can grow some big roots, some of them were bigger around than my pinky finger!
Most sources say the fat content of whole milk is 3.25% to 3.5%.
Leaving out the egg would likely make it more dense and less moist and tender, because you're omitting the proteins, fats and emulsifiers that are in the egg. You might want to compensate for the 74% of egg that is water in some fashion.
I deleted the 2nd image and did an 'insert into content' which makes it display online, not just the thumbnail version.
My wife introduced me to Irfanview, she's mostly a Mac person, too, but uses Windows computers at the office.
A lot of small independent mills have high prices online, their prices may be better if you're close enough to buy on site and in large quantity.
Shipping costs are a killer these days, I looked at some flour lately and the shipping costs were higher than the cost of the flour.
When I was at the grocery store today, 5 pound bags of King Arthur flours were $6.49.
If you have a Windows computer, I recommend Irfanview, it is free and easy to use and has more photo options than you'll ever need.
If they're allergic to chocolate, they are likely allergic to white chocolate as well.
White chocolate chips have stabilizers which makes them more solid and difficult to melt fully, so they don't work well in batters or dough unless you want solid chunks.
The sister of a friend of our younger son is allergic to so many foods it's almost faster to list the things she can eat, mostly fruits and vegetables and not all of those. No meat or fish proteins, no grains, no nuts, no dairy.
There's a preview of Zimmerman's book on Google, with the frontispieces, the table of contents and several pages of the first chapter on how they restored an old mill. No recipes in the preview, so I can't assess its value as a cookbook.
Here's a pretty good picture of what they look like, or maybe just what a food stylist can make them look like. Not sure I care for the frosting squiggle on top, though.
The colors are more distinct, I'm not sure that's due to baking, I wonder if they used gel food colors and/or more than the recipe called for?
https://www.today.com/recipes/duff-goldman-s-rainbow-unicorn-brownies-recipe-t192893
My wife says she doesn't understand blondies, isn't the whole point to consume chocolate??
I think their reasoning is that the number of good new cookbooks each year is increasing, 'Baking and Desserts' has become a very comprehensive and active topic, so maybe spinning off bread into a separate category will give more books in various baking-related subjects a better chance to be honored for their excellence. How much of that increase is the impact of the pandemic is unclear, maybe the number of bread books will taper off again.
I keep looking at a recent Beard winner, Kristina Cho's book "Moon Cakes and Milk Bread" on Amazon, but I'm already out of bookshelf space, having cookbooks in three separate parts of the house! And the question is, would I really make more than one or two recipes out of it?
We did not get a frost in our garden last night, though some friends who live only a few miles away did lose several types of plants, including basil.
Looks like it could be two weeks before there's another cold wave deep enough to present a freeze warning.
I find when reading stories that pop up on my iPhone, if the headline is something like "6 best ways to blah blah" or "7 things you absolutely must not do when blah blah" there's a nearly 100% chance that few or none of the suggestions, good or bad, will be useful.
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