Yes, I'm hoping to get enough snow peas to do some stir fry dishes with them. I planted 3 pea pods, not sure how many peas to expect from each plant, but it looks like I have well over a dozen blooms.
The pound cake is a little underdone in the center, but for a first try at a recipe, and in a different size pan, it is quite tasty.
I will need to make semolina bread soon, but will wait until my son figures out if his Southwest flights back to Pittsburgh (through Midway) are cancelled on Friday or not. They may be driving back.
One of the first pea pod blooms has set fruit.
The pound cake came out of the pan nicely and the surface is a lovely caramelized brown that smells wonderful.
I think dessert tomorrow will be chocolate fondue.
Here's the recipe I used: https://divascancook.com/pound-cake-recipe/
It weighs about 55 ounces.
The pound cake is in the oven, it'll be out in a hour and change. This is a recipe I haven't tried before.
We had kind of a fend-for-yourself dinner, some had bagels, some had soup, some had chili.
Today I'm making a batch of bagels and maybe a pound cake. I also spent about an hour cleaning the stove and scrubbing the burned on food off the gas burner parts, that hadn't been done in a while.
My son is making his take on potato-leek-baked potato soup tonight.
The issue with ammonium bicarbonate (aka, baker's ammonia) isn't loss of potency, it is that it evaporates if not well-sealed.
I want to try making a pound cake in my new big loaf pan.
I thought it was interesting that it mentioned margarine instead of butter, though I think both are way up from a year ago. I did see some sales on butter this past week, but I'm reasonably stocked on it at the moment from past sales.
That was a very good deal on tenderloin.
Our son, David, bought about a 4 pound prime rib at Fareway Beef (the best butcher shop in town IMHO), and cooked it sous vide for about 24 hours then put it in the oven to brown the outside a bit.
It was quite good, he didn't use as much rosemary as last year, so it wasn't overwhelmingly ROSEMARY this year.
We also bought a 6 ounce filet for Diane, because she's not fond of prime rib.
We also had roasted Brussels sprouts with Dijon mustard and maple syrup, hash brown potato-cheese casserole, green bean casserole (DGBC) and trifle for dessert. Nobody went hungry!
We'll probably wait until tomorrow, but David has been asked to make his potato-leek-baked potato soup. We'll use the leeks that Diane grew in a pot on the back patio this year.
Hartshorn (ammonium bicarbonate) is heat activated, but I don't know if it would remain in dough for a long time, it tends to evaporate out of the bottle over a few months if not well sealed.
In the last several days Diane has made oatmeal-raisin-date cookies, Russian tea cakes and two trays of chocolate mushroom cookies.
And she assembled the trifle after Christmas Eve dinner.
