We're having fish (orange roughy and salmon) for supper, with steamed broccoli.
I'm making honey wheat bread today.
I looked at the Ooni mixer page, I notice it doesn't try to compare itself to Ank or Famag mixers. I wonder who's making it for them?
It has a tilt head, does the Ank have that?
We're supposed to hit the 40's tomorrow, the first time in about two weeks.
We finished off the potato soup today.
I think barley flour adds a slightly sweet taste.
We had tomato soup and fried cheese sandwiches.
They're often just sauteed in butter and served as a side dish, but you can add them to stews and other dishes and they're pretty good that way.
I've seen them cut in long strips and used on something like pizza.
Because of their shape, they don't work as a vessel for stuffed mushrooms, but you can use them in the stuffing or a sauce.
I see them most often in dishes featuring several different mushrooms together.
Does she have long hair? Some of the chef caps are pretty stylish these days.
We had 3 small tomatoes from my hydroponic garden, so I sliced them really thin and we had tuna melts, with the accent on the melt part, lots of sharp cheddar cheese.
Building codes can be stupidly inflexible. When we were building our house, I found that some of the inspectors were more open to explanations than others.
Happy Birthday, BA. It's days like this that I really miss the folks who have dropped off the list or passed on.
At Christmas a year ago, I made croissants with plant butter and they weren't bad, but the real butter ones I had made a few days earlier were better.
We had loaded potato soup, with cheese, sour cream and bacon.
I use canola oil (or a mix of oils) in my honey wheat bread as well. I tried it with butter a few times, didn't like it as much that way. But I make some other breads where butter is definitely the right option for the fat.
