After all the food we ate while our son and granddaughter were visiting, we had salads with tuna fish for supper tonight. I did make cheese dip to snack on as we watch TV (currently the OSU-Georgia game), but my wife seldom makes it to midnight on New Year's Eve.
I sliced some of the pound cake, which was a bit underdone, and toasted it in the oven, I think it helped and the toasting gave it a nice crust on the surface of the slices. My son was wondering about using it for French toast, sounds a bit over-the-top, doesn't it?
Our son and granddaughter made it back to Pittsburgh with only about a half hour delay in flights. We've still got a few leftovers to use up, but will have to do some cooking, probably tomorrow.
Leftovers here, too, with chocolate fondue. BTW, chocolate fondue on Russian tea cakes is very good.
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.
