I've worked with a few high hydration doughs, Peter Reinhart has a baguette dough that is around 80% hydration as I recall. This one seems like a serious challenge, one I will likely attempt once the weather cools off a bit.
There are some high hydration pizza doughs I've been meaning to try, too.
So far all we've gotten is a sprinkle or two, the temp dropped about 10 degrees but the humidity went up at least that much. Still some chances of rain overnight, but it probably won't amount to much.
We had NY strip steak on the grill, corn on the cob, baked potato and sauteed mushrooms.
Next month is our 50th anniversary, but I think it's going to be a fairly quiet event for us, our kids are on the opposite ends of the country and there's nobody in Lincoln who was at the wedding in 1972, at least not that we're still in contact with.
There's rain in the forecast, but I'm not hopeful of getting much here.
We had a late lunch at the mall today, Chicago style hot dogs and Italian beef that, for mall food, were pretty good. So it'll be a light supper, probably a salad with some of the roast beef on it.
I've made penuche fudge before, but not as a frosting. (There's not a lot of difference between them, IMHO, the frosting might be just a bit softer but it hardens as it ages.)
For supper we had salads with some of the left over roast beef and some small tomatoes from the garden, plus some cantaloupe.
I see some cantaloupe in the garden that are starting to develop striations, the first sign of ripening.
There are several types of eggplant spreads, the most well-know of which is baba ganoush, which usually has a lot of garlic in it. There are several recipes online for an eggplant spread which also uses tomato paste.
My wife says the penuche frosting tastes a lot like a maple frosting, and she's right!
We both decided we don't really wanna know how many carbs are in a well-frosted roll.
Here's the rolls plus my take on penuche frosting (I added some Lyle's Golden Syrup):
I've got more white eggplant than I know what to do with right now, and the people we normally give our excess eggplant to are all out of town.
I'm planning a small batch of ratatouille, but that won't use up a third of what I need to harvest soon.
Not interested in breaded/fried eggplant, maybe some baked or roasted recipes?
I'm fond of cauliflower, but Diane isn't, so I don't buy it very often and I've never tried to grow it. I've tried growing broccoli and brussels sprouts a few times, never had a really good crop of them, and they're both readily available in the farmers market and stores.
Supper tonight was sweet corn, tomato and salami sandwiches, and some sweet cherries for dessert.
I may make some cinnamon rolls this evening, as a thank-you present for my neighbor, who helped us cut a path to the air conditioner units outside Tuesday morning, cutting through about 10 feet of raspberry bramble.
I thought the price for oysters was steep last December, sounds like they've gone up further since then. For us oyster stew is a once-a-year dish.
