Mike Nolan
Eggs are 74% water, and the content difference between a large and an extra large egg is about 3/4 of a tablespoon. I never have XL eggs on hand, if a recipe calls for an XL egg I just add 2 teaspoons of water.
It's been a while since I've made these, I usually make them a bit smaller. They keep well, as I recall.
Burgers on the grill plus sweet corn tonight. And maybe some cherry pie later on.
Oh, it tastes great, it is just really soupy. I told Diane I needed to make another cherry pie soon to prove I can still do it.
I bought some tomatoes from the veg stand near us, much better than the ones I got at the Farmer's Market on Sunday, so we had BLT's, plus a salad, some sweet corn and a slice of still-runny cherry pie.
I also bought a slab of ribs today, I'm not sure what I'm going to use for a dry rub, probably something simple. That's supper, possibly on Thursday, it depends on the weather, we may be seeing some rain in the afternoon/evening over the next few days. (There was a small storm heading this way an hour ago but it melted at the county line.)
I started a batch of semolina bread at 5PM, it'll go into the oven fairly late, when it is cooler outside. It may have hit 100 here today, I saw a 99 at one point.
The pie filling didn't set up, the crust is fully baked but the inside is soupy. Not sure what I did wrong, I followed the SFBI recipe I always use.
Still tasty but not County Fair worthy. As I told my wife, at least it has a built-in sauce. 🙂
We had tuna salad on the tomatoes from the farmer's market. Not the best tomatoes I've had, a bit too firm on the inside, I wonder if they were gas-ripened after picking? I may have to try the veg stand near us to see what their tomatoes are like, because its likely to be mid-August before we see many tomatoes from our garden. They generally get them from a grower in Kansas early in the season. We also had some sweet corn and will have some cherry pie a little later.
Today's cherry pie. I didn't do a lattice crust because my wife doesn't like lattice crusts.
I got some tomatoes at the farmer's market yesterday, the vendor said everybody's gardens are behind this year, so it isn't just mine.
Well, the annual neighborhood dramatization of World War III hadn't started yet, so I was able to do burgers on the grill, plus potato salad.
Back when my wife was doing most of the cooking, she called it 'concoctions'.
After my youngest brother started school, my mother got a job working as a budget analyst at the nearby military storage depot. She'd get home at about 5:05 every day, and have dinner on the table by 5:30!
I' m not sure how much she planned it all in advance but she made a lot of 'throw whatever you have in the fridge' into a pan meals, variations on hash, many of them. She and my father (they had split up several years earlier) ran a restaurant for a few years, so she was an accomplished hash slinger and knew her spices and other seasonings. I spent plenty of time ahead of supper turning a food grinder to grind up potatoes and an onion.
I think it's one of the reasons I love watching "Chopped". It's making a chef do what many home cooks do every day, figure out what they can make with whatever's available, in 30 minutes.
We have had 'chances of rain' on and off for the last two days and for the next several days, but so far the storms have all gone south of us, all we got was brief sprinkles. I'm probably going to water my vegetables this evening.
I'm planning KC Strip Steaks (bone in) on the grill. Plus some corn on the cob.
As soon as I get some energy after 2 hours of shopping, I'm going to make banana nut muffins. I need to make semolina bread, too, but I think I'll wait, though another hot spell is starting, so it might wind up being a late evening bake.
I'm planning a cherry pie for the 4th of July (seems kind of traditional), I've got cherries defrosting and I'll probably make the pie dough some time today.
