An interesting idea, though I probably wouldn't use coconut oil, I'd be more likely to add cocoa butter.
Might be even more fun if you had a supply of the ruby chocolate.
I made beef Stroganoff and we had it on honey wheat toast.
I'm planning a stir fry with pea pods and (probably) broccoli
I've been baking the honey wheat bread in loaf pans lately, easier to slice.
Cass used to raise a fuss about the enzymes in milk, though I've talked to some bread scientists and they think the enzymes are largely disabled by the current methods for pasteurization. I scald the milk for my honey wheat, but that's because about half of the time I'm finishing up a half-gallon of milk that is starting to go bad, and heating it helps remove any sour taste.
The heat-treated milk powder says it won't reconstitute.
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.
