[Mike Nolan]

I'm getting used to it.

[Mike Nolan]

We had some friends and their kids over for supper so we went with Vals pizza.

[Mike Nolan]

After a rather spirited discussion on the BBGA forum, the name change has been suspended.

[Mike Nolan]

People are in the 3rd stage of directive exhaustion, confounded by ever-changing and conflicting reports of what's best. The science and the economics and the politics are so co-mingled, confused and conflated that nobody knows who or what to believe. (And all of this was predicted well before the first set of directives came out in early 2020, not that anyone listened to those experts on social behavior.)

While he was here, my son ordered a case of masks from 3M (they only sell them by the case), and he left several bundles of them with us.

[Mike Nolan]

Cloth masks are said to be nearly useless against Omicron, which is why we now have a supply of N95 masks. Lincoln's mask requirement expired ahead of Christmas while the city's COVID meter is back in the red, but when I was in Walgreens today nearly everybody was wearing a mask, most of them appeared to be cloth.

[Mike Nolan]

I've always heard from growers at the farmers markets that fairytale/Cinderella pumpkins are not as flavorful as other varieties. Since I'm not fond of pumpkin in general, I've not tested that.

[Mike Nolan]

Sorry to hear you're down with Covid again, Joan, and I hope you get better soon. We're keeping our fingers crossed here as the numbers are skyrocketing, the city's covid meter is back in the red. My wife will be working from home for the next three weeks.

[Mike Nolan]

I tried to figure out how much it costs me to make a big pot of vegetable beef soup once, starting by making my own beef stock. The answer was somewhere around $3.00 a bowl (plus or minus about 75 cents), but that was a good five years ago.

[Mike Nolan]

I froze two of the tangzhong cinnamon rolls, I'm going to get one or both out over the weekend and see how they are. Next time I make them I might put some chopped pecans and/or raisins in them, but not for dipping in chili.

[Mike Nolan]

We had a Zoup outlet near us, but it closed at the start of the pandemic and never reopened, the location is now a WingStop.

There have been two soup-and-salad restaurants that I know of here, neither lasted very long. One was in a rather expensive downtown location, far too large for their clientele. The most recent one made all their soups from the same soup bases (one beef and one chicken, both made from commercial mixes, I'm sure), both of which had garlic in them so my wife couldn't eat ANY of their soups. (At least Zoup always had at least one and usually two or three garlic-free soups on the menu.)

I ate at the International Soup Kitchen in NYC once (before Seinfeld made it famous), it was an interesting concept: soup, roll, a piece of fruit. Fast table turns, too. But my NYC friends tell me fame ruined it.

[Mike Nolan]

I had the pizza bagel for lunch today. I started out by enlarging the hole a little, then I added some marinara and cheese. 5 minutes at 350 and then a minute or two under the broiler.

It was pretty good, I'll try making these again, but next time I want them larger in diameter so there's more room for toppings.

 

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[Mike Nolan]

Less than half of the recipes that were on the BC (version 2) got posted here. Zen supposedly had the rest, but I could never get her to send me the file, and I'm not sure how to even reach her these days. But there were a lot of recipes buried in the discussion text for both versions of the BC that didn't get saved.

I hadn't checked the King Arthur blog site today, but it sounds like they didn't archive all those recipes. (I've been in IT for over 40 years, failure to keep good backups that can survive technology advances is a common problem.)

I did spend a few hours looking at one of the plugins for recipes, I've decided against using that one, but there are still a few others I plan to evaluate as I have time.

[Mike Nolan]

We had fresh bagels with some cream cheese and a salad.

[Mike Nolan]

I made a round of bagels today, including my first try at a bagel cup for a deep dish pizza bagel:

I'll try making a deep dish pizza bagel with it tomorrow, but I think it needed to be stretched more, the hole closed up more than I wanted. But the good news is that making a cup from bagel dough isn't that difficult. This used about 3 ounces of dough, which is what I normally use for a bagel (we like them small), it might need to be a bit heavier.

 

 

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[Mike Nolan]

Your soups look like mine, the broth is overwhelmed with other ingredients.

I made some potato soup once that used was so thick that when I went to reheat some the next day I could turn the pot upside down and it stayed put.

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