I've not found any caramel chips I like the flavor of.
I had some soup.
We did a lavash pizza tonight, with some tomato sauce, artichoke hearts, pepperoni, havarti cheese and some 'melting' cheese from Sams that is mostly fontina, I believe.
I had a salad for supper with some sliced turkey on it.
I had a bowl of vegetable beef soup, Diane had an omelet.
We had tomato soup with fried cheese sandwiches on honey wheat bread.
I've got pickled carrots and daikon radish that I made, and I've been using a variety of meat and cheese fillings, not the traditional Vietnamese ones. The best Banh Mi in town are way up north, a long trip in lunchtime traffic, but I've been there a few times when I was on that side of town at midday. There are a couple of shops on the SW side of town where we are, but they're more into pho than Banh Mi, and shops really need to specialize in one or the other.
My wife likes them with some peanut butter on them.
I had a little of this and a little of that, including a small bowl of vegetable beef soup.
I did make 18 small Banh Mi rolls (42.5 grams dough weight each, about 32 grams baked) today
The thing with spinach is that it weeps so much, maybe kale has less water content?
Google says spinach is 91-92% water and kale is 84-90% water
Can't say I've heard about 'traditional' vs original Winesaps before.
I didn't go to any of the apple orchards this season. Nebraska City might still have bushel crates of Winesaps in their cold storage, but I'm trying to use up a lot of the apple pie mix I have in the freezer first.
I made a big pot of vegetable beef soup today (about 10 quarts), and that's what we had for supper. A lot of it will go in the freezer.
I am making a big pot (24 quart stock pot) of beef stock today.
I did make cookies today, half of the batch had m&ms and half had chocolate chips.
You could try lining the pan with parchment strips. I usually make one strip the width of the pan bottom and one the length of the pan bottom and put them in so they overlap.
I've been moving to silicone pans because I'm trying to get away from any that have any kind of non-stick coating, those start to wear off too quickly. Biggest disadvantage is silicone is a better insulator than metal or glass, so the sides and bottom take longer to get fully baked. I've been fiddling with baking temps and times, don't have most recipes dialed in yet.
