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We are out of semolina bread, but I'm not sure I've got the energy or time to make it today and do 30 pounds of tomatoes. And tomorrow's calendar is pretty full already.
It's cooler today, high is supposed to be 80, so I'm getting ready to process tomatoes.
You can make tangzhong bread with anywhere from about 5% to up to 40% of the total flour weight being pre-gelatinized, they all seem to come out reasonably well.
We had tuna melts.
Mice will crawl right up the stem of plants, no matter where they are relative to the house.
A few years after we moved to Lincoln we had sunflowers planted near the back fence at our duplex. They were about 5 feet tall with heads a good 8 inches in diameter. We watched over the better part of an hour as a squirrel would jump from the fence to the sunflower, which would bend down with the extra weight, knocking the squirrel off because he didn't have a strong grip, so he'd climb back up the fence and try it again.
Eventually he figured out that if he jumped on the back of the sunflower head, rather than on the face where the seeds he wanted were, he could get a much better grip, and then he just chewed through the back of the sunflower to get to the seeds. Persistent and smart!
I picked 3 large bowls of tomatoes today, in part because I hadn't picked much in over a week, but also because this looks like it will be the peak harvest. Some of the vines appear to be dying off, others just aren't setting fruit in this heat. It is supposed to be cooler soon, but that might be too late to get a final wave of fruit setting.
I'll probably make tomato juice and can it, I'm guessing after culling ones that are too far gone I'll still have at least 25 pounds to work with.
Looks like spaghetti squash may count as a vegetable on my wife's diet plan (GOLO), so I may have to see if there are any at the farmer's market on Sunday, when the temperature will only be in the mid 80's, so having the oven on for 45 minutes won't be as big a problem.
Well, this was my 3rd rye starter, plus the two wheat-based ones I made some years ago when I was testing Peter's book, so I'm getting good experience at creating starters, I guess. 🙂
August 26, 2021 at 9:26 am in reply to: Substituting Vegetable Oil for Butter in Cake (Kid Pizza) #31146There are recipes online claiming to be knockoffs of the Portillo's mayonnaise chocolate cake, but I've not tried any of them. The Portillo's cake is pretty doggoned good!
My rye starter was one of the casualties of the refrigerator failure, I'm not in a big hurry to start another, though.
Between my wife's shoulder, our dying/dead SubZeros and the heat, we're doing a lot of take-out right now.
Lancaster County Nebraska is back to requiring masks for most indoor activities as of Thursday.
The SubZero refrigerator is no longer cooling at all and has been emptied. (It was holding in the lower to mid 40's for a while.) The freezer seems to be holding at about 14 degrees, I'm working on emptying it as well.
Still trying to get a time scheduled for removing the SubZeros, and then it could be weeks or months before we can get the Frigidaire replacements, assuming they fit the space for height and depth, which the specs say they should.
They should be about 6 inches narrower, so we'll need to fill in a gap on the sides somehow.
It's like the game we used to play as kids: Red light! Green light!!
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